Uses for Salt...by Nikita La Femme We all use salt to flavor our food, but here are a few uses that have nothing to do with taste! 1. Soak stained hankies in salt water before washing. 2. Sprinkle salt on your shelves to keep ants away. 3. Soak fish in salt water before descaling; the scales will come off easier. 4. Put a few grains of rice in your salt shaker for easier pouring. 5. Add salt to green salads to prevent wilting. 6. Test the freshness of eggs in a cup of salt water; fresh eggs sink; bad ones float. 7. Add a little salt to your boiling water when cooking eggs; a cracked egg will stay in its shell this way. 8. A tiny pinch of salt with egg whites makes them beat up fluffier. 9. Soak wrinkled apples in a mildly salted water solution to perk them up. 10. Rub salt on your pancake griddle and your flapjacks won't stick. From Nikita La Femme I have wondered about the old Nursery Rhyme Pease Porridge hot, Pease Porridge cold, Pease Porridge in the pot, Nine days old So I wrote to a friend in England and asked her what it meant. She also had mentioned cooking on a "hob". Here is her answer, and I hope you enjoy the information as much as I did!....purrs Pease Pudding is more of a northern dish than a southern one. Our hob isn't a wood burning stove, it's our gas or electric stove top rings for putting a pan on. The dictionary says it is a "flat support for a pan on a stove". Does that explain it? Now for the Pease Pudding! It's basically dried "Yellow Split Peas" do you have those? We can buy them dried in a packet, then we soak them in water overnight and they swell up, pour off the excess water and rinse the peas off and then add them to a soup or stew to thicken it ..... they fall apart and make a tasty thickener. Some people boil them up with stock and spices until the are the consistency of mashed potatoes and eat them, most commonly, with hot ham, bacon or gammon. Some people like to let them get cold and spread them in a sandwich!!! (Pease pudding hot, pease pudding cold!) Being lazy I bought some tinned Pease Pudding which comes out of the tin in a solid lump, then I chucked it into the liquid stew and broke it all up with a wooden spoon and "Hey Presto" instant yummy background flavour!! What I do with the whole dish is: - Take 1 whole chicken and put it in a saucepan of water on the gas/hob, bring it to the boil and simmer it until it falls off of the bone. Take the whole, falling apart chicken out (keeping the water which is now stock that the chicken was cooked in) and remove all of the bones skin etc. to leave just the meat. Put the meat back into the stock with fresh vegetables cut into about 1 in chunks. The vegetables I use are about 3/4 lb of potatoes, 4 large carrots for sweetness, and about 5 big thick leeks. I turn the gas on and bring it all to the boil again, then simmer it until all of the vegetables are cooked. Then, while it's simmering, I add the yellow split peas or tinned Pease Pudding and some dried Sage & Onion Stuffing mixture from a packet. I add a little salt and some freshly ground black pepper and let it all simmer until we want to eat it! We eat it out of casserole dishes (piggies!) just with more salt and pepper and fresh bread to dip in it! I can have a pot going for days! It has a tendency to get very thick, Stan says I could patent it and use it as car bodywork filler! LOL! ... so I keep adding more of the same type of stuff to it until most of the meat has gone, then I mash up what is left and we end up with a soup!!! (Pease pudding 9 days old!!!) Off to your kitchen with you all now and find the biggest saucepan you own to cook it all up in! English Cottage Loaf Submitted by Nikita La Femme Ingredients (2 servings) 1 1/2 Envelopes dry yeast or 1 1/2 cakes fresh yeast 1 ts Sugar 2 1/2 c Warm or lukewarm milk 1 tb Salt 6 To 7 cups all-purpose flour or bread flour Rolled oats 1 Egg blended with 2 Tbs milk or cream (glaze) Instructions: Makes 2 medium loaves Sprinkle dry yeast and sugar over warm milk (105 - 115 F) in large bowl; stir to dissolve. If using cake yeast, crumble yeast into large bowl. Stir in sugar and lukewarm milk (95 F). Let stand until foamy. Add salt and 2 cups flour. Whisk in until smooth. Using spoon, mix in enough remaining flour to form soft dough. Knead on floured surface until smooth and elastic, kneading in more flour if sticky, about 10 minutes. Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let rise in warm draft-free area until tripled, about 2 hours. Gently knead dough in bowl until deflated. Cover and let rise again until doubled in volume, about 1 hour. Cover 2 baking sheets with oats. Gently turn dough out on lightly floured surface and divide in half. Cut off 2/3 of 1 piece of dough and gently knead into round. Place on prepared sheet; form well in center. Gently knead remaining 1/3 of dough piece into round and set in well atop first piece. With floured finger, make hole down center of both rounds to baking sheet. Repeat with remaining dough half. Cover with waxed paper or towel. Let rise in warm draft-free area until doubled in volume, abut 30 minutes. Preheat oven to 425 F. Brush loaves with glaze. Bake until golden brown and loaves sound hollow when tapped on bottom, about 35 minutes. Immediately transfer to rack and cool. By Nikita La Femme The Stanley Kitties have submitted a wonderful page on recipes and provided a link to us for it so it does not have to be re-posted again here. This is sweet of cats to do, if they wish, as it saves Meowmie's typing paws. It is NOT required, however...continue to send emails. STANLEY KITTIES VICTORIAN RECIPES Rawr rawr meraw, Sir Wally! Here is our page on CRUMPETS A beautiful page submitted by Nikki and Nichie Submitted by Biffy York VICTORIAN RECIPES: Written exactly as they were then.... Washington Pie 1 cup of sugar, third of a cup of butter, half a cup of sweet milk, 1 and a third cup of flour, 1 egg, half a teaspoonful of soda, 1 of cream of tartar, lemon flavor. Grease 2 round tins, and put in the above. Bake until done. Then put it on a dinner plate, spread with nice apple-sauce, or sauce of any kind; then another layer of cake on top. It is nice without sauce, but sauce improves it. Cocoanut Pudding To a large grated cocoanut add the whites of 6 eggs, ½ lb of sugar, 6 ounces of butter, ½ a wineglassful of rose-water, and baked in or out of paste. Ginger-Pop. Take three-quarters of a pound of white sugar, one ounce of cream of tartar, the juice and rind of a lemon, one ounce of bruised ginger, put the whole into a pan, and pour over it four quarts of boiling water; let it stand till lukewarm, and then add a tablespoonful of yeast. When it has ceased boiling, bottle it off in small soda-water bottles or jars. It will be fit for use in twenty-four hours. Curried Parsnip Soup (6-8) Submitted 4-27-00 by Nikita La Femme Ingredients... 1 medium onion, chopped 1 large clove garlic, split 1 very large parsnip, peeled & chopped 1 medium floury potato, peeled & diced 2 hpd tbsps butter 1 lvl tbsps flour (optional) 1 rounded tsp curry powder 2 pts stock 1-2 pts water ¼ pt single cream (optional) 1 tbsp chopped chives or parsley Instructions... Cook the onion, garlic, parsnip and potato gently in the butter, covered, for 10 minutes. Stir in the flour and the curry powder and cook for 2 minutes, stirring occasionally. Gradually pour in the hot stock and simmer until the parsnip is very tender. Puree in a liquidizer, return to the saucepan and dilute to taste with the water. Correct the seasoning, reheat, add cream, if using, and sprinkle with chives or parsley. Serve with crusty bread and butter. Submitted 4-19-00 by KoKo Wyld (Kao K'o-Kung Wyld) A Recipe for Pickle of Ripe Cucumbers.... This is a French recipe and is the most excellent of all the high-flavored condiments; it is made by sun-drying thirty old, full grown cucumbers, which have first been pared and split, had the seeds taken out, been salted and let stand twenty-four hours. The sun should be permitted to dry, not simply drain them. When they are moderately dry, wash them with vinegar and place them in layers in a jar, alternating them with a layer of horse-radish, mustard seed, garlic and onions for each layer of cucumbers. Boil in one quart of vinetar, one ounce of race ginger, half an ounce of allspice and the same of turmeric; when cool pour this over the cucumbers, tie up tightly and set away. This pickle requires several months to mature it, but is delicious when old, keeps admirable, and only a little is needed as a relish. This also comes from the White House Cookbook Submitted by Shibui Mini- Crumpets 1/4 cup warm water 1 package (2 1/2 teaspoons) dry yeast 1 teaspoon sugar 1/2 cup milk, scalded and cooled to lukewarm 1 large egg 1 1/2 cups all-purpose flour 1/4 teaspoon salt 2 tablespoons butter, melted 1. In a bowl, combine the water, yeast, and sugar. Let mixture proof for 10 minutes. Add the milk and egg, then beat until combined well. Add the flour, salt, and butter, then continue to beat until batter is smooth. Let stand, covered with a towel, in a warm, draft-free area for I hour or until batter has doubled. 2. In a large buttered skillet set over moderate heat, arrange well-buttered crumpet rings (about 2 1/2 inches in diameter) and let heat until hot. 3. Deflate the batter, whisking to combine, and drop the batter by tablespoons into each ring. When batter begins to bubble and bottoms are lightly brown, remove the rings. Turn the crumpets and brown the second side. Yield: 16 crumpets ~source: Victoria, May 1997~ I think they would be delicious served with Perch Preserves! Purrs, Shibui Submitted 4-1-00 by Elvis English Crumpets (Bakestone Recipes)Yield: 4 servings 4 oz All-purpose flour 4 oz Bread flour 2 ts Salt 1/4 oz Fresh yeast 1 ts Sugar 1/2 pt Warm milk and water 1 tb Vegetable oil 1/2 ts Bicarbonate of soda 1/4 pt Warm water Sift the flours and salt into a warm bowl. Cream the yeast with the sugar. Add the warmed milk and water, then the oil. Stir into the flour to make a batter, and beat vigorously until smooth and elastic. Cover the bowl, put in a warm place and leave it until the mixture rises and the surface is full of bubbles (about 1 1/2 hours). Break it down by beating with a wooden spoon. Cover and leave in a warm place to prove for another 30 minutes. To cook the crumpets, heat and grease the bakestone lightly.Grease 5 or 6 crumpet rings (3-3 1/2 inches) (or scone cutters) and put them on the bakestone to heat. Cook as many crumpets as possible at a time, as the batter will not stay bubbly for long. -- Put 1/2 inch deep of batter into each ring. Cook gently for 7 - 10 minutes, or until the surface sets and is full of tiny bubbles. Using an oven glove for protection, lift off the ring, and if the base of the crumpet is pale gold, flip it over and cook for another 3 minutes until the other side is just colored. If the crumpet batter is set but sticks slightly in the ring, push it out gently with the back of a wooden spoon. Wipe, grease and heat the rings for each batch of crumpets. If serving immediately, wrap the crumpets in a cloth and keep warm between batches. Butter generously and serve at once. If reheating, toast the crumpets under the grill, cooking the smooth surface first and then the top so that the butter will melt into the holes. New recipes added March 7, 2000...the following were submitted by Cinna and Biffy York Dear Sir Wally, CRUMPETS Here is a fine recipe I found at the Bed and Breakfast establishment (Goose and Turrets, Monterey, Ca) and it came from is only about 2 miles from my house. What a coincidence! Ingredients: 20 crumpets 1/4 to 1/2 inch thick and 3 inches in diameter 1 package frozen chopped spinach 21/2 tablespoons finely chopped onion 1/4 cup sweet butter 1 pint fresh Ricotta cheese 1 egg yolk 2/3 cup freshly grated Romano cheese 1/2 teaspoon fresh grated nutmeg dash of salt Toast crumpets lightly on both sides. Cook spinach according to package directions, drain and squeeze out all moisture sauté onion in butter over medium heat in large sauté pan after less than 1 minute, add spinach and pinch of salt. Cook 2 to 4 minutes until all butter is absorbed. Transfer contents to a mixing bowl. Add ricotta, egg yolk , grated cheese, and nutmeg. Mix thoroughly with a fork until well combined (at this stage mixture can be refrigerated or frozen for later use). Place crumpets on cookie sheet, cover each with portion of spinach mixture, run under the broiler until bubbly. Serve immediately; serves 10 Enjoy! Purrs, Cinna Submittted by Biffy York Crumpets have been a staple of English Teatime for generations. They are similar to English Muffins in appearance, but they are crispy, light and chewy, not dense and heavy like English Muffins. RECIPE FOR CRUMPETS: 7 1/8 ounces Strong white flour 1/2 teaspoon Salt 1/2 teaspoon Sugar 3/8 cup Milk 2 1/8 teaspoons Dried yeast 1 pinch Baking Soda Fat for frying English crumpets are delicious when spread hot with butter. The butter soaks into the crumpet and drips down your chin as you bite them:) Strong white flour is the type bakers use for bread dough. High in gluten in makes a good risen batter or dough. In England we have 'Crumpet Rings' which are metal, about 3" in diameter. These are placed into a fry pan and act as moulds while the crumpet cooks. Crumpets can be anywhere between 2" and 5" in diameter. Sift the flour and salt into a mixing bowl. Gently warm the milk to just hand hot and sprinkle on the dried yeast. Leave to stand for 10 or 15 minutes until frothy. Add the yeast mix to flour and beat to a smooth batter. Cover with a damp cloth and leave to stand in a warm place for 45 minutes, or the batter has doubled in size. Dissolve the bicarb in 15ml of warm water and beat it into the batter. Cover again and leave to stand for a further 20 minutes. Place a 3 inch metal pastry cutter into a hot greased fry pan. Pour in about table spoon of the batter to cover the base thinly. Cook until the top is set and the bubbles have burst. Remove it from the ring, turn the crumpet over and cook the other side for 2 or 3 minutes only. It should just colour slightly. Cool on a wire rack. Eat them now, or leave to go cold and toast them until brown on both sides. Spread with lots of good butter and enjoy:) English Crumpets Submitted by Runtell Serving Size : 15 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 1/8 ounces Strong white flour 1/2 teaspoon Salt 1/2 teaspoon Sugar 3/8 cup Milk 2 1/8 teaspoons Dried yeast 1 pn Bicarb of Soda Fat for frying English crumpets are delicious when spread hot with butter. The butter soaks into the crumpet and drips down your chin as you bite them:) Strong white flour is the type bakers use for bread dough. High in gluten in makes a good risen batter or dough. In England we have 'Crumpet Rings' which are metal, about 3" in diameter. These are placed into a fry pan and act as moulds while the crumpet cooks. Crumpets can be anywhere between 2" and 5" in diameter. Sift the flour and salt into a mixing bowl. Gently warm the milk to just hand hot and sprinkle on the dried yeast. Leave to stand for 10 or 15 minutes until frothy. Add the yeast mix to flour and beat to a smooth batter. Cover with a damp cloth and leave to stand in a warm place for 45 minutes, or the batter has doubled in size. Dissolve the bicarb in 15ml of warm water and beat it into the batter. Cover again and leave to stand for a further 20 minutes. Place a 3 inch metal pastry cutter into a hot greased fry pan. Pour in about table spoon of the batter to cover the base thinly. Cook until the top is set and the bubbles have burst. Remove it from the ring, turn the crumpet over and cook the other side for 2 or 3 minutes only. It should just colour slightly. Cool on a wire rack. Eat them now, or leave to go cold and toast them until brown on both sides. Spread with lots of good butter and enjoy:) HONEY PANCAKES Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 oz Self-raising Flour 2 tb Caster Sugar 1 Egg, Size 3, beaten 1/4 pt Milk 1/4 pt Clear Honey -----TO DECORATE----- Banana Pieces Fig and Kiwi halves Lighlty crease a heavy-based frying pan and 4 crumpet rings. Sieve the flour into a large mixing bowl and stir in the caster sugar. Make a well in the centre and stir in the beaten egg and milk to form a batter. Heat the frying pan over a medium heat and place the crumpet rings inside. Spoon half the batter into the crumpet rings and cook for 2 to 3 minutes. Remove the crumpet rings, then turn the pancakes over and continue to cook for 3 minutes. Repeat with the remaining batter. Meanwhile, place the honey in a pan and heat gently for 2 minutes. Arrange the pancakes on a serving plate and drizzle the warmed honey over the top. Decorate with banana pieces, fig and kiwi halves, and serve immediately with fresh cream if liked. STUFFED CABBAGE Submitted by Nikita La Femme 3-31-00 Serves: 6 For the Stuffing: 1/2 pound ground veal 1/2 pound ground chicken 1/2 pound bacon, chopped fine One 1-inch slice beef marrow, if desired 1/4 cup minced mushrooms 1/3 cup finely snipped fresh chives 1 large clove garlic, minced fine 1 to 1 1/2 teaspoons salt, or to taste 1/2 teaspoon freshly ground pepper For the Cabbage: 1 large or 2 small heads Savoy cabbage 5 cups beef or chicken stock or canned broth 3 tablespoons beef concentrate 1/4 cup minced fresh parsley 1 sprig fresh thyme or 1 teaspoon dried, crumbled 1/8 cup minced fresh basil or 1 teaspoon dried, crumbled 1 onion, sliced 1/2 pound veal, thinly sliced Salt and freshly ground pepper to taste 1. In a large bowl, combine all the stuffing ingredients. 2. Remove the outer and any damaged leaves of the cabbage. In a large saucepan or a casserole of boiling salted water, add the cabbage and blanch it for 8 to 10 minutes, or until leaves open from the center when pulled gently. Do not overcook. Cabbage must be firm. Drain the cabbage and pat dry. Let cool slightly. 3. Gently open the leaves to make a cavity at the core, fill with the stuffing and close and tie with string, wrapping around middle and over top to hold the leaves and stuffing in place while cooking. 4. In a large saucepan or a casserole set over moderate heat, combine the stock or broth, beef concentrate, parsley, thyme, basil, onion, veal, and salt and pepper, bring to a boil, and simmer 5 minutes. Add the cabbage, making sure liquid comes only halfway up the bundles, and simmer, covered, for 20 to 30 minutes, or until cabbage is tender and stuffing cooked. Carefully remove cabbage and allow to drain. Before serving, remove string. The bouillon may be strained and served separately. LEMON TEA BREAD 1 stick salted butter, softened (10 seconds in microwave) 1 cup sugar 2 eggs, lightly beaten grated peel of 1 large lemon 1 12 cups all-purpose flour 1 teaspoon baking powder 1/2 cup milk Preheat oven to 375-degrees F. Cream together butter and sugar until fluffy. Add eggs and grated lemon peel. Beat until smooth and creamy. Add flour, baking powder and milk to egg mixture, and mix until smooth. Pour into greased and floured loaf pan. Bake for 40-45 minutes. Remove and cool for 5 minutes. GLAZE: 1/3 cup sugar juice and grated peel of 1 lemon Mix sugar, juice and peel. Pour over warm cake. Cool and serve. CHERRY BONBON COOKIES Makes 2 dozen 24 maraschino cherries, undrained 1/2 cup butter, softened 3/4 cup sifted powdered sugar 1 1/2 cups all-purpose flour 1/8 teaspoon salt 2 tablespoons half and half 1 teaspoon vanilla extract Powdered sugar Cherry Glaze (Below) Preheat oven to 350° F. Drain cherries, reserving 1/4 cup juice for glaze. Set aside. Beat butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating well. Stir in flour and next 3 ingredients. Shape into 24 balls. Press each ball around a cherry, covering completely. Place on ungreased cookie sheets. Bake for 18 -20 minutes. Transfer to wire racks to cool completely. Sprinkle with powdered sugar, and drizzle with Cherry Glaze. CHERRY GLAZE 2 tablespoons butter, melted 1 cup sifted powdered sugar 1/4 reserved cherry juice Red food color, optional Combine the first 3 ingredients. Add food coloring, if desired. Place in a small heavy-duty zip-top plastic bag. Seal. To drizzle, snip a tiny hole at one corner of the bag and gently squeeze bag. DOUBLE ORANGE SCONES 2 cups all-purpose flour 3 tablespoons sugar 2 1/2 teaspoons baking powder 2 teaspoons grated orange zest 1/4 cup cold margarine, diced 1/2 cup drained, chopped mandarin oranges 1/3 cup skim milk 1 egg (or equivilent of egg substitute) 1 egg white beaten 1 tablespoon sugar Preheat oven to 400 degrees F. Lightly coat cookie sheets with cooking spray. In a large bowl, combine flour, the 3 tablespoons sugar, baking powder and zest. Mix well. Using a pastry blender, cut in margarine until the mixture resembles coarse meal. Stir in oranges, milk and egg or substitute just until the dough leaves the side of the bowl. Turn dough onto a lightly floured surface and knead lightly 10 times. Place on a greased cookie sheet and roll or pat dough into an evenly shaped 8-inch circle. Cut into 8 wedges with a sharp knife. Separate slightly. Brush with beaten egg white. Sprinkle with 1 tablespoon sugar. Bake for 15 to 16 minutes or until edges are a light brown. Immediately remove from cookie sheet and serve warm. Makes 8 scones. Victorian Recipes from England Submitted by Runtell How to Make Pancakes: Take one pound of flour, a large teaspoonful of Borwicks' well known Baking Powder & a little salt Mix well in a dry state, add an egg or two beaten up & sufficient melt to make a thin batter, then fry at once with Lard or butter. Jelly or Tea Cake Three cups white sugar, 3 eggs, 1 cup butter, 1 cup milk, 1 teaspoonful of soda, 4 cups flour sifted. Beat up well, and bake in shallow tins. Flavour to taste. Sponge Cake 1 cup Flour 1 " sifted Sugar 1 teaspoonful Cream of Tartar Mix these well together & pass through hair sieve - then add gradually to 3 Eggs well beaten - when nearly all the Flour is absorbed, add 1/2 cup of milk or thin cream in which 1/2 a teaspoonful of carbonate of soda has been dissolved -flavour with a little Essence - & pour into the tin, not too deep - & bake in rather quick oven, taking care there is more heat at the bottom of the oven than at the top. Green Apple Pie 3 large Apples grated 1/2 cup of currants melted butter size of an egg half a teaspoonful ground cloves & cinnamon one small nutmeg grated one egg well beaten half a cup of sugar Table spoonful of Brandy Mix all together line a plate with puff paste and put in the mixture bake in a quick over. This quantity is sufficient for two pies. Recipes for Victorian Desserts Ice Cream Make a custard with 6 Eggs, 2 Dessert spoonful arrowroot 2 qt. of milk sweeten and flavour let it cool then add one qt. of sweetened cream. put into the freezer surrounded with broken ice and coarse salt, turn until the mixture is sufficiently frozen then take out the agitator.. if a patent freezer is not used take off the cover of the freezer very carefully and scrape down the cream from the sides of the freezer, colour pink with prepared cochineal Tincture(raspberries). Darioles a la Duchesse Thoroughly mix 4 oz flour with a whole egg add the yolks of 3 - 1 oz powdered sugar. 4 crushed Macaroons, & another whole egg. These should be added to each other singly & when well mixed stir in teacup of cream, vanilla essence a pinch of angelica minced very small & a little mixed reserved fruit. Pour into buttered dariole moulds & bake in a quick oven -Beat 1/2 lb butter to a cream, add 1/2 lb white sugar, 1/2 lb flour, 1/2 lb chopped raisins, juice of a lemon, some candied peel cut very fine mix well together. Beat 6 eggs yolks, & whites separately mix together just in M. boil 3 1/2 hours - Serve with wine sauce -a teaspoonful potato flour & gill Sherry, beat up another gill S. with the yolks of 4 eggs, mix the two together, add powdered loaf sugar, powdered cinnamon, grated lemon peel to taste, & a third gill of S. Put all into a saucepan & stir till it thickens when it is ready - Recipes for Victorian Peserves Canned Peaches Pare and quarter the peaches, put 1/4 lb sugar to one quart of water when the syrup boils put in the peaches boil a few minutes or until the peaches become clear, have jam Jars well heated and pour in the fruit put on the covers screwed as tightly as possible, be sure to put on the covers as soon as the Jars are full and quite hot. Tomato Chutney (Relish) Fill a large stone Jar with ripe tomatoes and place in a stew pan of water, let it boil until the Tomatoes are cooked, then pour off the liquor, pulp the tomatoes through a wire strainer, take of the pulp 1 1/2 lbs. stoned Raisins 1/2 lb. apples peeled and boiled 1/2 lb. ground ginger 1 1/2 oz salt 3 oz. fresh Peppers & shallots, 3 oz Garlic Shred very fine 1/2 oz mix all together and add 3 oz of Acetic Acid or 2 oz Acid & 2 oz Lemon Juice Strained. Canned Raspberries 1/4 lb sugar to 1 lb fruit put into preserving pan boil for twenty minutes put in Jam Jars quite hot. cover tightly at once. Canned Strawberries 1/2 lb Sugar to 1 lb of Strawberries boil twenty minutes to half hour put in Jam Jars seal quite hot. Port Wine Jelly 1 bottle port wine 2 ounces gum arabic (I think 1 ounce) 2 " sugar candy 2 " isinglass Put all these ingredients into same pan of water & keep it simmering till all is dissolved. Dessert Puddings A Welsh Pudding Melt 1/4 lb. Butter by setting it in a basin floating in hot water & gradually mix with it the beat yolks of 4 eggs & whites of two, sweeten with fine powdered sugar & season with the grate of a lemon & a little nutmeg. Bake 3/4 of an hour in a dish with an ornamented paste border when ready place slices of citron or candied peel round the edges. Rice Pudding 1 1/2 cup rice, 1 cup sugar, 1 Egg, 4 Qrts sweet milk, 1/4 nutmeg. Bake 3 hours & stir often until it is half done. This pudding is very nice when eaten cold as well as warm. Victoria Pudding Make a C. with 4 Eggs, 1 pint milk 3/4 oz Isinglass flavoured with Brandy & vanilla. Let the C. become quite cold, it will be thick & lumpy. Dip a mould in water with a spoon arrange the C. in the bottom carefully filling the holes. Slice some Sponge cakes in halves, dip them in Sherry, place in layers ? the centre with jam between, filling the space round with the C. It should remain at least 2 hours to stiffen. Serve with strawberry Jelly EMAIL HOME