Cassell's dictionary of cookery

savoury herbs into a saucepan, with a lajge carrot sliced, two largo onions sliced, and two bay-leaves. Fry them to a light bi-own, then add four quarts of Avater. Let it boil, skim it well, season it with one ounce of salt, and half an ounce of pepper, and put into it five pounds of the head and tail part of a conger eel. Simmer gently and continuously for two hours, strain the soup, and put with it a pint of green peas. A few minutes before it is served, put in a pint of new milk. Time, three hours. Probable cost conger, 3d. to 6d. per pound. Sufficient for live pints of soup. Conservative Pudding. — Take two ounces each of ratafias and macaroons, and four ounces of sliced sponge-cake, put them into a basin, and pour over them half a pint of boiling cream. Let them soak for half an hour, then beat them well with a fork, adding gradually the yolks of six eggs well beaten, a wine-glassful of brandy, and a table-spoonful of sifted sugar. Butter a plain mould, ornament it with dried cheriies, or any tasteful device, pour in the mixture, cover it with buttered writing paper, tie it in a cloth, and steam it for an hour and a half. Tuni it out upon a hot dish, and pour round, not on it, a sauce made by boiling a quarter of a pound of sugar and a bay-leaf in a cupful of water for ten minutes. Probable cost, 2s., exclusive of the brandy. Sufficient for four persons. Cool Cup, A. — Rub five ounces of loaf sugar upon the rind of a large, fresh lemon. Poui- over it a bottle of cider, the juice of the lemon, half a nutmeg grated, and a tumblerful of sherry. Stir it until the sugar is dissolved, and put on it a spiig of borage, thyme, or mint. It will be better if placed on ice for a little while. Time, a quarter of an hour. Probable cost, 3d., exclusive of the cider and sherry. Sufficient for a one-quart cup. Cool Cup (another way). — Put a slice of hot toast, and a quarter of a pound of sugar into a largo tankard. Pour over these three tablespoonfuls of brandy, six of sherry, and a pint of good ale. Lay a sprig of balm or borage on the top, and let the liquid stand for a little while. Time to stand, half an hour. Probable cost, 2d., exclusive of the liquids. Sufficient for a quart cup. Cool Cup (another way). — Pare and core three large apples, slice them, and also three large lemons, and lay them in a deep basin in alternate layers, with sugar strewn over each layer. Pour over them a bottle of claret, cover the basin, and let it stand for four- hours. Strain the liquid and serve it with a lump of ice in the cup. Probable cost, 8d., exclusive of the claret. Sufficient for a pint cup. Cool Cup (another way). — Pour a pint of claret and a tumblerful of water into a large cup. Mix with them two table-spoonfuls of finely-sifted sugar, two drachms of powdered cinnamon, a quarter of a small nutmeg grated, and the thin rind of half a small lemon. Put a sjjrig of borage, or a little cucumber-rind with it for two or three minutes before using. Sufficient for a quart cup. Probable cost, 3d., exclusive of the claret. Cool Cup (another way.)— Take t'hrocparts of good lemonade and one of sherry or Madeira, add three or four lumps of ice, and serve.