Home cookery

Mix together the sugar, rice flour, and almonds ; add sufficient white of egg, beaten stiffly, to make a thin batter. Bakewell Tart. Egg 1. Bread crumbs 2 oz. Castor sugar 2 oz. Butter 2 oz. Raspberry jam. Almond flavouring. Pastry | lb. Line a tart dish with pastry, place a layer of jam over the bottom, cream the butter, mix in the castor sugar and bread crumbs, moistening with the egg beaten separately, add flavouring. Spread this mixture over the jam and bake in quick oven about half an hour. -^-CoLD Sweets.-^ All dishes in which gelatine is used should be made the day before they are wanted. If this is impossible, they should be placed on ice or in cold water to make them set. Less gelatine is required in winter than in summer. We recommend Marshall's gelatine ; it will be found very economical, easy to use, and free from the taste of glue which is sometimes found in common gelatine. The quantities given in the recipes are for medium temperature. CREAMS. In making creams great care should be used in adding the melted gelatine at the right heat ; if it is too hot, the cream (if whipped as it usually is) will go down ; if the gelatine is too cold it will set in hard lumps. The mould in which the cream is placed should be filled with cold water before it is used. In making creams, etc., that require eggs, great care must be used not to let the eggs curdle. The eggs must be constantly stirred while on the fire, and also after the pan is taken off the fire. JELLIES. The pan in which the jelly is made must be bright and scrupulously clean. The whites and shells of the eggs must be beaten together, and the jelly whisked while coming to the boil, but not afterwards, or it will not be clear. Jelly must be cool before it is moulded, and should be placed in copper or tin moulds, which should have stood in cold water before they are used, and which must not have been dried. Jellies should be plunged for a moment in hot water before they are turned out ; the top of the jelly must be wiped before turning out. The jelly bag must be scalded before use, and must be put away quite clean and dry. A linen cloth may be used instead of a jelly bag, but this must also be quite hot, or the jelly will set while running through. Lemon Jelly, Rind of lemons 4 (peeled thinly). Lemon juice \ pint. Sherry \ pint. Lump sugar | lb., or to taste. Water \\ pints. Gelatine (Marshall's) ... \\oz. Whites and shells of 2 eggs. Put the water with the lemon rind and juice, sugar and gelatine into a large bright saucepan. Let it cook slowly until the gelatine is dissolved. Add the whites and shells of the eggs beaten together. Bring all slowly to boiling point, and while it is heating whisk and stir it, but do not whisk or stir after it boils. Let it boil up well for at least five minutes. Set it aside to settle for a few minutes, then strain it through a hot jelly bag once or twice till quite clear. The wine must be added after the jelly has been strained. When cool put the jelly into a mould. Claret Jelly. Claret i pint. Water f pint. Rinds of lemons 2. Lemon juice ^ pint. Lump sugar J lb., or to taste. Gelatine oz. Whites and shells of 2 eggs. Cochineal to colour.