To ice cakes and biscuits, icing sugar must be
used, and should be either pounded or run through a
sieve first, as it is often lumpy.
In whipping cream, if it comes slowly, the white
of an egg whipped in will hasten matters.
There is a flat whisk similar in shape to a battle-
dore, which, I find, whips cream better than aught else ;
and the best egg-beater I have seen is a spiral elastic-
wire one. A palette-knife is another necessity where
much icing has to be done ; which knife is always
useful, as it answers also for saucing fowls and other
things.
In making creams, the less gelatine or isinglass
should be used as possible because they make them
so stiff. I think, if some calf s-foot jelly were mixed
in with them, cooks would never wish to use the
former again ; though perhaps, in the hottest weather,
a very little might be used.
146 COOKERY A LA MODE
Apricot Cream a la Princesse
Make a cream in the usual way, flavoured with
apricots rubbed through a sieve with a little noyau ;
colour with apricot yellow colouring.
Have a mould with a fanciful top, in which put in
some clear jelly with gold leaf sprinkled in✪ Apricot Cream a la Princesse whilst it
is in a half-liquid state. When this is set, add in the
cream.
When turned out, garnish with little tufts of pink
and white jelly alternating round. (See Plate XXII.)
Apricot Solid
Take one dozen apricots, put them with the iuice
and sugar into a glass dish. Boil ten ounces of sugar
in a quart of cream with a few peach-leaves. When
it has stopped boiling a few minutes, pour it into the
juice, but do not stir it too much. Strawberries can
be cooked thus, and are very delicious, flavoured with
lemon-juice : it is then called strawberry solid.
Ballettes a la Joujou
Take some ballette-moulds, make some calf's-foot
jelly ; divide it into six portions ; colour one carmine
and flavour with rum punch ; colour another portion
with green, into which some cream has been mixed
and flavour with maraschino ; another portion colour
with pink, that is, cream mixed with a little carmine
and flavoured with noyau ; another portion colour with
apricot jelly, flavour with coffee and cream ; another
portion with simply cream flavoured with vanilla, and
SWEETS 147
the last portion colour with damson blue mixed with
cream to make a good blue, flavour with brandy or
sherry. Put each of these portions into a ballette-
mould, put on ice till firm, turn out, and then divide
each ballette into six portions ; then join the six por-
tions into three colours, such as red, green, and coffee,
and put back six into each ballette-mould, varying the
colours in each. Pour in just a little plain liquid jelly
through the aperture and put on ice; when again
turned out, they will look like children's balls. (See
Plate XVIII.)
Ballettes a la Billard
Make some clear jelly, divide it into eight equal
portions ; flavour each differently and colour one red,
one pink, one green, one yellow, one white, one blue,
one brown, and one black.
Page 54 · 1 recipe record 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
To ice cakes and biscuits, icing sugar must be used, and should be either pounded or run through a sieve first, as it is often lumpy.
In whipping cream, if it comes slowly, the white of an egg whipped in will hasten matters.
There is a flat whisk similar in shape to a battledore, which, I find, whips cream better than aught else ; and the best egg-beater I have seen is a spiral elasticwire one. A palette-knife is another necessity where much icing has to be done ; which knife is always useful, as it answers also for saucing fowls and other things.
In making creams, the less gelatine or isinglass should be used as possible because they make them so stiff. I think, if some calf s-foot jelly were mixed in with them, cooks would never wish to use the former again ; though perhaps, in the hottest weather, a very little might be used.
Apricot Cream a la Princesse
Make a cream in the usual way, flavoured with apricots rubbed through a sieve with a little noyau ; colour with apricot yellow colouring.
Have a mould with a fanciful top, in which put in some clear jelly with gold leaf sprinkled in whilst it is in a half-liquid state. When this is set, add in the cream.
When turned out, garnish with little tufts of pink and white jelly alternating round. (See Plate XXII.)
Apricot Solid
Take one dozen apricots, put them with the juice and sugar into a glass dish. Boil ten ounces of sugar in a quart of cream with a few peach-leaves. When it has stopped boiling a few minutes, pour it into the juice, but do not stir it too much. Strawberries can be cooked thus, and are very delicious, flavoured with lemon-juice : it is then called strawberry solid.
Ballettes a la Joujou
Take some ballette-moulds, make some calf's-foot jelly ; divide it into six portions ; colour one carmine and flavour with rum punch ; colour another portion with green, into which some cream has been mixed and flavour with maraschino ; another portion colour with pink, that is, cream mixed with a little carmine and flavoured with noyau ; another portion colour with apricot jelly, flavour with coffee and cream ; another portion with simply cream flavoured with vanilla, and
the last portion colour with damson blue mixed with cream to make a good blue, flavour with brandy or sherry. Put each of these portions into a ballettemould, put on ice till firm, turn out, and then divide each ballette into six portions ; then join the six portions into three colours, such as red, green, and coffee, and put back six into each ballette-mould, varying the colours in each. Pour in just a little plain liquid jelly through the aperture and put on ice; when again turned out, they will look like children's balls. (See Plate XVIII.)
Ballettes a la Billard
Make some clear jelly, divide it into eight equal portions ; flavour each differently and colour one red, one pink, one green, one yellow, one white, one blue, one brown, and one black.
Records on this page
Apricot Cream a la Princesse