bubbles, then the whites stiffly ; then add flour and peel.
Bake in little tins, well buttered, in a moderate oven for
half an hour.
TEA CAKES {" ZOETE KOEKIES*^.
(Very old Dutch Recipe. Mrs. Van der Riet.)
Ingredients.
4 lb. of Flour. 4 Eggs.
3 lb. of good clear Brown Sugar. i tablespoonful of Potash or Car-
I lb. of Butter. bonate of Soda.
\ lb. of Sheep-tail Fat. I tablespoonful of Cloves (finely
I lb. of Pounded Almonds (or pounded).
200 Almonds pounded without 3 tablespoon fuls of Cinnamon.
blanching). A tumbler of Dark Wine (Claret).
First rub flour, sugar, butter, spices, and soda well
together; lastly, add the wine; knead all well together.
If potash is used, it must be dissolved in the wine — is best
mixed over-night. Roll the dough out with a rolling-pin ;
make into shapes with a wineglass or any thin shape.
Bake on buttered tins. The old Dutch people put a small
piece of citron preserve in the centre of each little cake.
Bake for twenty minutes in a tolerably brisk oven. Very good.
TEA CAKES.— See also " Obletjes," Scones and Cakes, Puffs
and Sandwiches.
TOAD IN THE HOLE.
(An economical dish for a large family.)
Ingredients.
■ lbs. Loin of Mutton. i pint of Skim Milk, or Butter-milk.
An eggspoon of Pepper. x oz. or more of melted Suet or
A dust of Nutmeg. clarified Dripping.
A tablespoonful of Flour. Half a teaspoonful of Carbonate of
A tablespoonful of Tomato Sauce. Soda, stirred into the dry flour.
A batter made oIt.% cups of Flour✪ Toad in the Hole.
Cut the mutton in cutlet shapes, roll in flour, salt, and
spices ; lay them in a dish, and pour over them the spoon-
ful of tomato sauce and a quarter of a cup of water. Mix
up the batter, and pour on the top. Put the pie-dish in the
oven. Takes one and a half hours to bake.
•43
r] TOMATO BREDEE— TOMATO STUFFED— TRIFLE.
TOMATO BREDEE.
(Cape. H. D.)
Cut up two pounds of ribs of mutton and an onion ; let
it stew in a flat pot for an hour. Cut up and add
eight or ten tomatoes in slices, also a teaspoonful ot salt,
a pinch of sugar, and half a red chilli✪ Tomato Bredee. If there is a
great deal of liquid, remove the lid, and let it simmer till it
is all a rich, creamy-looking sauce. Remove the fat. Serve
with plain boiled rice. A very nice entrh. See Bredee.
TOMATO STUFFED.
Extract some of the inside of the tomato ; mix bread-
crumbs, cheese chopped, onion, and pepper, with an egg.
Stuff the tomato with this mixture; sprinkle over with
bread-crumbs and a piece of butter. Bake for an hour.
Tomatoes plainly cut in halves and sprinkled with crumbs
and butter, and fried or baked in the oven, make a very
nice vegetable.
TRIFLE.
(Mrs. Etheridge's Book.)
Ingredients.
1 tumbler of Madeira or Sherry. J^ lb. of Macaroons.
2 wineglasses of French Brandy. i pint of rich Boiled Custard.
4 Sponge Biscuits. I pint of Syllabub✪ Trifle (Mrs. Etheridge's Book).
Page 84 · 6 recipe records on this page
Presented as published in 1891. 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
bubbles, then the whites stiffly ; then add flour and peel.
Bake in little tins, well buttered, in a moderate oven for
half an hour.
TEA CAKES ("ZOETE KOEKIES").
(Very old Dutch Recipe. Mrs. Van der Riet.)
Ingredients.
4 lb. of Flour. 4 Eggs.
3 lb. of good clear Brown Sugar. i tablespoonful of Potash or Car- I lb. of Butter. bonate of Soda.
\ lb. of Sheep-tail Fat. I tablespoonful of Cloves (finely I lb. of Pounded Almonds (or pounded).
200 Almonds pounded without 3 tablespoon fuls of Cinnamon.
blanching). A tumbler of Dark Wine (Claret).
First rub flour, sugar, butter, spices, and soda well together; lastly, add the wine; knead all well together. If potash is used, it must be dissolved in the wine — is best mixed over-night. Roll the dough out with a rolling-pin ; make into shapes with a wineglass or any thin shape. Bake on buttered tins. The old Dutch people put a small piece of citron preserve in the centre of each little cake. Bake for twenty minutes in a tolerably brisk oven. Very good.
TEA CAKES.— See also " Obletjes," Scones and Cakes, Puffs and Sandwiches.
TOAD IN THE HOLE. (An economical dish for a large family.)
Ingredients. ■ lbs. Loin of Mutton. i pint of Skim Milk, or Butter-milk.
An eggspoon of Pepper. x oz. or more of melted Suet or
A dust of Nutmeg. clarified Dripping.
A tablespoonful of Flour. Half a teaspoonful of Carbonate of
A tablespoonful of Tomato Sauce. Soda, stirred into the dry flour.
A batter made of 1⅓ cups of Flour.
Cut the mutton in cutlet shapes, roll in flour, salt, and spices ; lay them in a dish, and pour over them the spoonful of tomato sauce and a quarter of a cup of water. Mix up the batter, and pour on the top. Put the pie-dish in the oven. Takes one and a half hours to bake.
•43
r] TOMATO BREDEE—TOMATO STUFFED—TRIFLE.
TOMATO BREDEE. (Cape. H. D.) Cut up two pounds of ribs of mutton and an onion ; let it stew in a flat pot for an hour. Cut up and add eight or ten tomatoes in slices, also a teaspoonful of salt, a pinch of sugar, and half a red chilli. If there is a great deal of liquid, remove the lid, and let it simmer till it is all a rich, creamy-looking sauce. Remove the fat. Serve with plain boiled rice. A very nice entrée. See Bredee.
TOMATO STUFFED.
Extract some of the inside of the tomato ; mix breadcrumbs, cheese chopped, onion, and pepper, with an egg. Stuff the tomato with this mixture; sprinkle over with bread-crumbs and a piece of butter. Bake for an hour. Tomatoes plainly cut in halves and sprinkled with crumbs and butter, and fried or baked in the oven, make a very nice vegetable.
TRIFLE. (Mrs. Etheridge's Book.)
Ingredients.
1 tumbler of Madeira or Sherry. J^ lb. of Macaroons.
2 wineglasses of French Brandy. i pint of rich Boiled Custard. 4 Sponge Biscuits. I pint of Syllabub.
Records on this page
Toad in the HoleTomato StuffedZoete Koekies (Very Old Dutch Recipe)Tomato BredeeTrifle (Mrs. Etheridge's Book)Trifle