Cassell's dictionary of cookery

Fromage Cuit. — Moisten eight or ten ounces of good cheese, broken into small bits, with half a pint of thick cream. Rub it smooth in a mortar, and add two eggs, with the white of one, both beaten together, and a pinch of cayenne. Bake in a moderate oven for fifteen minutes. Probable cost. Is. 6d. Frontignac. — Put the whites of two wellbeaten eggs, with eighteen pounds of good loaf sugar, in a vessel containing six gallons of water. Take ofl: the scum when it boils, and throw in half a gallon of elder-flowers; now let the liquor cool, and stir in a glass and a half of j lemon- juice and four or five spoonfuls of yeast, i which should be well mixed up with it. Put in I half a dozen pounds of the best raisins, weighed j after being stoned, stir it every day, pour it [ into a cask, and stop it close. It improves by I keeping. Time, bottle in six months. Frost, or Icing, for Cakes. —The 1 quality of the sugar should be attended to for I this icing. Procure of the best double refined i sugar, twelve ounces, and sift it ; whisk the ! whites of four eggs to a strong froth, and stir i in the sugar by degrees, beating the whole time j to make it smooth; mix in the strained juice of I half a lemon, and lay on the preparation while j the cakes are hot, smoothing it equally all over I with a flat spoon or broad knife. Let it harden in a cool oven; see that it is not hot enough to colour the icing. Froth, to set on Creams, Custard, &e.— Beat the whites of four or five eggs to a froth ; stew damsons, or any other fruit, until they can be pulped through a sieve, then beat the pulp with the frothed eggs until the fork will stand upright in it. Put it with a spoon on the top of trine, cream, or custard ; it should PRU ( 232 ) PBU look rocky, so put it on as roughly as possible. Time, boat until the whole is a stiff froth. Pmit Biscuits. — Put, with three pounds of raspberries or other fruit, from which the juice has been extracted — either in the oven or by setting the jar in a pan of boiling water — the same weight of finely-sifted sugar ; but before doing so, pulp the fruit through a sieve, and when the sugar has been added, beat the mass until no moisture remains. The juice may be boiled for jelly, and the paste put into I)aper moulds, about an inch thick, to be dried in a cool oven. Time, a whole day to cool. Probable cost, 2s. 6d. for this quantity. Fruit, Compote of, Mixed.— Boil ten ounces of sugar and half a pint of water ten minutes; take the stalks from a quart of red currants and let them simmer with the same quantity of raspberries from eight to ten minutes in the syrup. Get ripe, but sound raspberries, and see that they are free from moisture before they are put into the syrup. Fruit Cream for Tarts.— A very nice cream for fruit tarts is made by boiling peach or laurel-leaves (to extract their flavour) in milk. Two or three leaves in a quart of milk ■will be sufficient. Boil until flavoiired ; add, when strained and sweetened, four well- whisked eggs; heat it, stirring steadily until thick, but it must not boil. This cream is eaten also with stewed fruit of any kind. Fruit, Dish of Mixed.— In the months of September and October the most fastidious fancy may be gratified through the facility DISH OP MIXED FRUIT.