or clarified fruit juices. They are very handy to ^^^ ^^^^^^ ^^^ ^^^ ^^^ layer-cake tins) from
use in restaurants, where only a small quantity is ^^^^^ ^^^^ ^^^^^^ ^^^^ ^^ j^^^^ ^^^^ mixtures.
°sed. TTINKETS Prepare the meringue No. 93. Spread one layer
Before I closl'lhis chapter on Jellies. I will °* the cake thinly with meringue Raise a high
J „t .„i,;„i, .v .,«* ,= nm of the meringue around the edge. Put on an
mention a nice summer dessert which IS not as ... j ^ ... ,
, .i L 1 J u_ J .:■».,.,.,..., .n Ko even layer of berries; dust with sugar; place one
much used as it should be, and deserves to be / ^uw-j...
,oL • 1 . i.» ~-.i» *,.,.» more layer of cake on the berries; spread with
better known. The junkets can be made from •' .. . ., , ». , , . .
., meringue, like the bottom layer; then add berries
fresh milk. Junket or rennet tablets may be . ^ ,„.,. . j / u « 1 ..-
"" ■•. ., »„•„ fl , „„j and sugar. With bag and tube form a lattice on
boueht from the grocer; they contain flavor and ..f ,. • jj . -.i. ^ ^ ,
Rougui I u 6 4.1,. »„M„j„ ,„ j:„ top of the berries, and decorate with a fancy border,
suear besides the rennet. The tablets are dis- „•; , . . - ^. .
sugai u xi„vi,„„ .u- _,:ii, :_ _ The cakes may be served in this manner, or the
solved in warm milk, and thicken the milk ma . v u j i- u.i • .u
auivcu . vi:_„ ui,„„ meringues may be browned lightly in the oven.
short time into a white jelly, resembling blanc- ° .u j ■ j • u 1 • j .
snori iiiuo . , , J -.1, „,=,„ „, This method is used in bakeries and lunch
manee. The junkets are served with cream, or o-i. ., . 1 • . j • u
maugo. '■ 1 !„„„, „. ^,„=v,=/i rooms. The shortcake is also made with one
„:tt, fniit sances' often with a layer of crusned
with fruit sauces, oiien / ^^^^ ^^ berries between two layers of cake, only
macaroons on top.^^ gg^ving this dish in North * ^^^ ^^"'^= P°* °° *°P *'"' <5««:o«tion. The
A favorite mo e o s g cakes are served with a pitcher of cream.
Germany, is to take pure fresh milk, fill it mto
the cups or dishes to be served in. and set in a 635.— INDIVIDUAL SHORTCAKE,
warm place till the milt thickens, using no ren- Bake the tea biscuit mixture given in No. 653,
net After it has thickened, it is set on ice to or other cake mixtures, in muffin rings on a pan.
74
FAUL RICHARDS BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS.
Split the cakes, and finish like the large short-
cakes.
Another way is to bake patty cases (see Nos.
130 and X31); fill the baked cases with crushed
and sweetened berries, and finish the top and
sides with whipped cream.
656.— STRAWBERRY MERINGUE.
Bake a sheet of the layer cake mixtures, or of
the biscuit mixture No. 653, rather thick; spread
with berries and cover thickly with meringue No.
93. Cut the cake in portions, using a knife dip-
ped in water. Place the pieces on another sheet
so they do not touch each other, dust with pow-
dered sugar and put on double pans in the oven to
color nicely. Serve with cream or custard sauce.
657.— BLACKBERRY SHORTCAKE.
RASPBERRY SHORTCAKE.
Bed raspberries, black raspberries and black-
berries may be used the same way as given for
Strawberry Shortcake.
658.— PEACH SHORTCAKE.
Very ripe and mellow peaches may be ns^
fresh peeled and cut in thin slices, sweetened
and put between the layers and on top of the cake,
like strawberries. Other peaches should be
stewed in a light syrup before using. Serve with
plain or whipped cream.
659.— BANANA SHORTCAKE.
Prepare the same way as for Strawberry Short-
cake in two layers. Serve with whipped cream.
660.— INDIVIDUAL PEACH MERINGUE.
Page 87
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.
or clarified fruit juices. They are very handy to ^^^ ^^^^^^ ^^^ ^^^ ^^^ layer-cake tins) from
use in restaurants, where only a small quantity is ^^^^^ ^^^^ ^^^^^^ ^^^^ ^^ j^^^^ ^^^^ mixtures.
°sed. TTINKETS Prepare the meringue No. 93. Spread one layer
Before I closl'lhis chapter on Jellies. I will °* the cake thinly with meringue Raise a high
J „t .„i,;„i, .v .,«* ,= nm of the meringue around the edge. Put on an
mention a nice summer dessert which IS not as ... j ^ ... ,
, .i L 1 J u_ J .:■».,.,.,..., .n Ko even layer of berries; dust with sugar; place one
much used as it should be, and deserves to be / ^uw-j...
,oL • 1 . i.» ~-.i» *,.,.» more layer of cake on the berries; spread with
better known. The junkets can be made from •' .. . ., , ». , , . .
., meringue, like the bottom layer; then add berries
fresh milk. Junket or rennet tablets may be . ^ ,„.,. . j / u « 1 ..-
"" ■•. ., »„•„ fl , „„j and sugar. With bag and tube form a lattice on
boueht from the grocer; they contain flavor and ..f ,. • jj . -.i. ^ ^ ,
Rougui I u 6 4.1,. »„M„j„ ,„ j:„ top of the berries, and decorate with a fancy border,
suear besides the rennet. The tablets are dis- „•; , . . - ^. .
sugai u xi„vi,„„ .u- _,:ii, :_ _ The cakes may be served in this manner, or the
solved in warm milk, and thicken the milk ma . v u j i- u.i • .u
auivcu . vi:_„ ui,„„ meringues may be browned lightly in the oven.
short time into a white jelly, resembling blanc- ° .u j ■ j • u 1 • j .
snori iiiuo . , , J -.1, „,=,„ „, This method is used in bakeries and lunch
manee. The junkets are served with cream, or o-i. ., . 1 • . j • u
maugo. '■ 1 !„„„, „. ^,„=v,=/i rooms. The shortcake is also made with one
„:tt, fniit sances' often with a layer of crusned
with fruit sauces, oiien / ^^^^ ^^ berries between two layers of cake, only
macaroons on top.^^ gg^ving this dish in North * ^^^ ^^"'^= P°* °° *°P *'"' <5««:o«tion. The
A favorite mo e o s g cakes are served with a pitcher of cream.
Germany, is to take pure fresh milk, fill it mto
the cups or dishes to be served in. and set in a 635.— INDIVIDUAL SHORTCAKE,
warm place till the milt thickens, using no ren- Bake the tea biscuit mixture given in No. 653,
net After it has thickened, it is set on ice to or other cake mixtures, in muffin rings on a pan.
74
FAUL RICHARDS BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS.
Split the cakes, and finish like the large short-
cakes.
Another way is to bake patty cases (see Nos.
130 and X31); fill the baked cases with crushed
and sweetened berries, and finish the top and
sides with whipped cream.
656.— STRAWBERRY MERINGUE.
Bake a sheet of the layer cake mixtures, or of
the biscuit mixture No. 653, rather thick; spread
with berries and cover thickly with meringue No.
93. Cut the cake in portions, using a knife dip-
ped in water. Place the pieces on another sheet
so they do not touch each other, dust with pow-
dered sugar and put on double pans in the oven to
color nicely. Serve with cream or custard sauce.
657.— BLACKBERRY SHORTCAKE.
RASPBERRY SHORTCAKE.
Bed raspberries, black raspberries and black-
berries may be used the same way as given for
Strawberry Shortcake.
658.— PEACH SHORTCAKE.
Very ripe and mellow peaches may be ns^
fresh peeled and cut in thin slices, sweetened
and put between the layers and on top of the cake,
like strawberries. Other peaches should be
stewed in a light syrup before using. Serve with
plain or whipped cream.
659.— BANANA SHORTCAKE.
Prepare the same way as for Strawberry Short-
cake in two layers. Serve with whipped cream.
660.— INDIVIDUAL PEACH MERINGUE.