When the jelly has partly
set, ornament the mould with cherries, raspberries,
grapes, or strawberries, according to fancy. 40. Add
the remainder of the jelly, and let the mould remain
in the ice until it is firm. 41. When the jelly is
required, dip the mould into a basin of hot water, just
to loosen the jelly. 42. Shake the mould gently so as
to free the jelly without breaking. 43. Place a dish
over the top of the mould, and carefully turn the jelly
out. Cow heels are sometimes used, but the jelly is
not so delicate.
On Whipping Eggs and Cream. 293
Precautions. — The most careful cleanliness is
essential to success. Earthenware or copper moulds
should be used. The jelly should not be stirred after
it begins to boil. A little melted isinglass is some-
times added at No. 25, which gives firmness to the
jelly in hot weather.
ON WHIPPING EGGS AND CREAM.
Whipping the whites of eggs requires more care and
attention than almost any other operation. It appears
very simple, but often fails from the non-observance
of a few simple rules. 1. See that the basin and
whisk are perfectly clean, cold, and dry. 2. In break-
ing the eggs (which should be done separately) into
a teacup, see that no portion of tire yolk falls into the
basin. 3. Be sure the whites are all fresh, smell them
before pouring into the basin, one stale white will
prevent the rising. 4. Always whip in one direction.
If two persons whip the same eggs, one in one
direction and the other in the opposite direction, the
whites will never rise. 5. Do not stir the eggs
while whipping. 6. A cool air is helpful. 7. Do
not mix anything with the whites before whipping
except a small pinch of salt. 8. The whites of two
eggs are better whipped on a plate with a broad
knife.
In whipping cream the chief things to be observed
are : 1. That the cream is fresh. 2. That the basin
and whisk are clean, dry, and cold. In hot weather
it is a good plan to stand the basin on ice. 3. Always
whip one way, and be careful not to stir. 4. Do not
mix sugar, flour, or anything with the cream before
294
Buckmaster s Cookery.
whipping. 5. Whip lightly and not too long, or butter
will be the result.
ORANGE COMPOTE.
Ingredients.
6 large sweet Oranges. * Whipped Cream✪ Orange Compote.
1. Cut 6 oranges into halves. 2. Take out the
inside of each, and make some orange jelly, clear in
the usual manner. 3. Colour half red, and pour some
of each colour into the orange cups. 4. When set firm
cut them into quarters, and build them up round a
mountain of whipped cream.
MACEDOINE OF WHOLE FRUITS.
Ingredients.
Fruits. ii lb. Sugar✪ Macedoine of Whole Fruits. Ice.
1. Put all kinds of fruit into a china bowl (peaches
and apricots must be peeled). Make a syrup of sugar
and water. Make the syrup hot, then add a wine-
glass of liqueur or brandy, and pour hot over the fruits,
and let it get cold. Ice can be mixed in or not at the
bottom. (Suitable for garden parties or supper.)
WHOLE STEWED APPLES AND WHIPPED CREAM
Ingredients.
6 Apples. Gelatine. 2 ozs. Loaf Sugar.
Cochineal for colouring✪ Whole Stewed Apples and Whipped Cream. Cream.
Page 129 · 3 recipe records on this page
Presented as published in 1887. 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
When the jelly has partly set, ornament the mould with cherries, raspberries, grapes, or strawberries, according to fancy. 40. Add the remainder of the jelly, and let the mould remain in the ice until it is firm. 41. When the jelly is required, dip the mould into a basin of hot water, just to loosen the jelly. 42. Shake the mould gently so as to free the jelly without breaking. 43. Place a dish over the top of the mould, and carefully turn the jelly out. Cow heels are sometimes used, but the jelly is not so delicate.
On Whipping Eggs and Cream. 293
Precautions. — The most careful cleanliness is essential to success. Earthenware or copper moulds should be used. The jelly should not be stirred after it begins to boil. A little melted isinglass is sometimes added at No. 25, which gives firmness to the jelly in hot weather.
ON WHIPPING EGGS AND CREAM.
Whipping the whites of eggs requires more care and attention than almost any other operation. It appears very simple, but often fails from the non-observance of a few simple rules. 1. See that the basin and whisk are perfectly clean, cold, and dry. 2. In breaking the eggs (which should be done separately) into a teacup, see that no portion of tire yolk falls into the basin. 3. Be sure the whites are all fresh, smell them before pouring into the basin, one stale white will prevent the rising. 4. Always whip in one direction. If two persons whip the same eggs, one in one direction and the other in the opposite direction, the whites will never rise. 5. Do not stir the eggs while whipping. 6. A cool air is helpful. 7. Do not mix anything with the whites before whipping except a small pinch of salt. 8. The whites of two eggs are better whipped on a plate with a broad knife.
In whipping cream the chief things to be observed are : 1. That the cream is fresh. 2. That the basin
and whisk are clean, dry, and cold. In hot weather it is a good plan to stand the basin on ice. 3. Always whip one way, and be careful not to stir. 4. Do not mix sugar, flour, or anything with the cream before
Buckmaster's Cookery.
whipping. 5. Whip lightly and not too long, or butter will be the result.
ORANGE COMPOTE.
Ingredients.
6 large sweet Oranges. * Whipped Cream.
1. Cut 6 oranges into halves. 2. Take out the inside of each, and make some orange jelly, clear in the usual manner. 3. Colour half red, and pour some of each colour into the orange cups. 4. When set firm cut them into quarters, and build them up round a mountain of whipped cream.
MACEDOINE OF WHOLE FRUITS.
Ingredients.
Fruits. ii lb. Sugar. Ice.
1. Put all kinds of fruit into a china bowl (peaches and apricots must be peeled). Make a syrup of sugar and water. Make the syrup hot, then add a wineglass of liqueur or brandy, and pour hot over the fruits, and let it get cold. Ice can be mixed in or not at the bottom. (Suitable for garden parties or supper.)
WHOLE STEWED APPLES AND WHIPPED CREAM
Ingredients.
6 Apples. Gelatine. 2 ozs. Loaf Sugar.
Cochineal for colouring. Cream.
Records on this page
Orange CompoteMacedoine of Whole FruitsWhole Stewed Apples and Whipped Cream