1210. Sweet Macaroons. — Proceed as for bitter macaroons (No. 1209),
only omitting the two ounces of bitter almonds, and substituting for them
two extra ounces of sweet almonds, or six ounces in all✪ Sweet Macaroons.
1211. Apple Cake. — Peel and core four fine, sound pippin apples.
THE TABLE.
Put them into a saucepan with two ounces of boiled and peeled chestnuts,
and a piece of cinnamon an inch long. Toss well on the fire for ten min-
utes, then transfer them to a copper basin, stirring in a teaspoonful of
corn-starch, and adding a quarter of a pound of powdered sugar. Place
on a slow stove for ten minutes, then put aside. When thoroughly
cooled, add three egg yolks and one whole one ; mix well with a wooden
spatula, and the preparation will be ready for use. Take a three-pint,
square mold, butter it lightly, and with a small hair-brush sprinkle in a
little powdered sugar, and pour in the prepared apple. Place the mold io
a tin pastry-pan, filling the latter to half the height of the mold with cold
water,' and place the whole in a moderate oven for thirty minutes. Take
the mold from the pan, and lay on top of it a hot, deep dessert-dish,
slightly larger than the cake ; turn the mold bottom up, and lift it off,
leaving the cake on the dish. While the cake is in the oven, prepare the
following sauce : mix in a saucepan two egg yolks, one ounce of pow-
dered sugar, half a pint of water, and half a teaspoonful of ground cinna-
mon. Place on a brisk fire, and stir constantly for five minutes, not
allowing it to boil. When the cream is ready, add half a glassful or a
gill of rum✪ Apple Cake, or any other kind of liquor. Mix well for half a minute, pour
the sauce over the cake, and serve very hot.
1212. St. Honors ll la Rose Delmonico. — Peel neatly two medium-
sized, sound, red oranges. Separate the sections carefully to avoid tear-
ing the skin, as, should they lose any of their juice, they would become
useless. Lay a sheet of paper over a tin pan, arrange the pieces of
orange on top, and leave them in a warm place to dry for four hours.
Wipe neatly twenty-four Malaga grapes, leaving on each about a quarter
of an inch of stem, so that they shall remain firm while using them. Beat
up a pint and a half of sweet cream a la vanille as for No. 1254, and lay it
aside in a cool place until needed. Roll three ounces of pie-paste (No.
1077) into a round piece eight inches in diameter. Lay it on a baking-
sheet ten inches wide, and proceed to prepare a pate-a-chou as follows :
Put into a saucepan a gill of cold milk with one ounce of good butter,
place it on a hot fire, and when boiling, add at once three ounces of well-
sifted flour. Stir briskly with the spatula all round ; take it from the
fire, set on a table, and add immediately a saltspocnful of powdered
sugar, mixing well for one minute more. Break in an egg, stir briskly
for one minute, break in another, mix again, and then another, mixing all
together for two minutes. Slide down the pastry-bag (No. 1079) a tube
(No. 3), pour in the above preparation, and press down the top with the
hands onto the edge of the paste in the baking-sheet, so as to make an even
border half an inch high, and with the remainder of the paste press down
onto another baking-sheet into twenty-four small, round choux, half an inch
in diameter, leaving them one inch apart.
The table
1889Page 291 · 2 recipe records on this page
Presented as published in 1889. 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
1210. Sweet Macaroons. — Proceed as for bitter macaroons (No. 1209), only omitting the two ounces of bitter almonds, and substituting for them two extra ounces of sweet almonds, or six ounces in all.
1211. Apple Cake. — Peel and core four fine, sound pippin apples.
Put them into a saucepan with two ounces of boiled and peeled chestnuts, and a piece of cinnamon an inch long. Toss well on the fire for ten minutes, then transfer them to a copper basin, stirring in a teaspoonful of corn-starch, and adding a quarter of a pound of powdered sugar. Place on a slow stove for ten minutes, then put aside. When thoroughly cooled, add three egg yolks and one whole one ; mix well with a wooden spatula, and the preparation will be ready for use. Take a three-pint, square mold, butter it lightly, and with a small hair-brush sprinkle in a little powdered sugar, and pour in the prepared apple. Place the mold in a tin pastry-pan, filling the latter to half the height of the mold with cold water,' and place the whole in a moderate oven for thirty minutes. Take the mold from the pan, and lay on top of it a hot, deep dessert-dish, slightly larger than the cake ; turn the mold bottom up, and lift it off, leaving the cake on the dish. While the cake is in the oven, prepare the following sauce : mix in a saucepan two egg yolks, one ounce of powdered sugar, half a pint of water, and half a teaspoonful of ground cinnamon. Place on a brisk fire, and stir constantly for five minutes, not allowing it to boil. When the cream is ready, add half a glassful or a gill of rum, or any other kind of liquor. Mix well for half a minute, pour the sauce over the cake, and serve very hot.
1212. St. Honore a la Rose Delmonico. — Peel neatly two mediumsized, sound, red oranges. Separate the sections carefully to avoid tearing the skin, as, should they lose any of their juice, they would become useless. Lay a sheet of paper over a tin pan, arrange the pieces of orange on top, and leave them in a warm place to dry for four hours. Wipe neatly twenty-four Malaga grapes, leaving on each about a quarter of an inch of stem, so that they shall remain firm while using them. Beat up a pint and a half of sweet cream a la vanille as for No. 1254, and lay it aside in a cool place until needed. Roll three ounces of pie-paste (No. 1077) into a round piece eight inches in diameter. Lay it on a bakingsheet ten inches wide, and proceed to prepare a pate-a-chou as follows :
Put into a saucepan a gill of cold milk with one ounce of good butter, place it on a hot fire, and when boiling, add at once three ounces of well-sifted flour. Stir briskly with the spatula all round ; take it from the fire, set on a table, and add immediately a saltspoonful of powdered sugar, mixing well for one minute more. Break in an egg, stir briskly for one minute, break in another, mix again, and then another, mixing all together for two minutes. Slide down the pastry-bag (No. 1079) a tube (No. 3), pour in the above preparation, and press down the top with the hands onto the edge of the paste in the baking-sheet, so as to make an even border half an inch high, and with the remainder of the paste press down onto another baking-sheet into twenty-four small, round choux, half an inch in diameter, leaving them one inch apart.
Records on this page
Sweet MacaroonsApple Cake