saucepan with half a pint of cream. Stir till the gelatine
is melted, then sweeten to taste. Pour equal portions of the
cream into four cups and flavour one with raspberry syrup,
another with essence of coffee, a third with some essence of
lemon, and the fourth with vanilla, and colour red with
carmine colouring✪ Oranges Bewitched. Have ready the cases of four oranges
cut in halves. To do this, slit round the middle of each
orange with a sharp knife, cutting the peel only and pass the
handle of a teaspoon carefully between the orange and the
peel, so as to detach each half without breaking. Fill each
of the halves with the different creams, and when quite
set, cut into quarters and arrange with green leaves on a
silver dish. The pulp of the oranges will serve to make
jelly with the addition of a little lemon juice.
Peches Flambantes a la Bretonne. — Choose twelve peaches
not quite ripe ; dip them into boiling water in order to
peel them easily without injuring the flesh ; then divide
them into two, and take out the stones. Make a rich
syrup, which will be ready when, in taking some in the
spoon and letting it drop, it will fall into little balls. Put
in the peaches, and continue to fill up the interstices with
the syrup. Let them simmer for ten minutes ; then take
the saucepan ofl* the fire, and put in it three tablespoonfuls
of brandy✪ Peches Flambantes a la Bretonne. Mix all up together ; then take out the peaches,
and dish en pyr amide, adding at last a little more brandy,
which is ignited just before handing round.
Piiaumen Mns. — Eub plums with a cloth ; stew them with
the stones as they retain their juice so much better
when treated in that way. Stew them slowly till tender in
a few tablespoonfuls of water, rub them through a sieve ;
stew thus with sugar and cinnamon to taste, and a little
orange or lemon peel. Throw in at the last moment either
small squares of bread fried in butter, or grate the same
over the Mus.
Pineapple Jelly. — Peel and cut into slices three-quarters
of a pound of fresh pineapple ; put it into a skillet, with ten
ounces of loaf sugar and one pint of cold water ; boil up,
skim, and simmer for twenty-five minutes ; then strain off
the juice. Dissolve one and a quarter ounces of isinglass
in half a pint of cold water, mix this with the juice ; add a
212
THE housewife's EEFEREE
wineglassful of rum✪ Pineapple Jelly and strain through a jelly bag. De-
corate the top of a mould with thin inch pieces of pine, pour
in the jelly, and let it stand in a cool place till firmly set.
Note. — If not sufficiently coloured add a few drops of
burnt sugar.
Pineapple Pancake. — Beat two eggs well together with a
dessertspoonful of rose water, two of rice flour, two of castor
sugar, and then add a gill of cream. Put into a stewpan
a piece of butter, the size of a bantam's egg, and when
boiling pour in the batter so as to cover the pan thinly ; fry
a light brown ; then take it and drain well ; have ready
some long slices of pineapple, and roll one in each pancake.
Take the whites of two eggs, a teaspoonful of castor sugar,
and a teaspoonful of rose water✪ Pineapple Pancake ; beat for twenty minutes
with a knife, and divide it into two parts and fry separately,
but be careful not to turn it, so that it leaves the pan like a
handful of snow ; lay these across the pancakes. This
quantity will make four cakes and two snowballs.
Page 147 · 4 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
saucepan with half a pint of cream. Stir till the gelatine is melted, then sweeten to taste. Pour equal portions of the cream into four cups and flavour one with raspberry syrup, another with essence of coffee, a third with some essence of lemon, and the fourth with vanilla, and colour red with carmine colouring. Have ready the cases of four oranges cut in halves. To do this, slit round the middle of each orange with a sharp knife, cutting the peel only and pass the handle of a teaspoon carefully between the orange and the peel, so as to detach each half without breaking. Fill each of the halves with the different creams, and when quite set, cut into quarters and arrange with green leaves on a silver dish. The pulp of the oranges will serve to make jelly with the addition of a little lemon juice.
Peches Flambantes a la Bretonne. — Choose twelve peaches not quite ripe ; dip them into boiling water in order to peel them easily without injuring the flesh ; then divide them into two, and take out the stones. Make a rich syrup, which will be ready when, in taking some in the spoon and letting it drop, it will fall into little balls. Put in the peaches, and continue to fill up the interstices with the syrup. Let them simmer for ten minutes ; then take the saucepan ofl* the fire, and put in it three tablespoonfuls of brandy. Mix all up together ; then take out the peaches, and dish en pyramide, adding at last a little more brandy, which is ignited just before handing round.
Plumen Mus. — Rub plums with a cloth ; stew them with the stones as they retain their juice so much better when treated in that way. Stew them slowly till tender in a few tablespoonfuls of water, rub them through a sieve ; stew thus with sugar and cinnamon to taste, and a little orange or lemon peel. Throw in at the last moment either small squares of bread fried in butter, or grate the same over the Mus.
Pineapple Jelly. — Peel and cut into slices three-quarters of a pound of fresh pineapple ; put it into a skillet, with ten ounces of loaf sugar and one pint of cold water ; boil up, skim, and simmer for twenty-five minutes ; then strain off the juice. Dissolve one and a quarter ounces of isinglass in half a pint of cold water, mix this with the juice ; add a
THE housewife's EEFEREE
wineglassful of rum and strain through a jelly bag. Decorate the top of a mould with thin inch pieces of pine, pour in the jelly, and let it stand in a cool place till firmly set.
Note. — If not sufficiently coloured add a few drops of burnt sugar.
Pineapple Pancake. — Beat two eggs well together with a dessertspoonful of rose water, two of rice flour, two of castor sugar, and then add a gill of cream. Put into a stewpan a piece of butter, the size of a bantam's egg, and when boiling pour in the batter so as to cover the pan thinly ; fry a light brown ; then take it and drain well ; have ready some long slices of pineapple, and roll one in each pancake. Take the whites of two eggs, a teaspoonful of castor sugar, and a teaspoonful of rose water ; beat for twenty minutes with a knife, and divide it into two parts and fry separately, but be careful not to turn it, so that it leaves the pan like a handful of snow ; lay these across the pancakes. This quantity will make four cakes and two snowballs.
Records on this page
Oranges BewitchedPeches Flambantes a la BretonnePineapple JellyPineapple Pancake