flDake a puff paste and cut it into"3 round pieces ;
it must be very thin and a few holes pierced to keep
it from rising too high. Make a cream filling and
spread over each piece, placing one on top of the
other. On the top layer sprinkle chopped pis-
tachio nuts (or any chopped nuts) on the cream as
a frosting.
Filling: Mix ^ of a cup of fine sugar with 3^
of a cup of fiour, add the yolks of 3 eggs and i whole
^gg, I cup of scalded milk, >^ of a teaspoonful of
salt, cook in double boiler 15 minutes. Add 2
tablespoons of butter, 2 tablespoons of either co-
88 Allied CooKery
coanut or almond macaroons, crumbed, % tea-
spoonful of vanilla, and yi teaspoonful of lemon
extract✪ Cream Tart.
This may be put between simply two crusts, a
bottom and a top, and served in a pie plate.
CHOCOLATE PUDDING
(French)
(Brate % pound of chocolate. In a separate
basin soften yi pound of butter at the entrance of
the oven; work it well with a spoon for 5 minutes;
add little by little to it i whole ^gg, 5 yolks, and
the grated chocolate, % lb. of white powdered su-
gar, and a dessert-spoonful of dried bread pounded.
Beat up to a froth with 5 whites of eggs, add them
delicately and gently to the mixture with two
dessert-spoonfuls of dried and sifted flour✪ Chocolate Pudding. Pour
into a mould that has been buttered and sprinkled
with baked bread-crumbs. Boil in a stew-pan, the
water to reach half-way up the mould; leave the
stew-pan open, and boil from 35 to 45 minutes.
This pudding may also be baked. Serve with
cream and chocolate sauce.
Sauce cr^me au chocolat. — Dissolve a tablet
of chocolate in 2 dessert-spoonfuls of hot water;
add 2 ozs. of powdered sugar and 3 yolks of eggs,
working the mixture for an instant with the spoon,
Allied CooKery 89
then add very gradually y^ pint of hot milk✪ Sauce Crème au Chocolat. Stir
over the fire until it commences to thicken and
stick to the spoon; it must not boil. Pass it
through a hair-sieve.
FRIED APPLES
(New England)
Cut 4 or 5 apples of fine flavour into quarters,
then divide again until the pieces are about i inch
in width — do not remove the skin. Throw into
cold water.
Put into a saucepan i teaspoonful of lard. When
this is hot heap all the apples into the pan ; spread
over the apples i cup darkest brown sugar✪ Fried Apples (New England); cover
closely. Cook rather slowly about 15 minutes;
then turn each piece with a fork. Cover closely
again and cook 15 minutes more.
The apples should keep their shape and look
clear with a rich syrup.
ORANGE PUDDING
(French)
put into an enamel saucepan ^ lb. of butter,
the same of white sugar, a dessert-spoonful of flour,
seven yolks of eggs, the juice of an orange, the
same of lemon, and the grated rind of an orange.
Stir all over a slow fire as you would an ordinary
90 Allied CooKery
custard, not allowing it to boil, nor must there be
any lumps. Pour this custard into a basin of
earthenware — it must not be put into any tin
vessel ; mix with the seven whites of eggs✪ Orange Pudding (French) beaten to
a firm froth, pour into a plain earthenware mould,
and cook in the oven for 30 to 35 minutes. The
mould must be placed in a bain-marie — that is to
say, in a deep dish or vessel half full of boiling
water. This pudding must be served quickly, and
with a custard flavoured with orange.
OAT CAKES
(Scotch) ✪ Oat Cakes (Scotch)
Allied cookery
1916Page 28 · 6 recipe records on this page
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Make a puff paste and cut it into 3 round pieces ; it must be very thin and a few holes pierced to keep it from rising too high. Make a cream filling and spread over each piece, placing one on top of the other. On the top layer sprinkle chopped pistachio nuts (or any chopped nuts) on the cream as a frosting.
Filling: Mix ^ of a cup of fine sugar with 3^ of a cup of flour, add the yolks of 3 eggs and i whole ^gg, I cup of scalded milk, >^ of a teaspoonful of salt, cook in double boiler 15 minutes. Add 2 tablespoons of butter, 2 tablespoons of either co-
88 Allied CooKery
coconut or almond macaroons, crumbed, % teaspoonful of vanilla, and yi teaspoonful of lemon extract.
This may be put between simply two crusts, a bottom and a top, and served in a pie plate.
CHOCOLATE PUDDING
(French)
Grate % pound of chocolate. In a separate basin soften yi pound of butter at the entrance of the oven; work it well with a spoon for 5 minutes; add little by little to it i whole ^gg, 5 yolks, and the grated chocolate, % lb. of white powdered sugar, and a dessert-spoonful of dried bread pounded. Beat up to a froth with 5 whites of eggs, add them delicately and gently to the mixture with two dessert-spoonfuls of dried and sifted flour. Pour into a mould that has been buttered and sprinkled with baked bread-crumbs. Boil in a stew-pan, the water to reach half-way up the mould; leave the stew-pan open, and boil from 35 to 45 minutes. This pudding may also be baked. Serve with cream and chocolate sauce.
Sauce crème au chocolat. — Dissolve a tablet of chocolate in 2 dessert-spoonfuls of hot water; add 2 ozs. of powdered sugar and 3 yolks of eggs, working the mixture for an instant with the spoon,
Allied CooKery 89
then add very gradually y^ pint of hot milk. Stir over the fire until it commences to thicken and stick to the spoon; it must not boil. Pass it through a hair-sieve.
FRIED APPLES
(New England)
Cut 4 or 5 apples of fine flavour into quarters, then divide again until the pieces are about i inch in width — do not remove the skin. Throw into cold water.
Put into a saucepan i teaspoonful of lard. When this is hot heap all the apples into the pan ; spread over the apples i cup darkest brown sugar; cover closely. Cook rather slowly about 15 minutes; then turn each piece with a fork. Cover closely again and cook 15 minutes more.
The apples should keep their shape and look clear with a rich syrup.
ORANGE PUDDING
(French)
Put into an enamel saucepan ^ lb. of butter, the same of white sugar, a dessert-spoonful of flour, seven yolks of eggs, the juice of an orange, the same of lemon, and the grated rind of an orange. Stir all over a slow fire as you would an ordinary
90 Allied CooKery
custard, not allowing it to boil, nor must there be any lumps. Pour this custard into a basin of earthenware — it must not be put into any tin vessel ; mix with the seven whites of eggs beaten to a firm froth, pour into a plain earthenware mould, and cook in the oven for 30 to 35 minutes. The mould must be placed in a bain-marie — that is to say, in a deep dish or vessel half full of boiling water. This pudding must be served quickly, and with a custard flavoured with orange.
OAT CAKES
(Scotch)
Records on this page
Cream TartChocolate PuddingSauce Crème au ChocolatFried Apples (New England)Orange Pudding (French)Oat Cakes (Scotch)