Two ounces of Eatafias.
Half a pint of Milk.
Half an ounce of French Gelatine.
The Yolks of four Eggs.
Two ounces of dried Cherries.
Half a gill of Cream.
One ounce of Castor Sugar.
One teaspoonful of Essence of Vanilla✪ Cold Cabinet Pudding.
Ornament the bottom of a pint mould with the
cherries and angelica. Split the savoys in half,
and line the sides of the mould round with them
very evenly, arranging them alternately back and
front next the tin. Put in the ratafias. Put four
yolks of eggs into a basin, stir in the milk, pour
this mixture into a jug, stand it in boiling water,
and stir until it thickens, taking care that it does
not curdle. Melt the gelatine in a little water,
and strain it into the custard. When it is cool,
add the cream, vanilla, and sugar, mix well, and
pour carefully into the mould to the cakes. Put
the mould on ice or in a cool place to set. When
set, turn out and serve.
CE^AMS, jELLIES^ IOES3 COLD SWEETS. 235
Charlotte Russe.
Ingredients.
Twelve Sponge Finger-biscuits.
Half an ounce of Gelatine.
One gill of Milk.
Half a pint of Double Cream.
One dessertspoonful of Castor Sugar.
Thirty drops of Essence of Vanilla.
Take a pint souffle-tin and line it carefully
with the biscuits, fitting them close to each other ;
cut off the tops of the biscuits that stand above
the tin. Put the gelatine and milk in a stewpan
on the fire to melt. Whip the cream to a stiff
froth; add the sugar and vanilla to it. Strain
the melted gelatine into the cream, mix it well,
and pour it carefully into the mould, not to dis-
arrange the biscuits. When set, turn out and
serve.
Chartreuse of Oranges.
Ingredients,
Six Tangerine Oranges.
One pint of Jelly.
Peel the oranges and take away every morsel of
white skin very carefully, quarter them carefully
not to break the skin and let the juice out. Cover
the bottom of the mould with a little jelly, let it
set until cold, then arrange the quarters of orange
with great precision and neatness all round the
236
HIGH-CLASS COOKEllY.
mould overlapping each other, carefully pour in a
little jelly to cover these quarters, and when quite
set repeat this, until the mould is full. When set,
turn out and serve.
Chocolate Tartlets.
Ingredients,
Four Eggs.
Half a cake of Chocolate.
One tablespoonful of Corn-flour, dissolved
in water.
Three tablespoonf uls of Milk.
Four tablespoonfuls of Castor Sugar.
Two teaspoonfuls of Vanilla.
One saltspoonful of Salt.
Quarter of a teaspoonful of Cinnamon.
One teaspoonful of Melted Butter.
Melt the chocolate in the milk, and when it
boils stir in the corn-flour, and stir well until it
thickens ; then set it to cool. Beat up four yolks
and two whites of eggs with the sugar, and stir
them to the cold chocolate, with the vanilla, cin-
namon, salt, and butter, till light. Bake in open
shells of pastry. When done, cover them with
some meringue made of two whites of egg whipped
to a stiff froth, two tablespoonfuls of sugar, and a
teaspoonful of lemon-juice. Eat when cold.
CREAMS, JELLIES, ICES, COLD SWEETS. 237
Custard.
Ingredients^
Four Yolks of Egg and one White.
Half a pint of Milk.
A tablespoonful of Brandy.
One ounce of Loaf Sugar.
Flavouring to taste, Vanilla and Lomon-peel✪ Custard.
Page 75 · 6 recipe records on this page
Presented as published in 1897. 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
Two ounces of Eatafias.
Half a pint of Milk.
Half an ounce of French Gelatine.
The Yolks of four Eggs.
Two ounces of dried Cherries.
Half a gill of Cream.
One ounce of Castor Sugar.
One teaspoonful of Essence of Vanilla.
Ornament the bottom of a pint mould with the cherries and angelica. Split the savoys in half, and line the sides of the mould round with them very evenly, arranging them alternately back and front next the tin. Put in the ratafias. Put four yolks of eggs into a basin, stir in the milk, pour this mixture into a jug, stand it in boiling water, and stir until it thickens, taking care that it does not curdle. Melt the gelatine in a little water, and strain it into the custard. When it is cool, add the cream, vanilla, and sugar, mix well, and pour carefully into the mould to the cakes. Put the mould on ice or in a cool place to set. When set, turn out and serve.
CREAMS, JELLIES, ICES, COLD SWEETS. 235
Charlotte Russe.
Ingredients.
Twelve Sponge Finger-biscuits.
Half an ounce of Gelatine.
One gill of Milk.
Half a pint of Double Cream.
One dessertspoonful of Castor Sugar.
Thirty drops of Essence of Vanilla.
Take a pint souffle-tin and line it carefully with the biscuits, fitting them close to each other ; cut off the tops of the biscuits that stand above the tin. Put the gelatine and milk in a stewpan on the fire to melt. Whip the cream to a stiff froth; add the sugar and vanilla to it. Strain the melted gelatine into the cream, mix it well, and pour it carefully into the mould, not to disarrange the biscuits. When set, turn out and serve.
Chartreuse of Oranges.
Ingredients,
Six Tangerine Oranges. One pint of Jelly.
Peel the oranges and take away every morsel of white skin very carefully, quarter them carefully not to break the skin and let the juice out. Cover the bottom of the mould with a little jelly, let it set until cold, then arrange the quarters of orange with great precision and neatness all round the
mould overlapping each other, carefully pour in a little jelly to cover these quarters, and when quite set repeat this, until the mould is full. When set, turn out and serve.
Chocolate Tartlets.
Ingredients,
Four Eggs.
Half a cake of Chocolate.
One tablespoonful of Corn-flour, dissolved
in water. Three tablespoonf uls of Milk. Four tablespoonfuls of Castor Sugar. Two teaspoonfuls of Vanilla. One saltspoonful of Salt. Quarter of a teaspoonful of Cinnamon. One teaspoonful of Melted Butter.
Melt the chocolate in the milk, and when it boils stir in the corn-flour, and stir well until it thickens ; then set it to cool. Beat up four yolks and two whites of eggs with the sugar, and stir them to the cold chocolate, with the vanilla, cinnamon, salt, and butter, till light. Bake in open shells of pastry. When done, cover them with some meringue made of two whites of egg whipped to a stiff froth, two tablespoonfuls of sugar, and a teaspoonful of lemon-juice. Eat when cold.
CREAMS, JELLIES, ICES, COLD SWEETS. 237
Custard.
Ingredients^
Four Yolks of Egg and one White.
Half a pint of Milk.
A tablespoonful of Brandy.
One ounce of Loaf Sugar.
Flavouring to taste, Vanilla and Lomon-peel.
Records on this page
Cold Cabinet PuddingCold Cabinet PuddingCustardCharlotte RusseChartreuse of OrangesChocolate Tartlets