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This gentleman represents Dublin University, has been Attorney-General and Solicitor-General for Ireland, and was one of the most able and eloquent defenders of O'Connell and his friends in 1842. He is said to be the only Irishman in public life who holds the traditions of the great Irish orators, the Grattans, the Currans, and the Sheridans.
Take half a pound of Jordan almonds, blanch and beat them with a little rose-water, but not over small; take a pound of beef-suet shred very fine, half a pound of apples shred small, a pound of currans well cleaned, half a pound of powder sugar, a little mace shred fine, about a quarter of a pound of candid orange cut in small pieces, a spoonful or two of brandy, and a little salt, so mix them well together, and bake it in a puff-paste.
To dry PEARS. You may dry pippens the same way, only as your turn them grate over them a little sugar. To preserve CURRANS in bunches.
The currans must be plump'd in warm water, and dried before the fire, then put them into your cakes. To make PLUMB-CAKES another way. To make a GINGER BREAD-CAKE.
Take a gallon of new milk, make of it a tender curd, wring the whey from it, put it into a bason, and break three quarters of a pound of butter into the curd, then with a clean hand work the butter and curd together till all the butter be melted, and rub it in a hair-sieve with the back of spoon till all be through; then take six eggs, beat them with a few spoonfuls of rose-water or sack, put it into your curd with half a pound of fine sugar and a nutmeg grated; mix them all together with a little salt, some currans and almonds; then make up your paste of fine flour, with cold butter and a little sugar; roll your paste very thin, fill your tins with the curd, and set them in an oven, when they are almost enough take them out, then take a quarter of a pound of butter, with a little rose-water, and part of a half pound of sugar, let it stand on the coals till the butter be melted, then pour into each cake some of it, set them in the oven again till they be brown, so keep them for use.
Curran and his wife have done their best, and failed. Will the lawyers do any better?" "It is not that," said the priest. "But you will always be annoyed in this way. The sharks and blackmailers will get after you later...." "No, no, no, Monsignor. This effort of the Currans and Mrs. Endicott will be the last. I won't permit it. There will be no result from Livingstone's interference.
To make Paste of Rasberries or English Currans. Take any of the Frails, and boil them tender on a Chafing-dish of coals betwixt two dishes and strain them, with the pap of a rosted Apple; then take as much sugar as the Pulp doth weigh, and boil to a Candy height with as much Rose-water as will melt it; then put the Pulp into the hot Sugar, and let it boil leisurely till you see it is as thick as Marmalet, then fashion it on a Pie-plate, and put it into the Oven with two billets of wood, that the place touch not the bottom, and so let them dry leasurely till they be dry.
Break the chicken bones, cut them in little bits, season them lightly with mace and salt, take the yolks of four eggs boiled hard and quartered, five artichoke-bottoms, half a pound of sun raisins stoned, half a pound of citron, half a pound of lemon, half a pound of marrow, a few forc'd-meat-balls, and half a pound of currans well cleaned, so make a light puff-paste, but put no paste in the bottom; when it is baked take a little white wine, a little juice of either orange or lemon, the yolk of an egg well beat, and mix them together, make it hot and put it into your pie; when you serve it up take the same ingredients you use for a lamb or veal pie, only leave out the artichokes.
To make PLAIN FRUIT DUMPLINGS. Take as much flour as you would have dumplings in quantity, put it to a spoonful of sugar, a little salt, a little nutmeg, a spoonful of light yeast, and half a pound of currans well washed and cleaned, so knead them the stiffness you do a common dumpling, you must have white wine, sugar and butter for sauce; you may boil them either in a cloth or without; so serve them up.
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