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Cream

cream"). - "Leche Crema" (pronounced laychy crayma - Spanish, literally "milk Beat up 3 eggs, leaving out 2 of the whites, and add to them gradually 12 pts. of milk; then mix very carefully 2½ tablespoonfuls of fine wheat flour, and 2 ozs. of finely - powdered white sugar, with grated lemon peel to give a flavour. Boil these ingredients over a slow fire, stirring constantly to prevent burning, until the flour is quite dissolved.

Prepare a shallow glass dish, with a layer of ratafia cakes at the bottom, and when the mixture is sufficiently boiled, pour it through a sieve upon the cakes. This delicious dish is always served up to the table cold. It should be a little thicker than a good custard.

Cream - Lemon Cream - Bodorgan Recipe. (Mrs. Coningham.) Take 2 lemons; grate the rind of 1, and squeeze the juice of both into a glass dish. Add 2 tablespoonfuls of Madeira and a dessertspoonful of white brandy or Maraschino. Add 1 oz. of isinglass, dissolved in as little water as possible. Sweeten a pint of double cream with 6 ozs. sifted sugar, and stirring it well till it thickens, add it to the above in the glass dish. Garnish it with preserved Seville orange and pistachio nuts, the latter peeled and minced.

N.B. - The isinglass must be boiling hot, or it will stiffen before it can be properly mixed.

Cream - Lemon Macaroons, a Supper Dish. (Miss Woodington.) 1 pt. of cream and the rind of a lemon cut thin. Put on the fire till it boils. When taken off sweeten with loaf sugar to your taste, and when cold add the juice of a lemon with a teaspoonful of flour, nicely mixed together and smooth, to the cream. Take a small dish, and place on it a layer of macaroons; cover them with the cream; then another layer of macaroons and more cream, and so on, till the dish is full. Serve cold.

Cream - "Middleton Lodge Cream." See Cream - Rice Cream, No. 1. Cream - Orange Cream. No. 1. (Mrs. Weston.) Rub the rind of 2 or 3 oranges upon sugar; then put this orange-flavoured sugar into a basin, and squeeze the juice of the oranges over it. Have ready nearly a pint of whipped cream; add to this the orange juice and sugar (add more sugar if wanted), with ½ oz. of isinglass dissolved in a little water. Whisk all well together, add 2 large tablespoonfuls of rich custard, cold, and put in a mould previously ornamented with pieces of orange and with jelly. Ice the cream.

Cream - Orange Cream, No. 2, and Sauce. (Mrs. Stubbington. 1888.) Take 1 pt. of new milk; in it steep the thin rind of 3 oranges for 1 hour in a covered bain - marie pot; then add 6 lumps of sugar and let it come to the boil. Take off and add at once 1½ ozs. gelatine previously melted in 2 tablespoonfuls of cold water; strain into a basin, and leave till all but cold; add the strained juice of 3 oranges and 1 lemon, and whip well till it is in bubbles and sets.

Rinse a mould out, but leave it wet to pour the mixture in; use cold water for this. For the Sauce: Cut some thin needle-shaped chips of the fresh orange rind, which chips must be boiled alone in water ½ hour to soften them, before you add 2 ozs. of lump sugar and the strained juice of 2 oranges. (If you cook the orange needles from the first in syrup, they will be hard.) All must simmer slowly ½ hour uncovered; skim it carefully as it simmers; serve cold in a boat with the orange- rind chips in it. (For another Orange Cream, see Soufflé Orange, No. 2.) Cream - Peach Kernel, Cold. (Mrs. Sherwood.) 1 pt. of double cream whipped till thick. To it add 3 ozs. of finely - powdered sugar, 6 drops of essence of peach kernels, and 1 tablespoonful of French brandy. ¼ oz. of gelatine must be just covered by cold water and remain about 5 minutes to get soft. Then put it by the side of the fire to heat gradually to boiling point; skim carefully, then stir it into the cream, &c., and pour it into the mould; set the mould in 4 lbs. of rough ice to remain 3 or 4 hours.

Dip the mould in lukewarm water to loosen it, before you turn it out. If you have no ice or snow, keep the mould in cold water in a cool place. Serve cold. Cream - Pineapple.

A pint of double cream whipped stiff, 1½ pt. of pineapple syrup, and 2 tablespoonfuls (4 lb.) of the fruit cut up. Strain in an ounce of gelatine, and put into a rinsed mould garnished with the pineapple. Put ice in a stewpan or bucket with a handful of bay salt; put in the mould with lid on; leave 6 or 7 hours. (The same mixture, without gelatine, is used for Pineapple Ice. See Ices, later on.) Cream - Portuguese Cream. (Cataldi.) "Crème à la Portugaise." Grease a mould with fresh olive oil slightly but thoroughly. Then cook some sugar (2 ozs. of sugar, about 12 lumps, to 1 tablespoonful of cold water) - it must not burn, but cook in a sugar pan "au caramel," i.e., just gold colour, not brown, and line the oiled mould with it so: "Jig" it, i.e., turn it about quickly, so that before it sets it may glaze bottom and sides of mould. Do this in early morning. Put it aside, the sugar should get quite cold in the mould by itself. Now make a custard: Break into a basin 6 yolks of egg and 2 whites, and beat, but do not froth them, or custard will honeycomb; sweeten it to taste. Add 1 tablespoonful of ground rice, and the same quantity of orange-flower water, or rose water, or a few drops of essence of vanilla, Spanish kernels, bitter almonds, or lemon; mix the flavoured custard well together. Then add about 1 pt. to 1½ pts. of milk warm, not hot; a teacupful of cream added makes it much softer; again mix all thoroughly, and pass through a sieve. Pour into the sugar-lined mould, and cook it in the bain - marie or else steam it very gently for 1 or 1½ hours. For Portuguese Cream Sauce, see Caramel Sauce, under Sweet Sauces.

Portuguese cream is the same as a good caramel, except that in the latter you omit ground rice, and when nearly done have cover only half on, to check the cooking. When ready, let it stand 5 minutes before turning it out. Cream - Rice Cream. No. 1. (Orchard Leigh.) (Middleton Lodge recipe is similar, but for that the cream is whipped till it is quite firm.) Stew a good tablespoonful of rice in 3 parts of a pt. of milk for 3/4 hour uncovered, with 2 oz. of butter and just a pinch of salt; stir often as it stews, as if for a pudding; flavour with stick vanilla.

Melt ¼ oz. of isinglass or gelatine* in milk, and add it with ½ pt. of whipped cream to the rice, and mix all together.

Should the cream be very poor, you can mix in 2 tablespoonfuls of cold rich custard. Pour into a hollow mould. It is sometimes served with fruit in the centre. A great improvement to this dish is to freeze it before serving. * Gelatine or isinglass for a cream must be put in cold water, milk or other liquid kept stirring till melted, then should be heated but not come to the boil, then strained, but should not be added to the cream till cool; if too hot, gelatine will get stringy and form into knots; add it very carefully and gradually to other ingredients. Cream - Rice Cream. No. 2.

Take 2 ozs. of rice, put it on the fire with some milk till it splits, taking care not to let it boil long. Put the rice through a sieve. Then put in another saucepan the yolks of 4 eggs, 3 ozs. of sugar, a glassful of milk, and some leaves of gelatine. Take it off the fire the instant it is near boiling, mix the whole together with the rice; when cold add whipped cream, pour it into a shape, previously decorated with dried cherries. Cream - Rice Cream. No. 3. (Isabella Emslie. 1892.) "Carolina - broken, but not damaged" - to be asked for. Take a teacupful of the rice well washed in cold water and drained; put it on with 1 pt. of water, and 1 oz. of butter, and boil and stir it till all the water has dried up, then add 3 pts. of cold milk; put to boil, and stir on the fire till it boils, then put cover on and draw to the side of the fire - still giving a stir now and then - add just a pinch of salt once.

It should cook 2 hours and have a little cream added at the end, to warm and blend. This dish, if served cold, should have parched almonds, cut across, on the top, and a little vanilla to flavour.

Cream - Scalded. (Mrs. Kingsley. 1862.) Take a pan of milk after it has stood 12 hours in the dairy. Stand it on a hot plate till the cream rises thick on the top in a ring, about the size of the bottom of the pan; on no account let it boil, for then it would form a skin instead of cream. Remove the pan into the dairy when this is done and skim it next morning. The time required to scald cream depends upon the size of the pan and the heat of the fire. The slower it is done, the better. We have at breakfast the cream that was scalded yesterday morning, and at dinner that which was scalded the night before. We always do it in our own kitchen grate, which is a close one. With only one cow we have milk enough for ourselves, and raw cream and scalded cream twice a day. In winter you must let the milk stand longer than in summer. (See also Devonshire Cream and "Kymac.") Cream - "Stone" or "Honeycomb." (Nora Beverley.) A very old-fashioned dish.

Cover the bottom of a glass dish with apricot jam, or any other kind of preserve, adding a glass of white wine, the juice of a lemon, and a little peel grated. Take a pint of good cream, boil it with a little sugar and a few flakes of isinglass, and pounded vanilla, or 2 bitter almonds pounded, put it into a teapot, and when a little cooled pour it from a great height over the fruit.

This dish must be made the day before it is used.

Cream - Tapioca Cream.

Dissolve 2 tablespoonfuls of tapioca in water for 2 hours, boil 1 qt. of milk with any flavouring, pour it boiling on the tapioca, add sugar to taste, and stir in the well-beaten yolks of 3 eggs; let it boil until it thickens a little, turn it into a glass dish, and when cold put over it an icing made of the whites of 3 eggs and some powdered sugar. Cream - Velvet Cream.

Dissolve 1 oz. of gelatine in ½ pt. of orange wine; add the juice of a large lemon, rub sugar over the peel, and use it to sweeten to your taste. Boil these together and strain; when cool, add 1 pt. of half milk, half cream; stir it well and put it into a mould. It requires no more boiling. "Creamed Rice." See Rice Puddings, No. 4. under Sweet Puddings. "Crème Meringuée." See Soufflé - Almond. "Croqu'en Bouche," or "Round Tower."

A basket of "choux" stuck together by caramel mixture and filled with Italian Cream, No. 1. Very good, and yet simple (for choux and caramel see "Gâteau St. Honoré.") "Croquettes de Riz." See Rice Pears.

Currant Compote. See Apricot Compote.

Custard. (Mr. R.M. Beverley.) Boil 1 pt. of rich milk, slowly, for about 1½ hour, with 2 inches of cinnamon. Take out the cinnamon.

Beat up the yolks of 4 or 5 new - laid eggs, using a silver fork to beat them with. Add a tablespoonful of cold milk and beat them again. Pour the eggs thus beaten into the pint of boiled milk.

Put the pan on the fire again, and stir it round slowly and carefully all the time with a wooden spoon. As soon as it begins to thicken (at that very instant), take it off the fire. If exposed to heat too long, the eggs turn to curd, and the dish is spoiled. This requires particular caution to hit the right degree of thickening without going too far. Next sweeten well with loaf sugar. When cool add a teaspoonful of Cognac brandy and, when all but cold, add 3 drops (not more), of essence of bitter almonds. Do not use cream; it makes custard too rich.

If well made, it should be rich, thick, and yellow. Over-flavouring spoils most custards.

Custard for filling Éclairs and Choux Paste. 1 oz. of fine flour, 1 yolk of egg, 2 ozs. butter, 1 oz. castor sugar, 15 tablespoonfuls of cold milk. Stir over the fire in a stewpan till it boils, then flavour. Add one tablespoonful of whipped cream, and use.

Custard for Fruit Tart.

The best custard for fruit tart is half custard (cold), not whisked, and half-whipped cream, sweetened, all well mixed together.

It may be put into the refrigerator.

Custard - Braemar Custard.

Warm ½ pt. of milk sweetened to taste - stir in a spoonful of flour and let it mix. Beat 3 whole eggs well and add the warm milk. Flavour with grated lemon peel. Steam in a mould prepared with clarified butter, and turn it out. Serve with plain cream round it or a fruit or wine sauce, see Sweet Sauces.

This custard is said to be much lighter when made with arrowroot instead of flour. Custard - Caramel in Cups, or "Angoulême Cups." (Emslie. 1891.) Hot or cold. 2 ozs. of fine white sugar, burnt a gold colour in a small dessertspoonful of water; boil it quickly.

Whilst it is still hot, pour into it ½ teacupful of cream and the same of milk, and leave it to stand and draw out the full flavour of the caramel. Beat up 4 yolks of egg and 2 whites of egg in a tablespoonful of orange - flower water; add the sugared milk, and pour into cups; steam 3/4 of an hour. They should be three-quarters full of the caramel cream. (For Caramel Custard Ice, see Ice.) Custard - Chocolate Custard. (Mrs. Brandreth. 1883.) This is a cold dish.

Dissolve 6 ozs. of best vanilla - flavoured chocolate in 1½ pts. of milk; add sugar to taste; let it boil for 5 minutes, and then get all but cold. Beat the yolks of 5 eggs and the white of 1 all together; add them to the chocolate, and if wanted, add a little more vanilla to flavour, and a little sherry. Butter a mould, pour in the chocolate mixture, and steam 1 hour. When cold, turn it out in a glass dish and garnish with blanched almonds. Fill a large bowl with the following sauce to hand with it: For Sauce: Grate off 2 inches of the Vanilla chocolate, and dissolve in ½ pt. of milk and cream; put it in cold, then boil, stirring all the time, and pass through a tammy. When cool, add the beaten yolks of 2 eggs and 4 lumps of sugar. Now whisk up all together in the bain - marie to a froth and serve. (A similar chocolate custard sauce is among Sweet Sauces.) Caramel, flavoured with vanilla and sherry, makes an alternative sauce. [A note shows Lady Clark thought that this dish of good vanilla - flavoured chocolate would be better without these complications of almonds, caramel, sherry, and more vanilla, but kept as simple as possible and served quite dry, but with plain cream handed, if asked for.] Custard - Lemon Custard.

The yolks of 10 or 12 eggs well beaten, sweetened with sugar rubbed on lemon, 1½ pts. of new milk, 1 oz. of isinglass dissolved in a little water - put all together in a stewpan.

Stir it over the fire till it is a little thick, strain through a fine hair sieve, and when nearly cold put it into a mould.

Custard - Mr. Cook's.

A "mutchkin" (a liberal English pint) of new milk, with 2 spoonfuls of sugar, stirred over the fire to blood heat. Two whole eggs whipped with a 3-pronged fork, put into a pie dish, and the milk stirred in and mixed; then baked. Custard - Solid Custard.

Pour 1½ pts. of boiling milk, which has been flavoured with essence of Spanish kernels, over 1 oz. of gelatine and the peel of a lemon grated; let it stand for an hour, then stir it over a clear fire till the gelatine be well dissolved. Add the yolks of 4 eggs well beaten, and 14 lb. of loaf sugar, stir it again over a clear fire, and pour into a mould. "Dampf Nudeln." See "Nudels."

Darioles. (Mrs. Sydney Smith.) Very simple.

For ½ doz. darioles, take 2 tablespoonfuls of ground rice, 2 or 3 bitter almonds, 4 eggs (leaving out 1 white), and as much sugar as makes it sweet. First, boil the rice in a little milk till very stiff, stirring it all the while; bruise the almonds finely, add them and the eggs by degrees; a little lemon peel improves it much. Cut out the paste by a paper pattern, exactly to fit, and line the patty pans; after lining them with it, put in the prepared rice, but do not fill the tins as it rises considerably in baking. A slow oven bakes these almond puddings in about 20 minutes. "Kymac" (see Cream) can be handed with them in a sauce-boat. Darioles - Frankfort. (Mrs. Wellington. 1879.) 3 eggs, 2 ozs. sugar, 2 ozs bread - crumbs, passed through a sieve - minced citron and orange candied peel, 12 sweet and 2 bitter almonds blanched, 2 ozs. butter, as much pounded spice (cloves, nutmegs, cinnamon) as a silver threepenny - bit will carry, also some caster sugar.

Warm the butter, mix sugar, spice, yolks or egg, &c., together till creamy, add the whites at the last and fill the dariole moulds. To steam half an hour. Serve with frothed sauce or thin fruit sauce. See Sweet Sauces. Devonshire Cream. See Cream.

Devonshire Junket. (Mrs. Ellacombe.) Take 1 qt. of new milk; make it lukewarm; put it into a trifle dish; add a wineglassful of brandy, a dessertspoonful of liquid rennet, which has been previously prepared. Stir for a few minutes; keep it in a warm place till it has set. When cold sift pounded sugar and nutmeg or cinnamon over the top, and then cover all with a layer of Devonshire Cream (see Cream).

Dumplings - Lemon. (Beechwood.) 1½ lb. of stale bread grated, ½ lb. of suet chopped very fine, 2 eggs and the juice of a lemon with the rind also (very finely grated), sugar to taste. To be made into small balls. Bake a light brown in a moderate oven, and serve with melted butter or wine sauce. They are tasteless if boiled. Dumplings - Yeast. No. 1. (Auchentorlie.) Set a sponge, as for bread. Pull it in pieces, the size of a very small apple, work them well up, and set them before the fire for ³¼ of an hour. Then they should boil 1½ minutes. Send to table at once, and hand melted butter and Demerara (brown) sugar with them.

Dumplings - Yeast. No. 2.

Balls of bread dough dropped into boiling water - boil 20 minutes, serve and eat at once with wine sauce well sweetened. (See Sweet Sauces.) "Éclairs." (Cataldi.) Hollow ovals of the lightest paste, filled with Italian Cream, No. 1. (see Creams). They look rather like long Bath buns, having pieces of almonds cut across thick and short, and roughly pounded sugar on the top of each; blanch the almonds first, and dry them in the oven.

Éclairs will be quite light and not sodden if the cream or custard fillings are put in the last thing (see Custard for filling Éclairs).

To make the paste, which should be done early in the morning, take 1 oz. of fresh butter, and boil it in a small ½ pt. of water; add enough flour to make it into a thick paste, beating over the fire; then add 4 eggs, one at a time, keeping back two of the whites; mix it well; shape them, and lay on a tin in rolls like small sausages. Then paint each éclair over with yolk of egg and cover with the chopped almonds and rough sugar; and bake for fully 20 minutes on a tin sheet in an equal oven, early in the day. Make a hole at one end of each éclair, put in the cream the last minute, before sending to table, as, if put in sooner, it melts, and the paste gets "sad" and flat. Close the hole up after putting in the cream.

If you prefer, instead of the yolk of egg, almonds, and sugar, you can ice the tops with sugar, as follows:

For Icing: Put ¼ lb. fine sugar into a pan with 2 tablespoonfuls of water; boil it till it adheres to the spoon; then put it into a basin, and stir with a wooden spoon till it becomes quite white and thick, but not too thick; add a few drops of strong coffee (a third of a coffee cup made on purpose) to flavour the icing delicately; ice the top and sides of each éclair.

Pile them round a dish like cutlets, on a napkin. They are eaten cold. The following is a simpler icing: 1½ lb. icing sugar stirred till hot with strong coffee to a paste, and poured over the éclairs.

Choux paste is very similar to éclairs, see Soufflé - Chocolate, and "Petits Choux à la Vanille."

Figs - Stewed.

One pt. cold water, in which melt ¼ lb. white sugar - an enamelled stewpan* to be used; flavour with almond or lemon peel. Add 1 lb. of common dried figs. Stew very gently 22 hours. Some add a little port wine.

Flummery - Orange.

Made of remains of orange jelly; melt it, add more orange flavouring, and leave in a basin till nearly set and cold; whisk it for about 10 minutes, when it must be put into a mould before it is quite cold.

Turn out later.

Flummery. See also Rice - Ground Rice Flummery. "Frangepan."

Lay a foundation of thin - sliced apples, then of sifted white sugar in a pie dish till it is three parts full, laying a few pieces of butter on the top, then a layer of apricot jam or currant jelly.

Now cook separately 1/2 pt. of cream with 2 ozs. of loaf sugar, and when nearly boiling pour in 2 ozs. of arrowroot, well mixed to a paste in a little cream; mix arrowroot, cream, and sugar thoroughly together, and pour it over the fruit to form a crust. Bake in a slow oven.

Frangipani Tart. See Tarts. "French Eggs," a Cold Sweet.

Cut rounds of stale cake, and flavour with sherry; Madeira cake is better for this dish than sponge cake, as it is firmer; place them on a dish, and place half an apricot well stewed in sugar, but keeping its shape, on each round of cake. Apricot is a better colour than peach to look like yolk of egg. Cover all with sweetened whipped cream; flavoured to taste.

Fritters - Apple. No. 1.

Cut some apples into thin slices, cutting out the core, and steep the pieces well in wine or brandy before you fry them.

For the Batter: Make it a teacupful of flour, the yolks of 2 eggs, and a little salt; mix all well, add a piece of butter the size of a walnut, and melt it; mix with as much milk as will make it into a thick batter; whip the whites of the eggs well, and mix all together, and dip each piece of apple in the mixture before frying it in boiling lard. When fried, sift a full teaspoonful of powdered sugar on one side of each fritter and salamander it - showing that side when you dish them "en couronne," i.e., in a ring. Fritters - Apple. No. 2. (Isa. Emslie. 1888.) The apples should be sliced a full inch thick, and cored, and should then be dredged * Never use any but the best enamelled ware - English manufacture. Cheap enamel is apt to split into minute fragments, like needles, which are dangerous. over with sugar and a little grated lemon peel or pounded vanilla; turn each piece to get well sugared; let them lie, so flavoured, a full hour. For the Batter: Warm and melt in a pan ½ oz. of butter; next add to it ½ pt. of tepid water; add this liquid gradually into 2 tablespoonfuls of flour; add a tiny pinch of salt; work all together with a wooden spoon, and leave to cool 2 hours at least, in the larder. Before using batter whip up stiff 2 whites of egg, and add them lightly to the rest of the batter mixture.

Dip the slices of apple in and see that both sides of apple get well covered; then fry in fresh lard. As each is done, drain it on a bit of kitchen paper on a sieve, and keep it warm in a meat-screen; powder both sides with sugar - one side thickly, and salamander that side only. It looks iced, and crackles in the eating. Fritters - Hominy.

Two tablespoonfuls of hominy boiled in 1½ pt. of milk for 20 minutes. When cold, make a batter with 2 eggs, 3 tablespoonfuls flour, and ½ pt. of milk; mix with the hominy, and fry.

The fritters should be thin and crisp. You can eat jam with them - handed separately or flavour the fritters and serve with sugar only.

Or they can be made with salt as a savoury.

Fritters - Orange.

Use seedless oranges.

These are done much the same as Emslie's apple fritters, but divide oranges into "pigs," or quarters (according to the size of the fruit), peel off all the white. If you cut the inner skin, the juice runs out and makes the fritters heavy. Crispness is the great attraction of these fritters.

Fritters - Orta, "Beignets d'Orta." (Cataldi.) Orta fritters are made the same as Vanilla fritters, but you put a mite of Green Gooseberry jelly (see Jams, Jellies, &c.), or Red Currant jelly or Apricot jam, into each fritter, the last thing - i.e., after drying them - then dish, piling them on a napkin, and powder quickly with vanilla - flavoured sugar. Should the inside batter taste raw, it will be a sign they have been cooked too quickly.

Fritters - Semolina. (Cataldi.) Cook some semolina as for a boiled pudding. Sweeten it and flavour it with 1 tablespoonful of orange - flower water, add a sufficient quantity of yolks of egg to bind the paste well (should the paste still not be thick enough, reduce it over a gentle fire). Add to it some almonds chopped fine. With a knife flatten the paste down on the cover of the stewpan to the thickness of an apple fritter, or thinner; shape them into rings, like apple fritters with the core cut out, cutting them with a cutter into rounds with an O out of the centre, egg them and roll them in vermicelli; then fry in lard or butter, and dry them well on a cloth before serving. The little O cut out of the middle should merely be fried, sugared, and used as garnish.

Fritters - "Spanish Fritters."

Cut the crumb of a French roll into slices as thick as your finger, and shape with cutter; soak them in some cream, mixed with sugar, pounded cinnamon, and an egg. When well soaked and swelled, drain them first and then fry them a nice brown, and serve with butter, sugar, and a wine sauce. See Sweet Sauces. Fritters - Strawberry. (Mrs. Fox, Trebah.) Cut slices ½ in. thick off a French roll, powder with sugar, and fry in butter a light brown. Pack on each as many ripe strawberries as it can possibly carry. The strawberries must just heat through. This dish must be made with care, to prevent the fruit falling off, or the syrup becoming too liquid. Serve very hot. Fritters - Vanilla, "Beignets à la Vanille."

Put half a tumbler of cold water into a stewpan, with a piece of butter the size of half an egg. Let them boil together, adding flour enough to make a thickish paste. Let all cook, stiring now and then. Next add 4 whole eggs, one after another, and flavour with pounded stick vanilla or cinnamon.

Take the pan off the fire pretty soon.

Fully 10 minutes before serving have ready some melted lard (very fresh, please) or butter. Shape the fritters, making them all one size, and round - drop them into the boiling lard. When done, take them out and dry them well on a cloth - dish and cover with vanilla - flavoured sugar.

Fritters - Yeast.

One pennyworth of yeast, mixed into a thin batter with flour and tepid milk or water, a little grated lemon peel, some sugar and a few currants. Let it stand by the fire till it becomes a nice light sponge, then drop pieces of it into the frying pan and fry in lard. "Frontignac." See Ices - Elder Flower Water Ice. "Fruits Glacés." (Auchentorlie.) Take 12 peaches or plums, apricots, pears, or any other fruit you can get; skin them and cut in halves, break any stones and take out the kernels. Blanch the kernels and skin them, then ornament the fruit with them.

Weigh the prepared fruit, as, to make the syrup, you will require an equal weight of sugar. Do not mix the fruit and sugar but (after the weight of the first is ascertained) put the same weight of sugar in a copper pan, and for each lb. of sugar add 1 pt. of water. Let it boil to a stiff syrup and pour it hot over the fruit. When it has grown cold enough, put it into a freezing machine, well set with ice but not with salt, and let it stand there till wanted.

Serve in a silver soufflé dish.

You may, for this dish, use mixed fresh fruits; or mixed tinned fruits make a pretty dish; you can flavour the syrup as you like.

Fruit "Macédoine."

For this you will want strawberries, raspberries, tinned apricots (these latter stewed and cold), and the juice of currants, strained; also an equal weight of sugar for the fruit used. Put the fruit, currant juice and sugar alternately in the dish. Let all stand 12 hours covered. Then stir and let stand another 12 hours. Then serve in a bowl with a soup ladle to help it with.

Hand a jug of plain cream with it. This dish is better if kept plunged in ice the whole 24 hours.

Fruit Vol au Vent. (Mr. Taton.) Use oranges, plums, &c. The fruit to be quite by itself in one stewpan inside another filled with boiling water. Thus to steam till cooked; then drain off the juice and make the syrup of that and sugar. When the syrup has boiled a few minutes add a little arrowroot. Fill a Vol au Vent Case, see Paste and Pastry, with the fruit and syrup. Fruit. See Ices. "Gâteau au Confitures."

Savoy cake made in a mould with a hole in the centre. Soak the cake in wine flavoured with noyau or brandy. In the centre put alternate layers of apple jelly, apricot jam, marmalade, and strawberry jam. Decorate the top with preserved limes, and pour a custard into the dish. "Gâteau de Coburg." 1½ lb. of sifted sugar, to be beaten into the yolks of 6 eggs, add a glass of wine, 2 ozs. of pounded cinnamon, and 2 ozs. of chopped candied lemon peel. Beat all these well together. Next beat the whites of the eggs to a stiff froth, by themselves first, and add to the other things, as for a sponge cake. Melt ¼ lb. of fresh butter and stir it in, have ready ½ lb. of bread-crumbs, and rub them through a sieve into the mixture which should be well stirred all the time. Fill a prepared mould and bake. "Gâteau de Pommes." See Apple Cake. "Gâteau de Riz." (Mrs. Thomas.) Ingredients: 3 eggs, taking away 1 white; 1½ pts. of milk, the thin grated rind of a lemon, 2 ozs. of pounded white sugar, and a small teacupful of rice. (For a large pudding, 5 yolks, 3 whites, 2 pts. of milk, 3 to 5 large tablespoonfuls of rice.) First wash the rice well, then drain it, and put it into a stewpan and just cover it with milk. Put the lid on, but stir pretty frequently till it boils; then draw to one side and let it simmer for 2 hours, adding the rest of the cold milk gradually. Beat up the 3 yolks of egg well, by themselves in a basin, and to them add first the sugar, then the lemon peel, and lastly, the swelled milky rice; but this last must be all but cold before you add it. After the rice, add 2 whites of egg whisked by themselves, and mixed in lightly just before putting the mixture into the mould. Steam as you do Semolina Pudding - No. 1, Steamed (see Sweet Puddings). If the pudding is to be steamed, first butter a mould, and then line it with browned bread-crumbs; or ornament with dried cherries and angelica; for a variety use powdered ratafia, both to flavour and to brown; but if baked, you may, if you prefer it, use flour to line the mould instead of brown bread-crumbs. Ten minutes before serving, heat the dish in which the pudding is to go to table, and turn the filled mould upside down on it; keep it warm; remove the mould off the shape gently at the last moment at the dining-room door. Serve with strained Apricot or Cherry Sauce in a boat, see Sweet Sauces.

Another Gâteau de Riz, "St. Julian's," is similar, except that apricot jam or orange marmalade is mixed with the pudding in the mould, and a sauce of whipped cream or custard, flavoured with the jam, is poured over it when served. Embley Pudding, see Sweet Puddings, is also a Gâteau de Riz. "Gâteau Savarin." See Savarin Cake No. 2, later on. "Gâteau St. Honoré."

Pastry like that used for Éclairs (see Éclair recipe), the border dotted over with "choux," of the same paste, glazed with caramel mixture, i.e., plain boiled sugar; between every "chou," 2 glazed cherries and a diamond - shaped piece of angelica or a pistachio.

The gâteau is shaped like a "tourte," it is baked on a sheet, and this pastry shape filled with Italian Cream, No. 1, just before it is served (see Cream). Genoa Pastry. ¼ lb. of butter beaten to a cream, ½ lb. of fine castor sugar, ½ lb. of fine flour; then mix all well together. Beat 4 eggs for 5 minutes, mix with the other things; flavour with vanilla. Add the rind of a lemon very finely grated at the last. Bake about an inch thick, on a tin sheet. When done, cut into broad strips, and put strawberry or apricot jam or orange marmalade between to make sandwiches. This is very similar to Roll pudding of Genoa pastry (see Sweet Puddings). German Roll or Sandwiches. (Mrs. Weston.) 1 fresh egg, yolk and white well beaten, 2 ozs. of fresh butter, 2 ozs. of castor sugar, 2 ozs. of flour. Melt the butter in a basin and mix it thoroughly with the sugar and flour. Then add the egg and again mix all well.

It must be spread out very thin and equally on a well-buttered tin sheet. Bake in a moderate oven till it will roll (about 5 minutes). Then spread preserve on it, roll it up, and put it in the oven to bake and brown till quite crisp. This quantity is for two persons. it.

Or you can cook the paste thoroughly at once and make square jam sandwiches with It is best as thin sandwiches with apricot jam.

Gooseberry Compote. See Apricot Compote.

Gooseberry Fool. (Mrs. Weston.) Stew 1 qt. of green gooseberries, with 2 tablespoonfuls of castor sugar. Pass through a hair sieve - when cold add ½ pt. of cream with a full tablespoonful (or 1½) of castor sugar, and mix all well. Put into the refrigerator till wanted, and serve in a trifle dish or in jelly glasses. "Hatted Kit." See Cream - Curds and Cream, No. 2. "Honeycomb Cream." See Cream - Stone Cream.

Ice - Apricot Use French or American canned fruit.

Add ½ lb. sugar, and put the sweetened fruit on to the stove to boil 10 minutes; then