Cut some slices of nice light bread✪ Spanish Fritters, without the crusts, and
about half an inch thick ; toast them a little and dip them in
cream or new milk ; lay them separately on a flat dish ; to three
well-beaten eggs, add a little mace, grated lemon-peel, sugar, and
quarter of a pint of cream; pour a little of it on each toast
wth a tea-spoon. Melt some butter in a frying-pan ; put in
the toast, the wet side downwards ; pour on the remainder of
the egg and cream, and fry till a light brown, over a moderate
fire ; sift sugar over them, and serve with sweet sauce.
PIES AND TARTS.
No. 345. — Apple Pie.
Pare and core some good baking apples ; cut each into four or
eight pieces, according to size ; put them in a bowl of water as
they are cut ; then take them out, without draining, and lay
them in a deep pie-dish, as closely as possible, \vith moist sugar;
a little grated lemon-peel or any other seasoning may be added,
according to taste, but good apples do not require any ; cover
Avith puff paste (No. 365)✪ Apple Pie ; make a hole in the centre (which is
required only for apple pies), and bake in a moderately hot
oven.
Gooseberry, rhubarb, currant, or any other fruit pies may be
made in the same way.
No. 346. — Dutch Apple-Pie.
Pare some good baking apples ; cut them in thin slices, taking
out the cores ; place a part of them at the bottom of a pie-dish ;
strew sugar over, tlien currants, well cleaned and dried, and the
VEGETARIAN COOKERY.
155
grated rind of a large lemon ; then pare off all the white part of
the lemon, and cut the pulp in thin slices, taking out the seeds ;
spread it over the currants, then some more sugar, candied
lemon or orange, and citron, cut in thin slices✪ Dutch Apple-Pie ; then add a
layer of apples, as before, and sugar on the top, with grated nut-
meg ; cover with paste, and bake in a moderately hot oven.
No. 347. — Almond Puffs.
Six ounces of sweet almonds, five ounces of powdered sugar,
the grated rind of one lemon, and the white of one egg.
Chop the almonds as fine as possible ; mix them mth the
sugar, lemon-peel, and the white of egg, well beaten. Make a
paste with five ounces of butter, seven ounces of flour, and a
very little water✪ Almond Puffs ; roll it seven or eight times ; then roll it out
to the thickness of the eighth of an inch ; cut with a round or
oval tin cutter as many of the pieces as can be cut out of the
paste ; lay on each of half the number of pieces, some of the
almond mixture, heaping it up in the centre, cover with lids of
the same, and crimp the edges very neatly ; bake in a mode-
rately hot oven, and sift sugar over them.
No. 348. — Fig Tart.
Six ounces of figs, one ounce and a half of butter, two ounces
of sugar, milk, and cinnamon✪ Fig Tart.
Cut the figs into small slices mth a pair of scissors ; add as
much milk as will cover them, the sugar, and the cinnamon,
and stew them in an earthenware jar, covered, in the oven.
When they boil, the milk will break, and the figs are suffi-
ciently stewed. Take them out of the oven, and stir in the
butter. When cool, line a flat dish with paste, and spread a
thick layer of the figs upon it, heaping them up in the centre
of the dish, and pouring in as much of the syrup as the figs
will absorb ; then cover with a thin paste, and bake it.
The tart is better cold than hot
No. 349. — Macaroni Tart. ✪ Macaroni Tart
Page 89 · 7 recipe records on this page
Presented as published in 1891. 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
Cut some slices of nice light bread, without the crusts, and about half an inch thick ; toast them a little and dip them in cream or new milk ; lay them separately on a flat dish ; to three well-beaten eggs, add a little mace, grated lemon-peel, sugar, and quarter of a pint of cream; pour a little of it on each toast wth a tea-spoon. Melt some butter in a frying-pan ; put in the toast, the wet side downwards ; pour on the remainder of the egg and cream, and fry till a light brown, over a moderate fire ; sift sugar over them, and serve with sweet sauce.
PIES AND TARTS.
No. 345. — Apple Pie.
Pare and core some good baking apples ; cut each into four or eight pieces, according to size ; put them in a bowl of water as they are cut ; then take them out, without draining, and lay them in a deep pie-dish, as closely as possible, with moist sugar; a little grated lemon-peel or any other seasoning may be added, according to taste, but good apples do not require any ; cover with puff paste (No. 365) ; make a hole in the centre (which is required only for apple pies), and bake in a moderately hot oven.
Gooseberry, rhubarb, currant, or any other fruit pies may be made in the same way.
No. 346. — Dutch Apple-Pie.
Pare some good baking apples ; cut them in thin slices, taking out the cores ; place a part of them at the bottom of a pie-dish ; strew sugar over, tlien currants, well cleaned and dried, and the
grated rind of a large lemon ; then pare off all the white part of the lemon, and cut the pulp in thin slices, taking out the seeds ; spread it over the currants, then some more sugar, candied lemon or orange, and citron, cut in thin slices ; then add a layer of apples, as before, and sugar on the top, with grated nutmeg ; cover with paste, and bake in a moderately hot oven.
No. 347. — Almond Puffs.
Six ounces of sweet almonds, five ounces of powdered sugar, the grated rind of one lemon, and the white of one egg.
Chop the almonds as fine as possible ; mix them mth the sugar, lemon-peel, and the white of egg, well beaten. Make a paste with five ounces of butter, seven ounces of flour, and a very little water ; roll it seven or eight times ; then roll it out to the thickness of the eighth of an inch ; cut with a round or oval tin cutter as many of the pieces as can be cut out of the paste ; lay on each of half the number of pieces, some of the almond mixture, heaping it up in the centre, cover with lids of the same, and crimp the edges very neatly ; bake in a moderately hot oven, and sift sugar over them.
No. 348. — Fig Tart.
Six ounces of figs, one ounce and a half of butter, two ounces of sugar, milk, and cinnamon.
Cut the figs into small slices mth a pair of scissors ; add as much milk as will cover them, the sugar, and the cinnamon, and stew them in an earthenware jar, covered, in the oven. When they boil, the milk will break, and the figs are sufficiently stewed. Take them out of the oven, and stir in the butter. When cool, line a flat dish with paste, and spread a thick layer of the figs upon it, heaping them up in the centre of the dish, and pouring in as much of the syrup as the figs will absorb ; then cover with a thin paste, and bake it.
The tart is better cold than hot
No. 349. — Macaroni Tart.
Records on this page
Spanish FrittersSweet ToastsApple PieDutch Apple-PieAlmond PuffsFig TartMacaroni Tart