sixpenny pot of red currant jelly, ½ lb. loaf sugar, rather more than
1 oz. isinglass in hot weather (in winter 1 oz. is quite sufficient),
a wineglassful of brandy. Boil altogether for a few minutes, taking
care that the red currant jelly is well dissolved and thoroughly
mixed with the other ingredients: 10 minutes will generally effect
this, but a good deal depends on the general temperature. Serve with
cream sauce as follows: ½ pint cream sweetened and flavoured with
vanilla whisked to a stiff froth; pour round the jelly, not over it.
Half these quantities will fill a mould large enough for 6 people.
_Clarges Street Pudding._--1 pint new milk, ¾ oz. isinglass, 1 bay
leaf, the peel of 1 Seville orange, lemon and sugar to taste. Boil
altogether; when the isinglass is dissolved take it off the fire and
add immediately the yolks of 8 eggs and 1 pint cream; when nearly
cold, add 1 wineglassful brandy, pour into a mould, turn out, and
serve with the following sauce: The juice of 2 lemons, an equal
quantity of water and sugar to taste; cut the peel of the lemon into
long thin shreds and boil in the syrup till quite tender; pour it
over the pudding, letting the shreds remain on the top.
_Clifton Pudding._--Boil a teacupful of rice for nearly an hour in a
cloth, putting it on in cold water. Have ready sweet sauce, made of ½
pint milk (or water), 1 tablespoonful flour, and 3 lumps sugar; pour
this over just before sending to table.
_Coconut Pudding._--(_a_) Break the shell of a moderate-sized
coconut, so as to leave the nut as whole as possible. Grate it after
removing the brown skin, mix it with 3 oz. powdered loaf sugar and ½
oz. lemon peel. Mix the whole with milk, and put it into a tin lined
with puff paste. Bake it a light brown.
(_b_) Grate a coconut, make a custard (2 eggs to 1 pint milk),
sweeten to taste, add a small glass of brandy and a little nutmeg.
Stir the coconut into this, add a bit of butter the size of a hen’s
egg. Line a shallow dish with puff paste, and bake of a light brown.
_Coffee Cakes._-¼ lb. powdered almonds, ½ oz. ground coffee, 2 whites
of eggs; beat the whole together, drop this on white paper, and bake
slowly.
_Coffee Cream._--Dissolve 2 oz. isinglass in just enough water to
cover it; put to ½ pint cream 1½ teaspoonful very strong clear coffee
with powdered sugar; let it just boil, leave it standing till nearly
cold, then pour it into a mould, and when quite set turn it out.
_Coffee Ice Pudding._--Pound 2 oz. freshly roasted coffee in a
mortar, just enough to crush the berries without reducing them to
powder. Put them into 1 pint milk with 6 oz. loaf sugar, let it boil,
then leave it to get cold, strain it on the yolks of 6 eggs in a
double saucepan, and stir on the fire till the custard thickens. When
quite cold, work into it 1½ gill cream whipped to a froth. Freeze the
mixture in the icepot, then fill a plain ice mould with it, and lay
it in ice till the time of serving.
_Coffee Jelly._--1 teacupful very strong coffee. Dissolve in it 1
packet Nelson’s gelatine. Put on the fire 1 pint milk and 6 oz. lump
sugar; when nearly on the boil pour in the coffee and gelatine. Let
all boil together for 10 minutes; pour into a wetted mould, and keep
in a cool place till stiff.
_Coffee Pudding._--Make a teacup of strong well-cleared coffee, beat
4 eggs with 5 oz. sugar, 1 pint milk previously boiled, and half a
pinch of salt; add the coffee, strain into a pie-dish 2 in. deep,
put the dish into a saucepan, with sufficient boiling water to reach
to the middle of the dish: put into a moderate oven till quite firm:
when cold sprinkle pounded sugar over it, and glaze with a red-hot
iron.
_College Puddings._--These are made with breadcrumbs, suet, eggs,
sugar, and currants. To ½ lb. finely grated breadcrumbs add 6 oz.
beef suet, carefully chopped, and free from skin, and the same
quantity of well-washed and dried currants, 2 oz. pounded sugar, 2
teaspoonfuls chopped lemon peel (this must have been peeled from the
lemon as thinly as possible, as any portion of the white part would
cause the puddings to taste bitter), 3 eggs, well beaten (yolks
and whites separately), a little grated nutmeg, and half a small
wineglassful of brandy; moisten with 1 tablespoonful milk. Mix all
these thoroughly, and pour into small tin cups, previously well
buttered. To be baked for somewhat less than ½ hour in a moderate
oven, and served with or without a little wine sauce in the dish, but
not over the puddings, which should be sent up with a sprinkling of
castor sugar over each.
_Conservative Pudding._--4 oz. sponge cake, ½ oz. ratafias, 1½ oz.
macaroons, put them into a basin, and pour over ½ gill rum and 1 gill
good cream; add 6 well-beaten eggs (beat for 10 minutes); butter a
pint mould, stick it tastefully with preserved cherries, put in the
pudding, tie it over with writing paper spread with butter, and steam
over fast boiling water for 1½ hour. Turn out carefully and serve
with clarified sugar (flavoured with almonds) in the dish, not poured
over the pudding. 3 oz. loaf sugar, a laurel leaf, and ½ gill water
boiled 10 minutes will make the sauce.
_Cornish Pasties._--Make a crust with 1 lb. flour, 2-3 oz. of suet
or dripping, ½ teaspoonful baking powder and cold water. Roll it out
and cut it in rounds ½ yd. or less in diameter; place on each round
a suitable quantity of chopped potato, onion, turnips, herbs, and a
small quantity of meat, cooked or uncooked, salt or fresh; season
with salt pepper and close each round, leaving a ridge along the
middle. Bake 1 hour or less according to size. These may be eaten
cold or hot. The weight when baked will be that if the pasties are
large. Boiled rice, leeks, vegetable marrow, currants, apples, sugar
of the dry ingredients, or more and spice may be used instead of meat
and vegetables.
_Cottage Pie._--Mince any kind of cold meat together--beef, mutton,
veal, pork, or lamb--put it about 1-1½ in. in a deep pie dish, and
cover it with gravy; do not spare salt and pepper; cover it over with
mashed potatoes smooth at the top, and cut it across in diamonds
with a knife; bake till it is crisp and brown at the top. A little
Worcester sauce may be considered an improvement if onions are not
objected to.
_Cottage Pudding._--Break some bread into very small pieces,
sufficient to fill the pudding basin you wish to boil it in; then
turn it out into a larger basin, and measure the milk in the same
basin ¼ full; put on to boil, with enough sugar to sweeten. When
taken off the fire, put a lump of butter in the hot milk, and, when
melted, stir it well and pour over the bread; cover closely with
a plate for 20 minutes; then beat it with a fork, and mix in some
currants, raisins, candied peel, and some mixed spice; beat 2 eggs
well, and add them last, stirring the whole vigorously with a fork.
Boil in the same basin which the bread and milk were measured in,
for 2 hours, the basin being well buttered, of course. Beating the
bread with a fork keeps it from getting heavy or lumpy, and the bread
should be torn to pieces, not cut, as the ragged edges of each morsel
of bread absorb the milk better than when cut. Crusts can be used
for this pudding, and if too hard to break they can be cut fine, and
then pounded between a thick newspaper with a flat iron. The same
ingredients make a good baked pudding; only more milk is required to
make a softer batter of the bread.
_Crab-Apple Cheese._--Wipe the apples in a clean dry cloth, and
examine each one, to be sure that they are perfect. Any damaged ones
should be cut with a fruit-knife, and only the sound part used. Put
them in a covered jar in a slow oven till quite tender, then squeeze
them through coarse canvas (called in some places “cheese-cloth”),
allow ¾ lb. lump sugar to 1 lb. pulp, and boil for ½ hour, skimming
well; put into moulds, and paper, as any other preserve. If the
jelly is desired clear do not squeeze the fruit. Tie the canvas over
a large jug, and lay the fruit on it, letting it drain. This is
wasteful, however, unless the fruit is afterwards pressed and boiled
separately; besides, the rich flavour of the apple core would be
wanting in the jelly.
_Cranberry Jelly._--Prepare the fruit as for tart. (_a_) To 1 qt.
cranberries add 1 lb. sugar and ½ pint water; simmer them together
for ½ hour; strain through a sieve, and when cool put by in pots.
(_b_) Soak ½ oz. gelatine in as much water as will cover it for
½ hour; boil ½ pint water and ¼ lb. sugar to a syrup; throw in 1
lb. cranberries, and simmer till the fruit is tender. Dissolve the
gelatine, put it with the fruit, add 2 glasses sherry (or any other
white wine), the juice of a lemon, and a few drops of cochineal; boil
all together for 5 minutes. Place a jelly pot in the middle of a
mould, pour the fruit round it; turn it out when cold on to a glass
dish, and put cream in the centre.
_Cranberry Tart._--Place 1 qt. cranberries in a pan of cold water,
and let them remain 12 hours. Wash them in several waters till
the salt flavour is quite gone; dry on a coarse cloth, and pick
carefully. Mix in a basin with ¼ lb. finely powdered white sugar, and
squeeze the juice of half a lemon over the fruit. A glass of white
wine is a great improvement to the flavour. Put all into a pie-dish,
with a light paste for the top, and bake. A small tin of American
apples, cut up finely, with equal proportions of cranberries, is a
nice variety of the ordinary apple pie.
_Creams, Buttermilk._--Fresh buttermilk 1-2 qt., according to the
size of the dish required; hang it up in a thick cloth, through which
the whey can drip, for 2-3 days, then beat it well up with either
fresh fruit or jam, or jelly, or rhubarb. The buttermilk must not be
too much watered in the churn, else it will be too thin; some can be
taken out at first, in case the butter requires much scalding.
_Cream, Clotted or Scalded._--Set the afternoon’s milk in a large
flat tin, or earthenware pan, leave it till 11 o’clock the next
morning, then with great care and steadiness, so as not to disturb
the cream, place it on a large saucepan or stewpan ⅔ full of water;
let the water boil under it, simmering for more than half the day,
till the first cream is thick, yellow, and crinkled like leather, and
has receded from the edges of the pan all round, showing the second
cream. When the latter looks thoroughly thick and set, remove the pan
very carefully to a cool place till the following day, then skim it,
allowing no milk to come with it, as that would inevitably thin the
cream.
_Cream, Whipped._--Rub 4 or 5 pieces sugar on a lemon, then add the
juice to them with 1 good tablespoonful brandy; when the sugar is
dissolved and sweetened to taste, put it into a basin; take ½ pint
cream, and pour in, gently stirring it with the whip, then continue
to whip steadily, not too fast, until the cream becomes thick, but be
careful not to turn it to butter. Put it away for a few hours into a
cold larder, then it will become quite thick and ready to put over
your jelly or trifle; it is best to whip it the day before it is
wanted.
_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.