The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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324                       SWEET AND DELICATE DISHES.
brisk oven, but mind they do not burn ; bake them a very fine brown color, and crisp ; then let them stand till cold, betore you take them off; but if they are burnt at the bottom, they will not come off at all, so you must be careful of them.
A Bird's Nest.—Make some clear jelly, of an amber color, and fill a email, broad basin 1-2 full. Have some birds' eggs blown, fill them with blanc-mange; when the latter is quite cold, peel off the shells, and it represents small eggs. Put some moss around a glass dish, turn the jelly out and stand it in the middle, lay some lemon peel, cut in thin strips, to represent straws, on the jelly, and place the eggs on the top.
Snow Balls.—Swell 1-2 a lb. of rice in water with a roll of lemon peel, till tender, drain it, divide it; having pared and cored apples, and the holes filled with sugar and cinnamon, and cloves, put the rice around them, tying each up in a cloth, tightly. Boil the rice and serve with pudding sauce. If approved, the rice may be boiled in milk.
Rice and Apples.—Boil 1-2 a lb. of rice with 1 pint of cream or milk, with lemon peel and a bit of cinnamon ; let it boil, till the rice is dry, then cool it. Raise a rim, 3 inches high round the dish ; hav­ing egged the dish when it is put in, to make it stick ; then egg the rice all over, after mixing it well with a spoonful of butter and 2 spoonfuls of sugar. Fill the dish half ways up with a marmalade of apples, have ready the whites of 4 eggs, beaten to a stiff froth, and and put them over the marmalade, then sift fine sugar over it and set it in the oven, which should be warm enough to give a beautiful color; or cover the marmalade with the rice, garnish with apple jelly, and pour custard over it.
Curds and Creams.—When the milk is curdled firmly, fill up a melon, or any shape, perforated with holes to let the whey drain off. Fill up the dish as the curd sinks ; turn it out when wanted, and serve with cream in a glass dish, or a whip may be poured about the curd, which may be made firm by squeezing, or long standing. Garnish with currant jelly, or raspberry jam,
Volauvent of Peaches.(French.)—Put 4 ozs. sugar into a stew-pan with a cupful of water, and the juice of a lemon, let it boil on the fire till it forms a thick syrup, then take 8 right white Heath peaches, free stone, not quite ripe, (cling stone Heath are very good) cut them in two, break the stones, take out the kernels, scald them, throw 6 halves of them into the boiling syrup, and let them remain 3 minute, then with a perforated skimmer take them out, lay them on a dish and re­move the skins; stew the remainder, 4 at a time, in like manner; when all are done, pour the syrup that runs from them, again into pan, then boil the liquid down to a proper thickness; then strain