Two tablespoons of white sauce or bread, softened in
milk may be used instead of one of milk or water. Chopped
parsley, or other vegetable, any nice bits of meat or fish,
cheese, jelly, etc., may be folded into the omelet just before
serving.
20
Meringues or Kisses.
Beat egg whites with a speck of cream of tartar. When
stiff fold in one-fourth cup powdered sugar✪ Meringues or Kisses for each white.
Flavor slightly, drop on ungreased paper, and bake slowly
until dry, thirty minutes or more.
For soft meringues on puddings, use half as much sugar.
Fruit Souffles.
For each stiffly beaten egg white fold in one-fourth cup
thick, sweetened fruit pulp✪ Fruit Souffles, or marmalade, or jam. Partly
fill buttered molds, and bake like custards, until firm.
Serve with soft custard as a sauce.
Sponge Cakes.
Equal measures of eggs, sugar and flour, or the weight
of the eggs in sugar, and half of the weight of the eggs in
flour. This also applies to the use of egg whites only as
in angel cakes.
In other words, two large or three small eggs rightly
blended with one-half cup each of sugar and flour and
carefully flavored and baked slowly will produce such a
cake as that shown on page 65.
The yolks of the eggs should be beaten until thicker and
lighter colored than when beginning the process. To them
add the sugar, one or two teaspoons of lemon juice and a
bit of grated rind. Over the whites of the eggs sprinkle
a bit of salt and beat until stiff. Fold them into the yolks
and gradually sift the half cup of flour over, blending care-
fully without stirring. Put into the pans and bake in a
gentle heat for twenty minutes, if in small cakes ; twice as
long if in one mass.
Cream Puffs.
In a saucepan heat one-half cup water with two ounces
of butter or less. When boiling hot mix in one-half cup
of flour✪ Sponge Cakes and continue to stir while it cooks into a smooth
mass. Cool till it will not cook eggs and mix in one egg
and a second and beat the whole vigorously with the spoon.
Shape on greased pan some distance from each other in
six to twelve mounds and bake about thirty minutes ac-
cording to the size. They should be light and dry when
taken from the pan, otherwise they will shrink and be
heavy.
21
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Page 86 · 6 recipe records on this page
Presented as published in 1910. 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
Two tablespoons of white sauce or bread, softened in milk may be used instead of one of milk or water. Chopped parsley, or other vegetable, any nice bits of meat or fish, cheese, jelly, etc., may be folded into the omelet just before serving.
Meringues or Kisses.
Beat egg whites with a speck of cream of tartar. When stiff fold in one-fourth cup powdered sugar for each white. Flavor slightly, drop on ungreased paper, and bake slowly until dry, thirty minutes or more.
For soft meringues on puddings, use half as much sugar. Fruit Soufflés.
For each stiffly beaten egg white fold in one-fourth cup thick, sweetened fruit pulp, or marmalade, or jam. Partly fill buttered molds, and bake like custards, until firm.
Serve with soft custard as a sauce. Sponge Cakes.
Equal measures of eggs, sugar and flour, or the weight of the eggs in sugar, and half of the weight of the eggs in flour. This also applies to the use of egg whites only as in angel cakes.
In other words, two large or three small eggs rightly blended with one-half cup each of sugar and flour and carefully flavored and baked slowly will produce such a cake as that shown on page 65.
The yolks of the eggs should be beaten until thicker and lighter colored than when beginning the process. To them add the sugar, one or two teaspoons of lemon juice and a bit of grated rind. Over the whites of the eggs sprinkle a bit of salt and beat until stiff. Fold them into the yolks and gradually sift the half cup of flour over, blending carefully without stirring. Put into the pans and bake in a gentle heat for twenty minutes, if in small cakes ; twice as long if in one mass. Cream Puffs.
In a saucepan heat one-half cup water with two ounces of butter or less. When boiling hot mix in one-half cup of flour and continue to stir while it cooks into a smooth mass. Cool till it will not cook eggs and mix in one egg and a second and beat the whole vigorously with the spoon. Shape on greased pan some distance from each other in six to twelve mounds and bake about thirty minutes according to the size. They should be light and dry when taken from the pan, otherwise they will shrink and be heavy.
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Records on this page
Meringues or KissesFruit SoufflesFruit SoufflesSponge CakesCream PuffsBiscuit