Stew two ounces of rice in a pint and a half of new
milk and four ounces of sugar for half an hour, for half of
which time put in it a stick of vanilla ; make some custard
with three eggs and half a pint of new milk, stirring it over
the fire until it thickens, dissolve five or six sheets of
French gelatine, and add with custard to the rice. Let
it get cold, but not set, when mix in half the bulk of
whipped cream, and fill several small moulds; embed them
in ice, and when cold cut out the centre with a cutter, and
fill with either apricot, peach, or apple pulp. Warm up
the rice which was cut from the centre, and with this cover
over the fruit in the moulds, and when set turn out for use.
D ’ARTOIS.
No. 253.
Make some pastry as for tarts, and roll it rather thin,
cover with apricot or greengage or raspberry jarn, cover
with the same pastry. Mark it out in shapes in which it is
to be served. Egg over and sift with very finely-powdered
sugar, and bake ; when cold cut into the required shapes.
JELLIES.
No. 254.
To a quart of syrup, as in No. 248, add an ounce and
a half of French gelatine, and a tumbler of sherry if for
Madeira jelly, and simmer the whole together until well
mixed, when fill the mould, which must have been wetted
with cold water and put in ice. Orange Jelly can be made
by substituting the juice of eight oranges and two lemons
for the sherry.
CAKES, ICES, PUDDINGS, ETC.
141
MACEDOINE OF FRUITS.
No. 255.
The same as No. 254, only throw in before putting in
the ice any fruit in seasoh, such as grapes, strawberries, or
currants, which must have been soaked in brandy.
PLUM PUQDING.
No. 256.
Mix together the following ingredients : four ounces of
flour, four ounces of bread-crumbs, eight ounces of finely-
chopped suet, eight ounces of stoned raisins, four ounces
of currants, four ounces of apple minced, the peel of a
candied orange and lemon shredded, four eggs, five ounces
of sugar, a wine-glassful of brandy, and a pinch of salt. Mix
well together, tie in a cloth, which has been put in warm
water and well buttered, and boil for six and a half hours.
TARTLETS.
No. 257.
Make as many tartlet cases of pastry for fruit tarts as
are required, bake, and let them get cold, when fill with
either apricots, apples, cherries, or any other fruit, pre-
pared as in compotes, and serve either plain or covered
with a whip of cream neatly placed on each.
If
INDEX.
Allemande Sauce
PAGE
80
Apricot Cream Ice
••• 137
Asparagus Points
... 130
Aspic Jelly
... 78
Baba Puddings
... 139
Ballotines
... II2
Ball Suppers
...56-63
Bavarois of Rice
... 140
Bdchamel Cream
... 80
Beef, Brisket of, Boiled
... 105
„ „ Stewed
... 105
„ Round of, Where to obtain 2
„ Tongue
... 106
Beefsteak
... 104
„ Braised
... 105
Beetroot
... 130
Black Puddings
... no
Bone, To
... I18
Bread, Brown
... 64
„ Fancy
... 65
„ White
... 65
Breakfasts for Ladies ...
...16-21
„ „ Large Parties
... I-15
„ „ Robust Constitu-
tions ...
...22-25
Brown Bread Ice
— 137
„ Sauce, Clear ...
... 80
„ Stock
... 77
„ Thickening
... 79
Buns, Plain
... 67
„ Plum
... 67
Butter, Fine Herbs
80
PACK
Buttei
, Lobster
81
Maitre d’Hotel
81
Cakes
Galettes de Plomb
135
))
Gingerbread
13s
Lunch ...
136
))
Pound
136
Queen’s
136
Sponge
137
Calf’s
Liver and Bacon
III
Carrots
130
Page 51
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
A modernized reading is not available for this page yet. You are seeing the original text.
Stew two ounces of rice in a pint and a half of new
milk and four ounces of sugar for half an hour, for half of
which time put in it a stick of vanilla ; make some custard
with three eggs and half a pint of new milk, stirring it over
the fire until it thickens, dissolve five or six sheets of
French gelatine, and add with custard to the rice. Let
it get cold, but not set, when mix in half the bulk of
whipped cream, and fill several small moulds; embed them
in ice, and when cold cut out the centre with a cutter, and
fill with either apricot, peach, or apple pulp. Warm up
the rice which was cut from the centre, and with this cover
over the fruit in the moulds, and when set turn out for use.
D ’ARTOIS.
No. 253.
Make some pastry as for tarts, and roll it rather thin,
cover with apricot or greengage or raspberry jarn, cover
with the same pastry. Mark it out in shapes in which it is
to be served. Egg over and sift with very finely-powdered
sugar, and bake ; when cold cut into the required shapes.
JELLIES.
No. 254.
To a quart of syrup, as in No. 248, add an ounce and
a half of French gelatine, and a tumbler of sherry if for
Madeira jelly, and simmer the whole together until well
mixed, when fill the mould, which must have been wetted
with cold water and put in ice. Orange Jelly can be made
by substituting the juice of eight oranges and two lemons
for the sherry.
CAKES, ICES, PUDDINGS, ETC.
141
MACEDOINE OF FRUITS.
No. 255.
The same as No. 254, only throw in before putting in
the ice any fruit in seasoh, such as grapes, strawberries, or
currants, which must have been soaked in brandy.
PLUM PUQDING.
No. 256.
Mix together the following ingredients : four ounces of
flour, four ounces of bread-crumbs, eight ounces of finely-
chopped suet, eight ounces of stoned raisins, four ounces
of currants, four ounces of apple minced, the peel of a
candied orange and lemon shredded, four eggs, five ounces
of sugar, a wine-glassful of brandy, and a pinch of salt. Mix
well together, tie in a cloth, which has been put in warm
water and well buttered, and boil for six and a half hours.
TARTLETS.
No. 257.
Make as many tartlet cases of pastry for fruit tarts as
are required, bake, and let them get cold, when fill with
either apricots, apples, cherries, or any other fruit, pre-
pared as in compotes, and serve either plain or covered
with a whip of cream neatly placed on each.
If
INDEX.
Allemande Sauce
PAGE
80
Apricot Cream Ice
••• 137
Asparagus Points
... 130
Aspic Jelly
... 78
Baba Puddings
... 139
Ballotines
... II2
Ball Suppers
...56-63
Bavarois of Rice
... 140
Bdchamel Cream
... 80
Beef, Brisket of, Boiled
... 105
„ „ Stewed
... 105
„ Round of, Where to obtain 2
„ Tongue
... 106
Beefsteak
... 104
„ Braised
... 105
Beetroot
... 130
Black Puddings
... no
Bone, To
... I18
Bread, Brown
... 64
„ Fancy
... 65
„ White
... 65
Breakfasts for Ladies ...
...16-21
„ „ Large Parties
... I-15
„ „ Robust Constitu-
tions ...
...22-25
Brown Bread Ice
— 137
„ Sauce, Clear ...
... 80
„ Stock
... 77
„ Thickening
... 79
Buns, Plain
... 67
„ Plum
... 67
Butter, Fine Herbs
80
PACK
Buttei
, Lobster
81
Maitre d’Hotel
81
Cakes
Galettes de Plomb
135
))
Gingerbread
13s
Lunch ...
136
))
Pound
136
Queen’s
136
Sponge
137
Calf’s
Liver and Bacon
III
Carrots
130