Part 178 (2/2)
[Ill.u.s.tration: OVAL JELLY-MOULD.]
_Mode_.--Put the sugar, with 1 pint of the water, into a stewpan, and boil them gently by the side of the fire until there is no sc.u.m remaining, which must be carefully removed as fast as it rises. Boil the isingla.s.s with the other 1/2 pint of water, and skim it carefully in the same manner. Strain the lemon-juice, and add it, with the clarified isingla.s.s, to the syrup; put in the liqueur, and bring the whole to the boiling-point. Let the saucepan remain covered by the side of the fire for a few minutes; then pour the jelly through a bag, put it into a mould, and set the mould in ice until required for table. Dip the mould in hot water, wipe the outside, loosen the jelly by pa.s.sing a knife round the edges, and turn it out carefully on a dish. Noyeau, Maraschino, Curacoa, brandy, or any kind of liqueur, answers for this jelly; and, when made with isingla.s.s, liqueur jellies are usually prepared as directed above.
_Time_.--10 minutes to boil the sugar and water.
_Average cost_, with the best isingla.s.s, 3s. 6d.
_Sufficient_ to fill a quart mould. _Seasonable_ at any time.
A SWEET DISH OF MACARONI.
1450. INGREDIENTS.--1/4 lb. of macaroni, 1-1/2 pint of milk, the rind of 1/2 lemon, 3 oz. of lump sugar, 3/4 pint of custard No. 1423.
_Mode_.--Put the milk into a saucepan, with the lemon-peel and sugar; bring it to the boiling-point, drop in the macaroni, and let it gradually swell over a gentle fire, but do not allow the pipes to break.
The form should be entirely preserved; and, though tender, should be firm, and not soft, with no part beginning to melt. Should the milk dry away before the macaroni is sufficiently swelled, add a little more.
Make a custard by recipe No. 1423; place the macaroni on a dish, and pour the custard over the hot macaroni; grate over it a little nutmeg, and, when cold, garnish the dish with slices of candied citron.
_Time_.--From 40 to 50 minutes to swell the macaroni.
_Average cost_, with the custard, 1s.
_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.
MERINGUES.
1451. INGREDIENTS.--1/2 lb. of pounded sugar, the whites of 4 eggs.
[Ill.u.s.tration: MERINGUES.]
_Mode_.--Whisk the whites of the eggs to a stiff froth, and, with a wooden spoon, stir in _quickly_ the pounded sugar; and have some boards thick enough to put in the oven to prevent the bottom of the meringues from acquiring too much colour. Cut some strips of paper about 2 inches wide; place this paper on the board, and drop a tablespoonful at a time of the mixture on the paper, taking care to let all the meringues be the same size. In dropping it from the spoon, give the mixture the form of an egg, and keep the meringues about 2 inches apart from each other on the paper. Strew over them some sifted sugar, and bake in a moderate oven for 1/2 hour. As soon as they begin to colour, remove them from the oven; take each slip of paper by the two ends, and turn it gently on the table, and, with a small spoon, take out the soft part of each meringue.
Spread some clean paper on the board, turn the meringues upside down, and put them into the oven to harden and brown on the other side. When required for table, fill them with whipped cream, flavoured with liqueur or vanilla, and sweetened with pounded sugar. Join two of the meringues together, and pile them high in the dish, as shown in the annexed drawing. To vary their appearance, finely-chopped almonds or currants may be strewn over them before the sugar is sprinkled over; and they may be garnished with any bright-coloured preserve. Great expedition is necessary in making this sweet dish; as, if the meringues are not put into the oven as soon as the sugar and eggs are mixed, the former melts, and the mixture would run on the paper, instead of keeping its egg-shape. The sweeter the meringues are made, the crisper will they be; but, if there is not sufficient sugar mixed with them, they will most likely be tough. They are sometimes coloured with cochineal; and, if kept well covered in a dry place, will remain good for a month or six weeks.
_Time_.--Altogether, about 1/2 hour.
_Average cost_, with the cream and flavouring, 1s.
_Sufficient_ to make 2 dozen meringues. _Seasonable_ at any time.
NOYEAU CREAM.
1452. INGREDIENTS.--1-1/2 oz. of isingla.s.s, the juice of 2 lemons, noyeau and pounded sugar to taste, 1-1/2 pint of cream.
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