Book of Household Management — 071 - Recipes. Chapter 29. Part 5.

1476. INGREDIENTS.

--1/4 lb.

of ground rice, 3 oz.

of loaf sugar, 1 oz.

of fresh butter, 1 quart of milk, flavouring of lemon-peel, essence of almonds or vanilla, or laurel-leaves.

_Mode_.

--Mix the rice to a smooth batter with about 1/2 pint of the milk, and the remainder put into a saucepan, with the sugar, butter, and whichever of the above flavourings may be preferred; bring the milk to the boiling-point, quickly stir in the rice, and let it boil for about 10 minutes, or until it comes easily away from the saucepan, keeping it well stirred the whole time.

Grease a mould with pure salad-oil; pour in the rice, and let it get perfectly set, when it should turn out quite easily; garnish it with jam, or pour round a compôte of any kind of fruit, just before it is sent to table.

This blancmange is better for being made the day before it is wanted, as it then has time to become firm.

If laurel-leaves are used for flavouring, steep 3 of them in the milk, and take them out before the rice is added: about 8 drops of essence of almonds, or from 12 to 16 drops of essence of vanilla, would be required to flavour the above proportion of milk.

_Time_.

--From 10 to 15 minutes to boil the rice.

_Average cost_, 9d.

_Sufficient_ to fill a quart mould.

_Seasonable_ at any time.

RICE CROQUETTES.

1477. INGREDIENTS.

--1/2 lb.

of rice, 1 quart of milk, 6 oz.

of pounded sugar, flavouring of vanilla, lemon-peel, or bitter almonds, egg and bread crumbs, hot lard.

_Mode_.

--Put the rice, milk, and sugar into a saucepan, and let the former gradually swell over a gentle fire until all the milk is dried up; and just before the rice is done, stir in a few drops of essence of any of the above flavourings.

Let the rice get cold; then form it into small round balls, dip them into yolk of egg, sprinkle them with bread crumbs, and fry them in boiling lard for about 10 minutes, turning them about, that they may get equally browned.

Drain the greasy moisture from them, by placing them on a cloth in front of the fire for a minute or two; pile them on a white d'oyley, and send them quickly to table.

A

small piece of jam is sometimes introduced into the middle of each croquette, which adds very much to the flavour of this favourite dish.

_Time_.

--From 3/4 to 1 hour to swell the rice; about 10 minutes to fry the croquettes.

_Average cost_, 10d.

_Sufficient_ to make 7 or 8 croquettes.

_Seasonable_ at any time.

RICE FRITTERS.

1478. INGREDIENTS.

--6 oz.

of rice, 1 quart of milk, 3 oz.

of sugar, 1 oz.

of fresh butter 6 oz.

of orange marmalade, 4 eggs.

_Mode_.

--Swell the rice in the milk, with the sugar and butter, over a slow fire until it is perfectly tender, which will be in about 3/4 hour.

When the rice is done, strain away the milk, should there be any left, and mix with it the marmalade and well-beaten eggs; stir the whole over the fire until the eggs are set; then spread the mixture on a dish to the thickness of about 1/2 inch, or rather thicker.

When it is perfectly cold, cut it into long strips, dip them in a batter the same as for apple fritters, and fry them a nice brown.

Dish them on a white d'oyley, strew sifted sugar over, and serve quickly.

_Time_.

--About 3/4 hour to swell the rice; from 7 to 10 minutes to fry the fritters.

_Average cost_, 1s.

6d.

_Sufficient_ to make 7 or 8 fritters.

_Seasonable_ at any time.

RICE SNOWBALLS.

(_A pretty dish for Juvenile Suppers_.

) 1479. INGREDIENTS.

--6 oz.

of rice, 1 quart of milk, flavouring of essence of almonds, sugar to taste, 1 pint of custard made by recipe No. 1423. _Mode_.

--Boil the rice in the milk, with sugar and a flavouring of essence of almonds, until the former is tender, adding, if necessary, a little more milk, should it dry away too much.

When the rice is quite soft, put it into teacups, or _small_ round jars, and let it remain until cold; then turn the rice out on a deep glass dish, pour over a custard made by recipe No. 1423, and, on the top of each ball place a small piece of bright-coloured preserve or jelly.

Lemon-peel or vanilla may be boiled with the rice instead of the essence of almonds, when either of these is preferred; but the flavouring of the custard must correspond with that of the rice.

_Time_.

--About 3/4 hour to swell the rice in the milk.

_Average cost_, with the custard, 1s.

6d.

_Sufficient_ for 5 or 6 children.

_Seasonable_ at any time.

RICE SOUFFLE.

1480. INGREDIENTS.

--3 tablespoonfuls of ground rice, 1 pint of milk, 5 eggs, pounded sugar to taste, flavouring of lemon-rind, vanilla, coffee, chocolate, or anything that may be preferred, a piece of butter the size of a walnut.

_Mode_.

--Mix the ground rice with 6 tablespoonfuls of the milk quite smoothly, and put it into a saucepan with the remainder of the milk and butter, and keep stirring it over the fire for about 1/4 hour, or until the mixture thickens.

Separate the yolks from the whites of the eggs, beat the former in a basin, and stir to them the rice and sufficient pounded sugar to sweeten the soufflé; but add this latter ingredient as sparingly as possible, as, the less sugar there is used, the lighter will be the soufflé.

Now whisk the whites of the eggs to a stiff froth or snow; mix them with the other preparation, and pour the whole into a soufflé-dish, and put it instantly into the oven; bake it about 1/2 hour in a moderate oven; take it out, hold a salamander or hot shovel over the top, sprinkle sifted sugar over it, and send the soufflé to table in the dish it was baked in, either with a napkin pinned round, or inclosed in a more ornamental dish.

The excellence of this fashionable dish entirely depends on the proper whisking of the whites of the eggs, the manner of baking, and the expedition with which it is sent to table.

Soufflés should be served _instantly_ from the oven, or they will sink, and be nothing more than an ordinary pudding.

_Time_.

--About 1/2 hour.

_Average cost_, 1s.

_Sufficient_ for 3 or 4 persons.

_Seasonable_ at any time.

TO MAKE A SOUFFLE.

1481. INGREDIENTS.

--3 heaped tablespoonfuls of potato-flour, rice-flour, arrowroot, or tapioca, 1 pint of milk, 5 eggs, a piece of butter the size of a walnut, sifted sugar to taste, 1/4 saltspoonful of salt flavouring.

_Mode_.

--Mix the potato-flour, or whichever one of the above ingredients is used, with a little of the milk; put it into a saucepan, with the remainder of the milk, the butter, salt, and sufficient pounded sugar to sweeten the whole nicely.

Stir these ingredients over the fire until the mixture thickens; then take it off the fire, and let it cool a little.

Separate the whites from the yolks of the eggs, beat the latter, and stir them into the soufflé batter.

Now whisk the whites of the eggs to the firmest possible froth, for on this depends the excellence of the dish; stir them to the other ingredients, and add a few drops of essence of any flavouring that may be preferred; such as vanilla, lemon, orange, ginger, &c. &c. Pour the batter into a soufflé-dish, put it immediately into the oven, and bake for about 1/2 hour; then take it out, put the dish into another more ornamental one, such as is made for the purpose;

hold a salamander or hot shovel over the soufflé, strew it with sifted sugar, and send it instantly to table.

The secret of making a soufflé well, is to have the eggs well whisked, but particularly the whites, the oven not too hot, and to send it to table the moment it comes from the oven.

If the soufflé be ever so well made, and it is allowed to stand before being sent to table, its appearance and goodness will be entirely spoiled.

Soufflés may be flavoured in various ways, but must be named accordingly.

Vanilla is one of the most delicate and recherché flavourings that can be used for this very fashionable dish.

_Time_.

--About 1/2 hour in the oven; 2 or 3 minutes to hold the salamander over.

_Average cost_, 1s.

_Sufficient_ for 3 or 4 persons.

_Seasonable_ at any time.

SNOW EGGS, or OEUFS A LA NEIGE.

(_A very pretty Supper Dish_.

) 1482. INGREDIENTS.

--4 eggs, 3/4 pint of milk, pounded sugar to taste, flavouring of vanilla, lemon-rind, or orange-flower water.

_Mode_.

--Put the milk into a saucepan with sufficient sugar to sweeten it nicely, and the rind of 1/2 lemon.

Let this steep by the side of the fire for 1/2 hour, when take out the peel; separate the whites from the yolks of the eggs, and whisk the former to a perfectly stiff froth, or until there is no liquid remaining; bring the milk to the boiling-point, and drop in the snow a tablespoonful at a time, and keep turning the eggs until sufficiently cooked.

Then place them on a glass dish, beat up the yolks of the eggs, stir to them the milk, add a little more sugar, and strain this mixture into a jug; place the jug in a saucepan of boiling water, and stir it one way until the mixture thickens, but do not allow it to boil, or it will curdle.

Pour this custard over the eggs, when they should rise to the surface.

They make an exceedingly pretty addition to a supper, and should be put in a cold place after being made.

When they are flavoured with vanilla or orange-flower water, it is not necessary to steep the milk.

A few drops of the essence of either may be poured in the milk just before the whites are poached.

In making the custard, a little more flavouring and sugar should always be added.

_Time_.

--About 2 minutes to poach the whites; 8 minutes to stir the custard.

_Average cost_, 8d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ at any time.

STONE CREAM OF TOUS LES MOIS.

1483. INGREDIENTS.

--1/2 lb.

of preserve, 1 pint of milk, 2 oz.

of lump sugar, 1 heaped tablespoonful of tous les mois, 3 drops of essence of cloves, 3 drops of almond-flavouring.

_Mode_.

--Place the preserve at the bottom of a glass dish; put the milk into a lined saucepan, with the sugar, and make it boil.

Mix to a smooth batter the tous les mois, with a very little cold milk; stir it briskly into the boiling milk, add the flavouring, and simmer for 2 minutes.

When rather cool, but before turning solid, pour the cream over the jam, and ornament it with strips of red-currant jelly or preserved fruit.

_Time_.

--2 minutes.

_Average cost_, 10d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ at any time.

STRAWBERRY JELLY.

1484. INGREDIENTS.

--Strawberries, pounded sugar; to every pint of juice allow 1-1/4 oz.

of isinglass.

_Mode_.

--Pick the strawberries, put them into a pan, squeeze them well with a wooden spoon, add sufficient pounded sugar to sweeten them nicely, and let them remain for 1 hour, that the juice may be extracted;

then add 1/2 pint of water to every pint of juice.

Strain the strawberry-juice and water through a bag; measure it, and to every pint allow 1-1/4 oz.

of isinglass, melted and clarified in 1/4 pint of water.

Mix this with the juice; put the jelly into a mould, and set the mould in ice.

A little lemon-juice added to the strawberry-juice improves the flavour of the jelly, if the fruit is very ripe; but it must be well strained before it is put to the other ingredients, or it will make the jelly muddy.

_Time_.

--1 hour to draw the juice.

_Average cost_, with the best isinglass, 3s.

_Sufficient_.

--Allow 1-1/2 pint of jelly for 5 or 6 persons.

_Seasonable_ in June, July, and August.

SWISS CREAM.

1485. INGREDIENTS.

--1/4 lb.

of macaroons or 6 small sponge-cakes, sherry, 1 pint of cream, 5 oz.

of lump sugar, 2 large tablespoonfuls of arrowroot, the rind of 1 lemon, the juice of 1/2 lemon, 3 tablespoonfuls of milk.

_Mode_.

--Lay the macaroons or sponge-cakes in a glass dish, and pour over them as much sherry as will cover them, or sufficient to soak them well.

Put the cream into a lined saucepan, with the sugar and lemon-rind, and let it remain by the side of the fire until the cream is well flavoured, when take out the lemon-rind.

Mix the arrowroot smoothly with the cold milk; add this to the cream, and let it boil gently for about 3 minutes, keeping it well stirred.

Take it off the fire, stir till nearly cold, when add the lemon-juice, and pour the whole over the cakes.

Garnish the cream with strips of angelica, or candied citron cut thin, or bright-coloured jelly or preserve.

This cream is exceedingly delicious, flavoured with vanilla instead of lemon: when this flavouring is used, the sherry may be omitted, and the mixture poured over the _dry_ cakes.

_Time_.

--About 1/2 hour to infuse the lemon-rind; 5 minutes to boil the cream.

_Average cost_, with cream at 1s.

per pint, 3s.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

TO MAKE SYLLABUB.

1486. INGREDIENTS.

--1 pint of sherry or white wine, 1/2 grated nutmeg, sugar to taste, 1-1/2 pint of milk.

_Mode_.

--Put the wine into a bowl, with the grated nutmeg and plenty of pounded sugar, and milk into it the above proportion of milk frothed up.

Clouted cream may be laid on the top, with pounded cinnamon or nutmeg and sugar; and a little brandy may be added to the wine before the milk is put in.

In some counties, cider is substituted for the wine: when this is used, brandy must always be added.

Warm milk may be poured on from a spouted jug or teapot; but it must be held very high.

_Average cost_, 2s.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

TIPSY CAKE.

1487. INGREDIENTS.

--1 moulded sponge-or Savoy-cake, sufficient sweet wine or sherry to soak it, 6 tablespoonfuls of brandy, 2 oz.

of sweet almonds, 1 pint of rich custard.

[Illustration: TIPSY CAKE.

] _Mode_.

--Procure a cake that is three or four days old,--either sponge, Savoy, or rice answering for the purpose of a tipsy cake.

Cut the bottom of the cake level, to make it stand firm in the dish; make a small hole in the centre, and pour in and over the cake sufficient sweet wine or sherry, mixed with the above proportion of brandy, to soak it nicely.

When the cake is well soaked, blanch and cut the almonds into strips, stick them all over the cake, and pour round it a good custard, made by recipe No. 1423, allowing 8 eggs instead of 5 to the pint of milk.

The cakes are sometimes crumbled and soaked, and a whipped cream heaped over them, the same as for trifles.

_Time_.

--About 2 hours to soak the cake.

_Average cost_, 4s.

6d.

_Sufficient_ for 1 dish.

_Seasonable_ at any time.

ALMOND.

--The almond-tree is a native of warmer climates than Britain, and is indigenous to the northern parts of Africa and Asia; but it is now commonly cultivated in Italy, Spain, and the south of France.

It is not usually grown in Britain, and the fruit seldom ripens in this country: it is much admired for the beauty of its blossoms.

In the form of its leaves and blossoms it strongly resembles the peach-tree, and is included in the same genus by botanists; but the fruit, instead of presenting a delicious pulp like the peach, shrivels up as it ripens, and becomes only a tough coriaceous covering to the stone inclosing the eatable kernel, which is surrounded by a thin bitter skin.

It flowers early in the spring, and produces fruit in August.

There are two sorts of almonds,--sweet and bitter; but they are considered to be only varieties of the species; and though the qualities of the kernels are very different, they are not distinguishable by their appearance.

AN EASY WAY OF MAKING A TIPSY CAKE.

1488. INGREDIENTS.

--12 stale small sponge-cakes, raisin wine, 1/2 lb.

of jam, 1 pint of custard No. 1423. _Mode_.

--Soak the sponge-cakes, which should be stale (on this account they should be cheaper), in a little raisin wine; arrange them on a deep glass dish in four layers, putting a layer of jam between each, and pour round them a pint of custard, made by recipe No. 1423, decorating the top with cut preserved fruit.

_Time_.

--2 hours to soak the cakes.

Average cost, 2s.

6d.

_Sufficient_ for 1 dish.

_Seasonable_ at any time.

TO MAKE A TRIFLE.

1489. INGREDIENTS.

--For the whip, 1 pint of cream, 3 oz.

of pounded sugar, the whites of 2 eggs, a small glass of sherry or raisin wine.

For the trifle, 1 pint of custard, made with 8 eggs to a pint of milk; 6 small sponge-cakes, or 6 slices of sponge-cake; 12 macaroons, 2 dozen ratafias, 2 oz.

of sweet almonds, the grated rind of 1 lemon, a layer of raspberry or strawberry jam, 1/2 pint of sherry or sweet wine, 6 tablespoonfuls of brandy.

[Illustration: TRIFLE.

] _Mode_.

--The whip to lay over the top of the trifle should be made the day before it is required for table, as the flavour is better, and it is much more solid than when prepared the same day.

Put into a large bowl the pounded sugar, the whites of the eggs, which should be beaten to a stiff froth, a glass of sherry or sweet wine, and the cream.

Whisk these ingredients well in a cool place, and take off the froth with a skimmer as fast as it rises, and put it on a sieve to drain; continue the whisking till there is sufficient of the whip, which must be put away in a cool place to drain.

The next day, place the sponge-cakes, macaroons, and ratafias at the bottom of a trifle-dish; pour over them 1/2 pint of sherry or sweet wine, mixed with 6 tablespoonfuls of brandy, and, should this proportion of wine not be found quite sufficient, add a little more, as the cakes should be well soaked.

Over the cakes put the grated lemon-rind, the sweet almonds, blanched and cut into strips, and a layer of raspberry or strawberry jam.

Make a good custard by recipe No. 1423, using 8 instead of 5 eggs to the pint of milk, and let this cool a little; then pour it over the cakes, &c. The whip being made the day previously, and the trifle prepared, there remains nothing to do now but heap the whip lightly over the top: this should stand as high as possible, and it may be garnished with strips of bright currant jelly, crystallized sweetmeats, or flowers; the small coloured comfits are sometimes used for the purpose of garnishing a trifle, but they are now considered rather old-fashioned.

(See coloured plate, V1.

) _Average cost_, with cream at 1s.

per pint, 5s.

6d.

_Sufficient_ for 1 trifle.

_Seasonable_ at any time.

VANILLA CREAM.

1490. INGREDIENTS.

--1 pint of milk, the yolks of 8 eggs, 6 oz.

of sugar, 1 oz.

of isinglass, flavouring to taste of essence of vanilla.

[Illustration: VANILLA-CREAM MOULD.

] _Mode_.

--Put the milk and sugar into a saucepan, and let it get hot over a slow fire; beat up the yolks of the eggs, to which add gradually the sweetened milk; flavour the whole with essence of vanilla, put the mixture into a jug, and place this jug in a saucepan of boiling water.

Stir the contents with a wooden spoon one way until the mixture thickens, but do not allow it to boil, or it will be full of lumps.

Take it off the fire; stir in the isinglass, which should be previously dissolved in about 1/4 pint of water, and boiled for 2 or 3 minutes;

pour the cream into an oiled mould, put it in a cool place to set, and turn it out carefully on a dish.

Instead of using the essence of vanilla, a pod may be boiled in the milk instead, until the flavour is well extracted.

A pod, or a pod and a half, will be found sufficient for the above proportion of ingredients.

_Time_.

--About 10 minutes to stir the mixture.

_Average cost_, with the best isinglass, 2s.

6d.

_Sufficient_ to fill a quart mould.

_Seasonable_ at any time.

VANILLE or VANILLA, is the fruit of the vanillier, a parasitical herbaceous plant, which flourishes in Brazil, Mexico, and Peru.

The fruit is a long capsule, thick and fleshy.

Certain species of this fruit contain a pulp with a delicious perfume and flavour.

Vanilla is principally imported from Mexico.

The capsules for export are always picked at perfect maturity.

The essence is the form in which it is used generally and most conveniently.

Its properties are stimulating and exciting.

It is in daily use for ices, chocolates, and flavouring confections generally.

VICTORIA SANDWICHES.

1491. INGREDIENTS.

--4 eggs; their weight in pounded sugar, butter, and flour; 1/4 saltspoonful of salt, a layer of any kind of jam or marmalade.

_Mode_.

--Beat the butter to a cream; dredge in the flour and pounded sugar; stir these ingredients well together, and add the eggs, which should be previously thoroughly whisked.

When the mixture has been well beaten for about 10 minutes, butter a Yorkshire-pudding tin, pour in the batter, and bake it in a moderate oven for 20 minutes.

Let it cool, spread one half of the cake with a layer of nice preserve, place over it the other half of the cake, press the pieces slightly together, and then cut it into long finger-pieces; pile them in crossbars on a glass dish, and serve.

_Time_.

--20 minutes.

_Average cost_, 1s.

3d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

WHIPPED CREAM, for putting on Trifles, serving in Glasses, &c. 1492. INGREDIENTS.

--To every pint of cream allow 3 oz.

of pounded sugar, 1 glass of sherry or any kind of sweet white wine, the rind of 1/2 lemon, the white of 1 egg.

[Illustration: PASTRY LEAF.

] _Mode_.

--Rub the sugar on the lemon-rind, and pound it in a mortar until quite fine, and beat up the white of the egg until quite stiff; put the cream into a large bowl, with the sugar, wine, and beaten egg, and whip it to a froth; as fast as the froth rises, take it off with a skimmer, and put it on a sieve to drain, in a cool place.

This should be made the day before it is wanted, as the whip is then so much firmer.

The cream should be whipped in a cool place, and in summer, over ice, if it is obtainable.

A plain whipped cream may be served on a glass dish, and garnished with strips of angelica, or pastry leaves, or pieces of bright-coloured jelly: it makes a very pretty addition to the supper-table.

_Time_.

--About 1 hour to whip the cream.

_Average cost_, with cream at 1s.

per pint, 1s.

9d.

_Sufficient_ for 1 dish or 1 trifle.

_Seasonable_ at any time.

WHIPPED SYLLABUBS.

1493. INGREDIENTS.

--1/2 pint of cream, 1/4 pint of sherry, half that quantity of brandy, the juice of 1/2 lemon, a little grated nutmeg, 3 oz.

of pounded sugar, whipped cream the same as for trifle No. 1489. _Mode_.

--Mix all the ingredients together, put the syllabub into glasses, and over the top of them heap a little whipped cream, made in the same manner as for trifle No. 1489. Solid syllabub is made by whisking or milling the mixture to a stiff froth, and putting it in the glasses, without the whipped cream at the top.

_Average cost_, 1s.

8d.

_Sufficient_ to fill 8 or 9 glasses.

_Seasonable_ at any time.

THE CURE'S OMELET.

"Every one knows," says Brillat Savarin, in his "Physiology of Taste," "that for twenty years Madame Récamier was the most beautiful woman in Paris.

It is also well known that she was exceedingly charitable, and took a great interest in every benevolent work.

Wishing to consult the Curé of ---- respecting the working of an institution, she went to his house at five o'clock in the afternoon, and was much astonished at finding him already at his dinner-table.

"Madame Récamier wished to retire, but the Curé would not hear of it.

A

neat white cloth covered the table; some good old wine sparkled in a crystal decanter; the porcelain was of the best; the plates had heaters of boiling water beneath them; a neatly-costumed maid-servant was in attendance.

The repast was a compromise between frugality and luxury.

The crawfish-soup had just been removed, and there was on the table a salmon-trout, an omelet, and a salad.