ANGELICA, CANDIED.— Candied an-
gelica is one of the most useful of what
may be termed crystallised or candied
fruits for the purpose of ornamenting.
It can be cut into thin strips of consi-
derable length, and has an agreeable
taste as well as colour. English cooks
do not sufficiently value angelica as an
ornament, whereas on the Continent it
is in constant use. As an instance of
how angelica can be used to ornament
sweets, I will take the simple case of a
cornflour pudding made in a mould,
consisting of an oval dish— say, for in-
stance, an empty Yorkshire pie-dish.
Were the pudding made plain and un-
gamished it would have the most unin-
viting appearance ; but first suppose two
or three drops of essence of almonds
have been added to the pudding, and
the pudding turned out on to a dish.
First take some angelica and cut it into
strips, and cut two of these strips an
inch long, and in the shape of a spike or
pyramid, half an inch broad at the base,
and going to a point. Cut two more
strips three-quarters of an inch long and
three-eighths of an inch broad at the
base, also going to a point. Then stick a
preserved cherry in the centre of the
mould, and make it the centre of a star,
the two long strips pointing outwards
longways, and the two short strips
pointing outwards sideways. Round
the edge of the mould, at a distance of
one inch, put alternately a preserved
cherry and a small star of angelica —
the star consisting of two little strips
half an inch long and one-eighth of an
inch in width, simply laid across one
another at right angles. Then thicken
a little sugar-and-water with a little
cornflour, add a few drops of cochineal,
two drops of essence of almonds, and
also if possible add a tablespoonful of
rum, and pour this sweet sauce round
the mould. Just contrast this dish,
flavoured and ornamented, with one
without either, then calculate the cost.
Without the rum the flavouring and
ornaments would not cost one half-
penny, and yet English cooks won’t
take the trouble to use this cheap and
HOUSEKEEPER'S GUIDE.
economical garnish. Strips of angelica
can be used for the purpose of orna-
menting tipsy-cakes, and contrast very
well with blanched almonds cut into
strips. Chopped angelica is also used
to ornament cakes that have been glazed
over with some bright brown syrup.
The chopped angelica is mixed with
some coarse chopped white sugar, and
the green specks contrast well with the
white specks. A sponge cake glazed and
ornamented this way has a very pretty
effect.
ANGLO-SWISS MILK.— See Milk.
ANGOSTURA BITTERS. — Angostura
bitters is a very powerful bitter, and is
used in drops, which are added to sherry,
champagne, etc. Two or three drops
are sufficient for a glass. It is prepared
from the bark of a tree that grows in
tropical South America known as the
bark of Galipea Cusparia — Angostura
bark -tree. It is supposed to be good
for dyspepsia, and in South America is
used for the same purpose as quinine.
It is important to buy the genuine
I )r. Siegert’s Angostura Bitters. The
bark of Stryehnos mix vomica has
sometimes been substituted for true
cusparia or angostura bark. False
cusparia yields brncia and strychnia;
the tine bark contains neither of these
alkaloids. Angostura bitters is best
taken shortly before a meal in a small
quantity of gin or sherry. Mixed with
champagne it makes a good pick-me-up.
Page 18
Presented as published in 1880. 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
ANGELICA, CANDIED.— Candied angelica is one of the most useful of what may be termed crystallised or candied fruits for the purpose of ornamenting. It can be cut into thin strips of considerable length, and has an agreeable taste as well as colour. English cooks do not sufficiently value angelica as an ornament, whereas on the Continent it is in constant use. As an instance of how angelica can be used to ornament sweets, I will take the simple case of a cornflour pudding made in a mould, consisting of an oval dish— say, for instance, an empty Yorkshire pie-dish. Were the pudding made plain and ungamished it would have the most uninviting appearance ; but first suppose two or three drops of essence of almonds have been added to the pudding, and the pudding turned out on to a dish. First take some angelica and cut it into strips, and cut two of these strips an inch long, and in the shape of a spike or pyramid, half an inch broad at the base, and going to a point. Cut two more strips three-quarters of an inch long and three-eighths of an inch broad at the base, also going to a point. Then stick a preserved cherry in the centre of the mould, and make it the centre of a star, the two long strips pointing outwards longways, and the two short strips pointing outwards sideways. Round the edge of the mould, at a distance of one inch, put alternately a preserved cherry and a small star of angelica — the star consisting of two little strips half an inch long and one-eighth of an inch in width, simply laid across one another at right angles. Then thicken a little sugar-and-water with a little cornflour, add a few drops of cochineal, two drops of essence of almonds, and also if possible add a tablespoonful of rum, and pour this sweet sauce round the mould. Just contrast this dish, flavoured and ornamented, with one without either, then calculate the cost. Without the rum the flavouring and ornaments would not cost one halfpenny, and yet English cooks won’t take the trouble to use this cheap and
economical garnish. Strips of angelica can be used for the purpose of ornamenting tipsy-cakes, and contrast very well with blanched almonds cut into strips. Chopped angelica is also used to ornament cakes that have been glazed over with some bright brown syrup. The chopped angelica is mixed with some coarse chopped white sugar, and the green specks contrast well with the white specks. A sponge cake glazed and ornamented this way has a very pretty effect.
ANGLO-SWISS MILK.— See Milk.
ANGOSTURA BITTERS. — Angostura bitters is a very powerful bitter, and is used in drops, which are added to sherry, champagne, etc. Two or three drops are sufficient for a glass. It is prepared from the bark of a tree that grows in tropical South America known as the bark of Galipea Cusparia — Angostura bark -tree. It is supposed to be good for dyspepsia, and in South America is used for the same purpose as quinine. It is important to buy the genuine Dr. Siegert's Angostura Bitters. The bark of Stryehnos mix vomica has sometimes been substituted for true cusparia or angostura bark. False cusparia yields brncia and strychnia; the tine bark contains neither of these alkaloids. Angostura bitters is best taken shortly before a meal in a small quantity of gin or sherry. Mixed with champagne it makes a good pick-me-up.