Cassell's dictionary of cookery

Gotham Pudding. — Dissolve a piece of saleratus the size of a small nut in a tablespoonful of hot water, and mix with it a breakfast-cupful of milk, three well-beaten eggs, and two table-spoonfuls of flour. Wlien quite smooth, add a pinch of salt, and four ounces of candied citron, cut into thin slices. Beat thoroughly for ten minutes, pour the mixture into a buttered mould, tie the mould in a floured cloth, and boil for an hour and a half. Turn out, and serve with wine sauce. Probable cost, 8d. Sufficient for four persons. Graham Cakes. — Make a dough with some Graham meal and as much boiling milk as it will take, and yet be rolled out. Add a little salt, and roll out the dough three-quarters of an inch thick. Cut it into rounds, and bake in a very hot oven, when the cakes will be light and puffy ; if it is not sufficiently hot, they will be very heavy. Time, ten or twelve minutes to bake. Sufficient, about a quart of boiling milk to half a pint of meal. Grandmamma's Pickle.— Take a sound white cabbage and a young cauliflower. Divide the latter into small sprigs, and cut the cabbage into thin shreds, in the same way as red cabbage is cut for pickling. Spread them out on separate dishes, and cover them with salt. Let them remain forty-three hours, then set the pieces of cauliflower on a sieve, and let them drain before the fire. Squeeze the salt from the cabbage with the hands, and put the cabbage and cauliflower in layers into pickle-bottles or jars. Boil as much vinegar as will amply cover them, allowing an ounce of whole ginger, broken into pieces, half an ounce of mustardseed, and half an ounce of pepper, to every quart of vinegar. Let these ingredients boil together for two or three minutes, and, when cold, pour them into the bottles. A tablespoonful of turmeric may be mixed with a little GRA ( 269 ) GRA cold vinegar, and added to the rest while boiling. Put the spices at the top of the pickles, and cover the jars closely. Fresh vinegar must be added when necessary. Probable cost, Is. per pint. Granito Claret. — Put the thin rind of two oranges in half a pint of water. Let it soak for two hours, strain it, and boil the water with half a pound of sugar for ten minutes. Add the strained j uice of six oranges, a cupful of water, and a pint bottle of claret. Put the mixture into wide-mouthed bottles, cork them, and move them round in the ice. As the mixture freezes it should be loosened from the sides of the bottles, and then put into claret-glasses. Sufficient for two pints and a half. Granito Punch, Iced.— Ivub the yellow rind of an orange and of half a lemon upon two or three lumps of sugar. Mix with them three wine-glassfuls of green tea, and the same of brandy, riun, syrup, maraschino, and pineapple syrup. Add the juice of two lemons, the juice of an orange, and a pint bottle of Champagne. When well mixed, freeze as usual, and serve in glasses. Time, about half an hour to prepare. ^Sufficient for a quart. Granito, Roman. — Mix a pint and a half of strong coffee with a pint and a half of syrup. iS train through a silk sieve into wide-mouthed decanters, and freeze as directed in the recipe for granito claret. Serve in coffeecups or glasses. Sufficient for three pints.