Hilda's "where is it?" of recipes

I quart Milk. Rind of 2 OrangCL 3 Eggs. I oz. Gelatine. 4 oz. Sugar. Juice of i Lemon. Make a custard of the milk and eggs, stir till it thickens. Dissolve the gelatine in a little warm water (previously soaked in cold), add to it the juice of a lemon, then stir it in the custard ; put into a buttered mould, and set to ice. CREAM (STONE). Ingredients. Marmalade, Jam, or i oz. Loaf Sugar. Preserve. 1 pint of Cream. \ oz. Gelatine. i wineglass of Slierrjr. Milk may be substituted for cream, but, if so, an egg and teaspoonful of butter should be added. Cover the bottom of a pie-dish with a thin layer of marmalade (or jam). Stir into the pint of cream a quarter of an ounce of gelatine, previously dissolved, and one ounce of loaf sugar ; let it boil a few minutes, stir all the time. Strain, and when cooled add a wineglass of sherry, then pour over the preserve. If milk is used instead of cream CI CREAM (STRAWBERRY)— CREEF (POTTED). add one teaspoonful of butter, and when boiled whisk the yolk of an egg into the mixture, and white, well whisked, when taken off the fire ; then pour it over the marmalade. CREAM {STRAWBERRY). Ingredients. a lb. ripe Strawberries. 12 ot. of Sugar. I quart of Cream or Milk. i az. Isinglass. Pour the cream or milk into a stew-pan, add sugar and isinglass to dissolve, not allowing the mixture to boil ; then strain into a basin and stir until nearly cold. Add the fruit, which has been previously passed through a hair sieve, oil the mould, and pour in the cream. Allow it to stand until it is quite firm. CREAM (SIVISS). (Mrs. D. Cloete's Recipe.) Ingredients. 1 quart of Cream or Milk. 8 teaspoonfuls of Maizena. 12 oz. of Sugar. ^ lb. Macaroons. 2 Lemons. A small stick of Cinnamon. Set the cream, or rich milk, on the fire (keeping a little to moisten the maizena), add sugar, and cinnamon, and maizena ; let it boil for five minutes. Pour into a basin; when nearly cold, add the juice of the lemons. Take half the macaroons and cover the bottom of a glass dish, pour over the cream ; another layer of macaroons, and another of cream, and so on. This pudding should be made the day before. CREEF {POTTED). (Cape Crawfish.) Boil the creef, mince in the sausage machine, adding all the red meat. For one pound of minced creef, two blades of mace, one teaspoon black pepper, half a teaspoon- CROQUETTES OF CHICKEN— FISH— RICE. [C ful of salt, some cayenne, three ounces butter, one ounce sheep tail fat. Mix the spices with the crawfish ; work all well together. Bake the whole in a pie-dish in a moderate oven until nearly brown. To be eaten cold. CROQUETTES OF CHICKEN. (Mrs. Dwyer's Recipe.) Ingredients. I lb. cooked Chicken. i blade of Mace, i lb. of mixed Mushrooms. 3 ^ggs- Truffles and Ham (or Tongue). Bread-crumbs. A'lictle Pepper. Some rich Stock, Mince fine about one pound of cooked chicken with mushroom, tongue (or ham), and truffles; season with the spices. Have some rich stock reduced by boiling till quite thick, stir well together. Spread it on a dish an inch thick, cover with buttered paper, and set it to cool. Divide into nice little balls, dip in egg, roll in breadcrumbs, and fry a light brown. CROQUETTES OF FISH.