cupfuls molasses, two cupfuls butter, two pounds raisins, one quart
cider, three tablespoonfuls cinnamon, two tablespoonfuls allspice, two
nutmegs.
_Mincemeat._
Two pounds lean fresh beef, boiled and chopped. Two pounds beef suet
chopped fine, four pounds pippin apples, two pounds raisins stoned and
chopped, two pounds currants, one-half pound citron, two grated
nutmegs, one ounce powdered cinnamon, one-half ounce each of cloves
and mace, two large oranges, one teaspoonful salt, one quart brandy,
one quart wine, one wineglass rose water.
CREAM PIE.
One quart morning's milk, 1 cupful sugar, yolks of six eggs, three
tablespoonfuls sifted flour. Boil twenty minutes, after seasoning with
nutmeg, wine, and vanilla or lemon. Have rich pastry already baked, in
deep pie plates. Fill with the above mixture and bake. Make a méringue
of the whites and some sugar, pour over the pie, and set it in the
stove again to brown.--_Mrs. T._
_Cream Pie._
One half pound butter, four eggs, sugar and nutmeg to taste, two
tablespoonfuls flour well mixed with milk. Pour over it one quart
boiling milk, stir all together and bake in deep dishes.--_Mrs. A. B._
SODA CRACKER PIE.
Pour water on two large or four round soda crackers and let them
remain till thoroughly wet. Then press out the water and crush them up
together. Stir in the juice and grated peel of a lemon, with a cupful
or more of powdered sugar. Put in pastry and bake.--_Miss H. L._
SILVER PIE.
Peel and grate one large white potato. Add the juice and grated rind
of a lemon, the beaten white of one egg, one cupful of white sugar,
and one of cold water.
Bake in a nice paste. After baking, spread on top the whites of three
eggs, frothed, sweetened and flavored with lemon. Set again on the
fire and brown. Lay on small pieces of jelly or jam, just before
taking it to the table.--_Mrs. M. B. B._
CUSTARD PIE.
One quart milk, five eggs, five tablespoonfuls sugar; flavor with
lemon.
Bake slowly, half an hour.--_Mrs. M. B. B._
WASHINGTON PIE.
One cupful sugar, one-half cupful butter, one-half cupful sweet milk,
one-half cupful flour, one egg, one teaspoonful cream of tartar,
one-half teaspoonful soda; flavor with lemon. Put on dinner
plates-spread with apple sauce between each layer.--_Mrs. Dr. J._
SUGAR PIE.
Three cupfuls light brown sugar, one-half cupful melted butter,
one-half cupful cream, three eggs. Season with lemon; beat well
together; bake in pastry, without tops.--_Mrs. J. F. G._
MOLASSES PIE.
Three eggs, beaten separately, one pint molasses, one tablespoonful
melted butter. Bake on a rich crust.--_Mrs. Dr. J._
_Molasses Pie._
One teacup molasses, one teacup sugar, four eggs, four tablespoonfuls
butter. Mix sugar and eggs together, pour in butter, and add
molasses.--_Mrs. Dr. S._
CHEESE CAKES.
Yolks of twelve eggs, one pound sugar, one-half pound butter, one
cupful flour, one pint milk, juice of two lemons. The milk, flour, and
butter, creamed, and lemons put in together, after the eggs are well
beaten. Stir all well together till it curds.
Bake in paste.--_Mrs. A. C._
LEMON CHEESE CAKES.
Yolks of sixteen eggs, one pound sugar, three-quarters pound butter,
four lemons, boiling rinds twice before using, two tablespoonfuls
powdered cracker.
Bake in paste.--_Mrs. Dr. E._
_Lemon Cheese Cakes._
Mix and gently melt four ounces of sugar and four ounces of butter;
add yolks of two eggs, white of one; grated rind of three lemons,
juice of one and a half lemon, one small Savoy or sponge biscuit, some
almonds blanched and pounded, three spoonfuls brandy. Mix well and
bake in rich pastry.--_Mrs. V. P. M._
_Lemon Cheese Cakes._
Yolks of eight eggs or yolks of five and whites of three, one-half
pound sugar, a lump of butter, juice of one lemon and grated rind of
three. Bake in rich pastry--_Miss D. D._
CORN-STARCH CHEESE CAKES.
Juice and rind of three lemons, three cupfuls water, three cupfuls
sugar, three eggs, three tablespoonfuls corn starch, two
tablespoonfuls butter. Boil the water, mix the corn starch with a
little cold water and pour on the boiling water. Let it boil up once
and then pour it on the butter and sugar. After it cools add the
lemons and eggs.--_Miss D. D._
ALMOND CHEESE CAKES.
Beat up together very light one-half pound powdered sugar, and the
whites of four eggs.
Blanch and cut in small pieces four ounces of almonds, which must be
beaten up with the eggs and sugar. Add a little oil of almonds or rose
water, and bake with pastry, in tins.--_Mrs. I. H._
_Almond Cheese Cakes._
Soak one-half pound Jordan almonds in cold water all night. Next
morning, blanch them in cold water, lay them on a clean cloth to dry,
and then beat them fine in a marble mortar with a little orange-flower
or rose water. Then beat and strain six yolks and two whites of eggs,
add a half-pound white sugar, and a little powdered mace. Rub all well
together in the mortar. Melt ten ounces fresh butter, and add a grated
lemon peel. Mix all the ingredients and fill the pans, after putting a
paste at the bottom. Small tin shapes are best for cheese cakes.
CREAM TARTS.
Make them small, of rich paste. Fill them after baking, with whipped
cream, and drop a small spot of jelly in each one. The prettiest and
most delicate of tarts.--_Mrs. M. B. B._
LEMON TARTS.
Chop or grate a lemon; add a cupful white sugar, a cupful water, one
egg, one tablespoonful flour. Line small patties with paste, put a
spoonful in each and bake.--_Mrs. M. B. B._
PRUNE TARTS.
Scald the prunes, take out the stones, break them and put the kernels
in a little cranberry juice with the prunes, and some sugar. Simmer
them, and when cold put in tart shapes in pastry and bake.--_Mrs. V.
P. M._
FRENCH FRITTERS.
One quart of milk (half to be boiled, and the other half mixed with a
quart of flour, and used to thicken the boiling milk with).
Let it get done. While cooking, beat ten eggs very light; add a
spoonful at a time to the batter, beating all the time, till well
mixed. Add salt to your taste. Have a small oven full of nice lard,
boiling hot. Put not quite a spoonful of batter to each fritter. Take
them out before they turn dark and put them in a colander to drain the
lard off of them.--_Mrs. Dr. E._
FRITTERS (_made with yeast_).
One quart flour, three tablespoonfuls yeast, five eggs, one pint milk.
Beat into a tolerably stiff batter. Stir a cupful of boiled rice into
the batter, a short time before baking. A good deal of lard (boiling
hot) is required for frying the fritters. Drop the batter in with a
spoon, which must be dipped, each time, in boiling water. In cool
weather, make the fritters about nine in the morning, in the summer,
about eleven.--_Mrs. A. C._
BELL FRITTERS.
Put a pint of boiling water in a preserving kettle, and as it boils,
put in a tablespoonful of fresh butter. Have ready a pint of the best
flour, sifted and wet with cold water, as for starch. Dip up some of
the boiling water and pour to this, being careful to have it smooth.
Return this to the kettle, stirring rapidly to prevent lumps. Turn
into a wooden tray, and while hot, beat in six well beaten eggs, a
spoonful at a time. Beat till very light, and beat quickly that the
eggs may not cook in lumps. Have ready a pint of boiling lard in a
pan. Make the fritters the shape of an egg, drop in and fry a light
brown.
To be eaten with a pint of molasses, a heaping tablespoonful of
butter, a little ginger and cinnamon, boiled to a thick syrup and
served hot.
A great deal of lard is required to fry fritters nicely; yet it is not
extravagant, as it may be used again. Strain what remains and put it
by for use.--_Mrs. S. T._
QUIRE OF PAPER PANCAKES.
Mix with half a pint of rich milk the yolks of four eggs, well beaten.
Add three tablespoonfuls fine flour, four ounces sugar, five ounces
fresh butter, melted and cooled, four tablespoonfuls Madeira wine,
half a nutmeg. Grease the pans once with fresh butter, and this will
answer for all. The above quantity will suffice for five or six
persons.--_Mrs. R._
COMMON PANCAKES.
Eight eggs, four tablespoonfuls flour, one pint of milk, one
teaspoonful salt.
JELLY, BLANC-MANGE, CHARLOTTE RUSSE, BAKED CUSTARD, CREAMS, ETC.
Jelly made of the feet of calves, hogs, etc., is more troublesome, but
is also considered more nutritious than jelly made of gelatine. It is
very desirable, for country housekeepers in particular, to make this
sort of jelly, as the materials are generally in their reach. It is
well, however, in all cases, to keep on hand Cox's or Nelson's
gelatine, on account of the expedition with which jelly may be made
from these preparations.
As jelly is considered more wholesome when not colored by any foreign
substance, no directions will be given in the subsequent pages for
coloring it. The palest amber jelly, clear and sparkling, flavored
only by the grated rind and juice of a lemon and pale Madeira or
sherry wine, is not only the most beautiful, but the most palatable
jelly that can be made.
Though the recipes accompanying boxes of gelatine do not always
recommend boiling, it is a great improvement to jelly, adding
brilliancy, transparency, and a better flavor. Only the grated yellow
rind and strained juice of the lemon should be used, and these, with
the requisite quantity of pale Madeira or sherry, should be added
after the other ingredients have been well boiled together. The white
rind or one single lemon seed will render the jelly bitter. A
delicious preserve (for which a receipt is given under the proper
heading), may be made of lemons, after the yellow rind has been grated
off and the juice pressed out for jelly.
The best and most simple arrangement for straining jelly is to invert
a small table, fold an old table-cloth four double, tie each corner to
a leg of the table; set a bowl under the bag thus formed, with another
bowl at hand to slip in its place when the jelly first run through is
returned to the bag, as will be necessary, the first never being
transparently clear. Catch a little in a glass. If clear as crystal,
it will be unnecessary to return it again to the bag. You may then put
a thick cloth over the bag to keep in the heat, and if in winter,
place before a fire. Shut up the room, and let it drip. The jelly will
run through the bag more rapidly if the bag is first scalded.
Jelly should never be made in hot weather. Ices are much better and
more seasonable.
Always serve jelly with a pitcher of whipped cream, but do not mix it
beforehand with the cream, as it is best to leave it to the taste of
each person.
For blanc-mange and gelatine, it is best to use gelatine and as few
spices as possible, as spices turn gelatine dark. As such explicit
directions are given in the subsequent pages for the making of these
dishes, it is unnecessary to say anything further on the subject at
present.
A nice custard is made in the following manner: Mix the beaten yolks
of six eggs with a teacup of sugar. Have a quart of milk boiling in a
kettle. Dip up a teacup of milk at a time and pour on the eggs, till
the kettle is emptied, stirring rapidly all the time. Wash out the
kettle, pour the mixture back, and stir constantly till it thickens.
Then pour it into a bowl and stir till cool, to make it smooth and
prevent it from curdling. Put in the bottom of glass mugs slips of
preserved orange, lemon, or citron. Fill nearly full with custard; put
whipped cream and grated nutmeg on top.
Or, the yolks may be mixed with boiled milk and sugar in the same
proportions, but instead of being returned to the kettle, may be
poured into china or earthenware custard-cups, set in a pan of boiling
water, placed in a stove or range, and baked. The boiled milk must be
seasoned by boiling a vanilla bean in it, or a few peach leaves, or it
may be flavored with caromel. Serve the custard with whipped cream on
top.
STOCK JELLY.
To one and a half gallons of stock, put the whipped whites of eight
eggs. Put in six blades of mace and the rind of three lemons, 4½
pounds sugar. Let it boil ten minutes, then add three pints of Madeira
wine, juice of eight lemons, a little vinegar or sharp cider. Let it
boil only a few minutes. Strain through a dripper. If the stock is not
very nice, it may require the whites of one dozen eggs to clear
it.--_Mrs. T._
CALVES' FOOT JELLY.
One quart nice jelly stock, one pint wine, half a pound white sugar,
whites of four eggs beaten up, three spoonfuls lemon juice. Boil all
well and pass through a jelly-bag, kept hot before the fire. Try some
at first, till it drips clear, and then pour out the whole. Peel the
lemons as thin as possible and strain the jelly on the peelings.
Should you wish to turn out the jelly in moulds, put one ounce
isinglass to three pints of jelly.--_Mrs. I. H._
ISINGLASS JELLY.
Dissolve two ounces isinglass in two quarts of boiling water. When
cold, add juice of three lemons and skin of one, whites of three eggs,
well beaten, one and a half pounds of sugar, one pint cider, four
pieces cinnamon (size of the little finger), eight blades of mace. Let
it boil up well. Be careful not to stir after the ingredients are
thoroughly mixed. Let it stand ten minutes after removing from the
fire, and just before straining pour in a pint of wine.--_Mrs. W. R.
R._
CRYSTAL JELLY.
Pare off the rind of one large lemon. Boil in one pint water with one
ounce isinglass; add one pound sugar and one cup pale wine. As soon as
the isinglass is dissolved, strain through a muslin and let it stand
till cold. Grate the rind of another lemon and let it stand in the
juice of the two lemons for a short time. Strain all in a bowl, and
whisk it till it begins to stiffen. Pour in moulds.--_Mrs. E. P. G._
GELATINE JELLY.
Soak one box of Cox's gelatine, three hours, in a pint of cold water.
Then add one pint of cooking wine, the rind and juice of one lemon,
two pounds white sugar, a little mace. Stir these ingredients till the
sugar dissolves, then add two quarts of boiling water, gently stirring
till mixed. Strain at once, through a flannel bag twice. This recipe
makes the best jelly I ever saw.--_Mrs. M. M. D._
_Gelatine Jelly._
To one package of gelatine add one pint cold water, the rind of one
lemon and juice of three. Let it stand an hour. Then add three pints
of boiling water, one pint wine, two and a quarter pounds loaf sugar,
a wineglass of brandy or the best rum. Strain through a napkin and let
it stand to jelly.--_Mrs. Col. S._
_Gelatine Jelly_ (_without straining_).
Add a pint cold water to one box Cox's gelatine. Let it stand fifteen
minutes, then add three pints boiling water, one pint wine, the
strained juice and peelings (cut thin) of three lemons, half a teacup
of best vinegar, one and a half pounds loaf sugar, one wine-glass
French brandy, mace or any other spice you like, and a little essence
of lemon. Let it stand an hour, then take out the lemon peel and mace.
Let it stand in a cool place to congeal.--_Mrs. Dr. J._
JELLY WITHOUT EGGS OR BOILING.
Dissolve one package gelatine, an hour, in a pint of cold water. Then
add three pints of boiling water, the strained juice of four lemons
and the rind of two, one quart of wine, two pounds of sugar. Stir all
well together until dissolved.--_Mrs. E. B._
_Jelly without Boiling._
To one of the shilling packages of Cox's gelatine, add one pint cold
water. After letting it stand an hour, add one and a half pounds of
loaf sugar, the juice of four lemons, one pint light wine, three pints
boiling water, and cinnamon to the taste. In cold weather this is
ready for use in four or five hours. Set the vessel with the jelly on
ice, in summer.--_Miss D. D._
CREAM JELLY.
Two measures of stock, one of cream; sweeten and flavor to the taste.
Pour in moulds to congeal.
BLANC-MANGE.
Dissolve over a fire an ounce of isinglass in a gill of water. Pour
the melted isinglass in a quart of cream (or mixed cream and milk),
and half a pound of loaf sugar. Put in a porcelain kettle, and boil
fast for half an hour. Strain it, and add a quarter of pound of
almonds, blanched, and shaved fine. Season to the taste with vanilla
and wine, but do not add the wine while hot. Pour into moulds.--_Mrs.
C. C._
_Blanc-mange._
Pour two tablespoonfuls cold water on one ounce gelatine to soften it.
Boil three pints rich cream. Stir the gelatine into it whilst on the
fire, and sweeten to the taste. When it cools, season with three
tablespoonfuls peach water. Four ounces almonds, blanched and pounded
very fine and boiled with the blanc-mange, are a great improvement.
When it begins to thicken, pour into moulds. Serve with plain
cream.--_Mrs. J. H. T._
_Blanc-mange._
Sweeten a pint of cream and flavor it with lemon juice. Then whip it
over ice, till a stiff froth. Add one-quarter of an ounce gelatine,
dissolved in a little boiling water, and whip it well again to keep
the gelatine from settling at the bottom. Pour in a mould, and set on
ice till stiff enough to turn out. Eat with cream, plain or seasoned.
A delicious dish.--_Mrs. G. D. L._
_Blanc-mange._ (_Very fine._)
Dissolve one box gelatine in two quarts milk, let stand for two hours.
Boil six almonds in the milk. Strain through a sifter while this is
being boiled. Pound together in a mortar, two handfuls blanched
almonds and half a cupful granulated sugar. Stir into the boiled milk.
Add one tablespoonful vanilla, and sweeten to your taste.--_Mrs. W.
S._
CUSTARD BLANC-MANGE.
Make a custard with one quart milk, four eggs, one teacup sugar. Stir
into it while boiling, half a box gelatine after it has soaked ten
minutes. Season with vanilla, and pour in moulds. Eat with whipped
cream.--_Mrs. E. P. G._
ARROW-ROOT BLANC-MANGE.
Boil in a saucepan (tightly covered) one quart milk and a piece of
vanilla bean. Stir into half a pint cream, a teacup arrow-root, and a
little sauce, mixing them smoothly. Pour into this the quart boiling
milk, stir it well, put it in the saucepan again and let it simmer ten
minutes. Sweeten to your taste. Set it in moulds to cool. Eat with
cream, flavored to your taste.--_Mrs. H._
CHOCOLATE MANGE.
Dissolve one ounce Cox's gelatine in a pint cold water. Let it stand
an hour. Then boil two quarts of milk, and add to it six ounces
chocolate with the gelatine. Sweeten to your taste and pour into
moulds. Eat with sauce made of cream, wine, and sugar.--_Mrs. W. H.
L._
COFFEE MANGE.
One cupful very strong coffee, one cupful sugar, one cupful rich
cream. Dissolve half a box gelatine in two cupfuls milk, over the
fire. Add the cream last, after the rest is cool. Pour in a mould to
congeal.--_Mrs. McG._
CHARLOTTE RUSSE.
One pint milk made into a custard with the yolks of six eggs,
sweetened with half a pound sugar, and flavored with vanilla. Strain
into the custard, one ounce isinglass, dissolved in two cupfuls milk.
When this mixture is cold and begins to stiffen, mix with it
gradually, one pint rich cream, previously whipped to a froth. Then
put strips of sponge cake around the mould and put the Charlotte Russe
in. Turn it out when ready to serve.--_Mrs. W. C. R._
_Charlotte Russe._
Soak three-quarters of a package of gelatine in three teacups fresh
milk. Make a custard of one and a half pint fresh milk, three-quarters
of a pound of sugar, and the yolks of eight eggs. When it has boiled,
add the gelatine, and flavor with vanilla. When it begins to congeal,
stir in a quart rich cream, whipped to a froth.--_Mrs. M._
_Charlotte Russe._
Have a tin or earthernware mould six inches high, and the same in
diameter (or oblong, if you like). Slice sponge cake or lady-fingers
and line the mould with them. Then beat three pints rich cream to a
froth, and put the froth on a sieve to drain the milk from it. Take
one pint calf's-foot jelly (or one and a half ounces gelatine), half a
pint rich milk, and the yolks of six eggs. Place over a slow fire, and
beat till they nearly boil. Then take them off the fire and beat till
cool. Put in the frothed cream, sweeten to your taste, flavor with
vanilla, and stir all well together. Fill the mould and place it on
ice to cool.--_Mrs. W. H. L._
_Strawberry Charlotte Russe._
Six eggs, one ounce isinglass, one quart milk. Sweeten to the taste
and flavor with vanilla. Pour into moulds. Then put it on sponge cake,
covered with strawberry jam, and pour around the dish whipped cream,
sweetened and flavored with wine.--_Mrs. McG._
CHARLOTTE RUSSE.
Sweeten one quart cream, flavor it with wine and whip it lightly.
Dissolve half a box gelatine in a tablespoonful cold water and the
same quantity of boiling water. Set over the steam of a kettle to
dissolve. Then add half a pint of cream. When cold, stir it into the
whipped cream. Beat the whites of four eggs very light, and stir into
the cream. When it begins to stiffen, pour into a glass bowl, lined
with thin strips of sponge cake. Whip, sweeten and flavor another pint
of cream, and garnish the dish.--_Mrs. D._
_Charlotte Russe._
One ounce gelatine; one quart rich cream; eight eggs; one quart new
milk. Sugar and flavoring to taste. Whip the cream to a stiff froth.
Make a custard of the milk, gelatine and yolks of the eggs. When cool,
add the whites of the eggs well beaten and the whipped cream. Line the
mould with sponge cake, and if in summer put it on ice.--_Miss M. C.
L._
BAKED CUSTARD.
Boil a quart or three pints of cream, or rich milk, with cinnamon, and
three dozen beaten peach kernels, tied in a piece of muslin, or you
may substitute some other flavoring, if you choose. After boiling, let
it cool.
Then beat the yolks of fourteen eggs and whites of four, sweeten and
strain in a pitcher. After it has settled, pour it in cups and set
them in the oven, putting around them as much boiling water as will
reach nearly to the top of the cups. Let it boil till you see a scum
rising on top the custard. It will require at least ten minutes to
bake.--_Mrs. R._
_Baked Custard._
Seven eggs; one quart milk; three tablespoonfuls sugar. Flavor to
taste.--_Mrs. Dr. E._
_Baked Custard._
Scald eight teacups milk. (Be careful not to boil it.) After cooling,
stir into it eight eggs and two teacups sugar. Bake in a dish or cups.
Set in a stove pan and surround with water, but not enough to boil
into the custard cups. An oven for baking puddings is the right
temperature. Bake when the custard is set, which will be in twenty
minutes.--_Mrs. J. J. A._
SPANISH CREAM.
Boil, till dissolved, one ounce of gelatine in three pints of milk.
Then add the yolks of six eggs, beaten light, and mixed with two
teacups sugar. Put again on the fire and stir till it thickens. Then
set it aside to cool, and meantime beat the six whites very stiff and
stir them into the custard when almost cold. Pour into moulds. Flavor
to your taste, before adding the whites.--_Mrs. W._
_Spanish Cream._
Dissolve half a box gelatine in half a pint milk. Boil one quart milk,
and while boiling beat six eggs separately and very light. Mix the
yolks with the boiling milk, and when it thickens add the gelatine.
Sweeten and season to the taste. Pour all while hot on the whites of
the eggs. Pour into moulds.--_Mrs. J. T. B._
ITALIAN CREAM.
Soak a box of gelatine in one pint cold water. Then add one quart nice
cream, season with fresh lemons, sweeten to your taste, beat well
together, and set away in a cool place. When hard, eat with cream,
flavored with wine.--_Mrs. A. B._
RUSSIAN CREAM.
Boil, till dissolved, one ounce gelatine in three pints milk. Then add
the yolks of four eggs, well beaten, and five ounces sugar. Mix the
whole and let it cook. Then strain and set aside to cool. Beat the
four whites to a stiff froth, and when the cream is nearly congealed,
beat them in. Flavor to your taste, and mould.--_Mrs. A. P._
BAVARIAN CREAM.
Sweeten one pint thick cream to your taste and flavor it with lemon or
vanilla. Churn the cream to a froth, skim off the froth as it rises
and put it in a glass dish. Dissolve one and a half tablespoonfuls
gelatine in warm water, and when dissolved pour into the froth and
stir fifteen minutes. Set in a cold place and it will be ready for use
in a few hours.--_Mrs. D. R._
_Bavarian Cream._