Cassell's dictionary of cookery

Palace Sweetmeats (for Dessert).— Take any quantity of freshly-candied peel or citron, from which the sugar has been carefully removed, and cut it into broad strips. Put these on a fork or sUver skewer, and dip them into some liquid barley-sugar, then place them on a dish, which has been well oiled, being careful that the pieces do not touch, and let them remain until cold. These sweetmeats are easily made, and are much liked. They should be stored in a tin box, with white paper between each layer ; and when served should be neatly piled on a dish, and garnished with leaves. Probable cost. Is. 2d.' per pound. Sufficient, a quarter of a pound for a dish. Palestine Pudding.— Put a quarter of a pound of biscuit flour into a bowl with a quarter of a pound of powdered sugar, a quarter of a small nutmeg, grated, and a pinch of salt. Add gradually a pint of new milk, and beat the mixture with a wooden spoon, until it is quite smooth and free from lumps, then put it into a saucepan, with two ounces of fresh butter, and stir it over a gentle fire for four minutes. Pour it out into a shallow dish large enough to contain it, and when it is quite cold and stiff, cut it up into small fancy shapes, and fry them in a little butter, until they are lightly browned. Serve neatly arranged on a hot dish, with lemon-sauce poured round them. The sauce may be made as follows : — Put the rind and juice of a fresh lemon into a saucepan, with a quarter of a pint of water and two ounces of loaf sugar, and let them boil until the sugar is dissolved, and the syrup is clear ; strain, and serve. Time, about ten minutes to fry the pudding. Probable cost, lOd. Sufficient for five or six persons. Palestine Soup. — Take three dozen freshly-dug artichokes, peel them, and throw them into cold water as they are done, or they will become discoloured. Put them into a saucepan with four onions, the outer sticks of a head of celery, and three pints of white stock, and let them simmer gently for an hour. Take out the onions and the celery, and press the artichokes through a fine sieve ; put the puree back into the saucepan, and when it is quite hot stir into it a pint of boiling cream, or if preferred, a mixture of cream and milk, season with salt, pepper; and grated nutmeg, simmer a minute or two, and serve immediately. Send fried bread, cut into small dice, to table on a separate dish. Probable cost, Is. 8d. per pint. Sufficient for six persons. Palestine Soup (another way). — Peel two dozen freshly-dug Jerusalem artichokes, and slice them into a stewpan, containing three pints of stock, or of the hquid in which a leg of mutton has been boiled. Add four onions, four potatoes, a few sticks of celery, two ounces of lean ham, and simmer all gently together PAN ( 500 ) PAN tmtil the vegetables are soft enough, then press them through a fine sieve, and put them back into the saucepan. Season with salt and cayenne, add a little grated nutmeg, a lump of sugar, and a little flour, mixed smoothly with half a pint of milk, and stir the soup over the fire until it boils ; put in two table-spoonfuls of cream, and serve immediately. The soup should not boil after the cream is added. Time, an hour and a half. Probable cost, lOd. per pint. Sufficient for six or seven persons. Pan, Bain Marie {see Bain Marie Pan).