Part 174 (1/2)

_Time_.--20 minutes to simmer the jelly, 1/2 hour to stand covered.

_Average cost_, reckoning the feet at 6d. each, 3s. 6d.

_Sufficient_ to fill two 1-1/2-pint moulds. _Seasonable_ at any time.

_Note_.--As lemon-juice, unless carefully strained, is liable to make the jelly muddy, see that it is clear before it is added to the other ingredients. Omit the brandy when the flavour is objected to.

SHERRY.--There are several kinds of sherry, as pale and brown, and there are various degrees of each. Sherry is, in general, of an amber-colour, and, when good, has a fine aromatic odour, with something of the agreeable bitterness of the peach kernel. When new, it is harsh and fiery, and requires to be mellowed in the wood for four or five years.

Sherry has of late got much into fas.h.i.+on in England, from the idea that it is more free from acid than other wines; but some careful experiments on wines do not fully confirm this opinion.

CANNELONS, or FRIED PUFFS.

(_Sweet Entremets_.)

1417. INGREDIENTS.--1/2 lb. of puff-paste No. 1205; apricot, or any kind of preserve that may be preferred; hot lard.

_Mode_.--Cannelons which are made of puff-paste rolled very thin, with jam inclosed, and cut out in long narrow rolls or puffs, make a very pretty and elegant dish. Make some good puff-paste, by recipe No. 1205; roll it out very thin, and cut it into pieces of an equal size, about 2 inches wide and 8 inches long; place upon each piece a spoonful of jam, wet the edges with the white of egg, and fold the paste over _twice;_ slightly press the edges together, that the jam may not escape in the frying; and when all are prepared, fry them in boiling lard until of a nice brown, letting them remain by the side of the fire after they are coloured, that the paste may be thoroughly done. Drain them before the fire, dish on a d'oyley, sprinkle over them sifted sugar, and serve.

These cannelons are very delicious made with fresh instead of preserved fruit, such as strawberries, raspberries, or currants: it should be laid in the paste, plenty of pounded sugar sprinkled over, and folded and fried in the same manner as stated above.

_Time_.--About 10 minutes. _Average cost_, 1s.

_Sufficient_,--1/2 lb. of paste for a moderate-sized dish of cannelons.

_Seasonable_, with jam, at any time.

CHARLOTTE-AUX-POMMES.

1418. INGREDIENTS.--A few slices of rather stale bread 1/2 inch thick, clarified b.u.t.ter, apple marmalade made by recipe No. 1395, with about 2 dozen apples, 1/2 gla.s.s of sherry.

[Ill.u.s.tration: CHARLOTTE-AUX-POMMES.]

_Mode_.--Cut a slice of bread the same shape as the bottom of a plain round mould, which has been well b.u.t.tered, and a few strips the height of the mould, and about 1-1/2 inch wide; dip the bread in clarified b.u.t.ter (or spread it with cold b.u.t.ter, if not wanted quite so rich); place the round piece at the bottom of the mould, and set the narrow strips up the sides of it, overlapping each other a little, that no juice from the apples may escape, and that they may hold firmly to the mould. Brush the _interior_ over with white of egg (this will a.s.sist to make the case firmer); fill it with apple marmalade made by recipe No.

1395, with the addition of a little sherry, and cover them with a round piece of bread, also brushed over with egg, the same as the bottom; slightly press the bread down, to make it adhere to the other pieces; put a plate on the top, and bake the _charlotte_ in a brisk oven, of a light colour. Turn it out on the dish, strew sifted sugar over the top, and pour round it a little melted apricot jam.

_Time_.--40 to 50 minutes. _Average cost_, 1s. 9d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ from July to March.

AN EASY METHOD OF MAKING A CHARLOTTE-AUX-POMMES.

1419. INGREDIENTS.--1/2 lb. of flour, 1/4 lb. of b.u.t.ter, 1/4 lb. of powdered sugar, 1/2 teaspoonful of baking-powder, 1 egg, milk, 1 gla.s.s of raisin-wine, apple marmalade No. 1395, 1/4 pint of cream, 2 dessertspoonfuls of pounded sugar, 2 tablespoonfuls of lemon-juice.

_Mode_.--Make a cake with the flour, b.u.t.ter, sugar, and baking-powder; moisten with the egg and sufficient milk to make it the proper consistency, and bake it in a round tin. When cold, scoop out the middle, leaving a good thickness all round the sides, to prevent them breaking; take some of the scooped-out pieces, which should be trimmed into neat slices; lay them in the cake, and pour over sufficient raisin-wine, with the addition of a little brandy, if approved, to soak them well. Have ready some apple marmalade, made by recipe No. 1395; place a layer of this over the soaked cake, then a layer of cake and a layer of apples; whip the cream to a froth, mixing with it the sugar and lemon-juice; pile it on the top of the _charlotte_, and garnish it with pieces of clear apple jelly. This dish is served cold, but may be eaten hot, by omitting the cream, and merely garnis.h.i.+ng the top with bright jelly just before it is sent to table.

_Time_.--1 hour to bake the cake. _Average cost_, 2s.