Take the rind of three oranges and the juice of
six, a cup of powdered sugar, and four eggs, one
large tablespoonful of cornflour, and a pint of
milk✪ Orange Pudding. Mix the cornflour with the milk. Stir it
in a milk saucepan, add the thin rind of the
oranges. When the milk begins to thicken, add
the yolks of the eggs very carefully one at a time,
then add a little salt and the juice of the oranges.
Cook the pudding in a moderate oven till firm in
the centre — it takes about forty minutes — remove
the rind before the pudding is put into the oven.
Whip the whites of the eggs up with a little orange-
juice and two tablespoonfuls of powdered sugar,
cover the pudding, and let it cook in a moderate
oven, with the door open a little. Serve the
pudding cold.
Pear Croquettes.
Peel, core, and chop fine or grate six large ripe
pears. Mix two ounces of fresh butter, melted,
with them, and sugar to taste ; beat up three eggs
until light, add to the fruit, and mix in as large a
quantity of fine bread-crumbs✪ Pear Croquettes as will make the
mixture stiff. From this mixture mould the cro-
quettes into egg-shaped form with two tablespoons,
drop these into boiling water, and let them merely
simmer till they are done — about twenty minutes
— drain them, roll each in pounded sugar, lay them
on a hot napkin, and place a very little ground cin-
namon on the top of each croquette. Serve up very
hot with or without sweet sauce.
TEMPTING DISH EG.
4$
Pear Marmalade.
Take a dozen pears, throw them into boiling
water and boil for twenty minutes or till soft enough
to press through a sieve. Drain, remove the skins
by gently rubbing the pears with a damp towel,
press the pulp through the sieve. Weigh and add
to its bulk in powdered loaf sugar✪ Pear Marmalade made hot in the
oven. Stir till it boils ; draw the pan to one side and
keep the marmalade at the simmering point about
twenty minutes or so, taking care not to let it boil.
When the marmalade gets stiff pot it and cover
when cold.
Pears, to Stew.
Take twelve good-sized hard pears, peel and
cut them in halves, leaving the stalk on one half.
Remove the cores and then place them in a jar with
half a pound of loaf sugar, six cloves and half a
pint of water✪ Pears, to Stew. Cover with a lid and stew in a slow
oven from six to eight hours. When they are done
lift each piece of pear on to a dish, strain the liquor
into a saucepan and boil it quickly for ten minutes.
If the colour is not good two or three drops of
cochineal may be added. Let it cool and then
pour over the pears ; a little lemon-peel cut in thin,
long, narrow strips may be stewed in with the pears,
and it is a great improvement.
Juice of Pears.
Take some ripe and sound pears, wipe them
with a damp cloth, cut them into thin slices and
put them into a preserving-pan with one pint of
water to every three pounds of fruit, and boil gently
until they are soft enough to be rubbed through a
44
TEMPTING DISHES .
hair sieve. Weigh the juice and allow equal weight
of powdered sugar✪ Juice of Pears, and mix thoroughly. Pour into
clean bottles, cork tightly and tie down with string.
Place the bottles in a pan of cold water with twists
of hay around them to prevent them from breaking ;
let the water boil for five minutes and then cool again
before the bottles are removed. Store in a dry
place.
Pippin Tarts. ✪ Pippin Tarts
Page 20 · 6 recipe records on this page
Presented as published in 1891. 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
Take the rind of three oranges and the juice of six, a cup of powdered sugar, and four eggs, one large tablespoonful of cornflour, and a pint of milk. Mix the cornflour with the milk. Stir it in a milk saucepan, add the thin rind of the oranges. When the milk begins to thicken, add the yolks of the eggs very carefully one at a time, then add a little salt and the juice of the oranges. Cook the pudding in a moderate oven till firm in the centre — it takes about forty minutes — remove the rind before the pudding is put into the oven. Whip the whites of the eggs up with a little orangejuice and two tablespoonfuls of powdered sugar, cover the pudding, and let it cook in a moderate oven, with the door open a little. Serve the pudding cold.
Pear Croquettes.
Peel, core, and chop fine or grate six large ripe pears. Mix two ounces of fresh butter, melted, with them, and sugar to taste ; beat up three eggs until light, add to the fruit, and mix in as large a quantity of fine bread-crumbs as will make the mixture stiff. From this mixture mould the croquettes into egg-shaped form with two tablespoons, drop these into boiling water, and let them merely simmer till they are done — about twenty minutes — drain them, roll each in pounded sugar, lay them on a hot napkin, and place a very little ground cinnamon on the top of each croquette. Serve up very hot with or without sweet sauce.
4$
Pear Marmalade.
Take a dozen pears, throw them into boiling water and boil for twenty minutes or till soft enough to press through a sieve. Drain, remove the skins by gently rubbing the pears with a damp towel, press the pulp through the sieve. Weigh and add to its bulk in powdered loaf sugar made hot in the oven. Stir till it boils ; draw the pan to one side and keep the marmalade at the simmering point about twenty minutes or so, taking care not to let it boil. When the marmalade gets stiff pot it and cover when cold.
Pears, to Stew.
Take twelve good-sized hard pears, peel and cut them in halves, leaving the stalk on one half. Remove the cores and then place them in a jar with half a pound of loaf sugar, six cloves and half a pint of water. Cover with a lid and stew in a slow oven from six to eight hours. When they are done lift each piece of pear on to a dish, strain the liquor into a saucepan and boil it quickly for ten minutes. If the colour is not good two or three drops of cochineal may be added. Let it cool and then pour over the pears ; a little lemon-peel cut in thin, long, narrow strips may be stewed in with the pears, and it is a great improvement.
Juice of Pears.
Take some ripe and sound pears, wipe them with a damp cloth, cut them into thin slices and put them into a preserving-pan with one pint of water to every three pounds of fruit, and boil gently until they are soft enough to be rubbed through a
hair sieve. Weigh the juice and allow equal weight of powdered sugar, and mix thoroughly. Pour into clean bottles, cork tightly and tie down with string. Place the bottles in a pan of cold water with twists of hay around them to prevent them from breaking ; let the water boil for five minutes and then cool again before the bottles are removed. Store in a dry place.
Pippin Tarts.
Records on this page
Orange PuddingPear CroquettesPear MarmaladePears, to StewJuice of PearsPippin Tarts