Dampf Nudels (German Recipe). — Mix three tablespoon-
fuls of German yeast with five of warm cream and one
ounce of sugar; mix with one pound of flour and six
yolks of eggs one after the other. Work it well, and add
two ounces of butter✪ Dampf Nudels nearly melted. Put this paste into a
warm place to rise. When it has risen about an inch, put
it on the table, and cut pieces the size of an egg. Then let
it rise again, and about twenty minutes before they are
wanted, put them into a stewpan, with about half a pint
of hot milk, a little butter and sugar ; put them on the
stove or a moderate fire, cover the stewpan all the time.
Send them up with custard sauce.
Devon Pancakes. — Whisk three eggs (whites and yolks
separately), stir into them by degrees one dessertspoonful of
Vienna flour and the same quantity of sifted sugar. When
quite smooth mix in half a pint of whipped cream✪ Devon Pancakes, flavoured
with vanilla, pour into tin saucers that have been
buttered, and bake in a moderate oven for about twenty
minutes. Arrange the pancakes one on the top of another,
on a hot dish, with a layer of preserved cherries in syrup
between each. Sprinkle sugar over before serving.
202
THE housewife's EEFEKEE
Devonshire White Pot. — Take a pint of cream, and
strain four eggs into it. Put in a little salt and a little
grated nutmeg, and season freely with sugar. Take a penny
loaf of white bread sliced very thin, and put it into a dish.
The cream and eggs being put to it, then take a handful of
raisins and a little sweet butter✪ Devonshire White Pot and bake it.
Diplomatic Pudding. — Decorate a mould with chopped
pistachio nuts and desiccated cocoanut, set in clear jelly
and put on ice. Make a custard with the yolks of four
eggs^ one pint of milk, sugar to taste, and a few drops of
some flavouring essence. Stir into this custard when cold
two ounces of sponge-cake crumbs, two ounces of dried
cherries, two ounces of ratafias, and the same of angelica
and citron cut up very finely, one gill of whipped cream,
and half an ounce of isinglass dissolved in a gill of water✪ Diplomatic Pudding.
Mix well, and pour into the mould, and put on ice to set.
Fairy Toast. — Toast slices of stale sponge cake, and cut
them into pieces two inches square ; put half a tumblerful of
apple or any light-coloured jelly into a basin, and whip it
slowly and continuously till very light ; then mix in care-
fully the beaten white of one egg. Spread this over the
squares of toast, and place a preserved cherry✪ Fairy Toast in the centre
of each square. Serve cold with cream.
Fig Pudding. — Take three-quarters of a pound of bread-
crumbs, and six ounces of finely chopped suet (Hugon's
Atora " beef -suet is highly recommended) • mix together ;
add half a pound of chopped figs, three ounces of moist
sugar, two eggs beaten, and half a cup of milk✪ Fig Pudding. Boil five
hours.
Page 140 · 6 recipe records on this page
Presented as published in 1898. 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
Dampf Nudels (German Recipe). — Mix three tablespoonfuls of German yeast with five of warm cream and one ounce of sugar; mix with one pound of flour and six yolks of eggs one after the other. Work it well, and add two ounces of butter nearly melted. Put this paste into a warm place to rise. When it has risen about an inch, put it on the table, and cut pieces the size of an egg. Then let it rise again, and about twenty minutes before they are wanted, put them into a stewpan, with about half a pint of hot milk, a little butter and sugar ; put them on the stove or a moderate fire, cover the stewpan all the time. Send them up with custard sauce.
Devon Pancakes. — Whisk three eggs (whites and yolks separately), stir into them by degrees one dessertspoonful of Vienna flour and the same quantity of sifted sugar. When quite smooth mix in half a pint of whipped cream, flavoured with vanilla, pour into tin saucers that have been buttered, and bake in a moderate oven for about twenty minutes. Arrange the pancakes one on the top of another, on a hot dish, with a layer of preserved cherries in syrup between each. Sprinkle sugar over before serving.
THE housewife's REFEREE
Devonshire White Pot. — Take a pint of cream, and strain four eggs into it. Put in a little salt and a little grated nutmeg, and season freely with sugar. Take a penny loaf of white bread sliced very thin, and put it into a dish. The cream and eggs being put to it, then take a handful of raisins and a little sweet butter and bake it.
Diplomatic Pudding. — Decorate a mould with chopped pistachio nuts and desiccated cocoanut, set in clear jelly and put on ice. Make a custard with the yolks of four eggs^ one pint of milk, sugar to taste, and a few drops of some flavouring essence. Stir into this custard when cold two ounces of sponge-cake crumbs, two ounces of dried cherries, two ounces of ratafias, and the same of angelica and citron cut up very finely, one gill of whipped cream, and half an ounce of isinglass dissolved in a gill of water. Mix well, and pour into the mould, and put on ice to set.
Fairy Toast. — Toast slices of stale sponge cake, and cut them into pieces two inches square ; put half a tumblerful of apple or any light-coloured jelly into a basin, and whip it slowly and continuously till very light ; then mix in carefully the beaten white of one egg. Spread this over the squares of toast, and place a preserved cherry in the centre of each square. Serve cold with cream.
Fig Pudding. — Take three-quarters of a pound of breadcrumbs, and six ounces of finely chopped suet (Hugon's
Atora " beef -suet is highly recommended) • mix together ; add half a pound of chopped figs, three ounces of moist sugar, two eggs beaten, and half a cup of milk. Boil five hours.
Records on this page
Dampf NudelsDevon PancakesDevonshire White PotDiplomatic PuddingFairy ToastFig Pudding