Kalteschale

Ingredients

• three ounces of sifted white sugar
• the juice of a lemon
• a pint of German wine

Method

1. 1

   Between layers of thinly-sliced melon, strew sugar and lemon juice.

2. 2

   Let them stand for about an hour, then stir carefully with the wine, avoiding breaking the slices.

3. 3

   Serve in a bowl with rusks or spongecakes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 916. The excerpt below is the record exactly as published.

three ounces of sifted white sugar, and the juice of a lemon. Let them stand for about an hour, then throw over them a pint of Grerman -wnne. Stir carefully, but do not break the slices of melon. The kalteschale should be prepared in a bowl, and seiwed with rusks, or spongecakes. Time to make, an hour and a half. Melon Mangoes. — Choose small, late melons, green and sound. Wipe them clean, and make a cii-cular incision round the stem, which piece remove, to scoop out the pulped part and seeds. ]\Iake a pickle of salt and water that will float an egg, lay the melons into a broad-bottomed pan or tub, having first re- placed the piece taken out, and pour the pickle over them, two inches above the top. In twenty-four hours take them out, and di-ain on a sieve. Make a seasoning of a small quantity of scraped horseradish, shred shaUots, equal parts of bruised mustard and coriander seed, a few peppercorns, allspice, pounded mace, and cloves. FiU the hollow of the melons with the spice, &c. ; put in beans, small onions, and cu- cumbers. The onions should be peeled and boiled for a minute or two, the beans, &c., scalded, and the piece sewed on firmly with coarse thread, always remembering to lay the cut sides up when the melons are put into the jar. Boil as much vinegar as will bo rcquiicd to cover with the seeds of the fruit. Strew cloves, pepper, and put in a fevi^ capsicums before straining over the melons. Cover with a cloth, and let the jar stand near the fire for an hour or so. Next day, and for four or five successive days, make the vinegar hot, adding at the last heating about half an ounce of garlic, the same of white peppercorns, ginger, and cardamom seeds. Boil twenty minutes. Cover when cold, and set aside for use. Melon, Pickled, for Venison.— Take melons about the size of a large orange, and before they are quite ripe. When peeled, and the seeds are taken out, slic« them into a bowl of good vinegar, and cover up for a week or more. At the end of that time di-ain the fruit, and simmer it until tender in an enamelled pan mth fresh vinegar. Again drain the sHces, and when dry make a thin syrup by boiling together a povmd of sugar with a pint and a half of water. Skim well, put the melons into the bottles in which they are to remain, and cover with the syrup. In eight or ten days throw off haK of it, and fill the bottles -ftdth boiled \dnegar in which the flavour of a few cloves has been extracted. Let it be quite cold before being added. Melon, Preserved- — Pare some middle- sized, not over-ripe, melons — they are better than large ones for this preserve — take out the pulp and seeds, from which press the juice. Wash the melons, and add the water to the juice to be reserved for making the syrup. Divide the melons into eight jiieces, lengthwise, and soak them for twenty-foui- hours in cold water, in which has been put salt and vinegar, allowing two tea-spoonfuls of white vinegar and one of salt to about every half gallon of water. Let the fruit be well covered and then drained; MEL (418) MIL have ready a syrup made -with the jiiice from pulp and seeds, boil a pound of good loaf sugar with every half-pint of the water, and let it grow cold. Put the pieces of melon into an enamelled pan with the cold syrup, make it gradually hot, and when ready to boU simmer and skim for about twelve or fifteen minutes, when the fruit should be put into a bowl care- fully, and the syrup thrown over. For three successive days pour off the syrup, and boil for two minutes on the third and last time. Add an ounce of bruised ginger, arrange the melon in large wide-mouthed glass bottles, pour the syrup over, and when cold tie down with bladder. Time, a quarter of an hour to boil the syrup. Melon Water Ice.— To make a quart of melon-water ice, skin and pound the whole of a ripe melon, and pass it through a sieve. Mix with a pint of syrup a little orange-flower water and the strained juice of two lemons. Freeze. Melts, Ragout of Pish.— Wash the melts in cold water, and then steep them in boiling water to which some vinegar has been added. Eemove the melts from the water, dry them on a cloth, and cook for a quarter of an hour with parsley, chives, salt, and pepper, in half a glassful of stock broth, and the same quantity of white wine, mixed with a few spoonfuls of bland dc veau. Take out the melts when cooked, evaporate the liquid in which they were cooked to the consistence of a sauce, and thicken with two ounces of butter, mixed with a little flour. Before sending this dish to table, remember to squeeze the juic« of a lemon into it. This ragout may also be prepared by another method. Cut into small pieces two onions, one carrot, and half a pars- nip, fry them in butter with parslej% chives, pepper, salt, and nutmeg. When nearly ready add a little flour, and mbc it well with the other materials. Afterwards pour a sufiicient quantity of bouillon maigre, or water, and half a glassful of white wine. Boil the materials in a stewpan over a steady fire until they are reduced one-half. Now strain off the clear liquid, and simmer the melts in it for about twenty minutes. When about to send to table, mix with it the yolks of two eggs beat up with cream ; simmer the whole at a gentle heat, to thicken it ; and add the juice of a lemon

Cook this with the app: pantry check, scaling, and the assistant.