Beat up three eggs, leaving out two of the whites,
add them gradually to i^ pints of good milk. Mix
with this very carefully four tablespoonsful of fine
wheaten flour ; 2 ozs. of finely powdered loaf sugar ;
and some grated lemon-peel. Boil these ingredients
over a slow fire, stirring constantly till the flour is
dissolved. Prepare a shallow dish w4th some ratafias✪ Leche Crema
laid over the bottom. When the cream is ready, pour
it through a sieve over the cakes.
Turn it out when cold, strew some finely pow-
dered cinnamon pretty thickly over it, and serve.
Beignets a la Bonne Femme.
Put in a milk saucepan i oz. of butter ; 2 ozs. of
powdered sugar ; the zest of a lemon ; and a glass of
water. As it boils dredge in enough potato flour to
produce a thick paste✪ Beignets a la Bonne Femme. Stir it till it sticks to the side
of the saucepan. Turn it out into a basin and let it
cool, then stir in, one by one, six yolks of ^g^. Spread
this paste on a dish so that it is about an inch thick.
Have ready a frying-pan with boiling lard ; take paste
about the size of a walnut, by dipping in the handle
of a spoon, and drop it in the pan. Keep shaking the
beignets till they have swelled and turned golden.
Lay them on a wire frame to drain quite dry. Dish
up on a napkin, and dust sugar over them.
PANCAKES. 3S5
Pancakes.
Put in a basin two teaspoonsful of fine flour, and
mix in a little salt.
Mix in the yolks of four, the whites of two eggs,
well beaten ; and add a few drops of orange-flower
water, if liked.
Have ready a small omelette pan with a coating of
butter. Take care to keep the quantity of paste
you put in the pan very small. Let it spread itself
over the pan, and after a minute or two turn on the
other side ; roll it up and put on a dish in front of the
fire ; then make another, and so on till all the material
is used up.
The pancakes must be placed on a napkin, three
in a row, and three across them ; a sprinkling of sugar
on the top.
Batter for pancakes should be made a couple of
hours before using. Lard or clarified fat burns less
easily than butter ; only a small piece should be put
into the frying-pan at once, fresh being added for
each pancake. About half a teacupful of batter is
sufficient for one.
Tipsy Cake.
Mix a tumbler of sherry, and a wine-glass of
brandy.
Line a glass dish with sponge cakes, and saturate
them with the above mixture. Then cover with a layer
of macaroons and saturate them. Cover with apricot
jam ; then a layer of custard ; then strawberry jam.
Finally place whipped cream on the top. A souffle dish
C C
386 NEAPOLITAN CAKE.
may be used instead of a glass dish. In helping, use
a long-handled spoon and go to the bottom, so that
some of each ingredient is given to each guest.
Neapolitan Cake.
I lb. flour ;
10 ozs. sweet almonds and 4 ozs. bitter almonds ;
The peel of two small lemons ;
I lb. pounded sugar ;
1 lb. good butter ;
The yolks of four eggs✪ Pancakes.
Page 155 · 6 recipe records on this page
Presented as published in 1882. 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
Beat up three eggs, leaving out two of the whites, add them gradually to i^ pints of good milk. Mix with this very carefully four tablespoonsful of fine wheaten flour ; 2 ozs. of finely powdered loaf sugar ; and some grated lemon-peel. Boil these ingredients over a slow fire, stirring constantly till the flour is dissolved. Prepare a shallow dish w4th some ratafias laid over the bottom. When the cream is ready, pour it through a sieve over the cakes.
Turn it out when cold, strew some finely powdered cinnamon pretty thickly over it, and serve.
Beignets a la Bonne Femme.
Put in a milk saucepan i oz. of butter ; 2 ozs. of powdered sugar ; the zest of a lemon ; and a glass of water. As it boils dredge in enough potato flour to produce a thick paste. Stir it till it sticks to the side of the saucepan. Turn it out into a basin and let it cool, then stir in, one by one, six yolks of eggs. Spread this paste on a dish so that it is about an inch thick. Have ready a frying-pan with boiling lard ; take paste about the size of a walnut, by dipping in the handle of a spoon, and drop it in the pan. Keep shaking the beignets till they have swelled and turned golden. Lay them on a wire frame to drain quite dry. Dish up on a napkin, and dust sugar over them.
PANCAKES. 3S5
Pancakes.
Put in a basin two teaspoonsful of fine flour, and mix in a little salt.
Mix in the yolks of four, the whites of two eggs, well beaten ; and add a few drops of orange-flower water, if liked.
Have ready a small omelette pan with a coating of butter. Take care to keep the quantity of paste you put in the pan very small. Let it spread itself over the pan, and after a minute or two turn on the other side ; roll it up and put on a dish in front of the fire ; then make another, and so on till all the material is used up.
The pancakes must be placed on a napkin, three in a row, and three across them ; a sprinkling of sugar on the top.
Batter for pancakes should be made a couple of hours before using. Lard or clarified fat burns less easily than butter ; only a small piece should be put into the frying-pan at once, fresh being added for each pancake. About half a teacupful of batter is sufficient for one.
Tipsy Cake.
Mix a tumbler of sherry, and a wine-glass of brandy.
Line a glass dish with sponge cakes, and saturate them with the above mixture. Then cover with a layer of macaroons and saturate them. Cover with apricot jam ; then a layer of custard ; then strawberry jam. Finally place whipped cream on the top. A souffle dish
C C
386 NEAPOLITAN CAKE.
may be used instead of a glass dish. In helping, use a long-handled spoon and go to the bottom, so that some of each ingredient is given to each guest.
Neapolitan Cake.
I lb. flour ;
10 ozs. sweet almonds and 4 ozs. bitter almonds ;
The peel of two small lemons ;
I lb. pounded sugar ;
1 lb. good butter ; The yolks of four eggs.
Records on this page
Leche CremaBeignets a la Bonne FemmeCroquettes of ChestnutsPancakesTipsy CakeNeapolitan Cake