Dissolve 1-oz. of isinglass in 1-¼-pts. of water. Add the grated peel of 2 lemons and ½-lb. of lump sugar. Boil for 10 minutes, stirring continually. Take off fire and add the juice of 1½ lemons. Strain and cool. Whisk well before turning into moulds.
[220]. Fruitarian Mincemeat.
Take 7-ozs. Nutter, 12-ozs. raisins, 6-ozs. sultanas, 6-ozs. currants, ¼-lb. Demerara sugar, 1½-lbs. apples, ¼-lb. mixed candied peel, the rind and juice of 1 lemon, 6 almonds, 6 Brazil nuts, a few drops ratafia flavouring essence, and 3 teaspoons of mixed spice. Stone the rasins, finely chop all the fruit, and put the nuts and almonds through the nut mill. Now melt the Nutter in a saucepan, and gradually add all the other ingredients, stirring well, leave standing over night, and put in pots next morning. Cover closely, and this will keep a long time.
221. Short Pastry.
Rub ½-lb. Nutter into 1-lb. flour and 2-ozs. Artox wholemeal, mix as dry as possible with water, and it is ready to make excellent biscuits, short cakes, or tart crusts. If whiter pastry is required use white flour.
222. Puff Pastry.
Ingredients:—1-lb. flour, ¾-lb. Nutter, cold water. Method:—Rub ¼-lb. Nutter into the flour, mix to a rough dough with cold water, stand in a cool place for ten minutes. Roll out and "spot" over with ¼-lb. Nutter broken in small pieces; fold over, roll out and stand 10 minutes. Roll out again and spot over with the remaining ¼-lb. Nutter; fold over and roll out, and after standing 10 minutes it is ready for use.
223. Chestnut Cream.
Take from 20 to 30 chestnuts, remove the shells and skins. Put the chestnuts in a saucepan with 2 teacups full of water, sugar to taste, the juice of 1 lemon, and simmer slowly until they are quite soft. Pass through a sieve or potato masher, and when cold pile in a dish, and cover with whipped cream.