Soak the gelatine in one gill of the water for two hours.
Wash the prunes in several waters, rubbing them well
between the hands. Put them in a stew-pan with five
gills of water, and cook slowly for one hour. Take up
the prunes, and remove the stones. Return the fruit to
the water in the stew-pan, and let it boil up. Add the
gelatine, and take from the fire. Stir until the gelatine
is dissolved; then add the sugar and wine. Place the
stew-pan in a pan of ice-water, and stir the preparation
until it begins to thicken. Pour into a mould, and set
in a cool place to harden. It should stand for four or
five hours. Serve with soft custard or whipped cream.
Mac6doine of Fruit.
It takes but few materials and little time to make this
fashionable dish for dessert. Pare half a dozen oranges,
and cut them in thin slices, lengthwise. Peel two ba-
nanas, and cut them in thin round slices. Put a layer of
orange in a glass dish, and then one of the sliced bananas,
and sprinkle with sugar and Maraschino. Continue mak-
ing alternate layers until all of the fruit has been used ;
then sprinkle a cupful of grated cocoanut over the dish.
Half a cupful of sugar and four table-spoonfuls of Maras-
chino✪ Macédoine of Fruit will suffice for the flavoring.
When peaches, strawberries, raspberries, and apricots
are in season, they may be used in a mace*doine.
Peach Chartreuse.
Although it requires considerable space to tell how to
make a fruit chartreuse, the actual work does not call
for extraordinary skill on the part of the housekeeper.
DESSERT. 717
She must use a box and a quarter of gelatine, half a gill
of Maraschino, one pint of sugar, one quart of crearn, one
quart of ripe peaches, a lemon, one pint of boiling water,
and three gills of cold water✪ Peach Chartreuse.
Soak three-fifths of the gelatine for two hours in a
bowl containing two gills of cold water, and soak the
remaining gelatine in the third gill of water. At the eud
of the two hours pour the boiling water upon the larger
quantity of gelatine ; and when the latter has dissolved,
add half a pint of sugar, the Maraschino, and the juice
of the lemon. Stir until the sugar dissolves, and strain
through a napkin. Pour into a two-quart charlotte-
mould enough of the liquid to cover the bottom to the
depth of half an inch, and after placing the mould in a
pan, surround it with ice. Let the remainder of the
jelly stand where it will keep cool without congealing.
Pare the peaches, and cut some of the ripest and hand-
somest in thin round slices, — enough to make a circle
on the bottom of the mould. Cut the remainder of the
fruit in small pieces, and mash it with the half-pint of
sugar. Let the mixture stand for at least half an hour —
better longer.
Page 377 · 3 recipe records on this page
Presented as published in 1887. 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
Soak the gelatine in one gill of the water for two hours. Wash the prunes in several waters, rubbing them well between the hands. Put them in a stew-pan with five gills of water, and cook slowly for one hour. Take up the prunes, and remove the stones. Return the fruit to the water in the stew-pan, and let it boil up. Add the gelatine, and take from the fire. Stir until the gelatine is dissolved; then add the sugar and wine. Place the stew-pan in a pan of ice-water, and stir the preparation until it begins to thicken. Pour into a mould, and set in a cool place to harden. It should stand for four or five hours. Serve with soft custard or whipped cream.
Mac6doine of Fruit.
It takes but few materials and little time to make this fashionable dish for dessert. Pare half a dozen oranges, and cut them in thin slices, lengthwise. Peel two bananas, and cut them in thin round slices. Put a layer of orange in a glass dish, and then one of the sliced bananas, and sprinkle with sugar and Maraschino. Continue making alternate layers until all of the fruit has been used ; then sprinkle a cupful of grated cocoanut over the dish. Half a cupful of sugar and four table-spoonfuls of Maraschino will suffice for the flavoring.
When peaches, strawberries, raspberries, and apricots are in season, they may be used in a macédoine.
Peach Chartreuse.
Although it requires considerable space to tell how to make a fruit chartreuse, the actual work does not call for extraordinary skill on the part of the housekeeper.
She must use a box and a quarter of gelatine, half a gill of Maraschino, one pint of sugar, one quart of crearn, one quart of ripe peaches, a lemon, one pint of boiling water, and three gills of cold water.
Soak three-fifths of the gelatine for two hours in a bowl containing two gills of cold water, and soak the remaining gelatine in the third gill of water. At the eud of the two hours pour the boiling water upon the larger quantity of gelatine ; and when the latter has dissolved, add half a pint of sugar, the Maraschino, and the juice of the lemon. Stir until the sugar dissolves, and strain through a napkin. Pour into a two-quart charlottemould enough of the liquid to cover the bottom to the depth of half an inch, and after placing the mould in a pan, surround it with ice. Let the remainder of the jelly stand where it will keep cool without congealing.
Pare the peaches, and cut some of the ripest and handsomest in thin round slices, — enough to make a circle on the bottom of the mould. Cut the remainder of the fruit in small pieces, and mash it with the half-pint of sugar. Let the mixture stand for at least half an hour — better longer.
Records on this page
Macédoine of FruitPeach ChartreusePeach Chartreuse