807. PASTE FOR SPONGE CAKE AND BISCUITS.
Ingredients: Eight eggs, one pound of pounded sugar,
one ounce of vanilla sugar, and a quarter of a pound each
of wheaten and potato flour.
Separate the yolks from the whites of eggs ; put the latter
in the egg- bowl and the former in a basin, which mix with
both sugars, and work with a wooden spoon. Whisk the
whites, add them lightly to the yolks, then sprinkle both
flours, and mix well together to a smooth paste. Meanwhile
have ready spread with butter two moulds kept hot at the
mouth of the oven, and strewn with fine dried sifted sugar
inside ; fill the moulds, within an inch from the border, with
the paste, and put in a well-heated oven to bake. When
clone, which will be when a trussing needle thrust into the
PRACTICAL HOUSEHOLD COOKERY. 399
centre of the cake comes out dry and free from dampness,
turn them out of the moulds ; and when cold, trim off the
paste that comes above the mould&
80a ITALIAN BISCUITS.
Ingredients required : Six eggs, half a pound of sugar,
five ounces of fiour, a few drops of essence of either lemon
or orange, six ounces of chopped almonds, and a pinch of
salt✪ Italian Biscuits.
Break the eggs, and divide the whites from the yolks by
putting the latter into a basin and the former in a whip-
ping-bowl; add the pounded sugar, essence, and salt to
the yolks, work these well with a wooden spoon till they
present the appearance of a thick creamy batter. Then
add half the flour, and mix it well in, after which whip the
whites of the six eggs to a firm froth, and mix them
lightly with the paste with the remainder of the flour, tak-
ing care to keep the mixture as firm and light as possible.
Butter and flour a baking-sheet, fill a biscuit forcer with
some of the paste, and force it out gently on the baking*
sheet in round or oval shapes twice the size of a five-
shilling piece. When the whole of the paste is used up in
this manner, strew the chopped almonds equally over the
biscuits ; then shake over the surface some pounded sugar,
and bake them of a very light colour in rather a slack
oven.
Note, — These biscuits are most appropriate for dessert.
809. CHAMPAGNE BISCUITS.
Ingredients : Half a pound each of pounded sugar,
fresh butter, and flour ; eight eggs, a quarter of an ounce
of carraway seeds, and a pinch of salt.
Put the butter in a basin, and work it with a wooden
spoon until of a thick creamy appearance; then add
400 PRACTICAL HOUSEHOLD COOKERY.
gradually the sugar, floor, yolks of eggs, the canaway j
seeds, and salt Work these well together with the spoon,
then mix the eight whites of eggs, previously whisked firm ^
for the purpose ; lay a sheet of paper on a baking-sheet,
fill a biscuit-f oroer with some of the paste, and proceed to ||
force out the paste on the sheet of paper in the shape of
a finger three inches long by one wide, leaving an inch
space between each biscuit ; shake over some sifted sugar ;
when all the paste has been used, bake in a moderate
oven for about ten minutes, then let them cool before
removing them from the paper.
Note. — ^Hiese biscuits are only served for dessert.
810. APPLE TART.
Make a puff paste (No. 319) at six turns, and roll it to
a quarter of an inch thick. Butter an open tart mould,
line it on a baking-sheet with the paste, and trim it on
a level with the top of the mould; fill this with apples,
previously peeled, the cores removed and cut in quarters,
or slices about a quarter of an inch thick ; add a sufficient
quantity of pounded sugar to sweeten the apples, and strew
over the rind of a lemon rubbed on sugar and then scraped
off. Cover the tart with puff paste, egg it over with a
paste-brush, make some fanciful, but slight incisions on
the top with the point of a knife, and let it bake of a
light golden colour; when done, turn it carefully out of
the mould, shake some sifted sugar upon, and serve when
cold« ✪ Champagne Biscuits
Page 176 · 5 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
807. PASTE FOR SPONGE CAKE AND BISCUITS.
Ingredients: Eight eggs, one pound of pounded sugar, one ounce of vanilla sugar, and a quarter of a pound each of wheaten and potato flour.
Separate the yolks from the whites of eggs ; put the latter in the egg- bowl and the former in a basin, which mix with both sugars, and work with a wooden spoon. Whisk the whites, add them lightly to the yolks, then sprinkle both flours, and mix well together to a smooth paste. Meanwhile have ready spread with butter two moulds kept hot at the mouth of the oven, and strewn with fine dried sifted sugar inside ; fill the moulds, within an inch from the border, with the paste, and put in a well-heated oven to bake. When clone, which will be when a trussing needle thrust into the
centre of the cake comes out dry and free from dampness, turn them out of the moulds ; and when cold, trim off the paste that comes above the mould&
808. ITALIAN BISCUITS.
Ingredients required : Six eggs, half a pound of sugar, five ounces of fiour, a few drops of essence of either lemon or orange, six ounces of chopped almonds, and a pinch of salt.
Break the eggs, and divide the whites from the yolks by putting the latter into a basin and the former in a whipping-bowl; add the pounded sugar, essence, and salt to the yolks, work these well with a wooden spoon till they present the appearance of a thick creamy batter. Then add half the flour, and mix it well in, after which whip the whites of the six eggs to a firm froth, and mix them lightly with the paste with the remainder of the flour, taking care to keep the mixture as firm and light as possible. Butter and flour a baking-sheet, fill a biscuit forcer with some of the paste, and force it out gently on the baking* sheet in round or oval shapes twice the size of a fiveshilling piece. When the whole of the paste is used up in this manner, strew the chopped almonds equally over the biscuits ; then shake over the surface some pounded sugar, and bake them of a very light colour in rather a slack oven.
Note, — These biscuits are most appropriate for dessert.
809. CHAMPAGNE BISCUITS.
Ingredients : Half a pound each of pounded sugar, fresh butter, and flour ; eight eggs, a quarter of an ounce of carraway seeds, and a pinch of salt.
Put the butter in a basin, and work it with a wooden spoon until of a thick creamy appearance; then add
gradually the sugar, floor, yolks of eggs, the caraway
seeds, and salt Work these well together with the spoon, then mix the eight whites of eggs, previously whisked firm ^
for the purpose ; lay a sheet of paper on a baking-sheet, fill a biscuit-f oroer with some of the paste, and proceed to ||
force out the paste on the sheet of paper in the shape of a finger three inches long by one wide, leaving an inch space between each biscuit ; shake over some sifted sugar ; when all the paste has been used, bake in a moderate oven for about ten minutes, then let them cool before removing them from the paper.
Note. — ^Hiese biscuits are only served for dessert.
810. APPLE TART.
Make a puff paste (No. 319) at six turns, and roll it to a quarter of an inch thick. Butter an open tart mould, line it on a baking-sheet with the paste, and trim it on a level with the top of the mould; fill this with apples, previously peeled, the cores removed and cut in quarters, or slices about a quarter of an inch thick ; add a sufficient quantity of pounded sugar to sweeten the apples, and strew over the rind of a lemon rubbed on sugar and then scraped off. Cover the tart with puff paste, egg it over with a paste-brush, make some fanciful, but slight incisions on the top with the point of a knife, and let it bake of a light golden colour; when done, turn it carefully out of the mould, shake some sifted sugar upon, and serve when cold«
Records on this page
Italian BiscuitsPaste for Sponge Cake and BiscuitsItalian BiscuitsChampagne BiscuitsApple Tart