the yellow petals of the dandelion, and pour over
them into a tub one gallon of warm water that
has previously been boiled. Stir it well roimd,
and cover with a blanket, to stand thieo days,
during which time it should be stirred fre-
quently. Strain ofl: the flowers from the liquid,
and boil it for half an hour, with the rind of a
lemon, the rind of an orange, a little ginger, and
three and a half pounds of lump sugar✪ Dandelion Wine to each
gallon ; add the sugar and lemon, from which
the rinds were removed, in slices to the boiling
liquor, and when cool ferment with yeast on a
toast. When it has stood a day or two put it
into a cask, and in two months bottle. This
wine is said to be specially adapted to all per-
sons suffering from liver complaints,
Darioles. — Butter the dariole moulds and
line them with a thin paste made as follows : — •
Beat half a pound of butter to a cream ; stir into
it very gradually one pound of flour, with which
three ounces of fine sugar has been mixed, and
the yolks of three and the whites of two eggs,
beaten separately. "VMien the moulds are lined,
have ready a custard to fill them, composed of
DAEIOLE MOULDS.
the foUoAving ingredients: — Eight well-beaten
oggs, without the whites, six cru.shed maca-
roons, two ounces of sugar, half a pint of cream,
and half the gi-ated rind of a small lemon✪ Darioles.
^\Tien these have been stin-ed over the fire for
a quarter of an hour, and the custard has be-
come cold, the darioles may be filled and baked.
They wdll take fifteen minutes in a quick oven ;
should be risen like a souffle, and served at
once with sugar stre\vn over or they will fall.
Probable cost. Is. 8d. Sufficient to fill twelve
moulds.
Darioles (a la Duchesso).— Proceed as be-
fore dii-ected. This recipe differs in allowing
more time for baking, and requiring no boiling
of custard, ilix half a pint of miilc with two
ounces of flour, three ounces of pounded sugar,
six well-beaten eggs, and two ounces of butter
into a batter, and put it at once into the moulds,
first adding a little essence of vanilla✪ Darioles (a la Duchesso), drop by
di'op, until the mixture is flavoured. The es-
sence of lemon, almonds, or cinnamon may be
substituted for vanilla. The moulds should be
only tln-ee-parts filled, and from twenty-five
to thirty-five minutes allowed for baking. Pro-
bable cost, Is. 8d. Sufficient for seven moulds.
Dartmouth Pie.— Mince two pounds of
mutton, from which all the fat has been cut
away, and add to it one pound of finely-slued
beef suet, one pound of well-washed currants,
four ounces of sugar, and a little salt and nut-
meg. Make a paste by boiling two ounces of
butter with four ounces of beef suet, and work-
ing it into eight omices of flour✪ Dartmouth Pie. Cover the
mixture with this paste, and bake for an hour
and a half. Probable cost, 4s. 6d. Suflicient
for seven or eight persons.
Date Cake (for Dessert). — Insert in place
of the stones, which should be carefully re-
moved, blanched abnonds. Line a square tin
with rice-paper✪ Date Cake (for Dessert) ; fill in layers of dates, and press
down with a weight. Tmn out on a glass dish.
Garnish with slices of orange. Prolaable cost,
lOd. to Is. per pound.
Page 464 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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the yellow petals of the dandelion, and pour over
them into a tub one gallon of warm water that
has previously been boiled. Stir it well roimd,
and cover with a blanket, to stand thieo days,
during which time it should be stirred fre-
quently. Strain ofl: the flowers from the liquid,
and boil it for half an hour, with the rind of a
lemon, the rind of an orange, a little ginger, and
three and a half pounds of lump sugar to each
gallon ; add the sugar and lemon, from which
the rinds were removed, in slices to the boiling
liquor, and when cool ferment with yeast on a
toast. When it has stood a day or two put it
into a cask, and in two months bottle. This
wine is said to be specially adapted to all per-
sons suffering from liver complaints,
Darioles. — Butter the dariole moulds and
line them with a thin paste made as follows : — •
Beat half a pound of butter to a cream ; stir into
it very gradually one pound of flour, with which
three ounces of fine sugar has been mixed, and
the yolks of three and the whites of two eggs,
beaten separately. "VMien the moulds are lined,
have ready a custard to fill them, composed of
DAEIOLE MOULDS.
the foUoAving ingredients: — Eight well-beaten
oggs, without the whites, six cru.shed maca-
roons, two ounces of sugar, half a pint of cream,
and half the gi-ated rind of a small lemon.
^\Tien these have been stin-ed over the fire for
a quarter of an hour, and the custard has be-
come cold, the darioles may be filled and baked.
They wdll take fifteen minutes in a quick oven ;
should be risen like a souffle, and served at
once with sugar stre\vn over or they will fall.
Probable cost. Is. 8d. Sufficient to fill twelve
moulds.
Darioles (a la Duchesso).— Proceed as be-
fore dii-ected. This recipe differs in allowing
more time for baking, and requiring no boiling
of custard, ilix half a pint of miilc with two
ounces of flour, three ounces of pounded sugar,
six well-beaten eggs, and two ounces of butter
into a batter, and put it at once into the moulds,
first adding a little essence of vanilla, drop by
di'op, until the mixture is flavoured. The es-
sence of lemon, almonds, or cinnamon may be
substituted for vanilla. The moulds should be
only tln-ee-parts filled, and from twenty-five
to thirty-five minutes allowed for baking. Pro-
bable cost, Is. 8d. Sufficient for seven moulds.
Dartmouth Pie.— Mince two pounds of
mutton, from which all the fat has been cut
away, and add to it one pound of finely-slued
beef suet, one pound of well-washed currants,
four ounces of sugar, and a little salt and nut-
meg. Make a paste by boiling two ounces of
butter with four ounces of beef suet, and work-
ing it into eight omices of flour. Cover the
mixture with this paste, and bake for an hour
and a half. Probable cost, 4s. 6d. Suflicient
for seven or eight persons.
Date Cake (for Dessert). — Insert in place
of the stones, which should be carefully re-
moved, blanched abnonds. Line a square tin
with rice-paper ; fill in layers of dates, and press
down with a weight. Tmn out on a glass dish.
Garnish with slices of orange. Prolaable cost,
lOd. to Is. per pound.