Soak gelatine in a little water ; put it into a pan ; add the jelly ;
hollow out the middle of the cake, leaving only a shell ; fill with
apricot jam ; beat up the whites of eggs stiffly ; mix with them the
sugar ; with this pile up the centre of cake and smooth into a conical
shape ; brush sides of cake with gelatine, etc., and while moist sprinkle
on the almonds and pistachio nuts (not too finely chopped). Serve
on a crystal dish.
2 Ozs. Blanched Almonds.
A Few Pistachio Nuts.
t Tablespoonful Castor
Sugar✪ Danish Tart.
Apricot Jam.
153
FELIXSTOWE TART.
Ingredients.
J Tin of Apricots.
2 Tablespoonfuls Sugar.
2 Eggs. A Little Milk.
Cochineal (Few Drops).
2 Tablespoonfuls Water.
J Lb. Cornflour.
I Lb. Flour.
I Lb. Butter.
| Teaspoonful Baking
Powder.
Put iuice from apricots into an enamelled pan with sugar and
water and bring to boiling point ; add apricots, taking , care i not -to
break them ; stew gently till soft ; remove apricots, and boil liqu d
quickly until rather thick ; colour with cochineal and put aside to cool ,
put flour, cornflour, and butter together into a basin and rub lightly ,
add baking powder, and make into a firm paste with the yolk of one
evg and a little milk ; grease a shallow dish and line it with the paste ,
mSagrk the centre of paste with a fork to keep it flat ; brush edges with
egg, and bake in a hot oven for about twenty minutes ; place the
apricots (their rounded side uppermost) on the paste and pour the
coloured svrup over ; beat up the whites of eggs very stiffly ; add enough
sugar to sweeten ; then with this decorate the top of tart ; sprinkle over
with some chopped pistachio nuts.
154
FRESH FRUIT CHARLOTTE.
Ingredlonts.
Fresh Fruit. Stale Bread.
Sugar (} Lb. to i Lb. Fruit)✪ Fresh Fruit Charlotte.
Method.
Stew the fruit with a little water ; cut the bread into slices about
a quarter of an inch thick, removing all crust ; soak the bread
thoroughly in the juice of the fruit ; press the bread closely round the
sides of a wet pudding basin ; pour in the fruit and juice ; cover with
soaked bread, rather more than filling the basin ; place a flat plate
on the top with a weight upon it ; let it stand for three or four hours ;
turn out into a glass dish and pour custard or whipped cream round.
N.B. — Currants, raspberries, young gooseberries, or stoned damsons
are the best fruits for this dish.
m
MERINGUES,
Ingredients.
6 Eggs (Whites only). 9 Ozs. Icing Sugar✪ Meringues.
Method.
Beat whites of eggs into a very stiff froth, adding three pinches
of sugar when beating ; when stiff, stir in sugar quickly, but gently ;
warm a baking tin and rub it over with white wax ; put through a
forcing tube or paper to form a hollow spiral shell ; bake in cool oven
till fawn colour (two to three hours). Fill in with stiff whipped cream.
156
RUSSIAN
ingredients.
3 Ozs. Flour,
i Oz. Castor Sugar.
Strawberry Jam.
PANCAKES.
3 Ozs. Butter.
2 Eggs.
A Little Milk.
- S.'S l: sr "t, ■*
Snft: bn,,T" — s:elatnla wr
on eacL 6611 minutes‘ Spread a little^
5 f over > sprinkle with sugar and serve hot.
157
APPLE FRITTERS.
Ingredients.
4 Large Baking Apples. i Egg.
2 Ozs. Flour. i Tablespoonful Water,
i Tablespoonful Cream. Pinch Baking Powder.
Pinch of Salt. Juice of i Lemon✪ Apple Fritters.
Method.
Page 25 · 8 recipe records on this page
Presented as published in 1900. 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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Soak gelatine in a little water ; put it into a pan ; add the jelly ;
hollow out the middle of the cake, leaving only a shell ; fill with
apricot jam ; beat up the whites of eggs stiffly ; mix with them the
sugar ; with this pile up the centre of cake and smooth into a conical
shape ; brush sides of cake with gelatine, etc., and while moist sprinkle
on the almonds and pistachio nuts (not too finely chopped). Serve
on a crystal dish.
2 Ozs. Blanched Almonds.
A Few Pistachio Nuts.
t Tablespoonful Castor
Sugar.
Apricot Jam.
153
FELIXSTOWE TART.
Ingredients.
J Tin of Apricots.
2 Tablespoonfuls Sugar.
2 Eggs. A Little Milk.
Cochineal (Few Drops).
2 Tablespoonfuls Water.
J Lb. Cornflour.
I Lb. Flour.
I Lb. Butter.
| Teaspoonful Baking
Powder.
Put iuice from apricots into an enamelled pan with sugar and
water and bring to boiling point ; add apricots, taking , care i not -to
break them ; stew gently till soft ; remove apricots, and boil liqu d
quickly until rather thick ; colour with cochineal and put aside to cool ,
put flour, cornflour, and butter together into a basin and rub lightly ,
add baking powder, and make into a firm paste with the yolk of one
evg and a little milk ; grease a shallow dish and line it with the paste ,
mSagrk the centre of paste with a fork to keep it flat ; brush edges with
egg, and bake in a hot oven for about twenty minutes ; place the
apricots (their rounded side uppermost) on the paste and pour the
coloured svrup over ; beat up the whites of eggs very stiffly ; add enough
sugar to sweeten ; then with this decorate the top of tart ; sprinkle over
with some chopped pistachio nuts.
154
FRESH FRUIT CHARLOTTE.
Ingredlonts.
Fresh Fruit. Stale Bread.
Sugar (} Lb. to i Lb. Fruit).
Method.
Stew the fruit with a little water ; cut the bread into slices about
a quarter of an inch thick, removing all crust ; soak the bread
thoroughly in the juice of the fruit ; press the bread closely round the
sides of a wet pudding basin ; pour in the fruit and juice ; cover with
soaked bread, rather more than filling the basin ; place a flat plate
on the top with a weight upon it ; let it stand for three or four hours ;
turn out into a glass dish and pour custard or whipped cream round.
N.B. — Currants, raspberries, young gooseberries, or stoned damsons
are the best fruits for this dish.
m
MERINGUES,
Ingredients.
6 Eggs (Whites only). 9 Ozs. Icing Sugar.
Method.
Beat whites of eggs into a very stiff froth, adding three pinches
of sugar when beating ; when stiff, stir in sugar quickly, but gently ;
warm a baking tin and rub it over with white wax ; put through a
forcing tube or paper to form a hollow spiral shell ; bake in cool oven
till fawn colour (two to three hours). Fill in with stiff whipped cream.
156
RUSSIAN
ingredients.
3 Ozs. Flour,
i Oz. Castor Sugar.
Strawberry Jam.
PANCAKES.
3 Ozs. Butter.
2 Eggs.
A Little Milk.
- S.'S l: sr "t, ■*
Snft: bn,,T" — s:elatnla wr
on eacL 6611 minutes‘ Spread a little^
5 f over > sprinkle with sugar and serve hot.
157
APPLE FRITTERS.
Ingredients.
4 Large Baking Apples. i Egg.
2 Ozs. Flour. i Tablespoonful Water,
i Tablespoonful Cream. Pinch Baking Powder.
Pinch of Salt. Juice of i Lemon.
Method.