can be made by mixing up half a pint of
milk with the yolks of two eggs and a
tablespoonful of Swiss milk. This mix-
ture should be stirred over the fire till it
is as thick as ordinary cream ; the cream
can be added to the jelly, and the whole
frozen. Great care should be taken to
mix the whole thoroughly together. The
jelly sold by manufacturers is, as a
rule, of a very good colour. This is
owing to the addition of red-currant
juice. I merely mention the fact as
there are many housekeepers in the
country who make home-made jelly
who are unaware that raspberry jelly
requires the addition of red-currant
juice in order togive it a thoroughly good,
brilliant colour. Baspberry ice, whether
made with jam or jelly or fresh fruit,
can be very greatly improved in colour
by the addition of a little of the car-
mine vegetable colouring manufactured
by Breton and sold in bottles (see Vege-
table Colouring, Breton’s).
BASPBERRY SYRUP. — Baspberry
syrup makes a very delicious drink on a
hot day. It is nicest when mixed with
a bottle of iced soda-water, or with
plain water to which a lump of ice has
been added. Baspberry syrup is also
very useful to be used as a sauce for all
kinds of puddings. For instance, cus-
tard pudding, baked in an ordinary pie-
dish, can be turned out whole, and a
little raspberry syrup mixed with a little
water poured over it. When raspberry
syrup is used as a sauce for any land of
dish, it is sometimes an improvement to
add a small quantity of water and lemon
juice, which gives it a slight tone.
Baspberry syrup is also a very nice
accompaniment to cold boiled rice.
When any rice which has been boiled to
serve with curry or mulligatawny soup,
etc., is left, it can be served up cold,
and it makes a very suitable dish for
children’s tea when mixed with any
kind of syrup, such as raspberry syrup.
RATAFIA, ESSENCE OF.— Essence of
ratafia resembles very much both es-
sence of almonds and essence of mara-
schino. It is rather more delicate in
flavour than essence of almonds, and is
used for a variety of purposes, such as
flavouring puddings, cakes, etc. Essence
of ratafia can be used for making rata-
fias, and it is also very useful for impart-
ing additional flavour to claret cup when
noyeau cannot be obtained. Three or
four drops of the essence should be
poured into a tablespoon, and the spoon
then filled up with brandy and well
stirred. This should then be added to
the claret cup. Like other essences, it
must be used with extreme caution, as it
is very strong, and its flavour is apt to
overpower all other flavour. The essence
of ratafia sold by Messrs. Crosse and
Blackwell is guaranteed to be free from
prussic acid.
Page 194
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
can be made by mixing up half a pint of milk with the yolks of two eggs and a tablespoonful of Swiss milk. This mixture should be stirred over the fire till it is as thick as ordinary cream ; the cream can be added to the jelly, and the whole frozen. Great care should be taken to mix the whole thoroughly together. The jelly sold by manufacturers is, as a rule, of a very good colour. This is owing to the addition of red-currant juice. I merely mention the fact as there are many housekeepers in the country who make home-made jelly who are unaware that raspberry jelly requires the addition of red-currant juice in order togive it a thoroughly good, brilliant colour. Raspberry ice, whether made with jam or jelly or fresh fruit, can be very greatly improved in colour by the addition of a little of the carmine vegetable colouring manufactured by Breton and sold in bottles (see Vegetable Colouring, Breton’s).
RASPBERRY SYRUP. — Raspberry syrup makes a very delicious drink on a hot day. It is nicest when mixed with a bottle of iced soda-water, or with plain water to which a lump of ice has been added. Raspberry syrup is also very useful to be used as a sauce for all kinds of puddings. For instance, custard pudding, baked in an ordinary piedish, can be turned out whole, and a little raspberry syrup mixed with a little water poured over it. When raspberry syrup is used as a sauce for any land of dish, it is sometimes an improvement to add a small quantity of water and lemon juice, which gives it a slight tone. Raspberry syrup is also a very nice accompaniment to cold boiled rice. When any rice which has been boiled to serve with curry or mulligatawny soup, etc., is left, it can be served up cold, and it makes a very suitable dish for children’s tea when mixed with any kind of syrup, such as raspberry syrup.
RATAFIA, ESSENCE OF.— Essence of ratafia resembles very much both essence of almonds and essence of maraschino. It is rather more delicate in flavour than essence of almonds, and is used for a variety of purposes, such as flavouring puddings, cakes, etc. Essence of ratafia can be used for making ratafias, and it is also very useful for imparting additional flavour to claret cup when noyeau cannot be obtained. Three or
four drops of the essence should be poured into a tablespoon, and the spoon then filled up with brandy and well stirred. This should then be added to the claret cup. Like other essences, it must be used with extreme caution, as it is very strong, and its flavour is apt to overpower all other flavour. The essence of ratafia sold by Messrs. Crosse and Blackwell is guaranteed to be free from prussic acid.