and a pincli of salt. Dip each piece of bread in the
milk ; then dip them into a well-heaten yolk of egg.
Now fry each piece in butter, and serve hot with
■castor sugar over the✪ Pain Perdum.
314. — Torrijas (Spanish).
Cut some bread in round slices of a medium thick-
ness. Beat the jmlk of an egg in milk ; sweeten it.
Dip each piece of bread in the milk, tlien in some
liqueur, such as curaQoa or maraschino, etc. Let the
j)ieces drain ; then fry them, sprinkle some grated
nutmeg and sugar over them, and serve hot.
815. — Maraschino Toast.
Cut some bread in slices about the size of a slice
of lemon; fry them a nice gold colour. Melt some
jam (either cherry, or apricot, or plum) with a small
quantity of water and maraschino. Simmer it for a
few minutes, and pour it over your fried bread✪ Maraschino Toast. Serve
hot.
816. — Puffs.
1 tablespoonful of flour, 1 egg, half a pint of milk,
a little grated lemon-peel✪ Puffs. Mix the flour and milk to
a smooth batter ; add the egg, well beaten, and the
grated lemon-peel; half fill some buttered cups or
small moulds ; bake half an hour ; turn out, and serve
with sifted sugar over them.
123
WHOLESOME COOEEltY.
317. — Stewed Pears.
Peel tlie pears and put them in a stewpan, with a
little water, lemon-peel, and sugar (to every pound of
pears a quarter of a pound of sugar) ; if liked coloured,
a few drops of cochineal✪ Stewed Pears. Simmer very gently till the
pears are cooked. Take them out and continue sim-
mering the syrup until it is thick.
318. — Fig Mould.
Half a pound of dried figs, a small piece of lemon-
peel, 2 ounces of white sugar. Cover them with half
a pint of claret, or claret and water, or water alone✪ Fig Mould ;
simmer them gently till quite soft and the liquor
absorbed. Press it into a mould ; when cold, turn out
and serve with whipped cream or custard. When the
figs are stewed, they ought to form a thick paste.
If they should be at aU lumpy, pass them through
a wire sieve.
319. — Prune Mould.
Made exactly like the fig mould. Of course, take
out the stones after the prunes are cooked. Crack a
few of the stones, and put some of the kernels in the
mould with the prunes✪ Prune Mould.
SWEETS.
129
320. — Plum-Pudding,
1 pound of suet, 1 pound of bread-crum'bs, 1 pound
of raisins, 1 pound of currants, 1 pound of moist sugar,
quarter of a pound of candied lemon-peel, 1 finely
chopped apple, 8 well-beaten eggs, 1 grated nutmeg,
1 teaspoonful powdered cinnamon, 2 wine-glasses of
port or sherry or brandy, 2 tablespoonfuls of flour✪ Plum-Pudding.
Mix well, and boil 5 hours, either in a covered tin or
tied ujD in a cloth.
N.B. — It is wise to mix all the above ingredients
thoroughly weU for 3 days before adding the eggs;
then add the eggs and cook the pudding. Mixed in
this manner, the suet gets quite absorbed.
321. — Plain Plum-Pudding.
4 ounces of currants, 4 ounces of suet, 4 ounces of
flour, 4 ounces of raisins, half a pint of milk, 4 ounces
of fine bread-crumbs, 2 tablespoonfuls of treacle✪ Plain Plum-Pudding. Boil
for 4 houi's in a cloth or covered mould.
322 . — Mine emeat.
2 pounds of currants (chop 1 pound finely), 2
pounds of raisins stoned and chojDped, three-quarters
of a pound of mixed candied peels chopped ; 1 pound
of apples peeled, cored, and chopped ; 1|- pound of
fresh suet, the grated rind and juice of 2 lemons,
K
130
WHOLESOME COOKEllY.
Page 46 · 10 recipe records on this page
Presented as published in 1887. 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
and a pincli of salt. Dip each piece of bread in the milk ; then dip them into a well-heaten yolk of egg. Now fry each piece in butter, and serve hot with ■castor sugar over them.
314. — Torrijas (Spanish).
Cut some bread in round slices of a medium thickness. Beat the yolk of an egg in milk ; sweeten it. Dip each piece of bread in the milk, then in some liqueur, such as curaQoa or maraschino, etc. Let the pieces drain ; then fry them, sprinkle some grated nutmeg and sugar over them, and serve hot.
315. — Maraschino Toast.
Cut some bread in slices about the size of a slice of lemon; fry them a nice gold colour. Melt some jam (either cherry, or apricot, or plum) with a small quantity of water and maraschino. Simmer it for a few minutes, and pour it over your fried bread. Serve hot.
316. — Puffs.
1 tablespoonful of flour, 1 egg, half a pint of milk, a little grated lemon-peel. Mix the flour and milk to a smooth batter ; add the egg, well beaten, and the grated lemon-peel; half fill some buttered cups or small moulds ; bake half an hour ; turn out, and serve with sifted sugar over them.
317. — Stewed Pears.
Peel tlie pears and put them in a stewpan, with a little water, lemon-peel, and sugar (to every pound of pears a quarter of a pound of sugar) ; if liked coloured, a few drops of cochineal. Simmer very gently till the pears are cooked. Take them out and continue simmering the syrup until it is thick.
318. — Fig Mould.
Half a pound of dried figs, a small piece of lemonpeel, 2 ounces of white sugar. Cover them with half a pint of claret, or claret and water, or water alone ; simmer them gently till quite soft and the liquor absorbed. Press it into a mould ; when cold, turn out and serve with whipped cream or custard. When the figs are stewed, they ought to form a thick paste. If they should be at aU lumpy, pass them through a wire sieve.
319. — Prune Mould.
Made exactly like the fig mould. Of course, take out the stones after the prunes are cooked. Crack a few of the stones, and put some of the kernels in the mould with the prunes.
320. — Plum-Pudding,
1 pound of suet, 1 pound of bread-crumbs, 1 pound of raisins, 1 pound of currants, 1 pound of moist sugar, quarter of a pound of candied lemon-peel, 1 finely chopped apple, 8 well-beaten eggs, 1 grated nutmeg, 1 teaspoonful powdered cinnamon, 2 wine-glasses of port or sherry or brandy, 2 tablespoonfuls of flour. Mix well, and boil 5 hours, either in a covered tin or tied up in a cloth.
N.B. — It is wise to mix all the above ingredients thoroughly weU for 3 days before adding the eggs; then add the eggs and cook the pudding. Mixed in this manner, the suet gets quite absorbed.
321. — Plain Plum-Pudding.
4 ounces of currants, 4 ounces of suet, 4 ounces of flour, 4 ounces of raisins, half a pint of milk, 4 ounces of fine bread-crumbs, 2 tablespoonfuls of treacle. Boil for 4 houi's in a cloth or covered mould.
322. — Mincemeat.
2 pounds of currants (chop 1 pound finely), 2 pounds of raisins stoned and chojDped, three-quarters of a pound of mixed candied peels chopped ; 1 pound of apples peeled, cored, and chopped ; 1|- pound of fresh suet, the grated rind and juice of 2 lemons,
K
Records on this page
Pain PerduTorrijas (Spanish)Maraschino ToastPuffsStewed PearsFig MouldPrune MouldPlum-PuddingMincemeatPlain Plum-Pudding