saucepan, adding one pint of cold water and half a saltspoonful of salt,
place the pan on the hot stove, and when boiling, throw in four ounces
of well-cleaned, raw rice; then with a spatula stir slowly and
continually at the bottom while it is cooking for twenty-five minutes,
then take the pan from off the fire, lay it on a table, and add
immediately four ounces of powdered sugar and one ounce of fresh butter;
mix well together with a spatula for two minutes, then transfer it into
another vessel, and set it in a cold place for one hour to have it
thoroughly cooled off. Whip to a froth one pint of sweet cream as for
No. 1254, cover the basin with a napkin, and let rest for twenty
minutes; should there be any milk settled at the bottom, pour it off,
and add to the cream two ounces of powdered sugar and one teaspoonful of
vanilla flavoring, then with a wire whip beat well together for two
minutes longer, and remove the whip. Take the rice from the vessel, drop
it gradually into the whipped cream, then mix the whole together slowly
and carefully for three minutes. Line a two-quart, tin melon-form with
three ounces of peach marmalade (No. 1331), fill the mold with the
preparation, put on the cover, and after placing a little broken ice at
the bottom of a pail, lay in the mold, and cover it entirely with broken
ice (no salt is necessary for this), and let freeze for one hour. Have a
vessel with two quarts of lukewarm water; lift up the mold from the
pail, dip it into the water, wash off the ice, and raise it up
immediately; remove the cover, turn the preparation onto a cold
dessert-dish, and send to the table.
=1297. Oranges Glacées à la George Renauldt.=--Have six fine, solid
oranges, and with a pastry-tube, one and a quarter of an inch in
diameter, cut off the tops of the oranges, then with a small knife
remove the covers gently, laying them aside until later. With either a
Parisian-potato cutter or a spoon, empty the insides of the oranges,
being careful to avoid breaking any of the skin, for should that occur,
they will be useless; the interiors can be used for some other purpose.
Arrange the oranges, with their covers on, in a square biscuit-glacé box
as for No. 1286; place the box in a tub, filling it with broken ice
mixed with rock-salt, and let freeze for one hour. Prepare a champagne
punch as for No. 1307, and with it fill the interior of the oranges, put
on the covers, and with different colored ribbons tie each one,
beginning at the top; when at the bottom, turn the ribbon and bring it
back to the top in an opposite direction, then make a graceful bow on
top of the covers. Lay them again in the box, and let them freeze for
one hour longer, then dress them on a dessert-dish with a folded napkin,
and serve.
=1298. Macédoine Glacée á la Cavour.=--Prepare a pint of lemon ice-cream
as for No. 1278, also a pint of coffee ice-cream (No. 1273), leaving
them in their freezers. Take two ounces of candied cherries, cut in
halves, two ounces of candied apricots, cut in slices, one ounce of
candied angelica, cut into very small, lozenge-shaped pieces, two ounces
of candied pineapple, cut into very thin slices, and twelve French
walnuts, shelled and divided. Have a three-pint, square ice-cream mold,
place half the lemon ice-cream at the bottom, arrange a third part of
the fruits nicely over, dividing them equally, then cover with half of
the coffee ice-cream, and with a spoon press it down well. Lay half the
remaining fruits on top of this, and spread over the rest of the lemon
ice-cream, then the last of the fruits, and fill up the mold with the
balance of the coffee ice-cream. Close very firmly, and lay it into a
pail with broken ice mixed with rock-salt at the bottom, and filling it
with the same, then let freeze for two hours. Two minutes before serving
prepare a vessel with warm water, lift up the mold, and wash off the ice
and salt, then unmold the macédoine immediately on a cold dessert-dish
with a fancy paper over, and send it to the table.
=1299. Charlottes Glacées.=--Take six small charlotte-molds, and line
them nicely with twelve biscuits à la cuillère (No. 1231) cut crosswise
into halves. Have ready one pint and a half of vanilla ice-cream (No.
1271), and fill the interiors of the molds with it, and turn them onto a
dessert-dish with a folded napkin over. Divide the remaining ice-cream
evenly over the six charlottes, with one macaroon (No. 1210) on top of
each, then send immediately to the table.
=1300. Charlottes Panachées.=--Have six charlotte-molds lined as for
charlottes glacées (No. 1299); fill them with a pint of vanilla
ice-cream (No. 1271), then turn them onto six cold dessert-plates. Take
a pastry-bag (No. 1079), slide down in it a fancy tube (No. 3), and
pour into it a pint of whipped crême à la vanille (No. 1254); press a
little of this onto the top of the charlottes, arrange over them six
macaroons (No. 1210), press a little more cream about the size of a nut
on the top of each macaroon, then with the balance of the cream decorate
the bottom of the charlottes all around, and serve.
=1301. Méringues Glacées.=--Prepare a pint and a half of vanilla
ice-cream (No. 1271), and with a round ice-cream spoon divide it evenly
onto six cold dessert-plates, and arrange over each two méringue-shells
(No. 1250), so as to nearly enclose the ice-cream, and then send to the
table.
=1302. Méringues Panachées.=--Have six meringue-shells (No. 1250);
divide evenly into them a pint of vanilla ice-cream (No. 1271). Slide
into a pastry-bag (No. 1079) a fancy tube (No. 3), and pour into it a
pint of whipped crême à la vanille (No. 1254); press half of it into six
other méringue-shells, then join them to the other six containing the
ice-cream. Lay them on six cold dessert-plates, and decorate the joints
nicely with the balance of the cream, then send to the table at once.
=1303. Punch à la Lorenzo Delmonico.=--Put in a china bowl half a pound
of powdered sugar, squeeze in the juice of three fine, sound, large
lemons and the juice of a fine, large, red orange, then with a very
clean wooden spoon mix together for three minutes. Add half a pint of
cold water, a gill of Swiss kirsch, and stir for four minutes more, then
strain through a fine sieve into the ice-cream freezer, remove the
sieve, and pour into the freezer half a gill of St. Croix rum, a quarter
of a gill of Delmonico’s fine champagne cognac, and half a pint of
Delmonico’s champagne. Cover immediately with the lid, and place the
freezer in a narrow ice-cream tub, filling the latter all round with
broken ice mixed with rock-salt; then with the handle on the cover turn
as sharply as possible for three minutes; wipe the cover neatly,
uncover, and with a wooden spoon detach the punch from the sides of the
freezer, as also from the bottom; cover again, turn the handle for three
minutes more, uncover, detach the punch as before, cover, and repeat
this three times as explained for the vanilla ice-cream (No. 1271). Have
six cold dessert-plates covered with fancy papers, each one having an L.
D. designed on it; fill six punch-glasses with the punch, arrange them
on the plates, and send to the table.
=1304. Romaine Punch.=--Make half the quantity of the preparation the
same as lemon water-ice (No. 1279), and before freezing add a gill of
Jamaica rum; then finish the same, only serving the romaine punch in six
small punch-glasses.
=1305. Kirsch Punch.=--To be prepared precisely as for the above (No.
1304), only substituting a gill of kirsch for the rum, and serving it
the same.
=1306. Punch à la Cardinal.=--Prepare half the quantity of the
preparation as for raspberry water-ice (No. 1281); strain it through a
sieve into the freezer, then pour in half a gill of red curaçoa, and
half a gill of maraschino; put on the lid, and freeze it the same as
for vanilla ice-cream (No. 1271), only serving it in six punch-glasses.
=1307. Champagne Punch.=--Have half the quantity of preparation
described for orange water-ice (No. 1280), strain it through a sieve
into the freezer, and add half a pint of good champagne. Place the cover
on, and proceed to freeze it exactly as for vanilla ice-cream (No.
1271), serving it in six punch-glasses.
=1308. Punch à la Lalla Rookh.=--Have ready half the quantity of
preparation of vanilla ice-cream (No. 1271); strain it through a fine
sieve into the freezer, adding one gill of Jamaica rum; freeze it the
same, and serve it in glasses.
=1309. Punch en Surprise.=--Have six fancy forms; one the shape of a
pear, one of an apple, one of a banana, one of a tomato, one of a
pineapple, and one of a peach. Fill a tin pan with finely cracked ice
well mixed with rock-salt, lay on it the six molds, opened flat, fill
them with cold water, also the pan to half its height, and let it all
rest for one hour; feel the inside of the molds to find whether a frozen
crust adheres to them; if so, continue to finish the punch. Have any
kind of desired punch ready; take up each mold separately, empty out the
water, and fill them one after another; close tightly, and lay them in a
pail previously prepared with broken ice and rock-salt at the bottom;
cover them with plenty more ice and salt, and let freeze one hour. Have
ready a cold dessert-dish with a folded napkin over; put some warm water
in a vessel, take up each mold, one by one, dip them into the water, and
hastily wash off any ice or salt which may adhere, unmold them
carefully, and lay them nicely on the dessert-dish, and send to the
table at once.
=1310. Punch à la Française, Hot.=--Put in a saucepan on the hot range
one pint of Jamaica rum, with twelve ounces of granulated sugar; stir
continually with the spatula until reduced to half the quantity. Add the
juice of three lemons, the juice of four sweet oranges, then set the pan
on the corner of the stove to keep hot. Put into a tea-pot one ounce of
green tea, pouring over it a pint of boiling water, and let infuse for
ten minutes, then strain into the preparation; return it on the hot
place, and when about boiling, skim thoroughly with a skimmer. Take it
from the fire, pour it into a punch-bowl, and serve.
=1311. Punch à la Française, Iced.=--Have a punch à la Française ready
as for the above (No. 1310), and let cool off. Pour it into a small
freezer, cover it, and lay it in a wooden tub filled with chopped ice
all around. Sprinkle the ice well with rock-salt, and with the hands
turn the freezer sharply around in opposite directions. While doing
this, stop every two minutes to detach the punch from around the freezer
(using a spatula), so that it will be perfectly firm. If sharply
handled, fifteen minutes will suffice to freeze it thoroughly, then
serve in six punch-glasses, dividing it equally.
=1312. Punch à la Czarina, Hot.=--Place in a copper or tin vessel one
pound of granulated sugar, half a pint of Swiss kirsch, four ounces of
St. Croix rum, and two ounces of good cognac. Light this mixture with a
match, and let it burn until the sugar is dissolved, then pour in a
quart of Roederer’s champagne, not colder than fifty degrees Fahrenheit.
Squeeze in the juice of a good-sized mellow orange, and add twelve thin
slices of pineapple; mix the whole well with a ladle, heat it slightly,
being careful it does not boil, then pour the punch into a fancy bowl,
and serve hot with six punch-glasses.
=1313. Champagne Cup.=--Squeeze the juice of half a good-sized, sound
lemon into a fancy glass pitcher large enough to contain five pints;
sweeten with one tablespoonful of powdered sugar, then add two ponies of
red curaçoa, one bottle of plain soda, and two slices of cucumber-rind.
Pour in three pints of any brand of champagne, adding about a quarter of
a pound of ice, then mix thoroughly with a spoon, and ornament the punch
nicely with strawberries, very thin slices of pineapple, a finely
sliced, medium-sized orange, and half a bunch of fine, fresh mint; send
the cup to the table with six champagne-glasses.
=1314. Claret Cup.=--Have a glass pitcher holding two and a half quarts,
or five pints; squeeze in the juice of three medium-sized, sound lemons,
add four tablespoonfuls of powdered sugar, two ponies of red curaçoa,
and two slices of cucumber-rind, then pour in three pints of claret, and
one bottle of plain soda; or a pint of either Clysmic, Apollinaris, or
carbonic water will answer. Mix thoroughly with a spoon, adding a lump
of ice weighing about three quarters of a pound; mix again, then
decorate with a finely sliced orange, cut into small pieces, berries of
any kind, and finally with half a bunch of fresh mint. Serve in six
punch-glasses, and the effect will be exceedingly pretty.
=1315. Water-melon à la Romero.=--Have a fine, sound, large, ripe
water-melon, and with a very thin knife cut out a piece in the centre
two inches square by three and a half inches deep; remove the piece
carefully, and pour gradually into the inside one quart bottleful of
champagne; replace the piece of melon in its former position, then lay
the melon in the ice-box for six hours to infuse; set it on a silver
dessert-dish, and send to the table, cutting it according to taste.
=1316. Water-melon à la José Paez.=--Proceed and prepare exactly the
same as for the above (No. 1315), only substituting one pint of Jamaica
rum for the champagne, and serving the same.
=1317. Water-melon à la Seward.=--Prepare a water-melon as for No. 1315,
pouring into it one pint of Delmonico’s cognac, instead of the
champagne, and serving it the same.
=1318. Sherry-wine Jelly.=--Put one quart of cold water into a saucepan
with half a pound of granulated sugar; break in two ounces of gelatine
in small pieces, and grate in the rind of a medium-sized lemon,
squeezing in the juice as well. Mix well, and place the saucepan on the
hot stove. Beat up in a basin two egg whites, and add them to the other
ingredients, then grate in a saltspoonful of nutmeg, adding six cloves,
and one bay-leaf, mixing well with the whip for one minute. Have ready a
seamless jelly-bag (which can be purchased ready made), tie it on a
jelly-stand, or if none handy, two kitchen chairs will answer the
purpose. Stir the preparation, and when coming to a boil, set it back
to a cooler part of the stove to prevent it overflowing; stir, while
boiling, for six minutes. Place a vessel under the jelly-bag, remove the
pan from the fire, and pour the whole into the bag, immediately adding
to it half a pint of good sherry wine, and a teaspoonful of burned sugar
(No. 1265). Let it drain into the vessel, then return it to the bag,
placing another vessel underneath, then let it drain through for fully
two hours. Have a quart jelly-mold, pour the jelly from the vessel into
it, and set it aside in a cool place for two hours, then put it into the
ice-box to harden for two hours more. Prepare a cold dessert-dish, and
after dipping the mold lightly and carefully to near its edge in
lukewarm water, take it up immediately, and turn it onto the dish,
wiping neatly the latter all around, then send to the table.
=1319. Kirsch Jelly.=--This jelly is to be prepared the same as the
sherry-wine jelly (No. 1318), omitting the burned sugar, and replacing
the sherry wine by a gill of Swiss Kirschwasser, then serving it the
same.
=1320. Jamaica-rum Jelly.=--Proceed exactly the same as for sherry-wine
jelly (No. 1318), only substituting a gill of Jamaica rum for the
sherry, then finish and serve the same.
=1321. Brandy Jelly.=--To be prepared precisely the same as the
sherry-wine jelly (No. 1318), substituting a gill of good brandy for the
sherry, and served the same as the other jellies.
=1322. Champagne Jelly.=--To be made the same as the sherry-wine jelly
(No. 1318), suppressing the burned sugar, and using half a pint of
Delmonico’s champagne, instead of the sherry. To be served the same.
=1323. Kümmel Jelly.=--Prepare and proceed exactly as for sherry-wine
jelly (No. 1318), suppressing the burned sugar, and replacing the sherry
by a gill of Russian kümmel, sending it to the table the same as for the
others.
=1324. Rhein-wine Jelly.=--The same as for sherry-wine jelly (No. 1318),
omitting the burned sugar, and using half a pint of Lieberfraumilch
wine, instead of the sherry, and serving the same.
=1325. Marcella-wine Jelly à la Castellar.=--To be made exactly the same
as sherry-wine jelly (No. 1318,) using half a pint of Marcella wine in
place of the sherry, and finished the same.
=1326. Current Jelly.=--Select sixteen pounds of small, old Dutch
currants, not too ripe; those are preferable which are picked at the end
of the month of June. Place them in a copper basin on the hot stove, and
begin stirring them immediately from the bottom, using a wooden spatula;
when they begin to scald, pour them into a clean tub, and with a pounder
mash them thoroughly. Strain them through a flannel jelly-bag back into
the copper basin, adding to the juice seven pounds of granulated sugar.
Return the pan to the fire, and let boil until reduced to about half the
quantity, then dip in a skimmer, lift it up, and feel the jelly with the
two forefingers; close them, and open them slowly, if the jelly is
mucilaginous, then it is done; if not, cook for a few minutes longer.
Take it from the fire, and pour a little into every glass jar ready to
use, as this will prevent them cracking. Afterwards fill them up. When
thoroughly cold, which will be in about two hours, during which time
they must not be disturbed, cork them tightly, and put them in a closet.
Currant jelly prepared in this way will keep in good condition for two
years.
=1327. Apple Jelly.=--Put six good-sized apples into a saucepan after
cutting them into quarters; add a pint of cold water and a quarter of a
lemon, then place it on a hot stove, and let boil for fifteen minutes.
Place a sieve over a vessel, pour the contents of the pan onto it, and
let drain thoroughly for fifteen minutes, then remove the sieve, and
pour the apple juice into a saucepan with a pound of granulated sugar.
Replace it on the hot stove, and let boil for thirty minutes, so that it
be reduced to half, then take it from the fire, and pour it into a stone
jar to cool off thoroughly, and use it when required for pies, cakes, or
any other desired purpose.
=1328. Apple Sauce.=--Press the apples cooked in the above (No. 1327)
through the sieve into a bowl, add half a pound of powdered sugar, a
teaspoonful of ground cinnamon, and mix well together for two minutes,
place it in a stone jar, and use when required.
=1329. Cranberry Sauce.=--Put in a saucepan one quart of fine, red,
cleaned cranberries with a gill of water; place it on a hot stove and
boil for fifteen minutes, then add five ounces of powdered sugar, and
stir lightly with a spatula for five minutes. Remove it from the fire,
pour it into a sieve over a vessel, and press well through with a wooden
spoon. Transfer it into a stone jar, and use when required.
=1330. Stewed Prunes à la Général Dufour.=--Procure ten ounces of the
best imported prunes (which should invariably be purchased at a
responsible dealer’s), and put them in a vessel with a quart of cold
water, letting them soak for four hours; then thoroughly drain them. Put
them in a saucepan with half a pint of cold water, the zest of a sound
lemon, a two-inch-length piece of cinnamon, two ounces of fresh butter,
and four ounces of powdered sugar. Place the pan on a slow fire, and
with the spatula stir carefully and gently once in a while, to avoid
breaking them. After letting them cook slowly for two hours, remove the
pan from the stove, and add immediately a pint of Bordeaux wine, replace
it on the stove to heat thoroughly, but not allowing it to boil again;
take from off the fire, pour the prunes into a stone jar, let get cold,
then serve.
=1331. Peach Marmalade.=--Peel and cut into slices twelve good-sized,
sound peaches; put into a saucepan half a pound of granulated sugar and
a pint of cold water; place it on a hot stove, and let come to a boil,
then add the peaches, and cook for twelve minutes, stirring continually
with the spatula. Remove from the fire, and strain through a
pastry-sieve into a bowl, adding twelve peeled almonds (No. 1207), then
let cool off thoroughly. Put it into a china bowl, lay it aside in a
cool place, and use when needed. This marmalade will keep for several
days if properly prepared.
=1332. Stewed Apples.=--Take six fine, sound Middletown pippin apples,
peel them neatly, and with an apple-corer core them thoroughly, then
cut each apple into four quarters, and lay them in a saucepan with a
pint of cold water, adding half a pound of granulated sugar. When the
contents of the pan come to a boil, skim well, and then flavor with the
juice of half an orange, or the same quantity of lemon, and a
saltspoonful of ground cinnamon can also be added. When flavored, let
cook for five minutes longer, and with a spatula stir slowly from the
bottom to avoid mashing the apples. Remove from the fire, pour into a
china bowl, and cool off thoroughly before serving.
=1333. Stewed Pears.=--Are to be prepared and cooked exactly the same as
for the above (No. 1332).
=1334. Stewed Peaches.=--Peel and cut into quarters ten medium-sized,
sound, ripe peaches, removing the stones, put them into a saucepan with
a pint of cold water, adding half a pound of granulated sugar. Place the
pan on the stove, and when boiling skim well; let cook for five minutes,
meanwhile stirring them slowly from the bottom, to avoid mashing the
fruit; then remove, and immediately add a gill of kirsch, mixing well
together for about half a minute. Pour into a china bowl, let get cool,
then dress on a dessert-dish, and serve.
=1335. Stewed Apricots.=--Peel, cut, and stone twelve good-sized
apricots, or fifteen if they be small; then proceed to prepare them
exactly as for stewed peaches (No. 1334), only substituting a gill of
brandy for the kirsch.
=1336. Stewed Green-gages.=--Have eighteen or twenty solid, ripe,
green-gages, peel them neatly, cut them in halves, and stone them.
Proceed exactly the same as for stewed peaches (No. 1334), only
replacing the kirsch by a gill of red curaçoa, and serving the same.
=1337. Stewed Plums.=--Proceed exactly the same as for the above (No.
1336), substituting the same quantity of plums for the green-gages.
=1338. Stewed Quinces.=--Take twelve fine, firm, ripe quinces, peel and
core them thoroughly, then cut them into quarters, and put them in a
saucepan with a pint of cold water and half a pound of granulated sugar.
Place them on the stove; when boiling, skim well, and let cook for
fifteen minutes, stirring them gently at the bottom with a spatula to
avoid mashing the fruit. Remove from the fire, and immediately add a
gill of maraschino; stir lightly again, then pour into a china bowl to
let cool. Dress on a dessert-dish and serve.
=1339. Syrup for Preserving Fruits.=--Put seven pounds of granulated
sugar into a sugar-pan, adding five pints of cold water, and when on the
hot stove, stir with the spatula until thoroughly heated, but it must
not boil. Remove it from the fire, lay it aside, and use when needed for
different fruits. The above quantity will produce five quarts at thirty
degrees Fahrenheit.
=1340. Preserved Peaches.=--The best variety for preserving are either
the “Crawford Late,” or “Smoke.” Select one hundred thoroughly ripe,
sound, medium-sized peaches; peel them neatly, cut them in halves, and
remove the stones with care. Have ready ten patent lightning-glass jars,
each holding one quart, or twenty holding only a pint each; then divide
the peaches equally into them, and pour into each one pint of syrup
prepared as for No. 1339, or half a pint, if using the pint jars, taking
care that the peaches floating on the top should be entirely covered,
even if it be necessary to press them down lightly. Put on the cover
very tight, then bring the larger wire up in the very centre between the
two small knobs, and press the smaller one downwards. Place the jars in
a large saucepan standing, seeing that they do not touch each other,
otherwise they might break, and arrange a little hay or straw between
every one. Fill the pan with cold water so as to cover them entirely,
and placing it on the hot stove, let boil for ten minutes. Take from off
the fire, stand the pan on a table, and with a towel lift up the jars
one by one, laying them most carefully on a dry kitchen table, and avoid
putting them in a cold place. When all are so arranged, taking the towel
into the hand, lift up the smaller wire, so that the gas slightly
escapes for one minute, then immediately pull it down again until
hermetically sealed. Let them stand till thoroughly cold, then put them
away for general use. The right temperature for keeping them is from 65
to 75 degrees. Should the saucepan not be sufficiently large to contain
all the jars, boil five at a time.
The best time to select the peaches is from August 20 to September 20.