The century cook book

Preserved Quinces. Pare and quarter the fruit; boil in enough water to keep them whole; when they are tender take them out, and to each pound of quinces add one pound of white sugar; let them stand with the sugar on until the next day, when the syrup will be as light and clear as amber; put them in the pan and let them boil twenty minutes; they never get hard. "^ The Quince. The water they were boiled in may be used to make a jelly of the parings; add one pound of white sugar to each pint of juice, and boil half an hour. Jelly with Oranges. Take one quart of any clear 144 Creams and Custards yellow jelly, six oranges, a little syrup, preserved cherries, angelica. Peel the oranges and divide them into quarters, taking off all the white; coat a plain Compote of Oranges, mould with the jelly, then lay in the oranges, each piece dipped in clear syrup, in the manner shown in the illustration, putting the angelica, cut into leaves, in the corners of the mould, and the cherries round the top and bottom, and between the pieces of orange; fill up with jelly, and set on ice. Orange Custards. Needed: The juice of ten large oranges, a teacupful of sifted sugar, the yolks of twelve eggs, one pint of cream. Sweeten the orange juice with the sugar, and set it over the fire; stir constantly till hot, when skim it carefully, and set aside to cool. When nearly cold add the yolks of eggs beaten very light, and the cream. Put all into a saucepan, and stir over a very slow fire until thick. Pour into cups, and serve cold. If desired, the whites of the eggs, beaten stiff, with a teacupful of pounded sugar, may be used, a heaped tablespoonful on the top of each cup of the custard. Rice Snowballs. Needed: Six ounces of rice, one quart of milk, flavoring of essence of almonds, sugar to taste, one pint of custard. Boil the rice in the milk, with sugar and a flavoring of essence of almonds, until the former is tender, adding, if necessary, a little more milk, should it dry away too much. When the rice is quite soft, put it into teacups, ox small round jars, and let it remain until cold; then turn out the rice on a deep glass dish, pour over a custard, and on the top of each ball, place a small piece of bright colored preserve or jelly. Lemon peel or vanilla may be boiled with rice instead of the essence of almonds, when either of these is preferred; but the flavoring of the custard must correspond with that of the rice. PUDDINGS English Plum Pudding. One pound of suet chopped very fine, one pound of flour, one pound of bread crumbs, one pound of sugar, two pounds of raisins, stoned and chopped, two pounds of currants, picked, washed and dried, one pound of figs, chopped fine, [illustration: Plum Pudding.], one-half pound of mixed citron and orange peel, sliced fine, one ounce of mixed spice, three tablespoonfuls of molasses, four beaten eggs, a tablespoonful of salt, one pint of brandy; mix all together with about a quart of milk, place in a pudding bag and boil in water for seven or eight hours. Boil steadily to prevent the pudding from absorbing the water.