Good white sauce may be substituted for the
cream. Time, one hour and a half to boil the
macaroni. Sufficient for four or five persons.
Probable cost. Is. 2d.
Cheesecakes.— Beat the j^oEis of four
and the whites of two eggs separately ; the
whites must be beaten to. a solid froth. Hub
the rind of a lemon upon a quarter of a pound
of loaf sugar ; then pound it, and mix it with
the eggs. Add a quarter of a pound of fresh
butter melted, and the juice of two lemons✪ Cheesecakes.
"When these are well beaten together, put the
mixtm-e into a large jar, which should be placed
in a pan of boiling water on the fire. Stir it
constantly until it thickens. Line some tartlet
tins with a good light crust, and fill them three
parts with the mixture. When nearly baked,
take them out of the oven for a minute, brush
them over with wliite of egg, and sift a little
pounded sugar over them, and put tliem back
into the oven to brown. Time to bake, twenty
minutes. Probable cost, l^d. each. Suflicient
for two dozen cheesecakes.
Cheesecakes, Almond.— Blanch and
pound a quaiter of a pound of sweet ahnonda
and four or five bitter ones ; add a quarter of
a pound of finely-sifted sugar, a quarter of a
pound of butter, the thin rind of a lemon minced
as finely as possible, the juice of half a lemon,
and a table-spoonful of sherry or brandy. Line
tai-tlet tins with good puft' paste, and just before
filling them, add the yolks of four and the
whites of two eggs. Bake in a quick oven.
Time to bake, fifteen or twenty minutes. Pro-
bable cost, 2d. each. Sufficient for two dozen
cheesecakes {see Almond Cheesecakes).
Cheesecakes, Apple.— Grate half a
pound of apples, weighed after they are pared
and cored, add the rind of two lemons grated,
half a pound of melted butter, half a pound of
finely-sifted sugar, and a quarter of a small
nutmeg grated. Line the tartlet tins, three
parts fill thorn with the mixture, and bake in a
GOOD & BAD MEAT.
/, Tlihs ofBeeC Prm;^. Ouality \ 3, 1 eq if Widton. Prirm Qaa]ji^.\5, Champ Qwp.Pnme Qu/iM'
Do I/y/fTi/-^ InferU'r „ \B Do. In/encr „
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( 121 )
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quick oven. Time to bake, fifteen or twenty
minutes. Probable cost, '2d. each. Sufficient for
three dozen cheesecakes {see Apple Cheesecakes) .
Cheesecakes, Bread. — Pour abreakfast-
cupful of boiling milk over eight ounces of
finely-grated broad-crumbs, and when they have
soaked a little while, beat them up with throe
ounces of butter, melted. When quite cold,
add three ©unces of finely-sifted sugar, three
ounces of currants, stoned and dried, and half
a small nutmeg grated. Last of all add the
yolks of four and the whites of three eggs, beaten
with a table-spoonful of brandy. Line the
tartlet tins with a good light crust. Kather
more than half fill them with the mixture, and
bake in a quick oven for fifteen or twenty
minutes. Probable cost, I^d. each. iSuflicient
for three dozen cheesecakes.
Page 342 · 1 recipe record 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
Good white sauce may be substituted for the cream. Time, one hour and a half to boil the macaroni. Sufficient for four or five persons. Probable cost. Is. 2d.
Cheesecakes.— Beat the yolks of four and the whites of two eggs separately ; the whites must be beaten to. a solid froth. Rub the rind of a lemon upon a quarter of a pound of loaf sugar ; then pound it, and mix it with the eggs. Add a quarter of a pound of fresh butter melted, and the juice of two lemons. "When these are well beaten together, put the mixture into a large jar, which should be placed in a pan of boiling water on the fire. Stir it constantly until it thickens. Line some tartlet tins with a good light crust, and fill them three parts with the mixture. When nearly baked, take them out of the oven for a minute, brush them over with white of egg, and sift a little pounded sugar over them, and put tliem back into the oven to brown. Time to bake, twenty minutes. Probable cost, l^d. each. Suflicient for two dozen cheesecakes.
Cheesecakes, Almond.— Blanch and
pound a quarter of a pound of sweet almonds and four or five bitter ones ; add a quarter of a pound of finely-sifted sugar, a quarter of a pound of butter, the thin rind of a lemon minced as finely as possible, the juice of half a lemon, and a table-spoonful of sherry or brandy. Line tartlet tins with good puff paste, and just before filling them, add the yolks of four and the whites of two eggs. Bake in a quick oven. Time to bake, fifteen or twenty minutes. Probable cost, 2d. each. Sufficient for two dozen cheesecakes {see Almond Cheesecakes).
Cheesecakes, Apple.— Grate half a pound of apples, weighed after they are pared and cored, add the rind of two lemons grated, half a pound of melted butter, half a pound of finely-sifted sugar, and a quarter of a small nutmeg grated. Line the tartlet tins, three parts fill them with the mixture, and bake in a
GOOD & BAD MEAT.
/, Tlihs ofBeeC Prm;^. Ouality \ 3, 1 eq if Widton. Prirm Qaa]ji^.\5, Champ Qwp.Pnme Qu/iM' Do I/y/fTi/-^ InferU'r „ \B Do. In/encr „
CHE
( 121 )
CHE
quick oven. Time to bake, fifteen or twenty minutes. Probable cost, '2d. each. Sufficient for three dozen cheesecakes {see Apple Cheesecakes) .
Cheesecakes, Bread. — Pour a breakfast cupful of boiling milk over eight ounces of finely-grated broad-crumbs, and when they have soaked a little while, beat them up with three ounces of butter, melted. When quite cold, add three ounces of finely-sifted sugar, three ounces of currants, stoned and dried, and half a small nutmeg grated. Last of all add the yolks of four and the whites of three eggs, beaten with a table-spoonful of brandy. Line the tartlet tins with a good light crust. Kather more than half fill them with the mixture, and bake in a quick oven for fifteen or twenty minutes. Probable cost, I^d. each. iSuflicient for three dozen cheesecakes.
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Cheesecakes