Note, — ^The process of cooking the rice for stewed fruit
is always the same, and can be served with as much taste
and style hot as well as cold.
849. STEWED DRIED FRENCH PLUMS.
Soak two pounds of dried French plums for a couple of
hours in plenty of cold water, then strain and put them
in a stewpan with enough cold water to cover them, add
the peel of a lemon, a piece of cinnamon, and half a pound
of broken lump sugar to it; set the stewpan on the fire
to simmer gently for about two hours, or till the plums
are soft to the touch; when they are done enough, add
half a pint of claret✪ Stewed Dried French Plums ; give this a slight stir over the fire,
and as soon as a white scum begins to form on the top,
draw the stewpan from the fire, pour the contents in a
basin to get cold, and serve properly dished up with its
syrup.
Note. — E.icd boiled as in No. 848 is also a great improve-
ment when served with steweil plnms.
PRACTICAL HOUSEHOLD COOKERY. 417
850. APPLE CHARLOTTE.
Feel and core twelve or fifteen nice cooking apples, cut
them in thin slices, put them in a saut^-pan with two or
three ounces of pounded sugar, and a quarter of a pound
of fresh butter, previously melted; toss the apples over the
fire till they are soft- to the touch, but not cooked. Take a
plain round mould, cut some thin slices of crumb of bread,
one of about one inch and a half round✪ Apple Charlotte, some heart-shape
pieces, and some narrow strips the height of the mould.
Melt some fresh butter in a stewpan, dip the round and
heart-shape pieces in it ; place the round one in the centre
at the bottom of the mould, and the heart-pieces round it
overlapping each other, and the points resting on the
round piece ; dip the strips of bread in butter, and stand
them round the sides of the mould, also overlaying one
another. Fill the lined mould with the apple, and put it
in a hot oven to bake until the bread is crisp and of an
even yellow colour ; then turn the charlotte out of the
mould on to a napkin on a dish, and serve hot.
85L ?EAR CHARLOTTK
Proceed for this as in the foregoing, but substitute peai-s
for apples, and add a little vanilla sugar to the saut^-pan
when cooking the pears, then fill up the mould. Bake it
in the oven, and serve as above.
852. COFFEE CUSTARDS.
For six custard-cups, boil three cupfuls of milk with one
ounce and a quarter of pounded sugar, and when a little
cool, mix the yolks of five eggs, a small pinch of salt, and
one cup of strong black coffee✪ Coffee Custards ; when these have been well
mixed together, strain it through a silk sieve; have some
boiling water in a shallow stewpan. Fill the six custard
2 u
4i8 PRACTICAL HOUSEHOLD COOKERY.
cups with the costard, place them in the stewpan with
boiliiig water, set this over a slow fire for the water to
fliminer onlj veiy gently; pat the cover on the stewpan
and some live coals on the cover.
When the costards are set, take off the cover, let them
oool in the water; then wipe the cops, pot them on a dish,
and serva
858. CHOCOLATE CUSTARDS.
Proceed wiUi the number of custards as directed in the
foregoing, mixing the mflk with three oonces of melted
chocolate instead of coffee, and finish in every way the
samei
Note. — Custards flavoured either with vanilla, orange-
flower water, or lemon-peel are made and set in the same
way as the abova
864 MINCE-MEAT.
Pick, wash, and dry three pounds of currants; stone
three pounds of raisins; cut one pound of russet apples in
quarters, peel and core them ; finely chop half a pound each
of candied orange peel, lemon-peel, and candied citron cut
in thin slices ; chop up the raisins and apples and mix well
the lot together in a basin. ✪ Mince-Meat
Page 184 · 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
Note.—The process of cooking the rice for stewed fruit is always the same, and can be served with as much taste and style hot as well as cold.
849. STEWED DRIED FRENCH PLUMS.
Soak two pounds of dried French plums for a couple of hours in plenty of cold water, then strain and put them in a stewpan with enough cold water to cover them, add the peel of a lemon, a piece of cinnamon, and half a pound of broken lump sugar to it; set the stewpan on the fire to simmer gently for about two hours, or till the plums are soft to the touch; when they are done enough, add half a pint of claret ; give this a slight stir over the fire, and as soon as a white scum begins to form on the top, draw the stewpan from the fire, pour the contents in a basin to get cold, and serve properly dished up with its syrup.
Note.—Rice boiled as in No. 848 is also a great improvement when served with stewed plums.
850. APPLE CHARLOTTE.
Peel and core twelve or fifteen nice cooking apples, cut them in thin slices, put them in a sauté-pan with two or three ounces of pounded sugar, and a quarter of a pound of fresh butter, previously melted; toss the apples over the fire till they are soft- to the touch, but not cooked. Take a plain round mould, cut some thin slices of crumb of bread, one of about one inch and a half round, some heart-shape pieces, and some narrow strips the height of the mould. Melt some fresh butter in a stewpan, dip the round and heart-shape pieces in it ; place the round one in the centre at the bottom of the mould, and the heart-pieces round it overlapping each other, and the points resting on the round piece ; dip the strips of bread in butter, and stand them round the sides of the mould, also overlaying one another. Fill the lined mould with the apple, and put it in a hot oven to bake until the bread is crisp and of an even yellow colour ; then turn the charlotte out of the mould on to a napkin on a dish, and serve hot.
851. PEAR CHARLOTTE
Proceed for this as in the foregoing, but substitute pears for apples, and add a little vanilla sugar to the sauté-pan when cooking the pears, then fill up the mould. Bake it in the oven, and serve as above.
852. COFFEE CUSTARDS.
For six custard-cups, boil three cupfuls of milk with one
ounce and a quarter of pounded sugar, and when a little
cool, mix the yolks of five eggs, a small pinch of salt, and
one cup of strong black coffee ; when these have been well
mixed together, strain it through a silk sieve; have some
boiling water in a shallow stewpan. Fill the six custard
2 u
cups with the custard, place them in the stewpan with boiling water, set this over a slow fire for the water to simmer only very gently; pat the cover on the stewpan and some live coals on the cover.
When the custards are set, take off the cover, let them cool in the water; then wipe the cups, put them on a dish, and serve
858. CHOCOLATE CUSTARDS.
Proceed with the number of custards as directed in the foregoing, mixing the milk with three ounces of melted chocolate instead of coffee, and finish in every way the same.
Note. — Custards flavoured either with vanilla, orangeflower water, or lemon-peel are made and set in the same way as the abova
853. MINCE-MEAT.
Pick, wash, and dry three pounds of currants; stone three pounds of raisins; cut one pound of russet apples in quarters, peel and core them ; finely chop half a pound each of candied orange peel, lemon-peel, and candied citron cut in thin slices ; chop up the raisins and apples and mix well the lot together in a basin.
Records on this page
Stewed Dried French PlumsApple CharlotteCoffee CustardsChocolate CustardsMince-Meat