Cassell's dictionary of cookery

minutes, then beat them lightly with a fork, and spread upon them a layer of good jam. Pour upon this some custard made with a pint of milk, the yolks of three eggs, and a little sugar and flavouring. Leave the preparation till cold, sift powdered sugar over it, or lay upon it the whites of the eggs beaten to foam, .and serve. Time, three quarters of an hour to prepare. Probable cost. Is. 2d. Suflicient for five or six persons. Russian Cabbage Soup.— This ancient Russian national dish — known as shchi — enjoys an inunense reputation. There are many ways of preparing it. The following is one of the best known: — Take six or eight white cabbages shredded, half a jiound of pearl barley, a quarter of a pound of butter, a handful of salt, and two pounds of mutton cut into small pieces, with two quarts of Kvas or broth. The meat, salted for thirty-six hours, is put into a press, ciit in small pieces, and not thrown into the pot till the cabbage has boiled. Some artichokes cut into four are added, and when the whole is dished three spoonfuls of thick cream are poured over it. The soup is sometimes made with oil instead of butter, and with fish instead of meat, usually during the fasts. Russian Cakes. — Make a batter by whisking together the yolks of five eggs and a quarter of a pound of powdered sugar. Add gradually three ounces of dried flour, two ounces of blanched and pounded almonds, a drachm of aniseed, and, lastly, the whites of the eggs beaten to a firm froth. Bake the batter in strong paper cases nearly a foot long and a quarter of a foot wide and deep. AVhen they are sufficiently baked, let them get cold, then cut them into thin slices, and put them again into the oven till they are crisp. Russian Charlotte.— Trim off the ends of eighteen or twenty Savoy biscuits perfectly straight, line the bottom and sides of a mould with them, and take care to join them perfectlj', so that the contents of the charlotte cannot escape. Dissolve three-quarters of an ounce of isinglass or gelatine in three-quarters of a pint of new milk, sweeten the preparation, flavour it agreeably, stir over a gentle fire for twelve minutes, and mix it with a rich custard made with the yolks of four eggs and half a pint of cream. Add three-quarters of a pint of whipped cream, and stir the whole till the cream begins to thicken. Place the lined mould in ice, fill it with cream, and let it remain in ice until firm. When it is wanted, turn it out carefully upon a glass dish, and serve. If the mould cannot easily be turned out, plunge it into hot water for a moment. Probable cost, 4 s. Sufficient for six or eight persons. Russian Charlotte (another way).— Take some biscuits a la cuillere. These are made the same as sponge biscuits. Instead of being baked in frames or in a form, they are made into thin cakes about two inches wide and four or five long ; they are then baked on wafer-paper, the top being glazed with sugar sifted through a tamis. They should be balced in a very moderate oven. Line a form at the sides and bottom with them, placing BUS (782) BUS them so close together that no space remains hetween; fill the centre with a whipped cream or a fromage ; turn the charlotte out into a dish, and send at once to tafele. It should not be kept long unless on ice. Russian Charlotte with Apples.—