Cliancelloi' Pudding. — Butter rather
tMckly a plain round mould, and ornament it
with alternate rows of raisins and citron, mak-
ing a star or some other device at the bottom of
the mould. Put in it a layer of small sponge-
cakes, sprinkle over them a few raisins and a
little finely-chopped citron, then four or five
ratafias, and pour over these a tea-spoonful of
sherry, and repeat until the mould is nearly full.
Take a pint of milk sweetened, and flavoured
with lemon-rind, and mix with it the yolks of
four eggs, -well beaten. Stir this a few minutes
over the fire till it thickens, but it must not be
allowed to boil. \Vhen the custard is cool, pour
it gradually over the cakes, &c., and let it stand
tUl they are well soaked. Place a piece of weli-
buttered writing paper on the top, and tie the
mould ia a cloth. Put it into boiUng water,
and keep it boiling imtil sufficiently cooked.
It should stand four or five minutes before it is
turned out. Serve with wine sauce. Time to
boQ, one hour and a half. Probable cost,
Is. 4d., exclusive of the sherry. Sufiicient for
four or five persons.
Chantilly Soup.— Boil one pint of young
green peas, shelled, three spring onions, and a
sprig of mint, until the peas are quite tender.
Kemove the mint and the onions, press the peas
through a sieve, and poui- three pints of nicely-
flavoured boiling stock to them. Serve very
hot. Time, forty minutes. Probable cost, 8d.
per pint. Sufficient for six persons.
Char. — This fish is considered a great
dehcacy, and is peculiar to the lakes of Cum-
berland; it is seldom offered for sale in the
London market. The flesh is rather Hke that
of trout. Wasli tlie char, dry it with a soft
cloth, dust it over with flour, and broil it
gently tdl it is ready. Send piquante sauce in
a tureen to table with it. Time to broil, ten
or fifteen minutes. One medium-sized char will
Bufiice for two persons.
Charlotte. — A' Charlotte, or French fruit
pudding, may be made of almost every kind of
fruit, or of tv/o or three kinds together. Take
a plain round mould, butter✪ Charlotte it well, and line
the bottom and sides completely with strips
of the crumb of bread well buttered, making
each piece fold over another, so as to make a
complete wall of bread. Fill up the dish with
any sort of stewed, fresh, or preserved fruit,
taking care to have it sufficiently moist to soak
the bread a little. Cover the top with slices of
buttered bread. Put a plate and a weight over
the pudding, and bake it in a quick oven. Turn
it out in a shape, aad serve wdth sifted sugar and
cream. Time to bake, half an hom\ Probable
cost. Is. for a mould. Sufficient for four or five
persons.
Charlotte (a la Parisienne). — Cut a Savoy,
eponge, or rice cake into thin horizontal slices,
spread some good jam on each slice, and restore
the cake to its original shape. Cover it equally
■with an icing made by mLxing the lightly-
whisked wliites of foiir eggs with five ounces of
poimded loaf sugar✪ Charlotte (a la Parisienne). Sift a little more sugar
over it, and diy the icing in a gentle oven.
Pound cake may be iced in the same way, but,
of course, if thus is used the jam should be
omitted. The Charlotte must remain in a
gentle oven till the icing is dry. Probable
cost. Is. 8d. for a medium-sized cake. Suffi-
cient for four ov five persons.
Page 333 · 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
Chancellor Pudding. — Butter rather thickly a plain round mould, and ornament it with alternate rows of raisins and citron, making a star or some other device at the bottom of the mould. Put in it a layer of small spongecakes, sprinkle over them a few raisins and a little finely-chopped citron, then four or five ratafias, and pour over these a tea-spoonful of sherry, and repeat until the mould is nearly full. Take a pint of milk sweetened, and flavoured with lemon-rind, and mix with it the yolks of four eggs, -well beaten. Stir this a few minutes over the fire till it thickens, but it must not be allowed to boil. \Vhen the custard is cool, pour it gradually over the cakes, &c., and let it stand tUl they are well soaked. Place a piece of welibuttered writing paper on the top, and tie the mould in a cloth. Put it into boiling water, and keep it boiling until sufficiently cooked. It should stand four or five minutes before it is turned out. Serve with wine sauce. Time to boQ, one hour and a half. Probable cost, Is. 4d., exclusive of the sherry. Sufficient for four or five persons.
Chantilly Soup.— Boil one pint of young green peas, shelled, three spring onions, and a sprig of mint, until the peas are quite tender. Remove the mint and the onions, press the peas through a sieve, and pour three pints of nicely-flavoured boiling stock to them. Serve very hot. Time, forty minutes. Probable cost, 8d. per pint. Sufficient for six persons.
Char. — This fish is considered a great delicacy, and is peculiar to the lakes of Cumberland; it is seldom offered for sale in the London market. The flesh is rather Hke that of trout. Wash the char, dry it with a soft cloth, dust it over with flour, and broil it gently till it is ready. Send piquante sauce in a tureen to table with it. Time to broil, ten or fifteen minutes. One medium-sized char will suffice for two persons.
Charlotte. — A' Charlotte, or French fruit pudding, may be made of almost every kind of fruit, or of two or three kinds together. Take a plain round mould, butter it well, and line the bottom and sides completely with strips of the crumb of bread well buttered, making each piece fold over another, so as to make a complete wall of bread. Fill up the dish with any sort of stewed, fresh, or preserved fruit, taking care to have it sufficiently moist to soak the bread a little. Cover the top with slices of buttered bread. Put a plate and a weight over the pudding, and bake it in a quick oven. Turn it out in a shape, and serve with sifted sugar and cream. Time to bake, half an hom\ Probable cost. Is. for a mould. Sufficient for four or five persons.
Charlotte (a la Parisienne). — Cut a Savoy, eponge, or rice cake into thin horizontal slices, spread some good jam on each slice, and restore the cake to its original shape. Cover it equally ■with an icing made by mixing the lightly-whisked whites of four eggs with five ounces of poimded loaf sugar. Sift a little more sugar
over it, and diy the icing in a gentle oven. Pound cake may be iced in the same way, but, of course, if thus is used the jam should be omitted. The Charlotte must remain in a gentle oven till the icing is dry. Probable cost. Is. 8d. for a medium-sized cake. Sufficient for four ov five persons.
Records on this page
CharlotteChantilly SoupCharCharlotte (a la Parisienne)