Cheesecakes

Ingredients

• a pound of flour
• a pint of cream
• three-quarters of a pound of butter
• two eggs
• a pinch of salt
• sugar and flavouring should be added

Method

1. 1

   Mix the flour with a little milk, add a pinch of salt, roll in the butter, and stiffen with the eggs.

2. 2

   Make up in the usual way.

3. 3

   Bake for twenty minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 344. The excerpt below is the record exactly as published.

a pint of cream as will make a light l)atter ; sugar and flavouring should be added. To malce the paste, mix a pound of flour with a little milk, add a pinch of salt, roll into it three-quarters of a pound of butter, and stiffen it with two eggs. jMake up in the usual way. Time to bake, twenty minutes. Probal)le cost, 2d. each. Sufficient for four dozen cheesecakes. Cheltenham Pudding. — Shied six ounces of suet very finely, add si.x ounces of flour, a i>inch of salt, and a heaped tea-spoonful of baking powder, two ounces of bread-crumbs, three ounces of raisins, three ounces of curiants, two table-sjjoonf uls of sugar, and half a nutmeg grated. Mix these ingredients well together, and stir into the mixture two well-beaten eggs and sufficient new milk to make it into a stiff smooth batter. Pour it into a buttered dish and bake in a good oven. Turn it out when suffi- ciently cooked, and serve with brandied sauce. Time to bake, one hour and a half. Sufficient for five or six persons. Probable cost, lOd. Cherokee, or Store Sauce.— Put a pint of the best vinegar into a large bottle with half an ounce of cayenne, tw© cloves of garlic finely minced, two table-spoonfuls of soy, and four of walnut ketchup. Let these soak for a month, then strain the liquid and put it into small bottles, which must be kept closely corked. Cherries, Candied. — Choose fine, sound, ripe cherries, take off the stalks, and wipe them with a soft cloth, then pour over them some syrup boiled ready to candy. Move them gently about, and, when cold, put them in a cool oven for half an hour to dry. Probable cost of cherries, 3d. to 6d. per pound. Half » CHE ( 122 ) CHE pound of cherries, garnished with leaves, will make a small dish. Cherries, Candied, with Leaves and Stalks. — Choose sound, ripe cherries, wipe tliem witli a soft cloth, and leave the stalk and two or three leaves on them. Boil some good vinegar, and dip each little branch, but not the fruit, into it when boiling ; then take it out and stick it into a piece of cardboard A\dth holes made in it, so that it shall dry equally. Boil a poimd of sugar with half a pint of water, remove the scmn, and dip e;ich branch in, and let it remain there for one minute, then dry it as before. Boil the sugar and water to the point of candying, pour it over the cherries, &c., move them about to insure their being equally covered with the sugar, place them once more in the card- board, and ch-y them in a cool oven. They will be found useful for garnishing sweet djshes, and for dessert. Time, about an hour. Pro- bable cost of cherries, 3d. to 6d. per pound. Cherries, Compote of.— Choose large, ripe, hght-coloured cherries, wipe them, and leave on them about an inch of stalk, making aU uniform. Put half a pound of sugar into a saucepan with a breakfast-cupful of water, and let it boil for ten minutes, then put into it a pound and a half of the cherries, and sim- mer them for three minutes. Dish them with the stalks uppermost. A table-spoonful of brandy may be added to the syrup. Probable cost of.cheiTies, 3d. to 6d. per pound. Suffi- cient for a large dish. Cherries, Compote of (another way). — Take off the stems from Kentish or Morella i cherries, ilako a syrup with hve ounces of ! sugar and half a pint of water for the former, \ but allow another ounce of sugar for the extra acidity of the Morellas. Stew one pound of the fruit in the syi'up for twenty minutes ; they may be stoned or not. When the ilorellas are very ripe, they may be stewed only ten minutes, and will then be excellent. Time : ten minutes to boil sugar ; eight to ten minutes Morellas. Probable cost of cherries, 3d. to 6d. per pound. Morella cherries are generally rather more expensive. Cherries, Dried. — Stone the chen-ies carefully without spoiling the fruit. This may be done by pusliing the stones through the end with a bodlrin or silver skewer. Put them into j a preserving-pan, and strew amongst them j finely-sifted sugar, allowing eight ounces of j sugar to everj' pound of fruit. Simmer for } ten minutes, then pour them into a bowl, and j leave them imtil next day, when they must j be again simmered for ten minutes ; and this j process must be repeated for three days. Drain : well, put them on a sieve or wire tray, so that j they do not touch each other, and place this in j an oven sufficiently cool to dry ^vithout baking them. They must be turned about every now and then that they may be equally dried. _ If the oven is too hot, their coleur will be spoilt. 'When dried, keep them in tin boxes with writing-paper between each layer. Kentish chcrricii are best for this purpose. They will be found useful for garnislaing dishes, or for dessert. Probable cost of the cherries, 3d. to 6d. i>er pound. Cherries, Dried, without Sugar.— The Kentish cherries are the best for this pui-- pose. They should be wiped carefully with a soft dry cloth, to free them from dust, &c., and the stalks cut into even lengths, then put into a cool oven or in the sun until thoroughly dried. If the latter plan is adopted, the dishes on which they are placed should be changed every day. The stalks should be put upwards, and the bruised or decayed fruit removed. When di-y, they should be "tied in bunches, and kept in a dry place ; and many per.^ons consider them more refreshing and agreeable than when dried with sugar, the acidity of the fruit remaining to a greater degree. In the winter time they may bo prepared for dessert in the same way as Normandj' pippins. Probable cost, 3d. to 6d. per pound. Cherries, Frosted.— Choose large, ripe, sound cherries. Wipe them with a chy soft cloth, and dip them in a liquid made of the whites of two eggs

Cook this with the app: pantry check, scaling, and the assistant.