Part 176 (2/2)

1435. INGREDIENTS.--3 tablespoonfuls of flour, boiling water, the yolks of 4 eggs, the whites of 2, hot lard or clarified dripping, jam.

_Mode_.--Put the flour into a basin, and pour over it sufficient _boiling_ water to make it into a stiff paste, taking care to stir and beat it well, to prevent it getting lumpy. Leave it a little time to cool, and then break into it (_without beating them at first_) the yolks of 4 eggs and the whites of 2, and stir and beat all well together. Have ready some boiling lard or b.u.t.ter; drop a dessertspoonful of batter in at a time, and fry the fritters of a light brown. They should rise so much as to be almost like b.a.l.l.s. Serve on a dish, with a spoonful of preserve or marmalade dropped in between each fritter. This is an excellent dish for a hasty addition to dinner, if a guest unexpectedly arrives, it being so easily and quickly made, and it is always a great favourite.

_Time_.--From 5 to 8 minutes to fry the fritters.

_Average cost_, exclusive of the jam, 5d.

_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

INDIAN TRIFLE.

1436. INGREDIENTS.--1 quart of milk, the rind of 1/2 large lemon, sugar to taste, 5 heaped tablespoonfuls of rice-flour, 1 oz. of sweet almonds, 1/2 pint of custard.

_Mode_.--Boil the milk and lemon-rind together until the former is well flavoured; take out the lemon-rind and stir in the rice-flour, which should first be moistened with cold milk, and add sufficient loaf sugar to sweeten it nicely. Boil gently for about 5 minutes, and keep the mixture stirred; take it off the fire, let it cool _a little_, and pour it into a gla.s.s dish. When cold, cut the rice out in the form of a star, or any other shape that may be preferred; take out the spare rice, and fill the s.p.a.ce with boiled custard. Blanch and cut the almonds into strips; stick them over the trifle, and garnish it with pieces of brightly-coloured jelly, or preserved fruits, or candied citron.

_Time_.--1/4 hour to simmer the milk, 5 minutes after the rice is added.

_Average cost_, 1s.

_Sufficient_ for 1 trifle.

_Seasonable_ at any time.

[Ill.u.s.tration: THE CITRON.]

THE CITRON.--The citron belongs to the same species as the lemon, being considered only as a variety, the distinction between them not being very great. It is larger, and is less succulent, but more acid: with a little artificial heat, the citron comes to as great perfection in England as in Spain and Italy. The fruit is oblong and about five or six inches in length. The tree is th.o.r.n.y. The juice forms an excellent lemonade with sugar and water; its uses in punch, negus, and in medicine, are well known. The rind is very thick, and, when candied with sugar, forms an excellent sweetmeat. There are several varieties cultivated in England, one of which is termed the Forbidden Fruit.

ITALIAN CREAM.

1437. INGREDIENTS.--1 pint of milk, 4 pint of cream, sugar to taste, 1 oz. of isingla.s.s, 1 lemon, the yolks of 4 eggs.

_Mode_.--Put the cream and milk into a saucepan, with sugar to sweeten, and the lemon-rind. Boil until the milk is well flavoured then strain it into a basin, and add the beaten yolks of eggs. Put this mixture into a jug; place the jug in a saucepan of boiling water over the fire, and stir the contents until they thicken, but do not allow them to boil.

Take the cream off the fire, stir in the lemon-juice and isingla.s.s, which should be melted, and whip well; fill a mould, place it in ice if at hand, and, when set, turn it out on a dish, and garnish as taste may dictate. The mixture may be whipped and drained, and then put into small gla.s.ses, when this mode of serving is preferred.

_Time_.--From 5 to 8 minutes to stir the mixture in the jug.

_Average cost_, with the best isingla.s.s, 2s. 6d.

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

THE HIDDEN MOUNTAIN.

(_A pretty Supper Dish_.)

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