Bavarian Cream. — Boil a pint of rich milk with a teacupful of
sugar, and add a teaspoonful of vanilla. Soak half a bo.x of Cox's
gelatine for an hour in half a cup of warm water and add the milk.
Add the yolks of four eggs beaten smooth, and take from the fire
instantly. When cold, and just beginning to thicken, stir in one pint
of cream✪ Bavarian Cream, whipped to a stiff froth. Put in moulds and set in a cool
place. For chocolate, add two tablespoonfuls of grated chocolate
dissolved in half a cup of boiling water; for coffee, one teacup of clear,
strong coffee.
Chocolate Eclairs. — Take four ounces of flour, half a teaspoon-
490 THE hearthstone; or, life at home.
ful of baking powder, and a very small pinch of salt, and sift them
together; beat the yolks of four eggs light; beat into them six ounces
of pulverized sugar; beat the whites of your four eggs light, and add
the flour and whites of egg, a tablespoonful at a time, to the sugar
and yolks ; put a sheet of well-buttered paper in a baking-pan, drop
your cake into small oblong forms on it, and bake to a light-brown
in a quick oven ; grate two ounces of chocolate, add to it four ounces
of pulverized sugar✪ Chocolate Eclairs, moisten it with cold water, mix smooth in a tin
and set in a pot of hot water on the fire ; let it boil until it candies ;
put it while hot on under part of the cakes, and put them two and
two together ; then put the chocolate on top of each two, and put
them for a few moments in the oven to dry.
Cream for Filling. — One cup of sugar, juice and grated rind of
two lemons, two eggs✪ Cream for Filling ; boil in a farina-kettle until it thickens.
Jelly of Irish Moss. — Irish moss, half an ounce ; fresh milk, a
pint and a half; boil down to a pint; remove any sediment by strain-
ing, and add the proper quantity of sugar and lemon-juice or peach
water to give it an agreeable flavor.
To Clarify Sugar for Water-ices. — Use six pounds of sugar,
six pints of water and the white of an egg ; melt the sugar in the
water, and place over a gentle fire ; let it boil well ; beat the white
of an egg, and add it to the water; boil ten minutes, strain and
bottle for use.
To Make Fruit Water-ices. — To every pint of fruit-juice allow
one pint of syrup; select nice ripe fruit; pick off the stalks, and put
it into a large earthen pan, with a little pounded sugar strewed over;
stir it about with a wooden spoon until it is well broken, then rub it
through a hair-sieve ; make the syrup, let it cool, add the fruit-juice,
mix well together, and put the mixture into the freezing-pot; when
the mixture is equally frozen, put it into small glasses. Raspberry,
strawberry, cuarant and other fresh fruit water-ices are made in the
same manner.
Lemon Ice. — Six lemons, juice of all, and grated peel of three;
one large sweet orange, juice and rind, one pint of water, one pint of
COOKERY RECIPES. . 49 1
sugar; squeeze out every drop of juice and steep it in the rind of
orange and lemons one hour; strain, squeezing the bag dry; mix in
the sugar and then the water; stir until dissolved, and freeze by
turning in a freezer, opening three times to beat all up together.
Orange Ice. — Six oranges, juice of all, and grated peel of three;
two lemons, the juice only ; one pint of sugar dissolved in one pint of
water. Prepare and freeze as you would lemon ice.
Page 315 · 3 recipe records on this page
Presented as published in 1883. 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
Bavarian Cream. — Boil a pint of rich milk with a teacupful of sugar, and add a teaspoonful of vanilla. Soak half a box of Cox's gelatine for an hour in half a cup of warm water and add the milk. Add the yolks of four eggs beaten smooth, and take from the fire instantly. When cold, and just beginning to thicken, stir in one pint of cream, whipped to a stiff froth. Put in moulds and set in a cool place. For chocolate, add two tablespoonfuls of grated chocolate dissolved in half a cup of boiling water; for coffee, one teacup of clear, strong coffee.
Chocolate Eclairs. — Take four ounces of flour, half a teaspoon-
490 THE hearthstone; or, life at home.
ful of baking powder, and a very small pinch of salt, and sift them together; beat the yolks of four eggs light; beat into them six ounces of pulverized sugar; beat the whites of your four eggs light, and add the flour and whites of egg, a tablespoonful at a time, to the sugar and yolks ; put a sheet of well-buttered paper in a baking-pan, drop your cake into small oblong forms on it, and bake to a light-brown in a quick oven ; grate two ounces of chocolate, add to it four ounces of pulverized sugar, moisten it with cold water, mix smooth in a tin and set in a pot of hot water on the fire ; let it boil until it candies ; put it while hot on under part of the cakes, and put them two and two together ; then put the chocolate on top of each two, and put them for a few moments in the oven to dry.
Cream for Filling. — One cup of sugar, juice and grated rind of two lemons, two eggs ; boil in a farina-kettle until it thickens.
Jelly of Irish Moss. — Irish moss, half an ounce ; fresh milk, a pint and a half; boil down to a pint; remove any sediment by straining, and add the proper quantity of sugar and lemon-juice or peach water to give it an agreeable flavor.
To Clarify Sugar for Water-ices. — Use six pounds of sugar, six pints of water and the white of an egg ; melt the sugar in the water, and place over a gentle fire ; let it boil well ; beat the white of an egg, and add it to the water; boil ten minutes, strain and bottle for use.
To Make Fruit Water-ices. — To every pint of fruit-juice allow one pint of syrup; select nice ripe fruit; pick off the stalks, and put it into a large earthen pan, with a little pounded sugar strewed over; stir it about with a wooden spoon until it is well broken, then rub it through a hair-sieve ; make the syrup, let it cool, add the fruit-juice, mix well together, and put the mixture into the freezing-pot; when the mixture is equally frozen, put it into small glasses. Raspberry, strawberry, currant and other fresh fruit water-ices are made in the same manner.
Lemon Ice. — Six lemons, juice of all, and grated peel of three; one large sweet orange, juice and rind, one pint of water, one pint of
sugar; squeeze out every drop of juice and steep it in the rind of orange and lemons one hour; strain, squeezing the bag dry; mix in the sugar and then the water; stir until dissolved, and freeze by turning in a freezer, opening three times to beat all up together.
Orange Ice. — Six oranges, juice of all, and grated peel of three; two lemons, the juice only ; one pint of sugar dissolved in one pint of water. Prepare and freeze as you would lemon ice.
Records on this page
Bavarian CreamChocolate EclairsCream for Filling