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Recipes.
QUINCE PRESERVES. --eject all knotty
and stunted fruit. Rub off the down,
reinove the blossom ends, pare,
quarter, and core, dropping the fruit
immediately into cold water. Add
enough water to cover the parings
and cores, and boil until very sofs.
Strain through a linen jelly bag.
Return this juice to the fire and cook
the quinces in it until very soft, but
not enough to break. Skim out care
fully. Add the sugar which has
been previously weighed, and allow
in the proportion of one pound. to
each pound of fruit. When this boils
return the quinces and boil until the
fruit takes on a rich red colour so
desirable in this preserve. Skim
out the fruit, and boil the syrup
down thick. .Put the fruit in a small
stone jar, and pour the syrup over it.
ICING FOR CAraEs.--One egg, half
a pound of icing sugar, one tea
spoonful lemon juice or vinegar, six'
drops orange flower or rosewater.
Put the white of an egg in a basin.
Beat with it half a pound of finest
icing sugar until it is quite stiff,
smooth, and snow white. Sugar for
icing requires to be pounded and
sifted with the greatest care. Icing
sugar can be bought ready at a
grocer's, but even then it should be
carefully examined and crushed, as
if long kept it is apt to form into
lumps. If the icing is not stiff
enough, add a little more sugar
and a very little (quarter of a tea
spoonful) of powdered starch. If
icing is not white enough, just a
touch of stone blue will whiten it.
The cake to be iced should be cold.
Put two or three large spoonfuls on
the top of the calke. Spread it per
fectly smooth with a knife just dip
ped in water. Spread more icing
on the sides till all is covered. Or
nament with a portion of the icing
coloured pink with cochineal. A
bag and small cone are sold by
tinsmiths for piping the icing, but
a cone of paper carefully stitched,
with a small opening at the end,
will serve the same purpose.
CANDIEn ORANGE PEEL.- Out the
orange peel in fine pieces, and soak
over night in water with a teaspoonful
of salt in it, drain in the morning, and
wash thoroughly, cover with fresh
water, and boil until soft and clear.
To each cup of peel add a cup of
sugar, and boil tillthe syrup is thick,
then put in a strainer and drain off
all the syrup, spread thinly on shallow
pans, and place in a warm oven to
dry. The juice may be used for
flavouring.
RICED POTATOES.-Boil a dozen
potatoes till they are just done; drain
off the water; mash them in the pot
till every lump is gone. Then add
half a cup of boiled milk, a large
heaped tablespoonful of butter, and a
tablespoonful of salt. Beat the pota
toes now with a wooden spoon till
they are light and creamy, and pass
them as lightly as possible through a
colander into the dish in which they
are to be served.
A SAvoRY PUDDING.-Line a well
greased basin with thin slices of
bread- spread with butter, 'marrow,'
or dripping; lay a slice of meat in,
season with salt, pepper, finely
chopped onions, parsely, a pinchof
chopped mized herbs, mace, and nut
meg (about a tablespoonful of this
mixture will season a large pudding);
now put a thin slice of bread, meat
again, and so on until the basin is
full, making the cover of bread. Beat
up two or three eggs with a teaspoon
ful of flour, a little gravy, and a
spoonful or two of milk; pour it
slowly. :intd the basins and let it soak
for ten minutes. Then steam for an
hour or bake for half an hour in a hot
oven.
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