Part 33 (1/2)
734. _Apple Bread, Russian fas.h.i.+on._--Put one pound and a half of lump sugar and a pint and a half of water into a round-bottomed copper preserving-pan, place it over a sharp fire and reduce it to a crack, have ready twenty-four good brown pippin apples peeled and cut into slices, which put into the sugar, keeping stirred until it becomes quite a thick marmalade, take off the fire and put it into a cylinder mould, previously slightly oiled, shake it well down, and let it remain until quite cold; then turn it out of the mould upon your dish; have a few spoonfuls of currant jelly in a stewpan, which melt over the fire, add two gla.s.ses of good old rum, and when partly cold, pour over and serve with whipped cream in the centre, in which you have introduced a quarter of an ounce of candied orange-flowers; if any remain, it will be excellent to make croquettes.
735. _Apples saute in b.u.t.ter._--Procure a dozen russet apples, which cut into slices a quarter of an inch in thickness, peel and take out the cores with a round cutter, then put two ounces of b.u.t.ter in a saute-pan, spread it over the bottom and lay in your apples, with half a pound of powdered sugar and the juice of two lemons, stew gently over a moderate fire; when done, dress them rather high in crown upon your dish, melt three spoonfuls of red currant jelly in a stewpan, with which mix a gla.s.s of Madeira wine, which pour over when ready to serve.
736. _Croquettes of Rice._--Well wash half a pound of the best Carolina rice, which put into a stewpan, with a pint and a half of milk, and a quarter of a pound of b.u.t.ter, place it upon the fire, stir until boiling, then place it upon a slow fire, cover the stewpan, and let simmer very slowly until quite tender; rub the rind of a lemon upon a lump of sugar, weighing a quarter of a pound, pound it in a mortar quite fine, add it to the rice, with the yolks of five eggs (mix well), stir them a few minutes longer over the fire until the eggs thicken, but do not let it boil, lay out upon a dish, when cold form it into a number of small b.a.l.l.s, or pears, or into long square pieces, according to fancy; have three or four eggs in a basin well whisked, dip each piece in singly, and then into a dish of bread-crumbs, smooth them gently with a knife, dip them again into the eggs and bread-crumbs, put them into a wire basket, which put in a stewpan of very hot lard, fry a nice light yellow color, drain on a cloth, dress them pyramidically upon a napkin, and serve with powdered sugar sifted over them.
737. _Croquettes of Macaroni._--Blanch six ounces of macaroni in two quarts of water until tender, then strain and put it in a basin of cold water; when cold cut it into pieces half an inch in length, and put it into a stewpan containing a pint and a half of boiling milk, in which you have infused a stick of vanilla, boil until it becomes thickish, add a quarter of a pound of powdered sugar, two ounces of b.u.t.ter, and the yolks of eight eggs, stir them well in over the fire until the eggs thicken, then pour out upon a dish, and proceed precisely as for the croquettes of rice.
738. _Pastry Cream sauted._--Put the yolks of six eggs in a stewpan, with two good tablespoonfuls of sifted flour, mix quite smooth with a wooden spoon; then add a pint of boiling milk or cream, stir in by degrees, and place it over the fire, keeping stirred until it thickens, add an ounce of b.u.t.ter, six ounces of sugar, two ounces of crushed ratafias, a little orange-flower water, and three whole eggs, mix the whole well together, and stir it a few minutes longer over the fire until the eggs set; then pour it out upon a saute-pan, previously oiled, and when quite cold cut it into pieces one inch wide and two and a half long, dip them in eggs and bread-crumbs twice over, the same as for croquettes, saute them in the same manner, dress upon a napkin as high as you can, with sifted sugar over, they may be flavored also with vanilla or lemon. They may be varied in shape according to fancy.
JELLIES.
Nothing, I am confident, will give you more pleasure than trying the receipts which I am now about giving you; they are for jellies, that is, those made from gelatinous substances of animal production. They are the most wholesome productions of cookery, and are slightly nouris.h.i.+ng and fortifying without being exciting. You will find the receipts as simple as possible; and you will perceive that, when you have made the foundation stock to perfection, they may be varied in twenty or more different ways, by changing the flavor, fruits, or colors.
739. _Jelly Stock_, made from calf's feet, requires to be made the day previous to being used. Take two calf's feet, cut them up, and boil in three quarts of water; as soon as it boils remove it to the corner of the fire, and simmer for five hours, keeping it skimmed, pa.s.s through a hair sieve into a basin, and let it remain until quite hard, then remove the oil and fat, and wipe the top dry. Place in a stewpan one gill of water, one of sherry, half a pound of lump sugar, the juice of four lemons, the rinds of two, and the whites and sh.e.l.ls of five eggs, whisk until the sugar is melted, then add the jelly, place it on the fire, and whisk until boiling, pa.s.s it through a jelly-bag, pouring that back again which comes through first until quite clear; it is then ready for use, by putting it in moulds or gla.s.ses.
740. _Gelatine and Isingla.s.s Jelly_ is made as above, using one ounce and a half of either, and boil in one quart of water, reduce to half; if not required very clear, as for lemon jelly, it need not be run through a bag, but merely through a fine sieve.
741. _Hartshorn Jelly._--Use half a pound of hartshorn shavings, boil in three quarts of water, and reduce to one; proceed as before. Also Arney's jelly powder can be used instead of any of the above, by dissolving in boiling water.
742. _Gold or Silver Jelly_, or both mixed, is made with eau de vie de Dantzic, mixing the gold or silver leaves with a little jelly, ornamenting the bottom of the mould with it, which place in ice till set, fill with very clear calf's foot jelly. It can also be made by cutting up a quarter of a sheet of gold leaf in a gla.s.s of pale brandy, and use as the former.
743. _Maresquino Jelly_ is made by mixing six liqueur-gla.s.ses of maresquino with a quart of clarified calf's foot jelly; peaches or other fruits cut in quarters may be added.
744. _Rum-Punch, Curacoa, Noyeau_, are made with the same quant.i.ty, and as the former.
745. _French Jellies_ may be made with all kinds of fresh fruits, filling the mould by degrees, the jelly first, let it set, then the fruit, and so on till full, the mould being buried in ice; when ready to serve dip in hot water, mix it well, and turn out carefully on your dish. In the winter, preserved fruits in syrup may be used, decorating the mould with them, pouring in a little jelly at a time until it is cold, and fill up by degrees; proceed as above.
746. _Orange Jelly._--Procure five oranges and one lemon, take the rind off two of the oranges, and half of the lemon, and remove the pith, put them into a basin, and squeeze the juice of the fruit into it; then put a quarter of a pound of sugar into a stewpan, with half a pint of water, and set it to boil until it becomes a thick syrup, when take it off, and add the juice and rind of the fruits, cover the stewpan, and place it again on the fire; as soon as boiling commences skim well, and add one gla.s.s of water by degrees, which will a.s.sist its clarification, let it boil another minute, when add half an ounce of good isingla.s.s, dissolved as directed (No. 740), pa.s.s it through a jelly-bag, add a few drops of prepared cochineal to give an orange tint, and then fill a mould and place it on ice; turn out as before.
747. _Lemon Jelly_ is made the same way, only using six lemons and the rind of one; serve quite white, and add a gill of Bucellas, or any very pale wine.
Calf's foot stock, reduced and clarified, may be used instead of the isingla.s.s.
748. _Whipped Jellies_ are made from any of the above by placing some warm jelly in a large bowl or basin on ice, and when nearly cold whisking it; pour quickly in a mould set on ice and salt, where let remain till ready for serving; dip it in lukewarm water, strike gently, taking it in the right hand, place the left on it, turn it over, if it shakes in the mould, let it gradually slip off your hand on the dish, and remove the mould. All jellies are removed the same way.