Line a large compote or melon form with a
clear wine or maraschino jelly. Take a mixed
compote of fruit, or use preserved fruit, as
cherries, peaches, apricots, greengages, plums,
etc.✪ Compote of Mixed Fruits Dry the fruit in a clean towel, dip each
fruit in jelly and arrange it in contrasting layers
tastefully in the form, filling a little of the jelly
between the layers till the form is filled. Let be-
come firmly set, unmold and serve.
Whole fresh strawberries and raspberries may
be served in this manner, or the sides of the form
only may be decorated with the berries; fastening
the fruit to the jelly lining with nearly set jelly,
and fill the centre of the decorated form with the
Charlotte russe mixtures.
Pineapples, pears, apples and other fruit may
be used in exactly the same manner With the
assistance of some cherries and angelica these
dishes can be made very attractive.
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 73
6^8. COMBINATION JELLIES. cool. It is served with a thick layer of black rye
Another large variety of cold dishes can be bread crumbs (Pumpernickle) sweetened with
made by using the Charlotte and Bavarian creams, powdered sugar, and makes one of the most
or the blanc-manges, in combination layers with delicious summer dishes.
the wine and fruit jellies; or by using one or the
other in a border form, and one to fill the centre. OTHER SIDE DISHES.
The cream combinations may be further deco-
rated with macaroons, biscuits, wafers, etc.
SHORT CAKES.
652.— STRAWBERRY SHORTCAKE.
649.— RUSSIAN JELLY. Prepare a short paste from one pound of flour,
PFT FE MUSCOVITE r f r •
■ two ounces of sugar, twelve ounces of butter and
Take clear stock jelly, flavor brandy and color ^jg^j y^j^. ^^^^^ cinnamon (see No. 84); or use
pink. Fill the bottom of the molds with one layer p^^j^ j^^ ^^ ^^ ^^ ^^
of this jelly, and let get firm. Flavor another g^^^ ^^^ bottoms in layer-cake pans. Pick
part of clear jelly with Kiimmel Liqueur, a cordial ^^^j. ^^^ strawberries and mix with powdered
of carraway. Set on ice in a basin, and beat till ^^^^^ Prepare one pint of whipped cream (see
light and white but still flowing. Fill this into -j^^ ^^gj ^^^y^ jj^^ berries and spread on both
the mold on top of the pink jelly. Finish the top laye^ Cover the cake and berries on sides and
with another layer of pink jelly, let harden and j^p ^-^^ ^ihipped cream with bag and tube,
serve. _ Another way is to bake a thick layer of pound
All the plain jellies may be beaten light in this g^^e, split in halves, spread with the berries and
manner, and when near the setting point mixed shipped cream, as given above.
■with beaten whites of eggs or whipped cream.
witn oeaien wui«a gg ^^ 653.— STRAWBERRY SHORTCAKE,
These jellies may again be varied with fruits, " wamtt v ctvt w
or by putting in the fruit in layers, Neapolitan i?AMli.Y t>l Yl-lS.
style The combinations could be multiplied and P'«P"« * '^^ »"='="'' °"^'"/« ^* '"° P"""^"
made into dainty dishes too numerous to mention. "« A""' "'^ """^^^ °« butter, four ouncesof sugar,
one and a half ounces of baking powder, two eggs,
650.— JELLY POWDERS AND JUNKETS. mjik ^ ^ix. sift flour and baking powder to-
Some preparations are in use for making jellies gether, rub in the butter, add the sugar and eggs,
on short notice and in small quanties in all flavors and mix with milk✪ Strawberry Shortcake into a soft dough. Divide
and colors. They consist of very fine gelatin jn pieces, roll out and bake in layer-cake tins,
powder, sugar, flavor and acid mixed together. Split each of the layers in halves, spread with
The jelly is made by simply adding boiling water butter, cover with crushed and sweetened berries
to a given amount of the preparation, stirring till between and on top, and serve with cream,
it dissolves, and fill into the forms. The powders 654.— OTHER STYLES OF MAKING
may be improved by adding half wine and water, SHORTCAKES
Page 86 · 2 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
A modernized reading is not available for this page yet. You are seeing the original text.
Line a large compote or melon form with a
clear wine or maraschino jelly. Take a mixed
compote of fruit, or use preserved fruit, as
cherries, peaches, apricots, greengages, plums,
etc. Dry the fruit in a clean towel, dip each
fruit in jelly and arrange it in contrasting layers
tastefully in the form, filling a little of the jelly
between the layers till the form is filled. Let be-
come firmly set, unmold and serve.
Whole fresh strawberries and raspberries may
be served in this manner, or the sides of the form
only may be decorated with the berries; fastening
the fruit to the jelly lining with nearly set jelly,
and fill the centre of the decorated form with the
Charlotte russe mixtures.
Pineapples, pears, apples and other fruit may
be used in exactly the same manner With the
assistance of some cherries and angelica these
dishes can be made very attractive.
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 73
6^8. COMBINATION JELLIES. cool. It is served with a thick layer of black rye
Another large variety of cold dishes can be bread crumbs (Pumpernickle) sweetened with
made by using the Charlotte and Bavarian creams, powdered sugar, and makes one of the most
or the blanc-manges, in combination layers with delicious summer dishes.
the wine and fruit jellies; or by using one or the
other in a border form, and one to fill the centre. OTHER SIDE DISHES.
The cream combinations may be further deco-
rated with macaroons, biscuits, wafers, etc.
SHORT CAKES.
652.— STRAWBERRY SHORTCAKE.
649.— RUSSIAN JELLY. Prepare a short paste from one pound of flour,
PFT FE MUSCOVITE r f r •
■ two ounces of sugar, twelve ounces of butter and
Take clear stock jelly, flavor brandy and color ^jg^j y^j^. ^^^^^ cinnamon (see No. 84); or use
pink. Fill the bottom of the molds with one layer p^^j^ j^^ ^^ ^^ ^^ ^^
of this jelly, and let get firm. Flavor another g^^^ ^^^ bottoms in layer-cake pans. Pick
part of clear jelly with Kiimmel Liqueur, a cordial ^^^j. ^^^ strawberries and mix with powdered
of carraway. Set on ice in a basin, and beat till ^^^^^ Prepare one pint of whipped cream (see
light and white but still flowing. Fill this into -j^^ ^^gj ^^^y^ jj^^ berries and spread on both
the mold on top of the pink jelly. Finish the top laye^ Cover the cake and berries on sides and
with another layer of pink jelly, let harden and j^p ^-^^ ^ihipped cream with bag and tube,
serve. _ Another way is to bake a thick layer of pound
All the plain jellies may be beaten light in this g^^e, split in halves, spread with the berries and
manner, and when near the setting point mixed shipped cream, as given above.
■with beaten whites of eggs or whipped cream.
witn oeaien wui«a gg ^^ 653.— STRAWBERRY SHORTCAKE,
These jellies may again be varied with fruits, " wamtt v ctvt w
or by putting in the fruit in layers, Neapolitan i?AMli.Y t>l Yl-lS.
style The combinations could be multiplied and P'«P"« * '^^ »"='="'' °"^'"/« ^* '"° P"""^"
made into dainty dishes too numerous to mention. "« A""' "'^ """^^^ °« butter, four ouncesof sugar,
one and a half ounces of baking powder, two eggs,
650.— JELLY POWDERS AND JUNKETS. mjik ^ ^ix. sift flour and baking powder to-
Some preparations are in use for making jellies gether, rub in the butter, add the sugar and eggs,
on short notice and in small quanties in all flavors and mix with milk into a soft dough. Divide
and colors. They consist of very fine gelatin jn pieces, roll out and bake in layer-cake tins,
powder, sugar, flavor and acid mixed together. Split each of the layers in halves, spread with
The jelly is made by simply adding boiling water butter, cover with crushed and sweetened berries
to a given amount of the preparation, stirring till between and on top, and serve with cream,
it dissolves, and fill into the forms. The powders 654.— OTHER STYLES OF MAKING
may be improved by adding half wine and water, SHORTCAKES