|
Classic
Cook Books
< last page | next page >
page 142
pouring it in a stream on the eggs; then flavor with lemon, or vanilla, and
spread it on the cake, while the icing is warm; set the cake for a few moments
in the oven to harden the icing, it is then ready for the table.
CHARLOTTE RUSSE
Boil one ounce of isinglass or gelatine, in one and a half pints of milk,
sweeten it with half a pound of white sugar, and beat in the yolks of six eggs;
flavor it with vanilla. When this mixture begins to stiffen as it grows cold,
stir into it one pint of cream whipped to a froth. Ornament the glass dish it is
to be served in, with strips of sponge cake, and pour the Charlotte Russe in.
Set it in a cool place until wanted.
SPLENDID FRUIT CAKE
One pound of butter washed and creamed, one and one-fourth pounds of white
sifted sugar, creamed with the butter; add the yolks, beaten lightly,
alternately, with the whites beaten to a stiff froth, of twelve eggs; stir in
carefully a pound of sifted flour. The day before, wash and dry two pounds of
currants, pick and seed two pounds of large raisins, and slice one pound of
citron. Pour all this fruit into a large pan, and dredge it well with a quarter
of a pound of sifted flour; stir all well into the butter, add a grated nutmeg,
a glass of wine, and the same of brandy. Bake in a large cake mould very
carefully, four hours. It is safer to have it baked by a confectioner, if it is
convenient to do so.
< last page | next page >
Classic
Cook Books
|
