Twelve ripe peaches pared, stoned and cut in halves, three eggs and
the whites of two more, one-half cup of powdered sugar, two table-
spoonfuls of corn starch, wet in cold milk, one tablespoonful of melted
butter, one pint of milk✪ Peach Liche Crema. Scald the milk, stir in the corn starch, and
when it begins to thicken, take from the fire, and put in the butter.
When lukewarm, whip in the beaten yolks until all are very light" Put
a thick layer of peaches into a dish, stew with sugar and pour the creamy
compound over them. Bake in an oven ten minutes and spread with a
meringue of five whites whipped stiff with a little sugar. Set in the oven
until a light brown. Eat cold with cream.
BAKED QUINCES.
Pare and quarter, extract the seeds and stew the fruit in clear cold
water until a straw will pierce them ; put into a baking dish with a half
cup sugar to every eight quinces, pour over the liquor in which they
were boiled✪ Baked Quinces, cover closely and steam in the oven one hour, then take
out the quinces, lay them in a covered bowl to keep warm, return the
syrup to the saucepan and boil twenty minutes ; pour over the fruit and
set away covered, to cool. Eat cold.
APPLE PUFFS.
Pare and core the fruit, and either stew them in a stone jar, or bake
them. When cold, mix the pulp of the apple with sugar and lemon
peel shred fine, taking as little of the apple juice as you can. Bake
them in a thin paste in a quick oven ; a quarter of an hour✪ Apple Puffs will do them,
if small. Quince marmalade or cinnamon pounded is an improvement.
CRANBERRY SAUCE.
Wash and pick over the cranberries, put on to cook in a tin or porce-
lain vessel, allowing a teacup of water to each quart. Stew slowly,
stirring often until they are as thick as marmalade. Take from the fire
FRUIT SAUCES. 489
in little over one hour, if they have cooked steadily, sweeten plentifully
with white sugar✪ Cranberry Sauce and strain through a coarse tarlatan or mosquito net
into a mold wet with cold water. Do this the day before they are
needed, and then turn out into a glass dish.
STEWED PEARS.
Peel pears, place them in a little water, with sugar, cloves, cinnamon
and lemon peel. Stew gently, and add one glass of cider✪ Stewed Pears. Dish up
cold.
PAINTED LADIES.
Remove the eyes and stalks from some nice round-looking apples that
will cook well, and peel them very evenly to preserve their shape.
Place them in a shallow stewpan large enough to hold them in one
layer. Dissolve loaf sugar in sufficient water to completely cover the
apples, allowing four ounces of sugar to each pint of water; add a few
cloves and a little lemon peel and stick cinnamon✪ Painted Ladies. Cover the stewpan
and simmer the apples very gently, or they will break before being
cooked thoroughly. When done, and they are cool enough, lift them
carefully to a glass dish, and with a small brush tint them delicately on
one side with a little liquid cochineal or melted red currant jelly ; strain
the syrup, return, it to the stewpan and boil it rapidly until reduced to
one-third of a pint. When cold stir to it the juice of half a lemon, and
pour it round but not over the apples.
SUGARED ORANGES. ✪ Sugared Oranges
Page 410 · 8 recipe records on this page
Presented as published in 1886. 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
Twelve ripe peaches pared, stoned and cut in halves, three eggs and the whites of two more, one-half cup of powdered sugar, two tablespoonfuls of corn starch, wet in cold milk, one tablespoonful of melted butter, one pint of milk. Scald the milk, stir in the corn starch, and when it begins to thicken, take from the fire, and put in the butter. When lukewarm, whip in the beaten yolks until all are very light" Put a thick layer of peaches into a dish, stew with sugar and pour the creamy compound over them. Bake in an oven ten minutes and spread with a meringue of five whites whipped stiff with a little sugar. Set in the oven until a light brown. Eat cold with cream.
BAKED QUINCES.
Pare and quarter, extract the seeds and stew the fruit in clear cold water until a straw will pierce them ; put into a baking dish with a half cup sugar to every eight quinces, pour over the liquor in which they were boiled, cover closely and steam in the oven one hour, then take out the quinces, lay them in a covered bowl to keep warm, return the syrup to the saucepan and boil twenty minutes ; pour over the fruit and set away covered, to cool. Eat cold.
APPLE PUFFS.
Pare and core the fruit, and either stew them in a stone jar, or bake them. When cold, mix the pulp of the apple with sugar and lemon peel shred fine, taking as little of the apple juice as you can. Bake them in a thin paste in a quick oven ; a quarter of an hour will do them, if small. Quince marmalade or cinnamon pounded is an improvement.
CRANBERRY SAUCE.
Wash and pick over the cranberries, put on to cook in a tin or porcelain vessel, allowing a teacup of water to each quart. Stew slowly, stirring often until they are as thick as marmalade. Take from the fire
FRUIT SAUCES. 489
in little over one hour, if they have cooked steadily, sweeten plentifully with white sugar and strain through a coarse tarlatan or mosquito net into a mold wet with cold water. Do this the day before they are needed, and then turn out into a glass dish.
STEWED PEARS.
Peel pears, place them in a little water, with sugar, cloves, cinnamon and lemon peel. Stew gently, and add one glass of cider. Dish up cold.
PAINTED LADIES.
Remove the eyes and stalks from some nice round-looking apples that will cook well, and peel them very evenly to preserve their shape. Place them in a shallow stewpan large enough to hold them in one layer. Dissolve loaf sugar in sufficient water to completely cover the apples, allowing four ounces of sugar to each pint of water; add a few cloves and a little lemon peel and stick cinnamon. Cover the stewpan and simmer the apples very gently, or they will break before being cooked thoroughly. When done, and they are cool enough, lift them carefully to a glass dish, and with a small brush tint them delicately on one side with a little liquid cochineal or melted red currant jelly ; strain the syrup, return, it to the stewpan and boil it rapidly until reduced to one-third of a pint. When cold stir to it the juice of half a lemon, and pour it round but not over the apples.
SUGARED ORANGES.
Records on this page
Fruit Blanc MangePeach Liche CremaBaked QuincesApple PuffsCranberry SauceStewed PearsPainted LadiesSugared Oranges