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size to cover inverted circular tins. Cover tins with paste, prick several
times, and bake until delicately browned. Place one-half a canned peach in each
case and fill each cavity with one-half a blanched Jordan almond.
20
Fruit Baskets
Bake plain paste over inverted patty pans. Roll paste one-eighth inch thick, and
cut in strips one-fourth inch wide. Twist strips in pairs and bake over a one-
fourth pound baking-powder box, thus making handles. Fill cases with sliced
peaches sprinkled generously with sugar, insert handles, garnished with whipped
cream and peach leaves. Strawberries, raspberries, or other fruit may be used in
place of peaches.
21
Lemon Tartlets
Bake plain paste over inverted patty pan. Fill with Lemon Pie II mixture, cover
with Meringue II, and bake until meringue is delicately browned.
22
MERINGUES
For Pies, Puddings, and Desserts
Eggs for meringues should be thoroughly chilled, and beaten with silver fork,
wire spoon, or whisk. Where several eggs are needed, much time is saved by using
a whisk. Meringues on pies, puddings, or desserts may be spread evenly, spread
and piled in the centre, put on lightly by spoonfuls, or spread evenly with part
of the mixture, the remainder being forced through a pastry bag and tube.
23
Meringues I and III should be baked fifteen minutes in slow oven. Meringue II
should be cooked eight minutes in moderate oven; if removed from oven before
cooked, the eggs will liquefy and meringue settle; if cooked too long, meringue
is tough. 24
Meringue I
Whites 2 eggs 1/2 tablespoon lemon juice or
2 tablespoons powdered sugar 1/4 teaspoon vanilla
Beat whites until stiff, add sugar gradually and continue beating, then add
flavoring.
25
Meringue II
Whites 3 eggs 1/2 teaspoon lemon extract or
71/2 tablespoons powdered sugar 1/3 teaspoon vanilla
Beat whites until stiff, add four tablespoons sugar gradually, and beat
vigorously; fold in remaining sugar, and add flavoring. Cook eight minutes in a
slow oven.
26
Meringue III
Whites 4 eggs 7/8 cup powdered sugar
2 tablespoons lemon juice
Put whites of eggs and sugar in bowl, beat mixture until stiff enough to hold
its shape, add lemon juice drop by drop, continuing the beating. It will take
thirty minutes to beat mixture sufficiently stiff to hold its shape, but when
baked it makes a most delicious meringue.
27
Meringues Glacées, or Kisses
Whites 4 eggs 11/4 cups powdered sugar or
1/2 teaspoon vanilla 1 cup fine granulated
Beat whites until stiff, add gradually two-thirds of sugar, and continue beating
until mixture will hold its shape; fold in remaining sugar, and add flavoring.
Shape with a spoon or pastry bag and tube on wet board covered with letter
paper. Bake thirty minutes in very slow oven, remove from paper, and put
together in pairs, or if intending to fill with whipped cream or ice cream
remove soft part with spoon and place meringues in oven to dry.
28
Nut Meringues
To Meringue Glaceé mixture add chopped nut meat; almonds, English walnuts, or
hickory nuts are preferred Shape by dropping mixture from tip of spoon in small
piles one-half inch apart, or by using pastry bag and tube. Sprinkle with nut
meat, and bake.
29
Meringues (Mushrooms)
Shape Meringue Glacée mixture in rounds the size of mushroom caps, using pastry
bag and tube; sprinkle with grated chocolate. Shape stems like mushroom stems.
Bake, remove from paper, and place caps on stems.
30
Meringues Panachées
Fill Meringues Glacées with ice cream, or ice cream and water ice. Garnish with
whipped cream forced through pastry bag and tube, and candied cherries.
31
Creole Kisses
1/2 lb. Jordan almonds Whites 4 eggs
1/4 cup boiling water 11/4 cups powdered sugar
1/2 cup sugar 1/2 teaspoon vanilla
1/4 teaspoon salt
Blanch almonds, finely shred one-half of them, and dry slowly in oven. Put water
and sugar in a saucepan, and as soon as boiling-point is reached, add remaining
almonds, and cook until the syrup is of a golden brown color. Turn into a pan,
cool, and finely pound in mortar. Beat whites of eggs until stiff, add gradually
sugar, then vanilla, almonds, and salt. Shape, sprinkle with shredded almonds,
sift sugar over them, and bake in a slow oven twenty-five minutes.
Chapter XXX.
GINGERBREADS, COOKIES, AND WAFERS.
Hot Water Gingerbread
1 cup molasses 1 teaspoon soda
1/2 cup boiling water 11/2 teaspoons ginger
21/4 cups flour 1/2 teaspoon salt
4 tablespoons melted butter
Add water to molasses. Mix and sift dry ingredients, combine mixtures, add
butter, and beat vigorously. Pour into a buttered shallow pan, and bake twenty-
five minutes in a moderate oven. Chicken fat tried out and clarified furnishes
an excellent shortening, and may be used in place of butter.
1
Sour Milk Gingerbread
1 cup molasses 13/4 teaspoons soda
1 cup sour milk 2 teaspoons ginger
21/3 cups flour 1/2 teaspoon salt
1/4 cup melted butter
Mix soda with sour milk and add to molasses. Sift together remaining dry
ingredients, combine mixtures, add butter, and beat vigorously. Pour into a
buttered shallow pan, and bake twenty-five minutes in a moderate oven.
2
Soft Molasses Gingerbread
1 cup molasses 1 egg
1/3 cup butter 2 cups flour
13/4 teaspoons soda 2 teaspoons ginger
1/2 cup sour milk 1/2 teaspoon salt
Put butter and molasses in saucepan and cook until boiling point is reached.
Remove from fire, add soda, and beat vigorously. Then add milk, egg well beaten,
and remaining ingredients mixed and sifted. Bake fifteen minutes in buttered
small tin pans, having pans two-thirds filled with mixture.
3
Cambridge Gingerbread
1/3 cup butter 11/2 teaspoons soda
2/3 cup boiling water 1/2 teaspoon salt
1 cup molasses 1 teaspoon cinnamon
1 egg 1 teaspoon ginger
23/4 cups flour 1/4 teaspoon clove
Melt butter in water, add molasses, egg well beaten, and dry ingredients mixed
and sifted. Bake in a buttered shallow pan.
4
Soft Sugar Gingerbread
2 eggs 3 teaspoons baking powder
1 cup sugar 1/2 teaspoon salt
13/4 cups flour 11/2 teaspoons ginger
2/3 cup thin cream
Beat eggs until light, and add sugar gradually. Mix and sift dry ingredients,
and add alternately with cream to first mixture. Turn into a buttered cake pan,
and bake thirty minutes in a moderate oven.
5
Gossamer Gingerbread
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