(4) Mix the yolks of six eggs with 6 table-spoonfuls of
caster sugar and 1 table-spoonful of vanilla sugar ; add
a tiny pinch of salt. Beat the above ingredients well, sifting-
in at the same time sufficient flour to make a stiff batter ; then
add the well-whipped whites of the six eggs and 1 teacupful
of whipped thick Cream. Make some small paper cases, fill
them with the above mixture, dust some caster sugar on the
tops, and put them in a moderate oven. In a quarter-of-an-
hour’s time take the cases of biscuits✪ Biscuits out, put them on a
folded napkin or a fancy-edged dish-paper on a hot di-h, and
serve them as quickly as possible.
Cream Buckets. — Prepare a soft almond paste, and spread it
in a rather thick layer upon a long-shaped baking-sheet that
has been waxed and floured, and bake it. When cooked, cut
’ the paste into strips about 3in. wide, and long enough to
enclose the bucket-models. Shape rounds to fit the models,
cut the edg-es of the strips slantwise in the. same direction,
lay on the bottom rounds, and roll the strips round the
models (blocks of wood) made for this purpose ; fasten with
icing- sugar, and trim carefully, keeping in form with paper
fastened round the paste, and leave till the paste is cold.
Remove the blocks, and solder the joins with a support of
For details respecting Culinary Processes , Utensils, Sauces, dec., referred to, see under their special heads ,
464
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Cream — continued.
paste, fastening with icing sugar. Fix on tha tops of the
buckets little handles made with the same paste, and pierced
through ; surround the bodies of the buckets with two or
three thin strips for hoops, fix them on the centre of a dish,
and, when ready to serve, fill them with whipped Cream (see
Fig. 562).
Cream with Burnt Sugar. — Put 2 table-spoonfuls of sugar
into a small saucepan with 1 table-spoonful of water, and stir
it over the fire until lightly browned. Put 1 pint of milk into
a saucepan with 5 table-spoonfuls of caster sugar and the burnt
sugar, flavouring to taste with orange-flower or rose-water.
Stir the milk over the fire and boil for eight or ten minutes,
then move it to the side ; beat the yolks of four eggs✪ Cream with Burnt Sugar, and stir
them gradually into the above ingredients. Strain the mixture
through a fine hair sieve, and fill some small cups with it ;
stand them in a stewpan with hot water to three-parts their
height, and leave them at the side of the fire until the Cream
is thick. Take the cups out of the stewpan, dust caster sugar
over them, and when a little cooled, stand them on ice. In
lialf-an-hour’s time they will be ready for serving.
Page 538 · 2 recipe records on this page
Presented as published in 1890. 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
(4) Mix the yolks of six eggs with 6 table-spoonfuls of caster sugar and 1 table-spoonful of vanilla sugar ; add a tiny pinch of salt. Beat the above ingredients well, siftingin at the same time sufficient flour to make a stiff batter ; then add the well-whipped whites of the six eggs and 1 teacupful of whipped thick Cream. Make some small paper cases, fill them with the above mixture, dust some caster sugar on the tops, and put them in a moderate oven. In a quarter-of-an-hour's time take the cases of biscuits out, put them on a folded napkin or a fancy-edged dish-paper on a hot dish, and serve them as quickly as possible.
Cream Buckets. — Prepare a soft almond paste, and spread it in a rather thick layer upon a long-shaped baking-sheet that has been waxed and floured, and bake it. When cooked, cut ’ the paste into strips about 3in. wide, and long enough to enclose the bucket-models. Shape rounds to fit the models, cut the edges of the strips slantwise in the. same direction, lay on the bottom rounds, and roll the strips round the models (blocks of wood) made for this purpose ; fasten with icing- sugar, and trim carefully, keeping in form with paper fastened round the paste, and leave till the paste is cold. Remove the blocks, and solder the joins with a support of
For details respecting Culinary Processes , Utensils, Sauces, dec., referred to, see under their special heads ,
Cream — continued.
paste, fastening with icing sugar. Fix on tha tops of the buckets little handles made with the same paste, and pierced through ; surround the bodies of the buckets with two or
three thin strips for hoops, fix them on the centre of a dish, and, when ready to serve, fill them with whipped Cream (see [illustration: Cream Buckets]).
Cream with Burnt Sugar. — Put 2 table-spoonfuls of sugar into a small saucepan with 1 table-spoonful of water, and stir it over the fire until lightly browned. Put 1 pint of milk into a saucepan with 5 table-spoonfuls of caster sugar and the burnt sugar, flavouring to taste with orange-flower or rose-water. Stir the milk over the fire and boil for eight or ten minutes, then move it to the side ; beat the yolks of four eggs, and stir them gradually into the above ingredients. Strain the mixture through a fine hair sieve, and fill some small cups with it ; stand them in a stewpan with hot water to three-parts their height, and leave them at the side of the fire until the Cream is thick. Take the cups out of the stewpan, dust caster sugar over them, and when a little cooled, stand them on ice. In lialf-an-hour’s time they will be ready for serving.
Records on this page
BiscuitsCream with Burnt Sugar