Name: The pudding and pastry book
Author: Elizabeth Douglas

22101425409 Med K9060 Digitized by the Internet Archive in 2016 https://archive.org/details/b28054957 l\)t .roeto cooKcrv tbooKs III rhe Pudding and Pastry Book THE NEW COOKERY BOOKS. By ELIZABETH DOUGLAS. Fcap. 8vo, cloth, Cover designed, 2s. each. I. THE SOUP AND SAUCE BOOK. II. THE CAKE AND BISCUIT BOOK. III. THE PUDDING AND PASTRV BOOK The Pudding and Pastry Book By Elizabeth Douglas London Grant Richards 48 Leicester Square ■) ill (-22. WELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. dsr D73p i 1 Preface The following pages naturally contain only a brief selection from the thousands of sweets which exist ; they have been chosen with an eye to dainty quality, and to simplicity, and every receipt has been tested. Three words concerning sweets : French white fire-proof dishes are better for baking puddings than the ordinary English culinary utensils ; small cups or glasses are more charming receptacles for jellies, creams and custards than large dishes ; and the magic properties of salt (even in the prepara- tion of sweets) cannot be too much insisted upon, the deprecatory English cook to the contrary. E.* D. Table of Contents PAGES General Directions 1-5 Milk Puddings . 7-12 Boiled Custards 15-17 Baked Custards 20-24 Fruit Dishes 26-34 Pancakes 37-39 Fritters . 41-47 Omelets .... 49-52 Baked Souffles . 55-58 Souffle Puddings 61-64 Hot Puddings . 66-77 Sauces .... 80-87 Jellies .... 89-96 Creams .... 97-108 Cold Puddings . 110-121 Pastry . 123-127 vii Contents Open Tarts and Tartlets PAGES . 129-134 American Pies .... . 137-141 Cream Ices .... . 142-149 Water Ices .... . 151-155 Iced Puddings, Mousses, Parfaits, etc. . 157-162 Sugars ..... . 164-165 vm General Directions Measuring. — Flour, sugar, salt, ground spices, should always be sifted before measuring. A cup is a breakfast-cup holding half a pint. The spoons are the silver ones in general use. A spoonful of dry material is one in which the convexity at the top corresponds to the concavity of the spoon. A scant spoonful should be made level with the edges of the spoon. In measuring half a tea-spoon of dry material, fill it first, and then divide it with a knife the length of the spoon. It is necessary to remember in measuring half or quarter cups that a cup is smaller at the bottom than the top. It is most satisfactory to have half- pint measures which are marked into quarters. Table of Measures 4 cups flour = I quart or 1 lb. 2 cups of butter (solid) = 1 lb. 24 cups powdered sugar = 1 lb. 1 cup = 2 pint 1 glass = \ pint 1 pint milk or water = 1 lb. 9 large eggs = 1 lb. 1 table-spoon butter = 1 oz. 1 heaping table-spoon butter = 2 ozs. Butter the size of an egg = 2 ozs. 1 A The Pudding and To clean currants. — Sprinkle the currants with Hour, put them on a coarse sieve, and rub them until the stems and grit are separated and go through the sieve. Then wash thoroughly in water, changing it until clear. Drain on a towel and pick over. Dry, if the weather permits, in the sun, not in an oven. To stone raisins. — Pour boiling water over the raisins, and let them stand in it for ten minutes. Drain and rub each raisin between finger and thumb till the seeds come out. Cut open or chop. Sultanas. — Pick over sultanas carefully, remov- ing the little stems.

AI-modernized reading of the original text

22101425409 Med K9060 Digitized by the Internet rchive in 2016 https://archive.org/details/b28054957 The Pudding and Pastry Book The Pudding and Pastry Book THE NEW COOKERY BOOKS. By ELIZABETH DOUGLAS. Fcap. 8vo, cloth, cover designed, 2s. each. THE SOUP AND SAUCE BOOK. THE CAKE AND BISCUIT BOOK. THE PUDDING AND PASTRV BOOK The Pudding and Pastry Book By Elizabeth Douglas London Grant Richards 48 Leicester Square ■) ill (-22. WELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. dsr D73p i 1 Preface The following pages naturally contain only a brief selection from the thousands of sweets which exist ; they have been chosen with an eye to dainty quality, and to simplicity, and every receipt has been tested. Three words concerning sweets : French white fire-proof dishes are better for baking puddings than the ordinary English culinary utensils ; small cups or glasses are more charming receptacles for jellies, creams and custards than large dishes ; and the magic properties of salt (even in the preparation of sweets) cannot be too much insisted upon, the deprecatory English cook to the contrary. E.* D. Table of Contents General Directions 1-5 Milk Puddings . 7-12 Boiled Custards 15-17 Baked Custards 20-24 Fruit Dishes 26-34 Pancakes 37-39 Fritters . 41-47 Omelets .... 49-52 Baked Souffles . 55-58 Souffle Puddings 61-64 Hot Puddings . 66-77 Sauces .... 80-87 Jellies .... 89-96 Creams .... 97-108 Cold Puddings . 110-121 Pastry . 123-127 Contents Open Tarts and Tartlets . 129-134 American Pies .... . 137-141 Cream Ices .... . 142-149 Water Ices .... . 151-155 Iced Puddings, Mousses, Parfaits, etc. . 157-162 Sugars ..... . 164-165 vm General Directions Measuring. — Flour, sugar, salt, ground spices, should always be sifted before measuring. A cup is a breakfast-cup holding half a pint. The spoons are the silver ones in general use. A spoonful of dry material is one in which the convexity at the top corresponds to the concavity of the spoon. A scant spoonful should be made level with the edges of the spoon. In measuring half a tea-spoon of dry material, fill it first, and then divide it with a knife the length of the spoon. It is necessary to remember in measuring half or quarter cups that a cup is smaller at the bottom than the top. It is most satisfactory to have halfpint measures which are marked into quarters. Table of Measures 4 cups flour = I quart or 1 lb. 2 cups of butter (solid) = 1 lb. 24 cups powdered sugar = 1 lb. 1 cup = ½ pint 1 glass = ¼ pint 1 pint milk or water = 1 lb. 9 large eggs = 1 lb. 1 table-spoon butter = 1 oz. 1 heaping table-spoon butter = 2 ozs. Butter the size of an egg = 2 ozs. A The Pudding and To clean currants. — Sprinkle the currants with Hour, put them on a coarse sieve, and rub them until the stems and grit are separated and go through the sieve. Then wash thoroughly in water, changing it until clear. Drain on a towel and pick over. Dry, if the weather permits, in the sun, not in an oven. To stone raisins. — Pour boiling water over the raisins, and let them stand in it for ten minutes. Drain and rub each raisin between finger and thumb till the seeds come out. Cut open or chop. Sultanas. — Pick over sultanas carefully, removing the little stems.