Cassell's dictionary of cookery

pound of the best blue raisins, and rub off the rind of a Seville orange on lumps of sugar. Bruise the raisins in a mortar, with a quarter of an ounce each of cloves and cardamoms and a grated nutmeg. Put these ingredients into a jar, and pour over them half a gallon of French brandy or flavourless whisky ; add the sugar and half a pound of sugar candy (brown), also a little colouring matter, tincture of saffron or spinach -juice. Stir or shake the jar every day. Time to infuse, two weeks. Irish Walnut Ketchup.— Extract the inner white part of some green walnuts, and, after pounding them thoroughly, strain off the juice to make it clear, let it stand for twelve hours, and strain again. Add to each pint of juice a large onion, two ounces of horseradish, sliced, half an ounce of shallots, a clove of garlic, half a pint of vinegar, and half a pound of anchovies. These ingredients beingwell mixed, bod for two hours. When cold, strain the liquor until quite clear, then add to each pint of the ketchup half an ounce of spice (mace, cloves, nutmeg, and whole black pepper in equal quantities) , two wine-glassfuls of port, and a quarter of a glass of soy. Boil again for three-quarters of an hour, but do not strain the liquor, as the spices must be distributed in the several bottles in which it is placed. The saucepan must always be kept closely covered, or the delicious aromatic flavour will evaporate. Pour the ketchup into a jar, and cover till cold, when it can be poured into bottles, but the greatest attention must be paid to their being clean and dry. Seal the corks. Probable cost. Is. per pint. Isinglass and Grelatine Jelly.— When jelly is to be made for the table, isinglass and gelatine are frequently used instead of calf's-foot ISI ( 332 ) ISI stock, and possess the advantage of being made much more easily and quickly. From isinglass especially, many wholesome and agreeable dishes may be made. It is, however, difficult to give the exact proportions to be used, as isinglass differs so much in quality. The best may be known by its dull-looking, hard skin, and by its requiring fully half an hour's boiling to dissolve it. The commoner kinds dissolve very quickly, and may be known by their white, fine appearance. When good isinglass is used two ounces are sufficient for a quart of jelly. Simmer the isinglass, until it is thoroughly dissolved, in a pint of water. Just before it is taken from the fire, add a tea-spoonful of strained lemon juice, a table-spoonful of cold water, and a lump of sugar. Let all boil together two or three minutes and remove the scum carefully as it rises. Strain through a jelly-bag, add wine, lemon- juice, sugar, and flavouring according to taste, and pour into a damp mould. Let the jelly remain in a cool place until it is quite firm. If very stiff it can be turned out more easily if it is dipped into boiling water for a moment. Probable cost. Is. per ounce. Sufficient for a pint of jelly. Isinglass Clarified for Jelly {see Jolly, Isinglass Clarified for). Isinglass Jelly, Constantia.— Dissolve