Turkish Custards.-Wash in several lukewarm waters one pound and a half of Carolina rice, and set it on with cold water to blanch; as soon as it boils strain it on a sieve, turn it afterward into a large stewpan, with three quarters of milk, one pound of butter, one pound of sugar, on which the rind of an orange or lemon has been rasped, and a grain of salt; put the pan over moderate fire, that the rice may swell by degrees, but yet be kept whole; stir it a little, and add one pound of currants, washed and dried, adding twelve yolks of eggs, and some spoonsful of whipt cream, until the preparation becomes somewhat soft; if not, add a little more cream, after which, mix the twelve whites of eggs whipped with it; turn the whole into a crust already prepared, put it into a moderate oven, and give it two hours and a half baking: when ready to serve, brown it with a salamander, and serve immediately; it may be made without the currants.
Stock from Fowls.- Roast two well-fed fowls, coloring them before a clear fire; put them in a stewpan with two quarts of water; skim it, and add a carrot, a turnip, a clove stuck in an onion, two leeks, half a head of celery, and a lettuce, the whole having been minced and sweated in clarified butter; add a little salt, and simmer it nearly three hours; skim off the fat carefully, and pass it through a silk sieve. Use this stock for soups, a santé (healthy) as it is without beef, it is light and nourishing. A turkey may thus be used, giving it double the quantities of water and seasoning, and boiling it for five hours.
Pear Marmalade.-Take six pounds of small pears and four pounds of lump sugar. Put the pears into a saucepan, with a little water, and set it on the fire. When the pears are soft, take them out; pare, quarter, and core them. As you do this, throw each piece into cold water, in another saucepan; and when all are done, set them on the fire. As soon as they are sufficiently soft, rub them through a sieve; and, having in the meantime clarified the sugar, pour the syrup to the pulp, set it on the fire, and stir the whole together until the marmalade is of the proper consistence. Then take it off, and put it into pots; when cold tie them down.
Hot Cross Buns.- Rub four ounces of butter into two pounds of flour, four ounces of sugar, and one ounce and a half of spice, consisting of ground allspice, cinnamon, and mace, mixed together; put a spoonful or two of cream into a cup of yeast, add as much milk as will make the above into a light paste, and set it by the fire to rise. They will bake quickly on tins. When half done, press the form of a cross with a tin mould in the centre.
Greengage Jam.- Rub ripe greengages through a coarse hair sieve; put the pulp into a preserving-pan along with an equal weight of lump sugar, pounded and sifted. Boil the whole to a proper thickness, and put it into pots.
Indian Curry Soup.-Take three quarts of water, which may be added some beef stock, put half of it into a stewpan, with two small chickens, surrounded by slices of fat bacon, a bunch of parsley, two bayleaves, four cloves, a pinch of mace, the same of cayenne pepper and allspice, pepper, thyme, and basil; let them boil slowly three-quarters of an hour, then take up the chickens; skim the liquid, and strain it through a very fine sieve into a stewpan containing ten ounces of rice washed and blanched; add a slight infusion of saffron to color it of a fine yellow; after boiling nearly an hour, pour the rice into the tureen containing the fowls cut in pieces; add the remaining liquid quite boiling, and serve. This soup should taste of the herbs and spices, and triflingly of the cayenne pepper.
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| Apples on a Tin Cup, William Sidney Mount, 1864 |
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