diff options
Diffstat (limited to 'old/68567-h/68567-h.htm')
| -rw-r--r-- | old/68567-h/68567-h.htm | 7633 |
1 files changed, 0 insertions, 7633 deletions
diff --git a/old/68567-h/68567-h.htm b/old/68567-h/68567-h.htm deleted file mode 100644 index 57bd96a..0000000 --- a/old/68567-h/68567-h.htm +++ /dev/null @@ -1,7633 +0,0 @@ -<!DOCTYPE html> -<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> -<head> - <meta charset="UTF-8" /> - <title> - The Pudding and Pastry Book, by Elizabeth Douglas—A Project Gutenberg eBook - </title> - <link rel="icon" href="images/cover.jpg" type="image/x-cover" /> - <style> /* <![CDATA[ */ - -body { - margin-left: 10%; - margin-right: 10%; -} - - h1,h2,h3,h4,h5,h6 { - text-align: center; /* all headings centered */ - clear: both; -} - -p { - margin-top: .51em; - text-align: justify; - margin-bottom: .49em; - text-indent: 1em; -} - -.p2 {margin-top: 2em;} -.p4 {margin-top: 4em;} - -abbr[title] { - text-decoration: none; -} - -hr { - width: 33%; - margin-top: 2em; - margin-bottom: 2em; - margin-left: 33.5%; - margin-right: 33.5%; - clear: both; -} - -hr.chap {width: 65%; margin-left: 17.5%; margin-right: 17.5%;} -.tb {width: 5%; margin-left: 47.5%; margin-right: 47.5%;} -@media print { hr.chap {display: none; visibility: hidden;} } - -div.chapter {page-break-before: always;} -h2.nobreak {page-break-before: avoid;} - -ul.index { list-style-type: none; margin-top: 2em;} -li.ifrst { - margin-top: 1em; - text-indent: -2em; - padding-left: 1em; -} - -table { - margin-left: auto; - margin-right: auto; -} -table.autotable { border-collapse: collapse; width: 60%;} -table.autotable td, -table.autotable th { padding: 4px; } -.x-ebookmaker table {width: 95%;} - -.tdl {text-align: left;} -.tdr {text-align: right;} -.page {width: 4em;} - -.pagenum { /* uncomment the next line for invisible page numbers */ - /* visibility: hidden; */ - position: absolute; - left: 92%; - font-size: smaller; - text-align: right; - font-style: normal; - font-weight: normal; - font-variant: normal; -} /* page numbers */ - -.center {text-align: center; text-indent: 0em;} - -.right {text-align: right; text-indent: 0em;} - -.smcap {font-variant: small-caps;} -.u {text-decoration: underline;} - -/* Images */ - -img { - max-width: 100%; - height: auto; -} -img.w10 {width: 5%;} -.x-ebookmaker .w10 {width: 10%;} - -.figcenter { - margin: auto; - text-align: center; - page-break-inside: avoid; - max-width: 100%; -} - -.recipe {text-align: left; margin-left: 10%; text-indent: 0em;} - -.xbig {font-size: 2em;} -.big {font-size: 1.2em;} -.small {font-size: 0.8em;} - -.transnote {background-color: #E6E6FA; - color: black; - font-size:smaller; - padding:0.5em; - margin-bottom:5em; - font-family:sans-serif, serif; } - /* ]]> */ </style> - -</head> -<body> -<p style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of The pudding and pastry book, by Elizabeth Douglas</p> -<div style='display:block; margin:1em 0'> -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 <a href="https://www.gutenberg.org">www.gutenberg.org</a>. 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. -</div> - -<p style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: The pudding and pastry book</p> -<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Author: Elizabeth Douglas</p> -<p style='display:block; text-indent:0; margin:1em 0'>Release Date: July 19, 2022 [eBook #68567]</p> -<p style='display:block; text-indent:0; margin:1em 0'>Language: English</p> - <p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em; text-align:left'>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)</p> -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK THE PUDDING AND PASTRY BOOK ***</div> - - - -<h2><span class="u">The New Cookery Books</span></h2> -<p class="center xbig"> III<br /> - The Pudding and Pastry Book -</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="THE"><span class="small">THE</span><br />NEW COOKERY BOOKS.</h2> -</div> - - -<p class="center">By ELIZABETH DOUGLAS.</p> - -<p class="center small">Fcap. 8vo, cloth, Cover designed, 2s. each.</p> - - -<p class="center p2"> - I.<br /><br /> - - THE SOUP AND SAUCE BOOK.<br /><br /> - - II.<br /><br /> - - THE CAKE AND BISCUIT BOOK.<br /><br /> - - III.<br /><br /> - - THE PUDDING AND PASTRY BOOK.<br /><br /> -</p> - - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> - -<h1> <span class="small">The</span><br /> - Pudding and Pastry Book</h1> -<p class="center p2"> By<br /> - <span class="big">Elizabeth Douglas</span></p> - -<p class="center p2"><span class="figcenter" id="img001"> - <img src="images/001.jpg" class="w10" alt="Decorative mark" /> -</span></p> - - -<p class="center p2"> London<br /> - <span class="big">Grant Richards</span><br /> - 48 Leicester Square -</p></div> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_v">[Pg v]</span></p> - -<h2 class="nobreak" id="Preface">Preface</h2> -</div> - - -<p>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.</p> - -<p>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.</p> - -<p class="right"> -E. D.<br /> -</p> - -<p><span class="pagenum" id="Page_vi">[Pg vi]</span></p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_vii">[Pg vii]</span></p> - -<h2 class="nobreak" id="Table_of_Contents">Table of Contents</h2> -</div> - - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#General_Directions">General Directions</a> -</td> -<td class="tdr page"> -<a href="#Page_1">1-5</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Milk_Puddings">Milk Puddings</a> -</td> -<td class="tdr page"> -<a href="#Page_7">7-12</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Boiled_Custards">Boiled Custards</a> -</td> -<td class="tdr page"> -<a href="#Page_15">15-17</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Baked_Custards">Baked Custards</a> -</td> -<td class="tdr page"> -<a href="#Page_20">20-24</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Fruit_Dishes">Fruit Dishes</a> -</td> -<td class="tdr page"> -<a href="#Page_26">26-34</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Pancakes">Pancakes</a> -</td> -<td class="tdr page"> -<a href="#Page_37">37-39</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Fritters">Fritters</a> -</td> -<td class="tdr page"> -<a href="#Page_41">41-47</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Omelets">Omelets</a> -</td> -<td class="tdr page"> -<a href="#Page_49">49-52</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Baked_Souffles">Baked Soufflés</a> -</td> -<td class="tdr page"> -<a href="#Page_55">55-58</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Souffle_Puddings">Soufflé Puddings</a> -</td> -<td class="tdr page"> -<a href="#Page_61">61-64</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Hot_Puddings">Hot Puddings</a> -</td> -<td class="tdr page"> -<a href="#Page_66">66-77</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Sauces">Sauces</a> -</td> -<td class="tdr page"> -<a href="#Page_80">80-87</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Jellies">Jellies</a> -</td> -<td class="tdr page"> -<a href="#Page_89">89-96</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Creams">Creams</a> -</td> -<td class="tdr page"> -<a href="#Page_97">97-108</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Cold_Puddings">Cold Puddings</a> -</td> -<td class="tdr page"> -<a href="#Page_110">110-121</a> -</td> -</tr> -<tr> -<td class="tdl"> -<span class="pagenum" id="Page_viii">[Pg viii]</span><a href="#Pastry">Pastry</a> -</td> -<td class="tdr page"> -<a href="#Page_123">123-127 -</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Open_Tarts_and_Tartlets">Open Tarts and Tartlets</a> -</td> -<td class="tdr page"> -<a href="#Page_129">129-134</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#American_Pies">American Pies</a> -</td> -<td class="tdr page"> -<a href="#Page_137">137-141</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Cream_Ices">Cream Ices</a> -</td> -<td class="tdr page"> -<a href="#Page_142">142-149</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Water_Ices">Water Ices</a> -</td> -<td class="tdr page"> -<a href="#Page_151">151-155</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Iced_Puddings_Mousses_Parfaits_etc">Iced Puddings, Mousses, Parfaits, etc.</a> -</td> -<td class="tdr page"> -<a href="#Page_157">157-162</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Sugars">Sugars</a> -</td> -<td class="tdr page"> -<a href="#Page_164">164-165</a> -</td> -</tr> -</table> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_1">[Pg 1]</span></p> - -<h2 class="nobreak" id="General_Directions">General Directions</h2> -</div> - - -<p><i>Measuring.</i>—Flour, sugar, salt, ground spices, should always be -sifted before measuring.</p> - -<p>A cup is a breakfast-cup holding half a pint. The spoons are the silver -ones in general use.</p> - -<p>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.</p> - -<p>In measuring half a tea-spoon of dry material, fill it first, and then -divide it with a knife the length of the spoon.</p> - -<p>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.</p> - -<h3><i>Table of Measures</i></h3> - -<p class="center"> -4 cups flour = 1 quart or 1 <abbr title="pound">lb.</abbr><br /> -2 cups of butter (solid) = 1 <abbr title="pound">lb.</abbr><br /> -2¹⁄₂ cups powdered sugar = 1 <abbr title="pound">lb.</abbr><br /> -1 cup = ¹⁄₂ pint<br /> -1 glass = ¹⁄₂ pint<br /> -1 pint milk or water = 1 <abbr title="pound">lb.</abbr><br /> -9 large eggs = 1 <abbr title="pound">lb.</abbr><br /> -1 table-spoon butter = 1 <abbr title="ounce">oz.</abbr><br /> -1 heaping table-spoon butter = 2 <abbr title="ounces">ozs.</abbr><br /> -Butter the size of an egg = 2 <abbr title="ounces">ozs.</abbr><br /> -</p> - -<p><span class="pagenum" id="Page_2">[Pg 2]</span></p> - -<p><i>To clean currants.</i>—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 <i>sun</i>, not in an oven.</p> - -<p><i>To stone raisins.</i>—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.</p> - -<p><i>Sultanas.</i>—Pick over sultanas carefully, removing the little -stems.</p> - -<p><i>To chop suet.</i>—Sprinkle the suet with flour. Chop in a cold -place, removing all membrane carefully.</p> - -<p><i>To boil puddings.</i>—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.</p> - -<p><span class="pagenum" id="Page_3">[Pg 3]</span></p> - -<p><i>To steam puddings.</i>—Cover the basin (which should be buttered) -with buttered paper. Set in a covered steamer over boiling water. Keep -the water boiling hard.</p> - -<p><i>Bain-marie.</i>—Bain-maries can be bought, but a saucepan placed -upon a trivet in a larger saucepan containing hot water does equally -well.</p> - -<p><i>Gelatine.</i>—Gelatine should always be soaked in <i>cold</i> water -for one or two hours before using. Then it should be dissolved in a -very little hot water, unless otherwise specified, and strained.</p> - -<p>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.</p> - -<p><i>To whip cream.</i>—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.</p> - -<p><i>To melt chocolate.</i>—Put the chocolate in a saucepan on the oven -when the heat is very moderate. Watch that it does not burn.</p> - -<p><span class="pagenum" id="Page_4">[Pg 4]</span></p> - -<p><i>Meringue for puddings.</i>—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.</p> - -<p><i>To blanch almonds.</i>—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.</p> - -<p><i>To pound almonds.</i>—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.</p> - -<p><i>Mixing.</i>—There are three ways of mixing. Stirring, Beating, -Cutting (or Folding).</p> - -<p><i>To stir.</i>—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.</p> - -<p><i>To beat.</i>—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<span class="pagenum" id="Page_5">[Pg 5]</span> bring it over and down again, scraping the sides well each -time it goes in.</p> - -<p>It is important to keep the bowl of the spoon well scraped out during -mixing.</p> - -<p><i>To cut or fold.</i>—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.</p> - -<p><i>To beat butter.</i>—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.</p> - -<hr class="tb" /> - -<p>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.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_6">[Pg 6]</span></p> - -<h2 class="nobreak" id="Milk_Puddings">Milk Puddings</h2> -</div> - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_7">Apple Tapioca Pudding</a> -</td> -<td class="tdr page"> -<a href="#Page_7">7</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_7">Bread and Butter Pudding</a> -</td> -<td class="tdr page"> -<a href="#Page_7">7</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_8">Bread Pudding</a> -</td> -<td class="tdr page"> -<a href="#Page_8">8</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_9">Gâteau de Riz</a> -</td> -<td class="tdr page"> -<a href="#Page_9">9</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_9">Rice Cream</a> -</td> -<td class="tdr page"> -<a href="#Page_9">9</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_10">Rice Pudding</a> -</td> -<td class="tdr page"> -<a href="#Page_10">10</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_10">   ”     ”   with Raisins</a> -</td> -<td class="tdr page"> -<a href="#Page_10">10</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_11">Rice Soufflé</a> -</td> -<td class="tdr page"> -<a href="#Page_11">11</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_11">Tapioca Pudding—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_11">11</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_12">   ”     ”  II.</a> -</td> -<td class="tdr page"> -<a href="#Page_12">12</a> -</td> -</tr> -</table> - -<p><span class="pagenum" id="Page_7">[Pg 7]</span></p> - - -<h3>Apple Tapioca Pudding</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 teacup tapioca</span><br /> -<span style="margin-left: 1em;">1¹⁄₂ pints warm water</span><br /> -<span style="margin-left: 1em;">6 apples</span><br /> -<span style="margin-left: 1em;">1 lemon</span><br /> -<span style="margin-left: 1em;">1 tea-spoon butter</span><br /> -<span style="margin-left: 1em;">1 cup milk</span><br /> -<span style="margin-left: 1em;">1 cup powdered sugar</span><br /> -</p> - -<p>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.</p> - -<p>This pudding may be made with plums, gooseberries or currants; they -should be well sweetened.</p> - - -<h3>Bread and Butter Pudding</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">Bread</span><br /> -<span style="margin-left: 1em;">Butter</span><br /> -<span style="margin-left: 1em;">Sultanas</span><br /> -<span style="margin-left: 1em;">Powdered cinnamon</span><br /> -<span style="margin-left: 1em;">3 eggs</span><br /> -<span style="margin-left: 1em;">1 pint milk</span><br /> -<span style="margin-left: 1em;">3 table-spoons powdered sugar</span><br /> -</p> - -<p>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<span class="pagenum" id="Page_8">[Pg 8]</span> 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.</p> - -<p>A good variation of this pudding is made by spreading each layer of -bread and butter with jam.</p> - - -<h3>*Bread Pudding</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1¹⁄₂ cups powdered sugar</span><br /> -<span style="margin-left: 1em;">2 cups bread-crumbs</span><br /> -<span style="margin-left: 1em;">1 quart milk</span><br /> -<span style="margin-left: 1em;">5 eggs</span><br /> -<span style="margin-left: 1em;">1 table-spoon butter</span><br /> -<span style="margin-left: 1em;">Vanilla</span><br /> -</p> - -<p>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.</p> - -<p>This pudding can be made with crushed and sweetened fresh strawberries -instead of jam.</p> - -<p><span class="pagenum" id="Page_9">[Pg 9]</span></p> - - -<h3>Gâteau de Riz</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">5 table-spoons rice</span><br /> -<span style="margin-left: 1em;">¹⁄₂ cup powdered sugar</span><br /> -<span style="margin-left: 1em;">1 quart milk</span><br /> -<span style="margin-left: 1em;">6 eggs</span><br /> -<span style="margin-left: 1em;">Lemon peel</span><br /> -<span style="margin-left: 1em;">1 bay leaf</span><br /> -</p> - -<p>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.</p> - -<p>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.</p> - - -<h3>Rice Cream</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 tea-cup rice</span><br /> -<span style="margin-left: 1em;">1¹⁄₂ pints milk or 1 pint milk and ¹⁄₂ pint cream</span><br /> -<span style="margin-left: 1em;">¹⁄₂ cup powdered sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon vanilla</span><br /> -</p> - -<p>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,<span class="pagenum" id="Page_10">[Pg 10]</span> 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.</p> - - -<h3>*Plain Rice Pudding</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ cup rice</span><br /> -<span style="margin-left: 1em;">¹⁄₂ cup brown sugar</span><br /> -<span style="margin-left: 1em;">1 quart milk</span><br /> -<span style="margin-left: 1em;">A little salt</span><br /> -</p> - -<p>Let the rice soak for half-an-hour in the milk. Add the sugar. Bake -over two hours in a moderate oven.</p> - - -<h3>Rice Pudding with Apples or Raisins</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">3 table-spoons rice</span><br /> -<span style="margin-left: 1em;">1 quart milk</span><br /> -<span style="margin-left: 1em;">3 table-spoons brown sugar</span><br /> -<span style="margin-left: 1em;">Salt</span><br /> -<span style="margin-left: 1em;">3 sour apples</span><br /> -<span style="margin-left: 1em;">Or 1 cup raisins or sultanas</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_11">[Pg 11]</span></p> - - -<h3>*Rice Soufflé</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ cup rice</span><br /> -<span style="margin-left: 1em;">1 pint milk</span><br /> -<span style="margin-left: 1em;">6 eggs</span><br /> -<span style="margin-left: 1em;">6 table-spoons powdered sugar</span><br /> -<span style="margin-left: 1em;">1 table-spoon butter</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon vanilla</span><br /> -</p> - -<p>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.</p> - - -<h3>Tapioca Pudding—I</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">5 table-spoons tapioca</span><br /> -<span style="margin-left: 1em;">1 quart milk</span><br /> -<span style="margin-left: 1em;">1 table-spoon butter</span><br /> -<span style="margin-left: 1em;">¹⁄₂ cup brown sugar</span><br /> -<span style="margin-left: 1em;">(3 eggs)</span><br /> -</p> - -<p>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<span class="pagenum" id="Page_12">[Pg 12]</span> butter and a little salt. Butter a dish and bake in a moderate -oven for an hour.</p> - -<p>Three eggs and a little vanilla can be added. They should be thoroughly -well beaten and stirred into the milk.</p> - - -<h3>*Tapioca Pudding—II</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 breakfast-cup tapioca</span><br /> -<span style="margin-left: 1em;">5 eggs</span><br /> -<span style="margin-left: 1em;">1 quart milk</span><br /> -<span style="margin-left: 1em;">1 cup powdered sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon vanilla</span><br /> -</p> - -<p>Cover the tapioca with water and soak all night. Then boil it till -tender. Make a custard (see <a href="#Page_15">p. 15</a>) 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.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_13">[Pg 13]</span></p> - -<h2 class="nobreak" id="Boiled_Custards">Boiled Custards</h2> -</div> - - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_15">Plain Custard</a> -</td> -<td class="tdr page"> -<a href="#Page_15">15</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_15">Caramel Custard</a> -</td> -<td class="tdr page"> -<a href="#Page_15">15</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_16">Chestnut Custard</a> -</td> -<td class="tdr page"> -<a href="#Page_16">16</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_16">Chocolate Custard</a> -</td> -<td class="tdr page"> -<a href="#Page_16">16</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_16">Coffee Custard</a> -</td> -<td class="tdr page"> -<a href="#Page_16">16</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_17">Tapioca Custard</a> -</td> -<td class="tdr page"> -<a href="#Page_17">17</a> -</td> -</tr> -</table> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_14">[Pg 14]</span></p> - -<h3 class="nobreak">General Directions</h3> -</div> - - -<p>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 <a href="#Page_15">p. 15</a>).</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_15">[Pg 15]</span></p> - - -<h3>Plain Custard</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 pint milk</span><br /> -<span style="margin-left: 1em;">3 or 4 yolks of eggs</span><br /> -<span style="margin-left: 1em;">3 tablespoons powdered sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₂ teaspoon vanilla</span><br /> -</p> - -<p>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.</p> - - -<h3>Caramel Custard</h3> - -<p>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).</p> - -<p><span class="pagenum" id="Page_16">[Pg 16]</span></p> - - -<h3>*Chestnut Custard</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> chestnuts</span><br /> -<span style="margin-left: 1em;">4 eggs</span><br /> -<span style="margin-left: 1em;">4 <abbr title="ounces">ozs.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">1 pint milk or cream</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon vanilla</span><br /> -</p> - -<p>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.</p> - - -<h3>*Chocolate Custard</h3> - -<p>Add to one pint of milk three table-spoons of grated chocolate. Boil -until the chocolate is melted. Proceed as for plain custard (see <a href="#Page_15">p. -15</a>). When cold stir in a gill of rich cream. Serve very cold.</p> - - -<h3>*Coffee Custard</h3> - -<p>To a pint of plain custard (see <a href="#Page_15">p. 15</a>) add a coffee cup of strong, good -coffee, and an extra table-spoon of powdered sugar. Omit the vanilla.</p> - -<p><span class="pagenum" id="Page_17">[Pg 17]</span></p> - - -<h3>*Tapioca Custard</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">2 table-spoons tapioca</span><br /> -<span style="margin-left: 1em;">1 pint milk</span><br /> -<span style="margin-left: 1em;">2 eggs</span><br /> -<span style="margin-left: 1em;">¹⁄₃ cup powdered sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon vanilla</span><br /> -</p> - -<p>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.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_18">[Pg 18]</span></p> - -<h2 class="nobreak" id="Baked_Custards">Baked Custards</h2> -</div> - - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_20">Baked Custard (plain)</a> -</td> -<td class="tdr page"> -<a href="#Page_20">20</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_20">Caramel Custard</a> -</td> -<td class="tdr page"> -<a href="#Page_20">20</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_21">Chocolate Custard</a> -</td> -<td class="tdr page"> -<a href="#Page_21">21</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_22">Cocoanut Custard</a> -</td> -<td class="tdr page"> -<a href="#Page_22">22</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_22">Coffee Custard</a> -</td> -<td class="tdr page"> -<a href="#Page_22">22</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_22">Crème Brûlée</a> -</td> -<td class="tdr page"> -<a href="#Page_22">22</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_23">Crème Renversée</a> -</td> -<td class="tdr page"> -<a href="#Page_23">23</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_24">Lemon Custard</a> -</td> -<td class="tdr page"> -<a href="#Page_24">24</a> -</td> -</tr> -</table> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_19">[Pg 19]</span></p> - -<h3 class="nobreak">General Directions</h3> -</div> - - -<p>The milk for baked custards should always be boiled.</p> - -<p>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.</p> - -<p>It is best, although not necessary, to stand the dish of custard in -another containing hot water. The water should simmer.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_20">[Pg 20]</span></p> - - -<h3>Baked Custard (plain)</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">6 yolks</span><br /> -<span style="margin-left: 1em;">2 whites</span><br /> -<span style="margin-left: 1em;">6 table-spoons powdered sugar</span><br /> -<span style="margin-left: 1em;">1 quart milk</span><br /> -</p> - -<p>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.</p> - - -<h3>*Caramel Custard</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ cup sugar</span><br /> -<span style="margin-left: 1em;">1 quart milk</span><br /> -<span style="margin-left: 1em;">8 yolks</span><br /> -<span style="margin-left: 1em;">2 whites</span><br /> -<span style="margin-left: 1em;">1 tea-spoon vanilla</span><br /> -</p> - -<p>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<span class="pagenum" id="Page_21">[Pg 21]</span> 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.</p> - - -<h3>Chocolate Custard</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 quart milk</span><br /> -<span style="margin-left: 1em;">6 yolks</span><br /> -<span style="margin-left: 1em;">1 cup powdered sugar</span><br /> -<span style="margin-left: 1em;">3 <abbr title="ounces">ozs.</abbr> grated chocolate</span><br /> -<span style="margin-left: 1em;">1 tea-spoon vanilla</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_22">[Pg 22]</span></p> - - -<h3>*Cocoanut Custard</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> grated fresh cocoanut</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">1 table-spoon rose-water</span><br /> -<span style="margin-left: 1em;">Milk</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint cream</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon powdered cinnamon</span><br /> -<span style="margin-left: 1em;">2 yolks</span><br /> -<span style="margin-left: 1em;">4 whites</span><br /> -</p> - -<p>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.</p> - - -<h3>Coffee Custard</h3> - -<p>Make as for chocolate custard, flavouring with a coffee-cup of good -strong coffee instead of chocolate, and adding another yolk.</p> - - -<h3>*Crème Brûlée</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 pint cream</span><br /> -<span style="margin-left: 1em;">4 yolks</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_23">[Pg 23]</span></p> - -<p>When it is cold sift powdered sugar thickly over it. Set in a -<i>very</i> slow oven for quarter of an hour. Take it out. Brown the -sugar with a salamander. Serve cold.</p> - - -<h3>*Crème Renversée</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1³⁄₄ pints milk</span><br /> -<span style="margin-left: 1em;">6 yolks</span><br /> -<span style="margin-left: 1em;">3 whites</span><br /> -<span style="margin-left: 1em;">6 table-spoons powdered sugar</span><br /> -<span style="margin-left: 1em;">1 tea-spoon vanilla</span><br /> -</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_24">[Pg 24]</span></p> - - -<h3>Lemon Custard</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">6 eggs</span><br /> -<span style="margin-left: 1em;">2 lemons</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">1 wine-glass brandy</span><br /> -<span style="margin-left: 1em;">1 stale sponge cake</span><br /> -<span style="margin-left: 1em;">1 pint milk or cream</span><br /> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> butter</span><br /> -</p> - -<p>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.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_25">[Pg 25]</span></p> - -<h2 class="nobreak" id="Fruit_Dishes">Fruit Dishes</h2> -</div> - - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_26">Baked Apples—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_26">26</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_26">    ”    ”    II.</a> -</td> -<td class="tdr page"> -<a href="#Page_26">26</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_26">Baked Bananas</a> -</td> -<td class="tdr page"> -<a href="#Page_26">26</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_27">Flaming Peaches</a> -</td> -<td class="tdr page"> -<a href="#Page_27">27</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_27">Grated Pine Apple</a> -</td> -<td class="tdr page"> -<a href="#Page_27">27</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_27">Miroton</a> -</td> -<td class="tdr page"> -<a href="#Page_27">27</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_28">Rum Tutti Frutti</a> -</td> -<td class="tdr page"> -<a href="#Page_28">28</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_28">Stewed Fruit</a> -</td> -<td class="tdr page"> -<a href="#Page_28">28</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_29">    ”    Apples</a> -</td> -<td class="tdr page"> -<a href="#Page_29">29</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_30">    ”    Figs</a> -</td> -<td class="tdr page"> -<a href="#Page_30">30</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_30">    ”    Peaches</a> -</td> -<td class="tdr page"> -<a href="#Page_30">30</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_31">    ”    Pears—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_31">31</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_31">    ”    ”    II.</a> -</td> -<td class="tdr page"> -<a href="#Page_31">31</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_32">    ”    ”    (White)</a> -</td> -<td class="tdr page"> -<a href="#Page_32">32</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_32">    ”    Prunes</a> -</td> -<td class="tdr page"> -<a href="#Page_32">32</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_33">Strawberries and Cream</a> -</td> -<td class="tdr page"> -<a href="#Page_33">33</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_33">Fruit Salads</a> -</td> -<td class="tdr page"> -<a href="#Page_33">33</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_34">Orange Salad</a> -</td> -<td class="tdr page"> -<a href="#Page_34">34</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_34">    ”    and Cocoanut Salad</a> -</td> -<td class="tdr page"> -<a href="#Page_34">34</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_34">Pine Apple Salad</a> -</td> -<td class="tdr page"> -<a href="#Page_34">34</a> -</td> -</tr> -</table> - -<p><span class="pagenum" id="Page_26">[Pg 26]</span></p> - - -<h3>Baked Apples—I</h3> - -<p>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.</p> - - -<h3>Baked Apples—II</h3> - -<p>Peel and core several good cooking apples, and fill the hollow centres -with lemon sugar (see <a href="#Page_164">p. 164</a>). 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.</p> - - -<h3>Baked Bananas</h3> - -<p>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.</p> - -<p><span class="pagenum" id="Page_27">[Pg 27]</span></p> - - -<h3>Flaming Peaches</h3> - -<p>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.</p> - - -<h3>Grated Pine-Apple</h3> - -<p>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.</p> - - -<h3>Miroton</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">4 pears</span><br /> -<span style="margin-left: 1em;">1 table-spoon flour</span><br /> -<span style="margin-left: 1em;">1 table-spoon butter</span><br /> -<span style="margin-left: 1em;">1 wine-glass white wine</span><br /> -<span style="margin-left: 1em;">Powdered sugar</span><br /> -</p> - -<p>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<span class="pagenum" id="Page_28">[Pg 28]</span> 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.</p> - - -<h3>*Rum Tutti Frutti</h3> - -<p>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.</p> - - -<h3>Stewed Fruit</h3> - -<p>Fruit should be stewed in plenty of well-sweetened water until tender, -care being taken to keep it whole. When tender remove the<span class="pagenum" id="Page_29">[Pg 29]</span> 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.</p> - - -<h3>Stewed Apples</h3> - -<p>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.</p> - -<p><span class="pagenum" id="Page_30">[Pg 30]</span></p> - - -<h3>*Stewed Figs</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> dried figs</span><br /> -<span style="margin-left: 1em;">1 pint water</span><br /> -<span style="margin-left: 1em;">4 <abbr title="ounces">ozs.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">1 lemon</span><br /> -<span style="margin-left: 1em;">1 wine-glass sherry</span><br /> -</p> - -<p>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.</p> - - -<h3>Stewed Peaches</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">6 peaches</span><br /> -<span style="margin-left: 1em;">5 <abbr title="ounces">ozs.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint cold water</span><br /> -<span style="margin-left: 1em;">1 table-spoon kirsch</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_31">[Pg 31]</span></p> - - -<h3>Stewed Pears—I</h3> - -<p>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.</p> - - -<h3>Stewed Pears—II</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">6 pears</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> sugar</span><br /> -<span style="margin-left: 1em;">1 wine-glass red wine</span><br /> -<span style="margin-left: 1em;">2 cloves</span><br /> -<span style="margin-left: 1em;">Rind of a lemon thinly pared</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_32">[Pg 32]</span></p> - - -<h3>Stewed Pears (White)</h3> - -<p class="center">(<i>Old French Receipt</i>)</p> - -<p>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.</p> - -<p>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.</p> - - -<h3>Stewed Prunes</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> prunes</span><br /> -<span style="margin-left: 1em;">1 pint water</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> sugar</span><br /> -<span style="margin-left: 1em;">1 lemon</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_33">[Pg 33]</span></p> - - -<h3>Strawberries and Cream</h3> - -<p>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.</p> - -<p>Whip half a pint of cream with the white of two eggs and two <abbr title="ounces">ozs.</abbr> -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.</p> - - -<h3>Fruit Salad</h3> - -<p>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 <a href="#Page_151">p. 151</a>) 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.</p> - -<p><span class="pagenum" id="Page_34">[Pg 34]</span></p> - - -<h3>Orange Salad</h3> - -<p>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.</p> - - -<h3>Orange and Cocoanut Salad</h3> - -<p>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.</p> - - -<h3>Pine Apple Salad</h3> - -<p class="recipe">1 pine apple<br /> ¹⁄₂ pint syrup <br />1 table-spoon curaçoa</p> - -<p>Peel the pine apple and grate it. Mix the curaçoa with the syrup (see -<a href="#Page_151">p. 151</a>). Pour over the fruit.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_35">[Pg 35]</span></p> - -<h2 class="nobreak" id="Pancakes">Pancakes</h2> -</div> - - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_37">Pancakes—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_37">37</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_37">    ”    II.</a> -</td> -<td class="tdr page"> -<a href="#Page_37">37</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_38">    ”    with Jam</a> -</td> -<td class="tdr page"> -<a href="#Page_38">38</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_38">    ”    French</a> -</td> -<td class="tdr page"> -<a href="#Page_38">38</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_39">Rice Pancakes</a> -</td> -<td class="tdr page"> -<a href="#Page_39">39</a> -</td> -</tr> -</table> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_36">[Pg 36]</span></p> - -<h3 class="nobreak">General Directions</h3> -</div> - - -<p>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.</p> - -<p><span class="pagenum" id="Page_37">[Pg 37]</span></p> - - -<h3>Pancakes—I (French Receipt)</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">4 eggs</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> sifted flour</span><br /> -<span style="margin-left: 1em;">1 pint milk</span><br /> -<span style="margin-left: 1em;">1 table-spoon olive oil</span><br /> -<span style="margin-left: 1em;">1 table-spoon brandy, rum, absinthe or kirsch</span><br /> -<span style="margin-left: 1em;">Salt</span><br /> -</p> - -<p>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.</p> - - -<h3>Pancakes—II (American)</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">5 table-spoons flour</span><br /> -<span style="margin-left: 1em;">7 eggs</span><br /> -<span style="margin-left: 1em;">1 pint cream or milk</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_38">[Pg 38]</span></p> - - -<h3>Pancakes with Jam</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> flour</span><br /> -<span style="margin-left: 1em;">1 table-spoon sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> melted butter</span><br /> -<span style="margin-left: 1em;">5 eggs</span><br /> -<span style="margin-left: 1em;">1¹⁄₄ pints milk</span><br /> -</p> - -<p>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.</p> - - -<h3>*French Pancakes</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">2 eggs</span><br /> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> flour</span><br /> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint milk</span><br /> -</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_39">[Pg 39]</span></p> - - -<h3>Rice Pancakes</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> rice</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint cream or milk</span><br /> -<span style="margin-left: 1em;">1 table-spoon powdered sugar</span><br /> -<span style="margin-left: 1em;">4 eggs</span><br /> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">Flour</span><br /> -</p> - -<p>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.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_40">[Pg 40]</span></p> - -<h2 class="nobreak" id="Fritters">Fritters</h2> -</div> - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_43">Fruit Fritters</a> -</td> -<td class="tdr page"> -<a href="#Page_43">43</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_44">Henriettes</a> -</td> -<td class="tdr page"> -<a href="#Page_44">44</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_44">Orange Fritters</a> -</td> -<td class="tdr page"> -<a href="#Page_44">44</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_45">Pine Apple Fritters</a> -</td> -<td class="tdr page"> -<a href="#Page_45">45</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_45">Portuguese Fritters</a> -</td> -<td class="tdr page"> -<a href="#Page_45">45</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_46">Soufflé Fritters</a> -</td> -<td class="tdr page"> -<a href="#Page_46">46</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_47">Strawberry Fritters</a> -</td> -<td class="tdr page"> -<a href="#Page_47">47</a> -</td> -</tr> -</table> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_41">[Pg 41]</span></p> - -<h3 class="nobreak">General Directions</h3> -</div> - - -<p>Fritters are crisper if fried in clarified fat than in lard.</p> - -<p>In making fruit fritters dip each piece of fruit into batter. See that -it is well covered.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_42">[Pg 42]</span></p> - - -<h3>Batter for Fritters—I</h3> - -<p class="center">(<i>French Receipt</i>)</p> - -<p class="recipe"> -<span style="margin-left: 1em;">2 eggs</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> flour</span><br /> -<span style="margin-left: 1em;">1 table-spoon olive oil</span><br /> -<span style="margin-left: 1em;">1 table-spoon brandy</span><br /> -<span style="margin-left: 1em;">¹⁄₂ cup water, milk or beer</span><br /> -</p> - -<p>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.</p> - - -<h3>Batter for Fritters—II</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">9 <abbr title="ounces">ozs.</abbr> flour</span><br /> -<span style="margin-left: 1em;">1 table-spoon powdered sugar</span><br /> -<span style="margin-left: 1em;">4 eggs</span><br /> -<span style="margin-left: 1em;">8 table-spoons butter (melted)</span><br /> -<span style="margin-left: 1em;">¹⁄₂ cup white wine</span><br /> -<span style="margin-left: 1em;">2 table-spoons brandy</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_43">[Pg 43]</span></p> - - -<h3>Fruit Fritters</h3> - -<p>Fritters may be made of apples, bananas, oranges, apricots, pine-apple, -peaches, etc. The fruit should be ripe and perfect.</p> - -<p>Cut apples across in slices about a third of an inch thick. Take out -the core from the centre of each piece.</p> - -<p>Cut each slice of pine-apple into four pieces.</p> - -<p>Slice bananas lengthwise, cutting each slice in half if too long.</p> - -<p>Cut peaches and apricots in quarters.</p> - -<p>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.</p> - -<p>When this is not done each piece of fruit should be sprinkled with -sugar, a very little lemon juice and spice.</p> - -<p>For frying see general directions.</p> - -<p><span class="pagenum" id="Page_44">[Pg 44]</span></p> - - -<h3>Henriettes</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 egg</span><br /> -<span style="margin-left: 1em;">¹⁄₂ gill cream</span><br /> -<span style="margin-left: 1em;">Salt</span><br /> -<span style="margin-left: 1em;">1 salt-spoon baking-powder</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon vanilla</span><br /> -<span style="margin-left: 1em;">1 tea-spoon brandy</span><br /> -<span style="margin-left: 1em;">Flour</span><br /> -</p> - -<p>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 <a href="#Page_164">p. 164</a>).</p> - - -<h3>Orange Fritters</h3> - -<p>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 <a href="#Page_41">p. 41</a>). Put in the oven to drain and sprinkle with orange sugar -(see <a href="#Page_164">p. 164</a>).</p> - -<p><span class="pagenum" id="Page_45">[Pg 45]</span></p> - - -<h3>Pine-Apple Fritters</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 pine-apple (fresh or tinned)</span><br /> -<span style="margin-left: 1em;">2 cups flour</span><br /> -<span style="margin-left: 1em;">1 table-spoon melted butter</span><br /> -<span style="margin-left: 1em;">1 egg</span><br /> -<span style="margin-left: 1em;">Water</span><br /> -</p> - -<p>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 <a href="#Page_164">p. 164</a>).</p> - - -<h3>Portuguese Fritters</h3> - -<p class="center">(Pain Perdu)</p> - -<p class="recipe"> -<span style="margin-left: 1em;">1 pint milk</span><br /> -<span style="margin-left: 1em;">1 yolk</span><br /> -<span style="margin-left: 1em;">2 table-spoons sugar</span><br /> -<span style="margin-left: 1em;">Bread</span><br /> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">1 dessert-spoon orange-flower water</span><br /> -</p> - -<p>Boil the milk with the sugar, grated rind of a lemon, and orange-flower -water until it is reduced one half.</p> - -<p><span class="pagenum" id="Page_46">[Pg 46]</span></p> - -<p>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 <a href="#Page_164">p. 164</a>) or put on each one a spoonful of -jam. Serve very hot.</p> - - -<h3>Soufflé Fritters</h3> - -<p class="center">(Beignets Soufflés)</p> - -<p class="recipe"> -<span style="margin-left: 1em;">1 cup water</span><br /> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">4 <abbr title="ounces">ozs.</abbr> flour</span><br /> -<span style="margin-left: 1em;">1 tea-spoon powdered sugar</span><br /> -<span style="margin-left: 1em;">6 yolks</span><br /> -<span style="margin-left: 1em;">3 whites</span><br /> -</p> - -<p>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<span class="pagenum" id="Page_47">[Pg 47]</span> 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.</p> - - -<h3>Strawberry Fritters</h3> - -<p>Dip whole strawberries into batter No. II. Fry a good colour. Drain. -Sprinkle with sugar and glaze with a salamander.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_48">[Pg 48]</span></p> - -<h2 class="nobreak" id="Omelets">Omelets</h2> -</div> - - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_50">Sweet Omelet—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_50">50</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_50">    ”    ”    II.</a> -</td> -<td class="tdr page"> -<a href="#Page_50">50</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_51">Foam    ”</a> -</td> -<td class="tdr page"> -<a href="#Page_51">51</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_51">Orange    ”</a> -</td> -<td class="tdr page"> -<a href="#Page_51">51</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_52">Rum    ”</a> -</td> -<td class="tdr page"> -<a href="#Page_52">52</a> -</td> -</tr> -</table> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_49">[Pg 49]</span></p> - -<h3 class="nobreak">General Directions</h3> -</div> - - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_50">[Pg 50]</span></p> - - -<h3>Sweet Omelet—I</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">3 eggs</span><br /> -<span style="margin-left: 1em;">Powdered sugar</span><br /> -<span style="margin-left: 1em;">Jam</span><br /> -</p> - -<p>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.</p> - - -<h3>Sweet Omelet—II</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">3 eggs</span><br /> -<span style="margin-left: 1em;">2 tablespoons rich cream</span><br /> -<span style="margin-left: 1em;">Powdered sugar</span><br /> -<span style="margin-left: 1em;">Jam</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_51">[Pg 51]</span></p> - - -<h3>Foam Omelet</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">3 eggs</span><br /> -<span style="margin-left: 1em;">1 table-spoon powdered sugar</span><br /> -</p> - -<p>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.</p> - - -<h3>Orange Omelet</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">3 eggs</span><br /> -<span style="margin-left: 1em;">Powdered sugar</span><br /> -<span style="margin-left: 1em;">Orange sugar</span><br /> -<span style="margin-left: 1em;">The finely grated rind of one orange</span><br /> -<span style="margin-left: 1em;">3 table-spoons orange juice</span><br /> -</p> - -<p>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 <a href="#Page_164">p. 164</a>).</p> - -<p><span class="pagenum" id="Page_52">[Pg 52]</span></p> - - -<h3>Rum Omelet</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">3 eggs</span><br /> -<span style="margin-left: 1em;">Powdered sugar</span><br /> -<span style="margin-left: 1em;">Rum</span><br /> -</p> - -<p>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.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_53">[Pg 53]</span></p> - -<h2 class="nobreak" id="Baked_Souffles">Baked Soufflés</h2> -</div> - - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_55">Chocolate Soufflé</a> -</td> -<td class="tdr page"> -<a href="#Page_55">55</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_55">Coffee Soufflé</a> -</td> -<td class="tdr page"> -<a href="#Page_55">55</a> -</td></tr><tr> -<td class="tdl"> -<a href="#Page_56">Maraschino Soufflé</a> -</td> -<td class="tdr page"> -<a href="#Page_56">56</a> -</td> -</tr><tr> -<td class="tdl"> -<a href="#Page_56">Omelette Soufflée</a> -</td> -<td class="tdr page"> -<a href="#Page_56">56</a> -</td> -</tr><tr> -<td class="tdl"> -<a href="#Page_57">Punch Soufflé</a> -</td> -<td class="tdr page"> -<a href="#Page_57">57</a> -</td> -</tr><tr> -<td class="tdl"> -<a href="#Page_57">Soufflé Royal</a> -</td> -<td class="tdr page"> -<a href="#Page_57">57</a> -</td> -</tr><tr> -<td class="tdl"> -<a href="#Page_58">Strawberry Soufflé</a> -</td> -<td class="tdr page"> -<a href="#Page_58">58</a> -</td> -</tr><tr> -<td class="tdl"> -<a href="#Page_58">Vanilla Soufflé</a> -</td> -<td class="tdr page"> -<a href="#Page_58">58</a> -</td></tr> -</table> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_54">[Pg 54]</span></p> - -<h3 class="nobreak">General Directions</h3> -</div> - - -<p>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.</p> - -<p>Great care must be taken to whisk in the whites of eggs as quickly and -lightly as possible.</p> - -<p>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.</p> - -<p>If there is danger of the soufflé burning, cover it with a sheet of -greased paper.</p> - -<p><span class="pagenum" id="Page_55">[Pg 55]</span></p> - - -<h3>Chocolate Soufflé</h3> - -<p>To the vanilla soufflé (see <a href="#Page_58">page 58</a>) add 2 <abbr title="ounces">ozs.</abbr> fine powdered -chocolate, stirring it into the mixture whilst boiling.</p> - - -<h3>Coffee Soufflé</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> roasted whole coffee</span><br /> -<span style="margin-left: 1em;">1¹⁄₂ pints cream or milk</span><br /> -<span style="margin-left: 1em;">3 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">3 <abbr title="ounces">ozs.</abbr> fine flour</span><br /> -<span style="margin-left: 1em;">3 <abbr title="ounces">ozs.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">1 tea-spoon vanilla</span><br /> -<span style="margin-left: 1em;">8 eggs</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_56">[Pg 56]</span></p> - - -<h3>Maraschino Soufflé</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">3 yolks</span><br /> -<span style="margin-left: 1em;">4 whites</span><br /> -<span style="margin-left: 1em;">1 table-spoon maraschino</span><br /> -<span style="margin-left: 1em;">3 table-spoons powdered sugar</span><br /> -<span style="margin-left: 1em;">3 table-spoons flour</span><br /> -<span style="margin-left: 1em;">1 pint cream</span><br /> -</p> - -<p>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.</p> - - -<h3>Omelette Soufflée</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">6 eggs</span><br /> -<span style="margin-left: 1em;">4 heaped table-spoons powdered sugar</span><br /> -<span style="margin-left: 1em;">1 tea-spoon vanilla</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_57">[Pg 57]</span></p> - - -<h3>Punch Soufflé</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 pint cream (or milk)</span><br /> -<span style="margin-left: 1em;">2 table-spoons China or green tea</span><br /> -<span style="margin-left: 1em;">3 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">3 <abbr title="ounces">ozs.</abbr> flour</span><br /> -<span style="margin-left: 1em;">1 glass rum</span><br /> -<span style="margin-left: 1em;">1 lemon</span><br /> -<span style="margin-left: 1em;">8 yolks</span><br /> -</p> - -<p>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.</p> - - -<h3>Soufflé Royal</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ pint cream</span><br /> -<span style="margin-left: 1em;">2 table-spoons flour</span><br /> -<span style="margin-left: 1em;">2 table-spoons powdered sugar</span><br /> -<span style="margin-left: 1em;">2 table-spoons orange flower water</span><br /> -<span style="margin-left: 1em;">¹⁄₂ cup pounded almonds</span><br /> -<span style="margin-left: 1em;">6 eggs</span><br /> -</p> - -<p>Mix the well-beaten yolks of six eggs with the rest of the ingredients, -beating all together hard<span class="pagenum" id="Page_58">[Pg 58]</span> 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.</p> - - -<h3>Strawberry Soufflé</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 quart strawberries</span><br /> -<span style="margin-left: 1em;">8 table-spoons powdered sugar</span><br /> -<span style="margin-left: 1em;">8 whites of eggs</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon lemon juice</span><br /> -</p> - -<p>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 <a href="#Page_164">p. 164</a>).</p> - - -<h3>Vanilla Soufflé</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> potato flour (or fine flour)</span><br /> -<span style="margin-left: 1em;">2 table-spoons powdered sugar</span><br /> -<span style="margin-left: 1em;">1 tea-cup milk or cream</span><br /> -<span style="margin-left: 1em;">4 eggs</span><br /> -<span style="margin-left: 1em;">1 tea-spoon vanilla</span><br /> -<span style="margin-left: 1em;">2 table-spoons butter</span><br /> -</p> - -<p>Mix the flour, sugar and milk to a perfectly smooth paste and stir -over the fire until<span class="pagenum" id="Page_59">[Pg 59]</span> 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.</p> - -<p>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.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_60">[Pg 60]</span></p> - -<h2 class="nobreak" id="Souffle_Puddings">Soufflé Puddings</h2> -</div> - - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_62">Almond Soufflé</a> -</td> -<td class="tdr page"> -<a href="#Page_62">62</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_62">Chocolate Soufflé</a> -</td> -<td class="tdr page"> -<a href="#Page_62">62</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_63">    ”    ”    with Almonds</a> -</td> -<td class="tdr page"> -<a href="#Page_63">63</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_64">Cream Soufflé</a> -</td> -<td class="tdr page"> -<a href="#Page_64">64</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_64">Lemon Soufflé</a> -</td> -<td class="tdr page"> -<a href="#Page_64">64</a> -</td> -</tr> -</table> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_61">[Pg 61]</span></p> - -<h3 class="nobreak">General Directions</h3> -</div> - - -<p>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.</p> - -<p>When cooked, turn the soufflés out carefully and serve with cream or -wine sauce.</p> - -<p><span class="pagenum" id="Page_62">[Pg 62]</span></p> - - -<h3>Almond Soufflé</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">4 <abbr title="ounces">ozs.</abbr> almonds</span><br /> -<span style="margin-left: 1em;">7 eggs</span><br /> -<span style="margin-left: 1em;">4 <abbr title="ounces">ozs.</abbr> sugar</span><br /> -<span style="margin-left: 1em;">1 table-spoon lemon sugar</span><br /> -<span style="margin-left: 1em;">2¹⁄₂ <abbr title="ounces">ozs.</abbr> flour</span><br /> -</p> - -<p>Blanch and pound the almonds with one whole egg. Add the sugar, six -yolks, lemon sugar (see <a href="#Page_164">p. 164</a>). 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.</p> - - -<h3>Chocolate Soufflé</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> fine flour</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint milk</span><br /> -<span style="margin-left: 1em;">1 <abbr title="ounce">oz.</abbr> sugar</span><br /> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> powdered chocolate</span><br /> -<span style="margin-left: 1em;">4 eggs</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon vanilla</span><br /> -</p> - -<p>Melt the butter in a saucepan. Add the flour. Mix until quite smooth. -Add the boiling milk<span class="pagenum" id="Page_63">[Pg 63]</span> 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.</p> - - -<h3>Chocolate Soufflé with Almonds</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">4 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">4 <abbr title="ounces">ozs.</abbr> sugar</span><br /> -<span style="margin-left: 1em;">4 <abbr title="ounces">ozs.</abbr> chocolate</span><br /> -<span style="margin-left: 1em;">4 <abbr title="ounces">ozs.</abbr> almonds</span><br /> -<span style="margin-left: 1em;">6 eggs</span><br /> -<span style="margin-left: 1em;">1 white</span><br /> -<span style="margin-left: 1em;">2 table-spoons finely chopped candied orange and citron</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_64">[Pg 64]</span></p> - - -<h3>Cream Soufflé</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">2 table-spoons fine flour</span><br /> -<span style="margin-left: 1em;">4 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint cream</span><br /> -<span style="margin-left: 1em;">5 eggs</span><br /> -<span style="margin-left: 1em;">1¹⁄₂ <abbr title="ounces">ozs.</abbr> sugar</span><br /> -<span style="margin-left: 1em;">1 tea-spoon vanilla or 1 table-spoon maraschino</span><br /> -</p> - -<p>Stir the flour with 2 <abbr title="ounces">ozs.</abbr> of butter over the fire till smooth. Add the -cream, and stir continually till it boils. Set aside to cool.</p> - -<p>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.</p> - - -<h3>Lemon Soufflé</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 <abbr title="ounce">oz.</abbr> butter</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">1 lemon</span><br /> -<span style="margin-left: 1em;">1¹⁄₂ <abbr title="ounces">ozs.</abbr> flour</span><br /> -<span style="margin-left: 1em;">5 eggs</span><br /> -</p> - -<p>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.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_65">[Pg 65]</span></p> - -<h2 class="nobreak" id="Hot_Puddings">Hot Puddings</h2> -</div> - - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_66">Albemarle Pudding</a> -</td> -<td class="tdr page"> -<a href="#Page_66">66</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_66">Apple and Apricot Charlotte</a> -</td> -<td class="tdr page"> -<a href="#Page_66">66</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_67">Apple Custard</a> -</td> -<td class="tdr page"> -<a href="#Page_67">67</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_68">Bread and Rum Pudding</a> -</td> -<td class="tdr page"> -<a href="#Page_68">68</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_68">Cherry Pudding</a> -</td> -<td class="tdr page"> -<a href="#Page_68">68</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_69">Christmas Plum Pudding—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_69">69</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_70">    ”    ”    II.</a> -</td> -<td class="tdr page"> -<a href="#Page_70">70</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_70">Dutch Apple Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_70">70</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_71">Fig Pudding</a> -</td> -<td class="tdr page"> -<a href="#Page_71">71</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_71">Friar’s Omelet</a> -</td> -<td class="tdr page"> -<a href="#Page_71">71</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_72">Gooseberry Pudding</a> -</td> -<td class="tdr page"> -<a href="#Page_72">72</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_72">Ginger Pudding</a> -</td> -<td class="tdr page"> -<a href="#Page_72">72</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_73">Italian Mousse</a> -</td> -<td class="tdr page"> -<a href="#Page_73">73</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_73">Little Citron Puddings</a> -</td> -<td class="tdr page"> -<a href="#Page_73">73</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_74">Marmalade Pudding</a> -</td> -<td class="tdr page"> -<a href="#Page_74">74</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_74">Mousse à la Mangara</a> -</td> -<td class="tdr page"> -<a href="#Page_74">74</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_75">Palace Pudding</a> -</td> -<td class="tdr page"> -<a href="#Page_75">75</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_75">Pine Apple and Rice Mould</a> -</td> -<td class="tdr page"> -<a href="#Page_75">75</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_76">Plum Pudding</a> -</td> -<td class="tdr page"> -<a href="#Page_76">76</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_77">Strawberry Shortcake</a> -</td> -<td class="tdr page"> -<a href="#Page_77">77</a> -</td> -</tr> -</table> - -<p><span class="pagenum" id="Page_66">[Pg 66]</span></p> - - -<h3>Albemarle Pudding</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">4 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">4 <abbr title="ounces">ozs.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">3 eggs</span><br /> -<span style="margin-left: 1em;">1 lemon</span><br /> -<span style="margin-left: 1em;">³⁄₄ <abbr title="pound">lb.</abbr> flour</span><br /> -<span style="margin-left: 1em;">Raisins</span><br /> -</p> - -<p>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.</p> - - -<h3>*Apple and Apricot Charlotte</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">6 large apples</span><br /> -<span style="margin-left: 1em;">Butter, the size of a walnut</span><br /> -<span style="margin-left: 1em;">Sugar</span><br /> -<span style="margin-left: 1em;">The finely peeled rind of a lemon</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> apricot jam</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_67">[Pg 67]</span></p> - -<p>Warm the jam in a saucepan, and put through a sieve. Add to the apples, -and stir well together.</p> - -<p>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.</p> - - -<h3>Apple Custard</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">6 large apples</span><br /> -<span style="margin-left: 1em;">3 eggs</span><br /> -<span style="margin-left: 1em;">6 table-spoons powdered sugar</span><br /> -<span style="margin-left: 1em;">1 pint milk</span><br /> -</p> - -<p>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.</p> - -<p>Make a custard (see <a href="#Page_15">p. 15</a>) of the yolks, milk and half the sugar.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_68">[Pg 68]</span></p> - - -<h3>*Bread and Rum Pudding</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">2 wine glasses rum</span><br /> -<span style="margin-left: 1em;">4 eggs</span><br /> -<span style="margin-left: 1em;">6 <abbr title="ounces">ozs.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">6 <abbr title="ounces">ozs.</abbr> bread crumbs</span><br /> -<span style="margin-left: 1em;">6 <abbr title="ounces">ozs.</abbr> currants</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> candied peel</span><br /> -<span style="margin-left: 1em;">4 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">3 table-spoons milk</span><br /> -</p> - -<p>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.</p> - - -<h3>*Cherry Pudding</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">4 eggs</span><br /> -<span style="margin-left: 1em;">1 pint milk</span><br /> -<span style="margin-left: 1em;">2 table-spoons of flour</span><br /> -<span style="margin-left: 1em;">Cherries</span><br /> -<span style="margin-left: 1em;">Sugar</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_69">[Pg 69]</span></p> - - -<h3>Christmas Plum Pudding—I</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1¹⁄₂ <abbr title="pound">lb.</abbr> suet</span><br /> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> flour</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> bread crumbs</span><br /> -<span style="margin-left: 1em;">2 <abbr title="pounds">lbs.</abbr> raisins</span><br /> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> sultanas</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> currants</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> mixed candied peel</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> sugar</span><br /> -<span style="margin-left: 1em;">1 salt-spoon salt</span><br /> -<span style="margin-left: 1em;">Grated rind and juice of three lemons</span><br /> -<span style="margin-left: 1em;">¹⁄₂ nutmeg, grated</span><br /> -<span style="margin-left: 1em;">4 blanched and pounded bitter almonds</span><br /> -<span style="margin-left: 1em;">1 tea-spoon mixed spice</span><br /> -<span style="margin-left: 1em;">1    ”      ground cinnamon</span><br /> -<span style="margin-left: 1em;">¹⁄₂  ”        ”    ginger</span><br /> -<span style="margin-left: 1em;">1 pint brandy or sherry</span><br /> -<span style="margin-left: 1em;">5 eggs beaten up with ¹⁄₂ pint milk</span><br /> -<span style="margin-left: 1em;">Orange juice, if liked</span><br /> -</p> - -<p>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.</p> - -<p>Boil for eight hours.</p> - -<p><span class="pagenum" id="Page_70">[Pg 70]</span></p> - - -<h3>Christmas Plum Pudding—II</h3> - -<p class="center">For each Pudding</p> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> raisins</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> sultanas</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> currants</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> orange peel</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> lemon peel</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> almonds (chopped)</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> chopped preserved ginger</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> sugar</span><br /> -<span style="margin-left: 1em;">5 <abbr title="ounces">ozs.</abbr> chopped suet</span><br /> -<span style="margin-left: 1em;">3 heaped table-spoons flour</span><br /> -<span style="margin-left: 1em;">5 eggs</span><br /> -<span style="margin-left: 1em;">Spices, brandy or whisky to taste</span><br /> -<span style="margin-left: 1em;">Salt</span><br /> -</p> - -<p>Boil twelve hours.</p> - - -<h3>*Dutch Apple Cake</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 pint flour</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon carbonate of soda</span><br /> -<span style="margin-left: 1em;">1 tea-spoon cream of tartar</span><br /> -<span style="margin-left: 1em;">¹⁄₄ cup butter</span><br /> -<span style="margin-left: 1em;">1 egg</span><br /> -<span style="margin-left: 1em;">1 scant cup milk</span><br /> -<span style="margin-left: 1em;">4 sour apples</span><br /> -<span style="margin-left: 1em;">3 table-spoons powdered sugar</span><br /> -</p> - -<p>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.<span class="pagenum" id="Page_71">[Pg 71]</span> 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 <a href="#Page_85">p. 85</a>).</p> - - -<h3>Fig Pudding</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> butter</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> figs</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> bread crumbs</span><br /> -<span style="margin-left: 1em;">2 eggs</span><br /> -</p> - -<p>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.</p> - - -<h3>Friar’s Omelet</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">Apples</span><br /> -<span style="margin-left: 1em;">3 eggs</span><br /> -<span style="margin-left: 1em;">1 cup sugar</span><br /> -<span style="margin-left: 1em;">Juice of half a lemon</span><br /> -<span style="margin-left: 1em;">Bread crumbs</span><br /> -</p> - -<p>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<span class="pagenum" id="Page_72">[Pg 72]</span> dish with -them. Pour in the mixture. Cover with bread crumbs. Bake twenty -minutes. Serve with brown sugar and cream.</p> - - -<h3>*Gooseberry Pudding</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">3 cups gooseberries</span><br /> -<span style="margin-left: 1em;">³⁄₄ <abbr title="pound">lb.</abbr> butter</span><br /> -<span style="margin-left: 1em;">³⁄₄ <abbr title="pound">lb.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">8 eggs</span><br /> -<span style="margin-left: 1em;">4 sponge-fingers</span><br /> -</p> - -<p>Stew the gooseberries in water until tender. Do not let them break. -Take them out and drain. Then put them through a fine sieve.</p> - -<p>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.</p> - - -<h3>Ginger Pudding</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> flour</span><br /> -<span style="margin-left: 1em;">6 <abbr title="ounces">ozs.</abbr> suet</span><br /> -<span style="margin-left: 1em;">1 table-spoon brown sugar</span><br /> -<span style="margin-left: 1em;">2 table-spoons golden syrup</span><br /> -<span style="margin-left: 1em;">1 tea-spoon baking powder</span><br /> -<span style="margin-left: 1em;">2 eggs</span><br /> -<span style="margin-left: 1em;">A little milk</span><br /> -</p> - -<p>Sift the baking powder with the flour. Beat the eggs until creamy. Mix -all well together. Steam two and a half hours.</p> - -<p><span class="pagenum" id="Page_73">[Pg 73]</span></p> - - -<h3>*Italian Mousse</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">12 yolks</span><br /> -<span style="margin-left: 1em;">4 wine glasses Madeira or light white wine</span><br /> -<span style="margin-left: 1em;">6 <abbr title="ounces">ozs.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">A pinch of powdered cinnamon</span><br /> -<span style="margin-left: 1em;">A little lemon juice</span><br /> -</p> - -<p>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.</p> - - -<h3>*Little Citron Puddings</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ pint of cream</span><br /> -<span style="margin-left: 1em;">1 table-spoon sifted flour</span><br /> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">Nutmeg</span><br /> -<span style="margin-left: 1em;">3 yolks</span><br /> -</p> - -<p>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.</p> - -<p>Turn out the puddings and serve at once.</p> - -<p><span class="pagenum" id="Page_74">[Pg 74]</span></p> - - -<h3>Marmalade Pudding</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">2 eggs</span><br /> -<span style="margin-left: 1em;">Their weight in flour, butter and powdered sugar</span><br /> -<span style="margin-left: 1em;">1 table-spoon marmalade</span><br /> -<span style="margin-left: 1em;">1 tea-spoon baking-powder</span><br /> -</p> - -<p>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.</p> - - -<h3>Mousse à la Mangara</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">6 eggs</span><br /> -<span style="margin-left: 1em;">Wine glass of kirsch</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_75">[Pg 75]</span></p> - - -<h3>Palace Pudding</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> butter</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> castor sugar</span><br /> -<span style="margin-left: 1em;">3 eggs</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon vanilla</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> flour</span><br /> -</p> - -<p>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.</p> - - -<h3>*Pine-Apple and Rice Mould</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> rice</span><br /> -<span style="margin-left: 1em;">1 pint milk</span><br /> -<span style="margin-left: 1em;">3 eggs</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> pine-apple</span><br /> -<span style="margin-left: 1em;">Syrup</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> tinned apricots</span><br /> -<span style="margin-left: 1em;">2 table-spoons powdered sugar</span><br /> -<span style="margin-left: 1em;">1 table-spoon kirsch</span><br /> -</p> - -<p>Cook the rice in the milk in a double boiler until it is very tender -and the milk is all absorbed.<span class="pagenum" id="Page_76">[Pg 76]</span> Cut the pine-apple in small pieces and -let it simmer for several minutes in a little syrup (see <a href="#Page_151">p. 151</a>).</p> - -<p>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.</p> - -<p>Mash the apricots. Add the sugar. When melted pass through a sieve. Add -the kirsch, pour over the pudding.</p> - - -<h3>Plum Pudding</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> butter</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">1 gill cream</span><br /> -<span style="margin-left: 1em;">1 gill rum</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> chopped suet</span><br /> -<span style="margin-left: 1em;">1 cup chopped raisins</span><br /> -<span style="margin-left: 1em;">1 cup currants</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> chopped citron</span><br /> -<span style="margin-left: 1em;">6 eggs</span><br /> -<span style="margin-left: 1em;">1 tea-spoon ground spices</span><br /> -<span style="margin-left: 1em;">Bread-crumbs</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_77">[Pg 77]</span></p> - - -<h3>*Strawberry Shortcake</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> flour</span><br /> -<span style="margin-left: 1em;">3 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">1 table-spoon sugar</span><br /> -<span style="margin-left: 1em;">2 tea-spoons baking-powder</span><br /> -<span style="margin-left: 1em;">Milk</span><br /> -<span style="margin-left: 1em;">Strawberries, sugar and butter</span><br /> -</p> - -<p>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.</p> - -<p>The strawberries should be prepared about half an hour before they are -needed.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_78">[Pg 78]</span></p> - -<h2 class="nobreak" id="Sauces">Sauces</h2> -</div> - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_80">Banana Sauce</a> -</td> -<td class="tdr page"> -<a href="#Page_80">80</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_80">Chocolate Sauce</a> -</td> -<td class="tdr page"> -<a href="#Page_80">80</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_81">Custard Sauce</a> -</td> -<td class="tdr page"> -<a href="#Page_81">81</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_81">Foam Sauce</a> -</td> -<td class="tdr page"> -<a href="#Page_81">81</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_82">Fruit Sauce</a> -</td> -<td class="tdr page"> -<a href="#Page_82">82</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_82">Golden Sauce</a> -</td> -<td class="tdr page"> -<a href="#Page_82">82</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_83">Golden Syrup or Molasses Sauce</a> -</td> -<td class="tdr page"> -<a href="#Page_83">83</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_83">Hard Sauce</a> -</td> -<td class="tdr page"> -<a href="#Page_83">83</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_84">Hard Sauce with Fruit</a> -</td> -<td class="tdr page"> -<a href="#Page_84">84</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_84">Jelly Sauce</a> -</td> -<td class="tdr page"> -<a href="#Page_84">84</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_85">Lemon Sauce</a> -</td> -<td class="tdr page"> -<a href="#Page_85">85</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_85">Melted Butter</a> -</td> -<td class="tdr page"> -<a href="#Page_85">85</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_86">Sabaillon</a> -</td> -<td class="tdr page"> -<a href="#Page_86">86</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_86">Whipped Cream Sauce</a> -</td> -<td class="tdr page"> -<a href="#Page_86">86</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_87">Wine Sauce—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_87">87</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_87">    ”    ”    II.</a> -</td> -<td class="tdr page"> -<a href="#Page_87">87</a> -</td> -</tr> -</table> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_79">[Pg 79]</span></p> - -<h3 class="nobreak">General Directions</h3> -</div> - - -<p>All hot pudding sauces should be served as soon as made.</p> - -<p>Butter may be creamed in a warmed basin but should on no account be -melted.</p> - -<p>Sauces made with yolks of eggs are best made in a <i>bain marie</i>; -<i>i.e.</i> a saucepan placed in a larger pan containing hot water.</p> - -<p><span class="pagenum" id="Page_80">[Pg 80]</span></p> - - -<h3>Banana Sauce</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 cup water</span><br /> -<span style="margin-left: 1em;">4 table-spoons powdered sugar</span><br /> -<span style="margin-left: 1em;">4 bananas</span><br /> -<span style="margin-left: 1em;">1 dessert-spoon maraschino or</span><br /> -<span style="margin-left: 1em;">1 wine-glass of wine</span><br /> -</p> - -<p>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.</p> - - -<h3>Chocolate Sauce</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ cup water</span><br /> -<span style="margin-left: 1em;">¹⁄₂ cup powdered sugar</span><br /> -<span style="margin-left: 1em;">3 <abbr title="ounces">ozs.</abbr> chocolate</span><br /> -<span style="margin-left: 1em;">Vanilla</span><br /> -<span style="margin-left: 1em;">¹⁄₂ cup scalded cream</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_81">[Pg 81]</span></p> - - -<h3>Custard Sauce</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ pint milk (or cream)</span><br /> -<span style="margin-left: 1em;">2 table-spoons powdered sugar</span><br /> -<span style="margin-left: 1em;">Yolks of 2 eggs</span><br /> -<span style="margin-left: 1em;">Vanilla</span><br /> -</p> - -<p>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.</p> - - -<h3>Foam Sauce</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> butter</span><br /> -<span style="margin-left: 1em;">1 cup castor sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₄ cup boiling water</span><br /> -<span style="margin-left: 1em;">White of 1 egg</span><br /> -<span style="margin-left: 1em;">1 tea-spoon vanilla</span><br /> -<span style="margin-left: 1em;">2 table-spoons wine, fruit juice or syrup</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_82">[Pg 82]</span></p> - - -<h3>Fruit Sauce</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 cup juice of fresh or stewed fruit</span><br /> -<span style="margin-left: 1em;">1 tea-spoon arrowroot</span><br /> -<span style="margin-left: 1em;">¹⁄₂ cup powdered sugar</span><br /> -</p> - -<p>Let the juice boil, add gradually the arrowroot (which must be smoothly -mixed with a very little water), and boil for five minutes. Strain.</p> - -<p>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.</p> - - -<h3>Golden Sauce</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">4 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">¹⁄₂ cup powdered sugar</span><br /> -<span style="margin-left: 1em;">Yolks of 2 eggs</span><br /> -<span style="margin-left: 1em;">1 table-spoon boiling water</span><br /> -<span style="margin-left: 1em;">Juice of ¹⁄₂ a lemon</span><br /> -<span style="margin-left: 1em;">Wine-glass of wine or brandy</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_83">[Pg 83]</span></p> - - -<h3>Golden Syrup or Molasses Sauce</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 cup syrup or molasses</span><br /> -<span style="margin-left: 1em;">Juice of a lemon</span><br /> -<span style="margin-left: 1em;">1 table-spoon vinegar</span><br /> -<span style="margin-left: 1em;">1 table-spoon salt butter</span><br /> -</p> - -<p>Boil altogether for ten minutes. This is a good sauce to serve with -plain boiled rice or batter pudding.</p> - - -<h3>Hard Sauce</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> castor sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon vanilla</span><br /> -<span style="margin-left: 1em;">1 table-spoon brandy</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_84">[Pg 84]</span></p> - - -<h3>Hard Sauce with Fruit</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> crushed strawberries</span><br /> -<span style="margin-left: 1em;">Whites of 2 eggs</span><br /> -</p> - -<p>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.</p> - - -<h3>Jelly Sauce</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ cup of red currant or blackberry jelly</span><br /> -<span style="margin-left: 1em;">The juice of 1 lemon</span><br /> -<span style="margin-left: 1em;">Grated rind of ¹⁄₂ a lemon</span><br /> -<span style="margin-left: 1em;">1 heaping table-spoon powdered sugar</span><br /> -<span style="margin-left: 1em;">2 glasses white wine</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_85">[Pg 85]</span></p> - - -<h3>Lemon Sauce</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">Grated rind and juice of a lemon</span><br /> -<span style="margin-left: 1em;">1 cup powdered sugar</span><br /> -<span style="margin-left: 1em;">3 tea-spoons cornflour</span><br /> -<span style="margin-left: 1em;">1 pint hot water</span><br /> -</p> - -<p>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.</p> - - -<h3>Melted Butter</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">2 table-spoons butter</span><br /> -<span style="margin-left: 1em;">2 tea-spoons flour</span><br /> -<span style="margin-left: 1em;">1¹⁄₂ cups of hot water (or water and milk)</span><br /> -<span style="margin-left: 1em;">1 cup brown or powdered sugar</span><br /> -<span style="margin-left: 1em;">Flavouring</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_86">[Pg 86]</span></p> - - -<h3>Sabaillon</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">The yolks of 4 eggs</span><br /> -<span style="margin-left: 1em;">1¹⁄₂ wine-glasses madeira or sherry</span><br /> -<span style="margin-left: 1em;">4 table-spoons castor sugar</span><br /> -<span style="margin-left: 1em;">A little cinnamon</span><br /> -</p> - -<p>This can be made in two ways.</p> - -<p>I. Put eggs, wine and sugar into a saucepan on a good fire. Beat -continually until the mixture thickens. It must not boil.</p> - -<p class="center">OR,</p> - -<p>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.</p> - - -<h3>Whipped Cream Sauce</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ pint of cream</span><br /> -<span style="margin-left: 1em;">¹⁄₂ cup of castor sugar</span><br /> -<span style="margin-left: 1em;">White of 1 egg</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon vanilla, or a little brandy</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_87">[Pg 87]</span></p> - - -<h3>Wine Sauce—I</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ pint melted butter</span><br /> -<span style="margin-left: 1em;">1 tea-spoon lemon juice</span><br /> -<span style="margin-left: 1em;">1 wine-glass sherry or madeira</span><br /> -</p> - -<p>Make the melted butter (see <a href="#Page_85">p. 85</a>) 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.</p> - - -<h3>Wine Sauce—II</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 cup white wine</span><br /> -<span style="margin-left: 1em;">Yolks of 4 eggs</span><br /> -<span style="margin-left: 1em;">1 tea-spoon lemon juice</span><br /> -<span style="margin-left: 1em;">The rind of ¹⁄₄ of a lemon</span><br /> -</p> - -<p>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.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_88">[Pg 88]</span></p> - -<h2 class="nobreak" id="Jellies">Jellies</h2> -</div> - - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_91">Calf’s Foot Jelly</a> -</td> -<td class="tdr page"> -<a href="#Page_91">91</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_91">Gelatine Jelly</a> -</td> -<td class="tdr page"> -<a href="#Page_91">91</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_92">Claret Jelly</a> -</td> -<td class="tdr page"> -<a href="#Page_92">92</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_92">Cranberry Jelly</a> -</td> -<td class="tdr page"> -<a href="#Page_92">92</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_93">Gelée Fouettée</a> -</td> -<td class="tdr page"> -<a href="#Page_93">93</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_93">Lemon Froth</a> -</td> -<td class="tdr page"> -<a href="#Page_93">93</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_94">Maraschino Jelly</a> -</td> -<td class="tdr page"> -<a href="#Page_94">94</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_94">Orange Baskets</a> -</td> -<td class="tdr page"> -<a href="#Page_94">94</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_94">Orange Jelly</a> -</td> -<td class="tdr page"> -<a href="#Page_94">94</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_95">Prune Jelly</a> -</td> -<td class="tdr page"> -<a href="#Page_95">95</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_95">Rhubarb Jelly</a> -</td> -<td class="tdr page"> -<a href="#Page_95">95</a> -</td> -</tr> -</table> - -<p><span class="pagenum" id="Page_89">[Pg 89]</span></p> - - -<h3>General Instructions</h3> - -<p>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. <i>A safe rule in making jellies -is to use 2 <abbr title="ounces">ozs.</abbr> of gelatine to every one and three-quarter quarts of -liquid.</i> In summer 2 <abbr title="ounces">ozs.</abbr> of gelatine will be needed to each quart -and a half. (This must include all liquid flavourings and be very -carefully measured.)</p> - -<p>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.</p> - -<p>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.</p> - -<p>Before putting jelly into a mould, dip it in very cold water, and -invert for a moment. Pour in the jelly while still wet.</p> - -<p><span class="pagenum" id="Page_90">[Pg 90]</span></p> - -<p>Use a silver or wooden spoon for stirring, and do not stir jelly while -it is cooling.</p> - -<p>To colour jelly pink, add a few drops of cochineal.</p> - -<p>To loosen the jelly when ready to serve, dip the mould quickly into hot -water. Dry the mould before turning out.</p> - -<p><span class="pagenum" id="Page_91">[Pg 91]</span></p> - - -<h3>Calf’s Foot Jelly</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">4 calf’s feet</span><br /> -<span style="margin-left: 1em;">4 quarts water</span><br /> -<span style="margin-left: 1em;">1 pint wine or water</span><br /> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> crushed lump sugar</span><br /> -<span style="margin-left: 1em;">4 whites of eggs</span><br /> -<span style="margin-left: 1em;">2 lemons</span><br /> -<span style="margin-left: 1em;">¹⁄₂ stick cinnamon</span><br /> -<span style="margin-left: 1em;">1 tea-spoon grated nutmeg</span><br /> -</p> - -<p>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.</p> - - -<h3>Gelatine Jelly</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">A little over ¹⁄₂ <abbr title="ounce">oz.</abbr> isinglass</span><br /> -<span style="margin-left: 1em;">1 gill cold water</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint boiling water</span><br /> -<span style="margin-left: 1em;">3 <abbr title="ounces">ozs.</abbr> sugar</span><br /> -<span style="margin-left: 1em;">1 lemon</span><br /> -<span style="margin-left: 1em;">1 white and the shell of 1 egg</span><br /> -<span style="margin-left: 1em;">1 gill brandy</span><br /> -</p> - -<p>Soak the isinglass in the cold water for an hour. Put it into the -boiling water. Add the<span class="pagenum" id="Page_92">[Pg 92]</span> 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.</p> - - -<h3>Cranberry Jelly</h3> - -<p>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.</p> - - -<h3>*Claret Jelly</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 bottle claret</span><br /> -<span style="margin-left: 1em;">1 lemon</span><br /> -<span style="margin-left: 1em;">1 gill red currant jelly</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> loaf sugar</span><br /> -<span style="margin-left: 1em;">A little over 1 <abbr title="ounce">oz.</abbr> isinglass</span><br /> -<span style="margin-left: 1em;">1 gill brandy</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_93">[Pg 93]</span></p> - - -<h3>*Gelée Fouettée</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ pint champagne</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint water</span><br /> -<span style="margin-left: 1em;">2 lemons</span><br /> -<span style="margin-left: 1em;">6 <abbr title="ounces">ozs.</abbr> lump sugar</span><br /> -<span style="margin-left: 1em;">A little over 1 <abbr title="ounce">oz.</abbr> gelatine</span><br /> -</p> - -<p>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.</p> - - -<h3>*Lemon Froth</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 <abbr title="ounce">oz.</abbr> gelatine</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint boiling water</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint cold water</span><br /> -<span style="margin-left: 1em;">3 lemons</span><br /> -<span style="margin-left: 1em;">6 <abbr title="ounces">ozs.</abbr> lump sugar</span><br /> -<span style="margin-left: 1em;">Whites of 6 eggs</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_94">[Pg 94]</span></p> - - -<h3>Maraschino Jelly</h3> - -<p>Make a gelatine jelly, using maraschino instead of brandy, and adding -it when the jelly is cold but still liquid.</p> - - -<h3>Orange Baskets</h3> - -<p>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.</p> - - -<h3>Orange Jelly</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">14 <abbr title="ounces">ozs.</abbr> loaf sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint water</span><br /> -<span style="margin-left: 1em;">1 <abbr title="ounce">oz.</abbr> isinglass</span><br /> -<span style="margin-left: 1em;">12 oranges</span><br /> -<span style="margin-left: 1em;">1 lemon</span><br /> -<span style="margin-left: 1em;">1 white of egg</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_95">[Pg 95]</span></p> - - -<h3>*Prune Jelly</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> prunes</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> sugar</span><br /> -<span style="margin-left: 1em;">2 thin pieces lemon peel</span><br /> -<span style="margin-left: 1em;">1 <abbr title="ounce">oz.</abbr> gelatine</span><br /> -<span style="margin-left: 1em;">1¹⁄₂ pints water</span><br /> -<span style="margin-left: 1em;">1 <abbr title="ounce">oz.</abbr> sweet almonds</span><br /> -<span style="margin-left: 1em;">1 gill sherry</span><br /> -</p> - -<p>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.</p> - - -<h3>Rhubarb Jelly</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1¹⁄₂ <abbr title="pounds">lbs.</abbr> rhubarb</span><br /> -<span style="margin-left: 1em;">1¹⁄₂ <abbr title="pounds">lbs.</abbr> lump sugar</span><br /> -<span style="margin-left: 1em;">Gelatine</span><br /> -<span style="margin-left: 1em;">1 lemon</span><br /> -</p> - -<p>Stew the rhubarb, the finely pared peel and juice of the lemon and -sugar with a little water,<span class="pagenum" id="Page_96">[Pg 96]</span> 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.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_97">[Pg 97]</span></p> - -<h2 class="nobreak" id="Creams">Creams</h2> -</div> - - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_98">Bavarian Cream—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_98">98</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_98">    ”    Cream—II.</a> -</td> -<td class="tdr page"> -<a href="#Page_98">98</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_100">Chartreuse of Orange</a> -</td> -<td class="tdr page"> -<a href="#Page_100">100</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_101">    ”    of Strawberries</a> -</td> -<td class="tdr page"> -<a href="#Page_101">101</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_102">Chestnut Cream</a> -</td> -<td class="tdr page"> -<a href="#Page_102">102</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_103">Chocolate Bavarois</a> -</td> -<td class="tdr page"> -<a href="#Page_103">103</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_103">Crème aux Fruits</a> -</td> -<td class="tdr page"> -<a href="#Page_103">103</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_104">    ”    Hollandaise</a> -</td> -<td class="tdr page"> -<a href="#Page_104">104</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_105">Noyau Cream</a> -</td> -<td class="tdr page"> -<a href="#Page_105">105</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_105">Orange Cream</a> -</td> -<td class="tdr page"> -<a href="#Page_105">105</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_106">Rhenish Cream</a> -</td> -<td class="tdr page"> -<a href="#Page_106">106</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_107">Rice Cream</a> -</td> -<td class="tdr page"> -<a href="#Page_107">107</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_108">Strawberry Cream</a> -</td> -<td class="tdr page"> -<a href="#Page_108">108</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_108">Strawberry or Raspberry Cream</a> -</td> -<td class="tdr page"> -<a href="#Page_108">108</a> -</td> -</tr> -</table> - -<p><span class="pagenum" id="Page_98">[Pg 98]</span></p> - - -<h3>*Bavarian Cream—I</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="ounce">oz.</abbr> gelatine</span><br /> -<span style="margin-left: 1em;">1 pint cream</span><br /> -<span style="margin-left: 1em;">3 table-spoons powdered sugar</span><br /> -<span style="margin-left: 1em;">1 tea-spoon vanilla</span><br /> -</p> - -<p>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.</p> - -<p>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.</p> - - -<h3>Bavarian Cream—II</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">5 yolks</span><br /> -<span style="margin-left: 1em;">4 <abbr title="ounces">ozs.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">1 <abbr title="ounce">oz.</abbr> gelatine</span><br /> -<span style="margin-left: 1em;">1 quart cream</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint cream</span><br /> -</p> - -<p>Boil half pint of cream, pour it over the yolks. Add the sugar and -stir over a gentle fire until the<span class="pagenum" id="Page_99">[Pg 99]</span> 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.</p> - -<p>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 <a href="#Page_94">p. 94</a>). 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.</p> - -<p>A small cup of strong, clear coffee can be used as flavouring, or one -table-spoon lemon juice and one gill rum.</p> - -<p><span class="pagenum" id="Page_100">[Pg 100]</span></p> - - -<h3>Chartreuse of Orange</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">Orange jelly</span><br /> -<span style="margin-left: 1em;">Oranges</span><br /> -<span style="margin-left: 1em;">For cream</span><br /> -<span style="margin-left: 1em;">³⁄₄ <abbr title="ounce">oz.</abbr> gelatine</span><br /> -<span style="margin-left: 1em;">³⁄₄ pint cream</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> sugar</span><br /> -</p> - -<p>For this and the following receipt two plain moulds are required. One -should be about 1¹⁄₂ inches larger in diameter than the other.</p> - -<p>Into the larger mould pour orange jelly (see <a href="#Page_94">p. 94</a>) 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.</p> - -<p>Dissolve the gelatine (which should have been previously soaked for -three hours) in a little hot milk. Whip the cream (see <a href="#Page_3">p. 3</a>) and pour -in the strained gelatine slowly, stirring all the time. Flavour with a -syrup made as<span class="pagenum" id="Page_101">[Pg 101]</span> follows: Take ¹⁄₄ <abbr title="pound">lb.</abbr> 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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>If the oranges or fruit used are sour, soak them for an hour in a syrup -of sugar and brandy or rum.</p> - - -<h3>*Chartreuse of Strawberries</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">2 <abbr title="pounds">lbs.</abbr> strawberries</span><br /> -<span style="margin-left: 1em;">1 pint clear lemon jelly</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint cream</span><br /> -<span style="margin-left: 1em;">Sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="ounce">oz.</abbr> gelatine</span><br /> -</p> - -<p>Proceed as for orange chartreuse, using one pound of strawberries cut -lengthways in half to decorate the jelly.</p> - -<p>For the cream mash the rest of the strawberries with sufficient sugar -to sweeten thoroughly. Put<span class="pagenum" id="Page_102">[Pg 102]</span> 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.</p> - - -<h3>*Chestnut Cream</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">20 chestnuts</span><br /> -<span style="margin-left: 1em;">1 <abbr title="ounce">oz.</abbr> gelatine</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint milk</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₂ a lemon</span><br /> -<span style="margin-left: 1em;">1 wine-glass curaçoa</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint cream</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_103">[Pg 103]</span></p> - - -<h3>*Chocolate Bavarois</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 pint cream</span><br /> -<span style="margin-left: 1em;">1 <abbr title="ounce">oz.</abbr> gelatine</span><br /> -<span style="margin-left: 1em;">1 <abbr title="ounce">oz.</abbr> chocolate</span><br /> -<span style="margin-left: 1em;">1 cup milk</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> powdered sugar</span><br /> -</p> - -<p>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 <a href="#Page_3">p. 3</a>). -Stir it in and pour all into a mould.</p> - - -<h3>Crème aux Fruits</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 quart cream</span><br /> -<span style="margin-left: 1em;">³⁄₄ cup sugar</span><br /> -<span style="margin-left: 1em;">4 whites of eggs</span><br /> -<span style="margin-left: 1em;">1 tea-spoon vanilla</span><br /> -<span style="margin-left: 1em;">1 table-spoon wine or liqueur</span><br /> -<span style="margin-left: 1em;">1 cup chopped crystallised fruit</span><br /> -<span style="margin-left: 1em;">1 <abbr title="ounce">oz.</abbr> gelatine</span><br /> -</p> - -<p>Soak the gelatine in cold water. Whip the cream (see <a href="#Page_3">p. 3</a>). Add the -sugar. Dissolve<span class="pagenum" id="Page_104">[Pg 104]</span> 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.</p> - - -<h3>Crème Hollandaise</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">10 yolks</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint white wine</span><br /> -<span style="margin-left: 1em;">1 lemon</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="ounce">oz.</abbr> gelatine</span><br /> -<span style="margin-left: 1em;">1 pint whipped cream</span><br /> -</p> - -<p>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 <a href="#Page_3">p. 3</a>) and set on ice or in a cold place.</p> - -<p><span class="pagenum" id="Page_105">[Pg 105]</span></p> - - -<h3>Noyau Cream</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> Jordan almonds</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="ounce">oz.</abbr> bitter almonds</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">1¹⁄₄ pints cream</span><br /> -<span style="margin-left: 1em;">1 <abbr title="ounce">oz.</abbr> gelatine</span><br /> -<span style="margin-left: 1em;">Noyau</span><br /> -</p> - -<p>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.</p> - - -<h3>*Orange Cream</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 large Seville orange</span><br /> -<span style="margin-left: 1em;">1 table-spoon brandy</span><br /> -<span style="margin-left: 1em;">4 yolks</span><br /> -<span style="margin-left: 1em;">4 <abbr title="ounces">ozs.</abbr> lump sugar</span><br /> -<span style="margin-left: 1em;">1 pint cream</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="ounce">oz.</abbr> gelatine</span><br /> -</p> - -<p>Rub the rind of the orange on to two or three lumps of sugar. Add them -to the rest of the<span class="pagenum" id="Page_106">[Pg 106]</span> 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.</p> - - -<h3>Rhenish Cream</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 <abbr title="ounce">oz.</abbr> isinglass</span><br /> -<span style="margin-left: 1em;">1 pint water</span><br /> -<span style="margin-left: 1em;">6 yolks</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint cream</span><br /> -<span style="margin-left: 1em;">2 lemons</span><br /> -<span style="margin-left: 1em;">2 glasses white wine</span><br /> -<span style="margin-left: 1em;">4 <abbr title="ounces">ozs.</abbr> powdered sugar</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_107">[Pg 107]</span></p> - - -<h3>Rice Cream</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> rice</span><br /> -<span style="margin-left: 1em;">Milk</span><br /> -<span style="margin-left: 1em;">¹⁄₂ piece cinnamon</span><br /> -<span style="margin-left: 1em;">Finely cut rind of ¹⁄₂ a lemon</span><br /> -<span style="margin-left: 1em;">5 yolks</span><br /> -<span style="margin-left: 1em;">5 table-spoons powdered sugar</span><br /> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">1¹⁄₂ pints cream</span><br /> -<span style="margin-left: 1em;">1 <abbr title="ounce">oz.</abbr> gelatine</span><br /> -</p> - -<p>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.</p> - -<p>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.</p> - -<p>Whip the cream (see <a href="#Page_3">p. 3</a>). 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.</p> - -<p>To the above a glass of rum or any other flavouring can be added.</p> - -<p><span class="pagenum" id="Page_108">[Pg 108]</span></p> - - -<h3>Strawberry Cream</h3> - -<p>Line a basin with fine large strawberries and fill it with Bavarian -cream (see <a href="#Page_98">p. 98</a>).</p> - - -<h3>Strawberry or Raspberry Cream</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">Sufficient fruit to make 1 pint of juice</span><br /> -<span style="margin-left: 1em;">1 cup powdered sugar</span><br /> -<span style="margin-left: 1em;">1 <abbr title="ounce">oz.</abbr> gelatine</span><br /> -<span style="margin-left: 1em;">¹⁄₂ cup boiling water</span><br /> -<span style="margin-left: 1em;">1 pint cream</span><br /> -</p> - -<p>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 <a href="#Page_3">p. 3</a>) and pour into a -porcelain mould.</p> - -<p>Instead of fresh fruit the contents of a tin of apricots or peaches -mashed, or a grated tinned pine-apple, can be used.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_109">[Pg 109]</span></p> - -<h2 class="nobreak" id="Cold_Puddings">Cold Puddings</h2> -</div> - - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_110">Charlotte Russe</a> -</td> -<td class="tdr page"> -<a href="#Page_110">110</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_110">Chocolate Blanc-Mange</a> -</td> -<td class="tdr page"> -<a href="#Page_110">110</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_111">    ”    Meringue</a> -</td> -<td class="tdr page"> -<a href="#Page_111">111</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_111">Cornflour Pudding</a> -</td> -<td class="tdr page"> -<a href="#Page_111">111</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_112">Cream Whip</a> -</td> -<td class="tdr page"> -<a href="#Page_112">112</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_112">Danish Pudding</a> -</td> -<td class="tdr page"> -<a href="#Page_112">112</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_113">Ginger Pudding</a> -</td> -<td class="tdr page"> -<a href="#Page_113">113</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_113">Gooseberry Fool</a> -</td> -<td class="tdr page"> -<a href="#Page_113">113</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_114">Lemon Soufflé</a> -</td> -<td class="tdr page"> -<a href="#Page_114">114</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_114">Marrons à la Celestiné</a> -</td> -<td class="tdr page"> -<a href="#Page_114">114</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_115">Meringues</a> -</td> -<td class="tdr page"> -<a href="#Page_115">115</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_116">Milk Jelly</a> -</td> -<td class="tdr page"> -<a href="#Page_116">116</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_116">Mousse aux fruits Givrés</a> -</td> -<td class="tdr page"> -<a href="#Page_116">116</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_117">Orange Charlotte</a> -</td> -<td class="tdr page"> -<a href="#Page_117">117</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_117">Pain aux Fruits</a> -</td> -<td class="tdr page"> -<a href="#Page_117">117</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_118">Pine Apple Meringue</a> -</td> -<td class="tdr page"> -<a href="#Page_118">118</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_118">Pines on Horseback</a> -</td> -<td class="tdr page"> -<a href="#Page_118">118</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_119">Queen of Puddings</a> -</td> -<td class="tdr page"> -<a href="#Page_119">119</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_120">Spanish Cream</a> -</td> -<td class="tdr page"> -<a href="#Page_120">120</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_120">Strawberry Sponge</a> -</td> -<td class="tdr page"> -<a href="#Page_120">120</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_121">King’s Soufflé</a> -</td> -<td class="tdr page"> -<a href="#Page_121">121</a> -</td> -</tr> -</table> - -<p><span class="pagenum" id="Page_110">[Pg 110]</span></p> - - -<h3>Charlotte Russe</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="ounce">oz.</abbr> gelatine</span><br /> -<span style="margin-left: 1em;">1 pint cream</span><br /> -<span style="margin-left: 1em;">12 lady fingers</span><br /> -<span style="margin-left: 1em;">3 table-spoons powdered sugar</span><br /> -<span style="margin-left: 1em;">1 tea-spoon vanilla</span><br /> -<span style="margin-left: 1em;">1 table-spoon sherry or liqueur</span><br /> -</p> - -<p>Set the gelatine to soak in cold water. Line a mould with lady fingers, -leaving a little space between each. Whip the cream (see <a href="#Page_3">p. 3</a>). 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.</p> - -<p>The mould may be lined with plain or rolled wafers instead of lady -fingers.</p> - -<p>The cream may be flavoured with coffee, chocolate, or any fruit syrup.</p> - - -<h3>Chocolate Blanc-Mange</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1¹⁄₂ <abbr title="ounces">ozs.</abbr> gelatine</span><br /> -<span style="margin-left: 1em;">1 quart milk</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">4 table-spoons grated chocolate</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon vanilla</span><br /> -</p> - -<p>Soak the gelatine for two hours. Add it to the warmed milk and sugar. -Let it heat gently.<span class="pagenum" id="Page_111">[Pg 111]</span> 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.</p> - - -<h3>Chocolate Meringue</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">6 whites of eggs</span><br /> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">1 tea-spoon vanilla</span><br /> -<span style="margin-left: 1em;">3 <abbr title="ounces">ozs.</abbr> powdered chocolate</span><br /> -</p> - -<p>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.</p> - - -<h3>Cornflour Pudding</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 pint milk</span><br /> -<span style="margin-left: 1em;">3 table-spoons powdered sugar</span><br /> -<span style="margin-left: 1em;">3 whites of eggs</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon vanilla</span><br /> -<span style="margin-left: 1em;">2 heaping table-spoons cornflour</span><br /> -</p> - -<p>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<span class="pagenum" id="Page_112">[Pg 112]</span> 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.</p> - - -<h3>*Cream Whip</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 pint cream</span><br /> -<span style="margin-left: 1em;">1 cup sherry</span><br /> -<span style="margin-left: 1em;">1 lemon</span><br /> -<span style="margin-left: 1em;">¹⁄₂ cup sugar</span><br /> -<span style="margin-left: 1em;">2 whites of eggs</span><br /> -</p> - -<p>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.</p> - - -<h3>Danish Pudding</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">³⁄₄ cup pearl tapioca</span><br /> -<span style="margin-left: 1em;">1¹⁄₂ pints boiling water</span><br /> -<span style="margin-left: 1em;">¹⁄₄ cup sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₂ cup currant jelly</span><br /> -<span style="margin-left: 1em;">Or fresh fruit juice</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_113">[Pg 113]</span></p> - - -<h3>*Ginger Pudding</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="ounce">oz.</abbr> isinglass</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint milk</span><br /> -<span style="margin-left: 1em;">3 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">4 eggs</span><br /> -<span style="margin-left: 1em;">1 lemon</span><br /> -<span style="margin-left: 1em;">1 small tea-spoon powdered ginger</span><br /> -<span style="margin-left: 1em;">Preserved ginger and syrup</span><br /> -</p> - -<p>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.</p> - - -<h3>Gooseberry Fool</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 pint green gooseberries</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint cream</span><br /> -</p> - -<p>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.</p> - -<p>This can be made with any kind of fruit.</p> - -<p><span class="pagenum" id="Page_114">[Pg 114]</span></p> - - -<h3>*Lemon Soufflé</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">4 eggs</span><br /> -<span style="margin-left: 1em;">7 <abbr title="ounces">ozs.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">6 leaves gelatine (over ¹⁄₄ of an <abbr title="ounce">oz.</abbr>)</span><br /> -<span style="margin-left: 1em;">3 lemons</span><br /> -<span style="margin-left: 1em;">Whipped cream</span><br /> -</p> - -<p>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.</p> - - -<h3>*Marrons à la Celestiné</h3> - -<p>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<span class="pagenum" id="Page_115">[Pg 115]</span> chocolate, to another a few drops of -cochineal, and to the fourth a little sage colouring. Mix each well.</p> - -<p>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.</p> - -<p>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.</p> - - -<h3>Meringues</h3> - -<p>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.</p> - -<p>If the meringues do not come off the paper easily, moisten it on the -under-side.</p> - -<p><span class="pagenum" id="Page_116">[Pg 116]</span></p> - - -<h3>Milk Jelly</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 <abbr title="ounce">oz.</abbr> gelatine</span><br /> -<span style="margin-left: 1em;">³⁄₄ cup powdered sugar</span><br /> -<span style="margin-left: 1em;">1³⁄₄ pints milk</span><br /> -<span style="margin-left: 1em;">1 tea-spoon vanilla</span><br /> -</p> - -<p>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.</p> - - -<h3>*Mousse aux Fruits Givrés</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> sweet almonds</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon lemon juice</span><br /> -<span style="margin-left: 1em;">3 whites of eggs</span><br /> -<span style="margin-left: 1em;">3 <abbr title="ounces">ozs.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">Spinach colouring</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint whipped cream</span><br /> -<span style="margin-left: 1em;">Sugared fruit</span><br /> -</p> - -<p>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 <a href="#Page_165">p. 165</a>).</p> - -<p><span class="pagenum" id="Page_117">[Pg 117]</span></p> - - -<h3>Orange Charlotte</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="ounce">oz.</abbr> gelatine</span><br /> -<span style="margin-left: 1em;">1 cup powdered sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint orange juice</span><br /> -<span style="margin-left: 1em;">1 scant cup water</span><br /> -<span style="margin-left: 1em;">4 eggs</span><br /> -<span style="margin-left: 1em;">Lady fingers</span><br /> -</p> - -<p>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.</p> - - -<h3>*Pain aux Fruits</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 pint of fruit pulp</span><br /> -<span style="margin-left: 1em;">1 <abbr title="ounce">oz.</abbr> gelatine</span><br /> -<span style="margin-left: 1em;">1 gill cold water</span><br /> -<span style="margin-left: 1em;">1 gill hot water</span><br /> -</p> - -<p>Crush some apricots, strawberries, raspberries, peaches, or -pine-apples. Sweeten and add a little<span class="pagenum" id="Page_118">[Pg 118]</span> 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 <i>china</i> mould. Serve with a -rich custard or cream.</p> - - -<h3>*Pine Apple Meringue</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ pint cream</span><br /> -<span style="margin-left: 1em;">1 cup grated pine-apple</span><br /> -<span style="margin-left: 1em;">4 table-spoons sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="ounce">oz.</abbr> gelatine</span><br /> -<span style="margin-left: 1em;">7 meringue cases</span><br /> -</p> - -<p>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.</p> - - -<h3>*Pines on Horseback</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">Stale cake</span><br /> -<span style="margin-left: 1em;">Pine apple</span><br /> -<span style="margin-left: 1em;">Wine or liqueur</span><br /> -</p> - -<p>Cut the cake, which must be plain, into small rounds. Chop the -pine-apple and put it in a<span class="pagenum" id="Page_119">[Pg 119]</span> 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.</p> - - -<h3>*Queen of Puddings</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 pint of sponge cake</span><br /> -<span style="margin-left: 1em;">10 ratafias</span><br /> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> sugar</span><br /> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">¹⁄₂ rind of a lemon grated</span><br /> -<span style="margin-left: 1em;">1 pint of milk</span><br /> -<span style="margin-left: 1em;">4 eggs</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_120">[Pg 120]</span></p> - - -<h3>*Spanish Cream</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 pint milk</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="ounce">oz.</abbr> gelatine</span><br /> -<span style="margin-left: 1em;">¹⁄₂ cup sugar</span><br /> -<span style="margin-left: 1em;">3 eggs</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon vanilla</span><br /> -</p> - -<p>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.</p> - - -<h3>*Strawberry Sponge</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 quart strawberries</span><br /> -<span style="margin-left: 1em;">Powdered sugar</span><br /> -<span style="margin-left: 1em;">4 whites of eggs</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint boiling water</span><br /> -<span style="margin-left: 1em;">1 <abbr title="ounce">oz.</abbr> isinglass</span><br /> -</p> - -<p>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<span class="pagenum" id="Page_121">[Pg 121]</span> 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.</p> - - -<h3>*King’s Soufflé</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">3 small lemons</span><br /> -<span style="margin-left: 1em;">3 eggs</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint whipped cream</span><br /> -<span style="margin-left: 1em;">³⁄₄ <abbr title="ounce">oz.</abbr> gelatine</span><br /> -<span style="margin-left: 1em;">¹⁄₂ gill water</span><br /> -</p> - -<p>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.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_122">[Pg 122]</span></p> - -<h2 class="nobreak" id="Pastry">Pastry</h2> -</div> - - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_125">Plain Pastry—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_125">125</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_125">    ”    ”    II.</a> -</td> -<td class="tdr page"> -<a href="#Page_125">125</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_125">    ”    ”    (Short)</a> -</td> -<td class="tdr page"> -<a href="#Page_125">125</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_126">Puff Pastry</a> -</td> -<td class="tdr page"> -<a href="#Page_126">126</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_126">Rich Crust</a>      -</td> -<td class="tdr page"> -<a href="#Page_126">126</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_127">Short Crust for Tartlets</a> -</td> -<td class="tdr page"> -<a href="#Page_127">127</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_127">Biscuit Paste for Tartlets</a> -</td> -<td class="tdr page"> -<a href="#Page_127">127</a> -</td> -</tr> -</table> - -<p><span class="pagenum" id="Page_123">[Pg 123]</span></p> - - -<h3>General Directions</h3> - -<p>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.</p> - -<p>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.</p> - -<p>Use as little water as possible.</p> - -<p>Never knead pastry.</p> - -<p>Use the hands as little as possible. Mix with a knife unless otherwise -specified.</p> - -<p>Bake in a moderate or quick oven.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_124">[Pg 124]</span> -fill the dish with well-sweetened stewed fruit. Moisten the edges of -the dish with white of egg and replace the crust.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_125">[Pg 125]</span></p> - - -<h3>Plain Pastry—I</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">12 <abbr title="ounces">ozs.</abbr> flour</span><br /> -<span style="margin-left: 1em;">3 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">3 <abbr title="ounces">ozs.</abbr> lard</span><br /> -<span style="margin-left: 1em;">Salt</span><br /> -</p> - -<p>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.</p> - - -<h3>Plain Pastry—II</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> flour</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> butter</span><br /> -<span style="margin-left: 1em;">Cold water</span><br /> -</p> - -<p>Rub the butter into the flour. Add cold water gradually to make a stiff -paste, mixing with a knife. Roll out quickly.</p> - - -<h3>*Plain Pastry Crust—III</h3> - -<p class="center">(For Tarts)</p> - -<p class="recipe"> -<span style="margin-left: 1em;">4 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> lard</span><br /> -<span style="margin-left: 1em;">10 <abbr title="ounces">ozs.</abbr> flour</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_126">[Pg 126]</span></p> - - -<h3>*Puff Pastry</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> fresh butter</span><br /> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> dry sifted flour</span><br /> -<span style="margin-left: 1em;">Salt</span><br /> -</p> - -<p>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.</p> - - -<h3 id="sc4">*Rich Crust—IV</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">10 <abbr title="ounces">ozs.</abbr> flour</span><br /> -<span style="margin-left: 1em;">8 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">Juice of a lemon</span><br /> -</p> - -<p>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.<span class="pagenum" id="Page_127">[Pg 127]</span> 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.</p> - -<p>This receipt may be made with baking powder (see General Directions).</p> - - -<h3 id="sc5">*Short Crust—V</h3> - -<p class="center">(For Tartlets)</p> - -<p class="recipe"> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> flour</span><br /> -<span style="margin-left: 1em;">³⁄₄ <abbr title="pound">lb.</abbr> butter</span><br /> -<span style="margin-left: 1em;">2 table-spoons powdered sugar</span><br /> -<span style="margin-left: 1em;">Yolks of 3 eggs</span><br /> -<span style="margin-left: 1em;">Water</span><br /> -<span style="margin-left: 1em;">Salt</span><br /> -</p> - -<p>Rub the butter into the flour and sugar. Beat the yolks with a little -water. Stir into the flour with a knife until smooth.</p> - - -<h3>Biscuit Paste—VI</h3> - -<p class="center">(For Open Tarts and Tartlets)</p> - -<p class="recipe"> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> flour</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> sugar</span><br /> -<span style="margin-left: 1em;">6 yolks</span><br /> -<span style="margin-left: 1em;">Milk</span><br /> -</p> - -<p>Sift the flour and sugar together. Stir in the eggs with a knife. Make -into a stiff paste with some milk (about 1 gill).</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_128">[Pg 128]</span></p> - -<h2 class="nobreak" id="Open_Tarts_and_Tartlets">Open Tarts and Tartlets</h2> -</div> - - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_129">Almond Tartlets—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_129">129</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_129">    ”    ”    II.</a> -</td> -<td class="tdr page"> -<a href="#Page_129">129</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_130">Chocolate Cream Tartlets</a> -</td> -<td class="tdr page"> -<a href="#Page_130">130</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_130">Cream Tartlets</a> -</td> -<td class="tdr page"> -<a href="#Page_130">130</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_131">Cream and Fruit Tartlets</a> -</td> -<td class="tdr page"> -<a href="#Page_131">131</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_132">Fruit Tartlets</a> -</td> -<td class="tdr page"> -<a href="#Page_132">132</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_132">Lemon Cheesecakes</a> -</td> -<td class="tdr page"> -<a href="#Page_132">132</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_133">Mincemeat</a> -</td> -<td class="tdr page"> -<a href="#Page_133">133</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_133">Orange Tartlets</a> -</td> -<td class="tdr page"> -<a href="#Page_133">133</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_134">Strawberry Tartlets</a> -</td> -<td class="tdr page"> -<a href="#Page_134">134</a> -</td> -</tr> -</table> - -<p><span class="pagenum" id="Page_129">[Pg 129]</span></p> - - -<h3>Almond Tartlets—I</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> sweet almonds</span><br /> -<span style="margin-left: 1em;">5 <abbr title="ounces">ozs.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">10 drops vanilla</span><br /> -<span style="margin-left: 1em;">6 whites of eggs</span><br /> -<span style="margin-left: 1em;">A few drops of lemon juice</span><br /> -</p> - -<p>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.</p> - - -<h3>Almond Tartlets—II</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">5 <abbr title="ounces">ozs.</abbr> potato flour</span><br /> -<span style="margin-left: 1em;">8 yolks</span><br /> -<span style="margin-left: 1em;">3 whites</span><br /> -<span style="margin-left: 1em;">2¹⁄₂ <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">2 lemons</span><br /> -<span style="margin-left: 1em;">2¹⁄₂ <abbr title="ounces">ozs.</abbr> sweet almonds</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="ounce">oz.</abbr> bitter almonds</span><br /> -</p> - -<p>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.</p> - -<p>Line two round tins with short crust (see <a href="#Page_127">p. 127</a>). Spread it with -apricot jam, and pour the almond mixture over it. Bake in a slow oven.</p> - -<p><span class="pagenum" id="Page_130">[Pg 130]</span></p> - - -<h3>Chocolate Cream Tartlets</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 pint milk</span><br /> -<span style="margin-left: 1em;">1¹⁄₂ <abbr title="ounces">ozs.</abbr> grated chocolate</span><br /> -<span style="margin-left: 1em;">1¹⁄₂ <abbr title="ounces">ozs.</abbr> flour</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">1 <abbr title="ounce">oz.</abbr> butter</span><br /> -<span style="margin-left: 1em;">4 eggs</span><br /> -</p> - -<p>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.</p> - -<p>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 <a href="#Page_4">p. -4</a>). Put in the oven to brown slightly.</p> - - -<h3>Cream Tartlets</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 pint cream</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint milk</span><br /> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">Peel of one lemon</span><br /> -<span style="margin-left: 1em;">8 yolks</span><br /> -</p> - -<p>Put the cream and milk into a sauce-pan. When they boil, add the sugar, -the very finely-pared<span class="pagenum" id="Page_131">[Pg 131]</span> 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 <a href="#Page_164">p. 164</a>).</p> - - -<h3>Cream and Fruit Tartlets</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">For cream:—</span><br /> -<span style="margin-left: 1em;">1 tea-cup cream or milk</span><br /> -<span style="margin-left: 1em;">2 whites of eggs</span><br /> -<span style="margin-left: 1em;">1 table-spoon powdered sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon cornflour</span><br /> -</p> - -<p>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.</p> - -<p><span class="smcap">Cream.</span>—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.</p> - -<p><span class="pagenum" id="Page_132">[Pg 132]</span></p> - - -<h3>Fruit Tartlets</h3> - -<p>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 (<a href="#sc4">No. IV.</a> or -<a href="#sc5">V.</a>). Fill with uncooked rice and bake. Take out the rice. Arrange the -fruit in them and pour the syrup over.</p> - - -<h3>Lemon Cheesecakes</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> butter</span><br /> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> loaf sugar</span><br /> -<span style="margin-left: 1em;">6 eggs</span><br /> -<span style="margin-left: 1em;">3 lemons</span><br /> -</p> - -<p>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.</p> - -<p>Line small tins with puff or short pastry, fill with the mixture and -bake.</p> - -<p><span class="pagenum" id="Page_133">[Pg 133]</span></p> - - -<h3>Mincemeat</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">2 <abbr title="pounds">lbs.</abbr> suet</span><br /> -<span style="margin-left: 1em;">3 <abbr title="pounds">lbs.</abbr> raisins</span><br /> -<span style="margin-left: 1em;">2 <abbr title="pounds">lbs.</abbr> sultanas</span><br /> -<span style="margin-left: 1em;">2 <abbr title="pounds">lbs.</abbr> currants</span><br /> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> mixed candied peel</span><br /> -<span style="margin-left: 1em;">2 <abbr title="pounds">lbs.</abbr> moist sugar</span><br /> -<span style="margin-left: 1em;">1 dozen sour apples</span><br /> -<span style="margin-left: 1em;">4 lemons, grated peel and juice</span><br /> -<span style="margin-left: 1em;">2 tea-spoons mixed spice</span><br /> -<span style="margin-left: 1em;">2   ”      ground ginger</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> pounded sweet almonds</span><br /> -<span style="margin-left: 1em;">2 grated nutmegs</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint brandy</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint sherry</span><br /> -</p> - -<p>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.</p> - - -<h3>Orange Tartlets</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">7 oranges</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint syrup</span><br /> -<span style="margin-left: 1em;">1 lemon</span><br /> -<span style="margin-left: 1em;">Puff or short paste</span><br /> -</p> - -<p>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 <a href="#Page_151">p. 151</a>)<span class="pagenum" id="Page_134">[Pg 134]</span> and let them -simmer three minutes. Take the pieces out gently, and set them on a -sieve to drain over a basin.</p> - -<p>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.</p> - -<p>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.</p> - - -<h3>Strawberry Tartlets</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> loaf sugar</span><br /> -<span style="margin-left: 1em;">1 gill water</span><br /> -<span style="margin-left: 1em;">1 wine-glass brandy or sherry</span><br /> -<span style="margin-left: 1em;">Strawberries</span><br /> -</p> - -<p>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.</p> - -<p>Line some small tins with short crust (No. 125). Fill them with -uncooked rice and bake in a quick oven.</p> - -<p>Turn out the rice and fill with the strawberries and syrup. Serve hot.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_135">[Pg 135]</span></p> - -<h2 class="nobreak" id="American_Pies">American Pies</h2> -</div> - - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_137">Apple Pie</a> -</td> -<td class="tdr page"> -<a href="#Page_137">137</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_137">Cocoanut Pie</a> -</td> -<td class="tdr page"> -<a href="#Page_137">137</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_138">Custard Pie</a> -</td> -<td class="tdr page"> -<a href="#Page_138">138</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_138">Lemon Pie—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_138">138</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_139">    ”    ”    II.</a> -</td> -<td class="tdr page"> -<a href="#Page_139">139</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_140">Mincemeat</a> -</td> -<td class="tdr page"> -<a href="#Page_140">140</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_141">Mock Mincemeat</a> -</td> -<td class="tdr page"> -<a href="#Page_141">141</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_141">Pine-Apple Pie</a> -</td> -<td class="tdr page"> -<a href="#Page_141">141</a> -</td></tr> -</table> - -<p><span class="pagenum" id="Page_136">[Pg 136]</span></p> - - -<h3>General Directions</h3> - -<p>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.</p> - -<p>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 <a href="#Page_125">p. 125</a>) is -very satisfactory. It should be rolled very thin.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_137">[Pg 137]</span></p> - - -<h3>Apple Pie</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> sour apples</span><br /> -<span style="margin-left: 1em;">7 <abbr title="ounces">ozs.</abbr> brown sugar</span><br /> -</p> - -<p>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.</p> - -<p>Wellington apples should be used, if possible.</p> - - -<h3>Cocoanut Pie</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> grated cocoanut</span><br /> -<span style="margin-left: 1em;">³⁄₄ <abbr title="pound">lb.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">6 <abbr title="ounces">ozs.</abbr> butter</span><br /> -<span style="margin-left: 1em;">5 whites of eggs</span><br /> -<span style="margin-left: 1em;">2 table-spoons rose water</span><br /> -<span style="margin-left: 1em;">1 gill white wine</span><br /> -</p> - -<p>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<span class="pagenum" id="Page_138">[Pg 138]</span> stiff -froth, lightly and quickly. Pour into a tin lined with No. II. pastry -or puff pastry. Serve cold, sprinkled with powdered sugar.</p> - - -<h3>Custard Pie</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">3 eggs</span><br /> -<span style="margin-left: 1em;">1 table-spoon sifted flour</span><br /> -<span style="margin-left: 1em;">3 table-spoons powdered sugar</span><br /> -<span style="margin-left: 1em;">1 tea-spoon vanilla</span><br /> -<span style="margin-left: 1em;">1 pint scalded milk</span><br /> -</p> - -<p>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.</p> - - -<h3>Lemon Pie—I</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">2 lemons</span><br /> -<span style="margin-left: 1em;">3 eggs</span><br /> -<span style="margin-left: 1em;">2 table-spoons flour</span><br /> -<span style="margin-left: 1em;">12 <abbr title="ounces">ozs.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">1 pint water</span><br /> -<span style="margin-left: 1em;">1 <abbr title="ounce">oz.</abbr> butter</span><br /> -</p> - -<p>Grate the rind of the lemons. Pare off with a sharp knife all the -white skin. Cut the lemons<span class="pagenum" id="Page_139">[Pg 139]</span> 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.</p> - - -<h3>Lemon Pie—II</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">2 lemons</span><br /> -<span style="margin-left: 1em;">1¹⁄₂ cups powdered sugar</span><br /> -<span style="margin-left: 1em;">1 table-spoon corn-flour</span><br /> -<span style="margin-left: 1em;">3 eggs</span><br /> -<span style="margin-left: 1em;">2 cups of water</span><br /> -<span style="margin-left: 1em;">Butter size of a walnut</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_140">[Pg 140]</span></p> - - -<h3>Mincemeat</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">³⁄₄ <abbr title="pound">lb.</abbr> meat</span><br /> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> suet</span><br /> -<span style="margin-left: 1em;">2 <abbr title="pounds">lbs.</abbr> raisins</span><br /> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> currants</span><br /> -<span style="margin-left: 1em;">4¹⁄₂ <abbr title="pounds">lbs.</abbr> chopped apples</span><br /> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> golden syrup</span><br /> -<span style="margin-left: 1em;">2¹⁄₂ <abbr title="pounds">lbs.</abbr> brown sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> mixed peel</span><br /> -<span style="margin-left: 1em;">¹⁄₂ table-spoon salt</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon white pepper</span><br /> -<span style="margin-left: 1em;">1 nutmeg, grated</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon ground cloves</span><br /> -<span style="margin-left: 1em;">1 tea-spoon ground cinnamon</span><br /> -<span style="margin-left: 1em;">1 bottle sherry</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint brandy</span><br /> -</p> - -<p>Use lean beef. Chop very fine and remove all gristle and fat. Mix all -well together, adding the wine and brandy last.</p> - -<p>Bake as directed for apple pie or in small covered tarts, using No. II. -pastry.</p> - -<p>Add a little lemon-juice to the mincemeat each time it is used.</p> - -<p><span class="pagenum" id="Page_141">[Pg 141]</span></p> - - -<h3>Mock Mincemeat</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">6 toast biscuits</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint molasses or syrup</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint brown sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint cider vinegar</span><br /> -<span style="margin-left: 1em;">³⁄₄ pint melted butter</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint chopped raisins</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint currants</span><br /> -<span style="margin-left: 1em;">2 well beaten eggs</span><br /> -<span style="margin-left: 1em;">1 dessert-spoon allspice</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon grated nutmeg</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon cloves</span><br /> -<span style="margin-left: 1em;">1 tea-spoon salt</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-spoon black pepper</span><br /> -<span style="margin-left: 1em;">1 gill brandy</span><br /> -</p> - -<p>Crush the biscuits. Mix all well together, adding the brandy last of -all.</p> - - -<h3>Pine-Apple Pie</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> grated pine-apple</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> butter</span><br /> -<span style="margin-left: 1em;">1 gill thick cream</span><br /> -<span style="margin-left: 1em;">3 eggs</span><br /> -</p> - -<p>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.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_142">[Pg 142]</span></p> - -<h2 class="nobreak" id="Ices">Ices</h2> -</div> - - -<h3>General Directions</h3> - -<p>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 <i>rock</i> 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.</p> - -<p>Water should not be drawn off from the pail until there is so much that -the cylinder begins to<span class="pagenum" id="Page_143">[Pg 143]</span> float. When it does, draw off the water and add -more salt and ice.</p> - -<p>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.</p> - -<p>Care must be taken in removing the cover of a cylinder or mould that -none of the salt mixture falls into the ice.</p> - -<p>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.</p> - -<p>For beating, a long wooden spatula, thin at the end and about the size -of a carving knife, should be used.</p> - -<p>It is essential that rock salt and not common<span class="pagenum" id="Page_144">[Pg 144]</span> salt be used. Snow can -be used instead of ice, but is not quite so good.</p> - -<p>To take out ice, dip the cylinder quickly in hot water and shake it -gently.</p> - -<p>Scald the tins in which ices are made directly they are emptied, and -dry in the oven.</p> - -<p>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 <abbr title="ounce">oz.</abbr> of gelatine to two quarts of cream.</p> - -<p>Cream ices are excellent served with a hot chocolate, fruit, or wine -sauce. The sauce should be served separately.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_145">[Pg 145]</span></p> - -<h2 class="nobreak" id="Cream_Ices">Cream Ices</h2> -</div> - - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_146">Cream Ice—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_146">146</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_146">    ”    ”    II.</a> -</td> -<td class="tdr page"> -<a href="#Page_146">146</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_147">Brown Bread Cream Ice</a> -</td> -<td class="tdr page"> -<a href="#Page_147">147</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_147">Caramel Cream Ice</a> -</td> -<td class="tdr page"> -<a href="#Page_147">147</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_148">Chestnut Cream Ice</a> -</td> -<td class="tdr page"> -<a href="#Page_148">148</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_148">Coffee Cream Ice</a> -</td> -<td class="tdr page"> -<a href="#Page_148">148</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_148">Fruit Cream Ice</a> -</td> -<td class="tdr page"> -<a href="#Page_148">148</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_149">Strawberry Cream Ice</a> -</td> -<td class="tdr page"> -<a href="#Page_149">149</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_149">Tutti Frutti</a> -</td> -<td class="tdr page"> -<a href="#Page_149">149</a> -</td> -</tr> -</table> - -<p><span class="pagenum" id="Page_146">[Pg 146]</span></p> - - -<h3>*Cream Ice—I</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 quart cream</span><br /> -<span style="margin-left: 1em;">1 cup powdered sugar</span><br /> -<span style="margin-left: 1em;">1 table-spoon vanilla</span><br /> -</p> - -<p>Scald the cream. Add the sugar. When it is melted set aside to cool. -Flavour when cold. Freeze.</p> - -<p>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.</p> - - -<h3>Cream Ice—II</h3> - -<p class="center">(Frozen Custard)</p> - -<p class="recipe"> -<span style="margin-left: 1em;">1 quart milk</span><br /> -<span style="margin-left: 1em;">6 yolks</span><br /> -<span style="margin-left: 1em;">1¹⁄₄ cups powdered sugar</span><br /> -<span style="margin-left: 1em;">1-2 pints thick cream</span><br /> -<span style="margin-left: 1em;">1-2 table-spoons vanilla</span><br /> -</p> - -<p>Make a custard (see <a href="#Page_15">p. 15</a>) 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.</p> - -<p>The custard can be made with cream instead of milk.</p> - -<p>To these two creams, fruit, nuts, pounded macaroons, lemon juice, -pounded ginger and rum, and any liqueur, can be added.</p> - -<p><span class="pagenum" id="Page_147">[Pg 147]</span></p> - - -<h3>Brown Bread Cream Ice</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 quart cream</span><br /> -<span style="margin-left: 1em;">1 tea-cup brown bread-crumbs</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> sugar</span><br /> -</p> - -<p>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.</p> - - -<h3>*Caramel Cream Ice</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">8 <abbr title="ounces">ozs.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">6 yolks of eggs</span><br /> -<span style="margin-left: 1em;">1 pint milk</span><br /> -<span style="margin-left: 1em;">1 pint cream</span><br /> -<span style="margin-left: 1em;">1 dessert-spoon vanilla</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_148">[Pg 148]</span></p> - - -<h3>*Chestnut Cream Ice</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">6 <abbr title="ounces">ozs.</abbr> chestnuts</span><br /> -<span style="margin-left: 1em;">10 <abbr title="ounces">ozs.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">1¹⁄₂ pints cream</span><br /> -<span style="margin-left: 1em;">Yolks of 8 eggs</span><br /> -<span style="margin-left: 1em;">1 dessert-spoon vanilla</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint whipped cream</span><br /> -</p> - -<p>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.</p> - - -<h3>Coffee Cream Ice</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">2 <abbr title="ounces">ozs.</abbr> best whole coffee, green or roasted</span><br /> -<span style="margin-left: 1em;">4 yolks of eggs</span><br /> -<span style="margin-left: 1em;">1 quart cream</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> powdered sugar</span><br /> -</p> - -<p>Mix all together. Put in a double boiler and cook until the mixture -thickens but does not boil. Strain through a sieve and freeze.</p> - - -<h3>Fruit Cream Ice</h3> - -<p>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.</p> - -<p><span class="pagenum" id="Page_149">[Pg 149]</span></p> - - -<h3>*Strawberry Cream Ice</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ pint strawberry juice</span><br /> -<span style="margin-left: 1em;">1 quart cream</span><br /> -<span style="margin-left: 1em;">Powdered sugar</span><br /> -</p> - -<p>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.</p> - - -<h3>Tutti Frutti</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 quart cream ice (I. or II.)</span><br /> -<span style="margin-left: 1em;">2 table-spoons maraschino</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> candied fruit, finely chopped</span><br /> -</p> - -<p>Add the maraschino to the cream. When partly frozen, add the fruit and -beat well together. Cover closely.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_150">[Pg 150]</span></p> - -<h2 class="nobreak" id="Water_Ices">Water Ices</h2> -</div> - - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_151">Syrup</a> -</td> -<td class="tdr page"> -<a href="#Page_151">151</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_151">Cherry Water Ice</a> -</td> -<td class="tdr page"> -<a href="#Page_151">151</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_151">Frozen Macedoine of Fruit</a> -</td> -<td class="tdr page"> -<a href="#Page_151">151</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_152">Frozen Punch</a> -</td> -<td class="tdr page"> -<a href="#Page_152">152</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_152">Fruit Water Ice</a> -</td> -<td class="tdr page"> -<a href="#Page_152">152</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_153">Lemon Water Ice</a> -</td> -<td class="tdr page"> -<a href="#Page_153">153</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_153">Maraschino Punch</a> -</td> -<td class="tdr page"> -<a href="#Page_153">153</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_154">Orange Water Ice</a> -</td> -<td class="tdr page"> -<a href="#Page_154">154</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_154">Pine Apple Water Ice</a> -</td> -<td class="tdr page"> -<a href="#Page_154">154</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_155">Raspberry Water Ice</a> -</td> -<td class="tdr page"> -<a href="#Page_155">155</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_155">Strawberry Punch</a> -</td> -<td class="tdr page"> -<a href="#Page_155">155</a> -</td></tr> -</table> - -<p><span class="pagenum" id="Page_151">[Pg 151]</span></p> - - -<h3>Syrup</h3> - -<p class="center">(For Water Ices, etc.)</p> - -<p class="recipe"> -<span style="margin-left: 1em;">3 <abbr title="pounds">lbs.</abbr> loaf sugar</span><br /> -<span style="margin-left: 1em;">1 quart water</span><br /> -<span style="margin-left: 1em;">1 dessert-spoon white of egg</span><br /> -</p> - -<p>Mix the egg with the water. Add the sugar. Let it melt. Boil and skim -until perfectly clear. Set aside to cool.</p> - - -<h3>*Cherry Water Ice</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 pint cherry juice</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint water</span><br /> -<span style="margin-left: 1em;">1 pint syrup (see above)</span><br /> -<span style="margin-left: 1em;">1 tea-spoon lemon juice</span><br /> -</p> - -<p>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.</p> - - -<h3>Frozen Macedoine of Fruit with Champagne</h3> - -<p>Carefully prepare some fruit as for fruit salad (see <a href="#Page_33">p. 33</a>), sweetening -it well with sugar. Pour<span class="pagenum" id="Page_152">[Pg 152]</span> over the fruit a bottle of champagne. Leave -for four hours. Pack in ice for two hours. Serve in glasses.</p> - - -<h3>*Frozen Punch</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 pint lemon juice</span><br /> -<span style="margin-left: 1em;">1 pint syrup</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint water</span><br /> -<span style="margin-left: 1em;">1 gill brandy</span><br /> -<span style="margin-left: 1em;">1 gill rum</span><br /> -<span style="margin-left: 1em;">5 whites of eggs</span><br /> -</p> - -<p>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.</p> - - -<h3>Fruit Water Ice</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 quart fruit</span><br /> -<span style="margin-left: 1em;">1 cup cold water</span><br /> -<span style="margin-left: 1em;">2 cups powdered sugar</span><br /> -<span style="margin-left: 1em;">3 whites of eggs</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_153">[Pg 153]</span></p> - - -<h3>Lemon Water Ice</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">6 lemons</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> lump sugar</span><br /> -<span style="margin-left: 1em;">1 quart water</span><br /> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">Whites of 4 eggs</span><br /> -</p> - -<p>Rub off the peel of the lemons on to lump sugar. Make a syrup with the -lump sugar, powdered sugar and water (see <a href="#Page_151">p. 151</a>). Add the juice of the -lemons. Strain. When cool add the whites beaten to a froth, and freeze.</p> - - -<h3>Maraschino Punch</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">1 quart water</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint maraschino</span><br /> -<span style="margin-left: 1em;">1 lemon</span><br /> -<span style="margin-left: 1em;">1 orange</span><br /> -</p> - -<p>Make a syrup of the sugar and water (see <a href="#Page_151">p. 151</a>). When cold add the -maraschino and the juice of the lemon and orange. Strain. Freeze.</p> - -<p><span class="pagenum" id="Page_154">[Pg 154]</span></p> - - -<h3>Orange Water Ice</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 table-spoon gelatine</span><br /> -<span style="margin-left: 1em;">¹⁄₂ cup boiling water</span><br /> -<span style="margin-left: 1em;">1 cup sugar</span><br /> -<span style="margin-left: 1em;">1 cup cold water</span><br /> -<span style="margin-left: 1em;">1 pint orange juice</span><br /> -</p> - -<p>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.</p> - - -<h3>*Pine-Apple Water Ice</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1¹⁄₄ <abbr title="pounds">lbs.</abbr> pine apple</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint water</span><br /> -<span style="margin-left: 1em;">1 pint prepared syrup</span><br /> -<span style="margin-left: 1em;">2 lemons</span><br /> -</p> - -<p>Grate and mash one pound of pine-apple, fresh if possible. Add the -syrup (see <a href="#Page_151">p. 151</a>), 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.</p> - -<p><span class="pagenum" id="Page_155">[Pg 155]</span></p> - - -<h3>Raspberry Water Ice</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 pint juice</span><br /> -<span style="margin-left: 1em;">1 pint sugar</span><br /> -<span style="margin-left: 1em;">1 pint water</span><br /> -<span style="margin-left: 1em;">Juice of 2 lemons</span><br /> -<span style="margin-left: 1em;">1 table-spoon gelatine</span><br /> -</p> - -<p>Follow directions for orange water ice.</p> - - -<h3>*Strawberry Punch</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 quart strawberries</span><br /> -<span style="margin-left: 1em;">2¹⁄₂ cups powdered sugar</span><br /> -<span style="margin-left: 1em;">³⁄₄ cup sweet white wine or champagne</span><br /> -<span style="margin-left: 1em;">1¹⁄₂ cups water</span><br /> -</p> - -<p>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.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_156">[Pg 156]</span></p> - -<h2 class="nobreak" id="Iced_Puddings_Mousses_Parfaits_etc">Iced Puddings, Mousses, Parfaits, etc.</h2> -</div> - - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_157">Caramel Mousse</a> -</td> -<td class="tdr page"> -<a href="#Page_157">157</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_157">Chestnut Mousse</a> -</td> -<td class="tdr page"> -<a href="#Page_157">157</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_158">Frozen Fruit</a> -</td> -<td class="tdr page"> -<a href="#Page_158">158</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_158">Nesselrode Pudding</a> -</td> -<td class="tdr page"> -<a href="#Page_158">158</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_159">Parfait (Chocolate)</a> -</td> -<td class="tdr page"> -<a href="#Page_159">159</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_159">    ”    (Coffee)</a> -</td> -<td class="tdr page"> -<a href="#Page_159">159</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_160">Strawberry Ice</a> -</td> -<td class="tdr page"> -<a href="#Page_160">160</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_160">Strawberry Mousse</a> -</td> -<td class="tdr page"> -<a href="#Page_160">160</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_161">Vanilla and Chocolate Soufflé</a> -</td> -<td class="tdr page"> -<a href="#Page_161">161</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_161">Cream Ice enclosed in a hot Soufflé</a> -</td> -<td class="tdr page"> -<a href="#Page_161">161</a> -</td> -</tr> -</table> - -<p><span class="pagenum" id="Page_157">[Pg 157]</span></p> - - -<h3>*Caramel Mousse</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">9 yolks of eggs</span><br /> -<span style="margin-left: 1em;">³⁄₄ <abbr title="pound">lb.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">1¹⁄₂ pints milk</span><br /> -<span style="margin-left: 1em;">1 pint whipped cream</span><br /> -</p> - -<p>Make a custard (see <a href="#Page_15">p. 15</a>) of the yolks, milk and quarter a pound of -sugar. Strain it and set to cool.</p> - -<p>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.</p> - - -<h3>*Chestnut Mousse</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">6 <abbr title="ounces">ozs.</abbr> prepared chestnuts</span><br /> -<span style="margin-left: 1em;">6 <abbr title="ounces">ozs.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">1 tea-spoon vanilla</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint whipped cream</span><br /> -</p> - -<p>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<span class="pagenum" id="Page_158">[Pg 158]</span> 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.</p> - - -<h3>*Frozen Fruit</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 tin apricots or peaches</span><br /> -<span style="margin-left: 1em;">2 cups powdered sugar</span><br /> -<span style="margin-left: 1em;">1 quart water</span><br /> -</p> - -<p>Cut the fruit in small pieces. Add the sugar and water. When the sugar -is dissolved, freeze.</p> - -<p>One pint whipped cream can be added to the fruit when partly frozen.</p> - -<p>Any tinned or fresh fruit can be used. Apricots, peaches, pine-apple -and strawberries are best.</p> - - -<h3>Nesselrode Pudding</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">40 chestnuts</span><br /> -<span style="margin-left: 1em;">4 yolks</span><br /> -<span style="margin-left: 1em;">¹⁄₂ cup powdered sugar</span><br /> -<span style="margin-left: 1em;">1 pint milk</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint cream</span><br /> -<span style="margin-left: 1em;">1 tea-spoon vanilla</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> shredded candied pine apple</span><br /> -<span style="margin-left: 1em;">¹⁄₂ tea-cup maraschino</span><br /> -</p> - -<p>Make a custard of the yolks, milk and sugar (see <a href="#Page_15">p. 15</a>). Boil, peel, -pound and put through a fine sieve the chestnuts. Mix with the cold -custard<span class="pagenum" id="Page_159">[Pg 159]</span> 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.</p> - - -<h3>*Parfait (Chocolate)</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 pint milk</span><br /> -<span style="margin-left: 1em;">10 yolks</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> powdered sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₄ <abbr title="pound">lb.</abbr> chocolate</span><br /> -<span style="margin-left: 1em;">1 dessert-spoon vanilla</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint cream</span><br /> -</p> - -<p>Make a custard of the milk, yolks and sugar (see <a href="#Page_15">p. 15</a>). 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.</p> - - -<h3>*Parfait (Coffee)</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 pint cream</span><br /> -<span style="margin-left: 1em;">1 cup powdered sugar</span><br /> -<span style="margin-left: 1em;">¹⁄₂ cup strong clear coffee</span><br /> -</p> - -<p>Mix together. Whip on ice. Take off the froth and put into a freezer or -mould. Do not touch it. Leave for two hours.</p> - -<p><span class="pagenum" id="Page_160">[Pg 160]</span></p> - - -<h3>*Strawberry Cream</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> sugar</span><br /> -<span style="margin-left: 1em;">1 pint water</span><br /> -<span style="margin-left: 1em;">1 quart strawberries</span><br /> -<span style="margin-left: 1em;">¹⁄₂ pint whipped cream</span><br /> -</p> - -<p>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.</p> - - -<h3>*Strawberry Mousse</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">1 <abbr title="pound">lb.</abbr> strawberries</span><br /> -<span style="margin-left: 1em;">1 cup powdered sugar</span><br /> -<span style="margin-left: 1em;">1¹⁄₂ pints cream</span><br /> -</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_161">[Pg 161]</span></p> - - -<h3>*Vanilla and Chocolate Soufflé</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">16 yolks of eggs</span><br /> -<span style="margin-left: 1em;">1 cup syrup</span><br /> -<span style="margin-left: 1em;">1 cup water</span><br /> -<span style="margin-left: 1em;">1 dessert-spoon vanilla</span><br /> -<span style="margin-left: 1em;">1 pint whipped cream</span><br /> -<span style="margin-left: 1em;">Chocolate</span><br /> -</p> - -<p>Beat the yolks, syrup (see <a href="#Page_151">p. 151</a>) 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 <i>cold</i> melted chocolate flavoured with -a little vanilla. Replace the cover and leave another two hours.</p> - - -<h3>Cream Ice Enclosed in a Hot Soufflé</h3> - -<p>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<span class="pagenum" id="Page_162">[Pg 162]</span> 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.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_163">[Pg 163]</span></p> - -<h2 class="nobreak" id="Sugars">Sugars</h2> -</div> - - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGE -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_164">Coloured Sugars</a> -</td> -<td class="tdr page"> -<a href="#Page_164">164</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_164">Orange and Lemon Sugar</a> -</td> -<td class="tdr page"> -<a href="#Page_164">164</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_165">Sugared Fruits</a> -</td> -<td class="tdr page"> -<a href="#Page_165">165</a> -</td> -</tr> -</table> - -<p><span class="pagenum" id="Page_164">[Pg 164]</span></p> - - -<h3>Coloured Sugars</h3> - -<p>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.</p> - - -<h3>Orange and Lemon Sugar</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb.</abbr> loaf sugar</span><br /> -<span style="margin-left: 1em;">3 oranges or lemons</span><br /> -</p> - -<p>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.</p> - -<p>Or the rind may be rubbed off on lumps of sugar, which must then be -dried and very finely crushed.</p> - -<p><span class="pagenum" id="Page_165">[Pg 165]</span></p> - - -<h3>Sugared Fruits</h3> - -<p class="recipe"> -<span style="margin-left: 1em;">White of egg</span><br /> -<span style="margin-left: 1em;">Powdered sugar</span><br /> -<span style="margin-left: 1em;">Strawberries, cherries, grapes, red or white currants</span><br /> -</p> - -<p>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.</p> - - -<p class="center p4">THE END</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_166">[Pg 166]</span></p> - -<h2 class="nobreak" id="Index">Index</h2> -</div> - - -<ul class="index"> -<li class="ifrst">Albemarle Pudding, <a href="#Page_66">66</a>.</li> - -<li class="ifrst">Almonds, to blanch, <a href="#Page_4">4</a>.</li> - -<li class="ifrst">    ” to pound, <a href="#Page_4">4</a>.</li> - -<li class="ifrst">Almond Soufflé, <a href="#Page_62">62</a>.</li> - -<li class="ifrst">    ” Tartlets, <a href="#Page_129">129</a>.</li> - -<li class="ifrst">Apple and Apricot Charlotte, <a href="#Page_66">66</a>.</li> - -<li class="ifrst">Apple Custard, <a href="#Page_67">67</a>.</li> - -<li class="ifrst">    ” Pie, <a href="#Page_137">137</a>.</li> - -<li class="ifrst">Apples, Baked, <a href="#Page_26">26</a>.</li> - -<li class="ifrst">    ” Stewed, <a href="#Page_29">29</a>.</li> - -<li class="ifrst">Apple and Tapioca Pudding, <a href="#Page_7">7</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Bain Marie, <a href="#Page_3">3</a>.</li> - -<li class="ifrst">Baked Apples, <a href="#Page_26">26</a>.</li> - -<li class="ifrst">    ” Bananas, <a href="#Page_26">26</a>.</li> - -<li class="ifrst">Bavarian Cream, <a href="#Page_98">98</a>.</li> - -<li class="ifrst">Biscuit Paste, <a href="#Page_127">127</a>.</li> - -<li class="ifrst">Boiled Puddings, <a href="#Page_2">2</a>.</li> - -<li class="ifrst">Bread and Butter Pudding, <a href="#Page_7">7</a>.</li> - -<li class="ifrst">Bread Pudding, <a href="#Page_8">8</a>.</li> - -<li class="ifrst">    ” and Rum Pudding, <a href="#Page_68">68</a>.</li> - -<li class="ifrst">Brown Bread Cream Ice, <a href="#Page_147">147</a>.</li> - -<li class="ifrst">Butter, How to beat, <a href="#Page_5">5</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Calf’s Foot Jelly, <a href="#Page_91">91</a>.</li> - -<li class="ifrst">Caramel Mousse, <a href="#Page_157">157</a>.</li> - -<li class="ifrst">Charlotte Russe, <a href="#Page_110">110</a>.</li> - -<li class="ifrst">Chartreuse of Orange, <a href="#Page_100">100</a>.</li> - -<li class="ifrst">    ” Strawberries, <a href="#Page_101">101</a>.</li> - -<li class="ifrst">Cherry Pudding, <a href="#Page_68">68</a>.</li> - -<li class="ifrst">    ” Water Ice, <a href="#Page_151">151</a>.</li> - -<li class="ifrst">Chestnut Cream, <a href="#Page_102">102</a>.</li> - -<li class="ifrst">    ”   ” Ice, <a href="#Page_148">148</a>.</li> - -<li class="ifrst">    ” Mousse, <a href="#Page_157">157</a>.</li> - -<li class="ifrst">Chocolate Bavarois, <a href="#Page_103">103</a>.</li> - -<li class="ifrst">    ” Blanc Mange, <a href="#Page_110">110</a>.</li> - -<li class="ifrst">    ” Cream Tartlets, <a href="#Page_130">130</a>.</li> - -<li class="ifrst">    ” to melt, <a href="#Page_3">3</a>.</li> - -<li class="ifrst">    ” Parfait, <a href="#Page_159">159</a>.</li> - -<li class="ifrst">    ” Soufflé, <a href="#Page_55">55</a>, <a href="#Page_62">62</a>, <a href="#Page_63">63</a>.</li> - -<li class="ifrst">Christmas Plum Pudding, <a href="#Page_69">69</a>, <a href="#Page_70">70</a>.</li> - -<li class="ifrst">Citron Puddings, <a href="#Page_73">73</a>.</li> - -<li class="ifrst">Claret Jelly, <a href="#Page_92">92</a>.</li> - -<li class="ifrst">Cocoanut Pie, <a href="#Page_137">137</a>.</li> - -<li class="ifrst">Coffee Cream Ice, <a href="#Page_148">148</a>.</li> - -<li class="ifrst">    ” Parfait, <a href="#Page_159">159</a>.</li> - -<li class="ifrst">    ” Soufflé, <a href="#Page_55">55</a>.</li> - -<li class="ifrst">Coloured Sugars, <a href="#Page_164">164</a>.</li> - -<li class="ifrst">Cornflour Pudding, <a href="#Page_111">111</a>.</li> - -<li class="ifrst">Cranberry Jelly, <a href="#Page_92">92</a>.</li> - -<li class="ifrst">Cream and Fruit Tartlets, <a href="#Page_131">131</a>.</li> - -<li class="ifrst">    ” Ices, <a href="#Page_146">146</a>-<a href="#Page_149">149</a>.</li> - -<li class="ifrst">    ” Ice with hot Soufflé, <a href="#Page_161">161</a>.</li> - -<li class="ifrst">Creams, <a href="#Page_98">98</a>-<a href="#Page_108">108</a>.</li> - -<li class="ifrst">Cream Soufflé, <a href="#Page_64">64</a>.</li> - -<li class="ifrst">    ” Tartlets, <a href="#Page_130">130</a>.</li> - -<li class="ifrst">    ” Whip, <a href="#Page_112">112</a>.</li> - -<li class="ifrst">    ” to whip, <a href="#Page_3">3</a>.</li> - -<li class="ifrst">Crème aux Fruits, <a href="#Page_103">103</a>.</li> - -<li class="ifrst">    ” Brûlée, <a href="#Page_22">22</a>.</li> - -<li class="ifrst">    ” Hollandaise, <a href="#Page_104">104</a>.</li> - -<li class="ifrst">    ” Renversée, <a href="#Page_23">23</a>.</li> - -<li class="ifrst">Currants, to clean, <a href="#Page_2">2</a>.</li> - -<li class="ifrst">Custard Pie, <a href="#Page_138">138</a>.</li> - -<li class="ifrst">Custards, Baked, <a href="#Page_20">20</a>-<a href="#Page_24">24</a>.</li> - -<li class="ifrst">    ” Boiled, <a href="#Page_15">15</a>-<a href="#Page_17">17</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Danish Pudding, <a href="#Page_112">112</a>.</li> - -<li class="ifrst">Dutch Apple Cake, <a href="#Page_70">70</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Fig Pudding, <a href="#Page_71">71</a>.</li> - -<li class="ifrst">Figs, Stewed, <a href="#Page_30">30</a>.</li> - -<li class="ifrst">Flaming Peaches, <a href="#Page_27">27</a>.</li> - -<li class="ifrst">Foam Omelet, <a href="#Page_51">51</a>.</li> - -<li class="ifrst">French Pancakes, <a href="#Page_38">38</a>.</li> - -<li class="ifrst">Friar’s Omelet, <a href="#Page_71">71</a>.</li> - -<li class="ifrst">Fritters, <a href="#Page_42">42</a>-<a href="#Page_47">47</a>.</li> - -<li class="ifrst">Frozen Fruit, <a href="#Page_158">158</a>.</li> - -<li class="ifrst">    ” Macedoine of Fruit, <a href="#Page_151">151</a>.</li> - -<li class="ifrst">    ” Punch, <a href="#Page_152">152</a>.</li> - -<li class="ifrst">Fruit Cream Ice, <a href="#Page_148">148</a>.</li> - -<li class="ifrst">    ” Fritters, <a href="#Page_43">43</a>.</li> - -<li class="ifrst">    ” Salad, <a href="#Page_33">33</a>.</li> - -<li class="ifrst">    ” Stewed, <a href="#Page_28">28</a>.</li> - -<li class="ifrst">    ” Tartlets, <a href="#Page_132">132</a>.</li> - -<li class="ifrst">    ” Water Ice, <a href="#Page_152">152</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Garnish for Custards, <a href="#Page_14">14</a>.</li> - -<li class="ifrst">Gâteau de Riz, <a href="#Page_9">9</a>.</li> - -<li class="ifrst">Gelatine, <a href="#Page_3">3</a>.</li> - -<li class="ifrst">    ” Jelly, <a href="#Page_91">91</a>.</li> - -<li class="ifrst">Gelée Fouettée, <a href="#Page_93">93</a>.</li> - -<li class="ifrst">Ginger Pudding, <a href="#Page_72">72</a>.</li> - -<li class="ifrst">    ” ”, <a href="#Page_113">113</a>.</li> - -<li class="ifrst">Gooseberry Fool, <a href="#Page_113">113</a>.</li> - -<li class="ifrst">    ” Pudding, <a href="#Page_72">72</a>.</li> - -<li class="ifrst">Grated Pine-apple, <a href="#Page_27">27</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Henriettes, <a href="#Page_44">44</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Italian Mousse, <a href="#Page_73">73</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Jelly Milk, <a href="#Page_116">116</a>.</li> - -<li class="ifrst">Jellies, <a href="#Page_91">91</a>-<a href="#Page_96">96</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">King’s Soufflé, <a href="#Page_121">121</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Lemon Cheesecakes, <a href="#Page_132">132</a>.</li> - -<li class="ifrst">    ” Froth, <a href="#Page_93">93</a>.</li> - -<li class="ifrst">    ” Pie, <a href="#Page_138">138</a>, <a href="#Page_139">139</a>.</li> - -<li class="ifrst">    ” Soufflé, <a href="#Page_64">64</a>, <a href="#Page_114">114</a>.</li> - -<li class="ifrst">    ” Sugar, <a href="#Page_164">164</a>.</li> - -<li class="ifrst">    ” Water-Ice, <a href="#Page_153">153</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Macedoine of Fruit, Frozen, <a href="#Page_151">151</a>.</li> - -<li class="ifrst">Maraschino Jelly, <a href="#Page_94">94</a>.</li> - -<li class="ifrst">    ” Punch, <a href="#Page_153">153</a>.</li> - -<li class="ifrst">    ” Soufflé, <a href="#Page_56">56</a>.</li> - -<li class="ifrst">Marmalade Pudding, <a href="#Page_74">74</a>.</li> - -<li class="ifrst">Marrons à la Célestine, <a href="#Page_114">114</a>.</li> - -<li class="ifrst">Measuring, <a href="#Page_1">1</a>.</li> - -<li class="ifrst">Meringue for Puddings, <a href="#Page_4">4</a>.</li> - -<li class="ifrst">Meringues, <a href="#Page_115">115</a>.</li> - -<li class="ifrst">    ” Chocolate, <a href="#Page_111">111</a>.</li> - -<li class="ifrst">Milk Jelly, <a href="#Page_116">116</a>.</li> - -<li class="ifrst">Mincemeat, <a href="#Page_133">133</a>.</li> - -<li class="ifrst">    ” <a href="#Page_140">140</a>.</li> - -<li class="ifrst">    ” <a href="#Page_141">141</a>.</li> - -<li class="ifrst">Miroton, <a href="#Page_27">27</a>.</li> - -<li class="ifrst">Mock Mincemeat, <a href="#Page_141">141</a>.</li> - -<li class="ifrst">Mousse aux fruits givrés, <a href="#Page_116">116</a>.</li> - -<li class="ifrst">Mousse à la Mangara, <a href="#Page_74">74</a>.</li> - -<li class="ifrst">Mousses, Frozen, <a href="#Page_157">157</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Nesselrode Pudding, <a href="#Page_158">158</a>.</li> - -<li class="ifrst">Noyau Cream, <a href="#Page_105">105</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Omelette Soufflée, <a href="#Page_56">56</a>.</li> - -<li class="ifrst">Omelets, <a href="#Page_50">50</a>-<a href="#Page_52">52</a>.</li> - -<li class="ifrst">Orange Baskets, <a href="#Page_94">94</a>.</li> - -<li class="ifrst">    ” Charlotte, <a href="#Page_117">117</a>.</li> - -<li class="ifrst">    ” and Cocoanut Salad, <a href="#Page_34">34</a>.</li> - -<li class="ifrst">    ” Cream, <a href="#Page_105">105</a>.</li> - -<li class="ifrst">    ” Fritters, <a href="#Page_44">44</a>.</li> - -<li class="ifrst">    ” Jelly, <a href="#Page_94">94</a>.</li> - -<li class="ifrst">    ” Omelet, <a href="#Page_51">51</a>.</li> - -<li class="ifrst">    ” Salad, <a href="#Page_34">34</a>.</li> - -<li class="ifrst">    ” Sugar, <a href="#Page_164">164</a>.</li> - -<li class="ifrst">    ” Tartlets, <a href="#Page_133">133</a>.</li> - -<li class="ifrst">    ” Water-Ice, <a href="#Page_154">154</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Pain aux Fruits, <a href="#Page_117">117</a>.</li> - -<li class="ifrst">Palace Pudding, <a href="#Page_75">75</a>.</li> - -<li class="ifrst">Pancakes, <a href="#Page_37">37</a>-<a href="#Page_39">39</a>.</li> - -<li class="ifrst">Parfaits, <a href="#Page_159">159</a>.</li> - -<li class="ifrst">Pastry, <a href="#Page_125">125</a>-<a href="#Page_127">127</a>.</li> - -<li class="ifrst">Peaches, Stewed, <a href="#Page_30">30</a>.</li> - -<li class="ifrst">Pears,   ”, <a href="#Page_31">31</a>, <a href="#Page_32">32</a>.</li> - -<li class="ifrst">Pies, <a href="#Page_137">137</a>-<a href="#Page_141">141</a>.</li> - -<li class="ifrst">Pine-apple Fritters, <a href="#Page_45">45</a>.</li> - -<li class="ifrst">    ” Grated, <a href="#Page_27">27</a>.</li> - -<li class="ifrst">    ” Meringue, <a href="#Page_118">118</a>.</li> - -<li class="ifrst">    ” Pie, <a href="#Page_141">141</a>.</li> - -<li class="ifrst">    ” and Rice Mould, <a href="#Page_75">75</a>.</li> - -<li class="ifrst">    ” Salad, <a href="#Page_34">34</a>.</li> - -<li class="ifrst">    ” Water-Ice, <a href="#Page_154">154</a>.</li> - -<li class="ifrst">Pines on Horseback, <a href="#Page_118">118</a>.</li> - -<li class="ifrst">Plain Rice Pudding, <a href="#Page_10">10</a>.</li> - -<li class="ifrst">Plum Pudding, <a href="#Page_76">76</a>.</li> - -<li class="ifrst">Portuguese Fritters, <a href="#Page_45">45</a>.</li> - -<li class="ifrst">Prune Jelly, <a href="#Page_95">95</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Queen of Puddings, <a href="#Page_119">119</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Raisins, to stone, <a href="#Page_2">2</a>.</li> - -<li class="ifrst">Raspberry Cream, <a href="#Page_108">108</a>.</li> - -<li class="ifrst">    ” Water Ice, <a href="#Page_155">155</a>.</li> - -<li class="ifrst">Rhenish Cream, <a href="#Page_106">106</a>.</li> - -<li class="ifrst">Rhubarb Jelly, <a href="#Page_95">95</a>.</li> - -<li class="ifrst">Rice Cream, <a href="#Page_9">9</a>, <a href="#Page_107">107</a>.</li> - -<li class="ifrst">    ” Pancakes, <a href="#Page_39">39</a>.</li> - -<li class="ifrst">    ” Pudding with Apples, <a href="#Page_10">10</a>.</li> - -<li class="ifrst">    ” Soufflé, <a href="#Page_11">11</a>.</li> - -<li class="ifrst">Rum Omelet, <a href="#Page_52">52</a>.</li> - -<li class="ifrst">    ” Tutti Frutti, <a href="#Page_28">28</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Sauces, <a href="#Page_80">80</a>-<a href="#Page_87">87</a>.</li> - -<li class="ifrst">Soufflé Fritters, <a href="#Page_46">46</a>.</li> - -<li class="ifrst">    ” Frozen, <a href="#Page_161">161</a>.</li> - -<li class="ifrst">    ” Puddings, <a href="#Page_62">62</a>-<a href="#Page_64">64</a>.</li> - -<li class="ifrst">    ” Royal, <a href="#Page_57">57</a>.</li> - -<li class="ifrst">Soufflés, <a href="#Page_55">55</a>-<a href="#Page_59">59</a>.</li> - -<li class="ifrst">Spanish Cream, <a href="#Page_120">120</a>.</li> - -<li class="ifrst">Stewed Apples, <a href="#Page_29">29</a>.</li> - -<li class="ifrst">    ” Figs, <a href="#Page_30">30</a>.</li> - -<li class="ifrst">    ” Fruit, <a href="#Page_28">28</a>.</li> - -<li class="ifrst">    ” Peaches, <a href="#Page_30">30</a>.</li> - -<li class="ifrst">    ” Pears, <a href="#Page_31">31</a>, <a href="#Page_32">32</a>.</li> - -<li class="ifrst">    ” Prunes, <a href="#Page_32">32</a>.</li> - -<li class="ifrst">Strawberry Cream, <a href="#Page_108">108</a>.</li> - -<li class="ifrst">    ” Cream-Ice, <a href="#Page_149">149</a>.</li> - -<li class="ifrst">    ” Fritters, <a href="#Page_47">47</a>.</li> - -<li class="ifrst">” Ice, <a href="#Page_160">160</a>.</li> - -<li class="ifrst">    ” Mousse, <a href="#Page_160">160</a>.</li> - -<li class="ifrst">    ” Punch, <a href="#Page_155">155</a>.</li> - -<li class="ifrst">Strawberries and Cream, <a href="#Page_33">33</a>.</li> - -<li class="ifrst">Strawberry Shortcake, <a href="#Page_77">77</a>.</li> - -<li class="ifrst">    ” Soufflé, <a href="#Page_58">58</a>.</li> - -<li class="ifrst">    ” Sponge, <a href="#Page_120">120</a>.</li> - -<li class="ifrst">    ” Tartlets, <a href="#Page_134">134</a>.</li> - -<li class="ifrst">Suet, to chop, <a href="#Page_2">2</a>.</li> - -<li class="ifrst">Sugared Fruits, <a href="#Page_165">165</a>.</li> - -<li class="ifrst">Sultanas, <a href="#Page_2">2</a>.</li> - -<li class="ifrst">Sweet Omelet, <a href="#Page_50">50</a>.</li> - -<li class="ifrst">Syrup, <a href="#Page_151">151</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Table of Measures, <a href="#Page_1">1</a>.</li> - -<li class="ifrst">Tapioca Pudding, <a href="#Page_11">11</a>, <a href="#Page_12">12</a>.</li> - -<li class="ifrst">Tartlets, <a href="#Page_129">129</a>-<a href="#Page_134">134</a>.</li> - -<li class="ifrst">Tutti Frutti, <a href="#Page_149">149</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Vanilla and Chocolate Soufflé, <a href="#Page_161">161</a>.</li> - -<li class="ifrst">Vanilla Soufflé, <a href="#Page_58">58</a>.</li> -</ul> - -<p class="center p4"> -PRINTED BY<br /> -TURNBULL AND SPEARS,<br /> -EDINBURGH<br /> -</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter transnote"> -<h2 class="nobreak" id="Transcribers_Notes">Transcriber’s Notes</h2> - - -<p>Minor errors in punctuation have been fixed.</p> - -<p>A few spellings in the index were adjusted to match the original recipe -name.</p> -</div> -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK THE PUDDING AND PASTRY BOOK ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg™ electronic works to protect the PROJECT GUTENBERG™ -concept and trademark. Project Gutenberg is a registered trademark, -and may not be used if you charge for an eBook, except by following -the terms of the trademark license, including paying royalties for use -of the Project Gutenberg trademark. If you do not charge anything for -copies of this eBook, complying with the trademark license is very -easy. You may use this eBook for nearly any purpose such as creation -of derivative works, reports, performances and research. Project -Gutenberg eBooks may be modified and printed and given away—you may -do practically ANYTHING in the United States with eBooks not protected -by U.S. copyright law. Redistribution is subject to the trademark -license, especially commercial redistribution. -</div> - -<div style='margin-top:1em; font-size:1.1em; text-align:center'>START: FULL LICENSE</div> -<div style='text-align:center;font-size:0.9em'>THE FULL PROJECT GUTENBERG LICENSE</div> -<div style='text-align:center;font-size:0.9em'>PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK</div> - -<div style='display:block; margin:1em 0'> -To protect the Project Gutenberg™ mission of promoting the free -distribution of electronic works, by using or distributing this work -(or any other work associated in any way with the phrase “Project -Gutenberg”), you agree to comply with all the terms of the Full -Project Gutenberg™ License available with this file or online at -www.gutenberg.org/license. -</div> - -<div style='display:block; font-size:1.1em; margin:1em 0; font-weight:bold'> -Section 1. General Terms of Use and Redistributing Project Gutenberg™ electronic works -</div> - -<div style='display:block; margin:1em 0'> -1.A. By reading or using any part of this Project Gutenberg™ -electronic work, you indicate that you have read, understand, agree to -and accept all the terms of this license and intellectual property -(trademark/copyright) agreement. If you do not agree to abide by all -the terms of this agreement, you must cease using and return or -destroy all copies of Project Gutenberg™ electronic works in your -possession. If you paid a fee for obtaining a copy of or access to a -Project Gutenberg™ electronic work and you do not agree to be bound -by the terms of this agreement, you may obtain a refund from the person -or entity to whom you paid the fee as set forth in paragraph 1.E.8. -</div> - -<div style='display:block; margin:1em 0'> -1.B. “Project Gutenberg” is a registered trademark. It may only be -used on or associated in any way with an electronic work by people who -agree to be bound by the terms of this agreement. There are a few -things that you can do with most Project Gutenberg™ electronic works -even without complying with the full terms of this agreement. See -paragraph 1.C below. There are a lot of things you can do with Project -Gutenberg™ electronic works if you follow the terms of this -agreement and help preserve free future access to Project Gutenberg™ -electronic works. See paragraph 1.E below. -</div> - -<div style='display:block; margin:1em 0'> -1.C. The Project Gutenberg Literary Archive Foundation (“the -Foundation” or PGLAF), owns a compilation copyright in the collection -of Project Gutenberg™ electronic works. Nearly all the individual -works in the collection are in the public domain in the United -States. If an individual work is unprotected by copyright law in the -United States and you are located in the United States, we do not -claim a right to prevent you from copying, distributing, performing, -displaying or creating derivative works based on the work as long as -all references to Project Gutenberg are removed. Of course, we hope -that you will support the Project Gutenberg™ mission of promoting -free access to electronic works by freely sharing Project Gutenberg™ -works in compliance with the terms of this agreement for keeping the -Project Gutenberg™ name associated with the work. You can easily -comply with the terms of this agreement by keeping this work in the -same format with its attached full Project Gutenberg™ License when -you share it without charge with others. -</div> - -<div style='display:block; margin:1em 0'> -1.D. The copyright laws of the place where you are located also govern -what you can do with this work. Copyright laws in most countries are -in a constant state of change. If you are outside the United States, -check the laws of your country in addition to the terms of this -agreement before downloading, copying, displaying, performing, -distributing or creating derivative works based on this work or any -other Project Gutenberg™ work. The Foundation makes no -representations concerning the copyright status of any work in any -country other than the United States. -</div> - -<div style='display:block; margin:1em 0'> -1.E. Unless you have removed all references to Project Gutenberg: -</div> - -<div style='display:block; margin:1em 0'> -1.E.1. The following sentence, with active links to, or other -immediate access to, the full Project Gutenberg™ License must appear -prominently whenever any copy of a Project Gutenberg™ work (any work -on which the phrase “Project Gutenberg” appears, or with which the -phrase “Project Gutenberg” is associated) is accessed, displayed, -performed, viewed, copied or distributed: -</div> - -<blockquote> - <div style='display:block; margin:1em 0'> - 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 <a href="https://www.gutenberg.org">www.gutenberg.org</a>. 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. - </div> -</blockquote> - -<div style='display:block; margin:1em 0'> -1.E.2. If an individual Project Gutenberg™ electronic work is -derived from texts not protected by U.S. copyright law (does not -contain a notice indicating that it is posted with permission of the -copyright holder), the work can be copied and distributed to anyone in -the United States without paying any fees or charges. If you are -redistributing or providing access to a work with the phrase “Project -Gutenberg” associated with or appearing on the work, you must comply -either with the requirements of paragraphs 1.E.1 through 1.E.7 or -obtain permission for the use of the work and the Project Gutenberg™ -trademark as set forth in paragraphs 1.E.8 or 1.E.9. -</div> - -<div style='display:block; margin:1em 0'> -1.E.3. If an individual Project Gutenberg™ electronic work is posted -with the permission of the copyright holder, your use and distribution -must comply with both paragraphs 1.E.1 through 1.E.7 and any -additional terms imposed by the copyright holder. Additional terms -will be linked to the Project Gutenberg™ License for all works -posted with the permission of the copyright holder found at the -beginning of this work. -</div> - -<div style='display:block; margin:1em 0'> -1.E.4. Do not unlink or detach or remove the full Project Gutenberg™ -License terms from this work, or any files containing a part of this -work or any other work associated with Project Gutenberg™. -</div> - -<div style='display:block; margin:1em 0'> -1.E.5. Do not copy, display, perform, distribute or redistribute this -electronic work, or any part of this electronic work, without -prominently displaying the sentence set forth in paragraph 1.E.1 with -active links or immediate access to the full terms of the Project -Gutenberg™ License. -</div> - -<div style='display:block; margin:1em 0'> -1.E.6. You may convert to and distribute this work in any binary, -compressed, marked up, nonproprietary or proprietary form, including -any word processing or hypertext form. However, if you provide access -to or distribute copies of a Project Gutenberg™ work in a format -other than “Plain Vanilla ASCII” or other format used in the official -version posted on the official Project Gutenberg™ website -(www.gutenberg.org), you must, at no additional cost, fee or expense -to the user, provide a copy, a means of exporting a copy, or a means -of obtaining a copy upon request, of the work in its original “Plain -Vanilla ASCII” or other form. Any alternate format must include the -full Project Gutenberg™ License as specified in paragraph 1.E.1. -</div> - -<div style='display:block; margin:1em 0'> -1.E.7. Do not charge a fee for access to, viewing, displaying, -performing, copying or distributing any Project Gutenberg™ works -unless you comply with paragraph 1.E.8 or 1.E.9. -</div> - -<div style='display:block; margin:1em 0'> -1.E.8. You may charge a reasonable fee for copies of or providing -access to or distributing Project Gutenberg™ electronic works -provided that: -</div> - -<div style='margin-left:0.7em;'> - <div style='text-indent:-0.7em'> - • You pay a royalty fee of 20% of the gross profits you derive from - the use of Project Gutenberg™ works calculated using the method - you already use to calculate your applicable taxes. The fee is owed - to the owner of the Project Gutenberg™ trademark, but he has - agreed to donate royalties under this paragraph to the Project - Gutenberg Literary Archive Foundation. Royalty payments must be paid - within 60 days following each date on which you prepare (or are - legally required to prepare) your periodic tax returns. Royalty - payments should be clearly marked as such and sent to the Project - Gutenberg Literary Archive Foundation at the address specified in - Section 4, “Information about donations to the Project Gutenberg - Literary Archive Foundation.” - </div> - - <div style='text-indent:-0.7em'> - • You provide a full refund of any money paid by a user who notifies - you in writing (or by e-mail) within 30 days of receipt that s/he - does not agree to the terms of the full Project Gutenberg™ - License. You must require such a user to return or destroy all - copies of the works possessed in a physical medium and discontinue - all use of and all access to other copies of Project Gutenberg™ - works. - </div> - - <div style='text-indent:-0.7em'> - • You provide, in accordance with paragraph 1.F.3, a full refund of - any money paid for a work or a replacement copy, if a defect in the - electronic work is discovered and reported to you within 90 days of - receipt of the work. - </div> - - <div style='text-indent:-0.7em'> - • You comply with all other terms of this agreement for free - distribution of Project Gutenberg™ works. - </div> -</div> - -<div style='display:block; margin:1em 0'> -1.E.9. If you wish to charge a fee or distribute a Project -Gutenberg™ electronic work or group of works on different terms than -are set forth in this agreement, you must obtain permission in writing -from the Project Gutenberg Literary Archive Foundation, the manager of -the Project Gutenberg™ trademark. Contact the Foundation as set -forth in Section 3 below. -</div> - -<div style='display:block; margin:1em 0'> -1.F. -</div> - -<div style='display:block; margin:1em 0'> -1.F.1. Project Gutenberg volunteers and employees expend considerable -effort to identify, do copyright research on, transcribe and proofread -works not protected by U.S. copyright law in creating the Project -Gutenberg™ collection. Despite these efforts, Project Gutenberg™ -electronic works, and the medium on which they may be stored, may -contain “Defects,” such as, but not limited to, incomplete, inaccurate -or corrupt data, transcription errors, a copyright or other -intellectual property infringement, a defective or damaged disk or -other medium, a computer virus, or computer codes that damage or -cannot be read by your equipment. -</div> - -<div style='display:block; margin:1em 0'> -1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the “Right -of Replacement or Refund” described in paragraph 1.F.3, the Project -Gutenberg Literary Archive Foundation, the owner of the Project -Gutenberg™ trademark, and any other party distributing a Project -Gutenberg™ electronic work under this agreement, disclaim all -liability to you for damages, costs and expenses, including legal -fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT -LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE -PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE -TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE -LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR -INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH -DAMAGE. -</div> - -<div style='display:block; margin:1em 0'> -1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a -defect in this electronic work within 90 days of receiving it, you can -receive a refund of the money (if any) you paid for it by sending a -written explanation to the person you received the work from. If you -received the work on a physical medium, you must return the medium -with your written explanation. The person or entity that provided you -with the defective work may elect to provide a replacement copy in -lieu of a refund. If you received the work electronically, the person -or entity providing it to you may choose to give you a second -opportunity to receive the work electronically in lieu of a refund. If -the second copy is also defective, you may demand a refund in writing -without further opportunities to fix the problem. -</div> - -<div style='display:block; margin:1em 0'> -1.F.4. Except for the limited right of replacement or refund set forth -in paragraph 1.F.3, this work is provided to you ‘AS-IS’, WITH NO -OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT -LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. -</div> - -<div style='display:block; margin:1em 0'> -1.F.5. Some states do not allow disclaimers of certain implied -warranties or the exclusion or limitation of certain types of -damages. If any disclaimer or limitation set forth in this agreement -violates the law of the state applicable to this agreement, the -agreement shall be interpreted to make the maximum disclaimer or -limitation permitted by the applicable state law. The invalidity or -unenforceability of any provision of this agreement shall not void the -remaining provisions. -</div> - -<div style='display:block; margin:1em 0'> -1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the -trademark owner, any agent or employee of the Foundation, anyone -providing copies of Project Gutenberg™ electronic works in -accordance with this agreement, and any volunteers associated with the -production, promotion and distribution of Project Gutenberg™ -electronic works, harmless from all liability, costs and expenses, -including legal fees, that arise directly or indirectly from any of -the following which you do or cause to occur: (a) distribution of this -or any Project Gutenberg™ work, (b) alteration, modification, or -additions or deletions to any Project Gutenberg™ work, and (c) any -Defect you cause. -</div> - -<div style='display:block; font-size:1.1em; margin:1em 0; font-weight:bold'> -Section 2. Information about the Mission of Project Gutenberg™ -</div> - -<div style='display:block; margin:1em 0'> -Project Gutenberg™ is synonymous with the free distribution of -electronic works in formats readable by the widest variety of -computers including obsolete, old, middle-aged and new computers. It -exists because of the efforts of hundreds of volunteers and donations -from people in all walks of life. -</div> - -<div style='display:block; margin:1em 0'> -Volunteers and financial support to provide volunteers with the -assistance they need are critical to reaching Project Gutenberg™’s -goals and ensuring that the Project Gutenberg™ collection will -remain freely available for generations to come. In 2001, the Project -Gutenberg Literary Archive Foundation was created to provide a secure -and permanent future for Project Gutenberg™ and future -generations. To learn more about the Project Gutenberg Literary -Archive Foundation and how your efforts and donations can help, see -Sections 3 and 4 and the Foundation information page at www.gutenberg.org. -</div> - -<div style='display:block; font-size:1.1em; margin:1em 0; font-weight:bold'> -Section 3. Information about the Project Gutenberg Literary Archive Foundation -</div> - -<div style='display:block; margin:1em 0'> -The Project Gutenberg Literary Archive Foundation is a non-profit -501(c)(3) educational corporation organized under the laws of the -state of Mississippi and granted tax exempt status by the Internal -Revenue Service. The Foundation’s EIN or federal tax identification -number is 64-6221541. Contributions to the Project Gutenberg Literary -Archive Foundation are tax deductible to the full extent permitted by -U.S. federal laws and your state’s laws. -</div> - -<div style='display:block; margin:1em 0'> -The Foundation’s business office is located at 809 North 1500 West, -Salt Lake City, UT 84116, (801) 596-1887. Email contact links and up -to date contact information can be found at the Foundation’s website -and official page at www.gutenberg.org/contact -</div> - -<div style='display:block; font-size:1.1em; margin:1em 0; font-weight:bold'> -Section 4. Information about Donations to the Project Gutenberg Literary Archive Foundation -</div> - -<div style='display:block; margin:1em 0'> -Project Gutenberg™ depends upon and cannot survive without widespread -public support and donations to carry out its mission of -increasing the number of public domain and licensed works that can be -freely distributed in machine-readable form accessible by the widest -array of equipment including outdated equipment. Many small donations -($1 to $5,000) are particularly important to maintaining tax exempt -status with the IRS. -</div> - -<div style='display:block; margin:1em 0'> -The Foundation is committed to complying with the laws regulating -charities and charitable donations in all 50 states of the United -States. Compliance requirements are not uniform and it takes a -considerable effort, much paperwork and many fees to meet and keep up -with these requirements. We do not solicit donations in locations -where we have not received written confirmation of compliance. To SEND -DONATIONS or determine the status of compliance for any particular state -visit <a href="https://www.gutenberg.org/donate/">www.gutenberg.org/donate</a>. -</div> - -<div style='display:block; margin:1em 0'> -While we cannot and do not solicit contributions from states where we -have not met the solicitation requirements, we know of no prohibition -against accepting unsolicited donations from donors in such states who -approach us with offers to donate. -</div> - -<div style='display:block; margin:1em 0'> -International donations are gratefully accepted, but we cannot make -any statements concerning tax treatment of donations received from -outside the United States. U.S. laws alone swamp our small staff. -</div> - -<div style='display:block; margin:1em 0'> -Please check the Project Gutenberg web pages for current donation -methods and addresses. Donations are accepted in a number of other -ways including checks, online payments and credit card donations. To -donate, please visit: www.gutenberg.org/donate -</div> - -<div style='display:block; font-size:1.1em; margin:1em 0; font-weight:bold'> -Section 5. General Information About Project Gutenberg™ electronic works -</div> - -<div style='display:block; margin:1em 0'> -Professor Michael S. Hart was the originator of the Project -Gutenberg™ concept of a library of electronic works that could be -freely shared with anyone. For forty years, he produced and -distributed Project Gutenberg™ eBooks with only a loose network of -volunteer support. -</div> - -<div style='display:block; margin:1em 0'> -Project Gutenberg™ eBooks are often created from several printed -editions, all of which are confirmed as not protected by copyright in -the U.S. unless a copyright notice is included. Thus, we do not -necessarily keep eBooks in compliance with any particular paper -edition. -</div> - -<div style='display:block; margin:1em 0'> -Most people start at our website which has the main PG search -facility: <a href="https://www.gutenberg.org">www.gutenberg.org</a>. -</div> - -<div style='display:block; margin:1em 0'> -This website includes information about Project Gutenberg™, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. -</div> - -</div> -</body> -</html> |