inches high, containing one quart, line the interior with half a pound
of dumpling-batter (No. 1125). Put into a vessel four ounces of stoned
cherries, three ounces of stoned plums, and three ounces of stoned
apricots; sift four ounces of powdered sugar over, mix well, and pour it
into the mold. Have half a pint of water in a saucepan with six ounces
of granulated sugar, place it on the stove, and let boil for five
minutes, then fill up the mold with this syrup, and lay it in a
baking-pan in a very hot oven for thirty minutes. Remove, and keep it in
a warm place.
=1162. Rum Sauce.=--Put in a saucepan half a pint of water with four
ounces of granulated sugar, and place it on the stove, adding a
teaspoonful of caramel (No. 1252); when boiling add half an ounce of
corn-starch, diluted in two tablespoonfuls of cold water, stir well with
a spatula, and let cook for two minutes. Remove from the fire, and add
immediately half a gill of Jamaica rum, mixing well, then strain it
through a fine sieve into a bowl. Lay a dessert-dish over the mold, turn
the pudding onto it, pour the sauce over, and serve.
=1163. Plum Pudding.=--Remove the skin and strings from six ounces of
fresh beef-marrow; chop it up very fine, and place it in a basin; pick
and wash, as for No. 1080, three ounces of dried currants, three ounces
of dried Sultanas (No. 1080), and mix them well together with the
marrow; add three ounces of Malaga raisins (No. 1081), three-quarters of
a pound of crumbled bread-crumbs, half a gill of Madeira wine, half a
gill of brandy, half a gill of rum, the grated rind of half a lemon, two
ounces of candied citron, shred very fine, two ounces of powdered sugar,
a saltspoonful of salt, and two whole eggs. Moisten the whole with a
gill of cold milk, add a saltspoonful each of allspice, ground clove,
and cinnamon, and half the quantity of grated nutmeg; knead well with
the hands, so that the ingredients are thoroughly incorporated, which
will take ten minutes. Boil some water in a saucepan capable of holding
the pudding; butter and flour a cloth, lay it on a large colander, which
will answer for a hollow mold; pour the mixture into it, then hold the
four corners together, and tie it firmly, allowing sufficient space for
it to swell. Plunge the pudding into the boiling water, and let cook,
leaving it half covered; the water must boil steadily for five hours;
every hour turn it over, and then make the following sauce: put into a
saucepan one ounce of fresh butter, two drachms of flour, and three
drops of lemon juice, the finely sliced rind of a quarter of a lemon,
half a saltspoonful of salt, and half an ounce of powdered sugar.
Moisten with a gill of port wine, then place the pan on the stove, and
with a spatula stir well, until it comes to a boil. Remove from the
fire, and strain through a fine sieve into a bowl. When ready to serve,
drain the plum pudding for one moment, untie, and open the cloth; serve
it immediately, pouring some of the sauce over.
=1164. Cabinet Pudding à la Sadi-Carnot.=--Butter and sugar a
pudding-mold of the capacity of three pints. Have ready four ounces of
Malaga raisins, prepared as for No. 1081, three ounces of Sultana, three
ounces of currants, as for No. 1080, three ounces of finely chopped
candied citron, and three ounces of candied cherries, cut in two. Mix
well together, then with four ounces of the fruit cover the bottom of
the mold, put on top a layer of biscuits à la cuillère (No. 1231), or
slices of sponge cake, four more ounces of fruit, another layer of cake,
and repeat twice more, and the mold will then be full. Put into a vessel
a pint and a half of cold milk, six ounces of powdered sugar, three raw,
fresh eggs, and a teaspoonful of lemon essence, and with a pastry-whip
beat well for two minutes. Strain into another vessel, then pour it
slowly and carefully over the cake in the mold, so that it will be
thoroughly impregnated. Lay the mold in a square tin pan, filling it to
half its height with hot water, then place in a moderate oven for one
hour. Remove it from the pan, lay a dessert-dish over the mold, unmold,
and decorate the top with fanciful designs of red-currant jelly (No.
1326); serve it hot with a sauce-bowlful of the following sauce (No.
1165).
=1165. Sauce à la Sadi-Carnot.=--Put in a saucepan two ounces of fresh
butter, stir in one ounce of flour, and moisten slowly with a gill of
cold water, turning continually; add two ounces of powdered sugar, place
the pan on the stove, add half a pint of Château-Lagrange wine, and a
teaspoonful of vanilla flavoring. Stir well, and let boil for one
minute, then remove, and strain it through a sieve into another
saucepan; replace the pan on the corner of the stove so as to keep it
hot, then take one ounce of citron, slice it as fine as possible, also
one ounce of finely minced pistache; add them to the other ingredients,
and finally stir in slowly a tablespoonful of red curaçoa; mix well
together for one minute, then pour into the sauce-bowl, and serve.
=1166. Caramel Pudding.=--Put in a vessel four eggs with three ounces of
powdered sugar, mix briskly with the pastry-whip for two minutes, then
add one and a half pints of cold milk, and a teaspoonful of lemon
essence; then mix well again for one minute, strain this through a sieve
into another vessel. Butter and sugar well six small molds as for
maraschino pudding (No. 1134), fill them one inch high with caramel (No.
1252), let cool off for five minutes, then pour in the preparation,
dividing it equally; place them in a tin pan filled to half the height
of the molds with warm but not boiling water, put in a moderate oven,
and let steam for forty minutes. Take them out, turn them on a hot
dessert-dish, and serve in their own sauce. This pudding may be prepared
in cups instead of molds.
=1167. Apple Charlotte.=--Select four large or six medium-sized Newtown
pippins. Peel, core, and cut them into quarters. Put them into a
saucepan with two ounces of fresh butter and four ounces of powdered
sugar, and place on a moderate fire. Toss them for two minutes, then
moisten with a gill of white wine, and grate in the peel of half a
lemon. Cover the saucepan, and let cook for ten minutes so that the
liquid be almost entirely absorbed by the apples. Remove from the fire,
and put aside to cool. Take a three-pint charlotte-mold; line it,
beginning from the bottom, with cut slices of American bread the
thickness of a silver dollar. Glaze them well with melted butter, using
a hair brush for the purpose, and sprinkle powdered sugar lightly over.
Let each slice overlap slightly until the bottom is covered. Then line
the sides to the edge in the same way. Fill the mold with the prepared
apples, and cover with slices of bread. Lay it on a baking-pan, and
place it in a brisk oven for forty-five minutes, or until the bread be a
good golden color. Then take it out, lay a hot dessert-dish on top, turn
it over, and remove the mold. Heat in a saucepan two ounces of apricot
marmalade with two tablespoonfuls of maraschino and one of water. Mix
well, pour it over the charlotte, and serve very hot.
=1168. Small Apple Charlottes.=--Prepare and cook the apples the same as
for No. 1167, and when removed from the fire, put it aside to cool. Trim
the crust off of a quarter of a loaf of stale American bread. Cut it
into slices the thickness of a silver dollar. Butter and sugar well six
small, round pudding-molds. Shape the slices of bread carefully, to line
the insides. Butter them lightly; place them in a clean baking-pan, and
leave in the oven for five minutes to get a brown color. Remove them;
let them cool a little, and then line the molds with them. Fill in with
the apples, and lay the full molds on a baking-pan in the oven for
twenty minutes. Turn the charlottes out on a dessert-dish. Heat half a
pint of raspberry juice in a saucepan, pour it over them, and serve hot.
=1169. Apples with Rice.=--Core and peel neatly six sound, fine Newtown
apples. Put into a saucepan with a gill of water and two ounces of
sugar. Place it on a hot stove, put the lid on, and let cook for ten
minutes. Meanwhile boil four ounces of rice in a pint and a half of
milk, with half a saltspoonful of salt. Flavor it with six drops of
orange-flower water, and let cook for twelve minutes. Place the cooked
apples in a square tin pan, pour the boiled rice over them, and put into
a moderate oven for ten minutes. Then have a hot dessert-dish ready, and
with a tinned cake-turner dress them carefully on the dish, decorating
the sides with the rice. Should a pyramidal shape be desired, place
three apples in the centre, two on top of these, and the last one above
them all, then fill up the empty space around them with the rice, and
serve with half a pint of vanilla syrup in a separate sauce-bowl.
The sauce is made thus: put two pounds of granulated sugar into a
saucepan with one quart of cold water, and set it on the hot stove. Stir
well for two minutes; add two vanilla-beans split in halves, and boil
for ten minutes longer. Remove from the fire; strain through a sieve
into another vessel, and use when required. This syrup, when cold, may
be poured into bottles, and if corked tightly and put away in a cool
place, will keep in good condition for a month at least.
=1170. Riz au Lait d’Amandes.=--Into one pint of boiling water in a
saucepan drop four ounces of well-cleaned rice, with half a saltspoonful
of salt, the peel of a quarter of a medium-sized, sound lemon, and two
leaves of the almond branch. Let all cook together for twelve minutes.
Meanwhile peel four ounces of almonds. Pound them in a mortar with two
tablespoonfuls of sweet cream, or the same quantity of cold milk will
answer. Tie a clean napkin over a vessel; pour on the pounded almonds,
and with a spatula rub the liquid gently through. Remove the rice from
the stove; take out the almond-leaves and lemon-peel; then sweeten with
three ounces of powdered sugar, and add the almond milk. Return it to
the stove, and with a spatula stir gently while cooking for twelve
minutes. Pour into a hot china or glass bowl, and send to the table.
=1171. Riz au Lait d’Amandes à l’Airolo.=--Proceed and prepare the rice
exactly as for the above (No. 1170), but after removing it from the
stove add immediately half a gill of pure Swiss kirschwasser, mixing it
in well with a spatula for five minutes. Pour into a china or glass
bowl; cool for one hour at least; then place it in the ice-box until
ready to serve.
=1172. Riz aux Pommes à la Bonne Femme.=--Put a pint of milk in a
saucepan on the stove. When boiling, add three ounces of well-cleaned
rice and half a saltspoonful of salt. Let cook for twenty minutes,
adding one ounce of butter. Mix for one minute; then remove from the
fire, and let it cool off for thirty minutes. Add the yolks of two eggs.
Beat the whites to a froth in a basin with a wire whip, and add them to
the rice. Sweeten with three ounces of powdered sugar and flavor with a
teaspoonful of orange-flower water. Mix well together for five minutes.
Peel and core four sound Newtown pippin apples, and cut in slices about
the thickness of a silver dollar. Butter the sides of a saucepan
lightly; then cover the bottom with a layer of the prepared rice half an
inch thick; put a layer of sliced apples over this, and so dispose of
all the apples and rice in alternate layers. Put on the lid, and put the
saucepan into a moderate oven for fifteen minutes. Remove, dress on a
hot dish, and serve.
=1173. Riz au Pommes à la Czar.=--Prepare rice and apples as above (No.
1172), but before putting into the oven, run a larding needle down
through it in a dozen places at equal distances, and pour over half a
gill of Russian kummel. Put on the lid; place in a moderate oven and let
cook for twenty minutes. Remove, and dress it neatly on a dish, sending
it to the table with a bowl of sauce à la crême (No. 1133), but using
two tablespoonfuls of the kummel instead of the brandy for flavoring, as
described in cocoanut pudding (No. 1147).
=1174. Turban of Apples au Riz.=--Prepare half a pound of boiled rice as
for No. 1172. Butter a mold holding three pints. Garnish the bottom and
sides with the rice, using a wooden spoon for the purpose. Peel, core,
and cut into quarters six fine, sound, Newtown pippin apples. Put them
into a saucepan with three ounces of powdered sugar, a gill of cold
water, and half a saltspoonful of salt. Place the pan on a hot stove,
put on the lid, and let cook for ten minutes. Remove, and fill the mold
with eighteen of the pieces, reserving the other six for later use; then
put it in a slow oven for twelve minutes. Use an ordinary towel to
remove it from the oven. Lay a dessert-dish on top, turn over, and lift
off the mold. Decorate the base with the rest of the apples, inclining
them slightly; and the top with two ounces of cleaned currants (No.
1080). Garnish between the apples with four ounces of candied fruits,
placing some on top. Pears, angelica, and cherries, all sliced, make a
pretty effect. Return to the oven for five minutes, and serve.
=1175. Iced Timbale au Riz.=--Line a timbale-mold holding three pints
with a quarter of a pound of pie-paste (No. 1077). Have ready
three-quarters of a pound of boiled rice (No. 1172). Peel, core, and cut
into quarters three fine, sound apples; put them into a saucepan with
two ounces of powdered sugar, one ounce of butter, half a gill of cold
water, and half a saltspoonful of salt. Cover, and let cook for ten
minutes. Remove the lid, and add to the apples two tablespoonfuls of
apricot marmalade (No. 1335). Stir slightly at the bottom for four
minutes with the spatula, being careful to avoid breaking the apples.
Cover the bottom and sides of the timbale with half a pound of the
boiled rice; pour in the apples, lay the remainder of the rice on top,
and cover with an ounce and a half of pie-paste. Put the timbale into a
moderate oven, and cook for thirty minutes. When the surface is of a
good golden color, remove, and put aside to cool thoroughly, leaving it
at least two hours. Turn it over onto a dessert-dish, remove the mold,
and lay the timbale in a _short_, _low_, _wide_ freezer; cover, then put
it in a tub of nearly the same size, filling it well with chopped ice;
sprinkle the top and sides freely with rock salt, and freeze thoroughly
for an hour and a half. Remove the cover carefully to avoid any ice or
salt falling into the freezer. Take out the timbale, and wipe well the
dish. Have ready one pint of whipped cream (No. 1254) with half a gill
of maraschino; beat this well for two minutes. Pour it over the timbale,
and send immediately to the table. Should there be no freezer handy, the
timbale may be cooled by placing in the ice-box for three hours.
=1176. Croustade de Riz Méringuée.=--On a floured board roll half a
pound of feuilletage paste (No. 1076) into an oval shape, and a quarter
of an inch thick. Lay it upside down on an oval dish ten inches long by
six wide, and with a knife cut away the superfluous paste. Remove the
dish, and place the oval paste in a baking-dish; then roll out the
pieces which were cut away, and with a small fancy paste-cutter (No. 1)
cut it all up. With a small hair pastry-brush dipped in beaten egg, wet
the edges of the oval, and arrange the pieces all around, crown-shaped.
Bake this croustade in a moderate oven thirty minutes. Have ready six
ounces of boiled rice (No. 1172). Peel and core six medium-sized fine
apples. Put them into a saucepan with two ounces of powdered sugar, a
gill of cold water, and half a saltspoonful of salt. Put on the lid, and
let cook on a slow fire for twenty minutes. Arrange half the rice on the
croustade, dress the apples over, and fill up the cavities with the rest
of the rice. Add to the juice of the apples in the pan two ounces of
apricot marmalade (No. 1335). Mix well for two minutes and pour it over
the whole. Then set it in a slow oven for fifteen minutes. Remove, and
beat up two eggs as for a méringue (No. 1247), mixing in two ounces of
powdered sugar. Put this into a pastry-bag (No. 1079), and decorate the
surface of the croustade artistically with it, sprinkling a little sugar
over. Return it to the oven for five minutes, to get a good color. Pass
a knife gently under the croustade, and dexterously slide it from the
baking-pan onto a hot dessert-dish, and serve.
=1177. Rice with Milk.=--Cleanse well a quarter of a pound of fine
Italian rice. Place it in a saucepan with half a pint of water, adding
half a pinch of salt, the zest of half a lemon, and one bay-leaf. Cook
slowly for twenty-five minutes. Then put in three tablespoonfuls of
powdered sugar and a pint of hot milk; finish cooking on a slow fire for
ten minutes, and serve in a hot, deep dish.
=1178. Rice à la Turque.=--Wash well a quarter of a pound of rice, and
blanch for ten minutes in boiling water. Put it into a saucepan, with a
pint of milk, and let cook firmly; adding three tablespoonfuls of
powdered sugar, and a lump of sugar onto which has been rubbed the peel
of half a small lemon; also half an ounce of good butter, one ounce of
cleaned currants (No. 1080), and a saltspoonful of salt. After twenty
minutes, remove from the fire and thoroughly stir in the yolks of four
eggs. Place this in a croustade, as for 1176, and put it in a slow oven
for fifteen minutes. Remove, sprinkle with a little sugar, pass a hot
shovel or salamander over the top; glaze it well, and serve at once.
=1179. Rice à l’Indienne.=--Prepare the rice as for the above (No.
1178), adding the third of a glassful of rum and a small infusion of
diluted powdered saffron, to give it a good color. Serve glazed, as for
the preceding (No. 1178).
=1180. Rice à la Française.=--Wash well, and blanch in boiling water for
ten minutes, one-quarter of a pound of Italian rice. Boil in a saucepan
with an ounce of butter, adding three tablespoonfuls of powdered sugar,
a pint of milk, two bitter almond macaroons (No. 1209), half a
teaspoonful of orange-flower water, half an ounce of candied orange-peel
cut into shreds, about twelve candied cherries cut into halves, and
twelve large, seeded, Muscatel raisins (No. 1081); also a quarter of an
ounce of thin slices of candied angelica. Finish as for rice à la Turque
(No. 1178), and serve with a sauce thickened with a gill of Alicante or
Val-de-peras wine, or sherry, kirsch, or rum.
=1181. Rice à la Condé.=--Boil one pint of milk with one pint of water.
When boiling, add four ounces of well-cleaned rice. Boil twenty-five
minutes, stirring at the bottom every three minutes with a spatula. Set
the saucepan on a table; add half a saltspoonful of salt, four ounces of
powdered sugar, and six drops of orange-flower water. Mix well for one
minute, break in three whole eggs, and stir again for two minutes.
Arrange the rice nicely in a hot dessert-dish, keeping it high in the
centre, and decorate with twelve pieces of stewed peaches (No. 1332),
two ounces of dried currants (No. 1080), and one ounce of candied
angelica cut in small lozenge-shaped pieces; beginning with the peaches
on the top, and arranging the remainder of the fruit around.
=1182. Nouilles, or Noodles.=--Sift onto a table one pound of flour;
make a hollow space in the centre, and place therein six egg yolks, half
a gill of lukewarm water, one ounce of fresh butter, and half a
saltspoonful of salt. Knead these thoroughly for five minutes; then mix
in the flour gradually, and knead again for five minutes. Pile up the
paste into a lump, flour the table slightly, and use the left hand to
press the paste down in the centre, and with the right bring up the
edges all around. Continue to repeat this for five minutes. Roll the
paste into a ball, put it on a dish, cover with a napkin, and set it in
a cool place to rest for fifteen minutes. Roll it out to the thickness
of a fifty-cent piece. With a knife cut it into strips two inches wide,
and from these, beginning at the end of each, shred it with the knife
into narrow pieces resembling matches. Leave these to dry slightly on a
floured board for thirty minutes, and they will be ready for use.
=1183. Buckwheat Cakes.=--Dilute one drachm of compressed yeast with a
gill of lukewarm water, and let it rest for ten minutes. Add it to a
half pound of buckwheat flour in a basin, pouring in a pint of cold
water, and season with a light pinch of salt. Mix thoroughly with the
spatula, cover the basin with a cloth, and let rest for four hours.
Have a griddle large enough to hold six cakes. Grease lightly with a
piece of fat pork-rind, and place it on a hot stove. Pour half of the
batter into the six sections of the griddle, distributing it evenly.
Bake two and a half minutes, turn over and bake two and a half minutes
longer. Heap them on a hot dessert-dish. Make the other six exactly the
same way. Send to the table with honey or maple sugar separately.
=1184. Wheat Cakes.=--Put into a vessel four ounces of sifted wheat
flour, half an ounce of powdered sugar, one drachm of compressed yeast.
Break in four whole eggs, and mix well with the spatula for three
minutes. Add half a pint of cold milk, and beat well with the
pastry-whip for four minutes. Strain through a sieve into another
vessel. Place on the stove a small griddle, greasing the surface
lightly. Drop about two ounces of the batter onto the griddle: bake ten
seconds; turn it with a cake-turner, and bake ten seconds on the other
side. See that the cake is a light brown color on both sides. Put them
on a hot dish, keeping it warm on a corner of the range, and proceed to
make eleven more with the remainder of the batter. Serve very hot, with
honey or maple sugar separately.
=1185. Batter for all Kinds of Frying.=--Put half a pound of flour into
a basin. Make a hollow in the centre, and drop into it one egg yolk,
half a teaspoonful of sweet oil, a tablespoonful of brandy, and a light
saltspoonful of salt. Mix all the ingredients, except the flour, for
three minutes, using the hand. Then gradually knead in the flour,
meanwhile dropping in, little by little, one gill of cold water. Mix
well, moving in the same direction for five minutes. Then put it into a
vessel, cover with a cloth, and set aside to rest for three or four
hours. When ready to use, beat the whites of three eggs to a froth with
a pastry-whip, add it to the batter, and mix together thoroughly with
the spatula for two minutes. It will now be ready for use, but should it
not all be required, it will keep in a cool place.
=1186. French Pancakes.=--Sift half a pound of wheat flour into a bowl.
Break in three whole eggs. Add one ounce of powdered sugar, and mix well
with the spatula, adding half a pint of cold milk, pouring it in very
gradually, and mixing for five minutes. Butter lightly a griddle or
frying-pan; place it on the stove, and when it is hot, drop on to it two
and a half ounces of the batter, and bake two minutes; turn over, and
bake the other side as long. Turn the pancake on a hot dessert-dish, and
sprinkle over plenty of powdered sugar. Make eleven more out of the
remaining batter. Serve very hot.
=1187. French Pancakes à la Gelée.=--Make the batter exactly the same as
for No. 1186. When cooked, arrange the pancakes neatly upon a napkin,
and spread over each one about a teaspoonful of currant jelly. Roll them
up nicely, and dress on a hot dessert-dish, sprinkling a little powdered
sugar over. Then, with a red-hot iron, glaze the surface of each cake in
three different parts; wipe the sides of the dish nicely, and send to
the table.
French pancakes with apple, apricot, plum, pineapple, strawberry,
raspberry, or peach jelly are to be prepared exactly the same, using
different jellies.
=1188. German Pancakes.=--Prepare a batter as for French pancakes (No.
1186); butter an iron pan, one foot in diameter and one and a half
inches deep. Place this on a hot stove, and pour all the batter into it,
letting it cook for three minutes. Remove to a brisk oven for seven
minutes. Take it out, slide the cake carefully on a hot dessert-dish,
and send it to the table with six pieces of lemon.
=1189. German Pancakes with Apples.=--Prepare the batter exactly as for
No. 1188. Butter the pan as for the above. When the batter has been
poured in, spread over it evenly, one pint of preserved apples, cut into
small pieces, and finish cooking exactly as for the plain pancake (No.
1188). When ready, slide it carefully on a hot dessert-dish, sprinkle
plentifully with powdered sugar, and send to the table very hot, with
six pieces of lemon separately.