Pare two oranges very thinly, boil the peel till
tender, shred it fine, and core six apples and put
them in a jar with a gill of water ; when half-
cooked add half a pound of sugar✪ Pippin Tarts and boil till
pretty thick. When cold, place in a shallow dish
lined with paste, turn out, and eat cold.
Raspberry Trifle.
Put a layer of sponge cake at the bottom of a
glass dish, cover with raspberries and sprinkle
white powdered sugar over them and repeat layers
till the dish is full. Make a custard with two eggs,
add a tablespoonful of castor sugar and stir in
gradually a pint of milk. Let it thicken slightly,
and then flavour with vanilla or lemon✪ Raspberry Trifle, and when
cold pour it over the cake, etc. Whip the whites
of two eggs to a stiff froth with a teaspoon ful ot
sugar, pour over all and serve as quickly as pos-
sible.
Ratafia Pudding
Soak the crumb of a French roll and three
sponge cakes and half a pound of ratafias in milk
till quite soft, then beat them up, add three ounces
of warmed butter, the yolks of four and the whites
of two eggs, and a few almonds blanched and
TEMPTIN✪ Ratafia PuddingG DISHES.
45
pounded. Butter a mould, lay a few dried cherries
in it, pour in the pudding, cover the mould and
steam it in a saucepan of boiling water for an hour
and a half.
Rhubarb Cream.
Boil a bundle of rhubarb with a little water,
some sugar, and the rind of half a lemon thinly
peeled ; when quite soft, pass it through a sieve, and
to the pulp add two well-beaten eggs ; stir over
the fire again till it just boils ; or when pulped
add half a pint of cream✪ Rhubarb Cream, stir well together and put
into a glass dish.
Rice Croquettes.
Boil the rice until quite soft and tender ; whilst
warm add an egg well beaten, a tablespoonful of
butter and salt to taste, and half a teacupful of any
kind of cold meat, ham, or tongue, chopped fine✪ Rice Croquettes.
When cold, make into croquettes, cover with beaten
egg and bread-crumbs, and fry in hot dripping till
browned.
Rice Fritters.
Boil two ounces of rice in a little milk and water
till quite soft, let it cool, then mix it up with one
ounce of sugar, a few currants, a tablespoonful of
flour, two well-beaten eggs, a few drops of essence
of almonds, and as much milk as will make it of
a proper consistency✪ Rice Fritters. Drop the mixture from a
tablespoon into boiling butter, and fry a light
brown on both sides ; drain well and sprinkle with
powdered sugar and serve very hot.
46
TEMPTING DISHES.
Rolled Jelly Cake.
Take two eggs, beat the yolks till creamy,
adding gradually a good heaped-up tablespoonful
of castor sugar ; beat the whites to a stiff froth, add
them to the yolk and sugar ; add half a teaspoonful
of baking-powder to half a cup of lightly sifted
flour ; put this very carefully and slowly with the
butter, add one tablespoonful of warm water✪ Rolled Jelly Cake.
Line a long-shaped baking-pan with greased
paper, pour in the mixture to the depth of a quarter
of an inch. Bake from eight to ten minutes in a
moderate oven. It must be thoroughly cooked,
but lightly baked. As soon as it is done, turn it
quickly from the pan, remove the paper, turn the
cake, and spread it with jelly. With a knife
quickly crush the crust round the edge and roll up
the cake.
Preserved Tomatoes. ✪ Preserved Tomatoes
Page 21 · 8 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
Pare two oranges very thinly, boil the peel till tender, shred it fine, and core six apples and put them in a jar with a gill of water ; when halfcooked add half a pound of sugar and boil till pretty thick. When cold, place in a shallow dish lined with paste, turn out, and eat cold.
Raspberry Trifle.
Put a layer of sponge cake at the bottom of a glass dish, cover with raspberries and sprinkle white powdered sugar over them and repeat layers till the dish is full. Make a custard with two eggs, add a tablespoonful of castor sugar and stir in gradually a pint of milk. Let it thicken slightly, and then flavour with vanilla or lemon, and when cold pour it over the cake, etc. Whip the whites of two eggs to a stiff froth with a teaspoonful of sugar, pour over all and serve as quickly as possible.
Ratafia Pudding
Soak the crumb of a French roll and three sponge cakes and half a pound of ratafias in milk till quite soft, then beat them up, add three ounces of warmed butter, the yolks of four and the whites of two eggs, and a few almonds blanched and
pounded. Butter a mould, lay a few dried cherries in it, pour in the pudding, cover the mould and steam it in a saucepan of boiling water for an hour and a half.
Rhubarb Cream.
Boil a bundle of rhubarb with a little water, some sugar, and the rind of half a lemon thinly peeled ; when quite soft, pass it through a sieve, and to the pulp add two well-beaten eggs ; stir over the fire again till it just boils ; or when pulped add half a pint of cream, stir well together and put into a glass dish.
Rice Croquettes.
Boil the rice until quite soft and tender ; whilst warm add an egg well beaten, a tablespoonful of butter and salt to taste, and half a teacupful of any kind of cold meat, ham, or tongue, chopped fine. When cold, make into croquettes, cover with beaten egg and bread-crumbs, and fry in hot dripping till browned.
Rice Fritters.
Boil two ounces of rice in a little milk and water till quite soft, let it cool, then mix it up with one ounce of sugar, a few currants, a tablespoonful of flour, two well-beaten eggs, a few drops of essence of almonds, and as much milk as will make it of a proper consistency. Drop the mixture from a tablespoon into boiling butter, and fry a light brown on both sides ; drain well and sprinkle with powdered sugar and serve very hot.
Rolled Jelly Cake.
Take two eggs, beat the yolks till creamy, adding gradually a good heaped-up tablespoonful of castor sugar ; beat the whites to a stiff froth, add them to the yolk and sugar ; add half a teaspoonful of baking-powder to half a cup of lightly sifted flour ; put this very carefully and slowly with the butter, add one tablespoonful of warm water.
Line a long-shaped baking-pan with greased paper, pour in the mixture to the depth of a quarter of an inch. Bake from eight to ten minutes in a moderate oven. It must be thoroughly cooked, but lightly baked. As soon as it is done, turn it quickly from the pan, remove the paper, turn the cake, and spread it with jelly. With a knife quickly crush the crust round the edge and roll up the cake.
Preserved Tomatoes.
Records on this page
Pippin TartsRaspberry TrifleRatafia PuddingRhubarb CreamRice CroquettesRice FrittersRolled Jelly CakePreserved Tomatoes