Two eggs, three tablespoonfuls of powdered sugar, three table¬
spoonfuls of granulated sugar, two tablespoonfuls of melted butter,
three tablespoonfuls of flour, a teaspoonful of lemon extract, a
teaspoonful of Royal Baking Powder, and six oranges✪ Orange Savarin a la Lydie Matilde.
How to Make It. Stir yolks and sugar to a souffle; add the
melted butter; beat the whites of eggs to a meringue; add half of
the whites, then flour, baking powder, lemon extract, and last add
the rest of the whites. Butter small jam cups with good but¬
ter and fill evenly three quarters full; put in a hot oven and bake.
When baked turn out on a broiler; squeeze two oranges, sweeten
them with three spoons of sugar, heating it until the sugar melts;
baste the cakes with the juice and leave stand until cold. When
cold frost with the fondant frosting, put a maraschino cherry on
each that has been glazed with caramel; arrange them in the form
of a ring on a platter placed on slices of oranges and in between
each put two clifts of oranges, one resting between the cake and the
other resting on the platter joining each other, and where the
oranges are joined put a round bead made from almond paste
colored light green. Decorate all around with a wreath of spun
sugar and in the center serve vanilla ice cream or whipped cream.
Put a rosette of spun sugar in the center of the dish.
154 MRS. ERICSSON HAMMOND’S COOK BOOK
Brioche of Strawberry a la Hedgehog
Brioche aux Fraises a la Herisson
Three eggs, five tablespoonfuls of sugar, five tablespoonfuls of
flour, four tablespoonfuls of melted butter, two teaspoonfuls of Royal
Baking Powder, one tablespoonful of chopped almond paste, one and
a half cups of strawberry juice, and meringues for garnishing✪ Brioche of Strawberry a la Hedgehog.
How to Make It. Stir the yolks with the sugar to a souffle,
add the almond paste and butter [that should be melted but not
hot]; beat the whites of eggs to a stiff meringue; add part of the
whites, flour, baking powder, and mix well, then add the rest of
the whites. Fill it in a high timbale form that has been well but¬
tered; put in the oven to bake and when baked turn out, and
pour the strawberry juice [which first must be heated] over it,
basting it until it absorbs all the juice; sprinkle it with grated
chocolate and hedgehog it with almonds that have been cut in
strips. If served hot, decorate it with meringues on top and
around as the illustration shows. This is also a very delicious
dessert when cold, and then decorate it with whipped cream on the
top and around between the meringues.
Pineapple Bah Bah with Meringue a la Fay
Baba d’ Ananas a la Meringue £ la Fay
Three eggs, four tablespoons sugar, four tablespoonfuls of
melted butter, a small jar of preserved pineapple, a cup and a half
of pineapple juice, four tablespoons flour, and two teaspoonfuls
of Royal Baking Powder✪ Pineapple Bah Bah with Meringue a la Fay.
Page 118 · 4 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Two eggs, three tablespoonfuls of powdered sugar, three table¬
spoonfuls of granulated sugar, two tablespoonfuls of melted butter,
three tablespoonfuls of flour, a teaspoonful of lemon extract, a
teaspoonful of Royal Baking Powder, and six oranges.
How to Make It. Stir yolks and sugar to a souffle; add the
melted butter; beat the whites of eggs to a meringue; add half of
the whites, then flour, baking powder, lemon extract, and last add
the rest of the whites. Butter small jam cups with good but¬
ter and fill evenly three quarters full; put in a hot oven and bake.
When baked turn out on a broiler; squeeze two oranges, sweeten
them with three spoons of sugar, heating it until the sugar melts;
baste the cakes with the juice and leave stand until cold. When
cold frost with the fondant frosting, put a maraschino cherry on
each that has been glazed with caramel; arrange them in the form
of a ring on a platter placed on slices of oranges and in between
each put two clifts of oranges, one resting between the cake and the
other resting on the platter joining each other, and where the
oranges are joined put a round bead made from almond paste
colored light green. Decorate all around with a wreath of spun
sugar and in the center serve vanilla ice cream or whipped cream.
Put a rosette of spun sugar in the center of the dish.
154 MRS. ERICSSON HAMMOND’S COOK BOOK
Brioche of Strawberry a la Hedgehog
Brioche aux Fraises a la Herisson
Three eggs, five tablespoonfuls of sugar, five tablespoonfuls of
flour, four tablespoonfuls of melted butter, two teaspoonfuls of Royal
Baking Powder, one tablespoonful of chopped almond paste, one and
a half cups of strawberry juice, and meringues for garnishing.
How to Make It. Stir the yolks with the sugar to a souffle,
add the almond paste and butter [that should be melted but not
hot]; beat the whites of eggs to a stiff meringue; add part of the
whites, flour, baking powder, and mix well, then add the rest of
the whites. Fill it in a high timbale form that has been well but¬
tered; put in the oven to bake and when baked turn out, and
pour the strawberry juice [which first must be heated] over it,
basting it until it absorbs all the juice; sprinkle it with grated
chocolate and hedgehog it with almonds that have been cut in
strips. If served hot, decorate it with meringues on top and
around as the illustration shows. This is also a very delicious
dessert when cold, and then decorate it with whipped cream on the
top and around between the meringues.
Pineapple Bah Bah with Meringue a la Fay
Baba d’ Ananas a la Meringue £ la Fay
Three eggs, four tablespoons sugar, four tablespoonfuls of
melted butter, a small jar of preserved pineapple, a cup and a half
of pineapple juice, four tablespoons flour, and two teaspoonfuls
of Royal Baking Powder.