New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

by Maria Eliza Ketelby Rundell

Pound and sift four ounces of doubly refined sugar, beat it with the whites of two eggs till perfectly smooth; then add sixty drops of oil of peppermint, beat it well, and drop on white paper, and dry at a distance from the fire.

Lemon Drops.

Grate three large lemons, with a large piece of doubly refined sugar; then scrape the sugar into a plate, add half a teaspoonful of flour, mix well, and beat it into a light paste with the white of an egg. Drop it upon white paper, and put them into a moderate oven on a tinplate.

A beautiful Red, to stain Jellies, Ices or Cakes.

Boil fifteen grains of cochineal in the finest powder, with a drachm and a half of cream of tartar, in half a pint of water, very slowly, half an hour. Add in boiling a bit of alum the size of a pea. Or use beetroot sliced, and some liquor poured over.

For white, use almonds, finely powdered, with a little drop of water; or use cream.

For yellow, yelks of eggs, or a bit of saffron steeped in the liquor and squeezed.

For green, pound spinach leaves or beet leaves, express the juice, and boil in a teacupful in a saucepan of water, to take off the rawness.

Damson Cheese.

Bake or boil the fruit in a stonejar, in a saucepan of water, or on a hot hearth. Pour off some of the juice, and to every two pounds of fruit, weigh half a pound of sugar. Set the fruit over a fire in the pan, let it boil quickly till it begins to look dry; take out the stones and add the sugar, stir it well in, and simmer two hours slowly, then boil it quickly half an hour, till the sides of the pan candy; pour the jam then into potting pans or dishes, about an inch thick, so that it may cut firm. If the skins be disliked, then the juice is not to be taken out; but after the first process, the fruit is to be pulped through a very coarse sieve with the juice, and managed as above. The stones are to be cracked, or some of them, and the kernels boiled in the jam. All the juice may be left in and boiled to evaporate, but do not add the sugar until it has done so. The above looks well in shapes.