Make some very small paper soufile
cases.
6...
...
Put in small portions of the paste
with a silver knife.
7-
... ...
...
Put them on a tin and bake in a
moderate oven.
8...
».♦
When they have risen and are a good
colour, take them out.
.9...
...
Let them get cold, and then pack in
1
i
boxes to be used as wanted,
386
MYRA'S COOKERY BOOK.
27.-NOUGAT.
Order.
Ingredients.
Quantities.
Method.
I...
Sweet almonds
i lb. ...
Throw into boiling water and peel.
2...
... ...
W ash and dry them thoroughly.
3-
...
...
Cut in slices lenthways, and put
them in the oven to keep hot.
4...
Pistachio nuts
3 oz. ...
Peel, cut in pieces, and put in the
oven.
5-
Sugar
1 lb. ...
Put in a copper pan on the fire with
a little water.
6...
... ...
... ...
Boil till it is a thick, clear syrup.
7...
...
Put in the hotalmondsand pistachios,
and stir constantly.
8...
...
Boil till the sugar is a good caramel
or dark yellow colour.
g...
...
Oil and drain a tin mould.
10...
Put a layer of the hot almonds at the
bottom, and press them down with
a spoon dipped in oil of sweet
almonds.
II...
...
Add another layer and work quicklj',
as the sugar hardens immediately.
12...
...
Keep the almonds hot all the time
and fill the mould.
13...
Turn it out as soon as it has set by
tapping on the end of the mould.
KoTE — Nougat is sometimes spread in a thick layer on rice paper, and cut into square
or oblong blocks before it is allowed to become cold.
28 — MORELLA CHERRIES, preserved in brandy.
Order.
Ingredients.
Quantities.
Method.
I...
Early cherries
Choose fine ones and prick them all
over with a needle.
Cut the stalks short.
Throw them into a wide-monthed
0 * * ’
glass bottle.
4...
Best brandy ...
Pour over till they are covered.
PRESERVES.
387
MORELLA CHERRIES, preserved in brandy — {continued).
Order.
Ingredients.
Quantities.
Method.
5...
Cinnamon ...
( Tie up in
)
6...
Cloves
< a little
1 Add ifliked.
7...
Coriander ...
( bag.
)
8...
...
Cover the bottle closely so that the
brandy cannot evaporate.
9...
... ...
...
Leave them for a month.
10..,
i'’owdercd
sugar
i lb. to
pint of
brandy
Add and close again,
II., .
* • t ...
When any cherries are taken out put
in a little more brandy and sugar.
20.-
PLUMS,
preserved in brandy.
Order.
Ingredients.
Quantities.
Method.
I...
Greengages or
other good
plums
2...
...
3-
4...
Sugar
5--
Water . .
6...
• ••
7...
...
8...
•••
9 .,
10...
•*.
II...
100
4 \bs.
pint
Choose them very fresh, sound, and
fine.
Wipe them, and prick them all over
with a needle to the stone.
Cut off half the stalk, and throw the
fruit into cold water.
Boil to a syrup.
Drain the water from the plums, and
put them in an earthen pan.
Pour the boiling syrup over.
Put a plate and weight on the plums
to keep them down, and cover
with a cloth.
Leave them till next day.
Pour off the syrup, and boil it for ip
minutes. ^
Keep the plums covered.
A A 2
388 3/FAVl’5 COOKERY BOOK.
PLUMS
, preserved
in brandy— (continued).
Order.
Ingredients.
Quantities.
Method.
12...
...
Pour the boiling syrup over the plums
again, cover them, and leave them
till next day.
13...
...
...
Put the plums and syrup on a brisk
fire.
14...
The plums will first sink, when they
rise take them out with a skimmer.
13...
...
...
Page 159
Presented as published in 1883. 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.
Make some very small paper soufile
cases.
6...
...
Put in small portions of the paste
with a silver knife.
7-
... ...
...
Put them on a tin and bake in a
moderate oven.
8...
».♦
When they have risen and are a good
colour, take them out.
.9...
...
Let them get cold, and then pack in
1
i
boxes to be used as wanted,
386
MYRA'S COOKERY BOOK.
27.-NOUGAT.
Order.
Ingredients.
Quantities.
Method.
I...
Sweet almonds
i lb. ...
Throw into boiling water and peel.
2...
... ...
W ash and dry them thoroughly.
3-
...
...
Cut in slices lenthways, and put
them in the oven to keep hot.
4...
Pistachio nuts
3 oz. ...
Peel, cut in pieces, and put in the
oven.
5-
Sugar
1 lb. ...
Put in a copper pan on the fire with
a little water.
6...
... ...
... ...
Boil till it is a thick, clear syrup.
7...
...
Put in the hotalmondsand pistachios,
and stir constantly.
8...
...
Boil till the sugar is a good caramel
or dark yellow colour.
g...
...
Oil and drain a tin mould.
10...
Put a layer of the hot almonds at the
bottom, and press them down with
a spoon dipped in oil of sweet
almonds.
II...
...
Add another layer and work quicklj',
as the sugar hardens immediately.
12...
...
Keep the almonds hot all the time
and fill the mould.
13...
Turn it out as soon as it has set by
tapping on the end of the mould.
KoTE — Nougat is sometimes spread in a thick layer on rice paper, and cut into square
or oblong blocks before it is allowed to become cold.
28 — MORELLA CHERRIES, preserved in brandy.
Order.
Ingredients.
Quantities.
Method.
I...
Early cherries
Choose fine ones and prick them all
over with a needle.
Cut the stalks short.
Throw them into a wide-monthed
0 * * ’
glass bottle.
4...
Best brandy ...
Pour over till they are covered.
PRESERVES.
387
MORELLA CHERRIES, preserved in brandy — {continued).
Order.
Ingredients.
Quantities.
Method.
5...
Cinnamon ...
( Tie up in
)
6...
Cloves
< a little
1 Add ifliked.
7...
Coriander ...
( bag.
)
8...
...
Cover the bottle closely so that the
brandy cannot evaporate.
9...
... ...
...
Leave them for a month.
10..,
i'’owdercd
sugar
i lb. to
pint of
brandy
Add and close again,
II., .
* • t ...
When any cherries are taken out put
in a little more brandy and sugar.
20.-
PLUMS,
preserved in brandy.
Order.
Ingredients.
Quantities.
Method.
I...
Greengages or
other good
plums
2...
...
3-
4...
Sugar
5--
Water . .
6...
• ••
7...
...
8...
•••
9 .,
10...
•*.
II...
100
4 \bs.
pint
Choose them very fresh, sound, and
fine.
Wipe them, and prick them all over
with a needle to the stone.
Cut off half the stalk, and throw the
fruit into cold water.
Boil to a syrup.
Drain the water from the plums, and
put them in an earthen pan.
Pour the boiling syrup over.
Put a plate and weight on the plums
to keep them down, and cover
with a cloth.
Leave them till next day.
Pour off the syrup, and boil it for ip
minutes. ^
Keep the plums covered.
A A 2
388 3/FAVl’5 COOKERY BOOK.
PLUMS
, preserved
in brandy— (continued).
Order.
Ingredients.
Quantities.
Method.
12...
...
Pour the boiling syrup over the plums
again, cover them, and leave them
till next day.
13...
...
...
Put the plums and syrup on a brisk
fire.
14...
The plums will first sink, when they
rise take them out with a skimmer.
13...
...
...