The Lady's Own Cookery Book, and New Dinner-Table Directory Part 59

_Coffee, to roast._

For this purpose you must have a roaster with a spit. Put in no more coffee than will have room enough to work about well. Set it down to a good fire; put in every now and then a little fresh b.u.t.ter, and mix it well with a spoon. It will take five or six hours to roast. When done, turn it out into a large dish or a dripping-pan, till it is quite dry.

_Another way._

Take two pounds of coffee, and put it into a roaster. Roast it one hour before a brisk fire; add two ounces of b.u.t.ter, and let it roast till it becomes of a fine brown. Watch, that it does not burn. Two hours and a half will do it. Take half a pound for eight cups.

_Coffee to make the foreign way._

Take Demarara--Bean Dutch coffee--in preference to Mocha coffee; wash it well. When it is very clean, put it in an earthen vessel, and cover it close, taking great care that no air gets to it; then grind it very thoroughly. Put a good half pint of coffee into a large coffee-pot, that holds three quarts, with a large table-spoonful of mustard; then pour upon it boiling water. It is of great consequence that the water should boil; but do not fill the coffee-pot too full, for fear of its boiling over, and losing the aromatic oil. Then pour the whole contents backwards and forwards several times into a clean cup or basin, wiping the basin or cup each time--this will clear it sufficiently. Let it then stand ten minutes, after which, when cool, pour it clear off the grounds steadily, into clean bottles, and lay them down on their sides, well corked. Do not throw away your coffee grounds, but add another table-spoonful of mustard to them, and fill up the vessel with boiling water, doing as before directed. Be sure to cork the bottles well; lay them down on one side, and before you want to use them set them up for a couple of hours, in case any sediment should remain. Let it come to the boil, always taking care that it is neither smoked nor boils over. All coffee should be kept on a lamp while you are using it.

By following this receipt as much coffee will be obtained for threepence as you would otherwise get for a shilling; and it is the best possible coffee.

_To make Cream rise in cold weather._

Dip each pan or bowl into a pail of boiling water before you strain the milk into it. Put a close cover over each for about ten minutes: the hot steam causes the cream to rise thick and rich.

_Cream, to fry._

Take two spoonfuls of fine flour and the yolks of four eggs; grate in the rind of one lemon; beat them well with the flour, and add a pint of cream. Mix these very well together; sweeten to your taste, and add a bit of cinnamon. Put the whole in a stewpan over a slow fire; continue to stir it until it is quite hot; but it must not boil. Take out the cinnamon; beat two eggs very well, and put them into the cream; b.u.t.ter a pewter dish; pour the cream in it; put it into a warm oven to set, but not to colour it. When cold, cut it into pieces, and have ready a stewpan or frying-pan, with a good deal of lard; dredge the cream with flour; fry the pieces of a light brown, grate sugar over them, glaze with a salamander, and serve them very hot.

_Artificial Cream and Curd._

A pint of good new milk, nine whites of eggs beat up, and well stirred and mixed with the milk; put it on a slow fire to turn; then take it off, and drain it through a fine sieve, and set it into a basin or mould. To make the cream for it, take a pint of milk and the yolks of four eggs well beat, boil it with a bit of cinnamon over a slow fire; keep it constantly stirring; when it is as thick as rich cream, take it off, and stir it a little while afterwards.

_Cream of Rice._

Wash and well clean some very good rice; put it into a stewpan, with water, and boil it gently till quite soft, with a little cinnamon, if agreeable to the taste. When the rice is boiled quite soft, take out the cinnamon. Then take a large dish, and set it on a table: have a clean tamis--a new one would be better--a tamis is only the piece of flannel commonly used in kitchens for pa.s.sing sauces through--and give one end of the tamis to a person on the opposite side of the table to hold, while you hold the other end with your left hand. Having a large wooden spoon in your right, you put two or three spoonfuls of boiled rice into this tamis, which is held over the large dish, and rub the rice upon it with the spoon till it pa.s.ses through into the dish. Whatever sticks to the tamis take off with a silver spoon and put into the dish. When you have pa.s.sed the quant.i.ty you want, put it in a basin. It should be made fresh every day. Warm it for use in a small silver or tin saucepan, adding a little sugar and Madeira, according to your taste.

_Almond Cream._

Make this in the manner directed for pistachio cream, adding half a dozen bitter almonds to the sweet.

_Barley Cream._

Take half a pint of pearl barley, and two quarts of water. Boil it half away, and then strain it out. Put in some juice of lemons; sweeten it to your taste. Steep two ounces of sweet almonds in rose-water; and blanch, stamp, and strain them through into the barley, till it is as white as milk.

_French Barley Cream._

Boil your barley in two or three waters, till it looks white and tender; pour the water clean from the barley, and put as much cream as will make it tolerably thick, and a blade or two of mace, and let it boil. To a pint and a half of cream put two ounces of almonds, blanched and ground with rose-water. Strain them with cold cream; put the cream through the almonds two or three times, wringing it hard. Sweeten to your taste; let it boil; and put it in a broad dish.

_Chocolate Cream._

Boil a quart of thick cream, sc.r.a.ping into it one ounce of chocolate.

Add about a quarter of a pound of sugar; when it is cold put nine whites of eggs; whisk it, and, as the froth rises, put it into gla.s.ses.

_Citron Cream._

To a quarter of a pound of citron pounded put three gills of cream: mill it up with a chocolate-stick till the citron is mixed; put it in sugar if needful.

_Clotted Cream._

Set the milk in the usual way; when it has stood twelve hours, it is, without being skimmed, to be placed in a stove and scalded, of course not suffered to boil, and then left to stand again for twelve hours; then take off the cream which floats at the top in lumps, for which reason it is called clotted cream; it may be churned into b.u.t.ter; the skim milk makes cheese.

_Coffee Cream._

Take two ounces of whole coffee, one quart of cream, about four ounces of fine sugar, a small piece of the yellow rind of a lemon, with rather less than half an ounce of the best picked isingla.s.s. Boil these ingredients, stirring them now and then, till the cream is highly flavoured with the coffee. It might, perhaps, be better to flavour the cream first, and then dissolve the isingla.s.s and put it to it. Take it off the fire; have ready the yolks of six eggs beaten, which add to the cream, and continue to beat it till it is about lukewarm, lest the eggs should turn the cream. Strain the whole through a fine sieve into the dish in which you mean to serve it, which must be first fixed into a stewpan of boiling water, that will hold it so commodiously, that the bottom only will touch the water, and not a drop of the water come to the cream. Cover the cream with the lid of a stewpan, and in that lid put two or three bits of lighted charcoal, moving them from one part to another, that it may all set alike; it should only simmer. When it has done in this manner for a short time, take off the cover of the stewpan; if not done enough, cover it again, and put fresh charcoal; it should be done so as to form a weak jelly. Take it off, and keep it in a cool place till you serve it. If you wish to turn it out in a mould, boil more isingla.s.s in it. Tea cream is made in the same manner.

_Eringo Cream._

Take a quarter of a pound of eringoes, and break them into short pieces; put to them a pint of milk; let it boil till the eringoes are very tender; then pour the milk from them; put in a pint of cream to the eringoes; let them boil; put in an egg, beaten well, to thicken, and dish it up.

_Fruit Cream._

Scald your fruit; when done, pulp it through a sieve; let it stand till almost cold; then sweeten it to your taste; put it into your cream, and make it of whatever thickness you please.

_Preserved Fruit Creams._

Put half a pound of the pulp of any preserved fruit in a large pan: add to it the whites of three eggs, well beaten; beat these well together for an hour. Take it off with a spoon, and lay it up high on the dish or gla.s.ses. Raspberries will not do this way.

_Italian Cream._

Boil a pint of cream with half a pint of new milk; when it boils throw in the peel of an orange and a lemon, with a quarter of a pound of sugar, and a small pinch of salt. When the cream is impregnated with the flavour of the fruit, mix and beat it with the yolks of eight eggs; set it on the fire to be made equally thick; as soon as it is thick enough for the eggs to be done, put into it an ounce of dissolved isingla.s.s; drain it well through a sieve: put some of the cream into a small mould, to see if it is thick enough: if not, add more isingla.s.s. Lay this preparation in a mould in some salt or ice; when it is quite stiff, and you wish to send it up, dip a napkin in hot water, and put it round the mould, which turn upside down in the dish.

_Another._

Put two table-spoonfuls of sifted sugar, half of a gill of white wine, with a little brandy, a table-spoonful of lemon-juice, and the rind of a lemon, in a basin, with a pint of cream well whipped together; put thin muslin in the shape or mould, and set it in a cold place, or on ice, till wanted.

_Lemon Cream._ No. 1.