Fkakgipake Tartlets. — One quarter pint of cream^
four yolks of eggs, two ounces of flour, three macaroons,
four tablespoonfuls of powdered sugar, the peel of a
grated lemon, and a little citron cut very fine, a little
brandy✪ Frangipane Tartlets and orange-flower water. Put all the ingredi-
ents, except the eggs, in a saucepan — of course you will
mix the flour smooth in the cream first — let them
come to a boil slowly, stirring to prevent lumps ;
when the flour smells cooked, take it off the fire for
a minute, then stir the beaten yolks of eggs into it.
Stand the saucepan in another of boiling water and re-
turn to the stove, stirring till the eggs seem done — about
five minutes, if the water boils all the time. Line patty
pans with puff paste, and fill with frangipane and bake.
Ornament with chopped almonds and meringue, or not,
as you please.
It is very difficult to make fine puff paste in warm
weather, and almost impossible without ice ; for this
reason I think the brioche paste preferable; but if it
is necessary to have it for any purpose, you must take
the following precautions :
Have your water iced ; have your butter as firm as
Pastry, 27
possible by being kept on ice till the last moment ; make
the paste in the coolest place you haye, and under the
breeze of an open window, if possible ; make it the day
before you use it, and put it on the ice between every
^Hurn/' as each rolling out is technically called; then
leaye it on the ice, as you use it, taking pieces from it as
you need them, so that the warmth cannot soften the
whole at once, when it would become quite unmanage-
able. The condition of the oven is a yery important
matter, and I cannot do better than transcribe the rules
giyen by GoufEe, by which you may test its fitness for
any purpose :
Put half a sheet of writing paper in the oyen; if it
catches fire it is too hot; open the dampers and wait
ten minutes, when put in another piece of paper ; if it
blackens it is still too hot. Ten minutes later put in a
third piece ; if it gets darTc hrown the oven is right for
all small pastry. Called " davTc Irown paper heat.''
Light hrown paper heat is suitable for vol-au-vents or
fruit pies. DarTc yellow paper heat for large pieces of
pastry or meat pies, pound cake, bread, etc. Light yel-
low paper heat for sponge cake, meringues, etc.
To obtain these various degrees of heat, you try paper
every ten minutes till the heat required for your purpose
is attained. But remember that ^Hight yellow '^ means
the paper only tinged ; ^^dark yellow,^' the paper the
color of ordinary pine wood; ^'^ light brown'' is only a
shade darker, about the color of nice pie-crust, and dark
brown a shade darker, by no means coffee color.
CHAPTER IV.
WHAT TO HAYE 11^5^ YOUR STORE-ROOM.
Oke great trouble with many young housekeepers is
betrayed by the common remark^ " Cookery books al-
ways require so many things that one neyer has in the
house, and they coolly order you to ' moisten with gravy/
* take a little gravy/ as if you had only to go to the pump
and get it." It is very true that economy in cooking is
much aided by having a supply of various condiments ;
warmed-over meat may then be converted into a delicious
little entree with little trouble. I would recommend,
therefore, any one who is in earnest about reforming
her dinner table to begin by expending a few dollars in
Page 16 · 1 recipe record on this page
Presented as published in 1885. 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
Frangipane Tartlets. — One quarter pint of cream, four yolks of eggs, two ounces of flour, three macaroons, four tablespoonfuls of powdered sugar, the peel of a grated lemon, and a little citron cut very fine, a little brandy and orange-flower water. Put all the ingredients, except the eggs, in a saucepan — of course you will mix the flour smooth in the cream first — let them come to a boil slowly, stirring to prevent lumps ; when the flour smells cooked, take it off the fire for a minute, then stir the beaten yolks of eggs into it. Stand the saucepan in another of boiling water and return to the stove, stirring till the eggs seem done — about five minutes, if the water boils all the time. Line patty pans with puff paste, and fill with frangipane and bake. Ornament with chopped almonds and meringue, or not, as you please.
It is very difficult to make fine puff paste in warm weather, and almost impossible without ice ; for this reason I think the brioche paste preferable; but if it is necessary to have it for any purpose, you must take the following precautions :
Have your water iced ; have your butter as firm as
Pastry, 27
possible by being kept on ice till the last moment ; make the paste in the coolest place you have, and under the breeze of an open window, if possible ; make it the day before you use it, and put it on the ice between every "turn" as each rolling out is technically called; then leave it on the ice, as you use it, taking pieces from it as you need them, so that the warmth cannot soften the whole at once, when it would become quite unmanageable. The condition of the oven is a very important matter, and I cannot do better than transcribe the rules given by Gouffé, by which you may test its fitness for any purpose :
Put half a sheet of writing paper in the oyen; if it catches fire it is too hot; open the dampers and wait ten minutes, when put in another piece of paper ; if it blackens it is still too hot. Ten minutes later put in a third piece ; if it gets dark brown the oven is right for all small pastry.Called "dark brown paper heat."'' Light hrown paper heat is suitable for vol-au-vents or fruit pies. Dark yellow paper heat for large pieces of pastry or meat pies, pound cake, bread, etc. Light yellow paper heat for sponge cake, meringues, etc.
To obtain these various degrees of heat, you try paper every ten minutes till the heat required for your purpose is attained. But remember that "light yellow" means the paper only tinged ; "dark yellow," the paper the color of ordinary pine wood; "light brown" is only a shade darker, about the color of nice pie-crust, and dark brown a shade darker, by no means coffee color.
CHAPTER IV.
WHAT TO HAVE IN YOUR STORE-ROOM.
One great trouble with many young housekeepers is betrayed by the common remark, " Cookery books always require so many things that one neyer has in the house, and they coolly order you to ' moisten with gravy/ * take a little gravy/ as if you had only to go to the pump and get it." It is very true that economy in cooking is much aided by having a supply of various condiments ; warmed-over meat may then be converted into a delicious little entree with little trouble. I would recommend, therefore, any one who is in earnest about reforming her dinner table to begin by expending a few dollars in
Records on this page
Frangipane Tartlets