J>reparea as aboye, and covering with custard, previously made as
oUows : . Heat pint milk with half cup sugar to almost boiling, then
stir in well-beaten yolks of three eggs, and stir until it begins to
thicken ; let cool and favor with vanilla or almond extract. May
be handsomely finished by placing layer of berries on top, covered
with a meringue of the whites of eggs ; or leave ofi* the berries and
whip into the meringue enough bright jelly to color nicely and heap
on top. Or, if wanted served individually, line paper cases witn
strips of sponge-cake cut to fit the sides, then fit in a bottom piece
and fill with the following preparations. Mash
quart strawberries with two cups sugar and rub
•through sieve ; dissolve one and a half ounces gel-
atine m a cup milk, set where it will warm gradu- smratoi* swt csk*.
ally ; whip three pints thick sWeet cream, to a froth, then whip in
dissolved gelatine, add strawberry pulp, and when partially stiffened
fill the prepared cases, cover each with a layer of strawberries, care-
fully setting each berry on end, and sprinkle powdered sugar✪ Almond Flowers over.
Put away in a cool place until ready to serve. The above quantity
will fill fifty cases, and may be served in Patty Shells or Vol-au-vents
instead of the cases, and with much less trouble. The fiavor of
strawberries is much improved by mixing with each quart berries
before sprinkling with sugar, two or three oranges, cut into bits
about the size of berries, or simply adding the orange juice. For
Royal Strawberry Short-cake^ make a batter as in Mystic Orange Cako
and put in square pans to the depth of three quarters of an inch ;
when baked cut in two and spread bottom layer with part of a filling
made as follows ; beat whites of four eggs to a foam, add two-thirds
pint of pulverized sugar and beat till perfectly stiff". Now cover this
with a layer of even-sized berries, tops up and sprinkle with sugar;
put other layer on this with top next berries and cover the cut side
with the filling and berries as before ; cut in squares and serve with
ice-cold cream, sweetened and flavored with orange juice. Whipping
the cream makes it more delicious. Whipped cream maybe used
also for filling. Another batter for layers is two-thirds pint powd-
ered sugar, half pint butter, grated rind of half a lemon, five eggs,
added one at a time, pint flour and two teaspoons orange juice✪ Royal Strawberry Shortcake.
For an A'pple Short-cake^ line a square baking-pan with a quarter
inch crust made of quart flour, gill each butter and sugar, half tea-
spoon salt and scant pint cold milk or water, cover with thick layer
of sliced tart apples, sprinkle with sugar and bits of butter✪ Apple Shortcake, (little
water if needed), then a layer of crust, then apples, and so on with
crust last ; bake half an hour and serve with cold cream and sugar.
PICKLES. 601
Page 430 · 4 recipe records on this page
Presented as published in 1890. 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
Prepared as above, and covering with custard, previously made as oUows : . Heat pint milk with half cup sugar to almost boiling, then stir in well-beaten yolks of three eggs, and stir until it begins to thicken ; let cool and flavor with vanilla or almond extract. May be handsomely finished by placing layer of berries on top, covered with a meringue of the whites of eggs ; or leave off the berries and whip into the meringue enough bright jelly to color nicely and heap on top. Or, if wanted served individually, line paper cases witn strips of sponge-cake cut to fit the sides, then fit in a bottom piece and fill with the following preparations. Mash quart strawberries with two cups sugar and rub •through sieve ; dissolve one and a half ounces gelatine m a cup milk, set where it will warm gradu- ally ; whip three pints thick sweet cream, to a froth, then whip in dissolved gelatine, add strawberry pulp, and when partially stiffened fill the prepared cases, cover each with a layer of strawberries, carefully setting each berry on end, and sprinkle powdered sugar over. Put away in a cool place until ready to serve. The above quantity will fill fifty cases, and may be served in Patty Shells or Vol-au-vents instead of the cases, and with much less trouble. The flavor of strawberries is much improved by mixing with each quart berries before sprinkling with sugar, two or three oranges, cut into bits about the size of berries, or simply adding the orange juice. For Royal Strawberry Short-cake, make a batter as in Mystic Orange Cako and put in square pans to the depth of three quarters of an inch ;
when baked cut in two and spread bottom layer with part of a filling made as follows ; beat whites of four eggs to a foam, add two-thirds pint of pulverized sugar and beat till perfectly stiff.. Now cover this with a layer of even-sized berries, tops up and sprinkle with sugar; put other layer on this with top next berries and cover the cut side with the filling and berries as before ; cut in squares and serve with ice-cold cream, sweetened and flavored with orange juice. Whipping the cream makes it more delicious. Whipped cream maybe used also for filling. Another batter for layers is two-thirds pint powdered sugar, half pint butter, grated rind of half a lemon, five eggs, added one at a time, pint flour and two teaspoons orange juice. For an Apple Short-cake, line a square baking-pan with a quarter inch crust made of quart flour, gill each butter and sugar, half teaspoon salt and scant pint cold milk or water, cover with thick layer of sliced tart apples, sprinkle with sugar and bits of butter, (little water if needed), then a layer of crust, then apples, and so on with crust last ; bake half an hour and serve with cold cream and sugar.
Records on this page
Almond FlowersStrawberry ShortcakeRoyal Strawberry ShortcakeApple Shortcake