Simmer the whole over a moderate fire, from 1/2 to 3/4 hour, carefully removing the scum as it rises. 1527. of moist sugar, 1 oz. 1540. of loaf sugar. Time.—3/4 hour to bake the vol-au-vent. 1512. Be particular to strain the lemon-juice before adding it to the sauce. Best plums for preserving.—Violets, Mussels, Orleans, Impratrice Magnum-bonum, and Winesour. Mrs Beeton's Tennis Cake recipe! We have allowed rather a large proportion of sugar; but we find fruit puddings are so much more juicy and palatable when well sweetened before they are boiled, besides being more economical. Seasonable,—This should be made in September, October, or November. 621 or 622, weigh it, and to every lb. of bread crumbs, 1/2 lb. of currants, 2 oz. 1273. Time.—4–1/2 hours. Mode.—Make, with 3/4 lb. It is seldom cultivated as a fruit-tree, though perhaps its nuts are superior in flavour to the others. Average cost, 1s. 1295. Time.—About 2 hours to stew in the jar; 1/2 hour to boil after the jam begins to simmer. of butter, about 1/2 pint of boiling milk. Let it boil from 1–1/2 to 2–1/2 hours, according to the size; then turn it out of the basin and send to table quickly. INGREDIENTS – 1 lb. Beetroot contains twenty parts sugar. AN EXCELLENT PLUM-PUDDING, made without Eggs. per lb. That of smaller diameter than macaroni (which is about the thickness of a goose-quill) is called vermicelli; and when smaller still, fidelini. Freeze as directed for Ice Pudding, No. INGREDIENTS – To every lb. INGREDIENTS – 3/4 lb. When full, pour boiling water on the plums, until it stands one inch above the fruit; cut a piece of paper to fit the inside of the jar, over which pour melted mutton-suet; cover down with brown paper, and keep the jars in a dry cool place. INGREDIENTS – To every lb. 1524. 1596. Pliny states that the peach was originally brought from Persia, where it grows naturally. THE PINEAPPLE IN HEATHENDOM.—Heathen nations invented protective divinities for their orchards (such as Pomona, Vertumnus, Priapus, &c.), and benevolent patrons for their fruits: thus, the olive-tree grew under the auspices of Minerva; the Muses cherished the palm-tree, Bacchus the fig and grape, and the pine and its cone were consecrated to the great Cyble. of bread crumbs, 4 oz. This is served in an ornamental box, placed on a glass plate or dish. 1590. Seasonable in August and September, but cheapest in September. of hot-water paste No. Mode.—Crumble down the cakes, put them into a basin, and pour over them the cream, which should be previously sweetened and brought to the boiling-point; cover the basin, well beat the eggs, and when the cream is soaked up, stir them in. INGREDIENTS – Pineapple, sugar, water. Put the fruit into large dry stone jars, sprinkling the sugar amongst it; cover the jars with saucers, place them in a rather cool oven, and bake the fruit until it is quite tender. In white puddings, or cakes, too, where the whiteness must be preserved, the Sultana raisin should be used. Time.—Rather more than 1 hour. INGREDIENTS – 3/4 pint of bread crumbs, 1 pint of milk, 4 eggs, 2 oz. INGREDIENTS – 3 large lemons, 3 large apples, 1 lb. Mode.—Free the suet from skin and shreds; chop it extremely fine, and rub it well into the flour; work the whole to a smooth paste with the above proportion of water; roll it out, and it is ready for use. The objections raised against raw plums do not apply to the cooked fruit, which even the invalid may eat in moderation. INGREDIENTS – 1 pint of cream, 1/2 lb. Mode.—Flavour the milk by infusing in it a little lemon-rind or cinnamon; whisk the eggs, stir the flour gradually to these, and pour over them the milk, and stir the mixture well. pot. of currants, 4 eggs. When ripe, it is cut down close to the stole, the stems are divided into lengths of about three feet, which are made up into bundles, and carried to the mill, to be crushed between rollers. The scum should be placed on a sieve, so that what syrup runs from it may be boiled up again: this must also be well skimmed. 1348. Thus, when the root is reduced to a puree, almost any person may eat it. 1605. Care must be taken that the basin is quite full before the cloth is tied over. A few peach or apricot kernels will add much to their flavour, or a few blanched bitter almonds. 6d. 2d. of candied peel, 6 bitter almonds, 1 tablespoonful of brandy. INGREDIENTS – To every pint of water allow 1 teaspoonful of salt. INGREDIENTS – 6 oz. When cold, cover down with oiled papers, and, over these, tissue-paper brushed over on both sides with the white of an egg. 1530, and store it away in a dry place. Put the apples into a preserving-pan, crush the sugar to small lumps, and add it, with the grated lemon-rind and juice, to the apples. of suet, 1/4 lb. When it boils, remove the scum as it rises, and keep it boiling until no more appears, and the syrup looks perfectly clear; then strain it through a fine sieve or muslin bag, and put it back into the saucepan. The pear is a hardy tree, and a longer liver than the apple: it has been known to exist for centuries. Everybody knows that the beet has competed with the sugar-cane, and a great part of the French sugar is manufactured from beet. This pudding may be flavoured with vanilla, Curaoa, or Maraschino. Sufficient—1/2 lb. Mode.—Make a stiff short crust with the above proportion of butter, flour, water, and eggs, and work it up very smoothly; butter a raised-pie mould, as shown in No. of currants, 1–1/4 oz. As soon as this is the case, put in the pieces of pine, and boil well for at least 1/2 hour, or until it looks nearly transparent. Sufficient for 5 or 6 children. Serve with a little of the custard poured over, to which has been added a tablespoonful of brandy. of fruit, weighed before stoning, allow 1/2 lb. INGREDIENTS – 1/4 lb. Take it off the fire, pour it into small gallipots, cover each of the pots with an oiled paper, and then with a piece of tissue-paper brushed over on both sides with the white of an egg. Mode.—The pines for making this preserve should be perfectly sound but ripe. I love seed cake, the aniseed flavours of the caraway seeds marry so well with the light sponge and subtle spices. of currants, 3/4 lb. This fruit is rarely preserved or cooked in any way, and should be sent to table on a dish garnished with leaves or flowers, as fancy dictates. Tie the pudding in a floured cloth, or put it into a buttered basin, and boil from 2–1/2 to 3 hours. INGREDIENTS – 1/4 lb. July 28, 2019 July 13, 2019 Leave a comment. Time.—1/4 hour before being iced; 5 to 10 minutes after. Figs, dates, French plums, &c., are all served on small glass plates or oval dishes, but without the almonds. of raisins, 1 oz. Mode.—Slice the roll very thin, and pour upon it a pint of boiling milk; let it remain covered close for 1/4 hour, then beat it up with a fork, and sweeten with moist sugar; stir in the chopped suet, flour, currants, and nutmeg. Label the pots, adding the year when the jelly was made, and store it away in a dry place. Beat the mixture well, and put it into cups or very tiny jelly-pots, which should be well buttered, and bake in a moderate oven for about 20 minutes, or longer should the puffs be large. A few currants may be added to these puddings: about 3 oz. Turn the pudding out of the mould on to a clean and neatly-folded napkin, and serve, as sauce, a little iced whipped cream, in a sauce-tureen or glass dish. 1322. Time.—1/4 hour to boil the parings in water; 10 minutes to boil the pine without sugar, 1/4 hour with sugar. of flour, with the other ingredients in proportion. Mode.—Make from 3/4 to 1 lb. Strip it from the stalks, and put it into a preserving-pan, with a gill of water to each lb. 1351. Youth, of course, can digest it; but to persons of a certain age beet is very indigestible, or rather, it does not digest at all. Boil them until tender, and the fruit is reduced to a pulp; strain off the clear juice, and to each pint allow the above proportion of loaf sugar. They should be watched, and, when done, carefully lifted out on to a glass dish without breaking them. of pounded sugar, the grated rind of 1 lemon, the strained juice of 2, 6 chopped bitter almonds, 2 tablespoonfuls of brandy. Make a small incision where the stalk is taken out, squeeze out as much of the juice as can be obtained, and preserve it in a basin with the pulp that accompanies it. of lump sugar. 415, 2 lbs. No.1815 Some of Mrs Beeton 's recipes were brilliantly innovative, such as her Carrot Jam. of pounded sugar, 1/2 teaspoonful of minced lemon-peel, a few pieces of candied citron cut thin. I first had these in the states at a Hooters. Time.—1–1/4 hour in a basin, 1 hour in a cloth. Note.—The above pudding may be baked instead of boiled; it should be put into a buttered mould or tin, and baked for about 2 hours; a smaller one would take about 1–1/4 hour. Time.—3/4 to 1 hour, or longer if the oven is very slow. To every quart of juice allow 2 lbs. Put in the sugar, cover the pie with crust, ornament the edges, and bake in a good oven from 1/2 to 3/4 hour. Sufficient.—1/2 lb. 1553. per lb. Peel them carefully, remove a little of the white pith, and boil the rinds in water 2 hours, changing the water three times to take off a little of the bitter taste. Mode.—Separate the yolks from the whites of 5 eggs; beat them, and put them into a very clean saucepan (if at hand, a lined one is best); add all the other ingredients, place them over a sharp fire, and keep stirring until the sauce begins to thicken; then take it off and serve. Line some pattypans with puff-paste, put in the mixture, and bake for 20 minutes, or rather less in a quick oven. Sufficient for about 18 or 20 cheesecakes. To glaze pastry, which is the usual method adopted for meat or raised pies, break an egg, separate the yolk from the white, and beat the former for a short time. Mode.—Put the gooseberries, after cutting off the tops and tails, into a preserving-pan, and stir them over the fire until they are quite soft; then strain them through a sieve, and to every pint of juice allow 3/4 lb. Seasonable in August, September, and October; green ones rather earlier. of butter, 1 pint of milk, 3 tablespoonfuls of flour, a little salt. The Book of Household Management: The Original Mrs Beeton's Book of Recipes and Advice | Beeton, Mrs. | ISBN: 9781845511197 | Kostenloser Versand für … 1 to 2 thin slices of ham, chopped. of ground nutmeg, 1 oz. Rub the rinds of 2 of the oranges on sugar, and add this, with the juice of the remainder, to the other ingredients. The rind of a lemon may be added just before the apples have finished boiling; and great care must be taken not to break the pieces of apple in putting them into the jars. When the pastry is nearly baked, brush it over with this, and sift over some pounded sugar; put it back into the oven to set the glaze, and, in a few minutes, it will be done. Time.—1/4 hour to 20 minutes to simmer the strawberries in the syrup. of short crust No. Dish them high on a napkin, and serve. The common way of drying grapes for raisins is to tie two or three bunches of them together, whilst yet on the vine, and dip them into a hot lixivium of wood-ashes mixed with a little of the oil of olives: this disposes them to shrink and wrinkle, after which they are left on the vine three or four days, separated, on sticks in a horizontal situation, and then dried in the sun at leisure, after being cut from the tree. Then strain the currants through a fine cloth or jelly-bag; do not squeeze them too much, or the jelly will not be clear, and put the juice into a very clean preserving-pan, with the sugar. Seasonable at any time. This preserve will remain good some time, if kept in a dry place, and makes a very nice addition to a dessert. when cooked; add to these the sugar, the butter, which should be melted; the eggs, leaving out 2 of the whites, and take grated rind and juice of 1 lemon; stir the mixture well; line some patty-pans with puff-paste, put in the mixture, and bake about 20 minutes. Turn it out on the dish, and serve with sifted sugar. Mode.—Boil the sugar and water until they form a rich syrup, adding the ginger when it boils up. After having washed the rice in two or three waters, drain it well, and put it into a stewpan with the stock, ham, and salt; cover the pan closely, and let the rice gradually swell over a slow fire, occasionally stirring, to prevent its sticking. Mode.—Mix the pounded sugar with the cream, and add the yolks of eggs and the butter, which should be previously warmed. 1268. INGREDIENTS – 2 lbs. Roll out the paste again twice, put it by to cool, then roll it out twice more, which will make 6 turnings in all. Average cost, 10d. Time.—2 hours after the water boils. 1531. In France, a beverage, called by the Parisians raisine, is made by boiling any given quantity of new wine, skimming it as often as fresh scum rises, and, when it is boiled to half its bulk, straining it. of butter, 1–1/2 oz. 1529. INGREDIENTS – 2 lbs. pot. 1223. 1512, put in the peaches, and stew them gently for about 10 minutes. In Maryland and Virginia, peaches grow nearly wild in orchards resembling forests; but the fruit is of little value for the table, being employed only in fattening hogs and for the distillation of peach brandy. A pretty little supper-dish may be made of these puddings cold, by cutting out a portion of the inside with the point of a knife, and putting into the cavity a little whipped cream or delicate preserve, such as apricot, greengage, or very bright marmalade. Seasonable at any time. The large ribs of the leaves are serviceable in various culinary preparations; the root also may be prepared in several ways, but its most general use is in salad. )—A fruit of such great acidity, that even birds refuse to eat it. of moist sugar, 1/2 saltspoonful of salt, 3 eggs, nutmeg to taste. 1544. 1228. of preserving-sugar, the grated rind of 1 lemon, the juice of 1/2 lemon. Forum. Roll it out thin, and bake in a moderate oven. Mode.—Blanch and pound the almonds to a smooth paste with the water; mix these with the butter, which should be melted; beat up the eggs, grate the lemon-rind, and strain the juice; add these, with the cream, sugar, and wine, to the other ingredients, and stir them well together. Mode.—Put the milk into a saucepan with the sugar and lemon-rind, and let this infuse for about 4 hour, or until the milk is well flavoured; whisk the eggs, yolks and whites; pour the milk to them, stirring all the while; then have ready a pie-dish, lined at the edge with paste ready baked; strain the custard into the dish, grate a little nutmeg over the top, and bake in a very slow oven for about 1/2 hour, or rather longer. of flour allow 8 oz. Mode.—Mix the flour to a smooth batter with the milk, add the remaining ingredients gradually, and when well mixed, put it into four basins or moulds half full; bake for 3/4 hour, turn the puddings out on a dish, and serve with wine sauce. 1352. 1211. 1236. Ingredients – 1 peck of flour, 2 ozs of compressed or distillery yeast, 1 1/2 ozs of salt, 3 quarts of water. To ascertain when it is sufficiently boiled, pour a little on a plate, and if the syrup thickens and appears firm, it is done. Mode.—In making plum jam, the quantity of sugar for each lb. of suet, 8 eggs, 1 wineglassful of brandy. of sugar, 3 oz. Mode.—Carefully weigh the flour and butter, and have the exact proportion; squeeze the butter well, to extract the water from it, and afterwards wring it in a clean cloth, that no moisture may remain. INGREDIENTS – 1 lb. Place this stick across the oven, and let the oranges remain until dry, when they will have the appearance of balls of ice. of fruit, weighed before being stripped from the stalks, allow 3/4 lb. Beat the pudding well, and put it into a buttered basin; tie it down tightly with a cloth, plunge it into boiling water, and boil for 1–1/4 hour; turn it out of the basin, and serve with sifted sugar. https://delishably.com/desserts/mrs-beetons-recipes-for-bread-puddings With the Latins, the name reminded one of the delicious perfume of this plant. Seasonable from August to March. 1205; roll it out to the thickness of about 1/4 inch, and, with a round fluted paste-cutter, stamp out as many pieces as may be required; then work the paste up again, and roll it out to the same thickness, and with a smaller cutter, stamp out sufficient pieces to correspond with the larger ones. of raisins, 6 oz. 1206, about 5 sticks of large rhubarb, 1/4 lb. 1210 or 1211. For a baked pudding, proceed in precisely the same manner, only using half the above proportion of ground rice, with the same quantity of all the other ingredients: an hour will bake the pudding in a moderate oven. During the process of boiling, the rice should be attentively watched, that it be not overdone, as, if this is the case, it will have a mashed and soft appearance. of pounded bitter almonds, 1/4 pint of brandy. 1336. of flour, 1/4 lb. Boil for 2 hours. Sufficient for 4 or 6 persons. to 10d. Prepare the oysters as in the preceding recipe, and put them in a scallop-shell or saucer, and between each layer sprinkle over a few bread crumbs, pepper, salt, and grated nutmeg; place small pieces of butter over, and bake before the fire in a Dutch oven. to 1s. allow 3/4 lb. of sugar to ice 12 oranges. They were only known to the Romans at a very late period, and, at first, were used only to keep the moths from their garments: their acidity was unpleasant to them. The sloe is a shrub common in our hedgerows, and belongs to the natural order Amygdaleae; the fruit is about the size of a large pea, of a black colour, and covered with a bloom of a bright blue. of paste will make 2 dishes of sandwiches. of suet, 3/4 lb. of butter, 1/2 pint of bread crumbs, and sugar to taste; beat the mixture well, put a border of puff-paste round the edge of a pie-dish, put in the pudding, bake for about 40 minutes, strew sifted sugar over, and serve. Time.—About 40 minutes. INGREDIENTS – 3 oz. INGREDIENTS – Trimmings of puff-paste, any jam or marmalade that may be preferred. 1542. Pick it carefully, and drop it into clean and very dry quart glass bottles, sprinkling over it the above proportion of pounded sugar to each quart. of crumbs from a stale brown loaf; add to these the currants and suet, and be particular that the latter is finely chopped. of loaf sugar, 1–1/2 pint of water, 1 oz. Mode.—Put the rice into a stewpan, with the milk and sugar, and let these simmer over a gentle fire until the rice is sufficiently soft to break up into a smooth mass, and should the milk dry away too much, a little more may be added. 1233. If puff-crust is used, about 10 minutes before the pie is done, take it out of the oven, brush it over with the white of an egg beaten to a froth with the blade of a knife; strew some sifted sugar over, and a few drops of water, and put the tart back to finish baking: with short crust, a little plain sifted sugar, sprinkled over, is all that will be required. Because of the roughness of its flavour, it requires a large quantity of sugar. of sugar allow 1/2 pint of water. Add the remaining ingredients, omitting the minced onion where the flavour is very much disliked, and form the mixture into small round dumplings. Before sending it to table, sift a little pounded sugar over, after being turned out of the mould or basin. The butter should not be added until the pudding is ready for the oven. Average cost, 6s. of sugar. of moist sugar, 1/2 teaspoonful of minced lemon-peel, 1 tablespoonful of lemon-juice, 1/2 pint of boiled custard. Mode.—Place the meat, cut in small pieces, at the bottom of the pan; season it with pepper and salt, and add the gravy and butter broken, into small pieces. of fruit allow 6 oz. Surely, I thought, a long forgotten recipe. She translated French fiction and wrote the cookery column, though all the recipes were plagiarised from other works or sent in by the magazine's readers. of raisins, 4 tablespoonfuls of marmalade, a few slices of sponge cake. INGREDIENTS – To each lb. Average cost, 1s. INGREDIENTS – 1 lb. of figs, 1 lb. Mode.—Select large ripe plums; slightly prick them, to prevent them from bursting, and simmer them very gently in a syrup made with the above proportion of sugar and water. 1261. to 4d. Pure sugar is highly nutritious, adding to the fatty tissue of the body; but it is not easy of digestion. This is… 0 Comments. Very wholesome and delicious jellies, marmalades, and sweetmeats are prepared from it. 1512, adding the rind of the orange cut into thin narrow strips. of butter, 2 eggs, 2 penny rolls, 1 teaspoonful of minced onion, 1 teaspoonful of minced parsley, salt and grated nutmeg to taste. As this is the great beauty of puff-paste, it is as well to try this method. Stir all well together, put the mixture into a buttered mould, boil for 1–1/2 hour, and serve with custard sauce. Sufficient.—Allow from 6 to 7 quarts of currants to make 12 1-lb, pots of jam. 1520. Mrs Beeton’s Tea Party; About me of fruit weighed after being pared, cored, and sliced, allow 3/4 lb. 1247. Then add to this pulp the apples, which should be baked, and their skins and cores removed; put in the remaining ingredients one by one, and, as they are added, mix everything very thoroughly together. 1513, omitting the white of the egg; let it cool, add the fruit-juice, mix well together, and put the mixture into the freezing-pot. It is made in the same manner as toffee. This paste does not taste so nicely as the preceding one, but is worked with greater facility, and answers just as well for raised pies, for the crust is seldom eaten. Short crust merely requires a little sifted sugar sprinkled over it before being sent to table. INGREDIENTS – To every lb. The Romans seem to have set about making it much as we do; for Pliny tells us, “Butter is made from milk; and the use of this element, so much sought after by barbarous nations, distinguished the rich from the common people. When it is quite soft, strain it, pick out the pieces of ham, and, with the back of a large wooden spoon, mash the rice to a perfectly smooth paste. INGREDIENTS – 2 lbs. Mode.—Mix the arrowroot with as much cold milk as will make it into a smooth batter, moderately thick; put the remainder of the milk into a stewpan with the lemon-peel, and let it infuse for about 1/2 hour; when it boils, strain it gently to the batter, stirring it all the time to keep it smooth; then add the butter; beat this well in until thoroughly mixed, and sweeten with moist sugar. 1221. Put the pudding into a saucepan of boiling water, and let it boil, without ceasing, 4–1/2 hours. 1311. ZANTE CURRANTS.—The dried fruit which goes by the name of currants in grocers’ shops is not a currant really, but a small kind of grape, chiefly cultivated in the Morea and the Ionian Islands, Corfu, Zante, &c. Those of Zante are cultivated in an immense plain, under the shelter of mountains, on the shore of the island, where the sun has great power, and brings them to maturity. For culinary purposes, all kinds of rhubarb are the better for being blanched. Mode.—Let the fruit be gathered in dry weather; wipe and weigh it, and remove the stones as carefully as possible, without injuring the peaches much. The nectarine is said to have received its name from nectar, the particular drink of the gods. The brandies imported into England are chiefly from Bordeaux, Rochelle, and Cognac. Mode.—Mix the arrowroot smoothly with the water; put this into a stewpan; add the sugar, strained lemon-juice, and grated nutmeg. Mode.—Blanch the almonds, and chop them fine; rub the sugar on the lemon-rind, and pound it in a mortar; mix this with the almonds and the white of the egg. of loaf sugar; pounded cinnamon and cloves to taste. Seasonable at any time, but more suitable for a winter pudding. If it remains hard, the sugar has attained the right degree; then squeeze in a little lemon-juice, and let it remain an instant on the fire. Time.—20 minutes to 1 hour. Mode.—Make a puff-crust by recipe No. This, on the continent, is sometimes used as a substitute for olive-oil in cooking, but is very apt to turn rancid. Mix well, butter some cups, half fill them, and bake the puddings from 20 minutes to 1/2 hour. Average cost, 1s. Seasonable, with sausage-meat, from September to March or April. of apples, with the other ingredients in proportion, 3s. of bread crumbs, 3 oz. 1206; roll it out to the thickness of about 1/4 inch, and cut it out in pieces of a circular form; pile the fruit on half of the paste, sprinkle over some sugar, wet the edges and turn the paste over. Sufficient.—1 lb. to 8d. of pounded sugar, 4 tablespoonfuls of brandy. of finely grated bread. of butter, the yolks of 3 eggs. A very fine-flavoured marmalade may be prepared from quinces, and a small portion of quince in apple pie much improves its flavour. of raisins weighed after being stoned, 3/4 lb. of raisins, 1 lb. 1271. of currants, 1/2 lb. Average cost, 1s. In this respect, it nearly approaches the tamarind. Seasonable.—Should be stored away in September or October. of flour, 1/4 lb. Put the lid on, and plunge the mould into the ice-pot; cover it with a wet cloth and pounded ice and saltpetre, where it should remain until wanted for table. Pour in the remainder of the milk and the lightly beaten With a knife, work the flour into a smooth paste with the water, rolling it out 3 times, each time placing on the crust 2 oz. It is produced by agitating the milk in long vessels with narrow openings: a little water is added.”. In very cold frosty weather, means should be adopted for warming the room. INGREDIENTS – To every 1/4 lb. Average cost, 1s. The casserole should not be emptied too much, as it is liable to crack from the weight of whatever is put in; and in baking it, let the oven be very hot, or the casserole will probably break. 1343. ALMOND PASTE, for Second–Course Dishes. of loaf sugar;—the juice of 1/2 lemon. of fruit must be regulated by the quality and size of the fruit, some plums requiring much more sugar than others. Baked in small cups, this makes very pretty little puddings, and should be eaten with the same accompaniments as above. Grape-scissors, a melon-knife and fork, and nutcrackers, should always be put on table, if there are dishes of fruit requiring them. Mode.—Line a pudding-basin with suet crust no. In helping the fruit, it should be lightly stirred, that the wine and sugar may be equally distributed. of almonds, jam. of sugar, 10 drops of essence of vanilla. Time.—5 minutes to boil the currant-juice and sugar after the latter is dissolved; from 1/2 to 3/4 hour to simmer the gooseberries the first time, 1/4 hour the second time of boiling. 1205 or 1206, apples; to every lb. of currants, 1 lb. 1215, or butter crust No. INGREDIENTS – 8 large pears, 5 oz. It was brought originally from Asia by the Romans, and is said to have been common in England in the time of Edward III., though it is supposed that it was lost again, as well as the cucumber, during the wars of York and Lancaster. The clots which are thus formed should be thrown into a sieve, washed and pressed together, and they constitute the finest and most delicate butter that can possibly be made. When they are done, make a little hole in the middle of the paste, and fill it up with apricot jam, marmalade, or red-currant jelly. Divide the apricots in half, scald them until they are soft, and break them up with a spoon, adding a few of the kernels, which should be well pounded in a mortar; then mix the fruit and other ingredients together, put a border of paste round the dish, fill with the mixture, and bake the pudding from 1/2 to 3/4 hour. Have ready some clear syrup, made by recipe No. Mode.—Stone and cut the raisins once or twice across, but do not chop them; wash, dry, and pick the currants free from stalks and grit, and mince the beef and suet, taking care that the latter is chopped very fine; slice the citron and candied peel, grate the nutmeg, and pare, core, and mince the apples; mince the lemon-peel, strain the juice, and when all the ingredients are thus prepared, mix them well together, adding the brandy when the other things are well blended; press the whole into a jar, carefully exclude the air, and the mincemeat will be ready for use in a fortnight. INGREDIENTS – To every lb. In time, the gigantic waterways greatly multiplied, and, by the reign of Nero, there were constructed nine principal aqueducts, the pipes of which were of bricks, baked tiles, stone, lead, or wood. of currants, 1 lb. Accordingly, it was ascertained that sugar exists in the whole vegetable kingdom; that it is to be found in the grape, chestnut, potato; but that, far above all, the beet contains it in a large proportion. INGREDIENTS – To every lb. The last time of boiling, the syrup should be made rather richer, and the fruit boiled for 10 minutes. Mode.—Peel the apples, core and slice them very thin, and be particular that they are all the same sort. Arrange them, piled high in the centre, on a white napkin, and garnish the dish, and in between the tartlets, with strips of bright jelly, or very firmly-made preserve. Great attention must be paid to the stirring of this jam, as it is very liable to burn, on account of the thickness of the juice. Baking it in puddings is the best mode of preparing it. Put the corks in the bottles, and place them in a copper of cold water up to their necks, with small hay-wisps round them, to prevent the bottles from knocking together. of bread crumbs, 3 lb. 1562. FRUIT TURNOVERS (suitable for Pic–Nics). Sufficient for 3 or 4 persons. Mode.—Have the fruit gathered in dry weather, and cut off the tops and tails.

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