Mode. — Boil the sugar and milk from four to six
minutes ; put in a basin with the cocoanut and stir till
thick and white, like blanc mange ; put on a greased plate
(after putting the essence in) ; repeat above and colour
with a little cochineal and put on top of the white layer.
728— JELLY CEEAMS.
1 lb. fondant Colouring
2 doz. French jellies Essence.
Mode. — Knead the fondant on a well sugared board
(using icing sugar) ; have it all white, or divide, and
colour it according to taste ; work in any suitable essence j
Sweets,
roll the fondant out thinly, cut into pieces about an inch
square and bring the points of the square to form a sort of
envelope ; in this place have a French jelly, press the
points of the envelope slightly together ; spread on dishes
and put away to dry.
729— DATE CEEAMS.
1 lb. dates Essence
i lb. fondant Colouring.
Mode. — Choose fresh dates that can be easily
separated and not have a squashed appearance ; stone the
dates carefully ; have ready the fondant, which will be
divided and each portion differently coloured and flavoured
to form a variety. Break off small pieces of fondant, roll
the length of the dates, place in the space left by removing
the stone, press the dates lightly together, allowing the
fondant to be seen ; then let them stand until the fondant ,
is firm.
730— FEEINCH JELLIES.
1 oz. gelatine 2 lbs. sugar
cups of water Colouring and essence.
Mode. — Soak the gelatine in half the water (cold),
and when soft pour on the other half (boiling), place in a
saucepan with the sugar, skim well, bring to the boil and
boil for twenty minutes. Binse a number of soup plates
out with cold water ; pour a portion of the liquid jelly into
each ; add different essence and colouring to all the plates ;
leave one white and flavour with colourless essence, rose
or almond ; place on cold water or in a cool place, but not
in ice, until the next day, then with a sharp knife cut out
of the plates in strips and cut into squares, diamonds or
triangles ; roll in icing sugar or ordinary white sugar, and
spread on trays or dishes to dry.
Fondant
Esseucj
731— CHOCOLATE CREAMS.
Butter
Chocolate.
Sweets.
Mode. — Take a piece of fondant and work into it
wiiatever essence is preferred ; work it on a baking board,
well dusted with icing sugar ; if liked, a portion of the
fondant may be coloured by dropping a little on and
working it on a board till thoroughly blended ; roll it into
tiny balls or shapes, as fancy suggests. Scrape two or
three cakes of chocolate into a basin, drop in a tiny piece
of butter ; add about a dessertspoonful of fondant, place
in the oven or in a saucepan of boiling water until dis-
solved ; drop the balls into the chocolate (it must not be
too warm or the balls will melt) ; coat thoroughly, then
take out with a piece of bent wire, place on a greased tin
or dish to dry and put away in a cool dry place.
732— EIG CEEAMS,
1 box of preserved figs Essence
J lb. fondant ✪ Ribbon Creams Colouring.
Mode. — Cut the figs into quarters ; knead the fondant
on the board, and, if wished, colour a portion of it ; work
in any essence preferred (lemon is suitable for this sweet) ;
roll small pieces of the fondant into balls ; just open the
quarters of figs, press in the fondant balls and spread on a
dish to dry.
733— WALNUT CEEAMS.
1 lb walnuts Essence
^ lb. fondant Colouring.
Page 121 · 10 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
Mode. — Boil the sugar and milk from four to six minutes ; put in a basin with the cocoanut and stir till thick and white, like blanc mange ; put on a greased plate (after putting the essence in) ; repeat above and colour with a little cochineal and put on top of the white layer.
728— JELLY CREAMS.
1 lb. fondant Colouring
2 doz. French jellies Essence.
Mode. — Knead the fondant on a well sugared board (using icing sugar) ; have it all white, or divide, and colour it according to taste ; work in any suitable essence j
Sweets,
roll the fondant out thinly, cut into pieces about an inch square and bring the points of the square to form a sort of envelope; in this place have a French jelly, press the points of the envelope slightly together; spread on dishes and put away to dry.
729— DATE CREAMS. 1 lb. dates Essence i lb. fondant Colouring.
Mode. — Choose fresh dates that can be easily separated and not have a squashed appearance ; stone the dates carefully; have ready the fondant, which will be divided and each portion differently coloured and flavoured to form a variety. Break off small pieces of fondant, roll the length of the dates, place in the space left by removing the stone, press the dates lightly together, allowing the fondant to be seen; then let them stand until the fondant is firm.
730— FRENCH JELLIES. 1 oz. gelatine 2 lbs. sugar
cups of water Colouring and essence.
Mode. — Soak the gelatine in half the water (cold), and when soft pour on the other half (boiling), place in a saucepan with the sugar, skim well, bring to the boil and boil for twenty minutes. Rinse a number of soup plates out with cold water; pour a portion of the liquid jelly into each; add different essence and colouring to all the plates; leave one white and flavour with colourless essence, rose or almond; place on cold water or in a cool place, but not in ice, until the next day, then with a sharp knife cut out of the plates in strips and cut into squares, diamonds or triangles; roll in icing sugar or ordinary white sugar, and spread on trays or dishes to dry.
Fondant Esseucj
731— CHOCOLATE CREAMS.
Butter Chocolate.
Sweets.
Mode. — Take a piece of fondant and work into it wiiatever essence is preferred ; work it on a baking board, well dusted with icing sugar ; if liked, a portion of the fondant may be coloured by dropping a little on and working it on a board till thoroughly blended ; roll it into tiny balls or shapes, as fancy suggests. Scrape two or three cakes of chocolate into a basin, drop in a tiny piece of butter ; add about a dessertspoonful of fondant, place in the oven or in a saucepan of boiling water until dissolved ; drop the balls into the chocolate (it must not be too warm or the balls will melt) ; coat thoroughly, then take out with a piece of bent wire, place on a greased tin or dish to dry and put away in a cool dry place.
732— EIG CEEAMS, 1 box of preserved figs Essence J lb. fondant Colouring.
Mode. — Cut the figs into quarters ; knead the fondant on the board, and, if wished, colour a portion of it ; work in any essence preferred (lemon is suitable for this sweet) ; roll small pieces of the fondant into balls ; just open the quarters of figs, press in the fondant balls and spread on a dish to dry.
733— WALNUT CEEAMS. 1 lb walnuts Essence ^ lb. fondant Colouring.
Records on this page
Ribbon CreamsFig CreamsCocoanut Ice (Another Way)Jelly CreamsDate CreamsFrench JelliesFruit SandwichesChocolate CreamsCreamsWalnut Creams