FoodNet

The exhibition cookery book

1900

Page 30 · 8 recipe records on this page

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Beat the egg and mix with the marmalade ; then thoroughly mix with the other ingredients adding a little milk if necessary. Put in a greased basin and steam for two hours. Serve with sweet sauce. 143. CHERRY CREAM PUDDING. ^ oz. Cox’s gelatine j pint of cream ^ pint of milk 2 ozs. preserved cherries f gill of water Whisked white of one egg A few drops of vanilla or almond essence 2 oz. castor sugar✪ Cherry Cream Pudding Soak the gelatine in the water for about ten minutes, and then dissolve slowly over the fire with the sugar. Strain into a basin, and when a little cool add the vanilla. Whip the cream and add it with the milk, and then incorporate gradually the whisked \vhite of egg. When beginning to set, sprinkle in the cherries (cut in halves), and stir for a few minutes before moulding. 144. SWISS BREAD FRITTERS. i stale tin loaf 1 teaspoonful vanilla essence 2 small eggs ^ pint milk 2 ozs. sugar Prying fat ✪ Swiss Bread Fritters Cut the bread into half-inch slices, stamp out some heart or other fancy shapes, put them on a dish, pour over the milk sweetened with sugar, and add the vanilla essence. Beat up the eggs in a basin. When' the bread is soaked THE EXHIBITION COOKERY BOOK. sufficiently take up, drain, dip each piece in egg, cover well, drop into hot fat, and fry a golden colour. Drain well on a cloth or paper, dredge with sugar flavoured with vanilla or powdered cinnamon, dish up, and serve with some nicely flavoured custard. 145. PRUNE MOULD. ^ oz. Cox’s gelatine j lb. of prunes pints water 2 ozs. of sugar Half the juice and rind of a lemon Cochineal 1 small glass Of Sherry or Marsala (optional)✪ Prune Mould. vSplit the prunes and take out the stones, put into a saucepan with i pint of water, sugar, rind and juice of the lemon, and simmer for twenty minutes. Soak the gelatine in J pint water, dissolve over the fire, and strain in. Add the wine if liked, and colour with cochineal. Set in a mould rinsed with water. When firm, dip the mould into warm water for one moment and turn out. J46. CHOCOLATE MOULD. 8 ozs. Van Houten's chocolate 3 ozs. cornflour (B. and P.'s patent) Vanilla 2 pints milk or water 2 ozs. sugar✪ Chocolate Mould Melt the chocolate in one pint of milk, blend the cornflour smoothly in the other pint of milk; add the melted chocolate and sugar, and boil for eight minutes, always stirring. Flavour with vanilla. Rinse a mould with cold water, and pour the mixture in. Turn out when set, and surround with whipped cream. THK EXHIBITION COOKERY BOOK. 75 147. BANANA CREAM. f oz. of Cox’s gelatine 3 bananas 1 pint milk 3 oz. loaf sugar i pint whipped cream Juice of 1 lemon f gill water✪ Banana Cream Skin the bananas and rub them through a wire sieve. Put the gelatine to soak in the water for about ten minutes and dissolve gently over the fire with the milk, sugar, banana pulp and lemon juice. Allow to cool a little, and stir in the whipped cream. As soon as it begins to set, pour the mixture into a mould previously rinsed in cold water. Unmould in the usual manner and serve. This mould would be improved if masked with jelly and decorated with different coloured preserved fruits. 148. CANARY CREAM. H pints milk 4 ozs. loaf sugar 1 lemon | oz. Co.x’s gelatine 6 yolks of eggs✪ Canary Cream