Hand-Book of Practical Cookery for Ladies and Professional Cooks Part 55

_Custard._--Put four yolks of eggs in a bowl, then sprinkle flour on them, little by little, stirring and mixing well the while with a wooden spoon, and when the mixture is rather thick, stop sprinkling flour, but sprinkle milk, and mix again in the same way till the mixture is liquid; add sugar and essence to taste, beat the four whites to a stiff froth, mix them gently with the rest; b.u.t.ter a mould well, fill it about two-thirds full with the mixture, and set in a warm but not quick oven.

Serve as soon as out of the oven. If intended to be served cold, omit the whites of eggs.

_Fritters._--These are made with every kind of fruit, when ripe, peeled and stoned, or cored when necessary, and according to the kind. The fruit is used whole, such as strawberries and the like; or in slices, such as apples, pears, etc.; or in halves, like peaches, plums, etc. It may be used as soon as prepared; or may be soaked a few hours in a mixture of sugar, brandy, or rum, and lemon-rind.

Have _batter for fritters_ made in advance, and while you are preparing the fruit heat the fat (_see_ Frying), dip each fruit or each slice in batter, drop it in the fat, stir and turn over, and when done, turn into a colander, dust well with fine white or pulverized sugar, and serve as warm (or rather as hot) as possible. Even the best fritters served cold make a very poor dish. Besides fruit, the blossoms of the acacia and those of the violet make the most delicate fritters.

_With Bread or Pain perdu._--Set one pint of milk on the fire with two ounces of sugar, and the rind of half a lemon, stir now and then, and when it rises add a few drops of essence to flavor, then take off and soak in it slices of bread, cut with a paste-cutter and about half an inch thick. When well soaked, drain; dip them in beaten egg, roll in bread-crumbs, and fry and serve as fritters.

_Glazed Fruit--Oranges glazed._--Oranges or any other fruit glazed, when mounted in a pyramid, is called _croque en bouche_.

Peel the oranges; then divide the carpels and free them from the pith, and put them away in a warm place for a few hours; they may be left over night. Cut very fine wire in pieces about eight inches long, bend each piece at both ends, forming a hook; then run one end or hook through the carpel of orange, and hang it on a stick placed on something horizontally. In order not to spill any of the juice, hook the orange near the edge of that part that was the centre of the orange before being divided, and as the other end of the wire forms a hook also, it is easy to hang it.

Prepare syrup of sugar, and when at the sixth degree take it from the fire, dip each carpel of orange into it and hang it again, and so on for the whole. As soon as dry enough to handle them, which takes hardly half a minute, pull off the wire and serve when perfectly cold.

To mount them in pyramid is not difficult, but requires time. When they are cold, prepare again the same syrup of sugar as above, and take it from the fire. While the sugar is on the fire take a tin mould, a plain one, larger at the top than at the bottom, and slightly grease it with sweet-oil. A convenient size for a family is, seven inches high, six inches broad at the top, and only four inches at the bottom.

Place one carpel of orange, resting on the bottom of the mould, along the side and the edge upward; as soon as the sugar is out of the fire, dip one of the two ends of another carpel into it, the edge only, and immediately place it as the first one, and touching it. The syrup being hot and liquid, the two pieces will adhere; do the same with others till you have one row around the bottom. Commence a second row as you did the first, but this time the first carpel you place must be dipped in sugar, in order to adhere to the first row, and all the others must also be dipped so as to adhere not only to the first piece placed, but also to the first row; and so on for each row till the mould is full, or till you have as much as you wish. As soon as cold, place a dish on the mould, turn upside down, and remove the mould. You have then a sightly dish, but not better than when served only glazed.

_Another way to make it._--Grease with oil your marble for pastry, place the same mould as above over it but upside down, that is, the broader end down; grease the outside also with oil. Then place the rows of carpels of oranges all around outside of it, and in the same way as described above. The _croque en bouche_ is more easily made this last way, but it is more difficult to remove the mould. Mould and fruit must be turned upside down carefully, after which the mould is pulled off.

If the syrup gets cold, it hardens, and cannot be used; in that state, add a little water and put it back on the fire, but it is difficult to rewarm it; generally it colors and is unfit. When that happens, make burnt sugar with it, or a _nougat_. It is better and safer to make a little of it, just what can be used before it gets cold, and if not enough, make some a second and even a third time. While the sugar is hot, and while you are dipping the fruit in it, be careful not to touch it, as it burns badly. In glazing the fruit first, some syrup falls in taking it from the pan to the stick; place your marble board, greased with oil, under, so that you can pick it without any trouble and use it.

_Chestnuts, glazed._--Roast the chestnuts, skin them well, then hook, dip, and hook again on the stick as directed for pieces of oranges. A pyramid also may be made, and a sightly one it makes.

_Cherries._--They must be picked with their stems, and by which you tie two together with a piece of twine. See that they are clean and dry, and have two sticks instead of one, placed parallel, about two inches apart, in order to prevent the two cherries from touching, when hung, as they would immediately adhere. Proceed for the rest as described for oranges.

_Pears._--Small, ripe pears are excellent glazed; peel them, but leave the stem on, and then proceed as with cherries in every particular.

_Strawberries or any other Berries._--The berries must be picked with the stem. Wash them in cold water, drain, dry, or wipe carefully, and then proceed as for cherries in every particular. A more delicate dish than strawberries or raspberries glazed cannot be made.

_Grapes._--When clean, proceed as described for cherries.

_Plums._--Take plums, well ripened and with the stems on, and proceed as with cherries.

_Prunes._--Soak the prunes in tepid water, and when dry, hook them like carpels of orange, and finish in the same manner.

_Currants._--When clean and dry, tie two cl.u.s.ters together, and proceed as for cherries.

_Pine-Apple._--Cut pine-apple in dice, and proceed as described for carpels of orange.

_Iced Fruit._--As a general rule, the more watery the fruit the more reduced the syrup of sugar must be. If it is not reduced enough, small pieces of ice, formed by the water of the fruit, will be found while eating it. The fruit must be ripe. It is done also with preserved fruit.

It is impossible to tell exactly the degree or state of the fruit and syrup without a hydrometer.

The following _preparation_ may be added to the fruit, or to _punch_, as soon as it begins to freeze; it is not indispensable, but gives it more body: Put one pound of loaf-sugar in a copper pan with two gills of cold water, set on the fire, stir now and then till it comes to a boil, then boil till it is at the fifth state or 43, and take off. Beat four whites of eggs to a stiff froth, flavor with essence of vanilla, and turn the sugar into the eggs, little by little, but do not stop beating until the whole is in. Then move the mixture gently round with a spoon for about a minute, and it is ready for use.

_With Peaches, Apricots, or Plums._--The following proportions are for one pint of juice. Peel and stone the fruit carefully, then mash it through a sieve into a bowl. Make one pint of syrup of sugar at 32, and when cold turn it into the bowl and mix it with the pint of juice, add the juice of a rather large orange and a little of the rind grated, mix again, freeze as directed for ice-cream, and serve.

_With Currants, Lemons, Oranges, Pears, Pine-Apples, Strawberries, and other Berries._--Proceed as for peaches in every particular, except that you press the juice of the currants and berries through a towel instead of mas.h.i.+ng them through a sieve, and that you use the syrup at 44 for them also; the others are peeled and cored or seeded.

_With Melons._--Proceed as for peaches, except that you add to the mixture a little _kirschwa.s.ser_.

_With Preserved Fruit._--Use the syrup at 30, and proceed as for peaches in every other particular.

_Iced Coffee._--Make strong coffee, and when cold mix it with the same volume of thick cream, sweeten to taste, freeze, and serve.

_Iced Chocolate._--Break in pieces about four ounces of chocolate, and set it on a slow fire in a tin pan, with two tablespoonfuls of water; when melted take it from the fire, add a gill of warm water, and work it with a spoon for five minutes; then mix it with the same volume of syrup of sugar at 30, freeze and serve. The syrup is used when cold.

_Iced Tea_ is made as iced coffee.

_Sweet Jellies--Wine Jelly._--Soak two ounces of gelatin in a gill of cold water for about half an hour. Put in a block-tin saucepan three eggs and sh.e.l.ls, three ounces of sugar, one quart of cold water; beat a little with an egg-beater to break the eggs, and mix the whole together; add also a few drops of burnt sugar, same of essence, rum, according to taste, from half a gill to half a pint, then the gelatin and water in which it is; set on a good fire, stirring slowly with an egg-beater, and stopping once in a while to see if it comes to a boil, when, stop stirring, keep boiling very slowly for two or three minutes, and turn into the jelly-bag, which you do as soon as clear; the process requires from two to three minutes. While it is boiling take a few drops with a spoon, and you will easily see when it is clear. Pa.s.s it through the bag three or four times, turn into a mould, put on ice, and when firm, put a dish on it, turn upside down, remove the mould, and serve.

_Jelly Macedoine._--Make the same jelly as above, and pa.s.s it through the bag also; put some in a mould, say a thickness of half an inch, have the mould on ice; then, as soon as it is firm, place some fruit on that layer and according to fancy; and, with a tin ladle, pour more jelly into the mould, but carefully and slowly, in order not to upset the fruit you have in; continue pouring till you have a thickness of about half an inch on the fruit. Repeat this as many times as you please, and till the mould is full; vary the fruit at each layer, and especially the color of the different kinds. The color of the jelly may also be changed at every layer, by mixing in it more burnt sugar, some carmine or cochineal, some green spinach, a little in one layer and more in another. Any kind of ripe fruit can be used: strawberries, raspberries, stoned cherries, grapes, apples cut in fancy shapes; also peaches, bananas, etc.

_Cold Wine-Jelly._--Put two ounces of gelatin in a bowl with a piece of cinnamon and a pint of cold water, and let stand about an hour. Then pour over about a quart of boiling water, and let stand about four minutes. After that, add two pounds of sugar, the juice of three lemons, a pint of sherry wine, and half a gill of brandy. Stir to dissolve the sugar, and turn the mixture into a mould through a strainer; place on ice, and serve as the above jellies.

_Souffles._--Put in a bowl four tablespoonfuls of potato-starch with three yolks of eggs, one ounce of b.u.t.ter, and a few drops of essence to flavor. Turn into it, little by little, stirring the while, about three gills of milk; set on the fire, stir continually, and take off at the first boiling. Stir continually but slowly. As soon as cold, beat three yolks of eggs with a tablespoonful of cold water, and mix them with the rest. Beat four whites of eggs to a stiff froth, and mix them also gently and slowly. b.u.t.ter a mould well, fill it about two-thirds full, and bake in a warm but not quick oven (about 300 Fahr.). Besides being flavored with essence, _souffles_ may be flavored with coffee, lemon, orange, etc., according to taste. Generally, _souffles_ are served under the name of the object used to flavor them, such as _souffle au cafe_ (_souffle_ flavored with strong coffee), etc. They are all made in the same way as the above one, with the exception that they are flavored with strong coffee as above, and used instead of essence, or strong tea, chocolate, etc., or with a little jelly of different fruit, or with roasted chestnuts well pounded, instead of potato-starch, etc.

A hundred different kinds of _souffles_ can be easily made by following the above directions.

_Apples, fried._--Peel and cut in small dice, dropping them in cold water till the whole is ready. Then fry with a little b.u.t.ter till about half cooked, when add a little water and sugar to taste; finish the cooking, take from the fire; beat a yolk of egg with a teaspoonful of cold water and mix it with the apples; serve warm. Proceed in the same way with _pears_.

_Peaches baked._--Cut peaches in two, remove the stone, and with a paste-cutter cut some slices of bread, and place them in a b.u.t.tered bakepan with half of a peach on each, the skin downward; dust well with sugar, put a piece of b.u.t.ter the size of a kidney-bean on each, place in a rather slow oven; dish when cooked, turn the juice over, if any; if none, a little syrup of pears, and serve warm.

Do the same with _apricots_, _plums_, and slices of _pine-apples_. The slices of pine-apples may be soaked in _kirschwa.s.ser_ for twenty-four hours before using them.

_Prunes, stewed._--Wash them in cold water if necessary. Soak them in tepid water for about two hours, and set the whole on the fire; boil gently till half done, when add sugar to taste, a gill of claret wine to half a pound of prunes, and serve either warm or cold when done. If the water boils away too much, add more.

_Currants, Blackberries, or other Fruit, for Dessert._--Beat well the white of an egg with a little water; dip the fruit in, and roll it immediately in some fine-crushed sugar; place it on a dish, and leave it thus five or six hours, and serve.

A more sightly and exquisite plate of dessert than a plate of currants dressed thus, cannot be had.

Besides all our receipts, any kind of fruit may be served for dessert, according to the season; also any kind of cheese; also fruits preserved in liquor.

_Berries with Milk or Cream._--Nearly every kind of berries, when clean, may be served with milk or cream, and sugar to taste.

_With Liquor._--They may also be served with brandy, rum, _kirschwa.s.ser_, whiskey, etc., and sugar.

_Marmalades, or Preserves of Fruits--Of Apricots or Peaches._--Boil two pounds of peaches for a minute, take off and drop them immediately in cold water. Drain and skin immediately, cut in two and remove the stone.

Crack two-thirds of the stones and throw the kernels in boiling water; leave them in till the skin comes off easily; skin them well and cut them in small pieces, lengthwise. Lay the peaches in a pan, with about a pound and a half of sugar, set on the fire, boil about twenty minutes, stirring the while with a wooden spoon; a few minutes before taking from the fire, put also the kernels in the pan; then turn in pots or jars as soon as off the fire. Cover well when cold, and keep in a dry and cool (but not cold) closet.

_Of Plums._--Proceed as for the above.

_Of Pears and Quinces._--Quarter, peel, and core the fruit, put it in a pan, and proceed for the rest as directed for peaches, except that you use sweet almonds instead of kernels.

_Of Blackberries, Cherries, Currants, Raspberries, and other like Berries._--Wash the fruit in cold water, drain, dry, and mash it through a sieve placed over a saucepan; when the juice and pulp are in the pan add the same weight of loaf-sugar as that of juice, which is easily ascertained by weighing the pan first; set on the fire, skim it carefully; it takes about half an hour to cook; then put in pots and let cool; cut a piece of white paper the size of the inside of the pot, dip it in brandy, put it over the fruit, cover the pots, and place them in a dry and cool closet.

_Of Grapes._--Select well-ripened grapes and pick the berries. Put them in a thick towel, and press the juice out, which you put in a copper or bra.s.s saucepan, set on a good fire, and boil till about half reduced.

Skim off the sc.u.m, and stir now and then while it is on the fire. Then add about half a pound of loaf-sugar to a pound of juice, boil again fifteen or twenty minutes, take off, put in pots or jars, cover or cork well when cold, and put away in a dark and cool closet.