Put the water, sugar and butter in a saucepan and bring it
to the boil ; remove from fire and stir in the Hour, beating
vigorously with a wooden spoon till it is smooth ; when it leaves
the sides of the saucepan quite clean, remove from the fire and
stir till cool, add the eggs one by one and stir the essence in
well. Turn on to a plate, take small pieces in the shape of
an egg and fry in hot (not boiling) oil till a golden brown, drain
paper, fill with jam, or, if eaten cold, with whipped and
flavoured cream, or thick custard.
BUTTER SWEETS.
109
RICH BOLA.
1 lb. dough.
£ lb. butter.
5 oz. brown sugar.
4 oz. ground almonds.
H oz. ground cinnamon.
“ Hundreds
3 eggs..
f lb. mixed candied peel.
1 lb. loaf sugar.
j pint water.
Orange-flower water,
and thousands.”
Let the dough rise in a basin near the fire for about ^ an
liour. Then rub the butter into it, also 1 oz. of brown sugar,
the ground almonds, ^ oz. of cinnamon, and the beaten eggs.
Beat the mixture well for f of an hour. Shred the peel, add to
it 1 oz. cinnamon and 5 lb. brown sugar. Grease a round dish,
put in a layer of dough, then a layer of the candied peel mixture,
continue in layers and finish with a thin layer of dough ; ornament
with large slices of citron peel and sprinkle with cinnamon. Bake
in a moderate oven for 1 hour. Boil the loaf sugar and water
together till clear, flavour with orange-flower water; make holes
in the hot cake with a silver skewer, pour the hot syrup over
it and let the cake stand for a few days if possible, turning the
dish over once or twice, so that all parts of the cake may bo
saturated with syrup.
CANARY PUDDING.
3 eggs, and their weight in The weight of 2 eggs in
butter and castor sugar. flour.
Grated rind of 1 lemon.
Cream the butter and sugar together, beat in the eggs ono
by one, and add the flour and lemon rind last. When thoroughly
mixed, pour into a buttered mould, tie it up and boil or steam
for 2 hours. Turn it out, sift sugar over it, and serve hot with
wine or German sauce.
CARAMEL CUSTARDS.
Petites Cremes Penversees.
2 oz. castor sugar. 4 pint milk.
3 eggs. 5 or 6 drops vanilla.
Lemon juice.
Put 1 teaspoonful castor sugar into each dariole mould with
^ teaspoonful lemon juice. Put these on to a hot-plate, melt,
brown, run the caramel round, and set them 1 minute in cold
water. Beat the eggs, add sugar, milk and flavouring, and strain.
Fill the dariole moulds, put them into boiling water and simmer
till set. Turn out and serve hot or cold.
110
DAINTY DINNERS AND DISHES
CASTLE BASKETS.
9 P o' era
Their weight in butter,
castor sugar, and Eureka
aerated Hour.
Few drops vanilla.
Apricot jam.
t, gill of cream.
Strips of angelica.
✪ Chocolate Cheesecakes
Page 60 · 4 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
Put the water, sugar and butter in a saucepan and bring it to the boil ; remove from fire and stir in the Hour, beating vigorously with a wooden spoon till it is smooth ; when it leaves the sides of the saucepan quite clean, remove from the fire and stir till cool, add the eggs one by one and stir the essence in well. Turn on to a plate, take small pieces in the shape of an egg and fry in hot (not boiling) oil till a golden brown, drain on paper, fill with jam, or, if eaten cold, with whipped and flavoured cream, or thick custard.
RICH BOLA.
1 lb. dough.
£ lb. butter.
5 oz. brown sugar.
4 oz. ground almonds.
H oz. ground cinnamon.
“ Hundreds
3 eggs..
f lb. mixed candied peel. 1 lb. loaf sugar. j pint water. Orange-flower water, and thousands.”
Let the dough rise in a basin near the fire for about ^ an liour. Then rub the butter into it, also 1 oz. of brown sugar, the ground almonds, ^ oz. of cinnamon, and the beaten eggs. Beat the mixture well for f of an hour. Shred the peel, add to it 1 oz. cinnamon and 5 oz. brown sugar. Grease a round dish, put in a layer of dough, then a layer of the candied peel mixture, continue in layers and finish with a thin layer of dough ; ornament with large slices of citron peel and sprinkle with cinnamon. Bake in a moderate oven for 1 hour. Boil the loaf sugar and water together till clear, flavour with orange-flower water; make holes in the hot cake with a silver skewer, pour the hot syrup over it and let the cake stand for a few days if possible, turning the dish over once or twice, so that all parts of the cake may bo saturated with syrup.
CANARY PUDDING.
3 eggs, and their weight in The weight of 2 eggs in butter and castor sugar. flour.
Grated rind of 1 lemon.
Cream the butter and sugar together, beat in the eggs ono by one, and add the flour and lemon rind last. When thoroughly mixed, pour into a buttered mould, tie it up and boil or steam for 2 hours. Turn it out, sift sugar over it, and serve hot with wine or German sauce.
CARAMEL CUSTARDS.
Petites Cremes Penversees.
2 oz. castor sugar. 4 pint milk.
3 eggs. 5 or 6 drops vanilla.
Lemon juice.
Put 1 teaspoonful castor sugar into each dariole mould with ^ teaspoonful lemon juice. Put these on to a hot-plate, melt, brown, run the caramel round, and set them 1 minute in cold water. Beat the eggs, add sugar, milk and flavouring, and strain. Fill the dariole moulds, put them into boiling water and simmer till set. Turn out and serve hot or cold.
CASTLE BASKETS.
9 P o' era
Their weight in butter, castor sugar, and Eureka aerated Hour.
Few drops vanilla. Apricot jam. t, gill of cream. Strips of angelica.
Records on this page
Chocolate CheesecakesRich BolaCanary PuddingCaramel Custards