Part 178 (1/2)

1445. INGREDIENTS.--1 pint of cream, 2 dozen sweet almonds, 3 gla.s.ses of sherry, the rind and juice of 2 lemons, sugar to taste.

_Mode_.--Blanch and chop the almonds, and put them into a jug with the cream; in another jug put the sherry, lemon-rind, strained juice, and sufficient pounded sugar to sweeten the whole nicely. Pour rapidly from one jug to the other till the mixture is well frothed; then, pour it into jelly-gla.s.ses, omitting the lemon-rind. This is a very cool and delicious sweet for summer, and may be made less rich by omitting the almonds and subst.i.tuting orange or raisin wine for the sherry.

_Time_.--Altogether, 1/2 hour.

_Average cost_, with cream at 1s. per pint, 3s.

_Sufficient_ to fill 12 gla.s.ses. _Seasonable_ at any time.

LEMON CREAMS OF CUSTARDS.

1446. INGREDIENTS.--5 oz. of loaf sugar, 2 pints of boiling water, the rind of 1 lemon and the juice of 3, the yolks of 8 eggs.

_Mode_.--Make a quart of lemonade in the following manner:--Dissolve the sugar in the boiling water, having previously, with part of the sugar, rubbed off the lemon-rind, and add the strained juice. Strain the lemonade into a saucepan, and add the yolks of the eggs, which should be well beaten; stir this _one way_ over the fire until the mixture thickens, but do not allow it to boil, and serve in custard-gla.s.ses, or on a gla.s.s dish. After the boiling water is poured on the sugar and lemon, it should stand covered for about 1/2 hour before the eggs are added to it, that the flavour of the rind may be extracted.

_Time_.--1/2 hour to make the lemonade; about 10 minutes to stir the custard over the fire.

_Average cost_, 1s.

_Sufficient_ to fill 12 to 14 custard-gla.s.ses. _Seasonable_ at any time.

LEMON JELLY.

1447. INGREDIENTS.--6 lemons, 3/4 lb. of lump sugar, 1 pint of water, 1-1/2 oz. of isingla.s.s, 1/4 pint of sherry.

_Mode_.--Peel 3 of the lemons, pour 1/2 pint of boiling water on the rind, and let it infuse for 1/2 hour; put the sugar, isingla.s.s, and 1/2 pint of water into a lined saucepan, and boil these ingredients for 20 minutes; then put in the strained lemon-juice, the strained infusion of the rind, and bring the whole to the point of boiling; skim well, add the wine, and run the jelly through a bag; pour it into a mould that has been wetted or soaked in water; put it in ice, if convenient, where let it remain until required for table. Previously to adding the lemon-juice to the other ingredients, ascertain that it is very nicely strained, as, if this is not properly attended to, it is liable to make the jelly thick and muddy. As this jelly is very pale, and almost colourless, it answers very well for moulding with a jelly of any bright hue; for instance, half a jelly bright red, and the other half made of the above, would have a very good effect. Lemon jelly may also be made with calf's-feet stock, allowing the juice of 3 lemons to every pint of stock.

_Time_.--Altogether, 1 hour.

_Average cost_, with the best isingla.s.s, 2s. 9d.

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

LEMON SPONGE.

1448. INGREDIENTS.--2 oz. of isingla.s.s, 1-3/4 pint of water, 3/4 lb. of pounded sugar, the juice of 5 lemons, the rind of 1, the whites of 3 eggs.

_Mode_.--Dissolve the isingla.s.s in the water, strain it into a saucepan, and add the sugar, lemon-rind, and juice. Boil the whole from 10 to 15 minutes; strain it again, and let it stand till it is cold and begins to stiffen. Beat the whites of the eggs, put them to it, and whisk the mixture till it is quite white; put it into a mould which has been previously wetted, and let it remain until perfectly set; then turn it out, and garnish it according to taste.

_Time_.--10 to 15 minutes. _Average cost_, with the best isingla.s.s, 3s.

6d.

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

LIQUEUR JELLY.

1449. INGREDIENTS.--1 lb. of lump sugar, 2 oz. of isingla.s.s, 1-1/2 pint of water, the juice of 2 lemons, 1/4 pint of liqueur.