OUR NEW COOK- BOOK .
311 www hours before the pudding is taken to the oven, which should { Buttered Orange-Juice-A Cold Dish.-Mix the juice of be a moderate one. Half an hour will bake it. It is very seven Seville oranges with four spoonfuls of rose-water, and good when made with new milk only; and some persons use add the whole to the yolks of eight, and whites of four eggs, no more than a pint of liquid in all, but part of the whites well beaten; then strain the liquor, and add half a pound of ofthe eggs may then be omitted. Cream may be substituted sugar, pounded ; stir it over a gentle fire, and when it begins for the entire quantity of milk at pleasure. to thicken, put in butter, about the size of a small walnut, Junior United Pudding.- Cut into slices a quarter of an keep it over the fire a few minutes longer, then pour it into inch thick, half a pound of sponge-cake two days old; spread a flat dish, and serve to eat cold. It may be done in a china one side with fresh butter, (three ounces the whole, ) and the basin, in a sauce-pan of boiling water, the top of which wil other with marmalade (half a pound for the pudding.) Boil just receive the basin. two ounces of loaf-sugar in half a pint of new milk ; beat Cakesfor Dessert.-Four eggs, half a pound ofbutter, half four fresh eggs ; add the milk to the eggs while hot, but not a pound of sugar, half a pound of flour. Mix the butter, in
lay mould pint-and-a-half tin boiling. Butter a plain sugar, and yolks of the eggs thoroughly, then add the flour the cake (buttered side next the tin) and custard alternately and mix again, then the whites of the eggs, beaten to a till full. Let it stand half an hour to soak ; then bake in a thick froth. Grate in a little lemon-rind. Put in little well-heated oven for an hour and ten minutes. Turn out tins, filling each about one-third full, and bake till done. carefully, and serve with or without sauce. CAKES. Milanese Cream.-A pint of new milk and five ounces of Savoy Cakes- Cold Mixture.- Separate the yolks from the loaf-sugar, boiled, three-quarters of an ounce of isinglass, dissolved in a gill of water, the yolks of eight fresh eggs, whites when you break the eggs. Put the yolks into a clean well beaten ; add the milk to the eggs while hot, but not pan with the sugar, and the whites in another by themboiling; stir over a gentle fire til at boiling heat; strain selves. Let the pans be quite free from grease. If they are into a basin ; stir in the isinglass and a gill of thick cream ; rubbed round with a little flour, it will take off any which flavor with twenty-five drops of any kind of essence, or may be left about them. Wipe them out with a clean cloth. with three tablespoonfuls of Marachino, Curaco, or rum. Beat up the yolks and sugar by themselves, with a wooden Pour the mixture into a mould slightly rubbed with oil of spoon, and afterward whip up the whites to a very strong rather weak, a bit of sweet almonds, and let it stand in a cool place till firmly set. froth. If they should happen to beWhen the whites are Lemon-Jelly - Rub ten ounces of loaf-sugar on the rind of powdered alum may be added. Sift the eight lemons, to extract the essence ; express and strain the whisked up firm, stir in the yolks and sugar. juice ; put the juice and the sugar into a pint of water, and flour and mix it lightly with the spatula, adding a little moulds and bake as boil (skimming carefully) till it becomes quite bright ; add essence of lemon to flavor it. Fill the a few drops of burut sugar to color it. Dissolve an ounce before. When cakes are made in this way, the eggs should and a quarter of isinglass in a gill of water ; mix this with be quite fresh and good, otherwise the whites cannot be the rest; add a wineglassful of whisky or gin, and strain whipped up. When weak, pickled eggs are used. A good through a jelly-bag. Put the jelly into a mould, and let it method is to heat the eggs first by themselves, over a fire, until they are warm ; then add the sugar, and whip it over stand in a cool place till set, or on ice for an hour. fire until it is again warm, or make as for hot mixtures, Jam-Pudding, with Bread.-Butter a basin, and line it the and heat it twice. with bread-and-butter, then fill up with slices of bread, spread with jam or marmalade ; make a custard, (two eggs Flaky and Short Crusts.-In making a flaky crust a part to three-quarters of a pint of milk, flavored and sweetened,) of the butter or lard should be worked with the hand to a and pour over, letting it stand a little while to soak ; tie cream, and then the whole of the flour well rubbed into it over with a cloth, and boil about an hour and a half. This before any water or milk is added. The remainder must be is a nice pudding without the jam, all bread-and-butter. stuck on the paste and be rolled out. For crisp crust, by The basin should then be ornamented with raisins before far the most wholesome, the whole of the shortening should putting in the bread, and a little candied peel added. be rubbed in and thoroughly incorporated with the flour. Custard-Fritters.-Beat the yolks of four eggs with a des- Water or milk must be added when this is done, and the sertspoonful of flour, a little nutmeg, salt, and brandy ; add dough , or rather paste, made up. The pie-board and rollinghalf a pint of cream ; sweeten it to taste, and bake it in a pin should be well dusted with flour, and the dough should small dish for a quarter of an hour. When cold, cut it into be well beaten with the pin to thoroughly mix it and renquarters, and dip them into batter made with a quarter of der it light. In rolling out the paste, do not drive the pin a pint of each of milk and cream, the whites of four eggs, backward and forward, but always keep rolling from you. a little flour, and a good bit of grated-ginger ; fry them of a In making flaky crusts the paste must be rolled out thin, nice brown ; grate sugar over them, and serve them as hot and the butter laid all over it ; then roll it up and beat it as possible. till it puffs up in little bladders ; it should be then finally Spongy Cream.- Mix overnight half an ounce of isinglass, rolled out and put in the oven as quickly as possible. one wineglassful of sherry, and two wineglassfuls of water ; Irish Cake.-Take about two pounds of flour, warm it in let these stand till morning, then boil them till the isinglass a pan before the fire, stirring it with the hand to lighten is dissolved, and strain through a piece of muslin into a pint it; then add four or six potatoes, boiled previously, and of good thick cream, to which two ounces of sifted-sugar have rubbed through a sieve. This done, add a good pinch of been added ; stir gently for a few minutes, and pour all into salt, not quite half a pound of currants, a piece of salt the mould, until set sufficiently to turn out. Flavor to taste butter, about the size of a large walnut, and twice that Egg Cheese-Cakes -Twelve eggs, boiled hard and rubbed quantity of lard or pork-dripping, a teaspoonful of bakingthrough a sieve while hot, with half a pound of butter; then powder, two ounces of sugar. The whole being well mixed, add half a pound of pounded loaf-sugar, half a pound of cur- wet with buttermilk or new milk; roll it into large, flat rants, and a little nutmeg. Brandy may be added, which cakes, and place them on a girdle, turning them over when flavors them nicely; or, if preferred, a few drops of essence one side is partly done, and then back again to prevent oflemon or almonds. burning; or cut in smaller shapes and bake on tins. They Bibavoe.-One pint of cream, whipped until stiff, one may be eaten at an early tea, and are sometimes lit and ounce of isinglass, boiled and strained in about one pint of buttered hot when brought to table, which is the favorite water until reduced to half a pint, four ounces of sugar, one way of eating them; but if small and cold, they may be vanilla bean ; stir in the cream when the isinglass gets blood enten at any time, but require quite a quarter ofa pound of heat. Then mould and eat with whipped cream. sugar instead of two ounces.
