Book of Household Management — 069 - Recipes. Chapter 29. Part 3.

TO MAKE GOOSEBERRY FOOL.

1433. INGREDIENTS.

--Green gooseberries; to every pint of pulp add 1 pint of milk, or 1/2 pint of cream and 1/2 pint of milk; sugar to taste.

_Mode_.

--Cut the tops and tails off the gooseberries; put them into a jar, with 2 tablespoonfuls 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 3/4 to 1 hour.

_Average cost_, 6d.

per pint, with milk.

_Sufficient_.

--A pint of milk and a pint of gooseberry pulp for 5 or 6 children.

_Seasonable_ in May and June.

GOOSEBERRY TRIFLE.

1434. INGREDIENTS.

--1 quart of gooseberries, sugar to taste, 1 pint of custard No. 1423, a plateful 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 over it a pint of custard made by recipe No. 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 3/4 hour to boil the gooseberries.

_Average cost_, 1s.

6d.

_Sufficient_ for 1 trifle.

_Seasonable_ in May and June.

INDIAN FRITTERS.

1435. INGREDIENTS.

--3 tablespoonfuls of flour, boiling water, the yolks of 4 eggs, the whites of 2, 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 getting lumpy.

Leave it a little time to cool, and then break into it (_without beating them at first_) the yolks of 4 eggs and the whites of 2, and stir and beat all well together.

Have ready some boiling lard or butter; drop a dessertspoonful 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 arrives, it being so easily and quickly made, and it is always a great favourite.

_Time_.

--From 5 to 8 minutes to fry the fritters.

_Average cost_, exclusive of the jam, 5d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ at any time.

INDIAN TRIFLE.

1436. INGREDIENTS.

--1 quart of milk, the rind of 1/2 large lemon, sugar to taste, 5 heaped tablespoonfuls of rice-flour, 1 oz.

of sweet almonds, 1/2 pint of custard.

_Mode_.

--Boil the milk and lemon-rind together until the former is well flavoured; 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 5 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-coloured jelly, or preserved fruits, or candied citron.

_Time_.

--1/4 hour to simmer the milk, 5 minutes after the rice is added.

_Average cost_, 1s.

_Sufficient_ for 1 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 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 and 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 in medicine, are well known.

The rind is very thick, and, when candied with sugar, forms an excellent sweetmeat.

There are several varieties cultivated in England, one of which is termed the Forbidden Fruit.

ITALIAN CREAM.

1437. INGREDIENTS.

--1 pint of milk, 4 pint of cream, sugar to taste, 1 oz.

of isinglass, 1 lemon, the yolks of 4 eggs.

_Mode_.

--Put the cream and milk into a saucepan, with sugar to sweeten, and the lemon-rind.

Boil until the milk is well flavoured 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 isinglass, which should be melted, and whip well; fill a mould, 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 5 to 8 minutes to stir the mixture in the jug.

_Average cost_, with the best isinglass, 2s.

6d.

_Sufficient_ to fill 1-1/2-pint mould.

_Seasonable_ at any time.

THE HIDDEN MOUNTAIN.

(_A pretty Supper Dish_.

) 1438. INGREDIENTS.

--6 eggs, a few slices of citron, sugar to taste, 1/4 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 mixture 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, 1s.

4d.

_Sufficient_ for 3 or 4 persons.

_Seasonable_ at any time.

JAUNEMANGE.

1439. INGREDIENTS.

--1 oz.

of isinglass, 1 pint of water, 1/2 pint of white wine, the rind and juice of 1 large lemon, sugar to taste, the yolks of 6 eggs.

_Mode_.

--Put the isinglass, 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 2 or 3 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 mould, omitting the sediment at the bottom of the jug, and let it remain until quite firm.

_Time_.

--1/4 hour to boil the isinglass and water; about 10 minutes to stir the mixture in the jug.

_Average cost_, with the best isinglass, 2s.

9d.

_Sufficient_ to fill a quart mould.

_Seasonable_ at any time.

JELLY MOULDED WITH FRESH FRUIT, or MACEDOINE DE FRUITS.

1440. INGREDIENTS.

--Rather more than 1-1/2 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 currants 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 mould, which must harden; then arrange the fruit round the sides of the mould, recollecting; that _it will be reversed when turned out;_ then pour in some more jelly to make the fruit adhere, and, when that layer is set, put another row of fruit and jelly until the mould is full.

If convenient, put it in ice until required for table, then wring a cloth in boiling water, wrap it round the mould for a minute, and turn the jelly carefully out.

Peaches, apricots, plums, apples, &c. , are better for being boiled in a little clear syrup before they are laid in the jelly; strawberries, raspberries, grapes, cherries, and currants are put in raw.

In winter, when fresh fruits are not obtainable, 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 is laid in the jelly; for instance, an open jelly with strawberries might have, piled in the centre, a few of the same fruit prettily arranged, or a little whipped cream might be substituted for the fruit.

[Illustration: JELLY MOULDED WITH CHERRIES.

] _Time_.

--One layer of jelly should remain 2 hours in a very cool place, before another layer is added.

_Average cost_, 2s.

6d.

_Sufficient_, with fruit, to fill a quart mould.

_Seasonable_, with fresh fruit, from June to October; with dried, at any time.

JELLY OF TWO COLOURS.

1441. INGREDIENTS.

--1-1/2 pint of calf's-feet jelly No. 1416, a few drops of prepared cochineal.

[Illustration: JELLY OF TWO COLOURS.

] _Mode_.

--Make 1-1/2 pint of jelly by recipe No. 1416, or, if wished more economical, of clarified syrup and gelatine, flavouring it in any way that may be preferred.

Colour one-half of the jelly with a few drops of prepared cochineal, and the other half leave as pale as possible.

Have ready a mould 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 the pale jelly, and let this set; then proceed in this manner until the mould is full, always taking care to let one jelly set before the other is poured in, or the colours would run one into the other.

When turned out, the jelly should have a striped appearance.

For variety, half the mould 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 than when the jelly is poured in small quantities into the mould.

Blancmange and red jelly, or blancmange and raspberry cream, moulded in the above manner, look very well.

The layers of blancmange and jelly should be about an inch in depth, and each layer should be perfectly hardened before another is added.

Half a mould of blancmange and half a mould of jelly are frequently served in the same manner.

A few pretty dishes may be made, in this way, of jellies or blancmanges left from the preceding day, by melting them separately in a jug placed in a saucepan of boiling water, and then moulding them by the foregoing directions.

(See coloured plate S1.

) _Time_.

--3/4 hour to make the jelly.

_Average cost_, with calf's-feet jelly, 2s.

; with gelatine and syrup, more economical.

_Sufficient_ to fill 1-1/2 pint mould.

_Seasonable_ at any time.

_Note_.

--In making the jelly, use for flavouring a very pale sherry, or the colour will be too dark to contrast nicely with the red jelly.

LEMON BLANCMANGE.

1442. INGREDIENTS.

--1 quart of milk, the yolks of 4 eggs, 3 oz.

of ground rice, 6 oz.

of pounded sugar, 1-1/2 oz.

of fresh butter, the rind of 1 lemon, the juice of 2, 1/2 oz.

of gelatine.

[Illustration: BLANCMANGE MOULD.

] _Mode_.

--Make a custard with the yolks of the eggs and 1/2 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 3 oz.

of the sugar, and let these ingredients boil until the mixture is stiff, stirring them continually; when done, pour it into the bowl where the custard is, mixing both well together.

Put the gelatine 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 3 oz.

more of pounded sugar.

When cold, stir in the lemon-juice, which should be carefully strained, and pour the mixture into a well-oiled mould, leaving out the lemon-peel, and set the mould 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 gelatine must be allowed.

_Time_.

--Altogether, 1 hour.

_Average cost_, 1s.

6d.

_Sufficient_ to fill 2 small moulds.

_Seasonable_ at any time.

LEMON CREAM.

1443. INGREDIENTS.

--1 pint of cream, the yolks of 2 eggs, 1/4 lb.

of white sugar, 1 large lemon, 1 oz.

of isinglass.

[Illustration: LEMON-CREAM MOULD.

] _Mode_.

--Put the cream into a _lined_ saucepan with the sugar, lemon-peel, and isinglass, 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 it 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 it well_ until the juice is well mixed with it.

Have ready a well-oiled mould, pour the cream into it, and let it remain until perfectly set.

When required for table, loosen the edges with a small blunt knife, put a dish on the top of the mould, 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 the jug.

_Average cost_, with cream at 1s.

per pint, and the best isinglass, 2s.

6d.

_Sufficient_ to fill 1-1/2-pint mould.

_Seasonable_ at any time.

ECONOMICAL LEMON CREAM.

1444. INGREDIENTS.

--1 quart of milk, 8 bitter almonds, 2 oz.

of gelatine, 2 large lemons, 3/4 lb.

of lump sugar, the yolks of 6 eggs.

_Mode_.

--Put the milk into a lined saucepan with the almonds, which should be well pounded in a mortar, the gelatine, lemon-rind, and lump sugar, and boil these ingredients for about 5 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 mould, 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_.

--5 minutes to boil the milk.

_Average cost_, 2s.

5d.

_Sufficient_ to fill two 1-1/2-pint moulds.

_Seasonable_ at any time.

LEMON CREAMS.

(_Very good_.

) 1445. INGREDIENTS.

--1 pint of cream, 2 dozen sweet almonds, 3 glasses of sherry, the rind and juice of 2 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, strained 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, 1/2 hour.

_Average cost_, with cream at 1s.

per pint, 3s.

_Sufficient_ to fill 12 glasses.

_Seasonable_ at any time.

LEMON CREAMS OF CUSTARDS.

1446. INGREDIENTS.

--5 oz.

of loaf sugar, 2 pints of boiling water, the rind of 1 lemon and the juice of 3, the yolks of 8 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 1/2 hour before the eggs are added to it, that the flavour of the rind may be extracted.

_Time_.

--1/2 hour to make the lemonade; about 10 minutes to stir the custard over the fire.

_Average cost_, 1s.

_Sufficient_ to fill 12 to 14 custard-glasses.

_Seasonable_ at any time.

LEMON JELLY.

1447. INGREDIENTS.

--6 lemons, 3/4 lb.

of lump sugar, 1 pint of water, 1-1/2 oz.

of isinglass, 1/4 pint of sherry.

_Mode_.

--Peel 3 of the lemons, pour 1/2 pint of boiling water on the rind, and let it infuse for 1/2 hour; put the sugar, isinglass, and 1/2 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 mould that has been wetted or soaked in water; put it in ice, if convenient, where let it remain until required for table.

Previously 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 colourless, it answers very well for moulding with a 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's-feet stock, allowing the juice of 3 lemons to every pint of stock.

_Time_.

--Altogether, 1 hour.

_Average cost_, with the best isinglass, 2s.

9d.

_Sufficient_ to fill 1-1/2-pint mould.

_Seasonable_ at any time.

LEMON SPONGE.

1448. INGREDIENTS.

--2 oz.

of isinglass, 1-3/4 pint of water, 3/4 lb.

of pounded sugar, the juice of 5 lemons, the rind of 1, the whites of 3 eggs.

_Mode_.

--Dissolve the isinglass 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 mould 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 isinglass, 3s.

6d.

_Sufficient_ to fill a quart mould.

_Seasonable_ at any time.

LIQUEUR JELLY.

1449. INGREDIENTS.

--1 lb.

of lump sugar, 2 oz.

of isinglass, 1-1/2 pint of water, the juice of 2 lemons, 1/4 pint of liqueur.

[Illustration: OVAL JELLY-MOULD.

] _Mode_.

--Put the sugar, with 1 pint of the water, into a stewpan, 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 isinglass with the other 1/2 pint of water, and skim it carefully in the same manner.

Strain the lemon-juice, and add it, with the clarified isinglass, to the syrup; put in the liqueur, and bring the whole 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 mould, and set the mould in ice until required for table.

Dip the mould in hot water, wipe the outside, loosen the jelly by passing a knife round the edges, and turn it out carefully on a dish.

Noyeau, Maraschino, Curaçoa, brandy, or any kind of liqueur, answers for this jelly; and, when made with isinglass, liqueur jellies are usually prepared as directed above.

_Time_.

--10 minutes to boil the sugar and water.

_Average cost_, with the best isinglass, 3s.

6d.

_Sufficient_ to fill a quart mould.

_Seasonable_ at any time.

A SWEET DISH OF MACARONI.

1450. INGREDIENTS.

--1/4 lb.

of macaroni, 1-1/2 pint of milk, the rind of 1/2 lemon, 3 oz.

of lump sugar, 3/4 pint of custard No. 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 No. 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 the custard, 1s.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ at any time.