Cassell's dictionary of cookery

as regularly as possible with dried cherries or raisins halved and stoned ; at the bottom, place in order a few macaroons and ratafias. Then line the sides with slices of sponge-cake, and fill the remaining space three-quarters full with spongecake, sponge biscuits, and bits of rich plum cake. If the latter are not at hand, a few washed currants may be sprinkled amongst the cakes. Mix together, half milk half eggs, as much as will soak the cake and fill the mould ; flavour with orange-flower water and sugar, or a glass of liquor, as noyeau, &c. When the soaking is complete and the mould quite full, cover the top with buttered paper, tie it down closely with a cloth, and boil it for an hour. AVhen turned out of the mould upon a dish, pour round the pudding a sauco made of rich melted butter, sweetened with sugar, coloured pink with fruit syrup, and flavoured with a glass of the same liquor that was used for the pudding. Sufficient for half a dozen persons. Probable cost, 2s. 6d. for a moderate-sized mould. Court Bouillon (with wine) .—Take one part of vinegar, one of red wine, and four of water ; put them into a saucepan, and for every three quarts of liquid allow half an ounce of pepper, one ounce of salt, a bunch of savoury herbs, two bay-leaves, one sliced onion, and one sliced carrot. Simmer for an hour, strain the liquid, and it will be ready for use. Court bouillon is used to boil fresh-water fish, to take off its insipidity. The quantity must depend upon the size of the fish, which ought to be well covered. When it is once made, however, it will keep for a long time if it is boiled up every three days, and diluted every time with one breakfast-cupful of water. If this is not done, it will become too strong and concentrated. Oil and vinegar is the only sauce that is eaten with fish boiled in court bouillon, and served cold. The wine may be omitted. Probable cost, -exclusive of the wine, 6d. Suflicient for two quarts and a lialf. Cow-heel (au naturel). — This dish, which is delicious as well as nourishing when properly cooked, may be served in several different ways. It should first of all be thoroughly scalded and •cleansed, and the fat between the claws removed. This is often already done when the heel is bought at a tripo shop. (Ask for one which has been scalded, not boiled, or nearly all the nourishment will be gone from it.) Cut a cowheel into four parts, and put them into a saucepan, cover them with cold water, and simmer them gently for four hours; take them up, remove the bones, thicken the gravy with a piece of butter rolled in flour, and put with it a tablespoonful of scalded and chopped parsley, and the juice of half a lemon. Season -with salt and pepper, boil altogether again for a few minutes, and serve hot. If there is more liquid than will be required for sauce, it should be preserved, and will be found excellent for sauces and soups. Probable cost of cow-heel, id. to 8d. each. Sufficient, one heel for a small family. Cow-heel for Invalids.— Take a fresh cow-heel, cleanse and scald it, and remove the fat from between the claws. Do not have one already boiled at the tripo shop, as was j said iu the last recipe, or it will not be so j nourishing. Put it into a saucepan with j one pint and a half of cold water, and add a.