Jam Sandwiches. — (1) Beat i- lb. of warmed butter to a cream,
then mix with it the beaten yolks of twelve eggs and the grated
peel of half a lemon ; sweeten with ^lb. of caster sugar✪ Cream with Gelatine, and
stir in gradually till well mixed 2 breakfast-cupfuls of flour;
whisk the whites of the twelve eggs to a light froth, then mix
them with the other ingredients. Make four or five white
paper plates with edges lin. deep, butter them, place them
on baking-tins, put a thin layer of the mixture in each, and
bake lightly in a moderate oven, taking care not to let them
brown. When cold, pull the paper off, being very careful
not to break the cakes, lay one on the top of the other with
a layer of any kind of Jam between, using two or three kinds
if liked, trim round the edges, sprinkle caster sugar over
the top, and it is then ready for serving.
(2) Cut some puff paste into pieces about 3in. in length and
■jin. or jin. thick, lay each piece on its side upon the baking-
sheet without paper, keeping them fully lin. apart, and
having twenty-four pieces in all. When half baked, cover
the pieces thickly with sifted sugar, then return them to the
oven until slightly coloured. Take them out, hold a red-hot
shovel at a distance over them until they are glazed by the
melting of the sugar, then take them off and lay them upon
paper on a dish ; spread one piece with any sort of Jam,
then place another on it, and so in pairs until all are used.
Dish them on an ornamental paper.
Jam Tartlets. — Make a good puff paste, line some buttered
tartlet- or patty-pans with it, fill each pan with rice or flour,
and bake till the paste is well risen and a light colour. When
cooked, take the baked crusts out of the tins, shake out the
flour or rice, fill them with any kind of Jam, and serve. This
is better than baking tho Jam in the crusts, as it is apt to
dry up and burn.
JAMAICA PEPPER.— See Allspice.
JAMUN. — A sub-acid fruit of an Indian tree ( Syzy -
gium Jambolanum). It is a sort of plum, and can be
made to produce an excellent light red wine ; or the
fruit may be preserved.
JARDINIERE, A 1A. — The literal meaning of this
French term is “ after the style of a gardener’s wife,”
and refers to a sort of medley of vegetables.
JARGONEL PEARS. — See Pears.
JAUNE-MANGE. — Literally a yellow food, as con-
trasted with blanc-mange (white food), from which it
differs but little except in colour, as shown in the
following receipts :
(1) Put foz. of gelatine and a small piece of lemon-peel into
1 pint of cold water, and let it soak all night. Next day put
into a pint measure the strained juice of two lemons and
4 table-spoonfuls of brandy, and fill up the measure with
raisin wine or sherry ; pour this mixture over the gelatine,
put all together in a saucepan, add the well-beaten yolks of
seven eggs and sufficient lump sugar to sweeten✪ Jaune-Mange (Yellow Food), ^set it over*'’
a gentlo fire, stir till it boils, take it from the fire, and strain.
Let it stand till nearly cold, stirring now and then, pour it
into a mould damped inside with cold water, and when quite
stiff turn out.
Page 151 · 4 recipe records on this page
Presented as published in 1892. 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
Jam Sandwiches. — (1) Beat i- lb. of warmed butter to a cream, then mix with it the beaten yolks of twelve eggs and the grated peel of half a lemon ; sweeten with ^lb. of caster sugar, and stir in gradually till well mixed 2 breakfast-cupfuls of flour; whisk the whites of the twelve eggs to a light froth, then mix them with the other ingredients. Make four or five white paper plates with edges lin. deep, butter them, place them on baking-tins, put a thin layer of the mixture in each, and bake lightly in a moderate oven, taking care not to let them brown. When cold, pull the paper off, being very careful not to break the cakes, lay one on the top of the other with a layer of any kind of Jam between, using two or three kinds if liked, trim round the edges, sprinkle caster sugar over the top, and it is then ready for serving.
(2) Cut some puff paste into pieces about 3in. in length and ■jin. or jin. thick, lay each piece on its side upon the bakingsheet without paper, keeping them fully lin. apart, and having twenty-four pieces in all. When half baked, cover the pieces thickly with sifted sugar, then return them to the oven until slightly coloured. Take them out, hold a red-hot shovel at a distance over them until they are glazed by the melting of the sugar, then take them off and lay them upon paper on a dish ; spread one piece with any sort of Jam, then place another on it, and so in pairs until all are used. Dish them on an ornamental paper.
Jam Tartlets. — Make a good puff paste, line some buttered tartlet- or patty-pans with it, fill each pan with rice or flour, and bake till the paste is well risen and a light colour. When cooked, take the baked crusts out of the tins, shake out the flour or rice, fill them with any kind of Jam, and serve. This is better than baking tho Jam in the crusts, as it is apt to dry up and burn.
JAMAICA PEPPER.— See Allspice.
JAMUN. — A sub-acid fruit of an Indian tree ( Syzy - gium Jambolanum). It is a sort of plum, and can be made to produce an excellent light red wine ; or the fruit may be preserved.
JARDINIERE, A 1A. — The literal meaning of this French term is “ after the style of a gardener’s wife,” and refers to a sort of medley of vegetables.
JARGONEL PEARS. — See Pears.
JAUNE-MANGE. — Literally a yellow food, as contrasted with blanc-mange (white food), from which it differs but little except in colour, as shown in the following receipts :
(1) Put foz. of gelatine and a small piece of lemon-peel into 1 pint of cold water, and let it soak all night. Next day put into a pint measure the strained juice of two lemons and 4 table-spoonfuls of brandy, and fill up the measure with raisin wine or sherry ; pour this mixture over the gelatine, put all together in a saucepan, add the well-beaten yolks of seven eggs and sufficient lump sugar to sweeten, ^set it over*'’ a gentlo fire, stir till it boils, take it from the fire, and strain. Let it stand till nearly cold, stirring now and then, pour it into a mould damped inside with cold water, and when quite stiff turn out.
Records on this page
Cream with GelatineJam SandwichesJaune-Mange (Yellow Food)Jaune-Mange (Third Method)