Chapter VII: Introduction (6)

Put it again into the saucepan.

Add to it the cream or milk, pepper and salt to taste; and let it well boil up.

Serve with fried or toasted _croutons_ of bread.

Rabbit Soup.

_Ingredients_--1 large rabbit.
2 quarts of water.
½ pint of milk or cream.
2 good-sized onions.

_Method._--Cut the rabbit into joints.

Put them in a stewpan with the onions sliced and the water.

Stew very gently for three hours.

Then strain the stock and remove the fat.

Put it into a clean stewpan and add a thickening of flour, taking one ounce of flour to every pint of soup.

Stir and cook well.

Add the milk or cream and boil it in the soup.

Season with pepper and salt to taste, and serve with fried or toasted bread.

It is an improvement to this soup to cook a ham-bone with the rabbit, or a slice of lean pork.

Hare Soup.

_Ingredients_--1 hare.
1 lb. of gravy beef.
1 carrot, 1 turnip, and 1 onion.
1 sprig of parsley, thyme, and marjoram.
1 bay leaf.
1 dozen peppercorns.
1 blade of mace and 5 cloves.
2 or 3 oz. of butter or dripping.
7 pints of water.

_Method._--Cut the hare into joints, and the meat into pieces, and fry them in a stewpan in the butter or dripping.

Afterwards fry the vegetables in the same fat.

Then pour in the water, add the mace and pepper-corns, and simmer gently from four to five hours.

Strain the stock and let it get cold.

Remove the fat perfectly, and put it into a clean stewpan on the fire.

When it boils stir in a thickening of flour, using one ounce of flour to every pint of soup.

Cook the flour well, and add a little colouring if necessary.

Season to taste, and, just before serving, pour in two glasses of port wine.

Some forcemeat balls should be served in the soup.

Make them with veal forcemeat, mixed with the liver of the hare finely chopped, and bake them in the oven.

Mulligatawny Soup.

_Ingredients_--1 rabbit or chicken.
2 quarts of second stock.
1 onion.
1 apple.
2 tablespoonfuls of curry powder.
½ pint of cream.
2 oz. of butter or dripping.
A few drops of lemon juice.

_Method._--Cut the rabbit, or chicken, into joints, and fry them in the butter or dripping.

Remove them when nicely browned, and fry the apple and onion.

Then put the apple, onion, and meat into a stewpan, with the stock, which should be mixed with the curry powder.

Simmer very gently for an hour and a half, until the meat is tender.

Then remove the meat from the stock, and cut it into neat pieces, convenient for serving in the soup, removing all the bone.

Thicken the soup with flour, using about one ounce to every pint of stock.

Boil the flour well in the stock, and then rub the soup through a wire sieve.

Put it into a stewpan, add the cream, and let it boil in the soup.

Put in the pieces of meat; and, just before serving, add a squeeze of lemon juice.

Serve nicely boiled rice with this soup (_see_ Rice for Curry).

Parsnip Soup.

_Ingredients_--2 quarts of stock.
2 lb. of parsnips.
If possible, ½ pint of cream.
Pepper and salt to taste.

_Method._--Slice the parsnips and put them into boiling stock.

Simmer them for one hour, or more, until quite tender.

Then rub the soup through a wire sieve.

Add the cream to it, and pepper and salt to taste.

Put it into a clean stewpan.

Boil up once more and it is ready.

Serve with fried _croutons_ of bread.

Red Lentil Soup.

_Ingredients_--1 pint of Egyptian lentils.
1 large carrot.
3 onions.
2 lb. of parsnips.
1 sprig of parsley.
2 or 3 large crusts of bread.
2 quarts of water.
Pepper and salt to taste.

_Method._--Wash the lentils well.

Boil with the vegetables, cut in slices, and the bread, for two hours or more; stirring occasionally when the lentils are nearly cooked, as they are apt to stick to the bottom of the saucepan and burn.

Rub the soup through a wire sieve, adding pepper and salt to taste.

Make it hot again, stirring all the time, and it is ready to serve.

Mock-Turtle Soup.

_Ingredients_--Half a calf's head.
3 oz. of butter.
1 shalot.
Half-a-dozen mushrooms.
1 carrot.
½ a head of celery.
1 leek.
1 onion.
1 small turnip.
1 sprig of parsley, thyme, and marjoram.
1 bay leaf.
1 blade of mace.
5 cloves.
3 oz. of flour.
2 wineglasses of sherry.
1 dozen forcemeat balls.
4 quarts of water.
¼ lb. of ham.
Pepper and salt to taste.

_Method._--Wash the calf's head thoroughly.

Cut all the flesh from the bones and tie it in a cloth.

Put it, with the bones and water, into a large saucepan and let it simmer gently, stirring occasionally for three and a half hours.

Then take out the calf's head and strain the stock into a clean pan.

Let it get cold, and then carefully remove all the fat.

Then put the butter into a stewpan, and fry in it the ham and vegetables, cut into slices, with the herbs, mace, cloves, &c.

When they are fried, put in the flour and fry till a light brown, stirring it to keep it from burning.

Then pour in the stock and stir until it boils.

Add pepper and salt to taste; put it by the side of the fire to simmer for half an hour.

Remove all scum, or fat, as it rises.

Then strain the stock into another stewpan.

Cut part of the calf's head into neat pieces and add it to the stock.

Pour in the sherry and lemon juice, and add the forcemeat balls.

Let the soup just come to the boil, and it is ready for serving. The forcemeat balls should be made of veal stuffing, and should be either fried or baked.

They should not be too large.

It is better to make this soup the day before it is wanted.

Pot-au-Feu.

_Ingredients_--4 lb. of sticking of beef, or 4 lb. of ox cheek without the
bone.
2 large carrots.
1 head of celery.
3 onions.
2 turnips.
3 sprigs of parsley, thyme, and marjoram.
3 cloves.
6 quarts of water.
2 oz. of crushed tapioca, or sago.
Pepper and salt to taste.

_Method._--Tie the meat firmly into shape with string.

Put it into a large saucepan with the water.

When it boils, add a teaspoonful of salt.

Simmer the meat gently for nearly two hours.

Clean the vegetables thoroughly, tying the celery, parsnips, and carrots together.

Add them, with the exception of the cabbage, to the meat, and simmer gently for two hours more.

Then add the cabbage, cleaned and trimmed; it should be cut in two, and tied together with string.

Simmer until it is tender, adding pepper and salt to taste.

The meat is then served with the carrots, turnips, and parsnips, as a garnish, and a little of the liquor poured round for gravy.

The cabbage is served in a vegetable dish.

To make the soup, put two quarts of the liquor into a saucepan. When it boils sprinkle in the sago, or tapioca, and cook for fifteen minutes, stirring occasionally.

Dr. Kitchener's Broth.

_Ingredients_--4 oz. of Scotch barley.
4 oz. of sliced onions.
2 oz. of dripping.
3 oz. bacon.
4 oz. oatmeal.
5 quarts of the liquor from meat.

_Method._--Wash the barley, and soak it in water for two hours.

Put the meat liquor on to boil.

When boiling, add the barley and the onions.

Let it boil gently for an hour and a half.

Then put the dripping into another saucepan, and fry the bacon in it.

Then add, by degrees, the oatmeal; stir until it forms a paste.

Then pour in the broth.

Season with pepper and salt to taste, and set it by the side of the fire to simmer for thirty minutes; the soup is then ready.

Crowdie.

_Ingredients_--1 gallon of liquor from meat.
¼ pint of oatmeal.
1 onion.
Pepper and salt.

_Method._--Put the liquor into a saucepan on the fire.

Mix the oatmeal to a paste with cold water.

Pour it into the liquor when boiling.

Stir until it thickens.

Add the onion, finely-chopped, and pepper and salt to taste.

Boil gently, stirring occasionally, for half an hour.

BREAD AND CAKES.

In making bread be careful that the yeast is good; otherwise the bread may be heavy. The German and French yeast will do quite as well as the brewers', and are generally more easily procured. The French yeast is the closest and strongest, but, though less is required, bread made with it will take longer to rise than that made with German. The yeast may be tested by mixing it with a little sugar; if it is good, it has the power of dissolving the sugar to a syrup. Everything made with yeast should be allowed a proper time to rise. A quartern loaf will generally be ready to make up in about two hours after the dough is set, but the time of rising will vary according to circumstances--for example, in cold weather it may not rise so quickly as in hot. For making bread, warm the pan or tub the dough is to be mixed in, but do not make it hot. Take care that the flour is dry, and free from lumps. The water used must be warmed, but care must be taken that it is neither too hot nor too cold. A certain amount of warmth is necessary for the growth of the yeast, but too great heat kills it. The water, therefore, should be lukewarm. When the dough is mixed, sprinkle the top with a little flour to prevent a crust forming; the pan should then be covered with a cloth and placed on a chair in a warm place, free from draught. It may be placed with advantage before the oven or boiler, but should not be put directly in front of a fire. When the dough is exposed to too great a heat it gets moist and sticky, is very difficult to make up, and is heavy when baked. When the dough has risen sufficiently, it should be well kneaded, and then made up into loaves. These loaves are then set on floured tins to rise in a warm place for about twenty minutes before they are baked. The oven should be very hot for the first twenty minutes, and then very much moderated: a sharp heat is necessary at first to throw up the bread; but the rest of the time the heat applied should be moderate. The same heat is required in baking cakes: a sharp heat at first, to throw them up, and moderate afterwards, so that they may get cooked through without the crust burning. The sugar in cakes causes them to burn very quickly. It is, therefore, a wise precaution to line the tin, even for a plain cake, with foolscap paper.

Currants used in cakes should be well washed and dried before they are used, and any stones removed from them. Sultanas should be rubbed in flour, and the stalks picked off. Raisins should be stoned, and cut in two or three pieces.

To cream butter is to work it about in a basin with the hand, or wooden spoon, until it is the consistency of cream.

The cake tins should be kept in a dry place, and before using should be well greased, especially at the bottom.

A Quartern Loaf.

_Ingredients_--3½ lb. of flour.
1¾ pint of water.
½ oz. of salt.
1 oz. of German yeast.

_Method._--Put 3 lb. of flour into the pan.

Make the water lukewarm, and mix it with the yeast.

Make a hole in the middle of the flour, and mix in the water smoothly and gradually.

Knead lightly for a minute or two.

Sprinkle with a little flour, and set to rise in a warm place for about two hours.

Then knead well for about a quarter of an hour, working in the remainder of the flour.

Make it into a loaf, and put it in or on a floured tin.

Set it to rise for about twenty minutes, and then bake.

The oven must be very hot for the first few minutes, and then the heat must be _much_ lowered, that the bread may get well cooked through.

Vienna Bread.

_Ingredients_--2 lb. of Vienna flour.
2 oz. of butter.
1 oz. of German yeast.
1 pint of milk.
1 teaspoonful of salt.

_Method._--Rub the butter well into the flour, and add the salt.

Make the milk tepid, and mix smoothly with the German yeast.

Make a well in the middle of the flour, and stir in the milk smoothly.

Knead very lightly for a minute, and then put the dough to rise in a warm place for two hours.

When it has well risen, make it into rolls or fancy twists.

Set them to rise on floured tins for about ten minutes.

Then bake in a quick oven from ten to twenty minutes, according to their size.

When nearly cooked, brush them with a little milk or white of egg to glaze them.

Unfermented Bread.

_Ingredients_--1 lb. of flour.
2 heaped teaspoonfuls of baking powder.
Enough water to mix a dough.

_Method._--Put the flour in a pan.

Add the baking powder and mix up with the water.

Make it into small loaves quickly, and bake in a quick oven for about half an hour.

Milk Rolls.

_Ingredients_--1 lb. of flour.
2 oz. of butter.
2 heaped teaspoonfuls of baking powder.
Enough milk to mix to a dough.

_Method._--Rub the butter into the flour lightly.

Add the baking powder, and mix with the milk.

Make into small rolls as quickly as possible, and bake for a few minutes in a quick oven.

Brush over with a little milk to glaze them.

Pound Cake.

_Ingredients_--10 oz. of flour.
8 oz. of butter.
8 oz. of castor sugar.
2 oz. of candied peel.
¼ lb. of sultanas.
4 large eggs.
Grated rind of a lemon.

_Method._--Rub the flour and sugar through a sieve.

Beat the butter to a cream in a basin.

Mix in a little flour and sugar.

Then a well-beaten egg.

Next more flour, sugar, and another egg.

Continue mixing in the same way until the flour, sugar, and eggs are all well blended together.

Add the other ingredients, and put into a well-greased cake-tin lined with buttered paper.

Bake for about two hours.

Queen Cakes.

_Ingredients_--6 oz. of flour.
4 oz. of butter.
4 oz. of sugar.
4 eggs.
A few currants.
Grated rind of a lemon.

_Method._--Cream the butter.

Mix in the flour, sugar, and eggs, according to directions given in preceding recipe.

Add the lemon rind, and partly fill small well-greased Queen-cake tins with the mixture.

Sprinkle a few currants on the top of each.

Bake in a moderately quick oven for about a quarter of an hour.

Rock Cakes.

_Ingredients_--1 lb. of flour.
6 oz. of butter.
6 oz. of castor sugar.
½ lb. of currants.
2 oz. of candied peel.
1 teaspoonful of baking powder.
2 eggs.
Grated rind of a lemon.

_Method._--Rub the butter into the flour.

Add the sugar, currants, and other ingredients.

Mix very stiffly with the eggs, well beaten.

Put in rough heaps on a well-greased baking-sheet.

Bake in a quick oven for a quarter of an hour.

Plain Rock Cakes.

_Ingredients_--1 lb. of flour.
¼ lb. of moist sugar.
¼ lb. of currants.
¼ lb. of butter, lard, or dripping.
1 egg.
A little milk.

_Method._--Rub the butter or dripping into the flour.

Add the other dry ingredients.

Mix stiffly with the egg, well beaten, and a little milk.

Put in little rough heaps on a well-greased baking-tin.

Bake in a quick oven for about a quarter of an hour.

Plain Seed Cake.

_Ingredients_--10 oz. of flour.
3 oz. of butter or clarified dripping.
1 teaspoonful of caraway seeds.
3 oz. of castor sugar.
2 teaspoonfuls of baking powder.
1 egg.
¾ gill of milk.
½ saltspoonful of salt.

_Method._--Rub the fat well into the flour.

Add all the other dry ingredients.

Mix with the egg and milk, well beaten.

Bake in a well-greased cake-tin for about an hour.

Sultana Cake.

_Ingredients_--10 oz. of flour.
¼ lb. butter.
¼ lb. of castor sugar.
¼ lb. of sultana raisins.
1 oz. of candied peel.
2 eggs.
1 teaspoonful of baking powder.
½ gill of milk.
Grated rind of a lemon.

_Method._--Rub the butter well into the flour.

Add all the other dry ingredients.

Mix with the milk and yolks of the eggs, well beaten together.

Beat the whites of the eggs to a stiff froth, and mix them in lightly.

Put the mixture in a well-greased cake-tin.

Bake for about one hour and a half.

Plain Plum Cake.

_Ingredients_--1 lb. of flour.
¼ lb. of dripping.
¼ lb. of currants.
½ pint of milk.
¼ lb. of sugar.
2 teaspoonfuls of baking powder.

_Method._--Rub the dripping into the flour.

Add the other dry ingredients.

Mix with the milk.

Bake in a well-greased cake-tin for about one hour and a quarter.

Rice Cake.

_Ingredients_--8 oz. of ground rice.
6 oz. of castor sugar.
4 eggs.
Grated rind of a lemon.

_Method._--Beat the eggs well with a whisk.

Mix in gradually the castor sugar and rice, and add the lemon rind.

Bake in a well-greased baking-tin in a quick oven for about one hour.

Cornflour Cake.

_Ingredients_--¼ lb. of cornflour.
¼ lb. of castor sugar.
2 oz. of butter.
1 teaspoonful of baking powder.
2 eggs.

_Method._--Beat the butter to a cream.

Then mix in the sugar.

Add the two eggs, and beat all well together.

Lastly, stir in the cornflour and add the baking powder.

Put the mixture into a well-greased cake-tin, and bake for about three-quarters of an hour.

Scones.

_Ingredients_--1 lb. of flour.
2 oz. of castor sugar.
3 oz. of butter.
½ pint of milk.
2 teaspoonfuls of baking powder, or ¼ oz. of cream of
tartar, and
1 teaspoonful of carbonate of soda.

_Method._--Rub the butter into the flour.

Add the other dry ingredients.

Mix lightly with the milk.

Divide the dough into two pieces.

Make each piece into a ball.

Roll it out to about three-quarters of an inch in thickness.

Cut into triangular-shaped pieces.

Bake on a greased baking-tin for about twenty minutes.

Brush them over with a little white of egg or milk to glaze them.

Currant Cake.

_Ingredients_--10 oz. of flour.
¼ lb. of currants.
¼ lb. of sugar.
3 oz. of butter.
1 egg.
2 teaspoonfuls of baking powder.
¼ pint of milk.
A little grated lemon rind.

_Method._--Rub the butter into the flour until like fine bread-crumbs.

Add the sugar and currants--the currants should be well washed and dried--also the baking powder and lemon rind.

Mix with the beaten egg and milk.

Bake it at once, in a greased cake-tin lined with paper, for one hour and a half.

Luncheon Cake.

_Ingredients_--1 lb. of flour.
4 oz. of butter, lard, or dripping.
¼ lb. of sultanas.
¼ lb. of currants.
6 oz. of sugar.
2 oz. of candied peel.
2 eggs.
Rather less than a ¼ pint of milk.
2 teaspoonfuls of baking powder.
1 oz. of lump sugar.
Grated lemon rind.

_Method._--Put the lump sugar in a saucepan and burn it brown.

Pour in the milk and stir until it is coloured.

Then strain it and let it get cold.

Put the flour into a basin.

Rub the butter lightly into it.

Add the sultanas (well cleaned), and the rest of the dry ingredients.

Mix with the eggs well beaten, and the milk.

Put it into a well-greased tin, which should be lined with paper.

Bake from one hour and a half to two hours.

Gingerbread.

_Ingredients_--2 lb. of flour.
2 lb. of treacle.
½ lb. moist sugar.
3 eggs.
½ oz. of carbonate of soda.
8 oz. of butter.
2 oz. of ginger.
½ a cup of water.
2 oz. of candied peel.

_Method._--Put the flour, sugar, ginger, candied peel, and carbonate of soda into a basin.

Warm the treacle, water, and butter in a saucepan.

Mix with the dry ingredients and add the eggs, well beaten.

Partly fill a well-greased Yorkshire-pudding tin.

Smooth over with a knife dipped in hot water, and score with a knife.

Bake in a moderate oven for about an hour and a half.

Sponge Cake.

_Ingredients_--4 oz. of flour.
5 eggs.
4 oz. of castor sugar.

_Method._--Oil the cake-mould, and dust it over with castor sugar.

Beat the eggs and sugar for about twenty minutes until they rise and are quite light; this may be done over hot water, care being taken that the heat is not too great to cook the eggs.

Dry and sift the flour, and stir it lightly in.

Pour into the mould and bake in a moderate oven for about one hour.

Sponge Roll.

_Ingredients_--5 eggs.
The weight of 4 eggs in castor sugar.
Of 3 in flour.
Some jam.

_Method._--Beat the eggs to a cream.

Add the sugar and then the flour, lightly.

Have a baking-tin ready greased with butter, and lined with greased paper.

Pour in the mixture; spread it over and bake it till a light fawn colour.

Then turn it on to a cloth.

Spread with the jam melted and roll up quickly.

Seed Cake.

_Ingredients_--1 lb. of flour.
4 oz. of butter.
6 oz. of castor sugar.
½ oz. of caraway seeds.
¼ pint of milk.
1 teaspoonful of baking powder.
2 eggs.

_Method._--Rub the butter into the flour.

Add the castor sugar and seeds.

Mix with the yolks and milk beaten together.

Beat the whites stiffly and stir in lightly.

Bake in a nicely prepared tin for about one hour and a half.

Madeira Cake.

_Ingredients_--10 oz. of flour.
10 oz. of lump sugar.
¼ lb. of butter.
6 eggs.
½ gill of water.

_Method._--Boil the water and sugar to a syrup.

Pour when hot, but not boiling, on to the eggs and beat over hot water until light.

Melt the butter and stir it in very lightly with the flour.

Oil a mould and dust it with castor sugar.

Pour in the mixture, and bake from one hour and a half to two hours.

Buns.

_Ingredients_--16 oz. of flour.
½ oz. of yeast.
½ pint of milk.
2 oz. of sugar.
2 oz. of sultanas.
2 oz. of butter.
1 egg.

_Method._--Put ten ounces of the flour into a basin.

Mix the yeast smoothly with the milk, which should be made tepid.

Stir into the flour.

Beat for five minutes, and set to rise in a warm place for about two hours.

Then beat in the remainder of the flour, sultanas, sugar, butter, and the egg.

Set to rise for about two hours more.

Then form into buns.

Place them on a floured tin, and let them rise for ten minutes.

Bake in a very quick oven for about five minutes until nicely coloured.

Boil half an ounce of sugar with half a gill of water, and brush the buns over with this to glaze them.

Dough Cake.

_Ingredients_--½ quartern of dough.
¼ lb. of currants.
¼ lb. of moist sugar.
¼ lb. of clarified dripping.

_Method._--Put the dough into a basin.

Beat in the dripping, sugar, and currants.

These should be well washed and dried.

Place in a greased tin, and set to rise for one hour.

Bake in a moderate oven for two hours.

Candied-peel Drops.

_Ingredients_--½ lb. of flour.
3 oz. of butter.
3 oz. of candied peel.
Grated rind of a lemon.
1 egg.
A little milk.
One teaspoonful of baking powder.
3 oz. of sugar.

_Method._--Rub the butter into the flour.

Add the sugar, grated lemon rind, baking powder, and the candied peel chopped small.

Mix with the egg, well beaten, and the milk.

Put it in little heaps on a greased baking-tin.

Bake in a quick oven for about fifteen minutes.

Shrewsbury Cakes.

_Ingredients_--¼ lb. of butter.
¼ lb. of castor sugar.
6 oz. of flour.
1 egg.

_Method._--Cream the butter and sugar.

Add to them the egg, well beaten.

Then stir in the flour.

Knead it to a dough.

Roll out, and cut into small round cakes with a cutter.

Place them on a greased baking-sheet.

Bake in a moderate oven from fifteen to twenty minutes.

Oatmeal Biscuits.

_Ingredients_--7 oz. of flour.
3 oz. of oatmeal.
3 oz. of castor sugar.
3 oz. of lard, dripping, or butter.
¼ teaspoonful of baking powder.
1 egg.
1 tablespoonful of water.

_Method._--Put the flour, oatmeal, sugar, and baking-powder into a basin.

Mix them with the fat melted, and the egg beaten with the water.

Knead lightly into a dough.

Roll it out, and cut into round cakes.

Place them on a greased baking-tin.

Bake in a moderate oven for about twenty minutes.

Shortbread.

_Ingredients_--¼ lb. of flour.
1 oz. of castor sugar.
2 oz. of butter.

_Method._--Put the flour and sugar into a basin.

Melt the butter, and mix them with it.

Knead lightly.

Roll out, cut the paste into cakes with a knife, and bake for half an hour.

Yorkshire Teacakes.

_Ingredients_--¾ lb. of flour.
1½ gill of milk.
1 oz. of butter.
1 egg.
½ oz. of German yeast.

_Method._--Put the flour into a basin, and rub the butter into it.

Make the milk tepid, and blend it with the yeast.

Strain it into the flour.

Add the egg.

Beat all well together for a few minutes.

Knead lightly.

Then divide the dough in two.

Make each part into a ball, and put them in floured cake-tins.

Put the cakes in a warm place to rise for one hour, and then bake them for about twenty minutes.

Brush them over with a syrup of sugar and water to glaze them.

Ginger Biscuits.

_Ingredients_--½ lb. of flour.
2 oz. of butter, lard, or dripping.
½ oz. of ground ginger.
2 oz. of castor sugar.
1 egg, and a little milk.
½ teaspoonful of baking powder.

_Method._--Rub the butter into the flour until it is like fine bread-crumbs.

Add the sugar and baking powder, and mix with the egg, well beaten, and as much milk as necessary to make it bind.

Roll out, and cut into small round cakes.

Put them on a greased tin.

Bake in a moderate oven for about twenty minutes.

Lemon-rock Cakes.

_Ingredients_--1 lb. of flour.
3 oz. of butter.
5 oz. of castor sugar.
Grated rind of one lemon and juice of two.
1 egg.
A little milk.
1 teaspoonful of baking powder.

_Method._--Rub the butter into the flour.

Add the sugar, baking-powder, lemon rind, and juice.

Mix with the egg, well beaten, and as much milk as necessary; the mixture should be very stiff.

Put it in little rough heaps on a greased baking-tin.

Bake in a quick oven for about fifteen minutes.

Soda Cakes.

_Ingredients_--½ lb. of flour.
2 oz. of butter.
3 oz. of sugar.
1 oz. of candied peel.
Grated rind of a lemon.
1 whole egg.
If necessary, a little milk.
½ a teaspoonful of carbonate soda.

_Method._--Rub the butter well into the flour.

Add the sugar, peel, lemon rind, and soda.

Mix with the egg, well beaten, and, if necessary, a little milk; the mixture must be very stiff.

Put it in little rough heaps on a greased baking-tin.

Bake in a quick oven for fifteen minutes.

Gingerbread Cakes.

_Ingredients_--1 lb. of flour.
6 oz. of butter, lard, or dripping.
1 oz. of ground ginger.
4 oz. of moist sugar.
¾ lb. of treacle.

_Method._--Put the sugar, treacle, and fat into a saucepan, and melt them.

Put the flour and ginger into a basin.

Mix with the other ingredients.

Roll out, and cut into small cakes.

Bake on a greased baking-tin, in a slow oven, for ten or fifteen minutes.

Rice Buns.

_Ingredients_--¼ lb. of ground rice.
¼ lb. of castor sugar.
2 oz. of butter.
1 egg.
½ a teaspoonful of baking powder.
A little flavouring essence.

_Method._--Beat the butter to a cream with the sugar.

Then add the eggs, well beaten, and stir in the ground rice.

Partly fill little greased patty-pans with the mixture, and bake in a moderate oven for a quarter of an hour.

Galettes.

_Ingredients_--1 lb. of Vienna flour.
1 lb. of household flour.
1 oz. of yeast.
½ lb. of butter.
6 eggs.
½ a pint of milk.
A little sugar.

_Method._--Make the milk tepid.

Then mix it smoothly with the yeast, and stir it into the household flour.

Knead it to a dough.

Rub the butter into the other flour and beat in the eggs well with the sugar.

Then knead both doughs together.

Put them to rise for about two hours.

When nicely risen, make the dough into buns.

Put them on a floured baking-sheet.

Bake in a quick oven for about ten minutes.

When nearly ready, brush over with a little white of egg to glaze them.

JELLIES AND CREAMS.

To clear Jellies.

Take a large saucepan, and see that it is perfectly clean. Put into it all the ingredients for the jelly, and the whites and shells of the eggs. The use of the whites of eggs is to clear the jelly; the shells form a filter through which to strain it. Whisk all together over a quick fire until the jelly begins to simmer; then immediately leave off stirring, and let it well boil up. The heat of the boiling jelly hardens the egg, which rises to the surface in the form of a thick scum, bringing all impurities with it. If the stirring were continued during the boiling it would prevent the scum rising properly, and the jelly would not clear.

When the jelly has well boiled up, remove it from the fire and let it stand for a few minutes till a crust is formed.

To strain it, a chair may be turned upside down, and a cloth tied firmly to its four legs. Any cloth, which is clean, and not too closely woven, will answer the purpose. Put a basin under the cloth, and pour some boiling water through it. This will make it hot, and ensure its being perfectly clean. Change the basin for a clean dry one, and pour the whole contents of the saucepan on to the cloth. The first runnings of the jelly will be cloudy, because the filter which the eggs make will not have settled in the cloth. As soon as the jelly runs slowly, and looks clear, put a clean basin under the cloth, and put the first runnings through it again, very gently, that they may not disturb the filter of egg-shells.

Strain the jelly in a warm place, out of draught. Two eggs are considered sufficient to clarify a quart of jelly, but if the eggs are small it is wise to take a third. If there is not sufficient white of egg, the jelly will not clear.

The jelly should be allowed to get nearly cold before it is put into the moulds. If it is put hot into metal moulds it is likely to become cloudy.

To make Creams.

To make a good cream, it is essential that the cream used should be double; that is, a thick cream that will whip up to a stiff froth. Beat it well with a wire whisk until it will stand on the end of it without dropping. This must be done in a cool place, especially in summer time. Cream is liable to curdle, and turn to butter, if beaten in too warm a temperature. The gelatine must be added last of all. It should be stirred in thoroughly, but quickly; it must not be too hot, or too cold, but just lukewarm. If too hot, it destroys the lightness of the cream; if too cold, it does not mix thoroughly. Pour the cream into a mould as soon as the gelatine is mixed with it, as it begins to set directly. To turn a jelly or cream out of its mould, take a basin of hot water, as hot as the hand can bear, draw the mould quickly through it, letting the water quite cover it for a second. Wipe off all the moisture immediately with a dry cloth. Shake the tin gently, to be sure the contents are free. Lay the dish on the open side of the mould, quickly reverse it, and draw the mould carefully away.

Strawberry Cream.

_Ingredients_--½ pint of double cream.
1 oz. of amber gelatine, or rather less than ½ oz. of the
opaque.
2 tablespoonfuls of castor sugar.
Some strawberries.
¼ pint of milk.
A few drops of cochineal.

_Method._--Soak the gelatine in the milk for about twenty minutes or more.

Then dissolve it by stirring it in a saucepan over the fire.

Rub sufficient strawberries through a hair sieve to make a quarter of a pint of _purée_.

Beat up the cream with the sugar.

Then add the _purée_ of fruit, and a few drops of cochineal to colour it.

Lastly stir in the melted gelatine.

Pour the cream at once into a wetted mould.

When quite set, dip it for a second or two into very hot water, and turn it on to a glass dish.

Charlotte Russe.

_Ingredients_--1 dozen sponge fingers.
1 oz. of glace cherries.
½ pint of double cream.
½ oz. of amber gelatine melted in a little milk, or less
than ¼ oz. of the opaque.
2 dessertspoonfuls of castor sugar.
A few drops of essence of vanilla, or other flavouring.

_Method._--First put the gelatine to soak in a little milk.

Then cut the cherries in halves, and place them in a circle round the bottom of a plain round tin, with the cut side uppermost.

Divide the sponge fingers, lengthwise, without breaking them, and trim each one at the side, top, and bottom neatly.

Then line the tin with them, placing them on the top of the cherries, with the brown side next the tin; they should be put close together, and the last should serve as a wedge to keep the others in place.

Beat up the cream stiffly with the sugar.

Add the vanilla flavouring and the melted gelatine. This must be neither too hot nor too cold.

Stir it thoroughly, but quickly, into the cream, and pour at once into the prepared tin.

When set, dip the bottom of the tin into hot water for a second or two, and turn it carefully on to a glass dish.

Custard Cream.

_Ingredients_--½ pint of double cream.
3 tablespoonfuls of castor sugar.
1 oz. of amber gelatine, or less than ½ of the opaque.
1 whole egg.
3 yolks.
½ pint of hot milk.
A few drops of vanilla or other essence.

_Method._--Put the gelatine to soak in a little milk.

Then beat the eggs lightly and add them to the milk.

Strain into a jug and add the sugar.

Put the jug into a saucepan of boiling water, and stir until the custard coats the spoon; care must be taken that it does not curdle.

While the custard cools beat up the cream stiffly.

Melt the gelatine, and add it to the custard.

Flavour it, and, when sufficiently cooled, mix the custard and cream thoroughly together.

Pour at once into a wetted mould.

Bohemian Cream.

_Ingredients_--½ pint of sweet jelly of any kind.
½ pint of double cream.

_Method._--Beat the cream stiffly.

Mix with it the jelly, which should be melted, but cold.

Pour into a wetted mould.

Wine Jelly.

_Ingredients_--1 oz. packet of either Nelson's or Swinbourne's gelatine.
1 pint of water.
½ pint of sherry.
¼ to ½ lb. of lump sugar, according to taste.
The juice of two lemons.
The rind of one.
The whites and shells of 2 large eggs.

_Method._--Soak the gelatine in the water with the thin rind of a lemon for three quarters of an hour, if possible.

Then add all the other ingredients.

Clarify and strain (_see_ To clear Jellies).

When quite cold pour into a wetted mould.

Calf's-foot Stock.

_Ingredients_--2 calf's feet.
4 pints of water.

_Method._--Cut each foot into four pieces.

Blanch them by putting them in cold water and bringing them to the boil.

Throw the water away, and well wash the feet.

Put them into a saucepan, with four pints of water, and boil gently for five hours.

Then strain the stock from the bones, and set it aside until the next day.

The fat must then be carefully removed, or the stock will not clear.

To turn this into Calf's-foot Jelly, add--

Half a pint of white wine.
The rind of 2 and the juice of 4 lemons.
¾ lb. of lump sugar.
The whites and shells of 4 eggs.
Clarify and strain (_see_ To clear Jellies).

Pineapple Jelly.

_Ingredients_--1 pineapple.
1 oz. packet of gelatine.
1 pint of water.
¼ lb. of lump sugar.
The thin rind of 1 lemon, and the juice of 2.
The whites and shells of 2 large eggs.

_Method._--First soak the gelatine in the water.

Cut up the pineapple and bruise it in a mortar.

Add it, and all the other ingredients, to the gelatine.

Then clarify (_see_ To clear Jellies).

Note.--The Grated Pineapple, sold in tins, is excellent for jellies
or creams.

Aspic Jelly.

_Ingredients_--1 oz. packet of gelatine.
1 pint of good stock.
¼ pint of taragon vinegar.
¼ pint of sherry.
A small carrot, turnip, and onion.
A sprig of parsley, thyme, and marjoram.
2 bay leaves.
3 cloves.
1 dozen peppercorns.
A piece of celery.
A blade of mace.
A clove of garlic.
1 shalot.
The whites and shells of 2 large eggs.
Salt to taste.

_Method._--Soak the gelatine in the stock.

Then add all the other ingredients and clarify (_see_ To clear Jellies).

Claret Jelly.

_Ingredients_--1 oz. packet of gelatine.
½ pint of water.
1 pint of claret.
½ lb. of lump sugar.
A few drops of cochineal.

_Method._--Soak the gelatine in the water.

Add the sugar, and stir over the fire until dissolved.

Pour in the wine, and colour with cochineal.

Strain into a wetted mould.

When firm, dip into hot water for a second or two, and turn on to a glass dish.

Note.--This jelly is not clarified. Cake is usually served with
claret jelly.

Orange Jelly.

_Ingredients_--1 dozen oranges.
1 lemon.
2 pints of water.
1 oz. packet and a half of Swinbourne's or Nelson's opaque
gelatine (in summer two packets).
½ lb. of lump sugar.

_Method._--Soak the gelatine in the water with the thin rind of one lemon and three oranges.

Add the sugar; stir over the fire until the gelatine is dissolved.

Add the juice of the twelve oranges.

Let the jelly boil up, and then strain into a wetted mould.

When firm, dip into hot water for a second or two, and turn on to a glass dish.

Note.--This jelly is not clarified.

Strawberry Jelly.

_Ingredients_--1 quart of strawberries.
½ lb. of lump sugar.
Juice of one lemon.
1½ oz. of Swinbourne's or Nelson's opaque gelatine.
½ pint of cold water.
½ pint of boiling water.
The whites and shells of 2 large eggs.

_Method._--Soak the gelatine in the cold water.

Mash the strawberries to a pulp.

Add them to the gelatine with the sugar and lemon juice.

Pour the boiling water over.

Then put all the ingredients into a saucepan.

Add to them the whites and shells of the eggs, and clarify and strain (_see_ To clear Jellies).

Pour into a wetted mould, and set in a cool place until firm.

To turn it out, dip the tin into very hot water for a second or two, and turn it carefully on to a glass dish.

Orange Cream.

_Ingredients_--1 pint of double cream.
4 oranges.
4 oz. of sugar.
1 oz. packet of gelatine.
2 whole eggs.
Yolks of 4 eggs.
1 pint of milk.

_Method._--Soak the gelatine in a ¼ pint of milk with the thin rind of one orange.

Strain the juice of the oranges into a cup.

Beat the eggs, and yolks of eggs, with the milk.

Strain into a jug, and add the sugar.

Put the jug to stand in a saucepan of boiling water, and stir until the custard coats the spoon.

Melt the gelatine and add it to the custard.

Whip up the cream stiffly, and add to it the orange juice.

When the custard is cool, beat it into the cream, and pour at once into a wetted mould.

If liked, it may be put into a border mould, and served with whipped cream in the middle.

Blancmange.

_Ingredients_--1 oz. packet of Swinbourne's isinglass.
1 pint of milk.
1 pint of cream.
3 or 4 oz. castor sugar.
Flavouring essence.

_Method._--Soak the isinglass in the milk; add the sugar and stir over the fire until both are dissolved.

Then pour in the cream; stir occasionally until cold.

Add the flavouring essence and pour it into a wetted mould.

Note.--A _blancmange_ may be made economically by using less cream
and more milk, or using milk only. If it is not stirred until cold,
the cream and milk will separate.

Vanilla Cream.

Make a thick cream as for Charlotte Russe, and flavour with vanilla.

Gâteau aux Pommes.

_Ingredients_--2 lb. apples.
3 oz. moist sugar.
1 lemon.
½ oz. packet of Swinbourne's or Nelson's gelatine.
½ pint of water.
A few drops of cochineal.

_Method._--Soak the gelatine in half the water.

Wash and slice the apples.

Put them in a stewpan with the sugar and thin lemon rind and juice and remainder of the water.

Stew until soft, then rub through a _hair_ sieve.

Melt the gelatine; mix it thoroughly with the apples.

Colour with cochineal, and pour the mixture into a wetted mould.

Note.--This sweet looks very nice when it is made in a border mould.
It is then served with whipped cream or white of egg in the middle.

Peaches, prunes, or any suitable fruit may be substituted for the
apples.

Compote of Peaches.

_Ingredients_--10 oz. of sugar.
1 pint of water.
1 dozen peaches.
½ pint of whipped cream.

_Method._--Boil the sugar and water for ten minutes.

Pare the peaches and simmer for about twenty minutes.

Remove carefully and place on a glass dish.

Reduce the syrup and pour over them.

When cold, cover with whipped cream.

Almond Bavarian Cream.

_Ingredients_--1 pint of double cream.
½ lb. of sweet almonds.
1 or 2 drops of essence of almonds.
4 oz. of castor sugar.
¾ of an ounce packet of gelatine.
3 eggs.
¾ of a pint of milk.

_Method._--Soak the gelatine in the milk.

Blanch and pound the almonds, adding a few drops of orange-flower water to keep them from oiling.

Beat the eggs and milk lightly together, and strain into a jug.

Add to them the sugar and almonds.

Put the jug into a saucepan of boiling water, and stir until the custard coats the spoon.

Melt the gelatine, and add it to the custard.

Whip the cream to a stiff froth, and drop in the almond essence.

When the custard is cool, stir it into the cream.

Mix them well together, and pour into a wetted mould.

Stone Cream.

_Ingredients_--1 pint of double cream.
2 wineglasses of sherry.
Juice of a lemon.
¼ lb. of castor sugar.
1 gill of milk.
1 oz. of Nelson's or Swinbourne's opaque gelatine.
A little almond flavouring.

_Method._--Soak the gelatine in the milk with the sugar.

Beat the cream up stiffly.

Melt the gelatine; add to it the sherry, lemon juice, and flavouring.

Stir it quickly into the beaten cream.

Pour it into a wetted mould.

When set, dip it into very hot water for a second, and turn it carefully on to a glass dish.

Lemon Sponge.

_Ingredients_--½ oz. packet of gelatine.
1 pint of cold water.
½ lb. of lump sugar.
The thin rind and juice of two lemons.
The whites of 3 eggs.

_Method._--Soak the gelatine in the water with the rind of the lemon for one hour.

Add the sugar and dissolve it over the fire.

Stir and simmer it for a few minutes.

Strain into a basin and add the lemon juice.

When it begins to set, beat in the whites of the eggs, whipped to a very stiff froth.

Whisk until the whole mixture is light and spongy.

Then heap it on a glass dish.

A little of it may be coloured a pale pink with cochineal; and as a decoration, a few pistachio kernels, blanched and chopped, can be sprinkled over the sponge.

Floating Island.

_Ingredients_--A round sponge-cake.
1 pint of custard (_see_ Boiled Custard).
Red jam.
The whites of two eggs.
1 tablespoonful of castor sugar.
Some chopped pistachio kernels.
Some hundreds and thousands.

_Method._--Cut the cake horizontally in slices.

Spread them with jam.

Place them on each other in the form of the cake, and spread the top with jam.

Put the cake on a glass dish, and pour the custard over.

Whip the whites of the eggs stiffly with the sugar, and heap on the top of the cake.

Decorate with chopped pistachios and hundreds and thousands.

Maraschino Cream.

_Ingredients_--3 yolks of eggs.
1 white.
½ pint of milk.
½ pint of whipped double cream.
2 tablespoonfuls of castor sugar.
1 oz. of amber gelatine, or ½ oz. of the opaque, melted in a
little milk.
1 small glass of maraschino.

_Method._--Make the eggs and milk into a custard (_see_ Boiled Custard).

Add to it the sugar and melted gelatine.

When it has cooled, mix it with the cream.

Add the maraschino and pour into a wetted mould previously decorated with a little bright fruit.

When set, dip into hot water for a second or two, and turn it on to a glass dish.

Pistachio Cream.

_Ingredients_--½ pint of whipped double cream.
½ oz. of amber gelatine, or less than ¼ oz. of the opaque,
melted in a little milk.
1 oz. of castor sugar.
2 oz. of pistachio kernels blanched.
A few drops of vanilla.

_Method._--Pound the pistachios in a mortar, and rub them through a sieve.

Then mix them with the cream.

Add a few drops of vanilla, the sugar, and, last of all, the melted gelatine.

Pour it into a wetted mould.

When set, dip it into hot water for a second or two, and turn carefully on to a glass dish.

Croquant of Oranges.

_Ingredients_--9 or 10 oranges.
½ teacupful of melted sweet jelly.
A few pistachio kernels, blanched and chopped.
½ pint of whipped double cream.
½ oz. of amber gelatine, or less than ¼ oz. of the opaque,
melted in a little milk.
2 oz. of castor sugar.

_Method._--Peel and divide six oranges into sections, and carefully remove the white skins.

Dip each piece into the jelly, and line a plain round charlotte Russe tin with them.

Place them to form a star in the bottom of the mould, and fill up any spaces with the chopped pistachio kernels.

Add the juice of three oranges to the whipped cream.

Mix in the sugar, and add, last of all, the melted gelatine.

Pour the cream into the tin.

When set, dip the tin in hot water to loosen the pieces of orange, and then turn carefully on to a glass or silver dish.

Chartreuse de Fruit.

_Ingredients_--Various fruits, such as strawberries, greengages, cherries,
peaches, &c.
Some strawberry or other cream.
½ teacupful of sweet jelly, melted.

_Method._--Line a plain charlotte Russe mould tastefully with slices of the different fruits, dipping each piece in the melted jelly.

Then pour in a strawberry or any other cream (_see_ Strawberry Cream).

When set, dip the mould into very hot water for a second or two to loosen the fruit, and then turn them on to a glass or silver dish.

Strawberry Charlotte.

_Ingredients_--Some fine ripe strawberries.
Some pistachio kernels, blanched and chopped.
½ teacupful of melted sweet jelly.
Some strawberry cream.

_Method._--Line a Charlotte Russe mould tastefully with the strawberries cut in half, dipping them in the jelly, and laying them in the tin with the cut side downwards.

Fill the spaces with the pistachios.

When the strawberries are quite firm, pour in some strawberry cream (_see_ Strawberry Cream).

When set, dip into very hot water for a second or two to loosen the fruit, and turn on to a glass or silver dish.

Tipsy Cake.

_Ingredients_--1 large sponge cake.
1 wineglass of sherry.
1 wineglass of brandy.
1 pint custard (_see_ Boiled Custard).
Some blanched almonds.

_Method._--Put the cake on a glass dish.

Soak it with the sherry and brandy.

Pour over the custard, and stick blanched almonds well over it.

Trifle.

_Ingredients_--1 Savoy cake.
1 pint of double cream.
1 pint of rich custard (_see_ Boiled Custard).
Some strawberry or other jam.
1 wineglass of sherry.
1 wineglass of brandy.
½ lb. of macaroons.
1 oz. of castor sugar.
6 sponge cakes.

_Method._--Cut the cake into slices an inch thick.

Lay them on the bottom of a glass dish.

Spread them with jam.

Lay the macaroons on them.

Cover them with sponge cakes.

Soak them with the sherry and brandy, and cover with the custard.

Whip the cream very stiffly with the sugar.

Drain it on a sieve.

Before serving, heap the whip on the top of the trifle.

Decorate it with chopped pistachios, and hundreds and thousands.

Apple Flummery.

_Ingredients_--2 lb. of apples.
The rind and juice of a small lemon.
5 oz. of sugar.
¼ pint of water.
½ oz. packet of Nelson's or Swinbourn's gelatine.
½ pint of cream.
Cochineal.

_Method._--Cut up the apples, and stew them with the sugar, lemon, and water, until tender.

Rub them through a hair sieve.

While the apples are cooking, soak the gelatine in the cream.

Then stir over the fire until the gelatine is quite dissolved.

Add the cream and gelatine to the apple pulp, and beat all well together.

Colour with cochineal, and pour into a wetted mould.

When firm, dip for a second or two into very hot water, and then turn on to a glass dish.

Apple Cream.

_Ingredients_--2 lb. of apples.
¼ lb. of sugar.
1 glass of port wine.
The rind of a lemon.
¼ pint of water.
½ pint of cream or milk.
Cochineal.

_Method._--Wash the apples, and cut them into pieces.

Put them into a stewpan with the lemon rind, sugar, wine, and water.

Stew gently until they are quite tender.

Then rub them through a hair sieve, and colour with cochineal.

Boil the cream or milk and add it to the apple pulp.

Beat them thoroughly together, and serve when cold in a glass dish.

Alpine Snow.

_Ingredients_--1½ lb. of apples.
3 oz. of castor sugar.
¼ pint of water.
The thin rind and juice of half a lemon.
The whites of 3 eggs.
Cochineal.

_Method._--Wash the apples and cut them in pieces.

Put them in a stewpan with the water, sugar, lemon rind and juice.

Stew gently until quite tender.

Then rub through a hair sieve.

Whip the whites of the eggs.

When the apple pulp is quite cold, add them to it, and beat until the mixture is a stiff froth.

Colour prettily with cochineal, and heap on a glass dish.

Welsh Custard.

_Ingredients_--2 lb. of apples.
The thin rind of a lemon.
Juice of half a lemon.
3 oz. of castor sugar.
2 teaspoonfuls of ground ginger.
3 whole eggs.
¾ pint of water.

_Method._--Wash and cut up the apples.

Stew them until tender with the sugar, lemon rind and juice, ginger, and water.

Rub them through a hair sieve (there should be about one pint of pulp if the stewing has been very gentle).

Beat the eggs, and strain them into the apple pulp.

Pour the custard into a jug.

Put it to stand in a saucepan of boiling water, and stir until it thickens, taking care that it does not curdle.

Stir occasionally while it is cooling, and serve in custard glasses or on a glass dish.

Cheap Custard.

_Ingredients_--1 tablespoonful of cornflour.
1 pint of milk.
The yolks of 2 eggs.
2 oz. of castor sugar.
Vanilla or other flavouring.

_Method._--Put the milk and sugar on to boil.

When boiling, stir in the cornflour, which should be mixed very smoothly with a little cold milk.

Boil, stirring all the time, for ten minutes.

Then remove from the fire, and, when it has cooled a little, beat in the yolks of the eggs.

Stir again over the fire to cook the eggs, but take care they do not curdle.

Flavour to taste, and when cold pour into custard glasses.

A cheaper substitute for custard may be made by omitting the eggs.

Arrowroot Custard.

_Ingredients_--1 pint of milk.
1 tablespoonful of arrowroot.
2 oz. of castor sugar.
The yolks of 2 eggs.
Vanilla or other flavouring.

_Method._--Boil the milk with the sugar.

When boiling, pour in the arrowroot, mixed very smoothly with a little cold milk.

Stir until it boils and thickens.

Then remove it from the fire, beat in the yolks and stir until they thicken.

Plain Trifle.

_Ingredients_--A little red jam.
5 sponge cakes.
1 doz. ratafias.
1 pint of milk.
The white of an egg.
3 eggs.
1 oz. of castor sugar.

_Method._--Boil the milk with the sugar.

Beat the eggs, and stir the milk on to them.

Strain into a jug.

Place the jug in a saucepan of boiling water, and stir until the custard coats the spoon.

Then let it cool, stirring occasionally.

Cut the cakes in halves; spread them with jam; place them on a dish alternately with the ratafias.