Chapter XXIX: Baked Apple Custard (2)

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_Mode_.--Break the eggs, separating the whites from the yolks, and put them into different basins; add to the yolks the sugar, flour, and chocolate, which should be very finely grated, and stir these ingredients for 5 minutes. Then well whisk the whites of the eggs in the other basin, until they are stiff, and, when firm, mix lightly with the yolks, till the whole forms a smooth and light substance; butter a round cake-tin, put in the mixture, and bake in a moderate oven from 15 to 20 minutes. Pin a white napkin round the tin, strew sifted sugar over the top of the soufflé, and send it immediately to table. The proper appearance of this dish depends entirely on the expedition with which it is served, and some cooks, to preserve its lightness, hold a salamander over the soufflé until it is placed on the table. If allowed to stand after it comes from the oven, it will be entirely spoiled, as it falls almost immediately.

_Time_.--15 to 20 minutes. _Average cost_, 1s.

_Sufficient_ for a moderate-sized soufflé. _Seasonable_ at any time.

DARIOLES A LA VANILLE.

(_Sweet Entremets_.)

1428. INGREDIENTS.--1/2 pint of milk, 1/2 pint of cream, 2 oz. of flour, 3 oz. of pounded sugar, 6 eggs, 2 oz. of butter, puff-paste, flavouring of essence of vanilla.

_Mode_.--Mix the flour to a smooth batter, with the milk; stir in the cream, sugar, the eggs, which should be well whisked, and the butter, which should be beaten to a cream. Put in some essence of vanilla, drop by drop, until the mixture is well flavoured; line some dariole-moulds with puff-paste, three-parts fill them with the batter, and bake in a good oven from 25 to 35 minutes. Turn them out of the moulds on a dish, without breaking them; strew over sifted sugar, and serve. The flavouring of the darioles may be varied by substituting lemon, cinnamon, or almonds, for the vanilla.

_Time_.--25 to 35 minutes. _Average cost_, 1s. 8d.

_Sufficient_ to fill 6 or 7 dariole-moulds. _Seasonable_ at any time.

CURRANT FRITTERS.

1429. INGREDIENTS.--1/2 pint of milk, 2 tablespoonfuls of flour, 4 eggs, 3 tablespoonfuls of boiled rice, 3 tablespoonfuls of currants, sugar to taste, a very little grated nutmeg, hot lard or clarified dripping.

_Mode_.--Put the milk into a basin with the flour, which should previously be rubbed to a smooth batter with a little cold milk; stir these ingredients together; add the well-whisked eggs, the rice, currants, sugar, and nutmeg. Beat the mixture for a few minutes, and, if not sufficiently thick, add a little more boiled rice; drop it, in small quantities, into a pan of boiling lard or clarified dripping; fry the fritters a nice brown, and, when done, drain them on a piece of blotting-paper, before the fire. Pile them on a white d'oyley, strew over sifted sugar, and serve them very hot. Send a cut lemon to table with them.

_Time_.--From 8 to 10 minutes to fry the fritters.

_Average cost_, 9d.

_Sufficient_ for 3 or 4 persons. _Seasonable_ at any time.

CHOCOLATE CREAM.

1430. INGREDIENTS.--3 oz. of grated chocolate, 1/4 lb. of sugar, 1-1/2 pint of cream, 1/2 oz. of clarified isinglass, the yolks of 6 eggs.

_Mode_.--Beat the yolks of the eggs well; put them into a basin with the grated chocolate, the sugar, and 1 pint of the cream; stir these ingredients well together, pour them into a jug, and set this jug in a saucepan of boiling water; stir it one way until the mixture thickens, but _do not allow it to boil_, or it will curdle. Strain the cream through a sieve into a basin; stir in the isinglass and the other 1/2 pint of cream, which should be well whipped; mix all well together, and pour it into a mould which has been previously oiled with the purest salad-oil, and, if at hand, set it in ice until wanted for table.

_Time_.--About 10 minutes to stir the mixture over the fire.

_Average cost_, 4s. 6d, with cream at 1s. per pint.

_Sufficient_ to fill a quart mould. _Seasonable_ at any time.

GENEVA WAFERS.

1431. INGREDIENTS.--2 eggs, 3 oz. of butter, 3 oz. of flour, 3 oz. of pounded sugar.

_Mode_.--Well whisk the eggs; put them into a basin, and stir to them the butter, which should be beaten to a cream; add the flour and sifted sugar gradually, and then mix all well together. Butter a baking-sheet, and drop on it a teaspoonful of the mixture at a time, leaving a space between each. Bake in a cool oven; watch the pieces of paste, and, when half done, roll them up like wafers, and put in a small wedge of bread or piece of wood, to keep them in shape. Return them to the oven until crisp. Before serving, remove the bread, put a spoonful of preserve in the widest end, and fill up with whipped cream. This is a very pretty and ornamental dish for the supper-table, and is very nice and very easily made.

_Time_.--Altogether 20 to 25 minutes.

_Average cost_, exclusive of the preserve and cream, 7d.

_Sufficient_ for a nice-sized dish. _Seasonable_ at any time.

GINGER CREAM.

1432. INGREDIENTS.--The yolks of 4 eggs, 1 pint of cream, 3 oz. of preserved ginger, 2 dessertspoonfuls of syrup, sifted sugar to taste, 1 oz. of isinglass.

_Mode_.--Slice the ginger finely; put it into a basin with the syrup, the well-beaten yolks of eggs, and the cream; mix these ingredients well together, and stir them over the fire for about 10 minutes, or until the mixture thickens; then take it off the fire, whisk till nearly cold, sweeten to taste, add the isinglass, which should be melted and strained, and serve the cream in a glass dish. It may be garnished with slices of preserved ginger or candied citron.

_Time_.--About 10 minutes to stir the cream over the fire.

_Average cost_, with cream at 1s. per pint, 3s. 6d.

_Sufficient_ for a good-sized dish. _Seasonable_ at any time.

PRESERVED GINGER comes to us from the West Indies. It is made by
scalding the roots when they are green and full of sap, then
peeling them in cold water, and putting them into jars, with a
rich syrup; in which state we receive them. It should be chosen
of a bright-yellow colour, with a little transparency: what is
dark-coloured, fibrous, and stringy, is not good. Ginger roots,
fit for preserving, and in size equal to West Indian, have been
produced in the Royal Agricultural Garden in Edinburgh.

TO MAKE GOOSEBERRY FOOL.

1433. INGREDIENTS.--Green gooseberries; to every pint of pulp add 1 pint of milk, or 1/2 pint of cream and 1/2 pint of milk; sugar to taste.

_Mode_.--Cut the tops and tails off the gooseberries; put them into a jar, with 2 tablespoonfuls of water and a little good moist sugar; set this jar in a saucepan of boiling water, and let it boil until the fruit is soft enough to mash. When done enough, beat it to a pulp, work this pulp through a colander, and stir to every pint the above proportion of milk, or equal quantities of milk and cream. Ascertain if the mixture is sweet enough, and put in plenty of sugar, or it will not be eatable; and in mixing the milk and gooseberries, add the former very gradually to these: serve in a glass dish, or in small glasses. This, although a very old-fashioned and homely dish, is, when well made, very delicious, and, if properly sweetened, a very suitable preparation for children.

_Time_.--From 3/4 to 1 hour. _Average cost_, 6d. per pint, with milk.

_Sufficient_.--A pint of milk and a pint of gooseberry pulp for 5 or 6 children.

_Seasonable_ in May and June.

GOOSEBERRY TRIFLE.

1434. INGREDIENTS.--1 quart of gooseberries, sugar to taste, 1 pint of custard No. 1423, a plateful of whipped cream.

_Mode_.--Put the gooseberries into a jar, with sufficient moist sugar to sweeten them, and boil them until reduced to a pulp. Put this pulp at the bottom of a trifle-dish; pour over it a pint of custard made by recipe No. 1423, and, when cold, cover with whipped cream. The cream should be whipped the day before it is wanted for table, as it will then be so much firmer and more solid. The dish may be garnished as fancy dictates.

_Time_.--About 3/4 hour to boil the gooseberries.

_Average cost_, 1s. 6d.

_Sufficient_ for 1 trifle. _Seasonable_ in May and June.

INDIAN FRITTERS.

1435. INGREDIENTS.--3 tablespoonfuls of flour, boiling water, the yolks of 4 eggs, the whites of 2, hot lard or clarified dripping, jam.

_Mode_.--Put the flour into a basin, and pour over it sufficient _boiling_ water to make it into a stiff paste, taking care to stir and beat it well, to prevent it getting lumpy. Leave it a little time to cool, and then break into it (_without beating them at first_) the yolks of 4 eggs and the whites of 2, and stir and beat all well together. Have ready some boiling lard or butter; drop a dessertspoonful of batter in at a time, and fry the fritters of a light brown. They should rise so much as to be almost like balls. Serve on a dish, with a spoonful of preserve or marmalade dropped in between each fritter. This is an excellent dish for a hasty addition to dinner, if a guest unexpectedly arrives, it being so easily and quickly made, and it is always a great favourite.

_Time_.--From 5 to 8 minutes to fry the fritters.

_Average cost_, exclusive of the jam, 5d.

_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

INDIAN TRIFLE.

1436. INGREDIENTS.--1 quart of milk, the rind of 1/2 large lemon, sugar to taste, 5 heaped tablespoonfuls of rice-flour, 1 oz. of sweet almonds, 1/2 pint of custard.

_Mode_.--Boil the milk and lemon-rind together until the former is well flavoured; take out the lemon-rind and stir in the rice-flour, which should first be moistened with cold milk, and add sufficient loaf sugar to sweeten it nicely. Boil gently for about 5 minutes, and keep the mixture stirred; take it off the fire, let it cool _a little_, and pour it into a glass dish. When cold, cut the rice out in the form of a star, or any other shape that may be preferred; take out the spare rice, and fill the space with boiled custard. Blanch and cut the almonds into strips; stick them over the trifle, and garnish it with pieces of brightly-coloured jelly, or preserved fruits, or candied citron.

_Time_.--1/4 hour to simmer the milk, 5 minutes after the rice is added.

_Average cost_, 1s.

_Sufficient_ for 1 trifle.

_Seasonable_ at any time.

THE CITRON.--The citron belongs to the same species as the
lemon, being considered only as a variety, the distinction
between them not being very great. It is larger, and is less
succulent, but more acid: with a little artificial heat, the
citron comes to as great perfection in England as in Spain and
Italy. The fruit is oblong and about five or six inches in
length. The tree is thorny. The juice forms an excellent
lemonade with sugar and water; its uses in punch, negus, and in
medicine, are well known. The rind is very thick, and, when
candied with sugar, forms an excellent sweetmeat. There are
several varieties cultivated in England, one of which is termed
the Forbidden Fruit.

ITALIAN CREAM.

1437. INGREDIENTS.--1 pint of milk, 4 pint of cream, sugar to taste, 1 oz. of isinglass, 1 lemon, the yolks of 4 eggs.

_Mode_.--Put the cream and milk into a saucepan, with sugar to sweeten, and the lemon-rind. Boil until the milk is well flavoured then strain it into a basin, and add the beaten yolks of eggs. Put this mixture into a jug; place the jug in a saucepan of boiling water over the fire, and stir the contents until they thicken, but do not allow them to boil. Take the cream off the fire, stir in the lemon-juice and isinglass, which should be melted, and whip well; fill a mould, place it in ice if at hand, and, when set, turn it out on a dish, and garnish as taste may dictate. The mixture may be whipped and drained, and then put into small glasses, when this mode of serving is preferred.

_Time_.--From 5 to 8 minutes to stir the mixture in the jug.

_Average cost_, with the best isinglass, 2s. 6d.

_Sufficient_ to fill 1-1/2-pint mould. _Seasonable_ at any time.

THE HIDDEN MOUNTAIN.

(_A pretty Supper Dish_.)

1438. INGREDIENTS.--6 eggs, a few slices of citron, sugar to taste, 1/4 pint of cream, a layer of any kind of jam.

_Mode_.--Beat the whites and yolks of the eggs separately; then mix them and beat well again, adding a few thin slices of citron, the cream, and sufficient pounded sugar to sweeten it nicely. When the mixture is well beaten, put it into a buttered pan, and fry the same as a pancake; but it should be three times the thickness of an ordinary pancake. Cover it with jam, and garnish with slices of citron and holly-leaves. This dish is served cold.

_Time_.--About 10 minutes to fry the mixture.

_Average cost_, with the jam, 1s. 4d.

_Sufficient_ for 3 or 4 persons. _Seasonable_ at any time.

JAUNEMANGE.

1439. INGREDIENTS.--1 oz. of isinglass, 1 pint of water, 1/2 pint of white wine, the rind and juice of 1 large lemon, sugar to taste, the yolks of 6 eggs.

_Mode_.--Put the isinglass, water, and lemon-rind into a saucepan, and boil gently until the former is dissolved; then add the strained lemon-juice, the wine, and sufficient white sugar to sweeten the whole nicely. Boil for 2 or 3 minutes, strain the mixture into a jug, and add the yolks of the eggs, which should be well beaten; place the jug in a saucepan of boiling water; keep stirring the mixture _one way_ until it thickens, _but do not allow it to boil_; then take it off the fire, and keep stirring until nearly cold. Pour it into a mould, omitting the sediment at the bottom of the jug, and let it remain until quite firm.

_Time_.--1/4 hour to boil the isinglass and water; about 10 minutes to stir the mixture in the jug.

_Average cost_, with the best isinglass, 2s. 9d.

_Sufficient_ to fill a quart mould. _Seasonable_ at any time.

JELLY MOULDED WITH FRESH FRUIT, or MACEDOINE DE FRUITS.

1440. INGREDIENTS.--Rather more than 1-1/2 pint of jelly, a few nice strawberries, or red or white currants, or raspberries, or any fresh fruit that may be in season.

_Mode_.--Have ready the above proportion of jelly, which must be very clear and rather sweet, the raw fruit requiring an additional quantity of sugar. Select ripe, nice-looking fruit; pick off the stalks, unless currants are used, when they are laid in the jelly as they come from the tree. Begin by putting a little jelly at the bottom of the mould, which must harden; then arrange the fruit round the sides of the mould, recollecting; that _it will be reversed when turned out;_ then pour in some more jelly to make the fruit adhere, and, when that layer is set, put another row of fruit and jelly until the mould is full. If convenient, put it in ice until required for table, then wring a cloth in boiling water, wrap it round the mould for a minute, and turn the jelly carefully out. Peaches, apricots, plums, apples, &c., are better for being boiled in a little clear syrup before they are laid in the jelly; strawberries, raspberries, grapes, cherries, and currants are put in raw. In winter, when fresh fruits are not obtainable, a very pretty jelly may be made with preserved fruits or brandy cherries: these, in a bright and clear jelly, have a very pretty effect; of course, unless the jelly be _very clear_, the beauty of the dish will be spoiled. It may be garnished with the same fruit as is laid in the jelly; for instance, an open jelly with strawberries might have, piled in the centre, a few of the same fruit prettily arranged, or a little whipped cream might be substituted for the fruit.

_Time_.--One layer of jelly should remain 2 hours in a very cool place, before another layer is added. _Average cost_, 2s. 6d.

_Sufficient_, with fruit, to fill a quart mould.

_Seasonable_, with fresh fruit, from June to October; with dried, at any time.

JELLY OF TWO COLOURS.

1441. INGREDIENTS.--1-1/2 pint of calf's-feet jelly No. 1416, a few drops of prepared cochineal.

_Mode_.--Make 1-1/2 pint of jelly by recipe No. 1416, or, if wished more economical, of clarified syrup and gelatine, flavouring it in any way that may be preferred. Colour one-half of the jelly with a few drops of prepared cochineal, and the other half leave as pale as possible. Have ready a mould well wetted in every part; pour in a small quantity of the red jelly, and let this set; when quite firm, pour on it the same quantity of the pale jelly, and let this set; then proceed in this manner until the mould is full, always taking care to let one jelly set before the other is poured in, or the colours would run one into the other. When turned out, the jelly should have a striped appearance. For variety, half the mould may be filled at once with one of the jellies, and, when firm, filled up with the other: this, also, has a very pretty effect, and is more expeditiously prepared than when the jelly is poured in small quantities into the mould. Blancmange and red jelly, or blancmange and raspberry cream, moulded in the above manner, look very well. The layers of blancmange and jelly should be about an inch in depth, and each layer should be perfectly hardened before another is added. Half a mould of blancmange and half a mould of jelly are frequently served in the same manner. A few pretty dishes may be made, in this way, of jellies or blancmanges left from the preceding day, by melting them separately in a jug placed in a saucepan of boiling water, and then moulding them by the foregoing directions. (See coloured plate S1.)

_Time_.--3/4 hour to make the jelly.

_Average cost_, with calf's-feet jelly, 2s.; with gelatine and syrup, more economical.

_Sufficient_ to fill 1-1/2 pint mould. _Seasonable_ at any time.

_Note_.--In making the jelly, use for flavouring a very pale sherry, or the colour will be too dark to contrast nicely with the red jelly.

LEMON BLANCMANGE.

1442. INGREDIENTS.--1 quart of milk, the yolks of 4 eggs, 3 oz. of ground rice, 6 oz. of pounded sugar, 1-1/2 oz. of fresh butter, the rind of 1 lemon, the juice of 2, 1/2 oz. of gelatine.

_Mode_.--Make a custard with the yolks of the eggs and 1/2 pint of the milk, and, when done, put it into a basin: put half the remainder of the milk into a saucepan with the ground rice, fresh butter, lemon-rind, and 3 oz. of the sugar, and let these ingredients boil until the mixture is stiff, stirring them continually; when done, pour it into the bowl where the custard is, mixing both well together. Put the gelatine with the rest of the milk into a saucepan, and let it stand by the side of the fire to dissolve; boil for a minute or two, stir carefully into the basin, adding 3 oz. more of pounded sugar. When cold, stir in the lemon-juice, which should be carefully strained, and pour the mixture into a well-oiled mould, leaving out the lemon-peel, and set the mould in a pan of cold water until wanted for table. Use eggs that have rich-looking yolks; and, should the weather be very warm, rather a larger proportion of gelatine must be allowed.

_Time_.--Altogether, 1 hour. _Average cost_, 1s. 6d.

_Sufficient_ to fill 2 small moulds. _Seasonable_ at any time.

LEMON CREAM.

1443. INGREDIENTS.--1 pint of cream, the yolks of 2 eggs, 1/4 lb. of white sugar, 1 large lemon, 1 oz. of isinglass.

_Mode_.--Put the cream into a _lined_ saucepan with the sugar, lemon-peel, and isinglass, and simmer these over a gentle fire for about 10 minutes, stirring them all the time. Strain the cream into a jug, add the yolks of eggs, which should be well beaten, and put the jug into a saucepan of boiling water; stir the mixture one way until it thickens, _but do not allow it to boil_; take it off the fire, and keep stirring it until nearly cold. Strain the lemon-juice into a basin, gradually pour on it the cream, and _stir it well_ until the juice is well mixed with it. Have ready a well-oiled mould, pour the cream into it, and let it remain until perfectly set. When required for table, loosen the edges with a small blunt knife, put a dish on the top of the mould, turn it over quickly, and the cream should easily slip away.

_Time_.--10 minutes to boil the cream; about 10 minutes to stir it over the fire in the jug.

_Average cost_, with cream at 1s. per pint, and the best isinglass, 2s. 6d.

_Sufficient_ to fill 1-1/2-pint mould. _Seasonable_ at any time.

ECONOMICAL LEMON CREAM.

1444. INGREDIENTS.--1 quart of milk, 8 bitter almonds, 2 oz. of gelatine, 2 large lemons, 3/4 lb. of lump sugar, the yolks of 6 eggs.

_Mode_.--Put the milk into a lined saucepan with the almonds, which should be well pounded in a mortar, the gelatine, lemon-rind, and lump sugar, and boil these ingredients for about 5 minutes. Beat up the yolks of the eggs, strain the milk into a jug, add the eggs, and pour the mixture backwards and forwards a few times, until nearly cold; then stir briskly to it the lemon-juice, which should be strained, and keep stirring until the cream is almost cold: put it into an oiled mould, and let it remain until perfectly set. The lemon-juice must not be added to the cream when it is warm, and should be well stirred after it is put in.

_Time_.--5 minutes to boil the milk. _Average cost_, 2s. 5d.

_Sufficient_ to fill two 1-1/2-pint moulds. _Seasonable_ at any time.

LEMON CREAMS.

(_Very good_.)

1445. INGREDIENTS.--1 pint of cream, 2 dozen sweet almonds, 3 glasses of sherry, the rind and juice of 2 lemons, sugar to taste.

_Mode_.--Blanch and chop the almonds, and put them into a jug with the cream; in another jug put the sherry, lemon-rind, strained juice, and sufficient pounded sugar to sweeten the whole nicely. Pour rapidly from one jug to the other till the mixture is well frothed; then, pour it into jelly-glasses, omitting the lemon-rind. This is a very cool and delicious sweet for summer, and may be made less rich by omitting the almonds and substituting orange or raisin wine for the sherry.

_Time_.--Altogether, 1/2 hour.

_Average cost_, with cream at 1s. per pint, 3s.

_Sufficient_ to fill 12 glasses. _Seasonable_ at any time.

LEMON CREAMS OF CUSTARDS.

1446. INGREDIENTS.--5 oz. of loaf sugar, 2 pints of boiling water, the rind of 1 lemon and the juice of 3, the yolks of 8 eggs.

_Mode_.--Make a quart of lemonade in the following manner:--Dissolve the sugar in the boiling water, having previously, with part of the sugar, rubbed off the lemon-rind, and add the strained juice. Strain the lemonade into a saucepan, and add the yolks of the eggs, which should be well beaten; stir this _one way_ over the fire until the mixture thickens, but do not allow it to boil, and serve in custard-glasses, or on a glass dish. After the boiling water is poured on the sugar and lemon, it should stand covered for about 1/2 hour before the eggs are added to it, that the flavour of the rind may be extracted.

_Time_.--1/2 hour to make the lemonade; about 10 minutes to stir the custard over the fire.

_Average cost_, 1s.

_Sufficient_ to fill 12 to 14 custard-glasses. _Seasonable_ at any time.

LEMON JELLY.

1447. INGREDIENTS.--6 lemons, 3/4 lb. of lump sugar, 1 pint of water, 1-1/2 oz. of isinglass, 1/4 pint of sherry.

_Mode_.--Peel 3 of the lemons, pour 1/2 pint of boiling water on the rind, and let it infuse for 1/2 hour; put the sugar, isinglass, and 1/2 pint of water into a lined saucepan, and boil these ingredients for 20 minutes; then put in the strained lemon-juice, the strained infusion of the rind, and bring the whole to the point of boiling; skim well, add the wine, and run the jelly through a bag; pour it into a mould that has been wetted or soaked in water; put it in ice, if convenient, where let it remain until required for table. Previously to adding the lemon-juice to the other ingredients, ascertain that it is very nicely strained, as, if this is not properly attended to, it is liable to make the jelly thick and muddy. As this jelly is very pale, and almost colourless, it answers very well for moulding with a jelly of any bright hue; for instance, half a jelly bright red, and the other half made of the above, would have a very good effect. Lemon jelly may also be made with calf's-feet stock, allowing the juice of 3 lemons to every pint of stock.

_Time_.--Altogether, 1 hour.

_Average cost_, with the best isinglass, 2s. 9d.

_Sufficient_ to fill 1-1/2-pint mould. _Seasonable_ at any time.

LEMON SPONGE.

1448. INGREDIENTS.--2 oz. of isinglass, 1-3/4 pint of water, 3/4 lb. of pounded sugar, the juice of 5 lemons, the rind of 1, the whites of 3 eggs.

_Mode_.--Dissolve the isinglass in the water, strain it into a saucepan, and add the sugar, lemon-rind, and juice. Boil the whole from 10 to 15 minutes; strain it again, and let it stand till it is cold and begins to stiffen. Beat the whites of the eggs, put them to it, and whisk the mixture till it is quite white; put it into a mould which has been previously wetted, and let it remain until perfectly set; then turn it out, and garnish it according to taste.

_Time_.--10 to 15 minutes. _Average cost_, with the best isinglass, 3s. 6d.

_Sufficient_ to fill a quart mould. _Seasonable_ at any time.

LIQUEUR JELLY.

1449. INGREDIENTS.--1 lb. of lump sugar, 2 oz. of isinglass, 1-1/2 pint of water, the juice of 2 lemons, 1/4 pint of liqueur.

_Mode_.--Put the sugar, with 1 pint of the water, into a stewpan, and boil them gently by the side of the fire until there is no scum remaining, which must be carefully removed as fast as it rises. Boil the isinglass with the other 1/2 pint of water, and skim it carefully in the same manner. Strain the lemon-juice, and add it, with the clarified isinglass, to the syrup; put in the liqueur, and bring the whole to the boiling-point. Let the saucepan remain covered by the side of the fire for a few minutes; then pour the jelly through a bag, put it into a mould, and set the mould in ice until required for table. Dip the mould in hot water, wipe the outside, loosen the jelly by passing a knife round the edges, and turn it out carefully on a dish. Noyeau, Maraschino, Curaçoa, brandy, or any kind of liqueur, answers for this jelly; and, when made with isinglass, liqueur jellies are usually prepared as directed above.

_Time_.--10 minutes to boil the sugar and water.

_Average cost_, with the best isinglass, 3s. 6d.

_Sufficient_ to fill a quart mould. _Seasonable_ at any time.

A SWEET DISH OF MACARONI.

1450. INGREDIENTS.--1/4 lb. of macaroni, 1-1/2 pint of milk, the rind of 1/2 lemon, 3 oz. of lump sugar, 3/4 pint of custard No. 1423.

_Mode_.--Put the milk into a saucepan, with the lemon-peel and sugar; bring it to the boiling-point, drop in the macaroni, and let it gradually swell over a gentle fire, but do not allow the pipes to break. The form should be entirely preserved; and, though tender, should be firm, and not soft, with no part beginning to melt. Should the milk dry away before the macaroni is sufficiently swelled, add a little more. Make a custard by recipe No. 1423; place the macaroni on a dish, and pour the custard over the hot macaroni; grate over it a little nutmeg, and, when cold, garnish the dish with slices of candied citron.

_Time_.--From 40 to 50 minutes to swell the macaroni.

_Average cost_, with the custard, 1s.

_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

MERINGUES.

1451. INGREDIENTS.--1/2 lb. of pounded sugar, the whites of 4 eggs.

_Mode_.--Whisk the whites of the eggs to a stiff froth, and, with a wooden spoon, stir in _quickly_ the pounded sugar; and have some boards thick enough to put in the oven to prevent the bottom of the meringues from acquiring too much colour. Cut some strips of paper about 2 inches wide; place this paper on the board, and drop a tablespoonful at a time of the mixture on the paper, taking care to let all the meringues be the same size. In dropping it from the spoon, give the mixture the form of an egg, and keep the meringues about 2 inches apart from each other on the paper. Strew over them some sifted sugar, and bake in a moderate oven for 1/2 hour. As soon as they begin to colour, remove them from the oven; take each slip of paper by the two ends, and turn it gently on the table, and, with a small spoon, take out the soft part of each meringue. Spread some clean paper on the board, turn the meringues upside down, and put them into the oven to harden and brown on the other side. When required for table, fill them with whipped cream, flavoured with liqueur or vanilla, and sweetened with pounded sugar. Join two of the meringues together, and pile them high in the dish, as shown in the annexed drawing. To vary their appearance, finely-chopped almonds or currants may be strewn over them before the sugar is sprinkled over; and they may be garnished with any bright-coloured preserve. Great expedition is necessary in making this sweet dish; as, if the meringues are not put into the oven as soon as the sugar and eggs are mixed, the former melts, and the mixture would run on the paper, instead of keeping its egg-shape. The sweeter the meringues are made, the crisper will they be; but, if there is not sufficient sugar mixed with them, they will most likely be tough. They are sometimes coloured with cochineal; and, if kept well covered in a dry place, will remain good for a month or six weeks.

_Time_.--Altogether, about 1/2 hour.

_Average cost_, with the cream and flavouring, 1s.

_Sufficient_ to make 2 dozen meringues. _Seasonable_ at any time.

NOYEAU CREAM.

1452. INGREDIENTS.--1-1/2 oz. of isinglass, the juice of 2 lemons, noyeau and pounded sugar to taste, 1-1/2 pint of cream.

_Mode_.--Dissolve the isinglass in a little boiling water, add the lemon-juice, and strain this to the cream, putting in sufficient noyeau and sugar to flavour and sweeten the mixture nicely; whisk the cream well, put it into an oiled mould, and set the mould in ice or in a cool place; turn it out, and garnish the dish to taste.

_Time_.--Altogether, 1/2 hour.

_Average cost_, with cream at 1s. per pint and the best isinglass, 4s.

_Sufficient_ to fill a quart mould. _Seasonable_ at any time.

OPEN JELLY WITH WHIPPED CREAM.

(_A very pretty dish_.)

1453. INGREDIENTS.--1-1/2 pint of jelly, 1/2 pint of cream, 1 glass of sherry, sugar to taste.

_Mode_.--Make the above proportion of calf's-feet or isinglass jelly, colouring and flavouring it in any way that may be preferred; soak a mould, open in the centre, for about 1/2 hour in cold water; fill it with the jelly, and let it remain in a cool place until perfectly set; then turn it out on a dish; fill the centre with whipped cream, flavoured with sherry and sweetened with pounded sugar; pile this cream high in the centre, and serve. The jelly should be made of rather a dark colour, to contrast nicely with the cream.

_Time_.--3/4 hour. _Average cost_, 3s. 6d.

_Sufficient_ to fill 1-1/2-pint mould. _Seasonable_ at any time.

ORANGE JELLY.

1454. INGREDIENTS.--1 pint of water, 1-1/2 to 2 oz. of isinglass, 1/2 lb. of loaf sugar, 1 Seville orange, 1 lemon, about 9 China oranges.

_Mode_.--Put the water into a saucepan, with the isinglass, sugar, and the rind of 1 orange, and the same of 1/2 lemon, and stir these over the fire until the isinglass is dissolved, and remove the scum; then add to this the juice of the Seville orange, the juice of the lemon, and sufficient juice of China oranges to make in all 1 pint; from 8 to 10 oranges will yield the desired quantity. Stir all together over the fire until it is just on the point of boiling; skim well; then strain the jelly through a very fine sieve or jelly-bag, and when nearly cold, put it into a mould previously wetted, and, when quite set, turn it out on a dish, and garnish it to taste. To insure this jelly being clear, the orange-and lemon-juice should be well strained, and the isinglass clarified, before they are added to the other ingredients, and, to heighten the colour, a few drops of prepared cochineal may be added.

_Time_.--5 minutes to boil without the juice; 1 minute after it is added.

_Average cost_, with the best isinglass, 3s. 6d.

_Sufficient_ to fill a quart mould. _Seasonable_ from November to May.

ORANGE JELLY MOULDED WITH SLICES OF ORANGE.

1455. INGREDIENTS.--1-1/2 pint of orange jelly No. 1454, 4 oranges, 1 pint of clarified syrup.

_Mode_.--Boil 1/2 lb. of loaf sugar with 1/2 pint of water until there is no scum left (which must be carefully removed as fast as it rises), and carefully peel the oranges; divide them into thin slices, without breaking the thin skin, and put these pieces of orange into the syrup, where let them remain for about 5 minutes; then take them out, and use the syrup for the jelly, which should be made by recipe No. 1454. When the oranges are well drained, and the jelly is nearly cold, pour a little of the latter into the bottom of the mould; then lay in a few pieces of orange; over these pour a little jelly, and when this is set, place another layer of oranges, proceeding in this manner until the mould is full. Put it in ice, or in a cool place, and, before turning it out, wrap a cloth round the mould for a minute or two, which has been wrung out in boiling water.

_Time_.--5 minutes to simmer the oranges. _Average cost_, 3s. 6d.

_Sufficient_, with the slices of orange, to fill a quart mould.

_Seasonable_ from November to May.

TO MAKE A PLAIN OMELET.

1456. INGREDIENTS.--6 eggs, 1 saltspoonful of salt, 1/3 saltspoonful of pepper, 1/4 lb. of butter.

_Mode_.--Break the eggs into a basin, omitting the whites of 3, and beat them up with the salt and pepper until extremely light; then add 2 oz. of the butter broken into small pieces, and stir this into the mixture. Put the other 2 oz. of butter into a frying-pan, make it quite hot, and, as soon as it begins to bubble, whisk the eggs, &c. very briskly for a minute or two, and pour them into the pan; stir the omelet with a spoon one way until the mixture thickens and becomes firm, and when the whole is set, fold the edges over, so that the omelet assumes an oval form; and when it is nicely brown on one side, and quite firm, it is done. To take off the rawness on the upper side, hold the pan before the fire for a minute or two, and brown it with a salamander or hot shovel. Serve very expeditiously on a very hot dish, and never cook it until it is just wanted. The flavour of this omelet may be very much enhanced by adding minced parsley, minced onion or eschalot, or grated cheese, allowing 1 tablespoonful of the former, and half the quantity of the latter, to the above proportion of eggs. Shrimps or oysters may also be added: the latter should be scalded in their liquor, and then bearded and cut into small pieces. In making an omelet, be particularly careful that it is not too thin, and, to avoid this, do not make it in too large a frying-pan, as the mixture would then spread too much, and taste of the outside. It should also not be greasy, burnt, or too much done, and should be cooked over a gentle fire, that the whole of the substance may be heated without drying up the outside. Omelets are sometimes served with gravy; but _this should never be poured over them_, but served in a tureen, as the liquid causes the omelet to become heavy and flat, instead of eating light and soft. In making the gravy, the flavour should not overpower that of the omelet, and should be thickened with arrowroot or rice flour.

_Time_.--With 6 eggs, in a frying-pan 18 or 20 inches round, 4 to 6 minutes. _Average cost_, 9d.