Myra's cookery book

MYRA’S COOKERY BOOK. PEAR COMPOTE, a Veau — [continued). Order. Ingredients. Quantities. Method. 4... Skim. 5- ... Put in the pears. 6... Lemon I slice ... Put in to keep the pears white. 7... Cinnamon ... Small piece Add. 8... When the pears are tender put them in a dessert dish, pour the syrup over, and serve hot or cold. Note.— A glass of brandy added to the sugar improves the flavour of the pears. 21— PEAR COMPOTE, an vin. Order. Ingredients. Quantities. Method. I... Pears 6 or 8 ... Leave them whole or divide them as preferred. 2... ... ... ... ... Peel and take out the core and pips, and cut off half the stalk. 3" ... ... ... ... Put the pears into an enamelled stewpan. 4... Water ipkit ... Pour over. 5- Cinnamon ... Small ] piece VAdd. 6... Cloves 2 7... Sugar ^ lb. ... Put the stewpan on the fire and let 8... ... ... the sugar melt, leaving the cover on the pan. g... Claret I wine glass Add when the pears are half done. 10... When the pears are red and tender, stand them on a dessert dish. II... Take the cinnamon and cloves out of the syrup, reduce it, and pour it over the pears, and scr\'e hot or cold as preferred. COMPOTES OF FRUIT. 371 22.-PRUNE COMPOTE. Order. Ingredients. Quantities. Method. I... Prunes I lb. Put into a deep dish. 2... ... ... Wash well in cold water. 3- ... ... ... Drain and put them in a stewpan. 4... Cold water ... I wine glass • Pour over. 5— Claret do. ... 6... Sugar i lb. ... 7... Cinnamon ... Small 1 Add. piece 8... .*• ... ... ... Let them stew i hour. 9... ••f f •• Serve hot or cold as preferred. 23.-MACEDOINE OF FRUIT. Order. Ingredients. Quantities. Method. 1.. . 2.. . Sugar Water I lb. ... i pint ... 1 Make a thick syrup and strain it. 3- Lemon juice I lemon... Add to the syrup. 4... Strawberries ... ... Red and white ones. 5- Raspberries ... Take also in both colours. 6... Currants ... . . Also red and white. 7... ... Pick the fruit carefully and let it 8... simmer a few minutes in the syrup. ... ... Take it out with a skimmer and put it to drain. 9... Isinglass I oz. Dissolve in water and add to the syrup. 10... ... ... Let it get cool. II... ... ... Oil a mould and drain it. 12... ... ... Stand it on pounded ice. 13... ... Pour in a little of the jelly and let it get firm. z 2 373 MYRA'S COOKERY BOOK. MACEDOINE OF YKOU— [continued). Order. Ingredients. Quantities. Method. 14... ... Arrange some of the fruit on the jelly, alternating the colours. 15... ... Pour in some more jelly. 16. • • • • • • * ' * * * * Continue putting in alternate layers of fruit and jelly till the mould is full, finishing with jelly. 17... • •• ... Let it set on ice or in a refrigerator. 18... Dip the mould in hot water before turning the jelly out. Note. — Macedoines of stone fruit are made in the same way; peaches, apricots, plums, &c., are cut in slices, boiied in the syrup, and arranged in the jelly in the manner already dessribed. 24-GOOSEBEKRY FOOL. Order, Ingredients. Quantities. I... Green goose- berries I lb. 2... Water i pint .. 3- Sugar 10 oz. .. 4.. . 5.. . Cream I pint .. 6... Grated nut- meg A little .. 7... Lemon peel .. i lemon 8... ... ... • • Method. Pick carefully and put in a saucepan. Add.