RASPBERRY JELLY.
Ingredients.—To each pint of juice allow ¾ lb. of loaf sugar. Mode.—Let the raspberries be freshly gathered, quite ripe, and picked from the stalks; put them into a large jar, after breaking the fruit a little with a wooden spoon, and place this jar, covered, in a saucepan of boiling water. When the juice is well drawn, which will be in from ¾ to 1 hour, strain the fruit through a fine hair sieve or cloth; measure the juice, and to every pint allow the above proportion of loaf sugar. Put the juice and sugar into a preserving-pan, place it over the fire, and boil gently until the jelly thickens when a little is poured on a plate; carefully remove all the scum as it rises, pour the jelly into small pots, cover down, and keep in a dry place. This jelly answers for making raspberry cream, and for flavouring various sweet dishes, when, in winter, the fresh fruit is not obtainable. Time.—¾ to 1 hour to draw the juice. Average cost, from 9d. to 1s. per lb. pot. Sufficient.—From 3 pints to 2 quarts of fruit should yield 1 pint of juice. Seasonable.—This should be made in July or August.
RASPBERRY VINEGAR.
Ingredients.—To every 3 pints of the best vinegar allow 4½ pints of freshly-gathered raspberries; to each pint of liquor allow 1 lb. of pounded loaf sugar, 1 wineglassful of brandy. Mode.—Let the raspberries be freshly gathered, pick them from the stalks, and put 1½ pint of them into a stone jar; pour 3 pints of the best vinegar over them, and let them remain for 24 hours; then strain the liquor over another 1½ pint of fresh raspberries. Let them remain another 24 hours, and the following day repeat the process for the third time; then drain off the liquor without pressing, and pass it through a jelly-bag (previously wetted with plain vinegar) into a stone jar. Add to every pint of the liquor 1 lb. of pounded loaf sugar; stir them together, and, when the sugar is dissolved, cover the jar, set it upon the fire in a saucepan of boiling water, and let it boil for an hour, removing the scum as fast as it rises; add to each pint a glass of brandy, bottle it, and seal the corks. This is an excellent drink in cases of fevers and colds: it should be diluted with cold water, according to the taste or requirement of the patient. Time.—To be boiled 1 hour. Average cost, 1s. per pint. Sufficient to make 2 quarts. Seasonable.—-Make this in July or August, when raspberries are most plentiful.
RATAFIAS.
Ingredients.—½ lb. of sweet almonds, ¼ lb. of bitter ones, ¾ lb. of sifted loaf sugar, the white of 4 eggs. Mode.—Blanch, skin, and dry the almonds, and pound them in a mortar with the white of an egg; stir in the sugar, and gradually add the remaining whites of eggs, taking care that they are very thoroughly whisked. Drop the mixture, through a small biscuit syringe, on to cartridge-paper, and bake the cakes from 10 to 12 minutes in rather a quick oven. A very small quantity should be dropped on the paper to form one cake, as the mixture spreads; when baked, the ratifias should be about the size of a large button. Time.—10 to 12 minutes.—Average cost, 1s. 8d. per lb.
RAVIGOTTE, a French Salad Sauce (Mons. Ude’s Recipe).
Ingredients.—1 teaspoonful of mushroom ketchup, 1 teaspoonful of cavice, 1 teaspoonful of Chili vinegar, 1 teaspoonful of Reading sauce, a piece of butter the size of an egg, 3 tablespoonfuls of thick Béchamel, 1 tablespoonful of minced parsley, 3 tablespoonfuls of cream; salt and pepper to taste. Mode.—Scald the parsley, mince the leaves very fine, and add to it all the other ingredients; after mixing the whole together thoroughly, the sauce will be ready for use. Average cost, for this quantity, 10d. Seasonable at any time.
REMOULADE, or French Salad-Dressing.
Ingredients.—4 eggs, ½ tablespoonful of made mustard, salt and cayenne to taste, 3 tablespoonfuls of olive-oil, 1 tablespoonful of tarragon or plain vinegar. Mode.—Boil 3 eggs quite hard for about ¼ hour, put them into cold water, and let them remain in it for a few minutes; strip off the shells, put the yolks in a mortar, and pound them very smoothly; add to them, very gradually, the mustard, seasoning, and vinegar, keeping all well stirred and rubbed down with the back of a wooden spoon. Put in the oil drop by drop, and when this is thoroughly mixed with the other ingredients, add the yolk of a raw egg, and stir well, when it will be ready for use. This sauce should not be curdled; and to prevent this, the only way is to mix a little of everything at a time, and not to cease stirring. The quantities of oil and vinegar may be increased or diminished according to taste, as many persons would prefer a smaller proportion of the former ingredient.