Cassell's dictionary of cookery

Dace. — This fish, like many of its class, scarcely repays the trouble of cooking. It is best fried or broiled, and when seasonable, which it is from Midsummer to nearly the end of the year, is much enjoyed by those who angle for amusement's sake. It should be served Avith a sauce made of a little lemon juice and Cayenne pepper. Dagmar Fritters.— Make a batter of the consistency of cream with half a pound of flour, a little salt, and five well-beaten eggs. Beat it for some minutes and add a little milk, powdered sugar, a tea-spoonful each of grated lemon-peel and powdered cinnamon ; then beat again and throw in an ounce and a half of candied citron cut into small pieces. Put a piece of butter into a stewpan, pour in the batter as soon as it is dissolved, and cook slowly, taking care not to let it stick to the pan. "When it becomes solid and in some degree baked, take it out and place it on a dish ; put more lard or butter into the stewpan, cut the paste into strips about a finger's length, giving it a slit at each end to make it rise, which it will do very quickly, and lay them in the boiling fat. When done, serve on a napkin, or with a layer of sifted sugar. Time, twentyminutcs. Dame Jane's Pudding.— Beat the yolks of eight eggs and the whites of five with a quarter of a pound of powdex'ed loaf sugar, and melt four ounces of butter — by standing the basin in hot water — with half a pint of cream. When cool mix half a pint more of cream, and add by degrees four ounces of fine flour and the beaten eggs. Beat all well together, and bake in buttered cups. A few well- washed currants may be laid in the bottoms of the cups if desired. Time, twenty minutes to bake. Probable cost, 2s. 8d. Siifficient for ten or twelve puddings. Damkorf Pudding. — Stick raisins inside a mould or basin, making any pattern with them that fancy may dictate (the basin must be thoroughly well buttered and then floured, or the raisins will not adhere). Sprinkle finelyprepared crumbs from a French roll over the raisins, and then place thinly sliced citron uniformly with the fruit. Pour a glass of brandy slowly over all, and another of sherry ;' do this DAM U^i^' ' DAM gently chat the aiTangoment of fruit, &c., may not be disturbed. Add four well-beaten eggs and a pint of milk sweetened to taste, and let the basin remain unmoved for an hour, then tie down securely with a cloth and boil one hour. Probable cost, without spirits or wine, Is. Sufficient for tlnce or four persons. Damson Cheese. — Put some sound, freshly-gathered damsons into an earthenware jar, cover it closely, and place it in a pan of cold water on the iire. Let it boil, and keep adding the Avatcr as it wastes away until the fruit is quite tender. Then, whilst they are still wai-m, remove the damsons, skin and stone them, and press them through a coarse sieve into the juice in the jar. Put half a pound of loaf sugar, broken into small pieces, to every poimd of pulp, and boil all together quickly to a stiff paste. A few of the kernels may be blanched and loft in, and these will much improve the flavour. The sugared fruit should be boiled until it sticks to the spoon in a mass, and leaves the pan quite dry; and if, when lightly touched, it leaves the fingers, you may know that it will keep well.