Cassell's dictionary of cookery

quite absorbed, then add a quarter of a pound of moist sugar, half a pound of finely-shred beef suet, half a pound of muscatel raisins, a quarter of a nutmeg grated, and half of the thin rind of a lemon chopped small. Mix all well together, then add four well-beaten eggs, and boil at least five hours. Serve with good melted butter, mixed with a little sugar, and, if liked, the juice of a lemon. Probable cost, Is. 4d. Sufficient for four or five persons. Christopher North's Sauce for Meat or Gravy. — Put a dessert- spoonful of sifted loaf sugar, a salt-spoonful of salt, and a heaped salt- spoonful of cayenne pepper into a jar. ]\Iix them thoroughly, then add to them very gradually two table-spoonfuls of Harvey's sauce, a dessert-spoonful of mushroom ketchup, a table-spoonful of fresh lemonjuice strained, and a glass of port. Place the jar in a saucepan of boiling water, and let it remain until quite hot, but do not let it boil. If bottled when it is made, it will keep good for several days. It may be used for ducks, geese, pork, or any broil. If the flavour of cayenne is liked, the quantities may be doubled. The sauce should be made the night before it is used. Time to heat, about a quarter of an hour. Probable cost, 6d., for this quantity. Sufficient for a quarter of a pint of sauce. Cider Cup. — Put a slice of crumb of bread toasted at the bottom of a large jug; grate haK a small nutmeg over it, and place on it two or three slices of thin lemon-rind and half a dozen lumps of sugar. Poiu- over it two wine-glassfuls of sherry, one of brandy, the juice of a lemon, a bottle of soda-water, and, last of all, a quart of cider. Mix well, put a sprig of borage or balm into it, and add a few lumps of pure ice. This should be used as soon as it is made. Time to make, ten minutes. Probable cost, 8d., exclusive of the brandy, sherry, and cider. Sufficient for a twoquart cup. Cider Vinegar. — Put half a pound of sugar into a half gallon jar. Fill it with cider. Shake it well, and lot it ferment for three or four months; the result will be two quarts of good, nicely-flavoured vinegar. Probable cost, 5d. per pint. Cinnamon Biscuits. — ^A^lisk six eggs with half a pound of sifted sugar, a quarter of an ounce of powdered cinnamon, and a wineglassful of rose or orange-flower water. Add about half a pound of flour, to form a paste. Koll this out thin, cut it into little cakes in fancy shapes, and bake them on a buttered tin in a moderate oven. Bake them for about twenty minutes, when they will be lightly browned. Probable cost, Is. Sufficient for an ordinary dish. Cinnamon Cake.— Beat the whites of six eggs to a firm froth, and stir in half a pound of finely-sifted sugar, eight ounces of fine flour, and half a poxmd of good butter, oiled but not hot. Mix these lightly together, then add powdered cinnamon enough to colour the cake slightly. Pour the mixture into a weU-buttered mould, and bake it in a good oven. Time to bake, forty minutes. Probable cost. Is. 6d. Sufficient for one moderate-sized cake.