The encyclopædia of practical cookery

In the other half of the milk of almonds dissolve 6oz. of plain lump sugar. Put lloz. of isinglass to soak in just sufficient cold water to cover it. When the sugar is quite melted strain each half of the milk of almonds, still keeping them separate, and when the isinglass is sufficiently soaked put foz. of it into each of the halves of the milk of almonds, and when it is quite dissolved place a mould in ice and pour in the white blanc-mange to the depth of fin. ; let that set, and then pour in the same quantity of the other half, which ought to be clear yellow ; let that also set, and then pour in some more white, and so proceed, pouring in alternately yellow and white, till the mould is full. Citron Cake. - (1) Warm lib. of butter, and mix it with lib. 2oz. of sugar; when well worked together add lib. 4oz. of flour, six eggs, and the yolks of four. Cut in long shavings 4oz. of green Citron, layer these alternately with the cake mixture in a papered tin, and bake in a slow oven. Citron — co ntinued. (2) Rub lib. of butter into lib. of flour, add slowly the well-beaten yolks of ten eggs, then the whites beaten to a froth, and lib. of sugar. Cut into thin slices about lib. of Citron, fill a buttered tin with alternate layers of peel and paste, and bake in a moderate oven. (3) Work up with 4 breakfast-cupfuls of sifted flour 1 breakfast-cupful of butter, and add 2! breakfast-cupfuls of caster sugar. Beat to a froth the whites of ten eggs and add to the other, with 2 table-spoonfuls of rose-water. Put in a buttered cake-tin alternate layers of Citron-peel, cut into thin slices, and the batter. Bake in a moderate oven. (4) Rub fib. of butter into lib. of flour, add lib. of caster sugar, twelve well-beaten eggs, 21b. of chopped Citron-peel, 21b. of shredded almonds, 21b. of grated cocoa-nut, and 1 teaspoonful of mace, and mix thoroughly. Bake in a buttered tin. Citron Cheese-Cakes. — (1) Put lpintof cream into a saucepan, place it over the fire until boiling, then move it off and let it get cold. Beat two eggs well, stir them into the cream, place over the fire again, and boil for five or ten minutes until the eggs are thickly curdled. Blanch 2oz. of sweet almonds, put them in a mortar and pound them well, adding occasionally a few drops of orange-flower or rose-water to prevent them oiling ; cut 2oz. of green Citron-peel into thin shreds, and chop up two or three Naples biscuits. Mix all the ingredients with the curds, and sweeten to taste with caster sugar. Butter the interior of some patty-pans, and line them with a good puff paste, trim and notch this round the edges, fill the pans with the mixture, and bake for twenty minutes or so in a brisk oven. When cooked, take the cakes out of the tins, arrange them on a hot dish, over which a folded napkin or an ornamental dish-paper has been spread, and serve. (2) Put 2 breakfast-cupfuls of curd into a mortar, and beat well until it is quite smooth ; then add 4oz. of almonds blanched and pounded with a little orange-flower water and the well-beaten yolks of four eggs. When these are well mixed add two Naples biscuits finely grated, 2!oz. of finely- For details respecting Culmary Processes, Utensils, Sauces, dec. , referred to, see under their special heads. Citron — continued.