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Modern cookery for private families by Eliza Acton

CHAPTER XXIII.

515 words  |  Chapter 26

SWEET DISHES, OR ENTREMETS. Page To prepare Calf’s Feet Stock 453 To clarify Calf’s Feet Stock 454 To clarify Isinglass 454 Spinach Green, for colouring 455 Sweet Dishes, Confectionary, or Soups Prepared Apple or Quince Juice 456 Cocoa-nut flavoured Milk (for 456 Sweet Dishes, &c.) Remarks upon _Compotes_ of 456 Fruit, or Fruit stewed in Syrup _Compote_ of Rhubarb 457 —— of Green Currants 457 —— of Green Gooseberries 457 —— of Green Apricots 457 —— of Red Currants 457 —— of Raspberries 458 —— of Kentish or Flemish 458 Cherries —— of Morella Cherries 458 —— of the green Magnum Bonum, 458 or Mogul Plum —— of Damsons 458 —— of ripe Magnum Bonums, or 458 Mogul Plums —— of the Shepherd’s and other 458 Bullaces —— of Siberian Crabs 458 —— of Peaches 459 Another receipt for stewed 459 Peaches _Compote_ of Barberries for 459 Dessert Black Caps, _par excellence_ 460 (for the Second Course, or for Dessert) _Gâteau de Pommes_ 460 _Gâteau_ of mixed Fruits 461 (_good_) Calf’s Feet Jelly 461 (_entremets_) Another receipt for Calf’s 462 Feet Jelly Modern varieties of Calf’s 463 Feet Jelly Apple Calf’s Feet Jelly 464 Orange Calf’s Feet Jelly 464 (_Author’s receipt_) Orange Isinglass Jelly 465 Very fine Orange Jelly 465 (_Sussex Place receipt_) Oranges filled with Jelly 466 Lemon Calf’s Feet Jelly 467 Constantia Jelly 467 Rhubarb Isinglass Jelly 468 (_Author’s original receipt_) (_good_) Strawberry Isinglass Jelly 468 Fancy Jellies, and Jelly in 469 Belgrave mould Queen Mab’s Pudding (_an 470 elegant summer dish_) _Nesselróde_ Cream 471 _Crême à la Comtesse_, or the 472 Countess’s Cream An excellent Trifle 473 Swiss Cream, or Trifle (_very 473 good_) Tipsy Cake, or Brandy Trifle 474 Chantilly Basket filled with 474 whipped Cream and fresh Strawberries Very good Lemon Cream, made 475 without Cream Fruit Creams, and Italian 475 Creams Very superior whipped 476 Syllabubs Good common Blanc-mange, or 476 _Blanc Manger_ (_Author’s receipt_) Richer Blanc-mange 477 _Jaumange_, or _Jaune Manger_; 477 sometimes called Dutch Flummery Extremely good Strawberry 477 Blanc-mange, or Bavarian Cream Quince Blanc-mange 478 (_delicious_) Quince Blanc-mange, with 478 Almond Cream Apricot Blanc-mange, or _Crême 479 Parisienne_ Currant Blanc-mange 479 Lemon Sponge, or Moulded Lemon 480 Cream An Apple Hedgehog, or 480 _Suédoise_ Imperial Gooseberry-fool 480 Very good old-fashioned boiled 481 Custard Rich boiled Custard 481 The Queen’s Custard 481 Currant Custard 482 Quince or Apple Custards 482 The Duke’s Custard 482 Chocolate Custards 483 Common baked Custard 483 A finer baked Custard 483 French Custards or Creams 484 German Puffs 484 A _Meringue_ of Rhubarb, or 485 green Gooseberries Creamed Spring Fruit, or 486 Rhubarb Trifle _Meringue_ of Pears, or other 486 fruit An Apple Charlotte, or 486 _Charlotte de Pommes_ Marmalade for the Charlotte 487 A Charlotte _à la Parisienne_ 486 A Gertrude _à la Créme_ 486 _Pommes au Beurre_ (Buttered 488 Apples) (_excellent_) _Suédoise_ of Peaches 488 Aroce Doce, or Sweet Rice _à 489 la Portugaise_ Cocoa Nut _Doce_ 490 Buttered Cherries (_Cerises au 490 Beurre_) Sweet Macaroni 490 Bermuda Witches 491 _Nesselróde_ Pudding 491 Stewed Figs (_a very nice 492 Compote_)
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Chapters

1. Chapter 1 2. CHAPTER I. 3. CHAPTER II. 4. Chapter VI.) 5. CHAPTER III. 6. CHAPTER IV. 7. CHAPTER V. 8. CHAPTER VI. 9. CHAPTER VII. 10. CHAPTER VIII. 11. CHAPTER IX. 12. CHAPTER X. 13. CHAPTER XI. 14. CHAPTER XII. 15. CHAPTER XIII. 16. CHAPTER XIV. 17. CHAPTER XV. 18. CHAPTER XVI. 19. CHAPTER XVII. 20. Chapter VI.) 21. CHAPTER XVIII. 22. CHAPTER XIX. 23. CHAPTER XX. 24. CHAPTER XXI. 25. CHAPTER XXII. 26. CHAPTER XXIII. 27. CHAPTER XXIV. 28. CHAPTER XXV. 29. CHAPTER XXVI. 30. CHAPTER XXVII. 31. CHAPTER XXVIII. 32. CHAPTER XXIX. 33. CHAPTER XXX. 34. CHAPTER XXXI. 35. CHAPTER XXXII. 36. CHAPTER I. 37. CHAPTER II. 38. Chapter V.) It appears to us that the skin should be stripped from any 39. Chapter VI.; though this is a mode of service less to be recommended, as 40. CHAPTER III. 41. Chapter V., or, with flour and butter, then seasoned with spice as 42. CHAPTER IV. 43. Chapter VII., or a little soy (when its flavour is admissible), or 44. CHAPTER V. 45. CHAPTER VI. 46. Chapter XVII.), laid lightly round it, is always an agreeable one to 47. Chapter III.), mince them quickly upon a dish with a large sharp knife, 48. CHAPTER VII. 49. CHAPTER VIII. 50. introduction of these last into pies unless they are especially ordered: 51. CHAPTER IX. 52. CHAPTER X. 53. 18. Cheek. 54. Chapter VIII., adding, at pleasure, a flavouring of minced onion or 55. CHAPTER XI. 56. 10. Breast, Brisket End. 57. Chapter I.), or as much good beef broth as may be required for the hash, 58. CHAPTER XII. 59. 7. Breast. 60. Chapter VI. may be substituted for the usual ingredients, the parsley 61. CHAPTER XIII. 62. 6. Leg. 63. CHAPTER XIV. 64. Chapter VIII., and the sausage-meat may then be placed on either side of 65. CHAPTER XV. 66. Chapter VIII., sew it up, truss and spit it firmly, baste it for ten 67. Chapter VIII.) rolled into small balls, and simmered for ten minutes in 68. Chapter XVII.), and beat them together until they are well blended; next 69. CHAPTER XVI. 70. CHAPTER XVII. 71. CHAPTER XVIII. 72. Chapter XV.): their livers also may be put into them. 73. CHAPTER XIX. 74. Chapter XVIII., but it must be boiled very dry, and left to become quite 75. CHAPTER XX. 76. CHAPTER XXI. 77. CHAPTER XXII. 78. CHAPTER XXIII. 79. Chapter XXIII., is exceedingly convenient for preparations of this kind; 80. CHAPTER XXIV. 81. 1. Let everything used for the purpose be delicately clean and _dry_; 82. 2. Never place a preserving-pan _flat upon the fire_, as this will 83. 3. After the sugar is added to them, stir the preserves gently at first, 84. 5. Fruit which is to be preserved in syrup must first be blanched or 85. 6. To preserve both the true flavour and the colour of fruit in jams and 86. 7. Never use tin, iron, or pewter spoons, or skimmers, for preserves, as 87. 8. When cheap jams or jellies are required, make them at once with 88. 9. Let fruit for preserving be gathered always in perfectly dry weather, 89. CHAPTER XXV. 90. CHAPTER XXVI. 91. 4. (Lemon-rinds, cinnamon, carraway-seeds, or ginger, or currants at 92. CHAPTER XXVII. 93. CHAPTER XXVIII. 94. CHAPTER XXIX. 95. CHAPTER XXX. 96. CHAPTER XXXI. 97. CHAPTER XXXII. 98. Chapter VIII., but increase the ingredients to three or four times the 99. PART II. Induction, 6_s._ 100. PART III. Organic Chemistry, price 31_s._ 6_d._ 101. PART III. 3_s._ 6_d._

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