Part 2

Put one quart of rum and three pounds powdered sugar in a large jar which has an air-tight cover or cork. Leave for a week. Stir well. Put into the jar three pounds of strawberries and three pounds more sugar. Stir occasionally. After another week add three pounds raspberries and three pounds sugar. Stir every day. Again, after an interval, add apricots, peaches, plums, etc., always with an equal quantity of sugar. The jar must be kept air-tight and should be kept in a cool dry place. When it is full, put it away for several weeks. Then mix thoroughly and serve with whipped cream.

Stewed Fruit

Fruit should be stewed in plenty of well-sweetened water until tender, care being taken to keep it whole. When tender remove the fruit from the saucepan. Place it in the dish in which it is to be served. To the juice add a little thin lemon peel, a few drops of lemon juice, more sugar if required, and, if liked, a glass of white wine. Set again on a quick fire and reduce until thick. Strain this over the fruit and serve when cold.

Stewed Apples

Peel and take out the core of several sound good cooking apples, putting each when finished in water into which the juice of a lemon has been squeezed. When they are all prepared arrange them in a saucepan, covering them with water and adding sugar to sweeten thoroughly. Cook quickly for about twenty minutes, taking care to keep them whole. Lift out the apples. Place them on a glass dish. Add a little lemon juice to the apple juice, more sugar if necessary, a few drops of cochineal (and, if possible, the rind of a pine-apple). Boil quickly until considerably reduced--and quite thick. Pour over the apples. Decorate each apple with a little red currant jelly.

*Stewed Figs

1 lb. dried figs 1 pint water 4 ozs. powdered sugar 1 lemon 1 wine-glass sherry

Put the figs, water, sugar and finely-pared lemon peel into an enamelled saucepan. Stew gently until very tender. This will take from two to three hours. Take out the figs and place them in a dish. Stir into the juice the sherry and juice of a lemon. Strain over the fruit and serve cold.

Stewed Peaches

6 peaches 5 ozs. powdered sugar ¹⁄₂ pint cold water 1 table-spoon kirsch

Throw the peaches into boiling water to blanch. Take out and peel. Cut into quarters, removing the stones. Put into cold water. Add the sugar. Boil for five minutes, being careful not to break the fruit. Set the fruit in a dish. Add the kirsch to the juice. Strain on to the fruit.

Stewed Pears--I

Pare, core and cut in half a number of good large cooking pears, and put them into cold water in which there is the juice of a lemon. Prick them in several places. Make a syrup in the proportion of one cup of sugar to one cup of water. Boil up and skim. When cool pour it into an earthenware jar. Put the pears into the syrup. Add two cloves. Cover the jar tightly. Set in a very slow oven and leave for five or six hours. This is the best way of cooking pears: but it is essential that the oven should be slow all the time.

Stewed Pears--II

6 pears ¹⁄₄ lb. sugar 1 wine-glass red wine 2 cloves Rind of a lemon thinly pared

Pare and cut the pears in half. Take out the cores. Put in a saucepan. Cover with water. Add the sugar, wine, cloves and lemon rind. Simmer as slowly as possible. Arrange in a dish. Add a few drops of cochineal to the juice. Strain it over the pears.

Stewed Pears (White)

(_Old French Receipt_)

Put several unpeeled pears into boiling water. Cook for several minutes. Take out and throw into cold water. Peel when cold and divide in two. Put back into fresh cold water.

To a gill of water add sufficient sugar to make a sweet syrup. Boil and skim. When clear, add the pears and a slice of lemon. Simmer until tender. Remove the lemon and serve cold.

Stewed Prunes

1 lb. prunes 1 pint water ¹⁄₂ lb. sugar 1 lemon

Peel the lemon very finely. Put the peel, water, sugar and prunes in a stew-pan. Simmer gently until very tender. Put the prunes in a glass dish. Add the juice of the lemon to the syrup. Reduce it until thick. Strain over the prunes. This is best prepared the day before it is required.

Strawberries and Cream

Pick over a number of fine strawberries. Put a layer of them in a glass dish. Sprinkle sugar over them. Add one or two more layers and sprinkle each with sugar. Set aside for about an hour.

Whip half a pint of cream with the white of two eggs and two ozs. powdered sugar until very frothy. Let it stand a few minutes. Remove all the froth to a sieve to drain, and whip up the liquid cream remaining. When that is frothy, drain it on a sieve as before. Keep the cream in a cold place till it is required, piling it on the strawberries when ready to serve.

Fruit Salad

Take tinned or fresh pine-apple, peaches, apricots and fresh strawberries, cherries, bananas, oranges, according to season. Cut the large fruit into small pieces. Put all into a large bowl. Make a syrup (see p. 151) of sugar and water, or, if tinned pears and pine apples have been used, of their juice and sugar. Pour it over the fruit while warm. Let it stand a little while. Place on the dish in which it is to be served. Decorate with grapes or crystallised sugar.

Orange Salad

Peel a number of oranges, scraping off all the white inner skin with a sharp knife. Cut across in slices, removing all the core and seeds. Put a layer of orange in a dish. Sprinkle thickly with sugar and a little rum. Add two or three more layers of orange and sugar. Serve at once, as the orange quickly becomes bitter.

Orange and Cocoanut Salad

Peel six oranges. Scrape off the inner white skin carefully. Slice them, removing the core and seeds. Grate half a cocoanut. Put alternate layers of orange and cocoanut in a dish. The top layer should be cocoanut. Sprinkle each layer with sugar. Serve as soon as possible after making.

Pine Apple Salad

1 pine apple ¹⁄₂ pint syrup 1 table-spoon curaçoa

Peel the pine apple and grate it. Mix the curaçoa with the syrup (see p. 151). Pour over the fruit.

Pancakes

PAGE

Pancakes--I. 37

” II. 37

” with Jam 38

” French 38

Rice Pancakes 39

General Directions

To fry pancakes, melt a piece of fresh butter in a small frying-pan. When it is very hot pour in sufficient batter to cover the frying-pan with a thin layer. Fry over a clear fire, shaking the pan constantly. Loosen the edges of the pancake, when set, with a knife. Give a good shake and toss, bringing the pancake down on the other side. As each is done, put it on a very hot plate in the oven and continue frying the others as quickly as possible.

Pancakes--I (French Receipt)

4 eggs ¹⁄₂ lb. sifted flour 1 pint milk 1 table-spoon olive oil 1 table-spoon brandy, rum, absinthe or kirsch Salt

Beat the eggs. Add the milk, flour, etc., mixing well together until perfectly smooth. Set aside for three hours. When ready to fry, add to the batter one white of egg beaten to a stiff froth. Fry in butter.

Pancakes--II (American)

5 table-spoons flour 7 eggs 1 pint cream or milk

Sift the flour with a tea-spoon of salt. Mix it smoothly with the cream. Beat up the yolks and add them, mixing thoroughly. Beat four whites to a stiff froth and stir them lightly in. Fry in very hot butter. Serve with sugar and cinnamon or lemon.

Pancakes with Jam

¹⁄₂ lb. flour 1 table-spoon sugar ¹⁄₄ lb. melted butter 5 eggs 1¹⁄₄ pints milk

First mix the sugar, flour and unbeaten eggs. Add the butter, milk and a little salt. Fry in butter in a small frying-pan, two table-spoons at a time. As soon as a pancake is done on one side, lay it on a dish and spread it with apricot or strawberry jam. Cover it with another, and so on. Sprinkle the top pancake with sugar and glaze with a salamander. Serve very hot.

*French Pancakes

2 eggs 2 ozs. powdered sugar 2 ozs. flour 2 ozs. butter ¹⁄₂ pint milk

Beat the butter to a cream. Add the well-beaten eggs, and beat together. Stir in the sugar, flour, and lastly the milk, beating all the time.

Bake in six well-buttered saucers in a quick oven about twenty minutes. Fold each pancake over. Sprinkle with powdered sugar, and serve with lemon.

Rice Pancakes

¹⁄₄ lb. rice ¹⁄₂ pint cream or milk 1 table-spoon powdered sugar 4 eggs 2 ozs. butter Flour

Boil the rice in water until very tender. Pound it and put it through a sieve. When cold add the cream or milk, sugar, well-beaten eggs and butter, which should be warmed and creamed. Add flour, if necessary, to make a fairly stiff batter. Fry in butter.

Fritters

PAGE

Fruit Fritters 43

Henriettes 44

Orange Fritters 44

Pine Apple Fritters 45

Portuguese Fritters 45

Soufflé Fritters 46

Strawberry Fritters 47

General Directions

Fritters are crisper if fried in clarified fat than in lard.

In making fruit fritters dip each piece of fruit into batter. See that it is well covered.

Drop fritters, a few at a time, into smoking hot fat, being careful that they do not touch each other; fry a rich yellow. Take out with a skimmer and set in the oven for a few minutes on soft paper to drain. Sift sugar over the fritters and serve with a wine or fruit sauce.

Batter for Fritters--I

(_French Receipt_)

2 eggs ¹⁄₂ lb. flour 1 table-spoon olive oil 1 table-spoon brandy ¹⁄₂ cup water, milk or beer

Mix the flour and water, milk or beer, perfectly smooth. Add the well-beaten yolks, the oil and brandy (which is optional) and a little salt. Mix well and set aside for two or three hours. When the batter is wanted, beat the whites until stiff and dry and add them.

Batter for Fritters--II

9 ozs. flour 1 table-spoon powdered sugar 4 eggs 8 table-spoons butter (melted) ¹⁄₂ cup white wine 2 table-spoons brandy

Mix the flour, sugar and well-beaten yolks together. Beat until smooth, adding a little salt. Stir in the melted butter, white wine and brandy, and, just before using, the whites beaten until they are stiff and dry.

Fruit Fritters

Fritters may be made of apples, bananas, oranges, apricots, pine-apple, peaches, etc. The fruit should be ripe and perfect.

Cut apples across in slices about a third of an inch thick. Take out the core from the centre of each piece.

Cut each slice of pine-apple into four pieces.

Slice bananas lengthwise, cutting each slice in half if too long.

Cut peaches and apricots in quarters.

All fruit for fritters is best soaked for a couple of hours in well-sweetened brandy, rum or kirsch, to which a little ground cinnamon and the finely grated peel and the juice of a lemon have been added. The fruit must be well drained before it is dipped in batter.

When this is not done each piece of fruit should be sprinkled with sugar, a very little lemon juice and spice.

For frying see general directions.

Henriettes

1 egg ¹⁄₂ gill cream Salt 1 salt-spoon baking-powder ¹⁄₂ tea-spoon vanilla 1 tea-spoon brandy Flour

Beat the yolk and white separately. Mix all smoothly together with sufficient flour to roll out. Roll as thin as possible, and cut into squares and ribbons. Fry in boiling lard. Drain and sprinkle with flavoured sugar (see p. 164).

Orange Fritters

Peel and divide several sweet oranges into sections. Scrape off all pith with a sharp knife. Take out the seeds. Drop them into a syrup made of water, sugar and a table-spoon of brandy, and let them simmer for a few minutes. Take out and drain on a sieve. Dip in batter and fry (see p. 41). Put in the oven to drain and sprinkle with orange sugar (see p. 164).

Pine-Apple Fritters

1 pine-apple (fresh or tinned) 2 cups flour 1 table-spoon melted butter 1 egg Water

Pare and grate the pine-apple. To the juice add the flour. Mix perfectly smooth. Add the well-beaten yolk, a little salt and the butter. If fresh pine-apple is used add sufficient water to make the batter thin enough to drop from the end of spoon. Beat the white of egg to a stiff froth and stir it in quickly and lightly when ready to fry. Drop into the boiling fat by the table-spoon and fry a golden brown. Drain on paper in the oven and dust with lemon sugar (see p. 164).

Portuguese Fritters

(Pain Perdu)

1 pint milk 1 yolk 2 table-spoons sugar Bread 2 ozs. butter 1 dessert-spoon orange-flower water

Boil the milk with the sugar, grated rind of a lemon, and orange-flower water until it is reduced one half.

Cut several slices of bread half an inch thick. Take off the crust and cut the bread into rounds about the size of the top of a tumbler. Dip these in the milk and then in the well-beaten yolk. Fry in butter. Sprinkle with lemon sugar (see p. 164) or put on each one a spoonful of jam. Serve very hot.

Soufflé Fritters

(Beignets Soufflés)

1 cup water 2 ozs. butter 4 ozs. flour 1 tea-spoon powdered sugar 6 yolks 3 whites

Set the water on the fire. Add the sugar, butter and a little salt. As soon as it boils add the flour all at once. Work it smooth with a wooden spoon, and stir it over the fire for two or three minutes. Take off the fire and add the yolks of six eggs, one after the other, beating hard all the time. Beat the whites of three eggs to a stiff froth. Add this to the batter stirring it lightly in. Divide into pieces about the size of an egg, sprinkle them with flour and fry them in a very large saucepan of clarified fat, giving each fritter room to swell without touching another. The fat should not be too hot at first, but as the fritters swell the heat should be increased. When a good colour take them out, drain them and sprinkle them with sugar. Serve at once very hot.

Strawberry Fritters

Dip whole strawberries into batter No. II. Fry a good colour. Drain. Sprinkle with sugar and glaze with a salamander.

Omelets

PAGE

Sweet Omelet--I. 50

” ” II. 50

Foam ” 51

Orange ” 51

Rum ” 52

General Directions

A special pan should be kept for omelets. It must be used for nothing else. After being used it is best to scour it with a little salt and vinegar in order to keep a perfectly smooth surface.

Melt a tea-spoon of butter in the pan, let it run well over it, but do not let it burn. Pour in the eggs. Lift the egg mixture at the sides as it cooks so as to let the uncooked part flow under. This must, however, only be done at first or the surface will be roughened. When the egg is firm underneath but still soft on top, fold one side carefully over the other with a knife. Slip gently on a very hot plate. Serve quickly and very hot. Add a little salt to the eggs whilst beating.

Sweet Omelet--I

3 eggs Powdered sugar Jam

Beat the eggs slightly with one table-spoon of powdered sugar. Cook as directed. Before folding over spread with apricot or strawberry jam. Fold. Sprinkle with powdered sugar, and score several diagonal lines on the top with a clean red-hot poker or iron.

Sweet Omelet--II

3 eggs 2 tablespoons rich cream Powdered sugar Jam

Beat the yolks with one table-spoon sugar and the cream until very light and frothy. Beat the whites to a stiff froth. Fold them lightly into the yolks. Pour into a pan, and when firm set in the oven a few moments to dry. Fold in half, sprinkle with sugar and score several diagonal lines with a clean red-hot poker.

Foam Omelet

3 eggs 1 table-spoon powdered sugar

Beat the yolks and sugar together. Beat the whites to a stiff froth. Add half of them to the yolks, folding lightly in. Pour into a pan, and when the mixture is nearly set spread it with the rest of the whites, flavoured with a little vanilla or lemon juice and sweetened. When the whites are thoroughly heated, fold over. Sprinkle with sugar and serve quickly.

Orange Omelet

3 eggs Powdered sugar Orange sugar The finely grated rind of one orange 3 table-spoons orange juice

Beat the yolks and two table-spoons powdered sugar until creamy and light. Add the juice and rind. Beat again. Fold in the whites beaten to a stiff froth. Proceed as for sweet omelet No. II. Sprinkle the omelet thickly with orange sugar (see p. 164).

Rum Omelet

3 eggs Powdered sugar Rum

Beat the eggs with one table-spoon sugar. Pour into the pan. Sprinkle well with sugar before folding. Fold. Slip on a very hot dish. Pour lighted rum over the omelet, basting the omelet with the rum until it is extinguished. Serve quickly.

Baked Soufflés

PAGE

Chocolate Soufflé 55

Coffee Soufflé 55

Maraschino Soufflé 56

Omelette Soufflée 56

Punch Soufflé 57

Soufflé Royal 57

Strawberry Soufflé 58

Vanilla Soufflé 58

General Directions

Soufflés should be made in dishes made for the purpose and must be served in the same. The dish should be spread with cold butter, the soufflé mixed not a moment before it is time to put it in the oven (which should be moderately hot), and served immediately it is taken out. A soufflé is better underdone than overdone.

Great care must be taken to whisk in the whites of eggs as quickly and lightly as possible.

It is best to tie a piece of buttered paper round the outside of the mould, so that the soufflé does not run over. In any case room must be given for it to rise.

If there is danger of the soufflé burning, cover it with a sheet of greased paper.

Chocolate Soufflé

To the vanilla soufflé (see page 58) add 2 ozs. fine powdered chocolate, stirring it into the mixture whilst boiling.

Coffee Soufflé

2 ozs. roasted whole coffee 1¹⁄₂ pints cream or milk 3 ozs. butter 3 ozs. fine flour 3 ozs. powdered sugar 1 tea-spoon vanilla 8 eggs

Throw the coffee into the boiling cream or milk. Cover closely and set aside for an hour. Strain through fine muslin. Melt the butter in a large enamel saucepan. Add the flour. Mix till perfectly smooth. Add the cream and sugar. Stir together. Set aside to cool. Add the yolks beaten till creamy, and the vanilla. Then whip in the whites, which should be whisked to a firm froth. Bake in a buttered soufflé dish in a moderate oven for three-quarters of an hour.

Maraschino Soufflé

3 yolks 4 whites 1 table-spoon maraschino 3 table-spoons powdered sugar 3 table-spoons flour 1 pint cream

Beat the yolks and sugar for ten minutes. Add the flour. Beat till perfectly smooth. Add the maraschino and cream. Beat the whites to a stiff froth. Beat them lightly in. Pour into a soufflé dish and bake. Sprinkle with powdered sugar.

Omelette Soufflée

6 eggs 4 heaped table-spoons powdered sugar 1 tea-spoon vanilla

Beat the yolks and sugar together for fifteen minutes. Add the flavouring. Beat the whites to a stiff froth. Pour the yolks on the whites and whisk them lightly and quickly till mixed. Pour into a buttered tin, sprinkle with powdered sugar, and put in a moderately hot oven. It should take about ten to fifteen minutes to bake. Serve at once.

Punch Soufflé

1 pint cream (or milk) 2 table-spoons China or green tea 3 ozs. butter 3 ozs. flour 1 glass rum 1 lemon 8 yolks

Boil the cream. Add to it the tea. Set it back on the oven and let it stand five minutes closely covered. Strain off the cream. Melt the butter in a saucepan. Add the flour and stir till perfectly smooth. Add the cream. Stir continually for four or five minutes. Pour into a basin. Add the sugar, juice of the lemon, half of the grated rind and the rum. Beat well together until cooler. Gradually add the well-beaten yolks, beating vigorously while doing so. Bake for about three-quarters of an hour.

Soufflé Royal

¹⁄₂ pint cream 2 table-spoons flour 2 table-spoons powdered sugar 2 table-spoons orange flower water ¹⁄₂ cup pounded almonds 6 eggs

Mix the well-beaten yolks of six eggs with the rest of the ingredients, beating all together hard for ten minutes. Add the whites beaten to a firm froth. Mix well and pour into a buttered soufflé dish. Serve as soon as the soufflé has risen. Pounded macaroons may be used instead of almonds.

Strawberry Soufflé

1 quart strawberries 8 table-spoons powdered sugar 8 whites of eggs ¹⁄₂ tea-spoon lemon juice

Press the berries through a fine sieve into a basin. Add the sugar. Beat until very frothy. Add the lemon juice and the whites whipped to a firm froth. Bake in a slow oven for half an hour. Sprinkle with lemon sugar (see p. 164).

Vanilla Soufflé

2 ozs. potato flour (or fine flour) 2 table-spoons powdered sugar 1 tea-cup milk or cream 4 eggs 1 tea-spoon vanilla 2 table-spoons butter

Mix the flour, sugar and milk to a perfectly smooth paste and stir over the fire until the flour is cooked (the mixture should boil for at least five minutes). Add the butter whilst boiling. Strain and set aside to cool. Beat the yolks till creamy. Beat them together with the milk, etc. Add the flavouring. Beat in the whites, whipped to a stiff froth, very lightly. Bake in buttered soufflé dish in a moderate oven for twenty-five minutes.

This soufflé may be flavoured with the syrup of preserved ginger, one table-spoon of maraschino, the juice and grated rind of a lemon, or with orange flower water.

Soufflé Puddings

PAGE

Almond Soufflé 62

Chocolate Soufflé 62

” ” with Almonds 63

Cream Soufflé 64

Lemon Soufflé 64

General Directions

Do not more than half fill the tin. Tie a piece of buttered paper right round the outside of the tin, letting it project about two inches above the tin. Set the soufflé dish in a vessel of simmering water, which should reach half way up the soufflé tin and which should boil gently and be replenished from time to time with boiling water. Cook either in a very moderate oven, or on a very gentle fire. The water should only simmer.

When cooked, turn the soufflés out carefully and serve with cream or wine sauce.

Almond Soufflé

4 ozs. almonds 7 eggs 4 ozs. sugar 1 table-spoon lemon sugar 2¹⁄₂ ozs. flour

Blanch and pound the almonds with one whole egg. Add the sugar, six yolks, lemon sugar (see p. 164). Beat for quarter of an hour. Sift in the flour lightly, avoiding lumps, and add the whites beaten to a stiff froth. Pour into a buttered mould and steam about an hour.

Chocolate Soufflé

2 ozs. butter 2 ozs. fine flour ¹⁄₂ pint milk 1 oz. sugar 2 ozs. powdered chocolate 4 eggs ¹⁄₂ tea-spoon vanilla

Melt the butter in a saucepan. Add the flour. Mix until quite smooth. Add the boiling milk gradually and stir together into a smooth paste. Strain through a sieve into a basin. Add the vanilla, sugar and chocolate. Add the well-beaten yolks when the mixture is nearly cold, and then the whites beaten to a stiff froth. Mix thoroughly and pour into a buttered mould. Steam for about an hour and a half.

Chocolate Soufflé with Almonds

4 ozs. butter 4 ozs. sugar 4 ozs. chocolate 4 ozs. almonds 6 eggs 1 white 2 table-spoons finely chopped candied orange and citron

Blanch and pound the almonds in a mortar with the white of an egg. Beat the butter to a cream. Beat the yolks thoroughly and add them to the butter, beating till smooth and foamy. Add the sugar, almonds and the melted chocolate. Beat all together ten minutes. Add the chopped peel, and the whites beaten to a stiff froth. Pour into a buttered mould and steam for one and a half hours.

Cream Soufflé

2 table-spoons fine flour 4 ozs. butter ¹⁄₂ pint cream 5 eggs 1¹⁄₂ ozs. sugar 1 tea-spoon vanilla or 1 table-spoon maraschino

Stir the flour with 2 ozs. of butter over the fire till smooth. Add the cream, and stir continually till it boils. Set aside to cool.

Beat the yolks till creamy. Beat the butter to a cream. Beat the butter and yolks together with the sugar and vanilla. Mix with the cream. Beat together and beat in three whites whipped to a stiff froth. Pour into a buttered mould. Steam over the fire for three quarters of an hour.

Lemon Soufflé

1 oz. butter ¹⁄₄ lb. powdered sugar 1 lemon 1¹⁄₂ ozs. flour 5 eggs