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

No cakes can be made of almonds until this process is understood, the sugar will prevent them from getting oily. NOODLES FOR SOUP— in place of macaroni. To one egg and two yelks add enough sifted flour until the dough is rather hard, let the dough rest for ten minutes before rolling it, then dry for one-half hour, roll up and cut fine for soups, and coarser to fry or bake. Any shape desired can be cut out of the dough, round, square or diamond. CROUTONS OR DICE FOR SOUPS AND DUMPLINGS. Cut dices of stale bread of one-half inch square, fry brown and hard, in cooking butter. TO CLARIFY SUGAR. To one-half pint of water take one pound of "A" sugar; when melted add one white of an egg well beaten in a teaspoonful of water, beat this in the syrup, let it boil up five minutes, then skim. It can be used for ices, pancakes and batter-cakes. For maple syrup add one-half maple sugar. [19] CURRANTS AND SULTANA RAISINS Are befit cleaned by rubbing them in a cloth with a handful of flour until all the stems are off, then wash three or four times in water; spread out to dry. STUFFINGS AND FARCES. All farces or stuffing should be made so the bread comprises one-third, and the other two-thirds meat, add butter or suet, season with pepper and salt ; it too hard, soften with cream or milk. FINE MEAT STUFFING. Half pound lean veal, half pound lean pork, two ounces salt pork, well chopped, half pound stale bread without crust soaked in milk; set on the fire, stir until a moist paste is produced, add meat, season to taste, add three or four eggs; if too dry, add milk or cream. PEPPER FOR BROWN SAUCES AND GRAVIES. Mix well powdered, one ounce of ginger, one-half ounce of cinnamon, one-half ounce of black pepper, onehalf ounce of allspice, one-half ounce of nutmeg and ten cloves; keep well corked. TO CLEAN RICE. Rub well in cold water, set to boil with fresh water, let it boil up and strain, put in cold water, dry and then pick clean. STUFFING OF COLD MEATS. CHICKEN AND TURKEY. Chop the meat without the skin very fine, then add one-half pound of butter, three eggs, season to taste, add four ounces of soaked bread. The livers of turkeys or chickens can be used, but should not be cooked before. STUFFING FOR GAME Should have a few onions well chopped and a tablespoon of Worcestershire sauce added to it. STUFFING FOR FISH. Same as poultry. Season with lemon juice. [20] MEAT GLACEE Is made by boiling rich soup stock of veal or chicken until it is a dark brown jelly. It is used for coloring soups and gravies. It must be kept in a cool place in a stone jar. DUMPLINGS. Dumplings are very nice for soups or side dishes. They are easy to make, nourishing and inexpensive. Meat left over can be used to the best advantage. They can be used for soups or side dishes with sauce or gravy, or fried in butter. Don't make dough too stiff, boil in salt water from five to ten minutes, according to size, and strain before putting in soup or frying. APPLE DUMPLINGS, Wine Sauce. Bake ten sour apples in oven, rub through strainer, add, beaten to cream, two ounces butter, the yelks of four eggs, two ounces of sugar, two ounces of bread soaked in water and squeezed dry, a few almonds and a little lemon peel ; cook in boiling water. If they come apart in cooking, add a little flour. See Wine Sauce. APPLE DUMPLINGS. Peel, core and cut in square pieces six sour apples, add four eggs, six ounces soaked bread, one gill milk, one-half ounce butter and a little salt. Try them in boiling water; if they fall apart, add a little flour. OYSTER DUMPLINGS.