Put a pound of loaf-sugar over the fire in a copper sugar-
boiler, with a gill of cold water✪ To Glace Fruit, and boil it until the top is
covered with large bubbles ; then drop a little of it into cold
water ; if, when it is cold, it breaks with a snap, it is ready ;
the sides of the boiler must occasionally be wiped with a
wet cloth to free them from sugar, and the sugar closely
watched lest it boil beyond the point just indicated ; when
the sugar is ready, take the boiler from the fire, and gla^e
the nuts and fruit by dipping them into the sugar, and then
laying them on a dish slightly coate'd with salad-oil.
ST. HONORS CAKE, TO SHAPE.
When the pastry ring and puffs are filled with the cold
custard, and the fruit is covered with sugar, shape the St.
St. Honors Cake.
Honors cake as follows, making it look like the engraving
which accompanies this recipe. First lay a flat sheet of
SECOND-COURSE SWEETS.
439
pastry on a round flat dish ; on the sheet lay the ring of
pastry filled with custard, fixing it in place with some of the
melted sugar j then arrange the puffs filled with custard, and
the candied fruit, as shown in the cut, and finally heap the
cold custard in the centre. The cake should not be made
until shortly before it is required for use, because it deterio-
rates by standing, and, if the weather is damp, the candied fruit
soon becomes sticky.
RVM BUNS.
Rum buns, or Savarin cakes, are baked in little moulds,
which are thickly spread with cold butter, half filled with
Savarin paste, allowed to rise one-third in height, and then
baked in a moderate oven until a straw can be passed into
them without any of the cake sticking to it ; the little cakes
x^^'^T^'^'tm^^jr^-^ff
Sauarin Cake or Bum Bun.
or buns are cooled, and then set in a dish containing rum
sirup until they absorb enough of it to soften them ; the
sirup is made by dissolving in cold water as much white
sugar as it will receive, and then flavoring it with the best
Jamaica rum.
Savarin paste is made as follows : Sift two pounds of flour
440 PRACTICAL AMERICAN COOKERY.
into a deep bowl, make a hole in the middle, and put into
it an ounce of compressed yeast, dissolved in half a pint of
lukewarm milk ; with the milk mix enough of the flour to
form a thick batter in the middle of the flour ; cover the
bowl, and let the batter rise in a warm place until it is foam-
ing ; then add one ounce of sugar, half an ounce of salt,
mix in the rest of the flour, and knead in six eggs, one at a
time ; then mix in a pound and a half of butter, and knead
in six more eggs, one at a time, and enough warm milk to
make a batter thick enough to retain its form when dropped
from a spoon upon paper; stir in a little sliced citron, or a
few seeded raisins✪ Rum Buns, and bake the cakes as directed above.
BATH BTJNS.
Page 237 · 4 recipe records on this page
Presented as published in 1885. 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
Put a pound of loaf-sugar over the fire in a copper sugarboiler, with a gill of cold water, and boil it until the top is covered with large bubbles ; then drop a little of it into cold water ; if, when it is cold, it breaks with a snap, it is ready ; the sides of the boiler must occasionally be wiped with a wet cloth to free them from sugar, and the sugar closely watched lest it boil beyond the point just indicated ; when the sugar is ready, take the boiler from the fire, and glaze the nuts and fruit by dipping them into the sugar, and then laying them on a dish slightly coated with salad-oil.
ST. HONORS CAKE, TO SHAPE.
When the pastry ring and puffs are filled with the cold custard, and the fruit is covered with sugar, shape the St.
St. Honors Cake.
Honors cake as follows, making it look like the engraving which accompanies this recipe. First lay a flat sheet of
pastry on a round flat dish ; on the sheet lay the ring of pastry filled with custard, fixing it in place with some of the melted sugar j then arrange the puffs filled with custard, and the candied fruit, as shown in the cut, and finally heap the cold custard in the centre. The cake should not be made until shortly before it is required for use, because it deteriorates by standing, and, if the weather is damp, the candied fruit soon becomes sticky.
RVM BUNS.
Rum buns, or Savarin cakes, are baked in little moulds, which are thickly spread with cold butter, half filled with Savarin paste, allowed to rise one-third in height, and then baked in a moderate oven until a straw can be passed into them without any of the cake sticking to it ; the little cakes
x^^'^T^'^'tm^^jr^-^ff
Sauarin Cake or Bum Bun.
or buns are cooled, and then set in a dish containing rum sirup until they absorb enough of it to soften them ; the sirup is made by dissolving in cold water as much white sugar as it will receive, and then flavoring it with the best Jamaica rum.
Savarin paste is made as follows : Sift two pounds of flour
into a deep bowl, make a hole in the middle, and put into it an ounce of compressed yeast, dissolved in half a pint of lukewarm milk ; with the milk mix enough of the flour to form a thick batter in the middle of the flour ; cover the bowl, and let the batter rise in a warm place until it is foaming ; then add one ounce of sugar, half an ounce of salt, mix in the rest of the flour, and knead in six eggs, one at a time ; then mix in a pound and a half of butter, and knead in six more eggs, one at a time, and enough warm milk to make a batter thick enough to retain its form when dropped from a spoon upon paper; stir in a little sliced citron, or a few seeded raisins, and bake the cakes as directed above.
BATH BTJNS.
Records on this page
St. Honors CakeTo Glace FruitRum BunsBrioche