Almond Cheese-cakes. — Two units pounded almonds, 4 of eggs, 2 of sugar, 1 of lemon juice, 1 of butter, a few drops e.ssence of almonds. Beat all together well. Plain Cheese-cakes.— Four units koya or curd, 1 of ratafias, 3 of sugar, 1 ot butter, 4 of yolk of egg, some nutmeg, and the grated rind of half a lemon✪ Plain Cheese-cakes. Pound the curd and ratafias, and mix in the other ingredients ; decorate with slices of green citron. 9. Bread-and-Butter Pastry.— Cut thin slices from femllctaqe which has been rolled out about half an inch thick. The slices 324 The Indian Housekeeper and Cook may be from the trimming’s, and should be about four inches long, and^ about one-sixth of an inch thick. Lay on their sides on a baking sheet about three inches apart, and they will spread four times their own width. VVlien half cooked, sprinkle with fine icing sugar. ^ Spread with jam on one bit, and whipped cream almost as stiff as butter on the other, and press together as sandwiches. 10. Petites-bouch^es. — These “ small mouthfuls” maybe made of any trimmings of puff or short paste, and give the cook an oppor- tunity for an almost endless display of his ingenuity and skill. 1 hey may be made of any shape ; and be filled, covered, or ghized with any kind of cream, preserve, fruit, or icing. Chopped or whole almonds and pistachios may be embedded in them ; indeed, there is scarcely any limit to their variety, and they will be found rnost useful as a second sweet, when one is required, at a small dinner. One pretty method is the pompadour, that is, short paste rolled very thin and then folded round the outside of little tin flinders, which must be very well buttered. When cooked, slip tlie cylinder out and fill the pompadour to taste with cream, custard, or preserve. CHAPTER XXXVI BREAD, CAKES, AND BISCUITS Fermented bread is hard to make in India, owing to the difficulty in keeping yeast in small quantities, especially in warm weather. Either of the following recipes, however, answers capitally in small quantities : — 1. Bread, to make. — Half fill a small bottle with sultana raisins well washed in cold boiled water. Fill up the bottle wdth cold boiled water, and cork loosely. The raisins will ferment in from one to four days, according to the temperature. They may then he used for making bread in the following manner : Take 4 units atta or flour, mix with 2 units of the ferment (raisins and all), and 5 of warm water. Set aside in a warm place, with a wet cloth over the basin, for twelve hours. When the sponge has well risen, knead in 8 units more flour✪ Bread, to make with enough warm salt and water to make it into an ordinary dough. Knead w’ell, picking out the raisins as they show. Place in a tin, and set to rise. When double its original height, bake. For camp work, if the sponge is set in the morning after arriving, it will be ready for kneading at night, and the loaf can then he carried in its tin to the next halting-place, when it will he found ready for baking. The ferment must be made fresh and fresh, as it only lasts good a short time. In cold weather care must be taken to keep the dough warm.

AI-modernized reading of the original text

Almond Cheese-cakes. — Two units pounded almonds, 4 of eggs, 2 of sugar, 1 of lemon juice, 1 of butter, a few drops e.ssence of almonds. Beat all together well. Plain Cheese-cakes.— Four units koya or curd, 1 of ratafias, 3 of sugar, 1 ot butter, 4 of yolk of egg, some nutmeg, and the grated rind of half a lemon. Pound the curd and ratafias, and mix in the other ingredients ; decorate with slices of green citron. 9. Bread-and-Butter Pastry.— Cut thin slices from femllctaqe which has been rolled out about half an inch thick. The slices 324 The Indian Housekeeper and Cook may be from the trimming’s, and should be about four inches long, and^ about one-sixth of an inch thick. Lay on their sides on a baking sheet about three inches apart, and they will spread four times their own width. VVlien half cooked, sprinkle with fine icing sugar. ^ Spread with jam on one bit, and whipped cream almost as stiff as butter on the other, and press together as sandwiches. 10. Petites-bouchées. — These "small mouthfuls" may be made of any trimmings of puff or short paste, and give the cook an opportunity for an almost endless display of his ingenuity and skill. 1 hey may be made of any shape ; and be filled, covered, or ghized with any kind of cream, preserve, fruit, or icing. Chopped or whole almonds and pistachios may be embedded in them ; indeed, there is scarcely any limit to their variety, and they will be found rnost useful as a second sweet, when one is required, at a small dinner. One pretty method is the pompadour, that is, short paste rolled very thin and then folded round the outside of little tin flinders, which must be very well buttered. When cooked, slip tlie cylinder out and fill the pompadour to taste with cream, custard, or preserve. CHAPTER XXXVI BREAD, CAKES, AND BISCUITS Fermented bread is hard to make in India, owing to the difficulty in keeping yeast in small quantities, especially in warm weather. Either of the following recipes, however, answers capitally in small quantities : — 1. Bread, to make. — Half fill a small bottle with sultana raisins well washed in cold boiled water. Fill up the bottle wdth cold boiled water, and cork loosely. The raisins will ferment in from one to four days, according to the temperature. They may then he used for making bread in the following manner : Take 4 units atta or flour, mix with 2 units of the ferment (raisins and all), and 5 of warm water. Set aside in a warm place, with a wet cloth over the basin, for twelve hours. When the sponge has well risen, knead in 8 units more flour with enough warm salt and water to make it into an ordinary dough. Knead w’ell, picking out the raisins as they show. Place in a tin, and set to rise. When double its original height, bake. For camp work, if the sponge is set in the morning after arriving, it will be ready for kneading at night, and the loaf can then he carried in its tin to the next halting-place, when it will he found ready for baking. The ferment must be made fresh and fresh, as it only lasts good a short time. In cold weather care must be taken to keep the dough warm.

Records on this page

Plain Cheese-cakesAlmond Cheese-cakesBread, to make

The complete Indian housekeeper & cook