Have a thick board oiled and covered with
oiled paper. Whisk the whites till very stiff,
add a pinch of sugar, and whisk again till hard.
Fold in all the sugar lightly. Put in a bag with
a meringue pipe, and force out in fancy shapes
on the paper. Dust with sugar, and put in a
cool oven for several hours, till crisp through-
out without browning. Remove from the
paper, scoop out the inside, and dry off if
necessary. Fill with whipped and flavoured
cream immediately before use, and decorate
with pistachios.
iV.J5. — Meringue cases may be made in
quantities, and kept in a tin.
MILANAISE SOUFFLE.
2 small eggs.
2 oz. castor sugar.
1 lemon.
Decoration. — ^ gill cream.
1 gill cream,
f ^ oz. gelatine,
gill water✪ Bavaroise of Chocolate.
Chopped pistachios. Violets
Have a china souffle case with a band of
paper tied fii'mly on. Whisk the yolks of the
[ 138 ]
sugar, lemon rind and juice over hot
water till thick, then whisk until cool. Fold
in the cream beaten, the whites whisked stiff,
and the dissolved gelatine. Pour into the
case and leave till set. Tear away the paper
gently, and decorate with the whipped cream,
pistachios, etc.
DIPLOMATIC PUDDING.
Decoration. — Sweet jelly. Cherries. Angelica.
^ pint custard.
1 sponge cake.
1 oz. ratafia biscuits.
1 oz. cherries.
^ oz. angelica.
^ oz. citron peel.
Filling.
^ gill cream.
Sugar, vanilla.
Few drops lemon juice.
I oz. gelatine.
^ gill water.
Line a mould and decorate with neatly cut
pieces of cherry and angelica. Cut the sponge
cake in small pieces, crumble the ratafias, and
pour the custard over them ; leave till cold.
Half-whip the cream ; cut the cherries, peel,
and angelica in small pieces, and add to the
custard mixture. Sweeten, flavour, and add
the dissolved gelatine. Mould when beginning
to set. Turn out, and decorate with chopped
jelly.
[ 189 ]
FIGS A LA CYPRteS.
I lb. figs.
8 oz. loaf sugar.
1 pint water.
Decoration. — Sweet jelly.
Lemon juice.
Maraschino.
Angelica.
Ginger Cream Filling.
2 oz. preserved ginger.
( I oz. gelatine.
(I gill water.
3 gills cream.
1 gill fig syrup.
Sugar.
^ teaspoonful ground ginger.
Dishing. — Cream and angelica.
Soak the figs over night. Boil the sugar
and water to a syrup, put in the figs and stew
till tender, add the lemon juice and maraschino,
and leave till cold. Line a border mould with
jelly and decorate with angelica. Whip the
cream ; add the ginger chopped finely, the fig
syrup (from the stewed figs), the sugar, ground
ginger, and the gelatine dissolved in the water.
Pour into the mould when setting, and leave
till firm. Turn out, pile the figs in centre,
and pour remainder of syrup round. Decorate
if desired with whipped cream and angelica.
[ 140 ]
FRUIT SPONGE.
Decoration. — Jelly. Pistachios. Pieces of fruit.
Filling.
^ pint fruit pur^e.
i „ water,
i oz. gelatine.
Sugar, lemon juice.
Dishing. — Chopped jelly.
Line and decorate a mould. Dissolve the
ffelatine in the water and leave till cool. Beat
O
the whites stiffly and stir in the dissolved
gelatine, and whisk this mixture gradually into
the fruit purde. Whisk till almost set, and
pour into the lined mould. Turn out, and
decorate with chopped jelly.
N.B. — Apricots, peaches, strawberries, or
any fruit in season may be used.
2 whites of eggs.
Maraschino.
Colouring.
[ ]
MACEDOINE OF FRUIT,
1 quart wine jelly.
Decoration. — Pistachios.
Fruit Mixture.
1 orange.
1 banana. ✪ Diplomatic Pudding
Page 30 · 13 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
Have a thick board oiled and covered with oiled paper. Whisk the whites till very stiff, add a pinch of sugar, and whisk again till hard. Fold in all the sugar lightly. Put in a bag with a meringue pipe, and force out in fancy shapes on the paper. Dust with sugar, and put in a cool oven for several hours, till crisp throughout without browning. Remove from the paper, scoop out the inside, and dry off if necessary. Fill with whipped and flavoured cream immediately before use, and decorate with pistachios.
iV.J5. — Meringue cases may be made in quantities, and kept in a tin.
MILANAISE SOUFFLE.
2 small eggs.
2 oz. castor sugar.
1 lemon.
Decoration. — ^ gill cream.
1 gill cream, f ^ oz. gelatine, gill water.
Chopped pistachios. Violets
Have a china souffle case with a band of paper tied firmly on. Whisk the yolks of the
[ 138 ]
sugar, lemon rind and juice over hot water till thick, then whisk until cool. Fold in the cream beaten, the whites whisked stiff, and the dissolved gelatine. Pour into the case and leave till set. Tear away the paper gently, and decorate with the whipped cream, pistachios, etc.
DIPLOMATIC PUDDING.
Decoration. — Sweet jelly. Cherries. Angelica.
^ pint custard.
1 sponge cake.
1 oz. ratafia biscuits. 1 oz. cherries.
^ oz. angelica.
^ oz. citron peel.
Filling.
^ gill cream.
Sugar, vanilla.
Few drops lemon juice. I oz. gelatine.
^ gill water.
Line a mould and decorate with neatly cut pieces of cherry and angelica. Cut the sponge cake in small pieces, crumble the ratafias, and pour the custard over them ; leave till cold. Half-whip the cream ; cut the cherries, peel, and angelica in small pieces, and add to the custard mixture. Sweeten, flavour, and add the dissolved gelatine. Mould when beginning to set. Turn out, and decorate with chopped
jelly.
[ 189 ]
FIGS A LA CYPRIOTES.
I lb. figs.
8 oz. loaf sugar.
1 pint water.
Decoration. — Sweet jelly.
Lemon juice. Maraschino.
Angelica.
Ginger Cream Filling.
2 oz. preserved ginger. ( I oz. gelatine.
(I gill water.
3 gills cream.
1 gill fig syrup.
Sugar.
^ teaspoonful ground ginger.
Dishing. — Cream and angelica.
Soak the figs over night. Boil the sugar and water to a syrup, put in the figs and stew till tender, add the lemon juice and maraschino, and leave till cold. Line a border mould with jelly and decorate with angelica. Whip the cream ; add the ginger chopped finely, the fig syrup (from the stewed figs), the sugar, ground ginger, and the gelatine dissolved in the water. Pour into the mould when setting, and leave till firm. Turn out, pile the figs in centre, and pour remainder of syrup round. Decorate if desired with whipped cream and angelica.
[ 140 ]
FRUIT SPONGE.
Decoration. — Jelly. Pistachios. Pieces of fruit.
Filling.
^ pint fruit purée. i „ water, i oz. gelatine.
Sugar, lemon juice.
Dishing. — Chopped jelly.
Line and decorate a mould. Dissolve the gelatine in the water and leave till cool. Beat
O
the whites stiffly and stir in the dissolved gelatine, and whisk this mixture gradually into the fruit purde. Whisk till almost set, and pour into the lined mould. Turn out, and decorate with chopped jelly.
N.B. — Apricots, peaches, strawberries, or any fruit in season may be used.
2 whites of eggs.
Maraschino.
Colouring.
[ ]
MACEDOINE OF FRUIT,
1 quart wine jelly. Decoration. — Pistachios.
Fruit Mixture.
1 orange.
1 banana.
Records on this page
Bavaroise of ChocolateChartreuse of ApricotBlancmangeCabinet PuddingCoffee PuddingCharlotte RusseClaret PuddingMilanese SouffleDiplomatic PuddingVenus PuddingFigs a la CyprèsFruit SpongeMacedoine of Fruit