PRESERVES, JELLIES, JAMS, &C

Brass and metal kettles should never be used in the prepara- tion of preserves. Iron ware lined with porcelain, or tin is much preferable, and not subject to the verdigris, which acids produce on the others. It is bad economy to use too little su- gar in the preservation of fruit. When they once begin to spoil they can never again be rendered eatable. Jellies without suf- ficient sugar will not congeal. Preserves to look clear and hand- some should be made with loaf sugar. Small jars are prefera- ble to large ones in putting away preserves, as frequent expo- sure to the air is apt tospiil the fruit. After pouring the pre- serves into jars cut out several round pieces of paper, exactly made to fit the mouth of the jar, and after laying one or two of them over the fruit, pour upon it a tea-spoonful of good brandy, then cover the jar closely with bladder skin or some paper, (the former is preferable,) and tie it down in a manner which w,tl entirely exclude the air. If the preserves candy after being kept a short time, the jar in which they are held should be placed in a kettle of water which may be permitted to boil from half to three quarters of an hour.

To CLARIFY SUGAR. — To every three pounds of loaf sugar allow the beaten white of one egg, and a pint and a half of wa- ter ; break the sugar small, put it into a nicely-cleaned brass pan, and pour the water over it ; let it stand sometime before t be put upon the (ire ; then add the beaten whites of the eggs : Itir it till the sugar be entirely dissolved, and when it boils up.

APPLES. n

potif in a quarter of a pint of cold water ; let it boil up a second time ; take it off the fire and let it settle for fifteen minutes , carefully take off all the scum ; put it on the fire, and boil it till sufficiently thick, or if required, till candy high; in order to as- certain which, drop a little from a spoon into a small jar of cold water, and if it become quite hard, it is then sufficiently done.

To PRESERVE WATER MELON RIND AND CITRONS. — Pare off the green skin, cut the water melon rind into pieces. Weigh the pieces, and allow to each pound a pound and a half of loaf sugar. Line your kettle with green vine leaves, and put in the pieces without the sugar. A layer of vine leaves must cover each layer of melon rind. Pour in water to cover the whole, and place a thick cloth over the kettle. Simmer the fruit for two hours after scattering a few bits of alum amongst it. Spread the melon rind on a dish to cool. Melt the sugar, using a pint of water to a pound and a half of sugar, and mix with it some beaten white of egg. Boil and skim the sugar. When quite clear, put in the rind and let it boil two hours ; take out the rind, boil up the syrup again and pour it over the rind, and let it remain all night. The next morning boil the syrup with lemon juice, allowing one l^mon to a quart of syrup. When it is thick enough to hand in a drop from the point of a spoon, it ia done. Put the rind in jars, and pour over it the syrup. It is not fit for use immediately.

Citrons may be preserved in the same manner, first paring ofl the outer skin, and cutting them into quarters. Also green limes.

APPLES. — Weigh equal quantities of good brown sugar and nj apples ; peel, core, and mince them small. Boil the sugar, al- lowing to every three pounds a pint of water; skim it well, and boil it pretty thick ; then add the apples, the grated peel of one or two lemons, and two or three pieces of white ginger ; boil till the apples fall, and look clear and yellow. This preserve will keep for years.

PINE APPLES. — Take those that are ripe, and perfectly pare off the rind, and cut the apples in slices an inch thick. Powder the same weight of white sugar as you have pine ap- ples — lay the pine apples in a deep dish, and sprinkle part of the powdered sugar between each layer of apples. Reserve about half of the sugar. Let the apples remain till the succeeding day — then turn the syrup from them, and mix it with the re- served sugar, and half a pint of water, for three or four pounds of pine apple. Boil the syrup, take it from the fire, and when cool, put in the apples, simmer them gently till tender, let them remain in a deep dish for several days — they should be covert

?6 PRESERVES", JELLIES, JAMS, ETC.

up tight, and kept in a cool place. Whenever there is iny ap- pearance of fermentation, turn the syrup from them, scald it, and turn it back hot on to the pine apples. Keep them in glass or china jars, covered tight, and in a cool place.

APPLE JELLY. — Take apples, codlings or nonsuch, pare and cut them in slices, put them into a deep stewpan, with as mucn water as will cover them, boil them gently till they will mash, and then strain them through a jelly bag; to every pint of liquor add one pound of loaf sugar ; boil it till it comes to the top for ten minutes, then pour it into a mould with or without sliced lemon peel. A quart only should be done at a time ; the apples should be full grown but not too ripe. This jelly will keep, and make a pretty dish at any time.

CRAB APPLES. — Make a syrup, allowing the same weight of sugar as apples. Let it cool, then put in the apples, a few at once, so that they will not crowd, and break to pieces. Boil them till they begin to break, then take them out of the kettle. Boil the syrup in the .course of three or four days, and turn it while hot on to the apples. This continue to do at intervals of two or three days, till the apples appear to be thoroughly preserved.

To PRESERVE QUINCES. — Quinces if very ripe, are ' est pre served in the following manner: Pare and cut them i slices an inch thick — take out the cores carefully so as to hive tht slices in the form of a ring. Allow a pound of nice white su- gar for each pound of the fruit — dissolve it in cold water, Lav- ing a quart of the latter to a pound. of sugar, then put in the sliced quinces, and let them soak in it ten or twelve hours. Put them in a preserving kettle, and put it on a moderate fire- cover them over, and let the quinces boil gently — there should be more than enough syrup to cover the quinces. When a broom splinter will go through them easily, take them from the fire, and turn them out. In the course of a week, turn the syrup from them, and boil it down, so that there will be just enough to cover :he fruit. When not very ripe, pare and. ?ut the quinces eithei in rings or quarters, take out the cores and boil the quinces in fair water, till they begin to grow len- der— take them up, and strain the water in which they are boiled — put in either brown or white sugar — add a little cold water. When lukewerm, put in the whites of eggs and clarify it — let it cool, fhen put in the quinces, and boil them slowly for half an hour. Keep them cover 3d over while boiling, if you wish to have them of a light cr lor. Turn them out into pots as soon as preserved, and set -njtn away in a cool place. Look at them in the course of a \v •,- t-> see if they have fer-

PRESERVES, JELLIES, JAMS, ETC. 7?

me:itcd — if so, turn the syrup from them, boil it, and turn it back while hot. The parings and cores of the quinces can bo used for marmalade, with a few whole ones. Some people prefer to preserve the quinces with the cores in, but the syrup will not look clear. The following is a cheap method of preserving quinces, and answers very well for common use Pare, halve, and take out the cores of the quinces, and boil the parings in new cider till soft. Strain the cider, and for five pounds of quinces put in a pound of brown sugar, a quart of molasses, the beaten white of an egg — clarify it, then put in the quinces. There should be rather more than enough cider to cover the quinces, as it wastes a good deal while the quin- ces are boiling. The peel of an orange cut in small pieces, and boiled with them, gives the quinces a fine flavor.

QUINCE MARMALADE. — Gather the fruit when fully ripe, and of a fine yellow ; pare, quarter and core it. Put the quinces into a saucepan with a little water, set them on the fire until they are quite soft ; then take them out, and lay them on a sieve to drain ; rub them through ; and put to each pound ot the strained quinces a pound of brown sugar. Set it on a few coals, and let it stew slowly, stirring it constantly. When it has stewed an hour, take a little of it out, let it get cold — if it then cuts smooth, it is sufficiently stewed.

QUINC JELLY. — Halve the quinces, and take out the cores. Boil the quinces till very soft in clear water, mash them, and let them drain through a flannel bag, without squeezing them. Put to the quince liquor, when drained through the bag, white sugar in the proportion of a pound to a pint of liquor. Add the whites of eggs, and clarify it. When clear, boil it on a moder- ate fire, till it becomes a thick jelly. Fill glasses with the jel- ly, and cover them tight. The quince pulp that remains in the ielly-bag can be made into marmalade.

To PRESERVE PEACHES, APRICOTS, NECTARINES AND PLUMS. September is the best month for peaches, as they are then hard- er and larger. Weigh the peaches, put them into a preserv- ing pan full of cold water with a slice or two of lemon ; set them on a slow fire, have ready a sieve and a napkin, and be careful not to do them too much.

Some of the peaches will be ready sooner than others ; wnen they begin to be soft they are done enough ; take them out as they become soft and drain them on a sieve, and let them stand until cold ; then make a syrup, to every pound of peaches al- lo\\ ing a pound of loaf sugar — use some of the water in which the peaches were boiled for the syrup. Crack the pits of half * df-zen peaches, throw them inio hoi water and remove their

•fg PRESERVES, JELLIES, JAMS, ETC

skins, then boil them with the syrup you are making.

the peaches into jars and glasses, and pour the syrup ovei

Cut several round pieces of paper, dip them in brandy, la> them over the preserves, and tie up the jars.

Apricots, Nectarines and Plums, may be preserved in the same manner.

This way of preserving peaches is much preferable to cut ting them up and then preserving them. The fruit should no be permitted to boil until it becomes shrivelled.

BRANDY PEACHES, PLUMS, &c. — Gather peaches before they are quite ripe, prick them with a large needle, and rub off the down with a piece of flannel. Cut a quill and pass it careful- ly round the stone to loosen it. Put them into a large preserv- ing pan, with cold water rather more than enough to cover them, and let the water become gradually scalding hot. If the water does more than simmer very gently, or if the fire be fierce, the fruit will be likely to crack. When they are tender, lift them carefully out, and fold them up in flannel or a soft table cloth, in several folds. Have ready a quart, or more, as the peaches require, of the best white brandy, and dissolve ten ounces of powdered sugar in it. When the peaches are cool, put them into a glass jar, and pour the brandy and sugar over them. Cover with leather and a bladder. Apricots and plums in the same way.

GREEN GAGES. — Allow equal weights of sugar and gages. Make a syrup of white sugar, and just water enough to cover the plums. Boil the plums slowly in the syrup ten minutes- turn them into a dish, and let them remain four or five days, then boil them again, till the syrup appears to have entered the plums'. Put them into a china" jar, and in the course of a week turn the syrup from them, scald it, and turn it over them hot.

To PRESERVE PEARS. — Pare them very thin, and simmer them in a thin syrup, allowing only one quarter of a pound of sugar to a pound of pears. Let them lie for two days, add an- other quarter of a pound of sugar to each pound of pears, and simmer them again. Let them lie all night, or longer if you please, then simmer them once more, this time adding half a pound of sugar to each pound of pears, with the juice of half a lemon to every two pounds of fruit. A small portion of the lemon peel may also be used. The fruit may then be drained and dried in the sun, so that they may be used dry ; or thev may be poured into jars with the syrup over them.

Another mode 01 preserving pears, and a less troublesome one, is to pare, quarter and core the pears, boil them for an hour in as much water as will cover them, then add 10 every

PRESERVES, JELLIES, JAMS, ETC. 79

pound of pears a pound of white sugar and the juice of half « lemon, boil the whole and skim it. When the pears are soft pour them into jars and the syrup over them; tie up the jars. This is a much more expeditious way of preserving the pears, and perhaps the best for large families, where sweet- meats are in daily use; but the fruit itself does not look as clear and beautiful" as when preserved by the former method

PEAR MARMALADE. — Boil the pears with the skins on. When soft, rub them through a sieve, and put to each pound of pulj: three-quarters of a pound of brown sugar. Stew it over a slow fire till it becomes a thick jelly. It should be stirred constantly.

BAKED PEARS. — Take half a dozen fine pears ; peel, cut them in halves, and take out the cores ; put them into a pan with half a pound of sugar, and some water. Set them in a moder- ate oven till tender, then put them on a slow fire to stew gent- y ; add grated lemon-peel, and more sugar, if necessary. They be sufficiently red.

RED CURRANT JELLY. — Strip the currants, put them in jars or pans, and bake them ; strain off the juice through a sieve ; having loaf sugar pounded and dried, in the proportion of one pound to one pint of juice, set the juice over the fire, and when foiling, throw in the sugar gradually, stirring the whole time ; this must be done quickly, for by the time all the sugar is stirred in the juice will be ready to jelly, and if left too long over the fire, the jelly will become candied. Pour into small- sized jars. By this method, the jelly will be perfectly clear without skimming, which saves waste and trouble.

GOOSEBERRIES. — The tops and tails being removed from the gooseberries, allow an equal quantity of finely pounded loaf su- gar, and put a layer of each alternately into a large deep jar; pour into it as much dripped currant juice, either red or white, as will dissolve the sugar, adding its weight in sugar ; the fol- lowing day put all into a preserving pan and boil it.

GOOSEBERRY FOOL. — Stand your fruit, mixed with Lisbon su gar, in ajar, on a stove, with a gill of water; when soft, pulp it through a colander; then have ready a sufficiency of milk anc cream, or, in lieu of the latter, an egg, boiled together, but cold before used ; sweeten it well, and stir in the fruit gradually. Apples may be done in the same manner.

GOOSEBERRY JAM. — Take what quantity you please of red rough, ripe gooseberries; take half their quantity of lump su- gar; break them well, and boil them together for half anhoui w more, if necessary. Put it into pots, and cover with pape*

g0 PRESERVES, JELLIES, JAMS, ETC.

FROSTED FRUIT. — Pick out the tinest cherries, plums, apri cots, grapes, or small pears — leave on their stalks. Beat the whites of three eggs to a stiff froth — drain them, and beat the part that drips off again. Lay the fruit in the beaten egg with the stalks upward — select them out one by one and dip them into a cup of finely powdered sugar. Cover a pan with a sheet of fine paper, place the fruit inside of it, and set it in an oven that is cooling. When the icing on the fruit becomes firm pile them on a dish and set them in a cool place.

BLACK CURRANT JELLY. — This jelly may be made in the same manner as red, but brown sugar can be used. Black currant jelly is very efficacious in curing sore throats, hoarseness, and oppression of the chesf.

GRAPE JELLY. — Take out the stones, mash the grapes with your hands, (they must be ripe,) then squeeze them through a cloth to extract all the juice from them, and boil and finish the same as currant jelly. Use half a pound of sugar 10 each pound of fruit.

CRANBERRY JELLY. — Make a very strong isinglass jelly. When cold, mix it with a double quantity of cranberry juice pressed, sweeten it, and boil it up ; then strain it into a shape. The sugar must be good lump, or the jelly will not be clear.

To PRESERVE STRAWBERRIES, RASPBERRIES, AND BLACKBER- RIES, WHOLE. — The strawberries should be gathered fresh from the vines, those which have been carried about in baskets for several hours, or jolted in waggons, can never be preserved whole.

Select out the largest, and those perfectly unbroken. Mash up the others and boil them for a quarter of an hour without any water — strain them through a fine jelly bag. Nothing but the liquid should pass through.

Measure the juice and allow a pound of loaf sugar to every quart of strawberry juice.

When you make the syrup allow a pint f spring water to every two pounds of sugar — skim the syrup thoroughly. When the scum ceases to rise pour in the juice of the raspberries and boil it from five to fifteen minutes, or until the syrup will hai.g in drops from a spoon.

Pour the syrup into glass jars or tumblers, and lifting the whole strawberries with a spoon, put as many of them in each iar as it will hold, without being at all crowded. The syrup should cover all well, and it is better to have too few than too many in every jar. Let the jars stand until the syrup is quit* cold, and then tie them up with paper dipped in brandy.

PRESERVES, JELLIES, JAMS, ETC. 81

Some persons think it better to boil the whole strawberries for a few minutes in the syrup, but this is not a mode we should Recommend, as it is almost impossible to prevent theil breaking: in taking them out of the preserving pan, and they cook sufficiently when immersed in the hot syrup.

RASPBERRY JELLY. — Take two-thirds of raspberries, and on* third red currants ; pick them, press the juice through ? sieve into a pan, cover and place in a cellar, or any othei cool place for three days ; at the end of that time, raise the thick skin formed at the top and pour the juice into another weigh it, and put it, with half the quantity of sugar, into a pre- serving pan, and set it on the fire ; a great deal of scum wil) rise at first, which must all be taken off; leave it on the fire for an hour ; then pour a few drops on a cold plate ; if il cools of the proper consistency for jellies, take it from the fire, and whilst hot, pour it into pots. Let the jelly be quite cold be- fore the pots are covered.

RASPBERRY JAM. — Take four parts of raspberries and one part of red currant juice, boil it for fifteen or twenty minutes with an equal weight of sugar. Skim off the dross as it rises.

Or, use raspberries alone, and no juice.

APPLE COMPOTE. — Fine Spitzenberg apples, or ripe pippins, are the best for apple compote. If you use Spitzenbergs, co- lour the preserves with half a tea spoonful of cochineal dis- solved in white wine.

Make a syrup of loaf sugar — allowing a pound of apples to a pound of sugar. Be very particular in skimming it until it is quite clear. The apples should be pared very nicely and their cores extracted, with an instrument made for the purpose, before they are weighed. Boil the apples in as much water as will cover them until they become soft, but take care that they do not commence to break. Those that cook first should be re- moved on a strainer until they are all tender. Squeeze the juice of one large lemon for every pound of loaf sugar. Pare off the lemon peel if possible without breaking it — boil the juice and the peel in the same water that has boiled the apples. . Pour in the syrup as soon as ihe lemon peel is tender, and boil it ten minutes. The apples which have been cooling on a disL should then be gently put in jars and the hot syrup pourec on them. Tie up the jars and do not open them for a fortnight

BLACK BUTTER. — This is a very nice preserve to spread 01 bread for children, and much healthier in the winter tha» salt butter. Take any kind of berries, currants, or cherries— (the latter must be stoned) — lo every pound of fruit allow hal a pound of sugar, and boil it till it is reduced one fourth.

PASTRY, PUDDINGS, ETC

PASTRY, PUDDINGS, AND OTHER

Pastry should always be prepared in a cool place, as the hea renders it heavy. The butter should be thoroughly washed in cold water to abstract the salt. Paste should be baked in a close oven where no air can reach it. The best rolling pins are straight with long handles. Pastry is always better fresh than after being kept a day or two.

For a good common pie-crust allow half a pound of shorten- ing to a pound of flour. If liked quite short, allow three- quarters of a pound of shortening to a pound of the flour. Pie -jrust looks the nicest made entirely of lard, but it does not taste so good as it does to have some butter used in making it. In winter, beef shortening, mixed with butter, makes good plain nie crust. Rub half of the shortening with two-thirds of the lour — to each pound of flour put a tea-spoonful of salt. When the shortening is thoroughly mixed with the flour, add just suf- ficient cold water to render it moist enough to roll out easily. Divide the crust into two equal portions — lay one of them one side for the upper crust, take the other, roll it out quite thin, flouring your rolling-board and pin, so that the crust will not stick to them, and line your pie plates, which should be pre- viously buttered — fill your plates with your fruit, then roll out the upper crust as thin as possible, spread on the reserved shortening, sprinkle over the flour, roll it up, and cut it into as many pieces as you have pies to cover. Roll each one out about half an inch thick, and cover the pies — trim the edges off neatly with a knife, and press the crust down round the edge of the plate with a jagging iron, so that the juices of the fruit may not run out while baking. Pastry, to be nice, should be baked in a quick oven. In cold weather it is necessary to warm the shortening before using it for pie crust, but it must not be melted, or the crust will not be flaky.

PUFF PASTE, OR CONFECTIONER'S PASTRY. — Weigh out a pound and a quarter of sifted flour, and a pound of butter. Rub about one-third of the butter with two-thirds of the flour, a tea-spoon ful of salt. When the butter is thoroughly mixed with the flour add one beaten egg, and cold water to moisten it sufficiently t< roll out. Sprinkle parr of the reserved flour on a board, cut tin butter into small pieces, and roll them out as thin as possible. In order to do so, it will be necessary to rub a great deal of the flour on the moulding board and rolling-pin. Lay the butter, as fast as rolled out, on to a floured plate, each piese by itself — loL out the pastry as thin as it can be rolled, cover -t with the rolled butter, sprinkle on part of the reserved flour, and roll the crusi

Pastes are comprised a£ follows : almond, rice, cocoanut, etc., and are made into numerous delectable dishes, the preparation of which is fully described in this volume.

CREAM CRUST. — Stir a little fine salt into a pound of dry flour, and mix gradually with it sufficient very thick, sweet cream to form a smooth paste; it will be found sufficiently good for common family dinners without the addition of butter; but to make an excellent crust, roll in four ounces in the usual way, after having given the paste a couple of tanr,(. Handle it as lightly as possible in making it, and send it to the oven as soon as it is ready; it may be used for fruit tarts, pull's, and other varieties of small pastry, or for good meat pies. Six ounces of butter to the pound of flour will give a very r'u-li crust.

Flour, one pound; salt, one small salt-spoonful (more for meat pies); rich cream, one-half to three-quarters of a pint; butter, four ounces; for richest crust, six ounces.

COMMON WINE SAUCE. — Sweeten a quarter-pint of good melted butter with an ounce and a half of sugar, and add to it gradually a couple of glasses of wine; stir it until it is at the point of boiling, and serve it immediately. Lemon-grate or nutmeg can be added at pleasure.

All the dishes for dessert are now usually placed down the centre of the table, dried and fresh fruit alternately, the former being arranged on small round or oval irlass plates and the latter on the dishes with stems. The fruit should always be gathered on the same day that it is required for the table, and should be tastefully arranged on the dishes, with leaves between and around it. Cheese, plain and grated, is very often served at dessert.

EXCELLENT LEMONADE. — Rasp, with a quarter-pound of sugar, the rind of a very fine juicy lemon, reduce it to pow- der, and pour on it the strained juice of the fruit. Press the mixture into a jar, and when wanted for use dissolve a table- spoonful of it in a glass of water. It will keep a considerable time. If too sweet for the taste of the drinker, a very small portion of citric acid may be added when it is taken.

CAFE NOIK. — This is the very essence of coffee, and is served in nearly all French families, as well as in those of many other countries, immediately after the dessert. About two-thirds of a small cupful — not more — sweetened almost to syrup with highly refined sugar in lumps, is usually taken by each person ; commonly with liqueurs after it, but not in- variably. To make it, proceed exactly as for the breakfast- coffee, but add only so much water as is required to make the strongest possible infusion. White sugar-candy in pow- der may be served with it in. addition to the sugar in lumps.

PASTRY, PUDDINGS, ETC. 83

up. Continue to roll out the crust, and put on the reserved but- ter and flour, till the whole is used. Roll it out lightly, about half an inch thick, for the upper crust, or rim to your pies — • plain pie crust should be used for the under crust to the pies. Puff pastry, to be nice, should be baked in a quick oven till of a light brown color. If it browns before the fruit in the pie is sufficiently baked, cover it with thick paper.

RHUBARB PIES. — Take the tender stalks of the rhubarb, strip off the skin, and cut the stalks into thin slices. Line deep plates with pie crust, then put in the rhubarb, with a thick layer of sugar to each layer of rhubarb — a little grated lemon peel im- proves the pie. Cover the pies with a crust — press it down tight around the edge of the plate, and prick the crust with a fork, so that the crust will not burst while baking, and let out the juices of the pie. Rhubarb pies should be baked about an hour, in a slow oven — it will not do to bake them quick. Some cooks stew the rhubarb before making it into pies, but it is not so good as when used without stewing.

PUMPKIN PIE. — Halve the pumpkin, take out the seeds — rinse the pumpkin, and cut it into small strips — stew them over a moderate fire, in just sufficient water to prevent their burning to the bottom of the pot. When stewed soft, turn off the wa- ter, and let the pumpkin steam, over a slow fire, for fifteen or twenty minutes, taking care that it does not burn. Take it from the fire, and strain it when cool, through a sieve. If you wish to have the pies very rich, put to a quart of the stewed pumpkin two quarts of milk and twelve eggs. If you like them plain, put to the quart of pumpkin one quart of milk and three eggs. The thicker the pie is of the pumpkin, the less will be the number of eggs required for them. One egg, with a table- spoonful of flour, will answer for a quart of the pumpkin, if very little milk is used. Sweeten the pumpkin with sugar, and a very little molasses — the sugar and eggs should be beaten to- gether. Ginger, grated lemon rind, or nutmeg, is good spice for the pies. Pumpkin pies require a very hot oven.

POTATOE PIE. — Boil Carolina or mealy Irish potatoes until they are quite soft. When peeled, mash and strain them. To a quarter of a pound of potatoes, put a quart of milk, three table-spoonfuls of melted butter, four beaten eggs, a wineglass of wine — add sugar and nutmeg to the taste.

PEAOH PIE. — Take mellow juicy peaches — wash and put them In a deep pie plate, lined with pie crust. Sprinkle a thick layer of sugar on each layer of peaches, put in about a table- spoonful of water, and sprinkle a little flour over the top — co-

84 PASTRY, PUDDINGS, ETC.

yer it with a thick crust, and Lake the pie from fifty to sixty minutes.

COCOANTJT PIE. — Cut off the brown part of the cocoanut, grate the white part, and mix it with milk, and set it on the fire, and let it boil slowly eight or ten minutes. Tu a pound of the grated cocoanut, allow a quart of milk, eight eggs, four table- spoonfuls of sifted white sugar, a glass of wine, a small cracker, pounded fine, two spoonfuls of melted butter, and half a nut- meg. The eggs and sugar should be beaten together to a froth, then the wine stirred in. Put them into the milk and cocoanut, which should be first allowed to get quite cool — add the cracker and nutmeg — turn the whole into deep pie plates, with a lining and rim of puff paste. Bake them as soon as turned into the plates.

A PLAIN CUSTARD PIE. — Boil a quart of milk -with half a dozen peach leaves, or the rind of a lemon. When they have flavored the milk, strain it, and set it where it will boil. Mix a table-spoonful of Hour, smoothly, with a couple of table-spoon- fuls of milk, and stir it into the boiling milk. Let it boil a min- ute, stirring it constantly — take it from the fire, and when cool, put in three beaten eggs — sweeten it to the taste, turn it into deep pie plates, and bake the pies directly in a quick oven.

APPLE DUMPLINGS. — Pare and scoop out the core of six large baking apples, put part of a clove and a little grated lemon peel inside of each, and enclose them in pieces of puff paste; boil them in nets for the purpose, or bits of linen, for an hour. _ Be- fore serving, cut off a small bit from the top of each, and put in a tea-spoonful of sugar, and a bit of fresh butter; replace the bit of paste, and strew over them pounded loaf sugar.

BATTER PUDDING. — Into a pint and a half of sifted flour stir gradually, so that it may not be lumpy, a quart of milk. Beat seven eggs, and put in, together with a couple of table-spoon- fuls of melted butter, ami a couple of tea-spoonfuls of salt. Grate in half of a nutmeg — add, if you want the pudding very rich, half a pound of raisins. They should not be put into a baked pud- ding till it has been cooking long enough to thicken, so that the raisins will not sink to the bottom. A pudding made in this manner is good either baked or boiled. It takes two hours to boil, and an hour and a quarter to bake it. When boiled, the bag should not be more than two-thirds full, as flour puddings swell very much. It should be put into boiling water, and kept boiling constantly. If the water boils away, so as to leave any part of the bag uncovered, more boiling water should be added. When the pudding has boiled eight or nine minutes,

PASTRY, PUDDINGS, ETC. 85

the bag should he turned over, otherwise, the pudding will he heavy. Flour puddings should he eaten as soon as cooked, as they fall directly. Serve them up with rich sauce.

A PLAIN RICE PUDDING. — To make a plain rice pudding, boil a pint of rice until it is quite soft. Mix two ounces of butter and four table -spoonfuls of sugar, a quart of rich milk with the rice, boil them together, and let them partially cool. Beat five eggs until they are quite light and stir them into the rice. It should bake about an hour.

RICE MILK. — This dish is an excellent one, and very simpl), and quickly made. After washing a pint of rice in two differ- ent waters, boil it well with about half a pound of raisins, from which the stems have been carefully picked. Pour off the wa- ter, and mix a quart of rich milk with the rice. Let it boil for about five minutes, and after mixing with it four table-spoonfuls of brown sugar, beat twro eggs until they are light, and pour them into the milk, stirring it all the time. After the rice and eggs are well mixed together, they should boil from three to five minutes. If they are not well stirred, the eggs will form a cus- tard on the surface, which is not desirable.

MINCE PIES. — Fresh tongue must be used. It should be for two days well covered with equal quantities of salt, brown sugar, and powdered cloves. After boiling it until it is thorough- ly done — say two hours — skin it and mince it fine. Pick, wash, and dry three pounds of currants, grate the rind of five lemons and extract their juice, blanch and pound an ounce of bitter al- monds and a pound of sweet almonds, powder four nutmegs, and grind together a dozen cloves and a dozen blades of mace; chop up three pounds of beef suet, six pounds of Sultana raisins, and six of the best pippin apples, after paring and coring them. Mix them together, pouring over them a quart of Madeira wine and a pint of brandy.

This mince meat should be placed in a tolerably deep dish and baked witli puff paste. It should be thoroughly baked. Most persons prefer to eat these pies warm, but they are by no means unpalatable when cold.

These pies are richer when the mince meat has been left ft>r a few days in a stone jar, closely covered with a paper which has been steeped in brandy. When taken out, a little more sugar and a small quantity of brandy should be added to the mixture before the pies are made.

ENGLISH PLUM PUDDING. — Soak three-quarters of a pound of crackers in two quarts of milk — they should be broken in small pieces. When they have soaked soft, put m a quarter of a

86 PASTRT, PUDDINGS, ETC.

pound of melted butter, the same weight of rolled sugar, imlf a pint of wheat flour, a wine glass of wine, and a grated nut- meg. Beat ten eggs to a froth and stir them into the milk. Add half a pound of seeded raisins, the same weight of Zante currants, and a quarter of a pound of citron, cut in small strips. Bake or boil it a couple of hours.

BIRD'S NEST PUDDING. — If you wish to make what is called "bird's nest puddings," prepare your custard, — take eight or ten pleasant apples, pare them, dig out the core, but leave them whole, set them in a pudding dish, pour your custard over them, and bake them about thirty minutes.

AEROW ROOT PUDDING. — Dissolve four tea-cupfuls of arrow root in a quart of fresh milk. Boil it with a few bitter almonds pounded up, or peach leaves, to give it a flavor. Stir it well while it is boiling, or until it becomes a smooth batter. When it is quite cool, add six eggs, well beaten, to the batter, then mix with it a quarter of a pound of powdered white sugar — if brown is used it spoils the color. Grate some lemon peel into the mix- ture and add a little of the juice. The pudding should be baked an hour and sent to the table cold. Quince, raspberry, or straw- berry preserves, may be served with it; and to add to the ap- pearance, ornament the top with slices of preserves.

ORANGE PUDDING. — Wash half a pound of butter until all the salt is extracted, then mix it well with half a pound of powder- ed white sugar, and a wine-glass of brandy — wine may be used but it is not as good. Grate the rind of three ordinary sized oranges and squeeze their juice. Beat together six fresh eggs and stir them into the butter and sugar, after which, add the prepared orange. Lay a border of pulf paste around the pud- ding dish, and then bake from half to three-quarters of an hour. Serve it cold, and grate over white sugar mixed with a little nut- meg. The latter ingredient, however, is not generally preferred.

LEMON PUDDING. — May be made in the same manner as orange puddings; substituting the lemons for oranges.

QUINCE PUDDING. — Pare six large quinces, cut out the cores and blemishes, chop them as tine as possible, and boil them two hours with as little water as possible, stirring them frequently that they may not burn. Drain off the water and mix them, when cold, with a pint of cream and half a pound of powdered sugar. Beat the yolks of seven eggs, using the whites of two, and stir them gradually into the mixture, to which add a glass of rose-water. Stir the whole together for some time and bake it in a buttered dish an hour, or if the oven is not very hot an hour and a half. Serve it cold.

PASTET, PUDDING, ETC. 87

COJOANUT PUDDING --A quarter of a pound of cocoanut,

grated; a quarter pound of powdered white sugar; three ounces and a half of fresh butter ; the whites only of six eggs; a table-spoonful of wine and brandy mixed ; half a tea-spoonful of rose-water.

Break up a cocoanut, and take the thin brown skin carefully off, with a knife. Wash all the pieces in cold water, and then wipe them dry, wirh a clean towel. Weigh a quarter of a pound of cocoanut, and grate it very fine into a soup-plate. Stir the butter and sugar to a cream, and add the liquor and rose-water gradually to them. Beat the whites only of six eggs, till they stand alone on the rods; and then stir the beaten white of egg, gradually, into the butter and sugar. Afterwards, sprinkle in, by degrees, the grated cocoanut, stirring hard all the time. Then stir all very well at the last. Have ready a puff-paste, sufficient to cover the bottom, sides, and edges of a soup-plate. Put in the mixture, and bake it in a moderate oven, about half an hour. Grate loaf-sugar over it, when cool.

BAKED APPLE PUDDING — A pint of stewed apples; half a pint of cream, or two ounces of butter ; a quarter of a pound of powdered sugar; a nutmeg, grated; a table-spoonful of rose- water; a tea-spoonful of grated lemon-peel.

Stew your apple in as little water as possible, and not long enough for the pieces to break and lose their shape. Put them in a cullender to drain, and mash them with the back of a spoon. If stewed too long, and in too much water, they will lose their flavor. When cold, mix with them the nutmeg, rose- water, and lemon-peel, and two ounces of sugar. Stir the other two ounces of sugar, with the butter or cream, and then mix it gradually with the apple. Bake it in puff-paste, in a soup-dish, about half an hour in a moderate oven. Do not sugar the top.

BOSTON PUDDING. — Make a good common paste with a pound and a half of flour, and three-quarters of a pound of butter. When you roll it out the last time, cut off the edges, till you get the sheet of paste of an even square shape.

Have ready some fruit sweetened to your taste. If cran- berries, gooseberries, dried peaches, or damsons, they should be stewed, and made very sweet. If apples, they should be "tewed in a very little water, drained, and seasoned with nut- Li-Og, rose-water, and lemon. If currants, raspberries, or black- berries, they should be mashed with sugar, and put into the pudding raw.

Spread the fruit very thick, all over the sheet of paste

88 PASTET, PUDDING, ETC.

(which must not be rolled out too thin). When it is covered all over with the fruit, roll it up, and close the dough at both ends, and down the last side. Tie the pudding in a cloth and boil it. Eat it with sugar. It must not be taken out of the pot till just before it is brought to table.

QUAKING PUDDING. — Grate stale bread until you have a tea- cupful, add to it six well-beaten eggs, and a heaping tea-spoon- ful of rice flour ; stir them into a quart of milk, add a small tea- spoonful of salt, tie it in a well-floured pudding cloth, and boil for two hours ; when done, turn it out, and serve with wine sauce heaped upon it ; it is best to boil it in a basin. This pud- ding may be baked in a well-buttered basin, then turned out, and served with wine sauce upon it ; one hour will bake it in a quick oven.

WHOETLEBEEBY. — This pudding may be made both of flour and Indian meal. Use a pint of milk, some molasses, and a little salt, stirred quite stiff with meal, and a quart of berries mixed in with a spoon. Tie the bag loose, and let it boil three hours. When made of flour, prepare it like batter puddings, rather stiff, to keep the berries from settling. Boil two hours. Tie the bag loose.

YORKSHIRE, TJNDEE ROAST MEAT. — This pudding is an espe- cially excellent accompaniment to a sirloin of beef, loin of veal, or any fat and juicy joint. Six table-spoonfuls of flour, three eggs, a tea-spoonful of salt, and a pint of milk, so as to make a middling stiff batter, a little stiffer than you would for pan- cakes ; beat it up well, and take care it is not lumpy ; put a dish under the meat, and let the drippings drop into it till it is quite hot and well greased;' then pour in the batter; when the upper surface is brown and set, turn it, that both sides may be brown alike: if you wish it to cut firm, and the pudding an inch thick, it will take two hours at a good fire.

N". B. — The true Yorkshire pudding is about half an inch thick when done ; but it is the fashion in London to make them full twice that thickness.

PUDDING. — Line a deep pudding-dish with slices of baker's bread cut thin. Fill up the dish with ripe peaches cut in pieces and sn^arel. cover the top with some bread sliced thin, buttered and dip;>el in the yolk of an egg well beacon; bake, and serve with mil's or cream.

PASTRY, PUDDINGS, ETC. 89

SAGO PUDDING. — Pick, wash, and dry half a ponnd of cur- rants; and put in such spices as best suit the taste of those who are to eat it. Have ready six table-spoonfuls of sago, picked clean, and soaked for two hours in cold water. Boil the sago in a quart of milk till quite soft. Then stir alternately into the milk, a quarter of a pound of butter and six ounces of powdered sugar, and set it away to cool. Beat eight eggs, and when they are quite light, stir them gradually into the milk, sago, &c. Add the spice, and lastly the currants; having dredged them well with flour to prevent their sinking. Stir the whole very hard, put it into a buttered dish, and bake it three-quarters of an hour. It may be eaten cold.

TAPIOCA PUDDING. — To two quarts of warm milk put eight table-spoonfuls of tapioca, four beaten eggs, a table-spoonful of butter, and cinnamon or mace to the taste. Mix four table-spoon- fuls of white powdered sugar, and a wine-glass of wine, and stir it into the rest of the ingredients. Turn the whole into a pud ding dish that has a lining of pastry, and bake it immediately.

INDIAN PUDDING. — Sift a pint of Indian meal and scald it with boiling water. Place over the fire a quart of milk, cut up a quarter of a pound of butter and melt it in the hot milk — add a pint of sugar-house molasses, and mix them together until the milk boils. Stir it into the meal, mixing it well with a wooden spoon. Beat seven eggs, until they are perfectly light, pour them into the bowl that holds the meal, with ten drops of the essence of lemon, or a little lemon juice.

Stir the mixture until it seems quite light, and bake it in a moderately hot oven.

A BAKED BREAD PUDDING. — This is a very excellent dish when properly mixed. Crumble half a loaf of bread, a stale loaf is preferable, and cut up the crust as small as possible. Boil a quart of milk, cut up a quarter of a pound of butter in slices, and melt it in the hot milk — add six table-spoonfuls of sugar. Pour the milk over the bread, and mix with it a glass of good brandy. Brandy in which lemon peel has been soaked for some time is the best for this purpose, and gives a fine fla- vor to the pudding. Beat seven eggs quite light, and stir them into the mixture. If the pudding is to be placed immediately in the oven, it is not necessary that the mixture should cool be- fore the eggs are added.

This pudding in a brisk oven will bake in less than an hour.

PLAIN FEITTERS. — Stir a quart of milk gradually into a quart of flour — put in a tea-spoonful of salt and seven beaten eggs. Drop them by the large spoonful into hot lard, and fry them

90 PASTRY, PUDDINGS, ETC.

till a very light brown color. They are the lightest fried in a great deal of fat, but less greasy if fried in just fat enough to keep them from sticking to the frying pan. Serve them up with liquid pudding sauce.

APPLE FRITTERS. — Take four or five tart, mellow apples, pare and cut them in slices, and soak them in sweetened lemon juice. Make a hatter of a quart of milk, and a quart of flour, eight eggs, —grate in the rind of two lemons, and the juice, and apples. Drop the batter by the spoonful into hot lard, taking care td have a slice of apple in each fritter.

CREAM FRITTERS. — Mix a pint and a half of wheat flour with a pint of milk — beat six eggs to a froth, and stir them into the flour — grate in half a nutmeg, then add a pint of cream, a cou- ple of tea-spoonfuls of salt. Stir the whole just long enough to have the cream get well mixed in, then fry the mixture in small cakes.

APPLE CUSTARDS. — Take half a dozen tart, mellow apples — pare and quarter them, and take out the cores. Put them in a pan, with half a tea-cup of water — set them on a few coals. When they begin to grow soft, turn them into a pudding dish, sprinkle sugar on them. Beat eight eggs with rolled brown sugar— mix them with three pints of milk, grate in half a nut- meg, and turn the whole over the apples. Bake the custard be- tween twenty and thirty minutes.

PLAIN CUSTARD. — Take a quart of cream or new milk, a stick of cinnamon, four bay leaves, and some mace; boil them all to- gether; then well beat up twelve eggs, sweeten them, and put them into a pan; bake or boil them, stirring them all one way, till they are of a proper thickness ; boil your spice and leaves first, and when the milk is cold mix your eggs and boil it; you may leave out the spice, and only use the bay leaves, or, in the room of that, four or five bitter almonds.

CUSTARD PUDDING. — Mix a pint of cream with six eggs, well beaten, two spoonfuls of flour, half a nutmeg grated, and salt and Eiugar to your taste; butter a cloth, and pour in your bat- ter; tie it up, put it into a saucepan of boiling water, and let it boil for an hour and a half. Serve with melted butter for sauce.

PANCAKES. — Make a good batter in the usual way, with eggs, milk, and flour; pour this into a pan, so that it lays very thin; let your lard, or whatever else you fry them in, be quite hot. When one side is done, toss it up lightly to turn it. Serve with lemon and sugar.

PASTRT, PUDDINGS, ETC. 91

RICK PANCAKES. — Boil half a pound of rice in a small quanti- ty of water, until quite a jelly; as soon, as it is cold, mix it with a pint of cream, eight eggs, a little salt and nutmeg; make eight ounces of butter just warm, and stir in with the rest, adding to the whole as much butter as will make the batter thick enough. They must be fried in as small a quantity of lard •<^ possible.

GOOSEBERRY OR APPLE TRIFLE. — Scald a sufficient quantity of fruit, and pulp it through a sieve, add sugar agreeable to your taste, make a thick layer of this at the bottom of your dish; mix a pint of milk, a pint of cream, and the yolks of two eggs, scald it over the fire, observing to stir it; add a small quantity of sugar, and let it get cold. Then lay it over the apples or goose- berries with a spoon, and put on the whole a whip made the day before.

If you use apples, add the rind of a lemon grated.

BLANO MANGE. — To one ounce of pickled isinglass, put a pint of water, boil it till the isinglass is melted, with a bit of cinna mon; put to it three-quarters of a pint of cream, two ounces ot sweet almonds, six bitter ones, blanched and beaten, a bit of lemon peel, sweeten it, stir it over the fire, let it boil, strain and let it cool, squeeze in the juice of a lemon, and put into moulds; garnish to your fancy.

CALF'S FEET BLANO MANGE. — Boil four or five quarts of water, without any salt. When the liquor is reduced to one quart, strain and mix it with one quart of milk, several sticks of cinnamon, or a vanilla bean. Boil the whole ten minutes, sweeten it to the taste with white sugar, strain it, and fill your moulds with it.

A FLOATING ISLAND. — Take a pint of thick cream, sweeten with fine sugar, grate in the peel of one lemon, and add a gill of sweet white wine; whisk it well till you have raised a good froth; then pour a pint of thick cream into a china dish, take one French roll, slice it thin, and lay it over the cream as lightly as possible; then a layer of clear calves' feet jelly, or currant jelly ; then whip up your cream, and lay on the froth as high as you can, and what remains pour into the bottom of the dish. Garnish the rim with sweetmeats.

RICE JELLY. — Half a pound of Carolina rice, three pints and a half of water. Put it on cold; boil it one hour. Beat it through a sieve; when cold it will be a firm jelly, which when warmed up in milk, is a nutritious and very agreeable food. Add one pint of milk to the pulp which remains in the sieve,

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PASTRY, PUDDINGS, ETC. 93

cream into jelly glasses. Each glass may be ornamented by lay- ing one or two raspberries, preserved whole, upon the top of the cream. Sometimes the glass is half filled with jelly and the cream poured over it.

APPLE CHARLOTTE. — Cut a sufficient number of thin slices of white bread to cover the bottom and line the sides of a baking- dish, first rubbing it thickly with butter. Put thin slices of apples into the disli in 1-yers, till the dish is full, strewing sugar And bits of butter between. In the meantime, soak as many thin slices of bread as will cover the whole, in warm milk: over which place a plate, and a weight, to keep the bread close upon the apples ; let it bake slowly for three hours. For a middling sized dish, you should use half a pound of butter for the whole.

ICE CREAMS. — Split into pieces a vanilla bean, and boil it in a very little milk till the flavor is well extracted; then strain it. Mix two table-spoonfuls of arrow-root powder, or the saino quantity of fine powdered starch, with just sufficient cold milk to make it a thin paste : rubbing it till quite smooth. Boil to- gether a pint of cream and a pint of rich milk ; and while boiling stir in the preparation of arrow-root, and the milk in which the vanilla has been boiled. When it has boiled hard, take it off, stir in half a pound of powdered loaf-sugar, and let it come to a boil again. Then strain and put it into a freezer placed in a tub that has a hole in the bottom to let out the wa- ter; and surround the freezer on all sides with ice broken finely, and mixed with coarse salt. Beat the cream hard for half an hour. Then let it rest, occasionally taking off the cover, and scraping down with a long spoon the cream that sticks to the sides. When it is well frozen, transfer it to a mould; surround it with fresh salt and ice, and then freeze it over again. If you wish to flavor it with lemon instead of vanilla, take a large lump of sugar before you powder it, and rub it on the out>ide of a large lemon till the yellow is all rubbed off upon the sugar. Then, when the sugar is all powdered, mix with it the juice, Do the same for orange.

For strawberry ice cream, mix with the powdered sugar the juice of a quart of ripe strawberries squeezed through a linen bag.

PINE APPLE IOE CREAM — Pare a ripe juicy pine apple, chop it up fine and pound it to extract the juice. Cover it with su- gar, and let it lie awhile in a china bowl. When the sugar has entirely melted, strain the juice into a quart of good cream, and add a little less than a pound of loaf sugar. Beat up the cream and freeze it in the same manner as common ico oream.

04 PA8TR7, PUDDINGS, ETC.

OMELETTE SOUFFLE. — It has generally been supposed by al housewives, that an omelette souffle was a delicacy which they would find it very difficult to make ; this is an error, aa they will discover if they will but adhere to the following di- rections :

Separate the whites from the yolks of six eggs, taking care to remove the specks. Add to the yolks two spoonfuls of dry pounded sugar and a little lemon juice; work them well to- gether. "Whip the whites until they are firm, then mix them with the rest. Put a. small piece of butter into a well cleansed frying-pan, let it melt upon a slow fire, then add the ome- lette— taking great care that it does not burn. Turn it out upon a dish, glaze by strewing sugar over it, then put it into the oven: when it has risen, glaze it again and serve it up quickly.

Orange flower water may be used instead of lemon juice. It should be eaten with preserves.

An Omelette Souffle should not be cooked till the moment it is wanted. Its whole delicacy, indeed, depends upon its being quickly baked, being very light, and, as Dr. Kitchener observes, its making but one movement — viz: from the fire to the throat of the guest. The great art is to make it light, foamy, and, as it were, effervescent. A heavy omelette souffle is a contra- diction in terms. The name gives the lie to its genuineness, when brought on the table having the consistency of a poor batter pudding.

HASTY PUDDING. — Boil water, a quart, three pints, or two quarts, according to the size of your family; sift your meal, stir five or six spoonfuls of it thoroughly into a bowl of water; vrhen the water in the kettle boils, pour into it the contents of the bowl; stir it well and let it boil up thick; put in salt to suit your own taste, then stand over the kettle, and sprinkle in meal, handful after handful, stirring it very thoroughly all the time, and letting it boil between whiles. When it is so thick that you stir it with difficulty, it is about right. It takes about half an hour's cooking. Eat it with milk or molasses. Either Indian meal or rye meal may be used. If the system is in a restricted state, nothing can be better than rye hasty pudding and West India molasses. This diet would save many a one the horrors of dyspepsia.

RHUBARB STALKS, OR PERSIAN APPLE. — Rhubarb stalks or the Persian apple is the earliest ingredient for pies, which the spring offers. The skin should be carefully stripped, and the stalks cut into small bits, and stewed very tender. These are dear pies, for they take an enormous quantity of sugar. Seasoned like apple pies. Goosberries, currants, &c., are stewed, sweetened,

PASTRY, PUDDINGS, ETC. 95

and seasoned like apple pies, in proportions suited to the sweet- ness of the fruit; there is no way to judge but by your own taste. Always remember it is more easy to add seasoning than to diminish it.

HAM DUMPLINGS. — Take an equal portion of the fat and lean of a cold ham, and chop it up tine, mix in a little pepper and some minced sage. Then make a paste, allowing half a pound of either butter or beef suet to a pound of flour. Roll it out thick and divide it in small pieces, put some of the minced meat in each, close up the crust on one side, and tie each one of the dumplings in a separate cloth. Put them in a pot of hot water, and let them boil for three quarters of an hour or an hour.

LIVER DUMPLINGS. — Chop a calf's liver very fine and mix with it half a pound of beef suet; half a pound of flour; two onions; a handful of bread crumbs; a little mace, cloves, pep- per, salt, half a tablespoonful of parsley, and half a tablespouii- ful of sweet marjoram. Chop it all up very fine, then beat six eggs very light, stir them into the mixture, and make it into dumplings, remembering to flour your hands well at every one. Drop them into a pot of hot water, and let them boil an hour. When they are done sprinkle some crumbs of bread over them, which you must first put in a frying-pan with a little butter to brown them.

WHOLE RICE ix A SHAPE. — Wash a large teacupful of rice in several waters, put it into a saucepan with cold water to cover it, and when it boils, add two cupfuls of rich milk, and boil it till it becomes dry ; put it into a shape and press it in well. When cold, turn it out, and serve with preserved currants, rasp- berries, ar any sort of fruit round it.

GOOSEBERRY CUSTARD. — Pick a quart of green gooseberries, cover them with water and let them stew until they are quite broken. Those that appear to be harder than the others you can mash with a spoon. Pass it all through a cullender, then mix with it a tablespoonful of butter, and sugar to your taste. Beat three eggs very light. Stir them into the gooseberries. Put the mixture over a slow fire and let it cook for about ten minutes, stirring it all the time ; but it must not be allowed to boil. Put it into glasses and grate a litte nutmeg over the top. It will be best cold.

STEWED PEUNES. — Stew them gently in a small quantity o/ water till the stones will slip out ; but observe, they must not be