Beat the butter and sugar to a cream, add a little Hour, then
1 egg, more flour, and the other egg, the remainder of the flour
and the vanilla. Beat all together for 10 minutes. Butter
some dariole moulds well, half fill them with the mixture, bake
in a hot oven about 20 minutes. Turn them out on a wire
sieve and leave them to get cold. Scoop out part of the centre,
carefully cover the outsides with a puree of apricot jam, sprinkle
with chopped almonds. But some apricot jam in each little
cake, whip up the cream with sugar and flavouring to taste and
put some of this whip on the top of each cake. Place a strip
of angelica from side to side to form the basket handle and a
glace cherry in the centre of the cream.
CHOCOLATE CHEESECAKES.
Phort pastry.
^ pint milk.
1 oz. chocolate.
T7 oz. castor sugar.
9 po'era
A small piece of butter.
Dissolve the chocolate in the milk, add the sugar, butter and
the egg yolks, and stir it over the lire till it is as smooth as
thick cream. Add more milk if too thick. Line some patty-
pans with the pastry, pour in the mixture, and bake them. When
done, spread the top with beaten egg white and sugar, set for
a minute in the oven, and serve.
CHOCOLATE JELLY.
Cette an Chocolat.
i oz. isinglass. 1 oz. sugar.
1 quart mdk. Vanilla.
4 large t .blespoonsf ul grated chocolate.
Rook the isinglass in the milk, add the chocolate and sugar.
Boil for 10 minutes, stirring it all the time. When almost cold
flavour it with vanilla, and beat thoroughly with an egg-whisk.
Pour it into a wetted china mould and let it stand overnight.
Turn it out, stick with cut up almonds, and pour whipped cream
round it.
BUTTER SWEETS.
Ill
G oz. sifted sugar.
5 eggs.
LIGHT CHOCOLATE PUDDING.
Pointing au Chocolat.
4 lb. chocolate. 1 pint milk.✪ Chocolate Cheesecakes
12 rusks.
4 lb. butter. Vanilla.
Grate the chocolate and the rusks, and boil the butter in
the milk. When boiling add the chocolate and rusks, keeping
back 1 large spoonful of each. Stir together 4 egg yolks, 1 whole
egg and the sugar until the latter is dissolved ; add a little
vanilla, and mix all together. Beat the 4 egg whites to a snow,
add them and the rest of the chocolate and rusks lightly to the
mixture. Grease a mould well, pour in the mixture, and steam
1 hour. To be served with boiled custard or chocolate sauce.
LITTLE COCOA-NUT PUDDINGS.
2 oz. fresh bui ter.
2 oz. grated cocoa-nut.
4 oz. moist sugar.
2 small eggs.
Grated rind of 4 lemon.
Juice of 4 lemon✪ Little Cocoa-Nut Puddings.
Melt the butter, add to it the cocoa-nut, sugar, lemon rind,
and beaten eggs. Beat this mixture well together, add the
strained lemon juice, place the mixture in slightly greased patty-
pans, and bake for 4 an hour in a moderate oven.
CREAM CODLING
2 lbs. codling apples.
Sugar to taste.
A little orange-flower water✪ Cream Codling.
TART FOR NEW YEAR.
Puff pastry.
Custard made with 4 yolks of
eggs and 4 pint milk.
Page 61 · 6 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.
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Beat the butter and sugar to a cream, add a little Hour, then
1 egg, more flour, and the other egg, the remainder of the flour
and the vanilla. Beat all together for 10 minutes. Butter
some dariole moulds well, half fill them with the mixture, bake
in a hot oven about 20 minutes. Turn them out on a wire
sieve and leave them to get cold. Scoop out part of the centre,
carefully cover the outsides with a puree of apricot jam, sprinkle
with chopped almonds. But some apricot jam in each little
cake, whip up the cream with sugar and flavouring to taste and
put some of this whip on the top of each cake. Place a strip
of angelica from side to side to form the basket handle and a
glace cherry in the centre of the cream.
CHOCOLATE CHEESECAKES.
Phort pastry.
^ pint milk.
1 oz. chocolate.
T7 oz. castor sugar.
9 po'era
A small piece of butter.
Dissolve the chocolate in the milk, add the sugar, butter and
the egg yolks, and stir it over the lire till it is as smooth as
thick cream. Add more milk if too thick. Line some patty-
pans with the pastry, pour in the mixture, and bake them. When
done, spread the top with beaten egg white and sugar, set for
a minute in the oven, and serve.
CHOCOLATE JELLY.
Cette an Chocolat.
i oz. isinglass. 1 oz. sugar.
1 quart mdk. Vanilla.
4 large t .blespoonsf ul grated chocolate.
Rook the isinglass in the milk, add the chocolate and sugar.
Boil for 10 minutes, stirring it all the time. When almost cold
flavour it with vanilla, and beat thoroughly with an egg-whisk.
Pour it into a wetted china mould and let it stand overnight.
Turn it out, stick with cut up almonds, and pour whipped cream
round it.
BUTTER SWEETS.
Ill
G oz. sifted sugar.
5 eggs.
LIGHT CHOCOLATE PUDDING.
Pointing au Chocolat.
4 lb. chocolate. 1 pint milk.
12 rusks.
4 lb. butter. Vanilla.
Grate the chocolate and the rusks, and boil the butter in
the milk. When boiling add the chocolate and rusks, keeping
back 1 large spoonful of each. Stir together 4 egg yolks, 1 whole
egg and the sugar until the latter is dissolved ; add a little
vanilla, and mix all together. Beat the 4 egg whites to a snow,
add them and the rest of the chocolate and rusks lightly to the
mixture. Grease a mould well, pour in the mixture, and steam
1 hour. To be served with boiled custard or chocolate sauce.
LITTLE COCOA-NUT PUDDINGS.
2 oz. fresh bui ter.
2 oz. grated cocoa-nut.
4 oz. moist sugar.
2 small eggs.
Grated rind of 4 lemon.
Juice of 4 lemon.
Melt the butter, add to it the cocoa-nut, sugar, lemon rind,
and beaten eggs. Beat this mixture well together, add the
strained lemon juice, place the mixture in slightly greased patty-
pans, and bake for 4 an hour in a moderate oven.
CREAM CODLING
2 lbs. codling apples.
Sugar to taste.
A little orange-flower water.
TART FOR NEW YEAR.
Puff pastry.
Custard made with 4 yolks of
eggs and 4 pint milk.