minutes, then beat them lightly with a fork,
and spread upon them a layer of good jam. Pour
upon this some custard made with a pint of
milk, the yolks of three eggs, and a little sugar✪ Busks with Jam
and flavouring. Leave the preparation till cold,
sift powdered sugar over it, or lay upon it the
whites of the eggs beaten to foam, .and serve.
Time, three quarters of an hour to prepare.
Probable cost. Is. 2d. Suflicient for five or six
persons.
Bussian Cabbage Soup.— This ancient
Russian national dish — known as schstc/ii — en-
joys an inunense reputation. There are many
ways of preparing it. The following is one
of the best known: — Take six or eight white
cabbages shredded, half a jiound of pearl bar-
ley, a quarter of a pound of butter, a handful
of salt, and two pounds of mutton cut into
small pieces, with two quarts of Kvas or broth✪ Bussian Cabbage Soup.
The meat, salted for thirty-six hours, is put
into a press, ciit in small pieces, and not thrown
into the pot till the cabbage has boiled. Some
artichokes cut into four are added, and when
the whole is dished three spoonfuls of thick
cream are poured over it. The soup is some-
times made with oil instead of butter, and with
fish instead of meat, usually during the fasts.
Bussian Cakes. — Make a batter by
whisking together the yolks of five eggs and
a quarter of a pound of powdered sugar. Add
gradually three ounces of di'ied flour, two ounces
of blanched and pounded almonds, a drachm of
aniseed✪ Bussian Cakes, and, lastly, the whites of the eggs beaten
to a firm froth. Bake the batter in strong
paper cases nearly a foot long and a quarter of
a foot wide and deep. AVhen they are suf-
ficiently baked, let them get cold, then cut them
^into thin shces, and put them again into the
oven till they are crisp.
Bussian Charlotte.— Trim off the ends
of eighteen or twenty Savoy biscuits perfectly
straight, line the bottom and sides of a mould
with them, and take care to join them perfectlj',
so that the contents of the charlotte cannot
escape. Dissolve three-quarters of an ounce of
isinglass or gelatine in three-quarters of a pint
of new milk, sweeten the preparation, flavour
it agreeably, stir over a gentle fire for twelve
minutes, and mix it with a rich custard made
with the yolks of four eggs and half a pint
of cream. Add three-quarters of a pint of
whipped cream✪ Bussian Charlotte, and stir the whole till the
cream begins to thicken. Place the lined mould
in ice, fill it with cream, and let it remain in
ice until firm. When it is wanted, turn it out
carefully upon a glass dish, and serv^e. If the
mould cannot easily be turned out, plunge it
into hot water for a moment. Probable cost,
4 s. Sufficient for six or eight persons.
Bussian Charlotte (another way).—
Take some biscuits a la cuillere. These are
made the same as sponge biscuits. Instead of
being baked in frames or in a form, they are
made into thin cakes about two inches wide
and four or five long ; they are then baked
on wafer-paper, the top being glazed with
sugar sifted through a tamis. They should be
balced in a very moderate oven. Line a form
at the sides and bottom with them, placing
BUS
(782)
BUS
them so close together that no space remains
hetween; fill the centre \vith a whipped cream
or a fromage ; turn the charlotte out into a
dish, and send at once to tafele. It should not
be kept long unless on ice.
Russian Charlotte with Apples.—
Page 1622 · 4 recipe records on this page
Presented as published in 1892. 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
minutes, then beat them lightly with a fork, and spread upon them a layer of good jam. Pour upon this some custard made with a pint of milk, the yolks of three eggs, and a little sugar and flavouring. Leave the preparation till cold, sift powdered sugar over it, or lay upon it the whites of the eggs beaten to foam, .and serve. Time, three quarters of an hour to prepare. Probable cost. Is. 2d. Suflicient for five or six persons.
Russian Cabbage Soup.— This ancient Russian national dish — known as shchi — enjoys an inunense reputation. There are many ways of preparing it. The following is one of the best known: — Take six or eight white cabbages shredded, half a jiound of pearl barley, a quarter of a pound of butter, a handful of salt, and two pounds of mutton cut into small pieces, with two quarts of Kvas or broth. The meat, salted for thirty-six hours, is put into a press, ciit in small pieces, and not thrown into the pot till the cabbage has boiled. Some artichokes cut into four are added, and when the whole is dished three spoonfuls of thick cream are poured over it. The soup is sometimes made with oil instead of butter, and with fish instead of meat, usually during the fasts.
Russian Cakes. — Make a batter by whisking together the yolks of five eggs and a quarter of a pound of powdered sugar. Add gradually three ounces of dried flour, two ounces of blanched and pounded almonds, a drachm of aniseed, and, lastly, the whites of the eggs beaten to a firm froth. Bake the batter in strong paper cases nearly a foot long and a quarter of a foot wide and deep. AVhen they are sufficiently baked, let them get cold, then cut them into thin slices, and put them again into the oven till they are crisp.
Russian Charlotte.— Trim off the ends of eighteen or twenty Savoy biscuits perfectly straight, line the bottom and sides of a mould with them, and take care to join them perfectlj', so that the contents of the charlotte cannot escape. Dissolve three-quarters of an ounce of isinglass or gelatine in three-quarters of a pint of new milk, sweeten the preparation, flavour it agreeably, stir over a gentle fire for twelve minutes, and mix it with a rich custard made with the yolks of four eggs and half a pint of cream. Add three-quarters of a pint of whipped cream, and stir the whole till the cream begins to thicken. Place the lined mould in ice, fill it with cream, and let it remain in ice until firm. When it is wanted, turn it out carefully upon a glass dish, and serve. If the mould cannot easily be turned out, plunge it into hot water for a moment. Probable cost, 4 s. Sufficient for six or eight persons.
Russian Charlotte (another way).— Take some biscuits a la cuillere. These are made the same as sponge biscuits. Instead of being baked in frames or in a form, they are made into thin cakes about two inches wide and four or five long ; they are then baked on wafer-paper, the top being glazed with sugar sifted through a tamis. They should be balced in a very moderate oven. Line a form at the sides and bottom with them, placing
BUS
(782)
BUS
them so close together that no space remains hetween; fill the centre with a whipped cream or a fromage ; turn the charlotte out into a dish, and send at once to tafele. It should not be kept long unless on ice.
Russian Charlotte with Apples.—
Records on this page
Busks with JamBussian Cabbage SoupBussian CakesBussian Charlotte