The encyclopaedia of practical cookery

Maraschino Jelly with Peaches. —Blanch twelve peaches in boiling water for five minutes ; peel, cut them in halves, put them in a basin, and cover with syrup. Tinned peaches will answer equally well. Clarify 2oz. of jelly, and add 4 pint of Maraschino. Fill a plain cylinder mould with alternate layers of jelly and peaches, having first drained the peaches, and let each layer of jelly set before adding the fruit. Pack the mould in ice for two hours, and when ready to serve, turn the jelly out of the mould on to an ornamental dish. Maraschino Meringues. — Put lib. of sugar into a saucepan, reduce it almost to the crack (see Sugar-boiling), and let it cool. In the meantime, beat the whites of ten eggs to a froth and work them into the sugar, stirring well with a wooden spoon ; then add 2 table-spoonfuls of Maraschino. Arrange equal-sized portions of the meringue on strips of paper, sprinkle with sugar, and bake in a moderate oven ; | as soon as the top part is set, take them out, place two together, with the moist part left in them, put them in a ' hot closet to dry, and they are ready for use. Maraschino Nip. — Half fill a wineglass with Maraschino, j and fill up with orange bitters and brandy in equal J proportions. Maraschino Pudding. — (1) Dissolve 3oz. of gelatine in 1 breakfast-cupful of water ; beat the yolks of ten eggs well together with lqt. of milk, pour them into a lined saucepan, and stir over a slow fire until thickened, but do not let it boil or the eggs will curdle ; then stir in the dissolved gelatine, and when somewhat cooled add 1 wineglassful of Maraschino. Pour the mixture into a mould, and keep it in a cool place for an hour or two. When ready to serve, turn the pudding on to a dish, and pour over it some whipped cream. (2) Put into a copper basin Jib. of powdered loaf sugar, two J eggs, grate in the rind of a quarter of a medium-sized lemon, and with a whisk beat the whole sharply for two minutes ; put the basin over a moderate fire, and beat the mixture vigorously for five minutes longer. Remove from the fire, lay the basin on a table, and beat again slowly for two minutes ; then give the whisk a sharp shake, so that all that adheres to it falls into the basin. Now add Jib. of flour, and with a wooden spoon mix the whole slowly and carefully for two minutes. Cover a baking- Marascliino — continued. sheet with a piece of brown paper, pour the paste over it, spread it out to the thickness of £in., put it in a moderate oven, and bake for fifteen minutes ; take it out, let it cool for about fifteen minutes, and remove from the bakingsheet. Place it on a table upside down, remove the paper, and with a knife cut the paste into small dice-shaped pieces, mixing with them loz. each of dried currants and finelychopped candied citron. Butter and sugar well six small pudding-moulds, each capable of containing li gills, and fill them equally with the preparation. Put into a basin 4oz. of powdered loaf sugar with two eggs, beat well with a whisk for two minutes, add 1 pint of cold milk, mix again for one minute, strain through a sieve into another basin, add 1 teaspoonful of essence of lemon, and stir lightly for one minute longer.