Artizan recipes

Cut the raisins in half, stone them and stew them in a little drop of water. Mix the corn-flour with the lemon-juice, stir in the rind and juice of the lemons, the sugar and the raisins, beat these well together. Line some patty-pans with a thin paste, fill them with mixture, cover them over with paste and bake for about ten minutes. Make the paste the same as for fruit pie. (See page 68.) Lemon Sponge. Ingredients. Half an ounce of Gelatine. Half a pint of Water. Rind and juice of Lemon. One ounce of Sugar. One white of Egg. Dissolve the gelatine in the water, add the lemon-rind and sugar ; strain the lemon-juice into a basin with the white of an egg, then strain on to that the dissolved gelatine, and whisk all together till quite stiff, so that the spoon could stand up in it. Macaroni Pudding. Ingredients. One ounce of Macaroni. One pint of Milk. Two Eggs. The peel of half a Lemon grated. One ounce of Butter. One ounce of castor Sugar. Simmer the macaroni till it is tender in the milk. Beat the yolks of two eggs with the sugar and the butter, add the lemonpeel grated ; stir these into the macaroni and milk. Beat the whites of the two eggs to a stiff froth and stir them in also very lightly. Pour all these ingredients into a buttered pie-dish and bake for half an hour. Macaroni Sweet. Ingredients. Quarter of a pound of Macaroni. Two pints of Milk and half-ounce of Lump Sugar. Half the rind of one Lemon. Two Eggs. Put the milk in the saucepan with the lemon-rind and sugar. When boiling drop in the macaroni, in pieces about three inches long, and simmer for half an hour. Then beat up the eggs ; stir them in with the macaroni. Pour into a greased pie-dish, grate over it a little nutmeg, and bake for ten minutes. Marmalade Pudding. Ingredients. Quarter of a pound of Bread-crumbs. Two ounces of Suet. Two ounces of candied Peel. One Lemon. One Egg. Three tablespoonfuls of Marmalade. Chop the suet very finely, shred the candied peel, grate the rind of the lemon ; put these ingredients with the crumbs into a basin, and mix with them the marmalade and egg. Well grease a basin, turn in the mixture, cover with greased paper, and steam two hours. Milk Jelly from Cowheel. Ingredients. Half a Cowheel. One quart of Milk. Two inches of stick Cinnamon. Sugar. Cut the cowheel up into small pieces and put these pieces into an earthen jar with one quart of milk and the cinnamon ; put the lid on the jar and tie a piece of paper lightly over it, put it into a slow oven to stew for about three hours. When it is stewed take the jar out of the oven, and strain the milk into a basin and sweeten it according to taste, then put it aside till the jelly is set. The cowheel is very nice served with onion sauce. Norfolk Dumplings. Ingredients. One pound of Patent Flour. Water. Mix the flour and water so as to make a smooth dough, not too stiff. Form this dough into round balls the size of an egg, and put them into boiling water to boil for twenty minutes. Ox-Foot Jelly. Ingredients. One Ox-foot. One gill of Lemon-juice. Quarter of a pound of lump Sugar. Two whites and shells of Eggs. Spices. Three Cloves. Small piece Cinnamon. The peel of one Lemon.