Miss Leslie's Lady's New Receipt-Book Part 41

CHOCOLATE ICE-CREAM.--Chocolate used for this purpose must have neither sugar nor spice in it. Baker's Prepared Cocoa is the best. For each quart of cream, sc.r.a.pe down three large ounces of cocoa or chocolate, put it into a sauce-pan with half a pint of hot water for each ounce, and mix it into a smooth paste with a spoon. Place it over hot coals, and when it has come to a boil, take it off the fire and set it to cool.

When it has become lukewarm, stir the chocolate into the cream, and strain it. When strained, add gradually, for each quart of cream, three-quarters of a pound of powdered loaf-sugar; and give the whole a boil up. Then put it into a freezer.

_Another way._--To every quart of cream, allow three ounces of Baker's Prepared Cocoa, and half a pound of powdered loaf-sugar. Sc.r.a.pe the cocoa very fine, and stir it into the cream, alternately with the sugar, a little of each at a time. Having well mixed the whole, boil and stir it, continuing to do so five or six minutes after it has come to a boil.

Then strain it into the freezer.

ORANGE ICE-CREAM.--To each quart of cream, allow two fine ripe oranges, and three-quarters of a pound of loaf-sugar. Rub the yellow rinds of the oranges upon a large lump of sugar, and sc.r.a.ping it off as you proceed, transfer it to a saucer. Then powder the lump of sugar, and put it, with the rest, all of which must be powdered. Squeeze the juice of the oranges among the sugar, mixing it well in. Then stir it gradually into the cream. Give it one boil up, and then transfer it to the freezer.

LEMON ICE-CREAM.--May be made as in the above receipt. It will require more sugar, as lemons are more acid than oranges.

Never use oil of lemon or essence of lemon for any flavouring. This article is now too generally made of tartaric acid, vitriol, or other drugs that render it unpalatable and unwholesome. Some of it tastes like peppermint. All lemon-flavouring should be obtained from the fruit only.

WINE JELLY.--Take three ounces of Cooper's isingla.s.s or gelatine, and soak it in cold water during five minutes. Then take it out and put it into a preserving kettle, and dissolve it in two quarts of boiling water. Stir into it a pound of loaf-sugar, on part of which has been rubbed off the thin yellow rind of four large lemons. Add two large sticks of cinnamon broken up, and the juice of the lemons mixed with a pint of white wine, (madeira, sherry, or malaga,) and add also the broken sh.e.l.ls and beaten whites of four eggs. Having mixed all the ingredients well in the preserving kettle, put on the cover, set the kettle over the fire, and boil it steadily during twenty minutes. Then take it off, and let it stand five minutes or more, to settle. Pour the whole carefully into a thin flannel bag, and let it run into your jelly moulds. On no account squeeze the bag, as that will injure the clearness of the jelly.

This mode of preparing jelly with artificial isingla.s.s saves the trouble of boiling calves' feet the day before. It can be made in a short time.

VERY FINE APPLE JELLY.--Having cut out all blemishes, quarter half a bushel of the best pippin or bell-flower apples, without peeling or coring, and as you cut them, throw them into a pan of cold water to preserve the colour. When all the apples have been thus cut up, take them out of the water, but do not wipe or dry them. Then weigh the cut apples, and to each pound, allow a pound of the best loaf-sugar. Put them with the sugar into a large preserving-kettle and barely enough of water to prevent their burning, mixing among them the yellow rind of half a dozen lemons pared off very thin and cut into pieces. Also the juice of the lemons. When perfectly soft, and boiled to a mash, put the apples, &c., into a large linen jelly-bag, and run the liquid into moulds, if wanted for present use; and into jars if intended for keeping. Lay brandy paper on the top of each jar, and cover them closely.

PEAR MARMALADE.--Take large fine juicy pears. Pare, core, and cut them up into small pieces. Weigh the pieces; and to every two pounds allow a pound and a half of sugar, and the grated peel and juice of a large orange or lemon, adding a tea-spoonful of powdered ginger. Put the whole into a preserving-kettle and boil it over a moderate fire, till it becomes a very thick, smooth marmalade, stirring it up from the bottom frequently, and skimming the surface before each stirring. When quite done, put it warm into jars--and cover it.

For children, or for common family use, it may be made with large pound pears and brown sugar; but it always requires the acid of orange or lemon to make it palatable; pears, when cooked, having no acid of their own.

FIG-MARMALADE.--Take fine fresh figs that are perfectly ripe, such as can only be obtained in countries where they are cultivated in abundance. Weigh them, and to every two pounds of figs allow a pound and a half of sugar, and the yellow rind of a large orange or lemon, pared very thin. Cut up the figs, and put them into a preserving-kettle with the sugar, and orange or lemon-rind, adding the juice. Boil them till the whole is reduced to a thick, smooth ma.s.s, frequently stirring it up from the bottom. When done, put it warm into jars, and cover it closely.

TOMATA MARMALADE.--This is the best sort of tomata sweetmeat. Take ripe tomatas in the height of the season. In autumn they become watery, and insipid. Weigh them; and to every pound of tomatas allow a pound of sugar. Put the tomatas into a large pan, or a small tub, and scald them with boiling water, so as to make the skin peel off easily. When you have entirely removed the skins, put the tomatas (without any water) into a preserving-kettle, mash them, and add the sugar, with spoonfuls of ground ginger to your taste; also fresh lemon-peel finely grated, and sufficient lemon-juice to give it a fine flavour. Stir up the whole together, and set it over a moderate fire. Boil it gently for two or three hours, till the whole becomes a thick, smooth ma.s.s--skimming it well, and stirring it to the bottom after every skimming. When done, put it warm into jars; cover it tightly, (pasting paper over the lids,) and keep it in a dry place. This will be found a very fine sweetmeat. There should be enough of ginger and lemon to overpower the tomata flavour.

For children, this sweetmeat is better than any other; and it may be made for them very economically with good brown sugar, (always allowing a pound of sugar to a pound of tomatas,) and with no other flavouring than ginger. The natural taste of the tomatas must not be perceptible, it is their substance only that is wanted, and their wholesome properties.

RED FLUMMERY.--Boil a pound of ground rice in as much water as will cover it. When it is thoroughly boiled, and very thick and smooth, stir into the rice (while hot) a half pound of powdered white sugar, and about three jills, or six large wine-gla.s.ses of fresh currant or cherry juice, that has been pressed through a linen bag. Next replace it on the fire, and boil the whole together for about ten minutes, stirring it well. Then put it into moulds, and set it on ice. When cold, turn it out, and eat it with sweetened cream, or with boiled custard.

You may use the juice of fresh strawberries or raspberries, stirred in while the flummery is hot, but not boiled afterwards. The flavour of strawberries and raspberries is always impaired and weakened by cooking.

RICE BLANCMANGE.--Boil half a pint of whole rice in as little water as possible, till all the grains lose their form and become a soft ma.s.s.

Next put it into a sieve, and drain and press out all the water. Then return it to the sauce-pan, and mix with it a large half pint of rich milk, and a quarter of a pound of powdered sugar. Boil it again till the whole is reduced to a pulp. Then remove it from the fire, and stir in, (while hot,) a wine-gla.s.s of rose-water. Dip your moulds into cold water, and then fill them with the rice; set them on ice, and when quite firm and cold, turn out the blancmange, and serve it up on dishes with a sauce-tureen of sweetened cream flavoured with nutmeg. Or you may eat it with a boiled custard, or with wine sauce.

You may mould it in large breakfast cups. Always dip your moulds for a moment in lukewarm water before you turn out their contents.

FARINA.--Farina is a very fine and delicate preparation made from the inner part of the grain of new wheat. It is exceedingly nutritious, and excellent, either for invalids or for persons in health. It is now much in use, and is to be had in packages of a pound or half a pound at the best grocers' and druggists', or in large quant.i.ties at No. 101 South Front Street, Philadelphia; and 201 Cherry Street, New York. It is highly recommended by physicians.

FARINA GRUEL.--Have some water boiling on the fire, and slowly sprinkle in sufficient farina to thicken it to the desired consistence. Continue the boiling twenty minutes afterwards. Sweeten it with loaf-sugar.

FARINA PANADA.--Soak the farina for several hours in milk. Then drain it, and put it into a vessel that has a close lid. Set this vessel in a kettle of water, raising it on a trivet or something similar. Place it over the fire, and make it boil all round the outside of the inner vessel. This will cook the farina very nicely. Keep it boiling till it becomes a thick, smooth ma.s.s. When done, sweeten it with white sugar; and, if permitted, you may flavour it with a little nutmeg and white wine. Some fresh lemon peel may be boiled with it, to be removed when the farina is taken up.

BAKED FARINA PUDDING.--Boil a quart of milk, gradually stirring into it, while boiling, a quarter of a pound of farina. Then take it up; and, while warm, mix into it a quarter of a pound of sugar; half a nutmeg grated; and a wine-gla.s.s of rose-water, or of white wine, or half a gla.s.s of brandy. Then beat four eggs very light, and stir them gradually into the farina mixture. Bake it in a b.u.t.tered, deep dish, and grate sugar over it when done.

FARINA FLUMMERY or BLANCMANGE.--From a quart of rich milk take out a half pint. Put the half-pint into a small sauce-pan, and add to it a handful of bitter almonds broken up; or a bunch of fresh peach-leaves; or a vanilla bean split and cut into pieces, and tied up in a bit of thin muslin. Having boiled the milk till it is very highly-flavoured, strain it, and add it to the pint and a half. Then set it over the fire in a porcelain or delft-lined vessel, and boil it well. When it has come to a boil, begin to sprinkle in gradually a quarter of a pound (or four large heaping table-spoonfuls) of farina, stirring it well. Let it boil a quarter of an hour after all the farina is in. When done, remove it from the fire, and stir in (if you have used bitter almond or peach-leaf flavouring) a wine-gla.s.s of rose-water; add four large table-spoonfuls of powdered sugar. Put the flummery into a blancmange mould, set it on ice, and turn it out when wanted for dinner. Have ready to eat with it, a boiled custard, flavoured either with bitter almond or vanilla.

_Another way._--Grate on a lump of sugar the yellow rind of a large lemon or orange, sc.r.a.ping it off with a tea-spoon as you proceed, and saving it on a saucer. Then mix it with a quarter of a pound of powdered loaf-sugar. Boil a quart of water, and when it has come to a boil, stir in alternately the sugar and four large heaping table-spoonfuls of farina. Let it boil a quarter of an hour longer. Then add the juice of the lemon or orange. Then put it into a mould and set it on ice to congeal. Eat with it boiled custard, flavoured with lemon or orange.

_Another way._--Mix with a pint of water a pint of ripe currant-juice, strained through a sieve or bag, and well sweetened. In winter you may subst.i.tute the juice of stewed cranberries made very sweet. Boil the water and juice together. Then stir in gradually a quarter of a pound of farina, and boil it fifteen minutes longer. Transfer it to a mould, and set it on ice to congeal. Eat it with sweetened cream.

FARINA PLUM PUDDING.--Having extracted the seeds from half a pound of the best raisins, cut them in half, and dredge them well with sifted flour, to prevent their clodding, or sinking in the pudding. Pick, wash, and dry half a pound of Zante currants, and dredge them also with flour.

Prepare a heaped teaspoonful of powdered spice; nutmeg, mace, and cinnamon, mixed together. Boil three pints of milk, and while it is boiling, sprinkle in a half pound of farina. Next add the spice, and let it boil a quarter of an hour longer. Then take it up, and set it to cool. When it is lukewarm, stir in gradually, six well-beaten eggs, in turn with the raisins and currants; a large piece of fresh b.u.t.ter; and a small gla.s.s of brandy. You may add some slips of citron, dredged with flour. Stir the mixture very hard. Put it into a b.u.t.tered pudding-mould.

Tie a double cloth tightly over the top, and place it in a pot of boiling water. Boil it three or four hours; and then turn it out on a dish. Eat it with wine-sauce; or with cold b.u.t.ter and sugar stirred together to a cream, and flavoured with nutmeg and lemon.

ROXBURY TEA CAKE.--On bread-making day take a pound or a quart of very light wheaten bread-dough, just before the loaves are put into the oven.

Lay it in an earthen pan, and mix in, gradually, and alternately, three well-beaten eggs; a half-pint of powdered white sugar; half a pint of rich milk or cream; half a pint or a half-pound of fresh b.u.t.ter; and a tea-spoonful of mixed spice, powdered mace, nutmeg and cinnamon; with a wine-gla.s.s of rose-water. Mix the whole thoroughly, beating and stirring it well. Lastly, add a yeast powder; dissolving in one cup the portion of soda in a little lukewarm water, and mixing it into the dough; and melting in another cup the tartaric acid, and then stirring _that_ in.

Sprinkle some flour on your paste-board, and make the dough into small round cakes. Having p.r.i.c.ked the tops with a fork, lay them in a b.u.t.tered pan, set them immediately into the oven, and bake them brown. Eat them fresh, the day they are baked. You may bake the dough all in one loaf.

This cake will be improved by the addition of some raisins of the best quality, seeded and cut in half; and well-dredged with flour to prevent their sinking into a clod.

For a larger quant.i.ty, you must have two quarts of risen bread-dough; six eggs; a pint of powdered sugar; a pint of milk; a pound of fresh b.u.t.ter; and a table-spoonful of mixed spice; two wine-gla.s.ses of rose-water; and two yeast powders, or a full tea-spoonful of soda, and somewhat less than a tea-spoon of tartaric acid.

ALPISTERAS. (_Spanish cakes._)--To one pound of fine flour, (well sifted and dried,) add half a pound of powdered loaf-sugar, (also sifted,) and mix them well together. In a shallow pan beat your eggs very light, and then gradually wet with them the mixed flour and sugar, adding a wine-gla.s.s of rose-water, or orange-flower water, or else the juice of two large oranges or lemons. Work the whole into a stiff dough, and knead it well. Roll it out into a very thin sheet, and cut it into squares of about five inches in size each way. Divide each square (half way down) into slips, so as to resemble a hand with fingers. Then curl or bend up the slips or fingers; or twist and twirl them so as to look like bunches of ribbons. Have ready, in a pot over the fire, a large portion of boiling lard. Put the alpisteras carefully into it, a few at a time, and fry them a light brown. Take them up on a perforated skimmer, draining back the lard into the pot. Spread them to cool on a large dish; and when cool, sift powdered sugar over them.

PISTO OMELETTE.--This is a favourite omelette in Spain. Mince together cold turkey or chicken, and an equal quant.i.ty of cold ham or tongue; adding a chopped onion or two, and sufficient sweet marjoram and sweet basil to season it well: also a little cayenne. No salt, as the ham will render it quite salt enough. Have ready sufficient well-beaten eggs to make it into a good omelette mixture; and stir the whole very hard at the last. Have ready over the fire, a broad pan of boiling lard. Put in the mixture with a ladle, and fry it in flat cakes. Serve it up hot.

GUISADA OR SPANISH STEW.--Take hare, rabbit, partridges, pheasants, or chickens. Cut them up as in carving; and save the giblets. Do not wash the pieces, but dry them in a cloth. Put them into a pan in which there is a sufficiency of hot sweet oil, (adding a sliced onion,) and fry them brown. Then transfer them (with the gravy) to an earthen stew-pan or pipkin. Add some bits of cold ham cut thin and small, and a bunch of sweet herbs chopped fine; also a little cayenne. Pour in wine and broth in equal portions, sufficient to cover the pieces well; adding the giblets. Let it simmer gently, till thoroughly done, carefully skimming off all the grease, and stirring the meat up from the bottom with a wooden spoon. Serve it hot in a covered dish.

It will be improved by the juice of one or two oranges, squeezed in toward the last.

POLLO VALENCIANO.--This is also a Spanish dish. Cut up a large fine fowl into pieces. Wipe them clean and dry, but do not wash them or lay them in water. Put into a broad sauce-pan, a tea-cup of sweet oil, and a bit of bread. Let it fry, (stirring it about with a wooden spoon,) and when the bread is browned take it out, and throw it away. Then put in a sliced onion, and fry that; but take care not to let it burn or it will become bitter, and spoil the stew. Then put in the pieces of fowl, and let them brown for a quarter of an hour. Then transfer it to a stew-pan, adding a little bit of chili or red pepper minced small, and some chopped sweet herbs. Also half a dozen large tomatas quartered; and two tea-cups of _boiled_ rice. Add a little salt, and stir the whole well together, having poured on sufficient hot broth to cover it. Place it over the fire, and when it has come to a hard boil, put the lid on the pan and set it aside to simmer till the whole is completely cooked, and the gravy very thick. About ten minutes before the stew goes to table, take off the lid of the stew-pan, lest the steam should condense on it and clod the rice, or render it watery. Serve it up _un_covered.

GAZPACHO.--In Spanish countries this is a common luncheon or supper for working people. Take onions, cuc.u.mbers, and a small chili or red pepper.