Royal Victoria cook book

J UNKET.— Warm a quart of milk to the heat of new milk ; put in a dish or bowl, stir in a pinch of salt, and sugar if liked, then some rennet, either some soaked from prepared calf’s stomach or prepared at a chemist’s. Experience will tell the quantity, if too much the curd becomes tough. Stir rennet quickly in and allow milk to set. Serve with cream. RICE MILK.—Wash well a tablespoon of best rice, boil 14 pounds in new milk; rub through a fine sieve. Sweeten with dessertspoon (or less) sifted sugar. Boil up again for 2 minutes. A little salt improves this, and almost everything. : MILK AND SUET—Boil 1 ounce finely chopped suet with } pint water for 10 minutes and press through linen or flannel, then add 1 drachm of bruised cinnamon, 1 ounce sugar, ¢ pint of milk; boil again for 10 minutes and strain. A wineglass to a j of a pint ata time. Nutritive. ORGEAT.—Blanch 2 ounces sweet almonds and 4 bitter almond seeds, pound with a little orange flower water into a paste and rub this with a pint of milk and a pint of water until it forms an emulsion; strain and sweeten. A demulcent and nutritive liquid. TOAST WATER.—Toast thoroughly, not burning, a slice of stale bread or crust, or a biscuit and pour over it in a jug 1 quart boiling water. Cover over till cool. A small piece of orange or lemon peel improves the flavor. PANADA.—Take the white part of chicken freed from skin, of either roast or boiled, or tender side of cold roast beef or leg of mutton, pound into a mortar with an equal quantity of stale bread, add either the chicken broth or beet tea until it forms a fluid paste. Boil 10 minutes, stirring the time. NUT CAKE.—Three-quarters of a cup of butter, 14 pounds brown sugar, 6 eggs, 14 pounds raisins, 3 pounds walnuts (in shells), 1} pounds flour, 1 large nutmeg, 4 cup ~ sweet milk (to wet it), 1 teaspoon baking powder. Mrs. CAMERON, Allandale. CHOCOLATE PUDDING.— Boil 4 ounces sweet chocolate in 1 quart of milk. When dissolved pour over 14 pints bread crumbs, and let it stand for 1 hour. Mash the bread well, add 4 well-beaten eggs, 1 cup butter, 2 cups sugar, a little nutmeg, 1 teacup stoned raisins, | cup blanched almonds; chop almonds, saving a few for sticking on top. Steam 1 hour. Mrs. CAMERON, Allandale. MACAROON PUDDING.—Put in granite saucepan 6 egos (yolks), 2 tablespoons powdered sugar, 2 tablespoons of maraschino, beat well together 2 minutes. Place saucepan over hot stove and stir briskly 5 minutes. Remove from fire, put pan immediately in ice water and stir constantly 2 minutes. Add 14 pints whipped cream, flavored with vanilla. Mix well, add 1 dozen macaroons powdered, put in mould; place in ice cream tub, fill with crushed ice and salt. Let stand 2 hours. Mrs. E. 8S. MEEKING, Allandale. HOT MACAROON PUDDING.— Six custard cups, sugared and buttered well, line with macaroons, cutting some in small pieces. Mix 3 ounces candied cherries and 2 ounces of chopped citron together ; put a layer in bottom of cup, and then layer of macaroon crumbs, so fill, finishing with layer of the fruit. Pour over the following custard :—4 tablespoons, or somewhat less, of powdered sugar, 3 whole eggs, 1 pint milk, flavored with lemon. Steam in oven 35 minutes, and serve on hot dish with sauce made of apricot and quince marmalade, 1 small glass. Let come to boil with 4 cup of water. Add Tokay wine if wished. Mrs. MEEKING, Allandale.