The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

To half a cup of cold water put half a box of gelatine, set in a warm place till dissolved, then pour over it a cup of boiling water. Put half a cup of granulated sugar on the board and roll a large lemon in it until the oil is extracted from the rind. To a pint of the juice of sour oranges add the juice of the lemon, one cup of sugar and the half cup flavored with the oil of the lemon. Add all to the gelatine; stir well; strain into wet molds or a flat dish, and cut it out in small blocks when solid. Other ways of serving are to cut the oranges in half, take out the fruit carefully, and drop the skins in cold water. When the jelly is made dry these inside, notch the edges prettily, fill with the jelly and set on ice or in a cold place; or the oranges may be cut so as to leave half, and a half-inch strip over the top for the handle, notching the edges. Place the baskets in a pan of chopped ice, fill with the jelly, and put a teaspoon of whipped cream on top of the jelly. Meringues. 4 eggs, the whites 9 heaping tablespoons sugar Beat the eggs very stiff, add gradually the powdered sugar till stiff enough to lie in oblong shape on paper. Butter white foolscap paper, lay it on bottom of dripping pan and drop the mixture on the paper, by table- 176 f%e Quitn Cook Book spoonfuls, allowing two inches between each, they must not run together. Flavor with lemon. Bake or dry in a slow steady oven to a delicate tinge of brown. Place the flat sides together, when dry, with sweetened and flavored whipped cream. Golden Meringues. Made the same way as the previous recipe, only using the yolks and the white of one egg. The yolks will not beat stiff but they will beat very light. They must be stiff enough to drop. Almond Maccaroons. Shell half a pound of soft-shelled almonds, pour boiling water over them until the skins are loose, peel and throw into cold water, take out, drain in dry towel, pound to a paste in marble or some hard mortar, put in a dish and gradually add one pound of pulverized sugar, and the whites of three stiffly beaten eggs, and two teaspoons of extract of lemon. Mix well with a mixed metal spoon (not iron spoon). Wet the hands in cold water and make the mixture quickly and deftly into balls the size of a small hickory nut, put sheets of buttered paper in sheet iron pans, lay the balls on the paper two inches apart, wet the hands and smooth over the top so they are glossy, set in a moderate oven for half to three-fourths of an hour till dry. Lemon Sauce. yi cup sugar i tablespoon butter I tablespoon corn starch i pint boiling water I lemon, rind and juice i egg, salt Beat the egg separately, stir the butter and sugar to a cream, boil the water in double boiler, wet the The Queen Cook Book 177 starch in cold water, put it in the boiler and boil ten minutes, beating all the time till smooth, now add all together, take off the stove, add the rind and strained juice of lemon. Orange Sauce. This is made the same way as the above recipe, using the juice, strained, of two oranges, and the grated rind of one. Hickory Nut Maccaroons. These are made the same way as the almond maccaroons, taking off what skins you can, chopping the meats fine and mashing in mortar. CANDY, Molasses Candy. I cup N. O. molasses i cup brown sugar I tablespoon butter i tablespoon vinegar When warm, stir the ingredients together, let boil till brittle, but do not stir it. Be careful not to burn; it must slowly boil. Test it by dropping a little in water. When brittle, pour out on a greased platter, turn up the edges as it cools, butter your hands and work by pulling long lengths until a bright and golden color. Butter the fingers when it sticks to them, draw it into stick size. When cold, cut it in lengths you like, flavor with what you like, or put different kinds of nuts in different dishes, chopped fine; stir them in.