2 oranges 2 ozs. of isinglass
1 lemon A few drops of cochineal
Essence of almonds ^ glass curacoa✪ Orange Cream.
Mode. — Beat the cream to a stiff froth, add to it the
sugar, juice of the oranges and lemon, mix gently together,
add the curacoa ; dissolve the isinglass in a gill of boiling
water, stir it lightly into the cream. Color a little of the
cream with a few drops of the cochineal, and flavor it with
a drop of the essence of almonds, turn it into the top of
the mould and stand it in the ice ; as soon as it is set turn
in the white cream and let it set. When wanted for the
table, dip the mould in warm water and wipe the out-
side with a dry cloth, turn it on a dish, garnish with slices
of oranges.
635— SPONGE SOUFFLE.
3 eggs A little sugar
6 sponge cakes I pt. brandy or sherry
^ pt. milk✪ Sponge Souffle.
Mode. — Place the sponge cakes in a small pie-dish,
pour over them the brandy or sherr}^ put into a moderate
oven until hot, beat up the yolks of the eggs with milk
and a little sugar, pour also over the cakes. Beat up the
whites to a stiff froth, place over the other and bake for a
quarter of an hour in a slow oven.
Jellies and Creams.
636— ANGELS' FOOD.
1 oz. leaf gelatine 3 eggs
1 qt. milk 1 cupful of sugar
Juice of 1 lemon A few drops of vanilla✪ Angels' Food.
Mode. — Dissolve the gelatine in the milk, add to it
the well beaten yolks of the eggs, sugar and lemon juice,
let all just come to a boil, when nearly cold, stir in the
whites of the eggs which should have been beaten to a
stiff froth, flavour with a little vanilla ; put it in a shape
^ and place on ice until set, then serve in a glass dish with
boiled custard.
637— CREAM ALL THE YEAR ROUND.
1 tin condensed milk An equal quantity warm
Saltspoonful of salt✪ Cream All the Year Round water.
Mode. — Whip the condensed milk and the warm water
in which the salt has been dissolved, together, when
smoothly amalgamated allow it to stand a moment or two
to blend, then stir in as much cold water as warm. Equal
quantities milk, warm and cold water.
638— GRANADILLA JELLY.
4 granadillas 4 lemons
5 cups of sugar✪ Granadilla Jelly.
Mode. — Peel the lemons, being very careful to take
all the white off and the seeds out, slice them, cut the
granadillas in slices^ using every particle of them, and
place them all in a stewpan with the sugar and let boil
about half an hour, or until it will jelly on a saucer, boil
longer if required, put the contents into a jelly bag and
strain. This is very good for bottling for table use.
639— GRANADILLA JELLY (Another way).
4 grannadillas 4 lemons
5 cups sugar.
Jellies and Creams.
Mode. — Peel the lemons, take all the whites of them
and seeds, slice them ; cut the granadillas in slices, using
every particle of them and place in a stewpan, cover with
water and let boil for four hours ; take off the fire and
strain, then place the juice in a stewpan with the sugar
and let boil till it will jelly on a saucer ; about fifty
minutes will be enough, longer if required. Put contents
into a flannel or felt bag and hang on a stand and it will
strain itself.
640— BANANA TPIFLE.
4 large bananas Cornflour
Savoy biscuits 1 egg
f pt. milk Sugar
Vanilla✪ Banana Trifle
Page 105 · 8 recipe records on this page
Presented as published in 1899. 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
2 oranges 2 ozs. of isinglass
1 lemon A few drops of cochineal
Essence of almonds 1 glass curacao.
Mode. — Beat the cream to a stiff froth, add to it the sugar, juice of the oranges and lemon, mix gently together, add the curacoa ; dissolve the isinglass in a gill of boiling water, stir it lightly into the cream. Color a little of the cream with a few drops of the cochineal, and flavor it with a drop of the essence of almonds, turn it into the top of the mould and stand it in the ice ; as soon as it is set turn in the white cream and let it set. When wanted for the table, dip the mould in warm water and wipe the outside with a dry cloth, turn it on a dish, garnish with slices of oranges.
635— SPONGE SOUFFLE.
3 eggs A little sugar
6 sponge cakes I pt. brandy or sherry
^ pt. milk.
Mode. — Place the sponge cakes in a small pie-dish, pour over them the brandy or sherry put into a moderate oven until hot, beat up the yolks of the eggs with milk and a little sugar, pour also over the cakes. Beat up the whites to a stiff froth, place over the other and bake for a quarter of an hour in a slow oven.
Jellies and Creams.
636— ANGELS' FOOD.
1 oz. leaf gelatine 3 eggs
1 qt. milk 1 cupful of sugar
Juice of 1 lemon A few drops of vanilla.
Mode. — Dissolve the gelatine in the milk, add to it the well beaten yolks of the eggs, sugar and lemon juice, let all just come to a boil, when nearly cold, stir in the whites of the eggs which should have been beaten to a stiff froth, flavour with a little vanilla ; put it in a shape and place on ice until set, then serve in a glass dish with boiled custard.
637— CREAM ALL THE YEAR ROUND.
1 tin condensed milk An equal quantity warm
Saltspoonful of salt water.
Mode. — Whip the condensed milk and the warm water in which the salt has been dissolved, together, when smoothly amalgamated allow it to stand a moment or two to blend, then stir in as much cold water as warm. Equal quantities milk, warm and cold water.
638— GRANADILLA JELLY.
4 granadillas 4 lemons
5 cups of sugar.
Mode. — Peel the lemons, being very careful to take all the white off and the seeds out, slice them, cut the granadillas in slices, using every particle of them, and place them all in a stewpan with the sugar and let boil about half an hour, or until it will jelly on a saucer, boil longer if required, put the contents into a jelly bag and strain. This is very good for bottling for table use.
639— GRANADILLA JELLY (Another way).
4 grannadillas 4 lemons
5 cups sugar.
Jellies and Creams.
Mode. — Peel the lemons, take all the whites of them and seeds, slice them ; cut the granadillas in slices, using every particle of them and place in a stewpan, cover with water and let boil for four hours ; take off the fire and strain, then place the juice in a stewpan with the sugar and let boil till it will jelly on a saucer ; about fifty minutes will be enough, longer if required. Put contents into a flannel or felt bag and hang on a stand and it will strain itself.
640— BANANA TRIFLE.
4 large bananas Cornflour Savoy biscuits 1 egg
f pt. milk Sugar Vanilla
Records on this page
Orange CreamSponge SouffleSponge SouffleAngels' FoodTutti Frutti CreamCream All the Year RoundGranadilla JellyBanana Trifle