should lift from the pan in a smooth, firm mass. Now put
it into a bag with a plain pipe, and force it out in fingers
on to a buttered baking sheet ; brush each over with egg
yolk beaten up with a little water, let these stand a quarter
of an hour, then bake in a slow oven. When nicely
coloured, dust them with caster sugar and return them to
the oven till glazed. Leave on a pastry rack or reversed
sieve till quite cold, then with a sharp-pointed knife slit
them down the side, and fill them with cream, custard, or
any other filling to taste, serving them plain or with any
appropriate icing. If this paste is broken off in little balls
or knobs the size of a walnut, and finished off as before,
these are known as petits choux, Duchess loaves, or cream puffs,
their special name depending on the filling used. If the
sugar and lemon peel is omitted, and grated cheese and
cayenne pepper used instead, these make very nice savoury
eclairs, filled with any savoury cream or mince to taste, or
if made very small are a delicious garnish for consomme aux
profiteroles.
Cakes, “Fat rascals.” — Rub 8oz. butter into 12oz. flour,
then add 8oz. stoned and picked raisins ; mix it all to a
stiff dough with a little milk✪ Fat Rascals, roll it out, and bake it on a
girdle till nicely browned, turning it only once. When
ready, cut it into squares, butter well, and serve at once, hot.
Macaroons. — Macarons Aimes. — Blanch and pound Jib. of
sweet almonds, moistening as you pound with a few drops
of egg white to prevent oiling ; then add to this 9oz. or lOoz.
of fine rice flour, and about 1 Jib. of fine sifted sugar,
working it all well and lightly together with a delicately
clean spoon, adding the finely-grated rind of a small lemon
and a little essence of vanilla. Now beat it all lightly for
five minutes, then add the whites of four stiffly-whipped
eggs✪ Macaroons, and drop this in little heaps the size of a florin on te
papered baking sheets ; make a little hollow in the centre
of each with your finger, drop in this a little bright
coloured jelly or marmalade, brush over with a drop or two
140 BREAD, CAKES, AND BISCUITS.
of water, and bake in a slow oven. Be careful to get the
paste to a nice soft dough, for if too soft or liquid it will
run in the baking, whilst if too stiff the macaroons will be
heavy. If the jelly is omitted, and rosewater used instead
of vanilla, these are known as M. de Bruxelles.
Macaroons, Almond. — Blanch and pound ilb. sweet and 4oz.
bitter almonds, using a little egg white to prevent their
oiling, and let them stand till next day. Now whisk three
egg whites to a stiff froth, working in gradually,
a vei’y little at a time, three full tablespoonfuls of
sifted sugar, and when this is amalgamated add in
lightly a teaspoonful of powdered cinnamon, mace,
and nutmeg, all sifted together, and a teaspoonful of
either rose or orange-flower water✪ Macaroons, Almond, lastly adding in by
degrees the pounded almonds. Be careful about the con-
sistency of this paste for the above given reasons, thinning
the dough with a little liquid, or thickening it with a few
more pounded almonds, as may be needful. Now take up
little pieces of this dough and roll it in your floured hands
into little balls rather bigger than large marbles, set these
on a buttered baking sheet, 2in.
Page 89 · 3 recipe records on this page
Presented as published in 1902. 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
should lift from the pan in a smooth, firm mass. Now put it into a bag with a plain pipe, and force it out in fingers on to a buttered baking sheet ; brush each over with egg yolk beaten up with a little water, let these stand a quarter of an hour, then bake in a slow oven. When nicely coloured, dust them with caster sugar and return them to the oven till glazed. Leave on a pastry rack or reversed sieve till quite cold, then with a sharp-pointed knife slit them down the side, and fill them with cream, custard, or any other filling to taste, serving them plain or with any appropriate icing. If this paste is broken off in little balls or knobs the size of a walnut, and finished off as before, these are known as petits choux, Duchess loaves, or cream puffs, their special name depending on the filling used. If the sugar and lemon peel is omitted, and grated cheese and cayenne pepper used instead, these make very nice savoury eclairs, filled with any savoury cream or mince to taste, or if made very small are a delicious garnish for consomme aux profiteroles.
Cakes, “Fat rascals.” — Rub 8oz. butter into 12oz. flour, then add 8oz. stoned and picked raisins ; mix it all to a stiff dough with a little milk, roll it out, and bake it on a girdle till nicely browned, turning it only once. When ready, cut it into squares, butter well, and serve at once, hot.
Macaroons. — Macarons Aimes. — Blanch and pound Jib. of sweet almonds, moistening as you pound with a few drops of egg white to prevent oiling ; then add to this 9oz. or lOoz. of fine rice flour, and about 1 Jib. of fine sifted sugar, working it all well and lightly together with a delicately clean spoon, adding the finely-grated rind of a small lemon and a little essence of vanilla. Now beat it all lightly for five minutes, then add the whites of four stiffly-whipped eggs, and drop this in little heaps the size of a florin on tepapered baking sheets ; make a little hollow in the centre of each with your finger, drop in this a little bright coloured jelly or marmalade, brush over with a drop or two
of water, and bake in a slow oven. Be careful to get the paste to a nice soft dough, for if too soft or liquid it will run in the baking, whilst if too stiff the macaroons will be heavy. If the jelly is omitted, and rosewater used instead of vanilla, these are known as M. de Bruxelles.
Macaroons, Almond. — Blanch and pound ilb. sweet and 4oz. bitter almonds, using a little egg white to prevent their oiling, and let them stand till next day. Now whisk three egg whites to a stiff froth, working in gradually, a very little at a time, three full tablespoonfuls of sifted sugar, and when this is amalgamated add in lightly a teaspoonful of powdered cinnamon, mace, and nutmeg, all sifted together, and a teaspoonful of either rose or orange-flower water, lastly adding in by degrees the pounded almonds. Be careful about the consistency of this paste for the above given reasons, thinning the dough with a little liquid, or thickening it with a few more pounded almonds, as may be needful. Now take up little pieces of this dough and roll it in your floured hands into little balls rather bigger than large marbles, set these on a buttered baking sheet, 2in.
Records on this page
Fat RascalsMacaroonsMacaroons, Almond