Hilda's "where is it?" of recipes

Soak four sponge biscuits and half a pound of macaroons in the Madeira and French brandy. Then cover the bottom of a glass dish with half of these, pour over them a pint of rich custard previously made, then lay the remainder of the soaked biscuits upon them, and pile over the whole, to the depth of two or three inches, the whipped syllabub, well drained ; the whipped syllabub to be made the day before, or some hours before, as follows : Take half a pint of cream, half a glass of light wine, and a dessertspoonful of sifted sugar ; take a clean dry whisk, and whip the cream to a stiff froth with the wine, adding the sugar last of all. When the wine has drained to the bottom, carefully skim the light, frothy cream, and pack it on the top of the last layer of macaroons. Excellent, TOFFEE (COCOA-NUT)— TURKEY (BOILED). [7 TOFFEE {COCOA-NUT), Ingredients. I Cocoa-nut. x lb. Sugar. Grate fresh cocoa-nut ; boil the sugar with the milk of the cocoa-nut and a cup of water ; when nice and thick, add the grated cocoa-nut. Stir all the time, till you see it coming quite clear off from the sides, then take oif. Grease the dishes on which you pour it, mark it out with a knife in squares, and let it get cold. Very good. TURKEY {BOILED). Hen turkeys are preferable for boiling, on account of their whiteness and tenderness. They should not be dressed until they have been hung two or three days, as they will not be tender. Pluck the bird carefully, and singe with a piece of paper ; wash well, and wipe with a dry cloth ; cut off head and neck ; draw the strings, or sinews, of the thighs ; cut off the legs at the first joint, draw the legs into the body, and fill the breast with forcemeat, or stuffing ; run skewers through wing and middle joint of leg quite into wing and leg on opposite side ; break the breastbone, and make the bird look as round as possible. Way of cooking. — Put the turkey into sufficient hot water to cover it, let it come to a boil, then carefully remove all scum ; if this is attended to there is no occasion to boil the bird in a floured cloth, but it should be well covered with water. Let it simmer very gently for one and a quarter to one and three-quarter hours, according to the size, and serve with either white, celery, oyster, or mushroom sauce, a little of which should be poured over the turkey. Boiled ham, bacon, tongue, or sausages should accompany this dish ; and when oyster sauce is served, the turkey is always stuffed with oyster forcemeat. A simple stuffing for Turkey. — Soak a penny loaf of stale bread in either milk or water, press well; take a good lump of butter or suet, a little sugar, pepper, nutmeg, salt, some sweet herbs, an egg. Mix all well together, and stuff turkey or fowl. T] "TASSAL"— TEA, [Note. — " Tassal " is an old-fashioned up-counby way of curing meat in the open air popular with travellers.] « TASSAL? Take any meat, beef, venison, springbok, etc. Cut the meat in long strips about three inches thick, sprinkle slightly with salt, pepper, a little coriander seed (bruised), and vinegar ; leave for a day, then hang to dry ; if wanted, just soak a little and' grill on the coals. The Boers and travellers find it most nourishing in travelling, when fresh meat cannot be procured. TEA (TO MAKE GOOD).