If the substance inside the mould is firmly set, it will be advisable to
see how far it can be eased round the edge by pulling gently with the tips of the
fingers. The substance is elastic, and will adhere together, and can be pulled fi'om
the edge of the mould all round, after which it will of course turn out easily.
When copper moulds are used for jellies the greatest care should be taken in
dipping them into lukewarm water, first, that the water be not too warm, secondly,
that the mould does not remain in too long. Of course the effect is to very
slightly dissolve the outside rim — only the rim — so that the jeily will have a less
tendency to adhere to the mould.
One very useful form of ornamenting sweets is whipped cream or whipped white
of egg. Of course whipped cream is in itself a very nice sweet ; whipped white of
egg can, however, be used as a cheap substitute. Take, for instance, that most
delicious supper dish — a trifle. Good trifle is made by soaking ratafias and macaroons
in various kinds of liqueurs, though for ordinary purposes sherry and brandy are used
instead. The whip for the trifle is generally best made some time before it is wanted,
as by keeping a few hours it gets firmer instead of softer. The firmest whip is made
by mixing the whites of eggs beaten up into a stiff froth with say a pint of fresh
cream to two whites, three ounces of powdered and sifted white sugar, and about
a wine-glassful of some rich sheriy✪ Whipped Cream for Trifle — the sweeter the better. The whole should be
beaten up into a stiff froth, the froth of course being skimmed off the top when
sufficient rises, and should be placed gently into a sieve placed on a dish. A little
cream, &c., will be found to drop from the froth, and this can be poured back into
the basin, the beating or whisking process being continued till all is frothed up.
This froth can be made the day before it is wanted, and will be foimd an exceedingly
PRIXCIPLES ICING SWEETS. Ixvii
useful garnish for all sorts of dishes besides the trifle, as it is always eaSy to make
more than is quite necessary for this elegant centre dish.
For instance, take that nice but somewhat inelegant dish — stewed Normandy
pippins. Let the pippins be placed in a glass dish surrounded by their juice,
which can be coloured red by a little cochineal. Then take about a tea-spoonful of
the whip we have mentioned, and pile it up on the top of each pippin, and take a very
few of those tiny little sweetmeats called hundreds and thousands, and sprinkle them
over the whip lightly so that they stick to it, and observe what a wonderful change
will take place in the appearance of the dish. The hundreds and thousands should
not be added till the last moment, as they get dissolved in the whip.
Page 81 · 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
If the substance inside the mould is firmly set, it will be advisable to see how far it can be eased round the edge by pulling gently with the tips of the fingers. The substance is elastic, and will adhere together, and can be pulled from the edge of the mould all round, after which it will of course turn out easily.
When copper moulds are used for jellies the greatest care should be taken in dipping them into lukewarm water, first, that the water be not too warm, secondly, that the mould does not remain in too long. Of course the effect is to very slightly dissolve the outside rim — only the rim — so that the jelly will have a less tendency to adhere to the mould.
One very useful form of ornamenting sweets is whipped cream or whipped white of egg. Of course whipped cream is in itself a very nice sweet ; whipped white of egg can, however, be used as a cheap substitute. Take, for instance, that most delicious supper dish — a trifle. Good trifle is made by soaking ratafias and macaroons in various kinds of liqueurs, though for ordinary purposes sherry and brandy are used instead. The whip for the trifle is generally best made some time before it is wanted, as by keeping a few hours it gets firmer instead of softer. The firmest whip is made by mixing the whites of eggs beaten up into a stiff froth with say a pint of fresh cream to two whites, three ounces of powdered and sifted white sugar, and about a wine-glassful of some rich sherry — the sweeter the better. The whole should be beaten up into a stiff froth, the froth of course being skimmed off the top when sufficient rises, and should be placed gently into a sieve placed on a dish. A little cream, &c., will be found to drop from the froth, and this can be poured back into the basin, the beating or whisking process being continued till all is frothed up. This froth can be made the day before it is wanted, and will be found an exceedingly
PRIXCIPLES ICING SWEETS. Ixvii
useful garnish for all sorts of dishes besides the trifle, as it is always easy to make more than is quite necessary for this elegant centre dish.
For instance, take that nice but somewhat inelegant dish — stewed Normandy pippins. Let the pippins be placed in a glass dish surrounded by their juice, which can be coloured red by a little cochineal. Then take about a tea-spoonful of the whip we have mentioned, and pile it up on the top of each pippin, and take a very few of those tiny little sweetmeats called hundreds and thousands, and sprinkle them over the whip lightly so that they stick to it, and observe what a wonderful change will take place in the appearance of the dish. The hundreds and thousands should not be added till the last moment, as they get dissolved in the whip.
Records on this page
Whipped Cream for Trifle