Sardine.—Bone and skin some sardines and divide them into fillets; have ready some lettuces as for an ordinary salad, arrange these in the centre of the dish, pour over them a plain salad mixture, to which a little mustard has been added; dispose the fillets all round alternately with French olives washed and stoned.
Tomato(de Tomates).—(a) Peel some good-sized tomatoes, not over ripe, cut them in slices and remove the pips, lay them in a dish with oil and vinegar in the proportion of 2 to 1, sprinkle pepper and salt over them according to taste, a few leaves of basil finely minced, and some onions very finely sliced. They should lie in the sauce for 2 hours before serving.
(b) Take some tinned tomatoes, cut them up, slice very thin a raw onion, put them into a dish, and pour over them a mixture of 4 parts oil, 1 of vinegar; pepper and salt to taste; sprinkle with powdered sweet herbs. The dish may be previously rubbed with garlic or shallot.
Watercress(de Cresson).—(a) Take plenty of fresh young sprigs of watercress, wash them and dry them thoroughly, put them lightly in a dish, and pour over them a mixture made with 3 parts olive oil and 1 of lemon juice or vinegar.
(b) To (a) add a few sliced shallots, and garnish with tufts of scraped horseradish.
(c) Pick out a quantity of nice sprigs of watercress, turn them over in a mixture of 3 parts olive oil and 2 of tarragon vinegar, with saltq.s.; then put them round the dish or serve separately in a bowl.
Puddings, Pastry, and Sweet Dishes.—Agnew Pudding.—Stew 2-3 lb. apples, peeled and cored, with sugar to taste, and a little lemon peel, until reduced to a pulp; remove the lemon peel. Whisk 3 eggs to a froth, and then mix them with the apple pulp and 3-4 oz. butter, slightly warmed. Beat all well together until quite smooth. Border a pie dish with puff paste, pour in the mixture, and bake in the oven.
Albert Pudding.—Beat ½ lb. butter to a cream, add ½ lb. crushed loaf sugar, ½ lb. flour, ½ lb. chopped raisins, the juice of a lemon, some candied peel cut very fine; mix all well together, beat 6 eggs (yolks and whites separately), mix all together, put into a mould, boil 3½ hours. Serve with wine sauce.
Alexandra Ice Pudding.—Make 1 pint custard of milk or cream and the yolks of 4 eggs, and sugar to taste; break up and sift through a sieve ¼ lb. ratafia cakes; mix this with the custard, adding a few drops of extract of bitter almonds and freeze to 22° F. Have ready 2 oz. strawberries preserved whole, drain them well from their syrup, and dip each one in lemon juice. Put a layer of the ice into the mould, then a few strawberries, and so until all are used. Let the mould remain imbedded in ice for 2 hours.
Almond Génoise.—Beat in a mortar 2 oz. blanched almonds, adding some orange-flower water as wanted to prevent their oiling. Beat up in a bowl 2 oz. fresh butter (warmed) with 4 oz. powdered loaf sugar, add the almonds, the yolks of 4 and the whites of 2 eggs, one at a time, then very gradually 4 oz. fine flour. Continue beating until the mixture is perfectly smooth, then flavour it with some essence of vanilla, and bake as above. Spread the Génoise with apricot jam as above, and, instead of chocolate, use the following icing: Put the whites of 2 eggs into a basin with a little lemon juice and someglacésugar; well work the mixture with a wooden spoon, and, as it gets thin, keep on adding more sugar until a smooth paste of the consistency of butter is obtained. Lay the icing evenly on the slab of Génoise with a palette knife, put it in the ovenfor a minute to set the icing, and put it out at once in a cold place, then cut up the slab as above.
Almond Jumbles.—Beat ½ lb. butter to a cream, with ½ lb. loaf sugar, pounded fine; mix with 1 lb. flour, and ¼ lb. almonds, blanched and shred fine, or beaten to a paste, with the juice of a lemon; work it well together, roll it out, then cut it into small round cakes, and bake them in a quick oven.
Almond Pastry.—Pound 3 oz. almonds, ¼ lb. butter, 2 oz. loaf sugar, with a little rose-water till it becomes a thick paste. Spread it on a buttered tin, bake in a slow oven. When cold divide it into 8 pieces, put a spoonful of preserve on each piece, and cover with whipped cream.
Almond Pudding.-½ lb. sweet almonds pounded, ¼ lb. pounded sugar, ¼ lb. breadcrumbs, ¼ lb. butter, 6 eggs, leaving out one white. Melt the butter, beat the eggs; add the sugar, then the butter, then the breadcrumbs and almonds; beat all together, butter a mould, put in layers with 3 tablespoonfuls apricot jam; boil 1½ hour; serve with sweet sauce, made with a tablespoonful of jam and a little water.
Almond Rice Pudding.—3 oz. ground rice boiled in 1 pint milk; when cold add 6 oz. melted butter, 6 oz. sugar, 6 eggs, 3 whites, and a few blanched bitter almonds; when baked, stick it with sweet almonds.
Almond Savarin.—Take 1 lb. fine sifted flour, 4 oz. pounded loaf sugar, ½ lb. fresh butter, 8 eggs and 1 oz. German yeast. Dissolve the yeast in rather less than ½ pint tepid milk, strain it, and work into it so much of the flour as will produce a soft dough. Roll this into a ball, place the remainder of the flour into a deep basin, lay the ball of dough on it, cover up the basin, and leave it in a warm place until the ball of dough (the sponge) has risen. Now add the sugar, the butter (just liquefied), the eggs, and a pinch of salt, and work the mixture lightly with the fingers until it becomes a smooth paste. Butter plentifully a large plain border mould (Savarin mould), mince some blanched almonds, not too fine, and strew the mould with as many of these as will stick to the butter; then pour in the cake mixture, which should not fill the mould more than ¾ full. Place the mould, covered up, in a warm place, and when the cake has well risen bake it in a moderate oven for about 1½ hour. Before turning the cake out of the mould stab the top of it (which will be the bottom when the cake is turned out) with a knife in several places, and pour all over it a mixture of 2 parts old rum, and one of very sweet syrup, so as to soak it well, but not too much, to the depth of an inch; then turn it in a dish, and serve. It may be eaten either hot or cold.
Amber Pudding.—(a) Put 1 lb. butter into a saucepan, with ¾ lb. crushed sugar; melt the butter, and mix well; then add the yolks of 15 eggs, well beaten, and as much candied orange peel (pounded to a paste) as will give colour and flavour. Line a dish with paste, fill with the mixture, lay a crust over, and bake in a slow oven.
(b) Loaf sugar 4 oz., melted butter 4 oz., the yolks of 4 eggs, and 1 tablespoonful orange marmalade; make all hot over the fire, then add 2 oz. candied orange peel in large slices, put a thin crust in a tin, pour in the above mixture, and bake ½ hour.
(c) ½ lb. white sugar, ½ lb. butter, boiled together for 5 minutes: when hot pour it upon the yolks of 8 eggs, well beaten; line a dish with puff paste, put some marmalade in the bottom, pour the mixture over it, and bake in a slow oven for ½ hour. This pudding is so rich, it is better eaten when cold.
(d) Line a pudding dish with good puff paste, take ½ lb. fresh butter, ½ lb. loaf sugar, and 8 eggs; take the yolks of the eggs, mix with the sugar and butter on the fire till it becomes thick, but not boiling; whip the whites of eggs to a froth, and mix with the other when cold. Put any sort of jam at the bottom of the dish, pour the mixture of eggs, &c., over it, and bake for ½ hour.
‘Angels’ Food.—Beat well the whites of 11 eggs, add 1½ tumblerfuls (3 gills) of pulverised sugar sifted 3 times, then add 2 teaspoonfuls extract of vanilla, and lastly 1 tumblerful (½ pint) of flour, which has been sifted with 1 teaspoonful cream of tartar5 times; the flour must be measured both before and after sifting; it will be found to have gained a little, which increase must be rejected, using only the level tumblerful. Stir lightly together, and pour it into a new ungreased tin pan. Bake it in a moderate steady oven for 40 minutes. Cover it for the first 20 minutes with a sheet of paper. Let it cool in the pan, by turning the pan upside down, resting the edge of the pan upon 2 plates, in order to allow the air to circulate under the cake. Do not shake the pan while in the oven, or while cooling, or it will be heavy. It should be eaten the day it is baked. This cake is very fashionable in America just now; but to succeed with it, it is necessary to observe absolutely the directions.
Apple and Quince Tart.—Lay a disc of puff paste on a round tin, and place a strip of paste all round it as for an ordinary jam tart. Spread on the inside a layer of quince marmalade ¼ in. thick. Peel and core some apples, cut them in slices ¼ in. thick, trim all the slices to the same shape, dispose these slices over the marmalade, overlapping each other, and in some kind of pattern; strew plenty of sugar over, and bake in a quick oven till the apples are a good colour.
Apples and Tapioca.—Peel 4-6 good-sized apples, take out the core, and fill up the cavity with sugar and powdered cinnamon, putting a small piece of butter on the top of each. Place them in a baking dish, and strew round them about a cupful of tapioca (raw) mixed with sugar and some grated lemon rind; fill the dish with water, and put in a gentle oven until both apples and tapioca are done.
Apples, Baked.—Baked apples are very nice filled in with plain custard, also with rice and cornflour, dressed as for a pudding, and poured in where the cores were; or take a piece of quince cheese and place it in when the apples are about half done. Blackberry jam also is very nice, but must not be put in till the apples are done, or it spreads over the dish too much.
Apple Cake.—Take 1 lb. lump sugar, put it to 1 pint water, let it boil till quite dissolved and ready to candy; then add 2 lb. apples pared and sliced, and the peel of a lemon, if liked. Boil all together till quite stiff; then put it into a mould, and when cold it will turn out. Serve with custard round, and, if liked, a few almonds blanched, split, and stuck in the cake. These cakes will keep for several weeks.
Apple Charlotte.—Cut from a household loaf a number of slices of uniform thickness (¼ to ⅜ in.); butter a plain mould and all the slices of bread; shape one of them round to fit the bottom of the mould, and another one for the top; cut the rest in pieces 1 in. wide, and the height of the mould in length; lay one of the round pieces at the bottom of the mould, and line the sides with the small pieces, carefully smearing the edges with white of egg, so as to make them well hold together. Stew a quantity of apples with plenty of brown sugar, a little water, the juice and the thin rind of a lemon, and a piece of cinnamon; when thoroughly done pass them through a hair sieve; fill the mould with this purée, put on the round slice of bread for the cover, and set in a quick oven for about 1½ hour.
Apple Compote.—Peel, core, and halve 6 large apples, trimming them so as to get them all of a size; drop them as they are done into cold water with the juice of a lemon squeezed into it, to prevent their turning brown. Have ready a strong syrup (made with 1 lb. sugar and 1 qt. water) boiling hot; put the apples into this, with the thin rind of a lemon and 2 or 3 cloves. As soon as they are cooked (great care must be taken that they do not break), take them out and dispose them, concave side uppermost, on a glass dish; place a piece of currant jelly or quince jelly in the hollow of each apple, then well reduce the syrup, and, when cold, pour as much of it as is necessary under the apples.
Apple Cream Cake.—Rub 1 oz. butter into ¾ lb. flour, and take half a pint of sour cream; dissolve 1 teaspoonful soda carbonate in 1 teaspoon boiling water, add it to the sour cream, and stir until it froths well. If the cream is very sour, it may require a little more soda. Be careful that it is frothy, or else the paste will not be light. Stirthe frothing cream into the flour, enough to make a soft paste; line a greased plate with a thin layer of paste; have ready some stewed apples, sweetened and perfectly cold, grated lemon peel mixed in just before they are put into the cake, and as little juice from the apples as possible, or the crust will be soddened. Spread the stewed apple over the paste, leaving a narrow margin for the top crust to adhere to the bottom; roll out the top crust 1 in. thick; pinch the edges well together to make it a little ornamented round the edge, and bake it in a quick oven. This quantity of paste should make two good-sized cakes, the size of a dinner plate; a tin plate is best to bake them on; they are equally good cold or hot, and are eaten with sugar and cream.
Apple Custard.—Apple chips or rings are as nice as ordinary fruit, and in winter much cheaper. They can be got at an ordinary grocers, and must be soaked 12 hours before using. Take ½ lb. of the fruit when soaked, and stir gently with sugar, lemon peel and cloves to taste, till tender. When cool, pour into a glass dish, and cover with the following custard: ½ pint milk, 1 egg, ½ small teaspoonful cornflour, 2 lumps of sugar. Mix the cornflour carefully with the milk, then whisk the egg and add it with the sugar (which is best sifted); put the whole into a jug and stand in boiling water, stirring well till it thickens, then pour it over the apples, and grate nutmeg on the top. (Bessie Tremaine.)
Apple Devil.—The following is a delicious way of dressing apples, and is not very well known: Peel and core about 30 good baking apples, and slice them into a little cold water; add equal weight of lump sugar, the juice and peel of 2 lemons cut very thin, 2 oz. very finely grated ginger, and 1 teaspoonful cayenne pepper. Boil all together till the apples look quite clear. The quantity of cayenne can be diminished to suit the taste. This will keep good for 2-3 years, and is to be eaten as a preserve. If required for a dish for dinner, beat up the whites of 4 eggs till very stiff; sprinkle with a little crushed sugar whilst beating. When very firm pile it on some of the preserve previously placed in a dish, and put in the oven till nicely browned. It may be served either hot or cold.
Apple Dumplings.—Take some finely sifted flour, say ½ lb., and ¼ lb. suet very finely shred, and well freed from skin. Mix the suet and flour, add a pinch of salt and ½ teaspoonful baking powder, with sufficient cold water or milk to make it of the right consistency. Knead it well, and roll it out to the thickness required. Divide this paste into as many pieces as are required for the dumplings. Take some large-sized apples, peel, core, sprinkle them with moist sugar, then insert into the cavity of each some butter, sugar, and a clove. Cover them with the paste, and join the edges carefully. Tie each dumpling up in a floured cloth, and boil about 1 hour. Untie them carefully, and turn them out without breaking them; serve with cream and sugar. A little currant jelly may be substituted for the butter, sugar, and clove.
Apple Fool.—(a) In the country where milk and apples are plentiful, this is a cheap treat for children, and very nice. In towns, it may be necessary to soak a little light bread in the milk and beat it up with the apples to make them go further. Bake good sharp apples slowly, then they will not burst; when done, take out the pulp, rub it smooth, sweeten, add a little lemon flavouring, and a tablespoonful of new, or a teaspoonful of condensed, milk, and serve in a bowl. (Mary Hooper.)
(b) The proportion of milk or cream would be 1 pint new milk to 2 lb. apples. It is impossible to give the exact quantity of sugar also, as it must entirely depend on the kind of apple used, some apples requiring so much more sweetening than others; it must be a matter of taste. It is better not to put too much in at first, but a certain amount must be put in with the first boiling of the apples, and more added afterwards if not sweet enough. The apples must be peeled, the cores removed, and then put into a pudding basin with a little water, just enough to start the juice, loaf sugar, and a few cloves. Cover the basin with a plate, and put it into a moderately hot oven to cook the apples gradually until quite soft, when they must be beaten until smooth with awooden spoon. The milk must have been previously boiled, sweetened, and allowed to get cold. Add this by degrees to the beaten apple; mix thoroughly, and, when well amalgamated, serve it cold in a glass dish. Unless the milk be new, cream should be used with it in equal quantities. A bay leaf boiled with the milk is a great improvement.
Apple Ginger.—(a) 7 lb. apples, pared and cored, 7 lb. pounded loaf sugar, 2 oz. ground ginger, the juice of 3 lemons, 1 pint water. Boil slowly rather more than ½ hour. Put in moulds and cover with paper.
(b) Peel, core, and quarter 2-3 lb. small russet apples. Any apples will do that do not break in the boiling, but small ones look better. Put them in a jar with layers of whole ginger, about 2 oz. Make a syrup with ¾ pint water, 1 oz. ginger, and 1½ lb. lump sugar, and pour it boiling over the apples. Let it stand till the next day, then simmer the whole very slowly until the apples are tender and look transparent; take the apples out and drain them, and boil the syrup fast until it is thick. Pour it again over the apples, and when cold bottle.
(c) 4 lb. apples, 1 qt. water, 4 lb. sugar, 2 oz. best essence of ginger. Pare the apples, and cut them in slices as for a pie. As you pare and core them, throw them into a basin of cold water. Boil the sugar and water nearly 15 minutes until it forms a nice syrup; then put in the apples. Do not stir them much. Add the ginger; boil 1 hour till it becomes yellow and clear. Be sure not to let it boil fast.
Apple Pudding.—(a) Make a paste with equal quantities sifted flour and finely chopped suet, a pinch of salt, and a little water. Roll it out thin into a large piece, place this over a well-buttered basin, and push it in so as to line the basin with it, cut it off all round so as to leave enough to fold up; roll out the trimmings to such a size as to cover the top of the basin. Pare, core, and slice a quantity of good sound apples. Put them in the basin with brown sugar to taste, and either some chopped lemon peel, 2 or 3 cloves, or a little grated nutmeg; add a small piece of fresh butter, pack the apples tight in, put on the cover of paste, turn up the edges and press them down, tie a floured pudding cloth over, and put the basin into a saucepanful of boiling water, which should come well over the pudding. Boil 2-3 hours according to size.
(b) Stew 2 lb. apples to a pulp; sweeten to taste while stewing, and when taken off the fire stir in 2 oz. good fresh butter; when cold, add 2 eggs beaten up; butter well the bottom and sides of a pudding dish; strew crumbs of bread 2 in. thick, over the bottom and sides, put in the apples well mixed with the 2 eggs, strew breadcrumbs over the top, and a few tiny bits of butter and white sugar. Bake in a moderate oven, and serve the pudding with cream or custard.
Apple Rings.—(a) Soak apple rings for 12 hours in cold water, when they will be fit for every use in casking apples, and found superior to our English apples, for sauce, puddings, &c., in particular. (J. B. F.)
(b) These cook much nicer and softer if they are soaked overnight in sufficient cold water to cover them, using the same water to stew them with. If this is not convenient, put them in an enamelled saucepan—an iron one turns them black—and nearly cover them with cold water. Put in a small piece of stick cinnamon, and a few cloves: this flavouring seems to suit them better than lemon peel; add sufficient sugar when they begin to simmer, and stew until soft, which should be in ½ hour. When apple rings are stewed, they can be spread on a suet paste and be used for roly-poly puddings, or be eaten with blancmange or boiled rice, or be made into puffs, open tarts, or an apple pasty. For example, line a Yorkshire pudding tin, greased, with short paste, put in a deep layer of stewed apples and cover it with a lid of paste, pinching the edges well between finger and thumb in a crinkled fashion; brush over the top with water, sprinkle castor sugar thickly over, and bake for ½ hour in a moderate oven; turn it carefully out of the tin by placing a flat board on the top of the pasty, and turn the tin bottom upwards, when the pasty will come out of the tin; now place your dish on thebottom of the pasty and turn it over again, which will bring the pasty right side uppermost, and if done carefully it will not break. If any of the sugar falls off, grate some sugar on the bare places. To be eaten either hot or cold. Covered tarts can be made with apple rings in this way: line a shallow tin, or a dinner plate, with a thin paste, spread a layer of stewed apple and cover with a lid of paste—either short or puff—and bake it for 20 minutes; cover with thin icing, made by beating the white of an egg with 1 tablespoonful castor sugar and 1 teaspoonful lemon juice together for 5 minutes with a whisk; spread this icing over the tart with a knife and set it in a cool oven for ¼ hour to harden. These covered tarts can be made to look pretty by spreading the white icing evenly over the crust, letting it harden 5 minutes in the oven; colour a small portion of the icing with cochineal, and put it round the edge in little pink buttons, setting the tart back in the oven for the rest of the time to harden. Apple rings can be cooked nicely in deep tarts; but, unless there is a good bottom heat to the oven, they do not cook sufficiently soft in the same time it takes to bake the crust properly, and it is best to have them stewed first.
Apple Roly-Poly.—Make a suet crust, roll it out thinly, put slices of apple all over it, sift over the apple sugar and the grated peel of a lemon or powdered cinnamon; roll it up, pinch the ends very securely; boil it in a cloth 1½ hour, and, if large, 2 hours.
Apple Snow.—(a) Pare and core 6 good-sized apples, steam them in 2 tablespoonfuls water, with a little lemon peel, till quite soft. Add ¼ lb. finely sifted white sugar, and the white of 1 quite fresh egg. Beat it well for ¾ hour without stopping, and serve as you please. It looks best in custard glasses heaped up.
(b) Take ¼ lb. of the pulp of roasted apples, ¼ lb. powdered loaf sugar, the juice of half a lemon, some of the rind rubbed into 2 lumps of sugar and then pounded, and the whites of 3 or 4 eggs. Whip all together for an hour, till it is like whipped cream, and drop it lightly into a glass dish.
(c) Stew some apples till tender, sweeten to taste, mash them up, and place them in the centre of a dish; round and over them place a layer of boiled rice (dry); whisk the whites of 3 or 4 eggs until quite light and frothy; cover the whole with this froth, sprinkle over it powdered sugar, colouring a little of it with cochineal.
Apples, Stewed.—(a) Peel and core 6 apples, put the cores and parings into 1 qt. water, and simmer gently. Strain off, and pour the liquor over the apples, adding the juice of half a lemon, and 3 oz. white sugar. Boil gently till the apples are quite tender, then turn out into a basin, and beat up with a fork, gradually adding about 1 teacupful cream. When the whole is about the consistency of cream, pile up in a glass dish, and put away in a cool place. Whipped cream or the whites of eggs, well whisked, may be put over the top before serving.
(b) For a small dish, 5 large apples will be enough. Peel them, take out the cores, put them into a pie-dish with their weight of loaf sugar, 1 pint water, half the rind of a lemon, and a few drops of cochineal. Put them in the oven until done through. Remove the apples on to a dish without breaking, put the liquor into a stewpan, and set it on the fire to reduce to a syrup; pour it over the apples, first taking out the lemon peel. They may be done in the same way without colouring; the lemon peel should then be taken out at the same time as the apples. Cut the peel up into very fine strips, and when the syrup is made, throw in the strips of peel, to be served up in it round the apples. The syrup should be perfectly clear. Just before sending to table, put 1 teaspoonful red currant jelly in the hole at the top of each apple, or a dried cherry on the top of each makes a pretty garnish.
Apple Tart.—Lay a disc of puff paste on a round tin, spread a layer (about ⅜ in. thick) of apple marmalade over it, leaving a rim 1 in. wide clear all round; roll out, and cut some of the paste in strips the size of a straw; form a trellis-work with them over the marmalade, then put a border of paste all round over the rim. Glaze the top of the border and trellis with beaten-up egg, and bake in quick oven.
Apricot Cake.—Make a cake with 3 eggs, their weight in butter, flour, and sugar; beat up the eggs till very light, mix with them their weight in castor sugar; now add the flour, into which you have mixed ½ teaspoonful baking powder; and lastly the butter, just dissolved by putting into a hot stewpan and shaking round. It should be dissolved, but not hot. Beat the cake a few minutes; put into a small cake tin, and bake ½ hour in a rather quick oven; when done, take from the oven, and let stay in the tin while you prepare the apricots, cut them in halves, take out the stones. Make a syrup with ¼ lb. sugar to ½ pint water; boil up, and put in the apricots, and stew gently till they are done, they should not be broken; lift them out, and reduce the syrup by quick boiling; let it cool, turn the cake very gently out of the tin; cut the cake round about ½ in. from the edge, take off the same, scoop out the centre, fill it with the apricots and put a whip of cream on the top, and the remainder of the apricots can be arranged round the base, the insides turned upwards, the stones cracked, and the kernels blanched, and one put in the centre of each half apricot.
Apricot Chartreuse.—Take a tin of preserved apricots, turn out the contents into a saucepan, add 6 oz. sugar, ½ pint water, and a glass of wine; let them boil up; strain off the syrup, take out the kernels, remove the outer skin carefully from the apricots, and leave them to get cold. Add to 1 pint of the syrup 16 sheets best French gelatine steeped in a little water, boil up the whole, and clarify with 3 whites of eggs; have 2 plain moulds, one about 1¼ in. more in diameter than the other, pour a very little jelly at the bottom of the larger mould, and place in it a layer of slices of apricots prepared as above, and a few split kernels; cover this with more jelly, but only put enough to get a smooth surface; lay this on ice to set. When it is quite firm, put the small mould inside the large one, taking care to place it exactly in the middle, so that the vacant space between the two moulds be of the same width all round. In this vacant space dispose slices of apricots and the rest of the kernels, filling up the interstices with the jelly until all the space is filled up. Place the mould upon ice: whip a pint of cream with ½ oz. dissolved isinglass and some of the apricot syrup, which must be added to it a very little at a time, or the cream will not rise to a froth. When the cream is ready and the jelly set, remove the inner mould by pouring warm water into it, and fill up the inner space of the chartreuse with the cream: set it on ice for an hour, turn out and serve.
Apricot Cream.—Take a tin of preserved apricots, turn out the contents into a saucepan, add 2 oz. sugar, let them boil for ¼ hour, and pass them through a tammy. Dissolve 1 oz. or 7 sheets best French gelatine in a little milk, whip to a froth a pint of cream. Mix the gelatine with the apricot pulp, then quickly work into it the cream, pour the mixture into a mould, and put it on ice to set. When wanted, dip the mould in hot water and turn out the cream.
Apricot Omelet.—Beat up the whites of 4 and the yolks of 6 eggs with a very small pinch of salt. Put a piece of fresh butter in the omelet pan, and directly it is melted pour in the eggs. As soon as they are set, fold up the omelet, inserting within the fold as much apricot jam as will lie in it. Turn out the omelet neatly on its dish, cover it with powdered sugar, and glaze it with a red-hot salamander.
Apricot Toast.—Take some ripe but not over-ripe apricots, halve and stone them. Make some syrup with plenty of white sugar and some water: when boiled for 2 hours strain; lay the pieces of apricot in the syrup, and add a glass of white wine; simmer for a few minutes. Cut out of the crumb of a milk loaf some rounds a little larger than the apricots. Fry them a pale yellow in fresh butter, drain and arrange them in a circle on a dish with a piece of apricot on each round, concave side uppermost: put a kernel in the centre of each, pour the syrup well over, and serve with some whipped cream in the centre of the dish.
Arrowroot Blancmange.—(a) Take 1 qt. milk and mix 3 oz. best arrowroot with a cupful of it cold. Then boil the rest of it with 6 laurel leaves or a chip of vanilla aspreferred, pour it boiling on the arrowroot, stir quite smooth, sweeten, boil the whole for 10 minutes, taking care it does not burn, and put into a mould. The cause of its cracking is either bad arrowroot or under-boiling.
(b) Dissolve a little isinglass or gelatine in the milk with which the arrowroot is made; it will stand, but it is the nature of arrowroot to become liquid after a short time. Sago and tapioca both make very nice blancmange, and are firmer than arrowroot. They may be either flavoured with lemon or vanilla, or served plain with jam and cream round them.
Arrowroot Pudding.—Mix 1 teacupful arrowroot with ½ pint cold milk; put 1 qt. milk into a saucepan, with cinnamon, lemon or orange peel, and boil it, sweetening it with 2 oz. sugar. Pound 12 bitter almonds, and mix them with the arrowroot and cold milk; strain it through a hair sieve, and add it to the boiling milk, stirring it well. When it begins to thicken, add 1 teaspoonful fresh butter, and, when thoroughly done, pour it into a mould. Do not turn out until quite cold.
Arrowroot Shape.—Mix 2 oz. arrowroot in ½ pint cold water, let it settle; pour off the water, and flavour the arrowroot with a little orange-flower water. Boil 1 qt. milk with some sugar and a little cinnamon, strain through a tammy on to the arrowroot, stirring all the time; simmer a short time, still stirring; put it into a well-oiled mould, turn it out the following day, and serve it with a custard made with 1 pint milk, 4 yolks of eggs, and flavoured with orange-flower water.
Aunt Eleanor’s Tartlets.—Prepare ½ lb. apples, as for a tart, and put them in a stewpan with a wineglass of water, 4 oz. preserving sugar, a small piece of cinnamon, 4 cloves, and 2 small strips of lemon peel; stew until the apples are quite tender, when pass them through a sieve, and set them aside to cool. Should the apples not be rather sharp, a squeeze of lemon juice may be added. Now break 2 eggs into a basin, and whisk them until well mixed, stir to them gradually half a stale penny sponge cake, and 1 oz. loaf sugar reduced to a fine powder, and, last of all, 2 oz. liquefied butter; mix well. Line some pattypans with good puff crust, and put in them first a little of your apple pulp, and cover this with a layer of the egg mixture. Bake in a moderate oven until of a fine golden brown, and serve either hot or cold, as preferred.
Baba.—Have ready 1 lb. fine flour passed through a sieve, 4 oz. raisins (stoned), 4 oz. currants, 8 eggs, 4 oz. pounded sugar, 4 oz. fresh butter, 1 glass brandy, 1 oz. German yeast. Dissolve the yeast in ½ pint tepid milk, strain it, and mix in it a good handful of the flour; work it lightly with the hand into a light soft dough, which is called “the sponge,” put it into a deep stewpan or basin, leave it in a warm place to rise, put the remainder of the flour on a slab or pastry board in a heap, make a hollow space in the centre, break the eggs into it, add a good pinch of salt, and pour the butter just warm on to the eggs; work all lightly together, using the fingers of both hands, raising the hands up and down, so as to beat the air into the paste, when whisking the white of an egg; this should be done just before the sponge is ready, then mix in the sponge in the same light way, and lastly, add the rest of the ingredients; lift the whole into a large well-buttered mould, and put it in a warm place free from draught until it is nicely risen: bake 1½-2 hours in a moderate oven; serve hot, with either red currant jelly or apple jelly, melted with a little brandy, in a sauceboat.
Baden-Baden Pudding.—Boil ¼ lb. rice in milk to a smooth mash, and with it 1 in. vanilla to flavour. Soak ½ oz. gelatine in cold water a few minutes, then add it to the rice to boil. Whip a pint of cream, with a ¼ lb. sifted sugar, to a froth. When the rice is cooled to lukewarm, stir it briskly into the cream. Wet a mould, fill it with the mass, and set it in a cold place, or in ice. Turn it out when firm.
Bakewell Pudding.-½ lb. butter, the yolks of 8 eggs, the whites of 2, ½ lb. powdered white sugar; cover a pie-dish with puff paste, put a layer of any kind ofpreserves about 1 in. thick; gently melt the butter, add that to the eggs. When nearly cold, beat all well together and flavour with almond essence; pour the mixture into the dish about 1 in. thick; bake it about 1 hour in a moderate oven.
Batter Pudding.—(a) Take 2 eggs, 2 tablespoonfuls flour, 1 of butter, and 1 breakfastcupful milk. Beat the butter to a cream, beat the eggs, add a little white sugar, and for a change the grated rind of a lemon; put in the flour and milk, and beat all together. Pour the mixture into a buttered shallow dish, and bake 20 minutes in a sharp oven. It may also be baked in common saucers instead of a dish, when the puddings should be doubled up when turned out, so as to form semicircles on the dish, and sifted sugar strewn over them.
(b) Make a batter of 2 eggs, 1 pint milk, 6 tablespoonfuls flour, and a pinch of salt; line a pie-dish with marmalade or preserve, and bake 40 minutes in a quick oven; apples sliced into the batter instead of the jam are very good.
(c) Mix ½ lb. flour in a basin with ½ teaspoonful salt; break in 2 eggs, mix well, and gradually add 1 pint milk, mixing it all the time. Should there be any lumps, they should disappear in the moistening. Let it stand a short time to rise, butter a pie-dish, pour the batter in, and bake in a quick oven; it ought not to take more than ½ hour to bake; it should have risen very high, and must be served at once, before it has time to fall. For boiling, butter a pudding basin, pour the same batter into it, tie down tightly with a cloth, and put it into a saucepan of boiling water. It should be moved about for a few minutes after it is put into the water, to prevent the flour from settling in any part. It will take rather more than 1 hour to boil; turn it out, and serve at once, with either wine sauce or sweet sauce round it in the dish.
Biscuit Charlotte.—Line a basin closely with some thin finger biscuits, so as to form a complete case. Peel, slice, and core 12 apples, and stew with them a few cherries in butter. Fill the case with the fruit, but leaving a hole in the centre, in which place a small glass, which may contain any jam or preserved fruits; boil 1 hour and turn out. Pour over or serve with clotted cream or custard.
Bishop Pudding.—Butter some thin slices of bread, without crust, and over the butter spread a good layer of jam. Cut the slices into convenient pieces. Line and border a deep pie-dish with puff paste, arrange the slices of bread and butter in the dish until half full. Make an ordinary, rather milky ground rice pudding, flavour the milk with which it is made with the rind of a lemon. Sweeten to taste, and add to it 2 or 3 beaten-up eggs, according to the size of the pudding. Pour this mixture into the pie-dish, and bake in a brisk oven.
Blackberry Mould.—Put 1 lb. ripe blackberries into a pudding basin, place this in a larger one of hot water, put a plate on the top, and let it remain in the oven until the fruit is soft. Press out all the juice and mix it with rather more than 1 lb. apples, previously pared, cored, and cut into quarters; put both together into a preserving pan; let them boil for ½ hour, and then add ¾ lb. powdered loaf sugar; let it boil for 10 minutes more, stirring with a silver spoon, when it will be ready to put into the mould, which should be of earthenware. A little grated lemon peel should be added.
Blackberry Puddings and Tarts.—Both are better for having a small quantity of any good cooking apple mixed with the berries; the apples should be sliced as thinly as possible, and should be at once stirred in with the other fruit and with sugar.
Blancmange.—Take 6 bitter almonds and 8-9 oz. sweet almonds blanched and peeled, pound them in a mortar with a little orange-flower water; when reduced to a paste add rather less than 1 pint milk, pounded loaf sugar to taste, a little more orange-flower water. Strain the mixture through a cloth, squeezing it well, into a basin containing 8 or 9 sheets best French gelatine dissolved in 1 pint water; mix well, put into a mould set on ice, turn it out just before serving.
Bombay Pudding.—(a) Soojee is only the native name for semolina. Cut slices of bread without crust, ½ in. thick, and toast them a light brown on both sides.Then boil brown sugar to a syrup, and pour it over the bread, which become saturated with it.
(b) Half roast 2 lb. soojee, then boil it in water until it becomes very thick; butter a soup plate, and pour the boiled soojee into it; when it has cooled and congealed cut it into 8 cakes; rub the cakes over with the yolk of an egg, dredge with finely sifted flour, and fry in butter until they acquire a rich brown colour. Arrange them in a dish, and pour over them a thick syrup flavoured with lemon juice.
Boston Pudding.—Rub 6 oz. butter or nice beef dripping into 1 lb. flour; add 6 oz. currants or sultana raisins, 6 oz. moist sugar, ½ teaspoonful powdered cinnamon, and ¼ nutmeg, grated. Dissolve 2 teaspoonfuls soda carbonate in ½ pint milk, being careful to mix the soda perfectly smooth and free from lumps in a tablespoonful of the milk first, and then add the rest of the half pint, stirring it well before mixing it with the other ingredients, so that the soda does not settle to the bottom of the milk. Beat all together for a minute, and put the mixture into a buttered mould, which should not be quite full. The pudding cloth should be allowed room for the pudding to swell, which it does considerably. Plunge into fast-boiling water, and keep boiling for 2½ hours. This makes a very light pudding, and, if properly made, no trace of the soda—which many people object to—can be detected.
Bread Pudding.—(a) Put all scraps of bread into the oven until they become a nice brown, roll them while hot quite fine. For a good-sized pudding take ½ lb. crumbs ¼ lb. brown sugar or golden syrup, ¼ lb. currants or raisins, 1 pint milk, 1 teaspoonful allspice, and 1 pint boiling water. Pour the boiling water over the crumbs, stir them well, and let them soak until soft; then add all the ingredients, mix well, rub the pie-dish with dripping, fill it, put some more dripping on the top of the pudding, and bake ½ hour. This pudding is a general favourite with children and servants.
(b) Cut a roll in thin slices, well butter a mould, and stick it all round with raisins stoned and opened; put the bread lightly in; make a sweet batter with 3 or 4 eggs, flavour it with vanilla: pour it over, and leave it to soak well; bake or steam for an hour. Any flavouring may be used.
(c) 1 lb. breadcrumbs, 1 lb. raisins, 1 lb. currants, 1 pint milk, six eggs, 4 oz. butter, and 1 lb. sugar. Pour the boiling milk on the breadcrumbs, cover with a plate and let it remain for 1 hour; then add the butter, currants, raisins stoned and cut a little, and the sugar; mix all well together, adding candied fruit, a little grated lemon peel, and spice, and the eggs well beaten; boil 4 hours in a buttered basin or mould, and serve with sweet sauce. If it be requisite to add a little flour, boil an hour longer.
(d) Grate 3 oz. breadcrumbs, and pour over them ¾ pint boiling milk, in which a lump of butter, the size of an egg, has been dissolved. Soak for ½ hour; then add 1 tablespoonful moist sugar, and the yolks of 3 well beaten eggs; beat with a fork for 3 minutes; spread a layer of any kind of jam 1 in. thick at the bottom of a pie-dish, not greased. Pour the mixture over the jam, and then heap on the top the whites of the 3 eggs well whisked with a little castor sugar. Bake in a gentle oven for ½ hour, taking care the bottom of the oven is not hot enough to scorch the jam.
(e) Make a quantity of breadcrumbs by rubbing the crumb of a stale loaf through a fine wire sieve; put 1 pint milk and 1 oz. fresh butter into a saucepan on the fire, with sugar to taste, and the thin rind of a lemon, cut if possible in one piece; when the milk boils strew breadcrumbs into it until a thick porridge is obtained; turn it out into a basin. When cold remove the lemon rind, and stir in one by one the yolks of 4 eggs, mix well, then stir in the whites of 2 eggs beaten up to a stiff froth and a small quantity of candied citron peel cut very thin. Have a plain mould, buttered and breadcrumbed very carefully all over, pour the composition into it, and bake it about ½ hour. To be eaten hot or cold.
(f) Line the bottom and sides of a basin with slices of bread; mix a pot of jam with a little hot water, put a layer of the jam in the basin, then a layer of bread, then morejam; continue this until the basin is full; put a plate on the top. Turn out the next day, and serve with custard round it.
(g) 6 oz. stale brown breadcrumbs, 6 oz. fresh butter, 4 eggs (the yolks and whites whisked separately), ½ oz. powdered cinnamon, ½ lb. coarsest brown sugar. Cream the butter, then mix well with the sugar till quite smooth, add the well-beaten eggs, and stir in gradually the other ingredients. Steam the pudding for 2 hours or even more (it cannot be too much done). When turned out, pour melted cherry jam over it, and serve hot.
(h) Cut the crust from slices of a dry tin loaf ¼ in. thick; spread with butter slightly and cover thickly with preserve. Take a quart mould and butter perfectly—to look well the mould should be marked plainly in broad flutes. Pile the prepared bread lightly in the mould, having first cut it in diamonds as for sippets. Beat 4 eggs with a pint of milk, sweeten and pour over the bread. Lay a buttered paper on the top, and after standing ½ hour cook in boiling water for 1 hour. A cloth should be tied over the mould above the paper, and the water should only reach ¾ of the mould. A clear arrowroot sauce flavoured with sherry should be served with it, and a large spoonful of fresh jam spread on the top when turned out.
(i) Take 1 egg, its weight in fresh butter (melted), its weight in flour, 1 dessertspoonful marmalade, 1 ditto raspberry jam, the weight of the egg in breadcrumbs, and 1 teaspoonful soda carbonate. Break the egg and beat it up well; add the melted butter, the flour, the breadcrumbs, and the jam and marmalade; beat all up well together, and, lastly, put in the soda carbonate. Butter a basin, pour in the mixture, tie it down well, and steam it in a saucepan for 1½ hour. Turn out and serve with custard sauce. This is a light and delicious little pudding, and can be of course made larger by using double or treble the quantities. It turns out quite dark, and light as a feather. It is also nice with fruit sauce of any kind.
(j) Break the bread into small pieces and pour on them as much boiling water or milk as will soak them well. Let these stand till the liquid is cool, press it out, and mash the bread till it is quite free from lumps. Measure this pulp, and to every quart stir in ½ teaspoonful salt, 1 teaspoonful grated nutmeg, 3 oz. moist sugar, mix all well together, and put it into a well-buttered pie-dish. Break 1½ oz. butter in small pieces over the top; bake in a moderate oven 1½ hour. Or, to every ¾ pint pulp add 1½ pint milk, sugar to taste, 4 eggs, 1 oz. butter; pour the milk boiling on the bread, let it stand till cold, add the other ingredients, beat well, and put into a buttered basin, tie it down tightly, plunge it into boiling water, boil for 1¼ hour.
Brioche.—Dissolve 1 oz. German yeast in ½ pint tepid water, strain and mix with it enough flour to form a light dough, put this sponge to rise in a warm place in a basin covered up with a cloth. When it has risen to double its size, put 1 lb. flour on the pastry slab, make a hollow in the centre, place the sponge in it with 1 lb. fresh butter just warmed sufficiently to make it liquid, ¼ oz. salt, 1 gill milk, and 10 eggs; work all lightly together into a paste, adding more flour if needful, to the consistency of bread dough, roll it into a ball, and put it by for 3 hours covered up in a warm place. Then flatten it out, fold up the edges towards the centre, and make it into a ball again, repeating this operation 3 times. The last time take rather less than ¼ of the paste away, make the remainder into a round cake, flatten it slightly, and place the lesser portion on the top, wetting the under side of it. The brioche should look like a cottage loaf. Glaze it all over with egg, and bake it on a buttered tin in a quick oven about ¾ hour.
Brown or Quay Pudding.—2 eggs, their weight in flour and butter, the weight of one in sugar; beat the butter to a cream with the sugar, add the eggs well beaten, stir in the flour, then stir in 2 tablespoonfuls raspberry jam or jelly. Just before putting the pudding into the mould, beat in ½ teaspoonful soda carbonate. Boil or steam for 1¾ hour. Leave plenty of room for the pudding to rise in the mould. Serve with wineor sweet sauce. If preferred, put 2 tablespoonfuls nice treacle or golden syrup, with ½ teaspoonful ground ginger, instead of the raspberry jam.
Cabinet Pudding.—(a) Spread the inside of a mould with butter, and ornament the bottom and the sides with dried cherries or raisins and candied peel; fill the mould with alternate slices of sponge cakes and ratafias or macaroons, then fill up the mould with a cold custard made with 7 eggs and 1 pint of milk boiled with 6 oz. sugar, flavour with rind of lemon or vanilla, all well mixed together; steam the pudding for 1¼ hour, and when done serve with whip sauce made in the following way: Put 4 yolks of eggs into a small deep stewpan, add 2 oz. sifted sugar, a glass of sherry, a little lemon juice and grated peel, and a grain of salt: whisk the sauce over a moderate heat, taking care to set the stewpan which contains the sauce in another of somewhat larger size already containing a little hot water, and as soon as it presents the appearance of a well-set creamy froth pour it over the pudding, and serve immediately.
(b) Well butter a plain mould and ornament it by sticking dried cherries along the sides in rows at equal distances from top to bottom, letting them meet in the centre. Place ratafia cakes and sponge biscuits cut to half their thickness in alternate layers, until the mould is full; pour over them sherry and a little brandy, just as much as they will absorb. If the mould be a large one, the yolks of 8 eggs will be required, these to be beaten with as much new milk as will make a sufficient quantity of custard to pour over the cakes and to quite fill the mould; a little grated nutmeg, and ginger if liked, to be added to the custard while beating. If the milk is not new a few spoonfuls of cream must be mixed with the milk. Cover the mould with a sheet of buttered writing paper, and place it in a stewpan half filled with boiling water; put on the lid, and let the pudding steam for 1½ hour. A hot custard may be poured round the pudding as sauce, or some red currant jelly diluted and thinned with a spoonful of hot water may be served with it; neither must be poured over the pudding.
(c) Butter a plain mould, ornament it with raisins split and stoned in the same way as in (b), nearly fill up the mould with slices of bread and butter (leaving room for the bread to swell), cut from the crumb of a French roll, the slices should not be very thin, but should be well buttered. Make a custard of the yolks of 3 or 4 eggs (according to the size of the mould) and milk, flavouring as before; pour this over the bread and butter until the mould is full, cover with buttered writing-paper, and steam for 1½ hour. Serve with sweet sauce in the dish.
Caledonian Cream.—2 oz. raspberry jam, 2 oz. red currant jam, 2 oz. sifted loaf sugar, the whites of 2 eggs. Put all into a bowl, and beat with a spoon for ¾ hour.
Cambridge Pudding.—Take 1 lb. flour, 1 dessertspoonful Borwick’s egg powder, 3 oz. white sugar, 6 oz. good dripping, a pinch of salt, a teacupful of sultana raisins or currants, and 1 oz. candied peel cut fine. Mix well together, then stir in ½ pint milk; pour into a buttered dish, and bake more than ½ hour. Another plain pudding is to line a basin with paste made of dripping; then put a layer of treacle, then a layer of paste, and so on until the basin is filled; then tie in a cloth and boil 1½ hour.
Canary Pudding.—The weight of 3 eggs in sugar and butter, the weight of 2 eggs in flour, the rind of a small lemon, 3 eggs. Melt the butter to a liquid state, but do not allow it to oil, stir to this the sugar and finely minced lemon peel, then very gradually dredge in the flour, stirring the mixture well all the time, then add the eggs well beaten, mix well until all the ingredients are thoroughly blended, put into a well-buttered basin or mould, boil for 2 hours, and serve with wine sauce. (Beeton.)
Caramel Custards.—Put a handful of loaf sugar in a saucepan with a little water, and set it on the fire until it becomes a dark brown caramel, then add more water (boiling) to produce a dark liquor like strong coffee. Beat up the yolks of 6 eggs with a little milk; strain, add 1 pint milk (sugar to taste) and as much caramel liquor (cold) as will give the mixture the desired colour. Pour it into a well-buttered mould; put this in abain-mariewith cold water; then place the apparatus on a gentle fire, takingcare that the water does not boil. Half an hour’s steaming will set the custard, which then turn out and serve. By using the white of 1 or 2 eggs in addition to the 6 yolks, the chances of the custard not breaking are made more certain.
Caramel Pudding.—(a) Prepare a mould by giving it a thick coating of caramel sugar; when this has set, pour into the mould a custard, made of the yolks of 8 eggs and 1½ pint best cream; steam for 1 hour and serve when cold.
(b) Put a handful of loaf sugar to boil with ¼ pint water until the syrup becomes a deep brown. Warm a small basin, pour the syrup in it, and keep turning the basin in your hand until the inside is completely coated with the syrup, which by that time will have set. Strain the yolks of 8 eggs from the whites, and mix them gradually and effectually with 1 pint milk. Pour this mixture into the prepared mould. Lay a piece of paper on the top. Set it in a saucepan full of cold water, taking care that the water does not come over the top of the mould, put on the cover, and let it boil gently by the side of the fire for 1 hour. Remove the saucepan to a cool place, and when the water is quite cold take out the mould, and turn out the pudding very carefully.
Carrot Pudding.—(a) ½ lb. each of raisins and currants picked and stoned, ½ lb. finely chopped beef suet, ¾ lb. breadcrumbs, ½ lb. each of carrots and potatoes (raw) when scraped and grated, ¼ lb. fine moist sugar, a little finely cut lemon peel (or if preferred 2 oz. candied peel), spice to taste, a teaspoonful of salt. Very little liquid is required to form the right consistency, as the moisture from the vegetables is nearly sufficient. What more is wanted should be milk. Boil in a basin or mould 4-5 hours. Serve with or without brandy sauce. This is a very nice and inexpensive pudding, no eggs being used.
(b) 1 lb. grated carrot, 6 oz. breadcrumbs, 6 oz. raisins, 6 oz. currants, 6 oz. sugar, ½ lb. suet, half a nutmeg, half the rind of a lemon grated, 2 tablespoonfuls flour, 1 egg, and a little salt. Mix all well together, and put it into a well-buttered mould. Boil 4 hours.
Castle Pudding.—Mix 1½ oz. finely sifted flour with the same weight of powdered sugar. Dissolve in a basin before the fire 1½ oz. fresh butter, beat it to a cream; whisk 2 eggs, and mix them slowly with the butter, stir in the sugar, and afterwards the flour; add a spoonful of grated nutmeg and ½ lemon peel grated. Put the mixture into tins, and bake in a moderately heated oven for 20 minutes.
Charlotte Russe.—These are best made in a plain round tin. Take some Savoy biscuits, using half at a time, and keeping the rounded side next the mould; form a star at the bottom by cutting them to the shape you require to fit into each other; touch the edges of the biscuits lightly with white of egg to hold them together, but be very careful not to let the egg touch the mould, or it will stick and prevent it from turning out. Having made a star for the centre, proceed in the same way to line the sides by placing the biscuits standing upright all round it, their edges slightly overlapping each other; these must also be fastened to each other, and to the centre star by a slight application of white of egg, after which the tin must be placed in the oven for a few minutes to dry the egg. For a small mould, ½ pint double cream, 3 teaspoonfuls pounded sugar, and rather more than ¼ oz. gelatine would be sufficient. The cream must be whisked to a stiff froth with the previously melted gelatine, the sugar, and a few drops of vanilla flavouring; pour this mixture into the mould, covering it with a slice of sponge cake, the size of the mould, to form a foundation when it is turned out; the biscuits forming the sides must have been cut evenly with the top, and must be touched lightly with the white of egg to make them adhere to this foundation slice. Place the mould on ice until required, then turn it out on a dish and serve at once. This requires great care in the turning out.
Cherry Jelly.—Make some jelly as above, and flavour it with a small quantity of noyeau. Have some preserved cherries stoned; pour some jelly in a mould, dispose some cherries round, cover with jelly, then put in more cherries, and so on until the mould is full.
Cherry Pudding.—Mix 3 tablespoonfuls flour to a smooth paste with part of 1 pint milk; then add the remainder. Warm 1 oz. butter, and stir it in; 3 eggs well beaten, and a pinch of salt. Stone 1 lb. bottled cherries, and stir them into the batter. Tie up in a pudding cloth, or put into a shape, and boil 2 hours. Serve with sweet butter sauce.
Cherry Tart.—Make a short paste with 1 white and 3 yolks of eggs, 1 oz. sugar, a little milk, 1 oz. butter, a pinch of salt, and sufficient flour. Work it lightly, roll it out to the thickness of ¼ in.; line a flat mould with the paste, uniting the joint, carefully with white of egg, fill the mould with uncooked rice and bake it. Stone 1½ lb. stewing cherries and cook them with some sugar, a little sherry, and a few drops of cochineal to give them a nice colour. Remove the rice and put in the stewed cherries. Serve hot or cold.
Chestnut Compote.—Roast about 30 chestnuts, take off the peel, and put them into a preserving pan with ¼ lb. sugar, pounded, and half a glass of water. Let them remain until they have absorbed the sugar, then take them out and dress them high on a dish; squeeze over them the juice of a lemon and sprinkle them with fine sugar, when they are ready to serve.
Chestnut Cream.—Peel about 20 sound chestnuts, and parboil them in slightly salted water until the skin comes off easily. Pound them in a mortar, and pass them through a fine sieve. Soak 1½ oz. gelatine in ½ pint milk, add 6 sweet almonds blanched and bruised, the thin rind of half a lemon, and sufficient sugar. Let the whole come to the boil, and then put it by to cool a little, and strain this on the chestnut purée, mixing the two very thoroughly. Add a wineglassful of dry curaçoa, and, lastly, ½ pint cream; mix thoroughly, pour into a mould, set it on ice to set, and turn it out on a bed of cream whipped with sugar to a froth. If the cream put into the mixture is previously whipped, it is an improvement.
Chestnut Pudding.—(a) Boil 20-30 chestnuts in water till they feel tender, then dry them in the oven; take off the shells and skins, and pound the nuts to powder. To 6 oz., add 4 oz. butter beaten to a cream, 3 oz. loaf sugar, 6 fresh eggs, and 1 gill new milk. Butter a mould, stick it tastefully with either cherries or raisins; put in the pudding, cover it with writing paper spread with butter, and steam over fast-boiling water for 1½ hour, or bake in a quick oven ¼ hour less. Serve with clarified sugar or with sauce.
(b) Boil 40 good-sized chestnuts, rub them through a sieve, and place in a stewpan with a pinch of salt, ¾ pint cream, 3 oz. butter, ¼ lb. sifted sugar, and half a stick of vanilla, pounded fine. Stir these gently over the fire till the mixture begins to thicken and then at once stir more rapidly, until it leaves the bottom and sides of the stewpan. Then remove it from the fire, add the yolks of 6 eggs and the whites of 4, whipped to a firm froth, mix well, and pour it into a plain mould well buttered; place a buttered paper over the top, and let the pudding steam for 1½ hour, or rather less. When done, turn the pudding carefully out on to a hot dish, and serve with diluted hot red currant jelly round it, the top being sprinkled with white sugar; or, better still, with diluted apricot jam, which should be poured quite warm over and around the pudding.
Chocolate Blancmange.—Grate ¼ lb. chocolate into 1 qt. milk, add 1½ oz. gelatine, and ¼ lb. powdered sugar; mix all in a jug, and stand it in a saucepan of cold water over a clear fire; stir occasionally till the water boils, and then stir continuously while boiling about 15 minutes. Dip a mould in cold water, pour in the blancmange, turn out when set.
Chocolate Pudding.—(a) Soak ½ lb. gelatine with a little cold water, put it in a pan with ¼ lb. grated chocolate, 1 oz. sugar, and 1 pint milk; stir till it boils. Break the yolks of 4 eggs in a basin, stir with a wooden spoon. When the chocolate boils allow it to stand one minute, then pour it on the yolks, return to the pan, and stir till it thickens, not letting it boil; pour into a wet mould.
(b) Take 4 rolls, cut off the crust, and leave them to soak, until quite soft, in milk sweetened according to taste. Add a lump of butter the size of an egg, a little cinnamon, the yolks of 6 eggs, and the whites beaten to snow, and, lastly, ½ lb. grated chocolate. Stir up all the ingredients, and, when thoroughly mixed, fill the pudding mould, which must be a closed one, and boil 2 hours, putting it into the water when boiling. Serve up with a cream custard, flavoured with vanilla.
Chocolate Strudels.—Beat well the whites of 2 eggs and the yolks of 4, warm a piece of butter the size of an egg, and add it to the eggs with a little salt; work in by degrees as much fine flour as will form a rather stiff dough, knead this till quite smooth. Divide the paste into small balls, roll them round in the hands, then, with a smooth rolling-pin, roll them out very thin—as thin as possible. They should be about the size of a saucer, but rather oval. Grate vanilla chocolate, and mix it with some pounded almonds and the yolks of 2 or 3 eggs, with the whites beaten to a snow. Spread hot butter over the strudels, and then the chocolate as thin as a knife-blade. Roll them up, when the shape will be larger in the middle, and tapering off at both ends. Lay them 1 in. apart in a baking tin, or a large stewpan, that has been well buttered; cover, and bake them in the oven, or over a slow fire, with red coals on the lid to draw them. When they are risen and beginning to colour, pour some hot milk over, and finish baking a very pale brown. The last thing before putting them in the oven they should have some grated chocolate and crushed sugar strewn over them.
Citron Pudding.—Take ½ pint cream, 1 tablespoonful flour, 2 oz. white sugar, and a little grated nutmeg. Mix all these ingredients together with the well-beaten yolks of 3 eggs. Cut 2 oz. citron into thin slices, place pieces of it in small buttered moulds or cups, fill them with the mixture, and bake until the pudding assumes a light brown colour. This quantity will make 5 puddings, which are sufficient for a side dish.
Claret Jelly.—1 bottle of claret, the juice and rind of 1 lemon, 1 sixpenny pot of red currant jelly, ½ lb. loaf sugar, rather more than 1 oz. isinglass in hot weather (in winter 1 oz. is quite sufficient), a wineglassful of brandy. Boil altogether for a few minutes, taking care that the red currant jelly is well dissolved and thoroughly mixed with the other ingredients: 10 minutes will generally effect this, but a good deal depends on the general temperature. Serve with cream sauce as follows: ½ pint cream sweetened and flavoured with vanilla whisked to a stiff froth; pour round the jelly, not over it. Half these quantities will fill a mould large enough for 6 people.
Clarges Street Pudding.—1 pint new milk, ¾ oz. isinglass, 1 bay leaf, the peel of 1 Seville orange, lemon and sugar to taste. Boil altogether; when the isinglass is dissolved take it off the fire and add immediately the yolks of 8 eggs and 1 pint cream; when nearly cold, add 1 wineglassful brandy, pour into a mould, turn out, and serve with the following sauce: The juice of 2 lemons, an equal quantity of water and sugar to taste; cut the peel of the lemon into long thin shreds and boil in the syrup till quite tender; pour it over the pudding, letting the shreds remain on the top.
Clifton Pudding.—Boil a teacupful of rice for nearly an hour in a cloth, putting it on in cold water. Have ready sweet sauce, made of ½ pint milk (or water), 1 tablespoonful flour, and 3 lumps sugar; pour this over just before sending to table.
Coconut Pudding.—(a) Break the shell of a moderate-sized coconut, so as to leave the nut as whole as possible. Grate it after removing the brown skin, mix it with 3 oz. powdered loaf sugar and ½ oz. lemon peel. Mix the whole with milk, and put it into a tin lined with puff paste. Bake it a light brown.
(b) Grate a coconut, make a custard (2 eggs to 1 pint milk), sweeten to taste, add a small glass of brandy and a little nutmeg. Stir the coconut into this, add a bit of butter the size of a hen’s egg. Line a shallow dish with puff paste, and bake of a light brown.
Coffee Cakes.-¼ lb. powdered almonds, ½ oz. ground coffee, 2 whites of eggs; beat the whole together, drop this on white paper, and bake slowly.
Coffee Cream.—Dissolve 2 oz. isinglass in just enough water to cover it; put to ½ pint cream 1½ teaspoonful very strong clear coffee with powdered sugar; let it just boil, leave it standing till nearly cold, then pour it into a mould, and when quite set turn it out.
Coffee Ice Pudding.—Pound 2 oz. freshly roasted coffee in a mortar, just enough to crush the berries without reducing them to powder. Put them into 1 pint milk with 6 oz. loaf sugar, let it boil, then leave it to get cold, strain it on the yolks of 6 eggs in a double saucepan, and stir on the fire till the custard thickens. When quite cold, work into it 1½ gill cream whipped to a froth. Freeze the mixture in the icepot, then fill a plain ice mould with it, and lay it in ice till the time of serving.
Coffee Jelly.—1 teacupful very strong coffee. Dissolve in it 1 packet Nelson’s gelatine. Put on the fire 1 pint milk and 6 oz. lump sugar; when nearly on the boil pour in the coffee and gelatine. Let all boil together for 10 minutes; pour into a wetted mould, and keep in a cool place till stiff.
Coffee Pudding.—Make a teacup of strong well-cleared coffee, beat 4 eggs with 5 oz. sugar, 1 pint milk previously boiled, and half a pinch of salt; add the coffee, strain into a pie-dish 2 in. deep, put the dish into a saucepan, with sufficient boiling water to reach to the middle of the dish: put into a moderate oven till quite firm: when cold sprinkle pounded sugar over it, and glaze with a red-hot iron.
College Puddings.—These are made with breadcrumbs, suet, eggs, sugar, and currants. To ½ lb. finely grated breadcrumbs add 6 oz. beef suet, carefully chopped, and free from skin, and the same quantity of well-washed and dried currants, 2 oz. pounded sugar, 2 teaspoonfuls chopped lemon peel (this must have been peeled from the lemon as thinly as possible, as any portion of the white part would cause the puddings to taste bitter), 3 eggs, well beaten (yolks and whites separately), a little grated nutmeg, and half a small wineglassful of brandy; moisten with 1 tablespoonful milk. Mix all these thoroughly, and pour into small tin cups, previously well buttered. To be baked for somewhat less than ½ hour in a moderate oven, and served with or without a little wine sauce in the dish, but not over the puddings, which should be sent up with a sprinkling of castor sugar over each.
Conservative Pudding.—4 oz. sponge cake, ½ oz. ratafias, 1½ oz. macaroons, put them into a basin, and pour over ½ gill rum and 1 gill good cream; add 6 well-beaten eggs (beat for 10 minutes); butter a pint mould, stick it tastefully with preserved cherries, put in the pudding, tie it over with writing paper spread with butter, and steam over fast boiling water for 1½ hour. Turn out carefully and serve with clarified sugar (flavoured with almonds) in the dish, not poured over the pudding. 3 oz. loaf sugar, a laurel leaf, and ½ gill water boiled 10 minutes will make the sauce.
Cornish Pasties.—Make a crust with 1 lb. flour, 2-3 oz. of suet or dripping, ½ teaspoonful baking powder and cold water. Roll it out and cut it in rounds ½ yd. or less in diameter; place on each round a suitable quantity of chopped potato, onion, turnips, herbs, and a small quantity of meat, cooked or uncooked, salt or fresh; season with salt pepper and close each round, leaving a ridge along the middle. Bake 1 hour or less according to size. These may be eaten cold or hot. The weight when baked will be that if the pasties are large. Boiled rice, leeks, vegetable marrow, currants, apples, sugar of the dry ingredients, or more and spice may be used instead of meat and vegetables.
Cottage Pie.—Mince any kind of cold meat together—beef, mutton, veal, pork, or lamb—put it about 1-1½ in. in a deep pie dish, and cover it with gravy; do not spare salt and pepper; cover it over with mashed potatoes smooth at the top, and cut it across in diamonds with a knife; bake till it is crisp and brown at the top. A little Worcester sauce may be considered an improvement if onions are not objected to.
Cottage Pudding.—Break some bread into very small pieces, sufficient to fill the pudding basin you wish to boil it in; then turn it out into a larger basin, and measure the milk in the same basin ¼ full; put on to boil, with enough sugar to sweeten. When taken off the fire, put a lump of butter in the hot milk, and, when melted, stir it welland pour over the bread; cover closely with a plate for 20 minutes; then beat it with a fork, and mix in some currants, raisins, candied peel, and some mixed spice; beat 2 eggs well, and add them last, stirring the whole vigorously with a fork. Boil in the same basin which the bread and milk were measured in, for 2 hours, the basin being well buttered, of course. Beating the bread with a fork keeps it from getting heavy or lumpy, and the bread should be torn to pieces, not cut, as the ragged edges of each morsel of bread absorb the milk better than when cut. Crusts can be used for this pudding, and if too hard to break they can be cut fine, and then pounded between a thick newspaper with a flat iron. The same ingredients make a good baked pudding; only more milk is required to make a softer batter of the bread.
Crab-Apple Cheese.—Wipe the apples in a clean dry cloth, and examine each one, to be sure that they are perfect. Any damaged ones should be cut with a fruit-knife, and only the sound part used. Put them in a covered jar in a slow oven till quite tender, then squeeze them through coarse canvas (called in some places “cheese-cloth”), allow ¾ lb. lump sugar to 1 lb. pulp, and boil for ½ hour, skimming well; put into moulds, and paper, as any other preserve. If the jelly is desired clear do not squeeze the fruit. Tie the canvas over a large jug, and lay the fruit on it, letting it drain. This is wasteful, however, unless the fruit is afterwards pressed and boiled separately; besides, the rich flavour of the apple core would be wanting in the jelly.
Cranberry Jelly.—Prepare the fruit as for tart. (a) To 1 qt. cranberries add 1 lb. sugar and ½ pint water; simmer them together for ½ hour; strain through a sieve, and when cool put by in pots.
(b) Soak ½ oz. gelatine in as much water as will cover it for ½ hour; boil ½ pint water and ¼ lb. sugar to a syrup; throw in 1 lb. cranberries, and simmer till the fruit is tender. Dissolve the gelatine, put it with the fruit, add 2 glasses sherry (or any other white wine), the juice of a lemon, and a few drops of cochineal; boil all together for 5 minutes. Place a jelly pot in the middle of a mould, pour the fruit round it; turn it out when cold on to a glass dish, and put cream in the centre.
Cranberry Tart.—Place 1 qt. cranberries in a pan of cold water, and let them remain 12 hours. Wash them in several waters till the salt flavour is quite gone; dry on a coarse cloth, and pick carefully. Mix in a basin with ¼ lb. finely powdered white sugar, and squeeze the juice of half a lemon over the fruit. A glass of white wine is a great improvement to the flavour. Put all into a pie-dish, with a light paste for the top, and bake. A small tin of American apples, cut up finely, with equal proportions of cranberries, is a nice variety of the ordinary apple pie.
Creams, Buttermilk.—Fresh buttermilk 1-2 qt., according to the size of the dish required; hang it up in a thick cloth, through which the whey can drip, for 2-3 days, then beat it well up with either fresh fruit or jam, or jelly, or rhubarb. The buttermilk must not be too much watered in the churn, else it will be too thin; some can be taken out at first, in case the butter requires much scalding.
Cream, Clotted or Scalded.—Set the afternoon’s milk in a large flat tin, or earthenware pan, leave it till 11 o’clock the next morning, then with great care and steadiness, so as not to disturb the cream, place it on a large saucepan or stewpan ⅔ full of water; let the water boil under it, simmering for more than half the day, till the first cream is thick, yellow, and crinkled like leather, and has receded from the edges of the pan all round, showing the second cream. When the latter looks thoroughly thick and set, remove the pan very carefully to a cool place till the following day, then skim it, allowing no milk to come with it, as that would inevitably thin the cream.
Cream, Whipped.—Rub 4 or 5 pieces sugar on a lemon, then add the juice to them with 1 good tablespoonful brandy; when the sugar is dissolved and sweetened to taste, put it into a basin; take ½ pint cream, and pour in, gently stirring it with the whip, then continue to whip steadily, not too fast, until the cream becomes thick, but be careful not to turn it to butter. Put it away for a few hours into a cold larder, then itwill become quite thick and ready to put over your jelly or trifle; it is best to whip it the day before it is wanted.
Crystal Palace Pudding.—1 oz. isinglass, ½ oz. ratafias, 1½ pint milk, yolks of 3 eggs, ½ lb. sugar, a few currants, 6 sponge cakes, flavour with almond, lemon, bay leaf, or vanilla. Dissolve the isinglass in the milk, add the yolks of the eggs, and make as for custard. When nearly cold, stick the top of the mould, after oiling it, with currants, then a little custard; moisten, but do not soak the cake in milk. Cut the cake in pieces, fill the mould alternately with cake and custard, strewing a few currants between. When quite set, turn out and cover with custard.