8. We take a plain round tin mould (about one pint).
9. We cut a slice of the crumb of bread, one-eighth of an
inch in thickness, and round to the size of the mould.
Lessons 071 Puddings. — Apple Charlotte. 297
10. We put a quarter of a pound of butter in a stewpan to
melt and clarify.
11. We must cut the round of bread into quartersy dip
them in the clarified butter, and place them at the bottom
of the mould.
12. We now cut slices of the crumb of bread, one-eighth of
a7i inch in tliickness, and the depth of the mould in length.
13. We cut these slices into strips an inch wide.
14. We dip these strips into the clarified butter, and place
them round inside the mould, allowing them to lie half over
each other.
15. We must now pour the apples into the middle of the
mould.
16. We cover the apples with a round of bread dipped in
the clarified butter.
17. We put the mould into the oven (the thermometer
at the oven door should rise to about 2200) to bake for
three-quarters of an hour.
N.B. — The bread should be quite brown and crisp.
18. For serving, we turn it carefully out of the mould on
to a hot dish.
298 National Training School for Cookery.
PUDDINGS.
Lesson No. 4.
PANCAKES.
Average cost of " Pancakes " (about eight).
INGREDIENTS.
3 ozs. of flour
2 eggs
h a pint of milk
\ a saltspoonful of salt . .
3 ozs. of lard
The juice of half a lemon
2 ozs. of moist sugar. . . .
}
2
1
1
1
1
Time required, about twenty minutes.
Now we will show you how we make Pancakes.
1. We take three ounces of flour, and put it in a basin.
2. We add half a saltspoonful of salt, and mix it well into
the flour.
3. We break two eggs into the floitr, and add a dessert-
spoonful of milk, and mix all well together with a wooden
spoon.
4. We stir in gradually half a pint of milk✪ Pancakes, making the
mixture very smooth.
N.B. — If possible it is better to let this mixture stand before frying it into
pancakes.
5. We put a fryingpan on the fire, and put into it a piece
of lard the size of a nut, and let it get quite hot, but it must
not burn.
6. We then pour into the fryingpan two large table-
spoonsful of the batter, and let it run thinly all over the
pan.
7. When the pancake has become a light brown on one
side, we should shake the pan, and toss the pa?tcake over, to
brown the other side the same.
Lessons on Making Puddings. — Pancakes. 299
8. We should stand a plate on the hot-plate, or in the
front of the fire to heat.
9. When the pancake is fried, we turn it on to this heated
plate.
10. We should squeeze about fifteen drops of lemon juice,
and sprinkle a teaspoonfid of moist sugar over it.
11. We now roll up the pancake, and place it on the edge
of the plate, so as to leave room for the remainder of the
pancakes.
N. B. — We should fry all the pancakes in this manner, adding each time a
piece of lard the size of a nut✪ Pancakes.
12. For serving we arrange the pancakes on a hot dish,
placing one on the top of the other.
300 National Training School for Cookery.
PUDDINGS.
Lesson No. 5.
RICE PUDDING.
Average cost of " Rice Pudding" (about one pint).
INGREDIENTS.
d.
1 1 oz. of Carolina rice o|
Butter o^
1 tablespoonful of moist sugar o\
1 pint of milk 2*
~7i
Time required, about two hours.
Now we will show you how to make a plain Rice
Padding. ✪ Rice Pudding
Page 114 · 3 recipe records on this page
Presented as published in 1891. 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
8. We take a plain round tin mould (about one pint).
9. We cut a slice of the crumb of bread, one-eighth of an inch in thickness, and round to the size of the mould.
Lessons 071 Puddings. — Apple Charlotte. 297
10. We put a quarter of a pound of butter in a stewpan to melt and clarify.
11. We must cut the round of bread into quarters, dip them in the clarified butter, and place them at the bottom of the mould.
12. We now cut slices of the crumb of bread, one-eighth of an inch in thickness, and the depth of the mould in length.
13. We cut these slices into strips an inch wide.
14. We dip these strips into the clarified butter, and place them round inside the mould, allowing them to lie half over each other.
15. We must now pour the apples into the middle of the mould.
16. We cover the apples with a round of bread dipped in the clarified butter.
17. We put the mould into the oven (the thermometer at the oven door should rise to about 2200) to bake for three-quarters of an hour.
N.B. — The bread should be quite brown and crisp.
18. For serving, we turn it carefully out of the mould on to a hot dish.
298 National Training School for Cookery.
Lesson No. 4.
PANCAKES.
Average cost of " Pancakes " (about eight).
3 ozs. of flour
2 eggs
h a pint of milk
\ a saltspoonful of salt . .
3 ozs. of lard
The juice of half a lemon 2 ozs. of moist sugar. . . .
}
Time required, about twenty minutes.
Now we will show you how we make Pancakes.
1. We take three ounces of flour, and put it in a basin.
2. We add half a saltspoonful of salt, and mix it well into the flour.
3. We break two eggs into the floitr, and add a dessertspoonful of milk, and mix all well together with a wooden spoon.
4. We stir in gradually half a pint of milk, making the mixture very smooth.
N.B. — If possible it is better to let this mixture stand before frying it into pancakes.
5. We put a fryingpan on the fire, and put into it a piece of lard the size of a nut, and let it get quite hot, but it must not burn.
6. We then pour into the fryingpan two large tablespoonsful of the batter, and let it run thinly all over the pan.
7. When the pancake has become a light brown on one side, we should shake the pan, and toss the pa?tcake over, to brown the other side the same.
Lessons on Making Puddings. — Pancakes. 299
8. We should stand a plate on the hot-plate, or in the front of the fire to heat.
9. When the pancake is fried, we turn it on to this heated plate.
10. We should squeeze about fifteen drops of lemon juice, and sprinkle a teaspoonfid of moist sugar over it.
11. We now roll up the pancake, and place it on the edge of the plate, so as to leave room for the remainder of the pancakes.
N. B. — We should fry all the pancakes in this manner, adding each time a piece of lard the size of a nut.
12. For serving we arrange the pancakes on a hot dish, placing one on the top of the other.
300 National Training School for Cookery.
Lesson No. 5.
RICE PUDDING.
Average cost of " Rice Pudding" (about one pint).
d.
1 1 oz. of Carolina rice o|
Butter o^
1 tablespoonful of moist sugar o\
1 pint of milk 2*
~7i
Time required, about two hours.
Now we will show you how to make a plain Rice Padding.
Records on this page
PancakesPancakesRice Pudding