Worldwide Cookbooks

The Consumer Viewpoint

SIMPLE ITALIAN COOKERY

American Woman's Home

Art of Living in Australia

Cooking Eggs

Elegant Art of Dining

Guide to Marketing and Cooking

Italian Recipes

Meal Preparation

School and Home Cooking

Physiology of Taste

Tried and True Recipes

Milk Butter Cheese Eggs Vegetables

Hans Christian Andersen . American Fairy Tales . Grimm's Fairy Tales

Aesop's Fables - Tales with Morals . Mother Goose . Mother Goose in Prose

Sweets and Cakes

No. 211.  Bodino of Semolina

Ingredients:  Semolina, milk, eggs, castor sugar, lemon, sultanas,
rum, butter, cream, or Zabajone (No. 222).

Boil one and a half pints of milk with four ounces of castor sugar,
and gradually add five ounces of semolina, boil for a quarter of an
hour more and stir continually with a wooden spoon, then take the
saucepan off the fire, and when it is cooled a little, add the
yolks of six and the whites of two eggs well beaten up, a little
grated lemon peel, three-quarters of an ounce of sultanas and two
small glasses of rum.  Mix well, so as to get it very smooth, pour
it into a buttered mould and serve either hot or cold.  If cold,
put whipped cream flavoured with stick vanilla round the dish; if
hot, a Zabajone (No. 222).

No. 212.  Crema rappresa (Coffee Cream)

Ingredients:  Coffee, cream, eggs, sugar, butter.

Bruise five ounces of freshly roasted Mocha coffee, and add it to
three-quarters of a pint of boiling cream; cover the saucepan, let
it simmer for twenty minutes, then pass through a bit of fine
muslin.  In the meantime mix the yolks of ten eggs and two whole
eggs with eight ounces of castor sugar and a glass of cream; add
the coffee cream to this and pass the whole through a fine sieve
into a buttered mould.  Steam in a bain-marie for rather more than
an hour, but do not let the water boil; then put the cream on ice
for about an hour, and before serving turn it out on a dish and
pour some cream flavoured with stick vanilla round it.

No. 213.  Crema Montata alle Fragole (Strawberry Cream)

Ingredients:  Cream, castor sugar, Maraschino, strawberries or
strawberry jam.

Put a pint of cream on ice, and after two hours whip it up.  Pass
three tablespoonsful of strawberry jam through a sieve and add two
tablespoonsful of Maraschino; mix this with the cream and build it
up into a pyramid.  Garnish with meringue biscuits and serve
quickly.  You may use fresh strawberries when in season, but then
add castor sugar to taste.

No. 214.  Croccante di Mandorle (Cream Nougat)

Ingredients:  Almonds, sugar, lemon juice, butter, castor sugar,
pistachios, preserved fruits.

Blanch half a pound of almonds, cut them into shreds and dry them
in a slow oven until they are a light brown colour; then put a
quarter pound of lump sugar into a saucepan and caramel it lightly;
stir well with a wooden spoon.  When the sugar is dissolved, throw
the hot almonds into it and also a little lemon juice.  Take the
saucepan off the fire and mix the almonds with the sugar, pour it
into a buttered mould and press it against the sides of the mould
with a lemon, but remember that the casing of sugar must be very
thin.  (You may, if you like, spread out the mixture on a flat dish
and line the mould with your hands, but the sugar must be kept
hot.) Then take it out of the mould and decorate it with castor
sugar, pistacchio nuts, and preserved fruits.  Fill this case with
whipped cream and preserved fruits or fresh strawberries.

No. 215.  Crema tartara alla Caramella (Caramel Cream)

Ingredients:  Cream, eggs, caramel sugar, vanilla or lemon
flavouring.

Boil a pint of cream and give it any flavour you like.  When cold,
add the yolks of eight eggs and two tablespoonsful of castor sugar,
mix well and pass it through a sieve; then burn some sugar to a
caramel, line a smooth mould with it and pour the cream into it.
Boil in a bain-marie for an hour and serve hot or cold.

No. 216.  Cremona Cake

Ingredients:  Ground rice, ground maize, sugar, one orange, eggs,
salt, cream, Maraschino, almonds, preserved cherries.

Weigh three eggs, and take equal quantities of castor sugar,
butter, ground rice and maize (the last two together); make a light
paste with them, but only use one whole egg and the yolks of the
two others, add the scraped peel of an orange and a pinch of salt.
Roll this paste out to the thickness of a five-shilling piece,
colour it with the yolk of an egg and bake it in a cake tin in a
hot oven until it is a good colour, then take it out and cut it
into four equal circular pieces.  Have ready some well-whipped
cream and flavour it with Maraschino, put a thick layer of this on
one of the rounds of pastry, then cover it with:  the next round,
on which also put a layer of cream, and so on until you come to the
last round, which forms the top of the cake.  Then split some
almonds and colour them in the oven, cover the top of the cake with
icing sugar flavoured with orange, and decorate the top with the
almonds and preserved cherries.

No. 217.  Cake alla Tolentina

Ingredients:  Sponge-cake, jam, brandy or Maraschino, cream, pine-
apple.

Make a medium-sized sponge-cake; when cold cut off the top and
scoop out all the middle and leave only the brown case; cover the
outside with a good coating of jam or red currant jelly, and
decorate it with some of the white of the cake cut into fancy
shapes.  Soak the rest of the crumb in brandy or Maraschino and mix
it with quarter of a pint of whipped cream and bits of pineapple
cut into small dice; fill the cake with this; pile it up high in
the centre and decorate the top with the brown top cut into fancy
shapes.

No. 218.  Riso all'Imperatrice

Ingredients:  Rice, sugar, milk, ice, preserved fruits, blanc-
mange, Maraschino, cream.

Boil two dessert-spoonsful of rice and one of sugar in milk.  When
sufficiently boiled, drain the rice and let it get cold.  In the
meantime place a mould on ice, and decorate it with slices of
preserved fruit, and fix them to the mould with just enough nearly
cold dissolved isinglass to keep them in place.  Also put half a
pint of blanc-mange on the ice, and stir it till it is the right
consistency, gradually add the boiled rice, half a glass of
Maraschino, some bits of pineapple cut in dice, and last of all
half a pint of whipped cream.  Fill the mould with this, and when
it is sufficiently cold, turn it out and serve with a garnish of
glace fruits or a few brandy cherries.

No. 219.  Amaretti leggieri (Almond Cakes)

Ingredients:  Almonds (sweet and bitter), eggs, castor sugar.

Blanch equal quantities of sweet and bitter almonds, and dry them a
little in the oven, then pound them in a mortar, and add nearly
double their quantity of castor sugar.  Mix with the white of an
egg well beaten up into a snow, and shape into little balls about
the size of a pigeon's egg.  Put them on a piece of stout white
paper, and bake them in a very slow oven.  They should be very
light and delicate in flavour.

No. 220.  Cakes alla Livornese

Ingredients:  Almonds, eggs, sugar, salt, potato flour, butter.

Pound two ounces of almonds, and mix them with the yolks of two
eggs and a spoonful of castor sugar flavoured with orange juice.
Then mix two ounces of sugar with an egg, and to this add the
almonds, a pinch of salt, and gradually strew in one and a half
ounces of potato flour.  When it is all well mixed, add one ounce
of melted butter, shape the cakes and bake them in a slow oven.

No. 221.  Genoese Pastry

Ingredients:  Eggs, sugar, butter, flour, almonds, orange or lemon,
brandy.

Weigh four eggs, and take equal weights of castor sugar, butter,
and flour.  Pound three ounces of almonds, and mix them with an
egg, melt the butter, and mix all the ingredients with a wooden
spoon in a pudding basin for ten minutes, then add a little scraped
orange or lemon peel, and a dessert-spoonful of brandy.  Spread out
the paste in thin layers on a copper baking sheet, cover them with
buttered paper, and bake in a moderately hot oven.

These cakes must be cut into shapes when they are hot, as otherwise
they will break.

No. 222.  Zabajone

Ingredients:  Eggs, sugar, Marsala, Maraschino or other light-
coloured liqueur, sponge fingers.

Zabajone is a kind of syllabub.  It is made with Marsala and
Maraschino, or Marsala and yellow Chartreuse.  Reckon the
quantities as follows:  for each person the yolks of three eggs,
one teaspoonful of castor sugar to each egg, and a wine-glass of
wine and liqueur mixed.  Whip up the yolks of the eggs with the
sugar, then gradually add the wine.  Put this in a bain-marie, and
stir until it has thickened to the consistency of a custard.  Take
care, however, that it does not boil.  Serve hot in custard
glasses, and hand sponge fingers with it.

No. 223.  Iced Zabajone

Ingredients:  Eggs, castor sugar, Marsala, cinnamon, lemon, stick
vanilla, rum, Maraschino, butter, ice.

Mix the yolks of ten eggs, two dessert-spoonsful of castor sugar,
and three wine- glasses of Marsala, add half a stick of vanilla, a
small bit of whole cinnamon, and the peel of half a lemon cut into
slices.

Whip this up lightly over a slow fire until it is nearly boiling
and slightly frothy; then remove it, take out the cinnamon,
vanilla, and lemon pool, and whip up the rest for a minute or two
away from the fire.  Add a tablespoonful of Maraschino and one of
rum, and, if you like, a small quantity of dissolved isinglass.
Stir up the whole, pour it into a silver souffle dish, and put it
on ice.  Serve with sponge cakes or iced wafers.

No. 224.  Pan-forte di Siena (Sienese Hardbake)

Ingredients:  Honey, almonds, filberts, candied lemon peel, pepper,
cinnamon, chocolate, corn flour, large wafers.

Boil half a pound of honey in a copper vessel, and then add to it a
few blanched almonds and filberts cut in halves or quarters and
slightly browned, a little candied lemon peel, a dust of pepper and
powdered cinnamon and a quarter pound of grated chocolate.  Mix all
well together, and gradually add a tablespoonful of corn flour end
two of ground almonds to thicken it.  Then take the vessel off the
fire, spread the mixture on large wafers, and make each cake about
an inch thick.  Garnish them on the top with almonds cut in half,
and dust over a little powdered sugar and cinnamon, then put them
in a very slow oven for an hour.



NEW CENTURY SAUCE * * The New Century Sauce may be bought at
Messrs. Lazenby's, Wigmore Street, W

No. 225.  Fish Sauce

Add one dessert-spoonful of the sauce to a quarter pint of melted
butter sauce.

No. 226.  Sauce Piquante (for Meat, Fowl, Game, Rabbit, &c.)

One dessert-spoonful to a quarter pint of ordinary brown or white
stock.  It may be thickened by a roux made by frying two ounces of
butter with two ounces of flour.

No. 227.  Sauce for Venison, Hare, &c.

Two dessert-spoonsful of New Century Sauce to half a pint of game
gravy or sauce, and a small teaspoonful of red currant jelly.

No. 228.  Tomato Sauce Piquante

Fry three medium-sized tomatoes in one and a half ounce of butter.
Pass this through a sieve, then boil it up in a bain-marie till it
thickens, and add one dessertspoonful of New Century Sauce.

No. 229.  Sauce for Roast Pork, Ham, &c.

Add to any ordinary white or brown sauce one dessert-spoonful of
New Century Sauce and two of port or Burgundy if the sauce is
brown, two of Chablis if white.

No. 230.  For masking Cutlets, &c.

Making a roux by frying two ounces of butter with two ounces of
flour, and add two tablespoonsful of boiling stock.  Stir in one
dessert-spoonful of New Century Sauce.  Let it get cold, and it
will then be quite firm and ready for masking cutlets, &c.