1 dozen black grapes.
1 „ green grapes.
1 dozen cherries.
1 ,, pistachios.
6 French plums✪ Macedoine of Fruit.
Have the fruit prepared, divide the orange,
remove all pith and seeds ; stone the grapes,
cherries, and plums, and blanch the pistachio
nuts ; slice the banana. Set a little jelly in a
mould and decorate with shamrocks. Arrange
a pretty mixture of fruit in the mould and
cover with jelly ; leave till firm,’ then fill up
the mould with alternate layers of fruit and
jelly, letting each layer set before putting in
another. Turn out when firm and arrange
chopped jelly round the base.
N.B. — The fruit used may be varied accord-
ing to what is in season, strawberries, rasp-
berries, fresh cherries, etc., being used when
possible.
[ 14'2 ]
SII>VER SPARK JELI.Y
1 pint liquid wine jelly.
1 silver leaf✪ Silver Spark Jelly.
Put the silver leaf in a small basin with
one tablespoonful jelly, break it up very small
with a darning needle ; add the rest of the
jelly, and when just setting pour into a wetted
mould. Turn out, and arrange chopped jelly
round.
Slice the sponge cakes thinly and spread
with the jam. Pile them neatly in a glass
dish with the ratafias. Saturate with the
sherry and custard. Whip the cream stiffly,
and pipe it neatly on the top. Decorate with
the preserved fruits, etc.
TRIFLE.
6 stale sponge cakes.
1 oz. ratafias.
Strawberry jam.
3 gills custard.
1 gill sherry.
Decoration.
J pint double cream, French fruits, pistachios✪ Trifle, etc.
[ 148 ]
VENUS PUDDING.
Decoration. — Wine jelly. Pistachio nuts.
Filling.
2 sponge cakes.
A little jam.
6 ratafias.
2 tablespoonfuls sherry.
1 gill cream.
^ pint milk.
Sugar, vanilla.
Lemon juice.
f I oz. gelatine.
\ I gill water.
Line and decorate a mould. Slice the
sponge cakes, spread with jam, and cut them
in small pieces ; add the ratafias, and soak well
with sherry. Whip the cream, and mix it •
with the milk, sugar, flavourings, and dissolved
gelatine. Half fill the mould with the cream
mixture, when almost set place the sponge
cakes in the centre, and fill up the mould with
the cream mixture. Turn out when set and
decorate with jelly.
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SAVOURIES.
10
[ 1« ]
CHEESE AIGRETTES.
‘2 oz. flour.
^ oz. butter.
1 gill water.
1 egg-
1 yolk.
1^ oz. Parmesan cheese.
Cayenne and salt.
Heat and sieve the flour. Bring the butter
and water to the boil, add the flour, and beat
until thick and smooth. Cool slightly, and
add the eggs, cheese, and seasonings. Have
a pan of fat just beginning to smoke, and
drop the mixture into it in small teaspoonfuls.
Fry a golden-brown colour, drain, and sprinkle
a little grated cheese over. Serve very hot.
Sieve the flour, rub in the butter, add the
grated cheese, and mix all the dry ingredients ;
CHEESE BISCUITS.
4 oz. flour.
2 oz. butter.
1 oz. grated Cheddar cheese.
Pinch salt and cayenne.
1 oz. grated Parmesan cheese.
A little beaten yolk.
A little water.
[ 148 ]
bind with the yolk and water to form a
stiff paste. Knead lightly, roll out thinly,
prick well, and cut into rounds. Place on a
greased tin, and bake in a quick oven for seven
to ten minutes.
✪ Cheese Aigrettes
Page 31 · 10 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
A modernized reading is not available for this page yet. You are seeing the original text.
1 dozen black grapes.
1 „ green grapes.
1 dozen cherries.
1 ,, pistachios.
6 French plums.
Have the fruit prepared, divide the orange,
remove all pith and seeds ; stone the grapes,
cherries, and plums, and blanch the pistachio
nuts ; slice the banana. Set a little jelly in a
mould and decorate with shamrocks. Arrange
a pretty mixture of fruit in the mould and
cover with jelly ; leave till firm,’ then fill up
the mould with alternate layers of fruit and
jelly, letting each layer set before putting in
another. Turn out when firm and arrange
chopped jelly round the base.
N.B. — The fruit used may be varied accord-
ing to what is in season, strawberries, rasp-
berries, fresh cherries, etc., being used when
possible.
[ 14'2 ]
SII>VER SPARK JELI.Y
1 pint liquid wine jelly.
1 silver leaf.
Put the silver leaf in a small basin with
one tablespoonful jelly, break it up very small
with a darning needle ; add the rest of the
jelly, and when just setting pour into a wetted
mould. Turn out, and arrange chopped jelly
round.
Slice the sponge cakes thinly and spread
with the jam. Pile them neatly in a glass
dish with the ratafias. Saturate with the
sherry and custard. Whip the cream stiffly,
and pipe it neatly on the top. Decorate with
the preserved fruits, etc.
TRIFLE.
6 stale sponge cakes.
1 oz. ratafias.
Strawberry jam.
3 gills custard.
1 gill sherry.
Decoration.
J pint double cream, French fruits, pistachios, etc.
[ 148 ]
VENUS PUDDING.
Decoration. — Wine jelly. Pistachio nuts.
Filling.
2 sponge cakes.
A little jam.
6 ratafias.
2 tablespoonfuls sherry.
1 gill cream.
^ pint milk.
Sugar, vanilla.
Lemon juice.
f I oz. gelatine.
\ I gill water.
Line and decorate a mould. Slice the
sponge cakes, spread with jam, and cut them
in small pieces ; add the ratafias, and soak well
with sherry. Whip the cream, and mix it •
with the milk, sugar, flavourings, and dissolved
gelatine. Half fill the mould with the cream
mixture, when almost set place the sponge
cakes in the centre, and fill up the mould with
the cream mixture. Turn out when set and
decorate with jelly.
I Ui ]
■ ^ >-T
— \
F
i’r,
'V
c?r;.v ;
M’-jltt r. '? h'til ''^‘‘ ■' {"• ■'
iii» :;«!-? K^- >; 1*-
■ Jl y t-, .iVl’*! 'i '-lij '!. ■» •• ’ ■■; ' i'.
> .J . . . ■ * s ' « *’
J > - ■:■ f»‘ • ;;o ■■‘' >• •' *
, 'I'l ' .'i 'V ' -•] «•' ‘- ■’ '■
i«5lV/T . •* •
;'.^- ■ . * ■ ’ . • ..• .. j.Ji • *■•,
■- *v . -
-
V
SAVOURIES.
10
[ 1« ]
CHEESE AIGRETTES.
‘2 oz. flour.
^ oz. butter.
1 gill water.
1 egg-
1 yolk.
1^ oz. Parmesan cheese.
Cayenne and salt.
Heat and sieve the flour. Bring the butter
and water to the boil, add the flour, and beat
until thick and smooth. Cool slightly, and
add the eggs, cheese, and seasonings. Have
a pan of fat just beginning to smoke, and
drop the mixture into it in small teaspoonfuls.
Fry a golden-brown colour, drain, and sprinkle
a little grated cheese over. Serve very hot.
Sieve the flour, rub in the butter, add the
grated cheese, and mix all the dry ingredients ;
CHEESE BISCUITS.
4 oz. flour.
2 oz. butter.
1 oz. grated Cheddar cheese.
Pinch salt and cayenne.
1 oz. grated Parmesan cheese.
A little beaten yolk.
A little water.
[ 148 ]
bind with the yolk and water to form a
stiff paste. Knead lightly, roll out thinly,
prick well, and cut into rounds. Place on a
greased tin, and bake in a quick oven for seven
to ten minutes.