25. Pepts Choux.— -1 his paste is the foundation for many little
cakes and biscuits^ but it is a little troublesome to manage. Put 10
units of water, 2 of butter, 2 of sugar, and a little salt on the fire to
boil, then stir in as much flour as it will take up, probably about
8 milts. Stir well, and keep on the fire for three minutes,' but do
units unbeaten eggs✪ Puffs Choux, and if too
stiff, two more. Let the pa.ste cool, and then lay it out in bits the
size of a pigeon’s egg, brush over with egg, and strew chopped
almonds over. Bake in a quick oven. They should blow up like
balls, and yet be custardy inside. These cakes may be filled with
cream or custard, or be dipped in caramel and rolled in chopped
pistachios or almonds, or in a mixture of chopped candied peel,
cm units, and raisins. The art is to keep the paste stiff yet
smooth.
26. Plum Cake. — The usual Christmas cake in India is very rich,
and consists of 4 units sugar, raisins, currants, ground almonds,
and preserved peel, 6 units butter, and 10 units eggs, 3 units of
flour, and 1 of soojee. Add spices and brandy✪ Plum Cake.
27. Rice Cake.— Eight units rice flour, 4 of loaf sugar, 8 of
2 of butter, 20 drojis lemon essence. Beat yolks, sugar, and
butter together, add flour, then whites. Bake in a slow oven.
28. Rice Sponge.— Boil G units loaf sugar in 3 of water, and
pour it, boiling, on to 4 units eggs that have been beaten for
twenty minutes by the clock. Beat for another twenty minutes,
then stir in 1 unit flour, and of rice flour. Bake in buttered tins.
29. Rock Cakes. — Four units butter and sugar, 16 of patent flour,
8 of currants and sultanas mixed, 2 of candied peel, some lemon
peel or essence. Mix to a stiff paste with 4 units eggs and a little
milk. Arrange in rocky biscuits, and bake. The paste must be
very stiff.
30. Seed Cake. — Eight units sugar, 8 of rice flour, 8 of butter✪ Rice Cake,
8 of eggs, a sprinkling of carraway seeds.
31. Short Bread. — Eight units flour, 6 of sugar, 6 of butter.
Mix all together, without creaming the butter, to a stiff jiiiste ; add
1 unit of yolk of egg if too stiff, or some milk✪ Short Bread. Roll out, cut with
a saucepan lid in rounds six inches across, pinch the edges, decorate
with white carraway comfits and citron peel.
32. Sponge Cake. — Eight units eggs, 8 of white sugar, 4 of
flour✪ Sponge Cake. Break the eggs ivhofe on the sugar, and be.at steadily for
half-an-hour hy the clock with a upoou, sift in the flour, and beat
for ten minutes. {Unrivalled.)
Housekeeper and Cook 333
33. Sponge or Swiss Roll. — Five units flour and sifted sugar^
J baking powder (or use patent flour instead of baking powder)^
6 units eggs✪ Sponge or Swiss Roll. Beat yolks and sugar^ dredge in flour, add whites.
Bake in a shallow tin. It should not be more than half an inch
thick when cooked. Turn on to a clean cloth, and while quite hot
spread with jam, and roll up.
34. Other cakes are legion, but differ chiefly in icing and deco-
ration. The foundation is invai-iably equal units of sugar, butter,
flour, and eggs.
CHAPTER XXXVII
CONFECTIONERY
Page 232 · 9 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
25. Pepts Choux.—This paste is the foundation for many little cakes and biscuits, but it is a little troublesome to manage. Put 10 units of water, 2 of butter, 2 of sugar, and a little salt on the fire to boil, then stir in as much flour as it will take up, probably about 8 units. Stir well, and keep on the fire for three minutes, but do
units unbeaten eggs, and if too stiff, two more. Let the paste cool, and then lay it out in bits the size of a pigeon’s egg, brush over with egg, and strew chopped almonds over. Bake in a quick oven. They should blow up like balls, and yet be custardy inside. These cakes may be filled with cream or custard, or be dipped in caramel and rolled in chopped pistachios or almonds, or in a mixture of chopped candied peel, 2 units, and raisins. The art is to keep the paste stiff yet smooth.
26. Plum Cake. — The usual Christmas cake in India is very rich, and consists of 4 units sugar, raisins, currants, ground almonds, and preserved peel, 6 units butter, and 10 units eggs, 3 units of flour, and 1 of soojee. Add spices and brandy.
27. Rice Cake.— Eight units rice flour, 4 of loaf sugar, 8 of eggs, 2 of butter, 20 drops lemon essence. Beat yolks, sugar, and
butter together, add flour, then whites. Bake in a slow oven.
28. Rice Sponge.— Boil 6 units loaf sugar in 3 of water, and pour it, boiling, on to 4 units eggs that have been beaten for twenty minutes by the clock. Beat for another twenty minutes, then stir in 1 unit flour, and 1 of rice flour. Bake in buttered tins.
29. Rock Cakes. — Four units butter and sugar, 16 of patent flour, 8 of currants and sultanas mixed, 2 of candied peel, some lemon peel or essence. Mix to a stiff paste with 4 units eggs and a little milk. Arrange in rocky biscuits, and bake. The paste must be very stiff.
30. Seed Cake. — Eight units sugar, 8 of rice flour, 8 of butter,
8 of eggs, a sprinkling of carraway seeds.
31. Short Bread. — Eight units flour, 6 of sugar, 6 of butter. Mix all together, without creaming the butter, to a stiff paste ; add 1 unit of yolk of egg if too stiff, or some milk. Roll out, cut with a saucepan lid in rounds six inches across, pinch the edges, decorate with white carraway comfits and citron peel.
32. Sponge Cake. — Eight units eggs, 8 of white sugar, 4 of flour. Break the eggs whole on the sugar, and beat steadily for half-an-hour by the clock with a spoon, sift in the flour, and beat for ten minutes. {Unrivalled.)
Housekeeper and Cook 333
33. Sponge or Swiss Roll. — Five units flour and sifted sugar, 1 baking powder (or use patent flour instead of baking powder), 6 units eggs. Beat yolks and sugar, dredge in flour, add whites. Bake in a shallow tin. It should not be more than half an inch thick when cooked. Turn on to a clean cloth, and while quite hot spread with jam, and roll up.
34. Other cakes are legion, but differ chiefly in icing and decoration. The foundation is invariably equal units of sugar, butter, flour, and eggs.
CHAPTER XXXVII
CONFECTIONERY
Records on this page
Puffs ChouxPlum CakeRice CakeRice SpongeRock CakesSeed CakeShort BreadSponge CakeSponge or Swiss Roll