Negus, To Make
INGREDIENTS. -To every pint of port wine allow 1 quart of boiling water, lb. of sugar, 1 lemon, grated nutmeg to taste. AVERAGE COST, 6d. per pint.
As this beverage is more usually drunk at children's parties than at any other, the wine need not be very old or expensive for the purpose, a new fruity wine answering very well for it. Put the wine into a jug, rub some lumps of sugar (equal to 1/4 lb.) on the lemon-rind until all the yellow part of the skin is absorbed, then squeeze the juice and strain it. Add the sugar and lemon-juice to the port-wine, with the grated nutmeg; pour over it the boiling water, cover the jug, and, when the beverage has cooled a little, it will be fit for use. Negus may also be made of sherry, or any other sweet white wine, but is more usually made of port than of any other beverage.
Nesselrode Pudding. (An Iced Pudding; CAREME's Recipe.) - INGREDI- ENTS.-40 chestnuts, 1 lb. of sugar, flavouring of vanilla, 1 pint of cream, the yolks of 12 eggs, 1 glass of Maraschino, 1 oz. of candied citron, 2 oz. of currants, 2 oz. of stoned raisins, 1/2 pint of whipped cream, 3 eggs.
AVERAGE COST, 4s.
Blanch the chestnuts in the boiling water, remove the husks, and pound them in a mortar until perfectly smooth, adding a few spoonfuls of syrup. Then rub them through a fine sieve and mix them in a basin with a pint of syrup made from 1 lb. of sugar, clarified and flavoured with vanilla, 1 pint of cream and the yolks of 12 eggs. Set this mixture over a slow fire, stirring it without ceasing, and, just as it begins to boil, take it off and pass it through a tammy. When it is cold, put it into a freezing-pot, adding the Maraschino, and make the mixture set; then add the sliced citron, the currants and stoned raisins (these two latter should be soaked the day previously in Maraschino and sugar pounded with vanilla); the whole thus mingled, add a plateful of whipped cream mixed with the whites of 3 eggs, beaten to a froth with a little syrup. When the A NOUGATS À LA CREME. A pudding is perfectly frozen, put it into a pine-apple-shaped mould; close the lid, place it again in the freezing-pan, covered over with pounded ice and saltpetre, and let it remain until required for table; then turn the pudding out, and serve.
TIME. hour to freeze the mixture.
SEASONABLE from October to February.