Hilda's diary of a Cape housekeeper

Take the eggs, sugar and lemon-juice and put on the fire, stirring till they boil; Take them off and add the isinglass and liqueur. Let it cool. Beat the whites of the eggs up, then mix all together and put in a glass dish, adding bruised pistachio nuts. Then ice it. FLUMMERY. GLAZE, RISOTTO May May lo. — Flummery. — I must not omit to take down the flummery recipes I mentioned above. The first is — To make flummery (yellow). Take i oz. isinglass and dissolve it in a little water, then add i pint of sherry wine, the yolks of 4 or 5 eggs, the juice of 2 lemons, and sugar to your taste. Let it boil a few minutes, then strain it into a clean basin, and keep stirring it till it is near cold. Wet your moulds with water, and fill them. To make flummery (white). For a pint of flummery take I oz. isinglass, boil it in a little water till it is quite dissolved, then add i pint of cream, 2 tablespoonfuls of brandy. Chop a few bitter and sweet almonds, the peel of I lemon, and a little sugar to your taste. Boil it a few minutes, then strain it through a fine sieve; keep stirring it till it is near cold. Wet your moulds well with clean cold water before you fill them. May 13. — Glaze. — To make a clear dark-brown glaze, which so much improves the look of cold pressed beef or tongue, you must have ordinary good gravy, and by constant boiling reduce to, say, a quarter the original quantity, which when cold will jelly. You can make it as thick a glaze as you like by successive coats being brushed over the meat, but be sure the under one is dry before you brush the meat over again with the glaze. Risotto a la Milanaise. — This is a nice savoury dish, and will be specially liked by people fond of cheese. It is, as you see, Italian, and I am indebted to Miss Adeane for it. Put a good-sized piece of butter in a stew-pan and add a small quantity of minced onion. Let it just colour, but not brown. Take a cupful of rice and let it cook in the butter about five minutes, adding sufficient stock to cook the rice. May ANOTHER RISOTTO. QUIN’S SAUCE When cooked add about the same quantity (a cupful) of grated cheese, and little rounds of tongue (cut slices flat and then punch out with a cutter about the size of a shilling, into rounds). Bake till brown. Put a little grated Parmesan cheese and butter on the top, and serve very hot. A similar dish I have seen mentioned elsewhere was said to be improved by the addition of some sausages fried and served with it, but I see that recipe had no cheese in it. Another Risotto.— Another risotto recipe (Mrs. Clark’s), from Genoa, has much less cheese and would therefore be all the better for a breakfast dish. 4 tablespoonfuls of cooked rice. I tablespoon ful of ham (or tongue), chopped fine. I tablespoonful of chicken or pheasant, chopped fine. I hard-boiled egg, chopped fine. 1 small onion, chopped fine. Put a small pat of butter to get hot, and put the onion in it to cook a little first, then add the other ingredients. When serving up add a spoonful of grated Parmesan cheese, salt and pepper to taste. Serve very hot. May 19. — Quin's Sauce. — This, which is a sauce for flat fish, is from a manuscript book belonging to Miss Whiteman, and inscribed Lady Piggotfs Receipts, 1808, and is called Quin’s sauce for flat fish. 2 heads of garlic, each clove cut in half. 1 oz. cayenne pepper.