,the ,new ,cookery ,books ,,iii ,the ,pudding and ,pastry ,book ,,the ,,new ,,cookery ,,books4 ,by ,,elizabeth ,,douglas4 ,fcap4 #hvo1 cloth1 ,cover designed1 #bs4 each4 ,i4 ,,the ,,soup ,,and ,,sauce ,,book4 ,,ii4 ,,the ,,cake ,,and ,,biscuit ,,book4 ,,iii4 ,,the ,,pudding ,,and ,,pastry ,,book4 ,the ,pudding and ,pastry ,book ,by ,elizabeth ,douglas ,illustration ,london ,grant ,richards #dh ,leicester ,square ,preface ,the following pages naturally contain only a brief selection from the thousands of sweets which exist2 they have been chosen with an eye to dainty quality1 and to simplicity1 and every receipt has been tested4 ,three words concerning sweets3 ,french white fire-proof dishes are better for baking puddings than the ordinary ,english culinary utensils2 small cups or glasses are more charming receptacles for jellies1 creams and custards than large dishes2 and the magic properties of salt 7even in the preparation of sweets7 cannot be too much insisted upon1 the deprecatory ,english cook to the contrary4 ,e4 ,d4 ,table of ,contents ,,page ,general ,directions #a-e ,milk ,puddings #g-ab ,boiled ,custards #ae-ag ,baked ,custards #bj-bd ,fruit ,dishes #bf-cd ,pancakes #cg-ci ,fritters #da-dg ,omelets #di-eb ,baked ,souffls #ee-eh ,souffl ,puddings #fa-fd ,hot ,puddings #ff-gg ,sauces #hj-hg ,jellies #hi-if ,creams #ig-ajh ,cold ,puddings #aaj-aba ,pastry #abc-abg ,open ,tarts and ,tartlets #abi-acd ,american ,pies #acg-ada ,cream ,ices #adb-adi ,water ,ices #aea-aee ,iced ,puddings1 ,mousses1 ,parfaits1 etc4 #aeg-afb ,sugars #afd-afe ,general ,directions ,measuring4--,flour1 sugar1 salt1 ground spices1 should always be sifted before measuring4 ,a cup is a breakfast-cup holding half a pint4 ,the spoons are the silver ones in general use4 ,a spoonful of dry material is one in which the convexity at the top corresponds to the concavity of the spoon4 ,a scant spoonful should be made level with the edges of the spoon4 ,in measuring half a tea-spoon of dry material1 fill it first1 and then divide it with a knife the length of the spoon4 ,it is necessary to remember in measuring half or quarter cups that a cup is smaller at the bottom than the top4 ,it is most satisfactory to have half-pint measures which are marked into quarters4 ,table of ,measures #d cups flour #a quart or #a lb4 #b cups of butter 7solid7 #a lb4 #b cups powdered sugar #a lb4 #a cup pint #a glass pint #a pint milk or water #a lb4 #i large eggs #a lb4 #a table-spoon butter #a oz4 #a heaping table-spoon butter #b ozs4 ,butter the size of an egg #b ozs4 ,to clean currants4--,sprinkle the currants with flour1 put them on a coarse sieve1 and rub them until the stems and grit are separated and go through the sieve4 ,then wash thoroughly in water1 changing it until clear4 ,drain on a towel and pick over4 ,dry1 if the weather permits1 in the sun1 not in an oven4 ,to stone raisins4--,pour boiling water over the raisins1 and let them stand in it for ten minutes4 ,drain and rub each raisin between finger and thumb till the seeds come out4 ,cut open or chop4 ,sultanas4--,pick over sultanas carefully1 removing the little stems4 ,to chop suet4--,sprinkle the suet with flour4 ,chop in a cold place1 removing all membrane carefully4 ,to boil puddings4--,pour the pudding mixture into a well-buttered basin1 leaving room for it to swell or rise4 ,take a perfectly clean cloth1 dip it in boiling water1 and flour plentifully inside where it covers the pudding4 ,tie it up tightly round the basin4 ,stand in boiling water4 ,do not let the water stop boiling for an instant until the pudding is done4 ,if it boils away1 renew with fresh boiling water4 ,to steam puddings4--,cover the basin 7which should be buttered7 with buttered paper4 ,set in a covered steamer over boiling water4 ,keep the water boiling hard4 ,bain-marie4--,bain-maries can be bought1 but a saucepan placed upon a trivet in a larger saucepan containing hot water does equally well4 ,gelatine4--,gelatine should always be soaked in cold water for one or two hours before using4 ,then it should be dissolved in a very little hot water1 unless otherwise specified1 and strained4 ,the greatest care must be taken in adding liquid gelatine to a cold mixture1 as it so quickly solidifies4 ,strain it first1 and then very gradually add it to the mixture1 beating hard all the time4 ,to whip cream4--,whip cream in as cold a place as possible4 ,it will whip easiest if it has been kept on ice for two or three hours4 ,while whipping1 remove the froth as it comes on to a sieve to drain4 ,the liquid cream which drains off can be returned to the basin and whipped again4 ,sugar can be added before or after whipping4 ,the cream will be lighter if the sugar is whipped with it4 ,to melt chocolate4--,put the chocolate in a saucepan on the oven when the heat is very moderate4 ,watch that it does not burn4 ,meringue for puddings4--,to make a meringue to cover a pudding1 beat several whites of egg until frothy but not stiff4 ,then add the sugar gradually in the proportion of one table-spoon of powdered sugar to each white4 ,beat till stiff4 ,spread over the pudding when it is cool4 ,put in a moderate oven1 and take out as soon as the meringue has risen1 and is delicately browned4 ,serve quickly4 ,to blanch almonds4--,put the almonds into boiling water and let them soak in it until the skins rub off easily between the finger and thumb4 ,drain and spread out to dry4 ,to pound almonds4--,after blanching let them soak for an hour in cold water1 then pound in a good sized mortar until reduced to a soft pulp4 ,whilst pounding add a few drops of orange-flower water or lemon juice4 ,mixing4--,there are three ways of mixing4 ,stirring1 ,beating1 ,cutting 7or ,folding74 ,to stir4--,let the spoon touch the bottom and sides of the basin1 and move it round quickly in circles of various sizes4 ,do not lift it out of the mixture1 and work well against the sides4 ,to beat4--,tip the bowl to one side4 ,bring the spoon or fork quickly down into the mixture and through it1 take it out the other side and bring it over and down again1 scraping the sides well each time it goes in4 ,it is important to keep the bowl of the spoon well scraped out during mixing4 ,to cut or fold4--,turn over the mixture with a spoon1 lift it up1 folding in the white of egg as lightly as possible4 ,do not stir or beat but mix very gently until quite blended4 ,to beat butter4--,butter which is to be beaten should not be melted2 but it can be softened by being kept for a while in a warm place4 99 99 99 99 99 ,to all sweets1 with a few exceptions such as jellies1 creams and fruit dishes1 salt should be added4 ,it must be used carefully1 since the quantity required will necessarily vary4 ,salt is of the highest importance in bringing out the full flavour of the ingredients used4 ,it can be added to flour or milk1 or when the whites of eggs are used it will serve a double purpose if added to them1 as it makes them much easier to beat up4 ,milk ,puddings ,,page ,apple ,tapioca ,pudding #g ,bread and ,butter ,pudding #g ,bread ,pudding #h ,gteau de ,riz #i ,rice ,cream #i ,rice ,pudding #aj 0 0 with ,raisins #aj ,rice ,souffl #aa ,tapioca ,pudding--,i4 #aa 0 0 ,,ii4 #ab ,apple ,tapioca ,pudding #a teacup tapioca #a pints warm water #f apples #a lemon #a tea-spoon butter #a cup milk #a cup powdered sugar ,soak the tapioca in the water4 ,add to it the butter1 melted1 a little salt1 half the sugar and the milk4 ,peel and core six sour apples1 filling them with the rest of the sugar with which the juice of half a lemon and the grated peel of a whole lemon have been mixed4 ,put the apples into a deep pudding-dish4 ,pour the tapioca and milk round them4 ,bake an hour4 ,this pudding may be made with plums1 gooseberries or currants2 they should be well sweetened4 ,bread and ,butter ,pudding ,bread ,butter ,sultanas ,powdered cinnamon #c eggs #a pint milk #c table-spoons powdered sugar ,cut a number of slices of bread1 taking off the crusts and spreading them with butter4 ,butter a pudding-dish and fill it three parts full with the slices of bread and butter1 sprinkling a little powdered cinnamon and a few sultanas between each layer4 ,beat the sugar and eggs together4 ,add the milk and flavouring4 ,strain4 ,pour slowly on the bread1 letting it absorb all it can4 ,bake in a moderate oven for an hour4 ,a good variation of this pudding is made by spreading each layer of bread and butter with jam4 99,bread ,pudding #a cups powdered sugar #b cups bread-crumbs #a quart milk #e eggs #a table-spoon butter ,vanilla ,put the bread-crumbs1 which should be very fine1 to soak in the milk4 ,mix the butter and one cup of sugar4 ,add the well-beaten yolks1 and beat well together4 ,add bread-crumbs and milk and a little vanilla4 ,butter a pudding-dish and fill it not more than two-thirds full4 ,bake in a moderate oven until set4 ,spread quickly with jelly or jam and cover with the whites beaten to a froth and mixed with half a cup of sugar4 ,put back in the oven to brown quickly4 ,serve cold with cream4 ,this pudding can be made with crushed and sweetened fresh strawberries instead of jam4 ,gteau de ,riz #e table-spoons rice cup powdered sugar #a quart milk #f eggs ,lemon peel #a bay leaf ,boil the rice and sugar in the milk1 with a thin strip of lemon peel and the bay leaf1 very gently until all the milk is absorbed4 ,when cold1 add four whole eggs and two extra yolks previously well beaten1 and two whites beaten to a stiff froth4 ,beat all well together4 ,butter a mould1 and sprinkle very fine bread-crumbs all over it4 ,pour in the rice and bake for half-an-hour in a quick oven4 ,a small cup of strong coffee can be added while the rice is being cooked1 or a handful of candied cherries after the eggs have been added4 ,rice ,cream #a tea-cup rice #a pints milk or #a pint milk and pint cream cup powdered sugar tea-spoon vanilla ,boil the rice in the milk 7with a very little salt7 until it is soft and thick and all the milk is absorbed4 ,add the sugar when partly cooked1 and stir in the vanilla when the rice is done4 ,pour into small moulds or cups4 ,leave till the following day4 ,serve cold with custard1 cream or cold fruit sauce4 99,plain ,rice ,pudding cup rice cup brown sugar #a quart milk ,a little salt ,let the rice soak for half-an-hour in the milk4 ,add the sugar4 ,bake over two hours in a moderate oven4 ,rice ,pudding with ,apples or ,raisins #c table-spoons rice #a quart milk #c table-spoons brown sugar ,salt #c sour apples ,or #a cup raisins or sultanas ,soak the rice in the milk for an hour4 ,add a little salt1 the sugar1 the apples pared and cut into eighths1 or the stoned raisins or sultanas4 ,butter a deep pudding-dish and fill it1 covering it with a plate4 ,bake very slowly for four hours4 99,rice ,souffl cup rice #a pint milk #f eggs #f table-spoons powdered sugar #a table-spoon butter tea-spoon vanilla ,cook the rice for twenty minutes in a large sauce-pan of salted boiling water4 ,drain it and cook it in the milk in a double-boiler for ten minutes4 ,beat the yolks until light and creamy4 ,add the sugar and softened butter4 ,stir the eggs1 etc4 into the rice and cook for five minutes1 but do not allow it to boil4 ,let it get cold4 ,beat well together1 add the vanilla1 and lightly stir in the whites beaten to a stiff froth4 ,bake in a buttered mould for half-an-hour4 ,serve with a sauce4 ,tapioca ,pudding--,i #e table-spoons tapioca #a quart milk #a table-spoon butter cup brown sugar 7#c eggs7 ,soak the tapioca over night1 or if this has not been done1 let it simmer for half-an-hour in water4 ,drain and add the milk1 sugar1 melted butter and a little salt4 ,butter a dish and bake in a moderate oven for an hour4 ,three eggs and a little vanilla can be added4 ,they should be thoroughly well beaten and stirred into the milk4 99,tapioca ,pudding--,,ii #a breakfast-cup tapioca #e eggs #a quart milk #a cup powdered sugar tea-spoon vanilla ,cover the tapioca with water and soak all night4 ,then boil it till tender4 ,make a custard 7see p4 #ae7 of the five yolks1 sugar and milk4 ,drain the tapioca4 ,put it into a large basin1 adding a very little salt4 ,pour the custard over it and beat well together1 adding the vanilla4 ,whip the whites to a firm froth4 ,stir them lightly in4 ,butter a pudding-dish and pour in the mixture4 ,set it in a pan of boiling water in a very moderate oven4 ,cover it with a dish4 ,bake until the custard becomes thick and a little set 7it must not be as firm as a baked custard74 ,brown with a salamander or set in a hot oven for a few minutes4 ,boiled ,custards ,,page ,plain ,custard #ae ,caramel ,custard #ae ,chestnut ,custard #af ,chocolate ,custard #af ,coffee ,custard #af ,tapioca ,custard #ag ,general ,directions ,in making custards it is of the utmost importance that they should not be allowed to boil4 ,they are best made in a porcelain double-boiler or in a bain-marie 7see p4 #ae74 ,cooked white of egg may be added as a garnish to any custard4 ,to prepare it1 beat the whites to a stiff froth1 and either put it on a sieve and steam it2 or drop a tablespoonful at a time into boiling milk1 removing it with a skimmer as soon as firm4 ,whipped cream or ratafias may also be used4 ,plain ,custard #a pint milk #c or #d yolks of eggs #c tablespoons powdered sugar teaspoon vanilla ,beat the yolks in a good sized basin until light and creamy4 ,add the sugar and a very little salt4 ,scald the milk and pour it gradually over the yolks1 stirring constantly whilst doing so4 ,pour the custard back into a double-boiler in the outer part of which is very hot water4 ,stir continually until the custard thickens4 ,when it is thick enough it will coat the spoon4 ,it must not boil or the custard will curdle4 ,strain at once into a jug4 ,add the flavouring when cool4 ,caramel ,custard ,melt three table-spoons of powdered sugar in a saucepan and stir it over a quick fire until it is a rich brown1 being very careful that it does not burn4 ,pour this into a basin and beat it well with three or four yolks of eggs4 ,proceed as for plain custard 7see above74 99,chestnut ,custard #a lb4 chestnuts #d eggs #d ozs4 powdered sugar #a pint milk or cream tea-spoon vanilla ,boil1 peel and pound the chestnuts4 ,add the well beaten yolks1 a little salt and the sugar4 ,beat well together4 ,add the milk or cream4 ,beat the whites to a stiff froth and add them gradually1 stirring continually4 ,when well mixed1 pour into a double boiler and stir until the custard thickens4 ,add the vanilla when the custard is cool4 99,chocolate ,custard ,add to one pint of milk three table-spoons of grated chocolate4 ,boil until the chocolate is melted4 ,proceed as for plain custard 7see p4 #ae74 ,when cold stir in a gill of rich cream4 ,serve very cold4 99,coffee ,custard ,to a pint of plain custard 7see p4 #ae7 add a coffee cup of strong1 good coffee1 and an extra table-spoon of powdered sugar4 ,omit the vanilla4 99,tapioca ,custard #b table-spoons tapioca #a pint milk #b eggs cup powdered sugar tea-spoon vanilla ,soak the tapioca for two hours in hot water in a double-boiler4 ,drain4 ,put back and add the milk4 ,cook until tender and clear4 ,carefully mix with the tapioca the two yolks beaten well1 the sugar and a little salt4 ,cook until the custard thickens4 ,take off the fire and stir in the whites beaten to a stiff froth4 ,when cool add the vanilla4 ,serve very cold4 ,baked ,custards ,,page ,baked ,custard 7plain7 #bj ,caramel ,custard #bj ,chocolate ,custard #ba ,cocoanut ,custard #bb ,coffee ,custard #bb ,crme ,brle #bb ,crme ,renverse #bc ,lemon ,custard #bd ,general ,directions ,the milk for baked custards should always be boiled4 ,it is of the greatest importance in baking custards to have a slow oven4 ,it is a good thing to leave the oven door a little open for a short time4 ,it is best1 although not necessary1 to stand the dish of custard in another containing hot water4 ,the water should simmer4 ,custards can also be cooked by placing them in a large saucepan containing hot water1 which should reach half-way up the mould or cups used4 ,the water should be brought to a boil4 ,then the saucepan should be set back where it will simmer gently1 and it should be covered4 ,this method takes about an hour4 ,it is best to let the custard stay in the water until it is cold4 ,baked ,custard 7plain7 #f yolks #b whites #f table-spoons powdered sugar #a quart milk ,scald the milk4 ,beat the yolks and two whites together until light and creamy4 ,add the sugar to them and a little salt4 ,beat again4 ,pour the scalded milk over them slowly1 stirring all the time4 ,strain into a buttered pudding-dish or into small cups4 ,sprinkle with nutmeg4 ,bake in a slow oven for forty minutes4 99,caramel ,custard cup sugar #a quart milk #h yolks #b whites #a tea-spoon vanilla ,melt the sugar with a very little water in an iron saucepan4 ,stir it over a quick fire until it is a rich brown1 being very careful that it does not burn4 ,beat the yolks and whites till light4 ,scald the milk4 ,add the sugar to it and pour slowly on the eggs1 stirring continually4 ,add vanilla and a little salt4 ,strain into dish4 ,set the dish containing custard inside another vessel in which there is hot water and bake in a very slow oven for an hour4 ,this custard is best the day after it is made4 ,it should be set but creamy1 and not as stiff as the ordinary plain1 baked custard4 ,chocolate ,custard #a quart milk #f yolks #a cup powdered sugar #c ozs4 grated chocolate #a tea-spoon vanilla ,add the chocolate to the milk and boil until it is thoroughly dissolved4 ,beat the yolks thoroughly4 ,add the sugar to them and beat again4 ,pour the boiling milk and chocolate over the yolks and sugar1 stirring continually4 ,add the vanilla and strain into a pudding-dish4 ,bake in a very slow oven for forty-five minutes to an hour4 ,serve very cold4 99,cocoanut ,custard lb4 grated fresh cocoanut lb4 powdered sugar #a table-spoon rose-water ,milk pint cream tea-spoon powdered cinnamon #b yolks #d whites ,if there is not half a pint of cocoanut milk1 add to it cold milk until there is that amount4 ,into this stir the sugar and rose-water4 ,stir in the cream and well-beaten yolks4 ,beat the whites to a very stiff froth1 and add them alternately with the grated cocoanut and cinnamon4 ,bake in cups set in hot water in a moderate oven4 ,coffee ,custard ,make as for chocolate custard1 flavouring with a coffee-cup of good strong coffee instead of chocolate1 and adding another yolk4 99,crme ,brle #a pint cream #d yolks ,scald the cream4 ,pour it slowly over the well-beaten yolks4 ,put the cream in a double-boiler and stir until it thickens1 but do not let it boil4 ,pour into a shallow dish4 ,when it is cold sift powdered sugar thickly over it4 ,set in a very slow oven for quarter of an hour4 ,take it out4 ,brown the sugar with a salamander4 ,serve cold4 99,crme ,renverse #a pints milk #f yolks #c whites #f table-spoons powdered sugar #a tea-spoon vanilla ,beat the yolks and whites together4 ,add the sugar4 ,beat again4 ,pour the scalded milk gently over the eggs1 stirring continually4 ,add the vanilla and a little salt4 ,melt a quarter of a pound of sugar in an iron sauce-pan2 stir it over a quick fire until it is a rich brown4 ,plunge a mould into boiling water and drain it quickly4 ,pour part of the prepared sugar into it at once1 coating the sides evenly with it4 ,strain the custard immediately into the mould4 ,cover with a plate and set in a pan of boiling water in a moderate oven4 ,bake until quite firm4 ,this can be tested with a knife1 which should come out clean if the custard is done4 ,when the custard is cold1 turn it carefully out of the mould and pour round it the rest of the syrup1 with which a little hot water should have been mixed4 ,lemon ,custard #f eggs #b lemons lb4 powdered sugar #a wine-glass brandy #a stale sponge cake #a pint milk or cream #b ozs4 butter ,into a basin put the yolks of the eggs4 ,beat them well4 ,add three whites1 the rinds of the lemons grated fine and the juice of one lemon4 ,beat well again4 ,add the sugar1 brandy1 and sponge cake finely crushed4 ,beat all together thoroughly4 ,add the cream and the butter1 previously softened1 but not melted4 ,bake in small moulds in a quick oven for half-an-hour4 ,fruit ,dishes ,,page ,baked ,apples--,i4 #bf 0 0 ,,ii4 #bf ,baked ,bananas #bf ,flaming ,peaches #bg ,grated ,pine ,apple #bg ,miroton #bg ,rum ,tutti ,frutti #bh ,stewed ,fruit #bh 0 ,apples #bi 0 ,figs #cj 0 ,peaches #cj 0 ,pears--,i4 #ca 0 0 ,,ii4 #ca 0 0 7,white7 #cb 0 ,prunes #cb ,strawberries and ,cream #cc ,fruit ,salads #cc ,orange ,salad #cd 0 and ,cocoanut ,salad #cd ,pine ,apple ,salad #cd ,baked ,apples--,i ,peel and core several good cooking apples4 ,butter on both sides as many small slices of bread as you have apples4 ,fill the centre of each apple with butter4 ,sprinkle thickly with sugar4 ,bake in a moderate oven three-quarters of an hour4 ,baste five or six times with the juice and butter1 adding more butter if necessary4 ,serve hot1 having filled the centre of each apple with jelly4 ,baked ,apples--,,ii ,peel and core several good cooking apples1 and fill the hollow centres with lemon sugar 7see p4 #afd74 ,put a little water in the bottom of a shallow tin4 ,set the apples in it close together4 ,bake in a quick oven1 basting often with the syrup formed by the water and sugar4 ,baked ,bananas ,skin several bananas and cut them lengthways in half4 ,place on a tin4 ,sprinkle well with sugar1 and put several small lumps of butter on them4 ,bake twenty minutes in a moderate oven1 basting occasionally and adding a very little hot water if there is not sufficient juice with which to baste4 ,flaming ,peaches ,peel several peaches1 which should not be too ripe4 ,let them simmer for five minutes in sweetened boiling water4 ,take them out and drain them4 ,sprinkle with sugar4 ,pour sufficient lighted kirsch-wasser over the peaches4 ,the peaches must be kept very hot4 ,grated ,pine-,apple ,grate some pine-apple coarsely4 ,to each pound of fruit add one pound of sugar4 ,put into a large jar and stir occasionally4 ,after twenty-four hours put into glass jars and cover4 ,this will keep for months4 ,miroton #d pears #a table-spoon flour #a table-spoon butter #a wine-glass white wine ,powdered sugar ,pare and core the pears4 ,cut into quarters1 let them simmer for half an hour in a little water and sugar4 ,melt the butter in a sauce-pan4 ,add the flour4 ,work till perfectly smooth4 ,add the wine1 and when hot1 the pears and juice4 ,simmer again for half an hour4 ,lay the pears on rounds of fried bread4 ,strain the juice over them and serve hot4 99,rum ,tutti ,frutti ,put one quart of rum and three pounds powdered sugar in a large jar which has an air-tight cover or cork4 ,leave for a week4 ,stir well4 ,put into the jar three pounds of strawberries and three pounds more sugar4 ,stir occasionally4 ,after another week add three pounds raspberries and three pounds sugar4 ,stir every day4 ,again1 after an interval1 add apricots1 peaches1 plums1 etc41 always with an equal quantity of sugar4 ,the jar must be kept air-tight and should be kept in a cool dry place4 ,when it is full1 put it away for several weeks4 ,then mix thoroughly and serve with whipped cream4 ,stewed ,fruit ,fruit should be stewed in plenty of well-sweetened water until tender1 care being taken to keep it whole4 ,when tender remove the fruit from the saucepan4 ,place it in the dish in which it is to be served4 ,to the juice add a little thin lemon peel1 a few drops of lemon juice1 more sugar if required1 and1 if liked1 a glass of white wine4 ,set again on a quick fire and reduce until thick4 ,strain this over the fruit and serve when cold4 ,stewed ,apples ,peel and take out the core of several sound good cooking apples1 putting each when finished in water into which the juice of a lemon has been squeezed4 ,when they are all prepared arrange them in a saucepan1 covering them with water and adding sugar to sweeten thoroughly4 ,cook quickly for about twenty minutes1 taking care to keep them whole4 ,lift out the apples4 ,place them on a glass dish4 ,add a little lemon juice to the apple juice1 more sugar if necessary1 a few drops of cochineal 7and1 if possible1 the rind of a pine-apple74 ,boil quickly until considerably reduced--and quite thick4 ,pour over the apples4 ,decorate each apple with a little red currant jelly4 99,stewed ,figs #a lb4 dried figs #a pint water #d ozs4 powdered sugar #a lemon #a wine-glass sherry ,put the figs1 water1 sugar and finely-pared lemon peel into an enamelled saucepan4 ,stew gently until very tender4 ,this will take from two to three hours4 ,take out the figs and place them in a dish4 ,stir into the juice the sherry and juice of a lemon4 ,strain over the fruit and serve cold4 ,stewed ,peaches #f peaches #e ozs4 powdered sugar pint cold water #a table-spoon kirsch ,throw the peaches into boiling water to blanch4 ,take out and peel4 ,cut into quarters1 removing the stones4 ,put into cold water4 ,add the sugar4 ,boil for five minutes1 being careful not to break the fruit4 ,set the fruit in a dish4 ,add the kirsch to the juice4 ,strain on to the fruit4 ,stewed ,pears--,i ,pare1 core and cut in half a number of good large cooking pears1 and put them into cold water in which there is the juice of a lemon4 ,prick them in several places4 ,make a syrup in the proportion of one cup of sugar to one cup of water4 ,boil up and skim4 ,when cool pour it into an earthenware jar4 ,put the pears into the syrup4 ,add two cloves4 ,cover the jar tightly4 ,set in a very slow oven and leave for five or six hours4 ,this is the best way of cooking pears3 but it is essential that the oven should be slow all the time4 ,stewed ,pears--,,ii #f pears lb4 sugar #a wine-glass red wine #b cloves ,rind of a lemon thinly pared ,pare and cut the pears in half4 ,take out the cores4 ,put in a saucepan4 ,cover with water4 ,add the sugar1 wine1 cloves and lemon rind4 ,simmer as slowly as possible4 ,arrange in a dish4 ,add a few drops of cochineal to the juice4 ,strain it over the pears4 ,stewed ,pears 7,white7 7,old ,french ,receipt7 ,put several unpeeled pears into boiling water4 ,cook for several minutes4 ,take out and throw into cold water4 ,peel when cold and divide in two4 ,put back into fresh cold water4 ,to a gill of water add sufficient sugar to make a sweet syrup4 ,boil and skim4 ,when clear1 add the pears and a slice of lemon4 ,simmer until tender4 ,remove the lemon and serve cold4 ,stewed ,prunes #a lb4 prunes #a pint water lb4 sugar #a lemon ,peel the lemon very finely4 ,put the peel1 water1 sugar and prunes in a stew-pan4 ,simmer gently until very tender4 ,put the prunes in a glass dish4 ,add the juice of the lemon to the syrup4 ,reduce it until thick4 ,strain over the prunes4 ,this is best prepared the day before it is required4 ,strawberries and ,cream ,pick over a number of fine strawberries4 ,put a layer of them in a glass dish4 ,sprinkle sugar over them4 ,add one or two more layers and sprinkle each with sugar4 ,set aside for about an hour4 ,whip half a pint of cream with the white of two eggs and two ozs4 powdered sugar until very frothy4 ,let it stand a few minutes4 ,remove all the froth to a sieve to drain1 and whip up the liquid cream remaining4 ,when that is frothy1 drain it on a sieve as before4 ,keep the cream in a cold place till it is required1 piling it on the strawberries when ready to serve4 ,fruit ,salad ,take tinned or fresh pine-apple1 peaches1 apricots and fresh strawberries1 cherries1 bananas1 oranges1 according to season4 ,cut the large fruit into small pieces4 ,put all into a large bowl4 ,make a syrup 7see p4 #aea7 of sugar and water1 or1 if tinned pears and pine apples have been used1 of their juice and sugar4 ,pour it over the fruit while warm4 ,let it stand a little while4 ,place on the dish in which it is to be served4 ,decorate with grapes or crystallised sugar4 ,orange ,salad ,peel a number of oranges1 scraping off all the white inner skin with a sharp knife4 ,cut across in slices1 removing all the core and seeds4 ,put a layer of orange in a dish4 ,sprinkle thickly with sugar and a little rum4 ,add two or three more layers of orange and sugar4 ,serve at once1 as the orange quickly becomes bitter4 ,orange and ,cocoanut ,salad ,peel six oranges4 ,scrape off the inner white skin carefully4 ,slice them1 removing the core and seeds4 ,grate half a cocoanut4 ,put alternate layers of orange and cocoanut in a dish4 ,the top layer should be cocoanut4 ,sprinkle each layer with sugar4 ,serve as soon as possible after making4 ,pine ,apple ,salad #a pine apple pint syrup #a table-spoon curaoa ,peel the pine apple and grate it4 ,mix the curaoa with the syrup 7see p4 #aea74 ,pour over the fruit4 ,pancakes ,,page ,pancakes--,i4 #cg 0 ,,ii4 #cg 0 with ,jam #ch 0 ,french #ch ,rice ,pancakes #ci ,general ,directions ,to fry pancakes1 melt a piece of fresh butter in a small frying-pan4 ,when it is very hot pour in sufficient batter to cover the frying-pan with a thin layer4 ,fry over a clear fire1 shaking the pan constantly4 ,loosen the edges of the pancake1 when set1 with a knife4 ,give a good shake and toss1 bringing the pancake down on the other side4 ,as each is done1 put it on a very hot plate in the oven and continue frying the others as quickly as possible4 ,pancakes--,i 7,french ,receipt7 #d eggs lb4 sifted flour #a pint milk #a table-spoon olive oil #a table-spoon brandy1 rum1 absinthe or kirsch ,salt ,beat the eggs4 ,add the milk1 flour1 etc41 mixing well together until perfectly smooth4 ,set aside for three hours4 ,when ready to fry1 add to the batter one white of egg beaten to a stiff froth4 ,fry in butter4 ,pancakes--,,ii 7,american7 #e table-spoons flour #g eggs #a pint cream or milk ,sift the flour with a tea-spoon of salt4 ,mix it smoothly with the cream4 ,beat up the yolks and add them1 mixing thoroughly4 ,beat four whites to a stiff froth and stir them lightly in4 ,fry in very hot butter4 ,serve with sugar and cinnamon or lemon4 ,pancakes with ,jam lb4 flour #a table-spoon sugar lb4 melted butter #e eggs #a pints milk ,first mix the sugar1 flour and unbeaten eggs4 ,add the butter1 milk and a little salt4 ,fry in butter in a small frying-pan1 two table-spoons at a time4 ,as soon as a pancake is done on one side1 lay it on a dish and spread it with apricot or strawberry jam4 ,cover it with another1 and so on4 ,sprinkle the top pancake with sugar and glaze with a salamander4 ,serve very hot4 99,french ,pancakes #b eggs #b ozs4 powdered sugar #b ozs4 flour #b ozs4 butter pint milk ,beat the butter to a cream4 ,add the well-beaten eggs1 and beat together4 ,stir in the sugar1 flour1 and lastly the milk1 beating all the time4 ,bake in six well-buttered saucers in a quick oven about twenty minutes4 ,fold each pancake over4 ,sprinkle with powdered sugar1 and serve with lemon4 ,rice ,pancakes lb4 rice pint cream or milk #a table-spoon powdered sugar #d eggs #b ozs4 butter ,flour ,boil the rice in water until very tender4 ,pound it and put it through a sieve4 ,when cold add the cream or milk1 sugar1 well-beaten eggs and butter1 which should be warmed and creamed4 ,add flour1 if necessary1 to make a fairly stiff batter4 ,fry in butter4 ,fritters ,,page ,fruit ,fritters #dc ,henriettes #dd ,orange ,fritters #dd ,pine ,apple ,fritters #de ,portuguese ,fritters #de ,souffl ,fritters #df ,strawberry ,fritters #dg ,general ,directions ,fritters are crisper if fried in clarified fat than in lard4 ,in making fruit fritters dip each piece of fruit into batter4 ,see that it is well covered4 ,drop fritters1 a few at a time1 into smoking hot fat1 being careful that they do not touch each other2 fry a rich yellow4 ,take out with a skimmer and set in the oven for a few minutes on soft paper to drain4 ,sift sugar over the fritters and serve with a wine or fruit sauce4 ,batter for ,fritters--,i 7,french ,receipt7 #b eggs lb4 flour #a table-spoon olive oil #a table-spoon brandy cup water1 milk or beer ,mix the flour and water1 milk or beer1 perfectly smooth4 ,add the well-beaten yolks1 the oil and brandy 7which is optional7 and a little salt4 ,mix well and set aside for two or three hours4 ,when the batter is wanted1 beat the whites until stiff and dry and add them4 ,batter for ,fritters--,,ii #i ozs4 flour #a table-spoon powdered sugar #d eggs #h table-spoons butter 7melted7 cup white wine #b table-spoons brandy ,mix the flour1 sugar and well-beaten yolks together4 ,beat until smooth1 adding a little salt4 ,stir in the melted butter1 white wine and brandy1 and1 just before using1 the whites beaten until they are stiff and dry4 ,fruit ,fritters ,fritters may be made of apples1 bananas1 oranges1 apricots1 pine-apple1 peaches1 etc4 ,the fruit should be ripe and perfect4 ,cut apples across in slices about a third of an inch thick4 ,take out the core from the centre of each piece4 ,cut each slice of pine-apple into four pieces4 ,slice bananas lengthwise1 cutting each slice in half if too long4 ,cut peaches and apricots in quarters4 ,all fruit for fritters is best soaked for a couple of hours in well-sweetened brandy1 rum or kirsch1 to which a little ground cinnamon and the finely grated peel and the juice of a lemon have been added4 ,the fruit must be well drained before it is dipped in batter4 ,when this is not done each piece of fruit should be sprinkled with sugar1 a very little lemon juice and spice4 ,for frying see general directions4 ,henriettes #a egg gill cream ,salt #a salt-spoon baking-powder tea-spoon vanilla #a tea-spoon brandy ,flour ,beat the yolk and white separately4 ,mix all smoothly together with sufficient flour to roll out4 ,roll as thin as possible1 and cut into squares and ribbons4 ,fry in boiling lard4 ,drain and sprinkle with flavoured sugar 7see p4 #afd74 ,orange ,fritters ,peel and divide several sweet oranges into sections4 ,scrape off all pith with a sharp knife4 ,take out the seeds4 ,drop them into a syrup made of water1 sugar and a table-spoon of brandy1 and let them simmer for a few minutes4 ,take out and drain on a sieve4 ,dip in batter and fry 7see p4 #da74 ,put in the oven to drain and sprinkle with orange sugar 7see p4 #afd74 ,pine-,apple ,fritters #a pine-apple 7fresh or tinned7 #b cups flour #a table-spoon melted butter #a egg ,water ,pare and grate the pine-apple4 ,to the juice add the flour4 ,mix perfectly smooth4 ,add the well-beaten yolk1 a little salt and the butter4 ,if fresh pine-apple is used add sufficient water to make the batter thin enough to drop from the end of spoon4 ,beat the white of egg to a stiff froth and stir it in quickly and lightly when ready to fry4 ,drop into the boiling fat by the table-spoon and fry a golden brown4 ,drain on paper in the oven and dust with lemon sugar 7see p4 #afd74 ,portuguese ,fritters 7,pain ,perdu7 #a pint milk #a yolk #b table-spoons sugar ,bread #b ozs4 butter #a dessert-spoon orange-flower water ,boil the milk with the sugar1 grated rind of a lemon1 and orange-flower water until it is reduced one half4 ,cut several slices of bread half an inch thick4 ,take off the crust and cut the bread into rounds about the size of the top of a tumbler4 ,dip these in the milk and then in the well-beaten yolk4 ,fry in butter4 ,sprinkle with lemon sugar 7see p4 #afd7 or put on each one a spoonful of jam4 ,serve very hot4 ,souffl ,fritters 7,beignets ,souffls7 #a cup water #b ozs4 butter #d ozs4 flour #a tea-spoon powdered sugar #f yolks #c whites ,set the water on the fire4 ,add the sugar1 butter and a little salt4 ,as soon as it boils add the flour all at once4 ,work it smooth with a wooden spoon1 and stir it over the fire for two or three minutes4 ,take off the fire and add the yolks of six eggs1 one after the other1 beating hard all the time4 ,beat the whites of three eggs to a stiff froth4 ,add this to the batter stirring it lightly in4 ,divide into pieces about the size of an egg1 sprinkle them with flour and fry them in a very large saucepan of clarified fat1 giving each fritter room to swell without touching another4 ,the fat should not be too hot at first1 but as the fritters swell the heat should be increased4 ,when a good colour take them out1 drain them and sprinkle them with sugar4 ,serve at once very hot4 ,strawberry ,fritters ,dip whole strawberries into batter ,no4 ,,ii4 ,fry a good colour4 ,drain4 ,sprinkle with sugar and glaze with a salamander4 ,omelets ,,page ,sweet ,omelet--,i4 #ej 0 0 ,,ii4 #ej ,foam 0 #ea ,orange 0 #ea ,rum 0 #eb ,general ,directions ,a special pan should be kept for omelets4 ,it must be used for nothing else4 ,after being used it is best to scour it with a little salt and vinegar in order to keep a perfectly smooth surface4 ,melt a tea-spoon of butter in the pan1 let it run well over it1 but do not let it burn4 ,pour in the eggs4 ,lift the egg mixture at the sides as it cooks so as to let the uncooked part flow under4 ,this must1 however1 only be done at first or the surface will be roughened4 ,when the egg is firm underneath but still soft on top1 fold one side carefully over the other with a knife4 ,slip gently on a very hot plate4 ,serve quickly and very hot4 ,add a little salt to the eggs whilst beating4 ,sweet ,omelet--,i #c eggs ,powdered sugar ,jam ,beat the eggs slightly with one table-spoon of powdered sugar4 ,cook as directed4 ,before folding over spread with apricot or strawberry jam4 ,fold4 ,sprinkle with powdered sugar1 and score several diagonal lines on the top with a clean red-hot poker or iron4 ,sweet ,omelet--,,ii #c eggs #b tablespoons rich cream ,powdered sugar ,jam ,beat the yolks with one table-spoon sugar and the cream until very light and frothy4 ,beat the whites to a stiff froth4 ,fold them lightly into the yolks4 ,pour into a pan1 and when firm set in the oven a few moments to dry4 ,fold in half1 sprinkle with sugar and score several diagonal lines with a clean red-hot poker4 ,foam ,omelet #c eggs #a table-spoon powdered sugar ,beat the yolks and sugar together4 ,beat the whites to a stiff froth4 ,add half of them to the yolks1 folding lightly in4 ,pour into a pan1 and when the mixture is nearly set spread it with the rest of the whites1 flavoured with a little vanilla or lemon juice and sweetened4 ,when the whites are thoroughly heated1 fold over4 ,sprinkle with sugar and serve quickly4 ,orange ,omelet #c eggs ,powdered sugar ,orange sugar ,the finely grated rind of one orange #c table-spoons orange juice ,beat the yolks and two table-spoons powdered sugar until creamy and light4 ,add the juice and rind4 ,beat again4 ,fold in the whites beaten to a stiff froth4 ,proceed as for sweet omelet ,no4 ,,ii4 ,sprinkle the omelet thickly with orange sugar 7see p4 #afd74 ,rum ,omelet #c eggs ,powdered sugar ,rum ,beat the eggs with one table-spoon sugar4 ,pour into the pan4 ,sprinkle well with sugar before folding4 ,fold4 ,slip on a very hot dish4 ,pour lighted rum over the omelet1 basting the omelet with the rum until it is extinguished4 ,serve quickly4 ,baked ,souffls ,,page ,chocolate ,souffl #ee ,coffee ,souffl #ee ,maraschino ,souffl #ef ,omelette ,souffle #ef ,punch ,souffl #eg ,souffl ,royal #eg ,strawberry ,souffl #eh ,vanilla ,souffl #eh ,general ,directions ,souffls should be made in dishes made for the purpose and must be served in the same4 ,the dish should be spread with cold butter1 the souffl mixed not a moment before it is time to put it in the oven 7which should be moderately hot71 and served immediately it is taken out4 ,a souffl is better underdone than overdone4 ,great care must be taken to whisk in the whites of eggs as quickly and lightly as possible4 ,it is best to tie a piece of buttered paper round the outside of the mould1 so that the souffl does not run over4 ,in any case room must be given for it to rise4 ,if there is danger of the souffl burning1 cover it with a sheet of greased paper4 ,chocolate ,souffl ,to the vanilla souffl 7see page #eh7 add #b ozs4 fine powdered chocolate1 stirring it into the mixture whilst boiling4 ,coffee ,souffl #b ozs4 roasted whole coffee #a pints cream or milk #c ozs4 butter #c ozs4 fine flour #c ozs4 powdered sugar #a tea-spoon vanilla #h eggs ,throw the coffee into the boiling cream or milk4 ,cover closely and set aside for an hour4 ,strain through fine muslin4 ,melt the butter in a large enamel saucepan4 ,add the flour4 ,mix till perfectly smooth4 ,add the cream and sugar4 ,stir together4 ,set aside to cool4 ,add the yolks beaten till creamy1 and the vanilla4 ,then whip in the whites1 which should be whisked to a firm froth4 ,bake in a buttered souffl dish in a moderate oven for three-quarters of an hour4 ,maraschino ,souffl #c yolks #d whites #a table-spoon maraschino #c table-spoons powdered sugar #c table-spoons flour #a pint cream ,beat the yolks and sugar for ten minutes4 ,add the flour4 ,beat till perfectly smooth4 ,add the maraschino and cream4 ,beat the whites to a stiff froth4 ,beat them lightly in4 ,pour into a souffl dish and bake4 ,sprinkle with powdered sugar4 ,omelette ,souffle #f eggs #d heaped table-spoons powdered sugar #a tea-spoon vanilla ,beat the yolks and sugar together for fifteen minutes4 ,add the flavouring4 ,beat the whites to a stiff froth4 ,pour the yolks on the whites and whisk them lightly and quickly till mixed4 ,pour into a buttered tin1 sprinkle with powdered sugar1 and put in a moderately hot oven4 ,it should take about ten to fifteen minutes to bake4 ,serve at once4 ,punch ,souffl #a pint cream 7or milk7 #b table-spoons ,china or green tea #c ozs4 butter #c ozs4 flour #a glass rum #a lemon #h yolks ,boil the cream4 ,add to it the tea4 ,set it back on the oven and let it stand five minutes closely covered4 ,strain off the cream4 ,melt the butter in a saucepan4 ,add the flour and stir till perfectly smooth4 ,add the cream4 ,stir continually for four or five minutes4 ,pour into a basin4 ,add the sugar1 juice of the lemon1 half of the grated rind and the rum4 ,beat well together until cooler4 ,gradually add the well-beaten yolks1 beating vigorously while doing so4 ,bake for about three-quarters of an hour4 ,souffl ,royal pint cream #b table-spoons flour #b table-spoons powdered sugar #b table-spoons orange flower water cup pounded almonds #f eggs ,mix the well-beaten yolks of six eggs with the rest of the ingredients1 beating all together hard for ten minutes4 ,add the whites beaten to a firm froth4 ,mix well and pour into a buttered souffl dish4 ,serve as soon as the souffl has risen4 ,pounded macaroons may be used instead of almonds4 ,strawberry ,souffl #a quart strawberries #h table-spoons powdered sugar #h whites of eggs tea-spoon lemon juice ,press the berries through a fine sieve into a basin4 ,add the sugar4 ,beat until very frothy4 ,add the lemon juice and the whites whipped to a firm froth4 ,bake in a slow oven for half an hour4 ,sprinkle with lemon sugar 7see p4 #afd74 ,vanilla ,souffl #b ozs4 potato flour 7or fine flour7 #b table-spoons powdered sugar #a tea-cup milk or cream #d eggs #a tea-spoon vanilla #b table-spoons butter ,mix the flour1 sugar and milk to a perfectly smooth paste and stir over the fire until the flour is cooked 7the mixture should boil for at least five minutes74 ,add the butter whilst boiling4 ,strain and set aside to cool4 ,beat the yolks till creamy4 ,beat them together with the milk1 etc4 ,add the flavouring4 ,beat in the whites1 whipped to a stiff froth1 very lightly4 ,bake in buttered souffl dish in a moderate oven for twenty-five minutes4 ,this souffl may be flavoured with the syrup of preserved ginger1 one table-spoon of maraschino1 the juice and grated rind of a lemon1 or with orange flower water4 ,souffl ,puddings ,,page ,almond ,souffl #fb ,chocolate ,souffl #fb 0 0 with ,almonds #fc ,cream ,souffl #fd ,lemon ,souffl #fd ,general ,directions ,do not more than half fill the tin4 ,tie a piece of buttered paper right round the outside of the tin1 letting it project about two inches above the tin4 ,set the souffl dish in a vessel of simmering water1 which should reach half way up the souffl tin and which should boil gently and be replenished from time to time with boiling water4 ,cook either in a very moderate oven1 or on a very gentle fire4 ,the water should only simmer4 ,when cooked1 turn the souffls out carefully and serve with cream or wine sauce4 ,almond ,souffl #d ozs4 almonds #g eggs #d ozs4 sugar #a table-spoon lemon sugar #b ozs4 flour ,blanch and pound the almonds with one whole egg4 ,add the sugar1 six yolks1 lemon sugar 7see p4 #afd74 ,beat for quarter of an hour4 ,sift in the flour lightly1 avoiding lumps1 and add the whites beaten to a stiff froth4 ,pour into a buttered mould and steam about an hour4 ,chocolate ,souffl #b ozs4 butter #b ozs4 fine flour pint milk #a oz4 sugar #b ozs4 powdered chocolate #d eggs tea-spoon vanilla ,melt the butter in a saucepan4 ,add the flour4 ,mix until quite smooth4 ,add the boiling milk gradually and stir together into a smooth paste4 ,strain through a sieve into a basin4 ,add the vanilla1 sugar and chocolate4 ,add the well-beaten yolks when the mixture is nearly cold1 and then the whites beaten to a stiff froth4 ,mix thoroughly and pour into a buttered mould4 ,steam for about an hour and a half4 ,chocolate ,souffl with ,almonds #d ozs4 butter #d ozs4 sugar #d ozs4 chocolate #d ozs4 almonds #f eggs #a white #b table-spoons finely chopped candied orange and citron ,blanch and pound the almonds in a mortar with the white of an egg4 ,beat the butter to a cream4 ,beat the yolks thoroughly and add them to the butter1 beating till smooth and foamy4 ,add the sugar1 almonds and the melted chocolate4 ,beat all together ten minutes4 ,add the chopped peel1 and the whites beaten to a stiff froth4 ,pour into a buttered mould and steam for one and a half hours4 ,cream ,souffl #b table-spoons fine flour #d ozs4 butter pint cream #e eggs #a ozs4 sugar #a tea-spoon vanilla or #a table-spoon maraschino ,stir the flour with #b ozs4 of butter over the fire till smooth4 ,add the cream1 and stir continually till it boils4 ,set aside to cool4 ,beat the yolks till creamy4 ,beat the butter to a cream4 ,beat the butter and yolks together with the sugar and vanilla4 ,mix with the cream4 ,beat together and beat in three whites whipped to a stiff froth4 ,pour into a buttered mould4 ,steam over the fire for three quarters of an hour4 ,lemon ,souffl #a oz4 butter lb4 powdered sugar #a lemon #a ozs4 flour #e eggs ,beat the yolks till creamy4 ,mix them with the flour1 sugar1 warmed butter and grated rind of one lemon1 and beat well together4 ,stir over the fire till the mixture thickens4 ,set aside in a basin till cool4 ,beat the whites to a stiff froth4 ,whip them lightly in4 ,steam in a buttered mould for half an hour4 ,hot ,puddings ,,page ,albemarle ,pudding #ff ,apple and ,apricot ,charlotte #ff ,apple ,custard #fg ,bread and ,rum ,pudding #fh ,cherry ,pudding #fh ,christmas ,plum ,pudding--,i4 #fi 0 0 ,,ii4 #gj ,dutch ,apple ,cake #gj ,fig ,pudding #ga ,friar's ,omelet #ga ,gooseberry ,pudding #gb ,ginger ,pudding #gb ,italian ,mousse #gc ,little ,citron ,puddings #gc ,marmalade ,pudding #gd ,mousse la ,mangara #gd ,palace ,pudding #ge ,pine ,apple and ,rice ,mould #ge ,plum ,pudding #gf ,strawberry ,shortcake #gg ,albemarle ,pudding #d ozs4 butter #d ozs4 powdered sugar #c eggs #a lemon lb4 flour ,raisins ,beat the butter to a cream4 ,add the sugar and rind of a lemon4 ,beat well4 ,add the well-beaten yolks and flour alternately1 beating continually4 ,when quite smooth1 add the juice of the lemon1 and the whites beaten to a stiff froth4 ,butter a mould1 and line the top of it with raisins4 ,pour in the mixture1 and steam an hour and a half4 ,serve with a wine sauce4 99,apple and ,apricot ,charlotte #f large apples ,butter1 the size of a walnut ,sugar ,the finely peeled rind of a lemon lb4 apricot jam ,peel and core the apples4 ,cut in quarters4 ,stew with the butter1 and sufficient sugar to sweeten1 until tender1 taking care not to let them burn4 ,warm the jam in a saucepan1 and put through a sieve4 ,add to the apples1 and stir well together4 ,line a buttered mould with strips of thin bread which have been dipped in melted butter4 ,fill in with the apple and apricot mixture4 ,cover with a round of bread also dipped in butter4 ,bake about twenty minutes1 or until the bread is well coloured4 ,apple ,custard #f large apples #c eggs #f table-spoons powdered sugar #a pint milk ,pare and core the apples4 ,fill the centre of each with sugar and bake1 being careful that they do not break4 ,or they can be stewed whole4 ,make a custard 7see p4 #ae7 of the yolks1 milk and half the sugar4 ,pour it over the apples1 which should be arranged in a dish4 ,bake slowly until the custard is firm4 ,whip the whites till frothy4 ,add the rest of the sugar gradually1 and beat well together4 ,spread this over the custard1 and put in a moderate oven4 ,remove directly the meringue is browned4 99,bread and ,rum ,pudding #b wine glasses rum #d eggs #f ozs4 powdered sugar #f ozs4 bread crumbs #f ozs4 currants lb4 candied peel #d ozs4 butter #c table-spoons milk ,melt the butter1 mix it with the sugar1 bread crumbs and yolks4 ,stir well together4 ,add the currants1 milk1 chopped peel and one glass of rum4 ,beat the whites to a stiff froth1 and stir them in4 ,put in a buttered mould4 ,steam three hours4 ,when cooked1 pour another glass of rum over the pudding1 and serve4 99,cherry ,pudding #d eggs #a pint milk #b table-spoons of flour ,cherries ,sugar ,stone enough cherries to fill a basin1 which must be well buttered4 ,add sufficient sugar to sweeten well4 ,make a smooth batter of the well-beaten eggs1 flour and milk4 ,pour it over the cherries1 filling the basin4 ,cover with a cloth1 and boil one and a half hours4 ,serve with a fruit sauce4 ,christmas ,plum ,pudding--,i #a lb4 suet #a lb4 flour lb4 bread crumbs #b lbs4 raisins #a lb4 sultanas lb4 currants lb4 mixed candied peel lb4 sugar #a salt-spoon salt ,grated rind and juice of three lemons nutmeg1 grated #d blanched and pounded bitter almonds #a tea-spoon mixed spice #a 0 ground cinnamon 0 0 ginger #a pint brandy or sherry #e eggs beaten up with pint milk ,orange juice1 if liked ,chop the suet very fine4 ,mix the sugar and spices4 ,add the suet1 well-prepared fruit1 eggs and brandy4 ,let the mixture stand until the following day1 stirring well at intervals4 ,put the mixture into well-buttered basins1 filling them to within two inches of the top4 ,cover with buttered paper1 and over this tie a well-floured cloth4 ,boil for eight hours4 ,christmas ,plum ,pudding--,,ii ,for each ,pudding lb4 raisins lb4 sultanas lb4 currants lb4 orange peel lb4 lemon peel lb4 almonds 7chopped7 lb4 chopped preserved ginger lb4 sugar #e ozs4 chopped suet #c heaped table-spoons flour #e eggs ,spices1 brandy or whisky to taste ,salt ,boil twelve hours4 99,dutch ,apple ,cake #a pint flour tea-spoon carbonate of soda #a tea-spoon cream of tartar cup butter #a egg #a scant cup milk #d sour apples #c table-spoons powdered sugar ,mix and sift the dry materials together4 ,rub in the butter4 ,beat the egg4 ,mix it with the milk4 ,add to the flour and stir well in4 ,spread the dough half an inch thick in a shallow tin4 ,pare the apples and core them4 ,cut them into eighths4 ,put these in rows1 pressing the thin edge down into the dough4 ,sprinkle the sugar over the apples4 ,bake in a hot oven twenty to thirty minutes4 ,serve with lemon sauce 7see p4 #he74 ,fig ,pudding lb4 butter lb4 figs lb4 bread crumbs #b eggs ,chop the figs and stew them in the butter for quarter of an hour4 ,beat the eggs well4 ,mix them with the bread crumbs4 ,add the figs and butter4 ,steam on a buttered mould three hours4 ,friar's ,omelet ,apples #c eggs #a cup sugar ,juice of half a lemon ,bread crumbs ,steam several sour apples4 ,mash them and then drain them until quite dry4 ,take one pint of this pulp1 and when cool add to it the three well-beaten yolks1 the sugar1 lemon juice1 and the whites beaten to a stiff froth4 ,brown some very fine bread crumbs in a little butter4 ,sprinkle the bottom and sides of a well-buttered pudding dish with them4 ,pour in the mixture4 ,cover with bread crumbs4 ,bake twenty minutes4 ,serve with brown sugar and cream4 99,gooseberry ,pudding #c cups gooseberries lb4 butter lb4 powdered sugar #h eggs #d sponge-fingers ,stew the gooseberries in water until tender4 ,do not let them break4 ,take them out and drain4 ,then put them through a fine sieve4 ,beat the butter to a cream4 ,add the sugar and beat again4 ,stir in the gooseberry pulp1 the well-beaten eggs and the sponge-fingers finely crushed4 ,mix well and bake in a pudding dish for thirty minutes4 ,ginger ,pudding lb4 flour #f ozs4 suet #a table-spoon brown sugar #b table-spoons golden syrup #a tea-spoon baking powder #b eggs ,a little milk ,sift the baking powder with the flour4 ,beat the eggs until creamy4 ,mix all well together4 ,steam two and a half hours4 99,italian ,mousse #ab yolks #d wine glasses ,madeira or light white wine #f ozs4 powdered sugar ,a pinch of powdered cinnamon ,a little lemon juice ,beat well together4 ,pour into an enamelled sauce-pan and stand it in a larger vessel containing hot water4 ,beat continually with a whisk until the mixture froths and rises4 ,serve immediately in glasses4 99,little ,citron ,puddings pint of cream #a table-spoon sifted flour #b ozs4 powdered sugar ,nutmeg #c yolks ,mix the cream1 flour1 sugar and a very little nutmeg together until quite smooth4 ,add the well-beaten yolks4 ,butter five small tea-cups or moulds and line with very thin pieces of citron4 ,pour in the mixture1 but do not fill quite full4 ,bake in a fairly quick oven4 ,turn out the puddings and serve at once4 ,marmalade ,pudding #b eggs ,their weight in flour1 butter and powdered sugar #a table-spoon marmalade #a tea-spoon baking-powder ,sift the flour and baking-powder together4 ,beat the butter to a cream4 ,add the sugar and beat again4 ,add the flour1 marmalade and well-beaten yolks4 ,beat the whites to a stiff froth and add them last4 ,pour into a buttered basin and steam for an hour and a half4 ,turn out and spread with a little marmalade4 ,serve with a sweet sauce4 ,mousse la ,mangara lb4 powdered sugar #f eggs ,wine glass of kirsch ,beat the sugar and eggs together until creamy and light4 ,add the kirsch and stand in a sauce-pan of hot water4 ,set over a slow fire and stir continually until the mixture thickens4 ,it must not boil4 ,take off the fire and add the whites beaten to a stiff froth4 ,serve at once4 ,palace ,pudding lb4 butter lb4 castor sugar #c eggs tea-spoon vanilla lb4 flour ,beat the butter to a cream4 ,add the sugar and well-beaten eggs4 ,beat thoroughly4 ,add the flour4 ,when well mixed add the vanilla4 ,butter a mould4 ,sprinkle it with powdered sugar4 ,steam one hour4 ,before turning out1 let the pudding stand for a minute or two4 99,pine-,apple and ,rice ,mould lb4 rice #a pint milk #c eggs lb4 pine-apple ,syrup lb4 tinned apricots #b table-spoons powdered sugar #a table-spoon kirsch ,cook the rice in the milk in a double boiler until it is very tender and the milk is all absorbed4 ,cut the pine-apple in small pieces and let it simmer for several minutes in a little syrup 7see p4 #aea74 ,beat three whole eggs well together4 ,add them to the rice and then the pine-apple4 ,when well mixed pour into a buttered mould4 ,bake for about half-an-hour4 ,mash the apricots4 ,add the sugar4 ,when melted pass through a sieve4 ,add the kirsch1 pour over the pudding4 ,plum ,pudding lb4 butter lb4 powdered sugar #a gill cream #a gill rum lb4 chopped suet #a cup chopped raisins #a cup currants lb4 chopped citron #f eggs #a tea-spoon ground spices ,bread-crumbs ,beat the butter and sugar to a cream4 ,add the rum and cream4 ,beat well4 ,add the suet and well-floured fruit4 ,beat the eggs together till very light4 ,add then the spices and sufficient fine bread-crumbs to make a stiff batter4 ,pour into a buttered mould4 ,boil five hours4 99,strawberry ,shortcake lb4 flour #c ozs4 butter #a table-spoon sugar #b tea-spoons baking-powder ,milk ,strawberries1 sugar and butter ,sift the flour1 sugar and baking-powder together twice4 ,rub in the butter4 ,add sufficient milk to make a dough 7about three-quarters of a cup71 mixing lightly with a knife4 ,put on a floured board and roll out lightly4 ,divide in two4 ,bake in two well-buttered round tins 7about eight inches in diameter7 in a hot oven for twelve minutes4 ,when baked1 split open and spread with plenty of butter and a thick layer of crushed and well-sweetened strawberries4 ,serve at once very hot4 ,the strawberries should be prepared about half an hour before they are needed4 ,sauces ,,page ,banana ,sauce #hj ,chocolate ,sauce #hj ,custard ,sauce #ha ,foam ,sauce #ha ,fruit ,sauce #hb ,golden ,sauce #hb ,golden ,syrup or ,molasses ,sauce #hc ,hard ,sauce #hc ,hard ,sauce with ,fruit #hd ,jelly ,sauce #hd ,lemon ,sauce #he ,melted ,butter #he ,sabaillon #hf ,whipped ,cream ,sauce #hf ,wine ,sauce--,i4 #hg 0 0 ,,ii4 #hg ,general ,directions ,all hot pudding sauces should be served as soon as made4 ,butter may be creamed in a warmed basin but should on no account be melted4 ,sauces made with yolks of eggs are best made in a bain marie2 i4e4 a saucepan placed in a larger pan containing hot water4 ,banana ,sauce #a cup water #d table-spoons powdered sugar #d bananas #a dessert-spoon maraschino or #a wine-glass of wine ,put the water and sugar in a sauce-pan and stir until the sugar is dissolved4 ,add four bananas which have been mashed with a silver fork4 ,boil for two minutes4 ,put through a sieve1 and add the wine or maraschino4 ,chocolate ,sauce cup water cup powdered sugar #c ozs4 chocolate ,vanilla cup scalded cream ,boil the water and sugar together for five minutes4 ,stir in the melted chocolate4 ,add a little vanilla4 ,stir in the cream immediately before serving4 ,if the chocolate mixture cannot be served at once1 stand it in a pan of hot water until it is needed4 ,custard ,sauce pint milk 7or cream7 #b table-spoons powdered sugar ,yolks of #b eggs ,vanilla ,boil the milk and sugar together4 ,beat the yolks thoroughly1 and pour the milk over them4 ,strain and return to the saucepan1 stirring until it thickens4 ,do not let it boil4 ,add a little vanilla4 ,foam ,sauce lb4 butter #a cup castor sugar cup boiling water ,white of #a egg #a tea-spoon vanilla #b table-spoons wine1 fruit juice or syrup ,beat the butter to a cream4 ,add the sugar1 vanilla and wine4 ,just before it is served stir in the boiling water4 ,then add the well-beaten white of an egg1 and beat until the sauce is foamy4 ,fruit ,sauce #a cup juice of fresh or stewed fruit #a tea-spoon arrowroot cup powdered sugar ,let the juice boil1 add gradually the arrowroot 7which must be smoothly mixed with a very little water71 and boil for five minutes4 ,strain4 ,if jam is used1 half a cup will be sufficient4 ,it should first be well beaten and then passed through a sieve4 ,half a cup of water should be added to it1 and less sugar will be required4 ,golden ,sauce #d ozs4 butter cup powdered sugar ,yolks of #b eggs #a table-spoon boiling water ,juice of a lemon ,wine-glass of wine or brandy ,beat sugar and butter together until creamy4 ,put the bowl in hot water and stir until liquid4 ,add the well-beaten yolks and hot water1 and stir until the mixture thickens4 ,add lemon juice and wine4 ,beat well together4 ,golden ,syrup or ,molasses ,sauce #a cup syrup or molasses ,juice of a lemon #a table-spoon vinegar #a table-spoon salt butter ,boil altogether for ten minutes4 ,this is a good sauce to serve with plain boiled rice or batter pudding4 ,hard ,sauce #b ozs4 butter #b ozs4 castor sugar tea-spoon vanilla #a table-spoon brandy ,beat the butter to a cream4 ,add the sugar gradually4 ,beat well4 ,then add the brandy1 a very little at a time4 ,pile the sauce lightly on a dish and keep it on ice until required4 ,this sauce is excellent with plum puddings4 ,hard ,sauce with ,fruit #b ozs4 butter #b ozs4 powdered sugar lb4 crushed strawberries ,whites of #b eggs ,beat the butter to a cream4 ,add the sugar gradually1 beating hard all the time4 ,add the strawberries1 which have first been crushed4 ,beat again thoroughly4 ,add one unbeaten white of egg4 ,beat well and then add the other white4 ,beat again thoroughly and stand on ice4 ,jelly ,sauce cup of red currant or blackberry jelly ,the juice of #a lemon ,grated rind of a lemon #a heaping table-spoon powdered sugar #b glasses white wine ,beat the jelly till it is quite a light colour4 ,add the lemon juice and rind to the jelly4 ,bring almost to the boil4 ,stir continually4 ,take off the fire and add the sugar and wine1 beating hard4 ,the dish containing this sauce should be covered and must be kept in a basin full of very hot water until served4 ,give it a good whisk before serving4 ,lemon ,sauce ,grated rind and juice of a lemon #a cup powdered sugar #c tea-spoons cornflour #a pint hot water ,boil the water and sugar together for five minutes4 ,mix the cornflour in a cup with a little water until it is perfectly smooth1 and then add it gradually to the syrup1 stirring quickly all the time4 ,let it all boil again for ten minutes4 ,add the grated rind and juice of the lemon4 ,strain4 ,melted ,butter #b table-spoons butter #b tea-spoons flour #a cups of hot water 7or water and milk7 #a cup brown or powdered sugar ,flavouring ,melt the butter in a saucepan1 being careful not to brown it4 ,add the flour and mix until quite smooth4 ,then add the hot water 7or milk and water7 gradually1 stirring well all the time1 and when it boils add the sugar4 ,stir continually for five minutes4 ,remove from the fire and add a small half tea-spoonful of vanilla or a little nutmeg if milk has been used1 but two tea-spoonfuls of fresh lemon juice1 if it has been made with water4 ,sabaillon ,the yolks of #d eggs #a wine-glasses madeira or sherry #d table-spoons castor sugar ,a little cinnamon ,this can be made in two ways4 ,i4 ,put eggs1 wine and sugar into a saucepan on a good fire4 ,beat continually until the mixture thickens4 ,it must not boil4 ,,or1 ,,ii4 ,beat eggs and sugar very thoroughly together for five minutes4 ,then add the wine4 ,put into an earthenware pot and stand this in a large saucepan of very hot water4 ,beat over the fire until the mixture thickens4 ,whipped ,cream ,sauce pint of cream cup of castor sugar ,white of #a egg tea-spoon vanilla1 or a little brandy ,beat the cream until stiff4 ,add the sugar and vanilla4 ,beat the white of egg until frothy4 ,add to the cream and beat all together4 ,wine ,sauce--,i pint melted butter #a tea-spoon lemon juice #a wine-glass sherry or madeira ,make the melted butter 7see p4 #he7 with water4 ,sweeten it with brown sugar and flavour it with lemon juice and a very little grated peel4 ,add the wine at the last and do not let it boil again4 ,wine ,sauce--,,ii #a cup white wine ,yolks of #d eggs #a tea-spoon lemon juice ,the rind of of a lemon ,heat the wine1 sugar1 lemon juice and peel4 ,beat the yolks thoroughly in a large basin4 ,directly the wine comes to the boil1 pour it over the yolks4 ,beat with an egg-whisk until very frothy4 ,jellies ,,page ,calf's ,foot ,jelly #ia ,gelatine ,jelly #ia ,claret ,jelly #ib ,cranberry ,jelly #ib ,gele ,fouette #ic ,lemon ,froth #ic ,maraschino ,jelly #id ,orange ,baskets #id ,orange ,jelly #id ,prune ,jelly #ie ,rhubarb ,jelly #ie ,general ,instructions ,it has been found difficult in the receipts which follow1 owing to the variation of the quantity of juice in lemons1 etc41 to give the exact quantity of gelatine required4 ,a safe rule in making jellies is to use #b ozs4 of gelatine to every one and three-quarter quarts of liquid4 ,in summer #b ozs4 of gelatine will be needed to each quart and a half4 7,this must include all liquid flavourings and be very carefully measured47 ,the best gelatine is now so pure1 that it is practically unnecessary to go to the trouble of making jelly from calf's feet1 a receipt for which has1 however1 been given4 ,more elaborate jellies are made by the addition of fruit4 ,to do this1 pour jelly into a mould to the depth of half an inch4 ,when set1 arrange on it a layer of perfectly fresh ripe fruit--strawberries1 cherries1 grapes1 pine-apple1 peaches1 oranges1 etc4--adding another layer of jelly1 and when that is set1 more fruit1 and so on1 until the mould is full4 ,during the process the mould should be kept on ice1 so that the jelly will set quickly4 ,before putting jelly into a mould1 dip it in very cold water1 and invert for a moment4 ,pour in the jelly while still wet4 ,use a silver or wooden spoon for stirring1 and do not stir jelly while it is cooling4 ,to colour jelly pink1 add a few drops of cochineal4 ,to loosen the jelly when ready to serve1 dip the mould quickly into hot water4 ,dry the mould before turning out4 ,calf's ,foot ,jelly #d calf's feet #d quarts water #a pint wine or water #a lb4 crushed lump sugar #d whites of eggs #b lemons stick cinnamon #a tea-spoon grated nutmeg ,clean the calf's feet thoroughly4 ,boil them in the water until it is reduced to half the original quantity4 ,this will take about eight hours4 ,skim occasionally4 ,pour into a large basin4 ,set aside for twelve hours4 ,remove the fat very carefully4 ,put back into a large pan1 being careful to keep back the dregs4 ,add the sugar whisked up with the whites1 the juice of the lemons1 the grated rind of one1 and the spice4 ,let it boil for ten minutes4 ,skim4 ,add the wine and boil up again for two minutes4 ,strain through a jelly bag two or three times1 and keep in a cold place4 ,gelatine ,jelly ,a little over oz4 isinglass #a gill cold water pint boiling water #c ozs4 sugar #a lemon #a white and the shell of #a egg #a gill brandy ,soak the isinglass in the cold water for an hour4 ,put it into the boiling water4 ,add the sugar1 the finely-pared rind of the lemon1 the white and crushed shell of an egg4 ,boil one minute4 ,pour in a table-spoon cold water4 ,set aside ten minutes4 ,strain through a jelly bag4 ,add one gill brandy or sherry when cool4 ,pour into a wetted mould4 ,cranberry ,jelly ,stew some cranberries in plenty of water until they are soft4 ,rub them through a sieve4 ,put the pulp into an enamelled saucepan4 ,when it boils add sugar in the proportion of one pound to every pint of pulp4 ,stir continually for a few minutes and pour into a mould4 99,claret ,jelly #a bottle claret #a lemon #a gill red currant jelly lb4 loaf sugar ,a little over #a oz4 isinglass #a gill brandy ,soak the gelatine in a very little water4 ,add it to the claret with the juice and rind of the lemon1 jelly1 the crushed loaf sugar and brandy4 ,boil altogether for five minutes4 ,put once through a jelly bag4 ,dip a mould with a hollow centre into cold water4 ,pour in the jelly4 ,serve with whipped cream in the centre of the mould4 ,instead of claret and red currant jelly1 a white wine and quince jelly can be used4 99,gele ,fouette pint champagne pint water #b lemons #f ozs4 lump sugar ,a little over #a oz4 gelatine ,make a syrup of the water and sugar4 ,add the soaked gelatine1 juice of two lemons and the finely-pared peel of one lemon4 ,boil three minutes4 ,strain through a jelly bag4 ,when cold1 but still liquid1 add the champagne and beat on ice until very frothy4 ,put into a mould or serve in glasses4 99,lemon ,froth #a oz4 gelatine pint boiling water pint cold water #c lemons #f ozs4 lump sugar ,whites of #f eggs ,dissolve the gelatine and sugar in the boiling water with the finely-pared lemon peel4 ,add the cold water and the juice of the lemons4 ,skim with a silver spoon4 ,strain into a large basin4 ,when beginning to set1 add the whites beaten to a stiff froth4 ,beat well together and pile up in a glass dish4 ,serve with sweetened whipped cream4 ,maraschino ,jelly ,make a gelatine jelly1 using maraschino instead of brandy1 and adding it when the jelly is cold but still liquid4 ,orange ,baskets ,cut several oranges across in half4 ,take out the pulp and scrape the inside until clean4 ,put into cold water4 ,use the juice to make a jelly4 ,break the jelly into small pieces4 ,pile it high in each half of an orange4 ,make handles of strips of ,angelica4 ,whipped cream may be added as a garnish4 ,orange ,jelly #ad ozs4 loaf sugar pint water #a oz4 isinglass #ab oranges #a lemon #a white of egg ,boil the sugar and water together4 ,skim4 ,add the gelatine1 the grated rind of one orange1 the lemon and the whisked white of egg4 ,boil five minutes4 ,add the juice of the oranges4 ,strain through a jelly bag4 99,prune ,jelly #a lb4 prunes lb4 sugar #b thin pieces lemon peel #a oz4 gelatine #a pints water #a oz4 sweet almonds #a gill sherry ,set the prunes to soak in water for one hour4 ,drain them and put them in an enamelled saucepan4 ,add the water1 lemon peel and sugar1 and stew till tender4 ,then remove the stones4 ,put the prunes through a fine sieve4 ,crack the stones1 split the kernels1 and add them with the blanched and chopped almonds to the prunes4 ,set on the fire again4 ,add the gelatine1 which should have been previously soaked for an hour4 ,boil for five minutes1 stirring all the time4 ,add the sherry4 ,pour into a wet mould4 ,serve with whipped cream4 ,rhubarb ,jelly #a lbs4 rhubarb #a lbs4 lump sugar ,gelatine #a lemon ,stew the rhubarb1 the finely pared peel and juice of the lemon and sugar with a little water1 over a very gentle fire1 until pulpy4 ,pass through a fine sieve4 ,to every pint of rhubarb pulp1 add three quarters of an ounce of gelatine dissolved in a very little boiling water4 ,stir over the fire till thoroughly mixed4 ,pour into a wet mould with a hollow in the centre4 ,when serving1 fill the hollow with whipped cream4 ,creams ,,page ,bavarian ,cream--,i4 #ih 0 ,cream--,,ii4 #ih ,chartreuse of ,orange #ajj 0 of ,strawberries #aja ,chestnut ,cream #ajb ,chocolate ,bavarois #ajc ,crme aux ,fruits #ajc 0 ,hollandaise #ajd ,noyau ,cream #aje ,orange ,cream #aje ,rhenish ,cream #ajf ,rice ,cream #ajg ,strawberry ,cream #ajh ,strawberry or ,raspberry ,cream #ajh 99,bavarian ,cream--,i oz4 gelatine #a pint cream #c table-spoons powdered sugar #a tea-spoon vanilla ,soak the gelatine4 ,whip the cream4 ,dissolve the gelatine in a little boiling milk4 ,strain it into a basin4 ,add whichever flavouring is chosen1 stirring continually until cool but still liquid4 ,then add the cream and mix thoroughly4 ,pour into moulds and set on ice1 if possible4 ,this cream may be flavoured with two table-spoons maraschino1 two table-spoons caramel 7melted and browned sugar71 a small coffee-cup of very clear1 strong coffee or three table-spoons powdered chocolate instead of vanilla4 ,bavarian ,cream--,,ii #e yolks #d ozs4 powdered sugar #a oz4 gelatine #a quart cream pint cream ,boil half pint of cream1 pour it over the yolks4 ,add the sugar and stir over a gentle fire until the mixture begins to thicken4 ,add the gelatine1 which has been dissolved in a very little water4 ,mix thoroughly4 ,put through a fine hair sieve into a basin4 ,beat until cold4 ,add the vanilla and the cream whipped4 ,pour into a mould and set on ice1 if possible4 ,this cream can be flavoured with three table-spoons of maraschino which should be added with the cream4 ,in this case the mould used may be lined with maraschino jelly 7see p4 #id74 ,to do this fill the mould with jelly to the depth of an inch4 ,when it is firm1 set a smaller mould inside the mould in use1 fill the space all round it with jelly and leave till set4 ,then pour a little warm water on the inner mould to loosen it4 ,take it out carefully and fill the space with cream4 ,the inner mould should be about an inch and a half smaller in diameter than the outer mould4 ,a small cup of strong1 clear coffee can be used as flavouring1 or one table-spoon lemon juice and one gill rum4 ,chartreuse of ,orange ,orange jelly ,oranges ,for cream oz4 gelatine pint cream lb4 sugar ,for this and the following receipt two plain moulds are required4 ,one should be about #a inches larger in diameter than the other4 ,into the larger mould pour orange jelly 7see p4 #id7 to make a layer an inch deep4 ,when slightly set arrange a second layer of sections of oranges which have had all the skin and pips removed4 ,cover these with more orange jelly4 ,set aside until firm4 ,place the smaller mould exactly in the centre of the larger one1 resting it on the jelly4 ,fill up the space between the two moulds with sections of orange1 prepared as before4 ,pour jelly over them so that the space is completely filled up4 ,place upon ice1 or in a very cold place1 until the jelly is firmly set4 ,dissolve the gelatine 7which should have been previously soaked for three hours7 in a little hot milk4 ,whip the cream 7see p4 #c7 and pour in the strained gelatine slowly1 stirring all the time4 ,flavour with a syrup made as follows3 ,take lb4 lump sugar4 ,rub the rind of one orange off on several lumps2 put all together with the juice of two oranges into an enamel saucepan4 ,stir over a gentle fire till melted4 ,pour this syrup1 when cool1 slowly over the cream1 whipping all the time4 ,when the jelly is set pour a little warm water into the inner mould to loosen it4 ,take it out very carefully4 ,fill in the space with the cream4 ,other fruits may be used and lemon jelly can be used instead of orange4 ,in all cases great care should be taken in arranging the fruit4 ,if the oranges or fruit used are sour1 soak them for an hour in a syrup of sugar and brandy or rum4 99,chartreuse of ,strawberries #b lbs4 strawberries #a pint clear lemon jelly pint cream ,sugar oz4 gelatine ,proceed as for orange chartreuse1 using one pound of strawberries cut lengthways in half to decorate the jelly4 ,for the cream mash the rest of the strawberries with sufficient sugar to sweeten thoroughly4 ,put through a fine sieve4 ,whip the cream4 ,dissolve the gelatine in a very little hot water4 ,strain it1 and when cool1 but still quite liquid1 add it slowly to the strawberry juice1 stirring all the time4 ,add the whipped cream gradually and a few drops of cochineal4 99,chestnut ,cream #bj chestnuts #a oz4 gelatine pint milk lb4 sugar a lemon #a wine-glass curaoa pint cream ,boil1 skin and pound the chestnuts1 put them through a sieve4 ,boil the thinly-peeled rind of a lemon1 the sugar and milk together4 ,take off the fire and add the previously-soaked gelatine4 ,stir till melted4 ,strain4 ,when cool add the chestnut pure and beat till smooth4 ,add the curaoa and whipped cream4 ,mix well and pour into a mould4 ,serve with sweetened whipped cream4 99,chocolate ,bavarois #a pint cream #a oz4 gelatine #a oz4 chocolate #a cup milk lb4 powdered sugar ,soak the gelatine in a little of the milk4 ,melt the chocolate in a little hot water with a little sugar4 ,stir until smooth4 ,boil the rest of the milk4 ,add the gelatine to it4 ,stir till dissolved4 ,add the chocolate4 ,strain and add the sugar4 ,set in a cool place1 on ice if possible1 in a large basin4 ,beat until cool4 ,whip the cream 7see p4 #c74 ,stir it in and pour all into a mould4 ,crme aux ,fruits #a quart cream cup sugar #d whites of eggs #a tea-spoon vanilla #a table-spoon wine or liqueur #a cup chopped crystallised fruit #a oz4 gelatine ,soak the gelatine in cold water4 ,whip the cream 7see p4 #c74 ,add the sugar4 ,dissolve the gelatine in a very little boiling water4 ,stir it quickly until cool4 ,pour it slowly on the whites beaten to a dry stiff froth4 ,stir well together4 ,add the cream1 mix very well4 ,add the vanilla1 wine or liqueur4 ,when the mixture begins to thicken add the fruit gradually4 ,place a number of crystallised cherries in the bottom of a mould4 ,pour in the cream4 ,set on ice4 ,crme ,hollandaise #aj yolks pint white wine #a lemon oz4 gelatine #a pint whipped cream ,put the yolks1 wine and the rind of the lemon1 very thinly peeled1 into an enamelled saucepan4 ,stir over a gentle fire until the mixture thickens4 ,melt the gelatine1 which should have been soaked for an hour1 in as little hot water as possible4 ,add it slowly to the yolks4 ,stir till thoroughly mixed4 ,strain into a basin4 ,beat until cool4 ,stir in the whipped cream 7see p4 #c7 and set on ice or in a cold place4 ,noyau ,cream lb4 ,jordan almonds oz4 bitter almonds lb4 powdered sugar #a pints cream #a oz4 gelatine ,noyau ,blanch and pound the almonds1 moistening with a little of the cream4 ,rub through a hair sieve4 ,whip the rest of the cream4 ,flavour with noyau4 ,stir in the almonds and mix till smooth4 ,dissolve the gelatine1 which should have been soaked in preparation1 in a very little hot water4 ,strain and stir until cool but still liquid4 ,pour into the cream1 stirring continually until thoroughly mixed4 ,pour into a mould4 99,orange ,cream #a large ,seville orange #a table-spoon brandy #d yolks #d ozs4 lump sugar #a pint cream oz4 gelatine ,rub the rind of the orange on to two or three lumps of sugar4 ,add them to the rest of the sugar1 brandy and the juice of the orange4 ,stir over a very gentle fire till melted4 ,when cool add the well beaten yolks to the syrup4 ,beat for quarter of an hour4 ,scald the cream1 add the gelatine1 dissolved in a very little water1 to it4 ,mix well4 ,strain on to the yolks and beat till cool and beginning to set4 ,pour into a mould4 ,rhenish ,cream #a oz4 isinglass #a pint water #f yolks pint cream #b lemons #b glasses white wine #d ozs4 powdered sugar ,soak the isinglass in pint cold water4 ,add it to pint boiling water4 ,stir till dissolved4 ,beat the yolks till very light4 ,add the cream1 the juice of two lemons and the rind of one1 the wine1 sugar1 and strained isinglass4 ,strain all together through a fine sieve4 ,whisk until it begins to set4 ,pour into glasses or moulds4 ,rice ,cream lb4 rice ,milk piece cinnamon ,finely cut rind of a lemon #e yolks #e table-spoons powdered sugar #b ozs4 butter #a pints cream #a oz4 gelatine ,put the rice1 cinnamon1 and lemon peel in a little salted boiling milk1 and simmer until the rice is tender and the milk all absorbed4 ,beat the butter to a cream4 ,add the sugar and beat again4 ,then add the well-beaten yolks4 ,beat thoroughly together4 ,add the hot rice gradually1 and stir over the fire in a double boiler until the mixture begins to thicken4 ,do not let it boil4 ,then pour into a basin and stir occasionally4 ,whip the cream 7see p4 #c74 ,melt the gelatine in a very little boiling milk4 ,strain it and when slightly cooled stir it gradually into the rice4 ,add the cream1 mixing it lightly4 ,stir from time to time until the mixtures begin to set4 ,then pour into a mould4 ,to the above a glass of rum or any other flavouring can be added4 ,strawberry ,cream ,line a basin with fine large strawberries and fill it with ,bavarian cream 7see p4 #ih74 ,strawberry or ,raspberry ,cream ,sufficient fruit to make #a pint of juice #a cup powdered sugar #a oz4 gelatine cup boiling water #a pint cream ,soak the gelatine in a little cold water4 ,mash the fruit and mix the sugar with it4 ,when the sugar has dissolved rub through a fine sieve4 ,dissolve the gelatine in the boiling water4 ,strain slowly over the fruit juice1 beating it rapidly while doing so1 until the mixture begins to set4 ,stir in the whipped cream 7see p4 #c7 and pour into a porcelain mould4 ,instead of fresh fruit the contents of a tin of apricots or peaches mashed1 or a grated tinned pine-apple1 can be used4 ,cold ,puddings ,,page ,charlotte ,russe #aaj ,chocolate ,blanc-,mange #aaj 0 ,meringue #aaa ,cornflour ,pudding #aaa ,cream ,whip #aab ,danish ,pudding #aab ,ginger ,pudding #aac ,gooseberry ,fool #aac ,lemon ,souffl #aad ,marrons la ,celestin #aad ,meringues #aae ,milk ,jelly #aaf ,mousse aux fruits ,givrs #aaf ,orange ,charlotte #aag ,pain aux ,fruits #aag ,pine ,apple ,meringue #aah ,pines on ,horseback #aah ,queen of ,puddings #aai ,spanish ,cream #abj ,strawberry ,sponge #abj ,king's ,souffl #aba ,charlotte ,russe oz4 gelatine #a pint cream #ab lady fingers #c table-spoons powdered sugar #a tea-spoon vanilla #a table-spoon sherry or liqueur ,set the gelatine to soak in cold water4 ,line a mould with lady fingers1 leaving a little space between each4 ,whip the cream 7see p4 #c74 ,add the sugar1 vanilla1 and wine4 ,dissolve the gelatine in as little boiling water as possible4 ,strain it very slowly through a fine strainer into the cream1 stirring rapidly all the time4 ,stir until the cream begins to stiffen4 ,then pour it into the mould and set in a cold place or on ice4 ,the mould may be lined with plain or rolled wafers instead of lady fingers4 ,the cream may be flavoured with coffee1 chocolate1 or any fruit syrup4 ,chocolate ,blanc-,mange #a ozs4 gelatine #a quart milk lb4 powdered sugar #d table-spoons grated chocolate tea-spoon vanilla ,soak the gelatine for two hours4 ,add it to the warmed milk and sugar4 ,let it heat gently4 ,when the gelatine is melted1 strain4 ,add the chocolate and boil for five minutes1 stirring continually4 ,take off the fire4 ,when nearly cold1 beat for ten minutes with a whisk and add the vanilla4 ,pour into a mould4 ,serve with cream4 ,chocolate ,meringue #f whites of eggs #a lb4 powdered sugar #a tea-spoon vanilla #c ozs4 powdered chocolate ,beat three whites with the sugar for fifteen minutes4 ,then add the rest of the whites one at a time1 beating well4 ,add the vanilla and chocolate4 ,drop on stiff note-paper which has been well buttered1 and place upon a board in a slow oven4 ,bake until dry4 ,cornflour ,pudding #a pint milk #c table-spoons powdered sugar #c whites of eggs tea-spoon vanilla #b heaping table-spoons cornflour ,mix the cornflour to a smooth paste with a little of the milk4 ,put the rest with the sugar in a double boiler4 ,when boiling add the cornflour4 ,stir till perfectly smooth and thick4 ,then leave to cook gently for about twenty minutes4 ,beat the whites to a stiff froth4 ,stir them in and continue stirring for two or three minutes4 ,take off the fire4 ,add the vanilla4 ,if not perfectly smooth1 strain4 ,pour into a mould4 99,cream ,whip #a pint cream #a cup sherry #a lemon cup sugar #b whites of eggs ,whip the cream lightly4 ,add the sherry1 rind and juice of the lemon1 sugar and the whites beaten to a stiff froth4 ,stir until the sugar is melted4 ,skim off the froth and set it on a sieve4 ,fill custard glasses with the cream4 ,put the froth on the top of each glass4 ,danish ,pudding cup pearl tapioca #a pints boiling water cup sugar cup currant jelly ,or fresh fruit juice ,soak the tapioca all night4 ,boil in the water till tender and transparent4 ,stir frequently4 ,add the sugar1 a little salt and the jelly or fruit4 ,stir together till melted4 ,pour into a dish and set on ice or in a cold place4 ,serve with cream4 99,ginger ,pudding oz4 isinglass pint milk #c ozs4 butter #b ozs4 powdered sugar #d eggs #a lemon #a small tea-spoon powdered ginger ,preserved ginger and syrup ,dissolve the isinglass in a very little hot water4 ,add to it the milk1 butter1 sugar and well-beaten yolks4 ,stir over the fire in a double-boiler until it thickens1 being careful not to let it boil4 ,pour into a basin1 and when nearly cold1 but not set1 add the powdered ginger1 the whites 7beaten to a stiff froth71 and the juice of the lemon4 ,mix lightly together and pour into a buttered pudding basin to set4 ,serve with a little chopped preserved ginger and syrup4 ,gooseberry ,fool #a pint green gooseberries lb4 sugar pint cream ,simmer the gooseberries with the sugar in a very little water until tender4 ,put through a sieve4 ,whip the cream slightly and beat well with the gooseberry pure4 ,this can be made with any kind of fruit4 99,lemon ,souffl #d eggs #g ozs4 powdered sugar #f leaves gelatine 7over of an oz47 #c lemons ,whipped cream ,soak the gelatine for an hour in a little water4 ,beat the yolks and sugar for fifteen minutes4 ,add the juice of two lemons and the grated rind of one and a half4 ,whip the whites to a stiff froth4 ,stir them lightly in4 ,take the gelatine out of the cold water4 ,dissolve it in a very little hot water4 ,when cooled pour it very gradually into the mixture1 which must be beaten all the while4 ,beat for five minutes in a cold place4 ,pour into a silver or glass dish4 ,when set1 and it will set very quickly1 cover with sweetened whipped cream flavoured with a quarter tea-spoon vanilla4 ,garnish with grated pistachios4 99,marrons la ,celestin ,boil some chestnuts4 ,peel them and put them through a fine sieve4 ,stir over the fire for two or three minutes with sugar to taste and a little cream4 ,divide into four parts4 ,to one add the yolk of an egg1 to another a little melted chocolate1 to another a few drops of cochineal1 and to the fourth a little sage colouring4 ,mix each well4 ,whip some cream with the white of an egg1 and sweeten it and flavour with vanilla4 ,pile it in the centre of a dish4 ,put the differently coloured chestnut pures separately through a coarse sieve1 and arrange lightly around and on the cream4 ,this is equally good and simpler to make if colouring is not used4 ,pile the sweetened and sifted chestnuts on a dish and cover with whipped cream1 or garnish with slices of sweetened orange4 ,meringues ,whip four whites of eggs and a little salt until frothy1 gradually adding while doing so a breakfast-cup of powdered sugar4 ,beat until perfectly smooth and firm4 ,cover a board with white paper4 ,drop the mixture1 one and a half table-spoons at a time1 in oblong shapes upon the paper4 ,put the board in a very slack oven4 ,when a crust has been formed1 scoop out the soft centre of each meringue and turn it over to dry inside4 ,if the meringues do not come off the paper easily1 moisten it on the under-side4 ,milk ,jelly #a oz4 gelatine cup powdered sugar #a pints milk #a tea-spoon vanilla ,soak the gelatine in a little of the milk for an hour4 ,boil the sugar and the rest of the milk together4 ,add the gelatine4 ,when dissolved1 take from the fire4 ,add the flavouring and strain into a mould4 99,mousse aux ,fruits ,givrs lb4 sweet almonds tea-spoon lemon juice #c whites of eggs #c ozs4 powdered sugar ,spinach colouring pint whipped cream ,sugared fruit ,blanch and pound the almonds with the lemon juice4 ,put through a fine sieve4 ,add the whites and sugar4 ,beat well together4 ,stir over the fire for two or three minutes4 ,take off and colour with green colouring4 ,put the whipped cream in the centre of a dish4 ,put the almond paste through a coarse sieve and arrange it lightly around the cream4 ,decorate with sugared fruit 7see p4 #afe74 ,orange ,charlotte oz4 gelatine #a cup powdered sugar pint orange juice #a scant cup water #d eggs ,lady fingers ,soak the gelatine4 ,boil the juice1 water and sugar4 ,skim4 ,beat the yolks thoroughly4 ,pour the syrup over them slowly1 beating hard all the time4 ,put into a double boiler and stir the mixture till it thickens4 ,dissolve the gelatine in as little boiling water as possible4 ,put the mixture in a good-sized basin and strain the gelatine into it1 beating continually4 ,when cool1 but not hard1 stir in the whites beaten to a stiff froth1 and beat altogether till it begins to thicken4 ,then pour the mixture into moulds lined with lady's fingers4 ,this ,charlotte can be made with the juice of any fruit1 tinned or fresh4 99,pain aux ,fruits #a pint of fruit pulp #a oz4 gelatine #a gill cold water #a gill hot water ,crush some apricots1 strawberries1 raspberries1 peaches1 or pine-apples4 ,sweeten and add a little liqueur and lemon juice1 and1 if liked1 blanched and chopped almonds4 ,to each pint of fruit use one ounce of gelatine which has been soaked in one gill of cold water and dissolved in one gill of hot water4 ,stir well together until the mixture begins to set4 ,pour into a china mould4 ,serve with a rich custard or cream4 99,pine ,apple ,meringue pint cream #a cup grated pine-apple #d table-spoons sugar oz4 gelatine #g meringue cases ,whip the cream4 ,dissolve the gelatine in a very little boiling water4 ,strain it gradually over the cream1 whisking it continually while doing so4 ,stir in the grated pine-apple and the sugar4 ,beat in a cold place until the mixture begins to set4 ,then arrange the meringues and cream in layers4 ,garnish with crystallised fruits4 99,pines on ,horseback ,stale cake ,pine apple ,wine or liqueur ,cut the cake1 which must be plain1 into small rounds4 ,chop the pine-apple and put it in a basin with plenty of sugar to sweeten4 ,soak the cake in wine or liqueur4 ,pile the pine apple into little mounds on each piece4 ,to the juice add a very little wine or liqueur and arrowroot 7in the proportion of a tea-spoon to half a pint of juice74 ,cook until thick and clear4 ,pour over the pine-apple and cake4 ,arrange on a dish1 covering each with a little whipped cream4 99,queen of ,puddings #a pint of sponge cake #aj ratafias #b ozs4 sugar #b ozs4 butter rind of a lemon grated #a pint of milk #d eggs ,crumble the sponge cakes and ratafias finely4 ,pour the milk over them4 ,beat the butter and sugar to a cream4 ,add the yolks and beat again4 ,mix well with the sponge cake4 ,beat the whites till frothy and stir them in4 ,when thoroughly mixed1 turn into a buttered pudding-dish4 ,bake half an hour4 ,when cold turn out4 ,spread with a layer of jam and cover with whipped cream4 99,spanish ,cream #a pint milk oz4 gelatine cup sugar #c eggs tea-spoon vanilla ,soak the gelatine in the milk for two hours4 ,beat up the eggs till very light4 ,add the sugar and beat again4 ,bring the milk and gelatine to the boil4 ,pour over the eggs and sugar4 ,strain4 ,put on the fire in a double boiler and stir till thick2 but do not allow it to boil4 ,add the vanilla and pour into a wet mould4 99,strawberry ,sponge #a quart strawberries ,powdered sugar #d whites of eggs pint boiling water #a oz4 isinglass ,mash the strawberries with sufficient sugar to sweeten and set them aside for about an hour4 ,boil the water and two ounces of sugar for twenty minutes4 ,add the gelatine which has been soaked for an hour in a little cold water4 ,remove from the fire and strain4 ,put the strawberries through a fine sieve4 ,add the syrup gradually1 beating hard for five minutes4 ,beat the whites to a stiff froth4 ,add them to the strawberries and beat till the mixture begins to set4 ,put into a wet mould4 ,serve with whipped cream4 99,king's ,souffl lb4 powdered sugar #c small lemons #c eggs pint whipped cream oz4 gelatine gill water ,beat the yolks of the eggs4 ,add to them the sugar1 the juice of three lemons1 and grated rind of two4 ,pour into a double-boiler1 and whisk continually until the mixture thickens4 ,do not let it boil4 ,strain and set aside to cool4 ,melt the gelatine in the water1 and add it to the cold egg mixture4 ,add the cream and the whites whipped to a stiff froth4 ,whip lightly together1 and when beginning to set1 pour into a mould4 ,garnish with crystallised violets or rose-leaves4 ,pastry ,,page ,plain ,pastry--,i4 #abe 0 0 ,,ii4 #abe 0 0 7,short7 #abe ,puff ,pastry #abf ,rich ,crust #abf ,short ,crust for ,tartlets #abg ,biscuit ,paste for ,tartlets #abg ,general ,directions ,in making pastry1 the colder the hands of the maker1 the water and the room1 the better4 ,a marble slab is the best thing on which to make it3 otherwise a hard board which is kept for pastry only should be used4 ,use iced water for mixing1 when possible4 ,pastry will be flakier if set on ice before it is finally rolled out for use4 ,the flour used should be very dry and should be sifted with a little salt4 ,use the best flour only and fresh butter1 or half butter1 half lard4 ,use as little water as possible4 ,never knead pastry4 ,use the hands as little as possible4 ,mix with a knife unless otherwise specified4 ,bake in a moderate or quick oven4 ,baking powder1 in the proportion of one tea-spoon to each quart of flour1 may be added when eggs are not used4 ,the baking powder should be sifted twice with the flour before mixing4 ,it is better to bake pastry separately from the fruit when possible4 ,it will thus be much crisper4 ,to do this fill the dish which is to be used with stiff crumpled paper1 over which a smooth and well-buttered piece should be laid4 ,cover with the pastry and bake4 ,remove the pastry and fill the dish with well-sweetened stewed fruit4 ,moisten the edges of the dish with white of egg and replace the crust4 ,in making open tarts and tartlets1 when the tin is lined with pastry it can be filled with rice and baked4 ,this is in order to keep the crust crisp4 ,the rice must be taken out and the fruit or jam put in its place just before serving4 ,plain ,pastry--,i #ab ozs4 flour #c ozs4 butter #c ozs4 lard ,salt ,cut up the lard and butter1 very finely1 in the flour4 ,with a knife1 mix with a little water4 ,roll and fold up three or four times4 ,plain ,pastry--,,ii #a lb4 flour lb4 butter ,cold water ,rub the butter into the flour4 ,add cold water gradually to make a stiff paste1 mixing with a knife4 ,roll out quickly4 99,plain ,pastry ,crust--,,iii 7,for ,tarts7 #d ozs4 butter #b ozs4 lard #aj ozs4 flour ,beat the butter to a cream4 ,rub butter and lard very carefully into the flour1 adding a little salt4 ,mix with as little water as possible4 99,puff ,pastry #a lb4 fresh butter #a lb4 dry sifted flour ,salt ,work the flour well with a little water into a still dough4 ,flour the pastry board slightly4 ,roll out the dough until one inch thick4 ,flatten the butter and put in the centre of the dough4 ,fold the edges up over the butter and roll out very lightly five times1 always rolling outwards1 and using as little flour as possible on the board4 ,the butter must on no account be allowed to work through the paste4 ,set aside in a cold place1 or on ice1 for at least an hour4 ,when making tarts1 c41 cut off a piece at a time1 instead of using the whole quantity1 and roll out very lightly4 ,bake in a rather hot oven4 ,this is a simple and excellent receipt4 99,rich ,crust--,,iv #aj ozs4 flour #h ozs4 butter ,juice of a lemon ,rub two ounces of the butter into the flour4 ,mix with the lemon juice and a little water4 ,divide the rest of the butter into three parts4 ,roll out the paste half an inch thick4 ,cut one lot of butter into small pieces and dab them on the paste4 ,fold it over three times lengthwise1 and then three times the other way4 ,roll out again4 ,repeat the process twice1 when the butter will be used up4 ,this receipt may be made with baking powder 7see ,general ,directions74 99,short ,crust--,v 7,for ,tartlets7 #a lb4 flour lb4 butter #b table-spoons powdered sugar ,yolks of #c eggs ,water ,salt ,rub the butter into the flour and sugar4 ,beat the yolks with a little water4 ,stir into the flour with a knife until smooth4 ,biscuit ,paste--,,vi 7,for ,open ,tarts and ,tartlets7 #a lb4 flour lb4 sugar #f yolks ,milk ,sift the flour and sugar together4 ,stir in the eggs with a knife4 ,make into a stiff paste with some milk 7about #a gill74 ,open ,tarts and ,tartlets ,,page ,almond ,tartlets--,i4 #abi 0 0 ,,ii4 #abi ,chocolate ,cream ,tartlets #acj ,cream ,tartlets #acj ,cream and ,fruit ,tartlets #aca ,fruit ,tartlets #acb ,lemon ,cheesecakes #acb ,mincemeat #acc ,orange ,tartlets #acc ,strawberry ,tartlets #acd ,almond ,tartlets--,i lb4 sweet almonds #e ozs4 powdered sugar #aj drops vanilla #f whites of eggs ,a few drops of lemon juice ,blanch and pound the almonds with the lemon juice4 ,add the sugar4 ,whip the whites to a stiff froth4 ,stir in the almonds1 sugar and vanilla4 ,bake in a moderate oven in patty pans lined with puff pastry4 ,almond ,tartlets--,,ii #e ozs4 potato flour #h yolks #c whites #b ozs4 butter #b lemons #b ozs4 sweet almonds oz4 bitter almonds ,blanch and pound the almonds4 ,melt the butter4 ,grate the rind of the lemons4 ,beat the yolks4 ,mix all thoroughly together except the whites4 ,beat them to a froth1 and stir them in last4 ,line two round tins with short crust 7see p4 #abg74 ,spread it with apricot jam1 and pour the almond mixture over it4 ,bake in a slow oven4 ,chocolate ,cream ,tartlets #a pint milk #a ozs4 grated chocolate #a ozs4 flour lb4 powdered sugar #a oz4 butter #d eggs ,boil the chocolate and milk together4 ,stir in the flour1 mixed smooth in a little cold milk4 ,stir until it thickens4 ,strain4 ,pour over the well beaten yolks4 ,add the sugar and butter4 ,stir over the fire until just below boiling point4 ,line small tins with a short crust4 ,fill with the cream and bake4 ,make a meringue of two whites and two table-spoons of powdered sugar 7see p4 #d74 ,put in the oven to brown slightly4 ,cream ,tartlets #a pint cream pint milk #b ozs4 powdered sugar ,peel of one lemon #h yolks ,put the cream and milk into a sauce-pan4 ,when they boil1 add the sugar1 the very finely-pared lemon peel and a little salt4 ,stir for a few moments4 ,pour the cream over the well beaten yolks4 ,set back on the fire4 ,when thick1 strain into a basin4 ,set aside in a cool place till wanted4 ,line some small tins with puff paste4 ,fill with uncooked rice4 ,bake4 ,take out the rice and fill with custard4 ,sprinkle with lemon sugar 7see p4 #afd74 ,cream and ,fruit ,tartlets ,for cream3-- #a tea-cup cream or milk #b whites of eggs #a table-spoon powdered sugar tea-spoon cornflour ,line a dish with short crust4 ,fill it closely with raspberries1 strawberries1 cherries or other fruit and sufficient sugar4 ,cover with crust1 but do not press it down round the edges4 ,when baked1 lift off the upper crust and fill with cream4 ,,cream4--,scald the milk or cream4 ,add the whites beaten to a stiff froth1 the sugar and the cornflour mixed smooth with a little cold milk4 ,boil three minutes1 stirring continually4 ,set aside until quite cold4 ,fruit ,tartlets ,stew the fruit until tender1 taking care to keep it whole1 in plenty of water and sugar4 ,take out the fruit gently with a skimmer when done4 ,add a few drops of lemon juice to the syrup4 ,boil it until reduced to a thick syrup4 ,line several small tins with a short crust 7,no4 ,,iv4 or ,v474 ,fill with uncooked rice and bake4 ,take out the rice4 ,arrange the fruit in them and pour the syrup over4 ,lemon ,cheesecakes lb4 butter #a lb4 loaf sugar #f eggs #c lemons ,melt the sugar in the lemon juice4 ,add the butter1 eggs 7taking out the whites of two7 and the grated rind of two lemons4 ,stir until thick and of the consistency of honey4 ,a few pounded almonds may be added4 ,line small tins with puff or short pastry1 fill with the mixture and bake4 ,mincemeat #b lbs4 suet #c lbs4 raisins #b lbs4 sultanas #b lbs4 currants #a lb4 mixed candied peel #b lbs4 moist sugar #a dozen sour apples #d lemons1 grated peel and juice #b tea-spoons mixed spice #b 0 ground ginger lb4 pounded sweet almonds #b grated nutmegs pint brandy pint sherry ,mix the sugar1 spices and very finely-chopped suet4 ,chop the fruit1 and peel as fine as possible4 ,mix all well together1 adding the brandy and wine last4 ,it is best made several weeks before using4 ,orange ,tartlets #g oranges pint syrup #a lemon ,puff or short paste ,peel six oranges4 ,scrape off all the white skin with a sharp knife4 ,divide into sections1 removing all the rest of the white and seeds4 ,drop them very carefully into boiling syrup 7see p4 #aea7 and let them simmer three minutes4 ,take the pieces out gently1 and set them on a sieve to drain over a basin4 ,to the syrup add the juice of an orange and lemon and the juice that drains from the cooked oranges4 ,reduce it by boiling till very thick4 ,line some patty pans with short or puff paste4 ,fill them with uncooked rice and bake quickly4 ,remove the rice1 arrange the oranges on the pastry and pour the syrup over them just before serving4 ,strawberry ,tartlets #a lb4 loaf sugar #a gill water #a wine-glass brandy or sherry ,strawberries ,make a syrup of the sugar and water4 ,add the brandy or sherry4 ,reduce until thick4 ,pour this syrup over a number of fine strawberries4 ,line some small tins with short crust 7,no4 #abe74 ,fill them with uncooked rice and bake in a quick oven4 ,turn out the rice and fill with the strawberries and syrup4 ,serve hot4 ,american ,pies ,,page ,apple ,pie #acg ,cocoanut ,pie #acg ,custard ,pie #ach ,lemon ,pie--,i4 #ach 0 0 ,,ii4 #aci ,mincemeat #adj ,mock ,mincemeat #ada ,pine-,apple ,pie #ada ,general ,directions ,the following ,american receipts are all good4 ,care1 however1 must be taken in baking that there is a good bottom heat1 or the under crust will be sodden4 ,the pies should be made in shallow tins about #h to #i inches in diameter4 ,puff paste may be used2 but ,no4 ,,ii4 pastry 7see p4 #abe7 is very satisfactory4 ,it should be rolled very thin4 ,where a covering of pastry is used1 it should be slit across the centre in three places1 about two inches long1 to allow the steam to escape4 ,apple ,pie #a lb4 sour apples #g ozs4 brown sugar ,roll out pie crust ,no4 ,,ii4 very thin4 ,line a tin with it4 ,pare and core the apples and cut them in thin sections4 ,arrange them symmetrically on the undercrust4 ,add the sugar4 ,cover with a thin overcrust1 moistening it with water at the edges and pressing down4 ,make three slits about two inches long in the centre of the crust to allow the steam to escape4 ,bake in a moderate oven4 ,wellington apples should be used1 if possible4 ,cocoanut ,pie lb4 grated cocoanut lb4 powdered sugar #f ozs4 butter #e whites of eggs #b table-spoons rose water #a gill white wine ,cream the butter and sugar4 ,beat for fifteen minutes with the rosewater and wine4 ,stir in the cocoanut and then the whites1 beaten to a stiff froth1 lightly and quickly4 ,pour into a tin lined with ,no4 ,,ii4 pastry or puff pastry4 ,serve cold1 sprinkled with powdered sugar4 ,custard ,pie #c eggs #a table-spoon sifted flour #c table-spoons powdered sugar #a tea-spoon vanilla #a pint scalded milk ,beat the yolks till light and creamy4 ,sift the sugar and flour together4 ,add it to the yolks4 ,add a little salt and the vanilla4 ,beat the whites to a stiff froth4 ,whip them in4 ,add the cold scalded milk gradually4 ,put into a tin lined with puff pastry4 ,bake thirty minutes4 ,lemon ,pie--,i #b lemons #c eggs #b table-spoons flour #ab ozs4 powdered sugar #a pint water #a oz4 butter ,grate the rind of the lemons4 ,pare off with a sharp knife all the white skin4 ,cut the lemons into very small pieces1 removing all skin and pips4 ,put them in an enamelled saucepan4 ,add the sugar1 flour and two-thirds of the grated rind and the water4 ,when hot1 stir in the beaten eggs4 ,remove from the fire when just below boiling point4 ,stir in the butter4 ,when cold1 pour into a tin lined with thin pastry4 ,cover with pastry and bake4 ,lemon ,pie--,,ii #b lemons #a cups powdered sugar #a table-spoon corn-flour #c eggs #b cups of water ,butter size of a walnut ,mix the sugar1 flour and grated rind of the lemons thoroughly4 ,beat the yolks till light and creamy4 ,add to the sugar and beat well4 ,stir in the water4 ,set on the fire in a double boiler4 ,stir continually4 ,when hot1 add the butter4 ,stir till thick but do not allow it to boil4 ,when cool pour it into a rather deep tin lined with ,no4 ,,ii4 pastry or puff pastry1 and bake4 ,whip the whites to a froth1 adding gradually three table-spoons powdered sugar4 ,spread on the pie when cold4 ,put in the oven to brown a little4 ,serve cold4 ,mincemeat lb4 meat #a lb4 suet #b lbs4 raisins #a lb4 currants #d lbs4 chopped apples #a lb4 golden syrup #b lbs4 brown sugar lb4 mixed peel table-spoon salt tea-spoon white pepper #a nutmeg1 grated tea-spoon ground cloves #a tea-spoon ground cinnamon #a bottle sherry pint brandy ,use lean beef4 ,chop very fine and remove all gristle and fat4 ,mix all well together1 adding the wine and brandy last4 ,bake as directed for apple pie or in small covered tarts1 using ,no4 ,,ii4 pastry4 ,add a little lemon-juice to the mincemeat each time it is used4 ,mock ,mincemeat #f toast biscuits pint molasses or syrup pint brown sugar pint cider vinegar pint melted butter pint chopped raisins pint currants #b well beaten eggs #a dessert-spoon allspice tea-spoon grated nutmeg tea-spoon cloves #a tea-spoon salt tea-spoon black pepper #a gill brandy ,crush the biscuits4 ,mix all well together1 adding the brandy last of all4 ,pine-,apple ,pie lb4 grated pine-apple lb4 powdered sugar lb4 butter #a gill thick cream #c eggs ,beat the butter until creamy4 ,add the sugar and beaten yolks1 beating all till very light4 ,whip the cream4 ,add it to the grated pine-apple4 ,beat the whites to a stiff froth4 ,stir them lightly in4 ,mix altogether4 ,bake with an undercrust of puff pastry or a short crust4 ,ices ,general ,directions ,if a machine is used 7and the best should be obtained7 it will take about half an hour to freeze a cream or water ice4 ,the cylinder should be set in the pail filled with finely crushed ice and rock salt1 in the proportion of one part of salt to three or four of ice4 ,to break the ice1 wrap carefully in a flannel and pound it with a hammer or flat iron until it is broken into very small pieces4 ,pack it solidly round the cylinder in layers of about three inches1 divided by layers of salt4 ,as it is most important that there should be sufficient salt1 it is best to measure both ice and salt accurately with a saucer4 ,the cylinder should be turned slowly for the first ten minutes1 then quickly4 ,when the mixture is frozen take out the metal beater1 scrape the ice from the sides of the cylinder1 beat it well and pack it firmly down4 ,put on the cover1 fix the cylinder down into the pail1 and cover with a piece of old felt or carpeting which has been wetted with salt and water4 ,leave until it is required4 ,water should not be drawn off from the pail until there is so much that the cylinder begins to float4 ,when it does1 draw off the water and add more salt and ice4 ,if the ice is to be put into a mould1 beat it well and pack firmly into the mould4 ,cover closely and pack in ice4 ,care must be taken in removing the cover of a cylinder or mould that none of the salt mixture falls into the ice4 ,ices can easily be made without a machine4 ,the cylinder is replaced by a long round biscuit or coffee tin1 about four inches in diameter4 ,put the tin in a pail4 ,pack it round with ice and salt as above4 ,pour the mixture which is to be frozen into the tin and beat it hard for ten minutes4 ,put on the lid firmly4 ,cover it with ice and then cover the whole thing with a thick blanket or piece of carpet4 ,leave it for an hour4 ,remove the ice on lid of the tin1 wipe it and take it off4 ,scrape off the frozen mixture at the sides and beat very hard again for ten minutes4 ,replace the cover1 ice1 salt and blanket1 and leave for five or six hours1 only looking occasionally to see if the water must be drawn off and more ice and salt added4 ,this1 although a lengthy process1 is very simple and inexpensive and most successful4 ,for beating1 a long wooden spatula1 thin at the end and about the size of a carving knife1 should be used4 ,it is essential that rock salt and not common salt be used4 ,snow can be used instead of ice1 but is not quite so good4 ,to take out ice1 dip the cylinder quickly in hot water and shake it gently4 ,scald the tins in which ices are made directly they are emptied1 and dry in the oven4 ,if cream ices are to be put in moulds it will be found more satisfactory to add to them a little dissolved gelatine in the proportion of oz4 of gelatine to two quarts of cream4 ,cream ices are excellent served with a hot chocolate1 fruit1 or wine sauce4 ,the sauce should be served separately4 ,cream ,ices ,,page ,cream ,ice--,i4 #adf 0 0 ,,ii4 #adf ,brown ,bread ,cream ,ice #adg ,caramel ,cream ,ice #adg ,chestnut ,cream ,ice #adh ,coffee ,cream ,ice #adh ,fruit ,cream ,ice #adh ,strawberry ,cream ,ice #adi ,tutti ,frutti #adi 99,cream ,ice--,i #a quart cream #a cup powdered sugar #a table-spoon vanilla ,scald the cream4 ,add the sugar4 ,when it is melted set aside to cool4 ,flavour when cold4 ,freeze4 ,the whites of three eggs beaten to a foam1 but not stiff1 may be added to the cream just before it is put into the freezer4 ,cream ,ice--,,ii 7,frozen ,custard7 #a quart milk #f yolks #a cups powdered sugar #a-b pints thick cream #a-b table-spoons vanilla ,make a custard 7see p4 #ae7 with the milk1 sugar and yolks4 ,strain and1 when cold1 add the cream1 flavouring1 etc4 ,if the larger quantity of cream has been used add more sugar4 ,freeze4 ,the custard can be made with cream instead of milk4 ,to these two creams1 fruit1 nuts1 pounded macaroons1 lemon juice1 pounded ginger and rum1 and any liqueur1 can be added4 ,brown ,bread ,cream ,ice #a quart cream #a tea-cup brown bread-crumbs lb4 sugar ,dry the brown bread and crumble and sift to very fine crumbs4 ,add them to the cream and sugar4 ,when the sugar has melted1 mix well together and freeze4 99,caramel ,cream ,ice #h ozs4 powdered sugar #f yolks of eggs #a pint milk #a pint cream #a dessert-spoon vanilla ,put the sugar in an iron sauce-pan with a very little water1 and leave it until it becomes a rich brown4 ,let it become cold4 ,pound it and add the milk and yolks4 ,stir the mixture in a double boiler until it thickens4 ,strain1 and when cold add the vanilla and cream4 99,chestnut ,cream ,ice #f ozs4 chestnuts #aj ozs4 powdered sugar #a pints cream ,yolks of #h eggs #a dessert-spoon vanilla pint whipped cream ,boil1 peel and rub through a fine sieve some chestnuts1 measuring after they have been sifted4 ,beat all well together for ten minutes4 ,stir over the fire in a double boiler till thick4 ,strain through a coarse hair sieve4 ,add another pint rich whipped cream4 ,freeze in a mould4 ,coffee ,cream ,ice #b ozs4 best whole coffee1 green or roasted #d yolks of eggs #a quart cream lb4 powdered sugar ,mix all together4 ,put in a double boiler and cook until the mixture thickens but does not boil4 ,strain through a sieve and freeze4 ,fruit ,cream ,ice ,to a cream ice 7,no4 ,i4 or ,,ii47 add1 when partly frozen1 any well-sweetened ripe or tinned fruits cut into small pieces4 ,beat well together1 and cover tightly to freeze4 99,strawberry ,cream ,ice pint strawberry juice #a quart cream ,powdered sugar ,mash a sufficient quantity of strawberries to fill1 when put through a sieve1 a pint measure4 ,add them to the cream4 ,add sugar until the mixture is very sweet4 ,when the sugar is melted1 freeze4 ,tutti ,frutti #a quart cream ice 7,i4 or ,,ii47 #b table-spoons maraschino lb4 candied fruit1 finely chopped ,add the maraschino to the cream4 ,when partly frozen1 add the fruit and beat well together4 ,cover closely4 ,water ,ices ,,page ,syrup #aea ,cherry ,water ,ice #aea ,frozen ,macedoine of ,fruit #aea ,frozen ,punch #aeb ,fruit ,water ,ice #aeb ,lemon ,water ,ice #aec ,maraschino ,punch #aec ,orange ,water ,ice #aed ,pine ,apple ,water ,ice #aed ,raspberry ,water ,ice #aee ,strawberry ,punch #aee ,syrup 7,for ,water ,ices1 etc47 #c lbs4 loaf sugar #a quart water #a dessert-spoon white of egg ,mix the egg with the water4 ,add the sugar4 ,let it melt4 ,boil and skim until perfectly clear4 ,set aside to cool4 99,cherry ,water ,ice #a pint cherry juice pint water #a pint syrup 7see above7 #a tea-spoon lemon juice ,prepare the juice by pounding the cherries and putting them through a sieve1 adding the water gradually whilst doing this so that all the juice may be carried through4 ,add the syrup and lemon juice4 ,frozen ,macedoine of ,fruit with ,champagne ,carefully prepare some fruit as for fruit salad 7see p4 #cc71 sweetening it well with sugar4 ,pour over the fruit a bottle of champagne4 ,leave for four hours4 ,pack in ice for two hours4 ,serve in glasses4 99,frozen ,punch #a pint lemon juice #a pint syrup pint water #a gill brandy #a gill rum #e whites of eggs ,mix the lemon juice1 syrup1 water1 brandy and rum together4 ,put in a freezer4 ,when nearly frozen add the whites beaten to a stiff froth4 ,when well mixed serve in glasses4 ,fruit ,water ,ice #a quart fruit #a cup cold water #b cups powdered sugar #c whites of eggs ,crush the fruit and rub it through a sieve4 ,add the sugar4 ,stir until it is dissolved4 ,add the water and unbeaten whites4 ,freeze in a freezing machine1 turning the mixture until it is frozen4 ,lemon ,water ,ice #f lemons lb4 lump sugar #a quart water #a lb4 powdered sugar ,whites of #d eggs ,rub off the peel of the lemons on to lump sugar4 ,make a syrup with the lump sugar1 powdered sugar and water 7see p4 #aea74 ,add the juice of the lemons4 ,strain4 ,when cool add the whites beaten to a froth1 and freeze4 ,maraschino ,punch lb4 powdered sugar #a quart water pint maraschino #a lemon #a orange ,make a syrup of the sugar and water 7see p4 #aea74 ,when cold add the maraschino and the juice of the lemon and orange4 ,strain4 ,freeze4 ,orange ,water ,ice #a table-spoon gelatine cup boiling water #a cup sugar #a cup cold water #a pint orange juice ,soak the gelatine4 ,dissolve it in the boiling water4 ,when dissolved add the sugar1 cold water and orange juice4 ,stir till the sugar is dissolved4 ,strain4 ,freeze4 99,pine-,apple ,water ,ice #a lbs4 pine apple pint water #a pint prepared syrup #b lemons ,grate and mash one pound of pine-apple1 fresh if possible4 ,add the syrup 7see p4 #aea71 the juice of the lemons and the water4 ,put through a sieve4 ,cut the rest of the pine-apple into very small pieces4 ,stir it into the mixture and freeze4 ,raspberry ,water ,ice #a pint juice #a pint sugar #a pint water ,juice of #b lemons #a table-spoon gelatine ,follow directions for orange water ice4 99,strawberry ,punch #a quart strawberries #b cups powdered sugar cup sweet white wine or champagne #a cups water ,put the strawberries in a dish and cover with the sugar4 ,let them stand for an hour4 ,put through a hair sieve4 ,add the wine and water4 ,put into a freezer4 ,stir till well mixed1 then leave till frozen4 ,iced ,puddings1 ,mousses1 ,parfaits1 etc4 ,,page ,caramel ,mousse #aeg ,chestnut ,mousse #aeg ,frozen ,fruit #aeh ,nesselrode ,pudding #aeh ,parfait 7,chocolate7 #aei 0 7,coffee7 #aei ,strawberry ,ice #afj ,strawberry ,mousse #afj ,vanilla and ,chocolate ,souffl #afa ,cream ,ice enclosed in a hot ,souffl #afa 99,caramel ,mousse #i yolks of eggs lb4 powdered sugar #a pints milk #a pint whipped cream ,make a custard 7see p4 #ae7 of the yolks1 milk and quarter a pound of sugar4 ,strain it and set to cool4 ,stir half a pound sugar over the fire in an iron saucepan until a rich brown4 ,add a little water and boil for three minutes4 ,beat the custard over ice for ten minutes4 ,add the syrup slowly and the whipped cream4 ,beat well together4 ,fill a mould with it4 ,cover with a sheet of paper and a lid4 ,pack in ice and salt4 ,leave for an hour4 99,chestnut ,mousse #f ozs4 prepared chestnuts #f ozs4 powdered sugar #a tea-spoon vanilla pint whipped cream ,boil1 peel and pound some chestnuts4 ,put them through a fine sieve4 ,take six ounces of sifted chestnuts and mix with the sugar and vanilla4 ,beat till smooth4 ,add the cream and more sugar if required4 ,pour into a mould4 ,cover with a lid and seal the joints with a paste of flour and water4 ,pack in ice and leave for one hour4 99,frozen ,fruit #a tin apricots or peaches #b cups powdered sugar #a quart water ,cut the fruit in small pieces4 ,add the sugar and water4 ,when the sugar is dissolved1 freeze4 ,one pint whipped cream can be added to the fruit when partly frozen4 ,any tinned or fresh fruit can be used4 ,apricots1 peaches1 pine-apple and strawberries are best4 ,nesselrode ,pudding #dj chestnuts #d yolks cup powdered sugar #a pint milk pint cream #a tea-spoon vanilla lb4 shredded candied pine apple tea-cup maraschino ,make a custard of the yolks1 milk and sugar 7see p4 #ae74 ,boil1 peel1 pound and put through a fine sieve the chestnuts4 ,mix with the cold custard and vanilla and put in the freezer4 ,when nearly firm add the fruit1 cream and maraschino 7this may be omitted74 ,beat well together and leave until frozen4 ,garnish with angelica and candied cherries4 99,parfait 7,chocolate7 #a pint milk #aj yolks lb4 powdered sugar lb4 chocolate #a dessert-spoon vanilla pint cream ,make a custard of the milk1 yolks and sugar 7see p4 #ae74 ,melt the chocolate with a very little water4 ,add it to the custard4 ,put through a fine sieve4 ,stir over ice till cold4 ,add the whipped cream and beat well together4 ,pack in ice and leave two hours4 99,parfait 7,coffee7 #a pint cream #a cup powdered sugar cup strong clear coffee ,mix together4 ,whip on ice4 ,take off the froth and put into a freezer or mould4 ,do not touch it4 ,leave for two hours4 99,strawberry ,cream lb4 sugar #a pint water #a quart strawberries pint whipped cream ,boil the sugar and water for half an hour4 ,add the strawberries4 ,simmer gently for quarter of an hour4 ,take off the fire and cool4 ,when cold put in a freezer and stir occasionally till frozen4 ,when frozen stir in the cream1 which can be slightly sweetened4 99,strawberry ,mousse #a lb4 strawberries #a cup powdered sugar #a pints cream ,crush the strawberries and put them through a fine hair sieve4 ,put in an enamelled sauce-pan with a little sugar and stir continually over the fire till well mixed4 ,pour into a basin and set it on ice1 stirring until it is cold4 ,whip the cream with the rest of the sugar4 ,mix with the fruit4 ,line a mould with paper4 ,fill it4 ,cover it with a round of paper and a lid1 which should be sealed with a paste made of flour and water4 ,pack in ice and leave for an hour4 99,vanilla and ,chocolate ,souffl #af yolks of eggs #a cup syrup #a cup water #a dessert-spoon vanilla #a pint whipped cream ,chocolate ,beat the yolks1 syrup 7see p4 #aea7 and water together thoroughly4 ,pass through a fine sieve4 ,put into a double boiler4 ,stir until thick but do not let it boil4 ,warm a bowl4 ,pour the custard into it4 ,add the vanilla4 ,beat for five minutes4 ,stir in the whipped cream and pour into a large mould4 ,pack in ice and leave for two hours4 ,uncover the mould and pour on to it a cup of cold melted chocolate flavoured with a little vanilla4 ,replace the cover and leave another two hours4 ,cream ,ice ,enclosed in a ,hot ,souffl ,make a souffl of the required flavour in a large souffl dish4 ,have ready a cream ice1 frozen stone hard1 about four inches less in diameter than the souffl dish4 ,when the souffl is nearly baked1 take it out of the oven1 remove the brown top1 and a little of the soft centre4 ,put in the ice1 cover with the soft mixture and the brown cover and put back into the oven for a few moments4 ,considerable deftness and great quickness are necessary if this sweet is to be successful4 ,sugars ,,page ,coloured ,sugars #afd ,orange and ,lemon ,sugar #afd ,sugared ,fruits #afe ,coloured ,sugars ,on to some powdered sugar drop a few drops of any colouring4 ,stir well and quickly so that the sugar may be evenly coloured4 ,when dry1 crush between paper if necessary4 ,keep in a tin in a dry place4 ,orange and ,lemon ,sugar lb4 loaf sugar #c oranges or lemons ,pare off the yellow rind of oranges1 tangerines or lemons very finely4 ,let it dry thoroughly4 ,pound it in a mortar with the sugar4 ,pass through a fine sieve and keep in a dry place4 ,or the rind may be rubbed off on lumps of sugar1 which must then be dried and very finely crushed4 ,sugared ,fruits ,white of egg ,powdered sugar ,strawberries1 cherries1 grapes1 red or white currants ,beat the white of an egg till frothy4 ,dip each fruit into it and then roll it in powdered sugar4 ,place on white paper and dry in a very slow oven4 ,,the ,,end ,index ,albemarle ,pudding1 #ff4 ,almonds1 to blanch1 #d4 0 to pound1 #d4 ,almond ,souffl1 #fb4 0 ,tartlets1 #abi4 ,apple and ,apricot ,charlotte1 #ff4 ,apple ,custard1 #fg4 0 ,pie1 #acg4 ,apples1 ,baked1 #bf4 0 ,stewed1 #bi4 ,apple and ,tapioca ,pudding1 #g4 ,bain ,marie1 #c4 ,baked ,apples1 #bf4 0 ,bananas1 #bf4 ,bavarian ,cream1 #ih4 ,biscuit ,paste1 #abg4 ,boiled ,puddings1 #b4 ,bread and ,butter ,pudding1 #g4 ,bread ,pudding1 #h4 0 and ,rum ,pudding1 #fh4 ,brown ,bread ,cream ,ice1 #adg4 ,butter1 ,how to beat1 #e4 ,calf's ,foot ,jelly1 #ia4 ,caramel ,mousse1 #aeg4 ,charlotte ,russe1 #aaj4 ,chartreuse of ,orange1 #ajj4 0 ,strawberries1 #aja4 ,cherry ,pudding1 #fh4 0 ,water ,ice1 #aea4 ,chestnut ,cream1 #ajb4 0 0 ,ice1 #adh4 0 ,mousse1 #aeg4 ,chocolate ,bavarois1 #ajc4 0 ,blanc ,mange1 #aaj4 0 ,cream ,tartlets1 #acj4 0 to melt1 #c4 0 ,parfait1 #aei4 0 ,souffl1 #ee1 #fb1 #fc4 ,christmas ,plum ,pudding1 #fi1 #gj4 ,citron ,puddings1 #gc4 ,claret ,jelly1 #ib4 ,cocoanut ,pie1 #acg4 ,coffee ,cream ,ice1 #adh4 0 ,parfait1 #aei4 0 ,souffl1 #ee4 ,coloured ,sugars1 #afd4 ,cornflour ,pudding1 #aaa4 ,cranberry ,jelly1 #ib4 ,cream and ,fruit ,tartlets1 #aca4 0 ,ices1 #adf-adi4 0 ,ice with hot ,souffl1 #afa4 ,creams1 #ih-ajh4 ,cream ,souffl1 #fd4 0 ,tartlets1 #acj4 0 ,whip1 #aab4 0 to whip1 #c4 ,crme aux ,fruits1 #ajc4 0 ,brle1 #bb4 0 ,hollandaise1 #ajd4 0 ,renverse1 #bc4 ,currants1 to clean1 #b4 ,custard ,pie1 #ach4 ,custards1 ,baked1 #bj-bd4 0 ,boiled1 #ae-ag4 ,danish ,pudding1 #aab4 ,dutch ,apple ,cake1 #gj4 ,fig ,pudding1 #ga4 ,figs1 ,stewed1 #cj4 ,flaming ,peaches1 #bg4 ,foam ,omelet1 #ea4 ,french ,pancakes1 #ch4 ,friar's ,omelet1 #ga4 ,fritters1 #db-dg4 ,frozen ,fruit1 #aeh4 0 ,macedoine of ,fruit1 #aea4 0 ,punch1 #aeb4 ,fruit ,cream ,ice1 #adh4 0 ,fritters1 #dc4 0 ,salad1 #cc4 0 ,stewed1 #bh4 0 ,tartlets1 #acb4 0 ,water ,ice1 #aeb4 ,garnish for ,custards1 #ad4 ,gteau de ,riz1 #i4 ,gelatine1 #c4 0 ,jelly1 #ia4 ,gele ,fouette1 #ic4 ,ginger ,pudding1 #gb4 0 0 1 #aac4 ,gooseberry ,fool1 #aac4 0 ,pudding1 #gb4 ,grated ,pine-apple1 #bg4 ,henriettes1 #dd4 ,italian ,mousse1 #gc4 ,jelly ,milk1 #aaf4 ,jellies1 #ia-if4 ,king's ,souffl1 #aba4 ,lemon ,cheesecakes1 #acb4 0 ,froth1 #ic4 0 ,pie1 #ach1 #aci4 0 ,souffl1 #fd1 #aad4 0 ,sugar1 #afd4 0 ,water-,ice1 #aec4 ,macedoine of ,fruit1 ,frozen1 #aea4 ,maraschino ,jelly1 #id4 0 ,punch1 #aec4 0 ,souffl1 #ef4 ,marmalade ,pudding1 #gd4 ,marrons la ,clestine1 #aad4 ,measuring1 #a4 ,meringue for ,puddings1 #d4 ,meringues1 #aae4 0 ,chocolate1 #aaa4 ,milk ,jelly1 #aaf4 ,mincemeat1 #acc4 0 #adj4 0 #ada4 ,miroton1 #bg4 ,mock ,mincemeat1 #ada4 ,mousse aux fruits givrs1 #aaf4 ,mousse la ,mangara1 #gd4 ,mousses1 ,frozen1 #aeg4 ,nesselrode ,pudding1 #aeh4 ,noyau ,cream1 #aje4 ,omelette ,souffle1 #ef4 ,omelets1 #ej-eb4 ,orange ,baskets1 #id4 0 ,charlotte1 #aag4 0 and ,cocoanut ,salad1 #cd4 0 ,cream1 #aje4 0 ,fritters1 #dd4 0 ,jelly1 #id4 0 ,omelet1 #ea4 0 ,salad1 #cd4 0 ,sugar1 #afd4 0 ,tartlets1 #acc4 0 ,water-,ice1 #aed4 ,pain aux ,fruits1 #aag4 ,palace ,pudding1 #ge4 ,pancakes1 #cg-ci4 ,parfaits1 #aei4 ,pastry1 #abe-abg4 ,peaches1 ,stewed1 #cj4 ,pears1 01 #ca1 #cb4 ,pies1 #acg-ada4 ,pine-apple ,fritters1 #de4 0 ,grated1 #bg4 0 ,meringue1 #aah4 0 ,pie1 #ada4 0 and ,rice ,mould1 #ge4 0 ,salad1 #cd4 0 ,water-,ice1 #aed4 ,pines on ,horseback1 #aah4 ,plain ,rice ,pudding1 #aj4 ,plum ,pudding1 #gf4 ,portuguese ,fritters1 #de4 ,prune ,jelly1 #ie4 ,queen of ,puddings1 #aai4 ,raisins1 to stone1 #b4 ,raspberry ,cream1 #ajh4 0 ,water ,ice1 #aee4 ,rhenish ,cream1 #ajf4 ,rhubarb ,jelly1 #ie4 ,rice ,cream1 #i1 #ajg4 0 ,pancakes1 #ci4 0 ,pudding with ,apples1 #aj4 0 ,souffl1 #aa4 ,rum ,omelet1 #eb4 0 ,tutti ,frutti1 #bh4 ,sauces1 #hj-hg4 ,souffl ,fritters1 #df4 0 ,frozen1 #afa4 0 ,puddings1 #fb-fd4 0 ,royal1 #eg4 ,souffls1 #ee-ei4 ,spanish ,cream1 #abj4 ,stewed ,apples1 #bi4 0 ,figs1 #cj4 0 ,fruit1 #bh4 0 ,peaches1 #cj4 0 ,pears1 #ca1 #cb4 0 ,prunes1 #cb4 ,strawberry ,cream1 #ajh4 0 ,cream-,ice1 #adi4 0 ,fritters1 #dg4 0 ,ice1 #afj4 0 ,mousse1 #afj4 0 ,punch1 #aee4 ,strawberries and ,cream1 #cc4 ,strawberry ,shortcake1 #gg4 0 ,souffl1 #eh4 0 ,sponge1 #abj4 0 ,tartlets1 #acd4 ,suet1 to chop1 #b4 ,sugared ,fruits1 #afe4 ,sultanas1 #b4 ,sweet ,omelet1 #ej4 ,syrup1 #aea4 ,table of ,measures1 #a4 ,tapioca ,pudding1 #aa1 #ab4 ,tartlets1 #abi-acd4 ,tutti ,frutti1 #adi4 ,vanilla and ,chocolate ,souffl1 #afa4 ,vanilla ,souffl1 #eh4 ,,printed ,,by ,,turnbull ,,and ,,spears1 ,,edinburgh ,transcriber's ,notes ,minor errors in punctuation have been fixed4 ,a few spellings in the index were adjusted to match the original recipe name4