The handy dictionary of cookery

Bruise and wash a quart of wheat, soak it all night, put it into a jar with enough water to cover it ; cook it very slowly till it is quite soft ; mix with it a quart of new milk, two tablespoonfuls of raisins stoned. Sweeten with sugar to taste, and flavour with a little grated nutmeg and serve. Galantine of Fowl. Take a fine young fowl, remove the head and neck, push the crop inside. Take a small sharp knife, disjoint the wings, scrape close to the bone of both wings ; remove the bones ; turn the wing inside out. Next scrape the merrythought, clean and remove it ; then scrape close to the bone round the body of the fowl, taking care not to tear the skin, until you come to the legs ; disjoint them, scrape close to the bones ; remove them and go on cutting close to the bone until the bone is quite free. Turn the fowl and sprinkle over it a little salt, pepper, grated nutmeg and lemon rind; press firmly into the legs, wings, and body, sausage meat or a forcemeat made with equal quantities of lean ham and fat bacon (two ounces of each) and eight ounces of veal, all finely chopped ; mix with a cup of breadcrumbs. Season with salt, pepper, grated nutmeg and lemon rind. When the fowl is nicely stuffed, place on the breast two hard-boiled eggs among the stuffing. Truss neatly ; fold in a clean cloth ; bind with broad tape. Put the bones in a pan ; cover them v/ith cold water ; bring to the boil ; put in the fowl and simmer very slowly three or four hours, according to the size of the fowl; remove it, when done, from the pan and place it in a dish, and press it. When cold, remove the cloth; brush over with glaze, allow it to dry, brush it again until it has had three coats. Ornament with aspic jelly and sprigs of parsley. Genoese Pastry. Take six ounces of best flour, pass it through a hair sieve. Take six ounces of butter, melt it in a pan. Break seven eggs on eight ounces of fine sugar into a basin ; place the basin over hot water, and whisk twenty-five minutes. Then add a little flour and melted butter alternately till all is lightly stirred in. Line a shallow tin with a buttered paper; pour the mixture quickly into it. Bake in a hot oven half an hour. A^ofe. — This may be baked in round cake tins, or in a flat •- baking tin and made into jam sandwiches. \i\ .. German Chocolate. Put a pint of milk and a quarter of a pound of chocolate into a clean pan on the fire ; let it get nearly to boilingpoint. Then pour the milk off, and rub the chocolate into a smooth paste, taking care no lumps are left. Then put the milk back, adding sugar to taste ; let it boil about five minutes. Have ready four eggs well beaten and strained into a jug j pour the boiling chocolate on the eggs. Stir well all the time to prevent curdling ; froth well by beating. Serve in small cups with sponge cakes. A^ote. — If required less rich leave out the eggs and use a little water. German Wafer Biscuits. Take four eggs and half a pound of sifted sugar ; beat these together twenty minutes over a bowl of hot water, to cook the eggs. Add the juice of half a lemon and half a pound of flour sifted through a hair sieve; beat all these well together ; drop in teaspoonfuls on to a greased tin ; bake a pale brown. Remove from the oven and roll up quickly. Ginger Beer.