Cassell's dictionary of cookery

— Rub a large fresh lemon with two or three lumps of sugar till all the yellow part is taken off, then add more sugar to make up the weight to two ounces. Pour over this a glassful of sherry or madeira, and a glassful of brandy. Mix a table-spoonful of flour smoothly with two ounces of fresh butter, and add, gradually, the well-beaten yolks of four eggs, the flavoured sugar, &c. Turn the whole into a saucepan, and whisk briskly over a gentle fire until it begins to thicken ; serve very hot. The sauce must not reach the point of boiling. If liked, the eggs can be omitted, and the wine, &c., can be mixed with half a pint of melted butter. Time, two or three minutes to boil the sauce. Probable cost, exclusive of the wine and brandy, lOd. Sufficient for six or seven persons. Punch Souffle. — Beat three table-spoonfuls of floui- to a smooth paste with a little orange-flower water, and add three ounces of pounded sugar, slightly flavoured with lemon, and three ounces of ratafias, crushed to powder. When these ingredients are thoroughly mixed, stir in with them the well-beaten yolks of ten eggs. Butter a souffle-dish, fasten round it a high band of buttered paper to keep the souffle from falling over the top as it rises in the oven, and strew bread-crumbs over the inside. Beat up with the mixture the whites of eleven eggs, which have been whisked to a firm froth, turn it into the dish, and bake in a moderate oven. Be careful to move the souffle round in the oven two or three times, that it may be equally baked. Serve the moment it is done enough, and send a rich custard, flavoured with brandy, to table with it. Time to bake, half an hour. Probable cost. Is. lOd., exclusive of the custard. Sufficient for six or eight persons. Punch, Whiskey. — Make the sherbet according to either of the recipes given for hot i punch, and add whiskey only, instead of the usual mixture of spirits. Pupton, Apple {see Apple Pupton). Puree. — The puree of any vegetable or meat is prepared by simmering till the substance is sufficiently pulpy or soft to be passed through a horse-hair or tammy sieve. In the case of meat, it is sometimes necessary to beat in a pestle and mortar after simmering. The sieve is placed, bottom upwards, over a dish or tin, and with a wooden spoon or puree presser the substance is worked through, and what passes through is called a puree. It is sometimes necessary to moisten with a little liquor, which facilitates the passing of the puree. The puree of any vegetable stirred into a clear beef stock makes a soup, and gives it its characteristic name. — Buckmastcr. Recipes for the following purees will be found under their respective headings : — Artichoke, Jeru- Poultry SALEM Rabbit Carrots, Red Sorrel Celery Spinach Chestnuts Sprue Asparagus Eggs Tomatoes Game Truffles Green Peas Turnips Leveret Vegetable Mar- Peas, Green row Potatoes Woodcock.