1 lemon✪ Orange Cream. \ oz. gelatine (leat).
Method, — Rub the lumps of sugar over the outside rind of
2 oranges. Dissolve the gelatine and sugar in the boiling
water ; then add to the strained juice of the oranges and lemon.
Whip the cream until stiff, and carefully strain into it the other
ingredients. Pour into a wet mould ; when set^ turn out on to
a glass dish.
Velvet Cream
\ oz. gelatine. 4 oz. lump sugar.
J pint double cream. Rind of 2 lemons.
J pint water. Juice of i lemon.
\ pint sherry.
Method. — Soak the gelatine in sherry and water for 5
minutes, put in a pan, and stir over the fire till dissolved.
Rub the sugar over the rind of the lemons, and add to the
sherry with the strained juice ; stir till sugar is dissolved.
When cold, but not set, strain gently to the cream. Pour into
a mould.
76
HOUSEHOLD COOKERY
Apple Snow
6 oz. apple pulp. 4 oz. castor sugar✪ Apple Snow.
Grated rind and juice of i Whites of 3 eggs whipped to a
lemon. stiff froth.
Method, — Mix all ingredients well together, whisk until stiff
and frothy. Arrange a sponge cake in a glass dish, cover it
with custard. Keep the snow in a cool place. Pile on top of
the custard just before serving.
Custard
I pint milk. 4 yolks of eggs.
I table-spoonful sugar. 2 whites of eggs.
Vanilla essence.
Method. — Beat yolks, whites of eggs, and sugar well
together ; then add the milk. Strain into a jar, place jar in
a pan of boiling water, stir till the custard thickens. Add
yanilla ; cool ; pour into a glass dish or into custard glasses.
Note, — A wooden spoon must be used for stirring. When
the custard coats the back of the spoon it is done.
Note, — A plainer custard can be made by using i dessert-
spoonful of cornflour and 2 eggs.
JAM MAKING
Hints on making Jam
I. Fruit must be perfectly dry and fresh, also well picked
and cleared from stalks.
2. Quantity of sugar required varies somewhat ; equal
weights of sugar and fruit are more generally used. If too
little sugar is used the jam does not keep well. This causes
fermentation.
3. The preserving sugar should be of the best quality ] if
inferior sugar is used, waste is caused by an extra quantity of
scum rising.
4. The pan should be of brass, copper, or enamel. Iron
pans discolour the jam.
5. Wooden or enamel spoons should be used for stirring.
6. During the boiling process the jam must be constantly
stirred, and all scum removed as it rises ; when the scum ceases
to rise it is a sign that the jam is sufficiently boiled. Put a little
of the jam on a plate, and if it sets quickly it is done.
7. The jars into which the jam is poured must be clean
and well dried.
8. After filling the jars, cover immediately (this prevents
moulding) with a vegetable parchment, fastened firmly down.
Keep in a cool, dry place. Damp will turn jam mouldy;
heat will cause it to ferment.
Jams may be m.ade either by—
(a) Making a syrup of sugar and water, then boiling the
fruit in it till done.
{b) By sprinkling the sugar over the fruit, and allowing it
to stand 24 hours before boiling.
{c) By putting fruit and sugar in the pan together, with a
very small quantity of water. As all stone fruits are apt to
ferment^ very little water should be used, only just sufficient to
prevent burning.
78
HOUSEHOLD COOKERY
(d) By boiling the fruit for 30 minutes before adding the
sugar, then boiling quickly till done.
Page 34 · 5 recipe records on this page
Presented as published in 1905. 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
1 lemon. ½ oz. gelatine (leaf).
Method, — Rub the lumps of sugar over the outside rind of
2 oranges. Dissolve the gelatine and sugar in the boiling water ; then add to the strained juice of the oranges and lemon. Whip the cream until stiff, and carefully strain into it the other ingredients. Pour into a wet mould ; when set^ turn out on to a glass dish.
Velvet Cream
½ oz. gelatine. 4 oz. lump sugar.
½ pint double cream. Rind of 2 lemons.
½ pint water. Juice of 1 lemon.
½ pint sherry.
Method. — Soak the gelatine in sherry and water for 5 minutes, put in a pan, and stir over the fire till dissolved. Rub the sugar over the rind of the lemons, and add to the sherry with the strained juice ; stir till sugar is dissolved. When cold, but not set, strain gently to the cream. Pour into a mould.
Apple Snow
6 oz. apple pulp. 4 oz. castor sugar.
Grated rind and juice of 1 lemon. Whites of 3 eggs whipped to a stiff froth.
Method, — Mix all ingredients well together, whisk until stiff and frothy. Arrange a sponge cake in a glass dish, cover it with custard. Keep the snow in a cool place. Pile on top of the custard just before serving.
Custard
I pint milk. 4 yolks of eggs.
I table-spoonful sugar. 2 whites of eggs.
Vanilla essence.
Method. — Beat yolks, whites of eggs, and sugar well together ; then add the milk. Strain into a jar, place jar in a pan of boiling water, stir till the custard thickens. Add yanilla ; cool ; pour into a glass dish or into custard glasses.
Note, — A wooden spoon must be used for stirring. When the custard coats the back of the spoon it is done.
Note. — A plainer custard can be made by using 1 dessert-spoonful of cornflour and 2 eggs.
JAM MAKING
Hints on making Jam
I. Fruit must be perfectly dry and fresh, also well picked and cleared from stalks.
2. Quantity of sugar required varies somewhat ; equal weights of sugar and fruit are more generally used. If too little sugar is used the jam does not keep well. This causes fermentation.
3. The preserving sugar should be of the best quality ] if inferior sugar is used, waste is caused by an extra quantity of scum rising.
4. The pan should be of brass, copper, or enamel. Iron pans discolour the jam.
5. Wooden or enamel spoons should be used for stirring.
6. During the boiling process the jam must be constantly stirred, and all scum removed as it rises ; when the scum ceases to rise it is a sign that the jam is sufficiently boiled. Put a little of the jam on a plate, and if it sets quickly it is done.
7. The jars into which the jam is poured must be clean and well dried.
8. After filling the jars, cover immediately (this prevents moulding) with a vegetable parchment, fastened firmly down. Keep in a cool, dry place. Damp will turn jam mouldy; heat will cause it to ferment.
Jams may be m.ade either by—
(a) Making a syrup of sugar and water, then boiling the fruit in it till done.
{b) By sprinkling the sugar over the fruit, and allowing it to stand 24 hours before boiling.
{c) By putting fruit and sugar in the pan together, with a very small quantity of water. As all stone fruits are apt to ferment^ very little water should be used, only just sufficient to prevent burning.
(d) By boiling the fruit for 30 minutes before adding the sugar, then boiling quickly till done.
Records on this page
CustardVelvet CreamOrange CreamMarmaladeApple Snow