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FOREIGN DISHES. |
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of broken glass scrape the rinds of lemons, then without cutting through the skins score them lengthwise in quarters; lay them in an earthen dish, not allowing them to touch each other; cover them with salt and place them near a window to get the heat of the sun; keep them covered with salt, adding more, if needed. For three weeks turn them every day, then take them out of the salt and put them into a jar ; then make a liquor of the best fruit vinegar, bruised mustard seeds, ginger and long peppers; boil it and allow it to cool, then stir in a very small quantity of turmeric, and then pour it over the lemons. Keep them closely covered.
Stewed Cucumbers.—Remove the peel from the cucumbers, flour and fry them slightly, pour off the fat, flour the pan, pour boiling water into it; then stew the cucumbers in it until done sufficient-
Stuffed Cucumbers Stewed for the Royal Table. (Madrid fashion.)—Pare and scrape out the seedy portion of a large cucumber; then make a forcemeat of a little pounded veal, bread crumbs seasoned with salt, pepper, catsup, the yolk of an egg, and cream to make it to a proper consistency. Stuff the cucumber, fry it until brown, then put it into a good gravy and let it stew for 3 hours in a slow oven.
Madeira Pudding.—This is a nice pudding, for which the Island of Madeira is famous. Take a tin cake mould of which the bottom will come out, butter it and lay upon it pieces of paste, the size of the mould, cover it with the preserve of apricots, then lay another piece of paste and cover this with red preserves, and soon in different layers with paste between them, until the mould is filled. Boil and serve with brandy sauce.
Note.—Great care will be necessary in taking it out of the mould. It will take a long time to boil it perfectly.
Sauce for Beefsteak.—Equal parts of catsup, wine and ale; some bulter, a pinch of pepper. Stir it over the fire in a sauce pan, pour it over very hot upon the beefsteak.
Green Almond Tarts.—Pull the almonds from the tree before the hull becomes loose, scrape off the down and put them into a pan with cold spring water, then put them into a skillet with more spring water; set them on a slow fire and let it remain till it simmers. Change the water twice and let them remain till tender, then take them out and make a syrup with double refined sugar and put them into it and let them simmer. Do the same next day; put them into a stone jar and cover them very close, for if the least air comes to them, they will turn black. The yellower they are before taken out of the water, the greener they will be after they are done. Put them into the crust, cover them with syrup, lay on the cover, and b^ke thero in a moderate oven, |
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