Cookery and housekeeping

Take two whole eggs, six yolks of egg, eight ounces loaf sugar, each lump to be rubbed on lemon peel ; two pints Chablis, and the juice of half a lemon ; beat them over a slow fire till a light, thick froth is formed ; take the stewpan off the fire, just before boiling point, and beat a little more. If small streaks like oil appear on the surface of the froth, you know that the sauce is ready. The flavour is very much heightened by adding a dessert-spoonful of rum or fine liqueur. SWEET SAUCES. 411 Hard Sauce. 1 cupful butter ; 2 cupfuls powdered sugar ; Stir till of the consistency of cream ; then mix in j of a cupful of white wine, and the juice of a lemon. Beat long and hard till you have a nearly solid mass. Smooth with a knife, and stamp as you would a pat of butter. Keep on the ice till it is to be served with a pudding or tart. Brandy may be used instead oi white wine Apricot Sauce. Take a small pot of apricot marmalade and dissolve it in I of a gill of water, with the juice of a lemon ; stir in | of a gill of rum. This sauce is always sent up with Baba. Greengage marmalade, or any fruit marmalade, may be used in place of apricot, and wine or brandy may be substituted for rum sauce. Whipped Sweet Sauce. The yolks of four eggs ; 2 ozs. pounded sugar ; I glass sherry ; The juice of one lemon ; A grain of salt. Use a milk saucepan, whisk the sauce on the fire till it is a creamy froth, and pour over the pudding, or send up in a sauce tureen. .12 PRESERVES. CHAPTER XXVIII. PRESERVES. Fruit Jellies. Take any quantity of currants ; remove stems, &c., pass them through a cane sieve, put them in the preserving-pan on the fire, and stir with a wooden spoon till they begin to boil ; pass through a flannel bag to clarify. Ascertain how many pints of juice you have obtained, and add an equal quantity of sugar syrup. Sugar syrup is made by dissolving sugar in water, half a pint of water to I lb. sligar, boiling and skimming. Boil together the juice and syrup till the surface is covered with scum ; remove that and pour into pots. Next day cover the jelly with paper steeped in brandy, and the pot with parchment-paper. Vegetable parchment is a very efficient substitute for bladders or animal membrane ; it is sold in sheets as well as in covers the size of jars. The mode of using is to soak the parchment in water for a minute or two, to wipe off any superfluous moisture, and to stretch the cover over the jam-pot, and then tie string yAMS. 413 round. The parchment dries and tightens itself over the pot. Cherries, raspberries, and black currants may be treated in the same way, but to each of these fruits a mixture of red currants must be added in the proportion of one to three. Jams. It is usual to allow | lb. sugar (white preserving) to I lb. of fruit. The fruit must be cleaned and cleared of stalks and stems, and must have been picked when quite ripe and quite dry. Put the fruit and sugar in the preserving-pan on the fire, stir together. Boil for about forty-five minutes, stirring and skimming ; and when scum ceases to rise, put the jam in pots. The skimmings are generally used to mix at once with fresh fruit puddings. Grape Jelly.