Fruit Compotes, Syrup for. — The
quantity of sugar for the syrup in
compotes must depend upon the acid-
ity of the fruit. For rhubarb, green
gooseberries, early apples, etc., io
ozs. of loaf sugar to be boiled gently
with half a pint of water for ten min-
utes will be sufficient. One pound
of fruit must then be put in and
boiled gently until it is sufficiently
cooked. Lift the fruit into a deep
glass dish, pour the syrup round it,
and serve. For apricots, plums,
strawberries, and cherries, 6 ozs.
of sugar will be sufficient. It is a
most delicious and wholesome way
of serving fruit. Generally speaking,
the larger the amount of sugar used
the clearer will be the syrup and the
longer it will keep.
Fruits in Blanc-mange Border. —
Make a blanc-mange, flavoring it so
that it will accord well with the fruits
to be served with it. For instance, with
canned or preserved cherries, kirsch
or maraschino may be used, and
either of these would answer with
peaches. Set the blanc-mange to form
in a border mould wet with cold water,
and when firm turn out the shape on
a flat dish. Heap the fruit in the
space in the centre. Almost any
preserved or brandied fruit is good
thus served.
Fruit Biscuits. — Make a paste as
follows : Mix thoroughly the yolks
of two eggs and 4 ozs. of sugar.
When smooth, add 4 ozs. of flour, one
egg, and a little salt, and last of
all the whites of two eggs, whisked
till firm. Spread the paste on a
lined baking-tin ; it should be rather
less than an inch thick. Bake in a
moderate oven, and when cool cut into
fingers. Rub a cupful of straw-
berries or raspberries through a fine
sieve, and mix with the pulp castor
sugar to make a stiff paste✪ Fruit Biscuits. Spread
this upon the biscuits and dry in a
cool oven.
Fruit, Compote of, Mixed. — Boil
to ozs. of sugar and half a pint of
water ten minutes ; take the stalks
from a quart of red currants and let
them simmer with the same quantity
of raspberries from eight to ten
minutes in the syrup. Get ripe,
but sound, raspberries, and see that
they are free from moisture before
they are put into the syrup.
Fruits, Macedoine of. — Set a jelly
mould into a pail of rough ice and salt,
and arrange the fruits according to
fancy between layers of clear, well-
sweetened jelly, flavored with some
liquor, as noyeau or maraschino. If
the jelly be poured into the mould an
hour before it is required, the outside
will be sufficiently frozen, and the
inner part will be as firm as can be
desired. When removed from the
ice-pail, turn out the jelly on a glass
dish, first dipping the mould into tepid
water, which will loosen it immedi-
ately. The mould should be covered
while in the ice.
Apples, Baked. — Pare some good
apples and scoop out the cores. Put
a little sugar and two cloves into each
hollow, place them in a dish, not
allowing them to touch one another,
strew powdered sugar over them, and
a little sweet wine with some thin
lemon-rind✪ Baked Apples in it. Cover the disji,
and bake in a slow oven. The wine
may be omitted. Time to bake, three-
quarters of an hour.
Apples, Brown Betty. — Apples,
raisins, currants, and dates, the pro-
portions according to taste or fancy ;
157
Apples Buttered
FRUITS
Apple Cream
✪ Brown Betty
Page 180 · 5 recipe records on this page
Presented as published in 1902. 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
Fruit Compotes, Syrup for. — The quantity of sugar for the syrup in compotes must depend upon the acidity of the fruit. For rhubarb, green gooseberries, early apples, etc., io ozs. of loaf sugar to be boiled gently with half a pint of water for ten minutes will be sufficient. One pound of fruit must then be put in and boiled gently until it is sufficiently cooked. Lift the fruit into a deep glass dish, pour the syrup round it, and serve. For apricots, plums, strawberries, and cherries, 6 ozs. of sugar will be sufficient. It is a most delicious and wholesome way of serving fruit. Generally speaking, the larger the amount of sugar used the clearer will be the syrup and the longer it will keep.
Fruits in Blanc-mange Border. —
Make a blanc-mange, flavoring it so that it will accord well with the fruits to be served with it. For instance, with canned or preserved cherries, kirsch or maraschino may be used, and either of these would answer with peaches. Set the blanc-mange to form in a border mould wet with cold water, and when firm turn out the shape on a flat dish. Heap the fruit in the space in the centre. Almost any preserved or brandied fruit is good thus served.
Fruit Biscuits. — Make a paste as follows : Mix thoroughly the yolks of two eggs and 4 ozs. of sugar. When smooth, add 4 ozs. of flour, one egg, and a little salt, and last of
all the whites of two eggs, whisked till firm. Spread the paste on a lined baking-tin ; it should be rather less than an inch thick. Bake in a moderate oven, and when cool cut into fingers. Rub a cupful of strawberries or raspberries through a fine sieve, and mix with the pulp castor sugar to make a stiff paste. Spread this upon the biscuits and dry in a cool oven.
Fruit, Compote of, Mixed. — Boil to ozs. of sugar and half a pint of water ten minutes ; take the stalks from a quart of red currants and let them simmer with the same quantity of raspberries from eight to ten minutes in the syrup. Get ripe, but sound, raspberries, and see that they are free from moisture before they are put into the syrup.
Fruits, Macedoine of. — Set a jelly mould into a pail of rough ice and salt, and arrange the fruits according to fancy between layers of clear, wellsweetened jelly, flavored with some liquor, as noyeau or maraschino. If the jelly be poured into the mould an hour before it is required, the outside will be sufficiently frozen, and the inner part will be as firm as can be desired. When removed from the ice-pail, turn out the jelly on a glass dish, first dipping the mould into tepid water, which will loosen it immediately. The mould should be covered while in the ice.
Apples, Baked. — Pare some good apples and scoop out the cores. Put a little sugar and two cloves into each hollow, place them in a dish, not allowing them to touch one another, strew powdered sugar over them, and a little sweet wine with some thin lemon-rind in it. Cover the disji, and bake in a slow oven. The wine may be omitted. Time to bake, threequarters of an hour.
Apples, Brown Betty. — Apples, raisins, currants, and dates, the proportions according to taste or fancy ;
Apples Buttered
Apple Cream
Records on this page
Fruit BiscuitsCompote of Mixed FruitsBaked ApplesBrown BettyApple Cream