Part 159 (1/2)

of sliced candied citron, 1 oz. of sliced candied orange-peel, and the same quant.i.ty of lemon-peel, 1 teacupful of brandy, 2 tablespoonfuls of orange marmalade.

_Mode_.--Grate the rinds of the lemons; squeeze out the juice, strain it, and boil the remainder of the lemons until tender enough to pulp or chop very finely. Then add to this pulp the apples, which should be baked, and their skins and cores removed; put in the remaining ingredients one by one, and, as they are added, mix everything very thoroughly together. Put the mincemeat into a stone jar with a closely-fitting lid, and in a fortnight it will be ready for use.

_Seasonable_.--This should be made the first or second week in December.

MINCE PIES.

1311. INGREDIENTS.--Good puff-paste No. 1205, mincemeat No. 1309.

[Ill.u.s.tration: MINCE PIES.]

_Mode_.--Make some good puff-paste by recipe No. 1205; roll it out to the thickness of about 1/4 inch, and line some good-sized pattypans with it; fill them with mincemeat, cover with the paste, and cut it off all round close to the edge of the tin. Put the pies into a brisk oven, to draw the paste up, and bake for 25 minutes, or longer, should the pies be very large; brush them over with the white of an egg, beaten with the blade of a knife to a stiff froth; sprinkle over pounded sugar, and put them into the oven for a minute or two, to dry the egg; dish the pies on a white d'oyley, and serve hot. They may be merely sprinkled with pounded sugar instead of being glazed, when that mode is preferred. To re-warm them, put the pies on the pattypans, and let them remain in the oven for 10 minutes or 1/4 hour, and they will be almost as good as if freshly made.

_Time_.--25 to 30 minutes; 10 minutes to re-warm them.

_Average cost_, 4d. each.

_Sufficient_--1/2 lb. of paste for 4 pies. _Seasonable_ at Christmas time.

MONDAY'S PUDDING.

1312. INGREDIENTS.--The remains of cold plum-pudding, brandy, custard made with 5 eggs to every pint of milk.

_Mode_.--Cut the remains of a _good_ cold plum-pudding into finger-pieces, soak them in a little brandy, and lay them cross-barred in a mould until full. Make a custard with the above proportion of milk and eggs, flavouring it with nutmeg or lemon-rind; fill up the mould with it; tie it down with a cloth, and boil or steam it for an hour.

Serve with a little of the custard poured over, to which has been added a tablespoonful of brandy.

_Time_.--1 hour.

_Average cost_, exclusive of the pudding, 6d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

NESSELRODE PUDDING. (_A fas.h.i.+onable iced pudding--Careme's Recipe_.)

1313. INGREDIENTS.--40 chestnuts, 1 lb. of sugar, flavouring of vanilla, 1 pint of cream, the yolks of 12 eggs, 1 gla.s.s of Maraschino, 1 oz. of candied citron, 2 oz. of currants, 2 oz. of stoned raisins, 1/2 pint of whipped cream, 3 eggs.

_Mode_.--Blanch the chestnuts in boiling water, remove the husks, and pound them in a mortar until perfectly smooth, adding a few spoonfuls of syrup. Then rub them through a fine sieve, and mix them in a basin with a pint of syrup made from 1 lb. of sugar, clarified, and flavoured with vanilla, 1 pint of cream, and the yolks of 12 eggs. Set this mixture over a slow fire, stirring it _without ceasing_, and just as it begins to boil, take it off and pa.s.s it through a tammy. When it is cold, put it into a freezing-pot, adding the Maraschino, and make the mixture set; then add the sliced citron, the currants, and stoned raisins (these two latter should be soaked the day previously in Maraschino and sugar pounded with vanilla); the whole thus mingled, add a plateful of whipped cream mixed with the whites of 3 eggs, beaten to a froth with a little syrup. When the pudding is perfectly frozen, put it into a pineapple-shaped mould; close the lid, place it again in the freezing-pan, covered over with pounded ice and saltpetre, and let it remain until required for table; then turn the pudding out, and serve.

_Time_.--1/2 hour to freeze the mixture.

_Seasonable_ from October to February.

BAKED ORANGE PUDDING.

1314. INGREDIENTS.--6 oz. of stale sponge cake or bruised ratafias, 6 oranges, 1 pint of milk, 6 eggs, 1/2 lb. of sugar.