Soups, savouries, sweets, with a chapter on breads

oven till of a nice brown colour. When baked, spread with jam and put two together. Lemon Creams* One large lemon ; two ounces powdered sugar ; half a pint raisin nectar ; one pint of cream. Grate the rind of a lemon into a large basin and squeeze the juice on it ; add the sugar and nectar ; whisk all together for about ten minutes, when the cream should be light and thick, but not too thick to pour into tall jelly glasses ; put the glasses in a cold place for eight or nine hours, by which time the nectar and lemon-juice will have settled * Use scanted diet ^ and forbear e your fill,'' * Faerie Queen e.* * The dessert came an, and jellies brought* King. at the bottom, and the cream will remain firm and light at the top. The above quantity will fill ten or twelve glasses. Nectar of Lemons* Three-quarters of an ounce of gelatine ; one pint raisin nectar, the rind — thinly pared — and the juice of two lemons ; the yolks of two eggs ; sugar to taste. Soak the gelatine for half an hour in the nectar ; put this on the fire with the rind of the lemons, and boil long enough for the gelatine to be thoroughly dissolved and the flavour of the peel to be extracted. Remove from the fire, take out the lemon-peel, and. * / will make an end of my dinner : therms pippins and cheese to come,* — 'Merry Wives of Windsor.* *" And no wight till he comes May profane the great chair and the porridge of plums,* Scott. when the flummery has cooled a little add the yolks of the eggs, the lemon-juice, and the sugar ; strain through a fine sieve or piece of muslin ; return to the saucepan, and boil for three minutes, stirring rapidly with a wooden pin all the time. Pour it into a basin to cool a little before putting it into a wetted mould to set. This will take about six hours, if put in a cool place. Prune Jelly* Half a pound of prunes ; three ounces of powdered sugar ; one pint of water ; a little lemon-peel, or any other flavouring ; a quarter ounce of gelatine (soaked in as little water as possible). * These our poor gifts of snowy curds afresh mude^ With milk as white as new-carved ivory* Edwin Arnold. * 1 he queen of curds and cream, ^ * Winter's Tale.' Put the prunes into a saucepan with the water, sugar, and flavouring ; put the saucepan (with the lid on) where it will simmer for five hours, or until the prunes are quite soft ; take the pan from the fire, let it cool a little ; remove the stones from the prunes with a teaspoon ; line a mould with the opened prunes ; melt the gelatine in the prune syrup, which should be reduced to half a pint ; pour this over the prunes in the mould. Put in a cool place, and when quite set turn out on a dish, and serve with cream poured round. Italian Curds* One pint of new milk ; one teaspoonful of powdered sugar ; two tablespoonfuls of orange- » Then curds and creanty the flower of country fare ^ And new-laid eggs^ which Baucis* busy care TurtCd by a gentle fire^ and roasted rare,* Drydbn. * My dinner was ready ^ and to it I fell ; I never ate better meat, that I can tell, ' Cotton. flower water ; and one teaspoonful of caramel ;* a quarter of a pint of cream ; one dessertspoonful of essence of rennet. Dissolve the sugar in the milk over the fire, and before it begins to boil pour it into a deep dish ; let it stand ten minutes to cool ; stir occasionally to prevent skin forming on the top ; pour in the rennet, stir, and then set the dish aside for an hour and a half. By this time a thick curd will have formed. Place a fine hair-sieve over a basin and pour the curd on the top side. When the whey has drained away, remove the sieve to another basin, and rub the curds through the sieve * For the method of making caramel, see p. ii6 * Caramel Pudding.'