FoodNetArchive

Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

1907

Page 88 · 1 recipe record on this page

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Place a thin round slice of sponge cake in the bottom of the dish. Put half a preserved peach on the cake, with a little of the juice or syrup. Pour some boiled custard No. 634 around the peach. Take the meringue No. 93 and with bag and star tube place a border and netting over the fruit and cream. Brown lightly in the oven, let cool and serve. Other fruits may be served in the same manner. 661.— PINEAPPLE MERINGUE. Spread on one sheet of cake a layer of pastry cream, and on top of the cream spread the Pine- apple Filling No. 121; cover with meringue No. 93. Cut like Strawberry Meringue No. 656, and brown lightly in the oven. Serve with orange cream sauce. All the fruit jams may be served in this man- ner. The nut creams, orange and lemon creams, the Floradora cream, etc., may be used for a variety of kinds, with fresh or preserved fruit. 662.— COLD SPONGE ROLL, WITH CREAM OR FRUIT. Take twenty-four eggs, one and one-half pounds of sugar, and one and one-half pounds of flour✪ Cold Sponge Roll, with Cream or Fruit. Prepare the same way as for No. 244. Bake oa sheets as for Jelly Roll No. 304. Let cool; re- move the paper, spread thickly with fresh or pre- served fruits; or use tlie fillings Nos. in to 123, or fruit jams. Roll in, like Jelly Roll; cut in slices, and serve with plain cream or cream sauce. This is a favorite roll, used much ia lunch rooms and restaurants. 663.— TIPSY PARSON. Take a piece of sponge cake, round or square, about one inch thick and two inches wide. Moisten with sherry wine and place in the pudding dish. Cover with a thick cream sauce, or a boiled cus- tard, and serve. A more elaborate way is to bake cake in pud- ding forms or muffin rings, cut out the centre, fill with fruit of any kind in a rich syrup or wine. Cover with whipped cream, and decorate with fancy macaroons. 664.— FLOATING ISLAND. TRIFLE This dish is made in various ways. It may be served in the sherbet glasses or deep saucers; and for a large party in a large cut glass bowl. Prepare a boiled custard, or the English cream sauce; flavor with sherry or Madeira. Fill the glass nearly two-thirds with the custard. Dip a piece of cake (biscuit, or ladyfinger, or macaroon) in fruit or wine sauce, place it on top of the cus- tard; cover with whipped cream or meringue; sptinkl* over a few chopped pistachio nuts, or green-colored shredded almonds, or cocoanut, and serve. 665.— FRUIT FLOATS. Fruit Floats are jams or jellies beaten light and mixed with meringue or whipped cream, to make them of a lighter texture. They are served cold, with a custard or whipped cream. 666.— CREAM MERINGUE. MERINGUE A LA CREME. Prepare meringue shells same as for Easter eggs (see No. 3S1). Fill each half with whipped cream, place a couple of maraschino cherries in the centre, put both halves together. Make an oblong border of whipped cream on the dish, nest fashion; place the egg in the centre, and serve. A more elaborate way is to serve the shells in a nest of spun sugar. 667.— MERINGUE BASKETS WITH WHIP- PED CREAM. CORBEILLE CHANTILLY. Prepare the baskets (see No. 317); fill with Charlotte Russe cream No. 602, or the crdam No. 631. Decorate with fruit or candied flowers, Serve on lace paper doylies. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 73 668 —EASTER EGGS WITH CREAM. Prepare the shells from the sponge or meringue mixtures No. 312 or No. 381. Fill with pastry cream, put together; ice with chocolate, pink, or other colors; decorate and serve in a nest of whip- ped cream or spun sugar. 669.— BASKETS OF FRUIT WITH WHIP- PED CREAM. Prepare baskets of pufE paste (see No. 396). Fill with fruit jam, sweetened berries or peaches; decorate with whipped cream in basket fashion. 670.— CORNET CHANTILLY.