A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ...

Grate six lemons, squeezing out the juice. Add the yolks of ten eggs, six whole eggs, half pound of sugar, half pint of white wine. Heat this on the fire until about to boil, stirring constantly. Then add a quarter of a pound of stale sponge cake, and last the beaten whites of the eggs ; pour into a mould and bake one hour, set on the ice to cool. Turn out and serve with wine sauce. PUDDING SAUCES. All sauces made with eggs must be well beaten, on a moderate fire, in a double sauce pan until they are near boiling. Sauces should be smooth and not too Always strain before using. MILK, CREAM, OR WATER SAUCE. me pint of milk, two teaspoonsfull of corn starch, ounces of sugar, the yelk of four eggs, or twtfwBole eggs. Any flavoriug may be used, such as vanilla, orange, lemon, almonds blanched, chocolate. [66] CHODEAUX SAUCE. One pint of white wine, six ounces of sugar, three eggs, four yolks, lemon flavor, two teaspoonsfull of corn starch. Heat on the stove until smooth ; strain and heat after straining. BISHOP SAUCE. Two ounces of sago, one quart of water, half pound of sugar, the juice and grated rind of one orange; juice of two lemons, one pint of wine. Heat all together and strain. STRAWBERRY, APRICOT AND RASPBERRY SAUCE. Use fresh berries, pass through a strainer, then add to each pint one pint white wine, six eggs, eight ounces of sugar, one ounce of corn starch; heat until smooth. SWEET JELLIES. Jellies can be made of veal stock or isinglass. To prepare veal stock for jelly, boil veal knuckles with plenty of water four or five hours; use no salt or flavoring until strained; when the meat falls from the bones, strain and boil down; boil six quarts down to two; when cold, remove all the fat and clarify. TO CLARIFY JELLY. When using isinglass, soak at least three hours in plenty of water before using; take out the isinglass, add to the balance of the ingredients; set on the fire and pour in a little water to stop boiling; take off any scum that may arise; boil once more rather slowly for twenty minutes; if curdled and clear, strain. Jelly must always be strained or run through a flannel bag, and in winter, near the fire, poured back until it runs clear as water. The wine or liquor is not boiled, but poured into the jelly bag. Can be colored with carmine or brown sugar. J : C sk*<<l<^ )*' t [\ly' ■** A ^ ( • . : 4 . * - > , i PLAIN LE^pN^JgLLY. To each quart of water use three ounces of isinglass In summer; in winter two ounces will be sufficient; add three-quarters of a pound of sugar, the rind of two lemons and the juice of tour or six to each quart, two whole eggs broken with the shell and beaten with a little water; boil as directed and strain through the bag. ORANGE JELLY. Same as above; use the rind and juice of two oranges and the juice of four or six lemons. WINE, BRANDY OR RUM JELLY. Same as lemon, adding one gill of liquor when in the bag. ROSE LEAF AND VIOLET JELLY. Same as above, adding fresh leaves of the flowers. ORANGE FLOWER JELLY. Add orange flower water. FRESH FRUIT JELLY. Fresh or preserved fruit can be added when jelly is ready for the mould, or can be put in layers, pouring jelly over each layer and allowing it to cool. RUSSIAN JELLY. Can be made of any clear Jelly; let the jelly cool, and before it is set beat with the egg beater until almost set; pour into moulds and let cool on ice. FANCY JELLIES. Can be filled in oranges, lemons, cups, eggs or paper boxes for lunches or parties. FILLED ORANGES. Oranges can be filled with ice cream, jelly or blanche mange. Select large oranges, cut a round piece off the top, scoop out the meat and juice, use the same for jelly; [68] care should be taken not to break the peel; set them in chopped ice, fill with jelly, ice cream or blanche mange and replace the top, or can be served in slices.