The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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322                    SWEET AND DELICATE DISHES.
Golden Cups.—One'quatt of milk, 3 good tablespoonfuls of rice boiled and stand to cool, 2 ounces of butter; put on your milk to boil, mix the rice very smooth with some cold milk; as soon as the former begins to boil, stir in the latter and let the whole boil for 20 minutes. In the meantime prepare a small mus­lin bag of saffron and boil with the compound, then remove it after having colored the rice a gold color; whilst the milk is warm add the butter and a little salt; rinse your custard cup with cold water, 1-2 fill them with the mixture; when it becomes cold, then turn out of the cups and retain their forms. They are very orna­mental to the table. To be eaten with cream and a little grated nutmeg. Rose-colored or green cups may be produced in the same way by substituting a little cochineal for the rose color and spinach juice for the green color, in place of saffron flowers.
Cinnamon Stars.—Stir together for 1-2 hour 1-2 lb. of coarsly-pounded almonds, 1-2 ounce of cinnamon and the whites ot three eggs beaten to a froth; strew some sugar and cinnamon mixed to­gether over the froth board, turn out the mass upon it, roll this out with the mixed flour and sugar to twice the thickness of the back of a knife; cut out of this stars with a paste cutter (mould) for this purpose in the shape of a star, put them on a baking plate coated with wax, and continue in this way till you have used all your paste. Before putting the stars into the oven wash them over with beaten-up egg and dip them into mixed sugar and cinnamon.
Gateux d'Epice.—The peculiarity of the French ginger-bread is delicate flavor of the vanilla. Pour over the fire 1 poun4 of treacle, 6 ounces of butter, 1 ounce of powdered ginger, 1 ounce of pow­dered cinnamon, 1 ounce of pounded cardamon, t ounce each of candied lemon and orange peel in shavings, and 1-2 pod of vanilla pounded with a tablespoonful of brandy; stir the mixture well and simmer for 5 minutes, then pour it out of the pan, and when cool beat it by degrees in as much flour as you can knead into a smooth paste; bake on buttered tins in small cakes or nuts in a slow oven for 3-4 hour-
Angel's Food.—(Miss White.)—Beat the whites of 6 eggs to a froth, a tablespoonful of powdered sugar, into it beat jelly to give it a pretty color, whip a pint of cream sweetened and seasoned to taste. Pour the preparation over and serve with the cake.
A Beautiful Dish.—On the top of a flat cake pour first a layer of the white of an egg beaten with white pounded sugar very evenly, let it remain for a moment to become settled, then put on the