their weight of sugar ; 1 gill of water ; enough puff paste to
cover a pie dish✪ Quince Tart.
Peel six apples and two ripe quinces, stew and
sweeten to taste ; when quite tender, place in a pie
dish, cover with rich paste, and bake half an hour.
SAVOURIES AND SWEETS.
71
Apricot Tart.
Fob. Six ok Seven Persons. — 1 quart of green apricots ;
11 cupful of water; half their weight of sugar; enough puff
'paste to cover a pie dish.
Take sufficient green apricots to fill your pie dish,
.and put them into a stewpanwith a cupful of water
:and half tlieir weiglit in sugar; when thorouglily
? stewed put, together with the juice, into a pie dish,
I cover with rich light paste, and bake in a hot oven.
Fruit Jelly.
For Eight Persons. — 1 oz. of gelatine ; J Ih. of castor
■ sugar ; § pint of water ; 3 eggs ; ^ a lemon ; 1 tumblerful
of champagne ; 1 quart of mixed fruit.
Dissolve one ounce of gelatine and add it to half
a pound of castor sugar and half a pint of water ;
whip to a froth the whites of three eggs and lightly
stir into the other ingredients, also the juice of half
a lemon ; put in a saucepan, stir until it boils, and
then pass twice through a j eUy bag. When cold, add
a tumblerful of champagne. Stew some mixed fruit
cut in slices (apples, pears, cherries, plums, apricots)
in syrup, leave until cool ; fill a mould with layers
of fruit and jelly. When thoroughly set, turn out of
the mould and serve.
Superior Treacle Pudding.
For Four Persons. — 2 ozs. of suet ; \ lb. of flour ; 1 salt-
spoonful of carbonate of soda ; 1 teaspooifful of ground ginger ;
1 egg ; 1 teacupful of treacle ; 4 tablespoonfuls of milk ; ^
oz. of butter.
Chop two ounces of suet very fine, rub it into a
quarter of a pound of flour, add a small saltspoonful
72
SAVOURIES AND SWEETS.
of carbonate of soda, a pinch of salt, one teaspoonful '
of ground ginger. Beat up an egg, mix a teacupful, f
of treacle and four tablespoonfuls of milk with it,
and stir this into the other mixture. If the pudding'
is not sufficiently moist add more milk. Grease a
basin, put the pudding into it, cover with greased
paper ; stand the basin in a saucepan with enough
boiling water to come half way up the sides and
steam for two hours. If liked, the pudding can then
be turned out of the basin, some treacle poured over
it, and stood on a baking tin in the oven to brown.
Ginger Pudding.
Fok Five Persons. — 4 ozs. of cnimb of French roll ; 4 ozs.
of preserved ginger ; 2 teaspoonfuls of ginger syrup ; 4 ozs.
of castor sugar ; 4 eggs✪ Ginger Pudding.
Soak four ounces of crumb of French roll for two
hours. Mix with it and beat well together for twenty
minutes four ounces of preserved ginger cut fine, two
teaspoonfuls of ginger syrup, four ounces of castor
sugar, and four eggs with the white and yolks beaten
separately✪ Ginger Pudding. Put into a well-buttered mould and
cover with buttered paper j steam three hours.
Strawberry Tart.
For Six Persons. — 1 quart of strawberries ; their weight
in sugar ; 1 gill of water ; enough paste to line a shallow
tart tin✪ Strawberry Tart.
Line a shallow tart mould with light paste. Boil
some strawberries in their own weight of sugar and
a little water. Bake the paste with a large piece of
bread in it ; when done, take out the bread, place
SAVOURIES AND SWEETS.
t o
Iiiie strawberries in its place, pass tbe syrup through
• sieve and pour over the fruit. Serve either hot or
old.
Strawberry Fool. ✪ Strawberry Fool
Page 31 · 9 recipe records on this page
Presented as published in 1886. 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
their weight of sugar ; 1 gill of water ; enough puff paste to
cover a pie dish.
Peel six apples and two ripe quinces, stew and sweeten to taste ; when quite tender, place in a pie dish, cover with rich paste, and bake half an hour.
Apricot Tart.
FOR. Six OR Seven Persons. — 1 quart of green apricots ; 11 cupful of water; half their weight of sugar; enough puff 'paste to cover a pie dish.
Take sufficient green apricots to fill your pie dish, .and put them into a stewpan with a cupful of water and half their weight in sugar; when thoroughly stewed put together with the juice, into a pie dish,
I cover with rich light paste, and bake in a hot oven.
Fruit Jelly.
For Eight Persons. — 1 oz. of gelatine ; J Ih. of castor ■ sugar ; § pint of water ; 3 eggs ; ^ a lemon ; 1 tumblerful
of champagne ; 1 quart of mixed fruit.
Dissolve one ounce of gelatine and add it to half a pound of castor sugar and half a pint of water ; whip to a froth the whites of three eggs and lightly stir into the other ingredients, also the juice of half a lemon ; put in a saucepan, stir until it boils, and then pass twice through a j eUy bag. When cold, add a tumblerful of champagne. Stew some mixed fruit cut in slices (apples, pears, cherries, plums, apricots) in syrup, leave until cool ; fill a mould with layers of fruit and jelly. When thoroughly set, turn out of the mould and serve.
Superior Treacle Pudding.
For Four Persons. — 2 ozs. of suet ; \ lb. of flour ; 1 saltspoonful of carbonate of soda ; 1 teaspooifful of ground ginger ; 1 egg ; 1 teacupful of treacle ; 4 tablespoonfuls of milk ; ^
oz. of butter.
Chop two ounces of suet very fine, rub it into a quarter of a pound of flour, add a small saltspoonful
of carbonate of soda, a pinch of salt, one teaspoonful ' of ground ginger. Beat up an egg, mix a teacupful, f of treacle and four tablespoonfuls of milk with it, and stir this into the other mixture. If the pudding' is not sufficiently moist add more milk. Grease a basin, put the pudding into it, cover with greased paper ; stand the basin in a saucepan with enough boiling water to come half way up the sides and steam for two hours. If liked, the pudding can then be turned out of the basin, some treacle poured over it, and stood on a baking tin in the oven to brown.
Ginger Pudding.
Fok Five Persons. — 4 ozs. of cnimb of French roll ; 4 ozs. of preserved ginger ; 2 teaspoonfuls of ginger syrup ; 4 ozs.
of castor sugar ; 4 eggs.
Soak four ounces of crumb of French roll for two hours. Mix with it and beat well together for twenty minutes four ounces of preserved ginger cut fine, two teaspoonfuls of ginger syrup, four ounces of castor sugar, and four eggs with the white and yolks beaten separately. Put into a well-buttered mould and cover with buttered paper j steam three hours.
Strawberry Tart.
For Six Persons. — 1 quart of strawberries ; their weight in sugar ; 1 gill of water ; enough paste to line a shallow
tart tin.
Line a shallow tart mould with light paste. Boil some strawberries in their own weight of sugar and a little water. Bake the paste with a large piece of bread in it ; when done, take out the bread, place
t o
the strawberries in its place, pass the syrup through • sieve and pour over the fruit. Serve either hot or cold.
Strawberry Fool.
Records on this page
Superior Treacle PuddingFruit JellyQuince TartApricot TartGinger PuddingGinger PuddingStrawberry TartStrawberry TartStrawberry Fool