3i6 



Tlie ConnUy Gentlewoman 



among the fruit 4 oz. of pounded sugar, and 

 boil it gently to a perfectly smooth marmalade ; 

 then stir to it half-a-pound 

 more of sifted sugar, and 

 add the finely-grated rinds 

 of two fresh lemons. Boil 

 the mixture quickly until it 

 appears tolerably dry; then 

 pour it into a pan, and 

 when nearly cold mix with 

 it 4 oz. of ratafias rolled 

 almost to powder, put it 

 into a tart-dish, strew crush- 

 ed ratafias over the top, 

 and place round it leaves 

 of thin, slowly-baked paste, 

 in the annexed form, but 

 quite double the size, either iced or plain. 

 They should be shaped with a tin cutter, 

 which may easily be procured or made to 

 order, and which will serve also to form a 

 pretty tartlet by placing a ring of paste in 

 the centre of the leaf, and filling it, after it 

 is baked, with clear preserve. The leaves 

 should be placed obliquely round the inside 

 of the dish, with about one-third of their depth 

 inserted in the marmalade. Well drained 

 whipped cream, slightly sweetened, may be laid 

 over the apples instead of ratafias ; and an 

 ounce or two of preserved ginger, with a little 

 of the syrup, mixed with the fruit when it is 

 cold, will give an excellent variety of the 

 Charlotte. 



5. GERMAN GATEAU DE POMIMES. 



Prepare the fruit as for the preceding receipt, 

 and add to it the same proportion of wine, and, 

 in the first instance, of sugar also ; that is to 

 say, 2 ounces to the lb. When these have been 

 stewed down until the apples are entirely re- 

 duced to pulp, take the pan from the fire and 

 stir gradually to them 8 ounces more of sugar 

 to the lb. of fruit, and boil the mixture rapidly, 

 keeping it well skimmed and constantly 

 stirred, until it is very thick, and leaves the 

 bottom of the pan visible and dry, when the 

 spoon is drawn through it ; then pour it 

 immediately into moulds of tasteful design, 

 shake them, to render the surface of the 



gateaux smooth, and when cold cover them 

 with brandied paper like other preserves, and 

 keep them in a dry place. For winter store, 

 this preparation, which is very useful, furnish- 

 ing promptly an always good and appropriate 

 dish, either for the second course or for 

 dessert, should be made in the height of the 

 apple season with some richly-flavoured 

 variety of the fruit, which should be also of 

 a good boiling kind, that it may be reduced 

 without difficulty to an entirely smooth mar- 

 malade. 



6. IMPERIAL MAYONNAISE (aN ELEGANT 

 JELLIED salad-sauce). 



Put into a bowl half a pint of very clear 

 pale jellied stock (that made usually for 

 good white soup will serve for the pur- 

 pose excellently); add to it a couple of 

 table spoonfuls of the purest olive-oil, one 

 of sharp vinegar, and a little fine salt and 

 cayenne. Break up the jelly quite small with 

 the points of a whisk of osier-twigs, stir the 

 ingredients well together, and then whisk 

 them gently until they are coverted into 

 a smooth white sauce. This receipt was 

 derived originally from an admirable French 

 work, published very many years since by an 

 intelligent and highful skilful cook, who stood 

 quite at the head of his profession ; but as 

 he was accustomed to purvey for the tables 

 of kings and emperors, his directions require 

 some curtailment and simplifying to adapt 

 them to the resources of common English 

 life. He directs the preparation to be mixed 

 and uwrlied — to use a technical expression — 

 over ice^ which cannot always be commanded 

 easily, except in opulent establishments, and in 

 large towns. It is not, however, essential to the 

 success of this sauce, which will prove ex- 

 tremely good if made and kept in a cool 

 larder ; or, if the bowl in which it is mingled 

 be placed in a pan of cold water, into which 

 plenty of saltpetre and sal-ammoniac, roughly 

 powdered, are thrown at the moment it is set 

 into it. In this country a smaller proportion 

 of oil, and a larger one of acid, are usually 

 preferred to the common French salad-dress- 

 ings, in which there is generally a very small 



