Cassell's dictionary of cookery

Geneva Pudding (sometimes called George Pudding) . — Put half a cupful of best Carolina ■rice into a saucepan with a pint of new milk, a piece of butter the size of a nut, four tablespoonfuls of sugar, and three cloves. Simmer gently till the milk is absorbed, and the rice quite tender. Take out the cloves, beat the rice thoroughly, and add a dozen large apples, boiled till reduced to a pulp. When cold, mix with the rice and apples four well-beaten eggs, and a glass of sherry. Pour the mixture into a well-buttered pie-dish, and bake in a moderate oven till lightly browned. Serve with wine sauce. Time, three-quarters of an hour to bake. Probable cost. Is. 3d., exclusive of the wiue. Sufficient for five or six persons. Geneva Wafers (a pretty dish for a juvenile party), liub a quarter of a pound of fresh butter to a cream, and mix with it, very smoothly, a quarter of a pound of flour, and three eggs, thoroughly whisked. Add three drops of the essence of vanilla, and three tablespoonfuls of pounded sugar. Beat with a wooden spoon until the ingredients are thoroughly mixed, then drop a dessert-spoonful at a time on a well-buttered baking-sheet, and put the wafers in a moderate oven. When sufficiently baked, take them out of the oven, twist them very carefully, , or they will break, to the shape of small cornucopiae , and put them in the oven a minute or two longer to get crisp. Half fill them with jam, and put a little whipped cream on the jam. The cream put in half of them might be slightly coloured with cochineal. Time, a quarter of an hour, or less, to bake. Probable cost, 9d. Sufficient for a good-sized dish. Genevese Sauce (for salmon, Trout, &c). — Put two ounces of fresh butter into a stewpan. Let it melt, then add three ounces of lean ham, cut into small pieces, a sprig of thyme, a sprig of parsley, a scraped carrot, a bay-leaf, a blade of mace, and a small onion, stuck with three cloves. Simmer gently for half an hour, then mix in, very smoothly, one table-spoonful of flour. Simmer three or four minutes longer, and pour in by degrees one j pint of good stock. Let all stew gently for an hour. Strain, and return the sauce to the pan, thickening it with a little flour and butter, and adding a large wine-glassful of white wine, and a dessert- spoonful of lemon- juice. Season with salt and cayenne. Let the sauce boil after the thickening is added, and serve as hot as possible. Probable cost. Is. 6d. per pint. Sufficient for three or four pounds of fish. Genevese Sauce (another way).— Put two ounces of fresh butter into a saucepan. Let it melt, then add a sprig of thyme, a sprig of parsley, half a dozen mushrooms, a scraped carrot, a large onion, sliced, three or four cloves, a bay-leaf, and a blade of mace. Simmer very gently over the fire until the onion is soft, then pour over the mixture a pint and a half of stock. Stew for an hour or more. Strain, and return the sauce to the pan, thicken with a little flour and butter, add a glass of sherry, a dessertspoonful of lemon- juice, a tea-spoonful of anchovy essence, and a little salt and cayenne. Let it boU once, and serve as hot as possible. Time, nearly two hours. Probable cost. Is. 2d. per pint. Sufficient for five pounds of fish.