 section 67 of the book of household management this is a LibriVox recording all LibriVox recordings are in the public domain for more information or to volunteer please visit LibriVox.org recording by Anna Simon the book of household management by Isabella Beaton recipes chapter 29 part 1 baked apple custard 1389 ingredients one dozen large apples moist sugar to taste one small teacup full of cold water the grated rind of one lemon one pint of milk four eggs two ounces of loaf sugar mode peel cut and core the apples put them into a lined saucepan with the cold water and as they heat bruise them to a pulp sweeten with moist sugar and add the grated lemon rind when cold put the fruit at the bottom of a pie dish and pour over it a custard made with the above proportion of milk eggs and sugar grate a little nutmeg over the top place the dish in a moderate oven and bake from 25 to 35 minutes the above proportions will make rather a large dish time 25 to 35 minutes average cost one shilling four pence sufficient for six or seven persons seasonable from July to March but it's apples sweet entre me 1390 ingredients apple marmalade number 1395 six or seven good boiling apples a half pint of water six ounces of sugar two ounces of butter a little apricot jam mode pair the apples and take out the cores without dividing them boil up the sugar and water for a few minutes then lay in the apples and simmer them very gently until tender taking care not to let them break have already sufficient marmalade made by recipe number 1395 and flavored with lemon to cover the bottom of the dish arrange the apples on this with a piece of butter placed in each and in between them a few spoonfuls of apricot jam or marmalade place a dish in the oven for 10 minutes then sprinkle over the top sifted sugar either brown it before the fire or with a salamander and serve hot time from 20 to 30 minutes to stew the apples very gently 10 minutes in the oven average cost one shilling six pence sufficient for one entre me note the syrup that the apples were boiled in should be saved for another occasion flank of apples or apples in a raised crust sweet entre me 1391 ingredients three-quarter pounds of short crust number 1211 or 1212 nine moderate sized apples the rind and use of half a lemon half pound of white sugar three-quarters pint of water a few strips of candied citron mode make a short crust by either of their above recipes roll it out to the thickness of a half inch and better and oval mold line it with the crust and press it carefully all around the sides to obtain the form of the mold but be particular not to break the paste pinch the part that just rises above the mold with the paste pinces and fill the case with flour bake it for about three-quarters of an hour then take it out of the oven remove the flour put the case back in the oven for another quarter hour and do not allow it to get scorched it is now ready for the apples which should be prepared in the following manner peel and take out the cores with a small knife or a cutter for the purpose without dividing the apples put them into a small line saucepan just capable of holding them with sugar water lemon juice and rind in the above proportion let them simmer very gently until tender and take out the apples let them cool arrange them in the flank or case and boil down the syrup until reduced to a thick jelly pour it over the apples and garnish them with a few slices of candied citron 1392 a more simple flank may be made by rolling out the paste cutting the bottom of a round or oval shape and then a narrow strip for the sides these should be stuck on with a white of an egg to the bottom piece and the flank then filled with raw fruit with sufficient sugar to sweeten it nicely it will not require so long baking as in a mold but the crust must be made everywhere of an equal thickness and so perfectly joined that the juice does not escape this dish may also be served hot and should be garnished in the same manner or a little melted apricot jam may be poured over the apples which very much improves their flavor time altogether one hour to bake the flank from 30 to 40 minutes to stew the apples very gently average cost one shilling sixpence sufficient for one entremet or side dish seasonable from July to March apple fritters 1393 ingredients for the batter a half pound of flour a half ounce of butter a half salt spoonful of salt two eggs milk apples hot lard or clarified beef dripping mode break the eggs separate the whites from the yolks and beat them separately put the flour into a basin stir in the butter which should be melted to a cream add the salt and moisten with sufficient warm milk to make it of a proper consistency that is to say a batter that will drop from the spoon stir this well rub down any lumps that may be seen and add the whites of the eggs which have been previously well whisked beat up the batter for a few minutes and it is ready for use now peel and cut the apples into rather thick whole slices without dividing them and stamp out the middle of each slice where the core is with a cutter throw the slices into the batter have ready a pan of boiling lard or clarified dripping take out the pieces of apple one by one put them into the hot lard and fry a nice brown turning them when required when done lay them on a piece of bluffing paper before the fire to absorb the greasy moisture then dish on a wide doily piled one above the other strew over them some pounded sugar and serve very hot the flavor of the fritters will be very much improved by soaking the pieces of apple in a little wine mixed with sugar and lemon juice for three or four hours before wanted for table the batter also is better for being mixed some hours before the fritters are made time about ten minutes to fry them five minutes to drain them average cost nine pence sufficient for four or five persons seasonable from July to March iced apples or apple hedgehog one thousand three hundred ninety four ingredients about three dozen good boiling apples a half pound of sugar a half pint of water the rind of a half lemon minced very fine the whites of two eggs three tablespoon fulls of pounded sugar a few sweet almonds mode peel and core a dozen of the apples without dividing them and stew them very gently in a line saucepan with a half pound of sugar and half pint of water and when tender lift them carefully onto a dish have ready the remainder of the apples paired cord and cut into thin slices put them into the same syrup with the lemon peel and boil gently until they're reduced to a marmalade they must be kept stirred to prevent them from burning cover the bottom of a dish with some of the marmalade and over that a layer of the stewed apples in the insides of which and between each place some of the marmalade and place another layer of apples and fill up the cavities with marmalade as before forming the hole into a raised oval shape whip the whites of the eggs to a stiff froth mix with them the pounded sugar and cover the apples very smoothly all over the icing blanch and cut each almond into four or five strips place these strips at equal distances over the icing sticking up strew over a little rough pounded sugar and place the dish in a very slow oven to color the almonds and for the apples to get warm through this entremet may also be served cold and makes a pretty supper dish time from 20 to 30 minutes to stew the apples average cost one shelling nine pounds to two shillings sufficient for five or six persons seasonable from July to March thick apple jelly or marmalade for entremet or dessert dishes one thousand three hundred ninety five ingredients apples to every pound of pulp allow three quarters pound of sugar a half teaspoon full of minced lemon peel mode peel core and boil the apples with only sufficient water to prevent them from burning beat them to a pulp and to every pound of pulp allow the above proportion of sugar in lumps dip the lumps into water put these into a saucepan and boil till the syrup is thick and can be well skimmed then add this syrup to the apple pulp with the minced lemon peel and stir it over a quick fire for about 20 minutes or until the apples cease to stick to the bottom of the pan the jelly is then done maybe poured into molds which have been previously dipped in water when it will turn out nicely for dessert or a side dish for the letter a little custard should be poured round and it should be garnished with strips of citron or stuck with blanched almonds time from one half to three quarters hour to reduce the apples to a pulp 20 minutes to boil after the sugar is added sufficient one and a half pound of apples sufficient for a small mold seasonable from July to March but is best in September October or November clear apple jelly 1396 ingredients two dozen apples one and a half pint of spring water to every pint of juice allow a half pound of loaf sugar a half ounce of icing glass the rind of half lemon mode pair core and cut the apples into quarters and boil them with the lemon peel until tender and strain off the apples and run the juice through a jelly bag put the strain juice with the sugar and icing glass which has been previously boiled in half a pint of water into a lined saucepan or preserving pan boil all together for about a quarter hour and put the jelly into molds when this jelly is nice and clear and turned out well it makes a pretty addition to the supper table with a little custard or whipped cream around it the addition of a little lemon juice improves the flavor but it is apt to render the jelly muddy and thick if required to be kept any length of time rather a larger proportion of sugar must be used time from one to one and a half hour to boil the apples a quarter hour of the jelly average cost one shelling expense sufficient for one and a half pint mold seasonable from July to March a pretty dish of apples and rice 1397 ingredients six ounces of rice one quart of milk the rind of a half lemon sugar to taste a half salt spoon full of salt eight apples a quarter pound of sugar a quarter pint of water a half pint of boiled custard number 1423 mode flavor the milk with lemon rind by boiling them together for a few minutes then take out the peel and put in the rice with sufficient sugar to sweeten it nicely and boil gently until the rice is quite soft then let it cool in the meantime pair quarter and core the apples and boil them until tender in a syrup made with sugar and water in the above proportion and when soft lift them out on a sieve to drain now put a middling sized gala pot in the center of a dish lay the rice all round till the top of the gala pot is reached smooth the rice with the back of a spoon and stick the apples into it in rows one row sloping to the right and the next to the left set it in the oven to cover the apples then when required for a table remove the gala pot garnish the rice with preserved fruits and pour in the middle sufficient custard made by recipe number 1423 to be level with the top of the rice and serve hot time from 20 to 30 minutes to stew the apples three quarter hour to simmer the rice one quarter hour to bake average cost one chilling sixpence sufficient for five or six persons seasonable from July to March apples are the Portuguese 1398 ingredients eight good boiling apples a half pint of water six ounce of sugar a layer of apple marmalade number 1395 eight preserved cherries garnishing of apricot jam mode peel the apples and with a vegetable cutter push out the cores boil them in the above proportion of sugar and water without being too much done and take care they do not break have ready a white apple marmalade made by recipe number 1395 cover the bottom of the dish with this level it and lay the apples in a sieved drain pile them neatly on the marmalade making them high in the center and place a preserved cherry in the middle of each garnish with strips of candied citron or apricot jam and the dish is ready for table time from 20 to 30 minutes to stew the apples average cost one chilling three pence sufficient for one under may seasonable from July to March apples in red jelly a pretty supper dish 1399 ingredients six good-sized apples 12 cloves pounded sugar one lemon two teacups falls of water one tablespoon full of gelatin a few drops of prepared cochineal mode choose rather large apples peel them and take out the cores either with a scoop or a small silver knife and put into each apple two cloves and as much sifted sugar as they will hold place them without touching each other in a large pie dish add more white sugar the juice of one lemon and two teacups falls of water bake in the oven with a dish over them until they're done look at them frequently and as each apple is cooked place it in a glass dish they must not be left in the oven after they are done or they will break and so would spoil the appearance of the dish when the apples are neatly arranged in the dish without touching each other strain the liquor in which they have been stewing into a lined saucepan add to it the rind of the lemon and a tablespoon full of gelatin which has been previously dissolved cold water and if not sweet a little more sugar and six cloves boil to quite clear color with a few drops of prepared cochineal and strain the jelly through a double muslin into a jug let it cool a little then pour it into the dish round the apples when quite cold garnish the tops of the apples with a bright colored marmalade a jelly or the white of an egg beaten to a strong froth with a little sifted sugar time from 30 to 50 minutes to bake the apples average cost one shilling with the garnishing sufficient for four or five persons seasonable from July to March apples and rice a plain dish 1400 ingredients eight good-sized apples three ounces of butter the rind of a half lemon minced very fine six ounces of rice one and a half pint of milk sugar to taste a half teaspoon full of grated nutmeg six tablespoons of apricot jam mode peel the apples half them and take out the cores put them into a stewpan with the butter and strew sufficient sifted sugar over to sweeten them nicely and add the minced lemon peel stew the apples very gently until tender taking care they do not break boil the rice with the milk sugar and nutmeg until soft and when thoroughly done dish it piled high in the center arrange the apples on it warm the apricot jam pour it over the hole and serve hot time about 30 minutes to stew the apples very gently about three quarters of an hour to cook the rice average cost one shilling six pence sufficient for five or six persons seasonable from July to March apples snow a pretty supper dish 1401 ingredients 10 good-sized apples the whites of 10 eggs the rind of one lemon a half pound of pilot sugar mode peel core and cut the apples into quarters and put them into a saucepan with a lemon peel and sufficient water to prevent them from burning rather less than half pint when they are tender take out the peel beat them to a pulp let them cool and stir them to the whites of the eggs which will be previously beaten to a strong froth add the sifted sugar and continue the whisking until the mixture becomes quite stiff and either heap it on a glass dish or serve it in small glasses the dish may be garnished with preserved barberries or strips of bright-colored jelly and a dish of cussets should be served with it or a jug of cream time from 30 to 40 minutes to stew the apples average cost one shilling six pence sufficient to fill a moderate-sized glass dish seasonable from July to March apples souffle 1004 lemon to ingredients six ounces of rice one quart of milk the rind of a half lemon sugar to taste the yolks of four eggs the whites of six one and a half ounce of butter four tablespoon fulls of apple marmalade number 1395 mode boil the milk with the lemon peel until the former is well flavored then strain it put in the rice and let it gradually swell over a slow fire adding sufficient sugar to sweeten it nicely then crush the rice to a smooth pulp with the back of a wooden spoon line the bottom and sides of a round cake tin with it and put it into the oven to set turn it out of the tin carefully and be careful that the border of rice is firm in every part mix with the marmalade the beaten yolks of eggs and the butter and stir these over the fire until the mixture thickens take it off the fire to this add the whites of the eggs which should be previously bitten to a strong froth stir all together and put it into the rice water bake in a moderate oven for about half an hour or until the souffle rises very light it should be watched and served instantly or it will immediately fall after it is taken from the oven time half hour average cost one shitting six pence sufficient for four or five persons seasonable from July to March stewed apples and custard a pretty dish for a juvenile supper one thousand four hundred and three ingredients seven good sized apples the rind of a half lemon or four cloves a half pound of sugar three quarter pint of water a half pint of custard number one thousand four hundred twenty three mode pair and take out the cores of the apples without dividing them and if possible leave the stalks on boil the sugar and water together for ten minutes then put in the apples with a lemon rind or cloves whichever flavor may be preferred and simmer gently until they are tender taking care not to let them break dish them neatly on a glass dish reduce the syrup by boiling it quickly for a few minutes let it cool little then pour it over the apples have already quite half pint of custard made by recipe number one thousand four hundred twenty three pour it round but not over the apples when they are quite cold and the dish is ready for table a few elements blanched and cut into strips and stuck in the apples would improve their appearance time from twenty to thirty minutes to stew the apples average cost one shilling sufficient to fill a large glass dish seasonable from July to March apple trifle a supper dish one thousand four hundred and four ingredients ten good-sized apples the rind of a half lemon six ounces of pounded sugar a half pint of milk a half pint of cream two eggs whipped cream mode peel corn cut the apples into thin slices and put them into a saucepan with two tablespoons of water the sugar and mince lemon rind boil all together until quite tender and pop the apples through a sieve if they should not be quite sweet enough add a little more sugar and put them at the bottom of the dish to form a thick layer stir together the milk cream and eggs with a little sugar over the fire and let the mixture thicken but do not allow it to reach the boiling point when thick take it off the fire let it cool little then pour it over the apples whip some cream with sugar lemon peel etc the same as for other trifles heap it high over the custard and the dish is ready for table it may be garnished as fancy dictates with strips of bright apple jelly slices of citron etc time from 30 to 40 minutes to stew the apples 10 minutes to stir the custard over the fire average cost one shilling six pence sufficient for a moderate sized trifle seasonable from July to March apricot cream one thousand four hundred and five ingredients 12 to 16 ripe apricots a quarter pound sugar one and a half pint of milk the yolks of eight eggs one ounce of icing glass mode divide the apricots take out the stones and boil them in a syrup made with a quarter pound of sugar and quarter pint of water until they form a thin marmalade which rub through a sieve boil the milk with the other quarter pound of sugar let it cool a little then mix with it the yolks of eggs which have been previously well beaten put this mixture into a jug place this jug in boiling water and stir it one way over the fire until it thickens but on no account let it boil strain through a sieve add the icing glass previously boiled with a small quantity of water and keep stirring it till nearly cold then mix the cream with the apricots stir well put it into an oil mold and if convenient set it on ice at any rate in a very cool place it should turn out on the dish without any difficulty time from 20 to 30 minutes to boil the apricots average cost three shilling six pence sufficient to fill a quart mold seasonable in august september and october note in wintertime when fresh apricots are not obtainable a little jam may be substituted for them flank of apricots or compote of apricots in a raised crust sweet entremay one thousand four hundred six ingredients three quarter pounds of short crust number one thousand two hundred and twelve from nine to twelve good-sized apricots three quarter pound of water half pound of sugar mode make a short crust by recipe number one thousand two hundred and twelve and line a mold with it as directed in recipe number one thousand three hundred ninety one boil the sugar and water together for ten minutes half the apricots take out the stones and simmer them in the syrup until tender watch them carefully and take them up the moment they're done for fear they break arrange them neatly in the flank or case boil the syrup until reduced to a jelly pour it over the fruit and serve either hot or cold green gauges plums of all kinds peaches etc may be done in the same manner as also currents raspberries gooseberries strawberries etc but with the last named fruits a little currant juice added to them will be found an improvement time altogether one hour to bake the flank about ten minutes to simmer the apricots average cost one shelling six pence sufficient for one entremet or side dish seasonable in July August and September arrowroot a blemange an inexpensive supper dish one thousand four hundred and seven ingredients four heap tablespoon fulls of arrowroot one and a half pint of milk three laurel leaves or the rind of a half lemon sugar to taste mode mixed to a smooth batter the arrowroot with half pint of the milk put the other pint of the fire with laurel leaves or lemon peel whichever may be preferred and let the milk steep until it is well flavored then strain the milk and add it boiling to the mixed arrowroot sweeten it with sifted sugar and let it boil stirring it all the time till it thickens sufficiently to come from the saucepan grease a mold with pure salad oil pour in the blemange and when quite set turn it out on a dish and pour around it a compote of any kind of fruit or garnish it with jam a tablespoon full of brandy stirred in just before the blemange is molded very much improves the flavor of this sweet dish time altogether half an hour average cost six pence without the garnishing sufficient for four or five persons seasonable at any time blemange a supper dish one thousand four hundred and eight ingredients one pint of new milk one and a quarter ounce of icing glass the rind of half lemon a quarter pound of low sugar ten bitter elements half ounce of sweet elements one pint of cream mode put the milk into a saucepan with the icing glass lemon rind and sugar and let these ingredients stand by the side of the fire until the milk is well flavored add the elements which should be blanched and pounded in a mortar to a paste and let the milk just boil up strain it through a fine sieve or muslin into a jug add the cream and stir the mixture occasionally until nearly cold let it stand for a few minutes then pour it into the mold which should be previously oiled with a pure salad oil or dipped in cold water there will be a sediment at the bottom of the jug which must not be poured into the mold as when turned out it would very much disfigure the appearance of the blemange this blemange may be made very much richer by using one and a half pint of cream and melting the icing glass in a half pint of boiling water the flavor may also be very much varied by adding bay leaves laurel leaves or essence of vanilla instead of the lemon rind and almonds noyo maraschino curacao or any favorite liqueur added in small portions very much enhances the flavor of this always favorite dish in turning it out just loosen the edges of the blemange from the mold place a dish on it and turn it quickly over it should come out easily and the blemange have a smooth glossy appearance when the mold is oiled which it frequently has not when it is only dipped in water it may be garnished as fancy dictates time about one and a half hours to steep the lemon rind and almonds in the milk average cost with cream at one shilling per pint three shilling struppants sufficient to fill a quart mold seasonable at any time cheap blemange one thousand four hundred and nine ingredients a quarter pound of sugar one quart of milk one and a half ounce of icing glass the rind of half a lemon four laurel leaves mode put all the ingredients into a lined saucepan and boiled gently until the icing glass is dissolved taste it occasionally to a certain when it is sufficiently flavored with the laurel leaves then take them out and keep stirring the mixture over the fire for about ten minutes strain it through a fine sieve into a jug and when nearly cold pour it into a well oiled mold omitting the sediment at the bottom turn it out carefully on a dish and garnish with preserves bright jelly or a compote of fruit time altogether half an hour average cost eight pence sufficient to fill a quart mold seasonable at any time bread and butter fritters one thousand four hundred and ten ingredients better eight slices of bread and butter three or four tablespoon fulls of jam mode make a better the same as for apple fritters number one thousand three hundred ninety three cut some slices of bread and butter not very thick spread half of them with any jam that may be preferred and cover with the other slices slightly press them together and cut them out in square long or round pieces dip them in the batter and fry in boiling large for about ten minutes drain them before the fire on a piece of blotting paper or cloth dish them sprinkle over sifted sugar and serve time about ten minutes average cost one shilling sufficient for four or five persons seasonable at any time end of section 67 section 68 of the book of household management this is a LibriVox recording all LibriVox recordings are in the public domain for more information or to volunteer please visit LibriVox.org the book of household management by Isabella Beaton recipes chapter 29 part 2 to make the stock for jelly and to clarify it 1411 ingredients two calves feet six pints of water mode the stock for jellies should always be made the day before it is required for use as the liquor has time to cool and the fat can be so much more easily and effectively removed when thoroughly set procure from the butcher's two nice calves feet scald them to take off the hair slit them into remove the fat from between the claws and wash the feet well in warm water put them into a stew pan with the above proportion of cold water bring it gradually to boil and remove every particle of scum as it rises when it is well skimmed boil it very gently for six or seven hours or until the liquor is reduced rather more than half then strain it through a sieve into a basin and put it in a cool place to set as the liquor is strained measure it to ascertain the proportion for the jelly allowing something for the sediment and fat at the top to clarify it carefully remove all the fat from the top pour over a little warm water to wash away any that may remain and wipe the jelly with a clean cloth remove the jelly from the sediment put it into a saucepan and supposing the quantity to be a quart add to it six ounces of low sugar the shells and a well whisked white five eggs and stir these ingredients together cold set the saucepan on the fire but do not stir the jelly after it begins to warm let it boil about 10 minutes after it rises to a head then throw in a tea cup full of cold water let it boil five minutes longer then take the saucepan off cover it closely and let it remain half an hour near the fire dip the jelly bag into hot water ring it out quite dry and fasten it onto a stand or the back of a chair which must be placed near the fire to prevent the jelly from setting before it has run through the bag place the basin underneath to receive the jelly then pour it into the bag and should it not be clear the first time run it through the bag again this stock is a foundation of all really good jellies which may be varied in innumerable ways by coloring and flavoring with liqueurs and by molding it with fresh and preserved fruits to ensure that jelly being firm when turned out half an ounce of isn't glass clarified might be added to the above proportion of stock substitutes for calves feet are now frequently used in making jellies which lessen the expense and trouble in preparing this favorite dish isn't glass and gelatin being two of the principal materials employed but although they may look as nicely as jellies made from good stock they are never so delicate having very often an unpleasant flavor somewhat resembling glue particularly when made with gelatin time about six hours to boil the feet for the stock to clarify it a quarter of an hour to boil half an hour to stand in the saucepan covered average cough calves feet may be purchased for six pence each when veal is in full season but more expensive when it is scarce sufficient two calves feet should make one quart of stock seasonable from March to October but maybe had all the year how to make a jelly bag the very stout flannel called double mill used for ironing blankets is the best material for a jelly bag those of home manufacture are the only ones to be relied on for thoroughly clearing the jelly care should be taken that the seam of the bag be stitched twice to secure it against unequal filtration the most convenient mode of using the bag is to tie it upon a hoop the exact size of the outside of its mouth and to do this strings should be sewn rounded at equal distances the jelly bag may of course be made any size but one of 12 or 14 inches deep and seven or eight across the mall will be sufficient for ordinary use the form of a jelly bag is a fool's cap cowheel stock for jellies more economical than calves feet 1412 ingredients two cowheels three quarts of water mode procure two heels that have only been scalded and not boiled split them in two and remove the fat between the claws wash them well in warm water and put them into a saucepan with the above proportion of cold water bring it gradually to boil remove all the scum as it rises and simmer the heels gently from seven to eight hours or until the liquor is reduced to one half then strain it into a basin measuring the quantity and put it in a cool place clarify it in the same manner as calves feet stock number 1411 using with the other ingredients about half an ounce of is and glows to each court this stock should be made the day before it is required for use two dozen shank bones of mutton boiled for six or seven hours yield a quart of strong firm stock they should be put on in two quarts of water which should be reduced one half make this also the day before it is required time seven to eight hours to boil the cowheels six to seven hours to boil the shank bones average cost from four to six pence each sufficient two cows heels should make three pence of stock seasonable at any time isn't glass or gelatin jelly substitutes for calves feet 1413 ingredients three ounces of isn't glass or gelatin two quarts of water mode put the isn't glass or gelatin into a saucepan with the above proportion of cold water bring it quickly to boil and let it boil very fast until the liquor is reduced one half carefully remove the scum as it rises then string it through a jelly bag and it will be ready for use if not required very clear it may be merely strained through a fine sieve instead of being run through a bag rather more than half an ounce of isn't glass is about the proper quantity to use for a quart of strong calves feet stock and rather more than two ounces for the same quantity of fruit juice as isn't glass varies so much in quality and strength it is difficult to give the exact proportions the larger the mold the stiffer should be the jelly and where there is no ice more isn't glass must be used than if the mixture were frozen this forms a stock for all kinds of jellies which may be flavored in many ways time one and a half hour sufficient with wine syrup fruit etc to fill two moderate sized molds seasonable at any time note the above when boiled should be perfectly clear and may be mixed warm with wine flavorings fruit etc and then run through the bag isn't glass the best isn't glass is brought from Russia some of an inferior kind is brought from North and South America and the East Indies the several varieties may be had from the wholesale dealers in isn't glass in London and choosing isn't glass for domestic use select that which is whitest has no unpleasant odor which dissolves most readily in water the inferior kinds are used for finding beer and similar purposes isn't glass is much adulterated to test its purity take a few threads of the substance drop some into boiling water some into cold water and some into vinegar in the boiling water the isn't glass will dissolve in cold water it will become white and cloudy and in vinegar it will swell and become jelly like the isn't glass is adulterated with gelatin that is to say the commoner sorts of gelatin for isn't glass is classed amongst gelatin of all which varieties it is the very purest and best in boiling water the gelatin will not so completely dissolve as the isn't glass in cold water it becomes clear and jelly like and in vinegar it will harden how to mold bottle jellies 1414 uncork the bottle place it in a saucepan of hot water until the jelly is reduced to a liquid state taste it to ascertain whether it is sufficiently flavored and if not add a little wine pour the jelly into molds which have been soaked in water let it set and turn it out by placing the mold in hot water for a minute then wipe the outside put a dish on the top and turn it over quickly the jelly should then slip easily away from the mold and be quite firm it may be garnished as taste dictates to clarify syrup for jellies 1415 ingredients to every quart of water allow two pounds of low sugar the white of one egg mode put the sugar and water into a stew pan set it on the fire and when the sugar is dissolved add the white of one egg whipped up with a little water whisk the whole well together and simmer very gently until it has thrown up all the scum take this off as it rises strain the syrup through a fine sieve or cloth into a basin and keep it for use calves feet jelly 1416 ingredients one quart of calves feet stock number 1411 half a pound of sugar half a pint of sherry one glass of brandy the shells and whites of five eggs the rind and juice of two lemons half an ounce of isn't glass mode prepare the stock as directed in recipe number 1411 taking care to leave the sediment and to remove all the fat from the surface put it into a saucepan cold without clarifying it add the remaining ingredients and stir them well together before the saucepan is placed on the fire then simmer the mixture gently for a quarter of an hour but do not stir it after it begins to warm throw in a teacup full of cold water boil for another five minutes and keep the saucepan covered by the side of the fire for about half an hour but do not let it boil again and simmering the head or scum may be carefully removed as it rises but particular attention must be given to the jelly that it be not stirred in the slightest degree after it is heated the isn't glass should be added when the jelly begins to boil this assists to clear it and makes it firmer for turning out ring out a jelly bag and hot water fasten it onto a stand or the back of a chair place it near the fire with a basin underneath it and run the jelly through it should it not be perfectly clear the first time repeat the process until the desired brilliancy is obtained so the mold and water drain them for half a second pour in the jelly and put it in a cool place to set if ice is at hand surround the molds with it and the jelly will set sooner and be firmer when turned out in summer it is necessary to have ice in which to put the molds or the cook will be very likely disappointed by her jellies being in too liquid a state to turn out properly unless a great deal of isn't glasses used when wanted for table dip the molds and hot water for a minute wipe the outside with a cloth lay a dish on the top of the mold turn it quickly over and the jelly should slip out easily it is sometimes served broken into square lumps and piled high in glasses earthenware molds are preferable to those of pewter or tin for red jellies the color and transparency of the composition being often spoiled by using the latter time 20 minutes to simmer the jelly half an hour to stand covered average cost reckoning the feet at six pence each three shillings and six pence sufficient to fill two one and a half pint molds seasonable at any time note as lemon juice unless carefully strained is liable to make the jelly muddy see that it is clear before it is added to the other ingredients omit the brandy when the flavor is objected to sherry there are several kinds of sherry as pale and brown and there are various degrees of each sherry is in general of an amber color and when good has fine aromatic odor with something of the agreeable bitterness of the peach kernel when new it is harsh and fiery and requires to be mellowed in the wood for four or five years sherry has of late got much into fashion in England from the idea that it is more free from acid than other wines but some careful experiments on wines to not fully confirm this opinion cantaloupe or fried puffs sweet entremets 1417 ingredients half a pound of puff paste number 1205 apricot or any kind of preserve that may be preferred hot lard mode cantaloupe which are made of puff paste rolled very thin with jam enclosed and cut out in long narrow rolls or puffs make a very pretty and elegant dish make some good puff paste by recipe number 1205 roll it out very thin and cut it into pieces of an equal size but two inches wide and eight inches long place upon each piece a spoonful of jam wet the edges with a white of egg and fold the paste over twice slightly press the edges together that the jam may not escape in the frying and when all are prepared fry them in boiling lard until of a nice brown letting them remain by the side of the fire after they are colored that the paste may be thoroughly done drain them before the fire dish on a door the sprinkle over them sifted sugar and serve these cantalons are very delicious made with fresh instead of preserved fruit such as strawberries raspberries or currents it should be laid in the paste plenty of pounded sugar sprinkled over and folded and fried in the same manner as stated above time about 10 minutes average cost one shilling sufficient half a pound of paste for a moderate sized dish of cantaloupe seasonable with jam at any time charlotte au pomme 1418 ingredients a few slices of rather stale bread half an inch thick clarified butter apple marmalade made by recipe number 1395 with about two dozen apples half a glass of sherry mode cut a slice of bread the same shape as the bottom of a plain round mold which has been well buttered and a few strips the height of the mold and about one and a half inch wide dip the bread in clarified butter or spread it with cold butter if not wanted quite so rich place the round pieces at the bottom of the mold and set the narrow strips up the sides of it overlapping each other a little that no juice from the apples may escape and that they may hold firmly to the mold brush the interior over with white of egg this will assist to make the case firmer fill it with apple marmalade made by recipe number 1395 with the addition of a little sherry and cover them with a round piece of bread also brushed over with egg and the same as the bottom slightly press the bread down to make it adhere to the other pieces put a plate on the top and bake the charlotte in a brisk oven of a light color turn it out on the dish strew sifted sugar over the top and pour around it a little melted apricot jam time 40 to 50 minutes average cost one chilling nine pence sufficient for five or six persons seasonable from July to March an easy method of making a charlotte opum 1419 ingredients half a pound of flour a quarter pound of butter a quarter pound of powdered sugar half a teaspoon full of baking powder one egg milk one glass of raisin wine apple marmalade number 1395 a quarter pint of cream two dessert spoonfuls of powdered sugar two tablespoon fulls of lemon juice mode make a cake with a flour butter sugar and baking powder moisten with the egg and sufficient milk to make it the proper consistency and bake it in a round tin when cold scoop out the middle leaving a good thickness all around the sides to prevent them breaking take some of the scooped out pieces which should be trimmed into neat slices lay them in the cake and pour over sufficient raisin wine with the addition of little brandy if approved to soak them well have ready some apple marmalade made by recipe number 1395 place a layer of this over the soaked cake then a layer of cake and a layer of apples whip the cream to a froth mixing with it the sugar and lemon juice pilot on the top of the charlotte and garnish it with pieces of clear apple jelly this dish is served cold but may be eaten hot by emitting the cream and merely garnishing the top with bright jelly just before it is sent to table time one hour to bake the cake average cost two shillings sufficient for five or six persons seasonable from July to March a very simple apple 1420 ingredients nine slices of bread and butter about six good sized apples one tablespoon full of minced lemon peel two tablespoon full of juice moist sugar to taste mode butter a pie dish place a layer of bread and butter without the crust at the bottom then a layer of apples paired cord and cut into thin slices sprinkle over these a portion of the lemon peel and juice and sweetened with moist sugar place another layer of bread and butter then one of apples proceeding in this manner until the dish is full then covered up with the peel of the apples to preserve the top from browning or burning bake in a brisk oven for rather more than three-quarters of an hour turn the charlotte onto a dish sprinkle sifted sugar over and serve time three quarters of an hour average cost nine pence sufficient for five or six persons seasonable from July to March charlotte russ an elegant sweet entremet 1421 ingredients about 18 Savoy biscuits three quarters of a pint of cream flavoring a vanilla liqueurs or wine one tablespoon full of pounded sugar half an ounce of isn't glass mode procure about 18 Savoy biscuits or ladies fingers as they are sometimes called brush the edges of them with a white of an egg and line the bottom of a plain round mold placing them like a star or rose or rosette stand them upright all around the edge carefully put them so closely together that the white of the egg connects them firmly and place this case in the oven for about five minutes just to dry the egg whisk the cream to a stiff broth with a sugar flavoring and melted isn't glass fill a charlotte with it cover with a slice of sponge cake cut in the shape of the mold place it in ice where let it remain till ready for the table then turn it on a dish remove the mold and serve one tablespoon full of liqueur of almost any kind or four tablespoons of wine would nicely flavor the above proportion of cream for arranging the biscuits in the mold cut them to the shape required so that they fit in nicely and level them with the mold at the top that when turned out there may be something in the mold that fits in nicely and level them with the mold at the top that when turned out there may be something firm to rest upon great care and attention is required in the turning out of this dish that the cream does not burst the case and the edges of the biscuits must have the smallest quantity of egg brushed over them or it would stick to the mold and so prevent the charlotte from coming away properly time five minutes in the oven average cost with cream at one shilling per pint two shillings sufficient for one charlotte seasonable at any time cream a la voila 14-22 ingredients four sponge cakes jam three quarters of a pint of cream sugar to taste the juice of half a lemon a quarter glass of sherry one and a quarter ounces of isinglass mode cut the sponge cakes into thin slices place two together with preserve between them and pour over them a small quantity of sherry mixed with a little brandy sweeten and flavor the cream with the lemon juice and sherry add the isinglass which should be dissolved in a little water and beat up the cream well place a little in an oiled mold arrange the pieces of cake in the cream then fill the mold with a remainder let it cool and turn it out on a by oiling the mold the cream will have a much smoother appearance and will turn out more easily than when merely dipped in cold water average cost three shillings and six pence sufficient to fill a one and a half pint mold seasonable at any time boiled custards 14-23 ingredients one pint of milk five eggs three ounces of loaf sugar three laurel leaves or the rind of four lemons or a few drops of essence of vanilla one tablespoon full of brandy mode put the milk into a lined saucepan with a sugar and whichever of the above flavorings may be preferred the lemon rind flavors custards most deliciously and let the milk steep by the side of the fire until it is well flavored bring it to the point of boiling then strain it into a basin whisk the eggs well and when the milk has cooled a little stir in the eggs and strain this mixture into a jug place this jug in a saucepan of boiling water over the fire keep stirring the custard one way until it thickens but on now account allow it to reach the boiling point as it will instantly curdle and be full of lumps take it off the fire stir in the brandy and when this is well mixed with the custard pour it into glasses which should be rather more than three parts full grate a little nutmeg over the top and the dish is ready for table to make custards look and eat better ducks eggs should be used when it obtainable they add very much to the flavor and richness and so many are not required as of the ordinary eggs four ducks eggs to the point of milk making a delicious custard when desired extremely rich and good cream should be substituted for the milk and double the quantity of eggs used to those mentioned omitting the whites time half an hour to infuse the lemon rind about 10 minutes to stir the custard average cost eight pence sufficient to fill eight custard glasses seasonable at any time ginger apples a pretty supper or dessert dish 1424 ingredients one and a half ounces of whole ginger a quarter pint of whiskey three pounds of apples two pounds of white sugar the juice of two lemons moat bruise the ginger put it into a small jar pour over sufficient whiskey to cover it and let it remain for three days then cut the apples into thin slices after pairing and pouring them add the sugar and the lemon juice which should be strained and simmer all together very gently until the apples are transparent but not broken serve cold and garnish the dish with slices of candied lemon peel or preserved ginger time three days to soak the ginger about three quarters of an hour to simmer the apples very gently average cost two shillings and six pence sufficient for three dishes seasonable from july to march french pancakes 1425 ingredients two eggs two ounces of butter two ounces of sifted sugar two ounces of flour half a pint of new milk mode beat the eggs thoroughly and put them into a basin with the butter which should be beaten to a cream stir in the sugar and flour and when these ingredients are well mixed add the milk keep stirring and beating the mixture for a few minutes put it on buttered plates and bake in a quick oven for 20 minutes serve with a cut lemon and sifted sugar or pile the pancakes high in a dish with a layer of preserve or marmalade between each time 20 minutes average cost seven pence sufficient for three or four persons seasonable at any time dutch flummery 1426 ingredients one and a half ounces of isn't glass the rind and juice of one lemon one pint of water four eggs one point of sherry madeira or raisin wine sifted sugar to taste mode put the water isn't glass and lemon rind into a lined saucepan and simmer gently until the isn't glass is dissolved strain this into a basin stir in the eggs which should be well beaten the lemon juice which should be strained and the wine sweetened to taste with powdered sugar mix all well together pour it into a jug set this jug in a saucepan of boiling water over the fire and keep stirring it one way until it thickens but take care that it does not boil strain it into a mold that has been oiled or laid in water for a short time and put it in a cool place to set a tablespoon full of brandy stirred in just before it is poured into the mold improves the flavor of this dish it is better if made the day before it is required for table time a quarter of an hour to simmer the isn't glass about a quarter hour to stir the mixture over the fire average cost four shilling six pence if made with sherry less with raisin wine sufficient to fill a quart mold seasonable at any time pale cherries are made from the same grapes as brown the latter are colored by an addition of some cheap must or wine which has been boiled till it has acquired a deep brown tint pale cherries were some time ago preferred in england being supposed most pure but the brown are preferred by many people the inferior cherries exported to england are often mixed with a cheap and light wine called mogher and are strengthened in the making by brandy but too frequently they are adulterated by the london dealers chocolate souffle 1427 ingredients four eggs three teaspoonfuls of pounded sugar one teaspoonful of flour one teaspoonful of flour three ounces of the best chocolate mode break the eggs separating the whites from the yolks and put them into different basins add to the yolks the sugar flour and chocolate which should be very finely grated and stir these ingredients for five minutes then well whisk the whites of the eggs in the other basin until they are stiff and when firm mix slightly with the yolks till the whole forms a smooth and light substance butter a round cake tin put in the mixture and bake in a moderate oven from 15 to 20 minutes pin a white napkin around the tin strew sifted sugar over the top of the souffle and send it immediately to table the proper appearance of this dish depends entirely on the expedition with which it is served and some cooks to preserve its lightness hold the salamander over the souffle until it is placed on the table if allowed to stand after it comes from the oven it will be entirely spoiled as it falls almost immediately time 15 to 20 minutes average cost one shilling sufficient for a moderate sized souffle seasonable at any time derriole à la vanille suite entremets 14 28 ingredients half a pint of milk half a pint of cream two ounces of flour three ounces of powdered sugar six eggs two ounces of butter puff paste flavoring of essence of vanilla mode mix the flour to a smooth batter with the milk stir in the cream sugar and eggs which should be well whisked and the butter which should be beaten to a cream put in some essence of vanilla drop by drop until the mixture is well flavored line some derriole molds with puff paste three parts fill them with the batter and bake in a good oven from 25 to 35 minutes turn them out of the molds on a dish without breaking them strew over sifted sugar and serve the flavoring of the derrioles may be varied by substituting lemon cinnamon or almonds for the vanilla time 25 to 35 minutes average cost one shilling eight pints sufficient to fill six or seven derriole molds seasonable at any time current fritters 14 29 ingredients half a pint of milk two tablespoons full of flour four eggs three tablespoons full of boiled rice three tablespoons full of currents sugar to taste a very little grated nutmeg hot lard or clarified dripping mode put the milk into a basin with a flour which should previously be rubbed to a smooth batter with a little cold milk stir these ingredients together add the well whisked eggs the rice currents sugar and nutmeg beat the mixture for a few minutes and if not sufficiently thick add a little more boiled rice drop it in small quantities into a pan of boiling lard or clarified dripping fry the fritters a nice brown and when done drain them on a piece of blotting paper before the fire pile them on a white doily strew over sifted sugar and serve them very hot send a cut lemon to table with them time from eight to ten minutes to fry the fritters average cost nine pints sufficient for three or four persons seasonable at any time chocolate cream 14 30 ingredients three ounces of grated chocolate a quarter pound of sugar one and a half pints of cream half an ounce of clarified isn't glass the yolks of six eggs mode beat the yolks of the eggs well put them into a basin with a grated chocolate the sugar and one pint of the cream stir these ingredients well together pour them into a jug and set this jug in a saucepan of boiling water stir it one way until the mixture thickens but do not allow it to boil or it will curdle strain the cream through a sieve into a basin stirring the isn't glass any other half pint of cream which should be well whipped makes all well together and pour it into a mold which has been previously oiled with the purest salad oil and if at hand set it in ice until wanted for table time about 10 minutes to stir the mixture over the fire average cost four shilling six pints with cream at one shilling per pint sufficient to fill a quart mold seasonable at any time Geneva wafers 14 31 ingredients two eggs three ounces of butter three ounces of flour three ounces of powdered sugar mode well whisk the eggs put them into a basin and stir to them the butter which should be beaten to a cream add the flour and sifted sugar gradually and then mix all well together butter a baking sheet and drop on it a teaspoon full of the mixture to time leaving a space between each bake in a cool oven watch the pieces of paste and when half done roll them up like wafers and put in a small wedge of bread or piece of wood to keep them in shape return them to the oven until crisp before serving remove the bread put a spoonful of preserve in the widest end and fill up with whipped cream this is a very pretty and ornamental dish for the supper table and is very nice and very easily made time all together 20 to 25 minutes average cost exclusive of the preserve and cream seven pence sufficient for a nice sized dish seasonable at any time ginger cream 14 32 ingredients the yolks of four eggs one pint of cream three ounces of preserved ginger two dessert spoonfuls of syrup sifted sugar to taste one ounce of isn't glass mode slice the ginger finely put it into a basin with the syrup the well beaten yolks of eggs and the cream mix these ingredients well together and stir them over the fire for about 10 minutes or until the mixture thickens then take it off the fire whisk till nearly cold sweetened to taste add the isn't glass which should be melted and strained and serve the cream in a glass dish and maybe garnish with slices of preserved ginger or candied citron time about 10 minutes to stir the cream over the fire average cost with cream at one shilling per pint three shillings and six pence sufficient for a good sized dish seasonable at any time preserved ginger comes to us from the west indies it is made by scalding the roots when they are green and full of sap then peeling them in cold water and putting them into jars with a rich syrup in which state we receive them it should be chosen of bright yellow color with a little transparency what is dark colored fibrous and stringy is not good ginger roots fit for preserving and its size equal to west indian have been produced in the royal agricultural garden in edinburgh end of section 68 section 69 of the book of household management this is a libravox recording all libravox recordings are in the public domain for more information or to volunteer please visit libravox.org recording by tracy datlin the book of household management by isabella beaten recipes chapter 29 part three to make gooseberry fool 1433 ingredients green gooseberries to every pint of pulp add one pint of milk or half pint of cream and half pint of milk sugar to taste mode cut the tops and tails off the gooseberries put them into a jar with two tablespoons of water and a little good moist sugar set this jar in a saucepan of boiling water and let it boil until the fruit is soft enough to mash when done enough beat it to a pulp work this pulp through a colander and stir to every pint the above proportion of milk or equal quantities of milk and cream ascertain if the mixture is sweet enough and put in plenty of sugar or it will not be eatable and in mixing the milk and gooseberries add the former very gradually to these serve in a glass dish or in small glasses this although a very old-fashioned and homely dish is when well made very delicious and if properly sweetened a very suitable preparation for children time from three quarter to one hour average cost six pence per pint with milk sufficient a pint of milk and a pint of gooseberry pulp for five or six children seasonable in may and june gooseberry trifle 1434 ingredients one quart of gooseberries sugar to taste one pint of custard number 1423 a plate full of whipped cream mode put the gooseberries into a jar with sufficient moist sugar to sweeten them and boil them until reduced to a pulp put this pulp at the bottom of a trifle dish pour it over a pint of custard may by recipe number 1423 and when cold cover with whipped cream the cream should be whipped the day before it is wanted for table as it will then be so much firmer and more solid the dish may be garnished as fancy dictates time about three quarter hour to boil the gooseberries average cost one shilling six pence sufficient for one trifle seasonable in may and june indian fritters 1435 ingredients three tablespoons of flour boiling water the yolks of four eggs the whites of two hot lard or clarified dripping jam mode put the flour into a basin and pour over it sufficient boiling water to make it into a stiff paste taking care to stir and beat it well to prevent it from getting lumpy leave it a little time to cool then break into it without beating them first the yolks of four eggs and the whites of two and stir and beat all well together have ready some boiling lard or butter drop a dessert spoonful of batter in at a time and fry the fritters of a light brown they should rise so much as to be almost like balls serve on a dish with a spoonful of preserve or marmalade dropped in between each fritter this is an excellent dish for a hasty addition to dinner if a guest unexpectedly arrived it being so easily and quickly made and it is always a great favorite time from five to eight minutes to fry the fritters average cost exclusive of the jam five pence sufficient for four or five persons seasonable at any time Indian trifle 1436 ingredients one quart of milk the rind of half large lemon sugar to taste five heaped tablespoonfuls of rice flour one ounce of sweet almonds one half pint of custard mode boil the milk and lemon rind together until the former is well flavored take out the lemon rind and stir in the rice flour which should first be moistened with cold milk and add sufficient loaf sugar to sweeten it nicely boil gently for about five minutes and keep the mixture stirred take it off the fire let it cool a little and pour it into a glass dish when cold cut the rice out in the form of a star or any other shape that may be preferred take out the spare rice and fill the space with boiled custard blanch and cut the almonds into strips stick them over the trifle and garnish it with pieces of brightly colored jelly or preserved fruits or candied citron time quarter hour to simmer the milk five minutes after the rice is added average cost one shilling sufficient for one trifle seasonable at any time illustration the citron the citron the citron belongs to the same species as the lemon being considered only as a variety the distinction between them not being very great it is larger and it is less succulent but more acid with a little artificial heat the citron comes to as great perfection in england as in spain and italy the fruit is oblong about five or six inches in length the tree is thorny the juice forms an excellent lemonade with sugar and water its uses in punch negus and medicine are well known the rind is very thick and when candied with sugar forms an excellent sweet meat there are several varieties cultivated in england one of which is termed the forbidden fruit italian cream 1437 ingredients one pint of milk four pint of cream sugar to taste one ounce of icing glass one lemon the yolks of four eggs mode put the cream and milk into a saucepan with sugar to sweeten and the lemon rind boil until the milk is well flavored then strain it into a basin and add the beaten yolks of eggs put this mixture into a jug place the jug in a saucepan of boiling water over the fire and stir the contents until they thicken but do not allow them to boil take the cream off the fire stir in the lemon juice and icing glass which should be melted and whip well fill a mold place it in ice if at hand and when set turn it out on a dish and garnish as taste may dictate the mixture may be whipped and drained and then put into small glasses when this mode of serving is preferred time from five to eight minutes to stir the mixture in the jug average cost with the best icing glass two shillings six pence sufficient to fill one and a half pint mold seasonable at any time the hidden mountain a pretty supper dish 1438 ingredients six eggs a few slices of citron sugar to taste one quarter pint of cream a layer of any kind of jam mode beat the whites and yolks of the eggs separately then mix them and beat well again adding a few thin slices of citron the cream and sufficient pounded sugar to sweeten it nicely when the sugar is well beaten put it into a buttered pan and fry the same as a pancake but it should be three times the thickness of an ordinary pancake cover it with jam and garnish with slices of citron and holly leaves this dish is served cold time about 10 minutes to fry the mixture average cost with the jam one shilling four pence sufficient for three or four persons seasonable at any time ingredients one ounce of icing glass one pint of water half pint of white wine the rind and juice of one large lemon sugar to taste the yolks of six eggs mode put the icing glass water and lemon rind into a saucepan and boil gently until the former is dissolved then add the strained lemon juice the wine and sufficient white sugar to sweeten the whole nicely boil for two or three minutes strain the mixture into a jug and add the yolks of the eggs which should be well beaten place the jug in a saucepan of boiling water keep stirring the mixture one way until it thickens but do not allow it to boil then take it off the fire and keep stirring until nearly cold pour it into a mold omitting the sediment at the bottom of the jug and let it remain until quite firm time quarter hour to boil the icing glass and water about 10 minutes to stir the mixture in the jug average cost with the best icing glass two shillings nine pence sufficient to fill a quart mold seasonable at any time jelly molded with fresh fruit or masadoing de fruits 1440 ingredients rather more than one and a half pint of jelly a few nice strawberries or red or white currants or raspberries or any fresh fruit that may be in season mode have ready the above proportion of jelly which must be very clear and rather sweet the raw fruit requiring an additional quantity of sugar select ripe nice-looking fruit pick off the stalks unless currents are used when they are laid in the jelly as they come from the tree begin by putting a little jelly at the bottom of the mold which must harden then arrange the fruit around the sides of the mold recollecting that it will be reversed when turned out then pour in some more jelly to make the fruit at here and when that layer is set put another row of fruit and jelly until the mold is full if convenient put it in ice until required for table then ring a cloth in boiling water wrap it around the mold for a minute and turn the jelly carefully out peaches apricots plums apples etc are better for being boiled in a little clear syrup before they are laid in the jelly strawberries raspberries grapes cherries and currents are put in raw in winter when fresh fruits are not attainable a very pretty jelly may be made with preserved fruits or brandy cherries these in a bright and clear jelly have a very pretty effect of course unless the jelly be very clear the beauty of the dish will be spoiled it may be garnished with the same fruit as laid in the jelly for instance an open jelly with strawberries might have piled in the center a few of the same fruit prettily arranged or a little whipped cream might be substituted for the fruit illustration jelly molded with cherries time one layer of jelly should remain two hours in a very cool place before another layer is added average cost two shillings six pence sufficient with fruit to fill a quart mold seasonable with fresh fruit from June to October with dried at any time jelly of two colors 1441 ingredients one and a half pint of calf's feet jelly number 416 a few drops of prepared cochineal illustration jelly of two colors mode make one and a half pint of jelly by recipe number 1416 or if wished more economical of clarified syrup and gelatin flavoring it in any way that may be preferred color one half of the jelly with a few drops of prepared cochineal and the other half leave as pale as possible have ready a mold well wetted in every part pour in a small quantity of the red jelly and let this set when quite firm pour on it the same quantity of pale jelly and let this set then proceed in this manner until the mold is full always taking care to let one jelly set before the other is poured in or the colors would run one into the other when turned out the jelly should have a striped appearance for variety half the mold may be filled at once with one of the jellies and when firm filled up with the other this also has a very pretty effect and is more expeditiously prepared when the jelly is poured in small quantities into the mold blanche and red jelly or blanche and raspberry cream molded in the above manner look very well the layers of blanche and jelly should be about an inch in depth and each layer should be perfectly hardened before another is added half a mold of blanche and a half a mold of jelly are frequently served in the same manner a few pretty dishes may be made in this way of jellies or blanche left from the preceding day by melting them separately in a jug placed in a saucepan of boiling water and then molding them by the foregoing directions see colored plate s1 time three-quarter hour to make the jelly average costs with calf's feet jelly two shillings with gelatin and syrup more economical sufficient to fill one and a half pint mold seasonable at any time note in making the jelly used for flavoring a very pale sherry or the color will be too dark to contrast nicely with the red jelly lemon blanche 1442 ingredients one quart of milk the yolks of four eggs three ounces of ground rice six ounces of pounded sugar one and a half ounce of fresh butter the rind of one lemon the juice of two one half ounce of gelatin illustration blanche mold make a custard with the yolks of the eggs and a half pint of the milk and when done put it into a basin put half the remainder of the milk into a saucepan with the ground rice fresh butter lemon rind and three ounces of the sugar and let these ingredients boil until the mixture is stiff stirring them constantly when done pour it into the bowl where the custard is mixing both well together put the gelatin with the rest of the milk into a saucepan and let it stand by the side of the fire to dissolve boil for a minute or two stir carefully into the basin adding three ounces more of pounded sugar when cold stir in the lemon juice which should be carefully strained and pour the mixture into a well oiled mold leaving out the lemon peel and set the mold in a pan of cold water until wanted for table use eggs that have rich-looking yolks and should the weather be very warm rather a larger proportion of gelatin must be allowed time altogether one hour average cost one shilling six pence sufficient to fill two small molds seasonable at any time lemon cream 1443 ingredients one pint of cream the yolks of two eggs one quarter pound of white sugar one large lemon one ounce of isenglass illustration lemon cream mold mode put the cream into a lined saucepan with the sugar lemon peel and isenglass and simmer these over a gentle fire for about 10 minutes stirring them all the time strain the cream into a jug add the yolks of eggs which should be well beaten and put the jug into a saucepan of boiling water stir the mixture one way until it thickens but do not allow it to boil take off the fire and keep stirring it until nearly cold strain the lemon juice into a basin gradually pour on it the cream and stir well until the juice is well mixed with it have ready a well oiled mold pour the cream into it and let it remain until perfectly set when required for table loosen the edges with a small blunt knife and put a dish on top of the mold turn it over quickly and the cream should easily slip away time 10 minutes to boil the cream about 10 minutes to stir it over the fire in a jug average cost with cream at one shilling per pint and the best isenglass two shillings six pence sufficient to fill one and a half pint mold seasonable at any time economical lemon cream 1444 ingredients one quart of milk eight bitter almonds two ounces of gelatin two large lemons three-quarter pound of lump sugar the yolks of six eggs mode put the milk into a lined saucepan with the almonds which should be well pounded in a mortar the gelatin lemon rind and lump sugar and boil these ingredients for about five minutes beat up the yolks of the eggs strain the milk into a jug add the eggs and pour the mixture backwards and forwards a few times until nearly cold then stir briskly to it the lemon juice which should be strained and keep stirring until the cream is almost cold put it into an oiled mold and let it remain until perfectly set the lemon juice must not be added to the cream when it is warm and should be well stirred after it is put in time five minutes to boil the milk average cost two shillings five pence sufficient to fill two one and a half pint molds seasonable at any time lemon creams very good 1445 ingredients one pint of cream two dozen sweet almonds three glasses of sherry the rind and juice of two lemons sugar to taste mode blanch and chop the almonds and put them into a jug with the cream in another jug put the sherry lemon rind strain juice and sufficient pounded sugar to sweeten the whole nicely pour rapidly from one jug to the other till the mixture is well frothed then pour it into jelly glasses omitting the lemon rind this is a very cool and delicious sweet for summer and may be made less rich by omitting the almonds and substituting orange or raisin wine for the sherry time altogether half hour average cost with cream at one shilling per pint three shillings sufficient to fill 12 glasses seasonable at any time lemon creams of custards 1446 ingredients five ounces of low sugar two pints of boiling water the rind of one lemon and the juice of three the yolks of eight eggs mode make a quart of lemonade in the following manner dissolve the sugar in the boiling water having previously with part of the sugar rubbed off the lemon rind and add the strained juice strain the lemonade into a saucepan and add the yolks of the eggs which should be well beaten stir this one way over the fire until the mixture thickens but do not allow it to boil and serve in custard glasses or on a glass dish after the boiling water is poured on the sugar and lemon it should stand covered for about half hour before the eggs are added to it that the flavor of the rind may be extracted time half hour to make the lemonade about 10 minutes to stir the custard over the fire average cost one shilling sufficient to fill 12 to 14 custard glasses seasonable at any time lemon jelly 1447 ingredients six lemons three-quarter pound of lump sugar one pint of water one and a half ounce of icing glass one-quarter pint of sherry mode peel three of the lemons pour one half pint of boiling water on the rind and let it infuse for half hour put the sugar icing glass and half pint of water into a lined saucepan and boil these ingredients for 20 minutes then put in the strained lemon juice the strained infusion of the rind and bring the whole to the point of boiling skim well add the wine and run the jelly through a bag pour it into a mold that has been wetted or soaked in water put it in ice if convenient where let it remain until required for table previous to adding the lemon juice to the other ingredients ascertain that it is very nicely strained as if this is not properly attended to it is liable to make the jelly thick and muddy as this jelly is very pale and almost colorless it answers very well for molding with the jelly of any bright hue for instance half a jelly bright red and the other half made of the above would have a very good effect lemon jelly may also be made with calf speed stock allowing the juice of three lemons to every pint of stock time altogether one hour average cost with the best icing glass two shillings nine pence sufficient to fill one and a half pint mold seasonable at any time lemon sponge 1448 ingredients two ounces of icing glass one and three-quarter pint of water three-quarter pound of pounded sugar the juice of five lemons the rind of one the whites of three eggs mode dissolve the icing glass in the water strain it into a saucepan and add the sugar lemon rind and juice boil the whole from 10 to 15 minutes strain it again and let it stand till it is cold and begins to stiffen beat the whites of the eggs put them to it and whisk the mixture till it is quite white put it into a mold which has been previously wetted and let it remain until perfectly set then turn it out and garnish it according to taste time 10 to 15 minutes average cost with the best icing glass three shillings six pence sufficient to fill a quart mold seasonable at any time liqueur jelly 1449 ingredients one pound of lump sugar two ounce of icing glass one and a half pint of water the juice of two lemons quarter pint of liqueur illustration oval jelly mold mode put the sugar with one pint of water into a stew pan and boil them gently by the side of the fire until there is no scum remaining which must be carefully removed as fast as it rises boil the icing glass with the other half pint of water and skim it carefully in the same manner strain the lemon juice and add it with the clarified icing glass to the syrup put in the liqueur and bring the hole to the boiling point let the saucepan remain covered by the side of the fire for a few minutes then pour the jelly through a bag put it into a mold and set the mold in ice until required for table dip the mold in hot water wipe the outside loosen the jelly by passing a knife around the edges and turn it out carefully on a dish noyo marchino curacao brandy or any kind of liqueur answers for this jelly and when made with icing glass liqueur jellies are usually prepared as directed above time 10 minutes to boil the sugar and water average cost with the best icing glass three shillings six pence sufficient to fill a quart mold seasonable at any time a sweet dish of macaroni 1450 ingredients quarter pound of macaroni one and a half pint of milk the rind of half lemon three ounces of lump sugar three quarter pint of custard number 1423 mode put the milk into a saucepan with the lemon peel and sugar bring it to the boiling point drop in the macaroni and let it gradually swell over a gentle fire but do not allow the pipes to break the form should be entirely preserved and though tender should be firm and not soft with no part beginning to melt should the milk dry away before the macaroni is sufficiently swelled add a little more make a custard by recipe number 1423 place the macaroni on a dish and pour the custard over the hot macaroni grate over it a little nutmeg and when cold garnish the dish with slices of candied citron time from 40 to 50 minutes to swell the macaroni average cost with custard one shilling sufficient for four to five persons seasonable at any time meringues 1451 ingredients one half pound of pounded sugar the whites of four eggs illustration meringues mode whisk the whites of the eggs to a stiff froth and with a wooden spoon stir in quickly the pounded sugar and have some boards thick enough to put in the oven to prevent the bottom of the meringues from acquiring too much color cut some strips of paper about two inches wide place this paper on the board and drop a tablespoon full at a time of the mixture on the paper taking care to let all the meringues be the same size in dropping it from the spoon give the mixture the form of an egg and keep the meringues about two inches apart from each other on the paper strew over them some sifted sugar and bake in a moderate oven for half hour as soon as they begin to color remove them from the oven take each slip of paper by the two ends and turn it gently on the table and with a small spoon take out the soft part of each meringue spread some clean paper on the board turn the meringues upside down and put them into the oven to harden and brown on the other side when required for table fill them with whipped cream flavored with liqueur or vanilla and sweetened with pounded sugar join two of the meringues together and pile them high in a dish as shown in the annexed drawing to vary their appearance finely chopped almonds or currants may be strewn over them before the sugar is sprinkled over and they may be garnished with any bright colored preserve great expedition is necessary in making this sweet dish as if the meringues are not put into the oven as soon as the sugar and eggs are mixed the former melts and the mixture would run on the paper instead of keeping its egg shape the sweeter the meringues are made the crisper they will be but if there is not sufficient sugar mixed with them they will most likely be tough they are sometimes colored with cochineal and if kept well covered in a dry place will remain good for a month or six weeks time altogether about half hour average cost with the cream and flavoring one shilling sufficient to make two dozen meringues seasonable at any time noyo cream 1452 ingredients one and a half ounce of icing glass the juice of two lemons noyo and pounded sugar to taste one and a half pint of cream mode dissolve the icing glass in a little boiling water add the lemon juice and strain this to the cream putting in sufficient noyo and sugar to flavor and sweeten the mixture nicely whisk the cream well put it into an oiled mold and set the mold in ice or in a cool place turn it out and garnish the dish to taste time altogether half hour average cost with cream at one shilling per pint and the best icing glass for shillings sufficient to fill a quart mold seasonable at any time open jelly with whipped cream a very pretty dish 1453 ingredients one and a half pint of jelly one half pint of cream one glass of sherry sugar to taste illustration open jelly with whipped cream mode make the above proportion of calf's feet or icing glass jelly coloring and flavoring it in any way that may be preferred soak a mold open in the center for about half hour in cold water fill it with the jelly and let it remain in a cool place until perfectly set then turn it out on a dish fill the center with whipped cream flavored with sherry and sweetened with pounded sugar pile this cream high in the center and serve the jelly should be made of rather dark color to contrast nicely with the cream time three quarter hour average cost three shillings six pence sufficient to fill one and a half pint mold seasonable at any time orange jelly 1454 ingredients one pint of water one and a half to two ounces of icing glass one half pound of loaf sugar one sabil orange one lemon about nine china oranges illustration open mold mode put the water into a saucepan with the icing glass sugar and the rind of one orange and the same of half lemon and stir these over the fire until the icing glass is dissolved and remove the scum then add to this the juice of the sabil orange the juice of the lemon and sufficient juice of china oranges to make it in all one pint from eight to ten oranges will yield the desired quantity stir all together over the fire until it is just on the point of boiling skim well then strain the jelly through a very fine sieve or jelly bag and when nearly cold put it into a mold previously wetted and when quite set turn it out on a dish and garnish it to taste to ensure this jelly being clear the orange and lemon juice should be well strained and the icing glass clarified before they are added to the other ingredients and to heighten the color a few drops of prepared cochineal may be added time five minutes to boil without the juice one minute after it is added average cost with the best icing glass three shillings six pence sufficient to fill a quart mold seasonable from november to may orange jelly molded with slices of orange 1455 ingredients one and a half pint of orange jelly number 1454 four oranges one pint of clarified syrup mode boil half pound of loaf sugar with half pint of water until there is no scum left which must be carefully removed as fast as it rises and carefully peel the oranges divide them into thin slices without breaking the thin skin and put these pieces of orange into the syrup where let them remain for about five minutes then take them out and use the syrup for jelly which should be made by recipe number 1454 when the oranges are well drained and the jelly is nearly cold pour a little of the latter into the bottom of the mold then lay in a few pieces of orange over these pour a little jelly and when this is set place another layer of oranges proceeding in this manner until the mold is full put it in ice or in a cool place and before turning it out wrap a cloth round of the mold for a minute or two which has been wrung out in boiling water time five minutes to simmer the oranges average cost three shillings six pence sufficient with slices of orange to fill a quart mold seasonable from november to may end of section 69