In some cases, however, it may be preferred to make
them as usually seen at French pastry cooks ; for this
purpose you require a dozen small-sized round char-
lotte russe molds, which fill half full only, as they
rise very much; bake these in a hotter oven, light brown
paper heat; try with a twig as you would any other cake,
if it comes out dry it is done ; then prepare a syrup as
follows : Boil half pound of sugar in a pint of water, add
to this the third of a pint of rum, and some apricot
pulp — peach will of course do — and boil all together a
few minutes ; pour this half an inch deep in a dish, and
stand the cake or cakes in it ; it should drink up all the
syrup, you may also sprinkle some over it. If any syrup
remains, use it to warm over your cake when stale,
instead of the sherry.
Baba was introduced into France by Stanislas Lec-
zinski, king of Poland, and the father-in-law of Louis
XIV. ; and his Polish royal descendants still use with
it, says Careme, a syrup made of Malaga wine and
one sixth part of eau de tanaisie.
But, although our forefathers seemed to have relished
88 Culture and Cooking,
tansy yery much, to judge from old recipe books, I
doubt if such flayoring would be appreciated in our
time.
Sayarins — commonly called wine cake by New York
pastry cooks — are made as follows :
One pound of flour, of which take one quarter to make
a sponge, using half an ounce of German compressed yeast,
and a little warm milk ; when it has risen to twice its
bulk, add one gill of hot milk, two eggs, and the rest of
the flour ; mix well ; then add one more egg and beat,
another, still beating; then add three quarters of a
pound of fresh butter, a quarter of an ounce of salt, half
an ounce of sugar, and half a gill of hot milk, beat well;
then add eggs, one at a time, beating continually, until
you haye used fiye more. Cut in small dice three ounces
of candied orange peel✪ Sayarins (Wine Cake); butter a tin, which should be deep
and straight-sided — a tin pudding boiler is not a bad
thing — and sprinkle with chopped almonds. Fill the
mold half full, and when risen to twice its bulk, bake in
a moderate oyen, dark yellow paper heat. When seryed,
this cake should stand in a dish of syrup, flayored with
rum, as for baba, or with sherry wine.
BoucHEES DES Dames, a yery ornamental and delicious
little French cake, is sufficiently noy el to deserye a place
here, I think. Make any nice drop cake batter (either
sponge, or sponge with a little butter in it I prefer) ; drop
one on buttered paper and bake ; if it runs, beat in a
little more flour and sugar, but not much, or your cakes
will be brittle ; they should be the size, when done, of a
fifty-cent piece, and I find half a teaspoonf ul of batter
dropped generally makes them about right. Haye a
tin cutter or tin box lid, if you haye no cutter so small,
about the size, and with it trim each cake when baked ;
On Friandises. 89
Page 48 · 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
In some cases, however, it may be preferred to make them as usually seen at French pastry cooks ; for this purpose you require a dozen small-sized round charlotte russe molds, which fill half full only, as they rise very much; bake these in a hotter oven, light brown paper heat; try with a twig as you would any other cake, if it comes out dry it is done ; then prepare a syrup as follows : Boil half pound of sugar in a pint of water, add to this the third of a pint of rum, and some apricot pulp — peach will of course do — and boil all together a few minutes ; pour this half an inch deep in a dish, and stand the cake or cakes in it ; it should drink up all the syrup, you may also sprinkle some over it. If any syrup remains, use it to warm over your cake when stale, instead of the sherry.
Baba was introduced into France by Stanislas Leczinski, king of Poland, and the father-in-law of Louis XIV. ; and his Polish royal descendants still use with it, says Careme, a syrup made of Malaga wine and one sixth part of eau de tanaisie.
But, although our forefathers seemed to have relished
88 Culture and Cooking,
tansy very much, to judge from old recipe books, I doubt if such flavoring would be appreciated in our time.
Sayarins — commonly called wine cake by New York pastry cooks — are made as follows :
One pound of flour, of which take one quarter to make a sponge, using half an ounce of German compressed yeast, and a little warm milk ; when it has risen to twice its bulk, add one gill of hot milk, two eggs, and the rest of the flour ; mix well ; then add one more egg and beat, another, still beating; then add three quarters of a pound of fresh butter, a quarter of an ounce of salt, half an ounce of sugar, and half a gill of hot milk, beat well; then add eggs, one at a time, beating continually, until you have used five more. Cut in small dice three ounces of candied orange peel; butter a tin, which should be deep and straight-sided — a tin pudding boiler is not a bad thing — and sprinkle with chopped almonds. Fill the mold half full, and when risen to twice its bulk, bake in a moderate oven, dark yellow paper heat. When served, this cake should stand in a dish of syrup, flavored with rum, as for baba, or with sherry wine.
BoucHEES DES Dames, a yery ornamental and delicious little French cake, is sufficiently novel to deserve a place here, I think. Make any nice drop cake batter (either sponge, or sponge with a little butter in it I prefer) ; drop one on buttered paper and bake ; if it runs, beat in a little more flour and sugar, but not much, or your cakes will be brittle ; they should be the size, when done, of a fifty-cent piece, and I find half a teaspoonful of batter dropped generally makes them about right. Have a tin cutter or tin box lid, if you haye no cutter so small, about the size, and with it trim each cake when baked ;
On Friandises. 89
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Sayarins (Wine Cake)