Rind

“ Stone a half pound of very good raisins, or use the sultana or seedless sort. Dredge them well on all sides with flour to prevent their sinking to the bottom. Grate the yellow rind of a large fresh lemon, and strain the juice into the saucer on which you have grated the rind. It will be still better if you use the rind and juice of an orange as well as of a lemon. Put into a bowl half a pint of grated bread-crumbs, and a heaped table-spoonful of flour, and pour on them a half pint of boiling milk. Beat in a shallow pan four eggs till very thick and light. ”

“ Ingredients.—One quart of milk, two cupfuls of bread crumbs, four eggs, whites and yolks beaten separately, butter the size of an egg, one cupful of white sugar, one large lemon—juice and grated rind. Heat the milk and pour over the bread crumbs, add the butter, cover and let it get soft. When cool, beat the sugar and yolks and add to the mixture, also the grated rind. ”

“ WEISSE PFEFFER NUSSE.—One pound of flour, one pound of sugar, four large eggs, three ounces of citron, the grated rind of one lemon, one nutmeg, one tablespoon cinnamon, one teaspoonful of cloves, one teaspoon of baking powder. Eggs, sugar, baking powder and spices must be well beaten, then mix with flour and citron; roll and cut and let lay over night or form into little balls and bake until they become dry inside. ”

“ Boil an ounce of isinglass in a little more than half a pint of water, till dissolved; strain it, add the juice and a little of the grated rind of two oranges, a gill of white wine, the yolks of four eggs, beaten and strained, and sugar to your taste. Stir over a gentle fire till it just boils, and then strain into a mould. ”

“ They use but little pepper and grains. There is a singular fruit growing six or eight together in a bunch, each as long and thick as one’s finger, the skin being of a brownish yellow colour and somewhat downy, and within the rind is a pulp of a pleasant taste ”

“ Suet, currants, minced apples. A little grated lemon rind. A little milk.
Method.—Chop the suet finely, and add to it the sugar, flour, bread-crumbs, minced apple, currants, and grated lemon rind.
Mix with the eggs, well beaten, and a little milk.
Boil in a greased basin for three hours.
Plain Cold Cabinet Pudding. Ingredients—1 tablespoonful of flour. 11⁄2 tablespoonful of arrowroot. 1 wineglass of sherry. A few raisins. 3 stale sponge cakes. 1 pint of milk. 2 oz. of sugar.
Method.—Put the milk to boil with the sugar.
When boiling, stir in the flour, mixed with a little cold milk. ”

“ The meats are packed with the rind down uniformly, the salt being spread between the layers, the top layer being put on with the rind up and the box closed, keeping the air from it as much as possible; meat must not be overhauled. ”

“ When cream or gravy is not at hand, an additional egg or two and rather more butter must be used. We think that grated lemon-rind improves the breslaw. A portion of fat from the joint can be added where it is liked. The mixture is sometimes baked in buttered cups. ”

“ The outer rind of the fruit is given to cattle. Sometimes the fruit is also found growing from the roots of the tree underground, and these fruits excel the others in flavour, wherefore they are sent as presents to kings and petty princes. ”

“ Take your Chaldron after it is half boyled and cold, mince it as small as you can with half a pound of Beef Suet, or as much Marrow, season it with a little Onion, Parsley, Tyme, and the outmost rind of a piece of Lemon, all shred very small, Salt, beaten Nutmeg, Cloves and mace mixed together, with the yolks of four or five Eggs, and a little sweet Cream ”

“ Pare some apples, and cut them in thin slices—put them in a bowl, with a glass of brandy, some white wine, a quarter of a pound of pounded sugar, a little cinnamon finely powdered, and the rind of a lemon grated; let them stand some time, turning them over frequently; beat two eggs very light, add one quarter of a pound of flour, a table-spoonful of melted butter, and as much cold water as will make a thin batter ”

“ Method.—Decorate the bottom and sides of a well-buttered mould or basin with some of the halved cherries and raisins. Put the remainder into a basin, add the suet, breadcrumbs, sugar, ground rice, lemon-rind, cinnamon, and a good pinch of salt. Beat the eggs, stir in the milk and marmalade, and when well mixed, add them to the dry ingredients and beat well. Pour the mixture into the prepared mould, cover with a buttered paper, and steam from 11⁄4 to 11⁄2 hours. ”

“ All sorts of fruits may be blended. Put them into a saucepan, and to each pint of this fruit allow one quart of water and a palatable seasoning of sugar, and you may flavor it with a little grated lemon or orange rind; bring to boiling point. During this time put one pint of flour into a bowl, add a half teaspoonful of salt and a teaspoonful of baking powder. Beat one egg until light, add to it a half cup of milk, then add this to the flour; there should be just enough to moisten and make a dough. ”

“ GEORGIA WATERMELON RIND PICKLE
⁠Cut rinds and soak over night in water to which has been added one cup of lime to a gallon of water. Rinse in four full waters and boil until tender in tea made of one-half gallon of water and four tablespoonsful of ginger. ”

“ A thick rind, hard on the outside, but soft and succulent within, incloses large seeds or kernels, surrounded by a soft, semi-transparent, snow-white pulp, now and then having a very slight crimson blush. ”

“ Boil the rinds in spring water, changing that two or three times, to take off their bitterness: if for smooth marmalade, heat the rinds in a marble mortar, if for thick marmalade cut the rinds in thin pieces, add it to the juice and pulp, put it all into a preserving-pan, with double the weight of lump sugar, boil it over a fire, rather more than half an hour. Put it into pots, cover with brandy papers, and tie down close.—Or: put 6 Seville oranges into a scale, and weigh their weight, and half their weight again, of lump sugar: to every lb. of fruit measure a wine-pint of cold spring water. ”

“ Rind of half citron (that of a Seville orange may be substituted on occasions) ; sugar, 2-1/2 oz.; cream, 1 pint; potato-flour, 2 oz.; milk, 1/4 pint; butter, 2 oz.; yolks and white of 6 large or of 7 small eggs: 30 to 40 minutes, or more in very slow oven.
Obs.—The fresh citron would appear to be brought as yet but very sparingly into the English market, though it may sometimes be procured of first-rate fruiterers. Nothing can well be finer than its highly aromatic flavour, which is infinitely superior to that of any other fruit of its species that we have ever tasted. ”

“ Cut the rinds in any form you please; put them in strong salt and water, with cabbage leaves over and around them, and set them in a warm place till they become yellow; then wash them, and put them in a kettle with alum and water, and grape or cabbage leaves over and through them; set them on the fire, and keep it at scalding heat for two hours--but do not let them boil. ”

“ A Pudding of Fruit and Bread Crumbs.—Mix a pint of dried and pounded bread-crumbs with an equal quantity of any kind of berries, or of dried and chopped sour apples. Add three eggs, half a pint of milk, three spoonfuls of fine flour, and half a tea-spoonful of salt. Bake on a griddle or in an oven in muffin-rings, or, when made thinner, as griddle-cakes. If dried fruit is used, more milk is needed than for fresh berries. ”

“ Cut the green corn through the grain, and scrape it off the cob with the back of a knife; prepare a batter made of a quart of rich milk, two eggs, and wheat flour, and a little salt; then add the corn, and beat it well for a few minutes: it should be of a consistence to pour easily; grease the pan, and pour it in; bake with quick heat in a stove or spider, about half an hour. Six ears of corn will be enough for a quart of milk, or you may double the quantity; eat it with butter, sugar and cream, molasses, or any sauce that is convenient. ”

“ IF you prefer bread and pudding to milk, butter, and meat, this corn will produce, on your forty rods, forty bushels, each weighing 60 lbs. at the least; and more flour, in proportion, than the best white wheat. To make bread with it you must use two-thirds wheaten, or rye, flour; but in puddings this is not necessary. The puddings at my house are all made with this flour, except meat and fruit pudding; for the corn flour is not adhesive or clinging enough to make paste, or crust. This corn is the very best for hog-fatting in the whole world. ”

“ The term “Bread” when used alone is understood in this country to apply to bread made from wheat flour or some form of wheat. If made from other cereals a prefix is used to distinguish this fact, as Indian corn bread, rye bread, etc. The term bread includes also the materials which are used necessarily therewith in the ordinary process of baking. Thus, the term bread would apply to a loaf which contains not only the wheat flour as the base and chief part of its mass but also the yeast or other leavening agent employed, together with salt, lard, or butter used in its preparation. ”

“ Grate the corn, and allow an egg and a half for every cupful, with a tablespoonful of milk or cream. Beat the eggs well, add the corn by degrees, beating very hard; salt to taste; put a tablespoonful of melted butter to every pint of corn; stir in the milk, and thicken with just enough flour to hold them together—say a tablespoonful for every two eggs. You may fry in hot lard, as you would fritters, but a better plan is to cook upon a griddle, like batter cakes. Test a little first, to see that it is of the right consistency. ”

“ Oranges, cherries, green grapes, dried apricots, cranberries, or rhubarb compote are suitable for dessert when egg foods are used. If raw berries are desired they should be eaten at the beginning of the meal.
CANNED CORN. Thicken the corn with flour and water. Add a small 23amount of hot cream and season with salt and pepper or a few spoonfuls of tomato juice. If no cream is desired, drain off the liquid and thicken like butter sauce. Canned corn, being a rich and soft food, should not be mixed with many other foods at the same meal. ”

“ A Rich Corn Bread.—I send you a receipt for making corn bread, such as is used at every meal at my house. I have stopped at nearly all the fashionable hotels in the Union, and never have found anything that has equalled it. It should be tried by every one who wishes to have a superior bread.
Take 1 egg well beaten, a half pint of thick cream, Indian meal sufficient to form a thick batter, a small quantity of salt; add half a teaspoonful of salæratus, dissolved in a small quantity of water; after mixing thoroughly, put it into the pans or oven, and bake immediately.—American Agriculturist. ”

“ Description.—Corn, peas, and beans in their immature state are so nearly allied to vegetables, that we give in this connection recipes for cooking green corn, green beans, and green peas. A general rule applicable to all is that they should, when possible, be cooked and eaten the day they are gathered, as otherwise they lose much of their sweetness and flavor. For corn, select young, tender, well-filled ears, from which the milk will spurt when the grain is broken with the finger nail. ”

“ Rub the butter in with the flour, make a bay and break in the eggs, add the yeast with sufficient milk to make the whole into a dough of moderate consistency, and put in a warm place to prove. When it has risen enough mix in the peel, a little essence of lemon, and the sugar, which should be in small pieces about the size of peas. Divide into pieces for buns, prove and bake in gentle heat. ”

“ When the border is placed, then put the fruit in the middle; if the fruit is not cooked, it must be [441] mixed with sugar and essence, or cinnamon, or nutmeg, according to kind, if cooked, that is, stewed, or in compote or in jelly, it is sweetened and flavored.
The following are used to make pies: apples, apricots, cherries, currants, blackberries, cranberries, gooseberries, grapes, mulberries, oranges, peaches, pears, pine-apples, plums, quinces, raspberries, lemon, rhubarb, prunes, whortleberries, etc. It is better to stone the fruit before using it. ”

“ A real delicacy results when the corn bread is sweetened with saliva. In making this sweet bread a portion of the corn meal is chewed by the women until the saliva changes the starch to sugar. When this chewed meal is mixed with the rest of the meal and baked in corn husks, a sweet bread results. If the chewed batter is rolled up in fresh corn leaves and boiled, the resulting dumpling-like balls are the sweetest food known to the people. The chewed foods are real delicacies and are made especially for honored guests. ”

“ AUNT LYDIA'S CORN CAKE.— Sift into a large pan a quart of yellow corn meal, and add a level tea-spoonful of salt, (not more.) Have ready a pint of boiling milk, sufficient to make a soft dough. Mix the milk hot into the corn meal, [426] and add about a quarter of a pound, or half a pint of nice fresh butter. Having beaten five eggs till very light and thick, stir them gradually into the mixture, and set it to cool. All preparations of corn meal require much beating and stirring. Have ready some small tin pans, about four or five inches square, and two or three inches deep. ”

“ Perfectly ripe fruit is, as a rule, more desirable used fresh than in any other way. Fruits which are immature, require cooking. Stewing and baking are the simplest methods of preparation.
General Suggestions for Cooking Fruit.—The utensils for stewing should be porcelain-lined, or granite ware. Fruit cooked in tin loses much of its delicate flavor; while if it be acid, and the tin of poor quality, there is always danger that the acid of the fruit acting upon the metal will form a poisonous compound. ”

“ In using the term “dried fruits,” you will notice, I hope, that I am dealing with what may be called stewing fruits; for, though we stew, or can stew, raisins, figs, and even currants, I believe the first treatment of these fruits is not to cook them in that manner. Raisins and currants speak to us more distinctly of our Christmas mince-pies and plum puddings, and of a regular dessert dish throughout the year in some houses, than of any other kind of cooking. ”