Vanilla Sauce for Sweet Puddings.
— Boil a quarter of an inch of vanilla and a
tablo-spoonl'ul of sugar in a quarter of a piat
of water for ten minutes. Mix a dessert-
spoonful of arrowroot to a smooth paste with a
spoonful of cold water. Strain the boiling
syi'up upon it, and stir the sauce tUl it is
smooth. Add half a wine-glassful of brandy,
and serve. Probable cost, 4d. Sufficient for
five or six persons. Time, ten minutes to boil
the sauce.
Vanilla Souffle. — Take three oimces of
dried flour. IMix it to a smooth paste with two
or three table-spoonfuls of cold milk, and add
additional milk to make up the quantity to
three-quarters of a piat. Stir in two table-
spoonfuls of sugar, a small pinch of salt, and
a few di'ops of vanilla essence. The quantity
must be regulated by the strength of the
essence. Stir the milk briskly over the fire till
it boils and is quite smooth. Strain it into a
bowl, and when it is cool add the weU-beaten
yolks of thi'ee eggs✪ Vanilla Souffle. Beat the whites of the
eggs to a firm froth, mix them lightlj- with the
batter, and half fiU a buttered dish with the
mixture. Put it into a moderately-heated oven,
and turn it about occasionally that it may be
equally baked. When done enough, sift pow-
dered sugar upon it, and serve at once or it will
be spoilt. Time to bake, about twenty minutes.
Probable cost, lOd. Sufficient for five or six
persons.
Vanilla Sponge Cake.— Cut half a pound
of vaniUa into small pieces, tie it in mushn,
and put it into a saucepan with half a pint of
water and four ounces of refined sugar. Let it
simmer to a clear syrup, then take out the bag
of fiavouring, and stir tUl it is cool. Beat
the whites of three eggs to froth, stii- them into
the sjTup, add the well-beaten yolks of six
eggs, and lastly, and very gradually, six ounces
of diied and sifted flour✪ Vanilla Sponge Cake. Pour the mixture
immediately into a buttered mould, and bake
ia a brisk oven. Time to bake, one hour.
Probable cost, Is. 4d.
Vauxhall Nectar.^This old-fashioned
liqueur may be successfully imitated by dis-
solving one scruple of flowers of Benjamin
(otherwise known as flowers of benzoin, and
benzoic acid) in a pint of good rum. The
liqueur may be used immediately.
Veal. — Veal is best when the animal is from
two to three months old. The flesh of the bull
caK is the most suitable for joints, being of a
firmer grain. That of the cow calf is the best
for made-dishes. The fiUct of the cow calf is
generally preferred, because it has the udder.
The finest calves have the smallest kidneys, and
when the veal is good these are well covered
with fat. Veal, like all young meat, has a
tendency to turn very quicklj'. It is both im-
palatablo and most unwholesome when it is at
all tainted, and it cannot be recovered, as brown
meats sometimes are, by the use of charcoal.
Therefore it ought not to be kept more than
two days in summer and four in winter. If
eaten quite fresh it is apt to bo a little tough.
To assist it ia keeping, the pipe should be re-
moved from the loin as soon as the veal comes
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Page 2093 · 2 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
Vanilla Sauce for Sweet Puddings.
— Boil a quarter of an inch of vanilla and a table-spoonful of sugar in a quarter of a piat of water for ten minutes. Mix a dessertspoonful of arrowroot to a smooth paste with a spoonful of cold water. Strain the boiling syrup upon it, and stir the sauce till it is smooth. Add half a wine-glassful of brandy, and serve. Probable cost, 4d. Sufficient for five or six persons. Time, ten minutes to boil the sauce.
Vanilla Souffle. — Take three ounces of dried flour. IMix it to a smooth paste with two or three table-spoonfuls of cold milk, and add additional milk to make up the quantity to three-quarters of a piat. Stir in two tablespoonfuls of sugar, a small pinch of salt, and a few di'ops of vanilla essence. The quantity must be regulated by the strength of the essence. Stir the milk briskly over the fire till it boils and is quite smooth. Strain it into a bowl, and when it is cool add the weU-beaten yolks of thi'ee eggs. Beat the whites of the eggs to a firm froth, mix them lightly with the batter, and half fiU a buttered dish with the mixture. Put it into a moderately-heated oven, and turn it about occasionally that it may be equally baked. When done enough, sift powdered sugar upon it, and serve at once or it will be spoilt. Time to bake, about twenty minutes. Probable cost, lOd. Sufficient for five or six persons.
Vanilla Sponge Cake.— Cut half a pound of vanilla into small pieces, tie it in mushn, and put it into a saucepan with half a pint of water and four ounces of refined sugar. Let it simmer to a clear syrup, then take out the bag of flavouring, and stir till it is cool. Beat the whites of three eggs to froth, stii- them into the sjTup, add the well-beaten yolks of six eggs, and lastly, and very gradually, six ounces of diied and sifted flour. Pour the mixture immediately into a buttered mould, and bake ia a brisk oven. Time to bake, one hour. Probable cost, Is. 4d.
Vauxhall Nectar.^This old-fashioned liqueur may be successfully imitated by dissolving one scruple of flowers of Benjamin (otherwise known as flowers of benzoin, and benzoic acid) in a pint of good rum. The liqueur may be used immediately.
Veal. — Veal is best when the animal is from two to three months old. The flesh of the bull caK is the most suitable for joints, being of a firmer grain. That of the cow calf is the best for made-dishes. The fiUct of the cow calf is generally preferred, because it has the udder. The finest calves have the smallest kidneys, and when the veal is good these are well covered with fat. Veal, like all young meat, has a tendency to turn very quicklj'. It is both impalatablo and most unwholesome when it is at all tainted, and it cannot be recovered, as brown meats sometimes are, by the use of charcoal. Therefore it ought not to be kept more than two days in summer and four in winter. If eaten quite fresh it is apt to bo a little tough. To assist it ia keeping, the pipe should be removed from the loin as soon as the veal comes
VEA
( 1027 )
VEA
Records on this page
Vanilla SouffleVanilla Sponge Cake