spoonful of orange-flower water; let it remain for two
or three honrs. Put eighteen ounces of sugar into
another basin, cover ît with a cloth, through whîch
pour the strawberry juice, after as much has run
through as will; gather up the cloth, and squeeze out
as much juice as possible from it ; when the sugar is ail
dissolved, strain it again. Set the vessel containing it
on ice, untîl ready to serve.
ALMOND OUSTABD.
Blanch and beat four ounces of almonds fine, with a
spoonful of water ; beat a pint of cream with two spoon-
f uls of rose water, add them to the yolks of four eggs.
and as much sugar as will make it pretty sweet ; stir it
over a slow flre till it is of a proper thickness, but do
not boil. Pour it into custard glasses.
SPONGE CAKE PUDDING.
Stale sponge or other plain cake may be made into a
nice pudding by crumbling it into a little more than
a pint of milk and two or three beaten eggs, and baking
it. Sauce — sugar and butter beaten together.
GEBMAN LADIËS^ FINGEBS.
Beat one hour the yolks of flve eggs with half a pound
of sugar ; add half a pound of blanched almonds pound-
ed fine, the yellow part of one lemon grated. Mix well ;
add half a pound of flour very gradually. RoU out th^
paste, and eut it into strips the length and size of the
f orefinger ; beat lightly the whites of two eggs, and wet
the fingers.
LA GUI8INE CREOLE. 286
DIMPLES.
Beat the whites of three eggs very stîflf, add gradually
three quarters of a pound of sugar, and beat till it îs
well mixed. Blanch almonds, and eut them into pièces
as small as peas, and stir them into the egg and sugar —
three quarters of a pound of almonds for three ^gs.
Drop the mixture in spots as large as a half penny on
white paper upon a tin, and bake in a cool oven.
DELICATE BUSKS FOB CONVALESCENTS.
Half a pint of new milk, and one eup of hop yeast;
add flour to make a batter, and set the sponge at nîght.
In the morning add half a pint of milk, one cup of
sugar, one of butter, one egg, one nutmeg✪ Delicate Buns for Convalescents, and flour to
make it suffleiently stiff. Let it rise, then roU it, and
eut it ont ; let it rise again, and then bake.
CHOCOLATE CARAMELS.
Half a pound of chocolaté, three pounds of dark
brown sugar, one-eighth pound of butter, a small tea
(îup of milk; season with vanilla, or grated lemon or
orange-peel✪ Chocolate Caramels. Boil it very quickly over a hot fire, stir-
ring constantly. When it becomes hard on being
dropped into water, take it ofif the fire and stir for a
few moments before pouring into buttered dishes. Be*
fore it is quite cool, eut into little squares. Those who
like the caramel very hard need not stir it, as this malces
it "sugary". The grated peel should not be put in till
the caramel is taken from the fire.
236 LA CUISINE CREOLE.
COFFee, T6A, CHOCObATe, eTC.
TO MAKE CHOCOLATE,
Scrape the best chocolaté; allow for each square, or
large spoonf ul of ground chocolaté, half a pint of milk
or milk and water✪ Chocolate ; let it boîl a f ew moments, then put
it on the back part of the stove, and it îs ready when
wanted.
TO MAKE CHOCOLATE ANOTHBR WAY.
Scrape or grate the chocolaté, take a heaping tablc-
spoonf ul for each cup to be served ; allow half a pint of
mîlk or milk and water to each heaping spoonf ul of
chocolaté. Make the milk hot, rub the chocolaté to a
smooth paste with the cold milk, then stir it in the boîl-
ing milk. Let it boil up once; cover it and set it back
in a place where it will keep warm. It is now ready to
serve. Toasted biscuit or roUs should be served with it.
Sweeten the chocolaté unless you use the prepared choc-
olaté.
TEA — GBEEN AND BLACK.
Page 94 · 4 recipe records on this page
Presented as published in 1885. 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
A modernized reading is not available for this page yet. You are seeing the original text.
spoonful of orange-flower water; let it remain for two
or three honrs. Put eighteen ounces of sugar into
another basin, cover ît with a cloth, through whîch
pour the strawberry juice, after as much has run
through as will; gather up the cloth, and squeeze out
as much juice as possible from it ; when the sugar is ail
dissolved, strain it again. Set the vessel containing it
on ice, untîl ready to serve.
ALMOND OUSTABD.
Blanch and beat four ounces of almonds fine, with a
spoonful of water ; beat a pint of cream with two spoon-
f uls of rose water, add them to the yolks of four eggs.
and as much sugar as will make it pretty sweet ; stir it
over a slow flre till it is of a proper thickness, but do
not boil. Pour it into custard glasses.
SPONGE CAKE PUDDING.
Stale sponge or other plain cake may be made into a
nice pudding by crumbling it into a little more than
a pint of milk and two or three beaten eggs, and baking
it. Sauce — sugar and butter beaten together.
GEBMAN LADIËS^ FINGEBS.
Beat one hour the yolks of flve eggs with half a pound
of sugar ; add half a pound of blanched almonds pound-
ed fine, the yellow part of one lemon grated. Mix well ;
add half a pound of flour very gradually. RoU out th^
paste, and eut it into strips the length and size of the
f orefinger ; beat lightly the whites of two eggs, and wet
the fingers.
LA GUI8INE CREOLE. 286
DIMPLES.
Beat the whites of three eggs very stîflf, add gradually
three quarters of a pound of sugar, and beat till it îs
well mixed. Blanch almonds, and eut them into pièces
as small as peas, and stir them into the egg and sugar —
three quarters of a pound of almonds for three ^gs.
Drop the mixture in spots as large as a half penny on
white paper upon a tin, and bake in a cool oven.
DELICATE BUSKS FOB CONVALESCENTS.
Half a pint of new milk, and one eup of hop yeast;
add flour to make a batter, and set the sponge at nîght.
In the morning add half a pint of milk, one cup of
sugar, one of butter, one egg, one nutmeg, and flour to
make it suffleiently stiff. Let it rise, then roU it, and
eut it ont ; let it rise again, and then bake.
CHOCOLATE CARAMELS.
Half a pound of chocolaté, three pounds of dark
brown sugar, one-eighth pound of butter, a small tea
(îup of milk; season with vanilla, or grated lemon or
orange-peel. Boil it very quickly over a hot fire, stir-
ring constantly. When it becomes hard on being
dropped into water, take it ofif the fire and stir for a
few moments before pouring into buttered dishes. Be*
fore it is quite cool, eut into little squares. Those who
like the caramel very hard need not stir it, as this malces
it "sugary". The grated peel should not be put in till
the caramel is taken from the fire.
236 LA CUISINE CREOLE.
COFFee, T6A, CHOCObATe, eTC.
TO MAKE CHOCOLATE,
Scrape the best chocolaté; allow for each square, or
large spoonf ul of ground chocolaté, half a pint of milk
or milk and water ; let it boîl a f ew moments, then put
it on the back part of the stove, and it îs ready when
wanted.
TO MAKE CHOCOLATE ANOTHBR WAY.
Scrape or grate the chocolaté, take a heaping tablc-
spoonf ul for each cup to be served ; allow half a pint of
mîlk or milk and water to each heaping spoonf ul of
chocolaté. Make the milk hot, rub the chocolaté to a
smooth paste with the cold milk, then stir it in the boîl-
ing milk. Let it boil up once; cover it and set it back
in a place where it will keep warm. It is now ready to
serve. Toasted biscuit or roUs should be served with it.
Sweeten the chocolaté unless you use the prepared choc-
olaté.
TEA — GBEEN AND BLACK.