Domestic cookery

Put the stock, lemons, cinnamon, cloves, and sugar into a saucepan, beat the shells and eggs in two tablespoonfuls of water, add to the other ingredients, stir occasionally until the jelly boils; let it boil well up until it reaches the top of the saucepan, draw on one side and let it stand 10 minutes, pour through the jelly bag, or a linen cloth, one quart of boiling water, then the jelly. The first little drop of jelly may require pouring back through the bag ; add the sherry and brandy to the jelly in the bag, pour into small moulds, set in a cool place until quite firm, dip in lukewarm water, and turn out as required. No. .327. FISH. Take the fillets of sole or plaice, wash and wipe them very dry, lay them between two buttered plates, sprinkle over a few drops of lemon juice, place the plates over a pan of hot water, and steam 15 minutes, until- the fillets look quite white; dish and decorate with parsley or cut lemon. White sauce (page 115) may he served with this, if liked. Any kind of fish steak may be cooked in this manner. LINSEED TEA. 1 oz. linseed ^ oz. liquorice A strip of lemon rind 1 quart water i oz. sugar candy ^ oz. brown sugar Wash the linseed, put it into a saucepan with the water and lemon rind, bring to the boil and skim thoroughly,, simmer slowly h^f an hour, stirring occasionally ; then add sugar and liquorice, and when both are dissolved strain and use. No. 329. LEMONADE. 1 lemon 1^ oz. sugar ^ pint water Cut off the very outside rind of the lemon vpith a sharp knife, taking care not to get any of the white pith, put this into a jug with the juice and sugar, pour over this half pint of cold water, cover and allow it to stand two hours; strain, and it is ready for use. No. 330. MUTTON BROTH. 1 lb. scrag end of neck of mutton ^ teaspoonful peppercorns ^ oz. pearl barley A little salt 3 pints cold water Divide the mutton and soak in warm water 15 minutes; place in a saucepan with the baidey, peppercorns, salt and cold water ; bring slowly to the boil and skim thoroughly, simmer slowly two hours, strain, remove the fat, and serve. The broth should be reduced to about half the quantity. No. 331. OATMEAL GRUEL. 1 oz. oatmeal 1 oz. brown sugar i oz. butter rj pints of water ^ teaspoonful grated nutmeg Pinch of salt Mix the meal with a little cold water, pour over the remainder of the water, boiling ; pour this back to the saucepan, add salt, sugar, and nutmeg; simmer slowly 20 minutes, stir in the butter and serve. If the meal is coarse, and preferred, the gruel may be strained. A little milk is also sometimes considered an improvement, or an egg, beaten. No. 332. PUDDING (InvaUd). i oz. ground rice ^ pint milk J oz. castor sugar 1 egg J lemon rind, grated Mix the rice flour with one tablespoonful milk, add to it the remainder of the milk, boiling, also the sugar-, lemon rind, and a pinch of salt ; pour this back into the saucepan and boil three or four minutes ; beat the yolk and white of the egg separately add the yolk to the milk, &c., then the white, which must be lightly stirred in ; pour this into a buttered pie dish, and bake in a slow oven half an hour ; serve hot or cold. No. 333. PORT WINE DROPS. A pint port wine Grated rind of ^ lemon ^ oz. isinglass ^ inch cinnamon stick 3 oz. lump sugar