576 



THE GARDEN AND FIELD. 



May, 19 U 



Xried Recipes 



— Makinsf Bread w-itii German 

 Yeast. — 



Take one cake of Hansa brand 

 or other g-ood brand, dissolve it in 

 a little warm water an hour be- 

 fore usinjj. Then take a bowl and 

 put abotit four cups of warm water 

 (of course, the water must be 

 varied according to temperature, 

 but on no account must the yeast 

 be scalded") ; then put the yeast 

 already dissolved in w-itli the 

 water and add sufficient flour to 

 make a good batter, then set to 

 rise ; when it has come up and 

 fallen (and here a great deal of 

 the success or failure ol all bread- 

 making lies), than add a little salt 

 and make up with flour into dough 

 of goad size ; then let it come 

 again in the bowl, and when well 

 risen, but not falling again, work 

 up into loaves, and let stand an 

 hour before putting into a sound 

 oven to bake. The dough must 

 not <ret cold during any part of the 

 process of making. 



— Dorset Plum Pudding. — 



Fttour I lb., minced meat i lb., 

 stoned raisins i lb., picked, wash- 

 ed and dried currants i lb., can- 

 died lemon 207.., candied orange 

 I oz., candied citron loz., sugar 

 yib., four egP^s, and half a pint 

 of whiskv. Work the flour and 

 suet toT^et^pr, then add the chopped 

 peel, the flour, and currants, last- 

 Iv working in the efsrs beaten up 

 with the sutrar, and the whisky. 

 Butter a basin, turn in the mix- 

 ture, scald a cloth, flour it, 

 stretch it over the top, tie a string- 

 tightlv round the basin, and boil 

 for six hours. 



— Rich Old-Fashioned Plum 



Pudding. — 



Fine flour 3 lb., currants 3 

 stoned raisins 3 lb., finely shredd- 

 ed beef suet 3 lb., candied orange 

 peel .3 o7.., sugar t lb., candied cit- 

 ron peel 3 07.., blanched almonds 

 4 oz., nutmeg half a teasponnnful, 

 powdered ginsrer half a teaspoon- 

 ful, brandy half a tumblerful, 16 

 eee-s. Work the suet into the 

 flour, adding in turn the other dry 

 ineredients, and working in the 

 eggs before the spirits. Stir very 

 thorouMilv before adding each in- 

 gredient. If not sufTicieritly moist 

 to mix easily, a very little milk 

 mav be added. Then butter the 

 basins, turn in the mixture, scald 

 new cloths, sprinkle them with 

 flour, stretched thorn over the rims 

 of the bowls, tie down firmly, knot 

 the ends of the cloths over the top, 

 and boil the puddings for five or 



six hours. The water must be 

 bo'iling the whole time. 



— Taffy. — 



Butter taffy, which is delicious, 

 is made with two cups of light 

 brown sugar, one-fourth cup mo- 

 lasses, two tablespoons of vine- 

 gar, two tablespoons of water, 

 seven-eighths teaspoon of salt, 

 one-fourth cup of butter and two 

 teaspoons of vanilla. Boil first 

 five ingredients imtil, when tried 

 in cold water, mixture will be- 

 come brittle. WTien nearly done 

 add butter and just before turning 

 into pans, add vanilla. Cool and 

 mark in squares. 



— Sea Foam Candy. — 



Put three cups of light brown 

 sugar, a cup of water, and a 

 tablespoonful of vinegar into a 

 saucepan. Heat to boiling point. 

 Then boil without stirring until 

 the mixture forms a hard ball 

 when tested in cold water. Pbur 

 the mixtxire into the stiffly beaten 

 whites of two eggs, beaten con- 

 stantly imtil it becomes quite stiff, 

 then add a cup of chopped nut 

 meats. Drop from a spoon on 

 buttered tins. A whiter appear- 

 ing candy may be made by adding 

 one-half cup of syrup to two cups 

 of granulated sugar and one.half 

 cup of boiling water. Proceed as 

 with the above. 



— Mincemeat Without Meat. — 



Opinions differ 'in the cookery 

 world as to whether mincemeat is 

 correct with or without meat. Re- 

 cipes are given below for both 

 kinds : — 



To make the mincemeat without 

 meat, take 6 lb. of apples, 3 

 of suet, 3 lb. of stoned raisins, 4 

 oz. of chopped candied peel, a quar- 

 ter of an ounce each of powdered 

 mace and cinnamon, eight cloves 

 cnLshed in a mortar, 3 !!">• of 

 sugar, oz. of salt, the rinds of 

 four lemons, the juice of two lem- 

 f)ns, a pint of port, and a pi^t of 

 l)randv. This is not such an ex- 

 travagant recipe as it at first 

 sie-ht appears. Only a small 

 spoonful is reriuired for each pie, 

 and the quantities may be halved 

 or nuartered if less mincemeat is 

 needed. Before mixing the ingre- 

 dients one by one, the suet must 

 be finely chopped, the raisins 

 stones and minced, the apples 

 lieeled, cored, quartered, and 

 minced, the candied peel minced 

 finely, and the rinds of the lemons 

 pared very thinly and then 

 chopped. 



— Mincemeat With Meat. — 



Mincemeat with meat may be 

 made as follows : — Free some lean 

 beef of skin and sinews, and mince 

 it. To a couple of pounds allow 

 4 lb. of minced suet, 6 tti. of cur- 

 rants, 3 lb. of peeled, cored, and 

 minced apples, % tt). of minced can- 

 died peel, the juice and chopped 

 peel of two lemons, % oz. of pow- 

 dered mace, % oz. of powdered 

 cloves, and the same quantity of 

 poA^rdered pimento. To this should 

 be added a little under a pint of 

 sherry, and the whole mixed tho- 

 roug'hlv together and turned into 

 small jars. These must be cover- 

 ed with a round of paper soaked in 

 brandy or whisky if the mincemeat 

 is not for immediate use, and kept 

 covered in a cool and well-ventilat- 

 ed larder. 



— Chartreuse. — 



Boil I teacup rice in I quart 

 milk until soft. Pare and core 8 

 apples. Put them in a buttered 

 pudding dish, and place some red 

 currant jelly and coarsely-chopped 

 English walnut meats in the cen- 

 tre of each apple. Fill the spaces 

 between the apples with the cooked 

 rice, and put a layer of it over the 

 top. Brush with the whipped 

 white of an egg, and sprinkle with 

 powdered sugar. Bake in a mode, 

 rate oven for three. quarters of an 

 hour. Delicious with plain or 

 whipped cream and sugar. 



— Apple Catsup. — 

 Pare and core % bushel ripe sour 

 apples. Cook in sufficient water 

 to prevent burning, using porcelain 

 or granite vessels. When cook^'d, 

 nib throuo-h a colander and return 

 to the fire, adding 4 oz. salt, 3 oz. 

 black papper, i oz. cinnamon, % 

 oz. ground cloves, i drachm cay- 

 enne pepper, i teacup saigar, ^ gal- 

 lon vinerrar. T^et boil five minutes, 

 and seal or bottle in stone or 

 glass. The flavoring may be 



r— BroAvn Apple Sauce. — 



Pare and quarter 8 large tart ap- 

 ples or equal amount. Boil until 

 soft, but do not stir. When the 

 Hdiiid turns k clear amber, as it 

 will do if boiled a little longer 

 without stirrine, add 1% teacups 

 brown sugar and boil slowly, stir- 

 riii"" well. Tn about five rninutes 

 add butter the size of an egg and 

 I small tcasnoon "•m ted nutmesr or 

 powdered cinnamon as desired. 

 Cook a while longer, stirring con- 

 .stantly. Pass throup-h a sieve, and 

 serve either warm or cold. Some 

 prefer a little boiled cider, omit- 

 tin<T the butter and spice. This is 

 relished with cold meats, especially 

 cx)ld roast pork. 



