Cassell's dictionary of cookery

The stock for this soup may be made as follows : — Procure threepennyworth of fresh bones. Wash them well, and break them into small pieces. Put them into a large saucepan, and pour over them four quarts of cold water. Add a large carrot, a turnip, three onions (one of them stuck with three cloves), a handful of parsley, four allspice, half a blade of mace, a sprig of marjoram and basil, a veiy small sprig of lemon thyme, eight peppercorns, half a dozen outer sticks of celery, and a little salt. Bring the liquor to the boil, skim carefully, draw it to the side, and let it simmer gently for five hours. Strain it, and it will be ready for the pig's head. Quenelles should be served in the soup. Time, eight or nine hours. Probable cost, pig's head, 6d. per pound. Sufficient for a dozen people. Turtle Quenelles for Turtle Soup, Quenelles for {see tie So Soup) . Turtle Soup, To Heat.— When turtle soup is bought already prepared from the confectioner, which is the plan usually adopted in private houses, it should be heated as follows : — ■ Cover closely the jar containing the soup, put it into a pan of boiling water, and let the soup boil gently until it is quite hot; turn it into TUB ( 1023 ) UDD a tureen, stir into it a claret-glassful of good madeira or sherry, and serve immediately. A spoonful of lemon-juice may be added if liked, and if it is not put into the soup, a dish containing one or two lemons cut in halves may be served with the soup, so that the juice may be added at the discretion uf the guests. Turtle Store Sauce (for flavouring hashes, stews, and sauces). — Put an ounce and a half of very thinly-peeled lemon-rind, half an ounce of good curry powder, and a quarter of an ounce of cayenne into a large bottle, and pour over them a small tumblerful of basil wine, half the quantity of mushroom ketchup, six table-spoonfuls of shallot wine, and four tablespoonfuls of essence of anchovy. Add two drachms of concrete lemon acid, cover the bottle to keep out the dust, and let the ingredients infuse for eight or ten days. Strain and filter the liquor, then bottle it : it will prove useful for flavouring purposes. Time, ten days. Sufficient, two table-spooniuls of this essence will flavour a pint of sauce. Twelftll Cake.— A twelfth cake, or any important cake, if made at home, will require care, attention, and good materials. If these are given, and the following recipe attended to, the result can scarcely fail to be satisfactory, and a considerable saving may be effected, compared with what the same cake would have cost if bought at a confectioner's. Before beginning to mix the cake all the ingredients should be prepared, the flour dried and sifted, the currants washed, dried, and picked, the nutmegs grated, the spices pounded, the candied fruit cut into thin slices, the almonds bruised with orangeflower or rose water, but not to a paste, the sugar sifted, and the eggs thoroughly whisked, yolks and whites separately. Care should be taken to make the cake and to keep the fruit in a warm place, and, unless the weather is very warm, to whisk the eggs in a pan set in another containing hot water.