Pineapple Sponge.
5 Pineapple or small tin.
1 tablespoonful Noveau.
ipt. Lemon Jelly.
Chop the pineapple finely; put it into the saucepan
with the syrup from the tin; cook gently five
minutes. Add the jelly (dissolved) and noyeau, and
159
IN AID OF THE FUND FOR THE REMOVAT. OF
mix all well together. Let it stand a few minutes.
Whisk to a stiff froth. When nearly set, pour into
wet mould. When cold, turn out.
Miss Clementson.
Pineapple Trifle.
Soak Jib. of macaroons, and Jib. of ratafias in
whiskey or sherry; cut up a small tin of pineapple
and mix with the biscuits. Then pour over |pt. of
custard and then some whipped cream, and garnish
with angelica or cherries.
Mrs. Crace.
Pistachio Cream.
^lb. Pistachio Nuts,
i teaspoonful Brandy.
Yolks of 2 Eggs,
ijpts. of Cream.
Sugar to taste✪ Nun’s Cream.
Blanch the pistachio nuts and pound them into a
paste with the brandy, add the cream and sugar,
place on the fire, and stir till it becomes thick; then
pour into a glass dish, and when cold strew some
pistachio nuts over the whole.
Mrs. Crace.
Red Plum Mould.
ilb. red Plums.
Jpt. Water.
2 tablespoon fuls Cornflour.
Sugar.✪ Red Plum Mould
Stew the plums, with water and sugar, to a pulp;
rub through sieve. Moisten the cornflour with a
little water, add it to the fruit juice. Put it into a
saucepan, bring to the boil; boil five minutes. Pour
into a wet border mould. When cold, turn out.
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KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
Fill the centre with whipped cream (or white of
eggs) stiffly beaten and flavoured with sugar and
almond flavouring.
Miss Clementson.
Rum Butter.
( Used in Westmorland at christenings.)
Roll out 3lbs. of the softest, brownest sugar; when
free from lumps, put into a large dish, and grate
over it two nutmegs and two teaspoonfuls of cinna-
mon. Melt ilb. of butter in a pan, and pour it (not
too hot) over the sugar, stirring very quickly. Add
two wineglassfuls of rum✪ Rum Butter, and when well stirred, put
at once into glass dishes, so that it may run smooth
before setting.
Mrs. H. W. Price.
Raspberry Gateau.
Take a plain round sponge-cake, cut it in slices about
iin. thick; about a pint of fresh raspberries or straw-
berries, pass through a fine wire sieve; mix with
caster sugar. Put a layer of cake and raspberry,
soaking it well. Cover with whipped cream✪ Raspberry Gateau, and
decorate with fruit.
St. Clair Thomson.
Raspberry Flummery.
The white of an egg beaten stiff, and one tablespoon-
ful of raspberry jam✪ Raspberry Flummery beaten into it. Sufficient for
two.
Mrs. PI. W. Price.
Strawberry Fool.
For 6 persons —
i pot of Strawberry Jam.
Rpts. of Milk.
1 Egg✪ Strawberry Fool.
Press either fresh fruit or strawberry jam through
a hair sieve with the back of a wooden spoon.
161
G
IN AID OF THE FUND FOR THE REMOVAL OF
Simmer some milk with the yolk of an egg beaten
up in it; add the rest of the milk when cooling, and
stir all into the fruit. Serve cold.
Mrs. H. W. Price.
Snow Pudding1.
Half a 6d. packet of Sheet Gelatine,
ipt. Water.
^lb. grated Sugar.
Whites of 2 Eggs.
Juice of 2 Lemons✪ Snow Pudding.
Whip for about 20 minutes and then put into shape.
The yolks of the two eggs make a custard to put
round.
Miss C. Clements.
Stone Cream. ✪ Stone Cream
Page 64 · 11 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
Pineapple Sponge.
1 Pineapple or small tin.
1 tablespoonful Noyeau. ipt. Lemon Jelly.
Chop the pineapple finely; put it into the saucepan with the syrup from the tin; cook gently five minutes. Add the jelly (dissolved) and noyeau, and
mix all well together. Let it stand a few minutes. Whisk to a stiff froth. When nearly set, pour into wet mould. When cold, turn out.
Miss Clementson.
Pineapple Trifle.
Soak Jib. of macaroons, and Jib. of ratafias in whiskey or sherry; cut up a small tin of pineapple and mix with the biscuits. Then pour over |pt. of custard and then some whipped cream, and garnish with angelica or cherries.
Mrs. Crace.
Pistachio Cream.
^lb. Pistachio Nuts, i teaspoonful Brandy.
Yolks of 2 Eggs, ijpts. of Cream.
Sugar to taste.
Blanch the pistachio nuts and pound them into a paste with the brandy, add the cream and sugar, place on the fire, and stir till it becomes thick; then pour into a glass dish, and when cold strew some pistachio nuts over the whole.
Mrs. Crace.
Red Plum Mould.
ilb. red Plums.
Jpt. Water.
2 tablespoon fuls Cornflour.
Sugar.
Stew the plums, with water and sugar, to a pulp; rub through sieve. Moisten the cornflour with a little water, add it to the fruit juice. Put it into a saucepan, bring to the boil; boil five minutes. Pour into a wet border mould. When cold, turn out.
Fill the centre with whipped cream (or white of eggs) stiffly beaten and flavoured with sugar and almond flavouring.
Miss Clementson.
Rum Butter.
( Used in Westmorland at christenings.)
Roll out 3lbs. of the softest, brownest sugar; when free from lumps, put into a large dish, and grate over it two nutmegs and two teaspoonfuls of cinnamon. Melt ilb. of butter in a pan, and pour it (not too hot) over the sugar, stirring very quickly. Add two wineglassfuls of rum, and when well stirred, put at once into glass dishes, so that it may run smooth before setting.
Mrs. H. W. Price.
Raspberry Gateau.
Take a plain round sponge-cake, cut it in slices about iin. thick; about a pint of fresh raspberries or strawberries, pass through a fine wire sieve; mix with caster sugar. Put a layer of cake and raspberry, soaking it well. Cover with whipped cream, and decorate with fruit.
St. Clair Thomson.
Raspberry Flummery.
The white of an egg beaten stiff, and one tablespoonful of raspberry jam beaten into it. Sufficient for two.
Mrs. PI. W. Price.
Strawberry Fool.
For 6 persons —
1 pot of Strawberry Jam.
1 pt. of Milk.
1 Egg.
Press either fresh fruit or strawberry jam through a hair sieve with the back of a wooden spoon.
G
Simmer some milk with the yolk of an egg beaten up in it; add the rest of the milk when cooling, and stir all into the fruit. Serve cold.
Mrs. H. W. Price.
Snow Pudding.
Half a 6d. packet of Sheet Gelatine, ipt. Water.
^lb. grated Sugar.
Whites of 2 Eggs.
Juice of 2 Lemons.
Whip for about 20 minutes and then put into shape. The yolks of the two eggs make a custard to put round.
Miss C. Clements.
Stone Cream.
Records on this page
Nun’s CreamPineapple SpongePineapple TriflePistachio CreamRed Plum MouldRum ButterRaspberry GateauRaspberry FlummeryStrawberry FoolSnow PuddingStone Cream