Rub a piece of butter the size of a walnut into a
handful of fine flour. Make it into a stiff, smooth
paste, with warm milk, and the white of an egg
beaten to a stiff froth✪ Wafer Biscuits. Beat the paste with a rolling
pin for at least half an hour (the goodness of the
biscuits depends on the length of time they are
beaten). Take small pieces and roll them out to the
size of a saucer. They must be so thin that they can
be seen through when held to the light. Bake .them
very lightly.
Miss A. Hobill.
Wine Biscuits.
Mb. Butter.
Mb. Sugar,
ilb. Flour.
2 whole Eggs, or 4 yolks.
Vanilla.✪ Wine Biscuits
Cream the butter and sugar, add eggs and flavour-
ing; stir in flour. Mixture may be rolled thin and
cut in shapes, or piped on to greased tins. The mix-
ture may be coloured.
Miss M. Harben.
Water Biscuits fop Dessert.
^oz. Butter,
ilb. Flour.
Salt.✪ Water Biscuits for Dessert
Rub the butter into the flour, with a pinch of salt;
moisten with cold water, and beat in a mortar for
some time. Roll out as thin as possible, and cut out
into small biscuits; prick each slightly in the centre.
Bake in a quick oven, but take care they don’t
burn. They will keep crisp a long time in a tin box.
219
IN AW OF TIIE FUND FOR THE REMOVAL OF
Additional Recipes.
22 0
KING’S COLLEGE HOSE IT A I. TO SOUTH LONDON.
3 '
Additional Recipes.
.
*
221
IN AID OF THE FUND FOR THE REMOVAL OF
PRESERVES.
Apple Preserve.
Make a syrup of 4lbs. of loaf sugar and i^pts.
water; boil it for quarter hour. Then add 61bs.
apples, peeled and cored✪ Apple Preserve; boil for half hour, stirring
well all the time. A little grated lemon peel is an
improvement, if liked.
Miss A. Hobill.
Orange Marmalade (1).
Weigh the oranges and take their weight of sugar.
Squeeze the juice on the sugar through a strainer;
lay the cups into strong salt and water for 24 hours.
Boil them gently, to take out the bitterness, four
times, 20 minutes each time, and put into fresh cold
water each time. Put them upside* down to drain.
When cold enough squeeze what water remains opt
of them very gently, cut them in extremely thin
slices or pound them very fine; put them to the
juice and sugar and let them boil until the juice
begins to jelly.
Mrs. Playfair.
Orange Marmalade (2).
Twelve Seville oranges; cut the oranges in
quarters, take out the pips, slice the oranges and
pour over them 6qts. of spring water. Let them
stand for T2 hours. Put over the fire and boil for
two hours slowly or until tender, then add 81bs. of
loaf sugar; boil again for one and a-half hours or
until it jellies; when done add the juice of 2 lemons✪ Orange Marmalade (2).
Put the pips into a muslin bag and let them soak
with the fruit.
Mrs. Tunnard.
222
KING'S COLLEGE HOSPITAL TO SOUTH LONDON.
Orange Marmalade (3).
Cut Seville oranges in halves and slice them very
fine, taking out the pips only. To each pound of
fruit add 3'pts. of cold water✪ Orange Marmalade (3); let this stand for 24
hours, then boil till tender. Let it stand again for
24 hours and then weigh it, and to every pound of
boiled fruit add ijjlbs. of sugar. Boil the whole for
an hour or more (until the syrup jellies when
dropped on a plate) and stir all the time after the
sugar is added.
Miss M. Perkin.
Preserved Pears. ✪ Preserved Pears
Page 82 · 7 recipe records on this page
Presented as published in 1907. 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
Rub a piece of butter the size of a walnut into a handful of fine flour. Make it into a stiff, smooth paste, with warm milk, and the white of an egg beaten to a stiff froth. Beat the paste with a rolling pin for at least half an hour (the goodness of the biscuits depends on the length of time they are beaten). Take small pieces and roll them out to the size of a saucer. They must be so thin that they can be seen through when held to the light. Bake them very lightly.
Miss A. Hobill.
Wine Biscuits.
½lb. Butter.
½lb. Sugar, ½lb. Flour.
2 whole Eggs, or 4 yolks.
Vanilla.
Cream the butter and sugar, add eggs and flavouring; stir in flour. Mixture may be rolled thin and cut in shapes, or piped on to greased tins. The mixture may be coloured.
Miss M. Harben.
Water Biscuits for Dessert.
2oz. Butter, ½lb. Flour.
Salt.
Rub the butter into the flour, with a pinch of salt; moisten with cold water, and beat in a mortar for some time. Roll out as thin as possible, and cut out into small biscuits; prick each slightly in the centre. Bake in a quick oven, but take care they don’t burn. They will keep crisp a long time in a tin box.
Additional Recipes.
22 0
3 '
Additional Recipes.
.
*
PRESERVES.
Apple Preserve.
Make a syrup of 4lbs. of loaf sugar and i^pts. water; boil it for quarter hour. Then add 61bs. apples, peeled and cored; boil for half hour, stirring well all the time. A little grated lemon peel is an improvement, if liked.
Miss A. Hobill.
Orange Marmalade (1).
Weigh the oranges and take their weight of sugar. Squeeze the juice on the sugar through a strainer; lay the cups into strong salt and water for 24 hours. Boil them gently, to take out the bitterness, four times, 20 minutes each time, and put into fresh cold water each time. Put them upside down to drain. When cold enough squeeze what water remains opt of them very gently, cut them in extremely thin slices or pound them very fine; put them to the juice and sugar and let them boil until the juice begins to jelly.
Mrs. Playfair.
Orange Marmalade (2).
Twelve Seville oranges; cut the oranges in quarters, take out the pips, slice the oranges and pour over them 6pts. of spring water. Let them stand for 12 hours. Put over the fire and boil for two hours slowly or until tender, then add 81bs. of loaf sugar; boil again for one and a-half hours or until it jellies; when done add the juice of 2 lemons. Put the pips into a muslin bag and let them soak with the fruit.
Mrs. Tunnard.
Orange Marmalade (3).
Cut Seville oranges in halves and slice them very fine, taking out the pips only. To each pound of fruit add 3'pts. of cold water; let this stand for 24 hours, then boil till tender. Let it stand again for 24 hours and then weigh it, and to every pound of boiled fruit add ijjlbs. of sugar. Boil the whole for an hour or more (until the syrup jellies when dropped on a plate) and stir all the time after the sugar is added.
Miss M. Perkin.
Preserved Pears.
Records on this page
Wafer BiscuitsWine BiscuitsWater Biscuits for DessertApple PreserveOrange Marmalade (2)Orange Marmalade (3)Preserved Pears