Mix well together. Line patty pans and fill with
mixture. Place bars of pastry across and bake.
10. Bakewell Cheesecakes.
Weight of I egg in butter, sugar and flour
i teaspoonful baking powder. 1 egg.
% grated lemon.
Line patty pans with pastry, put in each a little jam,
then the mixture.
11. Pastry Sandwiches.
Make some short crust with 3-oz. butter and J-lb. flour.
Roll out half the pastry, spread with jam, cover with
the other half and bake. When cold, ice evenly and
an dry in a slow oven or near the fire,
inti
29
12. French Tartlets.
2 eggs. 2-ozs. castor sugar.
£-lb. crushed ratafias.
Put a spoonful of mixture in each lined tin, then
a spoonful of jam, then the mixture on the top and
bake.
13. Apple Cheesecakes.
f-lb. apple pulp. 2-ozs. butter.
2-ozs. sugar. Rind and juice of J lemon
2 yolks. 1 white of egg.
Melt the butter, and add to the apple with lemon
and sugar, and lastly, beaten yolks and stiff white.
14. Good Family Pastry.
To every pound of flour allow J-lb. of lard
and £ teaspoouful of salt. Rub the lard in, and mix
to smooth paste with water. Roll out once altogether,
and then use as required. Bake in a quick oven. Add
i-oz. more lard to make extra good.
15. Pie Pastry.
To every pound of flour, allow 3-ozs. of lard, 3-ozs. of
dripping, 3 teaspoonsful baking powder, and half a tea-
spoonful salt. Mix to a stiff dough with cold water
and use as required.
B
30
III. CUSTARDS, PUDDINGS,
& BLANC MANGES.
i. Lemon Rice Pudding.
Boil a cup of rice until soft, put in dish and add
grated rind of i lemon, j-olks of 2 eggs, little more
than 1 pint of milk and a pinch of salt.
Bake 1 hour. Beat to froth the whites of eggs with
1 cup of powdered sugar and the juice of 1 lemon
Spread over pudding when cold and put in the oven to
brown.
2. Sponge Cake Pudding.
Split some sponge cakes into slices and spread
with jam and place in a pie dish. Beat 2 eggs and
1 dessertspoonful of sugar together, add J-pint milk, a
little nutmeg, and stir. Pour the custard over the cakes
in the dish. Bake in a slow oven till set — about J hour.
3. Strawberry Blanc Mange.
2 tablespoonsful cornflour. ij-pints milk.
1 leaf of strawberries. 2 tablespoonsful sugar.
Mix the cornflour with a little milk then add the rest
and boil till stiff Add sugar and pour into mould and
push strawberries down here and there.
31
4. Honeycomb.
3 teacups milk i small teacup sugar.
3 eggs. J-oz. gelatine.
Soak gelatine for i hour in a teacup of milk, put
the remainder of the milk over the fire with the sugar
and gelatine till dissolved.
Add beaten yolks of eggs to the milk and stir well
until on the verge of boiling.
Have the whites beaten to a stiff froth in a bowl, into
which pour the contents of the pan. Stir up quickly
and pour into a mould until set.
5. Lemon Mould,
2-oz. cornflour. 2 lemons.
i-pint water. Yolks of 2 eggs.
6-oz. castor sugar.
Mix the cornflour with a little of the water and
put rest of water in a pan with sugar and lemon rind.
Bring to a boil and boil 5 minutes. Strain into corn-
flour the lemon juice and yolks of eggs. Stir till it
boils and boil 3 minutes.
6. Baroness Pudding.
f-lb. suet. |-lb. raisins,
f-lb. flour. J-pint milk.
Chop the suet, stone the raisins and cut in halves and
mix with the flour. Moisten with milk and boil 4
hours.
32
7. Holderness Pudding.
4-lb. suet. £-lb. currants. ✪ Curd Pudding
Page 7 · 15 recipe records on this page
Presented as published in 1902. 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
Mix well together. Line patty pans and fill with mixture. Place bars of pastry across and bake.
10. Bakewell Cheesecakes.
Weight of I egg in butter, sugar and flour i teaspoonful baking powder. 1 egg.
% grated lemon.
Line patty pans with pastry, put in each a little jam, then the mixture.
11. Pastry Sandwiches.
Make some short crust with 3-oz. butter and J-lb. flour. Roll out half the pastry, spread with jam, cover with the other half and bake. When cold, ice evenly and dry in a slow oven or near the fire, [end of recipe]
12. French Tartlets.
2 eggs. 2-ozs. castor sugar.
£-lb. crushed ratafias.
Put a spoonful of mixture in each lined tin, then a spoonful of jam, then the mixture on the top and bake.
13. Apple Cheesecakes.
f-lb. apple pulp. 2-ozs. butter.
2-ozs. sugar. Rind and juice of J lemon
2 yolks. 1 white of egg.
Melt the butter, and add to the apple with lemon and sugar, and lastly, beaten yolks and stiff white.
14. Good Family Pastry.
To every pound of flour allow J-lb. of lard and £ teaspoouful of salt. Rub the lard in, and mix to smooth paste with water. Roll out once altogether, and then use as required. Bake in a quick oven. Add i-oz. more lard to make extra good.
15. Pie Pastry.
To every pound of flour, allow 3-ozs. of lard, 3-ozs. of dripping, 3 teaspoonsful baking powder, and half a teaspoonful salt. Mix to a stiff dough with cold water and use as required.
B
III. CUSTARDS, PUDDINGS, & BLANC MANGES.
i. Lemon Rice Pudding.
Boil a cup of rice until soft, put in dish and add grated rind of i lemon, j-olks of 2 eggs, little more than 1 pint of milk and a pinch of salt.
Bake 1 hour. Beat to froth the whites of eggs with 1 cup of powdered sugar and the juice of 1 lemon Spread over pudding when cold and put in the oven to brown.
2. Sponge Cake Pudding.
Split some sponge cakes into slices and spread with jam and place in a pie dish. Beat 2 eggs and 1 dessertspoonful of sugar together, add J-pint milk, a little nutmeg, and stir. Pour the custard over the cakes in the dish. Bake in a slow oven till set — about J hour.
3. Strawberry Blanc Mange.
2 tablespoonsful cornflour. ij-pints milk.
1 leaf of strawberries. 2 tablespoonsful sugar.
Mix the cornflour with a little milk then add the rest and boil till stiff Add sugar and pour into mould and push strawberries down here and there.
4. Honeycomb.
3 teacups milk i small teacup sugar.
3 eggs. J-oz. gelatine.
Soak gelatine for i hour in a teacup of milk, put the remainder of the milk over the fire with the sugar and gelatine till dissolved.
Add beaten yolks of eggs to the milk and stir well until on the verge of boiling.
Have the whites beaten to a stiff froth in a bowl, into which pour the contents of the pan. Stir up quickly and pour into a mould until set.
5. Lemon Mould,
2-oz. cornflour. 2 lemons.
i-pint water. Yolks of 2 eggs.
6-oz. castor sugar.
Mix the cornflour with a little of the water and put rest of water in a pan with sugar and lemon rind. Bring to a boil and boil 5 minutes. Strain into cornflour the lemon juice and yolks of eggs. Stir till it boils and boil 3 minutes.
6. Baroness Pudding.
f-lb. suet. |-lb. raisins,
f-lb. flour. J-pint milk.
Chop the suet, stone the raisins and cut in halves and mix with the flour. Moisten with milk and boil 4 hours.
7. Holderness Pudding.
4-lb. suet. £-lb. currants.
Records on this page
Curd PuddingBakewell CheesecakesBakewell CheesecakesPastry SandwichesFrench TartletsApple CheesecakesGood Family PastryPie PastryLemon Rice PuddingSponge Cake PuddingStrawberry Blanc MangeHoneycombLemon MouldBaroness PuddingHolderness Pudding