The housekeeper's guide to preserved meats, fruits, vegetables, &c

Then put the stewpan back again on the fire, and continue stirring it for about five or ten minutes, then take it off the fire and mix in the six eggs gradually. Do not attempt to add the eggs to the pudding while it is on the fire, or they will set and curdle. When the eggs have been added, last of all add the ginger, which must be chopped up into small pieces. Mix the whole now well together, and pour it into a mould previously spread tolerably thickly with butter. This should now be steamed for about a couple of hours, when it will set firm, owing to the eggs. Turn the pudding out on to a dish, and serve with it a good rich custard, to which has been added the syrup from the preserved ginger. This is a very delicious pudding. Erancatelli gives a receipt for making fritters with preserved ginger. These are called “ Diavolini. ” His receipt is as follows : Eight ounces of ground rice, four ounces of sugar, a quart of milk, six ounces of butter, a teaspoonful of essence of ginger, six eggs, and one pound of preserved ginger. Of course in private houses this can easily be reduced by one half or one quarter. The way to use these ingredients is as follows : Mix the rice, sugar, milk, and butter together. Put it into a saucepan and stir it over the fire until it thickens ; then remove the saucepan from the fire and work the mixture quite smooth. Put the stewpan back on the fire, which must be a •slow one, and let it remain there for a short time, say about half an hour. This is generally sufficiently long to cook the rice. It must now be removed from the fire, and the preserved ginger, previously cut into very small, dice-like shapes, added to it, as well as the essence of ginger and six yolks of eggs. Stir the whole over a rather quick fire, until the eggs and the rice are set firmly ; then finish the fritters as follows : — Cut them into oblong shapes, dip them into •a light batter, and fry them until they are crisp. Then glaze them with some cinnamon-sugar, and dish them up piled in pyramid form on a napkin. GLAZE. — Glaze is supplied readymade in tins, or by the pound. In large kitchens, such as those attached to hotels and restaurants, of course a great quantity of the remains of meat, joints, bones, etc., enables the cooks to make home-made glaze ; but in private houses and families, where there is, comparatively speaking, but little cooking, it will be found far cheaper to buy glaze ready-made. This also saves a great deal of trouble. Glaze is used for masking over all kinds of cold joints, such as ham, turkey, ducks, fowls, pressed beef, etc. As an illustration of the way in which glaze should be used, I will try to describe' how to glaze a tongue. We will suppose the cook has already taken the precaution, after boiling the tongue, to let it get cold in the orthodox shape. This is done by skewering down the tip of the tongue a little way from the end on a board by means of a fork, and fastening the thick cud so that the tongue gets cold in a shape somewhat resembling that of a lady’s boot. When the tongue is quite cold, the skewers, etc., should be removed, and the rough parts of the tongue should be trimmed off with a knife, and the tongue placed on a dish for glazing. First dissolve the glaze by placing it in a small cup and standing the cup in boiling water.