Have nothing to do with cheap unbranded Yeasts or Baking
Powders, Self-Raising Flours, and other leavening agents, but
secure unrivalled Bread, and all descriptions of Bread, Buns,
Tea Cakes, &c., by using “ D.C.L.” YEAST
!»* GUARANTEED PURE.
U N EQUALLED FOR THE BAKERY K^>
OR THE HOME.
We issue an artistic Booklet full of interesting information and novel
and unusual recipes for Bakers and the Home. If you have not got a Copy,
drop us a post card and we will send you one free.
Ill
Mix the milk by degrees with the flour and salt, and boil till thick.
Take off the fire, and stir in the butter, sugar, and some grated
lemon peel. Let it stand till cold, then beat in the eggs. Line
a pie dish with paste, pour in the mixture, and bake 20 minutes.
Mrs. Harris, Kinross.
FELIXSTOW PUDDING.
1 tin apricots. | 2 tablespoonfuls sugar.
Cook fruit, juice, and sugar for io minutes. Lift out apricots
boil juice to a syrup, and set aside to cool.
Paste.
3 ozs. flour. I f teaspoonful baking powder.
3 ozs. cornflour. tablespoonfuls sugar.
3 ozs. butter. | Yolk of an egg.
A little milk✪ Felixstow Pudding.
Put all dry things into a basin, rub butter finely amongst them,
beat up yolk of egg with a little milk, and moisten all to a stiff
paste. Brush an ashet over with water, then roll out the paste
thinly, line the ashet with it, and ornament edge. Brush edge
with water, and sprinkle sugar on it. Prick bottom with a fork.
Bake in a moderate oven till paste is crisp. Put fruit in centre.
Whip up whites of 2 eggs very stiffly and pile on top. Put in
cool oven to crisp whites. Any sort of fruit will do.
Miss Provan, Partick.
LEMON PIE.
6 ozs. flour. I 5 teaspoonful powder.
3 ozs. butter. | A little water.
Bake into rough puff paste and line an oven tin. Keep scraps
of paste to ornament top.
Rind and juice of i lemon. I i dessertspoonful cornflour.
£ teacupful sugar. i teaspoonful butter.
1 teacupful water. I 2 eggs✪ Lemon Pie.
Grate rind and strain juice into a lined saucepan. Add water,
sugar, cornflour, and butter. Stir the mixture over the fire till
it boils. Separate yolks and whites of eggs. Drop the yolks
singly into the mixture when off boiling point. Pour into the
112
lined tin and bake in good oven 20 minutes. Ornament the
top with scraps of paste. Whip whites of eggs with 2 table-
spoonfuls of sugar spread over the top. Dust with sugar and
set to harden.
Miss E. Barton,
14 Queen Mary Avenue, Crosshill.
LES PAN N EOPI ETS MERINGUES.
4 ozs. flour. I 12 eggs.
\ lb. castor sugar. A little lemon flavouring.
2 tumblerfuls of milk. [ Some jam✪ Les Pan Neopites Meringues.
Boil the flour and milk together. Add the sugar, and 1 2 yolks
two by two while hot, but not boiling. Pour into a basin, whip
the 1 2 whites to a froth and mix gently with the above, and fry
as you would do pancakes. This mixture will make five. Turn
them on to a dish and put some kind of jam between each layer.
Then cover them with ordinary meringue, composed of 4 whiles
of eggs whipped, 6 ozs. of sugar, and grated lemon. Decorate
the dish, put in a cool oven for half an hour to rise and colour.
Serve hot with apricot sauce.
Mrs. Mussen, Balmoral Castle.
SWEET ORANGE PUDDING.
4 eggs. | 4 ozs. sugar.
4 oranges. i gill white wine.
4 ozs. butter. | Biscuits.
Puff- paste. ✪ Sweet Orange Pudding
Page 41 · 4 recipe records on this page
Presented as published in 1903. 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
Have nothing to do with cheap unbranded Yeasts or Baking Powders, Self-Raising Flours, and other leavening agents, but secure unrivalled Bread, and all descriptions of Bread, Buns, Tea Cakes, &c., by using “ D.C.L.” YEAST
!»* GUARANTEED PURE.
U N EQUALLED FOR THE BAKERY K^> OR THE HOME.
We issue an artistic Booklet full of interesting information and novel and unusual recipes for Bakers and the Home. If you have not got a Copy, drop us a post card and we will send you one free.
Mix the milk by degrees with the flour and salt, and boil till thick. Take off the fire, and stir in the butter, sugar, and some grated lemon peel. Let it stand till cold, then beat in the eggs. Line a pie dish with paste, pour in the mixture, and bake 20 minutes.
Mrs. Harris, Kinross.
FELIXSTOW PUDDING.
1 tin apricots. | 2 tablespoonfuls sugar.
Cook fruit, juice, and sugar for io minutes. Lift out apricots boil juice to a syrup, and set aside to cool.
Paste.
3 ozs. flour. I f teaspoonful baking powder.
3 ozs. cornflour. tablespoonfuls sugar.
3 ozs. butter. | Yolk of an egg.
A little milk.
Put all dry things into a basin, rub butter finely amongst them, beat up yolk of egg with a little milk, and moisten all to a stiff paste. Brush an ashet over with water, then roll out the paste thinly, line the ashet with it, and ornament edge. Brush edge with water, and sprinkle sugar on it. Prick bottom with a fork. Bake in a moderate oven till paste is crisp. Put fruit in centre. Whip up whites of 2 eggs very stiffly and pile on top. Put in cool oven to crisp whites. Any sort of fruit will do.
Miss Provan, Partick.
LEMON PIE.
6 ozs. flour. I 5 teaspoonful powder.
3 ozs. butter. | A little water.
Bake into rough puff paste and line an oven tin. Keep scraps of paste to ornament top.
Rind and juice of i lemon. I i dessertspoonful cornflour.
£ teacupful sugar. i teaspoonful butter.
1 teacupful water. I 2 eggs.
Grate rind and strain juice into a lined saucepan. Add water, sugar, cornflour, and butter. Stir the mixture over the fire till it boils. Separate yolks and whites of eggs. Drop the yolks singly into the mixture when off boiling point. Pour into the
lined tin and bake in good oven 20 minutes. Ornament the top with scraps of paste. Whip whites of eggs with 2 tablespoonfuls of sugar spread over the top. Dust with sugar and set to harden.
Miss E. Barton,
14 Queen Mary Avenue, Crosshill.
LES PANNEPIETS MERINGUES.
4 ozs. flour. I 12 eggs.
\ lb. castor sugar. A little lemon flavouring.
2 tumblerfuls of milk. [ Some jam.
Boil the flour and milk together. Add the sugar, and 12 yolks two by two while hot, but not boiling. Pour into a basin, whip the 12 whites to a froth and mix gently with the above, and fry as you would do pancakes. This mixture will make five. Turn them on to a dish and put some kind of jam between each layer. Then cover them with ordinary meringue, composed of 4 whites of eggs whipped, 6 ozs. of sugar, and grated lemon. Decorate the dish, put in a cool oven for half an hour to rise and colour. Serve hot with apricot sauce.
Mrs. Mussen, Balmoral Castle.
SWEET ORANGE PUDDING.
4 eggs. | 4 ozs. sugar.
4 oranges. i gill white wine.
4 ozs. butter. | Biscuits.
Puff- paste.
Records on this page
Felixstow PuddingLemon PieLes Pan Neopites MeringuesSweet Orange Pudding