Roll out your paste in a sheet about half an inch
thick, and cut it in square pieces, according to the size
you intend your puffs to be, roll it out rather thin: put
some raspberry jam in the centre; fold up the sides so
as to form a three-cornered puff; turn it over, notch
the edges with a knife; and ice them, by first washing
them over with white of egg that has been whisked to
a froth; then dust them wrell with finely-powdered loaf
sugar, and with a brush sprinkle them with clean
w'ater, just sufficient to moisten the sugar. If you
sprinkle them too much, they will appear as if they
were not iced at all, as it washes the sugar off again.
BANBURY PUFFS.
Cut. the paste, as directed for Coventrys, without
rolling it thin; lay some of your Banbury-meat (see
page 9,) in the middle, and fold up the edges of your
paste, so as to form an oval puff’, thus o ; this is done
by pressing more of your paste together at the ends
tli an in the centre. Turn them, and dust the tops well
with loaf sugar dust, and bake them in a moderate
oven.
MADE EASY.
9
BANBUIIY MEAT.
Cream a quarter of a pound of butter, and mix
with it half a pound of moist sugar, six ounces of flour,
two ounces each of candied orange and lemon peel cut
tine, one pound of currants, a quarter of an ounce of
ground cinnamon, a quarter of an ounce of allspice.
Keep in a jar for use.
BANBURY MEAT✪ Banbury Meat. (No. 2.)
Crumble some stale savoy or pound cake, and sweet
biscuits together; mix with this some chopped apples,
currants, candied peels cut fine, mixed spices, a little
butter and sugar, the juice with the yellow rind of
lemons rubbed off on sugar, or a little essence of lemon
may be used instead: moisten the whole with a little
thin raspberry jam, or raw treacle, mix the whole to
palate, making it either rich or poor, according to the
price and size your Banburys are sold. Press the whole
into a jar, and keep it for use.
MINCE, OR ECCLES CAKE.
Get some pieces of tin, about a foot long, by six or
nine inches wide, or larger, if you please. Roll out a
sheet of puff paste, about the eighth of an inch in
thickness, or rather thicker, and sufficiently large to
cover the tin. Then put on a layer of Banbury meat,
about half an inch thick.* Roll out a sheet of paste as
thick again as the bottom crust, and lay it over the top;
trim the paste from the sides, and divide the top into
small squares. Bake it in a moderate oven; as soon as
it is done, dust the top well with loaf-sugar dust✪ Banbury Meat Pie.
*The thickness of your Banbury meat, and also the size of
j our squares, should be regulated entirely by the price they are
sold at.
CHEESECAKE CASES.
Roll out some pieces of paste, nearly half an inch
thick, and large enough to cover the pans. Thin them
10
CONFECTIONARY
a little in the middle, trim the paste from the edges,
and notch them round. Put some curd in the centre
of the paste; cut a slice of lemon peel✪ Cheesecake Cases and put it on
the top. And bake them in a moderate oven.
If for a large Cheesecake, line a flat pie dish or tin
pan with puff or tart paste, put an extra rim of paste
round the edge, spread some curd for cheesecakes over
the paste within an inch or inch and a half of the edge,
ornament the top, with candied citron, or lemon-peel
cut in thin slices, and sliced almonds to fancy, or sprinkle
over a few currants, and bake it in a moderate oven.
CURD FOR CHEESECAKES. ✪ Curd for Cheesecakes
Page 3 · 4 recipe records on this page
Presented as published in 1890. 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
Roll out your paste in a sheet about half an inch thick, and cut it in square pieces, according to the size you intend your puffs to be, roll it out rather thin: put some raspberry jam in the centre; fold up the sides so as to form a three-cornered puff; turn it over, notch the edges with a knife; and ice them, by first washing them over with white of egg that has been whisked to a froth; then dust them well with finely-powdered loaf sugar, and with a brush sprinkle them with clean water, just sufficient to moisten the sugar. If you sprinkle them too much, they will appear as if they were not iced at all, as it washes the sugar off again.
BANBURY PUFFS.
Cut. the paste, as directed for Coventrys, without rolling it thin; lay some of your Banbury-meat (see page 9,) in the middle, and fold up the edges of your paste, so as to form an oval puff’, thus o ; this is done by pressing more of your paste together at the ends than in the centre. Turn them, and dust the tops well with loaf sugar dust, and bake them in a moderate oven.
BANBURY MEAT.
Cream a quarter of a pound of butter, and mix with it half a pound of moist sugar, six ounces of flour, two ounces each of candied orange and lemon peel cut tine, one pound of currants, a quarter of an ounce of ground cinnamon, a quarter of an ounce of allspice. Keep in a jar for use.
BANBURY MEAT. (No. 2.)
Crumble some stale savoy or pound cake, and sweet biscuits together; mix with this some chopped apples, currants, candied peels cut fine, mixed spices, a little butter and sugar, the juice with the yellow rind of lemons rubbed off on sugar, or a little essence of lemon may be used instead: moisten the whole with a little thin raspberry jam, or raw treacle, mix the whole to palate, making it either rich or poor, according to the price and size your Banburys are sold. Press the whole into a jar, and keep it for use.
MINCE, OR ECCLES CAKE.
Get some pieces of tin, about a foot long, by six or nine inches wide, or larger, if you please. Roll out a sheet of puff paste, about the eighth of an inch in thickness, or rather thicker, and sufficiently large to cover the tin. Then put on a layer of Banbury meat, about half an inch thick.* Roll out a sheet of paste as thick again as the bottom crust, and lay it over the top; trim the paste from the sides, and divide the top into small squares. Bake it in a moderate oven; as soon as it is done, dust the top well with loaf-sugar dust.
*The thickness of your Banbury meat, and also the size of j our squares, should be regulated entirely by the price they are sold at.
CHEESECAKE CASES.
Roll out some pieces of paste, nearly half an inch thick, and large enough to cover the pans. Thin them
a little in the middle, trim the paste from the edges, and notch them round. Put some curd in the centre of the paste; cut a slice of lemon peel and put it on the top. And bake them in a moderate oven.
If for a large Cheesecake, line a flat pie dish or tin pan with puff or tart paste, put an extra rim of paste round the edge, spread some curd for cheesecakes over the paste within an inch or inch and a half of the edge, ornament the top, with candied citron, or lemon-peel cut in thin slices, and sliced almonds to fancy, or sprinkle over a few currants, and bake it in a moderate oven.
CURD FOR CHEESECAKES.
Records on this page
Banbury MeatBanbury Meat PieCheesecake CasesCurd for Cheesecakes