Take ^lb. sifted sugar, 6 whites of eggs✪ Meringues, whisk the
whites until they are quite stiff, then with a spoon
mix in the sugar lightly. Cut several bands of white
paper, 2in. wide, and put on wood well seasoned;
then put spoonfuls of the mixture, the size of an egg,
a little apart, on the bands of the paper; dust the top
with sifted sugar, and put the boards into a cool
oven till the meringues dry and harden on the top.
Then take them carefully off the board, scoop out
the insides, and put back into oven to harden. Fill
each half, when cool, with whipped cream, flavoured
with vanilla essence; join two together and serve.
Secret of a meringue is to dry, not to bake.
Mrs. H. W. Price.
157
IN AID OF THE FUND FOR THE REMOVAL OF
Normandy Pippins.
Take cores out and steep in water all night; then
stew them gently for three or four hours with sugar,
a slice of lemon peel, and a few drops of cochineal.
Before stirring them, strain the water; do not put
sediment in or it makes the juice thick.
Nun’s Pudding*.
Beat the yolks of two eggs and the white of one;
mix in i^pts. of new milk gradually, add by degrees
|lb. sifted sugar✪ Nun’s Pudding; mix in ijozs. of flour quite
smoothly, and boil about io minutes; stir till cold
t© prevent any scum rising. Pour it upon three
stale sponge cakes, first divided and sprinkled with
ratafias which have been soaked in white wine or
new milk; cover the whole with a whip of white of
egg sprinkled with “ hundreds of thousands.” A
pretty and delicious dish.
Mrs. Rooke.
Nun’s Cream.
3 tablespoonfuls of Flour.
ipt. of Milk.
3 Eggs.
Sugar and Vanilla to taste✪ Nun’s Cream.
Make a smooth paste with the milk and flour,
simmer for five minutes, and keep stirring all the
time; add sugar and vanilla; let it boil about ten
minutes or longer; allow it to cool. Switch the eggs
thoroughly, and add to the paste till thoroughly
mixed, then switch it together. Line a crystal dish
with apricot jam and cover with the above cream;
when quite cool and firm, sprinkle lightly with
ground cinnamon, making it smooth over the top.
Mrs. H. W. Price.
Prune Souffles.
One breakfastcupful of best prunes soaked in tepid
water for four hours. Dry in a clean cloth, remove
158
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
stones and skin, cut into small pieces; whisk the
whites of four eggs very stiff, stir in gently three
dessert-spoonfuls of caster sugar, half a wineglassful
of sherry✪ Prune Souffles, and lastly, the prunes. Put into a plain
buttered mould and stand the mould in warm water
half way up. Bake in a moderate oven for one hour.
Turn out, and serve either hot or cold with whipped
cream poured over.
St. Clair Thomson.
Plain Chocolate Mould.
30ZS. of Chocolate,
ipt. of Milk,
foz. of Gelatine.
A little loaf Sugar.
A little Cream✪ Plain Chocolate Mould.
Put in a lined saucepan over the fire, the chocolate,
milk and sugar; let it boil, and stir over the fire
10 minutes. Add the gelatine (which must have
been previously soaked in a little water) and the
cream, and pour into a mould.
Mrs. Douglas Smith.
Prune Meringue.
Boil one pint of milk, thicken it with the beaten
yolks of two eggs, add one and a half cupfuls of
sugar and one cupful of prune pulp✪ Prune Meringue, boiled and
mashed, and stir all together. Place in a glass dish,
heap upon it the whites of two eggs, beaten to a stiff
froth, to which has been added one cupful of sugar
and a few drops of vanilla. Serve very cold.
Page 63 · 7 recipe records on this page
Presented as published in 1907. 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
Take ^lb. sifted sugar, 6 whites of eggs, whisk the whites until they are quite stiff, then with a spoon mix in the sugar lightly. Cut several bands of white paper, 2in. wide, and put on wood well seasoned; then put spoonfuls of the mixture, the size of an egg, a little apart, on the bands of the paper; dust the top with sifted sugar, and put the boards into a cool oven till the meringues dry and harden on the top. Then take them carefully off the board, scoop out the insides, and put back into oven to harden. Fill each half, when cool, with whipped cream, flavoured with vanilla essence; join two together and serve. Secret of a meringue is to dry, not to bake.
Mrs. H. W. Price.
Normandy Pippins.
Take cores out and steep in water all night; then stew them gently for three or four hours with sugar, a slice of lemon peel, and a few drops of cochineal. Before stirring them, strain the water; do not put sediment in or it makes the juice thick.
Nun's Pudding.
Beat the yolks of two eggs and the white of one; mix in i^pts. of new milk gradually, add by degrees |lb. sifted sugar; mix in ijozs. of flour quite smoothly, and boil about io minutes; stir till cold to prevent any scum rising. Pour it upon three stale sponge cakes, first divided and sprinkled with ratafias which have been soaked in white wine or new milk; cover the whole with a whip of white of egg sprinkled with “ hundreds of thousands.” A pretty and delicious dish.
Mrs. Rooke.
Nun’s Cream.
3 tablespoonfuls of Flour.
ipt. of Milk.
3 Eggs.
Sugar and Vanilla to taste.
Make a smooth paste with the milk and flour, simmer for five minutes, and keep stirring all the time; add sugar and vanilla; let it boil about ten minutes or longer; allow it to cool. Switch the eggs thoroughly, and add to the paste till thoroughly mixed, then switch it together. Line a crystal dish with apricot jam and cover with the above cream; when quite cool and firm, sprinkle lightly with ground cinnamon, making it smooth over the top.
Mrs. H. W. Price.
Prune Souffles.
One breakfastcupful of best prunes soaked in tepid water for four hours. Dry in a clean cloth, remove
stones and skin, cut into small pieces; whisk the whites of four eggs very stiff, stir in gently three dessert-spoonfuls of caster sugar, half a wineglassful of sherry, and lastly, the prunes. Put into a plain buttered mould and stand the mould in warm water half way up. Bake in a moderate oven for one hour. Turn out, and serve either hot or cold with whipped cream poured over.
St. Clair Thomson.
Plain Chocolate Mould.
30ZS. of Chocolate, ipt. of Milk, foz. of Gelatine.
A little loaf Sugar.
A little Cream.
Put in a lined saucepan over the fire, the chocolate, milk and sugar; let it boil, and stir over the fire 10 minutes. Add the gelatine (which must have been previously soaked in a little water) and the cream, and pour into a mould.
Mrs. Douglas Smith.
Prune Meringue.
Boil one pint of milk, thicken it with the beaten yolks of two eggs, add one and a half cupfuls of sugar and one cupful of prune pulp, boiled and mashed, and stir all together. Place in a glass dish, heap upon it the whites of two eggs, beaten to a stiff froth, to which has been added one cupful of sugar and a few drops of vanilla. Serve very cold.
Records on this page
MeringuesNun’s PuddingNun’s CreamNun’s CreamPrune SoufflesPlain Chocolate MouldPrune Meringue