Method : Stone the raisins and chop roughly. Put
the bread through a wire sieve, or grate it through a
grating machine. Clean the currants and sultanas, chop
the suet very finely. Blanch the almonds, chop them,
also chop the candied peel. Mix all the dry ingredients
well, then add the beaten eggs, brandy, and enough milk
to make a rather soft pudding mixture. Put into a
buttered pudding mould and steam 6 hours. If made
in two puddings, steam 4 hours.
Tapioca
2 tablespoonfuls tapioca.
1 pint milk.
1 tablespoonful castor sugar.
Pinch of salt.
Cream.
2 yolks.
2 whites, stiffly whipped✪ Tapioca Cream.
Vanilla.
Method : Wash the tapioca, then put it into a pan
with the milk and let it soak hour. Put over the fire
and boil, stirring all the time, till the grains are quite
transparent and the mixture thick. Remove from the
PUDDINGS, SOUFFLES, ETC.
55
fire ; add sugar, salt, and the yolks. When the yolks are
cooked, mix in lightly the whipped whites and vanilla.
Serve cold, but unmoulded.
Lemon Tart.
For the Mixture.
2 eggs.
Their weight in castor sugar.
Their weight in butter.
Eind and juice of 2 lemons.
2 oz. Savoy biscuits.
For the Pastry.
6 oz. flour.
PiDch of salt.
3 oz. butter.
Little lemon juice.
Cold water.
Method : For the mixture — Beat the butter and sugar
to a cream ; add the well-beaten eggs, grated lemon rind,
and strained juice, and the Savoy biscuits crushed to
crumbs.
Make short crust (p. 9) ; roll out once ; cut from the
sides some strips to cover the edge of a greased tartlet
tin or deep plate. Cover the whole plate with the sheet
of pastry, decorate the edges, prick the centre and bake
till the pastry is half-cooked. Then pour the mixture
into the centre of the pastry case, and return to the oven
till the centre is set and the whole nicely browned.
German Tart.
14 lb. apples. 2 teaspoonfuls ground cinna-
4 lb. stoned dates or prunes. mon.
\ lb. soft sugar. 14 teaspoonfuls allspice.
Water. , 4 oz. butter.
4 lb. flour. 1 yolk✪ German Tart.
Method : Stew the fruit with very little water till
tender, add the sugar, and allow the mixture to cool.
Make short crust of the flour, spice, butter, yolk, and
water. With part of the pastry line a fleur ring, lay in
56
PRACTICAL COOKERY.
the fruit, cover with the remaining pastry, and bake
till nicely crisped and browned. May be served hot,
sprinkled with sugar, or cold, covered with a soft icing of
white of egg and sugar. In the latter case it may also be
piped with meringue mixture, and set in the oven to dry
the meringue.
Custard a l’Espagnole.
4 stale Id. spongecakes.
2 teaspoonfuls vanilla.
^ gill cream.
2 oz. chocolate.
^ gill water.
1 pint milk.
2 oz. sugar.
3 eggs✪ Custard a l’Espagnole.
2 oz. almonds,
baked.
blanched and
Method : Break the cakes roughly, and put into a glass
dish. Mix the cream with 1 teaspoonful of vanilla and
pour over the cakes. Break the chocolate into the water
and dissolve over gentle heat, add the milk and sugar and
the well-beaten eggs. Cook till the eggs thicken, then
add 1 teaspoonful vanilla. Let the chocolate custard cool,
pour it over the cakes, and, just before serving, sprinkle
with the baked almonds roughly chopped.
Sultan’s
1 pint bright red jelly.
| oz. gelatine.
^ pint milk.
12 ratafia biscuits.
^ pint cream.
2 oz. sugar.
Pudding.
4 yolks.
3 drops ratafia essence
12 dried cherries.
2 inches of angelica.
Pistachio nuts.
Page 23 · 5 recipe records on this page
Presented as published in 1900. 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
Method : Stone the raisins and chop roughly. Put the bread through a wire sieve, or grate it through a grating machine. Clean the currants and sultanas, chop the suet very finely. Blanch the almonds, chop them, also chop the candied peel. Mix all the dry ingredients well, then add the beaten eggs, brandy, and enough milk to make a rather soft pudding mixture. Put into a buttered pudding mould and steam 6 hours. If made in two puddings, steam 4 hours.
Tapioca
2 tablespoonfuls tapioca.
1 pint milk.
1 tablespoonful castor sugar. Pinch of salt.
Cream.
2 yolks.
2 whites, stiffly whipped. Vanilla.
Method : Wash the tapioca, then put it into a pan with the milk and let it soak hour. Put over the fire and boil, stirring all the time, till the grains are quite transparent and the mixture thick. Remove from the
fire ; add sugar, salt, and the yolks. When the yolks are cooked, mix in lightly the whipped whites and vanilla. Serve cold, but unmoulded.
Lemon Tart.
For the Mixture.
2 eggs.
Their weight in castor sugar. Their weight in butter.
Rind and juice of 2 lemons.
2 oz. Savoy biscuits.
For the Pastry. 6 oz. flour.
PiDch of salt.
3 oz. butter.
Little lemon juice. Cold water.
Method : For the mixture — Beat the butter and sugar to a cream ; add the well-beaten eggs, grated lemon rind, and strained juice, and the Savoy biscuits crushed to crumbs.
Make short crust (p. 9); roll out once; cut from the sides some strips to cover the edge of a greased tartlet tin or deep plate. Cover the whole plate with the sheet of pastry, decorate the edges, prick the centre and bake till the pastry is half-cooked. Then pour the mixture into the centre of the pastry case, and return to the oven till the centre is set and the whole nicely browned.
German Tart.
14 lb. apples. 2 teaspoonfuls ground cinna-
4 lb. stoned dates or prunes. mon.
\ lb. soft sugar. 14 teaspoonfuls allspice.
Water. , 4 oz. butter.
4 lb. flour. 1 yolk.
Method : Stew the fruit with very little water till tender, add the sugar, and allow the mixture to cool.
Make short crust of the flour, spice, butter, yolk, and water. With part of the pastry line a flan ring, lay in
the fruit, cover with the remaining pastry, and bake till nicely crisped and browned. May be served hot, sprinkled with sugar, or cold, covered with a soft icing of white of egg and sugar. In the latter case it may also be piped with meringue mixture, and set in the oven to dry the meringue.
Custard a l’Espagnole.
4 stale Id. spongecakes. 2 teaspoonfuls vanilla. ^ gill cream.
2 oz. chocolate.
^ gill water.
1 pint milk.
2 oz. sugar.
3 eggs.
2 oz. almonds, baked.
blanched and
Method : Break the cakes roughly, and put into a glass dish. Mix the cream with 1 teaspoonful of vanilla and pour over the cakes. Break the chocolate into the water and dissolve over gentle heat, add the milk and sugar and the well-beaten eggs. Cook till the eggs thicken, then add 1 teaspoonful vanilla. Let the chocolate custard cool, pour it over the cakes, and, just before serving, sprinkle with the baked almonds roughly chopped.
Sultan’s
1 pint bright red jelly.
| oz. gelatine.
^ pint milk.
12 ratafia biscuits.
^ pint cream.
2 oz. sugar.
Pudding.
4 yolks.
3 drops ratafia essence 12 dried cherries.
2 inches of angelica. Pistachio nuts.
Records on this page
Tapioca CreamSultan’s PuddingLemon TartGerman TartCustard a l’Espagnole