Part 20 (2/2)

910. +Tomato Jelly.+-- Stew for hour 1 can tomatoes with 1 teaspoonful salt, 1 teaspoonful sugar, as much cayenne pepper as you can hold on the point of a knife and 2 tablespoonfuls vinegar; then press them through a sieve; in the meantime soak 1 ounce gelatine in cup cold water for 15 minutes, add it to the tomatoes, put over the fire and stir till the gelatine is dissolved; then strain through a flannel jelly bag; fill the jelly into small patty forms and set them in a cool place till firm.

911. +Tomato Jelly Salad.+-- Prepare a tomato jelly the same as in foregoing recipe; turn it out of the small forms, lay into a salad dish, stick small pieces of white celery into each one, put a border of young lettuce leaves around it, pour over a mayonaise and serve at once. Tomato jelly may be made in one large form and when hard chopped coa.r.s.ely and used for garnis.h.i.+ng dishes of cold meats or salads.

912. +Egg Salad.+-- Put dozen eggs in a saucepan, cover with cold water and boil them 10 minutes; transfer the eggs to cold water and let them lay till cooled off; when cold remove the sh.e.l.ls and cut the eggs into quarters; put them into a salad dish with young lettuce leaves, pour over a mayonaise dressing and garnish with lettuce leaves.

913. +Eggs with Mayonaise.+-- Boil dozen eggs 10 minutes; then transfer them to a pan of cold water and when cold remove the sh.e.l.ls; take 6 small plates, put 2 lettuce leaves on each plate and put an egg in the center of the 2 leaves in such a way that the leaves stand round the egg like a tulip; pour over each egg 1 tablespoonful mayonaise and sprinkle over a few capers; serve a plate to each person.

914. +Onion Salad.+-- Take 2 large Bermuda or California onions, peel and cut them with a sharp knife into fine slices, put a layer of the slices into a salad dish and pour over some fine mayonaise; then put over some cresses and pour over more mayonaise; continue in this way until all is used; cover with mayonaise, lay some cresses in a circle round the dish and let it stand on ice for 10 minutes; then serve.

915. +Alligator Pear Salad.+-- Take 2 alligator pears, cut them into slices and put them into a salad dish; remove the sh.e.l.ls from 4 hard boiled eggs, break the yolks into small pieces and sprinkle them over the sliced pears; cut the whites into fine strips, lay them in a circle round the dish close to the pears, pour over a fine mayonaise and lay a border of tender lettuce leaves round the edge of dish.

916. +Jerusalem Artichoke Salad.+-- Sc.r.a.pe the artichokes carefully and drop them into vinegar and water; mix tablespoonful flour with a little cold water, stir it into a quart of boiling water and add 1 cup vinegar; as soon as this boils put in the artichokes and boil them till done, but not too tender; when done remove them from the water and set in a cool place; when cold cut the artichokes into pieces, put them into a salad dish, pour over a mayonaise, set some shrimp around the salad and set the dish on ice for 1 hour; when ready to serve lay a border of lettuce leaves round the edge of dish.

917. +Sour Jelly (Aspic).+-- Soak 2 ounces gelatine in pint cold water 15 minutes; then put it over the fire with 1 quart good meat stock and sufficient vinegar to give it a nice sour taste; add a few cloves, 2 blades mace and 1 bay leaf; stir this over the fire till the gelatine is dissolved; beat the whites of 2 eggs till light and add the juice of 1 lemon and a little cold water; stir it with an egg beater into the jelly and stir and boil for a few minutes; then draw the saucepan to side of stove and let it stand 5 minutes; then strain through a jelly bag; or turn a chair upside down on a kitchen table; then take a square piece of unbleached muslin and tie a corner over each of the upturned legs of the chair; set a bowl underneath and pour the jelly onto the cloth a little at a time and keep the saucepan on the side of stove, to keep the jelly warm. If meat stock is not handy dissolve 2 teaspoonfuls Liebig's beef extract in 1 quart boiling water and use it instead of meat stock.

Another way is to boil 4 calves' feet till they fall apart; then strain off the liquor, set it aside and when cold remove all the fat; boil the liquor down to 2 quarts; then beat the whites of 4 eggs to a froth and add the juice of 1 lemon and a little water; add to the broth sufficient white vinegar to give it a nice sour taste; also add a little salt, some whole pepper corns, a few blades mace, 4 cloves and 1 bay leaf; stir in the beaten whites, continue stirring, let the contents boil for a few minutes and let it stand 5 minutes; then draw to side of stove, let it stand 5 minutes and strain through a flannel jelly bag. Pigs' feet or the skin of fresh pork may be used instead of calves' feet. Sour jelly is used for garnis.h.i.+ng dishes of meat and salads. It is either chopped with a knife or put into small fancy forms and when firm turned out and laid around the dishes with cresses, lettuce or celery between. If the jelly is not dark enough add a little sugar color (see Sugar Color). If the jelly is white it may be colored green with green spinach color or pink with cochineal.

918. +Garnis.h.i.+ng.+-- The articles which are mostly used in garnis.h.i.+ng are:--Lettuce, cresses and hard boiled eggs (either cut into slices or quarters or chopped fine, the yolks and whites separately, and laid alternately in small cl.u.s.ters all over the salad); or cut green pickles in slices and lay them in a circle around the salad with small cl.u.s.ters of finely chopped beets and chopped eggs; small girkins, capers, olives and very small, white pickled onions are also used for garnis.h.i.+ng. Another way is to cut boiled carrots, white turnips and beets into fancy shapes, such as half moons, stars, leaves and roses, with a vegetable cutter; anchovies are also largely used in garnis.h.i.+ng. They are freed from skins and bones and then rolled up and laid in a circle around the dish with small white onions, pink horseradish and olives or girkins.

919. +Horseradish for Garnis.h.i.+ng.+-- Remove the outside black skin from a large root of horseradish and wash it clean; then shave it off with a knife in long narrow strips so they curl up; color the shavings with prepared cochineal and leave the other white; then use for decorating dishes of meats or salads by laying it in small cl.u.s.ters around the dish.

920. +Cocoanut for Garnis.h.i.+ng Salads.+-- Grate cocoanut and sprinkle it over the top of salad. Especially nice over chicken, shrimp and fish salads; also on potato, tomato and egg salads. Grated cocoanut lends a handsome appearance to any salad.

ICES AND GLAZES.

921. +How to Use Icing.+-- Over large cakes pour the icing by spoonfuls near center on top of cake and spread it with a broad-bladed knife dipped in cold water all over the cake as smoothly as possible; set it in a cool oven for a few minutes, then in a dry, airy place, free from dust, to dry. Some icing does not need to be put in the oven, as it dries immediately, as will be seen from the directions given in following recipes. Small cakes are dipped into the icing or into glaze and then laid on paper or tins to dry. If the cake is to be ornamented make a paper funnel as follows:--Take a piece of brown paper, not too thick, or white tea paper 12 inches square and cut it through on the bias in two pieces from one corner to the other; take one piece in your right hand, the bias side from you, roll with the left hand, the bias side towards you, and form the paper into a funnel; bend the end where it closes near the top over to the inside, clip a small piece from the end of funnel with a scissors and slip a small tube inside it to the end opening; then put in the icing and bend the top of funnel in all around the same way as pound tea is put up in those small funnel-shaped bags; next press the icing down towards the end and commence to squirt it onto the cake. The cake may be ornamented with a border and a harp in the center, or an anchor or any kind of a pattern that may be desired. Flowers and leaves may be bought at any confectionery and pasted on with a little icing.

922. +White Icing.+-- Sift pound powdered sugar into a bowl, add the whites of 2 eggs and stir 20 minutes; add a few drops lemon juice while the stirring is going on; drop a little icing onto paper; if the icing stands without running it is stiff enough; if it shows the least tendency to run more sugar must be added. This icing is used for ornamenting cake and serves as a kind of paste to stick flowers and leaves onto top of cake.

923. +Clear Icing.+-- Sift pound powdered sugar into a bowl, add the whites of 2 eggs and stir for 5 minutes; add a few drops lemon juice and stir 5 minutes longer; then spread it over the cake; set the cake for 2 or 3 minutes in a cool oven, take out and let it dry for a few hours in a dry place which is free from dust.

924. +White Icing with Wine or Liquor.+-- Mix pound sifted powdered sugar with the white of 1 egg and add 3 tablespoonfuls maraschino, Madeira or sherry wine, kirsch, rum or brandy; before this icing is put on cover the cake with a layer of jelly; then put the icing over it and set the cake for 1 minute in the oven; then set it in a dry place which is free from dust to dry. To make pink icing add a few drops prepared cochineal or strawberry syrup. Yellow icing is made by adding prepared saffron. Essence of lemon or the grated rind of 1 orange may be used instead of vanilla flavoring.

925. +Almond Icing.+-- Pound 3 ounces blanched almonds with the white of 1 egg in a wedgewood mortar to a paste, mix them with pound powdered sugar, the white of egg and teaspoonful vanilla extract and stir for 5 minutes; dip small pieces of cake into the icing; pour and spread it over whole cakes with a broad-bladed knife. Hazel nuts and walnuts may be used the same way as almonds, as can also pistachio nuts. To the latter add a few drops spinach green.

926. +Fruit Icing.+-- Mix pound sifted powdered sugar with the white of 1 egg and add 3 tablespoonfuls fruit juice--either raspberry, strawberry, currant, pineapple or peach; if lemon or orange juice is used add a little grated rind; spread the icing over the cake and set it for a few minutes in a cool oven; then set it in a dry place which is free from dust to dry.

927. +Sugar Glaze.+-- Mix 1 cup powdered sugar with 2 tablespoonfuls water and put it over the fire to get lukewarm; pour over the cake and let it dry, which will take but a few minutes; dip small pieces of cake into it. Glazes of raspberries, strawberries, pineapples, peaches, wine, maraschino or rum are made the same way. Omit the water and use 2 tablespoonfuls fruit juice or wine, whichever kind is wanted.

928. +Maraschino Glaze.+-- Mix 1 cup sifted powdered sugar with 1 tablespoonful water and 1 tablespoonful maraschino, let it get warm on the fire and pour while warm over the cake. It will get hard in a few minutes. Rum glaze is made the same as Maraschino Glaze.

929. +Orange Glaze.+-- Mix 2 tablespoonfuls orange juice with 1 cup powdered sugar, add a little grated rind, set over a slow fire to get lukewarm and use it at once.

930. +Lemon Glaze.+-- Stir 1 cup sifted powdered sugar with 1 tablespoonful lemon juice, 1 tablespoonful water and a little grated rind; let it get lukewarm; then spread it over the cake and set in a dry place which is free from dust to dry.

931. +Coffee Glaze.+-- Mix 1 cup powdered sugar with 2 tablespoonfuls strong coffee, let it get lukewarm and use at once.

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