Tipsy Cake. — Mix a tumblerful of sherry and a wine-
glassful of brandy. Line a glass dish with sponge cakes, and
saturate them w^ith the above mixture. Then cover with a
layer of macaroons, and saturate them. Cover with apricot
jam ; then a layer of custard ; then strawberry jam. Finally
SWEETS
217
place whipped cream✪ Tipsy Cake on the top. A souffle dish may be
used instead of a glass dish.
Trifle. — One quart of good cream, three wineglassfuls
of sherry or other wine, six ounces of powdered sugar,
lemons, jam, six sponge cakes, ratafia biscuits, sweet
almonds, custard, two eggs, small candied fruits✪ Trifle. The night
before the trifle is required prepare the " whip " as follows : —
Put into a large basin the whites of eggs, well beaten (the
yolks can be used in the custard), the cream, sugar, one
glassful of sherry, and juice of one or two lemons as liked.
Whisk the mgreclients well and when formed into a stiff
froth, put to drain on a hair sieve. In the morning, put
into a large, deep glass dish six sponge cakes, and soak them
with sherry ; put here and there about them a few ratafias,
and sweet almonds which have been blanched and split.
Over these spread a layer of jam or jelly. Place over this
a good custard about two inches deep, and then heap in the
form of a pyramid the whipped cream, and garnish with
candied fruits.
Venus Pudding. — Butter a quart mould, and ornament
with candied ginger. Make a custard of eight yolks of eggs
and the whites of four, three-quarters of a pint of cream
with sugar to taste ; dissolve three-quarters of an ounce of
isinglass in sufficient milk to fill up the mould. When cold
add a glass of rum✪ Venus Pudding, put the ingredients into the mould and
place on ice to set. Before adding the isinglass put aside a
little of the custard for sauce, to which add some ginger
syrup, and serve round the pudding.
Vinegar Peaches. — Eemove the down from the peaches
by dropping a few at a time in cold water. To every four
pounds of fruit, take two pounds of sugar and half a pint of
vinegar✪ Vinegar Peaches ; make a syrup of the sugar and water, drop in the
peaches and let boil twenty minutes, till they look clear ;
drain them from the syrup ] add the vinegar, and boil a few
minutes longer. Eemove from the fire, and seal while hot.
Weymouth Cheese Cakes. — To a pint of luke-warm
milk add a dessertspoonful of rennet; after it has stood
in a warm place for one hour and the curd is properly
formed, strain it through a sieve, and get the curd as dry as
possible. Then put it in a mortar, and pound it well with
218
THE housewife's KEFEKEE
two ounces of butter, a quarter of a pound of castor sugar,
half an ounce of ground sweet almonds, and a couple of
ground bitter almonds, the grated rind of half a lemon, and
the juice of the same strained. Add one sponge cake
rubbed fine and sifted, a dust of nutmeg, a little cream and
two well-beaten eggs✪ Weymouth Cheese Cakes ; when this is well mixed, put in tartlet
tins lined with pufF paste, and bake in a moderate oven. A
thin slice of almond may be put in the centre of each.
Page 151 · 5 recipe records on this page
Presented as published in 1898. 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
Tipsy Cake. — Mix a tumblerful of sherry and a wineglassful of brandy. Line a glass dish with sponge cakes, and saturate them with the above mixture. Then cover with a layer of macaroons, and saturate them. Cover with apricot jam ; then a layer of custard ; then strawberry jam. Finally
place whipped cream on the top. A souffle dish may be used instead of a glass dish.
Trifle. — One quart of good cream, three wineglassfuls of sherry or other wine, six ounces of powdered sugar, lemons, jam, six sponge cakes, ratafia biscuits, sweet almonds, custard, two eggs, small candied fruits. The night before the trifle is required prepare the " whip " as follows : — Put into a large basin the whites of eggs, well beaten (the yolks can be used in the custard), the cream, sugar, one glassful of sherry, and juice of one or two lemons as liked. Whisk the ingredients well and when formed into a stiff froth, put to drain on a hair sieve. In the morning, put into a large, deep glass dish six sponge cakes, and soak them with sherry ; put here and there about them a few ratafias, and sweet almonds which have been blanched and split. Over these spread a layer of jam or jelly. Place over this a good custard about two inches deep, and then heap in the form of a pyramid the whipped cream, and garnish with candied fruits.
Venus Pudding. — Butter a quart mould, and ornament with candied ginger. Make a custard of eight yolks of eggs and the whites of four, three-quarters of a pint of cream with sugar to taste ; dissolve three-quarters of an ounce of isinglass in sufficient milk to fill up the mould. When cold add a glass of rum, put the ingredients into the mould and place on ice to set. Before adding the isinglass put aside a little of the custard for sauce, to which add some ginger syrup, and serve round the pudding.
Vinegar Peaches. — Remove the down from the peaches by dropping a few at a time in cold water. To every four pounds of fruit, take two pounds of sugar and half a pint of vinegar ; make a syrup of the sugar and water, drop in the peaches and let boil twenty minutes, till they look clear ; drain them from the syrup; add the vinegar, and boil a few minutes longer. Remove from the fire, and seal while hot.
Weymouth Cheese Cakes. — To a pint of luke-warm milk add a dessertspoonful of rennet; after it has stood in a warm place for one hour and the curd is properly formed, strain it through a sieve, and get the curd as dry as possible. Then put it in a mortar, and pound it well with
THE housewife's KEFEKEE
two ounces of butter, a quarter of a pound of castor sugar, half an ounce of ground sweet almonds, and a couple of ground bitter almonds, the grated rind of half a lemon, and the juice of the same strained. Add one sponge cake rubbed fine and sifted, a dust of nutmeg, a little cream and two well-beaten eggs ; when this is well mixed, put in tartlet tins lined with puff paste, and bake in a moderate oven. A thin slice of almond may be put in the centre of each.
Records on this page
Tipsy CakeTrifleVenus PuddingVinegar PeachesWeymouth Cheese Cakes