470
COOK- BOOK.
OUR NEW ·
Veal- Cake. Have some slices of veal. Put a layer of hard eggs at the bottom of a pie-dish, then a layer of ham, tongue, or sausage-meat ; season with salt, Cayenne, and a little nutmeg: then a layer of veal, and so on until the dish is full. Bake it in the oven with a very little water at the bottom of the dish, keeping it covered while baking. When done, put a weight on it till cold; then turn it out. It makes a pretty dish for breakfast or supper. Stuffing for Turkeys, Fowls, and Veal.- Chop finely one quarter of a pound of suet, and with it mix double the quantity of bread-crumbs, a large spoonful of chopped parsley, nearly a teaspoonful of thyme and marjoram, mixed, one-eighth of a nutmeg, some grated lemon-peel, salt and pepper, and bind the whole with two eggs. A teaspoonful of finely-shred shalot or onion may be added at pleasure. VEGETABLES. Carolina Way of Boiling Rice.-Pick the rice carefully, and wash it through two or three cold waters till it is quite clean. Then (having drained off all the water through a colander) put the rice into a pot of boiling water, with a very little salt, allowing as much as a quart of water to half a pint of rice ; boil it twenty minutes or more. Then pour off the water, draining the rice as dry as possible. Lastly, set it on hot coals with the lid off, that the steam may not condense upon it and render the rice watery. Keep it dry thus for a quarter of an hour. Put it into a deep dish, and loosen and toss it up from the bottom with two forks, one in each hand, so that the grains may appear to stand alone. Haricots, or Small White Beans Plainly Boiled.—Boil a teacupful of haricots gently for three or five hours in plenty ofwater. If they are new, they will begin to crack in three hours, and if they are not very new they will take as much as five hours to make them soft. Turn them out ofthe saucepan, strain them, and dry the saucepan; return them to the saucepan, sprinkle salt over ,them, and let them get dry and hot, when they will eat floury. Eggs and Beet-Root.- Take some slices of dressed beetroot; toss them in some good fresh olive-oil made perfectly hot; arrange them in a dish ; place some poached and trimmed eggs on couronne (in a circle) round the beet-root ; add pepper; squeeze lemon-juice over, and serve directly. DESSERTS. Soyer's New Christmas Pudding.-This receipt, if closely followed, would, at this festive season of the year, save tons of fruit and other expensive ingredients, which are partly wasted for the want of knowing how to turn them to the best advantage. This pudding will be found sufficient for eight persons after a Christmas dinner. Carefully prepare the following, previous to mixing the pudding: Christmas Pudding-Four ounces of stoned raisins, four ounces of sultanas, half a pound of well-cleaned currants, half a pound of beef-suet, chopped fine, two ounces of powdered white sugar, two - ounces of flour, half a pound of bread-crumbs, twelve bitter-almonds blanched, chopped small, half a nutmeg, grated, two ounces of candied citron, the peel of half a small lemon, chopped fine, separately, put in a basin, break over four eggs, and add half a gill of brandy. Mix these all well the evening before wanted ; cover over till the morning; and when all is prepared, add half a gill of milk, again well stír your pudding; slightly butter a cloth, sprinkle a little flour over, put it in a basin, pour in the mixture, tie your cloth in the usual way, not too tight; put in half a gallon of boiling water; add more now and then if required ; let it simmer two hours and thirty minutes, turn out of cloth, and serve on a hot dish. Serve plain, if preferred, or with the sauce only. After which, when at the dining-room door, pour round a gill of either brandy or rum, which set on fire with a piece of
paper; place the dish on the table, let it burn half a minute, and pour the following sauce over from the sauce-boat. The best sauce with it is as follows :-Make half a pint of ordinary plain melted butter, rather thick, add to it two teaspoonfuls of sugar, the juice of half a lemon, and a pat of butter ; stir quick, pour over your pudding when very hot, or serve the sauce separate in a sauce-boat. Though the above pudding is not very expensive, it requires a little time and attention to do it properly; and well will be repaid the housewife who will take the trouble, as above described . Note.- In the event of some of the ingredients, such as almonds, candied orange or lemon-peel, not being obtainable in some country places, the pudding will still be good, although not so delicate in flavor. Arrow-Root Pudding.-Simmer a pint of milk with a few whole allspice, coriander-seed, and half a stick of cinnamon for ten minutes or a quarter of an hour; then sweeten it with sugar, and strain it through a hair-sieve into a basin to one ounce and a half of arrow-root (about a tablespoonful and a half) previously mixed with a little cold milk, stirring it all the time. When cold, or as soon as the scalding heat is gone, add three large or four small eggs, well beaten, and stir well until the whole is perfectly blended. It may then be boiled in a well-buttered mould or basin, or baked in a dish with a puff-paste crust round the edge, and grated nutmeg on the top. From half to three-quarters of an hour will be sufficient to boil or bake it. When boiled, serve it with wine-sauce. The flavor of the pudding may be occasionally varied by using a few blanched and finely-pounded or chopped sweet and bitter-almonds— about one ounce of sweet, and half an ounce of bitter-or with brandy, rum, orange-flower water, or vanilla. Best Mince-Pies.-One pound of jar raisins, stoned and chopped, one pound of currants, washed and dried ; one pound of beef-suet, mixed very fine and picked free from skin ; one pound of sifted sugar. Pare four lemons thin, and boil the rind in two different waters ; mince it small, and add to the above; strain the lemon-juice also over all, with two ounces of finely-minced candied peel, a pinch of salt, and ditto of powdered allspice. Mix all well up together and put into a stone jar covered up, putting over it half a pint of brandy or old rum. Let it stand a fortnight, and when wanted for use take out as much as may be required, and add to it a little chopped apple, and a little more rum or brandy to taste. What is kept in the jar should be stirred up occasionally. Orford Dumplings.-Mix well together the following ingredients: Two ounces of grated bread, four ounces of currants, four ounces of shred suet, a tablespoonful of sifted sugar, a little allspice, and plenty of grated lemon-peel. Beat up well two eggs, add a little milk, and divide the mixture into five dumplings. Fry them in butter a light brown color, and serve them with wine-sauce. Lemon-Pies.- The juice and grated rind of three lemons, three cups of sugar, six eggs, whites and yolks beaten separately, whites to be added last ; about two tablespoonfuls of corn-starch or arrow-root, mixed smooth and boiled a few moments in about one pint and a half of water; add a small piece of butter while hot ; bake with bottom crust, This receipt makes three pics. Egg Mince-Pics.-Boil six eggs hard, shred them small, shred double the quantity of suet; then put currants, washed and picked, one pound, or more, if the eggs are large ; the peel of one lemon, shred very fine, and the juice, six spoonfuls of sweet wine, mace, nutmeg, sugar, and a very little suot ; orange, lemon, and citron candied. Almond-Pudding-Beat half a pound of suet, and a few bitter-almonds, with a spoonful of water; then mix four ounces of butter, four eggs, two spoonfuls of cream, warm with the butter, one of brandy, a little nutmeg, and sugar to taste. Butter some cups, half fill, and bake the puddings. Serve with butter, wine, and sugar.
