Cassell's dictionary of cookery

Sweet Sauce for Venison.— Dissolve two table-spoonfuls of red-currant jelly, and stir into it a glassful of port or claret. Do not let the sauce boil. Or stir two or three good-sized lumps of sugar into a quarter of a pint of venison gravy until dissolved. Add a large glassful of port or claret, and serve. Sweet Spice, Pastrycook's.— This is made by mixing together two parts of sugar, one part of cassia, one part of nutmeg, one part of mace, and the same of cloves. Swiss Apple Pudding {sec Apple, Swiss, Pudding). Swiss Cocoa-nut Pudding.— Shred a quarter of a pound of beef suet very finely. Mix with it a quarter of a pound of finely-grated bread-crumbs, and add two ounces of grated cocoa-nut, six ounces of strawberry or any other jam, and a quarter of a pound of powdered sugar. Beat two eggs with the milk of the cocoa-nut, or three table-spoonfuls of milk. Pour this liquor over the pudding, and let it stand to soak for an hour. Butter a mould thickly. Beat the pudding tiU the ingredients are thoroughly mixed, and put it into the mould. Tie it in a cloth, plunge it into fastboiling water, and boil quickly until done enough. Turn it out, sift powdered sugar thickly upon it, and serve. Time to boil, three hours and a half. Probable cost. Is. Sufficient for four or five persons. Swiss Condensed Cream {see Milk. Condensed Swiss). Swiss Cream. — Crumble a quarter of a pound of macaroons and two or three penny sponge cakes, or use a mixture of macaroons and ratafias. Lay the crumbs in a glass dish. Poui- over them a glassful of sherry, and spread a spoonful or two of jam upon them. If a plain dish is required, the sheny or the jam, or both, may be omitted. Simmer the thin rind of half a lemon, or a little piece of vanilla, in half a cupful of milk till it is pleasantly flavoured. Add a pint of cream and as much, sugar as wiU sweeten it pleasantly. Mix a table-spoonful of corn-flour smoothly with a little cold milk, and add this gradually to the rest. Stir the mixture over a gentle fire till it boils; pour it out, and stir it again _ till it is almost cold. Add the juice of a lemon, and pour the cream over the cakes in the dish. Ornament the top with bright-coloured jelly or jam, or with strips of angelica. If liked, two table-spoonfuls of arrowroot may be substituted for the corn-flour, or a table-spoonful of flour even may be used. The cream should stand in SWI (952) SYL a cool place three or four hours before it is wanted. Swiss Milk {see Cream). Swiss Pudding, Plain.— Take half a dozen large baking apples, pared, cored, and sliced, and half a pound of finely-grated breadcrumbs. Butter a pie-dish, and cover the bottom with a layer of bread-crumbs. Add a layer of sliced apples, and sprinkle over these a little grated nutmeg or lemon-rind, and a large spoonful of moist sugar. Fill the dish with | alternate layers of bread-crumbs and apples, and i let crumbs form the uppermost as well as the | lowest layer. Place little pieces of butter here | and there on the top of the pudding, and pour j half a cupful of water and the juice of the i lemon upon it. Bake in a moderate oven, j When the surface of the pudding is brightly i browned, and the apples have fallen, it is done j enough. Serve with finely-powdered sugar.