JV.S. — The bottom of the mould may be
lined with biscuits instead of jelly, and decor-
ated with whipped cream when turned out.
Any cream filling may be substituted for the
above mixture, and the charlotte named
accordingly.
CHARTREUSE OF APRICOT.
Decoration.
Sweet jelly. Rounds of apricot. Chopped pistachios.
Filling.
1^ gill cream.
>1 apricot pulp.
^ gill apricot syrup.
Sugar.
A few drops lemon juice.
( I oz. leaf gelatine,
gill water.
Dishing. — Chopped jelly.
Ifine a plain mould with the jelly, and
decorate heavily with the rounds of apricot
[ 133 ] '
and chopped pistachios. Line again with jelly
very thickly. Half-whip the cream ; stir in
the apricot pulp and syrup, the sugar, lemon
juice, and the dissolved gelatine. Mould when
setting. Turn out, and decorate with chopped
jelly.
CHARTREUSE OF ORANGES.
Proceed as for Chartreuse of Apricot.
Use small sections of tangerine oranges for
decoration, and 1^ gill orange juice for inside
mixture.
CLARET PUDDING.
Decoration. — Wine jelly.
Filling.
i pint claret.
^ teacupful strawberry jam.
1 lemon.
Sugar to sweeten.
^ glass brandy.
( ^ ox. gelatine,
gill water.
Dishing. — 1 gill cream.
Line a border mould with wine jelly. Put
all the ingredients into a saucepan, dissolve,
and allow to infuse for twenty minutes. Strain,
[ 134 ]
and allow to cool. Colour if necessary with
carmine. Pour into the lined mould. Turn
out when set, and fill the centre with whipped
cream.
COFFEE PUDDING.
Decoration. — Wiue jelly and silver leaf.
1 ^11 custard.
1 ,, strong coffee.
1 oz. ratafias.
1 oz. sponge cake.
^ gill cream.
Filling.
Sugar, vanilla.
1 dessertspoonful brandy.
J ^ oz. gelatine.
( ^ gill water.
Line and decorate mould. Soak the sponge
cake and ratafias in custard and coffee ; add
the sugar, brandy, vanilla, and the cream lightly
whipped. Stir in the dissolved gelatine, and
mould when setting. Turn out, and decorate
with chopped jelly.
L 185 ]
CRteME RUBANT.
Lining.
2 oz. chocolate. 1 tablespoonful water. 1 gill sweet jelly.
Filling.
1 gill cream.
1 ,, custard.
1 tablespoonful brandy.
1 dessertspoonful orange-fipwer
water.
Vanilla, sugar.
1 dessertspoonful maraschino.
A few drops lemon juice.
I oz. gelatine.
\ gill water✪ Crème Rubant.
Decoration. — Chopped jelly.
Dissolve the chocolate in the water and
boil it a minute ; add the jelly, and leave till
cool. Line a wet mould with this mixture.
Half-whip the cream ; add the custard, sugar,
flavouring, and dissolved gelatine. Pour into
the mould, and leave till set. Turn out, and
decorate with chopped jelly.
[ 186 ]
CUSTARD.
3 yolks of eggs. 1 dessertspoonful sugar.
1 white. Flavouring.
^ pint milk.
Beat the eggs and sugar lightly together ;
add the milk heated and the flavouring, and
strain into a rinsed pan. Stir over moderate
heat till the eggs thicken, without allowing
the custard to boil. Turn into a basin, and
stir while cooling to prevent a skin forming
on the top.
N.B. — Two yolks and one white may be
used if the custard is not wanted quite so rich.
CUP CUSTARD.
Prepare the custard as above. When cold,
pour into custard cups, and place a ratafia
biscuit on top of each. Sprinkle if liked with
a little grated nutmeg.
i
[ 137 ]
MERINGUES.
3 whites of eggs. | 6 oz. castor sugar.
Page 29 · 8 recipe records on this page
Presented as published in 1912. 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
JV.S. — The bottom of the mould may be lined with biscuits instead of jelly, and decorated with whipped cream when turned out. Any cream filling may be substituted for the above mixture, and the charlotte named accordingly.
CHARTREUSE OF APRICOT.
Decoration.
Sweet jelly. Rounds of apricot. Chopped pistachios.
Filling.
1^ gill cream.
>1 apricot pulp. ^ gill apricot syrup. Sugar.
A few drops lemon juice. ( I oz. leaf gelatine, gill water.
Dishing. — Chopped jelly.
Line a plain mould with the jelly, and decorate heavily with the rounds of apricot
[ 133 ] '
and chopped pistachios. Line again with jelly very thickly. Half-whip the cream ; stir in the apricot pulp and syrup, the sugar, lemon juice, and the dissolved gelatine. Mould when setting. Turn out, and decorate with chopped jelly.
CHARTREUSE OF ORANGES.
Proceed as for Chartreuse of Apricot. Use small sections of tangerine oranges for decoration, and 1^ gill orange juice for inside mixture.
CLARET PUDDING.
Decoration. — Wine jelly.
Filling.
i pint claret.
^ teacupful strawberry jam. 1 lemon.
Sugar to sweeten.
^ glass brandy. ( ^ ox. gelatine, gill water.
Dishing. — 1 gill cream.
Line a border mould with wine jelly. Put all the ingredients into a saucepan, dissolve, and allow to infuse for twenty minutes. Strain,
[ 134 ]
and allow to cool. Colour if necessary with carmine. Pour into the lined mould. Turn out when set, and fill the centre with whipped cream.
COFFEE PUDDING.
Decoration. — Wiue jelly and silver leaf.
1 ^11 custard.
1 ,, strong coffee. 1 oz. ratafias.
1 oz. sponge cake.
^ gill cream.
Filling.
Sugar, vanilla.
1 dessertspoonful brandy. J ^ oz. gelatine.
( ^ gill water.
Line and decorate mould. Soak the sponge cake and ratafias in custard and coffee ; add the sugar, brandy, vanilla, and the cream lightly whipped. Stir in the dissolved gelatine, and mould when setting. Turn out, and decorate with chopped jelly.
L 185 ]
CRteME RUBANT.
Lining.
2 oz. chocolate. 1 tablespoonful water. 1 gill sweet jelly.
Filling.
1 gill cream.
1 ,, custard.
1 tablespoonful brandy.
1 dessertspoonful orange-fipwer water.
Vanilla, sugar.
1 dessertspoonful maraschino. A few drops lemon juice.
I oz. gelatine.
\ gill water.
Decoration. — Chopped jelly.
Dissolve the chocolate in the water and boil it a minute ; add the jelly, and leave till cool. Line a wet mould with this mixture. Half-whip the cream ; add the custard, sugar, flavouring, and dissolved gelatine. Pour into the mould, and leave till set. Turn out, and decorate with chopped jelly.
[ 186 ]
CUSTARD.
3 yolks of eggs. 1 dessertspoonful sugar.
1 white. Flavouring.
^ pint milk.
Beat the eggs and sugar lightly together ; add the milk heated and the flavouring, and strain into a rinsed pan. Stir over moderate heat till the eggs thicken, without allowing the custard to boil. Turn into a basin, and stir while cooling to prevent a skin forming on the top.
N.B. — Two yolks and one white may be used if the custard is not wanted quite so rich.
CUP CUSTARD.
Prepare the custard as above. When cold, pour into custard cups, and place a ratafia biscuit on top of each. Sprinkle if liked with a little grated nutmeg.
[ 137 ]
MERINGUES.
3 whites of eggs. | 6 oz. castor sugar.
Records on this page
Bavaroise of ChocolateCrème RubantChartreuse of ApricotBlancmangeCabinet PuddingCoffee PuddingCharlotte RusseClaret Pudding