Clam Soup. — Wash as many clams a&
may be required, and put them into a saucepan
with just sufficient boiling water to keep them
from burning. Boil them for a few minutes,
and when the shells open and the juice runs
out, take the clams from the shells and chep
them small. Strain the liquor, and stir into
it the chopped clams ; season it with pepper, and
thicken with it a little butter rolled in flour, and
let it boil a quarter of an hour✪ Clam Soup. Put little
pieces of toasted bread in the tirreen before
pouring the soup into it. The flavour of the
soup may he varied by the addition of onions
or celery, or a little milk may be added, or the
yolks of well-beaten eggs. Soup may be made
in the same wa}' from whelks and cockles.
Time, half an hour. Sufficient, a quart of soup
forthi-ee persons.
Clarendon Pudding.— Pour a large
breakfast-cupful of boiling milk upon three
table-spoonfuls of sifted sugar and the thin rind
of a lemon. Let it stand until it cools ; then stu-
it gradually into four well-beaten eggs. Remove
the crust from two French roUs, cut them into
slices, and b>itter each slice thickly on both
sides. Butter a plain round mould, stick some
rasins on the inside in lines, and fill the mould
with layers of rolls, raisins, and custard. Soak
for an hour, then cover the pudding with a
flom-cd cloth and boil or steam it. Time to
boil or steam, one hour and a ' ha✪ Clarendon PuddingK. Probable
cost, lOd. Sufficient for four or five persons.
Claret Cup. — Pour a bottle of claret into
a large jug, and add two glasses of sheiay,
brandy, or any wine, spirit, or liquor that may
be preferred, and half a glass of marischino.
Put in the thin rind of a lemon and two table-
spoonfuls of powdered sugar. Let it stand for
half an hour till the sugar is dissolved, then
put in a sprig of borage, balm, or verbena, or a
little sliced cucumber. Just before using, add a
bottle of soda or seltzer water and a large piece
of ice✪ Claret Cup. Sliced nectarines, peaches, or rasp-
berries may be used instead of lemon-rind.
0 Claret, Mulled. — Put two drachms of
cinnamon, two di-achms of ground ginger, and
two drachms of cloves into a saucepan with a
breakfast-cupful of cold water, six ounces of
loaf sugar, and the thin rind of an orange.
Boil all to a s>Tup, being careful that the
scum is removed as it rises; then add two
bottles of claret. Take the wine from the fire
just before it boils, and serve it at once. Time,
aljout half an hour. Probable cost, 4d., ex-
clusive of the claret.
Claret Puffs. — IMix a pint of claret with
the same quantity of thick cream. Add three
table-spoonfuls of poimded sugar, or more if
liked, and let the mixture stand some hours.
CLA
( 140 )
Clil
"WTiisk it to a fi'oth, and as it rises take it off
andput it on a sieve. "When it lias drained, heap
it on a glass dish, and pour some tliick cicam
round the puft's to lioat them. Time to stand
before whisking, twelve hours. Prohahlc cost,
2s. 6d., exclusive of the claret. Sufficient for a
good-sized dish.
Page 379 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Clam Soup. — Wash as many clams as may be required, and put them into a saucepan with just sufficient boiling water to keep them from burning. Boil them for a few minutes, and when the shells open and the juice runs out, take the clams from the shells and chop them small. Strain the liquor, and stir into it the chopped clams ; season it with pepper, and thicken with it a little butter rolled in flour, and let it boil a quarter of an hour. Put little pieces of toasted bread in the tureen before pouring the soup into it. The flavour of the soup may be varied by the addition of onions or celery, or a little milk may be added, or the yolks of well-beaten eggs. Soup may be made in the same way from whelks and cockles. Time, half an hour. Sufficient, a quart of soup for three persons.
Clarendon Pudding.— Pour a large breakfast-cupful of boiling milk upon three table-spoonfuls of sifted sugar and the thin rind of a lemon. Let it stand until it cools ; then stir gradually into four well-beaten eggs. Remove the crust from two French roUs, cut them into slices, and butter each slice thickly on both sides. Butter a plain round mould, stick some rasins on the inside in lines, and fill the mould with layers of rolls, raisins, and custard. Soak for an hour, then cover the pudding with a floured cloth and boil or steam it. Time to boil or steam, one hour and a half. Probable cost, lOd. Sufficient for four or five persons.
Claret Cup. — Pour a bottle of claret into a large jug, and add two glasses of sherry, brandy, or any wine, spirit, or liquor that may be preferred, and half a glass of maraschino. Put in the thin rind of a lemon and two tablespoonfuls of powdered sugar. Let it stand for half an hour till the sugar is dissolved, then put in a sprig of borage, balm, or verbena, or a little sliced cucumber. Just before using, add a bottle of soda or seltzer water and a large piece of ice. Sliced nectarines, peaches, or raspberries may be used instead of lemon-rind.
0 Claret, Mulled. — Put two drachms of cinnamon, two di-achms of ground ginger, and two drachms of cloves into a saucepan with a breakfast-cupful of cold water, six ounces of loaf sugar, and the thin rind of an orange. Boil all to a syrup, being careful that the scum is removed as it rises; then add two bottles of claret. Take the wine from the fire just before it boils, and serve it at once. Time, aljout half an hour. Probable cost, 4d., exclusive of the claret.
Claret Puffs. — Mix a pint of claret with the same quantity of thick cream. Add three table-spoonfuls of pounded sugar, or more if liked, and let the mixture stand some hours.
CLA
( 140 )
Whisk it to a froth, and as it rises take it off and put it on a sieve. "When it lias drained, heap it on a glass dish, and pour some thick cream round the puffs to float them. Time to stand before whisking, twelve hours. Probable cost, 2s. 6d., exclusive of the claret. Sufficient for a good-sized dish.
Records on this page
Clam SoupClarendon PuddingClaret Cup