Part 4

Stew the rhubarb, the finely pared peel and juice of the lemon and sugar with a little water, over a very gentle fire, until pulpy. Pass through a fine sieve. To every pint of rhubarb pulp, add three quarters of an ounce of gelatine dissolved in a very little boiling water. Stir over the fire till thoroughly mixed. Pour into a wet mould with a hollow in the centre. When serving, fill the hollow with whipped cream.

Creams

PAGE

Bavarian Cream--I. 98

” Cream--II. 98

Chartreuse of Orange 100

” of Strawberries 101

Chestnut Cream 102

Chocolate Bavarois 103

Crème aux Fruits 103

” Hollandaise 104

Noyau Cream 105

Orange Cream 105

Rhenish Cream 106

Rice Cream 107

Strawberry Cream 108

Strawberry or Raspberry Cream 108

*Bavarian Cream--I

¹⁄₂ oz. gelatine 1 pint cream 3 table-spoons powdered sugar 1 tea-spoon vanilla

Soak the gelatine. Whip the cream. Dissolve the gelatine in a little boiling milk. Strain it into a basin. Add whichever flavouring is chosen, stirring continually until cool but still liquid. Then add the cream and mix thoroughly. Pour into moulds and set on ice, if possible.

This cream may be flavoured with two table-spoons maraschino, two table-spoons caramel (melted and browned sugar), a small coffee-cup of very clear, strong coffee or three table-spoons powdered chocolate instead of vanilla.

Bavarian Cream--II

5 yolks 4 ozs. powdered sugar 1 oz. gelatine 1 quart cream ¹⁄₂ pint cream

Boil half pint of cream, pour it over the yolks. Add the sugar and stir over a gentle fire until the mixture begins to thicken. Add the gelatine, which has been dissolved in a very little water. Mix thoroughly. Put through a fine hair sieve into a basin. Beat until cold. Add the vanilla and the cream whipped. Pour into a mould and set on ice, if possible.

This cream can be flavoured with three table-spoons of maraschino which should be added with the cream. In this case the mould used may be lined with maraschino jelly (see p. 94). To do this fill the mould with jelly to the depth of an inch. When it is firm, set a smaller mould inside the mould in use, fill the space all round it with jelly and leave till set. Then pour a little warm water on the inner mould to loosen it. Take it out carefully and fill the space with cream. The inner mould should be about an inch and a half smaller in diameter than the outer mould.

A small cup of strong, clear coffee can be used as flavouring, or one table-spoon lemon juice and one gill rum.

Chartreuse of Orange

Orange jelly Oranges For cream ³⁄₄ oz. gelatine ³⁄₄ pint cream ¹⁄₄ lb. sugar

For this and the following receipt two plain moulds are required. One should be about 1¹⁄₂ inches larger in diameter than the other.

Into the larger mould pour orange jelly (see p. 94) to make a layer ¹⁄₂ an inch deep. When slightly set arrange a second layer of sections of oranges which have had all the skin and pips removed. Cover these with more orange jelly. Set aside until firm. Place the smaller mould exactly in the centre of the larger one, resting it on the jelly. Fill up the space between the two moulds with sections of orange, prepared as before. Pour jelly over them so that the space is completely filled up. Place upon ice, or in a very cold place, until the jelly is firmly set.

Dissolve the gelatine (which should have been previously soaked for three hours) in a little hot milk. Whip the cream (see p. 3) and pour in the strained gelatine slowly, stirring all the time. Flavour with a syrup made as follows: Take ¹⁄₄ lb. lump sugar. Rub the rind of one orange off on several lumps; put all together with the juice of two oranges into an enamel saucepan. Stir over a gentle fire till melted. Pour this syrup, when cool, slowly over the cream, whipping all the time.

When the jelly is set pour a little warm water into the inner mould to loosen it. Take it out very carefully. Fill in the space with the cream.

Other fruits may be used and lemon jelly can be used instead of orange. In all cases great care should be taken in arranging the fruit.

If the oranges or fruit used are sour, soak them for an hour in a syrup of sugar and brandy or rum.

*Chartreuse of Strawberries

2 lbs. strawberries 1 pint clear lemon jelly ¹⁄₂ pint cream Sugar ¹⁄₂ oz. gelatine

Proceed as for orange chartreuse, using one pound of strawberries cut lengthways in half to decorate the jelly.

For the cream mash the rest of the strawberries with sufficient sugar to sweeten thoroughly. Put through a fine sieve. Whip the cream. Dissolve the gelatine in a very little hot water. Strain it, and when cool, but still quite liquid, add it slowly to the strawberry juice, stirring all the time. Add the whipped cream gradually and a few drops of cochineal.

*Chestnut Cream

20 chestnuts 1 oz. gelatine ¹⁄₂ pint milk ¹⁄₄ lb. sugar ¹⁄₂ a lemon 1 wine-glass curaçoa ¹⁄₂ pint cream

Boil, skin and pound the chestnuts, put them through a sieve. Boil the thinly-peeled rind of a lemon, the sugar and milk together. Take off the fire and add the previously-soaked gelatine. Stir till melted. Strain. When cool add the chestnut purée and beat till smooth. Add the curaçoa and whipped cream. Mix well and pour into a mould. Serve with sweetened whipped cream.

*Chocolate Bavarois

1 pint cream 1 oz. gelatine 1 oz. chocolate 1 cup milk ¹⁄₂ lb. powdered sugar

Soak the gelatine in a little of the milk. Melt the chocolate in a little hot water with a little sugar. Stir until smooth. Boil the rest of the milk. Add the gelatine to it. Stir till dissolved. Add the chocolate. Strain and add the sugar. Set in a cool place, on ice if possible, in a large basin. Beat until cool. Whip the cream (see p. 3). Stir it in and pour all into a mould.

Crème aux Fruits

1 quart cream ³⁄₄ cup sugar 4 whites of eggs 1 tea-spoon vanilla 1 table-spoon wine or liqueur 1 cup chopped crystallised fruit 1 oz. gelatine

Soak the gelatine in cold water. Whip the cream (see p. 3). Add the sugar. Dissolve the gelatine in a very little boiling water. Stir it quickly until cool. Pour it slowly on the whites beaten to a dry stiff froth. Stir well together. Add the cream, mix very well. Add the vanilla, wine or liqueur. When the mixture begins to thicken add the fruit gradually. Place a number of crystallised cherries in the bottom of a mould. Pour in the cream. Set on ice.

Crème Hollandaise

10 yolks ¹⁄₂ pint white wine 1 lemon ¹⁄₂ oz. gelatine 1 pint whipped cream

Put the yolks, wine and the rind of the lemon, very thinly peeled, into an enamelled saucepan. Stir over a gentle fire until the mixture thickens. Melt the gelatine, which should have been soaked for an hour, in as little hot water as possible. Add it slowly to the yolks. Stir till thoroughly mixed. Strain into a basin. Beat until cool. Stir in the whipped cream (see p. 3) and set on ice or in a cold place.

Noyau Cream

¹⁄₄ lb. Jordan almonds ¹⁄₂ oz. bitter almonds ¹⁄₄ lb. powdered sugar 1¹⁄₄ pints cream 1 oz. gelatine Noyau

Blanch and pound the almonds, moistening with a little of the cream. Rub through a hair sieve. Whip the rest of the cream. Flavour with noyau. Stir in the almonds and mix till smooth. Dissolve the gelatine, which should have been soaked in preparation, in a very little hot water. Strain and stir until cool but still liquid. Pour into the cream, stirring continually until thoroughly mixed. Pour into a mould.

*Orange Cream

1 large Seville orange 1 table-spoon brandy 4 yolks 4 ozs. lump sugar 1 pint cream ¹⁄₂ oz. gelatine

Rub the rind of the orange on to two or three lumps of sugar. Add them to the rest of the sugar, brandy and the juice of the orange. Stir over a very gentle fire till melted. When cool add the well beaten yolks to the syrup. Beat for quarter of an hour. Scald the cream, add the gelatine, dissolved in a very little water, to it. Mix well. Strain on to the yolks and beat till cool and beginning to set. Pour into a mould.

Rhenish Cream

1 oz. isinglass 1 pint water 6 yolks ¹⁄₂ pint cream 2 lemons 2 glasses white wine 4 ozs. powdered sugar

Soak the isinglass in ¹⁄₄ pint cold water. Add it to ¹⁄₄ pint boiling water. Stir till dissolved. Beat the yolks till very light. Add the cream, the juice of two lemons and the rind of one, the wine, sugar, and strained isinglass. Strain all together through a fine sieve. Whisk until it begins to set. Pour into glasses or moulds.

Rice Cream

¹⁄₄ lb. rice Milk ¹⁄₂ piece cinnamon Finely cut rind of ¹⁄₂ a lemon 5 yolks 5 table-spoons powdered sugar 2 ozs. butter 1¹⁄₂ pints cream 1 oz. gelatine

Put the rice, cinnamon, and lemon peel in a little salted boiling milk, and simmer until the rice is tender and the milk all absorbed.

Beat the butter to a cream. Add the sugar and beat again. Then add the well-beaten yolks. Beat thoroughly together. Add the hot rice gradually, and stir over the fire in a double boiler until the mixture begins to thicken. Do not let it boil. Then pour into a basin and stir occasionally.

Whip the cream (see p. 3). Melt the gelatine in a very little boiling milk. Strain it and when slightly cooled stir it gradually into the rice. Add the cream, mixing it lightly. Stir from time to time until the mixtures begin to set. Then pour into a mould.

To the above a glass of rum or any other flavouring can be added.

Strawberry Cream

Line a basin with fine large strawberries and fill it with Bavarian cream (see p. 98).

Strawberry or Raspberry Cream

Sufficient fruit to make 1 pint of juice 1 cup powdered sugar 1 oz. gelatine ¹⁄₂ cup boiling water 1 pint cream

Soak the gelatine in a little cold water. Mash the fruit and mix the sugar with it. When the sugar has dissolved rub through a fine sieve. Dissolve the gelatine in the boiling water. Strain slowly over the fruit juice, beating it rapidly while doing so, until the mixture begins to set. Stir in the whipped cream (see p. 3) and pour into a porcelain mould.

Instead of fresh fruit the contents of a tin of apricots or peaches mashed, or a grated tinned pine-apple, can be used.

Cold Puddings

PAGE

Charlotte Russe 110

Chocolate Blanc-Mange 110

” Meringue 111

Cornflour Pudding 111

Cream Whip 112

Danish Pudding 112

Ginger Pudding 113

Gooseberry Fool 113

Lemon Soufflé 114

Marrons à la Celestiné 114

Meringues 115

Milk Jelly 116

Mousse aux fruits Givrés 116

Orange Charlotte 117

Pain aux Fruits 117

Pine Apple Meringue 118

Pines on Horseback 118

Queen of Puddings 119

Spanish Cream 120

Strawberry Sponge 120

King’s Soufflé 121

Charlotte Russe

¹⁄₂ oz. gelatine 1 pint cream 12 lady fingers 3 table-spoons powdered sugar 1 tea-spoon vanilla 1 table-spoon sherry or liqueur

Set the gelatine to soak in cold water. Line a mould with lady fingers, leaving a little space between each. Whip the cream (see p. 3). Add the sugar, vanilla, and wine. Dissolve the gelatine in as little boiling water as possible. Strain it very slowly through a fine strainer into the cream, stirring rapidly all the time. Stir until the cream begins to stiffen. Then pour it into the mould and set in a cold place or on ice.

The mould may be lined with plain or rolled wafers instead of lady fingers.

The cream may be flavoured with coffee, chocolate, or any fruit syrup.

Chocolate Blanc-Mange

1¹⁄₂ ozs. gelatine 1 quart milk ¹⁄₂ lb. powdered sugar 4 table-spoons grated chocolate ¹⁄₂ tea-spoon vanilla

Soak the gelatine for two hours. Add it to the warmed milk and sugar. Let it heat gently. When the gelatine is melted, strain. Add the chocolate and boil for five minutes, stirring continually. Take off the fire. When nearly cold, beat for ten minutes with a whisk and add the vanilla. Pour into a mould. Serve with cream.

Chocolate Meringue

6 whites of eggs 1 lb. powdered sugar 1 tea-spoon vanilla 3 ozs. powdered chocolate

Beat three whites with the sugar for fifteen minutes. Then add the rest of the whites one at a time, beating well. Add the vanilla and chocolate. Drop on stiff note-paper which has been well buttered, and place upon a board in a slow oven. Bake until dry.

Cornflour Pudding

1 pint milk 3 table-spoons powdered sugar 3 whites of eggs ¹⁄₂ tea-spoon vanilla 2 heaping table-spoons cornflour

Mix the cornflour to a smooth paste with a little of the milk. Put the rest with the sugar in a double boiler. When boiling add the cornflour. Stir till perfectly smooth and thick. Then leave to cook gently for about twenty minutes. Beat the whites to a stiff froth. Stir them in and continue stirring for two or three minutes. Take off the fire. Add the vanilla. If not perfectly smooth, strain. Pour into a mould.

*Cream Whip

1 pint cream 1 cup sherry 1 lemon ¹⁄₂ cup sugar 2 whites of eggs

Whip the cream lightly. Add the sherry, rind and juice of the lemon, sugar and the whites beaten to a stiff froth. Stir until the sugar is melted. Skim off the froth and set it on a sieve. Fill custard glasses with the cream. Put the froth on the top of each glass.

Danish Pudding

³⁄₄ cup pearl tapioca 1¹⁄₂ pints boiling water ¹⁄₄ cup sugar ¹⁄₂ cup currant jelly Or fresh fruit juice

Soak the tapioca all night. Boil in the water till tender and transparent. Stir frequently. Add the sugar, a little salt and the jelly or fruit. Stir together till melted. Pour into a dish and set on ice or in a cold place. Serve with cream.

*Ginger Pudding

¹⁄₂ oz. isinglass ¹⁄₂ pint milk 3 ozs. butter 2 ozs. powdered sugar 4 eggs 1 lemon 1 small tea-spoon powdered ginger Preserved ginger and syrup

Dissolve the isinglass in a very little hot water. Add to it the milk, butter, sugar and well-beaten yolks. Stir over the fire in a double-boiler until it thickens, being careful not to let it boil. Pour into a basin, and when nearly cold, but not set, add the powdered ginger, the whites (beaten to a stiff froth), and the juice of the lemon. Mix lightly together and pour into a buttered pudding basin to set. Serve with a little chopped preserved ginger and syrup.

Gooseberry Fool

1 pint green gooseberries ¹⁄₂ lb. sugar ¹⁄₂ pint cream

Simmer the gooseberries with the sugar in a very little water until tender. Put through a sieve. Whip the cream slightly and beat well with the gooseberry purée.

This can be made with any kind of fruit.

*Lemon Soufflé

4 eggs 7 ozs. powdered sugar 6 leaves gelatine (over ¹⁄₄ of an oz.) 3 lemons Whipped cream

Soak the gelatine for an hour in a little water. Beat the yolks and sugar for fifteen minutes. Add the juice of two lemons and the grated rind of one and a half. Whip the whites to a stiff froth. Stir them lightly in. Take the gelatine out of the cold water. Dissolve it in a very little hot water. When cooled pour it very gradually into the mixture, which must be beaten all the while. Beat for five minutes in a cold place. Pour into a silver or glass dish. When set, and it will set very quickly, cover with sweetened whipped cream flavoured with a quarter tea-spoon vanilla. Garnish with grated pistachios.

*Marrons à la Celestiné

Boil some chestnuts. Peel them and put them through a fine sieve. Stir over the fire for two or three minutes with sugar to taste and a little cream. Divide into four parts. To one add the yolk of an egg, to another a little melted chocolate, to another a few drops of cochineal, and to the fourth a little sage colouring. Mix each well.

Whip some cream with the white of an egg, and sweeten it and flavour with vanilla. Pile it in the centre of a dish. Put the differently coloured chestnut purées separately through a coarse sieve, and arrange lightly around and on the cream.

This is equally good and simpler to make if colouring is not used. Pile the sweetened and sifted chestnuts on a dish and cover with whipped cream, or garnish with slices of sweetened orange.

Meringues

Whip four whites of eggs and a little salt until frothy, gradually adding while doing so a breakfast-cup of powdered sugar. Beat until perfectly smooth and firm. Cover a board with white paper. Drop the mixture, one and a half table-spoons at a time, in oblong shapes upon the paper. Put the board in a very slack oven. When a crust has been formed, scoop out the soft centre of each meringue and turn it over to dry inside.

If the meringues do not come off the paper easily, moisten it on the under-side.

Milk Jelly

1 oz. gelatine ³⁄₄ cup powdered sugar 1³⁄₄ pints milk 1 tea-spoon vanilla

Soak the gelatine in a little of the milk for an hour. Boil the sugar and the rest of the milk together. Add the gelatine. When dissolved, take from the fire. Add the flavouring and strain into a mould.

*Mousse aux Fruits Givrés

¹⁄₂ lb. sweet almonds ¹⁄₂ tea-spoon lemon juice 3 whites of eggs 3 ozs. powdered sugar Spinach colouring ¹⁄₂ pint whipped cream Sugared fruit

Blanch and pound the almonds with the lemon juice. Put through a fine sieve. Add the whites and sugar. Beat well together. Stir over the fire for two or three minutes. Take off and colour with green colouring. Put the whipped cream in the centre of a dish. Put the almond paste through a coarse sieve and arrange it lightly around the cream. Decorate with sugared fruit (see p. 165).

Orange Charlotte

¹⁄₂ oz. gelatine 1 cup powdered sugar ¹⁄₂ pint orange juice 1 scant cup water 4 eggs Lady fingers

Soak the gelatine. Boil the juice, water and sugar. Skim. Beat the yolks thoroughly. Pour the syrup over them slowly, beating hard all the time. Put into a double boiler and stir the mixture till it thickens. Dissolve the gelatine in as little boiling water as possible. Put the mixture in a good-sized basin and strain the gelatine into it, beating continually. When cool, but not hard, stir in the whites beaten to a stiff froth, and beat altogether till it begins to thicken. Then pour the mixture into moulds lined with lady’s fingers. This Charlotte can be made with the juice of any fruit, tinned or fresh.

*Pain aux Fruits

1 pint of fruit pulp 1 oz. gelatine 1 gill cold water 1 gill hot water

Crush some apricots, strawberries, raspberries, peaches, or pine-apples. Sweeten and add a little liqueur and lemon juice, and, if liked, blanched and chopped almonds. To each pint of fruit use one ounce of gelatine which has been soaked in one gill of cold water and dissolved in one gill of hot water. Stir well together until the mixture begins to set. Pour into a _china_ mould. Serve with a rich custard or cream.

*Pine Apple Meringue

¹⁄₂ pint cream 1 cup grated pine-apple 4 table-spoons sugar ¹⁄₂ oz. gelatine 7 meringue cases

Whip the cream. Dissolve the gelatine in a very little boiling water. Strain it gradually over the cream, whisking it continually while doing so. Stir in the grated pine-apple and the sugar. Beat in a cold place until the mixture begins to set. Then arrange the meringues and cream in layers. Garnish with crystallised fruits.

*Pines on Horseback

Stale cake Pine apple Wine or liqueur

Cut the cake, which must be plain, into small rounds. Chop the pine-apple and put it in a basin with plenty of sugar to sweeten. Soak the cake in wine or liqueur. Pile the pine apple into little mounds on each piece. To the juice add a very little wine or liqueur and arrowroot (in the proportion of a tea-spoon to half a pint of juice). Cook until thick and clear. Pour over the pine-apple and cake. Arrange on a dish, covering each with a little whipped cream.

*Queen of Puddings

1 pint of sponge cake 10 ratafias 2 ozs. sugar 2 ozs. butter ¹⁄₂ rind of a lemon grated 1 pint of milk 4 eggs

Crumble the sponge cakes and ratafias finely. Pour the milk over them. Beat the butter and sugar to a cream. Add the yolks and beat again. Mix well with the sponge cake. Beat the whites till frothy and stir them in. When thoroughly mixed, turn into a buttered pudding-dish. Bake half an hour. When cold turn out. Spread with a layer of jam and cover with whipped cream.

*Spanish Cream

1 pint milk ¹⁄₂ oz. gelatine ¹⁄₂ cup sugar 3 eggs ¹⁄₂ tea-spoon vanilla

Soak the gelatine in the milk for two hours. Beat up the eggs till very light. Add the sugar and beat again. Bring the milk and gelatine to the boil. Pour over the eggs and sugar. Strain. Put on the fire in a double boiler and stir till thick; but do not allow it to boil. Add the vanilla and pour into a wet mould.

*Strawberry Sponge

1 quart strawberries Powdered sugar 4 whites of eggs ¹⁄₂ pint boiling water 1 oz. isinglass

Mash the strawberries with sufficient sugar to sweeten and set them aside for about an hour. Boil the water and two ounces of sugar for twenty minutes. Add the gelatine which has been soaked for an hour in a little cold water. Remove from the fire and strain. Put the strawberries through a fine sieve. Add the syrup gradually, beating hard for five minutes. Beat the whites to a stiff froth. Add them to the strawberries and beat till the mixture begins to set. Put into a wet mould. Serve with whipped cream.

*King’s Soufflé

¹⁄₂ lb. powdered sugar 3 small lemons 3 eggs ¹⁄₂ pint whipped cream ³⁄₄ oz. gelatine ¹⁄₂ gill water

Beat the yolks of the eggs. Add to them the sugar, the juice of three lemons, and grated rind of two. Pour into a double-boiler, and whisk continually until the mixture thickens. Do not let it boil. Strain and set aside to cool. Melt the gelatine in the water, and add it to the cold egg mixture. Add the cream and the whites whipped to a stiff froth. Whip lightly together, and when beginning to set, pour into a mould. Garnish with crystallised violets or rose-leaves.

Pastry

PAGE

Plain Pastry--I. 125

” ” II. 125

” ” (Short) 125

Puff Pastry 126

Rich Crust 126

Short Crust for Tartlets 127

Biscuit Paste for Tartlets 127

General Directions

In making pastry, the colder the hands of the maker, the water and the room, the better. A marble slab is the best thing on which to make it: otherwise a hard board which is kept for pastry only should be used.

Use iced water for mixing, when possible. Pastry will be flakier if set on ice before it is finally rolled out for use. The flour used should be very dry and should be sifted with a little salt. Use the best flour only and fresh butter, or half butter, half lard.

Use as little water as possible.

Never knead pastry.

Use the hands as little as possible. Mix with a knife unless otherwise specified.

Bake in a moderate or quick oven.

Baking powder, in the proportion of one tea-spoon to each quart of flour, may be added when eggs are not used. The baking powder should be sifted twice with the flour before mixing.

It is better to bake pastry separately from the fruit when possible. It will thus be much crisper. To do this fill the dish which is to be used with stiff crumpled paper, over which a smooth and well-buttered piece should be laid. Cover with the pastry and bake. Remove the pastry and fill the dish with well-sweetened stewed fruit. Moisten the edges of the dish with white of egg and replace the crust.