Dainty Dishes for Indian Tables ... (Google eBook)

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W. Newman & Company, 1881 - Indian cookery - 448 pages
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Page 261 - ... the shell to the other, and letting the white drop from it into a basin beneath. With a small three-pronged fork take out the specks from each egg as it is broken, that none may accidentally escape notice. Whisk the yolks until they appear light, and the whites until they are a quite solid froth ; while any liquid remains at the bottom of the bowl they are not sufficiently beaten: when a portion of them, taken up with the whisk, and dropped from it, remains standing in points, they are in the...
Page 418 - ... half a pound of sugar broken small, and pour on it the strained juice of a couple of fresh lemons, stir these well together, and add to them a pint of port wine, a pint of sherry, and half a pint of brandy; grate in a fine nutmeg, place the bowl under the cow, and milk it full. In serving it put a portion of the curd into each glass, fill it up with whey, and pour a little rich cream on the top. The rind of a lemon may be rasped with part of the sugar when the flavour is approved, but it is not...
Page 369 - ALMONDS. Put them into a saucepan with plenty of cold water, and heat it slowly; when it is just scalding turn the almonds into a basin, peel, and throw them into cold water as they are done : dry them well in a soft cloth before they are used. If the water be too hot it will turn them yellow. TO POUND ALMONDS.
Page 303 - ... it remain until the milk is well flavoured with the lemon; then strain it, mix with it the sago and sugar, and simmer gently for about 15 minutes. Let the mixture cool a little, and stir to it the eggs, which should be well beaten, and the butter. Line the edges of a pie-dish with puff-paste, pour in the pudding, grate a little nutmeg over the top, and bake from 3A to i hour.
Page 267 - ... well-beaten eggs ; beat for ten minutes. Butter a pint mould, stick it tastefully with preserved cherries; put in the pudding, tie it over with writing paper spread with butter, and steam over fastboiling water for an hour and a half. Turn out carefully, and serve with clarified sugar (flavoured with almond) in the dish, not poured over the pudding.
Page 319 - ... apple add three-quarters of a pound of loaf sugar, a quarter of an ounce of isinglass, the grated rind and strained juice of a lemon, and a wineglassful of rum. Boil in a skillet till in a rich jam, then rub through a fine wire sieve; rub the mould slightly with salad oil, or with dissolved fresh butter; press in the apple, smooth over the bottom with a knife, and let it stand in a cold place, or on ice, till quite firm. Turn out carefully, and serve, with custard made as directed in the foregoing...
Page 361 - Any kind of black plums may be preserved in this way. A quarter of an hour longer must be allowed for larger fruit. 891. PRESERVED APRICOTS. The following receipt in every way may be adhered to. 892. PRESERVED PEACHES, WHOLE. The peaches must be sound and not over-ripe. Wipe off the bloom, and throw them into a preserving-pan more than half filled with boiling water. Cover it with a cloth, and let it stand where it will keep hot, but not boil, for an hour. Then take them out, and put them into cold...
Page 31 - Lemonade. — Peel six lemons free from pith, cut them up in small pieces, and put them with two cloves in a bottle, with half a pint of hot water, and place it in a bain-marie, or stewpan, with boiling water, and let it stand by the side of the fire for one or two hours, taking care it does not boil ; remove it and let it remain until cold ; then take half a pint of lemonjuice, half a pint of capillaire — if none, use sugar, that will make the same quantity of syrup— to which add a few drops...
Page 286 - Have ready seven or eight small cups or dariole moulds, rather more than half fill them with the mixture, and bake in a good oven.

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