YELLOW LEMON CREAM. Pare four lemons very thin into twelve large spoonfuls of water, and squeeze the juice on seven ounces of finely powdered sugar. Beat well the yolks of nine eggs; then add the peels and juice of the lemons, and work them together for some time. Strain the whole through a flannel, into a silver saucepan, or one of very nice block-tin, and set it over a gentle fire. Stir it one way till it is pretty thick, and scalding hot, but not boiling, or it will curdle. Pour it into jelly gla.s.ses. A few lumps of sugar should be rubbed hard on the lemons before they are pared, to attract the essence, and give a better colour and flavour to the cream.
YORKSHIRE CAKES. Mix two pounds of flour with four ounces of b.u.t.ter melted in a pint of good milk, three spoonfuls of yeast, and two eggs.
Beat all well together, and let it rise; then knead it, and make it into cakes. Let them first rise on tins, and then bake in a slow oven.--Another sort is made as above, leaving out the b.u.t.ter. The first sort is shorter; the last lighter.
YORKSHIRE KNEAD CAKES. Rub six ounces of b.u.t.ter into a pound of flour till it is very fine, and mix it into a stiff paste with milk. Knead it well, and roll it out several times. Make it at last about an inch thick, and cut it into cakes, in shapes according to the fancy. Bake them on an iron girdle, and when done on one side turn them on the other. Cut them open and b.u.t.ter them hot. They also eat well cold or toasted. Half a pound of currants well washed and dried may be added at pleasure.
YORKSHIRE HAMS. Mix half a pound of salt, three ounces of saltpetre, half an ounce of sal prunella, and five pounds of coa.r.s.e sugar. Rub the hams with this mixture, after it has been well incorporated, and lay the remainder of it upon the top. Then put some water to the pickle, adding salt till it will bear an egg. Boil and strain it, cover the hams with it, and let them lie a fortnight. Rub them well with bran, and dry them.
The above ingredients are sufficient for three good hams.
YORKSHIRE PUDDING. Mix five spoonfuls of flour with a quart of milk, and three eggs well beaten. b.u.t.ter the pan. When the pudding is brown by baking under the meat, turn the other side upwards, and brown that. Set it over a chafing-dish at first, and stir it some minutes. It should be made in a square pan, and cut into pieces before it comes to table.
YOUNG FOWLS. The following will be found to be a nice way of dressing up a small dish. Bone, singe, and wash a young fowl. Make a forcemeat of four ounces of veal, two ounces of lean ham sc.r.a.ped, two ounces of fat bacon, two hard yolks of eggs, a few sweet herbs chopped, two ounces of beef suet, a tea-spoonful of lemon peel minced fine, an anchovy, salt, pepper, and a very little cayenne. Beat all in a mortar, with a tea-cupful of crumbs, and the yolks and whites of three eggs. Stuff the inside of the fowl, draw the legs and wings inwards, tie up the neck and rump close. Stew the fowl in a white gravy; when it is done through and tender, add a large cupful of cream, with a bit of b.u.t.ter and flour.
Give it one boil, add the squeeze of a lemon, and serve it up.
YOUNG ONION SAUCE. Peel a pint of b.u.t.ton onions, and lay them in water.
Put them into a stewpan with a quart of cold water, and let them boil for half an hour or more, till they are quite tender. They may then be put to half a pint of mushroom sauce.
FINISH.