The Dudley book of cookery and household recipes

A Useful Recipe for Invalids r 1 1 AKE four calves’ feet and free them from the long bone. Place them in a stewpan and cover them with cold water. Let them come to the boil. They will throw up a dark scum, the stewpan, therefore, must be placed under the cold water tap until the calves’ feet T 165 are thoroughly washed clean and free from all scum. Then return them to the stove with about three quarts of water. Let this boil gently for eight or nine hours imtil the calves’ feet are quite cooked and the water reduced to half the quantity. Strain through a soup cloth and allow it to stand until next day. Then carefully take off all fat from the surface, cleaning it with a little kitchen paper. Place this in a stewpan with half a pound of loaf sugar, the thin outside rind of four oranges and of four lemons, also the juice of eight oranges and of six lemons, a few coriander seeds and the whites of eight eggs. Mix all together and stir over the fire until it boils. Pour through the jelly bag which has been washed in clean hot water. The jelly must be very clear. Add whatever wine is preferred for flavouring, Madeira being the best. N.B. — Jelly can be made of the French leaf gelatine instead of the calves’ feet. Take half a pound of French leaf gelatine and soak it, adding, after it is well soaked, two quarts of water and the same preparations of ingredients as for the calves’ foot jelly. DEVONSHIRE JUNKET A LARGE wineglassful of best pale brandy, or whiskey, in a glass dish. Add a quart of new milk just warm, a little pounded sugar to taste, and one and a half tablespoonsful of rennet (Stone’s almond flavoured is best), stir it altogether and leave it to cool. It must not be moved for twenty minutes. Then fill up the dish with thick cream, and dust a little grated nutmeg over the top. It can be served after it is cool. SALTED ALMONDS T3LANCH some almonds and lay them to soak for five hours in very strong salt and water. Then rub them dry in a cloth and frizzle them over the fire until they are crisp and a light brown. Serve very hot. Some men are born to feast and not to fights Whose sluggish minds ^en in fair honour"' s field Still on their dinner turn. Joanna Baillie ¥ We may live without poetry, music and art, We may live without conscience and live without heart, We may live without friends, we may live without books, But civilised man cannot live without cooks — He may live without books — what is knowledge but grieving, He may live without hope — what is hope but deceiving, He may live without love — what is passion but pining, But where is the man that can live without dining. The Eaul of Lytton from “Lucille** It is the nature of a dainty appetite to taste many dishes. Seneca ¥ The turnpike road to the People's hearts I find Lies through their mouths, or I mistake mankind. Dr. Warton After a good dinner one can forgive anybody, even one's own relations. Wilde Even the great Napoleon could not dine twice. Alphonse Karr The feast is good until the reclining come. Raleigh A well filled body does not believe in hunger ; it is all very well to preach fasting with a full stomach. GONDOLAS DE CAMEMBERT r 1 1 AKE some little oblong cases of light half-puff