Part 175 (1/2)

_Time_. 1/2 hour to infuse the lemon-rind, about 10 minutes to stir the custard. _Average cost_, 8d.

_Sufficient_ to fill 8 custard-gla.s.ses. _Seasonable_ at any time.

GINGER APPLES.

(_A pretty Supper or Dessert Dish_.)

1424. INGREDIENTS.--1-1/2 oz. of whole ginger, 1/4 pint of whiskey, 3 lbs. of apples, 2 lbs. of white sugar, the juice of 2 lemons.

_Mode_.--Bruise the ginger, put it into a small jar, pour over sufficient whiskey to cover it, and let it remain for 3 days; then cut the apples into thin slices, after paring and coring them; add the sugar and the lemon-juice, which should he strained; and simmer all together _very gently_ until the apples are transparent, but not broken. Serve cold, and garnish the dish with slices of candied lemon-peel or preserved ginger.

_Time_.--3 days to soak the ginger; about 3/4 hour to simmer the apples very gently.

_Average cost_, 2s, 6d.

_Sufficient_ for 3 dishes. _Seasonable_ from July to March.

FRENCH PANCAKES.

1425. INGREDIENTS.--2 eggs, 2 oz. of b.u.t.ter, 2 oz. of sifted sugar, 2 oz. of flour, 1/2 pint of new milk.

_Mode_.--Beat the eggs thoroughly, and put them into a basin with the b.u.t.ter, which should be beaten to a cream; stir in the sugar and flour, and when these ingredients are well mixed, add the milk; keep stirring and beating the mixture for a few minutes; put it on b.u.t.tered plates, and bake in a quick oven for 20 minutes. Serve with a cut lemon and sifted sugar, or pile the pancakes high on a dish, with a layer of preserve or marmalade between each.

_Time_.--20 minutes. _Average cost_, 7d.

_Sufficient_ for 3 or 4 persons. _Seasonable_ at any time.

DUTCH FLUMMERY.

1426. INGREDIENTS.--1-1/2 oz. of isingla.s.s, the rind and juice of 1 lemon, 1 pint of water, 4 eggs, 1 pint of sherry, Madeira, or raisin-wine; sifted sugar to taste.

_Mode_.--Put the water, isingla.s.s, and lemon-rind into a lined saucepan, and simmer gently until the isingla.s.s is dissolved; strain this into a basin, stir in the eggs, which should be well beaten, the lemon-juice, which should be strained, and the wine; sweeten to taste with pounded sugar, mix all well together, pour it into a jug, set this jug in a saucepan of boiling water over the fire, and keep stirring it one way until it thickens; but _take care that it does not boil_. Strain it into a mould that has been oiled or laid in water for a short time, and put it in a cool place to set. A tablespoonful of brandy stirred in just before it is poured into the mould, improves the flavour of this dish: it is better if made the day before it is required for table.

_Time_.--1/4 hour to simmer the isingla.s.s; about 1/4 hour to stir the mixture over the fire.

_Average cost_, 4s. 6d., if made with sherry; less with raisin-wine.

_Sufficient_ to fill a quart mould. _Seasonable_ at any time.

PALE SHERRIES are made from the same grapes as brown. The latter are coloured by an addition of some cheap must, or wine which has been boiled till it has acquired a deep-brown tint. Pale sherries were, some time ago, preferred in England, being supposed most pure; but the brown are preferred by many people.

The inferior sherries exported to England are often mixed with a cheap and light wine called Moguer, and are strengthened in the making by brandy; but too frequently they are adulterated by the London dealers.

CHOCOLATE SOUFFLE.

1427. INGREDIENTS.--4 eggs, 3 teaspoonfuls of pounded sugar, 1 teaspoonful of flour, 3 oz. of the best chocolate.