The book of plain cooking

stewpan, with the finely-pared rind of a lemon, a small piece of whole cinnamon, a pinch of salt, and a couple of cloves, also a little dried saffron, and half a pound of loaf sugar. Beat well together the whites of two eggs and their shells, which add and boil up, stirring all the while, until the whites of the eggs set thickly on the top. Then put in what flavouring you prefer, sherry, rum, or brandy, and stir, but do not boil again. Have the jelly bags ready near the fire, and let drip into a basin ; then pour into moulds previously rinsed in cold water. One bullock’s foot prepared in the same way will answer the purpose. 344. Mince Meat A very simple way of making mincemeat is to finely chop one pound of suet, one pound of muscatel raisins (which are better stoned at home than bought ready done), one pound of currants, one pound of apples, one pound of sultanas, and a pound of Demerara sugar. Grate the rinds of two lemons and an orange, and add the juice of both the lemons and the orange ; nutmeg and allspice. Stir thoroughly, adding to it rum and brandy until of a sufficient moisture, then place in jars, and tie down tightly until required for use. This recipe will make a good quantity, but it can very easily be added to or reduced, but the longer you may require to keep it, the more spirit will be required. 345. Shortbread Take half a pound of fresh butter and the same quantity of salt butter, one pound and three-quarters of flour, a quarter of a pound of ground rice, and half a pound of sifted sugar. Work all these ingredients well together, roll out, cut into pieces, and bake in a moderate oven. 346. A Sweet Omelet Make a batter as for a plain omelet, and have ready a very hot dish. Turn out the omelet and place in the jam, which should be slightly warmed. Dust over with sifted sugar. 347. Damson Cheese Place the damsons in a stew- jar in the oven, with sufficient water to cover them, and cook until the fruit will break ; then cook sufficiently to squeeze through a fine cloth, when place in a stewpan, allowing one pound and a quarter of loaf sugar to every pint of juice, and simmer gently for a couple of hours ; then boil quickly for half an hour, removing all scum as it arises. Place in small moulds or jars, and when cold, tie down. 348. Sauces for Puddings A very simple way of making wine sauce is to boil together for a few minutes a quarter of a pound of loaf sugar in a quarter of a pint of water until slightly thickened ; then add three tablespoonsful of sherry, brandy, or rum, and one tablespoonful of very finely grated lemonpeel. Take either arrowroot or cornflour, and mix with milk and a little grated lemon-peel. Boil some milk and pour over, well stirring. Put altogether in the saucepan, and boil up, stirring the same way the whole while, adding a little brandy or sherry, and castor sugar. Beat to a cream equal quantities of fresh butter and brown sugar, adding thereto a few drops of lemon juice and a little grated nutmeg, flavouring with either wine, rum, or brandy. THE END IND Apple Charlotte Apple Fritters Apple Jelly Apple Pudding (Baked) Apple Sauce Apples (Stewed) - i 307-9 Artichokes - Artichokes (Jerusalem) Artichoke Soup - Asparagus - Asparagus and Cheese - Barley Soup Batter (a plain) -