To chop suet. — Sprinkle the suet with flour.
Chop in a cold place, removing all membrane
carefully.
To boil puddings. — Pour the pudding mixture
into a well-buttered basin, leaving room for it to
swell or rise. Take a perfectly clean cloth, dip
it in boiling water, and flour plentifully inside
where it covers the pudding. Tie it up tightly
round the basin. Stand in boiling water. Do
not let the water stop boiling for an instant until
the pudding is done. If it boils away, renew
with fresh boiling water.
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Pastry Book
To steam puddings. — Cover the basin (which
should be buttered) with buttered paper. Set in
a covered steamer over boiling water. Keep the
water boiling hard.
Bain-marie. — Bain-maries can be bought, but
a saucepan placed upon a trivet in a larger sauce-
pan containing hot water docs equally well.
Gelatine. — Gelatine should always be soaked
in cold water for one or two hours before using.
Then it should be dissolved in a very little hot
water, unless otherwise specified, and strained.
The greatest care must be taken in adding
liquid gelatine to a cold mixture, as it so quickly
solidifies. Strain it first, and then very gradually
add it to the mixture, beating hard all the time.
To whip cream. — Whip cream in as cold a
place as possible. It will whip easiest if it has
been kept on ice for two or three hours. While
whipping, remove the froth as it comes on to a
sieve to drain. The liquid cream which drains
off can be returned to the basin and whipped
again. Sugar, can be added before or after
whipping. The cream will be lighter if the
sugar is whipped with it.
To melt chocolate. — Put the chocolate in a
saucepan on the oven when the heat is very
moderate. Watch that it does not burn.
3
The Pudding and
Meringue for puddings. — To make a meringue
to cover a pudding, beat several whites of egg
until frothy but not stiff. Then add the sugar
gradually in the proportion of one table-spoon of
powdered sugar to each white. Beat till stiff.
Spread over the pudding when it is cool. Put
in a moderate oven, and take out as soon as the
meringue has risen, and is delicately browned.
Serve quickly.
To blanch almonds. — Put the almonds into
boiling water and let them soak in it until the
skins rub off easily between the finger and thumb.
Drain and spread out to dry.
To pound almonds. — After blanching let them
soak for an hour in cold water, then pound in a
good sized mortar until reduced to a soft pulp.
Whilst pounding add a few drops of orange-flower
water or lemon juice.
Mixing. — There are three ways of mixing.
Stirring, Beating, Cutting (or Folding).
To stir. — Let the spoon touch the bottom and
sides of the basin, and move it round quickly in
circles of various sizes. Do not lift it out of the
mixture, and work well against the sides.
To beat. — Tip the bowl to one side. Bring
the spoon or fork quickly down into the mixture
and through it, take it out the other side and
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Pastry Book
bring it over and down again, scraping the sides
well eaeli time it goes in.
It is important to keep the bowl of the spoon
well scraped out during mixing.
To cut or fold. — Turn over the mixture with a
spoon, lift it up, folding in the white of egg as
lightly as possible. Do not stir or beat but mix
very gently until quite blended.
Page 1
Presented as published in 1900. 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
To chop suet. — Sprinkle the suet with flour. Chop in a cold place, removing all membrane carefully.
To boil puddings. — Pour the pudding mixture into a well-buttered basin, leaving room for it to swell or rise. Take a perfectly clean cloth, dip it in boiling water, and flour plentifully inside where it covers the pudding. Tie it up tightly round the basin. Stand in boiling water. Do not let the water stop boiling for an instant until the pudding is done. If it boils away, renew with fresh boiling water.
Pastry Book
To steam puddings. — Cover the basin (which should be buttered) with buttered paper. Set in a covered steamer over boiling water. Keep the water boiling hard.
Bain-marie. — Bain-maries can be bought, but a saucepan placed upon a trivet in a larger saucepan containing hot water does equally well.
Gelatine. — Gelatine should always be soaked in cold water for one or two hours before using. Then it should be dissolved in a very little hot water, unless otherwise specified, and strained.
The greatest care must be taken in adding liquid gelatine to a cold mixture, as it so quickly solidifies. Strain it first, and then very gradually add it to the mixture, beating hard all the time.
To whip cream. — Whip cream in as cold a place as possible. It will whip easiest if it has been kept on ice for two or three hours. While whipping, remove the froth as it comes on to a sieve to drain. The liquid cream which drains off can be returned to the basin and whipped again. Sugar, can be added before or after whipping. The cream will be lighter if the sugar is whipped with it.
To melt chocolate. — Put the chocolate in a saucepan on the oven when the heat is very moderate. Watch that it does not burn.
The Pudding and
Meringue for puddings. — To make a meringue to cover a pudding, beat several whites of egg until frothy but not stiff. Then add the sugar gradually in the proportion of one table-spoon of powdered sugar to each white. Beat till stiff. Spread over the pudding when it is cool. Put in a moderate oven, and take out as soon as the meringue has risen, and is delicately browned. Serve quickly.
To blanch almonds. — Put the almonds into boiling water and let them soak in it until the skins rub off easily between the finger and thumb. Drain and spread out to dry.
To pound almonds. — After blanching let them soak for an hour in cold water, then pound in a good sized mortar until reduced to a soft pulp. Whilst pounding add a few drops of orange-flower water or lemon juice.
Mixing. — There are three ways of mixing. Stirring, Beating, Cutting (or Folding).
To stir. — Let the spoon touch the bottom and sides of the basin, and move it round quickly in circles of various sizes. Do not lift it out of the mixture, and work well against the sides.
To beat. — Tip the bowl to one side. Bring the spoon or fork quickly down into the mixture and through it, take it out the other side and
Pastry Book
bring it over and down again, scraping the sides well each time it goes in.
It is important to keep the bowl of the spoon well scraped out during mixing.
To cut or fold. — Turn over the mixture with a spoon, lift it up, folding in the white of egg as lightly as possible. Do not stir or beat but mix very gently until quite blended.