Page:Peterson's Magazine 1862.pdf/189

 RECEIPTS. - FASHIONS

FOR FEBRUARY.

181

Almond Custard.- Boil in a pint of milk, or cream, two and the brain, tongue, and eye taken out ; let the bones of or three bitter almonds, a stick of cinnamon, and a piece of the head be broken and returned to the soup, and boil two lemon-peel pared thin, with eight or ten lumps of sugar; hours longer- the brains being made into forcemeat balls, let it simmer to extract the flavor; then strain it and stir the tongue skinned and sliced ; the black part of the eye it till cold. Beat the yolks of six eggs, mix it with the should also be taken out, and the remainder minced ; the milk, and stir the whole over a slow fire until of a proper skin being cut into pieces of little more than an inch square. thickness, adding one ounce of sweet almonds beaten fine in While the stock is boiling, put into a stewpan a small quanrose-water. Or:-Blanch and beat four ounces of almondstity of butter, with some onions sliced thin, a little basil, with a spoonful of water; beat a pint of cream with two marjoram, and parsley, a small quantity of thyme, two spoonfuls of rose-water, and put them to the yolks of four blades of mace, a few allspice; sweat all these well over the eggs, with as much sugar as will make it pretty sweet ; fire ; when done, add sufficient flour to thicken the soup. then add the almonds ; stir it all over a slow fire till it is Stir in the boiling stock by degrees to avoid its being of a proper thickness, but do not boil. lumpy; let it boil gently for an hour, then rub it through Pumpkin Pudding.-Take one pint of pumpkin that has a sieve, set it over the fire ; when it boils add the meat. been stewed soft and pressed through a colander ; melt in When thoroughly cooked, season the soup to your taste half a pint of warm milk a quarter of a pound of butter with salt, a small quantity of cayenne pepper, lemon-juice, and the same quantity of sugar, stirring them well to- together with nearly a pint of either Madeira or sherry. gether; one pint of rich cream will be better than milk Serve with two lemons upon a plate, cut in half, as some and butter. Beat eight eggs very light, and add them persons like the soup to be somewhat acid. Mushrooms are gradually to the other ingredients alternately with the sometimes added. The soup will take at least seven or eight pumpkin; then stir in a wineglass of rose-water and two hours in preparation. A calf's-head requires its own weight glasses of wine mixed together, a large teaspoonful of pow- of meat to make the broth of proper quality. dered mace and cinnamon mixed, and a grated nutmeg. Having stirred the whole very hard, put it into a buttered dish and bake it three-quarters of an hour. FASHIONS FOR FEBRUARY. To Make a Plain Pudding.- Weigh three-quarters of a FIG. 1.- HOUSE DRESS OF PEARL-COLORED SILK, FIGURED pound of any odd scraps of bread, whether crust or crumb, MAGENTA.-The skirt is trimmed with two ruffles, cut them small, and pour on them a pint and a half of boil- WITH one of pearl-colored silk without figures, and one of Maing water to soak them well. Let it stand till the water is genta silk, pinked. Above the ruffles are eleven ruches of cool; then press it out and mash the bread smooth with the back of a spoon. Add to it a teaspoonful of beaten ginger, pearl and Magenta silk. The body is high and plain, and some moist sugar, and three-quarters of a pound of cur- the sleeves are trimmed to correspond with the skirt. A rants. Mix all well together and lay it in a pan well but- broad sash of Magenta silk, pinked, finishes this beautiful Head-dress of white lace, black velvet and bunches tered. Flatten it down with a spoon and lay some pieces dress. of cherries. of butter on the top. Bake it in a moderate oven and serve FIG. II.- HOUSE DRESS OF FRENCH GRAY SILK.- The skirt it hot. When cold, it will turn out of the pan, and eat like is trimmed with two ruffles, the lower one quite deep, and good plain cheese-cakes. A Charlotte Pudding.- A good pudding for those who above each ruffle is a ruche of green silk. Body high and of green ribbon. cannot eat pastry. Grease a pie-dish and put in it a layer plain. Sleeves rather close. Head-dress FIG. III. THE IONIAN.- A cloak of gray cloth, with a of bread-crumbs ; then a layer of apples peeled and sliced, in black velvet. with a sprinkling of sugar and a little allspice or nutmeg. Greek or Ionic trimming FIG. IV. THE MORESQUE.-A cloak of fawn-colored cloth, Fill the dish with alternate layers, letting the bread crumbs trimmed with wide and narrow black braid. The trimbe at the top; pour over all a sufficient quantity of milk or ming at the back is exactly like that on the front of the melted butter to moisten the bread-crumbs, and bake one cloak. This and the three preceding costumes, are from hour; or, if very large, it may require rather longer time Paris. to bake. FIG. V.-A PLAIN LONG BLACK BEAVER CLOTH SACQUE, from Pomme Mange.-Peel and core one pound of apples, and Benson's, 310 Canal street, New York, with velvet collar, put them, with half a pound of sugar and a quarter of a edged with crochet and velvet trimming. . Plain loose coat pint of water, into a stewpan ; add the peel of a lemon. Allow it to boil until it becomes quite stiff, and then put it sleeves, trimmed at the hand with three loops of black velvet, edged with trimming like the collar on the front of into a mould. It will be found excellent. Flemish Cream.-Dissolve half an ounce of isinglass in the sleeve. The pockets are put on diagonally, and are trimmed like the collar, each end being fastened by an one pint of brandy; color it with currant-jelly; whisk it ornamental button, one of the same pattern heading the up into a light froth, and put it into a mould. first loop on the sleeve. FIG. VI.-A PLAIN SACQUE WITH CAPE, also from Benson's, 310 Canal street, New York. On the back of the cape is a RECEIPTS FOR SOUPS. large crochet ornament; the sides of both sacque and cape Mock- Turtle.- Half a calf's-head will be quite sufficient, are trimmed with large crochet buttons. Loose coat sleeves even if it be small, to provide soup enough for a moderate with pointed half-cuff, fastened down by buttons to corresparty, as it will fill a tureen of two quarts ; but it must be pond with those on the cape. Pockets ornament the front. FIGS. VII AND VIII.-CAPE AND MUFF OF RUSSIAN SABLE. fresh and unstripped of the skin, which is the most gelati. nous part. Take out the brains ; clean the head carefully From Gunther & Sons, 46 Maiden Lane, New York. Last in hot water, by squeezing it with the hand to press out month, we selected a set of ermine ; this month we give the blood, and leave it afterward for an hour in cold water. our readers a cape and muff of Russian sable. The cape is Then put it into five or six quarts of warm water along shaped very much the same as the ermine, but it has a with two pounds of veal, two pounds of delicate pickled collar, and each tab has four tails instead of ending plain. pork, chiefly fat, a roasted onion or two stuck full of cloves, The front is fastened with brown silk, crochet buttons, and and the thinly pared rind of a lemon, together with a large loops. The cape is lined throughout with richly quilted bundle of savory pot-herbs, two sliced carrots, and a head brown silk. The muff is dark sable fur, lined to correspond of celery. Let this boil for two hours : then take up the with the cape, and finished at either end by a heavy cord head and the pork. The head must be stripped of its skin, and tassels.