nearly boiling and
slightly frothy; then remove it, take out the cinnamon, vanilla, and
lemon pool, and whip up the rest for a minute or two away from the fire.
Add a tablespoonful of Maraschino and one of rum, and, if you like, a
small quantity of dissolved isinglass. Stir up the whole, pour it into a
silver souffle dish, and put it on ice. Serve with sponge cakes or iced
wafers.

No. 224. Pan-forte di Siena (Sienese Hardbake)

Ingredients: Honey, almonds, filberts, candied lemon peel, pepper,
cinnamon, chocolate, corn flour, large wafers.

Boil half a pound of honey in a copper vessel, and then add to it a few
blanched almonds and filberts cut in halves or quarters and slightly
browned, a little candied lemon peel, a dust of pepper and powdered
cinnamon and a quarter pound of grated chocolate. Mix all well together,
and gradually add a tablespoonful of corn flour end two of ground
almonds to thicken it. Then take the vessel off the fire, spread the
mixture on large wafers, and make each cake about an inch thick.
Garnish them on the top with almonds cut in half, and dust over a little
powdered sugar and cinnamon, then put them in a very slow oven for an
hour.

NEW CENTURY SAUCE * * The New Century Sauce may be bought at Messrs.
Lazenby's, Wigmore Street, W

No. 225. Fish Sauce

Add one dessert-spoonful of the sauce to a quarter pint of melted butter
sauce.

No. 226. Sauce Piquante (for Meat, Fowl, Game, Rabbit, &c.)

One dessert-spoonful to a quarter pint of ordinary brown or white stock.
It may be thickened by a roux made by frying two ounces of butter with
two ounces of flour.

No. 227. Sauce for Venison, Hare, &c.

Two dessert-spoonsful of New Century Sauce to half a pint of game gravy
or sauce, and a small teaspoonful of red currant jelly.

No. 228. Tomato Sauce Piquante

Fry three medium-sized tomatoes in one and a half ounce of butter. Pass
this through a sieve, then boil it up in a bain-marie till it thickens,
and add one dessertspoonful of New Century Sauce.

No. 229. Sauce for Roast Pork, Ham, &c.

Add to any ordinary white or brown sauce one dessert-spoonful of New
Century Sauce and two of port or Burgundy if the sauce is brown, two of
Chablis if white.

No. 230. For masking Cutlets, &c.

Making a roux by frying two ounces of butter with two ounces of
flour, and add two tablespoonsful of boiling stock. Stir in one
dessert-spoonful of New Centur