Cassell's dictionary of cookery

Windsor Pudding. — Pare and core half a dozen baking ajiples, and boil or bake them till quite soft. Beat them to a smooth pulp, and with them an ounce of best Carolina rice boiled in milk till it is tender, an ounce of powdered white sugar, a tea-spoonful of lemon- juice, and a pinch of grated lemon-rind. Whisk the whites of four eggs to snow, stir them into the pudding mixture, and beat it again till it is very light. Dip a pudding-mould into boiling water, take it out, and whilst it is hot pour the mixture into it ; cover it, put it into a large pan of boiling water, and keep it boiling tiU the white of the egg is firm. Turn it out, and pour round it a custard made with the yolks of the eggs. Serve immediately. Windsor Syllabub. — Put a pint of sherry into a china bowl, sweeten it, and flavour with grated nutmeg. Pour upon it a pint and a half of milk, stir briskly, and serve the syllabub frothed. Windsor Veal Pie.— Fill a dish with alternate layers of lean veal cut in slices half an inch thick and thin slices of loan ham, and season each layer with powdered mace and white pepper. Place a dish with a weight over WIIT ( 1129 ) WIN the lueat, and press it for half an hour. Pour upon it as much strong veal gravy that will jelly when cold as will cover it, and add a slice of fresh butter. Cover the dish with good pastry, and bake till done enough. Serve cold. Time to bake a moderate-sized pie, one hour and a half. Probable cost, fiUet of veal, Is. a pound. Wine. — The term wine is more strictly and specially applied to express the fermented juice of the grape, although it is generally used to denote that of any sub-acid fruit. The presence of tartar is, perhaps, the circumstance by which the grape is most strongly distinguished from all the other sub-acid fruits that have been applied to the purpose of wine-making. The juice of the grape moreover contains within itself aU the principles essential to vinification, in such a proportion and state of balance as to enable it at once to undergo a regular and complete fermentation, whereas the juices of other fruits require artificial additions for this purpose ; and the scientific application and the adjustment of these means constitute the art of making wines. Wine, Apricot. — Take ten gallons of river- water and boil it for haH an hour ; then set it to cool in a clean vessel. Take fortyfive pounds of ripe apricots, cut them into thick slices, and put them with the juice into the water, adding twenty-five pounds of the best loaf sugar. Stir well, cover closely, and leave till the following day ; then boil the fruit and liquid together, stir in the whites of eight eggs well beaten, and take off the scum as it rises. WTien the liquor is clear and the fruit reduced to a pulp, press, strain through a fine sieve into a cooler, add the broken stones, and stir well. Spread good yeast on both sides of a toast, and when the liquor is at the proper warmth work it well two days; strain it through a jelly-bag into the cask, put on the bung lightly, and let it work over, keeping the cask full. When it has done fermenting, add two quarts of French brandy and two ounces of white sugar-candy. Put in the bimg, fasten it well, keep the liquor for twelve months, and then bottle it.