Wholesome cookery

Another way. — The juice of 8 oranges, rinds and juice of 2 lemons, rinds of 2 oranges. Grate the rinds of the lemons and oranges over half a pound of sugar. Put it into a bason; squeeze over it the juice of the oranges and lemons ; be very careful to leave out the pips. Add 1 pint of water. Put this in a saucepan ; add 3 parts of a tumbler of sherry. have whisked the whites of 4 eggs ; add it to the above mixture with the shells, then 1 ounce of dissolved gelatine. Stir it all together, and let it sloivly boil. When it boils, leave it 3 minutes ; take it off the fire and let it stand another 3 minutes. Rinse a jelly bag in warm water, wring it out thoroughly; pour the jelly in, and let it strain through into a mould. 378. — Claret Jelly. 1 bottle of claret, juice and rind of 1 lemon, 1 pot of red currant jelly, 1 wine-glassful of brandy, half a pound of loaf sugar, 1 ounce of gelatine. Boil together for 5 minutes ; strain them into a moiild. Serve next day with whipped cream. Half this quantity makes a fair-sized sweet. 379. — Apple Cheese. Peel and core the apples, and cut them into quarters. Stew them till slightly reduced ; add threequarters of a pound of sugar to each pound of apple, and a little powdered cinnamon. Boil for about 3 hours; in fact, till the apples are boiled to a pulp. Put it in pots or moxdds for use. Very good served as a sweet, with custard or whipped cream over. Half a teaspoonful of cinnamon to 5 pounds of fruit is sufficient. 380. — Orange Salad. Peel the oranges, and remove the outside white skin; cut them into slices; remove the pips. Place them in layers on the dish they are to be served in ; between each layer sprinkle some castor sugar and pour over a little rum or brandy. 381. — Stewed Prunes. Half a pound of prunes, 2 teacupfuls of water, 1 wine-glassful of claret or other wine, 2 ounces of sugar, a little lemon-peel. Simmer very carefully till the prunes are quite cooked ; they ought to bo soft and much swollen. Take them out and boil the syrup till thick. 382. — Corn Flour Mould. 1 ounce of corn flour, 1 pint of milk. Mix well together ; sugar to taste. Boil for 10 minutes ; put it in a mould, and let it stand till quite cold and set. Turn it out, and serve round it stewed fruits or jam, or a coffee custard. 383. — Lemon Paste for Cheese-Cakes. 1 pound of loaf sugar, 6 yolks of eggs, 4 whites of eggs, juice of 4 lemons, the rind of 3 grated lemons, quarter of a pound of fresh butter. Put it all in a pan and melt it. Must be about the thickness of honey. Put it in pots, and when cold cover it as you would jam. Use for tartlets and tarts. 384. — Cheese-Cakes. Boil 1 pint of milk ; add 1 tablespoonful of ordinary vinegar (which will turn the milk to curds) ; put it in a sieve to drain. When thoroughly drained, beat it up with 1 or 2 yolks of eggs, a little grated lemon, or currants, and sugar to taste. Use it to bake in tartlets. The following recipes have been made in one of Wolffs American freezing machines, which is a veiy simple one, and easily used. I believe there are many others equally good, but I have not tried them. Ices can be simply made. For instance, an ordinary gooseberry fool iced is good; the remains of some stewed fruit, rubbed through a hair sieve and added to custard or cream, make a good and simple ice.