Syllabubs, Whipped
INGREDI- ENTS for 8 glasses. pint of cream, pint of sherry, half that quantity of brandy, the juice of 1/21 lemon, a little grated nutmeg, 3 oz. of pounded sugar, whipped cream the same as for trifle. AVERAGE COST, 1s. 9d.
Mix all the ingredients together, put the them heap a little whipped cream, made in the same manner as for trifle. Solid syllabub is made by whisking or milling the mixture to a stiff froth, and putting it in the glasses, without the whipped cream at the top.
SEASONABLE at any time.
Syrup for Compôtes. - INGRE- DIENTS for syrup for good-sized dish.-1 lb. of sugar, 1½ pint of water. AVERAGE COST, 3d.
Boil the water and sugar together for 15 minutes, carefully removing the scum as it rises. Boil the fruit intended for the compôte in this syrup till sufficiently done, and serve the dish when cold, or iced in summer.
TIME.-15 minutes to boil the syrup.
Syrup for Jellies, To Clarify. allow 2 lbs. of loaf sugar; the white of -INGREDIENTS.-To every quart of water 1 egg.
Put the sugar and water into a stewpan; dissolved, add the white of the egg, whipped set it on the fire, and, when the sugar is up with a little water. Whisk the whole well together, and simmer very gently until it has thrown up all the scum. Take this off as it rises, strain the syrup through a fine sieve or cloth into a basin, and keep it for use.
SALMON. "The dinner waits and we are tired."
COWPER.
TAMARIND SAUCE.
TARTARE SAUCE.
AMARIND Tapioca Pudding. INGREDIENTS Sauce. (Indian for pudding for 6 persons. -3 oz. of tapioca, Recipe.)-INGREDI- 1 quart of milk, 2 oz. of butter, lb. of sugar, ENTS.--Tamarind, 3 eggs, flavouring of vanilla, grated lemonpounded loaf sugar.
Fill a stone jar with the fruit when thoroughly ripe, and stew in a cool oven till tender, adding enough pounded loaf sugar to take off some of the acidity of the fruit, but not enough to destroy the flavour, as this should be an acid sauce.
When quite soft, rub through a sieve.
Tapioca and Apple Pudding. -INGREDIENTS for pudding for 6 persons. -A cupful of tapioca, 2 lbs. of cooking apples, 1 lemon, sugar to taste. AVERAGE COST, 9d.
Soak the tapioca over-night in cold water, and in the morning pour over it a pint of boiling water, and cook slowly for 20 minutes. Pare and core the apples, and cover the bottom of a pudding-dish with them, with their cavities filled with sugar.
Squeeze over some lemon juice, sweeten the tapioca, and pour it over the apples, and bake one hour in a slow oven.
TIME.-1 hour and 20 minutes.
SEASONABLE in autumn and winter. rind, or bitter almonds. AVERAGE COST, 11d.
Wash the tapioca, and let it stew gently in the milk by the side of the fire for 1/4 hour, occasionally stirring it; then let it cool a little; mix with it the butter, sugar and eggs, which should be well beaten, and flavour with either of the above ingredients, putting in about 12 drops of the essence of almonds or vanilla, whichever is preferred.
Butter a pie-dish, and line the edges with puff-paste; put in the pudding, and bake in a moderate oven for an hour. If the pudding is to be boiled, add a little more tapioca, and boil it in a buttered basin 1 hour.
TIME.-1 hour to bake, 1½ hour to boil.
SEASONABLE at any time.
