Shell and pound 1 \ pints 6 oz. castor sugar.
Barcelona nuts. 5 eggs✪ Barcelona Cake.
Mix the pounded nuts with the castor sugar and yolks of
eggs. Whip the whites stiffly, and mix in at last. Bake ill a
greased tin, which has been sprinkled with flour and sugar.
90
DAINTY DINNERS AND DISHES.
BEACON SFIELD PUDDING.
i lb-
syrup.
^ lb. flour,
treacle or golden
4 teaspoonful ground ginger,
i teaspoonful powdered cinna-
mon.
^ teaspoonful allspice.
2 eggs.
2 oz. Demerara sugar.
2 oz. finely chopped suet.
4 teaspoonful carbonate of soda✪ Beaconsfield Pudding.
Warm the treacle, sift the flour into it, and then add the
sugar, suet, and spices. Beat the eggs well, and dissolve the
carbonate of soda in a little water. Mix all thoroughly together,
and pour into a well greased mould. Boil for 2 hours or longer,
and serve hot.
BLACKBERRY PUDDING.
1 4 lbs. blackberries. § lb. castor sugar.
Bread. | pint water.✪ Blackberry Pudding Custard sauce.
Tune a pudding basin with slices of bread, cut about 4 an inch
thick. Stew the blackberries with the sugar and water till they
are tender, and pour them at once into the prepared basin.
Cover the top with a round of bread, put a plate over, on which
a heavy weight is placed. Let it stand a day, by which time the
bread should be quite soaked with the juice. Turn it out, and
serve cold with custard sauce round.
CABINET PUDDING.
2 oz. stoned raisins, cur-
rants, and glace cherries.
2 oz. candied peel.
A few almonds.
G sponge cakes.
4 egg yolks.
4 pint almond milk.
1 tablespoonful brandy,
fi oz. castor sugar.
| pint custard sauce (page 80).
Lay a few of the cut up fruits at the bottom of a well greased
mould, then a layer of sliced spongo cakes, then fruit, and con-
tinue these layers till the mould is two-thirds full. Beat up the
egg yolks, add the almond milk boiling, the brandy, and
castor sugar. When it is well mixed, strain it into the mould,
let it stand 10 minutes, cover it with greased paper, and steam
it for 4 hour. Turn it out, and serve with a rich custard sauce.
CALEDONIAN CREAM.
1 tablespoonful sieved straw- 4 whites of eggs,
berry jam. Sifted sugar to taste✪ Caledonian Cream.
Beat the whites of egg very stiffly, add the jam, mix well,
and add sugar to taste. Pile it up lightly on a silver dish, and
serve as soon as possible, as the cream sinks when left.
MEAT SWEETS
91
CARAMEL TRIFLE.
Bagatelle de Caramel.
6 sponge cakes.
^ lb. castor sugar.
1 oz. a
Place 2 oz. of the sugar in a clean saucepan, and stir it over
the fire till it is a dark brown, then pour in the water carefully ,
and stir well ; strain into a basin, add the eggs well beaten, and
the remaining sugar. Pour the mixture into a clean saucepan,
and stir over the fire till it thickens ; allow it to cool. Cut up
the sponge cakes in slices, arrange them in a glass or silver dish,
and pour the caramel mixture over them. Garnish with roughly
chopped almonds. This sweet is best made the day before it is
required. For a butter sweet use milk instead of water, and
decorate with whipped cream.
^ pmt cold water.✪ Caramel Trifle
R po’p’c t
monds.
BURNT ALMOND CHARLOTTE RUSSE.
Charlotte a la Creme Pralinee.
\ oz. isinglass.
£ pint water.
Grated lemon peel.
5 lb. castor sugar.
2 oz. ratafia biscuits.
1 oz. ground almonds.
2 oz. Valencia almonds.
Yolks of 5 eggs.
G oz. Savoy biscuits.
1 oz. glace cherries✪ Burnt Almond Charlotte Russe.
Page 50 · 8 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
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Shell and pound 1 \ pints 6 oz. castor sugar.
Barcelona nuts. 5 eggs.
Mix the pounded nuts with the castor sugar and yolks of
eggs. Whip the whites stiffly, and mix in at last. Bake ill a
greased tin, which has been sprinkled with flour and sugar.
90
DAINTY DINNERS AND DISHES.
BEACON SFIELD PUDDING.
i lb-
syrup.
^ lb. flour,
treacle or golden
4 teaspoonful ground ginger,
i teaspoonful powdered cinna-
mon.
^ teaspoonful allspice.
2 eggs.
2 oz. Demerara sugar.
2 oz. finely chopped suet.
4 teaspoonful carbonate of soda.
Warm the treacle, sift the flour into it, and then add the
sugar, suet, and spices. Beat the eggs well, and dissolve the
carbonate of soda in a little water. Mix all thoroughly together,
and pour into a well greased mould. Boil for 2 hours or longer,
and serve hot.
BLACKBERRY PUDDING.
1 4 lbs. blackberries. § lb. castor sugar.
Bread. | pint water. Custard sauce.
Tune a pudding basin with slices of bread, cut about 4 an inch
thick. Stew the blackberries with the sugar and water till they
are tender, and pour them at once into the prepared basin.
Cover the top with a round of bread, put a plate over, on which
a heavy weight is placed. Let it stand a day, by which time the
bread should be quite soaked with the juice. Turn it out, and
serve cold with custard sauce round.
CABINET PUDDING.
2 oz. stoned raisins, cur-
rants, and glace cherries.
2 oz. candied peel.
A few almonds.
G sponge cakes.
4 egg yolks.
4 pint almond milk.
1 tablespoonful brandy,
fi oz. castor sugar.
| pint custard sauce (page 80).
Lay a few of the cut up fruits at the bottom of a well greased
mould, then a layer of sliced spongo cakes, then fruit, and con-
tinue these layers till the mould is two-thirds full. Beat up the
egg yolks, add the almond milk boiling, the brandy, and
castor sugar. When it is well mixed, strain it into the mould,
let it stand 10 minutes, cover it with greased paper, and steam
it for 4 hour. Turn it out, and serve with a rich custard sauce.
CALEDONIAN CREAM.
1 tablespoonful sieved straw- 4 whites of eggs,
berry jam. Sifted sugar to taste.
Beat the whites of egg very stiffly, add the jam, mix well,
and add sugar to taste. Pile it up lightly on a silver dish, and
serve as soon as possible, as the cream sinks when left.
MEAT SWEETS
91
CARAMEL TRIFLE.
Bagatelle de Caramel.
6 sponge cakes.
^ lb. castor sugar.
1 oz. a
Place 2 oz. of the sugar in a clean saucepan, and stir it over
the fire till it is a dark brown, then pour in the water carefully ,
and stir well ; strain into a basin, add the eggs well beaten, and
the remaining sugar. Pour the mixture into a clean saucepan,
and stir over the fire till it thickens ; allow it to cool. Cut up
the sponge cakes in slices, arrange them in a glass or silver dish,
and pour the caramel mixture over them. Garnish with roughly
chopped almonds. This sweet is best made the day before it is
required. For a butter sweet use milk instead of water, and
decorate with whipped cream.
^ pmt cold water.
R po’p’c t
monds.
BURNT ALMOND CHARLOTTE RUSSE.
Charlotte a la Creme Pralinee.
\ oz. isinglass.
£ pint water.
Grated lemon peel.
5 lb. castor sugar.
2 oz. ratafia biscuits.
1 oz. ground almonds.
2 oz. Valencia almonds.
Yolks of 5 eggs.
G oz. Savoy biscuits.
1 oz. glace cherries.