The Book of Household Management Part 175

_Time_. 1/2 hour to infuse the lemon-rind, about 10 minutes to stir the custard. _Average cost_, 8d.

_Sufficient_ to fill 8 custard-gla.s.ses. _Seasonable_ at any time.

GINGER APPLES.

(_A pretty Supper or Dessert Dish_.)

1424. INGREDIENTS.--1-1/2 oz. of whole ginger, 1/4 pint of whiskey, 3 lbs. of apples, 2 lbs. of white sugar, the juice of 2 lemons.

_Mode_.--Bruise the ginger, put it into a small jar, pour over sufficient whiskey to cover it, and let it remain for 3 days; then cut the apples into thin slices, after paring and coring them; add the sugar and the lemon-juice, which should he strained; and simmer all together _very gently_ until the apples are transparent, but not broken. Serve cold, and garnish the dish with slices of candied lemon-peel or preserved ginger.

_Time_.--3 days to soak the ginger; about 3/4 hour to simmer the apples very gently.

_Average cost_, 2s, 6d.

_Sufficient_ for 3 dishes. _Seasonable_ from July to March.

FRENCH PANCAKES.

1425. INGREDIENTS.--2 eggs, 2 oz. of b.u.t.ter, 2 oz. of sifted sugar, 2 oz. of flour, 1/2 pint of new milk.

_Mode_.--Beat the eggs thoroughly, and put them into a basin with the b.u.t.ter, which should be beaten to a cream; stir in the sugar and flour, and when these ingredients are well mixed, add the milk; keep stirring and beating the mixture for a few minutes; put it on b.u.t.tered plates, and bake in a quick oven for 20 minutes. Serve with a cut lemon and sifted sugar, or pile the pancakes high on a dish, with a layer of preserve or marmalade between each.

_Time_.--20 minutes. _Average cost_, 7d.

_Sufficient_ for 3 or 4 persons. _Seasonable_ at any time.

DUTCH FLUMMERY.

1426. INGREDIENTS.--1-1/2 oz. of isingla.s.s, the rind and juice of 1 lemon, 1 pint of water, 4 eggs, 1 pint of sherry, Madeira, or raisin-wine; sifted sugar to taste.

_Mode_.--Put the water, isingla.s.s, and lemon-rind into a lined saucepan, and simmer gently until the isingla.s.s is dissolved; strain this into a basin, stir in the eggs, which should be well beaten, the lemon-juice, which should be strained, and the wine; sweeten to taste with pounded sugar, mix all well together, pour it into a jug, set this jug in a saucepan of boiling water over the fire, and keep stirring it one way until it thickens; but _take care that it does not boil_. Strain it into a mould that has been oiled or laid in water for a short time, and put it in a cool place to set. A tablespoonful of brandy stirred in just before it is poured into the mould, improves the flavour of this dish: it is better if made the day before it is required for table.

_Time_.--1/4 hour to simmer the isingla.s.s; about 1/4 hour to stir the mixture over the fire.

_Average cost_, 4s. 6d., if made with sherry; less with raisin-wine.

_Sufficient_ to fill a quart mould. _Seasonable_ at any time.

PALE SHERRIES are made from the same grapes as brown. The latter are coloured by an addition of some cheap must, or wine which has been boiled till it has acquired a deep-brown tint. Pale sherries were, some time ago, preferred in England, being supposed most pure; but the brown are preferred by many people.

The inferior sherries exported to England are often mixed with a cheap and light wine called Moguer, and are strengthened in the making by brandy; but too frequently they are adulterated by the London dealers.

CHOCOLATE SOUFFLE.

1427. INGREDIENTS.--4 eggs, 3 teaspoonfuls of pounded sugar, 1 teaspoonful of flour, 3 oz. of the best chocolate.

_Mode_.--Break the eggs, separating the whites from the yolks, and put them into different basins; add to the yolks the sugar, flour, and chocolate, which should be very finely grated, and stir these ingredients for 5 minutes. Then well whisk the whites of the eggs in the other basin, until they are stiff, and, when firm, mix lightly with the yolks, till the whole forms a smooth and light substance; b.u.t.ter a round cake-tin, put in the mixture, and bake in a moderate oven from 15 to 20 minutes. Pin a white napkin round the tin, strew sifted sugar over the top of the souffle, and send it immediately to table. The proper appearance of this dish depends entirely on the expedition with which it is served, and some cooks, to preserve its lightness, hold a salamander over the souffle until it is placed on the table. If allowed to stand after it comes from the oven, it will be entirely spoiled, as it falls almost immediately.

_Time_.--15 to 20 minutes. _Average cost_, 1s.

_Sufficient_ for a moderate-sized souffle. _Seasonable_ at any time.

DARIOLES A LA VANILLE.

(_Sweet Entremets_.)

1428. INGREDIENTS.--1/2 pint of milk, 1/2 pint of cream, 2 oz. of flour, 3 oz. of pounded sugar, 6 eggs, 2 oz. of b.u.t.ter, puff-paste, flavouring of essence of vanilla.

_Mode_.--Mix the flour to a smooth batter, with the milk; stir in the cream, sugar, the eggs, which should be well whisked, and the b.u.t.ter, which should be beaten to a cream. Put in some essence of vanilla, drop by drop, until the mixture is well flavoured; line some dariole-moulds with puff-paste, three-parts fill them with the batter, and bake in a good oven from 25 to 35 minutes. Turn them out of the moulds on a dish, without breaking them; strew over sifted sugar, and serve. The flavouring of the darioles may be varied by subst.i.tuting lemon, cinnamon, or almonds, for the vanilla.

_Time_.--25 to 35 minutes. _Average cost_, 1s. 8d.

_Sufficient_ to fill 6 or 7 dariole-moulds. _Seasonable_ at any time.

CURRANT FRITTERS.

1429. INGREDIENTS.--1/2 pint of milk, 2 tablespoonfuls of flour, 4 eggs, 3 tablespoonfuls of boiled rice, 3 tablespoonfuls of currants, sugar to taste, a very little grated nutmeg, hot lard or clarified dripping.

_Mode_.--Put the milk into a basin with the flour, which should previously be rubbed to a smooth batter with a little cold milk; stir these ingredients together; add the well-whisked eggs, the rice, currants, sugar, and nutmeg. Beat the mixture for a few minutes, and, if not sufficiently thick, add a little more boiled rice; drop it, in small quant.i.ties, into a pan of boiling lard or clarified dripping; fry the fritters a nice brown, and, when done, drain them on a piece of blotting-paper, before the fire. Pile them on a white d'oyley, strew over sifted sugar, and serve them very hot. Send a cut lemon to table with them.

_Time_.--From 8 to 10 minutes to fry the fritters.

_Average cost_, 9d.

_Sufficient_ for 3 or 4 persons. _Seasonable_ at any time.

CHOCOLATE CREAM.

1430. INGREDIENTS.--3 oz. of grated chocolate, 1/4 lb. of sugar, 1-1/2 pint of cream, 1/2 oz. of clarified isingla.s.s, the yolks of 6 eggs.

[Ill.u.s.tration: CREAM-MOULD.]

_Mode_.--Beat the yolks of the eggs well; put them into a basin with the grated chocolate, the sugar, and 1 pint of the cream; stir these ingredients well together, pour them into a jug, and set this jug in a saucepan of boiling water; stir it one way until the mixture thickens, but _do not allow it to boil_, or it will curdle. Strain the cream through a sieve into a basin; stir in the isingla.s.s and the other 1/2 pint of cream, which should be well whipped; mix all well together, and pour it into a mould which has been previously oiled with the purest salad-oil, and, if at hand, set it in ice until wanted for table.

_Time_.--About 10 minutes to stir the mixture over the fire.

_Average cost_, 4s. 6d, with cream at 1s. per pint.

_Sufficient_ to fill a quart mould. _Seasonable_ at any time.

GENEVA WAFERS.