High-class cookery recipes

Quarter of a pint of clear Jelly. One ounce of preserved Cherries. Half an ounce of Angelica. Quarter of a pound of Kice. One quart of Milk, Half a pint of whipped Cream. Half an ounce of Gelatine. Quarter of a pound of Castor Sugar. Vanilla. Set a mould with the jelly, cherries, and angelica. Stew the rice tender in the milk, and when cool add the cream, gelatine melted in a little water, sugar, and vanilla. Turn this preparation into the decorated mould and set on ice. When quite cold, turn the rice out carefully and pour round a puree of apricots. Spanish Souffle. Ingredients, Six Sponge Cakes. Jam and Ked Jelly. Maraschino or Sherry. One ounce of Castor Sugar. Whites of five Eggs. Vanilla Essence. R 2 Cut the sponge cakes into three pieces lengthways, putting jam between each layer ; pile up on a glass dish, and well soak them with either sherry or Maraschino. When soaked, beat up the whites of eggs to a very stiff froth ; add sugar and vanilla ; mask the cakes entirely over with the egg and put in a cool oven to dry ; when dry, garnish with red jelly. Timbale de Fruits a la Marechale. Ingredients, One pint of Maraschino Jelly. French Plums. Oranges. Apricots. Apples. Cherries. Prepare the fruits carefully. The French plums should be stoned and stewed in claret, the apples turned into small even pieces and boiled tender in syrup, and the oranges and apricots divided into convenient pieces. When these are all ready set them with the Maraschino jelly in a fancy mould, and when cold turn out and serve. ( 245 ) Arrowroot Cake. Ingredients, One pound of Butter. One pound of Arrowroot, One pound of Sugar. Eight Eggs. Rind of one Lemon. Beat the butter to a cream ; beat the yolks and whites of the eggs separately a long time; add the sugar rubbed through a sieve and the grated lemon-peel. Beat all well together for one hour and bake in a moderate oven. Brioche. Ingredients for the Sponge, Four ounces of Flour. Half an ounce of Yeast. Half a gill of warm Water. Melt the yeast in the warm water, put the flour on a plate, make a hole in the centre and stir in the yeast, work it well together till a soft paste, cover it over and set it to rise in a warm place for an hour till it is double the size it was ^t first. Ingredients for the Dough, Twelve ounces of Flour. Twelve ounces of Butter, Nine Eggs. Two ounces of Sugar. One gill of warm Milk or Cream, A good pinch of Salt. Mix the salt and sugar with the warm milk or cream, put the flour on a slab, make a hole in the centre and mix in the butter warmed, the milk and the nine eggs. Work it lightly backwards and forwards to rub out all the lumps. Mix the sponge and the dough when thoroughly incorporated, cover it over and set it in a cool place for twelve hours ; then make it up and bake it in small moulds or in shapes like a penny loaf. Bake it in a hot oven for about half an hour. When it is ready for baking the paste will appear full of small globules of air, and be elastic to the touch. Carraway Seed Cake. Ingredients, One pound of Flour. Half a pound of Butter. * If the sponge and dough when mixed are too thin, a little mpre flour must be worked in.