Directions for Making the Cake for Lining Mould, —
One pound of sugar, nine eggs, ten ounces of flour, rind
and juice of one lemon. The eggs for the cream must be
whisked until perfectly dry, the cream whipped, and only
the froth lightly lifted ofl^ and added to the whites of
eggs. The gelatine must be soaked twenty minutes in
cold sweet milk, then heated over the fire, stirring care-
fully all the time to prevent burning ; then add the sugar.
When lukewarm stir rapidly into the egg and cream ;
lastly, drop in the vanilla, and then fill up a mould that
238 VIRGINIA COOKERT-BOOK.
has been previously lined with a thin layer of sponge-
cake.
This favorite dessert may be elegantly varied according
to the dictate of taste. The proportions given above
should fill a one-pound cake -mould. By simply cutting
the cake into strips, turning out the crust and inside alter-
nately, the outer case will be prettily striped yellow and
brown.
By half filling the mould with the cream, as directed
above, and adding enough poke-berry jelly to the remain-
der to impart a rose tint, and laying it on top, when cut,
the appearance of the Charlotte-Russe✪ Charlotte-Russe is such as to make
it seem too good to be eaten : in short, the very poetry
of food.
AoroND Blanc-mangk.
One ounce of gelatine, two quarts of cream, one pound
of almonds, weighed in the shell, two half - pint cupf uls
of white sugar, nine peach -kernels or bitter - almonds✪ AoroND Blanc-mangk ;
soak the gelatine in a little cold water till soft; then melt
it thoroughly over the fire and mix with the cream ; last
of all add the almonds, and then put into moulds. Pre-
pare the almonds thus : scald them in boiling water, when
the skins will easily come off ; then put them into a mar-
ble mortar and beat to a paste, with a sprinkling of fine
white sugar, and rose-water dropped in from time to time
until they are ready to add to the cream. This prevents
oiling.
YIROINIA COOKERY-BOOK. 229
CHAPTER XIX.
PRESERVES, ETC,
To Preserve Apples.— Apple Jelly.— Blackberry Jam.— Beautiful
Jelly Made from Pippin Apples. — Blackberry Preserves. — To Pre-
serve Cherries.— Red-currant Jelly.— Fox-grape Jelly.— To Pre-
serve Siberian Crab-apples. — To Preserve Cranberries. — ^Damson
Preserves. — Sweetmeats of Citron or Cantaloupe Melons. — Green
Gooseberries. — Greengage Plums. — ^Jelly.— Grape Preserves. — ^To
Preserve Clingstone Peaches. — Peach Jam. — Quince Preserves. —
Pear Preserves. — Raspberry Preserves. — Strawberry Preserves.
—To Make Jelly out of Strawberry Acid.— Green Tomato Pre-
serves. — Sweetmeats.— Pineapple Preserves. — To Preserve Or-
anges Whole. — Orange Marmalade. — Quince Marmalade. — Green
Sweetmeats. — Fig Preserves. — Quick Way of Preparing Water-
melon Rind.— Canned Peaches. — Brandy Peaches.
To Pbbskeve Applbs.
Pbbl the apples (pippins or wine-saps are best) the
evening before they are to be preserved. Weigh the ap-
ples and sugar, allowing three-quarters of a pound of the
latter to one of the former, and put the sugar over the
apples. Next morning drain the sirup from the apples
and put it on in a preserving-kettle to boil. When hot
drop in enough apples to cover the bottom of the kettle ;
when transparent take them off, spread them on dishes to
cool and toughen a !kit, and meanwhile let another set of
apples be put into the kettle, and so continue lifting out
and returning to the kettle until all of your apples are
clear and done through. Flavor with fresh lemons, grat-
ing off the rind into the sirup and squeezing in the juice.
Allow one lemon to every two pounds of fruit.✪ To Preserve Apples If you have
not lemons at hand, a little mace imparts a very grateful
flavor, or even a little ginger and nutmeg will answer.
280 VmOINIA COOKEBT-BOOK,
Apple Jelly.
Page 108 · 8 recipe records on this page
Presented as published in 1884. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Directions for Making the Cake for Lining Mould, —
One pound of sugar, nine eggs, ten ounces of flour, rind
and juice of one lemon. The eggs for the cream must be
whisked until perfectly dry, the cream whipped, and only
the froth lightly lifted ofl^ and added to the whites of
eggs. The gelatine must be soaked twenty minutes in
cold sweet milk, then heated over the fire, stirring care-
fully all the time to prevent burning ; then add the sugar.
When lukewarm stir rapidly into the egg and cream ;
lastly, drop in the vanilla, and then fill up a mould that
238 VIRGINIA COOKERT-BOOK.
has been previously lined with a thin layer of sponge-
cake.
This favorite dessert may be elegantly varied according
to the dictate of taste. The proportions given above
should fill a one-pound cake -mould. By simply cutting
the cake into strips, turning out the crust and inside alter-
nately, the outer case will be prettily striped yellow and
brown.
By half filling the mould with the cream, as directed
above, and adding enough poke-berry jelly to the remain-
der to impart a rose tint, and laying it on top, when cut,
the appearance of the Charlotte-Russe is such as to make
it seem too good to be eaten : in short, the very poetry
of food.
AoroND Blanc-mangk.
One ounce of gelatine, two quarts of cream, one pound
of almonds, weighed in the shell, two half - pint cupf uls
of white sugar, nine peach -kernels or bitter - almonds ;
soak the gelatine in a little cold water till soft; then melt
it thoroughly over the fire and mix with the cream ; last
of all add the almonds, and then put into moulds. Pre-
pare the almonds thus : scald them in boiling water, when
the skins will easily come off ; then put them into a mar-
ble mortar and beat to a paste, with a sprinkling of fine
white sugar, and rose-water dropped in from time to time
until they are ready to add to the cream. This prevents
oiling.
YIROINIA COOKERY-BOOK. 229
CHAPTER XIX.
PRESERVES, ETC,
To Preserve Apples.— Apple Jelly.— Blackberry Jam.— Beautiful
Jelly Made from Pippin Apples. — Blackberry Preserves. — To Pre-
serve Cherries.— Red-currant Jelly.— Fox-grape Jelly.— To Pre-
serve Siberian Crab-apples. — To Preserve Cranberries. — ^Damson
Preserves. — Sweetmeats of Citron or Cantaloupe Melons. — Green
Gooseberries. — Greengage Plums. — ^Jelly.— Grape Preserves. — ^To
Preserve Clingstone Peaches. — Peach Jam. — Quince Preserves. —
Pear Preserves. — Raspberry Preserves. — Strawberry Preserves.
—To Make Jelly out of Strawberry Acid.— Green Tomato Pre-
serves. — Sweetmeats.— Pineapple Preserves. — To Preserve Or-
anges Whole. — Orange Marmalade. — Quince Marmalade. — Green
Sweetmeats. — Fig Preserves. — Quick Way of Preparing Water-
melon Rind.— Canned Peaches. — Brandy Peaches.
To Pbbskeve Applbs.
Pbbl the apples (pippins or wine-saps are best) the
evening before they are to be preserved. Weigh the ap-
ples and sugar, allowing three-quarters of a pound of the
latter to one of the former, and put the sugar over the
apples. Next morning drain the sirup from the apples
and put it on in a preserving-kettle to boil. When hot
drop in enough apples to cover the bottom of the kettle ;
when transparent take them off, spread them on dishes to
cool and toughen a !kit, and meanwhile let another set of
apples be put into the kettle, and so continue lifting out
and returning to the kettle until all of your apples are
clear and done through. Flavor with fresh lemons, grat-
ing off the rind into the sirup and squeezing in the juice.
Allow one lemon to every two pounds of fruit. If you have
not lemons at hand, a little mace imparts a very grateful
flavor, or even a little ginger and nutmeg will answer.
280 VmOINIA COOKEBT-BOOK,
Apple Jelly.