High-class cookery recipes

Rub the sugar through a hair-sieve into a basin, make a well in the sugar and pour in the whites of eggs and lemon-juice, work these all well together with a wooden spoon until quite soft. Put two layers of this icing with a knife, you must dip the knife in water from time to time to prevent it sticking. The third layer must be clear icing made thus : One pound of loaf sugar and half a pint of water boiled together for fifteen to twenty minutes and reduced to a syrup. Stir in a basin till nearly cold and pour over the cake. When this is dry, ornament with the first icing through a forcer. Chocolate Icing. Ingredients. Half a gill of Water. Three ounces of Chocolate. Half a pound of Icing Sugar. Melt the chocolate in water; add the sugar when the water is warm, it must not boil. Sultana Cake. Ingredients, One pound of Flour. Half a pound of Butter, Half a pound of Castor Sugar. Five Eggs. Half a pound of Sultanas. One gill of Milk. The rind of one Lemon. One teaspoonful of Baking-powder. Four ounces of Peel. Salt. ■ Cream the butter and sugar well together, sift in the flour, the salt, and the baking-powder ; add the eggs, one at a time, and the milk ; beat all well together with your hand ; then stir in the sultanas, s the peel chopped, and the grated lemon-rind. Mix well. Line a cake-tin with buttered paper, two thicknesses at the bottom, and bake in a moderate oven for one hour and a half. Vienna Bread. Ingredients, One pound of Flour. Half an ounce of Yeast. Quarter of an ounce of Castor Sugar. Quarter of an ounce of Salt. One Egg. One ounce of Butter. Half a pint of warm Milk. Mix the sugar and yeast together ; beat up the egg, add it to the milk and pour it into the yeast. Have the flour, salt, and butter in a basin. Pour the dissolved yeast to these, and beat all together. Let the dough rise about two hours ; make the mixture into rolls ; let them prove, and bake in a quick oven. Walnut Cake. Ingredients. Quarter of a pound of Vienna Flour. Half a pound of Castor Sugar. Half a pound of Butter. Eight Eggs. Half a pound of Walnuts or Almonds. One teaspoonful of Baking-powder. One teaspoonful of Vanilla Essence. Beat the butter and sugar to a cream, then add the flour, sifted, and mix well ; add the walnuts or almonds chopped, and lastly the whites only of the eight eggs, whipped to a stiff froth. Bake in a moderate oven for one hour. [illustration: page number 260] PAGE Puree a la Princesse stock Puree de Pois Verts Consomme Puree a la Palestine Consomme a, la Kachel Puree de Tomates . Consomme a la Royal e Puree de Choux de Bru- Consomme aux (Eufs Files Consomme d' Orleans Bestorative Soup Consomme a la Sevigne Carrot Soup a la Crecy Chicken Broth .... Clear Mock Turtle and Ee^ Balls .... Athenian Eel and Sauce Clear Mulligatawny Kidney Soup .... Cotelettes aux Huitres a Potage d'Oseille a la Parlla Creme . . . . Dressed Mussels Potage aux Abatis . Eel Pie Potage a I'Americaine . Filets de Cabillaud a la Potage a la Bonne Femme Normande .... Potage Dupoise, or Mussel Filets de Rougets a I'ltali-