Stone a quarter of a pound of raisins and cut them in halves; wash and dry two ounces of currants; cut one ounce of candied orange-peel or citron, and a similar quantity of angelica in small dice ; put these in a sugar- boiler with half a gill of Maraschino and simmer until the liqueur is reduced, when the sugar-boiler must be removed from the fire. Boil one quart of cream, put in it a stick of vanilla split lengthwise in four, and let it steep for an hour with the lid on. Break eight yolks of eggs into a stewpan, mix in half a pound of pounded sugar✪ Iced Fruit Pudding, add the vanilla cream, and stir the contents over the fire without boiling, until the cream thickens and coats the spoon ; then strain in the usual way into a basin, giving it an occasional stir, to prevent a skin forming on the surface, and when cold pour it into the freezer ready set in the ice (see No. 868), and proceed to freeze in the usual way till the cream begins to set; then mix in gradually the chopped fruit, stir these in the ice with the spaddle, continue and finish the freezing as in vanilla ice cream, and serve either moulded or roughly set on a napkin on a dish. Note. — ^Any kind of preserved fruit, such as greengages, 430 PRACTICAL HOUSEHOLD COOKERY. plomsy pine-apple, aprioots, &c., cut in small dice, can be Bubstitnted for the above fruit 87& NESSELRODE PUDDING. Fed two pounds of fine chesnuts; blanch them in boiling water to remove the second skin, and put them in a stewpan over the fire, with a quart of clarified sugar syrup and half a stick of vanilla, to simmer gently until the chesnuts are well done; then drain and rub them through a hair sieve into a basin. Mix in a stewpan eight yolks of eggs with half a pound of pounded sugar ; add one quart of cool boiled cream, stir the contents over the fire without boiling, until the eggs begin to thicken ; then mix in the chesnut pur6e and half a gill of Maraschino ; strain the lot through a tammy into a basin to get cold. Meanwhile wash and dry two ounces of currants ; stone two ounces of raisins and cut them in halves, and two ounces of either candied citron✪ Nesselrode Pudding or mirabel plums cut in small dice ; put these mixed fruit into a sugar- boiler over the fire, with half a pint of clarified syrup and boil them for ten minutes, then strain in the usual way. When the chesnut cream is cold, pour it in the freezer ready set in the ice (see No. 868), work it with the spaddle until it is partly frozen, then add gradually the chopped fruit; mix them well with the ice cream, continue and finish the freezing as in Ko. 874, and serve in the same styla 876. APPLE JELLY. Select some good Colville or Wellington apples; peel, core, slice, and put them in the preserving-pan ^jrith enough water to cover them well. Boil the apples till they are melted, then drain them on a hair sieve over a basin pre- viously weighed; now weigh the juice, and for every PRACTICAL HOUSEHOLD COOKERY. 431 pound of it add ten ounces of lump-sugar✪ Apple Jelly. Put the juice and sugar in the pan, again properly cleaned, over the fire till the sugar is dissolved, then pass the jelly through a napkin and boil it in small quantities, say six pounds at a time, till the jelly marks 28° on the syrup-gauge, when it vrill be done. Pour this into pots, and when cold, lay on each top of the jelly a round of paper (cut of the right size) dipped in brandy, then another round of paper tied around the top of the pots with string, and keep the preserve in a dry cool place. Note. — ^The apple marmalade which remained on the sieve may be used for charlotte or open tarts. 877. APRICOT JAM. ✪ Apricot Jam

AI-modernized reading of the original text

Stone a quarter of a pound of raisins and cut them in halves; wash and dry two ounces of currants; cut one ounce of candied orange-peel or citron, and a similar quantity of angelica in small dice ; put these in a sugarboiler with half a gill of Maraschino and simmer until the liqueur is reduced, when the sugar-boiler must be removed from the fire. Boil one quart of cream, put in it a stick of vanilla split lengthwise in four, and let it steep for an hour with the lid on. Break eight yolks of eggs into a stewpan, mix in half a pound of pounded sugar, add the vanilla cream, and stir the contents over the fire without boiling, until the cream thickens and coats the spoon ; then strain in the usual way into a basin, giving it an occasional stir, to prevent a skin forming on the surface, and when cold pour it into the freezer ready set in the ice (see No. 868), and proceed to freeze in the usual way till the cream begins to set; then mix in gradually the chopped fruit, stir these in the ice with the spaddle, continue and finish the freezing as in vanilla ice cream, and serve either moulded or roughly set on a napkin on a dish. Note. — ^Any kind of preserved fruit, such as greengages, plums, pineapple, apricots, &c., cut in small dice, can be substituted for the above fruit 875. NESSELRODE PUDDING. Peel two pounds of fine chestnuts; blanch them in boiling water to remove the second skin, and put them in a stewpan over the fire, with a quart of clarified sugar syrup and half a stick of vanilla, to simmer gently until the chesnuts are well done; then drain and rub them through a hair sieve into a basin. Mix in a stewpan eight yolks of eggs with half a pound of pounded sugar ; add one quart of cool boiled cream, stir the contents over the fire without boiling, until the eggs begin to thicken ; then mix in the chesnut purée and half a gill of Maraschino ; strain the lot through a tammy into a basin to get cold. Meanwhile wash and dry two ounces of currants ; stone two ounces of raisins and cut them in halves, and two ounces of either candied citron or mirabel plums cut in small dice ; put these mixed fruit into a sugarboiler over the fire, with half a pint of clarified syrup and boil them for ten minutes, then strain in the usual way. When the chesnut cream is cold, pour it in the freezer ready set in the ice (see No. 868), work it with the spaddle until it is partly frozen, then add gradually the chopped fruit; mix them well with the ice cream, continue and finish the freezing as in Ko. 874, and serve in the same style 876. APPLE JELLY. Select some good Colville or Wellington apples; peel, core, slice, and put them in the preserving-pan ^jrith enough water to cover them well. Boil the apples till they are melted, then drain them on a hair sieve over a basin previously weighed; now weigh the juice, and for every pound of it add ten ounces of lump-sugar. Put the juice and sugar in the pan, again properly cleaned, over the fire till the sugar is dissolved, then pass the jelly through a napkin and boil it in small quantities, say six pounds at a time, till the jelly marks 28° on the syrup-gauge, when it will be done. Pour this into pots, and when cold, lay on each top of the jelly a round of paper (cut of the right size) dipped in brandy, then another round of paper tied around the top of the pots with string, and keep the preserve in a dry cool place. Note. — ^The apple marmalade which remained on the sieve may be used for charlotte or open tarts. 877. APRICOT JAM.

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Practical household cookery