8. Meringues. — ^These are much easier to make in a dry climate
than in a wet one, and the making of them is an art only to be
learned by experience and many failures. Quickness in moulding
and mixing is the secret. The proportion is 0 units well-beaten
white of egg to 8 of sifted sugar. I’ut the whites beaten to a rock
in a big bowl, and stir in the sugar rapidly with a wooden spoon.
Mould with a forcer or with spoons at once, and set in a cool oven
to dry, or in the dry hot weather in the full sun. AThen half
dry, scoop out the inside, and return. If dried in the oven, use
boards covered with paper on which to place the meringues. All
kinds of fruit meringues are made by putting stewed fruit at the
bottom of a flre-proof china dish, piling a mixture of equal units
of white of egg and sugar on the top, and baking in a quick
oven. Raspberries, strawberries, and peaches recjuire no previous
cooking.
9. Orange Mazarin. — Make a border mould of Genoese pastry.
Turn out, soak well with equal units oi’ange juice, water, and
Maraschino. Divide a sufficient number of oranges into pig.s,
skin carefully, dust with sugar, and dip in Maraschino. Arrange
in a turban round the top of the mould. Make an icing syrup of 5
units castor sugar and 2 of water, boil one minute, add 1 unit
Maraschino✪ Orange Mazarin and some apricot colouring, stir till clouded. Mask
the cake and oranges. Arrange equal units stiff' whipped cream
and orange pulp carefully pulled to pieces so as not to be sloppy
in the centre. Or make a custard with chestnut powder, fill the
centre, and pile up with cream. Or make the cake with half chest-
nut powder and half flour.
10. Stone Cream. — Lay some slices of stale cake in a glass dish,
cover with jam, add macaroons or ratafias, and wine if liked. Make
a cup full of blancmange, and pour over. Or for children, a cupful
of rather thin cornflour blancmange.
11. Strata Pudding.— Put a layer of jam in a ])ie-dish, and pour
over it the follov’ing mixture : Five units of bread or cake crumbs,
2 units or more of yolk of egg, 10 units of milk, 1 of butter, 2 of
sugar, I of lemon juice, and six drops of lemon essence. Bake in
a very slow oven, so as just to set tbe egg.s. Let it cool a little.
Then pour over an icing made of 2 or more units white of egg,
8 of ground white sugar, and 1 of lemon juice✪ Strata Pudding. Make in the morn-
ing, if wanted for dinner. 'I'he icing should be set on the top, but
still creamy inside. Decorate with strips of jelly, &c.
320 The Indian Housekeeper and Cook
V'“"‘ —
moulds. "’'•‘y be used instead of gelatine to set tlm
CHAPTER XXXV
PASTES AND PASTRY
If you want to have good pastry, give up using soojee, and
take to good kiln-dried flour from any of the new mills.
Soojee is antiquated, and more trouble than it is worth.
Page 223 · 2 recipe records on this page
Presented as published in 1898. 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
8. Meringues. — ^These are much easier to make in a dry climate than in a wet one, and the making of them is an art only to be learned by experience and many failures. Quickness in moulding and mixing is the secret. The proportion is 6 units well-beaten white of egg to 8 of sifted sugar. Put the whites beaten to a rock in a big bowl, and stir in the sugar rapidly with a wooden spoon. Mould with a forcer or with spoons at once, and set in a cool oven to dry, or in the dry hot weather in the full sun. When half dry, scoop out the inside, and return. If dried in the oven, use boards covered with paper on which to place the meringues. All kinds of fruit meringues are made by putting stewed fruit at the bottom of a flre-proof china dish, piling a mixture of equal units of white of egg and sugar on the top, and baking in a quick oven. Raspberries, strawberries, and peaches require no previous cooking.
9. Orange Mazarin. — Make a border mould of Genoese pastry. Turn out, soak well with equal units orange juice, water, and Maraschino. Divide a sufficient number of oranges into pigs, skin carefully, dust with sugar, and dip in Maraschino. Arrange in a turban round the top of the mould. Make an icing syrup of 5 units castor sugar and 2 of water, boil one minute, add 1 unit Maraschino and some apricot colouring, stir till clouded. Mask the cake and oranges. Arrange equal units stiff whipped cream and orange pulp carefully pulled to pieces so as not to be sloppy in the centre. Or make a custard with chestnut powder, fill the centre, and pile up with cream. Or make the cake with half chestnut powder and half flour.
10. Stone Cream. — Lay some slices of stale cake in a glass dish, cover with jam, add macaroons or ratafias, and wine if liked. Make a cup full of blancmange, and pour over. Or for children, a cupful of rather thin cornflour blancmange.
11. Strata Pudding.— Put a layer of jam in a pie-dish, and pour over it the follov’ing mixture : Five units of bread or cake crumbs, 2 units or more of yolk of egg, 10 units of milk, 1 of butter, 2 of sugar, I of lemon juice, and six drops of lemon essence. Bake in a very slow oven, so as just to set the eggs. Let it cool a little. Then pour over an icing made of 2 or more units white of egg, 8 of ground white sugar, and 1 of lemon juice. Make in the morning, if wanted for dinner. The icing should be set on the top, but still creamy inside. Decorate with strips of jelly, &c.
320 The Indian Housekeeper and Cook
V'“"‘ —
mmoulds. They may be used instead of gelatine to set the
CHAPTER XXXV
PASTES AND PASTRY
If you want to have good pastry, give up using soojee, and take to good kiln-dried flour from any of the new mills. Soojee is antiquated, and more trouble than it is worth.
Records on this page
Orange MazarinStrata Pudding