8 eggs, 2 teacupfuls of butter, 1^ teacupful of sugar,
pint of Hungarian flour, a cupful of currants, IJ
cupful of sultana raisins, a little grated nutmeg, a
little essence of vanilla, 1 cupful of pounded Jordan
almonds, and a little candied peel cut in thin slices✪ Dundee Cake.
Rub the sugar and butter together to a white cream ;
add the eggs two at a time — beat 3 or 4 minutes
between each. Have all the other ingredients well
mixed together, and then add them to the sugar, butter,
and eggs. Mix all firmly together. Have a shallow
tin lined with a greased paper ; pour in the mixture and
bake in a moderate oven. Will take about hour.
BREAD, ETC.
167
422. — Directions for Oyster Patties Paste.
Strain the juice of 1 lemon in 1 gill of water (cold).
Beat 1 egg to a stiff froth, and mix with above. Put
three-quarters of a pound of dried flour into a bowl,
and stir in the above liquid ; knead it to a smooth paste.
Lay it on a slab, and spread over it three-quarters
of a pound of fresh butter✪ Directions for Oyster Patties Paste. Turn over the four sides ;
dredge with flour and roll it out four times ; then fold
it in three and let it stand in a cool place for 2 hours.
Have ready two round paste-cutters, one 2^ inches
across, the other 1^ inch. Boll out the paste a third
of an inch thick and make your patties. The stewed
oysters must be put in after the patties have been
baked.
423. — Directions and Proportions for Pastry.
12 ounces of flour, ounces lard, ounces of
butter, 1 teacupful of water, and a little salt✪ Directions and Proportions for Pastry. Mix the
lard and flour together ; rub it with the fingers (not the
hands) as lightly as possible and as quickly as you
can ; add the water, and work it lightly into a paste.
Roll the paste out, and spread upon it one-third of the
butter; roll it again and spread again one-third of
butter ; do this again, when all the butter ■svill be used.
Double it over and put it in a bowl, and let it stand
for 2 hours before cutting for use.
N.B. — The more you roll it the heavier the paste
will become ; so take care.
WHOLESOME COOKERY.
las
SUNDEIES.
424.— Quince Jam or Cheese.
Slice the quinces (after they are peeled and cored).
Put them in a stewpan, with sufficient water for them
to float ; stir carefully from the bottom ; stew till
reduced to a pulp, then weigh the pulp. Add three-
quarters of a pound of sugar to each pound of pulp,
and stew till set. Put in pots and cover tightly.
N.B. — 3 or 4 apples to every 12 quinces✪ Quince Jam or Cheese is by some
considered an improvement. Some boil the quince
seeds and peel in the water, then strain it and use it
with the quinces instead of plain water. If put in
moulds, the quince can be turned out, and served as a
sweet with custard or cream poured round it.
435. — Pickled Lemons.
Wipe 6 lemons; cut each lemon into 8 pieces; put
on them a pound of salt, 6 cloves of garlic, 2 ounces
of horse-radish thinly sliced, 2 ounces of cloves, 2 ounces
of mace, 2 ounces of mustard, quarter of an ounce of
grated nutmeg, quarter of an ounce of cayenne, 2
SUNDRIES.
169-
quarts of vinegar.✪ Pickled Lemons Put all this in a large jar ; place
the jar at the side of the fire, or in a saucepan of
boiling water, and let it simmer till you think the
lemons are cooked ; then take it off. When cold, cover
it with a lid which fits. Stir every day for 6 weeks.
Put it into small bottles ; cover them tightly, and keep
for use.
426. — To make Coffee (French Fashion). ✪ To make Coffee (French Fashion)
Page 60 · 6 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
8 eggs, 2 teacupfuls of butter, 1^ teacupful of sugar,
1 pint of Hungarian flour, a cupful of currants, IJ cupful of sultana raisins, a little grated nutmeg, a little essence of vanilla, 1 cupful of pounded Jordan almonds, and a little candied peel cut in thin slices. Rub the sugar and butter together to a white cream ; add the eggs two at a time — beat 3 or 4 minutes between each. Have all the other ingredients well mixed together, and then add them to the sugar, butter, and eggs. Mix all firmly together. Have a shallow tin lined with a greased paper ; pour in the mixture and bake in a moderate oven. Will take about 1 hour.
BREAD, ETC.
422. — Directions for Oyster Patties Paste.
Strain the juice of 1 lemon in 1 gill of water (cold). Beat 1 egg to a stiff froth, and mix with above. Put three-quarters of a pound of dried flour into a bowl, and stir in the above liquid ; knead it to a smooth paste. Lay it on a slab, and spread over it three-quarters of a pound of fresh butter. Turn over the four sides ; dredge with flour and roll it out four times ; then fold it in three and let it stand in a cool place for 2 hours. Have ready two round paste-cutters, one 2^ inches across, the other 1^ inch. Boll out the paste a third of an inch thick and make your patties. The stewed oysters must be put in after the patties have been baked.
423. — Directions and Proportions for Pastry.
12 ounces of flour, 6 ounces lard, 6 ounces of butter, 1 teacupful of water, and a little salt. Mix the lard and flour together ; rub it with the fingers (not the hands) as lightly as possible and as quickly as you can ; add the water, and work it lightly into a paste. Roll the paste out, and spread upon it one-third of the butter; roll it again and spread again one-third of butter ; do this again, when all the butter ■svill be used. Double it over and put it in a bowl, and let it stand for 2 hours before cutting for use.
N.B. — The more you roll it the heavier the paste will become ; so take care.
las
424.— Quince Jam or Cheese.
Slice the quinces (after they are peeled and cored). Put them in a stewpan, with sufficient water for them to float ; stir carefully from the bottom ; stew till reduced to a pulp, then weigh the pulp. Add threequarters of a pound of sugar to each pound of pulp, and stew till set. Put in pots and cover tightly.
N.B. — 3 or 4 apples to every 12 quinces is by some considered an improvement. Some boil the quince seeds and peel in the water, then strain it and use it with the quinces instead of plain water. If put in moulds, the quince can be turned out, and served as a sweet with custard or cream poured round it.
435. — Pickled Lemons.
Wipe 6 lemons; cut each lemon into 8 pieces; put on them a pound of salt, 6 cloves of garlic, 2 ounces of horse-radish thinly sliced, 2 ounces of cloves, 2 ounces of mace, 2 ounces of mustard, quarter of an ounce of grated nutmeg, quarter of an ounce of cayenne, 2
quarts of vinegar. Put all this in a large jar ; place the jar at the side of the fire, or in a saucepan of boiling water, and let it simmer till you think the lemons are cooked ; then take it off. When cold, cover it with a lid which fits. Stir every day for 6 weeks. Put it into small bottles ; cover them tightly, and keep for use.
426. — To make Coffee (French Fashion).
Records on this page
Dundee CakeDirections for Oyster Patties PasteDirections and Proportions for PastryQuince Jam or CheesePickled LemonsTo make Coffee (French Fashion)