Part 71

_Crystal Palace Pudding._--1 oz. isinglass, ½ oz. ratafias, 1½ pint milk, yolks of 3 eggs, ½ lb. sugar, a few currants, 6 sponge cakes, flavour with almond, lemon, bay leaf, or vanilla. Dissolve the isinglass in the milk, add the yolks of the eggs, and make as for custard. When nearly cold, stick the top of the mould, after oiling it, with currants, then a little custard; moisten, but do not soak the cake in milk. Cut the cake in pieces, fill the mould alternately with cake and custard, strewing a few currants between. When quite set, turn out and cover with custard.

_Curaçoa Jelly._--Take 2 calves’ feet, chop them into convenient pieces, and put them in a saucepan with rather more than 2 qt. cold water; set the saucepan on the fire; directly the water boils throw it away, and wash the pieces of feet carefully; then put them on again with 2 qt. cold water, and let them boil slowly for 3 hours, removing the scum carefully during the process; then strain the liquor into a basin, and when quite cold and set take off all the fat, and wash the top of the jelly with a little hot water, so as to get rid of every vestige of fat. Put the jelly in a saucepan on the fire; directly it is melted add sugar to taste, the juice and the thin rind of 1 lemon, and the whites of 3 eggs whisked to a froth. Beat up the mixture till it boils. Place the thin rind of a lemon at the bottom of a jelly bag, and pour the mixture over it. The bag should have been previously rinsed in boiling water, and the first ½ pint of jelly that comes through must be returned to the bag. If the jelly does not come out quite clear, the operation of straining must be repeated. Add sufficient dry curaçoa to the clarified jelly to flavour it well. Fill a mould with it, and place it on ice to set.

_Currant Jelly._--Take 8 lb. very ripe currants, red and white; pick off all the stalks, and put them in a wide earthen pan; then take them up in handfuls, and squeeze them till the juice is all crushed out of them, which will take some time. Leave them in the pan, with the juice, for 24 hours. Put 2 lb. raspberries in a saucepan, with 2 teacupfuls water, and boil them for a few minutes, till they are all crushed. Then pass all the currants and raspberries through a hair sieve, pressing them with a wooden spoon to extract all the juice. If the juice should be very thick, pass it also through a jelly bag. Weigh the juice, and for every lb. of it put 2 lb. loaf sugar, broken into large pieces. Put the sugar into a preserving pan, with 1 pint water; pour all the juice on it. Let it boil for ½ hour, stirring frequently. Then put it into small bottles, and cork it for use. 2 tablespoonfuls in a tumbler of water make a very refreshing drink in summer. Cherry syrup may be made in the same way with Morella cherries.

_Custards._--(_a_) Boil, and when boiling, pour ½ pint milk upon 1 egg beaten up. Put in a dish, and stand this on a larger dish of hot water. Bake ½ hour.

(_b_) To 1 oz. isinglass, dissolved in ½ pint milk, add 1 pint thin cream, sugar to taste, and 3 bay or laurel leaves. When these just simmer, pour them upon the yolks of 5 eggs, well beaten. Put the whole on the fire, and stir it one way till it begins to thicken; then strain it through a fine sieve, and let it stand till new-milk warm; then add 1 tablespoonful lemon juice, stirring it well, and afterwards pour it into a mould.

(_c_) To make about 7 custards, boil 1 pint milk with 3 dessertspoonfuls sugar. Beat the yolks and whites of 2 eggs well together, and pour the milk, when slightly cool, on to the eggs, and beat well together. Fill white china French custard cups; stand them in a bain-marie, and let them cook until they become solid, taking care to let no water get on the top. When set, take the bain-marie off the fire, and put the cups in the oven for the custard to slightly brown. Vanilla or any flavouring can be used.

_Damson Cheese._--Pick off the stalks, and to every lb. of fruit put ¾ lb. loaf sugar; boil as for jam till the damsons are tender, then rub them carefully through a hair sieve, and to every lb. of the pulp allow another ¾ lb. sugar, pounded this time. Boil it an hour very slowly, constantly stirring; then pour it into pots or moulds, and tie down with brandy papers. When cold it will be quite firm. If wanted sweet, 1 lb. sugar must be allowed for each boiling. (Bessie Tremaine.)

_Danish Jelly._--Take ¾ pint claret, ½ pint sherry (Marsala is best), ½ pint brandy, 6 oz. loaf sugar, ½ pint cherry juice, the juice and peel of 1 lemon, 1½ oz. gelatine. Mix all these ingredients together; boil, and strain them into a mould. The gelatine should be put to soak the night before in a very little cold water. This jelly must not boil quickly, else it will spoil the colour. Let it cool before putting it into the mould. Serve with a rich custard flavoured with vanilla round it.

_Date Pudding._--Take ¼ lb. finely grated breadcrumbs, ¼ lb. chopped dates, 3 oz. sugar, 6 oz. chopped suet, with grated nutmeg to taste. Mix 1 teaspoonful Yeatman’s yeast powder with ¼ lb. flour, add this to the other ingredients, moisten with milk, mix well, and boil for 4 hours in a basin. Serve with wine sauce.

_Diplomatic Pudding._--Decorate a plain mould with a lining of currants and pistachio nuts, and fill the outer part with jelly; when the jelly is set remove the lining by putting a little warm water in it; make a custard with 1 pint milk and the yolks of 4 eggs, flavour the milk with vanilla, add ½ oz. isinglass, stir it into the custard when hot; break up 1 or 2 sponge cakes and macaroons, cut up a few candied fruits, put a layer of each until the mould is full, pour in the custard, leave it in a cool place until wanted; then dip the mould into tepid water a second, turn it out on a cold dish, and serve.

_Egg Snow Pudding._--Put a handful of loaf sugar to boil in a sugar boiler with a gill of water until the syrup becomes a deep brown. Warm a small basin, pour the syrup into it, and keep turning the basin round until the inside is completely coated with the syrup, which will by that time have set. Whisk the whites of 6 eggs to a stiff froth, then pour them into the prepared basin, which they should only half fill. Tie a piece of paper over the top of the basin and place it in a large pan containing a sufficient quantity of hot water to float the basin; cover the pan and so place it on the range as to keep the water very hot without actually boiling, for this would spoil the pudding. After the lapse of about ¾ hour turn out the pudding on a dish with the caramel syrup, which will come out of the mould round it.

_Egyptian Pudding._--1 lb. suet, 1 lb. raisins, ¾ lb. fine bread, ½ oz. allspice, 4 figs chopped fine, 4 tablespoonfuls sugar, 2 eggs, 2 glasses brandy, the peel of ½ lemon chopped fine. Mix all well together, and put into a mould. Steam it for 4 hours.

_Eton Pudding._--1 lb. breadcrumbs, 4 oz. candied peel, 2 oz. finely shred beef suet, 4 oz. sugar, 2 eggs; cut the peel into strips, and mix with the other dry ingredients; beat the eggs well, and add last of all. If more moisture is wanted, use milk. Steam in a basin 1½ hour; serve with sherry sauce.

_Falkland Pudding._--Take 4 well-beaten eggs, add 1 teacupful good cream, the breast of a cold chicken finely minced, ¼ lb. Parmesan cheese grated, 2 oz. macaroni well boiled and cut small, a little salt and pepper, and a grain or two of cayenne; stir all well together till it is well mixed (add the cream and eggs lastly); boil it in a plain oiled mould, glaze it, and serve with a rich brown gravy or tomato sauce round it.

_Fat Rascals._-¾ lb. butter rubbed in with 1 lb. flour and ½ lb. currants. Finger the paste lightly, roll it thin, and cut it into small rounds. Serve these hot, split in two, and buttered inside.

_Fig Pudding._--2 lb. best figs, 1 lb. beef suet, 2 lb. flour, the same quantity of bread, 2 eggs, and milk; cut the figs into small pieces, grate the bread finely, and chop the suet very small; mix these well together, add the flour and eggs, which should be well beaten, and add sufficient milk to form a stiff paste; butter a mould or basin, press the pudding into it very closely, tie it down, and boil for 3 hours; turn it out, serve with melted butter, wine sauce, or cream.

_Flummery._--Put 1 oz. isinglass or gelatine into a jug, pour upon it 1 pint boiling water, and let it stand for ½ hour, or until it is dissolved; then put it into a brass saucepan, adding the peel of 1 lemon and the well-beaten yolks of 3 eggs, ½ pint sherry, and loaf sugar to taste; let it simmer or just boil up together. When this is done put it into a cool place until it is lukewarm, when add the juice of 1 lemon. Run it through a jelly bag into moulds.

_French Pie._--Any remains of cold meat, free from fat or gristle, pass through a mincing machine till finely minced, season with anything liked, and moisten with plenty of gravy; have ready some potatoes nicely mashed, and, after warming the mince in a saucepan, turn it out into a pie dish; heap the mashed potatoes well up, spread 2 or 3 bits of butter on the top, and place in a hot oven till hot and brown. When well made this is a delicious dish, and very economical; any scraps may be used, the chief point being to mince everything well; the potatoes should be large and old.

_Frijoles._--The most valuable and attractive way to use haricot beans is in the style of the national cookery of Mexico called frijoles, pronounced fre-o-les. Boil them soft, drain, put them in a frying-pan with sage and onions, fry with olive oil until brown.

_Fruit Compote._--Take equal parts red currants, white currants, raspberries, and very ripe cherries. Remove all the stalks, the stones from the cherries, and pick the currants one by one; sprinkle plenty of powdered lump sugar over the fruit, add 1 wineglass best French pale brandy, or more according to the quantity of fruit; toss them lightly until the sugar is all dissolved. Serve within a border of sponge cake.

_Fruit Creams._--Dissolve 1 oz. gelatine in 1½ pint good milk, and then let it come very gently to the boil, having sweetened it to taste, and then strain through a hair sieve. When quite cool, add ½ pint of the juice of any fresh fruit (carefully excluding the pulp) to the milk, remembering that the brighter the fruit the better the effect. Stir until well mixed, and add 1 glass brandy, which must be thoroughly incorporated with the milk and gelatine. Beat with an egg whisk until quite stiff, then put in a mould, and when cold turn out. In the very hot weather, sometimes more than 1 oz. gelatine is necessary to make the cream quite firm. If no fruit juice is handy, some of the raspberry or strawberry acid, made in the summer from fresh fruit, makes a very good substitute, only it must be diluted and sweetened to make the proper quantity of liquid, otherwise the mould would not be full. Fresh orange or lemon juice also answers very well. In the hot weather this cream is much improved if imbedded in ice before serving. It is necessary to whip this mixture a very long time, in order to give it the proper honeycomb appearance.

_Fruit in Jelly._--Prepare a very clear transparent jelly, and flavour it very delicately with maraschino. Place a mould upon ice, and put into it a layer about 1 in. thick of the jelly; when set arrange some fruit of different kinds, and in some sort of order or grouping put spoonfuls of the jelly between, and at the sides of the fruit, to keep it in position. It must be done slowly, allowing the jelly to set before adding more fruit. Lastly, add another layer of the jelly, and leave it to get quite firm. It is an improvement to steep the fruit in maraschino or brandy (according to the flavouring of the jelly) before putting it into the jelly.

_Fruit Macédoine_.--Use preserved fruits, as peaches, plums, greengages, cherries, apricots, pineapples, &c. Let them be nicely cut and arranged in a glass dish, pour the juice or liquor in which each has been preserved together into a very clean stewpan, add sugar until sweet enough, and a few drops of brandy or liqueur; let this boil gently until sufficiently thick, stirring it during the time, and skimming if necessary; the syrup must be quite clear. When done, pour it over the fruit, and let it remain until cold, when it is ready to serve. Macédoines, properly so called, are made in a mould with clear jelly; for making in this way, apples may be used, cut into different shapes, and dyed with different colours. To do this, the pieces of apple must be boiled in a very light syrup, some coloured with a little cochineal, some with saffron. When the fruit has well taken the colour, drain it well before putting it into the mould, as the least drop of syrup would prevent the jelly being clear. Some pieces of the apples should be white; a few bits of greengages, angelica, or brandy cherries may also be used with these and the coloured apples, and will improve the flavour. To place these or any other fruits for the macédoine, first pour into the mould a little of the jelly, which must be good, clear wine jelly, and set it to freeze; then arrange symmetrically any variety of fruits you wish to use, pour in some more jelly, again set it to freeze, and so proceed till the mould is filled to the top. Let it freeze till wanted, then dip a cloth in hot water, and rub the mould all over, turning it into the dish in which it is to be served. The greater the variety of fruits the better the macédoine will be, whether made with jelly or in syrup.

_Fruit Pudding._--May be made of fruit of all kinds, fresh or bottled. If fresh fruit is used, it must be stewed with water and sugar until it is about as much cooked as it would be in a fruit pie. If bottled fruit is used, the syrup only should be boiled with sugar, and the fruit simmered in it for a minute or two. Take some stale bread, cut a round piece the size of half a crown, and lay it at the bottom of a basin, and arrange around it strips or fingers of bread about ½ in. wide, remembering to leave a space the width of the finger between the strips. When the fruit is ready, and while it is still hot, put it in, a spoonful at a time, so as not to displace the bread, and, as a further means to this end, put the heavier part of the fruit (the pulp and skin and stones, if there are any) at the bottom of the mould, and the juice last of all. Cover the top entirely with stale bread, cut into very small dice; lay a plate on the pudding, put a weight on the plate, preserving the juice that rises above the plate, and set the pudding in a cool place till wanted. If it is well pressed down it will turn out in a shape, and will be found an excellent pudding. This dish is served at the hydropathic establishments as a substitute for fruit pies and tarts, as pastry is not considered wholesome. In cold weather it will turn out if it is made 3-4 hours before it is wanted; but in warm weather it will need to be made overnight.

_Fruit Tart._--Stone some cherries, greengages, or plums, and stew them for 1 hour with plenty of sugar and ½ tumblerful water. Make a short paste with the white of 1 and the yolks of 3 eggs, 1 oz. butter, 1 oz. sugar, a pinch of salt, a little water and sufficient flour. Roll it out to the thickness of a penny piece, line a mould with it, uniting the joins with white of egg, fill it with rice and bake it. When done remove the rice, put in the stewed fruit, and serve.

_Fruit Trifle._--Any kind, or 2 or 3 kinds of fruit, will do for this dish. You can put at the bottom of the dish a layer of fresh raspberries, then a few slices of stale sponge cake, soaked in wine, would be an improvement, but the wine may be omitted; then a layer of stewed red currants, then a few ratafias, now a few stewed cherries, and over these a little boiled custard, and on top of this, if convenient, a whip of cream in form of a pyramid, and over this a few hundreds-and-thousands--a tiny comfit, of various colours, sold by confectioners. In country establishments it is not difficult to get variety of fruit, and cream is generally in the house, or can easily be got. It is an improvement to many dishes, but when it cannot be had the custard alone will do. The top can be ornamented with almonds, blanched and cut into spikes, or with candied peel stamped out with a tin cutter in leaves or any other design, or the hundreds-and-thousands strewed over.

_Frying Batter._--Beat up together 2 tablespoonfuls brandy, the yolks of 2 eggs, 1 tablespoonful olive oil, and 4 or 5 tablespoonfuls cold water. Amalgamate with this 3 tablespoonfuls of fine flour, and a good pinch of salt. Beat the mixture 5-10 minutes, adding a little more water if too thick. When ready to use it, stir into it lightly and quickly the whites of 2 eggs whisked to a froth.

_Furmity._--Old housed dry wheat will not suit for this, it must be new wheat, grown and threshed that summer, and the newer the wheat the better the furmity. Take about 2 large tablespoonfuls wheat to each basinful milk, and in an iron saucepan boil the same till the wheat is tender. Mix 1 tablespoonful flour with a little cold milk, add that, together with a morsel of salt, a little sugar, and allspice, to the wheat; stir the pan till it boils again, when it is ready. The quantity of allspice, sugar, and flour, to decide the thickness of the furmity, depends on taste.

_Garibaldi Cream._--Make a cream with 1 qt. milk, 9 sheets best French gelatine, sugar to taste, and the yolks of 8 eggs. Flavour it with any essence you like, strain it, and divide it into 3 basins. Colour the first a deep red with cochineal, the second green with spinach greening, and leave the third its original colour. These operations must be done while the cream is still warm, and it must be kept so in a bain-marie during the following process. Lay a shape in water or on ice, pour some of the red cream into it, to the thickness of less than ½ in. When this is set, pour in a similar layer of the plain cream, and when this is set pour in a layer of the green cream. Go on pouring in layers in the same way, until the mould is filled. When the cream is quite set turn it out and serve. Care must be taken, in pouring in each kind of cream, to get each layer the same thickness. This is best done by measuring with water how much liquid will go to make a layer of the required thickness, and then getting a cup which holds just that quantity, and using it to measure the cream.

_Génoise Pastry._--Take ¼ lb. freshest butter, put it in a bowl, and warm it until it can be beaten with a spoon; add to it 4 oz. powdered loaf sugar, and beat the two together until a smooth white cream is obtained, then add one egg, and keep on beating the mixture till it is smooth again, then add 3 more eggs in the same manner. The germ of the eggs should be removed. Lastly, incorporate quickly ¼ lb. fine flour with the mixture, and as soon as it is smooth, pour it out to the thickness of ½ in. on a buttered flat tin, which must be put into the oven at once. When done (in about 10-15 minutes) turn out the slab of Génoise, and put it to cool, under side uppermost, on a sieve. There is a great knack in beating this pasting to prevent its curdling. Should this happen, it can generally be remedied by beating as quickly as possible until the mixture is smooth again. Take a slab of Génoise, spread on the top of it the thinnest possible coating of apricot jam, then a coating of chocolate icing. Put it into a very hot oven for rather less than a minute, take it out, and place it in a cold place to get cool. Then cut it up with a sharp knife in any shapes liked.

_Gingerbread Pudding._--2 oz. lard or butter, 2 tablespoons brown sugar, 2 ditto golden syrup, 1 egg, 1 teacupful milk, 1 teaspoonful ground ginger, 8 oz. flour, 1 teaspoonful baking powder. Work the butter and sugar together, then add the egg beat well, now add treacle and milk, then the flour and baking powder.

_Ginger Cream._--Dissolve ¼ oz. isinglass, whip up 1 pint cream until it is quite thick, then add ½ pint ginger syrup. Cut up the preserved ginger into very small dice, and stir it well into the cream; add the isinglass and stir it well. Pour it into a mould and let it stand until wanted, then turn it out as you would a jelly.

_Ginger Pudding._--Take the weight of 4 eggs in sifted sugar, butter, and fine flour; beat the butter to a cream, stir to it the sugar, add ½ teaspoonful ground ginger (more if a strong flavour is wanted); beat the eggs, white and yolks together, for at least ¼ hour; add these to the other ingredients, together with the flour, very gradually, beating the mixture well with a fork or wooden spoon all the time. When thoroughly mixed, well grease a fluted tin mould; put in the mixture and bake ¾ hour. This pudding eats well cold, but for a second serving it may be cut into slices, and each slice to be again cut with a fluted tin biscuit cutter, then fried lightly in butter, served up in a pile, with sifted sugar over, and eaten with a wine sauce. (Bessie Tremaine.)

_Gooseberry Cheese._--Take 6 lb. unripe rough gooseberries (green hairy ones are best), cut off blossoms and stems, put them in water for 1-2 hours, then take and bruise them in a marble mortar, and put them into a brass pan over a clear fire, stirring them until tender, then add 4½ lb. lump sugar, pounded, and boil till very thick and of a fine green colour, stirring all the time.

_Gooseberry Cream._--Soak ½ oz. gelatine in ½ pint milk, when soaked, add to it 1 pint cream and ¼ lb. lump sugar, set on the stove, stirring occasionally, when nearly boiling take from the fire and mix with it 1 pint green gooseberries that have been previously boiled in an enamelled stewpan, with a little sugar and a little thin lemon rind, and then pass through a hair sieve with a wooden spoon, colour with a little spinach greening, and set away to cool; when nearly set, whip up and put into a mould, and set aside till wanted; to make the greening, mash a handful of spinach, pound in a mortar, and squeeze through a clean cloth, add a little of this to the cream; before it sets it will give it a pretty delicate shade. Note.--Fruit should always be cooked in an enamelled stewpan or in earthenware, as copper is likely to spoil it.

_Gooseberry Fool._--Pick 1 qt. quite young gooseberries and put them in a jar with a very little water and plenty of sugar. Put the jar in a saucepan of boiling water till the fruit be quite tender, beat it through a colander, and then add gradually 1 pint cream with sufficient sugar to sweeten; garnish the dish with macaroons or ratafias.

_Gooseberry Pancakes._--Melt some fresh butter in a frying-pan, put in 1 qt. gooseberries, fry them till tender and mash them; beat 6 yolks of eggs and three whites, sugar to taste, 4 spoonfuls cream, 4 large spoonfuls breadcrumbs, and 8 spoonfuls flour; mix all together, then put to them the cooked green gooseberries and set them in a saucepan on the fire to thicken; fry in fresh butter, and sift sugar over.

_Gooseberry Pudding._--The following pudding is better when made with red currants and raspberries, or even with black currants. Stew some fruit with sugar till thoroughly done, pour off all the juice, and put the fruit while hot into a pudding basin, which has been previously lined with slices of bread made to fit exactly. Fill the basin up with the fruit, and cover it over with a slice of bread; let it stand till quite cold, with a plate on it. Boil up the juice which was poured off, with a little more sugar, and let that get cold. When served, the pudding must be turned out on a dish, and the juice poured all over it so as to colour the bread thoroughly. A rich custard or some cream is a great improvement.