To Prepare Candied Peel. — Remove the hard
sugar from the inside, and with a sharp knife shred
the peel very finely. The strips may be left any
length desired, but as candied peel at the best is
an indigestible article, it should never be cut in
thick chunks. If the peel is too hard to shred
easily, it may be soaked for a few minutes in boding
water.
To Prepare Angelica. — Prepare in the same way
as candied peel. It generally requires soaking in
hot water before cutting, especially if it has to be
cut thinly.
To Prepare Glace Fruits. — Glace fruits, such as
cherries, apricots, pineapple, &c., should have the
hard sugar removed from them first by soaking
them for a minute in hot water. Then dry the
pieces lightly, cut them to the size required, and
roll them in flour.
Note. — All fruit should be mixed with a little
dry flour (taken from the quantity given in the
recipe) before being added to the cake mixture.
To Prepare Almonds. — Blanch these by throw-
ing them into a small saucepan of boiling water
and allowing them to remain a minute or two, or
just long enough to soften the skins. Then strain,
remove the skins with the fingers, and throw the
nuts as they are done into a basin of cold water
to rinse them and preserve the colour. When
ready, dry the nuts in a cloth, and afterwards in
the oven, being careful they do not take colour.
Almonds are usually shred or chopped before being
used, or for decorative purposes they are some-
times split in halves broadwise.
Pistachio Nuts. — Treat in the same way as
almonds.
Lemon Rind and Juice. — When the rind of a
lemon is required for flavouring it must be re-
moved very thinly. The yellow part only must be
taken and none of the white, which is bitter in
flavour. The rind may either be grated off the
lemon or peeled off very thinly with a knife. The
grated rind is very often rubbed into castor sugar
in order to draw out the flavour. The peeled rind
should be chopped very finely if it is to be left in
a mixture.
To obtain the juice of a lemon, first roll it back-
wards and forwards on the table to soften it. Then
cut it in halves, and squeeze out the juice with the
back of a wooden spoon or on a lemon squeezer.
Strain before using.
Orange Rind and Juice. — Prepare in the same
way as lemon rind and juice.
ABOUT YEAST
Yeast is a minute plant or vegetable germ of the
fungi family, which has the power of fermenting
bread and making it rise. It only requires warmth,
moisture, and a suitable soil to start its growth,
and it finds this in the bread dough, or a mixture
of flour and warm liquid. During its growth it
causes certain chemical changes to take place in
the flour, by which carbonic acid gas is given off,
and it is this gas which causes the bread to rise.
It is very important to have the yeast good.
The German or Compressed Yeast is, perhaps,
the simplest kind to use, and with it bread can be
Page 882
Presented as published in 1914. 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
To Prepare Candied Peel. — Remove the hard sugar from the inside, and with a sharp knife shred the peel very finely. The strips may be left any length desired, but as candied peel at the best is an indigestible article, it should never be cut in thick chunks. If the peel is too hard to shred easily, it may be soaked for a few minutes in boding water.
To Prepare Angelica. — Prepare in the same way as candied peel. It generally requires soaking in hot water before cutting, especially if it has to be cut thinly.
To Prepare Glace Fruits. — Glace fruits, such as cherries, apricots, pineapple, &c., should have the hard sugar removed from them first by soaking them for a minute in hot water. Then dry the pieces lightly, cut them to the size required, and roll them in flour.
Note. — All fruit should be mixed with a little dry flour (taken from the quantity given in the recipe) before being added to the cake mixture.
To Prepare Almonds. — Blanch these by throwing them into a small saucepan of boiling water and allowing them to remain a minute or two, or just long enough to soften the skins. Then strain, remove the skins with the fingers, and throw the nuts as they are done into a basin of cold water to rinse them and preserve the colour. When ready, dry the nuts in a cloth, and afterwards in the oven, being careful they do not take colour. Almonds are usually shred or chopped before being used, or for decorative purposes they are sometimes split in halves broadwise.
Pistachio Nuts. — Treat in the same way as almonds.
Lemon Rind and Juice. — When the rind of a lemon is required for flavouring it must be removed very thinly. The yellow part only must be taken and none of the white, which is bitter in flavour. The rind may either be grated off the lemon or peeled off very thinly with a knife. The grated rind is very often rubbed into castor sugar in order to draw out the flavour. The peeled rind should be chopped very finely if it is to be left in a mixture.
To obtain the juice of a lemon, first roll it backwards and forwards on the table to soften it. Then cut it in halves, and squeeze out the juice with the back of a wooden spoon or on a lemon squeezer. Strain before using.
Orange Rind and Juice. — Prepare in the same way as lemon rind and juice.
ABOUT YEAST
Yeast is a minute plant or vegetable germ of the fungi family, which has the power of fermenting bread and making it rise. It only requires warmth, moisture, and a suitable soil to start its growth, and it finds this in the bread dough, or a mixture of flour and warm liquid. During its growth it causes certain chemical changes to take place in the flour, by which carbonic acid gas is given off, and it is this gas which causes the bread to rise.
It is very important to have the yeast good.
The German or Compressed Yeast is, perhaps, the simplest kind to use, and with it bread can be