Gauffres, riemish.— Beat the yolks of
six eggs with one pound of line flour, mix
thoroughly, and add lather more than a pint of
milk, a quarter of a pound of butter, a small
pinch of salt, and a tea-spoonful of yeast. Mix
with a wooden spoon imtil the flour is quite
smooth, and leave it three-quarters of an hour
to rise ; then add a glass of brandy, and the
white of the eggs beaten to a firm froth. Heat
the gauffre-irons over or in a clear slow fire.
When sufficiently hot, rub the inside with a
little clarified butter or fresh lard, and fill one
side of the ii-ons with a little of the batter.
Bake a few minutes, and when the gaulfre is
brightly browned on one side, turn the irons
over to brown it on the other. The irons may j
be ojiened a little, to see if it is done. Turn
the gauifre out, rub the inside of the iron with !
a little more butter, and repeat this with each ;
gauifre. Set the gauifres in a cool oven or 1
before the fire. Serve quite hot, and dust a
little sugar over before serving. If any are
left, they may be warmed again before the fire I
or in the oven. Before attempting to make I
gauffres it is well to see them made. Probable
cost, Is. 3d. for this quantity. Sufficient, a
dozen or eighteen for a dish.
Gauffres, Flemish, (another way). — Dis-
solve one oimce of yeast in half a pint of new
milk ; mix twelve ounces of flour with the milk,
and make it into a soft dough, which put to
rise near the fire. Melt six ounces of butter ;
add to it half an ounce of powdered sugar,
the rind of two oranges rubbed off on some
more sugar, which should also be poimded, two
well-beaten eggs, and a little salt. When the
sponge has risen to double its original quantity,
mix the above ingredients well with it, adding
half a pint of whipped cream, the yolks of four
eggs, and the whites whisked to a firm froth.
Mix the whites lightly with the batter, and
cover again to rise. When ready, smear the
gauifre-irons with clarified butter, fill with a
spoon, and bake a bright yellow colour. Turn
the gaulfre-irons that the batter may run into
the other side, and set them over a charcoal tire.
Let them be removed from the irons when
done, trimmed, and then set in the oven or
before a tire. Shake lemon, orange, or vanilla
sugar over, and serve on a napkin. Ureat
care must he taken to prevent the gauifres
from getting too brown. Probable cost, 2s. 3d.
for this quantity.
Gelatine Jelly. — Where economy is a
consideration, as it is in the majority of homes,
pretty and palatable dishes may be made from
gelatine. The objection to the use of this article
is that it often imparts a gluey taste to the jelly,
the only remedy for which is that care should
be taken to obtain as good a quality of
gelatine as possible, and not to use a larger
quantity than is necessary for the timmess
of the dish. Soak the gelatine in water until
it swells ; this will be in about an hour. Dis-
solve it in a little boiling water for a few
minutes, add wine, lemon-juice, sugar, and
flavouring according to taste, and pour into a
damp mould. Keep it in a cool place until
firmly set. If very stiff, it may be turned out
more easily if dipped in boiling water for a
moment. Probable cost, 6d. per quart packet. ✪ Geneva Buns
Page 585 · 3 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
A modernized reading is not available for this page yet. You are seeing the original text.
Gauffres, riemish.— Beat the yolks of
six eggs with one pound of line flour, mix
thoroughly, and add lather more than a pint of
milk, a quarter of a pound of butter, a small
pinch of salt, and a tea-spoonful of yeast. Mix
with a wooden spoon imtil the flour is quite
smooth, and leave it three-quarters of an hour
to rise ; then add a glass of brandy, and the
white of the eggs beaten to a firm froth. Heat
the gauffre-irons over or in a clear slow fire.
When sufficiently hot, rub the inside with a
little clarified butter or fresh lard, and fill one
side of the ii-ons with a little of the batter.
Bake a few minutes, and when the gaulfre is
brightly browned on one side, turn the irons
over to brown it on the other. The irons may j
be ojiened a little, to see if it is done. Turn
the gauifre out, rub the inside of the iron with !
a little more butter, and repeat this with each ;
gauifre. Set the gauifres in a cool oven or 1
before the fire. Serve quite hot, and dust a
little sugar over before serving. If any are
left, they may be warmed again before the fire I
or in the oven. Before attempting to make I
gauffres it is well to see them made. Probable
cost, Is. 3d. for this quantity. Sufficient, a
dozen or eighteen for a dish.
Gauffres, Flemish, (another way). — Dis-
solve one oimce of yeast in half a pint of new
milk ; mix twelve ounces of flour with the milk,
and make it into a soft dough, which put to
rise near the fire. Melt six ounces of butter ;
add to it half an ounce of powdered sugar,
the rind of two oranges rubbed off on some
more sugar, which should also be poimded, two
well-beaten eggs, and a little salt. When the
sponge has risen to double its original quantity,
mix the above ingredients well with it, adding
half a pint of whipped cream, the yolks of four
eggs, and the whites whisked to a firm froth.
Mix the whites lightly with the batter, and
cover again to rise. When ready, smear the
gauifre-irons with clarified butter, fill with a
spoon, and bake a bright yellow colour. Turn
the gaulfre-irons that the batter may run into
the other side, and set them over a charcoal tire.
Let them be removed from the irons when
done, trimmed, and then set in the oven or
before a tire. Shake lemon, orange, or vanilla
sugar over, and serve on a napkin. Ureat
care must he taken to prevent the gauifres
from getting too brown. Probable cost, 2s. 3d.
for this quantity.
Gelatine Jelly. — Where economy is a
consideration, as it is in the majority of homes,
pretty and palatable dishes may be made from
gelatine. The objection to the use of this article
is that it often imparts a gluey taste to the jelly,
the only remedy for which is that care should
be taken to obtain as good a quality of
gelatine as possible, and not to use a larger
quantity than is necessary for the timmess
of the dish. Soak the gelatine in water until
it swells ; this will be in about an hour. Dis-
solve it in a little boiling water for a few
minutes, add wine, lemon-juice, sugar, and
flavouring according to taste, and pour into a
damp mould. Keep it in a cool place until
firmly set. If very stiff, it may be turned out
more easily if dipped in boiling water for a
moment. Probable cost, 6d. per quart packet.