the preparation, they can easily be baked at different times.
=1509. Patience Cakes à la Mrs. Sullivan.=--Peel and then pound in a
mortar, as in No. 1207, a quarter of a pound of sweet almonds; transfer
it into a vessel with a pound of powdered sugar, half a pound of
well-sifted flour, and a teaspoonful of anisette essence; beat up in a
copper basin the whites of five fresh eggs with the wire whip to a soft
froth for five minutes, and then add it to the ingredients in the
vessel, mix the whole well together with the spatula for eight minutes;
slide down a tube (No. 2) into the pastry bag (No. 1079); well butter
and flour two pastry baking-pans, pour the preparation into the bag, and
gently press it down on each pan, giving them all an S shape, one and a
half inch long and one inch apart from one another; chop up very fine
three ounces of peeled and dried sweet almonds, then sprinkle them
evenly over the cakes; place the pans on shelves, in a dry place, for
twenty-four hours; then put them in the hot oven to bake for fifteen
minutes; remove from out the oven, lay the pans on a table and let cool
off for thirty minutes; take the cakes up from the pans, lay them in a
glass jar, and they will be ready to serve when desired.
=1510. Patience Cakes à la Mrs. General Sheridan.=--Place in a vessel
half a pound of powdered sugar, half a pound of flour, crack in three
and a half eggs--no more and no less--and pour in a teaspoonful of
anisette essence, and then with the spatula thoroughly mix for ten
minutes. Slide a tube (No. 2) into the pastry bag (No. 1079), transfer
the preparation into it; butter and flour two pastry baking-pans; take
hold of the bag and press down the preparation into each pan, into small
round forms the size of twenty-five-cent pieces, keeping them half an
inch apart from one another, and when done lay on shelves, in a dry
place, for twenty-four hours. Place them in the hot oven to bake for
fifteen minutes; take from out the oven, lay the pans on a table, and
let cool off for thirty minutes; place them in a glass jar and serve
when desired.
=1511. Angel Cakes à la Mrs. Gertrude Vanderbilt.=--Sift together on a
paper half a pound of flour, two ounces of corn-starch, and half a pound
of powdered sugar; beat up in a copper basin the whites of ten eggs,
with a wire whip, to a very stiff froth (reserving the yolks in a bowl
in the ice-box for ice-cream or any other purpose desired); remove the
whip, and then, with a skimmer in the right hand, with the left lift up
the paper containing the ingredients, and gradually drop the contents
into the basin; thoroughly mix with the skimmer for five minutes, adding
meanwhile a gill of maraschino. Have a plain, round, two-quart cake-mold
with a tube in the centre, lightly butter and flour the inside all
around; then place the preparation in the mold, and put it into a very
slow oven to bake for two hours and a half; remove from out the oven,
lay it on a table, and let cool for at least three hours; then carefully
run a thin knife all around the mold, so as to easily detach the cake
from top to bottom of the mold. Place a wire grate over the mold, turn
it upside down, remove the mold, then glaze the cake all around with the
following glaze:
Pour into a saucepan two gills of water, with twelve ounces of powdered
sugar; thoroughly mix with the spatula for two minutes, then place the
pan on the hot range, stir all well until lukewarm; take from off the
range, lay the pan on a table; then pour in half a gill of good brandy,
mix well together for two minutes, and then pour this glaze over the
cake, evenly spreading all around with a knife; let dry for twenty
minutes, and then decorate with the following glace royale:
Pour into a bowl the white of one egg, with six ounces of extra fine
sugar; briskly beat with the spatula for five minutes; squeeze three
drops of lemon juice, sharply beat again for ten minutes longer; make a
paper cornet, transfer the glace into it, close the upper part with the
hand, and with scissors cut away a small piece from the point the eighth
of an inch long; then gently press down the glace on the cake,
artistically decorating the top and all around, giving, if possible, an
angel shape on the surface, and let dry for two hours. Have a silver
dish, with a fancy paper over it. Lay the cake over and serve.
=1512. Lady Cakes à la Miss Frederick Vanderbilt.=--Have in a bowl half
a pound of powdered sugar, half a pound of well-washed butter; grate in
the rind of a medium-sized, sound, juicy lemon, knead well with the hand
for fifteen minutes. Beat up in a copper basin the whites of seven fresh
eggs with the wire whip to a rather soft froth for five minutes, then
add this to the other preparation in the bowl; thoroughly mix the whole
together for five minutes. Add now half a pound of well-sifted flour,
and gently incorporate it with the rest for five minutes. Gently butter
and dredge with powdered sugar the inside of a plain cake-mold eight
inches long by five inches wide and five high. Place the preparation
into the mold, then in a very slow oven to bake for two hours. Remove it
from out the oven, lay it on a table, and let cool for three hours. Run
a thin knife down all around the sides from top to bottom of the mold,
arrange a wire grate over it, turn it upside down, lift up the mold, and
then glaze the top of the cake with the following glace: have in a bowl
the white of half a fresh egg, with three ounces of powdered sugar, and
with the spatula sharply beat for fifteen minutes, then pour this on top
of the cake, and with a knife equally spread it over the surface, and
again with the knife carefully make four light incisions over the
surface of the glace, lengthwise, one inch apart from one another.
Arrange a square fancy paper over a silver dish, dress the cake over it,
and then send to the table.
=1513. Ginger Snaps.=--Place in a vessel half a pound of powdered sugar,
four ounces of well-washed butter, and one and a half fresh raw eggs;
thoroughly mix with the spatula for ten minutes; then add one gill of
molasses, a tablespoonful of powdered ginger, a saltspoonful of ground
cinnamon, half an ounce of baking soda, and a pound and a quarter of
well-sifted flour; mix the whole well together for five minutes. Slide
down a tube (No. 3) into the pastry-bag (No. 1079), put the preparation
into it. Have two well-buttered pastry baking-pans ready, then carefully
press down the preparation into each pan, in forms of the size of a
silver dollar, an inch apart from one another. When all finished, place
the pans in a moderate oven to bake for twenty minutes. Remove from out
the oven, put the pans on a table, let cool off for thirty minutes, and
then they will be ready to serve when required.
=1514. Domino Cakes à la Paul Morphy.=--Have in a copper basin twelve
ounces of powdered sugar, crack in ten whole fresh eggs, adding a
teaspoonful of vanilla essence; mix well for two minutes with the wire
whip, then place the basin on the fire, and sharply beat for ten
minutes. Remove the basin from the fire, and lay it on a table; continue
beating for ten minutes longer. Remove the whip, and immediately add
twelve ounces of well-sifted flour, then with a skimmer gently mix
together for four minutes. Add now four ounces of melted cocoa, mixing
well again for two minutes. Have two pastry baking-pans twenty-eight
inches long by fourteen inches wide; entirely cover both with brown
paper, and then place the preparation, equally divided, into the two
pans; with the aid of a palette-knife evenly spread it all over the
papers. Place the pans in a moderate oven to bake for fifteen minutes.
Take the pans from out the oven, lay them on a table, and let cool for
one hour. Carefully lift up the papers, one after another, turn them
upside down on a clean table, then gently remove the papers from the
cakes, and then glaze them with the following glace:
Place in a bowl the whites of two fresh eggs, twelve ounces of extra
fine sugar, beat sharply with the spatula for five minutes. Squeeze in
now three drops of lemon juice, beating rather sharply for ten minutes
longer. Evenly divide the glace over the two cakes; then again, with a
palette-knife, evenly spread it over both cakes and let dry for ten
minutes. Then with a sharp knife cut both cakes lengthwise in strips of
one inch wide, then cut each strip into fourteen even pieces of two
inches each. Place in a small bowl the white of half an egg only, with
two and a half ounces of extra fine sugar, beat well together with the
spatula for ten minutes, then add one ounce of melted cocoa; beat well
again for five minutes. Make a paper cornet, place the glace into it,
close the top, and with scissors cut away the point of the cornet
one-eighth of an inch long; then very carefully press the glace on top,
right in the centre of an oblong cake, crosswise, from one side to the
other, making a very thin straight line; then make a small point in the
centre on one side of the line the size of a small pea, then make a line
the same as the last on another, and then a point on each side of the
line in the centre; make another line in the same way, making two points
on one side of the line and one on the other. Then proceed exactly the
same with the rest, making the points required, so as to have them
represent dominoes. When all done, put them in a glass jar or a tin box,
and serve when desired.
=1515. Cakes à la Luganese.=--Place in a mortar half a pound of peeled
and dried sweet almonds, with half a pound of powdered sugar; pound
these thoroughly together with the pounder for fifteen minutes, and then
transfer it to a vessel.
Beat up with the pastry wire whip in a copper basin, to a stiff froth,
the whites of seven fresh eggs, then immediately add them to the
ingredients in the vessel; thoroughly mix with the spatula for four
minutes. Add now four ounces of well-sifted flour and a teaspoonful of
orange-flower water, and mix well again for eight minutes. Slide down a
tube (No. 3) into the pastry-bag (No. 1079). Have two well buttered and
floured pastry baking-pans ready, place the preparation in the bag, then
gently press it down in each pan, giving small round forms the size of
fifty-cent pieces and half an inch apart from one another; when all in
the pans, evenly sprinkle over them four ounces of powdered macaroons
and lightly dredge them with powdered sugar. Place one pan in the hot
oven to bake for fifteen minutes. Remove it from out the oven, and lay
it on a table. Have a long wooden stick one inch in thickness; take up a
cake from the pan and lay it flat over the stick, and with the hand
gently press it down at both sides of the stick. Continue the same
process until the stick is filled; remove the first one that was put on,
lay it one dish, immediately replace it with another, fresh from the
pan; lift up the next from the stick, lay it with the other on the dish,
immediately replace it with another from the pan and then continue
exactly the same operation with all the rest. When done, let cool off
for one hour. Place in the tin box or jar, and serve when needed.
=1516. Turkish Bonnet à la Abdul-Hamid.=--Have in a pastry baking-pan in
the hot oven twelve ounces of pistache, and toast for five minutes;
remove it, lay it on a table, and then immediately place the pistache in
a clean towel; tightly fold up the ends of the towel, so that the
pistache will be entirely inclosed; gently rub the pistache with the
hands over the towel for ten minutes, so as to easily detach their
skins. Open the towel and let cool off for forty minutes. Transfer the
pistache, clear from their skins, into a mortar with seven ounces of
powdered sugar, and pound all well for ten minutes with the pounder;
then transfer it into a vessel; crack ten fresh eggs, add the yolks to
the preparation, and place the whites in a copper basin for further
action. Thoroughly mix the ingredients in the vessel with the spatula
for ten minutes. Then with the whip beat up the whites to a stiff froth
and immediately add it to the rest in the vessel. Mix the whole well
together for five minutes, then add twelve ounces of well-sifted flour,
and gently incorporate it for five minutes. Butter and sprinkle a
two-quart round Turkish-shape mold with powdered sugar, place the
preparation into it, put the mold in a moderate oven to bake for two
hours. Remove it from out the oven, and let cool off on a table for
three hours. Gently run a thin knife around the mold, so as to be
certain that the cake will be easily detached; place a wire grate over
the mold, turn it upside down, remove the mold, and then glaze it with
the following glace:
Crack into a bowl the white of one egg; add six ounces of extra fine
sugar, beat well together with the spatula for five minutes, then
squeeze in two drops of lemon juice, and sharply beat again for ten
minutes; then place the glace in another bowl; pour into one of the
bowls three drops of carmine, mix well for two minutes, and then place
the white glace on top of the cake, and with the aid of a knife
carefully spread it over the surface and all around, down to the third
of the height of the cake. Then with the knife take up some of the red
glace, and gently spread it around jointly to the white coat, and
continue until the cake is completely covered all around; then let dry
for an hour. Have a silver dish with fancy paper nicely laid over it,
dress the cake on it, and serve.
=1517. French Pancake.=--Have five ounces of flour, place it in a
tureen, season with one saltspoonful of salt, crack in two whole fresh
eggs, add a pint of cold milk and half a gill of cold water, then with a
wire whip thoroughly beat together; then add again one teaspoonful of
good melted butter and a teaspoonful of powdered sugar. Mix all well
together with the whip, strain through a fine sieve into another bowl.
Lightly butter a griddle or frying-pan, place it on the fire, and when
it commences to smoke pour in half a gill of butter, gently cook for
three minutes on one side, turn it over with a cake-turner, and cook
gently three minutes on the other side. Dress on a hot dessert-dish with
a folded napkin; sprinkle a very little powdered sugar over, and
continue the same until all the batter is used, and serve very hot.
=1518. German Pancake.=--Sift into a bowl six ounces of flour, add a
saltspoonful of salt, crack in two whole fresh eggs and the yolk of
another, reserving the white for further action; pour in one pint of
cold milk, half a gill of cold water, a teaspoonful of powdered sugar,
and a teaspoonful of good melted butter; then mix thoroughly all
together for five minutes. Strain through a fine sieve into another
bowl; let rest until further action. Beat up in a bowl to a stiff froth
the reserved white of the egg, add to it the juice of a small, fine,
juicy, sound lemon and half a saltspoonful of ground cinnamon, then add
it to the batter and, by raising the batter up with a wooden spoon,
gently mix together. Have a lightly buttered pan on the fire, and when
it begins to smoke pour in all the batter; let cook on top of the fire
for a minute only, then place it in a moderate oven, and bake for twenty
minutes; remove it to the oven door, sprinkle a little powdered sugar
over, close the door, and bake until it has obtained a good golden color
on top. Remove from the oven, slide it on a hot serving-dish with a
folded napkin, decorate the dish with six pieces of lemon cut in
quarters, and send to the table very hot.
=1519. Chocolate Caramels.=--Pour into a copper basin one pint of fresh
milk, with three ounces of well-chopped cocoa and two pounds of
granulated sugar. Place the basin on the fire; with the spatula
continually stir at the bottom until it becomes slightly thick, then add
half a pint of sweet cream; briskly stir with the spatula. Have at hand
in a vessel two quarts of cold water with a piece of ice in it. Dip the
forefinger into the ice-water, and then by a quick movement dip it into
the caramel the eighth of half an inch, taking up just a little of it,
and immediately redip it in the cold water; feel and see if the caramel
around the finger is firm and will easily crack, which will be
sufficient indication that it is cooked; should the case not be such,
then cook a little longer (always stirring without ceasing); try again,
and so on, until it reaches that very point. Then remove it from the
fire. Lightly oil a foot square of a marble table (but not a wooden
one); place four square iron bars around the oiled table, a foot long by
half an inch thick, and then pour the caramel onto the oiled table and
let cool for three hours. Remove the bars, turn the caramel upside down
on a clean part of the table, and with a clean, dry towel thoroughly
wipe off the oil from the caramel. Then with a knife cut it into strips
half an inch wide, and then each strip into twenty-four even pieces.
Wrap each piece in waxed paper, arrange them in a jar or tin box, and
serve when desired.
=1520. Peppermint Drops.=--Pour into a vessel one gill of water, with a
pound of granulated sugar, half a pound of powdered sugar, and a
teaspoonful of peppermint essence. Mix well with the spatula for ten
minutes. Place the third part of the preparation in a copper gum
dropper with one lip, then place it on the fire, stir with the spatula
until it nearly comes to a boil, take from off the fire, and immediately
add one ounce of powdered sugar; mix well for one minute. Have two or
three sheets of tin on a table. Take the dropper by the handle, in the
left hand, lip in front and over the tin, and then, with a
larding-needle in the right hand, slightly incline the lip over the tin;
then by gently pressing the preparation down, with the point of the
needle over the lip, drop small even bits on the tins the size of a
penny and half an inch apart from one another. Proceed the same with the
rest of the preparation until all down, and then allow to dry for thirty
minutes. Lay a sheet of paper over a tin pan, gently lift up the drops
one by one and lay them over the paper. Place the pan on a shelf, and
dry for twenty-four hours, then transfer them into a tin box or a glass
jar, and serve when desired.
=1521. Pudding à la Mrs. Frank Leslie.=--Boil in a saucepan one pint of
milk with half a vanilla bean. Place in a vessel half a pound of
powdered sugar and six egg yolks, and then with the spatula mix well
together for ten minutes; then add it to the boiling milk, and
continually stir for two minutes. Transfer it then into a copper basin,
place the basin on a moderate fire to heat for five minutes, continually
stirring at the bottom with the spatula, being very careful not to let
it boil. Remove from the fire and place on a table, immediately adding
one pint of sweet cream, continually mixing for two minutes more, and
then let cool off for thirty minutes. Strain it through a sieve into an
ice-cream freezer (well cleaned), place the cover on, lay the freezer in
a small tub, fill the tub all around the freezer with broken ice
slightly mixed with rock-salt; then sharply turn the freezer by the
handle of the cover in opposite directions for three minutes; remove the
cover, and with a wooden spoon detach the cream from all around the
freezer, as well as from the bottom, re-cover, and sharply turn it by
the handle for three minutes more; uncover, detach the cream the same as
before, being careful that no ice or salt should drop into the freezer;
replace the lid and then repeat the same operation three times more.
Then fill a well-cleaned quart timbale-mold with the ice-cream, sharply
pressing it in with a spoon, strictly seeing that the mold is thoroughly
filled, so that no salted water can penetrate it. Tightly cover it; have
some broken ice mixed with rock-salt at the bottom of a pail, lay the
mold over, fill the pail with broken ice mixed with rock-salt, and let
freeze for fully two hours.
=1522. Pudding à la H. B. Hollins.=--Pour into a copper basin one pint
of sweet cream; have a dish-pan with broken ice and water in it; place
the basin over it; then with the wire whip begin to beat the cream
slowly, and increase the briskness until to a froth; then let rest for
half an hour. With a skimmer transfer the cream into a vessel, briskly
beat it again for two minutes, add two ounces of powdered sugar, eight
lady-fingers cut into pieces half an inch long, and a gill of
maraschino; mix all well together with a spoon for two minutes; lay the
vessel in a cold place.
Line the interior of a three-pint melon form with one pint of vanilla
ice-cream prepared as for No. 1271 but only half the quantity of
everything; then entirely fill the mold with the preparation in the
vessel; tightly cover. Have broken ice mixed with rock-salt at the
bottom of a pail; lay the mold over; fill the pail with broken ice and
rock-salt, and let freeze for two hours.
Beat up to a stiff froth in a copper basin the whites of four eggs;
remove the whip, then with a skimmer mix in eight ounces of powdered
sugar for two minutes. Slide down a fancy tube (No. 3) in the pastry-bag
(No. 1079); put the preparation into it; lay it aside for a second. Have
a very cold dish ready; take up the mold from the pail, quickly dip for
half a second in lukewarm water, quickly wipe it all around, uncover,
and turn on the dish; then immediately decorate the top and all around
with the preparation in the bag, slightly dredge powdered sugar over,
lay the dish on a board, place in a very brisk oven for five seconds, to
let get a light brown color; remove from the oven, take the dish from
off the board, and immediately serve.
=1523. Timbale à la Mme. Schultze.=--Pour into a saucepan one pint of
fresh milk, one pint of cold water, and, adding half a saltspoonful of
salt, place the pan on the fire, and when boiling add four ounces of
cleaned, raw Italian rice; slowly stir at the bottom with the spatula
while cooking it for twenty-five minutes. Remove the pan from the range,
lay it on a table, then immediately add four ounces of powdered sugar,
and one ounce of fresh butter; mix well together for two minutes, then
transfer it into a vessel, and let rest for one hour. Pour into a copper
basin a pint of sweet cream; fill up to half the height of a dish-pan
with finely cracked ice and water; then lay the basin on it, and with
the wire whip beat up the cream to a froth, beginning slowly, and
gradually increasing in briskness, for fifteen minutes; cover the basin
with a napkin, and let rest for thirty minutes. Transfer the cream with
a skimmer into a vessel, and briskly beat with the wire whip for two
minutes; add to it two ounces of powdered sugar and a teaspoonful of
vanilla essence; mix again for one minute. Add now the beaten cream to
the prepared rice, and with the spatula mix for five minutes, then lay
it aside for further action. Have a well-cleaned three-pint
timbale-mold; line the bottom and all around, up to half its height,
with four ounces of quince jelly. Place right in the centre at the
bottom of the timbale, a candied cherry. Cut out from a piece of
angelica two lozenge-shaped pieces, place both with the points against
the cherry, one opposite the other. Place also two lozenge-shaped pieces
of candied pineapple--points against the cherry--between the two
angelicas. Cut a red candied pear into quarters, place two quarters in
the empty spaces between the angelica and pineapple. Arrange the two
other quarters in the same way on the opposite side. Cut a candied
apricot into quarters, and place them in the unfilled spaces, the same
as the others, then place a candied cherry right at the outer point of
each lozenge. Now gently and carefully put a quarter of the prepared
rice into the timbale, over the fruits, evenly spread; then arrange a
layer of well-picked, ripe, and fresh strawberries over the rice (if no
fresh strawberries be at hand, preserved ones will answer), then evenly
spread over two ounces of raspberry jam. Now lay over six ounces of
sliced candied pineapple, and then entirely fill the mold with the
balance of the rice. Cover the timbale, then place it in a pail, with
broken ice at the bottom and all around, so as to have it entirely
sunken in the ice, and let freeze for two hours. Remove the timbale from
the pail, dip it in lukewarm water for a second, lift it up, neatly wipe
it all around with a towel. Arrange a folded napkin over a cold silver
dish; uncover the mold, and turn it on the dish, then send it to the
table.