Apple Mange— Peel, core, and cut up two pounds
of apples and boil them till quite soft in half-pint of
water ; rub them through a sieve ; mix one - Quarter of a
pound of sugar tfith the strained juice of one lemon,
dissolve three ounces of red gelatine✪ Apple Mange in another hal
pint of water, stir it and the sugar and the lemon juice
into the apples ; mix well together and pour !t into
mould. When set turn it out and serve with whipped
cream.
Frangipane— Beat up three eggs and add one spoon
ful of flour and a teaspoonful of grated lemon peel
and one of powdered sugar, a tablespoonful o ora g
GAS COOKERY BOOK. It>3
flower water, and half a dozen macaroons broken up.
Put these and a half-pint of milk✪ Frangipane into a saucepan
over the simmering burner, turned quite low; stir it
well for a few minutes, have ready some patty-pans
lined with puff paste, pour in the ingredients, and
bake for twenty minutes.
Lemon Snow. — (A pretty Dish for a Juvenile Party).
—Take one ounce of isinglass or gelatine. Pour one
pint of cold water over, and let soak for half an hour.
Put it into a saucepan with three-quarters of a pound
of loaf sugar, the juice of two strained lemons, and
their rinds cut very thin✪ Lemon Snow. Simmer gently, stirring
it all the time, until the gelatine or isinglass is dis¬
solved. Then pour it out and let it get cold, until it
commences to set. Beat the whites of three eggs, add
them to the above, and whisk all together briskly until
it becomes stiff and looks like snow. Pile it lightly
in a glass dish, making its appearance as rocky as
possible. If desired, the uniform whiteness may be
changed by colouring half the snow with two or three
drops of cochineal, or by strewing over the top just
before serving a teaspoonful of hundreds and
thousands. The above quantities are sufficient for
eight persons.
Gooseberry Fool. — Trim a quart of gooseberries
and place them in a stewpan with half a pint of water
and two ounces of butter. The butter must be quite
fresh, not salted. Let them boil until very soft, and
pass them through a sieve. Beat up the yolks of
two eggs, and gradually add to the strained goose¬
berries, together with half a pound of moist sugar✪ Gooseberry Fool.
Stir over the gas fire until the whole becomes
quite thick ; but it must not be allowed to boil, other¬
wise it will curdle the eggs. When cold, serve in
custard glasses.
Compote of jB&mson, — Make a pint of svrup by
putting half a pound of loaf sugar into one pint of
L 2
THE HOUSEHOLD
164
water; melt the sugar on the gas by simmering it,
then put in the white of an egg, and skim it. Yv hen
the syrup has boiled fifteen minutes, put in one quart
of damsons✪ Compote of Damsons, dropping them in one by one, and simmer
gently until soft, but do not allow them to break. Take
out the damsons and boil up the syrup again, and
when cool pour it over the fruit. A custard or some
whipped cream is a nice addition.
Page 90 · 6 recipe records on this page
Presented as published in 1900. 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
Apple Mange— Peel, core, and cut up two pounds of apples and boil them till quite soft in half-pint of water; rub them through a sieve; mix one-quarter of a pound of sugar with the strained juice of one lemon, dissolve three ounces of red gelatine in another half pint of water, stir it and the sugar and the lemon juice into the apples ; mix well together and pour !t into mould. When set turn it out and serve with whipped
cream.
Frangipane— Beat up three eggs and add one spoonful of flour and a teaspoonful of grated lemon peel and one of powdered sugar, a tablespoonful of orange
flower water, and half a dozen macaroons broken up. Put these and a half-pint of milk into a saucepan over the simmering burner, turned quite low; stir it well for a few minutes, have ready some patty-pans lined with puff paste, pour in the ingredients, and bake for twenty minutes.
Lemon Snow. — (A pretty Dish for a Juvenile Party). —Take one ounce of isinglass or gelatine. Pour one pint of cold water over, and let soak for half an hour. Put it into a saucepan with three-quarters of a pound of loaf sugar, the juice of two strained lemons, and their rinds cut very thin. Simmer gently, stirring it all the time, until the gelatine or isinglass is dis¬ solved. Then pour it out and let it get cold, until it commences to set. Beat the whites of three eggs, add them to the above, and whisk all together briskly until it becomes stiff and looks like snow. Pile it lightly in a glass dish, making its appearance as rocky as possible. If desired, the uniform whiteness may be changed by colouring half the snow with two or three drops of cochineal, or by strewing over the top just before serving a teaspoonful of hundreds and thousands. The above quantities are sufficient for eight persons.
Gooseberry Fool. — Trim a quart of gooseberries and place them in a stewpan with half a pint of water and two ounces of butter. The butter must be quite fresh, not salted. Let them boil until very soft, and pass them through a sieve. Beat up the yolks of two eggs, and gradually add to the strained goose¬ berries, together with half a pound of moist sugar. Stir over the gas fire until the whole becomes quite thick ; but it must not be allowed to boil, other¬ wise it will curdle the eggs. When cold, serve in custard glasses.
Compote of jB&mson, — Make a pint of svrup by putting half a pound of loaf sugar into one pint of
L 2
water; melt the sugar on the gas by simmering it, then put in the white of an egg, and skim it. Yv hen the syrup has boiled fifteen minutes, put in one quart of damsons, dropping them in one by one, and simmer gently until soft, but do not allow them to break. Take out the damsons and boil up the syrup again, and when cool pour it over the fruit. A custard or some whipped cream is a nice addition.
Records on this page
Apple MangeFrangipaneLemon SnowIsinglass or Gelatine SnowGooseberry FoolCompote of Damsons