Myra's cookery book

Dip a clean white cloth in, and fasten it by the corners over a basin. 23... Cold water ... A little ... Add when the jelly boils up again. 24... When the whites of eggs are well incorporated pour the jelly slowly through the cloth. 25... ... Strain 2 or 3 times, if necessary, until the jelly is quite clear. 26... • •• ... Let it get cold and serve it cut in blocks with boned turkey, or other cold meats. 17-ASPIC FOR POULTRY. This is made in the same way as the preceding, with the addition of a little more lemon juice. While the jelly is still liquid, truffles, mush- rooms fried in butter, and preserved gherkins are arranged in layers in it, the jelly being allowed to get firm between the layers. 18.-TO CLARIFY JELLY. Simmer the calfs’ feet gently for several hours, strain the liquor through a sieve and let it get cold. When cold take off the fat and put the jelly back on the fire, adding to it the strained juice of one lemon ; take off the scum when the jelly begins to boil. Beat up the whites of two or three eggs in a basin with a little water, take the jelly off the fire, stir it quickly with one hand and with the other pour in the beaten whites of egg very suddenly. Put the saucepan back on the fire at once and the moment it begins to boil pour in a glass of cold water and let it boil up again. Strain it at once through the jelly bag, and repeat this two or three times if necessary. If the jelly is not required immediately let it simmer gently on a slow fire, until it is sufficiently reduced without boiling, then pour it into an earthen jar and keep it in a cool place. It will keep good for some time. CAKES AND BISCUITS. 335 SECTION XVII.— CAKES AND BISCUITS. mi - - ■ — ■ ■■ .-I — l.-RICH CAKE. Order. Ingredients. Quantities. Method. I... Currants 34 lbs. ... Wash, rub, and put near the fire to dry. 2... Flour 2 lbs. Dry and sift. 3-" Butter 3 lbs. ... 4... Jordan I lb. ... Blanch and beat to a paste. almonds 5- Eggs 2 ... Leave out J the whites. 6... Sugar 14 lbs. ... 7... Mace i oz. ... 8... Cinnamon ... do. g... Nutmegs ij 10... Ginger i oz. ... Collect all your ingredients round II... French 4 pint ... yO'U. brandy 12... Orange, To taste lemon, or citron peel 13... ... Work your butter to a cream. 14... ... Put in your sugar and work them well together. 15... ... ... Work in your almonds. 16... ... ... Add your eggs well beaten. 17. .• Add your brandy and spices. 18... Shake in your flour by degrees. 19... ... ... Pul in your currants and peel. 20... ... ... Mix well together all the time. 21... ... ... Put it in a buttered tin. 22... ... ... ... Set in a quick oven and 4 hours will bake it. 336 MYRA’S COOKERY BOOK. 2-CITRON CAKE. Order. Ingredients. Quantities. Method. I... Lemons I large or 1 Rub the peel off the lemon with 2 small 1 the sugar, and put it into a basin 2i*» Lump sugar... 2 OZ, 1 with a little drop of boiling water to dissolve it. Butter 3 OZ. 4... Self raising I lb. ... flour or best Genoese flour, if the latter it will Rub the butter lightly into the flour and mix the citron with it. require i spoonful of baking powder 5-" Eggs 2 Reserve the whites, beat up the yolks. 6... Milk \ pint ... Add to the dissolved sugar, mixing all well together. 7...