OS EXTRA RECIPES -BUNS, BREADS, CAKES, ETC

["and sprinkle this all ovei* with rough beads of loaf sugar or blanched and chopped pistachio nuts. Dish on a paper or napkin either whole or in slices.", "Jam for Swiss Roll. — Put two tablespoonfuls of currant or straw- berry jam in a stewpan with two tablespoonfuls of castor sugar, four tablespoonfuls of water, a tablespoonful of rose-water, and a few drops of carmine ; boil till reduced to half the quantity, then rub through a sieve and use.", "Sultana Cake", "Put eight ounces of butter into a basin, with the finely-chopped peel of one lemon, and mix it with a wooden spoon till quite white and like cream ; add to it six ounces of castor sugar, and continue the mixing for about ten minutes, then add four raw yolks of eggs and ten ounces of fine Hour that has been sifted. When these ingredients have been thoroughly mixed together, have five raw whites of eggs whipped stiff with a pinch of salt, and add them to the other mixture, with six ounces of picked sultanas and half an ounce of Cowan's Baking Powder, taking care not to work the mixture more than possible after the whites are added. Butter a plain mould, and line it with a buttered paper, then put the mixture into if and bake in a moderate oven for about one hour and a quarter. When cooked, turn out the cake, remove the papers, and serve when cool for luncheon, tea, &c.", "Tennis Cake", "Take a quarter of a pound of good butter, tin1 finely-chopped peel of a lemon, work together till quite smooth and creamy, then add three ounces of castor sugar, a pinch of ground cinnamon, and work again for about ten", "minutes; then add by degrees a quarter of a pound of finely-sifted warm flour, one ounce of Marshall's Creme de Biz, a wineglass of Maraschino, a saltspoonful of vanilla essence and three raw yolks of egg (putting", "566 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "a tablespoonful of flour and one yolk in at the time), and mixing well together. Have the whites of egg whipped stiff with a pinch of salt, and add to the other ingredients with an eighth of an ounce of Cowan's Baking Powder, one ounce of cleansed sultanas, and a quarter of a pound of uncrystallised cherries, both cut up small ; put the prepared mixture into a square fleur mould that has been buttered and dusted over with castor sugar and fine flour and surrounded with a band of buttered paper, and bake for one and a half hours, then turn out and when cold cover entirely with Almond paste (vol. i.) ; let this dry well until the next day, and then coat over with Royal icing (vol. i.) and ornament- by means of forcing bags and fancy pipes, and here and there garnish with blanched whole pistachios and a little red-coloured sugar. Serve for ball supper, tea. &c.", "Tunbridge Cakes", "Put three-quarters of a pound of good butter in a basin and work it with the hand to a creamy consistency j add three-quarters of a pound of castor sugar and work it again for about eight minutes ; then add by degrees four whole eggs, three tablespoonfuls of rose water, and the finely-chopped peel of one lemon ; mix this well, and add one and a quarter pounds of fine flour that has been sifted, and a quarter-pound of Marshall's Creme de Riz. Make up into a light dough, roll out with a little flour on the slab about half an inch thick, and then stamp out with a plain or fluted cutter two inches in diameter ; place the pieces on a slightly floured baking-tin, and ornament them with any dried fruit, such as candied peel, &c. ; bake till a pretty fawn colour, in a moderate oven, for thirty-five to forty minutes, and serve for tea or dessert. These will keep good for a considerable time if put away in a box in a dry place. The above quantity is sufficient for three dozen cakes.", "Water Biscuits", "Take one pound of sifted fine flour, rub into it three ounces of butter till quite smooth, add a pinch of salt, and mix up into a stiff dry paste with cold water ; then roll out on a floured slab into a very thin wafer- like paste and prick it well all over with a pricker, then stamp out with a plain round cutter, or cut it into three inch squares ; put these on slightly floured tins, and bake in a moderate oven till a pale colour and crisp. These can always be kept rgady for use and are nice for tea or dessert.", "OF EXTRA RECIPES— BUNS, BREADS, CAKES, ETC. 567", "Take three ounces of good butter, and work it in a basin to a creamy consistency, add a quarter-pound of castor sugar and half a teaspoonful of ground cinnamon, and work together with the hand or a wooden spoon for about fifteen minutes; then mix into it three whole eggs, adding one at a time, and work the mixture till quite smooth. Put into another basin two and a half gills of warm milk, mix with it one and a half ounces of German yeast ; then work it into the first mixture by degrees, with one pound of fine Hour that has been sifted and warmed in the screen. When all is added, beat all together into a light dough and work it with the hand for three or four minutes ; set it in a warm place and cover over with a cloth for three-quarters of an hour ; put in buttered whig tins and bake in a quick oven for about twenty-five minutes, when they should be a nice deep fawn colour ; remove from the tin and serve hot for breakfast or tea. These can also Ik- toasted like Sally Luns.", "Little Toscan Cakes", "Put into a basin three ounces of good butter and the finely-chopped peel of one lemon, and work these with a wooden spa m for about ten minutes : add half a pound of finely-chopped desiccated cocoanut, three ounces of Marshall's Creme de Riz, and three ounces of castor sugar, and mix these well together for another five minutes ; then add three whole raw eggs and six or eight drops of vanilla essence. Lightly brush the in sides of some little bouche moulds with warm butter, and dust them over with", "tine Hour and castor sugar that have been mixed in equal quantities, and with a forcing bag and plain pipe fill up the moulds with the prepared mixture, and bake in a moderate oven for fifteen to twenty minutes. Turn out the little cakes, and when cool glaze them over with Maraschino glace (vol. i.) ; place in the centre of the top of each a crystallised violet, or any dried fruit, and when the glace is set place each cake separately in a small fancy paper ease, dish up as in engraving, and", "508 MRS, A. B. MARSHALL'S LARGER COOKERY BOOK", "serve with ice for a dinner sweet, or they may be used for dessert, and if kept in a dry place will remain good for a week or two. The above quantities are sufficient for about three dozen little cakes.", "Tea or Breakfast Cakes", "Take for one pound of fine flour five ounces of butter, rub together till smooth, add a teaspoonful of salt, one ounce of castor sugar, one ounce of Cowan's Baking Powder, one pint of cold milk ; mix up lightly and quickly, roll out about a quarter of an inch thick, prick well all over, stamp out in rounds about two and a half inches in diameter, and bake on floured baking-tins for fifteen to twenty minutes in a quick oven. Dish up in a pile and use for tea or breakfast, &c.", "Ginger Biscuits", "Put into a stewpan three-quai-ters of a pound of good butter, half a pound of castor sugar, and half a pint of treacle ; melt these together over the fire, leave them till cool, then mix with it a quarter-ounce of ground mace, one ounce of ground ginger, one grated nutmeg, the finely-chopped peel of a lemon, three whole eggs, two and a half ounces of mixed peel cut into tiny square pieces, and two ounces of finely- chopped blanched almonds; mix these with one pound of sifted fine flour, and set it away in a cool place for two or three hours, then roll out very thin with a little flour, and garnish with blanched split almonds and cut peel ; cut out the cakes into rounds about a quarter-inch thick, and one and a half or two inches in diameter, and put to bake on slightly greased tins in a moderate oven for about fifteen minutes. They are then ready for use, and may be served for tea, &c.", "Brandy Snaps", "Rub one pound of fine flour with a quarter of a pound of good butter till quite smooth, then add one and a half pounds of moist sugar and make a hollow in the centre of the mixture, pour into this one pound of golden syrup, then mix up well together, roll out on a floured slab to the thickness of a shilling-piece, and with a plain cutter about five or six inches in diameter stamp it out into rounds ; arrange these on slightly greased baking-tins and bake in a moderate oven for about ten minutes ; then remove from the tins with a -palette-knife, brush them over very lightly with golden syrup and use.", "OF EXTRA RECIPES— BUNS, BREABS, CA.KES, ETC. 569", "Almond \"Wafers", "Take three-quarters of a pound of blanched and finely-chopped almonds, mix with them six ounces of castor sugar, three whole beaten- up eggs, one and a half ounces of fine sifted flour, and a saltspoonful of essence of vanilla ; brush over some baking-tins with clarified butter (vol. i.J, and when this is cool spread the mixture on the tins very thinly by means of a palette-knife, and put to bake in a very moderate oven for twelve to fifteen minutes, when the wafer should be dry on the top ; cut the paste into strips, rounds, or squares as liked ; put them in the screen or in a very moderate oven, and let them remain till quite dry and crisp, when they are ready for use. If kept in a dry place, they will remain good for some time, and can be used with ices or creams, or with compotes of fruits.", "Almond Princes", "Put six ounces of ^Marshall's Icing Sugar in a basin, add three ounces of blanched and very finely-shredded almonds, a few drops of vanilla essence, two small whites of egg, and mix up into a stiff paste ; then put it on greased foolscap paper on a baking-tin, in pieces about the size of a walnut; dust over well with icing sugar (using a sugar dredger for the purpose), stick three or four sharp-pointed cut strips of uncrystallised angelica, about one and a quarter inches long, in the top of each piece, and bake in a very moderate oven for about twenty minutes. When a nice golden colour take up and serve for dessert, ball suppers, evening parties, Szc.", "When the cakes have been in the oven for about ten minutes cover them over with a wetted sheet of kitchen paper, and leave them under cover till cooked.", "Gingerbread Nuts", "Mix three-quarters of a pound of fine sifted flour with one and a half ounces of ground ginger, four ounces of finely-chopped lemon and orange peel, and four ounces of brown sugar ; put into a stewpan four ounces of good butter and seven ounces of treacle, and stir these over the fire till the butter is melted; turn it on to the slab, add the other ingredients, knead into a stiff paste, and put away till cold ; then with a little flour roll it out about one-eighth of an inch thick ; stamp it out in rounds or any shapes you please, and bake them on buttered paper in a quick oven from twelve to fifteen minutes.", "570 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "Little Flowers", "Take some little rose moulds and brush over the insides with warm clarified butter (vol. i.), then dust this over with a dessertspoonful of fine flour and a dessertspoonful of castor sugar, that have been well mixed together ; when this is completed, partly fill up the moulds, by means of a forcing bag and plain pipe, with Genoise paste (see recipe), and bake them in a moderate oven for about thirty minutes, when they should be a pretty fawn colour. Remove the cakes from the moulds and put them aside till cold, then with a small pointed knife cut out", "the centres from the bottom, and fill up the spaces thus formed with almond meringue mixture, as below, and put them again into the oven in the tins, with the bottoms uppermost, so that the meringue mixture does not run out. When the meringue is dry on the top. take out of the oven and mask over the cakes with apricot jam, then glaze with mottled glace, set them aside till cool, then dish up, as in engraving, on a dish-paper or napkin ; garnish with little artificial green leaves, and serve for a sweet or for any cold collation or dessert, &c.", "Mottled Glace for Little Flowers. — Take three-quarters of a pound of icing sugar, one tablespoonful of brandy, the same quantity of Noyeau or Maraschino, and one and a half tablespoonfuls of warm water ; stir this in a stewpan over the fire till warm, then add three or four drops of liquid carmine, and stir this in with a fork so as to give the glace a mottled appearance ; when ready pour over the cakes and finish as described above.", "Almond Meringue Mixture for Little Flowers. — Whip stiff two whites of fresh eggs with a pinch of salt, then add one and a half ounces of castor sugar, and half an ounce of blanched, peeled, and finely shredded Valencia almonds ; stir together with a wooden spoon, with care not to curdle the mixture.", "Victoria Cakes", "Take half a pound of fine sifted flour, put it to warm, and mix it with two ounces of vanilla or other biscuit crumbs ; put into a basin", "OF EXTRA RECIPES— BUNS, BREADS, CAKES, ETC. 571", "eight ounces of butter, mix it with the hand or wooden spoon till like cream, then add six ounces of castor sugar, the finely-chopped zest of two lemons and one orange, and the strained juice of the fruit ; add by degrees five whole raw eggs, half an ounce of ground cinnamon, then mix in the warm flour and crumbs, with half an ounce of Cowan's Baking Powder. Take a square baking-tin with a deep rim, brush it over with warm butter, and then line with buttered paper, and dust over with fine flour and castor sugar, mixed in equal quantities ; spread the mixture out on the tin about one and a half inches thick, then sprinkle the top over with caraway comfits or any other pretty small sweetmeats, and dried cocoa-nut, then put into a moderate even and bake till a nice light brown colour, for about forty minutes : take up. and when some- what cool turn out; when quite cold cut lip into two-inch square pieces, and serve for tea, &c. This can also be linked in small fancy moulds if preferred.", "American Buns", "Take one pound of fine sifted flour, rub into it till smooth half a pound of butter and three ounces of castor sugar, a saltspoonful of ground cinnamon and a pinch of salt; beat up five raw eggs with a fork till smooth, and add to them one and a half gills of warm cream or milk in which is mixed one and a half ounces of German yeast; stir these ingredients together till smooth, then add to the prepared flour and knead it up into a light dough, cover \"it up in a basin and leave to rise for about two hours in a warm place, then roll up into little balls and place on slightly floured baking-tins ; brush over the top of each with a little raw white of egg that is sweetened with plain syrup, place on the buns some pieces of candied peel and some blanched and split halves of almonds, set to rise for about fifteen minutes before baking, then bake in a moderate oven for twenty to twenty-five minutes. Take up and brush over with golden syrup. These can be served for tea or breakfast, hot or cold.", "Currant Buns", "Put a pound of sifted fine flour into a basin, add a pinch of salt, and one and a half ounces of castor sugar, rub into it till quite smooth two and a half ounces of good butter, mix one and a half ounces of German yeast with rather better than half a pint of warm milk, and one whole egg ; add to the flour, work together with the hand for five or six minutes, then cover over the basin and put it in the screen to rise for", "572 MRS. A. 15. MARSHALL'S LARGER COOKKRY BOOK", "about two or two and a half hours ; knead it with the hand into a light dough, add two ounces of well-washed and dried currants, make it into the desired shapes (using as little flour as possible), put the buns on lightly greased tins, put them to rise for fifteen to twenty minutes, then brush them over with whole raw beaten-up egg, that is mixed with a tablespoonful of cold milk, and bake them in a quick oven for fifteen to twenty minutes ; when a nice brown colour take up, brush them over with a little golden syrup, and use either hot or cold.", "Cream Buns", "Put into a stewpan a quarter-pound of butter, a quarter-pound of water, a pinch of salt, a teaspoonful of castor sugar ; place the pan on the stove and bring the contents to the boil, then mix into it a quarter- pound of fine flour that has been sifted, and stir together till boiling ; remove from the fire and add to it three whole raw eggs and a few drops of vanilla essence, mixing well into the paste ; when quite smooth put the mixture into a forcing bag with a large plain pipe, and force it out on to an ungreased baking-tin (using one with a cover for the purpose) in pieces about the size of a chicken's egg, at intervals about three and a half inches apart ; put the cover on the tin and place in a quick oven and bake from twenty-five to thirty minutes, when they should be a pretty golden brown colour ; remove from the tin and place on a pastry rack, and when cold remove a piece from the top of the bun, and by means of a forcing bag and rose pipe fill up the inside with garnishing cream (see recipe), and serve for afternoon tea. &c.", "Spanish Biuis", "Rub half a pound of butter info one pound of fine flour till smooth, and mix with it a good pinch of ground cinnamon and nutmeg. Put into a basin four whole raw beaten-up eggs, mix in one ounce of German yeast, and a small teacupful of warm milk, knead with the flour into a smooth dough, and set it to rise in a warm place for about two hours ; then add a quarter-pound of castor sugar, two ounces of blanched and finely-chopped almonds, and the chopped peel of a lemon, make up into little rounds, put them on a floured baking-tin, brush them over with a little warm sweetened milk, dust over with rough loaf sugar and chopped baked almonds, and cook in a quick oven for about twenty minutes. Serve for afternoon teas, &c.", "OF EXTRA RECIPES— BUNS, BREADS, CAKES, ETC. 573", "Seed Buns", "Put in a basin one pound of fine flour, rub into it till quite smooth two ounces of good lard, four ounces of batter, three ounces of castor sugar, and a quarter-ounce of caraway seeds. Put in another basin two whole raw eggs, one and a half ounces of German yeast, and a half-pint of tepid new milk ; mix up together till smooth, then add to the flour, and work for three or four minutes till into a paste ; cover a clean cloth over the basin, and stand it in the screen to rise for about two hours, then turn out on the slab and work up into balls about the size of a chicken's egg, and put them on a greased baking-tin ; let them rise for about a quarter of an hour before cooking, brush over with a little new milk, sweetened with syrup or castor sugar, and bake in a moderate oven for fifteen to twenty minutes, then take up and brush over the tops with a little golden syrup, and serve for tea. &c., either hot or cold.", "Little Mannheim Breads", "Take half a pound of fine Hour, three ounces of castor sugar, and a little salt ; rub these into two ounces of butter, and add three tablespoon- fuls of thick warm cream that has been mixed with half an ounce of German yeast ; then mix all together with three whole eggs that have been well beaten-up with a fork, work into a moderately stiff paste, and set in a warm place for about one hour to rise; then roll it out with a rolling-pin to about a quarter of an inch in thickness, prick it well, and cut it into two-inch squares; place on a greased baking-tin, and bake in a quick oven till a nice golden colour ; serve hot or cold for breakfast or for tea.", "Bread for Breakfast or Tea made with Baking Powder", "Take, for one pound of finely-sifted flour, a quarter-ounce of salt and a pinch of castor sugar, and rub into it till quite smooth one and a half ounces of butter, then mix into it one ounce of Gowan's Baking Powder, and half a pint of cold new milk ; knead up into a light clean dough on the table or slab, taking care not to work the mixture more than possible, as this would tend to make the bread heavy. When sufficiently worked cut the dough into pieces about the size of a large chicken's egg, and with a little flour form it into any little fancy shapes ; place them a little distance apart on a floured baking-tin, then brush each over with a little warm milk that is very lightly sweetened with castor sugar ; put as", "574 MRS. A. I!. MARSHALL'S LARGER COOKERY BOOK", "quickly as possible into a moderate oven and bake for fifteen to twenty minutes till a nice golden brown colour. Use hot or cold, for breakfast or tea.", "Barley Bread", "Put into a basin one and a half pounds of fine flour, one ounce salt, one ounce castor sugar, rather more than half a pound of barley flour, rub into it one and a half ounces of good butter till quite smooth, and add two ounces of Cowan's Baking Powder ; mix well all together and then make up into a light dough with cold milk and water, and form into two good- sized loaves ; place them on a floured baking-tin, and bake in a rather quick oven for about one and a quarter hours. Use for breakfast, after- noon teas, &c. Small loaves in fancy shapes can be made from the same mixture.", "Brown Bread Rolls", "Rub two ounces of butter and a saltspoonful of salt into one pound of brown meal ; put one ounce of German yeast into a basin and mix it into half a pint of tepid milk and water, add this to the meal, and work it into a light dough, cover it over with a cloth, and stand it in the screen or in a warm place for about one and a half hours ; then turn out on the slab and cut it into pieces ; roll up into the sizes required, put on a slightly floured baking-tin, and bake in a moderate oven for about twenty minutes. Serve for breakfast or tea. Sufficient for about four- teen rolls.", "Brentford Rolls", "Put in a basin one pound of fine flour, a saltspoonful of salt, and two ounces of castor sugar, and rub into it three ounces of good butter till quite smooth. Beat up two whole eggs with a fork, and mix them with half a pint of tepid milk and one ounce of German yeast till quite smooth, then mix it with the flour into a dough. Brush over some roll tins with clarified butter (vol. i.), roll up the dough into little balls about the size of a very small egg, and place one in each of the spaces in the tin ; place them in the screen for about one hour, and when the dough has well risen remove it to a quick oven, and bake for about twenty minutes, when the rolls should be a pretty brown colour. Serve these rolls either hot or cold, for breakfast or tea.", "OF EXTRA RECIPES— BUNS, BREADS, CAKES, ETC. 575", "Boston Brown Bread", "Take half a pound of corn meal, a quarter of a pound of rye meal, a quarter of a pound of bran flour, and half a pound of wheat flour ; mix these together with half an ounce of salt and two ounces of sponge biscuit- crumbs, then put all together into a basin with half a pint of molasses and a half-pint of cold milk, in which one ounce of German yeast has been dissolved ; when these are well mixed together add half an ounce of Cowan's Baking Powder, and work all up into a dough. Lightly butter two Boston bread moulds (as the above quantities are sufficient for two loaves), and put in the mixture, then fix the covers on the moulds and stand the moulds in a deep utensil containing boiling water, which should be about three-fourths the depth of the moulds; put this in a moderate oven and let them cook for four hours, adding more boiling water occasionally as needed. When cooked, turn out the bread and serve it for tea, breakfast, luncheon, &c. it will keep good without getting dry for some days.", "Corn Bread", "Take four ounces of yellow corn meal, six ounces of fine flour, four ounces of castor sugar, and rub well together ; add three whole raw well- beaten eggs, one ounce of Cowan's Baking Powder and a pinch of salt, and mix with cold milk into a light dough ; roll out quickly and stamp with a plain cutter about two inches in diameter, and bake in a quick oven for fifteen to twenty minutes. Serve for breakfast, tea, &c, hot or cold, but better hot.", "Milk Bread", "Mix one pound of Vienna flour till quite smooth with two and a half ounces fresh butter, a pinch of salt, and two ounces of castor sugar; add an ounce of Cowan's Baking Powder and half a pint of new cold milk and stir with the flour into a light dough, make up into fancy shapes, put on a slightly floured tin, and bake in a quick oven for fifteen to twenty minutes, then use for breakfast, tea, &c.", "Bye Bread", "Put into a large basin one pound of fine flour and a teaspoonful of salt, and rub into it till quite smooth one ounce and a half of butter. Put into another basin one and a half pints of new milk and mix with", "576 MRS. A. B. MARSHALL'S LAHGEB COOKERY BOOK", "it one ounce and a half of German yeast ; stir this into the flour and work it into a batter, cover it over, and set it in a warm place for twelve hours, then mix with it one and a half pounds of rye flour and three-quarters of a pint of tepid milk and water, knead it up into a dough, and leave it in the basin covered over with a cloth for three hours ; knead it up again, and make it into two loaves (either long or cottage-loaf shape) ; cut the dough here and there, put it on a floured tin, and bake it in a moderate oven for one hour. Serve hot or cold.", "Spiced Bread", "'lake half a pound of sifted line flour, rub into it an ounce of good butter till smooth, then add enough ground cinnamon to cover a sixpenny- piece, the same quantity of ground cloves and one ounce of castor sugar ; add three-quarters of an ounce of Cowan's Baking Powder and rather better than one and a half gills of cold milk to the flour, &c, and make into a light dough and roll up quickly into small loaves about the size of a chicken's egg, forming cottage or Coburg loaves ; brush each over with a little cold milk that is well sweetened with castor sugar, and bake them on a floured tin in a rather quick oven for fifteen to twenty minutes, when they should be a nice brown colour and the outsides quite crisp ; then take up and use either hot or cold, for after- noon tea, breakfast. &c.", "Scotch Shortbread", "Take one pound of fine flour, a quarter-pound of finely-chopped or ground blanched almonds, a quarter-pound of very finely-chopped mixed candied peel, a quarter-pound of castor sugar, the finely-chopped peel of one lemon, and mix with four raw yolks of egg, and three-quarters of a pound of warm butter (or if preferred good clean beef dripping can be used) ; mix into a paste and then carefully roll out on a floured slab into the thickness of about a quarter of an inch. The paste may be cut out into rounds or squares, large or small ; place the pieces on thick baking-tins that are covered with foolscap paper which has been rubbed or brushed over with warm butter ; make a pretty border round each, either with a pastry marker or knife, garnish the top of each piece with any nice dried fruits or small mixed sweets, and bake in a moderate oven for fifteen to twenty minutes till a nice pale golden colour, and serve for tea, dessert, &c. The shortbread will keep a week or two if placed in a tin box and kept covered.", "OF EXTRA RECIPES— BUNS, BREADS, CAKES, ETC. 577", "G-risini Biscuits", "Take half a pound of fine flour, rub it through a wire sieve, and put it into a basin ; add to it a pinch of salt and half an ounce of butter, rub the butter into the flour until it is quite smooth ; put in another basin rather better than a quarter-pint of tepid milk and water, and mix with it half an ounce of good German yeast until quite smooth ; add this to the flour, and knead it up lightly into a nice smooth dough, then cover over the basin with a clean cloth and stand it in a warm place to rise for about one and a half hours, and when well risen turn it out of the basin and cut it across in slices, then into thin strips ; dust the slab with a little flour, and with the hand roll out the pieces into lengths of about nine inches and a quarter of an inch in diameter ; place these on a lightly floured baking-tin and bake them in a moderate oven for about one hour, until they are a deep fawn colour and perfectly crisp, so that they snap when broken. These can always be kept ready for use, and are nice to serve for dinner or luncheon, in the cheese course, or other- wise.", "Geneva Rolls", "Put into a basin one pound of fine flour, a teaspoonful of salt, and half an ounce of castor sugar ; rub three ounces of butter into it till smooth, then mix into it one ounce of German yeast, three well-beaten raw eggs, and one and a half gills of tepid milk ; knead into a light dough, clean the basin round, sprinkle over the dough a little fine flour, cover it with a cloth, and set it to rise in a warm place for two and a half hours ; then turn out on a table or slab, make up into little balls or long shapes, put these into well-buttered roll tins, and set again to rise in a warm place for about half an hour ; then brush over with a little golden syrup, and bake them in a quick oven for about twenty minutes, when they should be a nice golden colour ; when cooked take up and serve for breakfast or tea, hot or cold.", "Almond Fingers", "Mix two ounces of ground or very finely-chopped almonds with three ounces of Marshall's Icing Sugar, a few drops of vanilla essence, one ounce of sponge cake crumbs, one and a half raw whites of egg ; make the mixture into a stiff paste, then roll up into the form of fingers, using a little icing sugar for the purpose. Make some baking-tins warm,", "578 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "and then rub them over with white wax, and put a piece of foolscap paper on the tin while the wax is warm and so grease the paper, then set aside till cold, and place the fingers on it, dust them over with some icing sugar, using a dredger for the purpose ; put into a moderate oven and bake for about half an hour, when the fingers should be a nice brown colour ; take up and set aside till cold, serve on a dish-paper, for dessert, &c.", "Cocoanut Drops", "Put into a basin six ounces of good butter, and work it till like a cream, with half a grated nutmeg and half a stick of vanilla that has been pounded and passed through a hair sieve ; then add three-quarters of a pound of castor sugar and work together for about ten minutes, after which add six raw yolks of eggs and work for another ten minutes. Whip the whites of six eggs very stiff with a pinch of salt ; have one pound of fine flour, sifted and warmed, and add these to the other mixtures by degrees, in the proportion of one white to two large table- spoonfuls of the flour ; put the mixture into a bag with a forcing pipe, and force on to slightly greased foolscap paper into any desired shapes ; sprinkle with desiccated cocoanut and dredge with icing sugar, bake in a moderate oven till a pretty fawn colour ; serve for dessert, tea, &c.", "Marchpane of Apricots Mnxsepain d'Abricots", "Put one pound of Jordan almonds into a stewpan with sufficient cold water to cover them ; bring this to the boil, then strain and rinse the almonds in cold water ; rub them in a clean cloth to take off the skins, then pound them into a perfectly smooth paste. Add three-quarters of a pound of loaf sugar to six ounces of water and boil to the crack (that is, when the sugar is quite brittle and will snap if a portion is first dipped into cold water) ; when ready, mix this very quickly in a mortar with the almond paste and half a pot of apricot jam, add a saltspoonful of Marshall's Apricot Yellow, and about twenty drops of vanilla essence ; pound the mixture well and leave it till somewhat cool, then turn it on to a lightly-oiled pastry slab, sprinkle it with Marshall's Creme de Eiz, and roll it out in thickness about half an inch ; then cut it out in shapes with any fancy cutter. Place these on a baking-tin on a sheet of oiled kitchen paper, put another paper on the top, and stand them in a screen or warm place until quite dry ; mask with Maraschino glace (vol. i.), and sprinkle them lightly with finely-chopped pistachio", "OF EXTRA RECIPES— BUNS, BREADS, CAKES, ETC. 579", "nuts. When ready to serve, dish them up in a pile and serve for a dessert dish or for a cold collation. They are also excellent for serving with iced souffles, &c.", "Nougat in Cases", "Put into a stewpan one tablespoonful of strained lemon juice and a quarter of a pound of castor sugar, and boil these together till a nice brown colour ; then mix in a quarter of a pound of blanched and finely- chopped almonds that have been baked a nice golden colour, boil up together, stirring continually, then turn the mixture out on to a lightly oiled slab or board ; cut the nougat into small pieces about the size of a Spanish nut, roll them up and leave them till cool, then glaze each over with Maraschino glace (vol. i.j, and when tin's is set put each into a little paper case, and serve for dessert, &c.", "Vienna Queens", "Mix half a pound of finely -chopped dried cocoanut with three whole raw eggs, one tablespoonful of orange-Howe r water, a saltspoonful of vanilla essence, two ounces of Marshall's Creme de Riz, two ounces of fine flour, four ounces of icing sugar, six or eight drops of carmine, three ounces of fresh butter that has been worked to a creamy consistency, and three ounces of ratafia biscuit crumbs ; mix well all together till quite smooth, then put the mixture into any little moulds, such as walnut moulds, that have been brushed over with warm butter, then dusted over with fine flour and castor sugar mixed together in equal quantities. Place these on a baking-tin, and bake in a moderate oven for fifteen to twenty minutes ; when cool, turn them out and glaze them over with Maraschino or Noyeau glace (vol. i.) ; leave till cool, and serve for dessert, &c.", "580 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "CHAPTER XVI", "JAMS, PRESERVES, COMPOTES, AND MAOEDOINES OF", "Apple Marmalade", "Put into a stewpan one pound of finely-sliced peeled apples, a quarter of a pint of water, one ounce of butter, the finely-cut peel of half a lemon, a strip of cinnamon about a quarter of an inch long, two bay- leaves and two ounces of castor sugar ; boil these together till they are of a pulpy consistence, then rub it through a sieve, mix with it a dessertspoonful of orange-flower water, and a tablespoonful of apricot jam or marmalade, and use for centre of fleurs and tartlets, or it may be served in a compote dish for a dinner or luncheon sweet.", "Banana Puree", "Pound four or five fresh bananas with one and a half ounces of castor sugar, the juice and pulp of two oranges, and three tablespoon fuls of thick apricot jam, colour with a few drops of carmine and a little apricot yellow ; then rub through a fine hair sieve, warm in the bain- marie, flavour with a tablespoonful of Maraschino, the same of brandy, and use for cakes and puddings ; this can also be used ice-cold.", "Black- Currant Jam", "Take equal quantities of good picked fruit and loaf sugar, and boil the fruit first with two tablespoonfuls of water to each pound of fruit ; keep it skimmed till quite clear and bright, and boil for twenty minutes, then add the sugar, and stir it occasionally to keep it from burning ; continue the boiling and skimming for twenty-five minutes to half an hour, then put into dry clean jars, and cover over when cold with foolscap paper steeped in brandy, and tie downwith brown paper or bladder, and store away in a cool, dry place.", "OF EXTRA RECIPES— JAMS, PRESERVES, COMPOTES, ETC. 581", "Red or White -Currant Jams", "Take equal quantities of fruit and preserving sugar, and boil together for thirty minutes, keeping it stirred and skimmed. If using less sugar, say three-quarters of a pound to the pound of fruit, it must be well reduced — that is, to boil say for twenty minutes longer — or it will not keep ; put it into clean, dry jars and cover down with papers in the usual way, and store in a cold, dry place till wanted.", "Carrot Jam", "Take some small freshly-gathered young carrots, cleanse, scrape and wash them well, then plunge them into boiling water coloured with carmine, and cook till perfectly tender ; drain them on a sieve, and then rub them through a wire sieve ; weigh the pulp, and for each pound of carrot allow one pound of loaf sugar, the finely-chopped peel of one lemon, the strained juice from the same, and as much ground cinnamon as will cover a sixpenny-piece ; boil well for half an hour, keeping it well skimmed, then put into dry jars, and leave till cool ; then cover over the jars, and finish and store as usual.", "Carrot Ginger", "Take some fresh young carrots, well wash and then blanch them, clear them of skin, cut them into two-inch lengths (or, if small, leave them whole), put them again into a stewpan with enough cold water to cover them, bring to the boil, then turn out on to a sieve, and let them drain till the following day. Then put them into their own weight of ginger syrup, and simmer them on the side of the stove for two or three hours ; then set away till cool, and put into jars with enough of the syrup to cover them ; tie down the jars with damp bladders. Use for dessert, ice puddings, or other sweets, with cream, &c.", "Ginger Syrup for Carrot Ginger. — To each pint of water put fourteen ounces of loaf sugar and a teaspoonful of ground ginger, colour with carmine, boil down to half the quantity, then use.", "Compote of Cherries for Hot Entrees, &c.", "Stone the cherries, take out the kernels ; to one pound add one ounce of castor sugar, a little carmine, half a pint of claret. Cook for thirty to forty minutes, till the liquor is reduced to a creamy consistency, then use.", "582 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "Compote of Cherries for Cold Entrees, &c.", "If using fresh cherries, stone them and crack the nuts, and take out the kernels ; mix each pound of cherries with a teaspoonful of salad oil, a few drops of tarragon vinegar, and a pinch of castor sugar ; add a tablespoonful of tarragon and chervil that are picked in tiny pieces, and leave them on ice till ready to use. If using preserved cherries, the uncrystallised are the best.", "Compote of Cherries for Sweets", "For half a pint of uncrystallised or fresh-stoned cherries, take half a pint of claret, two tablespoonfuls of red-currant jelly, the peel of one lemon, tied together with a piece of cinnamon about one inch in length, and two ounces of castor sugar ; put these into a stewpan, and boil till the liquor is reduced to half the original quantity, remove the lemon- peel and cinnamon, and colour the remainder with a little liquid carmine, set it aside on ice till wanted, then add to it a wineglassful of Kirsch liqueur, and use for a dinner or luncheon dish, or for garnishing hot or cold puddings.", "Cherry Jam", "Take some ripe cherries (Kentish preferred), stone them and weigh them, and to each pound of fruit allow one pound of finely-crushed preserving sugar (a gill of red-currant or strawberry juice that has been rubbed through a sieve can be added if liked). Boil the sugar, juice, and kernels of the stones altogether, stirring them occasionally, for about twelve to fifteen minutes; then add the fruit, and boil together quickly for thirty to thirty-five minutes, keeping it well skimmed while cooking. Put into clean dry jars, and when cool cover with papers that are steeped in brandy before placing on the jam. Tie the jars down tightly with paper or bladder, and put away in a cool dry place.", "Brandy Cherries", "Gather the cherries when ripe and in perfectly dry weather, and when quite fresh wipe each cherry with a clean soft cloth, and cut the stalks, leaving them about one inch long on the fruit. Then fill somes wide-necked bottles three parts fuH, allow for each pound of cherries four ounces of castor sugar and four or five cloves, and put into the", "OF EXTRA RECIPES— JAMS, PRESERVES, OOMPOTES, ETC. 583", "bottles with the fruit and fill up the bottles with good French brandy ; firmly cork them and seal them, and keep them in a cool place for six or eight weeks, when they will be ready for use.", "Crab-Apple Cheese", "Take some freshly-gathered crab-apples, put them in a jar and cover it closely, then stand it in a tin containing boiling water in the oven ; let it boil in this way for about twenty minutes, then add about one pint of boiling water to each two pounds of crabs and let them continue boiling until tender, adding about a pint of water during the cooking ; when the apples are tender, which will be in about three and a half to four hours, rub them with the liquor through a hair sieve, then weigh the pulp, and to each pound of it add a pound of crushed loaf sugar ; boil together very gently for one and a half hours, keeping well skimmed ; when the pulp is sufficiently boiled it will stick to the spoon and be like a jelly if allowed to cool. Pour it into a clean, dry, china mould, and when cool put on the top a piece of foolscap paper that has been steeped in brandy, tie down and keep in cool place till wanted.", "Bottled Crab -Apples", "Rub the crab-apples over carefully with a clean dry cloth, and prick each over with a needle to prevent them bursting. Put into a stewpan one pint of water, two pounds of loaf sugar, about sixteen cloves, and quarter-ounce of whole ginger ; boil these all together for about fifteen minutes, keeping skimmed while boiling, then strain, reboil, and add to it about a quart of the crab-apples ; bring again to the boil, then take up and drain on a hair sieve, and leave them till cold. Repeat this process three times, and at the finish leave them to get cool, when they should be put into jars or bottles that are quite clean and dry ; add to each jar sufficient syrup to cover the apples ; tie the jars down with bladders, and leave them in a cool dry place till wanted. The crab-apples thus pre- pared are good for tarts, creams, or dessert.", "Preserved Damsons", "That fruit is the best for preserving which has been gathered while the sun was on it and when the weather has been dry for a few days previously ; the fruit should be perfectly ripe. For each quart of fruit", "584 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "allow half a pound of the best loaf sugar ; put the fruit into jars which are quite dry, sprinkle the sugar in, stand the jars in a pan containing cold water, place a little straw between the jars, stand the pan over a moderate fire, let the water come gently to the boil, and let it remain on the stove for about one hour. Remove the pan, and leave the jars as they are till quite cold ; strain off the liquor, and boil for fifteen or twenty minutes, then pour on to the fruit ; when cold cover over with bladder, and keep in a cool dry place. If liked, the stones can be removed before cooking.", "Fruits a la Sue\"doise", "Take one quart of mixed fresh fruits, such as strawberries, rasp- berries, currants, cherries, and gooseberries, pound them to a pulp, and add to them one wineglassful of brandy, one of rum, one of Maraschino, and one of Noyeau, and the juice of six lemons. Put the peel of the lemons into a stewpan with half a pound of loaf sugar, pour over it one pint of boiling water, and let it remain till cold; then add it to the other ingredients, colour with a little carmine, tammy it, and when cold put it in the charged ice-machine and freeze it. Dish up in a pile, entirely cover it with a cold macedoine of fruits, and serve in a bowl or deep dish for dinner after the remove or for a sweet, in which case some fancy cakes should be handed with it-", "Fruits Bottled without Sugar", "Pick the fruit when quite dry and ripe, free it from stalks, and arrange it in wide-necked bottles (which should be carefully dried), giving the fruit an occasional shake so that the bottles may be well filled, and cork down lightly. Take a large pan containing boiling water and stand the bottles in it so as to partly cover them, place some hay between each bottle (taking care that the corks do not get wet or the fruit will not keep) ; then stand the pan in a very moderate oven or on the side of the stove for three and a half to four hours, and set aside till cold ; then take up and knock the corks in tightly, and tie them down with bladder or leather. Keep in a dry cool place till wanted.", "Macedoine of Fruits in Syrup", "Put twelve ounces of loaf sugar' to boil with a pint and a half of water until it reaches the consistency of cream, then strain it and mix", "OF EXTRA RECIPES— JAMS, PRESERVES, COMPOTES, ETC. 585", "with it a tablespoonful of Noyeau or Maraschino syrup, one table- spoonful of brandy, colour with a little liquid carmine ; then add a pint and a half of ripe picked fruits, such as strawberries and cherries stoned, slices of pineapple and melon, skinned and stoned grapes, and sliced peaches and apricots ; leave on ice till wanted, then serve in a pile. This macedoine can be served for a sweet for dinner or luncheon, either plain or with custard or with frozen or whipped cream or ice.", "Macedoine of Fruits, Hot", "Take any kind of fresh ripe or prepared fruits, such as stoned cherries and their kernels, slices of apricots, peaches, picked strawberries (if large cut them into halves), grapes, currants, &c. ; mix with a little liqueur, such as Maraschino, ICirsch, or Noyeau, colour with a few drops of Marshall's Liquid Carmine, make hot in the bain-marie, and use for garnishing hot cakes or puddings, or serve as a separate dish for luncheon or dinner.", "Macedoine of Fruits, Cold", "Take any nice fresh raw ripe fruits, such as strawberries and cherries (that have been cut in halves, and the kernels removed and thrown in), and grapes that have been skinned and freed from pips ; mix well with Noyeau liqueur, sweeten with a little castor sugar, colour with a little carmine, set on ice till perfectly cold, and use as a garnish or for a separate dish for dinner or luncheon.", "Ginger Brandy", "Crush some white root ginger thoroughly in a mortar, then lay it in a jar with the best loaf sugar, and the thinly-pared rind of a lemon ; add the brandy, and let it all steep together for about a week, according to the strength of the ginger flavour desired ; stir occasionally, and then strain and bottle for use. The proportions are — one ounce of ginger, one pound of sugar, and the peel of one large lemon to each two and a half pints of brandy.", "Preserved Greengages", "Choose large greengages, when they begin to soften ; split them in halves, without peeling them ; remove the stones, then weigh an equal quantity of castor sugar and sprinkle half of it over the fruit ; leave it in", "586 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "a cool place till the next day ; crack the stones and take out the kernels and skin them ; drain the syrup from the fruit the next day and boil it up with the remaining sugar ; let it boil gently for about ten or twelve minutes, keeping it well skimmed ; add the fruit and the kernels and let it simmer, keeping it well skimmed till clear ; put it into jars, leave till the next day, and then cut round pieces of foolscap paper to fit the jars ; steep these in brandy and place them on the fruit ; cover the jars over with bladder, and tie down and store away.", "Greengages in Brandy", "The fruit should not be over-ripe, but must be quite sound ; allow ten ounces of sugar to each pound of fruit ; boil the sugar with a quarter of a pint of water to each pound, and when dissolved pour it, quite boiling, on the fruit ; let the fruit remain in this syrup for two days, then boil them very carefully till they are clear and not broken (this will take about twenty minutes) ; take them from the pan with a slice or spoon and put them in wide-mouthed bottles ; boil the syrup up again for ten minutes, let it cool, then add an equal quantity of good brandy ; let it cool and then fill up the bottles ; cover the bottles with bladder and keep in a cool dry place.", "Gooseberry Jam", "Take the berries quite ripe and when fresh gathered and dry, pick off the stalks and weigh them, and for each pound take a pound of good loaf sugar crushed up small and a gill of water ; stir together in a preserving pan till boiling, then simmer for thirty to forty minutes, during which time keep skimmed and stirred ; pour into clean jars when cooked and set aside till cold, then cover over with brandied foolscap paper, and tie down with bladder or thick paper. Store away in a cool dry place till wanted for use ; yellow or red berries can be used in the same way.", "Gooseberry Jelly", "Take some ripe gooseberries, remove the tops and stalks, then put them into a saucepan, and to each six pounds of fruit add two pounds of currant juice ; place the pan in a bain-marie on the stove till the fruit is hot and bursts open, then\" strain the juice through a sieve. When the juice has run from the fruit, weigh it and boil it quickly for", "OF EXTRA RECIPES— JAMS, PRESERVES, COMPOTES, ETC. 587", "half an hour, adding to each four pounds of the juice three and a half pounds of crushed loaf sugar ; stir together till the sugar has dissolved, then boil for thirty minutes, stirring and keeping it skimmed while boiling ; when ready, pour it into clean dry jars or china moulds and leave till cold ; then cover, tie down as usual, and keep in a cool dry place till wanted for use.", "Marrow Jam", "Take some nice fresh young vegetable marrows, peel and remove the seeds and cat them into quarters, then put them into a stewpan with enough cold water to cover them, and just bring to the boil ; then strain them and rinse them in cold water, and put them again into boiling- water and let them cook for fifteen minutes ; strain them and press them till dry, then rub them through a coarse wire sieve. Take some sour apples, peel, slice, and boil them, and for each pound of apples allow the strained juice of one lemon, and boil them to a pulp. Then weigh the marrow pulp, and to each pound allow a quarter-pound of the apples, one pound of loaf sugar, the finely-chopped peel of a lemon, and four cloves ; the cloves should be tied up in a piece of muslin and taken out when the jam is cooked. Put the jam into a clean stewpan and boil for half an hour, then add a few drops of liquid carmine to improve the colour ; finish and store as usual.", "Vegetable Marrow Marmalade", "Take some freshly-gathered young marrows, remove the peel and seeds, and cut into fine slices ; then to each pound of marrow put a quarter-pound of syrup, as below, and let them remain until the next day ; then drain off, and for each pound of marrow take one pound of loaf sugar, the peel and strained juice of two lemons, and a quarter of an ounce of ground ginger ; put these into a clean stewpan and boil for fifty to sixty minutes, keeping it well skimmed while boiling, then to each quart of pulp add a wineglassful of brandy ; reboil for fifteen minutes, then put into jars, and when cool cover and store as usual.", "Syrup for Steeping Marrow. — Boil three pounds of brown sugar with two quarts of water for three-quarters of an hour ; let it get cool before using.", "Transparent Orange Marmalade", "Take some very pale Seville oranges and cut them into quarters, take out the pulp and put it in a basin, removing the pips and white", "588 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "part ; put the peels into slightly salted cold water and leave them to soak all night, then boil them in a good quantity of water, enough to cover them, till tender ; then take up and when cool cut up into fine Julienne shreds and add to the pulp. To each pound of fruit take one and a half pounds of castor sugar and boil together in a clean pan for half an hour, keeping it stirred gently ; when cooked put into clean dry jars and finish as usual.", "Orange Puree", "Take three large or four small oranges, press all the juice and pulp from them and rub it through a sieve, and mix it with two tablespoon fu Is of orange-flower water ; put four raw yolks of eggs into a basin, and work together with a wooden spoon for about five minutes ; then add the pulp and three ounces of castor sugar and two whites of eggs which have been whipped stiff with a tiny pinch of salt, and well mix the whole. Melt one and a half ounces of butter in a stewpan, then pour in the above mixture and keep it carefully moved about the bottom of the pan with a small wooden spoon over the fire for two or three minutes ; when it begins to get thick, tip it carefully on to the dish on which it is to be served ; sprinkle it with a little coloured sugar or shredded pistachio nuts. This dish can be served hot or cold, either as a dinner or luncheon sweet.", "Compote of Pears", "Peel two or three large stewing pears and cut them into quarters, remove the cores, then cut them in slices about one-eighth of an inch thick and one inch and a quarter long ; put them into a stewpan with a dessertspoonful of red currant jelly, half a pint of claret, half an ounce of castor sugar, and a few drops of Marshall's Liquid Carmine, and boil till tender ; then strain the fruit from the liquor, reduce the latter to a creamy consistency, then add again to the pears, and use as garnish for entrees of meats or birds.", "Bottled Peaches", "Take some ripe sound peaches, peel them and split them in halves, remove the stones and put the fruit into large clean dry bottles, then cover them entirely with thick clear syrup, as below, nearly filling the bottles; then cork the bottles, tie them down, bind them round and round with hay to prevent them touching each other, and place them in a very deep stewpan that will hold enough water to reach the tops of the", "OF EXTRA RECIPES— JAMS, PRESERVES, COMPOTES, ETC. 589", "bottles ; put the pan on the stove and pour in enough cold water to reach the necks of the bottles, bring the water steadily to the boil and let it simmer on for sixty minutes, then remove the pan from the stove and let the bottles remain in it till the next day ; then take them from the water, wipe them, wax the corks over, and keep in a cool dry place till wanted.", "Syrup for Peaches. — Boil eighteen ounces of loaf sugar in four gills of water for fifteen minutes, then strain and use.", "Pineapple Chips", "Take a perfectly ripe sound pine for this purpose, carefully remove all the peel with a sharp-pointed knife and clear all the pips out, cut the fruit into four pieces straight clown (or it can be left whole if preferred) ; cut it into slices about a quarter-inch thick, and lay it out without bruising on a dish. Take rather better than half the weight of the fruit in finely-powdered castor sugar, sprinkle the pineapple well with it and let it remain until the following day till a juice forms ; then put all together into a very clean preserving pan, and steadily boil till the fruit is quite bright looking (which will take about half an hour), remove the scum as it rises ; take the pan from the tire and set aside in the syrup till next day when the fruit should be put on sieves in the screen or cool oven till dry. Put away in boxes in a dry place, placing between each layer a sheet of wafer or tine foolscap paper. The syrup can* be used for ices or puddings.", "Pineapple Marmalade", "Take some sound not over-ripe pineapples, peel and core them, re- moving all the eyes, chop or pound them into a puree or fine pulp, weigh the puree and put it in a clean preserving pan and stir it till boiling ; then add the same weight of castor sugar and the very finely chopped peel of one lemon to the pound of fruit ; boil together for half an hour, during which time stir the mixture frequently and keep the scum cleared off; pour into clean pots or jars, and when cool cover over and finish and store as usual.", "Pineapple Jani", "Take some sound but fully-ripe pineapples and peel them, also take out all the eyes, cut each pine lengthwise into four pieces, then cut it up into very fine slices ; weigh the fruit after it has been prepared and", "590 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "ready for use, then weigh an equal quantity of the best loaf sugar ; put the sugar into a clean preserving pan with half a gill of water to each pound of sugar and a teaspoonful of strained lemon juice, and boil into a syrup ; remove any skim with a clean iron spoon, then add the fruit and boil together for forty minutes, stirring frequently and skimming well. When cooked put into clean jars and cover with brandied paper ; when cold cover the top of the jars with bladder or paper and store away in a cool dry place till wanted.", "Take the plums freshly gathered ; if large ones are used cut them in halves, remove the stones ; for one pound of the fruit take three-quarters of a pound of preserving sugar and one table-spoonful of water ; boil in a clean thick pan for about half an hour, keeping well stirred and skimmed while cooking ; put into clean jars, and when cool cover with brandied paper and tie down with bladder or thick paper ; store in a cool dry place till wanted for use. The kernels may be added to the jam if time allows for preparing them, and should be boiled with the jam ; they greatly im- prove the flavour of the preserve.", "Compote of French Plums", "Cook two dozen French plums in half a pint of claret and an ounce of castor sugar to the consistency of thick cream ; put aside on ice till wanted. These are nice to serve for a sweet for luncheon or with cutlets of mutton, venison, or roast meats.", "Raspberry and Bed Currant Jam", "Take some freshly-gathered fruits that are picked in dry weather, free them from stems ; take six ounces of raspberries to one pound of currants and fourteen ounces of loaf sugar, put into a preserving pan and boil for about forty minutes, stirring frequently and keeping skimmed while boiling ; then when cooked put into jars and leave till cold ; cover the top with brandied papers, and then tie down and store away in a cool dry place till wanted.", "Compote of Rhubarb", "Take some nice young rhubarb, wash it well, and cut it into lengths of about two inches. Prepare the syrup thus : — Put six ounces of loaf", "OF EXTRA RECIPES— JAMS, PRESERVES, COMPOTES, ETC. 591", "sugar, one gill and a half of water, and a few drops of liquid carmine into a stewpan ; bring it to the boil, add the rhubarb, and cook till tender ; then remove it and boil the syrup down to the consistency of thick cream, strain, add the cooked rhubarb, and when cool use for com- pote or for garnishing tartlets, fleurs, &c.", "Bottled Strawberries", "Gather the strawberries when the weather is quite dry and the fruit not too ripe, carefully remove all the stalks and leaves, taking care to handle them as little as possible ; then put them into a wide-necked bottle which is thoroughly dry and cover them with syrup that is made by boiling one pound of loaf sugar with half a pint of water for about fifteen minutes until the syrup ^ is thirty-eight degrees; let the syrup get cold, and then try its strength with the saccharometer. Cork the bottles down and stand them in a large pan, place some straw or hay between the bottles, and pour sufficient cold water into the pan to come up to the neck of the bottles, and stand it on the side of the stove and let it just come to the boil ; then remove the pan from the stove and let the bottles remain in the water till cold. See that the corks are well closed in the bottles, and cover them over with bladders that are wetted with spirit on the side nearest the cork, and keep in a cool dry place till wanted. Fruits bottled like this are nice for ices or for a compote of fruits with sweets. ,", "Strawberry Jam, No. 1", "Pick the fruit when quite ripe, and in perfectly dry weather; pound or crush them, and add the juice from any other ripe strawberries, cur- rants, &c, if you have plenty of fruit ; then weigh the pulp and juice, and mix with it its weight of crushed preserving sugar, and boil gently together for half an hour, keeping it skimmed and stirred whilst cooking ; then pour it into jars, and when cool cover the tops of the jam with papers which have been wetted with brandy, and tie another paper or bladder over the top of the jar, and put away in a cool place until wanted.", "Strawberry Jam, JSTo. 2", "Gather the fruit when quite dry and ripe, reject any unsound fruit, pick off the stalks, weigh the berries, and to each pound of the fruit take fourteen ounces of lightly-crushed loaf sugar; arrange the fruit", "592 MRS. A. B. MARSHALL'S LARGER COOKERY ROOK", "and sugar in the preserving pan in alternate layers, stand the pan on the side of the stove, and as the scum rises keep it well removed ; let it boil on gently for half an hour, take the pan from the fire, and when the jam is somewhat cool pour it into jars and cover down as in the last recipe.", "Strawberry Jam, No. 3", "Take three-quarters of a pound of crushed loaf sugar to each pound of dry picked fruit, bring it to the boil, keep it well skimmed, but do not let it boil fast or it will crush the fruit ; continue boiling for about thirty minutes, when, if on taking up it sets nicely, it is ready to be put in the jars ; cover over with papers dipped in brandy, and finish as usual.", "Strawberry Parisian Salad", "Remove the stalks from two pounds of raw ripe freshly-gathered strawberries, and if the fruit is large cut each strawberry into quarters ; put them into a basin, season them with castor sugar, a wineglassful of brandy, a tablespoonful of strained lemon juice, and a few drops ot carmine, and set on crushed ice till quite cold. Dish up in a pile, and serve for luncheon, &c. Cream whipped or frozen and flavoured with vanilla essence and sweetened with castor sugar can be handed with the salad if liked.", "Tomato Cheese", "Take some ripe fresh-gathered tomatoes, and wipe them dry with a clean soft cloth ; remove the seeds and cut them into thin slices ; then rub them through a fine hair or wire sieve, weigh the puree, and to each pound add the strained juice of two lemons and one and a half pounds of loaf sugar, a tablespoonful of good brandy, a pinch of ground cinna- mon ; colour with carmine, boil together for one and a half hours, then pour into jars, leave till set, then cover them over with papers dipped in brandy, tie down, and keep in a cool dry place.", "Tomato Jam", "Take seven pounds of tomatoes that are not over-ripe and that are gathered when the weather is quite fine and dry ; remove the core, and wipe them carefully with a clean soft cloth ; then cut them into thin slices, plunge them into the quantity of syrup prepared as below, bring", "OF EXTRA RECIPES— JAMS, PRESERVES, COMPOTES, ETC. 593", "to the boil over a quick fire, and boil for forty-five to fifty minutes. Then turn all out into a basin, and to each two quarts of the pulp add one and a half pounds of loaf sugar, the peel of three lemons finely chopped, and put into a pan and boil for one and a half hours, keeping well skimmed and stirred while boiling ; a little of Marshall's Liquid Carmine will improve the colour ; then pour into jars and leave till cool ; cover and store as usual.", "Syrup for Tomato Jam. — Boil five pounds of loaf sugar, the strained juice of eight lemons, and the finely-chopped peel of same, two ounces of ground ginger, and six bayleaves for ten minutes ; take out the bayleaves before the fruit is put in.", "Pickled Plums", "Take eight pounds of loaf sugar, half an ounce of whole cinnamon, a quarter-ounce of cloves, six blades of whole mace, twelve bayleaves ; put these on the stove with four quarts of malt vinegar, colour a deep red colour with Marshall's Liquid Carmine, put on the stove and boil for about one hour, during which time keep skimmed ; then strain while in a boiling state on to twelve pounds of damson plums, that have been gathered in dry weather and not over-ripe, and freed from stalks. Put into jars and tie down, and leave for three or four weeks at least before using, then eat with meats and poultry.", "Crystallised Violets", "Take some double violets that have been picked when quite dry, and clip the stalks off close to the flower. Have some loaf sugar boiled to pearl (see recipe, vol. i. page 28), then throw the violets into it and allow the sugar to reboil ; then take up the violets on to a sieve and boil the sugar again until it begins to get white on the side of the pan, put the violets in again and reboil ; then shake them out on to a pastry rack or sieve and leave them to dry, when they can be stored away in boxes till wanted. They should be kept in a dry place. Roseflower leaves and primroses can be preserved in the same way.", "594 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "CHAPTER XVII", "PICKLES AND PRESERVES OF VEGETABLES AND MEATS", "Carrots Pickled", "Wash in cold water some freshly-gathered young carrots, and put them into a stewpan with enough cold water to cover them ; season with salt and bring them gently to the boil, then strain and rinse them in cold water and drain them on a sieve ; take small quantities at a time and rub them very carefully in a clean soft cloth so as to remove the skins. Boil together in a covered pan for half an hour two quarts of French vinegar, one ounce of whole black and white pepper- corns, twelve pounded red chillies, six blades of mace, a quarter of an ounce of cloves, two ounces of whole allspice, and six small bruised eschalots, then set aside to cool; strain the vinegar from the spices, reboil it, and plunge the carrots into it and let them simmer for half an hour, when they should be tender — to ascertain this prick them with a needle — if not sufficiently tender cook them a little longer ; put them on one side till cool, then put them into perfectly clean wide-mouthed jars or bottles, cork them up tightly, put the bottles into a stewpan, surround them with straw or hay, fill the pan with water to about three-parts the depth of the bottles, and bring slowly to the boil ; then take them out and leave the bottles as they are till cold ; dry them, seal them down with wax, and store away in a cool place till wanted.", "Vegetable Marrow Pickle", "Take some perfectly young marrows that are gathered in dry weather, peel them evenly, and cut into two-inch lengths ; remove the seedy part and put them into sufficient cold water to cover them with a quarter-pound of salt to two quarts of water, just bring them to the boil, then drain them on a sieve. Put them into a stewpan with sufficient French vinegar to cover them, and. to each quart of vinegar allow one ounce of whole ginger, one ounce of whole black and white pepper-", "OF EXTRA RECIPES— PICKLES AND PRESERVES 595", "corns, six blades of mace, and a dessertspoonful of whole allspice, eight or ten fresh bayleaves, a dessertspoonful of turmeric, twelve pounded red chillies, a stick of freshly-grated horseradish, and six pounded eschalots ; boil all together for a quarter of an hour, then take up the marrow on a dish, and leave till somewhat cool ; let the vinegar boil for another half-hour, and set aside till cool. Place the marrow in jars, pour the strained vinegar over, tie down with a damp bladder, and store away in a cool dry place. The marrow may be coloured red by mixing a little liquid carmine with the vinegar.", "Pickled Red Cabbage", "Take the cabbage, freshly gathered after frosty weather, remove any tough hard outside leaves, divide the cabbage into five or six pieces, cutting it straight through, then shred it as finely as possible, and place it out in thin layers on flat dishes or trays and sprinkle with salt, allowing six ounces of salt to each pound of cabbage ; leave the cabbage with the salt for two days, during which time turn it frequently, then drain well on sieves, so as to let all the brine pass away from it. Take some perfectly clean dry jars, and put a layer of the cabbage in, about three inches deep, and then sprinkle it over well with black and white peppercorns and some crushed root ginger ; put the cabbage in layers thus till the jar is full, pressing it as closely as possible. Bring some malt vinegar to the boil and set it aside till cold, then cover the cabbage entirely with it, adding some of Marshall's Liquid Carmine to colour the vinegar and improve the appearance of the cabbage if desired; cork down quite tightly, then cover over with bladder, and store away in a cool dry place till wanted. White cabbage is excellent prepared in the same way.", "Piccalilli Pickle", "Take as many varieties of vegetables as possible for this, such as nasturtiums, cauliflowers, white-heart cabbages, small peeled button onions, cucumbers, radishes, gherkins, capsicums, small green tomatoes, Brussels sprouts, red French chillies, and lettuce stalks, &c, all in equal quantities ; pull the cauliflower into pieces and shred the cabbages finely. Prepare some brine with salt and water, which should be boiled together till strong enough to float a raw egg in the shell on the top. Throw all the vegetables into this, let them reboil, then simmer for five minutes, taking care that the vegetables are kept well under water ;", ", » o 2", "596 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "then drain them on to a sieve, and spread them all out to become quite dry. Then put the vegetables into jars, and cover over entirely with pickle made as follows : — Take two quarts of good vinegar, three ounces of ground ginger, two ounces of whole black aud two ounces of white peppercorns, two ounces of Marshall's Curry Powder, two ounces of whole allspice, three ounces of turmeric, six red dried pounded chillies, four ounces of peeled and pounded eschalots, and boil these together for fifteen minutes ; then mix in four ounces of good mustard that has been mixed with two tablespoonfuls of French mustard, and stir well in, but do not let it boil again after the mustard is added ; pour this over the vegetables in the jars, leave till cool, then cover with dainp bladders, and tie down tightly. These must be examined occasionally, as the vegetables absorb the moisture, when more vinegar must be added and the ingredi- ents stirred from the bottom of the jar ; other vegetables may be added as they come in season, but must, of course, be prepared in exactly the same way as above, or they will not keep. Store in a cool dry place till required. It should be kept at least six months before using, and the longer it is kept the better.", "To Cure Bacon", "Rub the flitches well with common salt for about ten minutes every day for a week and let them lie so that the brine may run from them, then rub off all the salt and put the flitches into a trough or tub and rub into each flitch one pound of saltpetre that has been pounded, warmed, and dissolved ; the day after rub in three or four pounds of com- mon salt ; then let it lie for a week, during which time it must be rubbed daily on each side ; do this for one month, and then wipe over with a clean dry cloth and hang them up in a dry place till required ; as soon as they are dry they can be used. This recipe is good for ham-curing also.", "Cured Hams (\"Westphalia)", "Rub the ham with six ounces of pounded saltpetre for fifteen minutes, let it lie all day after rubbing it ; the next day boil three pints of strong ale with a pound of common salt, half a pound of bay salt, and half a pound of brown sugar, and when this is cooling pour it over the ham and rub it thoroughly into it, and leave the ham in it ; then rub it twice or thrice every day for a fortnight, turning it each day ; at the end of that time take out the ham and have it hung in the curing chimney ; if convenient, dry for three days and nights ; or in any dry place where there is smoke, from a wood fire would do.", "OF EXTRA RECIPES— PICKLES AND PRESERVES 597", "Pickled Pork", "Cut up the pork as soon as it is cold in pieces sufficiently large to lie in the pickling trough ; then strew a layer of salt and a sprinkling of brown sugar in the trough, rub the pork over with this, and then place- it skin downwards with a thin layer of salt and sugar over it ; continue this process until the trough is full, then cover the top pieces with a thick layer of salt, put a board or dish on this, place a weight on the top of it to keep the meat under the brine, and leave it for twelve to fourteen days. If all the salt does not dissolve to brine, put a little warm water with that portion undissolved. The pork can be used any time after it has been in the pickle for ten days or a fortnight, and if kept in a cool place will keep for months ; if kept long it should be blanched before being boiled.", "Liquid Pickle for Beef or Tongue", "To four gallons of water add two and a half pounds of treacle, eight pounds of salt, and two ounces of saltpetre ; boil all together until quite clear, keeping it well skimmed while boiling ; sprinkle the meat well over with salt and rub it well in, let it lie for two days, then wipe it clean and put j.t into the liquid pickle, which must be quite cold, and allow it to remain in this for two or three .weeks.", "If this pickle is boiled up occasionally, and a good handful of salt added each time, it will remain good for some months.", "To Cook Cockscombs for Entrees, &c.", "Put the fresh combs in a pan with enough cold water to cover them with a little salt and lemon juice, bring them sharply to the boil. As soon as they begin to rise remove them from the fire and throw them into cold water (if they stay too long over the fire the blood coagulates and it is impossible to bleach them). Eemove the upper skin, trim them neatly, and lay them in salt and water for several hours, then wash them again well and lay them in fresh unsalted water, which should be changed frequently until the combs are perfectly white. Then stew them till tender with a little butter, strained lemon juice, salt, and white stock made from chicken boilings. If for garnish they should not be too much cooked.", "598 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "To Cook Fresh Truffles", "Put the truffles in cold water for six to eight hours, occasionally changing the water ; when the mud that covers them is loose, rinse it well from them, and scrub them well with a brush; when quite free from grit, peel the outer skin off very thinly with a small knife and rinse them again. Have a stewpan lightly buttered and place in it some very thinly sliced raw fat bacon (allowing half a pound of bacon to one pound of truffles) and a good bunch of herbs, such as thyme, parsley, and bayleaf ; put the truffles in the pan, then add a pint of good veal, chicken, or rabbit stock, and a similar quantity of sherry or Madeira wine, or they can, if liked, be cooked entirely in the above wine or in champagne. Boil for one and three-quarter hours, with the pan covered closely down, and longer if the truffles are large, and then serve hot or cold. Dish them up in a pile, and tammy the liquor in which they were cooked, and pour it in the dish. These can be put into bottles or jars if not wanted immediately.", "The peelings can be pounded with finely-chopped fat fresh pork and veal and used for farcing poulardes, pheasants, &c.", "OF EXTRA RECIPES— GARNISHES, FARCES, PUREES, ETC. 599", "CHAPTEE XVIII GARNISHES, FARCES, PUREES, ICINGS, ETC.", "ASPICS AND CHATJDFROIDS", "Blocks of Aspic Mayonnaise", "Pour some Mayonnaise aspic (see recipe) into a plain mould or stewpan to about two inches in depth, let this set, and then dip the mould into warm water, turn out the Mayonnaise, and cut it into little oblong shapes or with a cutter, and use for garnishing cold fish, or fowl, meat, &c.", "Green Mayonnaise Aspic", "Take half a pint of aspic jelly, and mix with it two tablespoonfuls of Mayonnaise sauce (see vol. i.) and a little apple green ; tammy, and then pour the mixture into a baking-tin to about a quarter of an inch deep ; when cold cut out in rounds or other shapes, and use for garnishing.", "Pink and White Mayonnaise Aspic", "To each half-pint of aspic jelly add three tablespoonfuls of Mayon- naise sauce (vol. i.) ; colour part of it with carmine, leave the other part plain, tammy both separately, and use when cooling.", "Olive- Coloured Aspic", "Add some drops of Marshall's Sap Green to some aspic jelly until the required depth of colour is obtained ; use hot or cold.", "Chaudfroid Sauce a la Chatelaine", "Take a quarter of a pint of Bechamel sauce (vol. i.) with half a pint of cream, a quarter of a pint of thick Soubise sauce (vol. i.) and half", "600 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "a pint of aspic jelly ; reduce to half the quantity, add three sheets of Marshall's Gelatine, keeping skimmed while boiling, and then tammy and use when cool for masking cold cutlets,' &c.", "Bechamel Ohaudfroid Sauce", "Put into a stewpan one and a half pints of aspic jelly, half a pint of very thick cream, half a pint of thick Bechamel sauce (vol. i.), two tablespoonfuls of cooking sherry, and half an ounce of Marshall's Finest Leaf Gelatine ; boil up and skim, tammy, and use when cooling for masking turkeys, &c.", "Brown Ohaudfroid Sauce", "Put into a stewpan two or three washed fresh mushrooms, a wine- glassful of sherry, two sliced tomatoes, one large sliced eschalot, one or two bayleaves, half a pint of reduced Espagnol sauce (vol. i.), a pinch of castor sugar, an ounce of glaze, half a pint of strong aspic jelly, and four sheets of Marshall's gelatine ; boil down a quarter-part, keep skimmed while boiling, tammy, and use when cooling for setting large or small timbals, to use for garnishing fancy cold meat dishes, entrees, &c.", "Fawn-coloured Ohaudfroid Sauce", "Mix half a pint of aspic jelly with two tablespoonfuls of thick cream, a quarter of a pint of reduced Veloute sauce (vol. i.), one tablespoon- ful of Brown sauce (see vol. i.), and a wineglassful of sherry ; dissolve in it four sheets of Marshall's Leaf Gelatine, wring through a tammy cloth, and use for masking game or poultry.", "Mayonnaise Garnishing Sauce", "Take half a pint of thick Mayonnaise sauce (vol. i.) and mix into it by degrees not quite a quarter of a pint of cool liquid aspic jelly, stir on ice till thick, put into a forcing bag with rose pipe, and use. If the garnish is required red, add a few drops of Marshall's Liquid Carmine.", "Potato Mayonnaise Garnishing", "Cut about half a pound of potatoes out with a small pea-cutter, blanch and strain, and rinse in cold water, then put them in boiling water with a little salt and boil till tender, but do not allow them to", "OF EXTRA RECIPES— GARNISHES, FAECES, PUREES, ETC. 601", "break ; when tender strain and cool, and mix with two tablespoonfuls of thick Mayonnaise sauce (vol. i.) and a little chopped tarragon and chervil, and use.", "Tomato Mayonnaise For serving with Vegetables, Gold Fish, <&c.", "Take four large ripe tomatoes and rub them through a fine hair sieve,, then mix the puree with a quarter-pint of thick Mayonnaise sauce (vol. i.), a few drops of carmine, a tablespoonful of tarragon vinegar, a quarter- pint of liquid aspic jelly (vol. i.) ; mix up together, tammy, and use.", "Masking Sauce For Little Coquilles of Game or Poultry", "Fry two ounces of butter and two ounces of flour a nice golden colour, then mix with half a gill of oyster liquor and a wineglassful of port or sherry, and make up the quantity to half a pint by adding a little liquor from a tin of mushrooms, stir this till it boils, add a dust of Marshall's Coralline Pepper, and the juice of one lemon, tammy, and use.", "Farce For Turkey or Chicken stuffed with Ox Tongue •", "Take two pounds of fat and lean pork and a pound and a half of white meat (veal or rabbit), pound these till smooth or pass through the sausage machine twice, then put it into a basin and mix it with four wineglasses of sherry, a pinch of coralline pepper, a dessertspoonful of salt, and two raw whites of eggs ; work these with the hand into a smooth paste, and then use. The contents of a bottle of truffles can be added if wished , and the liquor from the same will greatly improve the farce.", "Farce For Cold Turkey, Fowls, dtc.", "Take, for a moderate-sized turkey, four pounds of fat and lean fresh loin of pork, two pounds and a half of lean fillet of veal or rabbit and one pound of raw ham or bacon ; cut these all up into little pieces and pass through the mincing machine twice, or pound in a mortar till quite", "602 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "smooth ; then add two or three wineglassfuls of sherry, one ounce of salt, a teaspoonful of Marshall's Coralline Pepper, and about half a pound of truffles, four whole raw eggs, and half a pound of blanched and peeled pistachio nuts ; mix all together in a basin and use.", "Plain Farce For Cold Turkey, Chicken, dec.", "Cut up in small pieces two pounds of lean veal or rabbit, and two pounds of fat and lean raw ham or pork, and pass them together twice through the mincing machine, or chop them up fine and pass them through a coarse wire sieve ; season with a little white pepper, salt, and coralline pepper, and use.", "For Cold Pigeons, Partridge, &c.", "To farce one pigeon take six ounces of fresh pork or bacon and six ounces of white meat, and pound it till smooth, then pass it through a ■coarse wire sieve, season it with a little salt and white pepper ; flatten the mixture out on to a wet slab, and place in the centre of it three ounces of pate de foie gras cut in strips, four good-sized truffles cut up, and two •or three button mushrooms ; roll up and use.", "Ham or Tongue Farce For using with Chicken, Veal, or Rabbit Farce for Moulds, dec.", "Pound till smooth six ounces of cooked lean ham or tongue, then pound four ounces of Panard (vol. i.), half an ounce of butter, a little salt and Marshall's Coralline Pepper, colour with a few drops of liquid carmine, add two and a half whole eggs, mix up well together, rub through a wire sieve and use.", "Hare Farce", "For Turbans, Cutlets, &c.", "Take twelve ounces of raw scraped hare and pound it till smooth, then pound eight ounces of panard separately, mix with two large table- spoonfuls of reduced Espagnol sauce (vol. i.). one ounce of butter, a good •dust of Marshall's Coralline Pepper, and sufficient salt to slightly season, xidd to it by degrees three whole raw eggs, a few drops of liquid carmine, rub through a fine wire sieve and use.", "OF EXTRA RECIPES— GARNISHES, FARCES, PUREES, ETC. 603", "Fish Farce For Border", "Pound ten ounces of raw white fish freed from skin and bone till quite smooth, then pound eight ounces of Panard (vol. i.), season with a little salt, one ounce of butter, a little white pepper; then mix together and add three whole eggs by degrees, and pass through a wire sieve. Butter the mould in which the farce is to be cooked, and sprinkle it over with coral, put in the farce by means of a forcing bag and a large plain pipe, knock it down well on the table to set firm in the mould, and poach for about fifteen minutes, placing it in a stewpan on\" a fold of paper anil then covering it with boiling water ; watch the water reboil,then draw to the side and poach till firm.", "Fish Farce", "For 7'/Vn", "Take a pound and a half of fresh raw whiting, haddock or cod. twelve ounces of Panard (vol. i.), an ounce and a half of butter, a saltspoonful of salt, a dessertspoonful of anchovy essence, a dust of .Marshall's Coralline Pepper; pound the fish and panard separately till smooth, then mix together, add the other ingredients and seasonings, and work till smooth ; mix with four raw eggs and two wineglassfuls of white wine, and rub through a fine wire sieve and use.", "Lobster Farce For Fillets of Sole, Lobster, &c.", "Pound till smooth four ounces of cooked lobster, four boned anchovies, a teaspoonful of anchovy essence, a dust of coralline pepper, half an ounce of butter, four ounces of Panard (vol. i.) ; add a few drops of liquid carmine and two whole raw eggs, rub through a wire sieve and use.", "Oyster Souffle Mixture For Farcing Birds, &c.", "Put into a stewpan one and a half ounces of butter, one and a half ounces of flour, two raw yolks of eggs, and a pinch of salt and coralline", "604 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "pepper ; mix with one and a half gills of strained oyster liquor and the juice of a lemon ; stir over the fire till it boils, add four stiffly- whipped whites of eggs (that have been seasoned with a pinch of salt) and three dozen sauce oysters that have been bearded and cut in halves, or if large into four, and use for farcing chickens, turkeys, pheasants, partridges, &c.", "Salmon Farce For Turbans, Borders, or Quenelles, &ct", "Take six ounces of Panard (see vol. i.) and eight ounces of salmon, and pound separately till each is smooth, then mix together, add a little salt and coralline pepper, a few drops of carmine, one ounce of butter, and two and a half whole eggs, and when well amalgamated rub through a wire sieve and put into a buttered border mould by means of a forcing bag and large plain pipe ; place this in a stewpan on a piece of paper, cover it with boiling fish stock or wate