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Classic
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page 133
LEMON-PEEL.
This is made by boiling lemon-peel in sugar, and exposing to the air, until the
sugar crystallizes.
TO PRESERVE ORANGES.
Wash them in cold water, rub them hard with a coarse napkin; then boil them
until quite easily perforated. Take three-quarters of a pound of sugar, for each
pound of fruit; make a clarified syrup; take the oranges from the water, and
pour the hot syrup over them, let them stand all night; next day boil them in
the syrup until it is clear.
WHIP SYLLABUB.
Make a whip of eggs, mix a pint of cream, half a pint of sweet-wine, a glass of
brandy, the juice of a lemon, a grated nutmeg, six ounces of sifted loaf-sugar;
nearly fill your glasses with the mixture, and lay the whip on the top.
ICEING FOR FRUIT TARTS.
Beat up, in a half pint mug, the whites of two eggs to a solid froth, lay some
on the middle of the pie, with a paste-brush; sift over a plenty of light, white
sugar, press it down, wash the brush and splash the sugar with water until it is
all damp; then set it in a warm stove, or oven, to dry. Let them be perfectly
cold before taken to the table.
VENISON PASTRY, OR PASTY.
Take the neck or breast of venison, cut it up in fine pieces, put them in a
stewpan with a pint of
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