The "ideal" cookery book

Over a clear fire stir together (in enamelled pan) i-lb. loaf sugar and a small cup of cold water. When it is melted, mixed, and beginning to boil, leave alone for 10 minutes. Dip a skewer in, and if a long silky hair adheres, remove from the fire at once without shaking it, and leave it till cool. When cool, turn it into a bowl and beat briskly to a thick cream with a wooden spoon. Knead the paste (like bread) till it becomes soft and smooth. Flavour with coffee essence or melted chocolate. Drop on a buttered paper or form into pyramids. 11. Nougat. Slow fire. Put in a pan J-lb. sifted sugar drv, no water. When melted, throw in blanched almonds and a few bitter ones (thoroughly dried and chopped into rough dice). Stir all together and turn out on a buttered dish. Work it a little, then roll flat with a greasy rolling pin or hands. Cut in shapes. 12. Gelees Franchises. i-oz. gelatine, i-lb. granulated sugar, nearly T-pint water, flavouring. Put the water and gelatine in a pan, and when dissolved add sugar. Boil fast 25 minutes. Add 1 teaspoonful powdered citric acid, to give a sharp taste. Pour on three perfectly dry soup plates. Flavour each differently, and leave till next day. Then with a sharp sugared knife cut into diamond shapes, toss in castor sugar, and spread on paper to become crisper. These are much better after a few days. 13. Chestnut Bonbons. J-lb. chestnuts, 2-oz. chocolate, £-gill water, 4-oz. sugar, 1 white of egg. Boil chestnuts till tender, shell and sieve ; add sugar and the melted chocolate, whip the white stiffly and add it. Bake in little rocks on wafer paper. 14. Chocolate Baisers. White of 1 egg. 1 teaspoonful sugar. 1 teaspoonful powdered chocolate. Beat the egg to froth and mix with the sugar and chocolate and form into balls. Place on well greased tin and bake 20 minutes. 15. Yorkshire Toffee. J-lb. butter. i-lb. Demerara sugar. 1 tablespoonful treacle. 1 tablespoonful vinegar 1 teacupful water. Boil all together about 20 minutes and turn out on a buttered dish. 1 6. Brandy Snap. $-lb. flour, ^-lb. sugar. ^-lb. treacle. $-lb. butter. Boil the butter and treacle in a pan. Mix the flour, sugar, and ginger well together, then mix with the treacle and butter to a stiff cream. Drop on a bakingsheet in small pieces, and when baked roll on a stick and leave to cool. Slice very thinly 12 Seville oranges and 2 lemons, carefully removing all pips. To every pound of pulp allow 3 pints of cold water. Let this stand for 24 hours, then boil till the chips are very tender and clear. Let this remain until the following day. To every pint of boiled fruit allow ij lbs. lump sugar. Boil, stirring constantly until the syrup jellies and the chips are quite clear. Try the jelly on a saucer from time to time. Take of Robinson’s Patent Groats one tablespoonful, mix with a wine-glassful of coal water, gradually added, into a smooth paste, pour this into a stew-pan containing nearly a pint of boiling water, or milk, stir the gruel on the fire (while it boils) for ten minutes; pour it into a basin, add a pinch of salt and a little butter, or if more agreeable, some sugar, and a small quantity of spirits. When gruel is made for an Invalid, butter had best be omitted. 17. Marmalade. Patent Groats. VIH. BEVERAGES. i. App!e Wine.