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