FoodNet

Evans' recipe cookery book

1900

Page 26 · 6 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.
Put flour, salt and yolk of egg into a basin ; add cream and water ; mix into a smooth paste ; let stand for one hour ; whisk white of egg to stiff froth, and stir in gently with baking powder ; peel and cut apples into slices a quarter of an inch thick ; remove all core ; squeeze juice of lemon over apples ; dip each slice into batter and fry in boiling fat (sufficient to cover) until a golden brown ; drain ; dust castor sugar over fritters and serve very hot. If preferred, a little ground cinnamon may be mixed with the castor sugar. 158 Ingredients, CHARLOTTE RUSSE. i Gill Cream. i Oz. Gelatine. Savoy Biscuits, i Glace Cherry. 5 Gill Milk. | Oz. Castor Sugar, jelly. Angelica. io Drops Vanilla. Method. Line the side of plain mould with Savoy biscuits, slightly trimmed in aS t° Cl^-Se 1° °t.her— the ends of outsides must be cut off to make biscuits stand well in mould ; run thin layer of half-set sweet jelly into bottom of mould ; place cherry in centre with fancifully-cut stnps of angelica round it ; soak gelatine in cold milk * warm slowlv stirring all the time ; add sugar and vanilla ; whip cream ; strain milk and gelatine into basin ; when nearly cold add whipped cream- stir m cool place till it begins to set ; pour with great care into prepared wdh lioken Telly? P 01,6 h°Ur ; tUrD 011 to §lass ^ 5 garnish 159 ingredients. Some Stale Sponge-Cake, i Jar Cream.✪ Charlotte Russe Raspberry, Strawberry or Apricot Jam. Candied Cherries. TRIFLE. 2 Ozs. Almonds. 2 Eggs (Yolks). Wine or Lemon Syrup, i Pint Milk. Ratafias. Method. Cut the sponge-cake in slices about half an inch thick ; spread them with jam and lay them in a glass dish in layers ; sprinkle between the layers the almonds (blanched and chopped roughly) ; soak the sponge-cake in wine, or lemon syrup, which forms a good substitute ; boil the milk and pour it over the yolks (beaten) ; return to the pan and stir over fire until slightly thick (this must not boil or the custard will curdle); pour the custard all over the sponge-cake and allow to soak for several hours ; whip up the cream ; sweeten and flavour to taste ; pile it high over the trifle ; decorate with candied cherries and ratafias. i6o HONITON SPONGE PUDDING. Ingredients. 3 Eggs. 6 Ozs. Butter. 6 Ozs. Flour. 6 Ozs. Castor Sugar. Rind of i Lemon (grated fine). 4 Ozs. Sultanas✪ Honiton Sponge Pudding. Method. Beat butter to a cream ; beat egg ; mix butter, egg and sugar ; stir in flour, beating all the time ; butter a mould ; cover the bottom with sultanas ; pour in mixture ; tie cloth over, and boil for two hours. Serve with melted red currant jelly. i6i PINE-APPLE TRIFLE. Ingredients. i Lb. Macaroons. 1 Pint Custard. 2 Eggs (Whites only). Method. Break macaroon into glass dish ; cut pine-apple small, and place with macaroons ; add custard warm ; stand till cold ; whip cream with whites of eggs and sugar ; heap on top and sprinkle with pink sugar i Tin Pine-Apple, i Pint Cream. A Little Sugar✪ Pine-Apple Trifle. ih2 BANANA SPONGE. Ingred<@nf$. 6 Bananas. i Oz. Gelatine. 4 Ozs. Lump Sugar. 2 Eggs (Whites only). Juice of { Lemon. if Pint Water✪ Banana Sponge. Method. Peel and pound bananas; soak the gelatine in water ; when thoroughly soaked, add sugar, and heat over gentle fire till gelatine is dissolved ; stand till nearly cold ; beat whites of eggs to stiff froth:;