Mix the sugar, flour and baking-powder together, rub in the
butter, add the lemon peel and moisten with the egg. Knead
the paste and divide it into two. Roll it out to cover the
bottom of a flat baking-tin. Put in the apples previously stewed
with sugar and cover them with the other half of the paste.
Pinch the edges of the paste well together, brush the top over
with egg and bake. Serve hot or cold. Any other fruit, stewed
as above, c an be used instead of apples.
BUTTER SWEETS.
117
GERMAN PUFFS or PORTLAND PUDDINGS.
{ lb. butter. | lb. flour.
1£ cups milk. 4 eggs.
Clarified sugar✪ German Puffs or Portland Puddings.
Melt the butter in the milk, heat the same into the flour,
heated. Beat the eggs well and add them to the batter. Half
fill small pie-cups (well buttered first) and bake in a quick
oven. Serve hot with clarified sugar sauce.
LEMON CHEESECAKES.
4 11*. puff pastry. | 2 oz. butter.
3 eggs. | 6 oz. sifted sugar."
Rind of 1 lemon and juice of 2 lemons✪ Lemon Cheesecakes.
Beat the eggs, add the other ingredients, and beat well. Sim-
mer gently a few minutes, stirring all the time, and turn it
into a jar to cool. Roll out the pastry, cut it into tartlets,
cutting the centres half through with a small cutter. Bake,
and remove the centres. Fill up with the lemon mixture, and
warm through before serving.
FRENCH PANCAKES.
Crepes au Four.
2 oz. butter.
2 oz. Eureka aerated flour.
2 oz. sugar.
2 eggs.
4 pint milk.
1 teaspoonful lemon juice✪ French Pancakes.
Beat the butter and sugar to a cream, add flour and beaten
eggs alternately, then the milk and lemon juice; mix well and
let it stand for an hour or so. Butter 4 saucers and half fill with
the batter; bake about 20 minutes in a moderate oven. Place
a little jam in the centres and fold over, or pile them on a
dish with jam between each.
PINE-APPLE PUDDING.
Gateau a VAnana ?.
3 oz. fresh butter. , 3 eggs.
3 oz. castor sugar. 4 oz. preserved pine-apple✪ Pine-Apple Pudding.
3 oz. Eureka aerated flour. | j pint cream.
Melt the butter in a stew-pan, add the sugar and cream. When
this mixture begins to simmer, lift the pan off the fire and stir
in the flour as quickly as possible; replace it on the fire and
stir for about 5 minutes. Lift it again from the fire and stir
the eggs in gradually; mix well and add. the pine-apple, chopped
small. Butter a mould well, pour in the mixture and steam
for 1 hour. Turn it out and throw over it a hot custard sauco
(see p. 80) flavoured with pine-apple syrup.
118
DAINTY DINNERS AND DISHES.
PINE-APPLE TRIFLE.
G sponge-cakes.
\ lb. macaroons and
ratafias.
£ a tin of pine-apple.
6 eggs.
1 pint milk.
j pint cream.
-j- lb. lamp sugar.
Cut the sponge-cakes in halves, lay them in a deep glass or
silver dish, scatter the broken up macaroons and ratafias amongst
them, pour the juice from the pine-apple over and let it soak
in. Cut up the pine-apple in small pieces, place them in the
dish. Boil the milk and sugar, let it cool a little, beat up the
eggs, pour the milk over them, stir well and pour the mixture
into a jug, place this in a saucepan of boiling water over the
fire, stir till the custard thickens and coats the back of the
spoon. Continue stirring off the fire till the custard cools a
little, pour it over the trifle in the dish and ornament with
little heaps of whipped cream.
PINE-APPLE CREAM CAKE.
Gateau avec Creme d' Ananas.
3 eggs.
Their weight in butter, castor
sugar and Eureka aerated
flour.
✪ Pine-Apple Cream Cake
Page 65 · 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
Mix the sugar, flour and baking-powder together, rub in the butter, add the lemon peel and moisten with the egg. Knead the paste and divide it into two. Roll it out to cover the bottom of a flat baking-tin. Put in the apples previously stewed with sugar and cover them with the other half of the paste. Pinch the edges of the paste well together, brush the top over with egg and bake. Serve hot or cold. Any other fruit, stewed as above, can be used instead of apples.
GERMAN PUFFS or PORTLAND PUDDINGS.
{ lb. butter. | lb. flour.
1£ cups milk. 4 eggs.
Clarified sugar.
Melt the butter in the milk, heat the same into the flour, heated. Beat the eggs well and add them to the batter. Half fill small pie-cups (well buttered first) and bake in a quick oven. Serve hot with clarified sugar sauce.
LEMON CHEESECAKES.
4 oz. puff pastry. | 2 oz. butter.
3 eggs. | 6 oz. sifted sugar.
Rind of 1 lemon and juice of 2 lemons.
Beat the eggs, add the other ingredients, and beat well. Simmer gently a few minutes, stirring all the time, and turn it into a jar to cool. Roll out the pastry, cut it into tartlets, cutting the centres half through with a small cutter. Bake, and remove the centres. Fill up with the lemon mixture, and warm through before serving.
FRENCH PANCAKES.
Crepes au Four.
2 oz. butter.
2 oz. Eureka aerated flour.
2 oz. sugar.
2 eggs.
4 pint milk.
1 teaspoonful lemon juice.
Beat the butter and sugar to a cream, add flour and beaten eggs alternately, then the milk and lemon juice; mix well and let it stand for an hour or so. Butter 4 saucers and half fill with the batter; bake about 20 minutes in a moderate oven. Place a little jam in the centres and fold over, or pile them on a dish with jam between each.
PINE-APPLE PUDDING.
Gateau a VAnana ?.
3 oz. fresh butter. , 3 eggs.
3 oz. castor sugar. 4 oz. preserved pine-apple.
3 oz. Eureka aerated flour. | j pint cream.
Melt the butter in a stew-pan, add the sugar and cream. When this mixture begins to simmer, lift the pan off the fire and stir in the flour as quickly as possible; replace it on the fire and stir for about 5 minutes. Lift it again from the fire and stir the eggs in gradually; mix well and add. the pine-apple, chopped small. Butter a mould well, pour in the mixture and steam for 1 hour. Turn it out and throw over it a hot custard sauce (see p. 80) flavoured with pine-apple syrup.
PINE-APPLE TRIFLE.
G sponge-cakes.
\ lb. macaroons and ratafias.
£ a tin of pine-apple.
6 eggs.
1 pint milk. j pint cream.
-j- lb. lump sugar.
Cut the sponge-cakes in halves, lay them in a deep glass or silver dish, scatter the broken up macaroons and ratafias amongst them, pour the juice from the pine-apple over and let it soak in. Cut up the pine-apple in small pieces, place them in the dish. Boil the milk and sugar, let it cool a little, beat up the eggs, pour the milk over them, stir well and pour the mixture into a jug, place this in a saucepan of boiling water over the fire, stir till the custard thickens and coats the back of the spoon. Continue stirring off the fire till the custard cools a little, pour it over the trifle in the dish and ornament with little heaps of whipped cream.
PINE-APPLE CREAM CAKE.
Gateau avec Creme d' Ananas.
3 eggs.
Their weight in butter, castor
sugar and Eureka aerated flour.
Records on this page
German Puffs or Portland PuddingsLemon CheesecakesFrench PancakesPine-Apple PuddingPine-Apple PuddingPine-Apple Cream CakePine-Apple Trifle