Cassell's dictionary of cookery

Irish Puffs. — Make a light batter with a table-spoonful of flour, half a tea-spoonful of salt, and five weU-beaten yolks of eggs. Add nearly an ounce of melted butter, and stir into the batter half a pint of cream and the frothed whites of the eggs. Beat the batter before adding the cream, &c., for nearly fifteen minutes. Bake in buttered cups. Time, about fifteen minutes to bake. Probable cost. Is. 3d. Sufficient for six cups. Irish Rock. — A sweet for dessert, composed of abnonds, sugar, and butter pounded together, and moulded into an egg-like shape. It has a very pretty appearance when arranged to contrast with green sweetmeats and brightcoloured preserved fruits. "Wash the salt from haK a pound of butter, and beat into it a quarter of a pound of finely-powdered sugar ; IP.ISH KOCK. blanch a pound of sweet ahnonds and an ounce of bitter. Pound these in a mortar, reserving enough of the sweet almonds to spike for ornamenting the dish when sent to table ; add the butter and sugar, with about a quarter of a glass of brandy, and pound until smooth and white, when, after having become fii-m, it may be shaped with a couple of spoons. It should be placed high on a glass dish with a decoration of green sweetmeats, the spiked almonds, and a sprig of myrtle. Garnish with any green fniits or sweetmeats. Irish Rolls.— Put a tea-spoonful of salt and half a tea- spoonful of carbonate of soda to two pounds of flour, sweetened with about two tea-spoonJuls of finely-powdered sugar. Beat the whites of a couple of eggs to a froth, and make a dough with them, adding as much good sour buttermilk as wiU make an ordinary paste. Shape into cakes or rolls at once, and bake from fifteen to twenty minutes, according to size. Sour milk may be used, but buttermilk will make the rolls richer. Probable cost. Id. each. Irish Salnion Pickle. — Trim any part of salmon left from dinner, or boil a nice handsome piece. Lay it in a deep dish, and, when cold, pour over it the following pickle, also cold. If closely covered and well basted with the pickle the salmon will keep many days :— Boil together in half a pint of vinegar, a giU [illustration: (page break)] of water, a gill of white wine, some sHeed horseradish, two blades of mace, two bayleaves, whole pepper, allspice, and a little salt. Let it get cold, and pour it over the lish. Time, ten minutes to boU. Irish Sandwiches. — Cut the meat in very thin slices from partridges, grouse, or any game that has been roasted, and shred some celery. Lay the meat on delicately thia fresh toast — it it should be crisp, and not tough— strew celery over, and season weU with Tartar sauce. Serve in squares, and on a napkin. Irish Seed Cake. — Break nine eggs, yolks and whites, until they are light, and turn eight ounces of fresh butter to a cream, adding by degrees a little rose-water until a quarter of a pint has been used. Mix with the butter a l^ound of finely-powdered sugar, and add the beaten eggs. Beat the mixture, and dredge into it three-quarters of a pound of well-dried flour and nearly a quarter of a pound of rice flour. Flavour with essence of any kind liked, and scatter in an ounce of caraway-seeds Jand some pounded bitter almonds. Bake in a quick oven. The baking -tin should be lined with paper, and both tin and paper must be well buttered. Time, an hour and a half to bake. Probable cost, 2s. 4d.