Sweet Dishes, Puddings, Cakes, &c.
GENERAL REMARKS.
The freshness of all ingredients for puddings is of great importance.
Dried fruits should be carefully picked, and sometimes washed and
should then be dried. Rice, sago, and all kinds of seed should be
soaked and well washed before they are mixed into puddings.
Half an hour should be allowed for boiling a bread pudding in a half
pint basin, and so on in proportion.
All puddings of the custard kind require gentle boiling, and when
baked must be set in a moderate oven. By whisking to a solid froth the
whites of the eggs used for any pudding, and stirring them into it at
the moment of placing it in the oven, it will become exceedingly light
and rise high in the dish.
All baked puddings should be baked in tin moulds in the form of a deep
pie dish, but slightly fluted, it should be well greased by pouring
into it a little warmed butter, and then turned upside down for a
second, to drain away the superfluous butter; then sprinkle, equally
all over, sifted white sugar, or dried crumbs of bread, then pour the
pudding mixture into the mould; it should, when served, be turned
out of the mould, when it will look rich and brown, and have the
appearance of a cake.
To ensure the lightness of cakes, it is necessary to have all the
ingredients placed for an hour or more before the fire, that they may
all be warm and of equal temperature; without this precaution, cakes
will be heavy even when the best ingredients are employed. Great
care and experience are required in the management of the oven; to
ascertain when a cake is sufficiently baked, plunge a knife into it,
draw it instantly away, when, if the blade is sticky, return the cake
to the oven; if, on the contrary, it appears unsoiled the cake is
ready.
The lightness of cakes depends upon the ingredients being beaten
well together. All stiff cakes may be beaten with the hand, but pound
cakes, sponge, &c., should be beaten with a whisk or spoon.
* * * * *
BOLA D'AMOR.
The recipe for this much celebrated and exquisite confection is
simpler than may be supposed from its elaborate appearance, it
requires chiefly care, precision, and attention. Clarify two pounds of
white sugar; to ascertain when it is of a proper consistency, drop a
spoonful in cold water, form it into a ball, and try if it sounds
when struck against a glass; when it is thus tested, take the yolks
of twenty eggs, mix them up gently and pass them through a sieve,
then have ready a funnel, the hole of which must be about the size of
vermicelli; hold the funnel over the sugar, while it is boiling over a
charcoal fire; pour the eggs through, stirring the sugar all the time,
and taking care to hold the funnel at such a distance from the sugar,
as to admit of the egg dropping into it. When the egg has been a few
minutes in the sugar, it will be hard enough to take out with a silver
fork, and must then be placed on a drainer; continue adding egg to
the boiling sugar till enough is obtained; there should be previously
prepared one pound of sweet almonds, finely pounded and boiled in
sugar, clarified with orange flower-water only; place in a dish a
layer of this paste, over which spread a layer of citron cut in thin
slices, and then a thick layer of the egg prepared as above; continue
working thus in alternate layers till high enough to look handsome.
It should be piled in the form of a cone, and the egg should form the
last layer. It must then be placed in a gentle oven till it becomes
a little set, and the last layer slightly crisp; a few minutes will
effect this. It must be served in the dish in which it is baked, and
is generally ornamented with myrtle and gold and silver leaf.
* * * * *
BOLA TOLIEDO.
Take one pound of butter, and warm it over the fire with a little
milk, then put it into a pan with one pound of flour, six beaten eggs,
a quarter of a pound of beaten sweet almonds, and two table-spoonsful
of yeast; make these ingredients into a light paste, and set it before
the fire to rise; then grease a deep dish, and place in a layer of
the paste, then some egg prepared as for Bola d'Amor, then slices
of citron, and a layer of egg marmalade, sprinkle each layer with
cinnamon, and fill the dish with alternate layers. A rich puff paste
should line the dish, which ought to be deep; bake in a brisk oven,
after which, sugar clarified with orange flour-water must be poured
over till the syrup has thoroughly penetrated the Bola.
* * * * *
A BOLA D'HISPANIOLA.
Take one pound and a half of flour, with three spoonsful of yeast, two
ounces of fresh butter, one table spoonful of essence of lemon, eight
eggs, and half a tea-cup full of water, and make it into a light
dough, set it to rise for about an hour, then roll it out and cut
it into three pieces; have previously ready, a quarter of a pound of
citron, and three quarters of a pound of orange and lemon peel, cut in
thin slices, mixed with powdered sugar and cinnamon; the Bola should
be formed with the pieces of dough, layers of the fruit being placed
between; it should not be baked in a tin. Powdered sweet almonds and
sugar, should be strewed over it before baking.
* * * * *
SUPERIOR RECEIPT FOR ALMOND PUDDING.
Beat up the yolks of ten eggs, and the whites of seven; add half a
pound of sweet almonds pounded finely, half a pound of white sugar,
half an ounce of bitter almonds, and a table-spoonful of orange flower
water, when thoroughly mixed, grease a dish, put in the pudding and
bake in a brisk oven; when done, strew powdered sugar over the top,
or, which is exceedingly fine, pour over clarified sugar with orange
flower water.
* * * * *
GERMAN OR SPANISH PUFFS.
Put a quarter of a pound of fresh butter, and a tea-cup full of cold
water into a saucepan, when the butter is melted, stir in, while on
the fire, four table spoonsful of flour; when thoroughly mixed, put
it in a dish to cool, and then add four well beaten eggs; butter some
cups, half fill them with the batter, bake in a quick oven and serve
with clarified sugar.
* * * * *
A LUCTION, OR A RACHAEL.
Make a thin nouilles paste, cut into strips of about two inches wide,
leave it to dry, then boil the strips in a little water, and drain
through a cullender; when the water is strained off, mix it with
beaten eggs, white sugar, a little fresh butter, and grated lemon
peel; bake or boil in a shape lined with preserved cherries, when
turned out pour over a fine custard, or cream, flavored with brandy,
and sweetened to taste.
* * * * *
PRENESAS.
Take one pint of milk, stir in as much flour as will bring it to the
consistency of hasty pudding; boil it till it becomes thick, let it
cool, and beat it up with ten eggs; when smooth, take a spoonful at a
time, and drop it into a frying-pan, in which there is a good quantity
of boiling clarified butter, fry of a light brown, and serve with
clarified sugar, flavored with lemon essence.
* * * * *
SOPA D'ORO: OR GOLDEN SOUP.
Clarify a pound of sugar in a quarter of a pint of water, and the same
quantity of orange flower-water; cut into pieces the size of dice
a thin slice of toasted bread, or cut it into shapes with a paste
cutter, throw it, while hot, into the sugar, with an ounce of sweet
almonds pounded very finely, then take the beaten yolks of four eggs.
Pour over the sugar and bread, stir gently, and let it simmer a few
minutes. Serve in a deep glass dish, sprinkled over with pounded
cinnamon.
* * * * *
POMMES FRITES.
This is a simple but very nice way of preparing apples. Peel and cut
five fine apples in half, dip them in egg and white powdered sugar,
and fry in butter; when done, strew a little white sugar over them.
* * * * *
CHEJADOS.
Clarify a pound of sugar in half a pint of water; peel and grate a
moderately sized cocoa nut, add it to the syrup, and let it simmer
till perfectly soft, putting rose water occasionally to prevent its
becoming too dry; stir it continually to prevent burning. Let it cool,
and mix it with the beaten yolks of six eggs; make a thin nouilles
pastry, cut it into rounds of the size of a tea-cup; pinch up the
edges deep enough to form a shape, fill them with the sweet meat, and
bake of a light brown. A rich puff paste may be substituted for the
nouilles pastry if preferred.
* * * * *
COCOA NUT DOCE.
This is merely the cocoa nut and sugar prepared as above, without egg,
and served in small glasses, or baked.
* * * * *
COCOA NUT PUDDING.
Take about half a pound of finely grated cocoa nut; beat up to a cream
half a pound of fresh butter, add it to the cocoa nut, with half a
pound of white sugar, and six whites of eggs beaten to a froth; mix
the whole well together, and bake in a dish lined with a rich puff
paste.
* * * * *
EGG MARMALADE.
Clarify one pound of sugar in half a pint of water till it becomes a
thick syrup. While clarifying, add one ounce of sweet almonds blanched
and pounded; let it cool, and stir in gently the yolks of twenty eggs
which have been previously beaten and passed through a sieve; great
care must be taken to stir it continually the same way; when well
mixed, place it over a slow fire till it thickens, stirring all the
time to prevent burning. Some cooks add vanilla, considering the
flavor an improvement.
* * * * *
MACROTES.
Take one pound of French roll dough, six ounces of fresh butter, two
eggs, and as much flour as will be requisite to knead it together;
roll in into the form of a long French roll, and cut it in thin round
slices; set them at a short distance from the fire to rise, and then
fry in the best Florence oil; when nearly cold, dip them in clarified
sugar, flavored with essence of lemon.
* * * * *
TART DE MOY.
Soak three-quarters of a pound of savoy biscuits in a quart of milk;
add six ounces of fresh butter, four eggs, one ounce of candid orange
peel, the same quantity of lemon peel, and one ounce of citron, mix
all well together; sweeten with white sugar, and bake in a quick oven;
when nearly done, spread over the top the whites of the eggs well
whisked, and return it to the oven.
* * * * *
GRIMSTICH.
Make into a stiff paste one pint of biscuit powder, a little brown
sugar, grated lemon peel, six eggs, and three-quarters of a pound
of warmed fresh butter; then prepare four apples chopped finely, a
quarter of a pound of sweet almonds blanched and chopped, half a pound
of stoned raisins, a little nutmeg grated, half a pound of coarse
brown sugar, and a glass of white wine, or a little brandy; mix the
above ingredients together, and put them on a slow fire to simmer for
half an hour, and place in a dish to cool; make the paste into the
form of small dumplings, fill them with the fruit, and bake them; when
put in the oven, pour over a syrup of brown sugar and water, flavored
with lemon juice.
* * * * *
FRENCH ROLL FRITTERS.
Take off the crust of a long round French roll; cut the crumb in thin
slices, soak them in boiling milk, taking care they do not break; have
a dish ready with several eggs beaten up, and with a fish slice remove
the bread from the milk, letting the milk drain off, dip them into the
dish of eggs, and half fry them in fine salad oil, they must then
be again soaked in the milk and dipped the egg, and then fried of a
handsome light brown; while hot, pour over clarified sugar, flavored
with cinnamon and orange flower water.
* * * * *
HAMAN'S FRITTERS.
Take two spoonful of the best Florence oil, scald it, and when hot,
mix with it one pound of flour, add four beaten eggs and make it into
a paste, roll it out thin and cut it into pieces about four inches
square, let them dry and fry them in oil; the moment the pieces are
put in the frying pan, they must be drawn up with two silver skewers
into different forms according to fancy; a few minutes is sufficient
to fry them, they should be crisp when done.
* * * * *
WAFLERS.
Mix a cup and a half of thick yeast with a little warm milk, and set
it with two pounds of flour before the fire to rise, then mix with
them one pound of fresh butter, ten eggs, a grated nutmeg, a quarter
of a pint of orange flower-water, a little powdered cinnamon, and
three pints of warm milk; when the batter is perfectly smooth, butter
the irons, fill them with it, close them down tightly, and put them
between the bars of a bright clear fire; when sufficiently done, they
will slip easily out of the irons.
Wafler irons are required and can be obtained at any good ironmongers
of the Hebrew persuasion.
* * * * *
LAMPLICH.
Take half a pound of currants, the same quantity of raisins and sugar,
a little citron, ground cloves and cinnamon, with eight apples finely
chopped; mix all together, then have ready a rich puff paste cut into
small triangles, fill them with the fruit like puffs, and lay them in
a deep dish, let the pieces be placed closely, and when the dish is
full, pour over one ounce of fresh butter melted in a tea-cup full of
clarified sugar, flavoured with essence of lemon, and bake in an oven
not too brisk.
* * * * *
STAFFIN.
This is composed of the fruit, &c., prepared as above, but the dish
is lined with the paste, and the fruit laid in alternate layers with
paste till the dish is filled; the paste must form the top layer,
clarified sugar is poured over before it is put into the oven.
* * * * *
RICE FRITTERS.
Boil half a pound of rice, in a small quantity of water, to a jelly;
let it cool, and beat it up with six eggs, three spoonsful of flour, a
little grated lemon peel, fry like fritters, either in butter or oil,
and serve with white sugar sifted over them.
* * * * *
LEMON TART.
Grate the peel of six lemons, add the juice of one, with a quarter of
a pound of pounded almonds, a quarter of a pound of preserved lemon
and orange peel, half a pound of powdered white sugar, and six eggs
well beaten, mix all together, and bake in a dish lined with a fine
pastry.
* * * * *
ANOTHER WAY.
Slice six lemons and lay them in sugar all night, then mix with them
two savoy biscuits, three ounces of orange and lemon peel, three
ounces of ground almonds, one ounce of whole almonds blanched, and
bake in a dish lined with pastry. Orange tarts are prepared in the
same way, substituting oranges for the lemons.
* * * * *
ALMOND RICE.
Boil half a pound of whole rice in milk until soft, beat it through
a sieve, set it on the fire, with sugar according to taste, a few
pounded sweet almonds and a few slices of citron; when it has simmered
a short time, let it cool; place it in a mould, and when sufficiently
firm turn it out, stick it with blanched almonds, and pour over a fine
custard. This may be made without milk, and by increasing the quantity
of almonds will be found exceedingly good.
* * * * *
ALMOND PASTE.
Blanch half a pound of fine almonds, pound them to a paste, a few
drops of water are necessary to be added, from time to time, or they
become oily; then mix thoroughly with it half a pound of white sifted
sugar, put it into a preserving pan, and let them simmer very gently
until they become dry enough not to stick to a clean spoon when
touched; it must be constantly stirred.
* * * * *
RICE FRUIT TARTS.
For persons who dislike pastry, the following is an excellent way of
preparing fruit. Boil in milk some whole rice till perfectly soft,
sweeten with white sugar, and when nearly cold, line a dish with it,
have ready some currants, raspberries, cherries, or any other fruit,
which must have been previously stewed and sweetened, fill the dish
with it; beat up the whites of three eggs to a froth, mixed with a
little white sugar, and lay over the top, and place it in the oven for
half an hour.
* * * * *
BREAD FRUIT TARTS.
Line a dish with thin slices of bread, then lay the fruit with brown
sugar in alternate layers, with slices of bread; when the dish is
filled, pour over half a tea-cup full of water, and let the top be
formed of thin pieces of bread thickly strewed over with brown sugar,
bake until thoroughly done.
* * * * *
RICE CUSTARD.
This is a very innocent and nutritive custard. Take two ounces of
whole rice and boil it in three pints of milk until it thickens, then
add half a pound of pounded sweet almonds, and sweeten to taste; a
stick of cinnamon and a piece of lemon peel should be boiled in it,
and then taken out.
* * * * *
CREME BRUN.
Boil a large cup of cream, flavor with essence of almonds and
cinnamon, and then mix with it the yolk of three eggs, carefully
beaten and strained, stirring one way to keep it smooth; place it on a
dish in small heaps, strew over powdered sugar and beaten almonds, and
brown with a salamander.
* * * * *
PANCAKES.
Mix a light batter of eggs with flour and milk or water, fry in
boiling butter or clarified suet; they may be fried without butter or
fat, by putting more eggs and a little cream, the pan must be very
dry and clean; those fried without butter are very delicate and
fashionable, they should be fried of the very lightest colour; they
are good also made of rice, which must be boiled in milk till quite
tender; then beat up with eggs, and flavoured according to taste, and
fried like other pancakes.
* * * * *
PANCAKES FOR CHILDREN.
Take a pint of finely grated bread crumbs, simmer in a little milk
and water, flavour with cinnamon or lemon peel grated, add a couple of
beaten eggs, and sweeten to taste, drop a small quantity into the pan
and fry like pancakes.
* * * * *
A NICE RICE PUDDING FOR CHILDREN.
Boil till tender half a pound of well picked rice in one quart of
fresh milk, sweeten with white sugar, and flavour with whole cinnamon,
lemon peel, and a bay leaf; when the rice is tender, place it in a
deep dish, pour over a very little butter warmed in a little milk,
and bake until brown; a slow oven is requisite unless the rice is
extremely soft before it is put in the oven.
* * * * *
A RICH BREAD AND BUTTER PUDDING.
Lay in a deep dish alternate layers of bread and butter cut from a
French roll, and the following mixture: the yolks of four eggs beaten,
four ounces of moist sugar, a few soaked ratafias, a table-spoonful
of brandy and a few currants; fill up the dish with these layers, and
pour over a little milk, the last layer should be of bread and butter,
the whites of the eggs beaten to a froth may, if an elegant appearance
is wished for, be laid over the top when the pudding is nearly baked.
* * * * *
A CHERRY BATTER PUDDING.
Stone and pick some fine cherries, put them into a buttered mould,
and pour over them a fine batter well sweetened, tie over the mould
closely, and boil one hour and a half; serve with sweet sauce. This
is a delicious pudding; plums or damsons are sometimes used instead of
cherries.
* * * * *
CUMBERLAND PUDDING.
Take equal quantities of bread crumbs, apples finely chopped, currants
and shred suet, sweeten with brown sugar, and mix all together with
three eggs, a little brandy, grated nutmeg, and lemon peel; boil in
a round mould from one to two hours, according to the size of the
pudding.
* * * * *
COLLEGE PUDDING.
These are made in a similar way to Cumberland pudding, with the
omission of the apples, they are made in balls, and fried or baked in
cups. A sweet sauce is served with them.
* * * * *
PLUM PUDDING.
To one pound of currants add one pound of raisins, one pound of shred
suet, one pound flour (or half a pound bread crumbs and half a pound
of flour), a quarter of a pound of candied orange and lemon peel,
a little citron cut thin, half a pound of moist sugar; mix all well
together as each article is added, then stir in six beaten eggs and a
glass of brandy, beat the pudding well for half an hour, let it stand
some time, then put it into a basin and boil six or seven hours in
plenty of water; it should be seasoned according to taste with ginger,
nutmeg, cloves, &c. Serve with sifted sugar or whites of eggs beaten
to a froth.
* * * * *
RATAFIA PUDDING.
Soak the crumb of a French roll and half a pound of ratafia cakes in
milk or cream, then mix with them three ounces of warmed fresh butter,
the yolks of five and the whites of two eggs, sweeten to taste; add
one ounce of pounded almonds, and a few bitter almonds, boil in a
shape lined with dried cherries, or bake in a cake-tin first well
buttered, and sprinkled with bread crumbs.
* * * * *
PASSOVER PUDDING.
Mix equal quantities of biscuit powder and shred suet, half the
quantity of currants and raisins, a little spice and sugar, with an
ounce of candied peels, and fine well beaten eggs; make these into
a stiff batter, and boil well, and serve with a sweet sauce. This
pudding is excellent baked in a pudding tin, it must be turned out
when served.
* * * * *
ANOTHER SORT.
Mix the various ingredients above-named, substituting for the raisins,
apples minced finely, add a larger proportion of sugar, and either
boil or bake.
* * * * *
ANOTHER SORT.
Mix into a batter a cup full of biscuit powder, with a little milk and
a couple of eggs, to which add three ounces of sugar, two of warmed
butter, a little shred of lemon peel, and a table-spoonful of rum;
pour the mixture into a mould, and boil or bake.
* * * * *
PASSOVER FRITTERS.
Mix into a smooth batter a tea-cup of biscuit powder with beaten eggs,
and sweeten with white sifted sugar; add grated lemon peel, and a
spoonful of orange flower-water, and fry of a light brown; the flavor
may be varied by substituting a few beaten almonds, with one or two
bitter, instead of the orange flower-water.
* * * * *
A SUPERIOR RECEIPT FOR PASSOVER FRITTERS.
Make a thin batter as already described in the former receipt; drop
it into a souflé pan, fry lightly, and strew over pounded cinnamon,
sifted sugar, and finely chopped almonds; hold over a salamander to
brown the upper side. Slide the fritter on to a hot dish, and fold;
pour over, when in the dish, clarified sugar.
* * * * *
PASSOVER CURRANT FRITTERS.
Mix a thick batter, as before, add some well-washed and dried
currants, and fry of a rich brown; serve with a sweet sauce, flavored
with wine or shrub, and sweetened with moist sugar; these are often
made in the shape of small balls, and fried and served in the same
sauce.
* * * * *
BATTER PUDDING.
Stir in three ounces of flour, four beaten eggs, and one pint of milk,
sweeten to taste, and mix to a smooth batter about the thickness of
good cream, and boil in a buttered basin.
* * * * *
CUSTARD PUDDING.
To one desert spoonful of flour, add one pint of fresh milk and the
yolks of five eggs; flavor according to fancy, with sugar, nutmeg, or
lemon-peel; beat to a froth two whites of eggs and pour to the rest;
boil rather more than half an hour.
* * * * *
BREAD PUDDING.
Grate stale bread, or soak the crumb of a French roll in milk, which
must be warmed; beat with it two or three eggs, flavor and sweeten
to taste, sometimes with a little wine or essence of lemon, or beaten
almonds; it will require to be boiled about half an hour. This pudding
is excellent made as above, with the addition of the peel of one whole
lemon grated, with its juice, and baked.
* * * * *
VERMICELLI AND MACCARONI PUDDING.
Boil till tender four ounces of either of the above articles, in a
pint of milk; flavor as directed in the preceding receipt, and boil in
a mould, which may be lined with raisins. It should be served with any
sweet pudding sauce.
* * * * *
MILLET, ARROWROOT, GROUND RICE, RICE, TAPIOCA, AND SAGO PUDDINGS.
Puddings of this sort are so similar and simple, that it is only
necessary to give one receipt, which will serve as a guide for
all;--they are all made with milk, all require to be thoroughly done,
all require to be mixed with eggs and sweetened with sugar, and
are good either boiled or baked. The cook must use her judgment in
adopting the quantities to the size of the pudding required, and the
taste of the family she serves.
* * * * *
MINCED MEAT.
Take one pound of tender roasted meat, two pounds of shred suet, three
pounds of currants, six chopped apples, a quarter of a loaf grated,
nutmegs, cloves, pepper, salt, one pound of sugar, grated lemon and
orange peel, lemon juice, and two wine glasses of brandy, the same of
white wine, and two ounces of citron, and the same of candied lemon
peel; mix all well together; the ingredients ought to be added
separately. Minced meat should be kept a day or two before using. The
same proportions, as above, without meat, will be very good; a little
port wine is sometimes substituted for the brandy.
* * * * *
BAKED SUET PUDDING.
Mix one pint of water, six ounces of flour, three of shred suet, and
two or three beaten eggs; sweeten to taste. Add raisins or currants if
approved, and bake in a brick oven.
* * * * *
YORKSHIRE PUDDING.
Mix into a smooth batter half a pound of flour, four eggs, if intended
to be rich, otherwise two, a pint of milk, and a little salt, it
should be about an inch thick; it can be made with or without milk by
using a greater proportion of eggs, but it is not so good.
* * * * *
GATEAU DE TOURS.
Take a pound-cake, cut it in slices about half an inch in thickness,
spread each slice with jam or preserve, then replace them to the
original form; cover the cake with whites of eggs and sugar, whisked
to a froth, and set it in a cool oven to dry.
* * * * *
JAUMANGE.
Simmer half a pound of white sugar in three-quarters of a pint of
water, with the thinly cut peel of two lemons; when the sugar is
melted, add an ounce of dissolved isinglass, and the juice of three
lemons, a glass of brandy and three of sherry, beat up with this the
yolks of five or six eggs. Place the basin in which it is mixed into a
pan of boiling water to thicken it, then pour it into a mould and set
it to cool; if it does not thicken by being put in a pan of boiling
water, set the pan on the fire and stir it for a few minutes.
* * * * *
GATEAU DE POMME.
Take ten or twelve fine baking apples, peel and take out the cores,
and let them simmer in milk and water; when soft drain them, and beat
them up with a wooden fork, with half an ounce of dissolved isinglass,
white sifted sugar, sufficient to sweeten, and grated lemon peel. Put
the mixture, when perfectly smooth, into a mould, set it in ice or
a very cool place, when it is turned out it should be covered with a
fine custard.
* * * * *
APPLE CHARLOTTE.
Prepare the apples as in the last receipt; but instead of using a
jelly mould, put the apples into an oval cake tin about the size of a
small side dish, four or five inches high; when cold, turn it out
and cover the apple-shape with savoy cakes placed closely together
perpendicularly; all round the top of the charlotte should be covered
with whites of eggs and sugar, beaten to a stiff froth, and placed in
small balls; a salamander should be used to crisp them and to give
a slight peach-like colour; a tasteful cook will, after crisping the
first layer of these balls, add others over them to form a sort of
cone high in the centre, that will have a pretty effect if well done.
This is an easy and elegant _entremêt_, and by no means an expensive
one.
* * * * *
A SOUFLE.
Take half a pint of cream and the same quantity of new milk, and warm
them together in a clean saucepan, meanwhile make a smooth batter with
four ounces of rice-flour or potatoe-flour, and stir into the milk,
let it simmer, stirring all the time till it thickens; then add two
to three ounces of fresh butter, and white sifted sugar enough to
sweeten, and a little grated lemon peel; then take it off the fire and
stir quickly to it the well-beaten yolks of six to eight eggs, butter
the pan and pour the mixture into it, when on the point of being
placed into the oven, add the whites of the eggs thoroughly whisked;
the pan must be only half filled, as it will rise very high; it must
be served immediately it is taken from the oven, even in passing to
the dinner table a salamander should be held over it, to prevent its
falling and becoming heavy and unsightly. The French flavour a souflé
with orange flour-water or vanilla, and the rind of a Seville orange
is sometimes substituted for the rind of a lemon; there are dishes
made expressly for souflés.
* * * * *
A PLAIN SOUFLE.
Mix well together six ounces of rice-flour, arrowroot, or _tous les
mois_, with half a pint of milk flavoured with essence of almond
and lemon peel, or orange-flour water, let it thicken over the fire,
stirring to keep it smooth, sweeten with white sugar, add the beaten
yolks of five eggs, proceed as in the last receipt, adding the whisked
whites at the moment of placing the souflé into the oven; if
there happen to be no souflé dish, a cake-tin may make a tolerable
substitute, a paper fringed should then line the tin and a napkin
should be twisted round it when brought to table.
* * * * *
A SWEET OMELET.
Beat up three or four eggs, pour them into an omelet pan, and sprinkle
a little white sugar over them while frying, hold a salamander or hot
shovel over the uppermost side of the omelet, as it must only be fried
on one side. As soon as it is set, slide it on to a hot dish, double
it, and sprinkle sugar over it and serve quickly.
* * * * *
OMLETTE SOUFLEE.
Fry the eggs as directed for sweet omelet, using about five yolks and
two whites, all of which require being finely beaten and strained.
Soften a little preserve by holding it over the fire, or mixing a
little warm water with it, spread it slightly over the omelette, have
the remainder of the whites whisked to a froth with white sugar, and
lay it on the preserve; slide the omelette on to a hot dish, double
it, and serve directly.
* * * * *
FANCY CREAMS.
Put into a basin a pint of cream, to which add four ounces of powdered
white sugar, and the rind of a lemon rubbed on a lump of sugar, and a
glass of sherry wine; whisk them well and mix with it half an ounce
of dissolved isinglass, beat it all thoroughly together, and fill the
mould, which should be set in ice till wanted. A table spoonful of
marasquino added to the above, will make _Italian cream_. A table
spoonful of fresh or preserved pine-apple will make _pine-apple
cream_; this will require the addition of a little lemon syrup. A
table spoonful of ratafia, will make it _ratifia cream_.
The juice of strawberries or raspberries make fine fruit creams;
_mille fruit cream_ is made by mixing with the cream any kind of small
preserved fruit.
* * * * *
RICE SOUFLES.
Boil well some fine picked rice, in pure fresh milk, sweeten and
flavour with a bay leaf, lemon peel, and a stick of cinnamon, all
which must be taken out when the rice is done, then line with it
a round dish, or souflé dish, have ready apples previously boiled,
sweetened, and beat up smoothly, place the apple lightly in the centre
rather higher in the middle than at the sides, beat up the whites of
eggs to a froth, sweeten and flavour with lemon, or noyau essence;
place it in small heaps tastefully on the apple and rice, and brown
delicately with a salamander. This souflé may have stewed cherries or
any _other_ kind of fruit, instead of the apples if preferred.
* * * * *
BOILED CUSTARD.
Take a pint of milk, let it simmer in a very clean saucepan, flavor
it with lemon-peel and a bay leaf, and sweeten to taste; while gently
boiling, add the beaten yolks of four eggs, and the whites of two,
continue stirring until the custard thickens, when it must be removed
from the fire, but it is requisite to stir it until it cools. It is
necessary to strain the milk before the eggs are added, and also to
pass the eggs through a sieve. Custards are flavoured sometimes
with essence of almonds; a little cream added to the milk is a great
improvement. The above mixture may be baked in small cups; they
require a quarter of an hour to bake.
* * * * *
CALF'S FEET JELLY.
Boil two feet in two quarts, or five pints of water, till the water
has half wasted; strain, and when cold, take off the fat, then put it
in the saucepan with lump sugar, lemon juice, and white wine to taste,
also a little lemon peel; when simmered a few minutes, throw in the
whites of two eggs, and their shells broken, which will have the
effect of clarifying the jelly; let it boil about ten minutes after
the scum rises, then pour it through a flannel bag or thick cloth,
dipping the bag or cloth first into hot water; pass the jelly through
it until clear, then pour it into moulds and put them in a cool place
to set. One calf's foot and one cow heel will be more economical than
two calfs feet. If fruit is desired to be in the jelly, it must be put
in when the jelly begins to stiffen in the mould.
* * * * *
ORANGE JELLY.
This can be made with calf's feet or without. One quart of water will
require one ounce of isinglass, simmer the isinglass in the water,
and add the peel of one lemon and one orange; when the isinglass is
dissolved, add the juice of a lemon and six fine oranges; although the
quantity must vary according to the season for them, sweeten with half
a pound of white sugar; a Seville orange is added if there should not
be much flavor in the others.
Lemon jelly is made in the same way; the peel of a Seville orange and
of a lemon is used, with the juice of five lemons; rather more sugar
will be required with this jelly than with the former.
Punch jelly is made in the same way. An equal quantity of brandy
and rum, with the juice of two or three lemons is mixed with the
isinglass, which is dissolved in one pint of water, the other pint of
liquid being made up by the lemon juice and spirits.
The essence of noyeau is reckoned to give an exquisite flavor, in this
case it requires to be coloured with a few drops of cochineal.
* * * * *
AN EASY TRIFLE.
Soak three sponge cakes and half a pound of macaroons and ratafias
in one wine glass of brandy and three of white wine, lay them at the
bottom of the trifle dish, and pour over nearly a pint of thick rich
custard, made of equal portions of milk and cream, with seven eggs,
according to directions for "Custards;" before the custard is added,
jam and sweetmeats are sometimes spread over the cakes; a fine light
froth is prepared with cream and the whites of two eggs, flavored with
wine and sugar, heap it over the trifle lightly.
* * * * *
A STILL MORE SIMPLE ONE, AND QUICKLY MADE.
Soak ratafia cakes in wine, with a little brandy; pour over a thick
custard, and cover with a froth of the white of eggs, flavored with
wine and sweetened with white sugar.
* * * * *
BLANCMANGE.
To a quart of milk add half an ounce of fine isinglass, a handful
of beaten almonds, and two or three bitter almonds, a couple of bay
leaves, and a piece of lemon peel; when the isinglass is dissolved,
strain the milk into a basin; sweeten with four ounces of white sugar,
and pour into a mould.
The juice of fresh strawberries is a fine addition to blancmange.
* * * * *
A JUDITHA.
Put some gooseberries into a saucepan with very little water, when
they are soft, pulp them through a sieve, and add several well-beaten
yolks of eggs, and sweeten with white sugar; have ready a shape of
biscuit ice, or any other cream ice that may be preferred, take off a
thick slice of the ice from the top carefully, and without breaking,
so that it may be replaced on the ice. Scoop out a large portion of
the ice which may be mixed with the gooseberry cream, and fill the
hollow with it. Cover the shape with the piece that was removed and
serve. This is an elegant dish, the ice should be prepared in a round
mould--brown-bread ice is particularly well adapted to a Juditha.
* * * * *
TOURTE A LA CRÊME.
This is a fashionable and delicate description of tart. A couple of
round cutters about the size of a pie plate are required for it, one
of the cutters must be about two inches smaller than the other, if
they are fluted the tourte will have a better appearance.
Roll out some very rich puff paste to the thickness of one inch, and
cut two pieces with the larger tin cutter, then press the smaller
cutter through one of these pieces, and remove the border which will
be formed round it; this must be laid very evenly upon the other piece
of paste, and slightly pressed to make it adhere; place the tourte in
an oven to bake for about twenty minutes, then let it become cool, but
not cold, and fill it with a fine custard or with any rich preserves;
if the latter, a well whipped cream may be laid lightly over; the
pastry may be glazed if approved.
* * * * *
THE GROSVENOR PUDDING.
Beat half a pound of butter with the same quantity of white sugar
until it is like cream, then beat up five eggs and add them with half
a pound of flour, a quarter of a pound of currants, two ounces of
candied orange and lemon peel cut in thin slices, and a few drops
of lemon essence; when these ingredients are well mixed and beaten,
butter a pudding tin, pour in the mixture, and bake in a moderately
quick oven.
* * * * *
CITRON PUDDING.
Cut in slices two ounces of citron, the same quantity of candied
orange and lemon peel, add to them four ounces of loaf sugar, and four
of fresh butter; line a dish with fine puff paste, and beat up to a
froth the yolks of four eggs and the whites of two, fill the dish with
these ingredients and bake half an hour. The dish should be shallow.
* * * * *
STEWED PEARS.
Peel, core, and quarter a dozen fine large baking pears, put them into
a stewpan with half a pound of white sugar and sufficient cold water
to cover them; with a small quantity of the peelings, a few cloves,
and a little cochineal tied up in a muslin bag, let them stew gently,
and closely covered until tender.
* * * * *
BAKED PEARS.
Peel them and stick a couple of cloves in each pear, place them in a
deep dish, with half a pound of brown sugar and a little water, let
them bake till quite tender.
* * * * *
STEWED PIPPINS.
Peel the pippins and stew them gently with a little water, white
sugar, and a little lemon peel; preserve is usually used to ornament
the top of each apple; they should, when done, look white and rather
transparent.
* * * * *
SIESTA CAKE.
Take one pound of butter, warm it over the fire with a little milk,
put it into a pan with a pound of flour, six eggs, a quarter of a
pound of sweet almonds finely pounded, and two table-spoonsful of
yeast; beat these ingredients well together into a light paste, and
set it before the fire to rise, butter the inside of a pan, and fill
it with alternate layers of the paste, and of pounded almonds, sugar,
citron, and cinnamon; when baked, and while hot, make holes through
the siesta with a small silver skewer, taking care not to break it,
and pour over clarified sugar till it is perfectly soaked through.
* * * * *
A PLAIN BOLA.
Take three quarters of a pound of white sugar, three quarters of a
pound of fresh butter, two eggs, one pound and a half of flour, three
spoonsful of yeast, a little milk, and two ounces of citron cut thin,
and mix into a light paste; bake in a tin, and strew powdered sugar
and cinnamon over it before baking.
The above ingredients are often baked in small tins or cups.
* * * * *
ALMOND TEA-CAKES.
Take half-a-pound of flour, three ounces of which are to be put aside
for rolling out the cakes, the other five ounces, with a quarter of
a pound of fresh butter, are to be set before the fire for a few
minutes; after which mix with it half a pound of sugar, a quarter of a
pound of sweet almonds, chopped fine, and a couple of eggs; make these
ingredients into thin cakes, and strew over them ground almonds and
white sugar, and bake in a brisk oven.
* * * * *
OIL TWIST.
Take half a quartern of dough, one gill of the best Florence oil,
half a pound of currants, half a pound of moist sugar, and a little
cinnamon; mix all well together, make it up in the form of a twist,
and bake it.
* * * * *
CINNAMON CAKES.
Rub half a pound of fresh butter into a pound of flour; work it well
together, then add half a pound of sifted sugar, and a tea-spoonful of
pounded cinnamon, and make it into a paste, with three eggs; roll it,
and cut into small cakes, with tin cutters.
* * * * *
RICH PLUM CAKE.
Beat to a cream one pound of butter, to which add the same quantity of
sifted loaf sugar and of fine flour, the whites of ten eggs beaten to
a froth, and the yolks of the same also beaten till quite smooth
and thin, and half a nutmeg grated; lastly, work in one pound of
well-washed currants, half a pound of mixed candied peels, cut small,
and a glass of brandy; bake for two hours.
* * * * *
DIET-BREAD CAKE.
Beat together five eggs and half a pound of white sugar, then add six
ounces of flour well dried and sifted, a little lemon-juice and grated
lemon-peel; bake in a moderate oven.
* * * * *
DROP CAKES.
Mix one pound of flour with the same quantity of butter, sugar, and
currants; make these into a paste with a couple of eggs, add a little
orange flower-water and a little white wine; if the paste is likely
to be too thin when two eggs are used, omit the white of one; drop the
mixture when ready on a tin plate, and bake.
* * * * *
A COMMON CAKE.
Rub in with one pound of flour six ounces of butter, and two
tea-spoonsful of yeast, to a paste; set it to rise, then mix in five
eggs, half a pound of sugar, and a quarter of a pint of milk; add
currants or carraways, and beat well together. If required to
be richer, put more butter and eggs, and add candied citron and
lemon-peel.
* * * * *
A SODA CAKE.
Mix with the above ingredients one drachm of soda, which should be
rubbed in with the flour. This is reckoned a wholesome cake, and half
the quantity of eggs are required, or it may be rendered a fine rich
cake by increasing the quantity of eggs, butter, and fruit.
* * * * *
A PLAIN CAKE.
Work into two pounds of dough a quarter of a pound of sugar, the same
of butter; add a couple of eggs, and bake in a tin.
* * * * *
A POUND CAKE.
Beat to cream a pound of butter and a pound of sifted loaf sugar; add
eight beaten eggs, stir in lightly three quarters of a pound of flour,
beat well together, and bake for one hour in a brisk oven; currants
may be added if, approved.
* * * * *
BUTTER CAKES.
Take equal quantities of butter and sugar, say half a pound of each,
grate the rind of a lemon, add a little cinnamon, and as much flour
as will form it into a paste, with spice and eggs; roll it out, cut
it into two small cakes, and bake. A piece of candied orange or
lemon-peel may be put on the top of each cake.
* * * * *
LITTLE SHORT CAKES.
Rub into a pound of flour four ounces of butter, four ounces of white
powdered sugar, and two eggs; make it into a paste, roll it thin, and
cut into small cakes with tin cutters. A little orange flower-water or
sweet wine improve the flavour of these cakes.
* * * * *
MATSO CAKES.
Make a stiff paste with biscuit powder and milk and water; add a
little butter, the yolk of an egg, and a little white sugar; cut into
pieces, and mould with the hand, and bake in a brisk oven. These cakes
should not be too thin.
* * * * *
ANOTHER SORT.
Warm a quarter of a pint of water flavoured with a little salt, in
which mix four beaten eggs; then mix half a pound of matso flour, and
a couple of lumps of white sugar, and half a teacup of milk; mix all
well together, and bake in a tin.
* * * * *
FRIED MATSOS.
Soak some of the thickest matsos in milk, taking care they do not
break; then fry in boiling fresh butter. This is a very nice method of
preparing them for breakfast or tea.
* * * * *
MATSO DIET BREAD.
Simmer one pound of white sugar in a quarter of a pint of water, which
pour hot upon eight well-beaten eggs; beat till cold, when add one
pound of matso flour, a little grated lemon-peel, and bake in a
papered tin, or in small tins; the cake must be removed while hot.
* * * * *
A CAKE WITHOUT BUTTER.
Beat well five eggs, to which add six ounces of flour; flavour with
beaten almonds, and add, if liked, thin slices of citron; bake in a
mould in a moderate oven.
* * * * *
SPONGE CAKES.
Mix six eggs, half the whites, half a pound of lump sugar, half a
pound of flour, and a quarter of a pint of water, which should be
strongly flavoured by lemon peel having been in it for some hours;
the sugar and water should boil up together, and poured over the eggs
after they have been well whisked, which must be continued while the
liquid is being poured over them, and until they become quite thick
and white, then stir in the flour, which must be warm and dry. Pour
the mixture into a couple of cake tins, and bake in a gentle oven.
* * * * *
A NICE BREAKFAST CAKE.
Make a paste of half a pound of flour, one ounce of butter, a very
little salt, two eggs, and a table-spoonful of milk, roll it out, but
first set it to rise before the fire; cut it into cakes the size of
small cheese plates, sprinkle with flour, and bake on a tin in a brisk
oven, or they may be fried in a clean frying pan; they should be cut
in half, buttered hot, and served quickly.
* * * * *
ICING FOR CAKES.
Whisk half a pound of sifted white sugar, with one wine glass of
orange flower-water, and the whites of two eggs, well beaten and
strained; it must be whisked until it is quite thick and white; and
when the cake is almost cold, dip a soft camel's hair brush into it,
and cover the cake well, and set it in a cool oven to harden.
* * * * *
TO CLARIFY SUGAR.
Take the proportion of one pound of sugar to half a pint of water,
with the whites of a couple of eggs; boil it up twice, then set it by
for the impurities to rise to the top, and skim it carefully.