Buckmaster's cookery

A good sized sponge cake, or sponge loaf, Huntley and Palmer’s make if unable to make one. Cut the top off, and pour over the cake enough sherry to soak it through, let it stand some time, and a little while before serving pour over it some good custard, and grate over it a cocoa-nut. TAPIOCA CREAM. Dissolve two tablespoonfuls of tapioca in cold water for two hours, boil one quart of milk with lemon rinds, strain it boiling over the tapioca, add a little sugar and the well-beaten yolks of three eggs. Let it boil until it thickens, and turn it into a glass dish. When cold pour over it an icing made of the whites of eggs and sugar. A little tapioca boiled and some cream added to it, put into a mould and turned out when cold, is a favourite dish. Buckmaster s Cookery. CLARIFIED SUGAR FOR WATER ICES. 1. Dissolve one pound and a half of loaf-sugar in one pint of water. 2. Beat up and stir in half the white of one egg. 3. Bring to the boil and continue boiling for ten minutes with frequent skimming. 4. Strain through a hair sieve, and when cold the water is ready for use. This is called clarified sugar. There is often a little difficulty in freezing, which generally arises from the water or cream being too sweet. It will then be necessary to add a little more water or milk. Too much sugar in solution prevents the liquid from freezing. The quantities given in the following recipes are for one pint and a half of ice. For Freezing, see page 300. CHERRY-WATER ICE. Beat up in a mortar one pound of cherries with their stones, and make them into a puree, then add the juice of two lemons to one pint of clarified sugar and half a pint of water, mix thoroughly and freeze. LEMON-WATER ICE. Rub off the rind of two lemons on some lumps of sugar, add the juice of six lemons and one orange, a pint of clarified sugar, and half a pint of water, strain through a hair sieve and freeze. Lemon Ice Cream. STRAWBERRY AND RASPBERRY-WATER ICE, Place in a basin one pound of picked strawberries and half a pound of raspberries, make into a puree, and mix with one pint of clarified sugar and half a pint of water, thoroughly mix and freeze. RASPBERRY AND CURRANT ICE CREAM. Prepare a pound of strawberries and half a pound of red currants, pass them through a sieve, and mix with three-quarters of a pound of powdered loaf-sugar, and a pint of cream. Freeze. PINE-APPLE CREAM. Remove the peel and seeds from a pine-apple, take one pound and work it to a pulp in a marble mortar, pass the pulp through a large hair sieve, mix the puree with three-quarters of a pound of pounded loafsugar and one pint of cream. Thoroughly mix and freeze. GINGER ICE CREAM. Bruise in a mortar six ounces of the best preserved ginger, and pass it through a hair sieve, add the juice of a lemon, half a pound of powdered loaf-sugar, and a pint of cream. Thoroughly mix and freeze. LEMON ICE CREAM. Rub off the rind of two lemons on some lumps of loaf-sugar, squeeze the juice of the lemons into a basin -with the pieces of sugar, and add half a pound Buckmaster s Cookery. of powdered loaf-sugar and one pint of cream. Thoroughly mix, pass through a a horsehair sieve, and freeze. A glass of good brandy added will make Italian ice cream. STRAWBERRY ICE CREAM.