Miss Beecher's Housekeeper and Healthkeeper. Catharine Esther Beecher

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СКАЧАТЬ the fruit or preserves.

      Currant, Raspberry, or Strawberry Whisk.—Put three gills of the juice of the fruit to ten ounces of crushed sugar, add the juice of a lemon, and a pint and a half of cream. Whisk it till quite thick, and serve it in jelly-glasses or a glass dish.

      Lemonade Ice, and other Ices.—To a quart of lemonade, add the whites of six eggs, cut to a froth, and freeze it. The juices of any fruit, sweetened and watered, may be prepared in the same way, and are very fine.

      Charlotte Russe.—One ounce of gelatine simmered in half a pint of milk or water, four ounces of sugar beat into the yelks of four eggs, and added to the gelatine when dissolved. Then add a pint of cream or new milk. Lastly, add the whites beat to a stiff froth, and beat all together. Line a mold with slices of sponge-cake and set it on ice, and when the cream is a little thickened, fill the mold; let it stand five or six hours, and then turn it into a dish.

      Flummery.—Cut sponge-cake into thin slices, and line a deep dish. Make it moist with white wine; make a rich custard, using only the yelks of the eggs. When cool, turn it into the dish, and cut the whites to a stiff froth, and put on the top.

      Chicken Salad.—Cut the white meat of chickens into small bits the size of peas. Chop the white parts of celery nearly as small.

      Prepare a dressing thus: rub the yelks of hard-boiled eggs smooth, to each yelk put half a tea-spoonful of liquid mustard, the same quantity of salt, a table-spoonful of oil mixed in very slowly and thoroughly, and half a wine-glass of vinegar. Mix the chicken and celery in a large bowl, and pour over this dressing.

      The dressing must not be put on till just before it is used. Bread and butter and crackers are served with it.

      Wine Jelly.—Two ounces of American isinglass or gelatine. One quart of boiling water. A pint and a half of white wine. The whites of three eggs.

      

      Soak the gelatine in cold water half an hour. Then take it from the water, and pour on the quart of boiling water. When cooled, add the grated rind of one lemon, and the juice of two, and a pound and a half of loaf-sugar. Then beat the whites of the eggs to a stiff froth, and stir them in, and let the whole boil till the egg is well mixed, but do not stir while it boils. Strain through a jelly-bag, and then add the wine.

      In cold weather, a pint more of water may be added. This jelly can be colored by beet-juice, saffron, or indigo, for fancy dishes.

      An Apple Lemon Pudding.—Six spoonfuls of grated, or of cooked and strained, apple. Three lemons, pulp, rind, and juice, all grated. Half a pound of melted butter. Sugar to the taste. Seven eggs well beaten.

      Mix, and bake with or without paste. It can be made still plainer by using nine spoonfuls of apple, one lemon, two thirds of a cup full of butter, and three eggs.

      Wheat Flour Blanc-Mange.—Wet up six table-spoonfuls of flour to a thin paste with cold milk, and stir it into a pint of boiling milk. Flavor with lemon-peel or peach-leaves boiled in the milk. Add a pinch of salt, cool it in a mold, and eat with sweetened cream and sweetmeats.

      Orange Marmalade.—Take two lemons and a dozen oranges; grate the yellow rinds of all the oranges but five, and set it aside. Make a clear sirup of an equal weight of sugar. Clear the oranges of rind and seeds, put them with the grated rinds into the sirup, and boil about twenty minutes till it is a transparent mass.

      A simple Lemon Jelly, (easily made.)—One ounce of gelatine. A pound and a half of loaf-sugar. Three lemons, pulp, skin, and juice, grated.

      Pour a quart of boiling water upon the isinglass, add the rest, mix and strain it, then add a glass of wine, and pour it to cool in some regular form. If the lemons are not fresh, add a little cream of tartar or tartaric acid.

      Cranberry.—Pour boiling water on them, and then you can easily separate the good and the bad. Boil them in a very little water till soft, then sweeten to your taste. If you wish a jelly, take a portion and strain through a fine sieve.

      Apple Ice, (very fine.)—Take finely-flavored apples, grate them fine, and then make them very sweet, and freeze them. It is very delicious.

      Pears, peaches, or quinces also are nice, either grated fine or stewed and run through a sieve, then sweetened very sweet, and frozen. The flavor is much better preserved when grated than when cooked.

      Whip Syllabub.—One pint of cream. Sifted white sugar to your taste. Half a tumbler of white wine. The grated rind and juice of one lemon. Beat all to a stiff froth.

      

      Apple Snow.—Put six very tart apples in cold water over a slow fire. When soft, take away the skins and cores and mix in a pint of sifted white sugar; beat the whites of six eggs to a stiff froth, and then add them to the apples and sugar. Put it in a dessert-dish and ornament with myrtle and box.

      Iced Fruit.—Take fine bunches of currants on the stalk, dip them in well-beaten whites of eggs, lay them on a sieve and sift white sugar over them, and set them in a warm place to dry.

      Ornamental Froth.—The whites of four eggs in a stiff froth, put into the sirup of preserved raspberries or strawberries, beaten well together, and turned over ice-cream or blanc-mange. Make white froth to combine with the colored in fanciful ways. It can be put on the top of boiling milk, and hardened to keep its form.

      To clarify Isinglass.—Dissolve an ounce of isinglass in a cup of boiling water, take off the scum, and drain through a coarse cloth. Jellies, candies, and blanc-mange should be done in brass and stirred with silver.

      Blanc-Mange.—Two and a half sheets of gelatine broken into one quart of milk; put in a warm place and stir till it dissolves. An ounce and a half of clarified isinglass stirred into the milk. Sugar to your taste. A tea-spoonful of fine salt. Flavor with lemon, or orange, or rose-water. Let it boil, stirring it well, then strain it into molds.

      Three ounces of almonds pounded to a paste and added while boiling is an improvement. Or filberts or hickory-nuts can be skinned and used thus. It can be flavored by boiling in it a vanilla bean or a stick of cinnamon. (Save the bean to use again.)

      Apple Jelly.—Boil tart peeled apples in a little water till glutinous; strain out the juice, and put a pound of white sugar to a pint of the juice. Flavor to your taste, boil till a good jelly, and then put it into molds.

      Orange Jelly.—The juice of nine oranges and three lemons. The grated rind of one lemon, and one orange, pared thin. Two quarts of water, and four ounces of gelatine broken up and boiled in it to a jelly. Add the above, and sweeten to your taste. Then add the whites of eight eggs, well beaten to a stiff froth, and boil ten minutes; strain and put into molds, first dipped in cold water. When perfectly cold, dip the mold in warm water, and turn on to a glass dish.

      Floating Island.—Beat the yelks of six eggs with the juice of four lemons, sweeten it to your taste, and stir it into a quart of boiling milk till it thickens, then pour it into a dish. Whip the whites of the eggs to a stiff froth, and put it on the top of the cream.

      

      A Dish of Snow.—Grate the white part of cocoa-nut, СКАЧАТЬ