Lemon Tartlets. — Reduce to powder half a pound of
savoy biscuits, sift and add three-quarters of a pound of
powdered sugar ; grate and add the rind of two lemons and
the juice strained. Add now three-quarters of a pound of
melted butter, a little cream, six eggs, and a small
nutmeg grated✪ Lemon Tartlets ; put in patty-pans lined with puff paste as
before directed, and sift a little powdered sugar over them.
This will make a large quantity.
Little Indian Gems [Mrs. Grace Johnstone, Anglo-Indian) .
— Boil one pint of milk, and mix three ounces of fine Florador
into a thin paste with a little milk. As the milk in the pan
comes to the boil stir in the Florador, taking care it does
not get lumpy ; boil for about five or six minutes, till the
mixture is quite thick. Now add two ounces of castor sugar,
stir well, keep it on the fire one minute ; remove, and mix
with it about three ounces of desiccated cocoanut✪ Little Indian Gems (unsweet-
ened). Well grease a dish, and pour the mixture on to it.
Let the dish be a good size, and the mixture nearly an inch
thick ; set it on ice. When quite cold stamp out in rounds
about the size of a top of a wineglass ; chop finely some
good, richly coloured guava jelly; heap it in the middle of
each round, that it may look like a little heap of garnets.
Put half a pint of stiffly whipped cream into a forcing bag
and tube, and surround each heap of jelly with the cream ;
then sprinkle the cream with very finely chopped pistachios.
Macedoine of Fruits. — Take some strawberries, rasp-
berries, red and white currants, cherries, grapes, apricots,and
peaches cut in quarters, the juice of pineapples, melon, and
bananas✪ Macedoine of Fruits. Free them from their stalks, then put them into a
rich syrup flavoured with maraschino and brandy. Colour
the syrup with a little cochineal and arrange on the dish
so that the colours harmonise prettily. Whipped cream
should be served with it. This is for summer; in the
winter it must be composed of oranges, Tangerine oranges,
brandy, cherries, apples, pears, bananas, and grapes.
Maple Cream. — Mix two pounds of maple sugar, one-
fourth of a teaspoonful of cream of tartar, and a cup of
water✪ Maple Cream, and boil till a little of the syrup will form a soft ball
when tried in water. Set it away in the kettle till almost
cold, and then work it with the paddle till it becomes creamy
208
THE housewife's KEFEKEE
or cloudy, then pour directly into a shallow tin pan. When
cold turn the pan upside down, and the cream will drop out ;
then divide into blocks.
Mountain-ash Berry Jelly {Scotch Recipe), — Gather the
berries in September, when they are red and juicy. To two
quarts of berries put three quarts of water. Boil them
till one-half the water is boiled away. To each pint of
juice add one pound of loaf sugar✪ Mountain-ash Berry Jelly well broken ; when it
comes to a boil take off any scum that rises ; let it boil for
half an hour, fill small pots with it, but do not put paper
over it for two or three days.
Page 144 · 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
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Lemon Tartlets. — Reduce to powder half a pound of
savoy biscuits, sift and add three-quarters of a pound of
powdered sugar ; grate and add the rind of two lemons and
the juice strained. Add now three-quarters of a pound of
melted butter, a little cream, six eggs, and a small
nutmeg grated ; put in patty-pans lined with puff paste as
before directed, and sift a little powdered sugar over them.
This will make a large quantity.
Little Indian Gems [Mrs. Grace Johnstone, Anglo-Indian) .
— Boil one pint of milk, and mix three ounces of fine Florador
into a thin paste with a little milk. As the milk in the pan
comes to the boil stir in the Florador, taking care it does
not get lumpy ; boil for about five or six minutes, till the
mixture is quite thick. Now add two ounces of castor sugar,
stir well, keep it on the fire one minute ; remove, and mix
with it about three ounces of desiccated cocoanut (unsweet-
ened). Well grease a dish, and pour the mixture on to it.
Let the dish be a good size, and the mixture nearly an inch
thick ; set it on ice. When quite cold stamp out in rounds
about the size of a top of a wineglass ; chop finely some
good, richly coloured guava jelly; heap it in the middle of
each round, that it may look like a little heap of garnets.
Put half a pint of stiffly whipped cream into a forcing bag
and tube, and surround each heap of jelly with the cream ;
then sprinkle the cream with very finely chopped pistachios.
Macedoine of Fruits. — Take some strawberries, rasp-
berries, red and white currants, cherries, grapes, apricots,and
peaches cut in quarters, the juice of pineapples, melon, and
bananas. Free them from their stalks, then put them into a
rich syrup flavoured with maraschino and brandy. Colour
the syrup with a little cochineal and arrange on the dish
so that the colours harmonise prettily. Whipped cream
should be served with it. This is for summer; in the
winter it must be composed of oranges, Tangerine oranges,
brandy, cherries, apples, pears, bananas, and grapes.
Maple Cream. — Mix two pounds of maple sugar, one-
fourth of a teaspoonful of cream of tartar, and a cup of
water, and boil till a little of the syrup will form a soft ball
when tried in water. Set it away in the kettle till almost
cold, and then work it with the paddle till it becomes creamy
208
THE housewife's KEFEKEE
or cloudy, then pour directly into a shallow tin pan. When
cold turn the pan upside down, and the cream will drop out ;
then divide into blocks.
Mountain-ash Berry Jelly {Scotch Recipe), — Gather the
berries in September, when they are red and juicy. To two
quarts of berries put three quarts of water. Boil them
till one-half the water is boiled away. To each pint of
juice add one pound of loaf sugar well broken ; when it
comes to a boil take off any scum that rises ; let it boil for
half an hour, fill small pots with it, but do not put paper
over it for two or three days.