Four pints and three-quarters of water, one pint and one-
quarter of Sherry, three sliced lemons, two ounces of gelatine
soaked in the water, three and a half cups of sugar, the whites
and shells of three egg^. Stir ali together and boil ten minutes
without stirring. If this receipt is too sweet, lessen to three
cups of sugar and taste. Set a colander over a crock or pan,
lay a wet piece of cheese-cloth over it, pour the jelly in and let
it drip through ; never squeeze it. Wet a dish with cold water
and pour in the jelly when cool, and set it on ice till it hardens.
For serving, take out the jelly with a tablespoon and slightly
break it and pile in the dish.
Lady Washington Pudding
Sift four ounces of flour into a bowl, make a hollow in the
centre, and put in the yolks of two eggs, three ounces of butter,
the finely grated peel of half a lemon, and one tablespoon of
cream. Mix ali to a firm paste. Mix four ounces of almond
paste with the whites of two eggs. Add to the other mixture
and work it with a wire whisk for five minutes. Place it on a
COLB PUDDING8, CRKAM8, MERINQUE8, AND ICES 817
pastiy board and work it f or a few minutes. Form it in an
oblong ball and place it on the ice f or one hour. Then roll out
the paste till it ìb one-fourth of an inch thick and cut it into a ,
round piece — as large a piece as you wish. Lay it on buttered
paper on a baking sheet. Brush over with beaten egg and
bake in a medium hot oven till it is a fine golden brown.
When it is cold, put one quart of strawberries in the centre.
Sprinkle four tablespoons of powdered sugar✪ Lady Washington Pudding over them. Whip
one pint of cream and color it with straìned strawberry juice.
Whip another pint. Put a part of each in separate comuco-
pias and make a border of fancy rosettes, first one of white,
then one of pink round the edge. Put the rest of the cream,
which has been sweetened with three tablespoons of sugar and
flavored to tasto with vanilla, in fancy shapes ali over the straw-
berries, making even waves as you go along. By using these
waves the cake can be cut evenly and neatly. It is a good
pian to cut the cake before decorating, as the efiFect is spoiled
if the cake is cut way through after the decoration is put on.
Place some small meringue shells fiUed with pink cream round
the edge of the dish.
Lemon Fromaffe
Dissolve one cup of granulated sugar in one pint of water.
Add the peel of one lemon and the juice of three lemons. Boil
five minutes ; add one ounce of gelatine✪ Lemon Fromaffe which has been soaked
in half a pint of water. Stir ali together until the gelatine is
dissolved, then strain. When the liquid is cold and begins to
thicken, stir in a pint of whipped cream, pour into a form, and
place on ice for two hours or more.
Matrimony
Pare and cut in small pieces two dozen peaches, cover them
thickly with sugar, and let them stand three or four hours.
Beat them in a quart of sweetened cream✪ Matrimony and f reeze.
818 MBS. SEELY^S COOK BOOK
Melroae Puddin^ ✪ Melroae Pudding
Page 174 · 4 recipe records on this page
Presented as published in 1902. 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
Four pints and three-quarters of water, one pint and one-quarter of Sherry, three sliced lemons, two ounces of gelatine soaked in the water, three and a half cups of sugar, the whites and shells of three eggs. Stir ali together and boil ten minutes without stirring. If this receipt is too sweet, lessen to three cups of sugar and taste. Set a colander over a crock or pan, lay a wet piece of cheese-cloth over it, pour the jelly in and let it drip through ; never squeeze it. Wet a dish with cold water and pour in the jelly when cool, and set it on ice till it hardens. For serving, take out the jelly with a tablespoon and slightly break it and pile in the dish.
Lady Washington Pudding
Sift four ounces of flour into a bowl, make a hollow in the centre, and put in the yolks of two eggs, three ounces of butter, the finely grated peel of half a lemon, and one tablespoon of cream. Mix all to a firm paste. Mix four ounces of almond paste with the whites of two eggs. Add to the other mixture and work it with a wire whisk for five minutes. Place it on a pastry board and work it for a few minutes. Form it in an oblong ball and place it on the ice for one hour. Then roll out the paste till it is one-fourth of an inch thick and cut it into a round piece — as large a piece as you wish. Lay it on buttered paper on a baking sheet. Brush over with beaten egg and bake in a medium hot oven till it is a fine golden brown. When it is cold, put one quart of strawberries in the centre. Sprinkle four tablespoons of powdered sugar over them. Whip one pint of cream and color it with strained strawberry juice. Whip another pint. Put a part of each in separate cornucopias and make a border of fancy rosettes, first one of white, then one of pink round the edge. Put the rest of the cream, which has been sweetened with three tablespoons of sugar and flavored to taste with vanilla, in fancy shapes all over the strawberries, making even waves as you go along. By using these waves the cake can be cut evenly and neatly. It is a good pian to cut the cake before decorating, as the efiFect is spoiled if the cake is cut way through after the decoration is put on. Place some small meringue shells filled with pink cream round the edge of the dish.
Lemon Fromaffe
Dissolve one cup of granulated sugar in one pint of water. Add the peel of one lemon and the juice of three lemons. Boil five minutes ; add one ounce of gelatine which has been soaked in half a pint of water. Stir ali together until the gelatine is dissolved, then strain. When the liquid is cold and begins to thicken, stir in a pint of whipped cream, pour into a form, and place on ice for two hours or more.
Matrimony
Pare and cut in small pieces two dozen peaches, cover them thickly with sugar, and let them stand three or four hours. Beat them in a quart of sweetened cream and f reeze.
Melrose Pudding
Records on this page
Lady Washington PuddingLemon FromaffeMatrimonyMelroae Pudding