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diff --git a/old/68567-0.txt b/old/68567-0.txt deleted file mode 100644 index 6937aae..0000000 --- a/old/68567-0.txt +++ /dev/null @@ -1,5245 +0,0 @@ -The Project Gutenberg eBook of The pudding and pastry book, by -Elizabeth Douglas - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: The pudding and pastry book - -Author: Elizabeth Douglas - -Release Date: July 19, 2022 [eBook #68567] - -Language: English - -Produced by: The Online Distributed Proofreading Team at - https://www.pgdp.net (This file was produced from images - generously made available by The Internet Archive) - -*** START OF THE PROJECT GUTENBERG EBOOK THE PUDDING AND PASTRY -BOOK *** - - - - - - _The New Cookery Books_ - - III - - The Pudding and Pastry Book - - - - - THE - NEW COOKERY BOOKS. - - By ELIZABETH DOUGLAS. - - Fcap. 8vo, cloth, Cover designed, - 2s. each. - - I. - - THE SOUP AND SAUCE BOOK. - - II. - - THE CAKE AND BISCUIT BOOK. - - III. - - THE PUDDING AND PASTRY BOOK. - - - - - The Pudding - and Pastry Book - - By - Elizabeth Douglas - - [Illustration] - - London - Grant Richards - 48 Leicester Square - - - - -Preface - - -The following pages naturally contain only a brief selection from the -thousands of sweets which exist; they have been chosen with an eye to -dainty quality, and to simplicity, and every receipt has been tested. - -Three words concerning sweets: French white fire-proof dishes are -better for baking puddings than the ordinary English culinary utensils; -small cups or glasses are more charming receptacles for jellies, creams -and custards than large dishes; and the magic properties of salt (even -in the preparation of sweets) cannot be too much insisted upon, the -deprecatory English cook to the contrary. - - E. D. - - - - -Table of Contents - - - PAGE - - General Directions 1-5 - - Milk Puddings 7-12 - - Boiled Custards 15-17 - - Baked Custards 20-24 - - Fruit Dishes 26-34 - - Pancakes 37-39 - - Fritters 41-47 - - Omelets 49-52 - - Baked Soufflés 55-58 - - Soufflé Puddings 61-64 - - Hot Puddings 66-77 - - Sauces 80-87 - - Jellies 89-96 - - Creams 97-108 - - Cold Puddings 110-121 - - Pastry 123-127 - - Open Tarts and Tartlets 129-134 - - American Pies 137-141 - - Cream Ices 142-149 - - Water Ices 151-155 - - Iced Puddings, Mousses, Parfaits, etc. 157-162 - - Sugars 164-165 - - - - -General Directions - - -_Measuring._--Flour, sugar, salt, ground spices, should always be -sifted before measuring. - -A cup is a breakfast-cup holding half a pint. The spoons are the silver -ones in general use. - -A spoonful of dry material is one in which the convexity at the top -corresponds to the concavity of the spoon. A scant spoonful should be -made level with the edges of the spoon. - -In measuring half a tea-spoon of dry material, fill it first, and then -divide it with a knife the length of the spoon. - -It is necessary to remember in measuring half or quarter cups that a -cup is smaller at the bottom than the top. It is most satisfactory to -have half-pint measures which are marked into quarters. - -_Table of Measures_ - - 4 cups flour = 1 quart or 1 lb. - 2 cups of butter (solid) = 1 lb. - 2¹⁄₂ cups powdered sugar = 1 lb. - 1 cup = ¹⁄₂ pint - 1 glass = ¹⁄₂ pint - 1 pint milk or water = 1 lb. - 9 large eggs = 1 lb. - 1 table-spoon butter = 1 oz. - 1 heaping table-spoon butter = 2 ozs. - Butter the size of an egg = 2 ozs. - -_To clean currants._--Sprinkle the currants with flour, put them on a -coarse sieve, and rub them until the stems and grit are separated and -go through the sieve. Then wash thoroughly in water, changing it until -clear. Drain on a towel and pick over. Dry, if the weather permits, in -the _sun_, not in an oven. - -_To stone raisins._--Pour boiling water over the raisins, and let them -stand in it for ten minutes. Drain and rub each raisin between finger -and thumb till the seeds come out. Cut open or chop. - -_Sultanas._--Pick over sultanas carefully, removing the little stems. - -_To chop suet._--Sprinkle the suet with flour. Chop in a cold place, -removing all membrane carefully. - -_To boil puddings._--Pour the pudding mixture into a well-buttered -basin, leaving room for it to swell or rise. Take a perfectly clean -cloth, dip it in boiling water, and flour plentifully inside where it -covers the pudding. Tie it up tightly round the basin. Stand in boiling -water. Do not let the water stop boiling for an instant until the -pudding is done. If it boils away, renew with fresh boiling water. - -_To steam puddings._--Cover the basin (which should be buttered) with -buttered paper. Set in a covered steamer over boiling water. Keep the -water boiling hard. - -_Bain-marie._--Bain-maries can be bought, but a saucepan placed upon a -trivet in a larger saucepan containing hot water does equally well. - -_Gelatine._--Gelatine should always be soaked in _cold_ water for one -or two hours before using. Then it should be dissolved in a very little -hot water, unless otherwise specified, and strained. - -The greatest care must be taken in adding liquid gelatine to a cold -mixture, as it so quickly solidifies. Strain it first, and then very -gradually add it to the mixture, beating hard all the time. - -_To whip cream._--Whip cream in as cold a place as possible. It will -whip easiest if it has been kept on ice for two or three hours. While -whipping, remove the froth as it comes on to a sieve to drain. The -liquid cream which drains off can be returned to the basin and whipped -again. Sugar can be added before or after whipping. The cream will be -lighter if the sugar is whipped with it. - -_To melt chocolate._--Put the chocolate in a saucepan on the oven when -the heat is very moderate. Watch that it does not burn. - -_Meringue for puddings._--To make a meringue to cover a pudding, beat -several whites of egg until frothy but not stiff. Then add the sugar -gradually in the proportion of one table-spoon of powdered sugar to -each white. Beat till stiff. Spread over the pudding when it is cool. -Put in a moderate oven, and take out as soon as the meringue has risen, -and is delicately browned. Serve quickly. - -_To blanch almonds._--Put the almonds into boiling water and let them -soak in it until the skins rub off easily between the finger and thumb. -Drain and spread out to dry. - -_To pound almonds._--After blanching let them soak for an hour in cold -water, then pound in a good sized mortar until reduced to a soft pulp. -Whilst pounding add a few drops of orange-flower water or lemon juice. - -_Mixing._--There are three ways of mixing. Stirring, Beating, Cutting -(or Folding). - -_To stir._--Let the spoon touch the bottom and sides of the basin, and -move it round quickly in circles of various sizes. Do not lift it out -of the mixture, and work well against the sides. - -_To beat._--Tip the bowl to one side. Bring the spoon or fork quickly -down into the mixture and through it, take it out the other side and -bring it over and down again, scraping the sides well each time it goes -in. - -It is important to keep the bowl of the spoon well scraped out during -mixing. - -_To cut or fold._--Turn over the mixture with a spoon, lift it up, -folding in the white of egg as lightly as possible. Do not stir or beat -but mix very gently until quite blended. - -_To beat butter._--Butter which is to be beaten should not be melted; -but it can be softened by being kept for a while in a warm place. - - * * * * * - -To all sweets, with a few exceptions such as jellies, creams and -fruit dishes, salt should be added. It must be used carefully, since -the quantity required will necessarily vary. Salt is of the highest -importance in bringing out the full flavour of the ingredients used. -It can be added to flour or milk, or when the whites of eggs are used -it will serve a double purpose if added to them, as it makes them much -easier to beat up. - - - - -Milk Puddings - - - PAGE - - Apple Tapioca Pudding 7 - - Bread and Butter Pudding 7 - - Bread Pudding 8 - - Gâteau de Riz 9 - - Rice Cream 9 - - Rice Pudding 10 - - ” ” with Raisins 10 - - Rice Soufflé 11 - - Tapioca Pudding--I. 11 - - ” ” II. 12 - - -Apple Tapioca Pudding - - 1 teacup tapioca - 1¹⁄₂ pints warm water - 6 apples - 1 lemon - 1 tea-spoon butter - 1 cup milk - 1 cup powdered sugar - -Soak the tapioca in the water. Add to it the butter, melted, a little -salt, half the sugar and the milk. Peel and core six sour apples, -filling them with the rest of the sugar with which the juice of half -a lemon and the grated peel of a whole lemon have been mixed. Put the -apples into a deep pudding-dish. Pour the tapioca and milk round them. -Bake an hour. - -This pudding may be made with plums, gooseberries or currants; they -should be well sweetened. - - -Bread and Butter Pudding - - Bread - Butter - Sultanas - Powdered cinnamon - 3 eggs - 1 pint milk - 3 table-spoons powdered sugar - -Cut a number of slices of bread, taking off the crusts and spreading -them with butter. Butter a pudding-dish and fill it three parts full -with the slices of bread and butter, sprinkling a little powdered -cinnamon and a few sultanas between each layer. Beat the sugar and -eggs together. Add the milk and flavouring. Strain. Pour slowly on the -bread, letting it absorb all it can. Bake in a moderate oven for an -hour. - -A good variation of this pudding is made by spreading each layer of -bread and butter with jam. - - -*Bread Pudding - - 1¹⁄₂ cups powdered sugar - 2 cups bread-crumbs - 1 quart milk - 5 eggs - 1 table-spoon butter - Vanilla - -Put the bread-crumbs, which should be very fine, to soak in the milk. -Mix the butter and one cup of sugar. Add the well-beaten yolks, and -beat well together. Add bread-crumbs and milk and a little vanilla. -Butter a pudding-dish and fill it not more than two-thirds full. Bake -in a moderate oven until set. Spread quickly with jelly or jam and -cover with the whites beaten to a froth and mixed with half a cup of -sugar. Put back in the oven to brown quickly. Serve cold with cream. - -This pudding can be made with crushed and sweetened fresh strawberries -instead of jam. - - -Gâteau de Riz - - 5 table-spoons rice - ¹⁄₂ cup powdered sugar - 1 quart milk - 6 eggs - Lemon peel - 1 bay leaf - -Boil the rice and sugar in the milk, with a thin strip of lemon peel -and the bay leaf, very gently until all the milk is absorbed. When -cold, add four whole eggs and two extra yolks previously well beaten, -and two whites beaten to a stiff froth. Beat all well together. Butter -a mould, and sprinkle very fine bread-crumbs all over it. Pour in the -rice and bake for half-an-hour in a quick oven. - -A small cup of strong coffee can be added while the rice is being -cooked, or a handful of candied cherries after the eggs have been added. - - -Rice Cream - - 1 tea-cup rice - 1¹⁄₂ pints milk or 1 pint milk and ¹⁄₂ pint cream - ¹⁄₂ cup powdered sugar - ¹⁄₂ tea-spoon vanilla - -Boil the rice in the milk (with a very little salt) until it is soft -and thick and all the milk is absorbed. Add the sugar when partly -cooked, and stir in the vanilla when the rice is done. Pour into small -moulds or cups. Leave till the following day. Serve cold with custard, -cream or cold fruit sauce. - - -*Plain Rice Pudding - - ¹⁄₂ cup rice - ¹⁄₂ cup brown sugar - 1 quart milk - A little salt - -Let the rice soak for half-an-hour in the milk. Add the sugar. Bake -over two hours in a moderate oven. - - -Rice Pudding with Apples or Raisins - - 3 table-spoons rice - 1 quart milk - 3 table-spoons brown sugar - Salt - 3 sour apples - Or 1 cup raisins or sultanas - -Soak the rice in the milk for an hour. Add a little salt, the sugar, -the apples pared and cut into eighths, or the stoned raisins or -sultanas. Butter a deep pudding-dish and fill it, covering it with a -plate. Bake very slowly for four hours. - - -*Rice Soufflé - - ¹⁄₂ cup rice - 1 pint milk - 6 eggs - 6 table-spoons powdered sugar - 1 table-spoon butter - ¹⁄₂ tea-spoon vanilla - -Cook the rice for twenty minutes in a large sauce-pan of salted -boiling water. Drain it and cook it in the milk in a double-boiler -for ten minutes. Beat the yolks until light and creamy. Add the sugar -and softened butter. Stir the eggs, etc. into the rice and cook for -five minutes, but do not allow it to boil. Let it get cold. Beat well -together, add the vanilla, and lightly stir in the whites beaten to a -stiff froth. Bake in a buttered mould for half-an-hour. Serve with a -sauce. - - -Tapioca Pudding--I - - 5 table-spoons tapioca - 1 quart milk - 1 table-spoon butter - ¹⁄₂ cup brown sugar - (3 eggs) - -Soak the tapioca over night, or if this has not been done, let it -simmer for half-an-hour in water. Drain and add the milk, sugar, -melted butter and a little salt. Butter a dish and bake in a moderate -oven for an hour. - -Three eggs and a little vanilla can be added. They should be thoroughly -well beaten and stirred into the milk. - - -*Tapioca Pudding--II - - 1 breakfast-cup tapioca - 5 eggs - 1 quart milk - 1 cup powdered sugar - ¹⁄₂ tea-spoon vanilla - -Cover the tapioca with water and soak all night. Then boil it till -tender. Make a custard (see p. 15) of the five yolks, sugar and milk. -Drain the tapioca. Put it into a large basin, adding a very little -salt. Pour the custard over it and beat well together, adding the -vanilla. Whip the whites to a firm froth. Stir them lightly in. Butter -a pudding-dish and pour in the mixture. Set it in a pan of boiling -water in a very moderate oven. Cover it with a dish. Bake until the -custard becomes thick and a little set (it must not be as firm as a -baked custard). Brown with a salamander or set in a hot oven for a few -minutes. - - - - -Boiled Custards - - - PAGE - - Plain Custard 15 - - Caramel Custard 15 - - Chestnut Custard 16 - - Chocolate Custard 16 - - Coffee Custard 16 - - Tapioca Custard 17 - - - - -General Directions - - -In making custards it is of the utmost importance that they should not -be allowed to boil. They are best made in a porcelain double-boiler or -in a bain-marie (see p. 15). - -Cooked white of egg may be added as a garnish to any custard. To -prepare it, beat the whites to a stiff froth, and either put it on a -sieve and steam it; or drop a tablespoonful at a time into boiling -milk, removing it with a skimmer as soon as firm. Whipped cream or -ratafias may also be used. - - -Plain Custard - - 1 pint milk - 3 or 4 yolks of eggs - 3 tablespoons powdered sugar - ¹⁄₂ teaspoon vanilla - -Beat the yolks in a good sized basin until light and creamy. Add the -sugar and a very little salt. Scald the milk and pour it gradually over -the yolks, stirring constantly whilst doing so. Pour the custard back -into a double-boiler in the outer part of which is very hot water. Stir -continually until the custard thickens. When it is thick enough it will -coat the spoon. It must not boil or the custard will curdle. Strain at -once into a jug. Add the flavouring when cool. - - -Caramel Custard - -Melt three table-spoons of powdered sugar in a saucepan and stir it -over a quick fire until it is a rich brown, being very careful that it -does not burn. Pour this into a basin and beat it well with three or -four yolks of eggs. Proceed as for plain custard (see above). - - -*Chestnut Custard - - 1 lb. chestnuts - 4 eggs - 4 ozs. powdered sugar - 1 pint milk or cream - ¹⁄₂ tea-spoon vanilla - -Boil, peel and pound the chestnuts. Add the well beaten yolks, a little -salt and the sugar. Beat well together. Add the milk or cream. Beat the -whites to a stiff froth and add them gradually, stirring continually. -When well mixed, pour into a double boiler and stir until the custard -thickens. Add the vanilla when the custard is cool. - - -*Chocolate Custard - -Add to one pint of milk three table-spoons of grated chocolate. Boil -until the chocolate is melted. Proceed as for plain custard (see p. -15). When cold stir in a gill of rich cream. Serve very cold. - - -*Coffee Custard - -To a pint of plain custard (see p. 15) add a coffee cup of strong, good -coffee, and an extra table-spoon of powdered sugar. Omit the vanilla. - - -*Tapioca Custard - - 2 table-spoons tapioca - 1 pint milk - 2 eggs - ¹⁄₃ cup powdered sugar - ¹⁄₂ tea-spoon vanilla - -Soak the tapioca for two hours in hot water in a double-boiler. Drain. -Put back and add the milk. Cook until tender and clear. Carefully mix -with the tapioca the two yolks beaten well, the sugar and a little -salt. Cook until the custard thickens. Take off the fire and stir in -the whites beaten to a stiff froth. When cool add the vanilla. Serve -very cold. - - - - -Baked Custards - - - PAGE - - Baked Custard (plain) 20 - - Caramel Custard 20 - - Chocolate Custard 21 - - Cocoanut Custard 22 - - Coffee Custard 22 - - Crème Brûlée 22 - - Crème Renversée 23 - - Lemon Custard 24 - - - - -General Directions - - -The milk for baked custards should always be boiled. - -It is of the greatest importance in baking custards to have a slow -oven. It is a good thing to leave the oven door a little open for a -short time. - -It is best, although not necessary, to stand the dish of custard in -another containing hot water. The water should simmer. - -Custards can also be cooked by placing them in a large saucepan -containing hot water, which should reach half-way up the mould or cups -used. The water should be brought to a boil. Then the saucepan should -be set back where it will simmer gently, and it should be covered. This -method takes about an hour. It is best to let the custard stay in the -water until it is cold. - - -Baked Custard (plain) - - 6 yolks - 2 whites - 6 table-spoons powdered sugar - 1 quart milk - -Scald the milk. Beat the yolks and two whites together until light and -creamy. Add the sugar to them and a little salt. Beat again. Pour the -scalded milk over them slowly, stirring all the time. Strain into a -buttered pudding-dish or into small cups. Sprinkle with nutmeg. Bake in -a slow oven for forty minutes. - - -*Caramel Custard - - ¹⁄₂ cup sugar - 1 quart milk - 8 yolks - 2 whites - 1 tea-spoon vanilla - -Melt the sugar with a very little water in an iron saucepan. Stir it -over a quick fire until it is a rich brown, being very careful that it -does not burn. Beat the yolks and whites till light. Scald the milk. -Add the sugar to it and pour slowly on the eggs, stirring continually. -Add vanilla and a little salt. Strain into dish. Set the dish -containing custard inside another vessel in which there is hot water -and bake in a very slow oven for an hour. This custard is best the day -after it is made. It should be set but creamy, and not as stiff as the -ordinary plain, baked custard. - - -Chocolate Custard - - 1 quart milk - 6 yolks - 1 cup powdered sugar - 3 ozs. grated chocolate - 1 tea-spoon vanilla - -Add the chocolate to the milk and boil until it is thoroughly -dissolved. Beat the yolks thoroughly. Add the sugar to them and beat -again. Pour the boiling milk and chocolate over the yolks and sugar, -stirring continually. Add the vanilla and strain into a pudding-dish. -Bake in a very slow oven for forty-five minutes to an hour. Serve very -cold. - - -*Cocoanut Custard - - ¹⁄₂ lb. grated fresh cocoanut - ¹⁄₄ lb. powdered sugar - 1 table-spoon rose-water - Milk - ¹⁄₂ pint cream - ¹⁄₂ tea-spoon powdered cinnamon - 2 yolks - 4 whites - -If there is not half a pint of cocoanut milk, add to it cold milk until -there is that amount. Into this stir the sugar and rose-water. Stir in -the cream and well-beaten yolks. Beat the whites to a very stiff froth, -and add them alternately with the grated cocoanut and cinnamon. Bake in -cups set in hot water in a moderate oven. - - -Coffee Custard - -Make as for chocolate custard, flavouring with a coffee-cup of good -strong coffee instead of chocolate, and adding another yolk. - - -*Crème Brûlée - - 1 pint cream - 4 yolks - -Scald the cream. Pour it slowly over the well-beaten yolks. Put the -cream in a double-boiler and stir until it thickens, but do not let it -boil. Pour into a shallow dish. - -When it is cold sift powdered sugar thickly over it. Set in a _very_ -slow oven for quarter of an hour. Take it out. Brown the sugar with a -salamander. Serve cold. - - -*Crème Renversée - - 1³⁄₄ pints milk - 6 yolks - 3 whites - 6 table-spoons powdered sugar - 1 tea-spoon vanilla - -Beat the yolks and whites together. Add the sugar. Beat again. Pour -the scalded milk gently over the eggs, stirring continually. Add the -vanilla and a little salt. - -Melt a quarter of a pound of sugar in an iron sauce-pan; stir it over a -quick fire until it is a rich brown. Plunge a mould into boiling water -and drain it quickly. Pour part of the prepared sugar into it at once, -coating the sides evenly with it. Strain the custard immediately into -the mould. Cover with a plate and set in a pan of boiling water in a -moderate oven. Bake until quite firm. This can be tested with a knife, -which should come out clean if the custard is done. When the custard is -cold, turn it carefully out of the mould and pour round it the rest of -the syrup, with which a little hot water should have been mixed. - - -Lemon Custard - - 6 eggs - 2 lemons - ¹⁄₂ lb. powdered sugar - 1 wine-glass brandy - 1 stale sponge cake - 1 pint milk or cream - 2 ozs. butter - -Into a basin put the yolks of the eggs. Beat them well. Add three -whites, the rinds of the lemons grated fine and the juice of one lemon. -Beat well again. Add the sugar, brandy, and sponge cake finely crushed. -Beat all together thoroughly. Add the cream and the butter, previously -softened, but not melted. Bake in small moulds in a quick oven for -half-an-hour. - - - - -Fruit Dishes - - - PAGE - - Baked Apples--I. 26 - - ” ” II. 26 - - Baked Bananas 26 - - Flaming Peaches 27 - - Grated Pine Apple 27 - - Miroton 27 - - Rum Tutti Frutti 28 - - Stewed Fruit 28 - - ” Apples 29 - - ” Figs 30 - - ” Peaches 30 - - ” Pears--I. 31 - - ” ” II. 31 - - ” ” (White) 32 - - ” Prunes 32 - - Strawberries and Cream 33 - - Fruit Salads 33 - - Orange Salad 34 - - ” and Cocoanut Salad 34 - - Pine Apple Salad 34 - - -Baked Apples--I - -Peel and core several good cooking apples. Butter on both sides as -many small slices of bread as you have apples. Fill the centre of each -apple with butter. Sprinkle thickly with sugar. Bake in a moderate oven -three-quarters of an hour. Baste five or six times with the juice and -butter, adding more butter if necessary. Serve hot, having filled the -centre of each apple with jelly. - - -Baked Apples--II - -Peel and core several good cooking apples, and fill the hollow centres -with lemon sugar (see p. 164). Put a little water in the bottom of a -shallow tin. Set the apples in it close together. Bake in a quick oven, -basting often with the syrup formed by the water and sugar. - - -Baked Bananas - -Skin several bananas and cut them lengthways in half. Place on a tin. -Sprinkle well with sugar, and put several small lumps of butter on -them. Bake twenty minutes in a moderate oven, basting occasionally and -adding a very little hot water if there is not sufficient juice with -which to baste. - - -Flaming Peaches - -Peel several peaches, which should not be too ripe. Let them simmer for -five minutes in sweetened boiling water. Take them out and drain them. -Sprinkle with sugar. Pour sufficient lighted kirsch-wasser over the -peaches. The peaches must be kept very hot. - - -Grated Pine-Apple - -Grate some pine-apple coarsely. To each pound of fruit add one pound of -sugar. Put into a large jar and stir occasionally. After twenty-four -hours put into glass jars and cover. This will keep for months. - - -Miroton - - 4 pears - 1 table-spoon flour - 1 table-spoon butter - 1 wine-glass white wine - Powdered sugar - -Pare and core the pears. Cut into quarters, let them simmer for half an -hour in a little water and sugar. Melt the butter in a sauce-pan. Add -the flour. Work till perfectly smooth. Add the wine, and when hot, the -pears and juice. Simmer again for half an hour. Lay the pears on rounds -of fried bread. Strain the juice over them and serve hot. - - -*Rum Tutti Frutti - -Put one quart of rum and three pounds powdered sugar in a large jar -which has an air-tight cover or cork. Leave for a week. Stir well. Put -into the jar three pounds of strawberries and three pounds more sugar. -Stir occasionally. After another week add three pounds raspberries -and three pounds sugar. Stir every day. Again, after an interval, add -apricots, peaches, plums, etc., always with an equal quantity of sugar. -The jar must be kept air-tight and should be kept in a cool dry place. -When it is full, put it away for several weeks. Then mix thoroughly and -serve with whipped cream. - - -Stewed Fruit - -Fruit should be stewed in plenty of well-sweetened water until tender, -care being taken to keep it whole. When tender remove the fruit from -the saucepan. Place it in the dish in which it is to be served. To the -juice add a little thin lemon peel, a few drops of lemon juice, more -sugar if required, and, if liked, a glass of white wine. Set again on a -quick fire and reduce until thick. Strain this over the fruit and serve -when cold. - - -Stewed Apples - -Peel and take out the core of several sound good cooking apples, -putting each when finished in water into which the juice of a lemon has -been squeezed. When they are all prepared arrange them in a saucepan, -covering them with water and adding sugar to sweeten thoroughly. Cook -quickly for about twenty minutes, taking care to keep them whole. Lift -out the apples. Place them on a glass dish. Add a little lemon juice -to the apple juice, more sugar if necessary, a few drops of cochineal -(and, if possible, the rind of a pine-apple). Boil quickly until -considerably reduced--and quite thick. Pour over the apples. Decorate -each apple with a little red currant jelly. - - -*Stewed Figs - - 1 lb. dried figs - 1 pint water - 4 ozs. powdered sugar - 1 lemon - 1 wine-glass sherry - -Put the figs, water, sugar and finely-pared lemon peel into an -enamelled saucepan. Stew gently until very tender. This will take from -two to three hours. Take out the figs and place them in a dish. Stir -into the juice the sherry and juice of a lemon. Strain over the fruit -and serve cold. - - -Stewed Peaches - - 6 peaches - 5 ozs. powdered sugar - ¹⁄₂ pint cold water - 1 table-spoon kirsch - -Throw the peaches into boiling water to blanch. Take out and peel. Cut -into quarters, removing the stones. Put into cold water. Add the sugar. -Boil for five minutes, being careful not to break the fruit. Set the -fruit in a dish. Add the kirsch to the juice. Strain on to the fruit. - - -Stewed Pears--I - -Pare, core and cut in half a number of good large cooking pears, and -put them into cold water in which there is the juice of a lemon. Prick -them in several places. Make a syrup in the proportion of one cup of -sugar to one cup of water. Boil up and skim. When cool pour it into an -earthenware jar. Put the pears into the syrup. Add two cloves. Cover -the jar tightly. Set in a very slow oven and leave for five or six -hours. This is the best way of cooking pears: but it is essential that -the oven should be slow all the time. - - -Stewed Pears--II - - 6 pears - ¹⁄₄ lb. sugar - 1 wine-glass red wine - 2 cloves - Rind of a lemon thinly pared - -Pare and cut the pears in half. Take out the cores. Put in a saucepan. -Cover with water. Add the sugar, wine, cloves and lemon rind. Simmer as -slowly as possible. Arrange in a dish. Add a few drops of cochineal to -the juice. Strain it over the pears. - - -Stewed Pears (White) - -(_Old French Receipt_) - -Put several unpeeled pears into boiling water. Cook for several -minutes. Take out and throw into cold water. Peel when cold and divide -in two. Put back into fresh cold water. - -To a gill of water add sufficient sugar to make a sweet syrup. Boil -and skim. When clear, add the pears and a slice of lemon. Simmer until -tender. Remove the lemon and serve cold. - - -Stewed Prunes - - 1 lb. prunes - 1 pint water - ¹⁄₂ lb. sugar - 1 lemon - -Peel the lemon very finely. Put the peel, water, sugar and prunes in a -stew-pan. Simmer gently until very tender. Put the prunes in a glass -dish. Add the juice of the lemon to the syrup. Reduce it until thick. -Strain over the prunes. This is best prepared the day before it is -required. - - -Strawberries and Cream - -Pick over a number of fine strawberries. Put a layer of them in a glass -dish. Sprinkle sugar over them. Add one or two more layers and sprinkle -each with sugar. Set aside for about an hour. - -Whip half a pint of cream with the white of two eggs and two ozs. -powdered sugar until very frothy. Let it stand a few minutes. Remove -all the froth to a sieve to drain, and whip up the liquid cream -remaining. When that is frothy, drain it on a sieve as before. Keep -the cream in a cold place till it is required, piling it on the -strawberries when ready to serve. - - -Fruit Salad - -Take tinned or fresh pine-apple, peaches, apricots and fresh -strawberries, cherries, bananas, oranges, according to season. Cut the -large fruit into small pieces. Put all into a large bowl. Make a syrup -(see p. 151) of sugar and water, or, if tinned pears and pine apples -have been used, of their juice and sugar. Pour it over the fruit while -warm. Let it stand a little while. Place on the dish in which it is to -be served. Decorate with grapes or crystallised sugar. - - -Orange Salad - -Peel a number of oranges, scraping off all the white inner skin with a -sharp knife. Cut across in slices, removing all the core and seeds. Put -a layer of orange in a dish. Sprinkle thickly with sugar and a little -rum. Add two or three more layers of orange and sugar. Serve at once, -as the orange quickly becomes bitter. - - -Orange and Cocoanut Salad - -Peel six oranges. Scrape off the inner white skin carefully. Slice -them, removing the core and seeds. Grate half a cocoanut. Put alternate -layers of orange and cocoanut in a dish. The top layer should be -cocoanut. Sprinkle each layer with sugar. Serve as soon as possible -after making. - - -Pine Apple Salad - -1 pine apple ¹⁄₂ pint syrup 1 table-spoon curaçoa - -Peel the pine apple and grate it. Mix the curaçoa with the syrup (see -p. 151). Pour over the fruit. - - - - -Pancakes - - - PAGE - - Pancakes--I. 37 - - ” II. 37 - - ” with Jam 38 - - ” French 38 - - Rice Pancakes 39 - - - - -General Directions - - -To fry pancakes, melt a piece of fresh butter in a small frying-pan. -When it is very hot pour in sufficient batter to cover the frying-pan -with a thin layer. Fry over a clear fire, shaking the pan constantly. -Loosen the edges of the pancake, when set, with a knife. Give a good -shake and toss, bringing the pancake down on the other side. As each is -done, put it on a very hot plate in the oven and continue frying the -others as quickly as possible. - - -Pancakes--I (French Receipt) - - 4 eggs - ¹⁄₂ lb. sifted flour - 1 pint milk - 1 table-spoon olive oil - 1 table-spoon brandy, rum, absinthe or kirsch - Salt - -Beat the eggs. Add the milk, flour, etc., mixing well together until -perfectly smooth. Set aside for three hours. When ready to fry, add to -the batter one white of egg beaten to a stiff froth. Fry in butter. - - -Pancakes--II (American) - - 5 table-spoons flour - 7 eggs - 1 pint cream or milk - -Sift the flour with a tea-spoon of salt. Mix it smoothly with the -cream. Beat up the yolks and add them, mixing thoroughly. Beat four -whites to a stiff froth and stir them lightly in. Fry in very hot -butter. Serve with sugar and cinnamon or lemon. - - -Pancakes with Jam - - ¹⁄₂ lb. flour - 1 table-spoon sugar - ¹⁄₄ lb. melted butter - 5 eggs - 1¹⁄₄ pints milk - -First mix the sugar, flour and unbeaten eggs. Add the butter, milk and -a little salt. Fry in butter in a small frying-pan, two table-spoons at -a time. As soon as a pancake is done on one side, lay it on a dish and -spread it with apricot or strawberry jam. Cover it with another, and so -on. Sprinkle the top pancake with sugar and glaze with a salamander. -Serve very hot. - - -*French Pancakes - - 2 eggs - 2 ozs. powdered sugar - 2 ozs. flour - 2 ozs. butter - ¹⁄₂ pint milk - -Beat the butter to a cream. Add the well-beaten eggs, and beat -together. Stir in the sugar, flour, and lastly the milk, beating all -the time. - -Bake in six well-buttered saucers in a quick oven about twenty minutes. -Fold each pancake over. Sprinkle with powdered sugar, and serve with -lemon. - - -Rice Pancakes - - ¹⁄₄ lb. rice - ¹⁄₂ pint cream or milk - 1 table-spoon powdered sugar - 4 eggs - 2 ozs. butter - Flour - -Boil the rice in water until very tender. Pound it and put it through -a sieve. When cold add the cream or milk, sugar, well-beaten eggs and -butter, which should be warmed and creamed. Add flour, if necessary, to -make a fairly stiff batter. Fry in butter. - - - - -Fritters - - - PAGE - - Fruit Fritters 43 - - Henriettes 44 - - Orange Fritters 44 - - Pine Apple Fritters 45 - - Portuguese Fritters 45 - - Soufflé Fritters 46 - - Strawberry Fritters 47 - - - - -General Directions - - -Fritters are crisper if fried in clarified fat than in lard. - -In making fruit fritters dip each piece of fruit into batter. See that -it is well covered. - -Drop fritters, a few at a time, into smoking hot fat, being careful -that they do not touch each other; fry a rich yellow. Take out with a -skimmer and set in the oven for a few minutes on soft paper to drain. -Sift sugar over the fritters and serve with a wine or fruit sauce. - - -Batter for Fritters--I - -(_French Receipt_) - - 2 eggs - ¹⁄₂ lb. flour - 1 table-spoon olive oil - 1 table-spoon brandy - ¹⁄₂ cup water, milk or beer - -Mix the flour and water, milk or beer, perfectly smooth. Add the -well-beaten yolks, the oil and brandy (which is optional) and a little -salt. Mix well and set aside for two or three hours. When the batter is -wanted, beat the whites until stiff and dry and add them. - - -Batter for Fritters--II - - 9 ozs. flour - 1 table-spoon powdered sugar - 4 eggs - 8 table-spoons butter (melted) - ¹⁄₂ cup white wine - 2 table-spoons brandy - -Mix the flour, sugar and well-beaten yolks together. Beat until smooth, -adding a little salt. Stir in the melted butter, white wine and brandy, -and, just before using, the whites beaten until they are stiff and dry. - - -Fruit Fritters - -Fritters may be made of apples, bananas, oranges, apricots, pine-apple, -peaches, etc. The fruit should be ripe and perfect. - -Cut apples across in slices about a third of an inch thick. Take out -the core from the centre of each piece. - -Cut each slice of pine-apple into four pieces. - -Slice bananas lengthwise, cutting each slice in half if too long. - -Cut peaches and apricots in quarters. - -All fruit for fritters is best soaked for a couple of hours in -well-sweetened brandy, rum or kirsch, to which a little ground cinnamon -and the finely grated peel and the juice of a lemon have been added. -The fruit must be well drained before it is dipped in batter. - -When this is not done each piece of fruit should be sprinkled with -sugar, a very little lemon juice and spice. - -For frying see general directions. - - -Henriettes - - 1 egg - ¹⁄₂ gill cream - Salt - 1 salt-spoon baking-powder - ¹⁄₂ tea-spoon vanilla - 1 tea-spoon brandy - Flour - -Beat the yolk and white separately. Mix all smoothly together with -sufficient flour to roll out. Roll as thin as possible, and cut into -squares and ribbons. Fry in boiling lard. Drain and sprinkle with -flavoured sugar (see p. 164). - - -Orange Fritters - -Peel and divide several sweet oranges into sections. Scrape off all -pith with a sharp knife. Take out the seeds. Drop them into a syrup -made of water, sugar and a table-spoon of brandy, and let them simmer -for a few minutes. Take out and drain on a sieve. Dip in batter and fry -(see p. 41). Put in the oven to drain and sprinkle with orange sugar -(see p. 164). - - -Pine-Apple Fritters - - 1 pine-apple (fresh or tinned) - 2 cups flour - 1 table-spoon melted butter - 1 egg - Water - -Pare and grate the pine-apple. To the juice add the flour. Mix -perfectly smooth. Add the well-beaten yolk, a little salt and the -butter. If fresh pine-apple is used add sufficient water to make the -batter thin enough to drop from the end of spoon. Beat the white of egg -to a stiff froth and stir it in quickly and lightly when ready to fry. -Drop into the boiling fat by the table-spoon and fry a golden brown. -Drain on paper in the oven and dust with lemon sugar (see p. 164). - - -Portuguese Fritters - -(Pain Perdu) - - 1 pint milk - 1 yolk - 2 table-spoons sugar - Bread - 2 ozs. butter - 1 dessert-spoon orange-flower water - -Boil the milk with the sugar, grated rind of a lemon, and orange-flower -water until it is reduced one half. - -Cut several slices of bread half an inch thick. Take off the crust and -cut the bread into rounds about the size of the top of a tumbler. Dip -these in the milk and then in the well-beaten yolk. Fry in butter. -Sprinkle with lemon sugar (see p. 164) or put on each one a spoonful of -jam. Serve very hot. - - -Soufflé Fritters - -(Beignets Soufflés) - - 1 cup water - 2 ozs. butter - 4 ozs. flour - 1 tea-spoon powdered sugar - 6 yolks - 3 whites - -Set the water on the fire. Add the sugar, butter and a little salt. -As soon as it boils add the flour all at once. Work it smooth with -a wooden spoon, and stir it over the fire for two or three minutes. -Take off the fire and add the yolks of six eggs, one after the other, -beating hard all the time. Beat the whites of three eggs to a stiff -froth. Add this to the batter stirring it lightly in. Divide into -pieces about the size of an egg, sprinkle them with flour and fry them -in a very large saucepan of clarified fat, giving each fritter room to -swell without touching another. The fat should not be too hot at first, -but as the fritters swell the heat should be increased. When a good -colour take them out, drain them and sprinkle them with sugar. Serve at -once very hot. - - -Strawberry Fritters - -Dip whole strawberries into batter No. II. Fry a good colour. Drain. -Sprinkle with sugar and glaze with a salamander. - - - - -Omelets - - PAGE - - Sweet Omelet--I. 50 - - ” ” II. 50 - - Foam ” 51 - - Orange ” 51 - - Rum ” 52 - - - - -General Directions - - -A special pan should be kept for omelets. It must be used for nothing -else. After being used it is best to scour it with a little salt and -vinegar in order to keep a perfectly smooth surface. - -Melt a tea-spoon of butter in the pan, let it run well over it, but do -not let it burn. Pour in the eggs. Lift the egg mixture at the sides as -it cooks so as to let the uncooked part flow under. This must, however, -only be done at first or the surface will be roughened. When the egg is -firm underneath but still soft on top, fold one side carefully over the -other with a knife. Slip gently on a very hot plate. Serve quickly and -very hot. Add a little salt to the eggs whilst beating. - - -Sweet Omelet--I - - 3 eggs - Powdered sugar - Jam - -Beat the eggs slightly with one table-spoon of powdered sugar. Cook as -directed. Before folding over spread with apricot or strawberry jam. -Fold. Sprinkle with powdered sugar, and score several diagonal lines on -the top with a clean red-hot poker or iron. - - -Sweet Omelet--II - - 3 eggs - 2 tablespoons rich cream - Powdered sugar - Jam - -Beat the yolks with one table-spoon sugar and the cream until very -light and frothy. Beat the whites to a stiff froth. Fold them lightly -into the yolks. Pour into a pan, and when firm set in the oven a few -moments to dry. Fold in half, sprinkle with sugar and score several -diagonal lines with a clean red-hot poker. - - -Foam Omelet - - 3 eggs - 1 table-spoon powdered sugar - -Beat the yolks and sugar together. Beat the whites to a stiff froth. -Add half of them to the yolks, folding lightly in. Pour into a pan, and -when the mixture is nearly set spread it with the rest of the whites, -flavoured with a little vanilla or lemon juice and sweetened. When the -whites are thoroughly heated, fold over. Sprinkle with sugar and serve -quickly. - - -Orange Omelet - - 3 eggs - Powdered sugar - Orange sugar - The finely grated rind of one orange - 3 table-spoons orange juice - -Beat the yolks and two table-spoons powdered sugar until creamy and -light. Add the juice and rind. Beat again. Fold in the whites beaten to -a stiff froth. Proceed as for sweet omelet No. II. Sprinkle the omelet -thickly with orange sugar (see p. 164). - - -Rum Omelet - - 3 eggs - Powdered sugar - Rum - -Beat the eggs with one table-spoon sugar. Pour into the pan. Sprinkle -well with sugar before folding. Fold. Slip on a very hot dish. Pour -lighted rum over the omelet, basting the omelet with the rum until it -is extinguished. Serve quickly. - - - - -Baked Soufflés - - - PAGE - - Chocolate Soufflé 55 - - Coffee Soufflé 55 - - Maraschino Soufflé 56 - - Omelette Soufflée 56 - - Punch Soufflé 57 - - Soufflé Royal 57 - - Strawberry Soufflé 58 - - Vanilla Soufflé 58 - - - - -General Directions - - -Soufflés should be made in dishes made for the purpose and must be -served in the same. The dish should be spread with cold butter, the -soufflé mixed not a moment before it is time to put it in the oven -(which should be moderately hot), and served immediately it is taken -out. A soufflé is better underdone than overdone. - -Great care must be taken to whisk in the whites of eggs as quickly and -lightly as possible. - -It is best to tie a piece of buttered paper round the outside of the -mould, so that the soufflé does not run over. In any case room must be -given for it to rise. - -If there is danger of the soufflé burning, cover it with a sheet of -greased paper. - - -Chocolate Soufflé - -To the vanilla soufflé (see page 58) add 2 ozs. fine powdered -chocolate, stirring it into the mixture whilst boiling. - - -Coffee Soufflé - - 2 ozs. roasted whole coffee - 1¹⁄₂ pints cream or milk - 3 ozs. butter - 3 ozs. fine flour - 3 ozs. powdered sugar - 1 tea-spoon vanilla - 8 eggs - -Throw the coffee into the boiling cream or milk. Cover closely and set -aside for an hour. Strain through fine muslin. Melt the butter in a -large enamel saucepan. Add the flour. Mix till perfectly smooth. Add -the cream and sugar. Stir together. Set aside to cool. Add the yolks -beaten till creamy, and the vanilla. Then whip in the whites, which -should be whisked to a firm froth. Bake in a buttered soufflé dish in a -moderate oven for three-quarters of an hour. - - -Maraschino Soufflé - - 3 yolks - 4 whites - 1 table-spoon maraschino - 3 table-spoons powdered sugar - 3 table-spoons flour - 1 pint cream - -Beat the yolks and sugar for ten minutes. Add the flour. Beat till -perfectly smooth. Add the maraschino and cream. Beat the whites to a -stiff froth. Beat them lightly in. Pour into a soufflé dish and bake. -Sprinkle with powdered sugar. - - -Omelette Soufflée - - 6 eggs - 4 heaped table-spoons powdered sugar - 1 tea-spoon vanilla - -Beat the yolks and sugar together for fifteen minutes. Add the -flavouring. Beat the whites to a stiff froth. Pour the yolks on the -whites and whisk them lightly and quickly till mixed. Pour into a -buttered tin, sprinkle with powdered sugar, and put in a moderately hot -oven. It should take about ten to fifteen minutes to bake. Serve at -once. - - -Punch Soufflé - - 1 pint cream (or milk) - 2 table-spoons China or green tea - 3 ozs. butter - 3 ozs. flour - 1 glass rum - 1 lemon - 8 yolks - -Boil the cream. Add to it the tea. Set it back on the oven and let it -stand five minutes closely covered. Strain off the cream. Melt the -butter in a saucepan. Add the flour and stir till perfectly smooth. -Add the cream. Stir continually for four or five minutes. Pour into a -basin. Add the sugar, juice of the lemon, half of the grated rind and -the rum. Beat well together until cooler. Gradually add the well-beaten -yolks, beating vigorously while doing so. Bake for about three-quarters -of an hour. - - -Soufflé Royal - - ¹⁄₂ pint cream - 2 table-spoons flour - 2 table-spoons powdered sugar - 2 table-spoons orange flower water - ¹⁄₂ cup pounded almonds - 6 eggs - -Mix the well-beaten yolks of six eggs with the rest of the ingredients, -beating all together hard for ten minutes. Add the whites beaten to a -firm froth. Mix well and pour into a buttered soufflé dish. Serve as -soon as the soufflé has risen. Pounded macaroons may be used instead of -almonds. - - -Strawberry Soufflé - - 1 quart strawberries - 8 table-spoons powdered sugar - 8 whites of eggs - ¹⁄₂ tea-spoon lemon juice - -Press the berries through a fine sieve into a basin. Add the sugar. -Beat until very frothy. Add the lemon juice and the whites whipped to a -firm froth. Bake in a slow oven for half an hour. Sprinkle with lemon -sugar (see p. 164). - - -Vanilla Soufflé - - 2 ozs. potato flour (or fine flour) - 2 table-spoons powdered sugar - 1 tea-cup milk or cream - 4 eggs - 1 tea-spoon vanilla - 2 table-spoons butter - -Mix the flour, sugar and milk to a perfectly smooth paste and stir -over the fire until the flour is cooked (the mixture should boil for -at least five minutes). Add the butter whilst boiling. Strain and set -aside to cool. Beat the yolks till creamy. Beat them together with the -milk, etc. Add the flavouring. Beat in the whites, whipped to a stiff -froth, very lightly. Bake in buttered soufflé dish in a moderate oven -for twenty-five minutes. - -This soufflé may be flavoured with the syrup of preserved ginger, one -table-spoon of maraschino, the juice and grated rind of a lemon, or -with orange flower water. - - - - -Soufflé Puddings - - - PAGE - - Almond Soufflé 62 - - Chocolate Soufflé 62 - - ” ” with Almonds 63 - - Cream Soufflé 64 - - Lemon Soufflé 64 - - - - -General Directions - - -Do not more than half fill the tin. Tie a piece of buttered paper right -round the outside of the tin, letting it project about two inches above -the tin. Set the soufflé dish in a vessel of simmering water, which -should reach half way up the soufflé tin and which should boil gently -and be replenished from time to time with boiling water. Cook either in -a very moderate oven, or on a very gentle fire. The water should only -simmer. - -When cooked, turn the soufflés out carefully and serve with cream or -wine sauce. - - -Almond Soufflé - - 4 ozs. almonds - 7 eggs - 4 ozs. sugar - 1 table-spoon lemon sugar - 2¹⁄₂ ozs. flour - -Blanch and pound the almonds with one whole egg. Add the sugar, six -yolks, lemon sugar (see p. 164). Beat for quarter of an hour. Sift in -the flour lightly, avoiding lumps, and add the whites beaten to a stiff -froth. Pour into a buttered mould and steam about an hour. - - -Chocolate Soufflé - - 2 ozs. butter - 2 ozs. fine flour - ¹⁄₂ pint milk - 1 oz. sugar - 2 ozs. powdered chocolate - 4 eggs - ¹⁄₂ tea-spoon vanilla - -Melt the butter in a saucepan. Add the flour. Mix until quite smooth. -Add the boiling milk gradually and stir together into a smooth paste. -Strain through a sieve into a basin. Add the vanilla, sugar and -chocolate. Add the well-beaten yolks when the mixture is nearly cold, -and then the whites beaten to a stiff froth. Mix thoroughly and pour -into a buttered mould. Steam for about an hour and a half. - - -Chocolate Soufflé with Almonds - - 4 ozs. butter - 4 ozs. sugar - 4 ozs. chocolate - 4 ozs. almonds - 6 eggs - 1 white - 2 table-spoons finely chopped candied orange and citron - -Blanch and pound the almonds in a mortar with the white of an egg. Beat -the butter to a cream. Beat the yolks thoroughly and add them to the -butter, beating till smooth and foamy. Add the sugar, almonds and the -melted chocolate. Beat all together ten minutes. Add the chopped peel, -and the whites beaten to a stiff froth. Pour into a buttered mould and -steam for one and a half hours. - - -Cream Soufflé - - 2 table-spoons fine flour - 4 ozs. butter - ¹⁄₂ pint cream - 5 eggs - 1¹⁄₂ ozs. sugar - 1 tea-spoon vanilla or 1 table-spoon maraschino - -Stir the flour with 2 ozs. of butter over the fire till smooth. Add the -cream, and stir continually till it boils. Set aside to cool. - -Beat the yolks till creamy. Beat the butter to a cream. Beat the butter -and yolks together with the sugar and vanilla. Mix with the cream. Beat -together and beat in three whites whipped to a stiff froth. Pour into a -buttered mould. Steam over the fire for three quarters of an hour. - - -Lemon Soufflé - - 1 oz. butter - ¹⁄₄ lb. powdered sugar - 1 lemon - 1¹⁄₂ ozs. flour - 5 eggs - -Beat the yolks till creamy. Mix them with the flour, sugar, warmed -butter and grated rind of one lemon, and beat well together. Stir over -the fire till the mixture thickens. Set aside in a basin till cool. -Beat the whites to a stiff froth. Whip them lightly in. Steam in a -buttered mould for half an hour. - - - - -Hot Puddings - - - PAGE - - Albemarle Pudding 66 - - Apple and Apricot Charlotte 66 - - Apple Custard 67 - - Bread and Rum Pudding 68 - - Cherry Pudding 68 - - Christmas Plum Pudding--I. 69 - - ” ” II. 70 - - Dutch Apple Cake 70 - - Fig Pudding 71 - - Friar’s Omelet 71 - - Gooseberry Pudding 72 - - Ginger Pudding 72 - - Italian Mousse 73 - - Little Citron Puddings 73 - - Marmalade Pudding 74 - - Mousse à la Mangara 74 - - Palace Pudding 75 - - Pine Apple and Rice Mould 75 - - Plum Pudding 76 - - Strawberry Shortcake 77 - - -Albemarle Pudding - - 4 ozs. butter - 4 ozs. powdered sugar - 3 eggs - 1 lemon - ³⁄₄ lb. flour - Raisins - -Beat the butter to a cream. Add the sugar and rind of a lemon. Beat -well. Add the well-beaten yolks and flour alternately, beating -continually. When quite smooth, add the juice of the lemon, and the -whites beaten to a stiff froth. Butter a mould, and line the top of it -with raisins. Pour in the mixture, and steam an hour and a half. Serve -with a wine sauce. - - -*Apple and Apricot Charlotte - - 6 large apples - Butter, the size of a walnut - Sugar - The finely peeled rind of a lemon - ¹⁄₂ lb. apricot jam - -Peel and core the apples. Cut in quarters. Stew with the butter, and -sufficient sugar to sweeten, until tender, taking care not to let them -burn. - -Warm the jam in a saucepan, and put through a sieve. Add to the apples, -and stir well together. - -Line a buttered mould with strips of thin bread which have been dipped -in melted butter. Fill in with the apple and apricot mixture. Cover -with a round of bread also dipped in butter. Bake about twenty minutes, -or until the bread is well coloured. - - -Apple Custard - - 6 large apples - 3 eggs - 6 table-spoons powdered sugar - 1 pint milk - -Pare and core the apples. Fill the centre of each with sugar and bake, -being careful that they do not break. Or they can be stewed whole. - -Make a custard (see p. 15) of the yolks, milk and half the sugar. - -Pour it over the apples, which should be arranged in a dish. Bake -slowly until the custard is firm. Whip the whites till frothy. Add the -rest of the sugar gradually, and beat well together. Spread this over -the custard, and put in a moderate oven. Remove directly the meringue -is browned. - - -*Bread and Rum Pudding - - 2 wine glasses rum - 4 eggs - 6 ozs. powdered sugar - 6 ozs. bread crumbs - 6 ozs. currants - ¹⁄₂ lb. candied peel - 4 ozs. butter - 3 table-spoons milk - -Melt the butter, mix it with the sugar, bread crumbs and yolks. Stir -well together. Add the currants, milk, chopped peel and one glass of -rum. Beat the whites to a stiff froth, and stir them in. Put in a -buttered mould. Steam three hours. When cooked, pour another glass of -rum over the pudding, and serve. - - -*Cherry Pudding - - 4 eggs - 1 pint milk - 2 table-spoons of flour - Cherries - Sugar - -Stone enough cherries to fill a basin, which must be well buttered. -Add sufficient sugar to sweeten well. Make a smooth batter of the -well-beaten eggs, flour and milk. Pour it over the cherries, filling -the basin. Cover with a cloth, and boil one and a half hours. Serve -with a fruit sauce. - - -Christmas Plum Pudding--I - - 1¹⁄₂ lb. suet - 1 lb. flour - ¹⁄₂ lb. bread crumbs - 2 lbs. raisins - 1 lb. sultanas - ¹⁄₂ lb. currants - ¹⁄₂ lb. mixed candied peel - ¹⁄₂ lb. sugar - 1 salt-spoon salt - Grated rind and juice of three lemons - ¹⁄₂ nutmeg, grated - 4 blanched and pounded bitter almonds - 1 tea-spoon mixed spice - 1 ” ground cinnamon - ¹⁄₂ ” ” ginger - 1 pint brandy or sherry - 5 eggs beaten up with ¹⁄₂ pint milk - Orange juice, if liked - -Chop the suet very fine. Mix the sugar and spices. Add the suet, -well-prepared fruit, eggs and brandy. Let the mixture stand until -the following day, stirring well at intervals. Put the mixture into -well-buttered basins, filling them to within two inches of the top. -Cover with buttered paper, and over this tie a well-floured cloth. - -Boil for eight hours. - - -Christmas Plum Pudding--II - -For each Pudding - - ¹⁄₄ lb. raisins - ¹⁄₄ lb. sultanas - ¹⁄₄ lb. currants - ¹⁄₄ lb. orange peel - ¹⁄₄ lb. lemon peel - ¹⁄₄ lb. almonds (chopped) - ¹⁄₄ lb. chopped preserved ginger - ¹⁄₄ lb. sugar - 5 ozs. chopped suet - 3 heaped table-spoons flour - 5 eggs - Spices, brandy or whisky to taste - Salt - -Boil twelve hours. - - -*Dutch Apple Cake - - 1 pint flour - ¹⁄₂ tea-spoon carbonate of soda - 1 tea-spoon cream of tartar - ¹⁄₄ cup butter - 1 egg - 1 scant cup milk - 4 sour apples - 3 table-spoons powdered sugar - -Mix and sift the dry materials together. Rub in the butter. Beat the -egg. Mix it with the milk. Add to the flour and stir well in. Spread -the dough half an inch thick in a shallow tin. Pare the apples and -core them. Cut them into eighths. Put these in rows, pressing the thin -edge down into the dough. Sprinkle the sugar over the apples. Bake in a -hot oven twenty to thirty minutes. Serve with lemon sauce (see p. 85). - - -Fig Pudding - - ¹⁄₄ lb. butter - ¹⁄₄ lb. figs - ¹⁄₄ lb. bread crumbs - 2 eggs - -Chop the figs and stew them in the butter for quarter of an hour. Beat -the eggs well. Mix them with the bread crumbs. Add the figs and butter. -Steam on a buttered mould three hours. - - -Friar’s Omelet - - Apples - 3 eggs - 1 cup sugar - Juice of half a lemon - Bread crumbs - -Steam several sour apples. Mash them and then drain them until quite -dry. Take one pint of this pulp, and when cool add to it the three -well-beaten yolks, the sugar, lemon juice, and the whites beaten to -a stiff froth. Brown some very fine bread crumbs in a little butter. -Sprinkle the bottom and sides of a well-buttered pudding dish with -them. Pour in the mixture. Cover with bread crumbs. Bake twenty -minutes. Serve with brown sugar and cream. - - -*Gooseberry Pudding - - 3 cups gooseberries - ³⁄₄ lb. butter - ³⁄₄ lb. powdered sugar - 8 eggs - 4 sponge-fingers - -Stew the gooseberries in water until tender. Do not let them break. -Take them out and drain. Then put them through a fine sieve. - -Beat the butter to a cream. Add the sugar and beat again. Stir in the -gooseberry pulp, the well-beaten eggs and the sponge-fingers finely -crushed. Mix well and bake in a pudding dish for thirty minutes. - - -Ginger Pudding - - ¹⁄₂ lb. flour - 6 ozs. suet - 1 table-spoon brown sugar - 2 table-spoons golden syrup - 1 tea-spoon baking powder - 2 eggs - A little milk - -Sift the baking powder with the flour. Beat the eggs until creamy. Mix -all well together. Steam two and a half hours. - - -*Italian Mousse - - 12 yolks - 4 wine glasses Madeira or light white wine - 6 ozs. powdered sugar - A pinch of powdered cinnamon - A little lemon juice - -Beat well together. Pour into an enamelled sauce-pan and stand it in a -larger vessel containing hot water. Beat continually with a whisk until -the mixture froths and rises. Serve immediately in glasses. - - -*Little Citron Puddings - - ¹⁄₂ pint of cream - 1 table-spoon sifted flour - 2 ozs. powdered sugar - Nutmeg - 3 yolks - -Mix the cream, flour, sugar and a very little nutmeg together until -quite smooth. Add the well-beaten yolks. Butter five small tea-cups or -moulds and line with very thin pieces of citron. Pour in the mixture, -but do not fill quite full. Bake in a fairly quick oven. - -Turn out the puddings and serve at once. - - -Marmalade Pudding - - 2 eggs - Their weight in flour, butter and powdered sugar - 1 table-spoon marmalade - 1 tea-spoon baking-powder - -Sift the flour and baking-powder together. Beat the butter to a cream. -Add the sugar and beat again. Add the flour, marmalade and well-beaten -yolks. Beat the whites to a stiff froth and add them last. Pour into a -buttered basin and steam for an hour and a half. Turn out and spread -with a little marmalade. Serve with a sweet sauce. - - -Mousse à la Mangara - - ¹⁄₄ lb. powdered sugar - 6 eggs - Wine glass of kirsch - -Beat the sugar and eggs together until creamy and light. Add the kirsch -and stand in a sauce-pan of hot water. Set over a slow fire and stir -continually until the mixture thickens. It must not boil. Take off the -fire and add the whites beaten to a stiff froth. Serve at once. - - -Palace Pudding - - ¹⁄₄ lb. butter - ¹⁄₄ lb. castor sugar - 3 eggs - ¹⁄₂ tea-spoon vanilla - ¹⁄₄ lb. flour - -Beat the butter to a cream. Add the sugar and well-beaten eggs. Beat -thoroughly. Add the flour. When well mixed add the vanilla. Butter a -mould. Sprinkle it with powdered sugar. Steam one hour. Before turning -out, let the pudding stand for a minute or two. - - -*Pine-Apple and Rice Mould - - ¹⁄₂ lb. rice - 1 pint milk - 3 eggs - ¹⁄₂ lb. pine-apple - Syrup - ¹⁄₄ lb. tinned apricots - 2 table-spoons powdered sugar - 1 table-spoon kirsch - -Cook the rice in the milk in a double boiler until it is very tender -and the milk is all absorbed. Cut the pine-apple in small pieces and -let it simmer for several minutes in a little syrup (see p. 151). - -Beat three whole eggs well together. Add them to the rice and then the -pine-apple. When well mixed pour into a buttered mould. Bake for about -half-an-hour. - -Mash the apricots. Add the sugar. When melted pass through a sieve. Add -the kirsch, pour over the pudding. - - -Plum Pudding - - ¹⁄₄ lb. butter - ¹⁄₂ lb. powdered sugar - 1 gill cream - 1 gill rum - ¹⁄₂ lb. chopped suet - 1 cup chopped raisins - 1 cup currants - ¹⁄₄ lb. chopped citron - 6 eggs - 1 tea-spoon ground spices - Bread-crumbs - -Beat the butter and sugar to a cream. Add the rum and cream. Beat well. -Add the suet and well-floured fruit. Beat the eggs together till very -light. Add then the spices and sufficient fine bread-crumbs to make a -stiff batter. Pour into a buttered mould. Boil five hours. - - -*Strawberry Shortcake - - ¹⁄₂ lb. flour - 3 ozs. butter - 1 table-spoon sugar - 2 tea-spoons baking-powder - Milk - Strawberries, sugar and butter - -Sift the flour, sugar and baking-powder together twice. Rub in the -butter. Add sufficient milk to make a dough (about three-quarters -of a cup), mixing lightly with a knife. Put on a floured board and -roll out lightly. Divide in two. Bake in two well-buttered round tins -(about eight inches in diameter) in a hot oven for twelve minutes. When -baked, split open and spread with plenty of butter and a thick layer of -crushed and well-sweetened strawberries. Serve at once very hot. - -The strawberries should be prepared about half an hour before they are -needed. - - - - -Sauces - - - PAGE - - Banana Sauce 80 - - Chocolate Sauce 80 - - Custard Sauce 81 - - Foam Sauce 81 - - Fruit Sauce 82 - - Golden Sauce 82 - - Golden Syrup or Molasses Sauce 83 - - Hard Sauce 83 - - Hard Sauce with Fruit 84 - - Jelly Sauce 84 - - Lemon Sauce 85 - - Melted Butter 85 - - Sabaillon 86 - - Whipped Cream Sauce 86 - - Wine Sauce--I. 87 - - ” ” II. 87 - - - - -General Directions - - -All hot pudding sauces should be served as soon as made. - -Butter may be creamed in a warmed basin but should on no account be -melted. - -Sauces made with yolks of eggs are best made in a _bain marie_; _i.e._ -a saucepan placed in a larger pan containing hot water. - - -Banana Sauce - - 1 cup water - 4 table-spoons powdered sugar - 4 bananas - 1 dessert-spoon maraschino or - 1 wine-glass of wine - -Put the water and sugar in a sauce-pan and stir until the sugar is -dissolved. Add four bananas which have been mashed with a silver -fork. Boil for two minutes. Put through a sieve, and add the wine or -maraschino. - - -Chocolate Sauce - - ¹⁄₂ cup water - ¹⁄₂ cup powdered sugar - 3 ozs. chocolate - Vanilla - ¹⁄₂ cup scalded cream - -Boil the water and sugar together for five minutes. Stir in the melted -chocolate. Add a little vanilla. Stir in the cream immediately before -serving. If the chocolate mixture cannot be served at once, stand it in -a pan of hot water until it is needed. - - -Custard Sauce - - ¹⁄₂ pint milk (or cream) - 2 table-spoons powdered sugar - Yolks of 2 eggs - Vanilla - -Boil the milk and sugar together. Beat the yolks thoroughly, and pour -the milk over them. Strain and return to the saucepan, stirring until -it thickens. Do not let it boil. Add a little vanilla. - - -Foam Sauce - - ¹⁄₄ lb. butter - 1 cup castor sugar - ¹⁄₄ cup boiling water - White of 1 egg - 1 tea-spoon vanilla - 2 table-spoons wine, fruit juice or syrup - -Beat the butter to a cream. Add the sugar, vanilla and wine. Just -before it is served stir in the boiling water. Then add the well-beaten -white of an egg, and beat until the sauce is foamy. - - -Fruit Sauce - - 1 cup juice of fresh or stewed fruit - 1 tea-spoon arrowroot - ¹⁄₂ cup powdered sugar - -Let the juice boil, add gradually the arrowroot (which must be smoothly -mixed with a very little water), and boil for five minutes. Strain. - -If jam is used, half a cup will be sufficient. It should first be well -beaten and then passed through a sieve. Half a cup of water should be -added to it, and less sugar will be required. - - -Golden Sauce - - 4 ozs. butter - ¹⁄₂ cup powdered sugar - Yolks of 2 eggs - 1 table-spoon boiling water - Juice of ¹⁄₂ a lemon - Wine-glass of wine or brandy - -Beat sugar and butter together until creamy. Put the bowl in hot water -and stir until liquid. Add the well-beaten yolks and hot water, and -stir until the mixture thickens. Add lemon juice and wine. Beat well -together. - - -Golden Syrup or Molasses Sauce - - 1 cup syrup or molasses - Juice of a lemon - 1 table-spoon vinegar - 1 table-spoon salt butter - -Boil altogether for ten minutes. This is a good sauce to serve with -plain boiled rice or batter pudding. - - -Hard Sauce - - 2 ozs. butter - 2 ozs. castor sugar - ¹⁄₂ tea-spoon vanilla - 1 table-spoon brandy - -Beat the butter to a cream. Add the sugar gradually. Beat well. Then -add the brandy, a very little at a time. Pile the sauce lightly on a -dish and keep it on ice until required. This sauce is excellent with -plum puddings. - - -Hard Sauce with Fruit - - 2 ozs. butter - 2 ozs. powdered sugar - ¹⁄₂ lb. crushed strawberries - Whites of 2 eggs - -Beat the butter to a cream. Add the sugar gradually, beating hard all -the time. Add the strawberries, which have first been crushed. Beat -again thoroughly. Add one unbeaten white of egg. Beat well and then add -the other white. Beat again thoroughly and stand on ice. - - -Jelly Sauce - - ¹⁄₂ cup of red currant or blackberry jelly - The juice of 1 lemon - Grated rind of ¹⁄₂ a lemon - 1 heaping table-spoon powdered sugar - 2 glasses white wine - -Beat the jelly till it is quite a light colour. Add the lemon juice and -rind to the jelly. Bring almost to the boil. Stir continually. Take off -the fire and add the sugar and wine, beating hard. The dish containing -this sauce should be covered and must be kept in a basin full of very -hot water until served. Give it a good whisk before serving. - - -Lemon Sauce - - Grated rind and juice of a lemon - 1 cup powdered sugar - 3 tea-spoons cornflour - 1 pint hot water - -Boil the water and sugar together for five minutes. Mix the cornflour -in a cup with a little water until it is perfectly smooth, and then add -it gradually to the syrup, stirring quickly all the time. Let it all -boil again for ten minutes. Add the grated rind and juice of the lemon. -Strain. - - -Melted Butter - - 2 table-spoons butter - 2 tea-spoons flour - 1¹⁄₂ cups of hot water (or water and milk) - 1 cup brown or powdered sugar - Flavouring - -Melt the butter in a saucepan, being careful not to brown it. Add the -flour and mix until quite smooth. Then add the hot water (or milk and -water) gradually, stirring well all the time, and when it boils add the -sugar. Stir continually for five minutes. Remove from the fire and add -a small half tea-spoonful of vanilla or a little nutmeg if milk has -been used, but two tea-spoonfuls of fresh lemon juice, if it has been -made with water. - - -Sabaillon - - The yolks of 4 eggs - 1¹⁄₂ wine-glasses madeira or sherry - 4 table-spoons castor sugar - A little cinnamon - -This can be made in two ways. - -I. Put eggs, wine and sugar into a saucepan on a good fire. Beat -continually until the mixture thickens. It must not boil. - -OR, - -II. Beat eggs and sugar very thoroughly together for five minutes. -Then add the wine. Put into an earthenware pot and stand this in a -large saucepan of very hot water. Beat over the fire until the mixture -thickens. - - -Whipped Cream Sauce - - ¹⁄₂ pint of cream - ¹⁄₂ cup of castor sugar - White of 1 egg - ¹⁄₂ tea-spoon vanilla, or a little brandy - -Beat the cream until stiff. Add the sugar and vanilla. Beat the white -of egg until frothy. Add to the cream and beat all together. - - -Wine Sauce--I - - ¹⁄₂ pint melted butter - 1 tea-spoon lemon juice - 1 wine-glass sherry or madeira - -Make the melted butter (see p. 85) with water. Sweeten it with brown -sugar and flavour it with lemon juice and a very little grated peel. -Add the wine at the last and do not let it boil again. - - -Wine Sauce--II - - 1 cup white wine - Yolks of 4 eggs - 1 tea-spoon lemon juice - The rind of ¹⁄₄ of a lemon - -Heat the wine, sugar, lemon juice and peel. Beat the yolks thoroughly -in a large basin. Directly the wine comes to the boil, pour it over the -yolks. Beat with an egg-whisk until very frothy. - - - - -Jellies - - - PAGE - - Calf’s Foot Jelly 91 - - Gelatine Jelly 91 - - Claret Jelly 92 - - Cranberry Jelly 92 - - Gelée Fouettée 93 - - Lemon Froth 93 - - Maraschino Jelly 94 - - Orange Baskets 94 - - Orange Jelly 94 - - Prune Jelly 95 - - Rhubarb Jelly 95 - - -General Instructions - -It has been found difficult in the receipts which follow, owing to -the variation of the quantity of juice in lemons, etc., to give the -exact quantity of gelatine required. _A safe rule in making jellies -is to use 2 ozs. of gelatine to every one and three-quarter quarts of -liquid._ In summer 2 ozs. of gelatine will be needed to each quart and -a half. (This must include all liquid flavourings and be very carefully -measured.) - -The best gelatine is now so pure, that it is practically unnecessary to -go to the trouble of making jelly from calf’s feet, a receipt for which -has, however, been given. - -More elaborate jellies are made by the addition of fruit. To do this, -pour jelly into a mould to the depth of half an inch. When set, arrange -on it a layer of perfectly fresh ripe fruit--strawberries, cherries, -grapes, pine-apple, peaches, oranges, etc.--adding another layer of -jelly, and when that is set, more fruit, and so on, until the mould is -full. During the process the mould should be kept on ice, so that the -jelly will set quickly. - -Before putting jelly into a mould, dip it in very cold water, and -invert for a moment. Pour in the jelly while still wet. - -Use a silver or wooden spoon for stirring, and do not stir jelly while -it is cooling. - -To colour jelly pink, add a few drops of cochineal. - -To loosen the jelly when ready to serve, dip the mould quickly into hot -water. Dry the mould before turning out. - - -Calf’s Foot Jelly - - 4 calf’s feet - 4 quarts water - 1 pint wine or water - 1 lb. crushed lump sugar - 4 whites of eggs - 2 lemons - ¹⁄₂ stick cinnamon - 1 tea-spoon grated nutmeg - -Clean the calf’s feet thoroughly. Boil them in the water until it is -reduced to half the original quantity. This will take about eight -hours. Skim occasionally. Pour into a large basin. Set aside for twelve -hours. Remove the fat very carefully. Put back into a large pan, being -careful to keep back the dregs. Add the sugar whisked up with the -whites, the juice of the lemons, the grated rind of one, and the spice. -Let it boil for ten minutes. Skim. Add the wine and boil up again for -two minutes. Strain through a jelly bag two or three times, and keep in -a cold place. - - -Gelatine Jelly - - A little over ¹⁄₂ oz. isinglass - 1 gill cold water - ¹⁄₂ pint boiling water - 3 ozs. sugar - 1 lemon - 1 white and the shell of 1 egg - 1 gill brandy - -Soak the isinglass in the cold water for an hour. Put it into the -boiling water. Add the sugar, the finely-pared rind of the lemon, -the white and crushed shell of an egg. Boil one minute. Pour in a -table-spoon cold water. Set aside ten minutes. Strain through a jelly -bag. Add one gill brandy or sherry when cool. Pour into a wetted mould. - - -Cranberry Jelly - -Stew some cranberries in plenty of water until they are soft. Rub them -through a sieve. Put the pulp into an enamelled saucepan. When it boils -add sugar in the proportion of one pound to every pint of pulp. Stir -continually for a few minutes and pour into a mould. - - -*Claret Jelly - - 1 bottle claret - 1 lemon - 1 gill red currant jelly - ¹⁄₂ lb. loaf sugar - A little over 1 oz. isinglass - 1 gill brandy - -Soak the gelatine in a very little water. Add it to the claret with the -juice and rind of the lemon, jelly, the crushed loaf sugar and brandy. -Boil altogether for five minutes. Put once through a jelly bag. Dip a -mould with a hollow centre into cold water. Pour in the jelly. Serve -with whipped cream in the centre of the mould. Instead of claret and -red currant jelly, a white wine and quince jelly can be used. - - -*Gelée Fouettée - - ¹⁄₂ pint champagne - ¹⁄₂ pint water - 2 lemons - 6 ozs. lump sugar - A little over 1 oz. gelatine - -Make a syrup of the water and sugar. Add the soaked gelatine, juice of -two lemons and the finely-pared peel of one lemon. Boil three minutes. -Strain through a jelly bag. When cold, but still liquid, add the -champagne and beat on ice until very frothy. Put into a mould or serve -in glasses. - - -*Lemon Froth - - 1 oz. gelatine - ¹⁄₂ pint boiling water - ¹⁄₂ pint cold water - 3 lemons - 6 ozs. lump sugar - Whites of 6 eggs - -Dissolve the gelatine and sugar in the boiling water with the -finely-pared lemon peel. Add the cold water and the juice of the -lemons. Skim with a silver spoon. Strain into a large basin. When -beginning to set, add the whites beaten to a stiff froth. Beat well -together and pile up in a glass dish. Serve with sweetened whipped -cream. - - -Maraschino Jelly - -Make a gelatine jelly, using maraschino instead of brandy, and adding -it when the jelly is cold but still liquid. - - -Orange Baskets - -Cut several oranges across in half. Take out the pulp and scrape the -inside until clean. Put into cold water. Use the juice to make a jelly. -Break the jelly into small pieces. Pile it high in each half of an -orange. Make handles of strips of Angelica. Whipped cream may be added -as a garnish. - - -Orange Jelly - - 14 ozs. loaf sugar - ¹⁄₂ pint water - 1 oz. isinglass - 12 oranges - 1 lemon - 1 white of egg - -Boil the sugar and water together. Skim. Add the gelatine, the grated -rind of one orange, the lemon and the whisked white of egg. Boil five -minutes. Add the juice of the oranges. Strain through a jelly bag. - - -*Prune Jelly - - 1 lb. prunes - ¹⁄₄ lb. sugar - 2 thin pieces lemon peel - 1 oz. gelatine - 1¹⁄₂ pints water - 1 oz. sweet almonds - 1 gill sherry - -Set the prunes to soak in water for one hour. Drain them and put them -in an enamelled saucepan. Add the water, lemon peel and sugar, and -stew till tender. Then remove the stones. Put the prunes through a -fine sieve. Crack the stones, split the kernels, and add them with the -blanched and chopped almonds to the prunes. Set on the fire again. Add -the gelatine, which should have been previously soaked for an hour. -Boil for five minutes, stirring all the time. Add the sherry. Pour into -a wet mould. Serve with whipped cream. - - -Rhubarb Jelly - - 1¹⁄₂ lbs. rhubarb - 1¹⁄₂ lbs. lump sugar - Gelatine - 1 lemon - -Stew the rhubarb, the finely pared peel and juice of the lemon and -sugar with a little water, over a very gentle fire, until pulpy. Pass -through a fine sieve. To every pint of rhubarb pulp, add three quarters -of an ounce of gelatine dissolved in a very little boiling water. Stir -over the fire till thoroughly mixed. Pour into a wet mould with a -hollow in the centre. When serving, fill the hollow with whipped cream. - - - - -Creams - - - PAGE - - Bavarian Cream--I. 98 - - ” Cream--II. 98 - - Chartreuse of Orange 100 - - ” of Strawberries 101 - - Chestnut Cream 102 - - Chocolate Bavarois 103 - - Crème aux Fruits 103 - - ” Hollandaise 104 - - Noyau Cream 105 - - Orange Cream 105 - - Rhenish Cream 106 - - Rice Cream 107 - - Strawberry Cream 108 - - Strawberry or Raspberry Cream 108 - - -*Bavarian Cream--I - - ¹⁄₂ oz. gelatine - 1 pint cream - 3 table-spoons powdered sugar - 1 tea-spoon vanilla - -Soak the gelatine. Whip the cream. Dissolve the gelatine in a little -boiling milk. Strain it into a basin. Add whichever flavouring is -chosen, stirring continually until cool but still liquid. Then add the -cream and mix thoroughly. Pour into moulds and set on ice, if possible. - -This cream may be flavoured with two table-spoons maraschino, two -table-spoons caramel (melted and browned sugar), a small coffee-cup -of very clear, strong coffee or three table-spoons powdered chocolate -instead of vanilla. - - -Bavarian Cream--II - - 5 yolks - 4 ozs. powdered sugar - 1 oz. gelatine - 1 quart cream - ¹⁄₂ pint cream - -Boil half pint of cream, pour it over the yolks. Add the sugar and -stir over a gentle fire until the mixture begins to thicken. Add -the gelatine, which has been dissolved in a very little water. Mix -thoroughly. Put through a fine hair sieve into a basin. Beat until -cold. Add the vanilla and the cream whipped. Pour into a mould and set -on ice, if possible. - -This cream can be flavoured with three table-spoons of maraschino -which should be added with the cream. In this case the mould used may -be lined with maraschino jelly (see p. 94). To do this fill the mould -with jelly to the depth of an inch. When it is firm, set a smaller -mould inside the mould in use, fill the space all round it with jelly -and leave till set. Then pour a little warm water on the inner mould -to loosen it. Take it out carefully and fill the space with cream. The -inner mould should be about an inch and a half smaller in diameter than -the outer mould. - -A small cup of strong, clear coffee can be used as flavouring, or one -table-spoon lemon juice and one gill rum. - - -Chartreuse of Orange - - Orange jelly - Oranges - For cream - ³⁄₄ oz. gelatine - ³⁄₄ pint cream - ¹⁄₄ lb. sugar - -For this and the following receipt two plain moulds are required. One -should be about 1¹⁄₂ inches larger in diameter than the other. - -Into the larger mould pour orange jelly (see p. 94) to make a layer -¹⁄₂ an inch deep. When slightly set arrange a second layer of sections -of oranges which have had all the skin and pips removed. Cover these -with more orange jelly. Set aside until firm. Place the smaller mould -exactly in the centre of the larger one, resting it on the jelly. Fill -up the space between the two moulds with sections of orange, prepared -as before. Pour jelly over them so that the space is completely filled -up. Place upon ice, or in a very cold place, until the jelly is firmly -set. - -Dissolve the gelatine (which should have been previously soaked for -three hours) in a little hot milk. Whip the cream (see p. 3) and pour -in the strained gelatine slowly, stirring all the time. Flavour with a -syrup made as follows: Take ¹⁄₄ lb. lump sugar. Rub the rind of one -orange off on several lumps; put all together with the juice of two -oranges into an enamel saucepan. Stir over a gentle fire till melted. -Pour this syrup, when cool, slowly over the cream, whipping all the -time. - -When the jelly is set pour a little warm water into the inner mould to -loosen it. Take it out very carefully. Fill in the space with the cream. - -Other fruits may be used and lemon jelly can be used instead of orange. -In all cases great care should be taken in arranging the fruit. - -If the oranges or fruit used are sour, soak them for an hour in a syrup -of sugar and brandy or rum. - - -*Chartreuse of Strawberries - - 2 lbs. strawberries - 1 pint clear lemon jelly - ¹⁄₂ pint cream - Sugar - ¹⁄₂ oz. gelatine - -Proceed as for orange chartreuse, using one pound of strawberries cut -lengthways in half to decorate the jelly. - -For the cream mash the rest of the strawberries with sufficient sugar -to sweeten thoroughly. Put through a fine sieve. Whip the cream. -Dissolve the gelatine in a very little hot water. Strain it, and when -cool, but still quite liquid, add it slowly to the strawberry juice, -stirring all the time. Add the whipped cream gradually and a few drops -of cochineal. - - -*Chestnut Cream - - 20 chestnuts - 1 oz. gelatine - ¹⁄₂ pint milk - ¹⁄₄ lb. sugar - ¹⁄₂ a lemon - 1 wine-glass curaçoa - ¹⁄₂ pint cream - -Boil, skin and pound the chestnuts, put them through a sieve. Boil the -thinly-peeled rind of a lemon, the sugar and milk together. Take off -the fire and add the previously-soaked gelatine. Stir till melted. -Strain. When cool add the chestnut purée and beat till smooth. Add the -curaçoa and whipped cream. Mix well and pour into a mould. Serve with -sweetened whipped cream. - - -*Chocolate Bavarois - - 1 pint cream - 1 oz. gelatine - 1 oz. chocolate - 1 cup milk - ¹⁄₂ lb. powdered sugar - -Soak the gelatine in a little of the milk. Melt the chocolate in a -little hot water with a little sugar. Stir until smooth. Boil the rest -of the milk. Add the gelatine to it. Stir till dissolved. Add the -chocolate. Strain and add the sugar. Set in a cool place, on ice if -possible, in a large basin. Beat until cool. Whip the cream (see p. 3). -Stir it in and pour all into a mould. - - -Crème aux Fruits - - 1 quart cream - ³⁄₄ cup sugar - 4 whites of eggs - 1 tea-spoon vanilla - 1 table-spoon wine or liqueur - 1 cup chopped crystallised fruit - 1 oz. gelatine - -Soak the gelatine in cold water. Whip the cream (see p. 3). Add the -sugar. Dissolve the gelatine in a very little boiling water. Stir -it quickly until cool. Pour it slowly on the whites beaten to a dry -stiff froth. Stir well together. Add the cream, mix very well. Add the -vanilla, wine or liqueur. When the mixture begins to thicken add the -fruit gradually. Place a number of crystallised cherries in the bottom -of a mould. Pour in the cream. Set on ice. - - -Crème Hollandaise - - 10 yolks - ¹⁄₂ pint white wine - 1 lemon - ¹⁄₂ oz. gelatine - 1 pint whipped cream - -Put the yolks, wine and the rind of the lemon, very thinly peeled, -into an enamelled saucepan. Stir over a gentle fire until the mixture -thickens. Melt the gelatine, which should have been soaked for an hour, -in as little hot water as possible. Add it slowly to the yolks. Stir -till thoroughly mixed. Strain into a basin. Beat until cool. Stir in -the whipped cream (see p. 3) and set on ice or in a cold place. - - -Noyau Cream - - ¹⁄₄ lb. Jordan almonds - ¹⁄₂ oz. bitter almonds - ¹⁄₄ lb. powdered sugar - 1¹⁄₄ pints cream - 1 oz. gelatine - Noyau - -Blanch and pound the almonds, moistening with a little of the cream. -Rub through a hair sieve. Whip the rest of the cream. Flavour with -noyau. Stir in the almonds and mix till smooth. Dissolve the gelatine, -which should have been soaked in preparation, in a very little hot -water. Strain and stir until cool but still liquid. Pour into the -cream, stirring continually until thoroughly mixed. Pour into a mould. - - -*Orange Cream - - 1 large Seville orange - 1 table-spoon brandy - 4 yolks - 4 ozs. lump sugar - 1 pint cream - ¹⁄₂ oz. gelatine - -Rub the rind of the orange on to two or three lumps of sugar. Add them -to the rest of the sugar, brandy and the juice of the orange. Stir -over a very gentle fire till melted. When cool add the well beaten -yolks to the syrup. Beat for quarter of an hour. Scald the cream, add -the gelatine, dissolved in a very little water, to it. Mix well. Strain -on to the yolks and beat till cool and beginning to set. Pour into a -mould. - - -Rhenish Cream - - 1 oz. isinglass - 1 pint water - 6 yolks - ¹⁄₂ pint cream - 2 lemons - 2 glasses white wine - 4 ozs. powdered sugar - -Soak the isinglass in ¹⁄₄ pint cold water. Add it to ¹⁄₄ pint boiling -water. Stir till dissolved. Beat the yolks till very light. Add the -cream, the juice of two lemons and the rind of one, the wine, sugar, -and strained isinglass. Strain all together through a fine sieve. Whisk -until it begins to set. Pour into glasses or moulds. - - -Rice Cream - - ¹⁄₄ lb. rice - Milk - ¹⁄₂ piece cinnamon - Finely cut rind of ¹⁄₂ a lemon - 5 yolks - 5 table-spoons powdered sugar - 2 ozs. butter - 1¹⁄₂ pints cream - 1 oz. gelatine - -Put the rice, cinnamon, and lemon peel in a little salted boiling milk, -and simmer until the rice is tender and the milk all absorbed. - -Beat the butter to a cream. Add the sugar and beat again. Then add -the well-beaten yolks. Beat thoroughly together. Add the hot rice -gradually, and stir over the fire in a double boiler until the mixture -begins to thicken. Do not let it boil. Then pour into a basin and stir -occasionally. - -Whip the cream (see p. 3). Melt the gelatine in a very little boiling -milk. Strain it and when slightly cooled stir it gradually into the -rice. Add the cream, mixing it lightly. Stir from time to time until -the mixtures begin to set. Then pour into a mould. - -To the above a glass of rum or any other flavouring can be added. - - -Strawberry Cream - -Line a basin with fine large strawberries and fill it with Bavarian -cream (see p. 98). - - -Strawberry or Raspberry Cream - - Sufficient fruit to make 1 pint of juice - 1 cup powdered sugar - 1 oz. gelatine - ¹⁄₂ cup boiling water - 1 pint cream - -Soak the gelatine in a little cold water. Mash the fruit and mix the -sugar with it. When the sugar has dissolved rub through a fine sieve. -Dissolve the gelatine in the boiling water. Strain slowly over the -fruit juice, beating it rapidly while doing so, until the mixture -begins to set. Stir in the whipped cream (see p. 3) and pour into a -porcelain mould. - -Instead of fresh fruit the contents of a tin of apricots or peaches -mashed, or a grated tinned pine-apple, can be used. - - - - -Cold Puddings - - - PAGE - - Charlotte Russe 110 - - Chocolate Blanc-Mange 110 - - ” Meringue 111 - - Cornflour Pudding 111 - - Cream Whip 112 - - Danish Pudding 112 - - Ginger Pudding 113 - - Gooseberry Fool 113 - - Lemon Soufflé 114 - - Marrons à la Celestiné 114 - - Meringues 115 - - Milk Jelly 116 - - Mousse aux fruits Givrés 116 - - Orange Charlotte 117 - - Pain aux Fruits 117 - - Pine Apple Meringue 118 - - Pines on Horseback 118 - - Queen of Puddings 119 - - Spanish Cream 120 - - Strawberry Sponge 120 - - King’s Soufflé 121 - - -Charlotte Russe - - ¹⁄₂ oz. gelatine - 1 pint cream - 12 lady fingers - 3 table-spoons powdered sugar - 1 tea-spoon vanilla - 1 table-spoon sherry or liqueur - -Set the gelatine to soak in cold water. Line a mould with lady fingers, -leaving a little space between each. Whip the cream (see p. 3). Add the -sugar, vanilla, and wine. Dissolve the gelatine in as little boiling -water as possible. Strain it very slowly through a fine strainer into -the cream, stirring rapidly all the time. Stir until the cream begins -to stiffen. Then pour it into the mould and set in a cold place or on -ice. - -The mould may be lined with plain or rolled wafers instead of lady -fingers. - -The cream may be flavoured with coffee, chocolate, or any fruit syrup. - - -Chocolate Blanc-Mange - - 1¹⁄₂ ozs. gelatine - 1 quart milk - ¹⁄₂ lb. powdered sugar - 4 table-spoons grated chocolate - ¹⁄₂ tea-spoon vanilla - -Soak the gelatine for two hours. Add it to the warmed milk and sugar. -Let it heat gently. When the gelatine is melted, strain. Add the -chocolate and boil for five minutes, stirring continually. Take off the -fire. When nearly cold, beat for ten minutes with a whisk and add the -vanilla. Pour into a mould. Serve with cream. - - -Chocolate Meringue - - 6 whites of eggs - 1 lb. powdered sugar - 1 tea-spoon vanilla - 3 ozs. powdered chocolate - -Beat three whites with the sugar for fifteen minutes. Then add the -rest of the whites one at a time, beating well. Add the vanilla and -chocolate. Drop on stiff note-paper which has been well buttered, and -place upon a board in a slow oven. Bake until dry. - - -Cornflour Pudding - - 1 pint milk - 3 table-spoons powdered sugar - 3 whites of eggs - ¹⁄₂ tea-spoon vanilla - 2 heaping table-spoons cornflour - -Mix the cornflour to a smooth paste with a little of the milk. Put the -rest with the sugar in a double boiler. When boiling add the cornflour. -Stir till perfectly smooth and thick. Then leave to cook gently for -about twenty minutes. Beat the whites to a stiff froth. Stir them in -and continue stirring for two or three minutes. Take off the fire. Add -the vanilla. If not perfectly smooth, strain. Pour into a mould. - - -*Cream Whip - - 1 pint cream - 1 cup sherry - 1 lemon - ¹⁄₂ cup sugar - 2 whites of eggs - -Whip the cream lightly. Add the sherry, rind and juice of the lemon, -sugar and the whites beaten to a stiff froth. Stir until the sugar is -melted. Skim off the froth and set it on a sieve. Fill custard glasses -with the cream. Put the froth on the top of each glass. - - -Danish Pudding - - ³⁄₄ cup pearl tapioca - 1¹⁄₂ pints boiling water - ¹⁄₄ cup sugar - ¹⁄₂ cup currant jelly - Or fresh fruit juice - -Soak the tapioca all night. Boil in the water till tender and -transparent. Stir frequently. Add the sugar, a little salt and the -jelly or fruit. Stir together till melted. Pour into a dish and set on -ice or in a cold place. Serve with cream. - - -*Ginger Pudding - - ¹⁄₂ oz. isinglass - ¹⁄₂ pint milk - 3 ozs. butter - 2 ozs. powdered sugar - 4 eggs - 1 lemon - 1 small tea-spoon powdered ginger - Preserved ginger and syrup - -Dissolve the isinglass in a very little hot water. Add to it the -milk, butter, sugar and well-beaten yolks. Stir over the fire in a -double-boiler until it thickens, being careful not to let it boil. -Pour into a basin, and when nearly cold, but not set, add the powdered -ginger, the whites (beaten to a stiff froth), and the juice of the -lemon. Mix lightly together and pour into a buttered pudding basin to -set. Serve with a little chopped preserved ginger and syrup. - - -Gooseberry Fool - - 1 pint green gooseberries - ¹⁄₂ lb. sugar - ¹⁄₂ pint cream - -Simmer the gooseberries with the sugar in a very little water until -tender. Put through a sieve. Whip the cream slightly and beat well with -the gooseberry purée. - -This can be made with any kind of fruit. - - -*Lemon Soufflé - - 4 eggs - 7 ozs. powdered sugar - 6 leaves gelatine (over ¹⁄₄ of an oz.) - 3 lemons - Whipped cream - -Soak the gelatine for an hour in a little water. Beat the yolks and -sugar for fifteen minutes. Add the juice of two lemons and the grated -rind of one and a half. Whip the whites to a stiff froth. Stir them -lightly in. Take the gelatine out of the cold water. Dissolve it in -a very little hot water. When cooled pour it very gradually into the -mixture, which must be beaten all the while. Beat for five minutes in -a cold place. Pour into a silver or glass dish. When set, and it will -set very quickly, cover with sweetened whipped cream flavoured with a -quarter tea-spoon vanilla. Garnish with grated pistachios. - - -*Marrons à la Celestiné - -Boil some chestnuts. Peel them and put them through a fine sieve. -Stir over the fire for two or three minutes with sugar to taste and -a little cream. Divide into four parts. To one add the yolk of an -egg, to another a little melted chocolate, to another a few drops of -cochineal, and to the fourth a little sage colouring. Mix each well. - -Whip some cream with the white of an egg, and sweeten it and flavour -with vanilla. Pile it in the centre of a dish. Put the differently -coloured chestnut purées separately through a coarse sieve, and arrange -lightly around and on the cream. - -This is equally good and simpler to make if colouring is not used. Pile -the sweetened and sifted chestnuts on a dish and cover with whipped -cream, or garnish with slices of sweetened orange. - - -Meringues - -Whip four whites of eggs and a little salt until frothy, gradually -adding while doing so a breakfast-cup of powdered sugar. Beat until -perfectly smooth and firm. Cover a board with white paper. Drop the -mixture, one and a half table-spoons at a time, in oblong shapes upon -the paper. Put the board in a very slack oven. When a crust has been -formed, scoop out the soft centre of each meringue and turn it over to -dry inside. - -If the meringues do not come off the paper easily, moisten it on the -under-side. - - -Milk Jelly - - 1 oz. gelatine - ³⁄₄ cup powdered sugar - 1³⁄₄ pints milk - 1 tea-spoon vanilla - -Soak the gelatine in a little of the milk for an hour. Boil the sugar -and the rest of the milk together. Add the gelatine. When dissolved, -take from the fire. Add the flavouring and strain into a mould. - - -*Mousse aux Fruits Givrés - - ¹⁄₂ lb. sweet almonds - ¹⁄₂ tea-spoon lemon juice - 3 whites of eggs - 3 ozs. powdered sugar - Spinach colouring - ¹⁄₂ pint whipped cream - Sugared fruit - -Blanch and pound the almonds with the lemon juice. Put through a fine -sieve. Add the whites and sugar. Beat well together. Stir over the fire -for two or three minutes. Take off and colour with green colouring. Put -the whipped cream in the centre of a dish. Put the almond paste through -a coarse sieve and arrange it lightly around the cream. Decorate with -sugared fruit (see p. 165). - - -Orange Charlotte - - ¹⁄₂ oz. gelatine - 1 cup powdered sugar - ¹⁄₂ pint orange juice - 1 scant cup water - 4 eggs - Lady fingers - -Soak the gelatine. Boil the juice, water and sugar. Skim. Beat the -yolks thoroughly. Pour the syrup over them slowly, beating hard all the -time. Put into a double boiler and stir the mixture till it thickens. -Dissolve the gelatine in as little boiling water as possible. Put the -mixture in a good-sized basin and strain the gelatine into it, beating -continually. When cool, but not hard, stir in the whites beaten to a -stiff froth, and beat altogether till it begins to thicken. Then pour -the mixture into moulds lined with lady’s fingers. This Charlotte can -be made with the juice of any fruit, tinned or fresh. - - -*Pain aux Fruits - - 1 pint of fruit pulp - 1 oz. gelatine - 1 gill cold water - 1 gill hot water - -Crush some apricots, strawberries, raspberries, peaches, or -pine-apples. Sweeten and add a little liqueur and lemon juice, and, -if liked, blanched and chopped almonds. To each pint of fruit use one -ounce of gelatine which has been soaked in one gill of cold water -and dissolved in one gill of hot water. Stir well together until the -mixture begins to set. Pour into a _china_ mould. Serve with a rich -custard or cream. - - -*Pine Apple Meringue - - ¹⁄₂ pint cream - 1 cup grated pine-apple - 4 table-spoons sugar - ¹⁄₂ oz. gelatine - 7 meringue cases - -Whip the cream. Dissolve the gelatine in a very little boiling water. -Strain it gradually over the cream, whisking it continually while doing -so. Stir in the grated pine-apple and the sugar. Beat in a cold place -until the mixture begins to set. Then arrange the meringues and cream -in layers. Garnish with crystallised fruits. - - -*Pines on Horseback - - Stale cake - Pine apple - Wine or liqueur - -Cut the cake, which must be plain, into small rounds. Chop the -pine-apple and put it in a basin with plenty of sugar to sweeten. Soak -the cake in wine or liqueur. Pile the pine apple into little mounds -on each piece. To the juice add a very little wine or liqueur and -arrowroot (in the proportion of a tea-spoon to half a pint of juice). -Cook until thick and clear. Pour over the pine-apple and cake. Arrange -on a dish, covering each with a little whipped cream. - - -*Queen of Puddings - - 1 pint of sponge cake - 10 ratafias - 2 ozs. sugar - 2 ozs. butter - ¹⁄₂ rind of a lemon grated - 1 pint of milk - 4 eggs - -Crumble the sponge cakes and ratafias finely. Pour the milk over them. -Beat the butter and sugar to a cream. Add the yolks and beat again. Mix -well with the sponge cake. Beat the whites till frothy and stir them -in. When thoroughly mixed, turn into a buttered pudding-dish. Bake half -an hour. When cold turn out. Spread with a layer of jam and cover with -whipped cream. - - -*Spanish Cream - - 1 pint milk - ¹⁄₂ oz. gelatine - ¹⁄₂ cup sugar - 3 eggs - ¹⁄₂ tea-spoon vanilla - -Soak the gelatine in the milk for two hours. Beat up the eggs till very -light. Add the sugar and beat again. Bring the milk and gelatine to -the boil. Pour over the eggs and sugar. Strain. Put on the fire in a -double boiler and stir till thick; but do not allow it to boil. Add the -vanilla and pour into a wet mould. - - -*Strawberry Sponge - - 1 quart strawberries - Powdered sugar - 4 whites of eggs - ¹⁄₂ pint boiling water - 1 oz. isinglass - -Mash the strawberries with sufficient sugar to sweeten and set them -aside for about an hour. Boil the water and two ounces of sugar for -twenty minutes. Add the gelatine which has been soaked for an hour -in a little cold water. Remove from the fire and strain. Put the -strawberries through a fine sieve. Add the syrup gradually, beating -hard for five minutes. Beat the whites to a stiff froth. Add them to -the strawberries and beat till the mixture begins to set. Put into a -wet mould. Serve with whipped cream. - - -*King’s Soufflé - - ¹⁄₂ lb. powdered sugar - 3 small lemons - 3 eggs - ¹⁄₂ pint whipped cream - ³⁄₄ oz. gelatine - ¹⁄₂ gill water - -Beat the yolks of the eggs. Add to them the sugar, the juice of three -lemons, and grated rind of two. Pour into a double-boiler, and whisk -continually until the mixture thickens. Do not let it boil. Strain -and set aside to cool. Melt the gelatine in the water, and add it to -the cold egg mixture. Add the cream and the whites whipped to a stiff -froth. Whip lightly together, and when beginning to set, pour into a -mould. Garnish with crystallised violets or rose-leaves. - - - - -Pastry - - - PAGE - - Plain Pastry--I. 125 - - ” ” II. 125 - - ” ” (Short) 125 - - Puff Pastry 126 - - Rich Crust 126 - - Short Crust for Tartlets 127 - - Biscuit Paste for Tartlets 127 - - -General Directions - -In making pastry, the colder the hands of the maker, the water and the -room, the better. A marble slab is the best thing on which to make it: -otherwise a hard board which is kept for pastry only should be used. - -Use iced water for mixing, when possible. Pastry will be flakier if set -on ice before it is finally rolled out for use. The flour used should -be very dry and should be sifted with a little salt. Use the best flour -only and fresh butter, or half butter, half lard. - -Use as little water as possible. - -Never knead pastry. - -Use the hands as little as possible. Mix with a knife unless otherwise -specified. - -Bake in a moderate or quick oven. - -Baking powder, in the proportion of one tea-spoon to each quart of -flour, may be added when eggs are not used. The baking powder should be -sifted twice with the flour before mixing. - -It is better to bake pastry separately from the fruit when possible. It -will thus be much crisper. To do this fill the dish which is to be used -with stiff crumpled paper, over which a smooth and well-buttered piece -should be laid. Cover with the pastry and bake. Remove the pastry and -fill the dish with well-sweetened stewed fruit. Moisten the edges of -the dish with white of egg and replace the crust. - -In making open tarts and tartlets, when the tin is lined with pastry it -can be filled with rice and baked. This is in order to keep the crust -crisp. The rice must be taken out and the fruit or jam put in its place -just before serving. - - -Plain Pastry--I - - 12 ozs. flour - 3 ozs. butter - 3 ozs. lard - Salt - -Cut up the lard and butter, very finely, in the flour. With a knife, -mix with a little water. Roll and fold up three or four times. - - -Plain Pastry--II - - 1 lb. flour - ¹⁄₂ lb. butter - Cold water - -Rub the butter into the flour. Add cold water gradually to make a stiff -paste, mixing with a knife. Roll out quickly. - - -*Plain Pastry Crust--III - -(For Tarts) - - 4 ozs. butter - 2 ozs. lard - 10 ozs. flour - -Beat the butter to a cream. Rub butter and lard very carefully into the -flour, adding a little salt. Mix with as little water as possible. - - -*Puff Pastry - - 1 lb. fresh butter - 1 lb. dry sifted flour - Salt - -Work the flour well with a little water into a still dough. Flour -the pastry board slightly. Roll out the dough until one inch thick. -Flatten the butter and put in the centre of the dough. Fold the edges -up over the butter and roll out very lightly five times, always rolling -outwards, and using as little flour as possible on the board. The -butter must on no account be allowed to work through the paste. Set -aside in a cold place, or on ice, for at least an hour. When making -tarts, &c., cut off a piece at a time, instead of using the whole -quantity, and roll out very lightly. Bake in a rather hot oven. This is -a simple and excellent receipt. - - -*Rich Crust--IV - - 10 ozs. flour - 8 ozs. butter - Juice of a lemon - -Rub two ounces of the butter into the flour. Mix with the lemon juice -and a little water. Divide the rest of the butter into three parts. -Roll out the paste half an inch thick. Cut one lot of butter into small -pieces and dab them on the paste. Fold it over three times lengthwise, -and then three times the other way. Roll out again. Repeat the process -twice, when the butter will be used up. - -This receipt may be made with baking powder (see General Directions). - - -*Short Crust--V - -(For Tartlets) - - 1 lb. flour - ³⁄₄ lb. butter - 2 table-spoons powdered sugar - Yolks of 3 eggs - Water - Salt - -Rub the butter into the flour and sugar. Beat the yolks with a little -water. Stir into the flour with a knife until smooth. - - -Biscuit Paste--VI - -(For Open Tarts and Tartlets) - - 1 lb. flour - ¹⁄₄ lb. sugar - 6 yolks - Milk - -Sift the flour and sugar together. Stir in the eggs with a knife. Make -into a stiff paste with some milk (about 1 gill). - - - - -Open Tarts and Tartlets - - - PAGE - - Almond Tartlets--I. 129 - - ” ” II. 129 - - Chocolate Cream Tartlets 130 - - Cream Tartlets 130 - - Cream and Fruit Tartlets 131 - - Fruit Tartlets 132 - - Lemon Cheesecakes 132 - - Mincemeat 133 - - Orange Tartlets 133 - - Strawberry Tartlets 134 - - -Almond Tartlets--I - - ¹⁄₄ lb. sweet almonds - 5 ozs. powdered sugar - 10 drops vanilla - 6 whites of eggs - A few drops of lemon juice - -Blanch and pound the almonds with the lemon juice. Add the sugar. Whip -the whites to a stiff froth. Stir in the almonds, sugar and vanilla. -Bake in a moderate oven in patty pans lined with puff pastry. - - -Almond Tartlets--II - - 5 ozs. potato flour - 8 yolks - 3 whites - 2¹⁄₂ ozs. butter - 2 lemons - 2¹⁄₂ ozs. sweet almonds - ¹⁄₄ oz. bitter almonds - -Blanch and pound the almonds. Melt the butter. Grate the rind of the -lemons. Beat the yolks. Mix all thoroughly together except the whites. -Beat them to a froth, and stir them in last. - -Line two round tins with short crust (see p. 127). Spread it with -apricot jam, and pour the almond mixture over it. Bake in a slow oven. - - -Chocolate Cream Tartlets - - 1 pint milk - 1¹⁄₂ ozs. grated chocolate - 1¹⁄₂ ozs. flour - ¹⁄₄ lb. powdered sugar - 1 oz. butter - 4 eggs - -Boil the chocolate and milk together. Stir in the flour, mixed smooth -in a little cold milk. Stir until it thickens. Strain. Pour over the -well beaten yolks. Add the sugar and butter. Stir over the fire until -just below boiling point. - -Line small tins with a short crust. Fill with the cream and bake. Make -a meringue of two whites and two table-spoons of powdered sugar (see p. -4). Put in the oven to brown slightly. - - -Cream Tartlets - - 1 pint cream - ¹⁄₂ pint milk - 2 ozs. powdered sugar - Peel of one lemon - 8 yolks - -Put the cream and milk into a sauce-pan. When they boil, add the sugar, -the very finely-pared lemon peel and a little salt. Stir for a few -moments. Pour the cream over the well beaten yolks. Set back on the -fire. When thick, strain into a basin. Set aside in a cool place till -wanted. Line some small tins with puff paste. Fill with uncooked rice. -Bake. Take out the rice and fill with custard. Sprinkle with lemon -sugar (see p. 164). - - -Cream and Fruit Tartlets - - For cream:-- - 1 tea-cup cream or milk - 2 whites of eggs - 1 table-spoon powdered sugar - ¹⁄₂ tea-spoon cornflour - -Line a dish with short crust. Fill it closely with raspberries, -strawberries, cherries or other fruit and sufficient sugar. Cover with -crust, but do not press it down round the edges. When baked, lift off -the upper crust and fill with cream. - -CREAM.--Scald the milk or cream. Add the whites beaten to a stiff -froth, the sugar and the cornflour mixed smooth with a little cold -milk. Boil three minutes, stirring continually. Set aside until quite -cold. - - -Fruit Tartlets - -Stew the fruit until tender, taking care to keep it whole, in plenty of -water and sugar. Take out the fruit gently with a skimmer when done. -Add a few drops of lemon juice to the syrup. Boil it until reduced to -a thick syrup. Line several small tins with a short crust (No. IV. or -V.). Fill with uncooked rice and bake. Take out the rice. Arrange the -fruit in them and pour the syrup over. - - -Lemon Cheesecakes - - ¹⁄₄ lb. butter - 1 lb. loaf sugar - 6 eggs - 3 lemons - -Melt the sugar in the lemon juice. Add the butter, eggs (taking out the -whites of two) and the grated rind of two lemons. Stir until thick and -of the consistency of honey. A few pounded almonds may be added. - -Line small tins with puff or short pastry, fill with the mixture and -bake. - - -Mincemeat - - 2 lbs. suet - 3 lbs. raisins - 2 lbs. sultanas - 2 lbs. currants - 1 lb. mixed candied peel - 2 lbs. moist sugar - 1 dozen sour apples - 4 lemons, grated peel and juice - 2 tea-spoons mixed spice - 2 ” ground ginger - ¹⁄₄ lb. pounded sweet almonds - 2 grated nutmegs - ¹⁄₂ pint brandy - ¹⁄₂ pint sherry - -Mix the sugar, spices and very finely-chopped suet. Chop the fruit, and -peel as fine as possible. Mix all well together, adding the brandy and -wine last. It is best made several weeks before using. - - -Orange Tartlets - - 7 oranges - ¹⁄₂ pint syrup - 1 lemon - Puff or short paste - -Peel six oranges. Scrape off all the white skin with a sharp knife. -Divide into sections, removing all the rest of the white and seeds. -Drop them very carefully into boiling syrup (see p. 151) and let them -simmer three minutes. Take the pieces out gently, and set them on a -sieve to drain over a basin. - -To the syrup add the juice of an orange and lemon and the juice that -drains from the cooked oranges. Reduce it by boiling till very thick. - -Line some patty pans with short or puff paste. Fill them with uncooked -rice and bake quickly. Remove the rice, arrange the oranges on the -pastry and pour the syrup over them just before serving. - - -Strawberry Tartlets - - 1 lb. loaf sugar - 1 gill water - 1 wine-glass brandy or sherry - Strawberries - -Make a syrup of the sugar and water. Add the brandy or sherry. Reduce -until thick. Pour this syrup over a number of fine strawberries. - -Line some small tins with short crust (No. 125). Fill them with -uncooked rice and bake in a quick oven. - -Turn out the rice and fill with the strawberries and syrup. Serve hot. - - - - -American Pies - - - PAGE - - Apple Pie 137 - - Cocoanut Pie 137 - - Custard Pie 138 - - Lemon Pie--I. 138 - - ” ” II. 139 - - Mincemeat 140 - - Mock Mincemeat 141 - - Pine-Apple Pie 141 - - -General Directions - -The following American receipts are all good. Care, however, must be -taken in baking that there is a good bottom heat, or the under crust -will be sodden. - -The pies should be made in shallow tins about 8 to 9 inches in -diameter. Puff paste may be used; but No. II. pastry (see p. 125) is -very satisfactory. It should be rolled very thin. - -Where a covering of pastry is used, it should be slit across the centre -in three places, about two inches long, to allow the steam to escape. - - -Apple Pie - - 1 lb. sour apples - 7 ozs. brown sugar - -Roll out pie crust No. II. very thin. Line a tin with it. Pare and core -the apples and cut them in thin sections. Arrange them symmetrically on -the undercrust. Add the sugar. Cover with a thin overcrust, moistening -it with water at the edges and pressing down. Make three slits about -two inches long in the centre of the crust to allow the steam to -escape. Bake in a moderate oven. - -Wellington apples should be used, if possible. - - -Cocoanut Pie - - ¹⁄₂ lb. grated cocoanut - ³⁄₄ lb. powdered sugar - 6 ozs. butter - 5 whites of eggs - 2 table-spoons rose water - 1 gill white wine - -Cream the butter and sugar. Beat for fifteen minutes with the rosewater -and wine. Stir in the cocoanut and then the whites, beaten to a stiff -froth, lightly and quickly. Pour into a tin lined with No. II. pastry -or puff pastry. Serve cold, sprinkled with powdered sugar. - - -Custard Pie - - 3 eggs - 1 table-spoon sifted flour - 3 table-spoons powdered sugar - 1 tea-spoon vanilla - 1 pint scalded milk - -Beat the yolks till light and creamy. Sift the sugar and flour -together. Add it to the yolks. Add a little salt and the vanilla. Beat -the whites to a stiff froth. Whip them in. Add the cold scalded milk -gradually. Put into a tin lined with puff pastry. Bake thirty minutes. - - -Lemon Pie--I - - 2 lemons - 3 eggs - 2 table-spoons flour - 12 ozs. powdered sugar - 1 pint water - 1 oz. butter - -Grate the rind of the lemons. Pare off with a sharp knife all the -white skin. Cut the lemons into very small pieces, removing all skin -and pips. Put them in an enamelled saucepan. Add the sugar, flour and -two-thirds of the grated rind and the water. When hot, stir in the -beaten eggs. Remove from the fire when just below boiling point. Stir -in the butter. When cold, pour into a tin lined with thin pastry. Cover -with pastry and bake. - - -Lemon Pie--II - - 2 lemons - 1¹⁄₂ cups powdered sugar - 1 table-spoon corn-flour - 3 eggs - 2 cups of water - Butter size of a walnut - -Mix the sugar, flour and grated rind of the lemons thoroughly. Beat the -yolks till light and creamy. Add to the sugar and beat well. Stir in -the water. Set on the fire in a double boiler. Stir continually. When -hot, add the butter. Stir till thick but do not allow it to boil. When -cool pour it into a rather deep tin lined with No. II. pastry or puff -pastry, and bake. Whip the whites to a froth, adding gradually three -table-spoons powdered sugar. Spread on the pie when cold. Put in the -oven to brown a little. Serve cold. - - -Mincemeat - - ³⁄₄ lb. meat - 1 lb. suet - 2 lbs. raisins - 1 lb. currants - 4¹⁄₂ lbs. chopped apples - 1 lb. golden syrup - 2¹⁄₂ lbs. brown sugar - ¹⁄₂ lb. mixed peel - ¹⁄₂ table-spoon salt - ¹⁄₂ tea-spoon white pepper - 1 nutmeg, grated - ¹⁄₂ tea-spoon ground cloves - 1 tea-spoon ground cinnamon - 1 bottle sherry - ¹⁄₂ pint brandy - -Use lean beef. Chop very fine and remove all gristle and fat. Mix all -well together, adding the wine and brandy last. - -Bake as directed for apple pie or in small covered tarts, using No. II. -pastry. - -Add a little lemon-juice to the mincemeat each time it is used. - - -Mock Mincemeat - - 6 toast biscuits - ¹⁄₂ pint molasses or syrup - ¹⁄₂ pint brown sugar - ¹⁄₂ pint cider vinegar - ³⁄₄ pint melted butter - ¹⁄₂ pint chopped raisins - ¹⁄₂ pint currants - 2 well beaten eggs - 1 dessert-spoon allspice - ¹⁄₂ tea-spoon grated nutmeg - ¹⁄₂ tea-spoon cloves - 1 tea-spoon salt - ¹⁄₂ tea-spoon black pepper - 1 gill brandy - -Crush the biscuits. Mix all well together, adding the brandy last of -all. - - -Pine-Apple Pie - - ¹⁄₂ lb. grated pine-apple - ¹⁄₂ lb. powdered sugar - ¹⁄₄ lb. butter - 1 gill thick cream - 3 eggs - -Beat the butter until creamy. Add the sugar and beaten yolks, beating -all till very light. Whip the cream. Add it to the grated pine-apple. -Beat the whites to a stiff froth. Stir them lightly in. Mix altogether. -Bake with an undercrust of puff pastry or a short crust. - - - - -Ices - - -General Directions - -If a machine is used (and the best should be obtained) it will take -about half an hour to freeze a cream or water ice. The cylinder should -be set in the pail filled with finely crushed ice and _rock_ salt, in -the proportion of one part of salt to three or four of ice. To break -the ice, wrap carefully in a flannel and pound it with a hammer or -flat iron until it is broken into very small pieces. Pack it solidly -round the cylinder in layers of about three inches, divided by layers -of salt. As it is most important that there should be sufficient salt, -it is best to measure both ice and salt accurately with a saucer. -The cylinder should be turned slowly for the first ten minutes, then -quickly. When the mixture is frozen take out the metal beater, scrape -the ice from the sides of the cylinder, beat it well and pack it firmly -down. Put on the cover, fix the cylinder down into the pail, and cover -with a piece of old felt or carpeting which has been wetted with salt -and water. Leave until it is required. - -Water should not be drawn off from the pail until there is so much that -the cylinder begins to float. When it does, draw off the water and add -more salt and ice. - -If the ice is to be put into a mould, beat it well and pack firmly into -the mould. Cover closely and pack in ice. - -Care must be taken in removing the cover of a cylinder or mould that -none of the salt mixture falls into the ice. - -Ices can easily be made without a machine. The cylinder is replaced -by a long round biscuit or coffee tin, about four inches in diameter. -Put the tin in a pail. Pack it round with ice and salt as above. Pour -the mixture which is to be frozen into the tin and beat it hard for -ten minutes. Put on the lid firmly. Cover it with ice and then cover -the whole thing with a thick blanket or piece of carpet. Leave it for -an hour. Remove the ice on lid of the tin, wipe it and take it off. -Scrape off the frozen mixture at the sides and beat very hard again -for ten minutes. Replace the cover, ice, salt and blanket, and leave -for five or six hours, only looking occasionally to see if the water -must be drawn off and more ice and salt added. This, although a lengthy -process, is very simple and inexpensive and most successful. - -For beating, a long wooden spatula, thin at the end and about the size -of a carving knife, should be used. - -It is essential that rock salt and not common salt be used. Snow can -be used instead of ice, but is not quite so good. - -To take out ice, dip the cylinder quickly in hot water and shake it -gently. - -Scald the tins in which ices are made directly they are emptied, and -dry in the oven. - -If cream ices are to be put in moulds it will be found more -satisfactory to add to them a little dissolved gelatine in the -proportion of ¹⁄₂ oz. of gelatine to two quarts of cream. - -Cream ices are excellent served with a hot chocolate, fruit, or wine -sauce. The sauce should be served separately. - - - - -Cream Ices - - - PAGE - - Cream Ice--I. 146 - - ” ” II. 146 - - Brown Bread Cream Ice 147 - - Caramel Cream Ice 147 - - Chestnut Cream Ice 148 - - Coffee Cream Ice 148 - - Fruit Cream Ice 148 - - Strawberry Cream Ice 149 - - Tutti Frutti 149 - - -*Cream Ice--I - - 1 quart cream - 1 cup powdered sugar - 1 table-spoon vanilla - -Scald the cream. Add the sugar. When it is melted set aside to cool. -Flavour when cold. Freeze. - -The whites of three eggs beaten to a foam, but not stiff, may be added -to the cream just before it is put into the freezer. - - -Cream Ice--II - -(Frozen Custard) - - 1 quart milk - 6 yolks - 1¹⁄₄ cups powdered sugar - 1-2 pints thick cream - 1-2 table-spoons vanilla - -Make a custard (see p. 15) with the milk, sugar and yolks. Strain and, -when cold, add the cream, flavouring, etc. If the larger quantity of -cream has been used add more sugar. Freeze. - -The custard can be made with cream instead of milk. - -To these two creams, fruit, nuts, pounded macaroons, lemon juice, -pounded ginger and rum, and any liqueur, can be added. - - -Brown Bread Cream Ice - - 1 quart cream - 1 tea-cup brown bread-crumbs - ¹⁄₂ lb. sugar - -Dry the brown bread and crumble and sift to very fine crumbs. Add them -to the cream and sugar. When the sugar has melted, mix well together -and freeze. - - -*Caramel Cream Ice - - 8 ozs. powdered sugar - 6 yolks of eggs - 1 pint milk - 1 pint cream - 1 dessert-spoon vanilla - -Put the sugar in an iron sauce-pan with a very little water, and leave -it until it becomes a rich brown. Let it become cold. Pound it and -add the milk and yolks. Stir the mixture in a double boiler until it -thickens. Strain, and when cold add the vanilla and cream. - - -*Chestnut Cream Ice - - 6 ozs. chestnuts - 10 ozs. powdered sugar - 1¹⁄₂ pints cream - Yolks of 8 eggs - 1 dessert-spoon vanilla - ¹⁄₂ pint whipped cream - -Boil, peel and rub through a fine sieve some chestnuts, measuring after -they have been sifted. Beat all well together for ten minutes. Stir -over the fire in a double boiler till thick. Strain through a coarse -hair sieve. Add another ¹⁄₂ pint rich whipped cream. Freeze in a mould. - - -Coffee Cream Ice - - 2 ozs. best whole coffee, green or roasted - 4 yolks of eggs - 1 quart cream - ¹⁄₂ lb. powdered sugar - -Mix all together. Put in a double boiler and cook until the mixture -thickens but does not boil. Strain through a sieve and freeze. - - -Fruit Cream Ice - -To a cream ice (No. I. or II.) add, when partly frozen, any -well-sweetened ripe or tinned fruits cut into small pieces. Beat well -together, and cover tightly to freeze. - - -*Strawberry Cream Ice - - ¹⁄₂ pint strawberry juice - 1 quart cream - Powdered sugar - -Mash a sufficient quantity of strawberries to fill, when put through a -sieve, a ¹⁄₂ pint measure. Add them to the cream. Add sugar until the -mixture is very sweet. When the sugar is melted, freeze. - - -Tutti Frutti - - 1 quart cream ice (I. or II.) - 2 table-spoons maraschino - ¹⁄₂ lb. candied fruit, finely chopped - -Add the maraschino to the cream. When partly frozen, add the fruit and -beat well together. Cover closely. - - - - -Water Ices - - - PAGE - - Syrup 151 - - Cherry Water Ice 151 - - Frozen Macedoine of Fruit 151 - - Frozen Punch 152 - - Fruit Water Ice 152 - - Lemon Water Ice 153 - - Maraschino Punch 153 - - Orange Water Ice 154 - - Pine Apple Water Ice 154 - - Raspberry Water Ice 155 - - Strawberry Punch 155 - - -Syrup - -(For Water Ices, etc.) - - 3 lbs. loaf sugar - 1 quart water - 1 dessert-spoon white of egg - -Mix the egg with the water. Add the sugar. Let it melt. Boil and skim -until perfectly clear. Set aside to cool. - - -*Cherry Water Ice - - 1 pint cherry juice - ¹⁄₂ pint water - 1 pint syrup (see above) - 1 tea-spoon lemon juice - -Prepare the juice by pounding the cherries and putting them through a -sieve, adding the water gradually whilst doing this so that all the -juice may be carried through. Add the syrup and lemon juice. - - -Frozen Macedoine of Fruit with Champagne - -Carefully prepare some fruit as for fruit salad (see p. 33), sweetening -it well with sugar. Pour over the fruit a bottle of champagne. Leave -for four hours. Pack in ice for two hours. Serve in glasses. - - -*Frozen Punch - - 1 pint lemon juice - 1 pint syrup - ¹⁄₂ pint water - 1 gill brandy - 1 gill rum - 5 whites of eggs - -Mix the lemon juice, syrup, water, brandy and rum together. Put in a -freezer. When nearly frozen add the whites beaten to a stiff froth. -When well mixed serve in glasses. - - -Fruit Water Ice - - 1 quart fruit - 1 cup cold water - 2 cups powdered sugar - 3 whites of eggs - -Crush the fruit and rub it through a sieve. Add the sugar. Stir until -it is dissolved. Add the water and unbeaten whites. Freeze in a -freezing machine, turning the mixture until it is frozen. - - -Lemon Water Ice - - 6 lemons - ¹⁄₂ lb. lump sugar - 1 quart water - 1 lb. powdered sugar - Whites of 4 eggs - -Rub off the peel of the lemons on to lump sugar. Make a syrup with the -lump sugar, powdered sugar and water (see p. 151). Add the juice of the -lemons. Strain. When cool add the whites beaten to a froth, and freeze. - - -Maraschino Punch - - ¹⁄₂ lb. powdered sugar - 1 quart water - ¹⁄₂ pint maraschino - 1 lemon - 1 orange - -Make a syrup of the sugar and water (see p. 151). When cold add the -maraschino and the juice of the lemon and orange. Strain. Freeze. - - -Orange Water Ice - - 1 table-spoon gelatine - ¹⁄₂ cup boiling water - 1 cup sugar - 1 cup cold water - 1 pint orange juice - -Soak the gelatine. Dissolve it in the boiling water. When dissolved -add the sugar, cold water and orange juice. Stir till the sugar is -dissolved. Strain. Freeze. - - -*Pine-Apple Water Ice - - 1¹⁄₄ lbs. pine apple - ¹⁄₂ pint water - 1 pint prepared syrup - 2 lemons - -Grate and mash one pound of pine-apple, fresh if possible. Add the -syrup (see p. 151), the juice of the lemons and the water. Put through -a sieve. Cut the rest of the pine-apple into very small pieces. Stir it -into the mixture and freeze. - - -Raspberry Water Ice - - 1 pint juice - 1 pint sugar - 1 pint water - Juice of 2 lemons - 1 table-spoon gelatine - -Follow directions for orange water ice. - - -*Strawberry Punch - - 1 quart strawberries - 2¹⁄₂ cups powdered sugar - ³⁄₄ cup sweet white wine or champagne - 1¹⁄₂ cups water - -Put the strawberries in a dish and cover with the sugar. Let them stand -for an hour. Put through a hair sieve. Add the wine and water. Put into -a freezer. Stir till well mixed, then leave till frozen. - - - - -Iced Puddings, Mousses, Parfaits, etc. - - - PAGE - - Caramel Mousse 157 - - Chestnut Mousse 157 - - Frozen Fruit 158 - - Nesselrode Pudding 158 - - Parfait (Chocolate) 159 - - ” (Coffee) 159 - - Strawberry Ice 160 - - Strawberry Mousse 160 - - Vanilla and Chocolate Soufflé 161 - - Cream Ice enclosed in a hot Soufflé 161 - - -*Caramel Mousse - - 9 yolks of eggs - ³⁄₄ lb. powdered sugar - 1¹⁄₂ pints milk - 1 pint whipped cream - -Make a custard (see p. 15) of the yolks, milk and quarter a pound of -sugar. Strain it and set to cool. - -Stir half a pound sugar over the fire in an iron saucepan until a rich -brown. Add a little water and boil for three minutes. Beat the custard -over ice for ten minutes. Add the syrup slowly and the whipped cream. -Beat well together. Fill a mould with it. Cover with a sheet of paper -and a lid. Pack in ice and salt. Leave for an hour. - - -*Chestnut Mousse - - 6 ozs. prepared chestnuts - 6 ozs. powdered sugar - 1 tea-spoon vanilla - ¹⁄₂ pint whipped cream - -Boil, peel and pound some chestnuts. Put them through a fine sieve. -Take six ounces of sifted chestnuts and mix with the sugar and vanilla. -Beat till smooth. Add the cream and more sugar if required. Pour into -a mould. Cover with a lid and seal the joints with a paste of flour and -water. Pack in ice and leave for one hour. - - -*Frozen Fruit - - 1 tin apricots or peaches - 2 cups powdered sugar - 1 quart water - -Cut the fruit in small pieces. Add the sugar and water. When the sugar -is dissolved, freeze. - -One pint whipped cream can be added to the fruit when partly frozen. - -Any tinned or fresh fruit can be used. Apricots, peaches, pine-apple -and strawberries are best. - - -Nesselrode Pudding - - 40 chestnuts - 4 yolks - ¹⁄₂ cup powdered sugar - 1 pint milk - ¹⁄₂ pint cream - 1 tea-spoon vanilla - ¹⁄₄ lb. shredded candied pine apple - ¹⁄₂ tea-cup maraschino - -Make a custard of the yolks, milk and sugar (see p. 15). Boil, peel, -pound and put through a fine sieve the chestnuts. Mix with the cold -custard and vanilla and put in the freezer. When nearly firm add the -fruit, cream and maraschino (this may be omitted). Beat well together -and leave until frozen. Garnish with angelica and candied cherries. - - -*Parfait (Chocolate) - - 1 pint milk - 10 yolks - ¹⁄₂ lb. powdered sugar - ¹⁄₄ lb. chocolate - 1 dessert-spoon vanilla - ¹⁄₂ pint cream - -Make a custard of the milk, yolks and sugar (see p. 15). Melt the -chocolate with a very little water. Add it to the custard. Put through -a fine sieve. Stir over ice till cold. Add the whipped cream and beat -well together. Pack in ice and leave two hours. - - -*Parfait (Coffee) - - 1 pint cream - 1 cup powdered sugar - ¹⁄₂ cup strong clear coffee - -Mix together. Whip on ice. Take off the froth and put into a freezer or -mould. Do not touch it. Leave for two hours. - - -*Strawberry Cream - - ¹⁄₂ lb. sugar - 1 pint water - 1 quart strawberries - ¹⁄₂ pint whipped cream - -Boil the sugar and water for half an hour. Add the strawberries. Simmer -gently for quarter of an hour. Take off the fire and cool. When cold -put in a freezer and stir occasionally till frozen. When frozen stir in -the cream, which can be slightly sweetened. - - -*Strawberry Mousse - - 1 lb. strawberries - 1 cup powdered sugar - 1¹⁄₂ pints cream - -Crush the strawberries and put them through a fine hair sieve. Put in -an enamelled sauce-pan with a little sugar and stir continually over -the fire till well mixed. Pour into a basin and set it on ice, stirring -until it is cold. Whip the cream with the rest of the sugar. Mix with -the fruit. Line a mould with paper. Fill it. Cover it with a round of -paper and a lid, which should be sealed with a paste made of flour and -water. Pack in ice and leave for an hour. - - -*Vanilla and Chocolate Soufflé - - 16 yolks of eggs - 1 cup syrup - 1 cup water - 1 dessert-spoon vanilla - 1 pint whipped cream - Chocolate - -Beat the yolks, syrup (see p. 151) and water together thoroughly. Pass -through a fine sieve. Put into a double boiler. Stir until thick but -do not let it boil. Warm a bowl. Pour the custard into it. Add the -vanilla. Beat for five minutes. Stir in the whipped cream and pour into -a large mould. Pack in ice and leave for two hours. Uncover the mould -and pour on to it a cup of _cold_ melted chocolate flavoured with a -little vanilla. Replace the cover and leave another two hours. - - -Cream Ice Enclosed in a Hot Soufflé - -Make a soufflé of the required flavour in a large soufflé dish. Have -ready a cream ice, frozen stone hard, about four inches less in -diameter than the soufflé dish. When the soufflé is nearly baked, take -it out of the oven, remove the brown top, and a little of the soft -centre. Put in the ice, cover with the soft mixture and the brown cover -and put back into the oven for a few moments. Considerable deftness and -great quickness are necessary if this sweet is to be successful. - - - - -Sugars - - - PAGE - - Coloured Sugars 164 - - Orange and Lemon Sugar 164 - - Sugared Fruits 165 - - -Coloured Sugars - -On to some powdered sugar drop a few drops of any colouring. Stir well -and quickly so that the sugar may be evenly coloured. When dry, crush -between paper if necessary. Keep in a tin in a dry place. - - -Orange and Lemon Sugar - - ¹⁄₂ lb. loaf sugar - 3 oranges or lemons - -Pare off the yellow rind of oranges, tangerines or lemons very finely. -Let it dry thoroughly. Pound it in a mortar with the sugar. Pass -through a fine sieve and keep in a dry place. - -Or the rind may be rubbed off on lumps of sugar, which must then be -dried and very finely crushed. - - -Sugared Fruits - - White of egg - Powdered sugar - Strawberries, cherries, grapes, - red or white currants - -Beat the white of an egg till frothy. Dip each fruit into it and then -roll it in powdered sugar. Place on white paper and dry in a very slow -oven. - - -THE END - - - - -Index - - - Albemarle Pudding, 66. - - Almonds, to blanch, 4. - - ” to pound, 4. - - Almond Soufflé, 62. - - ” Tartlets, 129. - - Apple and Apricot Charlotte, 66. - - Apple Custard, 67. - - ” Pie, 137. - - Apples, Baked, 26. - - ” Stewed, 29. - - Apple and Tapioca Pudding, 7. - - - Bain Marie, 3. - - Baked Apples, 26. - - ” Bananas, 26. - - Bavarian Cream, 98. - - Biscuit Paste, 127. - - Boiled Puddings, 2. - - Bread and Butter Pudding, 7. - - Bread Pudding, 8. - - ” and Rum Pudding, 68. - - Brown Bread Cream Ice, 147. - - Butter, How to beat, 5. - - - Calf’s Foot Jelly, 91. - - Caramel Mousse, 157. - - Charlotte Russe, 110. - - Chartreuse of Orange, 100. - - ” Strawberries, 101. - - Cherry Pudding, 68. - - ” Water Ice, 151. - - Chestnut Cream, 102. - - ” ” Ice, 148. - - ” Mousse, 157. - - Chocolate Bavarois, 103. - - ” Blanc Mange, 110. - - ” Cream Tartlets, 130. - - ” to melt, 3. - - ” Parfait, 159. - - ” Soufflé, 55, 62, 63. - - Christmas Plum Pudding, 69, 70. - - Citron Puddings, 73. - - Claret Jelly, 92. - - Cocoanut Pie, 137. - - Coffee Cream Ice, 148. - - ” Parfait, 159. - - ” Soufflé, 55. - - Coloured Sugars, 164. - - Cornflour Pudding, 111. - - Cranberry Jelly, 92. - - Cream and Fruit Tartlets, 131. - - ” Ices, 146-149. - - ” Ice with hot Soufflé, 161. - - Creams, 98-108. - - Cream Soufflé, 64. - - ” Tartlets, 130. - - ” Whip, 112. - - ” to whip, 3. - - Crème aux Fruits, 103. - - ” Brûlée, 22. - - ” Hollandaise, 104. - - ” Renversée, 23. - - Currants, to clean, 2. - - Custard Pie, 138. - - Custards, Baked, 20-24. - - ” Boiled, 15-17. - - - Danish Pudding, 112. - - Dutch Apple Cake, 70. - - - Fig Pudding, 71. - - Figs, Stewed, 30. - - Flaming Peaches, 27. - - Foam Omelet, 51. - - French Pancakes, 38. - - Friar’s Omelet, 71. - - Fritters, 42-47. - - Frozen Fruit, 158. - - ” Macedoine of Fruit, 151. - - ” Punch, 152. - - Fruit Cream Ice, 148. - - ” Fritters, 43. - - ” Salad, 33. - - ” Stewed, 28. - - ” Tartlets, 132. - - ” Water Ice, 152. - - - Garnish for Custards, 14. - - Gâteau de Riz, 9. - - Gelatine, 3. - - ” Jelly, 91. - - Gelée Fouettée, 93. - - Ginger Pudding, 72. - - ” ” , 113. - - Gooseberry Fool, 113. - - ” Pudding, 72. - - Grated Pine-apple, 27. - - - Henriettes, 44. - - - Italian Mousse, 73. - - - Jelly Milk, 116. - - Jellies, 91-96. - - - King’s Soufflé, 121. - - - Lemon Cheesecakes, 132. - - ” Froth, 93. - - ” Pie, 138, 139. - - ” Soufflé, 64, 114. - - ” Sugar, 164. - - ” Water-Ice, 153. - - - Macedoine of Fruit, Frozen, 151. - - Maraschino Jelly, 94. - - ” Punch, 153. - - ” Soufflé, 56. - - Marmalade Pudding, 74. - - Marrons à la Célestine, 114. - - Measuring, 1. - - Meringue for Puddings, 4. - - Meringues, 115. - - ” Chocolate, 111. - - Milk Jelly, 116. - - Mincemeat, 133. - - ” 140. - - ” 141. - - Miroton, 27. - - Mock Mincemeat, 141. - - Mousse aux fruits givrés, 116. - - Mousse à la Mangara, 74. - - Mousses, Frozen, 157. - - - Nesselrode Pudding, 158. - - Noyau Cream, 105. - - - Omelette Soufflée, 56. - - Omelets, 50-52. - - Orange Baskets, 94. - - ” Charlotte, 117. - - ” and Cocoanut Salad, 34. - - ” Cream, 105. - - ” Fritters, 44. - - ” Jelly, 94. - - ” Omelet, 51. - - ” Salad, 34. - - ” Sugar, 164. - - ” Tartlets, 133. - - ” Water-Ice, 154. - - - Pain aux Fruits, 117. - - Palace Pudding, 75. - - Pancakes, 37-39. - - Parfaits, 159. - - Pastry, 125-127. - - Peaches, Stewed, 30. - - Pears, ”, 31, 32. - - Pies, 137-141. - - Pine-apple Fritters, 45. - - ” Grated, 27. - - ” Meringue, 118. - - ” Pie, 141. - - ” and Rice Mould, 75. - - ” Salad, 34. - - ” Water-Ice, 154. - - Pines on Horseback, 118. - - Plain Rice Pudding, 10. - - Plum Pudding, 76. - - Portuguese Fritters, 45. - - Prune Jelly, 95. - - - Queen of Puddings, 119. - - - Raisins, to stone, 2. - - Raspberry Cream, 108. - - ” Water Ice, 155. - - Rhenish Cream, 106. - - Rhubarb Jelly, 95. - - Rice Cream, 9, 107. - - ” Pancakes, 39. - - ” Pudding with Apples, 10. - - ” Soufflé, 11. - - Rum Omelet, 52. - - ” Tutti Frutti, 28. - - - Sauces, 80-87. - - Soufflé Fritters, 46. - - ” Frozen, 161. - - ” Puddings, 62-64. - - ” Royal, 57. - - Soufflés, 55-59. - - Spanish Cream, 120. - - Stewed Apples, 29. - - ” Figs, 30. - - ” Fruit, 28. - - ” Peaches, 30. - - ” Pears, 31, 32. - - ” Prunes, 32. - - Strawberry Cream, 108. - - ” Cream-Ice, 149. - - ” Fritters, 47. - - ” Ice, 160. - - ” Mousse, 160. - - ” Punch, 155. - - Strawberries and Cream, 33. - - Strawberry Shortcake, 77. - - ” Soufflé, 58. - - ” Sponge, 120. - - ” Tartlets, 134. - - Suet, to chop, 2. - - Sugared Fruits, 165. - - Sultanas, 2. - - Sweet Omelet, 50. - - Syrup, 151. - - - Table of Measures, 1. - - Tapioca Pudding, 11, 12. - - Tartlets, 129-134. - - Tutti Frutti, 149. - - - Vanilla and Chocolate Soufflé, 161. - - Vanilla Soufflé, 58. - - - PRINTED BY - TURNBULL AND SPEARS, - EDINBURGH - - - - -Transcriber’s Notes - -Minor errors in punctuation have been fixed. - -A few spellings in the index were adjusted to match the original recipe -name. - -*** END OF THE PROJECT GUTENBERG EBOOK THE PUDDING AND PASTRY -BOOK *** - 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