10. Drop Cakes. — Two units patent flour, 1 of sugar, 1 of butter,
1 of rnLxed currants and candied peel, 2 of egg. Mix as usual, and
drop on paper. Can be cooked in fi\'e minutes in a frying-pan
covered over. Most useful for unexpected guests at afternoon tea.
11. Eclairs. — Make the paste as for Petits Choux, but take care
it is not too stilf. Lay out with a biscuit forcer, while still hot, in
fingers on buttered paper. VFhen baked, cut a narrow piece out of
the l)ottoni of each, fill with whipped cream ; stick tv o together, and
cover with chocolate glace icing.
12. Ferozepore Cake. — Sixteen units patent flour, 10 of butter,
4 of sugar, ^ of salt, 8 units eggs and 4 units yolk of egg, 4 units
pounded almonds, 4 of baked pistacliios, 3 of green citron, 10 of
tliin cream. Beat butter, yolks, and sugar. Set the almonds to
steep in the cream, strain to the mixture, add the whites, and pour
the whole over the flour, stirring rapidly. Add citron and pistachios,
and hake at once in a sharp oven. Eat warm for afternoon tea.
13. Fruit Biscuits. — Take any sort of fruit, and put in an earthen
vessel. Place in a saucepan of water on the fire. Pulp through a
33° The Complete Indian
sieve. To every IG units of fruit pulp allow ] G of white sugar sifted
tlirough muslin.✪ Fruit Biscuits Add G units wliite of egg. Whisk till firm. Then
foim into biscuits like meringues^ and bake in a slow oven.
14. Genoese Cakes. — Two units butter, sugar, flour, and eggs✪ Genoese Cakes.
Beat the yolks^ with the sugar and butter till quite wliite, dredge
in the flour, using half-patent flour. Add a little brandy and any
flavouring desired. Bake in shallow tins or paper ca.ses. Slice, and
spread s.indwich-fashion with jam, then ice over with any kind of
icing. Chocolate with an arabesque in white and pink pearls looks
well. Or steep in liqueur, and glaze, or cut in small rounds, place
a layer of preserved apricot on the top, and cover with almond icing,
then glaze. Or brush with white of egg when half done, and pile
with shred almonds. Ihe varieties are endless. In making these
niceties of the cook’s art, it is necessary to have proper utensils,
biscuit forcers, &c., especially a wire-drainer on which to dry
the variously iced cakes. A pair of sugar-tongs w’ill be useful for
holding the cakes, but in default of other arrangements, it wdll be
found a good plan to prepare your cakes first by sticking bits of
bamboo skewerwise into them. You can then dip them swiftly into
the icing, and set to drain by sticking the other end of the skewer
into a box filled with clean wet sand.
15. Gingerbread. — Sixteen units patent flour, 8 of treacle, 4
of moist sugar, 2 of butter, ^ unit ginger, a little ground allspice✪ Gingerbread.
Melt the butter and the sugar together, and mix with the treacle
first, stir in the flour. Bake the mixture the moment it is made.
Or, take 12 units raw country sugar (goor) and dissolve it with 4
units water, 4 units butter, 1 of ginger, 5 of milk, 8 of eggs, 24 of
patent flour. Melt treacle and butter, beat the yolks, and add to
the milk. Stir the spices in the flour, add treacle and milk, finally
the whites well beaten, and bake in a square tin. Brush the top
with milk when half done.
Page 230 · 5 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
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10. Drop Cakes. — Two units patent flour, 1 of sugar, 1 of butter,
1 of rnLxed currants and candied peel, 2 of egg. Mix as usual, and
drop on paper. Can be cooked in fi\'e minutes in a frying-pan
covered over. Most useful for unexpected guests at afternoon tea.
11. Eclairs. — Make the paste as for Petits Choux, but take care
it is not too stilf. Lay out with a biscuit forcer, while still hot, in
fingers on buttered paper. VFhen baked, cut a narrow piece out of
the l)ottoni of each, fill with whipped cream ; stick tv o together, and
cover with chocolate glace icing.
12. Ferozepore Cake. — Sixteen units patent flour, 10 of butter,
4 of sugar, ^ of salt, 8 units eggs and 4 units yolk of egg, 4 units
pounded almonds, 4 of baked pistacliios, 3 of green citron, 10 of
tliin cream. Beat butter, yolks, and sugar. Set the almonds to
steep in the cream, strain to the mixture, add the whites, and pour
the whole over the flour, stirring rapidly. Add citron and pistachios,
and hake at once in a sharp oven. Eat warm for afternoon tea.
13. Fruit Biscuits. — Take any sort of fruit, and put in an earthen
vessel. Place in a saucepan of water on the fire. Pulp through a
33° The Complete Indian
sieve. To every IG units of fruit pulp allow ] G of white sugar sifted
tlirough muslin. Add G units wliite of egg. Whisk till firm. Then
foim into biscuits like meringues^ and bake in a slow oven.
14. Genoese Cakes. — Two units butter, sugar, flour, and eggs.
Beat the yolks^ with the sugar and butter till quite wliite, dredge
in the flour, using half-patent flour. Add a little brandy and any
flavouring desired. Bake in shallow tins or paper ca.ses. Slice, and
spread s.indwich-fashion with jam, then ice over with any kind of
icing. Chocolate with an arabesque in white and pink pearls looks
well. Or steep in liqueur, and glaze, or cut in small rounds, place
a layer of preserved apricot on the top, and cover with almond icing,
then glaze. Or brush with white of egg when half done, and pile
with shred almonds. Ihe varieties are endless. In making these
niceties of the cook’s art, it is necessary to have proper utensils,
biscuit forcers, &c., especially a wire-drainer on which to dry
the variously iced cakes. A pair of sugar-tongs w’ill be useful for
holding the cakes, but in default of other arrangements, it wdll be
found a good plan to prepare your cakes first by sticking bits of
bamboo skewerwise into them. You can then dip them swiftly into
the icing, and set to drain by sticking the other end of the skewer
into a box filled with clean wet sand.
15. Gingerbread. — Sixteen units patent flour, 8 of treacle, 4
of moist sugar, 2 of butter, ^ unit ginger, a little ground allspice.
Melt the butter and the sugar together, and mix with the treacle
first, stir in the flour. Bake the mixture the moment it is made.
Or, take 12 units raw country sugar (goor) and dissolve it with 4
units water, 4 units butter, 1 of ginger, 5 of milk, 8 of eggs, 24 of
patent flour. Melt treacle and butter, beat the yolks, and add to
the milk. Stir the spices in the flour, add treacle and milk, finally
the whites well beaten, and bake in a square tin. Brush the top
with milk when half done.