The Book of Household Management Part 177

1438. INGREDIENTS.--6 eggs, a few slices of citron, sugar to taste, 1/4 pint of cream, a layer of any kind of jam.

_Mode_.--Beat the whites and yolks of the eggs separately; then mix them and beat well again, adding a few thin slices of citron, the cream, and sufficient pounded sugar to sweeten it nicely. When the mixture is well beaten, put it into a b.u.t.tered pan, and fry the same as a pancake; but it should be three times the thickness of an ordinary pancake. Cover it with jam, and garnish with slices of citron and holly-leaves. This dish is served cold.

_Time_.--About 10 minutes to fry the mixture.

_Average cost_, with the jam, 1s. 4d.

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

JAUNEMANGE.

1439. INGREDIENTS.--1 oz. of isingla.s.s, 1 pint of water, 1/2 pint of white wine, the rind and juice of 1 large lemon, sugar to taste, the yolks of 6 eggs.

_Mode_.--Put the isingla.s.s, water, and lemon-rind into a saucepan, and boil gently until the former is dissolved; then add the strained lemon-juice, the wine, and sufficient white sugar to sweeten the whole nicely. Boil for 2 or 3 minutes, strain the mixture into a jug, and add the yolks of the eggs, which should be well beaten; place the jug in a saucepan of boiling water; keep stirring the mixture _one way_ until it thickens, _but do not allow it to boil_; then take it off the fire, and keep stirring until nearly cold. Pour it into a mould, omitting the sediment at the bottom of the jug, and let it remain until quite firm.

_Time_.--1/4 hour to boil the isingla.s.s and water; about 10 minutes to stir the mixture in the jug.

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

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

JELLY MOULDED WITH FRESH FRUIT, or MACEDOINE DE FRUITS.

1440. INGREDIENTS.--Rather more than 1-1/2 pint of jelly, a few nice strawberries, or red or white currants, or raspberries, or any fresh fruit that may be in season.

_Mode_.--Have ready the above proportion of jelly, which must be very clear and rather sweet, the raw fruit requiring an additional quant.i.ty of sugar. Select ripe, nice-looking fruit; pick off the stalks, unless currants are used, when they are laid in the jelly as they come from the tree. Begin by putting a little jelly at the bottom of the mould, which must harden; then arrange the fruit round the sides of the mould, recollecting; that _it will be reversed when turned out;_ then pour in some more jelly to make the fruit adhere, and, when that layer is set, put another row of fruit and jelly until the mould is full. If convenient, put it in ice until required for table, then wring a cloth in boiling water, wrap it round the mould for a minute, and turn the jelly carefully out. Peaches, apricots, plums, apples, &c., are better for being boiled in a little clear syrup before they are laid in the jelly; strawberries, raspberries, grapes, cherries, and currants are put in raw. In winter, when fresh fruits are not obtainable, a very pretty jelly may be made with preserved fruits or brandy cherries: these, in a bright and clear jelly, have a very pretty effect; of course, unless the jelly be _very clear_, the beauty of the dish will be spoiled. It may be garnished with the same fruit as is laid in the jelly; for instance, an open jelly with strawberries might have, piled in the centre, a few of the same fruit prettily arranged, or a little whipped cream might be subst.i.tuted for the fruit.

[Ill.u.s.tration: JELLY MOULDED WITH CHERRIES.]

_Time_.--One layer of jelly should remain 2 hours in a very cool place, before another layer is added. _Average cost_, 2s. 6d.

_Sufficient_, with fruit, to fill a quart mould.

_Seasonable_, with fresh fruit, from June to October; with dried, at any time.

JELLY OF TWO COLOURS.

1441. INGREDIENTS.--1-1/2 pint of calf's-feet jelly No. 1416, a few drops of prepared cochineal.

[Ill.u.s.tration: JELLY OF TWO COLOURS.]

_Mode_.--Make 1-1/2 pint of jelly by recipe No. 1416, or, if wished more economical, of clarified syrup and gelatine, flavouring it in any way that may be preferred. Colour one-half of the jelly with a few drops of prepared cochineal, and the other half leave as pale as possible. Have ready a mould well wetted in every part; pour in a small quant.i.ty of the red jelly, and let this set; when quite firm, pour on it the same quant.i.ty of the pale jelly, and let this set; then proceed in this manner until the mould is full, always taking care to let one jelly set before the other is poured in, or the colours would run one into the other. When turned out, the jelly should have a striped appearance. For variety, half the mould may be filled at once with one of the jellies, and, when firm, filled up with the other: this, also, has a very pretty effect, and is more expeditiously prepared than when the jelly is poured in small quant.i.ties into the mould. Blancmange and red jelly, or blancmange and raspberry cream, moulded in the above manner, look very well. The layers of blancmange and jelly should be about an inch in depth, and each layer should be perfectly hardened before another is added. Half a mould of blancmange and half a mould of jelly are frequently served in the same manner. A few pretty dishes may be made, in this way, of jellies or blancmanges left from the preceding day, by melting them separately in a jug placed in a saucepan of boiling water, and then moulding them by the foregoing directions. (See coloured plate S1.)

_Time_.--3/4 hour to make the jelly.

_Average cost_, with calf's-feet jelly, 2s.; with gelatine and syrup, more economical.

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

_Note_.--In making the jelly, use for flavouring a very pale sherry, or the colour will be too dark to contrast nicely with the red jelly.

LEMON BLANCMANGE.

1442. INGREDIENTS.--1 quart of milk, the yolks of 4 eggs, 3 oz. of ground rice, 6 oz. of pounded sugar, 1-1/2 oz. of fresh b.u.t.ter, the rind of 1 lemon, the juice of 2, 1/2 oz. of gelatine.

[Ill.u.s.tration: BLANCMANGE MOULD.]

_Mode_.--Make a custard with the yolks of the eggs and 1/2 pint of the milk, and, when done, put it into a basin: put half the remainder of the milk into a saucepan with the ground rice, fresh b.u.t.ter, lemon-rind, and 3 oz. of the sugar, and let these ingredients boil until the mixture is stiff, stirring them continually; when done, pour it into the bowl where the custard is, mixing both well together. Put the gelatine with the rest of the milk into a saucepan, and let it stand by the side of the fire to dissolve; boil for a minute or two, stir carefully into the basin, adding 3 oz. more of pounded sugar. When cold, stir in the lemon-juice, which should be carefully strained, and pour the mixture into a well-oiled mould, leaving out the lemon-peel, and set the mould in a pan of cold water until wanted for table. Use eggs that have rich-looking yolks; and, should the weather be very warm, rather a larger proportion of gelatine must be allowed.

_Time_.--Altogether, 1 hour. _Average cost_, 1s. 6d.

_Sufficient_ to fill 2 small moulds. _Seasonable_ at any time.

LEMON CREAM.

1443. INGREDIENTS.--1 pint of cream, the yolks of 2 eggs, 1/4 lb. of white sugar, 1 large lemon, 1 oz. of isingla.s.s.

[Ill.u.s.tration: LEMON-CREAM MOULD.]

_Mode_.--Put the cream into a _lined_ saucepan with the sugar, lemon-peel, and isingla.s.s, and simmer these over a gentle fire for about 10 minutes, stirring them all the time. Strain the cream into a jug, add the yolks of eggs, which should be well beaten, and put the jug into a saucepan of boiling water; stir the mixture one way until it thickens, _but do not allow it to boil_; take it off the fire, and keep stirring it until nearly cold. Strain the lemon-juice into a basin, gradually pour on it the cream, and _stir it well_ until the juice is well mixed with it. Have ready a well-oiled mould, pour the cream into it, and let it remain until perfectly set. When required for table, loosen the edges with a small blunt knife, put a dish on the top of the mould, turn it over quickly, and the cream should easily slip away.

_Time_.--10 minutes to boil the cream; about 10 minutes to stir it over the fire in the jug.

_Average cost_, with cream at 1s. per pint, and the best isingla.s.s, 2s.

6d.

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

ECONOMICAL LEMON CREAM.

1444. INGREDIENTS.--1 quart of milk, 8 bitter almonds, 2 oz. of gelatine, 2 large lemons, 3/4 lb. of lump sugar, the yolks of 6 eggs.

_Mode_.--Put the milk into a lined saucepan with the almonds, which should be well pounded in a mortar, the gelatine, lemon-rind, and lump sugar, and boil these ingredients for about 5 minutes. Beat up the yolks of the eggs, strain the milk into a jug, add the eggs, and pour the mixture backwards and forwards a few times, until nearly cold; then stir briskly to it the lemon-juice, which should be strained, and keep stirring until the cream is almost cold: put it into an oiled mould, and let it remain until perfectly set. The lemon-juice must not be added to the cream when it is warm, and should be well stirred after it is put in.

_Time_.--5 minutes to boil the milk. _Average cost_, 2s. 5d.

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

LEMON CREAMS.

(_Very good_.)