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.
Note.—This jelly is not clarified.
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 (seeTo 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.
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.
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.—Ablancmangemay 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.
Note.—Ablancmangemay 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.
Make a thick cream as for Charlotte Russe, and flavour with vanilla.
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 ahairsieve.
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.
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.
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.
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.
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.
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.
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.
Method.—Make the eggs and milk into a custard (seeBoiled 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.
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.
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.
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 (seeStrawberry 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.
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 (seeStrawberry 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Pour the custard over them, and set aside until quite cold. Decorate with the white of egg beaten stiffly.
Method.—Boil the milk with the sugar.
Beat the yolks lightly.
Pour the milk (not too hot) on them, stirring all the time.
Strain the custard into a jug, which must be placed in a saucepan of boiling water.
Stir until it coats the spoon.
Great care must be taken that the custard does not curdle; it mast be stirred occasionally while cooling.
A cheaper custard may be made by substituting two whole eggs for the five yolks, or one whole egg and two yolks.
A cheaper custard may be made by substituting two whole eggs for the five yolks, or one whole egg and two yolks.
Thebest cooks will sometimes fail in making soufflées, as their manufacture requires the very greatest care and attention. It is also necessary to be able to judge to a nicety the time they will take to cook, because, to be eaten in perfection, they should be served directly they are ready. In making a soufflée, be very careful to takeexactmeasure of the different ingredients; a little too much flour, or rather too little milk, may make a great difference in the lightness of it. The flour should be the best Vienna.
Another point to be attended to is to whip up the whites of the eggs as stiffly as possible, and to mix them with the other ingredients very lightly. Bear in mind that the object in beating the whites of eggs is to introduce air into the soufflée; and it is the expansion of the air when the soufflée is cooking which makes it light. If the whites are mixed heavily with the other ingredients, the air which has been whipped into them is beaten out again; and consequently they fail to make the soufflée light. When the soufflée is firm in the middle, it is sufficiently cooked, and should be served with the greatest expedition, as it will begin to sink rapidly. An omelet soufflée, left in the oven two or three minutes over time, will be quite spoilt, and become tough and leathery.
Steamed soufflées are turned out of the tins they are cooked in, and served with a sauce poured round them.
Baked soufflées are served in the tins, which are slipped into a hot metal or silver case, or a napkin is folded round them.
Plain omelets are quickly made, and quickly spoiled. Some practice is required to make the plain omelet to perfection, as the art consists in folding the omelet just at the right moment, before the eggs used in them are too much set. The omelet should not be firm throughout, like a pancake, but should be moist and succulent in the middle. A very sharp fire is essential, and the omelet should not take more than three minutes in the making.
Method.—Well grease a soufflée-tin with butter.
Fold a half sheet of kitchen paper in three.
Brush it over with melted butter, and fasten it round the top of the tin, letting it come nearly three inches above it.
Melt the butter in a small stewpan.
Mix in the flour smoothly.
Add the milk, and stir and cook well.
Mix in the sugar, and beat in the yolks of three of the eggs, one by one.
Add a little flavouring essence.
Beat the whites of four eggs to a stiff froth, and stir them in lightly.
Put the mixture at once into the tin.
Cover it with buttered paper, and steam carefully for half an hour.
When done, it will be firm in the middle.
Turn it quickly on to a hot dish, and serve at once, withwine saucepoured round it (seeSauces).
Method.—Prepare the tin as for a steamed soufflée.
Melt the butter in a small stewpan.
Mix in the flour smoothly, add the milk, and stir and cook well.
Add the seasoning, and beat in the yolks of two of the eggs.
Then mix in the grated cheese.
Beat the whites of the three eggs to a stiff froth, and stir them in lightly.
Put the mixture at once into the tin, and bake for twenty-five or thirty minutes.
When done, it will be firm in the middle.
Serve in the tin, with a napkin folded round it.
Method.—Beat the yolks in a basin with the sugar, and add the essence.
Whip up the whites as stiffly as possible, and mix them lightly with the yolks.
Pour the mixture into a well-greased omelet-pan, and put it into a brisk oven for about three minutes, until of a pale-brown colour.
Turn it on to a hot dish.
Fold it over and serve quickly.
May be made by omitting the flavouring essence, and substituting pepper and salt for the sugar. The omelet should then be served with a rich gravy poured round it.
Make a mixture as directed for Cheese Fondu. Partly fill little ramequin cases with it, and bake in a quick oven for a few minutes.
Method.—Put the flour into a basin.
Make a hole in the middle, and put in the oil.
Stir smoothly, adding the water by degrees.
Beat until quite smooth.
Then add the beaten white, stirring it in lightly.
Pare some nice apples.
Cut them into slices about a quarter of an inch thick, and stamp out the core with a round cutter.
Lay the rings in the batter, and cover them well with it.
Lift them out with a skewer, and drop them into hot fat (seeFrench Frying).
When lightly browned on one side, turn them on to the other.
Drain them on kitchen paper.
Dish on a folded napkin, with castor sugar dusted over them.
Method.—Break the eggs into a basin.
Add to them the parsley, pepper, and salt.
Melt the butter in a small omelet-pan.
Beat the eggs very lightly, and pour them into the pan.
Shake and stir the mixture vigorously until it begins to set.
When some of the egg is set and the other still liquid, tilt the pan, and draw the egg quickly to the one side of it.
Leave it there to set for two or three seconds; then tilt the pan again and fold the omelet, quickly drawing it to the other side of the pan.
As soon as the outside is set, turn it on a hot dish and serve immediately.
To make an omelet successfully, averyquick fire is necessary; an omelet should not take more than three minutes to cook.
Larger omelets are made by using more eggs and butter and parsley in proportion.
Chopped cooked ham and kidney may be added to a savoury omelet; also mushrooms and shalots. The latter should be finely chopped, and fried in a little butter before they are used. A cheese omelet is made by adding grated Parmesan or other cheese to the mixture.
Muchattention should be paid to this branch of cookery. The recovery of many sick people depends, to a great extent, on their being able to take a proper amount of nourishment. This they will not be likely to do, unless the food is well cooked, and nicely served.
Everything, for an invalid, should be dressed plainly, andwell cooked. Highly seasoned meat, rich gravies, sauces, puddings, &c., should be avoided. The digestive organs are weakened by illness, and should not be unduly taxed. All meals should be served punctually; carelessness in this respect has often been the cause of great exhaustion. A good nurse ought to watch her patients carefully, and never allow their strength to sink for want of nourishment at the right time.
It is not wise to prepare too large a quantity of anything at one time; an invalid's appetite is generally very variable.
All fat should be carefully removed from beef-tea and broth before they are served. This can be best done when they are cold.
Great care should be taken to make everything look as tempting as possible. The tray-cloths used, glass, silver, &c., should be spotlessly clean, and bright-looking.
Method.—Scrape the beef very finely, and remove the fat.
Soak the beef in the water for about half an hour, moving it occasionally with a fork.
When the juices of the meat are drawn into the water, and it has become a deep-red colour, it is ready for use and should be strained.
This tea is better made from rump or beef steak.
Do not make too much at one time. In hot weather two ounces or a quarter of a pound of meat will be quite sufficient.
Be careful that the meat is perfectly sweet and good.
Method.—Cut the steak into small pieces, and put them into a jar with the water; tie a piece of paper over the top.
Put the jar to stand in a saucepan of boiling water for four hours.
Pour the tea from the beef, and remove the fat when cold; salt can be added to taste.
Method.—Cut up the mutton, and put it into a saucepan with the water.
Simmer gently for four hours.
Then strain away from the meat, and set on one side to cool.
When quite cold carefully remove the fat, and put the broth into a clean saucepan.
Put it on the fire to boil, and, when boiling, throw in the rice, which should have been well washed.
As soon as the rice is cooked, the broth is ready.
Add salt and pepper to taste.
Method.—Wash the barley, and put it into a jug with the lemon peel.
Pour the boiling water over it, and add the sugar.
Let it stand until cold, and then strain it.
Method.—Wash the barley, and put it into a saucepan With cold water.
Boil for ten minutes.
Then throw the water away, and wash the barley. This is to blanch it. If this were not done the barley water would have a dark-coloured, unpleasant appearance.
Put it into a saucepan, with the quart of water, and boil gently for two hours.
Sweeten to taste, and then strain it.
Method.—Wash the rice well, and throw it into three pints of boiling water, with the cinnamon.
Boil gently for two hours.
Sweeten to taste, and strain.
Method.—Peel and cut up theapples.
Put them into a jug with the lemon peel and sugar.
Pour over the boiling water, and cover close until cold; then strain it.
Method.—Take the yellow part of the lemon peel, cut very thinly, from one of the lemons.
Then remove the skin completely from them both.
Cut them into slices, and remove the pips.
Put the sliced lemon, thin peel, and sugar, into a jug; pour over the boiling water.
Cover, until cold, and then strain.