Prepare dried peaches as directed on page 15. Peel and
mash bananas. Split sponge cakes in halves, and spread with
jam and banana, then sandwich together again. Arrange in
a glass dish in the form of a star, leaving a small space in the
centre. Dissolve the jelly in the hot water, and make up 1
pint and a half with peach syrup. Soak the sponge cakes with
just a small quantity of the jelly, and when they are set pour
in the remainder cold. When lightly set, cut the peaches to
resemble the petals of a sunflower, and arrange on the jelly.
Before serving, fill the centre with whipped cream, flavoured
and sweetened to taste, and sprinkle it with the chocolate non-
pariels. :
Almond and Raisin Sponge.
6G sponge cakes. 3 eggs.
4 lb. raisins (seeded). 13 pints milk.
Zz oz. almonds. 1 tablespoon sugar.
1 tablespoon lemon or orange Almond essence.
juice. ;
Blanch almonds, and save a few almonds and raisins for
decorating. Put the remainder through the mitcer. Split
sponge cakes in half, and spread with minced raisins and almonds
(moistened with the lemon juice). Put them together egain.
Arrange in a pie dish or Pyrex dish. Beat up eggs and sugar.
Bring milk nearly to the boil, and pour over the eggs and sugar;
add the flavouring. Pour this custard over the sponge cakes,
and decorate with the almonds and raisins saved for the pur-
pose. Bake in a moderately warm oven for about 30 minutes
till set. Be careful not to boil it. This can generally be avoided
by standing the pie dish in a baking dish of cold water.
Thick slices of stale bread could be used instead of sponge
cakes, but, naturally, the pudding would not be so rich.
Apple Jellies.
2 lb. apples. 15 pint packets’ pineapple
, jelly.
etl water. Cochineal.
9 OZ. sugar. 8 strips angelica.
Juice and rind of lemon. Small quantity of cream✪ Apple Jellies.
Peel. core and quarter the apples. Stew with water and
sugar till they are in a pulp. Add lemon juice and grated lemon
“SUNSHINE” BISCUITS: 100 varieties to choose from.
(20) ;
e
e rr
rind. Put in a saucepan with the jelly, and stir over a low
gas till dissolved, and add a few drops of cochineal. Rinse
fluted cake tins or small jelly moulds in cold water, and fill up
with the jelly. When cold, turn out carefully, and fix in handles
made of strips of angelica. Decorate with cream, whipped and
sweetened, and forced through the icing pump fitted with a
rose tube. Little silver balls could be put on each “rose.” To
make the angelica more supple, put in moderately hot water
for a minute or two.
Prune Jelly.
4 lb. prunes. 1 lemon (juice).
1 pint water. 1 level tablespoon powdered
4 ozs. sugar✪ Prune Jelly. gelatine.
Method: Simmer the prunes until tender. Lift out and re-
move stones. Put prunes, prune liquor, lemon juice and sugar
on to boil, and cook for 5 minutes. Stir in the gelatine, moist-
ened with a little water; cook 1 minute. Pour into a wetted
mould, and allow to set. Stir the jelly just when it shows
signs of setting, to evenly distribute the prunes. If liked, a
little carmine colouring may be added.
Prune Creanis.
teaspoon cream of tartar.
Prunes. 3
2 teaspoons gelatine. i pint water.
l cup sugar. Flavouring essence (almond).
Method: Wash, dry and stone prepared prunes; cut almost
in half, and fill with mixture made as follows:—Place gelatine,
sugar, cream of tartar and water in saucepan. Stir until the
sugar is dissolved. Bring to boil, and boil for five minutes
(without stirring). Take off the fire; when cool, add flavour-
ing and beat until thick and creamy.
Prune Cream.
3 pint water. % oz. gelatine.
4 ozs. sugar. $ pint milk.
4 lb. prunes (soaked and 4 pint whipped cream.
stoned).
Page 11 · 2 recipe records on this page
Presented as published in 1920. 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
Prepare dried peaches as directed on page 15. Peel and mash bananas. Split sponge cakes in halves, and spread with jam and banana, then sandwich together again. Arrange in a glass dish in the form of a star, leaving a small space in the centre. Dissolve the jelly in the hot water, and make up 1 pint and a half with peach syrup. Soak the sponge cakes with just a small quantity of the jelly, and when they are set pour in the remainder cold. When lightly set, cut the peaches to resemble the petals of a sunflower, and arrange on the jelly. Before serving, fill the centre with whipped cream, flavoured and sweetened to taste, and sprinkle it with the chocolate nonpariels. :
Almond and Raisin Sponge.
6G sponge cakes. 3 eggs.
4 lb. raisins (seeded). 13 pints milk.
Zz oz. almonds. 1 tablespoon sugar.
1 tablespoon lemon or orange Almond essence. juice. ;
Blanch almonds, and save a few almonds and raisins for decorating. Put the remainder through the mitcer. Split sponge cakes in half, and spread with minced raisins and almonds (moistened with the lemon juice). Put them together again. Arrange in a pie dish or Pyrex dish. Beat up eggs and sugar. Bring milk nearly to the boil, and pour over the eggs and sugar; add the flavouring. Pour this custard over the sponge cakes, and decorate with the almonds and raisins saved for the purpose. Bake in a moderately warm oven for about 30 minutes till set. Be careful not to boil it. This can generally be avoided by standing the pie dish in a baking dish of cold water.
Thick slices of stale bread could be used instead of sponge cakes, but, naturally, the pudding would not be so rich.
Apple Jellies.
2 lb. apples. 1½ pint packets pineapple jelly.
Hot water. Cochineal.
9 OZ. sugar. 8 strips angelica.
Juice and rind of lemon. Small quantity of cream.
Peel. core and quarter the apples. Stew with water and sugar till they are in a pulp. Add lemon juice and grated lemon
“SUNSHINE” BISCUITS: 100 varieties to choose from. (20) ;
e
e rr
rind. Put in a saucepan with the jelly, and stir over a low gas till dissolved, and add a few drops of cochineal. Rinse fluted cake tins or small jelly moulds in cold water, and fill up with the jelly. When cold, turn out carefully, and fix in handles made of strips of angelica. Decorate with cream, whipped and sweetened, and forced through the icing pump fitted with a rose tube. Little silver balls could be put on each “rose.” To make the angelica more supple, put in moderately hot water for a minute or two.
Prune Jelly.
4 lb. prunes. 1 lemon (juice). 1 pint water. 1 level tablespoon powdered 4 ozs. sugar. gelatine.
Method: Simmer the prunes until tender. Lift out and remove stones. Put prunes, prune liquor, lemon juice and sugar on to boil, and cook for 5 minutes. Stir in the gelatine, moistened with a little water; cook 1 minute. Pour into a wetted mould, and allow to set. Stir the jelly just when it shows signs of setting, to evenly distribute the prunes. If liked, a little carmine colouring may be added.
Prune Creanis.
teaspoon cream of tartar.
Prunes. 3 2 teaspoons gelatine. i pint water. l cup sugar. Flavouring essence (almond).
Method: Wash, dry and stone prepared prunes; cut almost in half, and fill with mixture made as follows:—Place gelatine, sugar, cream of tartar and water in saucepan. Stir until the sugar is dissolved. Bring to boil, and boil for five minutes (without stirring). Take off the fire; when cool, add flavouring and beat until thick and creamy.
Prune Cream.
3 pint water. % oz. gelatine.
4 ozs. sugar. $ pint milk.
4 lb. prunes (soaked and 4 pint whipped cream. stoned).
Records on this page
Apple JelliesPrune Jelly