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Horseradish Vinegar
INGREDI- ENTS. lb. of scraped horseradish, 1 oz. of minced shalot, 1 drachm of cayenne, 1 quart of vinegar.
Put all the ingredients into a bottle, which shake well every day for a fortnight.
When it is thoroughly steeped, strain and bottle, and it will be fit for use immediately. This will be found an agreeable relish to cold beef, &c.
SEASONABLE. This vinegar should be made either in October or November, as horseradish is then in its highest perfection.
Hot Spice (a Delicious Adjunct to Chops, Steaks, Gravies, &c.)-INGREDI- ENTS.-3 drachms each of ginger, black pepper and cinnamon, 7 cloves, 1/2 oz. of mace, oz. of cayenne, 1 oz. of grated nutmeg, 1½ oz. of white pepper. Pound the ingredients, and mix them thoroughly together, taking care that everything is well blended. Put the spice in a very dry glass bottle for use. The quantity of cayenne may be increased, should the above not be enough to suit the palate.
Benedictine Ice Pudding.
Cream Ice.
Lemon Ice.
Clear Jelly.
Nougat.
Compôte of Oranges.
Gateau.
Compôte of Pears.
Pine Apple Ice.
Meringue.
Soufflé.
Pear Ice. 用 Orange Ice.
Vanilla Ice.
Chocolate Ice.
Sweet Dishes,
ار "I know it well, Its tinkle tells me that a time is near Precious to me-it is the dinner bell."-C. S. CALVERLEY. ICE-CREAMS, FRUIT.
CE-CREAMS, Fruit. INGRE- DIENTS.-To every pint of fruit-juice allow 1 pint of cream ; sugar to taste.
AVERAGE COST, 1s. per pint.
Let the fruit be well ripened; pick it off the stalks, and put it into a ICED CREAM, BANANA. mashed assists to extract the juice. In winter when fresh fruit is not obtainable, a little jam may be substituted for it; it should be melted and worked through a sieve before being added to the whipped cream; and if the colour should not be good, a little prepared cochineal or beetroot may be put in to improve its appearance. TIME.- hour to freeze the mixture.
SEASONABLE, with fresh fruit, in June, July and August. - INGREDI- Ice, Lemon-Water. large earthen pan.
Stir it about with a wooden spoon, breaking it until it is well mashed; then, with the back of the spoon, rub it through a hair sieve. Sweeten it nicely with pounded sugar; whip the cream for a few minutes, add it to the fruit, and whisk the whole again for another 5 minutes. Put the mixture into the freezing-pot, and freeze, taking care to stir the cream, &c., two or three time, and to remove it from the sides of the vessel, that the mixture may be equally frozen and smooth. Ices are usually served in glass plates, but if moulded as they sometimes are for dessert, must have a small quantity of melted isinglass added to them, to enable them to keep their shape. Raspberry, strawberry, currant and all fruit ice-creams are made in the same manner. A little pounded sugar sprinkled over the fruit before it is ENTS.-To every pint of syrup allow pint of lemon-juice; the rind of 4 lemons.
AVERAGE COST, 6d. per pint. a Rub the sugar on the rinds of the lemons, and with it make the syrup. Strain the lemon-juice, add it to the other ingredients, stir well, and put the mixture into freezing-pot. Freeze as directed for Ice Pudding, and when the mixture is thoroughly and equally frozen, put it into ice-glasses or plates.
TIME.-1 hour to freeze the mixture.
SEASONABLE at any time.
Iced Cream, Banana. INGRE- DIENTS for 1½ pint mould.-6 bananas, 1½ pint of cream, 1 lemon, sugar to taste, flavouring of Benedictine or other liqueur, water. AVERAGE COST, 2s. 3d.
Skin the fruit and put it in a lined saucepan, with the gelatine dissolved in a tea- ICED-PUDDING. cupful of water, the lemon-rind and juice, and the loaf sugar, and simmer for about 10 minutes. When cold, beat it up with the cream and flavour with the liqueur.
Wet a mould, put in the cream and set to freeze.
TIME.-10 minutes to simmer.
SEASONABLE in autumn and winter.
Note. A machine for making ice, though a somewhat costly article, is a most useful possession in a large family, particularly in a hot climate or where far from shops. One of the best is called "The Champion."
