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Pudding and Pastry Book-Elizabeth Douglas · 30 Tempting Spaghetti Meals

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  Speaker 1: Section one of the Pudding and Pastry Book. This is
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  Speaker 1: a LibriVox recording. All LibriVox recordings are in the public domain.
• 0:11
  Speaker 1: For more information or to volunteer, please visit LibriVox dot org.
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  Speaker 1: The Pudding in Pastry Book by Elizabeth Douglas preface and
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  Speaker 1: general Directions Preface. The following pages naturally contain only a
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  Speaker 1: brief selection from the thousands of sweets which exist. They
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  Speaker 1: have been chosen with an eye to dainty quality and
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  Speaker 1: to simplicity, and every recipe has been tested. Three words
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  Speaker 1: concerning sweets. French white fireproof dishes are better for baking
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  Speaker 1: puddings than the ordinary English culinary utensils. Small cups or
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  Speaker 1: glasses are more charming receptacles for jellies, creams and custards
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  Speaker 1: than large dishes. And the magic properties of salt, even
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  Speaker 1: in the preparation of sweets, cannot be too much insisted
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  Speaker 1: upon the deprecatory English cook. To the contrary general directions,
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  Speaker 1: measuring flour, sugar, salt, ground spices should always be sifted
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  Speaker 1: before measuring. A cup is a breakfast cup holding half
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  Speaker 1: a pint. The spoons are the silver ones. In general,
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  Speaker 1: use a spoonful of dry material is one in which
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  Speaker 1: the convexity at the top corresponds to the concavity of
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  Speaker 1: the spoon. A scant spoonful should be made level with
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  Speaker 1: the edges of the spoon. In measuring half a teaspoonful
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  Speaker 1: dry material, fill it first, and then divide it with
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  Speaker 1: a knife the length of the spoon. It is necessary
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  Speaker 1: to remember, in measuring half or quarter cups that a
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  Speaker 1: cup is smaller at the bottom than the top. It
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  Speaker 1: is most satisfactory to have half pint measures, which are
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  Speaker 1: marked into quarters. Table of measures. Four cups flour equals
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  Speaker 1: one quart or one pound. Two cups of butter solid
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  Speaker 1: equals one pound. Two and a half cups powdered sugar
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  Speaker 1: equals one pound. One cup equals half pint. One glass
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  Speaker 1: equals half pint. One pint milk or water equals one pound.
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  Speaker 1: Nine large eggs equals one pound. One tablespoon butter equals
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  Speaker 1: one ounce. One heaping tablespoon butter equals two ounces butter
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  Speaker 1: the size of an egg equals two ounces. To clean currants,
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  Speaker 1: sprinkle the currants with flour, put them on a coarse sieve,
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  Speaker 1: and rub them until the stems and grit are separated.
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  Speaker 1: And go through the sieve. Then wash thoroughly in water,
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  Speaker 1: changing it until clear. Drain on a towel and pick
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  Speaker 1: over dry. If the weather permits in the sun, not
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  Speaker 1: in an oven. To stone raisins, pour boiling water over
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  Speaker 1: the raisins and let them stand in it for ten minutes.
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  Speaker 1: Drain and rub each raisin between finger and thumb till
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  Speaker 1: the seeds come out. Cut open or chop sultanas. Pick
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  Speaker 1: over sultana's carefully, removing the little stems to chop sue it.
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  Speaker 1: Sprinkle the suet with flour. Chop in a cold place,
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  Speaker 1: removing all membrane carefully. To boil puddings, pour the pudding
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  Speaker 1: mixture into a well buttered basin, leaving room for it
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  Speaker 1: to swell or rise. Take a perfectly clean cloth, dip
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  Speaker 1: it in boiling water, and flour plentifully inside where it
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  Speaker 1: covers the pudding. Tie it up tightly round the basin.
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  Speaker 1: Stand in boiling water. Do not let the water stop
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  Speaker 1: boiling for an instant until the pudding is done. If
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  Speaker 1: it boils away, renew with fresh boiling water. To steam puddings.
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  Speaker 1: Cover the basin, which should be buttered with buttered paper.
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  Speaker 1: Set in a covered steamer over boiling water, keep the
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  Speaker 1: water boiling hard. Bon marie. Bon marie can be bought,
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  Speaker 1: but a saucepan placed upon a trivet in a larger
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  Speaker 1: saucepan containing hot water does equally well. Gelatine. Gelatine should
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  Speaker 1: always be soaked in cold water for one or two
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  Speaker 1: hours before using. Then it should be dissolved in a
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  Speaker 1: very little hot water unless otherwise specified, and strained. The
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  Speaker 1: greatest care must be taken in adding liquid gelatine to
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  Speaker 1: a cold mixture, as it so quickly solidifies, Strain it first,
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  Speaker 1: and then very gradually add it to the mixture, beating
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  Speaker 1: hard all the time. To whip cream, whip cream in
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  Speaker 1: as cold a place as possible. It will whip easiest
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  Speaker 1: if it has been kept on ice for two or
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  Speaker 1: three hours. While whipping, remove the froth as it comes
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  Speaker 1: on to a sieve to drain the liquid. Cream which
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  Speaker 1: drains off can be returned to the basin and whipped again.
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  Speaker 1: Sugar can be added before or after whipping. The cream
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  Speaker 1: will be lighter if the sugar is whipped with it.
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  Speaker 1: To melt chocolate, put the chocolate in a saucepan on
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  Speaker 1: the oven. When the heat is very moderate, watch that
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  Speaker 1: it does not burn. Merangue for puddings. To make a
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  Speaker 1: meringue to cover a pudding, beat several whites of egg
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  Speaker 1: until frothy but not stiff. Then add the sugar gradually,
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  Speaker 1: in the proportion of one tablespoon of powdered sugar to
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  Speaker 1: each white. Beat till stiff. Spread over the pudding. When
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  Speaker 1: it is cool. Put in a moderate oven, and take
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  Speaker 1: out as soon as the merangue has risen and is
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  Speaker 1: delicately browned. Serve quickly. To blanch almonds, put the almonds
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  Speaker 1: into boiling water and let them soak in it until
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  Speaker 1: the skins rub off easily between the finger and thumb.
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  Speaker 1: Drain and spread out to dry. To pound almonds after blanching,
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  Speaker 1: let them soak for an hour in cold water, then
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  Speaker 1: pound in a good sized mortar until reduced to a
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  Speaker 1: soft pulp. Whilst pounding at a few drops of orange flour,
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  Speaker 1: water or lemon juice. Mixing there are three ways of mixing, stirring, beating,
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  Speaker 1: cutting or folding. To stir, let the spoon touch the
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  Speaker 1: bottom and sides of the basin and move it round
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  Speaker 1: quickly in circles of various sizes. Do not lift it
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  Speaker 1: out of the mixture, and work well against the sides.
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  Speaker 1: To beat, tip the bowl to one side, bring the
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  Speaker 1: spoon or fork quickly down into the mixture and through it.
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  Speaker 1: Take it out the other side, and bring it over
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  Speaker 1: and down again, scraping the sides well each time it
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  Speaker 1: goes in. It is important to keep the bowl of
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  Speaker 1: the spoon well scraped out during mixing. To cut or fold,
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  Speaker 1: turn over the mixture with a spoon, lift it up,
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  Speaker 1: folding in the white of egg as lightly as possible.
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  Speaker 1: Do not stir or beat, but mix very gently until
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  Speaker 1: quite blended. To beat butter. Butter which is to be
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  Speaker 1: beaten should not be melted, but it can be softened
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  Speaker 1: by being kept for a while in a warm place.
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  Speaker 1: To all sweets, with a few exceptions, such as jellies, creams,
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  Speaker 1: and fruit dishes, salt should be added. It must be
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  Speaker 1: used carefully since the quantity required will necessarily vary. Salt
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  Speaker 1: is of the highest importance in bringing out the full
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  Speaker 1: flavor of the ingredients used. It can be added to
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  Speaker 1: flour or milk, or when the whites of eggs are used.
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  Speaker 1: It will serve a double purpose if added to them,
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  Speaker 1: as it makes them much easier to beat up. End
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  Speaker 1: of section one, read by Robin Michel, December second, twenty
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  Speaker 1: twenty two.
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  Speaker 2: Section two of The Pudding in Pastry Book. This is
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  Speaker 2: a LibriVox recording. All LibriVox recordings are in the public domean.
• 8:00
  Speaker 2: For more information or to volunteer, please visit LibriVox dot org.
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  Speaker 2: The Pudding in Pastry Book by Elizabeth Douglas Milk Puddings,
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  Speaker 2: Apple tapioca pudding. One tea cup tapioca, one and a
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  Speaker 2: half pines, warm water, six apples, one lemon, one teaspoon butter,
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  Speaker 2: one cup milk, one cup powdered sugar. Soak the tapioca
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  Speaker 2: in the water, add to it the butter, melted, a
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  Speaker 2: little salt, half the sugar, and the milk. Peel and
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  Speaker 2: core six sour apples, filling them with the rest of
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  Speaker 2: the sugar, with which the juice of half a lemon
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  Speaker 2: and the grated peel of a whole lemon have been mixed.
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  Speaker 2: Put the apples into a deep pudding dish. Pour the
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  Speaker 2: tapioca and milk round them, bake an ah. This pudding
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  Speaker 2: may be made with plums, gooseberries, or currants. They should
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  Speaker 2: be well sweetened bread and butter pudding, bread, butter, sultanas,
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  Speaker 2: powdered cinnamon, three eggs, one pint milk, three tablespoons powdered sugar.
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  Speaker 2: Cut a number of slices of bread, taking off the crusts,
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  Speaker 2: and spreading them with butter butter. A pudding dish and
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  Speaker 2: fill it three parts full with the slices of bread
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  Speaker 2: and butter, sprinkling a little powdered cinnamon and a few
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  Speaker 2: sultanas between each layer. Beat the sugar and eggs together,
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  Speaker 2: Add the milk and flavoring strain. Pour slowly on the bread,
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  Speaker 2: letting it absorb all it can. Bake in a moderate
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  Speaker 2: oven for an hour. A good variation of this pudding
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  Speaker 2: is made by spreading each layer of bread and butter
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  Speaker 2: with jam. Bread pudding one and a half cups powdered sugar,
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  Speaker 2: two cups bread crumbs, one quart milk, five eggs, one
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  Speaker 2: tablespoon butter vanilla. Put the bread crumbs, which should be
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  Speaker 2: very fine, to soak in the milk, Mix the butter
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  Speaker 2: and one cup of sugar. Add the beaten yolks and
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  Speaker 2: beat well together. Add bread crumbs and milk and a
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  Speaker 2: little vanilla butter a pudding dish and fill it not
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  Speaker 2: more than two thirds full. Bake in a moderate oven
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  Speaker 2: until set. Spread quickly with jelly or jam, and cover
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  Speaker 2: with the whites beaten to a froth and mixed with
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  Speaker 2: half a cup of sugar. Put back in the oven
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  Speaker 2: to brown quickly. Serve cold with cream. This pudding can
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  Speaker 2: be made with crushed and sweetened fresh strawberries instead of jam.
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  Speaker 2: Gatotal trees. Five tablespoons rice, half cup powdered sugar, one
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  Speaker 2: quart milk, six eggs, lemon peel, one bay leaf. Boil
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  Speaker 2: the rice and sugar in the milk with a thin
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  Speaker 2: strip of lemon peel and the bay leaf very gently
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  Speaker 2: until all the milk is absorbed. When cold, add four
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  Speaker 2: whole eggs and two extra yolks previously well beaten, and
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  Speaker 2: two whites beaten to a stiff froth. Beat all well together,
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  Speaker 2: butter a mold and sprinkle very fine bread crumbs all
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  Speaker 2: over it. Pour in the rice and bake for half
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  Speaker 2: an hour in a quick oven. A small cup of
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  Speaker 2: strong coffee can be added while the rice is being cooked,
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  Speaker 2: or a handful of candied cherries after the eggs have
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  Speaker 2: been added. Rice cream one teacup rice, one and a
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  Speaker 2: half pints milk, or one pint milk and half pint cream,
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  Speaker 2: half cup powdered sugar, half teaspooned vanilla. Boil the rice
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  Speaker 2: in the milk with a very little salt until it
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  Speaker 2: is soft and thick and all the milk is absorbed.
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  Speaker 2: Add the sugar when partly cooked, and stir in the vanilla.
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  Speaker 2: When the rice is done, pour into small molds or cups.
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  Speaker 2: Leave till the following day. Serve cold with custard cream
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  Speaker 2: or cold fruit sauce. Plain rice pudding half cup rice,
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  Speaker 2: half cup brown sugar, one quart milk, a little salt.
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  Speaker 2: Let the rice soak for half an hour in the milk,
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  Speaker 2: add the sugar. Bake over two hours in a moderate oven.
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  Speaker 2: Rice pudding with apples or raisins. Three tablespoons rice, one
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  Speaker 2: quart milk, three tablespoons brown sugar, salt, three sour apples
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  Speaker 2: or one cup raisins of Sultana's. Soak the rice in
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  Speaker 2: the milk for an hour, Add a little salt, the sugar.
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  Speaker 2: The apples pared and cut into eggs or the stoned
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  Speaker 2: raisins or Sultana's butter a deep pudding dish and fill
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  Speaker 2: it covering it with a plate. Bake very slowly for
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  Speaker 2: four hours. Rice soufle half cup rice, one pint milk,
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  Speaker 2: six eggs, six tablespoons powdered sugar, one tables spoon butter,
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  Speaker 2: half teaspoon vanilla. Cook the rice for twenty minutes in
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  Speaker 2: a large saucepan of salted boiling water. Drain it and
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  Speaker 2: cook it in the milk in a double boiler for
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  Speaker 2: ten minutes. Beat the yolks until light and creamy. Add
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  Speaker 2: the sugar and softened butter. Stir the eggs et cetera
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  Speaker 2: into the rice and cook for five minutes, but do
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  Speaker 2: not allow it to boil. Let it get cold. Beat
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  Speaker 2: well together. Add the vanilla and lightly stir in the whites.
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  Speaker 2: Beaten to a stiff frog. Bake in a buttered mold
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  Speaker 2: for half an hour. Serve with sauce. Tapioca pudding one
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  Speaker 2: five tablespoons tapioca, one quart milk, one tablespoon butter, half
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  Speaker 2: cup brown sugar, three eggs. Soak the tapioca over night,
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  Speaker 2: or if this has not been done, let it simmer
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  Speaker 2: for half an hour in water. Drain and add the milk, sugar,
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  Speaker 2: melted butter, and a little salt, butter a dish, and
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  Speaker 2: bake in a moderate oven for an hour. Three eggs
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  Speaker 2: and a little vanilla can be added. They should be
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  Speaker 2: thoroughly well beaten and stirred into the milk. Tapioca pudding
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  Speaker 2: two one breakfast cup tapioca, five eggs, one quart milk,
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  Speaker 2: one cup powdered sugar, half teaspoon vanilla. Cover the tapioca
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  Speaker 2: with water and soak all night. Then boil it till tender.
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  Speaker 2: Make a custard see page fifteen of the five yolks,
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  Speaker 2: sugar and milk. Drain the tapioca, put it into a
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  Speaker 2: large basin, adding a very little salt. Pour the custard
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  Speaker 2: over it and beat well together. Adding the vanilla. Whip
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  Speaker 2: the whites to a firm froth, Stir them lightly in
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  Speaker 2: butter a pudding dish, and pour in the mixture. Set
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  Speaker 2: it in a pan of boiling water in a very
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  Speaker 2: moderate oven. Cover it with a dish, Bake until the
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  Speaker 2: custard becomes thick and a little set It must not
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  Speaker 2: be as firm as a baked custard. Brown with a salamander,
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  Speaker 2: or set it in a hot oven for a few minutes.
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  Speaker 2: End of section two.
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  Speaker 3: Section three of The Pudding in Pastry Book. This is
• 15:20
  Speaker 3: a LibriVox recording. All LibriVox recordings are in the public domain.
• 15:25
  Speaker 3: For more information or to volunteer, please visit libriyvox dot org.
• 15:31
  Speaker 3: The Pudding in Pastry Book by Elizabeth Douglas. Boiled custards
• 15:37
  Speaker 3: General directions in making custards. It is of the utmost
• 15:41
  Speaker 3: importance that they should not be allowed to boil. They
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  Speaker 3: are best made in a porcelain double boiler or in
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  Speaker 3: a bay murray see page fifteen. Cooked white of egg
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  Speaker 3: may be added as a garnish to any custard. To
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  Speaker 3: prepare it, beat the whites to a stiff froth, and
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  Speaker 3: either put it on a sieve and steam it, or
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  Speaker 3: drop a tablespoon full at a time into boiling milk,
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  Speaker 3: removing it with a skimmer as soon as firm. Whipped
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  Speaker 3: cream or rotofias may also be used. Plain custard one
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  Speaker 3: pint milk, three or four yolks of egg, three tablespoons
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  Speaker 3: powdered sugar, one half teaspoon vanilla. Beat the yolks in
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  Speaker 3: a good sized basin until light and creamy. Add the
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  Speaker 3: sugar and very little salt. Scald the milk and pour
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  Speaker 3: it gradually over the yolks, stirring constantly whilst doing so.
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  Speaker 3: Pour the custard back into a double boiler, in the
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  Speaker 3: outer part of which is very hot. Water stir continually
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  Speaker 3: into the custard thickens. When it is thick enough it
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  Speaker 3: will coat the spoon. It must not boil, or a
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  Speaker 3: custard will curdle. Strain at once into a jug. Add
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  Speaker 3: the flavoring when cool. Caramel custard, melk, three tablespoons of
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  Speaker 3: powdered sugar and a saucepan, and stir it over a
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  Speaker 3: quick fire until it is a rich brown, being very
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  Speaker 3: careful that it does not burn. Pour this into a
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  Speaker 3: basin and beat it well with three or four yolks
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  Speaker 3: of eggs. Precede us for a plain custard see above.
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  Speaker 3: Chestnut custard one pound chestnuts, four eggs, four ounces powdered sugar,
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  Speaker 3: one pint milk or cream, one half teaspoon vanilla, boil,
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  Speaker 3: peel and pound the chestnuts. Add the well beaten yolks,
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  Speaker 3: and a little salt and sugar. Beat well together. Add
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  Speaker 3: the milk or cream. Beat the whites to a stiff froth,
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  Speaker 3: and add them gradually, stirring continually. When mixed well, pour
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  Speaker 3: into a double boiler and stir into the custard thickens.
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  Speaker 3: Add the vanilla. When the custard is cool. Chocolate custard,
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  Speaker 3: add to one pint of milk three tablespoons of grated chocolate.
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  Speaker 3: Boil until the chocolate is melkled. Proceed as for plain
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  Speaker 3: custard see page fifteen. When cold, stir in a gill
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  Speaker 3: of rich cream. Serve very cold coffee custard. Two pints
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  Speaker 3: of plain custard see page fifteen. Add a coffee cup
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  Speaker 3: of strong good coffee and an extra tablespoon of powdered sugar.
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  Speaker 3: Omit the vanilla. Tapioca custard two tablespoons of tapioca, one
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  Speaker 3: pint milk, two eggs, one third cup powdered sugar, one
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  Speaker 3: half teaspoon vanilla. Soak the tapioca for two hours in
• 18:39
  Speaker 3: hot water and a double boiler. Drain, put back and
• 18:43
  Speaker 3: add the milk. Cook until tender and clear. Carefully mix
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  Speaker 3: with a tapioca the two yolks, beaten well, the sugar
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  Speaker 3: and a little salt. Cook until the custard thickens. Take
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  Speaker 3: off the fire and stir in the whites beIN to
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  Speaker 3: a stiff frat when cool. Add the vanilla serve very cold.
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  Speaker 3: End of section three.
• 19:11
  Speaker 4: Section four of The Pudding in Pastry Book. This is
• 19:14
  Speaker 4: a LibriVox recording. All LibriVox recordings are in the public domain.
• 19:19
  Speaker 4: For more information at a volunteer, please visit LibriVox dot org.
• 19:23
  Speaker 4: The Pudding in Pastry Book by Elizabeth Douglas. Baked Custards
• 19:29
  Speaker 4: General directions. The milk for baked custards should always be boiled.
• 19:35
  Speaker 4: It is of the greatest importance in baking custards to
• 19:38
  Speaker 4: have a slow oven. It's a good thing to leave
• 19:41
  Speaker 4: the oven door a little open for a short time.
• 19:46
  Speaker 4: It is best, although not necessary, to stand the dish
• 19:49
  Speaker 4: of custard in another containing hot water. The water should summer.
• 19:55
  Speaker 4: Custards can also be cooked by placing them in a
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  Speaker 4: large saucepaning hot water, which should reach half way up
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  Speaker 4: the mold or cups used. The water should be brought
• 20:07
  Speaker 4: to a boil. Then the saucepan should be set back
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  Speaker 4: where it will simmer gently, and it should be covered.
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  Speaker 4: This method takes about an hour. It is best to
• 20:18
  Speaker 4: let the custard stay in the water until it is
• 20:21
  Speaker 4: cold baked custard plain, six yolks, two whites, six tablespoons
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  Speaker 4: powdered sugar, one quart milk. Scald the milk, Beat the
• 20:36
  Speaker 4: yolks and two whites together until light and creamy. Add
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  Speaker 4: the sugar to them and a little salt. Beat again.
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  Speaker 4: Pour the scalded milk over them, slowly, stirring all the time.
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  Speaker 4: Strain into a buttered pudding dish or into small cups.
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  Speaker 4: Sprinkle with nutmeg. Bake in a slow oven for forty minutes.
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  Speaker 4: Caramel custard one half cup sugar, one quart milk, eight yolks,
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  Speaker 4: two whites, one teaspoon vanilla. Melt the sugar with very
• 21:14
  Speaker 4: little water in an iron saucepan. Stir it over a
• 21:18
  Speaker 4: quick fire until it is a rich brown, being very
• 21:22
  Speaker 4: careful that it does not burn. Beat the yolks and
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  Speaker 4: whites till light. Scald the milk, add the sugar to it,
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  Speaker 4: and pour slowly on the eggs, stirring continuously. Add vanilla
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  Speaker 4: and a little salt. Strain into dish. Set the dish
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  Speaker 4: containing custard inside another vessel in which there is hot water,
• 21:47
  Speaker 4: and bake in a very slow oven for an hour.
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  Speaker 4: The custard is best the day after it is made.
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  Speaker 4: It should be set but creamy, and not as stiff
• 21:58
  Speaker 4: as the ordinary plain baked mustard. Chocolate custard one quart milk,
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  Speaker 4: six yolks, one cup powdered sugar, three ounces grated chocolate,
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  Speaker 4: one teaspoon vanilla. Add the chocolate to the milk and
• 22:15
  Speaker 4: boil until it is thoroughly dissolved. Beat the yolks thoroughly,
• 22:20
  Speaker 4: Add the sugar to them, and beat again. Pour the
• 22:24
  Speaker 4: boiling milk and chocolate over the yolks and sugar, stirring continually.
• 22:29
  Speaker 4: Add the vanilla and strain into a pudding dish. Bake
• 22:33
  Speaker 4: in a very slow oven for forty five minutes to
• 22:36
  Speaker 4: an hour. Serve very cold. Coconut custard one half pound
• 22:43
  Speaker 4: grated fresh coconut, one fourth pound powdered sugar, one tablespoon
• 22:50
  Speaker 4: rose water, milk, half pint cream, half teaspoon powdered cinnamon,
• 22:57
  Speaker 4: two yolks, four whites. If there is not half a
• 23:02
  Speaker 4: pint of cocoanut milk, add it to cold milk until
• 23:06
  Speaker 4: there is that amount. Into this, stir the sugar and
• 23:11
  Speaker 4: rose water. Stir in the cream and well beaten yolks.
• 23:16
  Speaker 4: Beat the whites to a very stiff froth, and add
• 23:20
  Speaker 4: them alternately with the grated cocoanut and cinnamon bacon cups
• 23:25
  Speaker 4: set in hot water in a moderate oven. Coffee custard.
• 23:30
  Speaker 4: Make us for chocolate custard flavoring with a coffee cup
• 23:34
  Speaker 4: of good strong coffee instead of chocolate, and adding another
• 23:38
  Speaker 4: yolk crimber Let one pint cream, four yolks. Scald the cream,
• 23:46
  Speaker 4: Pour it slowly over the well beaten yolks. Put the
• 23:49
  Speaker 4: cream in a double boiler and stir until it thickens,
• 23:54
  Speaker 4: but do not let it boil. Pour into a shallow
• 23:57
  Speaker 4: dish when it is cold, sill. Lift powdered sugar thickly
• 24:01
  Speaker 4: over it. Set in a very slow oven for a
• 24:05
  Speaker 4: quarter of an hour. Take it out. Brown the sugar
• 24:09
  Speaker 4: with a salamander. Serve cold crem rene versailles. One in
• 24:15
  Speaker 4: three fourth pint's milk, six yolks, three whites, six tablespoons
• 24:22
  Speaker 4: powdered sugar, one teaspoon vanilla. Beat the yolks and whites together,
• 24:29
  Speaker 4: Add the sugar. Beat again. Pour the scalded milk gently
• 24:34
  Speaker 4: over the eggs, stirring continually. Add the vanilla and a
• 24:38
  Speaker 4: little salt. Melt a quarter of a pound of sugar
• 24:42
  Speaker 4: in an iron saucepan, Stir it over a quick fire
• 24:46
  Speaker 4: until it is rich brown. Plunge a mold into the
• 24:50
  Speaker 4: boiling water and drain it quickly. Pour part of the
• 24:54
  Speaker 4: prepared sugar into it at once, coating the sides evenly
• 24:58
  Speaker 4: with it. Drain the custard immediately into the mold. Cover
• 25:03
  Speaker 4: with the plate, and set it in a pan of
• 25:05
  Speaker 4: boiling water in a moderate oven. Bake until quite firm.
• 25:11
  Speaker 4: This can be tasted with a knife, which should come
• 25:13
  Speaker 4: out clean. If the custard is done. When the custard
• 25:17
  Speaker 4: is cold, turn it carefully out of the mold and
• 25:21
  Speaker 4: pour around it the rest of the syrup with which
• 25:24
  Speaker 4: a little hot water should have been mixed. Lemon custard,
• 25:30
  Speaker 4: six eggs, two lemons, half pound powdered sugar, one wine glass, brandy,
• 25:37
  Speaker 4: one stale sponge cake, one pint milk or cream, two
• 25:42
  Speaker 4: ounces butter into a basin. Put the yolks of the eggs,
• 25:47
  Speaker 4: beat them well, Add three whites, the rines of the lemons,
• 25:51
  Speaker 4: grated fine, and the juice of one lemon. Beat well. Again.
• 25:56
  Speaker 4: Add the sugar, brandy, and sponge cake finely crust. Beat
• 26:01
  Speaker 4: all together thoroughly. Add the cream and the butter previously
• 26:05
  Speaker 4: softened but not melted. Bake in small molds in a
• 26:09
  Speaker 4: quick oven half an hour. End of section four.
• 26:20
  Speaker 5: Section five of The Pudding in Pastry Book. This is
• 26:23
  Speaker 5: a LibriVox recording. All LibriVox recordings are in the public domain.
• 26:28
  Speaker 5: For more information or to volunteer, please visit LibriVox dot org.
• 26:33
  Speaker 5: The Pudding into Pastry Book by Elizabeth Douglas. Fruit dishes
• 26:39
  Speaker 5: Baked apples one, peel and core several good cooking apples,
• 26:45
  Speaker 5: butter on both sides, as many small slices of bread
• 26:48
  Speaker 5: as you have apples. Fill the center of each apple
• 26:51
  Speaker 5: with butter. Sprinkle thickly with sugar. Bake in a moderate
• 26:55
  Speaker 5: oven three quarters of an hour. Baste five or six
• 26:58
  Speaker 5: times with the juice and butter, adding more butter if necessary.
• 27:01
  Speaker 5: Serve hot. Having filled the center of each apple with jelly,
• 27:06
  Speaker 5: baked apples too, Peel and core several good cooking apples,
• 27:11
  Speaker 5: and fill the hollow centers with lemon sugar. See page
• 27:14
  Speaker 5: one sixty four. Put a little water in the bottom
• 27:17
  Speaker 5: of a shallow tin. Set the apples in it close together,
• 27:21
  Speaker 5: bake in a quick oven, basting often with the syrup
• 27:24
  Speaker 5: formed by the water and sugar baked bananas. Skin several
• 27:31
  Speaker 5: bananas and cut them lengthways in half. Place on a tin.
• 27:35
  Speaker 5: Sprinkle well with sugar, and put several small lumps of
• 27:38
  Speaker 5: butter on them. Bake twenty minutes in a moderate oven,
• 27:42
  Speaker 5: basting occasionally and adding very little hot water. If there
• 27:45
  Speaker 5: is not sufficient juice with which to baste flaming peaches,
• 27:51
  Speaker 5: peel several peaches which should not be too ripe. Let
• 27:54
  Speaker 5: them simmer for five minutes in sweetened boiling water. Take
• 27:58
  Speaker 5: them out and drain them. Sprinkle with sugar. Pour sufficient
• 28:02
  Speaker 5: lighted kirschwaszer over the peaches. The peaches must be kept
• 28:07
  Speaker 5: very hot. Grated pine apple. Grate some pine apple coarsely
• 28:13
  Speaker 5: to each pound of fruit. Add one pound of sugar.
• 28:16
  Speaker 5: Put into a large jar and stir occasionally. After twenty
• 28:20
  Speaker 5: four hours, put into glass jars and cover. This will
• 28:23
  Speaker 5: keep for months. Miroton four pears, one tablespoon flour, one
• 28:30
  Speaker 5: tablespoon butter, one wine glass white wine, powdered sugar. Pare
• 28:37
  Speaker 5: and core the pears cut into quarters. Let them simmer
• 28:40
  Speaker 5: for half an hour in a little water and sugar.
• 28:43
  Speaker 5: Melt the butter in a saucepan. Add the flour, work
• 28:46
  Speaker 5: till perfectly smooth. Add the wine, and when hot the
• 28:50
  Speaker 5: pears and juice simmer again for half an hour. Lay
• 28:53
  Speaker 5: the pears on rounds of fried bread, strain the juice
• 28:57
  Speaker 5: over them, and serve hot rum tooty fruity. Put one
• 29:02
  Speaker 5: quart of rum and three pounds powdered sugar in a
• 29:05
  Speaker 5: large jar which has an air tight cover or cork.
• 29:09
  Speaker 5: Leave for a week, stir well. Put into the jar
• 29:13
  Speaker 5: three pounds of strawberries and three pounds more sugar. Stir occasionally.
• 29:18
  Speaker 5: After another week, add three pounds raspberries and three pounds sugar.
• 29:22
  Speaker 5: Stir every day. Again after an interval, add apricots, peaches, plums,
• 29:27
  Speaker 5: et cetera, always with an equal quantity of sugar. The
• 29:31
  Speaker 5: jar must be kept air tight and should be kept
• 29:33
  Speaker 5: in a cool, dry place. When it is full, put
• 29:36
  Speaker 5: it away for several weeks. Then mix thoroughly and serve
• 29:40
  Speaker 5: with whipt cream. Stewed fruit fruit should be stewed in
• 29:45
  Speaker 5: plenty of well sweetened water until tender, care being taken
• 29:49
  Speaker 5: to keep it whole. When tender, remove the fruit from
• 29:52
  Speaker 5: the saucepan, place it in the dish in which it
• 29:55
  Speaker 5: is to be served. To the juice, add a little
• 29:57
  Speaker 5: thin lemon peel, a few drops of lemon juice, more
• 30:01
  Speaker 5: sugar if required, and, if liked, a glass of white wine.
• 30:05
  Speaker 5: Set again on a quick fire, and reduce until thick.
• 30:09
  Speaker 5: Strain this over the fruit, and serve when cold. Stewed apples.
• 30:14
  Speaker 5: Peel and take out the core of several sound good
• 30:18
  Speaker 5: cooking apples, putting each when finished, in water into which
• 30:22
  Speaker 5: the juice of a lemon has been squeezed. When they
• 30:24
  Speaker 5: are all prepared, arrange them in a saucepan, covering them
• 30:28
  Speaker 5: with water and adding sugar to sweet and thoroughly cook
• 30:31
  Speaker 5: quickly for about twenty minutes, taking care to keep them whole.
• 30:35
  Speaker 5: Lift out the apples, place them on a glass dish.
• 30:38
  Speaker 5: Add a little lemon juice to the apple juice, more
• 30:41
  Speaker 5: sugar if necessary, a few drops of cochineal, and, if possible,
• 30:45
  Speaker 5: the rind of a pine apple. Boil quickly until considerably
• 30:49
  Speaker 5: reduced and quite thick. Pour over the apples. Decorate each
• 30:53
  Speaker 5: apple with a little red currant jelly. Stewed figs one pound,
• 30:59
  Speaker 5: dried figs one pint water, four ounces powdered sugar, one lemon,
• 31:04
  Speaker 5: one wineglass sherry. Put the figs, water, sugar, and finely
• 31:08
  Speaker 5: pured lemon. Peel into an enamel saucepan. Stew gently until
• 31:13
  Speaker 5: very tender. This will take from two to three hours.
• 31:17
  Speaker 5: Take out the figs and place them in a dish.
• 31:19
  Speaker 5: Stir into the juice the sherry and juice of a lemon.
• 31:23
  Speaker 5: Strain over the fruit, and serve cold. Stewed peaches six peaches,
• 31:29
  Speaker 5: five ounces powdered sugar, one half pint cold water, one
• 31:33
  Speaker 5: tablespoon kish. Throw the peaches into boiling water to blanch.
• 31:39
  Speaker 5: Take out and peel, cut into quarters. Removing the stones,
• 31:43
  Speaker 5: put into cold water, add the sugar. Boil for five minutes,
• 31:47
  Speaker 5: being careful not to break the fruit. Set the fruit
• 31:50
  Speaker 5: in a dish. Add the kish to the juice, strain
• 31:54
  Speaker 5: on to the fruit. Stewed pears one pare, core and
• 32:01
  Speaker 5: cut in half a number of good large cooking pears
• 32:04
  Speaker 5: and put them into cold water, in which there is
• 32:06
  Speaker 5: the juice of a lemon. Prick them in several places.
• 32:09
  Speaker 5: Make a syrup in the proportion of one cup of
• 32:12
  Speaker 5: sugar to one cup of water. Boil up and skim
• 32:15
  Speaker 5: when cool. Pour it into an earthenware jar. Put the
• 32:19
  Speaker 5: pears into the syrup, add two cloves, cover the jar tightly,
• 32:23
  Speaker 5: set in a very slow oven, and leave for five
• 32:26
  Speaker 5: or six hours. This is the best way of cooking pears,
• 32:29
  Speaker 5: but it is essential that the oven should be slow
• 32:32
  Speaker 5: all the time. Stewed pears two six pears, one quarter
• 32:39
  Speaker 5: pounds sugar, one wineglass, red wine, two cloves, rind of
• 32:44
  Speaker 5: a lemon thinly pared. Pare and cut the pears in half.
• 32:49
  Speaker 5: Take out the cores, put in a saucepan. Cover with water.
• 32:53
  Speaker 5: Add the sugar, wine, cloves, and lemon rind. Simmer as
• 32:57
  Speaker 5: slowly as possible. Arrange in a dish. Add a few
• 33:00
  Speaker 5: drops of cochineal to the juice. Strain it over the pears.
• 33:06
  Speaker 5: Stewed pears white old French receipt. Put several unpeeled pears
• 33:13
  Speaker 5: into boiling water. Cook for several minutes, Take out and
• 33:16
  Speaker 5: throw into cold water. Peel when cold and divide in two.
• 33:21
  Speaker 5: Put back into fresh cold water to a gill of water.
• 33:25
  Speaker 5: Add sufficient sugar to make a sweet syrup. Boil and
• 33:28
  Speaker 5: skim when clear. Add the pears and a slice of lemon.
• 33:32
  Speaker 5: Simmer until tender. Remove the lemon and serve cold stewed prunes.
• 33:38
  Speaker 5: One pound prunes, one pint water, one half pound sugar,
• 33:43
  Speaker 5: one lemon. Peel the lemon very finely. Put the peel, water,
• 33:47
  Speaker 5: sugar and prunes in a stewpan. Simmer gently until very tender.
• 33:52
  Speaker 5: Put the prunes in a glass dish. Add the juice
• 33:55
  Speaker 5: of the lemon to the syrup. Reduce it until thick
• 33:58
  Speaker 5: strain over the prunes. This is best prepared the day
• 34:01
  Speaker 5: before it is required. Strawberries and cream. Pick over a
• 34:06
  Speaker 5: number of fine strawberries. Put a layer of them in
• 34:09
  Speaker 5: a glass dish. Sprinkle sugar over them. Add one or
• 34:13
  Speaker 5: two more layers and sprinkle each with sugar. Set aside
• 34:16
  Speaker 5: for about an hour. Whip half a pint of cream
• 34:20
  Speaker 5: with the white of two eggs and two ances powdered
• 34:23
  Speaker 5: sugar until very frothy. Let it stand a few minutes.
• 34:27
  Speaker 5: Remove all the froth to a sieve to drain, and
• 34:30
  Speaker 5: whip up the liquid cream remaining. When that is frothy,
• 34:34
  Speaker 5: drain it on a sieve as before. Keep the cream
• 34:37
  Speaker 5: in a cold place till it is required, piling it
• 34:40
  Speaker 5: on the strawberries when ready to serve fruit salad. Take
• 34:45
  Speaker 5: tinned or fresh pineapple, peaches, apricots, and fresh strawberries, cherries, bananas, oranges,
• 34:51
  Speaker 5: according to season. Cut the large fruit into small pieces,
• 34:55
  Speaker 5: put all into a large bowl. Make a syrup of
• 34:58
  Speaker 5: sugar and water see page one fifty one, or if
• 35:02
  Speaker 5: tinned pears and pineapples have been used, of their juice
• 35:05
  Speaker 5: and sugar. Pour it over the fruit while warm. Let
• 35:08
  Speaker 5: it stand a little while. Place it on the dish
• 35:11
  Speaker 5: in which it is to be served. Decorate with grapes
• 35:14
  Speaker 5: or crystallized sugar. Orange salad. Peel a number of oranges,
• 35:19
  Speaker 5: scraping off all the white inner skin with a sharp knife,
• 35:22
  Speaker 5: cut across in slices, removing all the core and seeds.
• 35:27
  Speaker 5: Put a layer of orange in a dish. Sprinkle thickly
• 35:31
  Speaker 5: with sugar and a little rum. Add two or three
• 35:34
  Speaker 5: more layers of orange and sugar. Serve at once, as
• 35:37
  Speaker 5: the orange quickly becomes bitter. Orange and Coconut salad. Peel
• 35:44
  Speaker 5: six oranges. Scrape off the inner white skin, carefully slice them,
• 35:48
  Speaker 5: removing the core and seeds. Grate half a coconut. Put
• 35:52
  Speaker 5: alternate layers of orange and coconut in a dish. The
• 35:55
  Speaker 5: top layer should be coconut. Sprinkle each layer with sugar.
• 35:59
  Speaker 5: Service as soon as possible. After making pineapple salad one pineapple,
• 36:05
  Speaker 5: one half pint syrup, one tablespoon karrashoa, Peel the pineapple
• 36:11
  Speaker 5: and grate it. Mix the kurrashoa with the syrup. See
• 36:15
  Speaker 5: page one fifty one. Pour over the fruit. End of
• 36:19
  Speaker 5: section five read by Sandra Here, Montreal, twenty twenty two.
• 36:29
  Speaker 6: Section six of The Pudding in Pastry Book. This is
• 36:33
  Speaker 6: a LibriVox recording. All LibriVox recordings are in the public domain.
• 36:40
  Speaker 6: For more information or to volunteer, please visit LibriVox dot org.
• 36:47
  Speaker 6: The Pudding in Pastry Book by Elizabeth Douglas. Pancakes General
• 36:54
  Speaker 6: Directions to fry pancakes. Melt a piece of fresh butter
• 37:00
  Speaker 6: in a small frying pan when it is very hot.
• 37:05
  Speaker 6: Pour in a sufficient batter to cover the frying pan
• 37:08
  Speaker 6: with a thin layer. Fry over a clear fire, shaking
• 37:14
  Speaker 6: the pan constantly. Loosen the edges of the pancake. When
• 37:19
  Speaker 6: set with a knife, give a good shaken toss, bringing
• 37:24
  Speaker 6: the pancake down on the other side. As each is done,
• 37:29
  Speaker 6: put it on a very hot plate in the oven,
• 37:32
  Speaker 6: and continue frying the others as quickly as possible. Pancakes
• 37:38
  Speaker 6: one French receipt, four eggs, one half pound sifted flour,
• 37:45
  Speaker 6: one pint milk, one tablespoon olive oil, one tablespoon brandy, rum,
• 37:54
  Speaker 6: absinthe or kirsch, salt. Beat the eggs, add the milk, flour,
• 38:01
  Speaker 6: et cetera, mixing well together until perfectly smooth. Set aside
• 38:08
  Speaker 6: for three hours. When ready to fry, add to the
• 38:13
  Speaker 6: batter one white of egg, beaten to a stiff froth.
• 38:19
  Speaker 6: Fry in butter pancakes two American five tablespoons flour, seven eggs,
• 38:29
  Speaker 6: one pint cream or milk. Sift the flour with a
• 38:34
  Speaker 6: tea spoon of salt. Mix it smoothly with the cream.
• 38:39
  Speaker 6: Beat up the yolks and add them, mixing thoroughly. Beat
• 38:45
  Speaker 6: four whites to a stiff froth, and stir them lightly
• 38:49
  Speaker 6: in fry in very hot butter. Serve with sugar and
• 38:56
  Speaker 6: cinnamon or lemon pincus with jam. Half pound flour, one
• 39:04
  Speaker 6: tablespoon sugar, one quarter pound melted butter, five eggs, one
• 39:12
  Speaker 6: and a quarter pint's milk. First, mix the sugar, flour
• 39:18
  Speaker 6: and unbeaten eggs. Add the butter, milk, and a little salt.
• 39:24
  Speaker 6: Fry in butter in a small frying pan two tablespoons
• 39:30
  Speaker 6: at a time. As soon as a pancake is done
• 39:33
  Speaker 6: on one side, lay it on a dish and spread
• 39:37
  Speaker 6: it with apricot or strawberry jam, Cover it with another,
• 39:42
  Speaker 6: and so on. Sprinkle the top pancake with sugar and
• 39:47
  Speaker 6: glaze with a salamander. Serve very hot. French pancakes two eggs,
• 39:57
  Speaker 6: two ounces powdered sugar, two ounce flour, two ounces butter,
• 40:03
  Speaker 6: half pint milk. Beat the butter to a cream, Add
• 40:08
  Speaker 6: the well beaten eggs and beat together. Stir in the sugar, flour,
• 40:15
  Speaker 6: and lastly the milk, beating all the time. Bake in
• 40:21
  Speaker 6: six well buttered saucers in a quick oven about twenty minutes.
• 40:28
  Speaker 6: Fold each pancake over, sprinkle with powdered sugar, and serve
• 40:34
  Speaker 6: with lemon. Rice pancakes one quarter pound rice, one half
• 40:42
  Speaker 6: pint cream or milk, one tablespoon powdered sugar, four eggs,
• 40:50
  Speaker 6: two ounces butter flour. Boil the rice in water until
• 40:56
  Speaker 6: very tender, Pound it and put it through sieve. When cold.
• 41:03
  Speaker 6: Add the cream or milk, sugar, well beaten eggs and butter,
• 41:09
  Speaker 6: which should be warmed and creamed. Add flour if necessary
• 41:15
  Speaker 6: to make a fairly stiff batter. Fry in butter. End
• 41:22
  Speaker 6: of section six. Recording by bow Wood.
• 41:31
  Speaker 7: Section seven of The Pudding in Pastry Book. This is
• 41:36
  Speaker 7: a LibriVox recording. All LibriVox recordings are in the public domain.
• 41:41
  Speaker 7: For more information or to volunteer, please visit LibriVox dot org.
• 41:47
  Speaker 7: Read by T. R. Love The Pudding in Pastry Book
• 41:51
  Speaker 7: by Elizabeth Douglas. Fritters general directions. Fritters are crispar if
• 41:58
  Speaker 7: fried in clarified facts than in lard. In making fruit fritters,
• 42:03
  Speaker 7: dip each piece of fruit into batter, see that it
• 42:06
  Speaker 7: is well covered. Drop fretders a few at a time
• 42:10
  Speaker 7: into smoking hot fat, being careful that they do not
• 42:14
  Speaker 7: touch each other. Fry a rich yellow take out with
• 42:18
  Speaker 7: a skimmer, and set in the oven for a few
• 42:21
  Speaker 7: minutes on soft paper to drain. Sift sugar over the fritters,
• 42:26
  Speaker 7: and serve with a wine or fruit sauce. Batter for
• 42:30
  Speaker 7: fritters one French receipt, two eggs, one half pound flour,
• 42:37
  Speaker 7: one tablespoon olive oil, one tablespoon brandy, one half cup water,
• 42:43
  Speaker 7: milk or beer. Mix the flour and water, milk or
• 42:46
  Speaker 7: beer perfectly smooth, Add the well beaten yolks, the oil
• 42:51
  Speaker 7: and brandy, which is optional, and a little salt. Mix
• 42:55
  Speaker 7: well and set aside for two or three hours. When
• 42:59
  Speaker 7: the batter is one, beat the whites until stiff and dry,
• 43:03
  Speaker 7: and add them. Batter for fritters two nine ounces flour,
• 43:09
  Speaker 7: one tablespoon powdered sugar, four eggs, eight tablespoons butter, melted,
• 43:14
  Speaker 7: one half cup white wine, two tablespoons brandy. Mix the flour, sugar,
• 43:21
  Speaker 7: and well beaten yolks together, beaten till smooth, adding a
• 43:25
  Speaker 7: little salt. Stir in the melted butter, white wine and brandy,
• 43:29
  Speaker 7: and just before using the whites, beaten until they are
• 43:33
  Speaker 7: stiff and dry. Fruit fritters. Fritters may be made of apples, bananas, oranges, apricots, pineapple, peaches,
• 43:42
  Speaker 7: et cetera. The fruit should be ripe and perfect. Cut
• 43:46
  Speaker 7: apples across in slices about a third of an inch thick.
• 43:50
  Speaker 7: Take out the core from the center of each piece.
• 43:53
  Speaker 7: Cut each slice of pineapple into four pieces. Slice bananas lengthwise,
• 43:59
  Speaker 7: cutting each slice in half. If too long. Cut peaches
• 44:03
  Speaker 7: and apricots in quarters. All fruit for fritters is best
• 44:07
  Speaker 7: soaked for a couple of hours in well sweetened brandy
• 44:11
  Speaker 7: rum or kearche, to which a little ground cinnamon and
• 44:14
  Speaker 7: the finely grated peel and the juice of a lemon
• 44:17
  Speaker 7: have been added. The fruit must be well drained before
• 44:21
  Speaker 7: it is dipped in batter. When this is not done,
• 44:24
  Speaker 7: each piece of fruit should be sprinkled with sugar, a
• 44:28
  Speaker 7: very little lemon, juice and spice. For frying see general directions.
• 44:33
  Speaker 7: Henriettes one egg, one half gill, cream, salt, one saltspoon
• 44:40
  Speaker 7: baking powder, one half teaspoon vanilla, one teaspoon brandy flour,
• 44:47
  Speaker 7: beat the yolk and white separately. Mix all smoothly together
• 44:52
  Speaker 7: with sufficient flour to roll out, roll less thin as possible,
• 44:56
  Speaker 7: and cut into squares and ribbons. Fry and boil boiling lard.
• 45:01
  Speaker 7: Drain and sprinkle with flavored sugar. Orange fretterers peel and
• 45:07
  Speaker 7: divide several sweet oranges into sections. Scrape off all pith
• 45:11
  Speaker 7: with a sharp knife, take out the seeds, drop them
• 45:15
  Speaker 7: into a syrup made of water, sugar, and a tablespoonful brandy,
• 45:19
  Speaker 7: and let them simmer for a few minutes, Take out
• 45:23
  Speaker 7: and drain on a sieve, Dip in batter and fry.
• 45:27
  Speaker 7: Put in the oven to drain and sprinkle with orange sugar,
• 45:31
  Speaker 7: pineapple fritterers one pineapple fresh or tin, two cups flour,
• 45:37
  Speaker 7: one tablespoon melted butter, one egg, water, pare and grape
• 45:42
  Speaker 7: the pineapple to the juice. Add the flour, mix perfectly smooth.
• 45:48
  Speaker 7: Add the well beaten yolk, a little salt, and the butter.
• 45:51
  Speaker 7: If fresh pineapple is used, add sufficient water to make
• 45:55
  Speaker 7: the better thin enough to drop from the end of spoon.
• 45:59
  Speaker 7: Beat the d of egg to a stiff froth, and
• 46:02
  Speaker 7: stir it in quickly and lightly. When ready to fry,
• 46:06
  Speaker 7: drop into the boiling fat by the tablespoon and fry
• 46:09
  Speaker 7: a golden brown. Drain on paper in the oven and
• 46:13
  Speaker 7: dust with lemon sugar. Portuguese fritters pyene better do one
• 46:19
  Speaker 7: pint milk, one yolk, two tablespoons sugar, bread, two ounces butter,
• 46:26
  Speaker 7: one dessert spoon, orange flour water. Boil the milk with
• 46:30
  Speaker 7: the sugar, grated rind of a lemon, and orange flour
• 46:34
  Speaker 7: water until it is reduced. One half cut several slices
• 46:38
  Speaker 7: of bread half an inch thick. Take off the crust
• 46:42
  Speaker 7: and cut the bread into rounds about the size of
• 46:45
  Speaker 7: the top of a tumbler. Dip these in the milk
• 46:48
  Speaker 7: and then in the well beaten yolk. Fry in butter,
• 46:51
  Speaker 7: Sprinkle with lemon sugar, or put on each one a
• 46:55
  Speaker 7: spoonful of jam. Serve very hot sou flee fret bignet souffle,
• 47:03
  Speaker 7: one cup water, two ounces butter, four ounces flour, one
• 47:07
  Speaker 7: teaspoon powdered sugar, six yolks, three whites. Set the water
• 47:12
  Speaker 7: on the fire, Add the sugar, butter, and a little salt.
• 47:16
  Speaker 7: As soon as it boils, add the flour all at once.
• 47:20
  Speaker 7: Work it smooth with a wooden spoon and stir it
• 47:23
  Speaker 7: over the fire for two or three minutes. Take off
• 47:27
  Speaker 7: the fire and add the yolks of six eggs, one
• 47:30
  Speaker 7: after the other, beating hard all the time. Beat the
• 47:34
  Speaker 7: whites of three eggs to a stiff froth. Add this
• 47:37
  Speaker 7: to the batter, stirring it lightly in Divide into pieces
• 47:42
  Speaker 7: about the size of an egg. Sprinkle them with flour,
• 47:45
  Speaker 7: and fry them in a very large saucepan of clarified fat.
• 47:49
  Speaker 7: Giving each fritter room to swell without touching another. The
• 47:53
  Speaker 7: fat should not be too hot at first, but as
• 47:56
  Speaker 7: the fritters swell, the heat should be increased. When a
• 48:00
  Speaker 7: good color, take them out, drain them and sprinkle them
• 48:04
  Speaker 7: with sugar. Serve out once very hot. Strawberry fritters. Dip
• 48:09
  Speaker 7: whole strawberries into batter. Number two. Fry a good color, drain,
• 48:14
  Speaker 7: sprinkle with sugar, and glaze with a salamander. End of
• 48:19
  Speaker 7: section seven.
• 48:26
  Speaker 8: Section eight of The Pudding and Pastry Book. This is
• 48:30
  Speaker 8: a LibriVox recording. All LibriVox recordings are in the public domain.
• 48:35
  Speaker 8: For more information or to volunteer, please visit LibriVox dot org.
• 48:39
  Speaker 8: Read by Doughty The Pudding and Pastry Book by Elizabeth Douglas.
• 48:44
  Speaker 8: Section eight omelets General directions. A special pan should be
• 48:49
  Speaker 8: kept for olmlets. It must be used for nothing else.
• 48:53
  Speaker 8: After being used, it is best to scour it with
• 48:56
  Speaker 8: a little salt and vinegar in order to keep a
• 48:59
  Speaker 8: perfectly smooth surface. Melt a teaspoon of butter in the pan.
• 49:03
  Speaker 8: Let it run well over it, but do not let
• 49:06
  Speaker 8: it burn. Pour in the eggs. Lift the egg mixture
• 49:10
  Speaker 8: at the sides as it cooks so as to let
• 49:12
  Speaker 8: the uncooked part blow under. This must, however, only be
• 49:17
  Speaker 8: done at first, or the surface will be roughened. When
• 49:19
  Speaker 8: the egg is firm underneath but still soft on top,
• 49:24
  Speaker 8: fold one side carefully over the other with a knife,
• 49:27
  Speaker 8: Slip gently on a very hot plate. Serve quickly and
• 49:31
  Speaker 8: very hot. Add a little salt to the eggs whilst beating.
• 49:35
  Speaker 8: Sweet omelet one three eggs powdered sugar jam. Beat the
• 49:42
  Speaker 8: eggs slightly with one tablespoon of powdered sugar. Cook as
• 49:45
  Speaker 8: directed before folding over. Spread with apricot or strawberry jam. Fold,
• 49:54
  Speaker 8: sprinkle with powdered sugar, and score several diagonal lines on
• 49:57
  Speaker 8: the top with the clean red hot poker or iron.
• 50:01
  Speaker 8: Sweet Omelet two three eggs, two tablespoons rich cream powdered
• 50:08
  Speaker 8: sugar jam. Beat the yolks with one tablespoon sugar and
• 50:12
  Speaker 8: the cream until very light and frothy. Beat the whites
• 50:17
  Speaker 8: to a stiff froth, fold them lightly into the yolks,
• 50:21
  Speaker 8: pour into a pan, and, when firm, set in the
• 50:24
  Speaker 8: oven a few moments to dry, fold in half, Sprinkle
• 50:28
  Speaker 8: with sugar, and score several diagonal lines with a clean
• 50:32
  Speaker 8: red hot poker foam omelet three eggs, one tablespoon powdered sugar,
• 50:39
  Speaker 8: Beat the yolks and sugar together. Beat the whites to
• 50:43
  Speaker 8: a stiff froth, and add half of them to the yolks,
• 50:46
  Speaker 8: folding lightly in poor into a pan, and when the
• 50:50
  Speaker 8: mixture is nearly set, spread it with the rest of
• 50:53
  Speaker 8: the whites, flavored with a little vanilla or lemon juice
• 50:56
  Speaker 8: and sweetened. When the whites are thoroughly heat it, fold over,
• 51:02
  Speaker 8: sprinkle with sugar, and serve quickly. Orange omelet three eggs,
• 51:07
  Speaker 8: powdered sugar, orange sugar, the finely grated rind of one orange,
• 51:13
  Speaker 8: three tablespoons orange juice. Beat the yolks and two tablespoons
• 51:18
  Speaker 8: powdered sugar until creamy and light. Add the juice and rind.
• 51:23
  Speaker 8: Beat again, fold in the whites, beat into a stiff froth.
• 51:27
  Speaker 8: Proceed as for sweet omelet number two. Sprinkle the almelet
• 51:31
  Speaker 8: thickly with orange sugar see page one sixty four. Rum
• 51:35
  Speaker 8: omelet three eggs, powdered sugar, rum beat the eggs with
• 51:41
  Speaker 8: one tablespoon sugar, pour into the pan. Sprinkle well with
• 51:46
  Speaker 8: sugar before folding fold, slip on a very hot dish,
• 51:51
  Speaker 8: pour leaded rum over the omelet, Baste in the almelet
• 51:55
  Speaker 8: with the rum until it is extinguished. Serve quickly and
• 52:00
  Speaker 8: of Chapter eight, Section nine of The Pudding and Pastry Book.
• 52:10
  Speaker 8: This is a LibriVox recording. All LibriVox recordings are in
• 52:14
  Speaker 8: the public domain. For more information or to volunteer, please
• 52:19
  Speaker 8: visit LibriVox dot org. Read by Doughtie. The Pudding and
• 52:23
  Speaker 8: Pastry Book by Elizabeth Douglas. Chapter nine Baked souffles General directions.
• 52:32
  Speaker 8: Soufflee should be made in dishes made for the purpose
• 52:35
  Speaker 8: and must be served in the same The dish should
• 52:38
  Speaker 8: be spread with cold butter, the soufflee mixed, not a
• 52:42
  Speaker 8: moment before it is time to put in the oven,
• 52:45
  Speaker 8: which should be moderately hot, and served immediately it is
• 52:48
  Speaker 8: taken out. A soufle is better underdone than overdone. Great
• 52:53
  Speaker 8: care must be taken to whisk in the whites of
• 52:56
  Speaker 8: eggs as quickly and lightly as possible. It is us
• 53:00
  Speaker 8: to tie a piece of buttered paper round the outside
• 53:03
  Speaker 8: of the mold so that the soufle does not run over.
• 53:07
  Speaker 8: In any case, room must be given for it to rise.
• 53:11
  Speaker 8: If there is danger of the soufle burning, cover it
• 53:14
  Speaker 8: with a sheet of greased paper. Chocolate soufle to the
• 53:18
  Speaker 8: vanilla suffle see page fifty eight. Add two ounces of
• 53:22
  Speaker 8: fine powdered chocolate. Stir it into the mixture while spoiling
• 53:26
  Speaker 8: coffee souffle two ounces roasted whole coffee, one and a
• 53:30
  Speaker 8: half pints cream or milk, three ounces of butter, three
• 53:35
  Speaker 8: ounces fine flour, three ounces powdered sugar, one teaspoon vanilla,
• 53:40
  Speaker 8: eight eggs. Throw the coffee into the boiling cream or milk.
• 53:45
  Speaker 8: Cover closely and set aside for an hour. Strain through
• 53:49
  Speaker 8: fine muslin. Melt the butter in a large enamel saucepan.
• 53:53
  Speaker 8: Add the flour, mix till perfectly smooth. Add the cream
• 53:58
  Speaker 8: and sugar, stirt together, set aside to cool. Add the yolks,
• 54:03
  Speaker 8: beaten til creamy, and the vanilla. Then whip in the whites,
• 54:07
  Speaker 8: which should be whisped to a firm froth. Bake in
• 54:10
  Speaker 8: a buttered soufley dish in a moderate oven for three
• 54:13
  Speaker 8: quarters of an hour. Marischino soufley, three yolks, four whites,
• 54:20
  Speaker 8: one tablespoon marushino, three tablespoons powdered sugar, three tablespoons flour,
• 54:26
  Speaker 8: one pint cream. Beat the yolks and sugar for ten minutes.
• 54:31
  Speaker 8: Add the flour, beat till perfectly smooth. Add the maraschino
• 54:37
  Speaker 8: and cream. Beat the whites to a stiff froth. Beat
• 54:41
  Speaker 8: them lightly in Pour into a soufley dish and bake.
• 54:45
  Speaker 8: Sprinkle with powdered sugar. Almond soufley six eggs, four heaped
• 54:51
  Speaker 8: tablespoons powdered sugar, one teaspoon vanilla. Beat the yolks and
• 54:55
  Speaker 8: sugar together for fifteen minutes. Add the flavoring. Beat the
• 55:00
  Speaker 8: whites to a stiff froth. Pour the yolks on the
• 55:03
  Speaker 8: whites and whisk them lightly and quickly till mixed. Pour
• 55:08
  Speaker 8: into a buttered tin. Sprinkle with powdered sugar, and put
• 55:12
  Speaker 8: in a moderately hot oven. It should take about ten
• 55:16
  Speaker 8: to fifteen minutes to bake. Serve at once. Punch souf
• 55:20
  Speaker 8: lay one pint cream or milk, two tablespoons china or
• 55:25
  Speaker 8: green tea, three ounces butter, three ounces flour, one glass rum,
• 55:32
  Speaker 8: one lemon, eight yolks. Boil the cream, add two at
• 55:37
  Speaker 8: the tea, set it back on the oven. And let
• 55:41
  Speaker 8: it stand five minutes, closely covered. Strain off the cream, milk,
• 55:46
  Speaker 8: the butter in a saucepan. Add the flour and stir
• 55:50
  Speaker 8: till perfectly smooth. Add the cream, stir continually for four
• 55:55
  Speaker 8: or five minutes. Pour into a basin. Add the sugar,
• 56:01
  Speaker 8: juice of the lemon, half of the grated rind, and
• 56:04
  Speaker 8: the rum. Beat well together until cooler. Gradually add the
• 56:10
  Speaker 8: well beaten yolks, beating vigorously well doing so, bake for
• 56:15
  Speaker 8: about three quarters of an hour. Souffla royal half pint cream,
• 56:20
  Speaker 8: two tablespoons flour, two tablespoons powdered sugar, two tablespoons orange flour, water,
• 56:28
  Speaker 8: half cup pounded almonds, six eggs. Mix the well beaten
• 56:33
  Speaker 8: yolks of six eggs with the rest of the ingredients,
• 56:36
  Speaker 8: beating all together hard for ten minutes. Add the whites,
• 56:40
  Speaker 8: beaten to a firm froth, Mix well, and pour into
• 56:45
  Speaker 8: a buttered souflee dish. Serve as soon as the soufflee
• 56:49
  Speaker 8: has risen. Pounded macaroons may be used instead of almonds.
• 56:53
  Speaker 8: Strawberry souflee one quart strawberries, eight tablespoons powdered sugar, eight
• 57:00
  Speaker 8: whites of eggs, half teaspoon lemon juice. Press the berries
• 57:05
  Speaker 8: through a fine sieve into a basin. Add the sugar,
• 57:10
  Speaker 8: beat until very frothy. Add the lemon juice and the white,
• 57:14
  Speaker 8: whipped to a firm froth. Bake in a slow oven
• 57:18
  Speaker 8: for half an hour. Sprinkle with lemon sugar see page
• 57:22
  Speaker 8: one sixty four. Vanilla souflay two ounces potato flour or
• 57:27
  Speaker 8: fine flour, two tablespoons powdered sugar, one tea cup milk
• 57:32
  Speaker 8: or cream, four eggs, one teaspoon vanilla, two tablespoons butter.
• 57:39
  Speaker 8: Mix the flour, sugar, and milk to a perfectly smooth
• 57:42
  Speaker 8: paste and stir over the fire until the flour is cooked.
• 57:47
  Speaker 8: The mixture should boil for at least five minutes. Add
• 57:50
  Speaker 8: the butter whilst boiling, strain and set aside to cool.
• 57:55
  Speaker 8: Beat the yolks till creamy. Beat them together with the milk,
• 57:59
  Speaker 8: et cetera. Add the flavoring. Beat in the whites, whipped
• 58:04
  Speaker 8: to a stiff froth. Very lightly bacon buttered souflee. Dish
• 58:08
  Speaker 8: in a moderate oven for twenty five minutes. This soufle
• 58:12
  Speaker 8: may be flavored with the syrup of preserved ginger, one
• 58:16
  Speaker 8: tablespoon of maraschino, the juice and grated vines of a lemon,
• 58:20
  Speaker 8: or with orange flour water. End of chapter nine, Section
• 58:30
  Speaker 8: ten of The Pudding and Pastry Book. This is the
• 58:34
  Speaker 8: LibriVox recording. All LibriVox recordings are in the public domain.
• 58:38
  Speaker 8: For more information or to volunteer, please visit LibriVox dot org.
• 58:44
  Speaker 8: Read by Doughty. The Pudding and Pastry Book by Elizabeth Douglas.
• 58:50
  Speaker 8: Chapter ten soufle puddings general directions. Do not more than
• 58:56
  Speaker 8: half fill the tin. Tie a piece of buttered paper
• 59:00
  Speaker 8: right round the outside of the tin, letting it project
• 59:04
  Speaker 8: about two inches above the tin. Set the soufle dish
• 59:08
  Speaker 8: in a vessel of simmering water, which should reach halfway
• 59:11
  Speaker 8: up the soufle tin, and which should boil gently and
• 59:15
  Speaker 8: be replenished from time to time with boiling water. Cook
• 59:18
  Speaker 8: either in a very moderate oven or on a very
• 59:21
  Speaker 8: gentle fire. The water should only simmer when cooked. Turn
• 59:26
  Speaker 8: the souflas out carefully, and serve with cream or wine. Sauce,
• 59:31
  Speaker 8: almonds souflay, four ounces almonds, seven eggs, four ounces of sugar,
• 59:39
  Speaker 8: one tablespoon lemon sugar, two and a half ounces flour.
• 59:44
  Speaker 8: Blanch and pound the almonds with one whole egg. Add
• 59:48
  Speaker 8: the sugar, six yolks, lemon sugar see page one sixty four.
• 59:54
  Speaker 8: Beat for a quarter of an hour. Sift in the flour,
• 59:58
  Speaker 8: lightly avoiding lumps, and add the whites. Beaten to a
• 1:00:02
  Speaker 8: stiff froth, Pour into a buttered mold, and steam about
• 1:00:05
  Speaker 8: an hour. Chocolate souflay two ounces butter, two ounces fine flour,
• 1:00:13
  Speaker 8: half pint milk, one ounce sugar, two ounces powdered chocolate,
• 1:00:19
  Speaker 8: four eggs, half teaspoon vanilla milk, the butter in a saucepan.
• 1:00:26
  Speaker 8: Add the flour, Mix until quite smooth. Add the boiling
• 1:00:31
  Speaker 8: milk gradually and stir together into a smooth paste. Strain
• 1:00:36
  Speaker 8: through a sieve into a basin. Add the vanilla sugar,
• 1:00:40
  Speaker 8: add chocolate, Add the well beaten yolks when the mixture
• 1:00:44
  Speaker 8: is nearly cold, and then the whites, beaten to a
• 1:00:48
  Speaker 8: stiff froth. Mix thoroughly and pour into a buttered mold.
• 1:00:53
  Speaker 8: Steam for about an hour and a half. Chocolate soufl
• 1:00:58
  Speaker 8: with almonds, four ounces butter, four ounces sugar, four ounces chocolate,
• 1:01:06
  Speaker 8: four ounces almonds, six eggs, one white, two tablespoons finely
• 1:01:13
  Speaker 8: chopped candied orange and citron. Blanch and pound the almonds
• 1:01:17
  Speaker 8: in a mortar with the white of an egg. Beat
• 1:01:20
  Speaker 8: the butter to a cream. Beat the oak thoroughly, and
• 1:01:24
  Speaker 8: add them to the butter, beat ing till smooth and foamy.
• 1:01:28
  Speaker 8: Add the sugar, almonds and the melted chocolate. Beat all
• 1:01:33
  Speaker 8: together ten minutes. Add the chopped peel and the whites
• 1:01:37
  Speaker 8: beaten to a stiff froth. Pour into a buttered mold,
• 1:01:41
  Speaker 8: and steam for one and a half hours. Cream sou
• 1:01:45
  Speaker 8: flay two tablespoons fine flour, four ounces butter, half pint cream,
• 1:01:53
  Speaker 8: five eggs, one and a half ounces sugar, one teaspoon vanilla,
• 1:01:59
  Speaker 8: or one tablespoon marischino. Stir the flour with two ounces
• 1:02:04
  Speaker 8: of butter over the fire till smooth. Add the cream
• 1:02:08
  Speaker 8: and stir continually till it boils. Set aside to cool.
• 1:02:14
  Speaker 8: Beat the yolks till creamy. Beat the butter to a cream.
• 1:02:18
  Speaker 8: Beat the butter and yolks together with the sugar and vanilla.
• 1:02:23
  Speaker 8: Mix with the cream, beat together and beat in three whites,
• 1:02:28
  Speaker 8: whipped to a stiff froth. Pour into a buttered mold.
• 1:02:33
  Speaker 8: Steam over the fire for three quarters of an hour,
• 1:02:36
  Speaker 8: lemon souf fla one ounce butter, one quarter pounds powdered sugar,
• 1:02:43
  Speaker 8: one lemon, one and a half ounce of flour, five eggs.
• 1:02:50
  Speaker 8: Beat the yolks till creamy. Mix them with the flour, sugar,
• 1:02:55
  Speaker 8: warmed butter, and grated rind of one lemon, and beat together.
• 1:03:01
  Speaker 8: Stir over the fire till the mixture thickens. Set aside
• 1:03:05
  Speaker 8: in a base until cool. Beat the white to a
• 1:03:08
  Speaker 8: stiff froth. Whip them lightly in steam in a buttered
• 1:03:13
  Speaker 8: mold for half an hour. End of chapter ten.
• 1:03:23
  Speaker 9: Section eleven of The Pudding and Pastry Book. This is
• 1:03:27
  Speaker 9: a LibriVox recording. All LibriVox recordings are in the public domain.
• 1:03:32
  Speaker 9: For more information or to volunteer, please visit libravox dot org.
• 1:03:37
  Speaker 9: Read by Betty B. The Pudding and Pastry Book by
• 1:03:41
  Speaker 9: Elizabeth Douglas. Hot Puddings Albemarle pudding, four ounces butter, four
• 1:03:48
  Speaker 9: ounces powdered sugar, three eggs, one lemon, three quarter pound
• 1:03:53
  Speaker 9: flour raisins. Beat the butter to a cream, Add the
• 1:03:57
  Speaker 9: sugar and rine of a lemon. Beat well. Add the
• 1:04:00
  Speaker 9: well beaten yolks and flour, alternately beating continually when quite smooth.
• 1:04:05
  Speaker 9: Add the juice of the lemon and the whites beaten
• 1:04:08
  Speaker 9: to a stiff froth. Butter a mold and line the
• 1:04:11
  Speaker 9: top of it with raisins. Pour in the mixture and
• 1:04:14
  Speaker 9: steam an hour and a half. Serve with a wine sauce,
• 1:04:19
  Speaker 9: apple and apricot Charlotte. Six large apples, butter the size
• 1:04:24
  Speaker 9: of a walnut, sugar, the finely peeled rind of a lemon,
• 1:04:28
  Speaker 9: one half pound apricot jam. Peel and core the apples,
• 1:04:33
  Speaker 9: cut in quarters. Stew with the butter and sufficient sugar
• 1:04:37
  Speaker 9: to sweeten until tender, taking care not to let them burn.
• 1:04:41
  Speaker 9: Warm the jam in a saucepan and put through a scyeve.
• 1:04:45
  Speaker 9: Add to the apples and stir well together. Line a
• 1:04:48
  Speaker 9: buttered mold with strips of thin bread which have been
• 1:04:51
  Speaker 9: dipped in melted butter. Fill in with apples and apricot mixture.
• 1:04:56
  Speaker 9: Cover with a round of bread also dipped in butter.
• 1:04:59
  Speaker 9: Bake about twenty minutes, or until the bread is well colored.
• 1:05:04
  Speaker 9: Apple custard, six large apples, three eggs, six tablespoons powdered sugar,
• 1:05:10
  Speaker 9: one pint milk. Pare and core the apples. Fill the
• 1:05:14
  Speaker 9: center of each with sugar and bake, being careful that
• 1:05:17
  Speaker 9: they do not break, or they can be stewed whole.
• 1:05:21
  Speaker 9: Make a custard of the yolks, milk, and half the sugar.
• 1:05:25
  Speaker 9: Pour it over the apples, which should be arranged in
• 1:05:27
  Speaker 9: a dish. Bake slowly until the custard is firm. Whip
• 1:05:31
  Speaker 9: the whites till frothy. Add the rest of the sugar gradually,
• 1:05:35
  Speaker 9: and beat well together. Spread this over the custard and
• 1:05:39
  Speaker 9: put in a moderate oven. Removed directly. The meringue is browned.
• 1:05:44
  Speaker 9: Bread and rum pudding two wineglasses, rum, four eggs, six
• 1:05:49
  Speaker 9: ounces powdered sugar, six ounces bread crumbs, six ounces currants,
• 1:05:55
  Speaker 9: one half pound candied peel, four ounces butter, three tablespoons milk,
• 1:06:00
  Speaker 9: milk the butter. Mix it with the sugar, bread crumbs
• 1:06:03
  Speaker 9: and yolks, stir well together. Add the currants, milk, chopped peel,
• 1:06:08
  Speaker 9: and one glass of rum. Beat the whites to a
• 1:06:11
  Speaker 9: stiff froth and stir the min Put in a buttered
• 1:06:14
  Speaker 9: bowl steam three hours. When cooked, pour another glass of
• 1:06:18
  Speaker 9: rum over the pudding and serve. Cherry pudding four eggs,
• 1:06:23
  Speaker 9: one pint milk, two tablespoons of flour, cherries, sugar, stone.
• 1:06:28
  Speaker 9: Enough cherries to fill a basin, which must be well buttered.
• 1:06:32
  Speaker 9: Add sufficient sugar to sweet and well make a smooth
• 1:06:36
  Speaker 9: batter of the well beaten eggs, flour and milk. Pour
• 1:06:40
  Speaker 9: it over the cherries, filling the basin. Cover with the
• 1:06:43
  Speaker 9: cloth and boil one and a half hours. Serve with
• 1:06:46
  Speaker 9: the fruit sauce. Christmas Plum pudding one one and one
• 1:06:52
  Speaker 9: half pound suet, one pound flour, one half pound bread crumbs,
• 1:06:56
  Speaker 9: two pounds raisins, one pound saltanas, one half pound currants,
• 1:07:02
  Speaker 9: one half pound mixed candied peel, one half pound sugar,
• 1:07:06
  Speaker 9: one saltspoon salt, grated rind and juice of three lemons,
• 1:07:10
  Speaker 9: one half nutmeg, grated, four blanched and pounded bitter almonds,
• 1:07:15
  Speaker 9: one teaspoon mixed spice, one teaspoon ground cinnamon, one half
• 1:07:20
  Speaker 9: teaspoon ground ginger, one pint brandy or sherry. Five eggs,
• 1:07:25
  Speaker 9: beaten up with one half pint milk, orange juice, if
• 1:07:29
  Speaker 9: litd chop the suet very fine, mix the sugar and spices.
• 1:07:34
  Speaker 9: Add the suet, well prepared fruit, eggs, and brandy. Let
• 1:07:38
  Speaker 9: the mixture stand until the following day, stirring well at intervals,
• 1:07:42
  Speaker 9: put the mixture into well buttered basins, filling them to
• 1:07:46
  Speaker 9: within two inches of the top. Cover with buttered paper,
• 1:07:50
  Speaker 9: and over this tie a well floured cloth. Boil for
• 1:07:54
  Speaker 9: eight hours. Christmas Plum pudding two for each pudding. One
• 1:08:00
  Speaker 9: quarter pound raisins, one quarter pound saltanas, one quarter pound currants,
• 1:08:05
  Speaker 9: one quarter pound orange peel, one quarter pound lemon peel,
• 1:08:09
  Speaker 9: one quarter pound almonds chopped, one quarter pound chopped preserved ginger,
• 1:08:14
  Speaker 9: one quarter pound sugar, five ounces chopped suet, three heaped
• 1:08:19
  Speaker 9: tablespoons flour, five eggs, spices, brandy or whiskey to taste, salt,
• 1:08:25
  Speaker 9: Boil twelve hours. Dutch apple cake one pint flour, one
• 1:08:31
  Speaker 9: half teaspoon carbonate of soda, one teaspoon cream of tartar,
• 1:08:36
  Speaker 9: one quarter cup butter, one egg, one scant cup milk,
• 1:08:40
  Speaker 9: four sour apples, three tablespoons powdered sugar. Mix and sift
• 1:08:45
  Speaker 9: the dry materials together. Rub in the butter, beat the egg,
• 1:08:49
  Speaker 9: mix it with the milk, add to the flour, and
• 1:08:52
  Speaker 9: stir well in. Spread the dough half an inch thick
• 1:08:55
  Speaker 9: in a shallow tin. Pare the apples and core them.
• 1:08:59
  Speaker 9: Cut them into eights. Put these in rows, pressing the
• 1:09:03
  Speaker 9: thin edge down into the dough. Sprinkle the sugar over
• 1:09:07
  Speaker 9: the apples. Bake in a hot oven twenty to thirty minutes.
• 1:09:10
  Speaker 9: Serve with lemon sauce. Fig pudding one quarter pound butter,
• 1:09:16
  Speaker 9: one quarter pound figs, one quarter pound bread crumbs, two eggs.
• 1:09:21
  Speaker 9: Chop the figs and stew them in the butter for
• 1:09:23
  Speaker 9: a quarter of an hour. Beat the eggs well, mix
• 1:09:27
  Speaker 9: them with the bread crumbs. Add the figs and butter.
• 1:09:30
  Speaker 9: Steam on a buttered mold three hours. Fryer's omelet apples,
• 1:09:36
  Speaker 9: three eggs, one cup sugar, juice of half a lemon,
• 1:09:40
  Speaker 9: bread crumbs, steam, several sour apples. Mash them and then
• 1:09:44
  Speaker 9: drain them until quite dry. Take one pint of this pulp, and,
• 1:09:48
  Speaker 9: when cool, add to it the three well beaten yolks,
• 1:09:52
  Speaker 9: the sugar, lemon juice, and the whites beaten to a
• 1:09:55
  Speaker 9: stiff froth. Brown some very fine bread crumbs in a
• 1:09:58
  Speaker 9: little butter. Trinkle the bottom and sides of a well
• 1:10:01
  Speaker 9: buttered pudding, dish with them. Pour in the mixture, cover
• 1:10:05
  Speaker 9: with bread crumbs. Bake twenty minutes. Serve with brown sugar
• 1:10:09
  Speaker 9: and cream. Gooseberry pudding three cups gooseberries, three quarter pound butter,
• 1:10:15
  Speaker 9: three quarter pound powdered sugar, eight eggs, four sponge fingers.
• 1:10:20
  Speaker 9: Stew the gooseberries in water until tender, do not let
• 1:10:23
  Speaker 9: them break. Take them out and drain. Then put them
• 1:10:26
  Speaker 9: through a fine sieve. Beat the butter to a cream,
• 1:10:30
  Speaker 9: Add the sugar and beat again. Stir in the gooseberry pulp,
• 1:10:34
  Speaker 9: the well beaten eggs, and the sponge fingers finely crushed.
• 1:10:38
  Speaker 9: Mix well and bake in a pudding dish for thirty minutes.
• 1:10:42
  Speaker 9: Ginger pudding one half pound flour, six ounces suet, one
• 1:10:47
  Speaker 9: tablespoon brown sugar, two tablespoons golden syrup, one teaspoon baking powder,
• 1:10:53
  Speaker 9: two eggs, a little milk sif the baking powder with
• 1:10:57
  Speaker 9: the flour. Beat the eggs until creamy. Mix all well together,
• 1:11:01
  Speaker 9: steam two and a half hours. Italian mouse twelve yolks,
• 1:11:07
  Speaker 9: four wine glasses madeira or light white wine, six ounces
• 1:11:11
  Speaker 9: powdered sugar, a pinch of powdered cinnamon, a little lemon juice.
• 1:11:16
  Speaker 9: Beat well together. Pour into an enameled saucepan and stand
• 1:11:21
  Speaker 9: it in a larger vessel containing hot water. Beat continually
• 1:11:25
  Speaker 9: with a whisk until the mixture froths and rises. Serve
• 1:11:29
  Speaker 9: immediately in glasses. Little citron puddings one half pint of cream,
• 1:11:35
  Speaker 9: one tablespoon sifted flour, two ounces powdered sugar, nutmeg, three yolks.
• 1:11:41
  Speaker 9: Mix the cream, flour, sugar, and a very little nutmeg
• 1:11:45
  Speaker 9: together until quite smooth. Add the well beaten yolks, butter,
• 1:11:49
  Speaker 9: five small tea cups or molds in line with very
• 1:11:52
  Speaker 9: thin pieces of citron. Pour in the mixture, but do
• 1:11:56
  Speaker 9: not feel quite full. Bake in a fairly quick oven,
• 1:12:00
  Speaker 9: Turn out the puddings and serve at once. Marmalade pudding
• 1:12:05
  Speaker 9: two eggs there weight in flour, butter and powdered sugar
• 1:12:09
  Speaker 9: one tablespoon marmalade, one teaspoon baking powder. Sift the flour
• 1:12:14
  Speaker 9: and baking powder together. Beat the butter to a cream,
• 1:12:18
  Speaker 9: Add the sugar and beat again. Add the flour. Marmalade
• 1:12:21
  Speaker 9: in well beaten yolks. Beat the whites to a stiff
• 1:12:24
  Speaker 9: froth and add them last. Pour into a buttered basin
• 1:12:28
  Speaker 9: and steam for an hour and a half. Turn out
• 1:12:30
  Speaker 9: and spread with a little marmalade. Serve with a sweet
• 1:12:34
  Speaker 9: sauce moose a la mangara, one quarter pound powdered sugar,
• 1:12:40
  Speaker 9: six eggs, wine glass of kershe. Beat the sugar and
• 1:12:44
  Speaker 9: eggs together until creamy and light. Add the kershe and
• 1:12:47
  Speaker 9: sand in a saucepan of hot water. Set over a
• 1:12:50
  Speaker 9: slow fire, and stir continually until the mixture thickens. It
• 1:12:55
  Speaker 9: must not boil. Take off the fire and add the whites.
• 1:12:58
  Speaker 9: Beaten to a stiff froth. Serve at once. Palace pudding
• 1:13:04
  Speaker 9: one quarter pound butter, one quarter pound castor sugar, three eggs,
• 1:13:08
  Speaker 9: one af teaspoon vanilla, one quarter pound flour. Beat the
• 1:13:12
  Speaker 9: butter to a cream, Add the sugar and well beaten eggs.
• 1:13:16
  Speaker 9: Beat thoroughly. Add the flour when well mixed, add the vanilla,
• 1:13:21
  Speaker 9: butter a mold. Sprinkle it with powdered sugar, steam one
• 1:13:25
  Speaker 9: hour before turning out. Let the pudding stand for a
• 1:13:28
  Speaker 9: minute or two. Pineapple and rice mold one half pound rice,
• 1:13:34
  Speaker 9: one pint milk, three eggs, one half pound pineapple syrup,
• 1:13:39
  Speaker 9: one quarter pound tinned apricots, two tablespoons powdered sugar, one
• 1:13:44
  Speaker 9: tablespoon kersh. Cook the rice in the milk in a
• 1:13:47
  Speaker 9: double boiler until it is very tender and the milk
• 1:13:50
  Speaker 9: is all absorbed. Cut the pineapple in small pieces and
• 1:13:54
  Speaker 9: let it simmer for several minutes in a little syrup.
• 1:13:58
  Speaker 9: Beat three whole eggs well together, add them to the rice,
• 1:14:01
  Speaker 9: and then the pineapple. When well mixed, pourn to a
• 1:14:04
  Speaker 9: buttered mold. Bake for about half an hour. Mash the apricots.
• 1:14:09
  Speaker 9: Add the sugar when melted, pass through a sieve. Add
• 1:14:13
  Speaker 9: the kersh. Pour over the pudding. Plum pudding one quarter
• 1:14:17
  Speaker 9: pound butter, one half pound powdered sugar, one gill cream,
• 1:14:22
  Speaker 9: one gill rum, one half pound chopped suet, one cup
• 1:14:25
  Speaker 9: chopped raisins, one cup currants, one quarter pound chopped citron,
• 1:14:30
  Speaker 9: six eggs, one teaspoon ground spices, bread crumbs. Beat the
• 1:14:35
  Speaker 9: butter and sugar to a cream. Add the rum and cream.
• 1:14:39
  Speaker 9: Beat well. Add the suet and well floured fruit. Beat
• 1:14:43
  Speaker 9: the eggs together till very light. Add then the spices
• 1:14:46
  Speaker 9: and sufficient fine bread crumbs to make a stiff batter.
• 1:14:50
  Speaker 9: Pour into a buttered mold. Boil five hours. Strawberry shortcake
• 1:14:56
  Speaker 9: one half pound flour, three ounces butter, one tablespoons sugar,
• 1:15:01
  Speaker 9: two tea spoons, baking powder, milk, strawberries, sugar, and butter.
• 1:15:06
  Speaker 9: Sift the flour, sugar and baking powder together twice. Rub
• 1:15:10
  Speaker 9: in the butter. Add sufficient milk to make a dough
• 1:15:14
  Speaker 9: about three quarters of a cup, mixing lightly with a knife.
• 1:15:18
  Speaker 9: Put on a floured board, and roll out lightly. Divide
• 1:15:22
  Speaker 9: in two. Bake in two well buttered round tins about
• 1:15:26
  Speaker 9: eight inches in diameter in a hot oven for twelve minutes.
• 1:15:30
  Speaker 9: When baked, split open and spread with plenty of butter
• 1:15:34
  Speaker 9: and a thick layer of crushed and well sweetened strawberries.
• 1:15:37
  Speaker 9: Serve at once very hot. The strawberries should be prepared
• 1:15:41
  Speaker 9: about half an hour before they are kneaded. End of
• 1:15:47
  Speaker 9: section eleven.
• 1:15:54
  Speaker 10: Section twelve of The Pudding in Pastry Book. This is
• 1:15:57
  Speaker 10: a Leebrevox recording. I'll Leabrievox recordings are in the public domain.
• 1:16:02
  Speaker 10: For more information or to volunteer, please visit LibriVox dot org.
• 1:16:09
  Speaker 10: Bread by Lindsay and Cameron. The Pudding in Pastry Book
• 1:16:12
  Speaker 10: by Elizabeth Douglas. Section twelve Sauces General directions. All hot
• 1:16:21
  Speaker 10: pudding sauces should be served as soon as made butter
• 1:16:26
  Speaker 10: may be creamed in a warmed basin, but should on
• 1:16:29
  Speaker 10: no account be melted. Sauces made with yolks of eggs
• 1:16:34
  Speaker 10: are best in a bank marie i e. A saucepan
• 1:16:38
  Speaker 10: placed in a larger pan containing hot water. Banana sauce,
• 1:16:44
  Speaker 10: one cup water, four tablespoons powdered sugar, four bananas, one
• 1:16:50
  Speaker 10: dessert spoon, marischino or one wineglass of wine. Put the
• 1:16:57
  Speaker 10: water and sugar in a sauce pan and stir until
• 1:17:01
  Speaker 10: the sugar is dissolved. Add four bananas, which have been
• 1:17:05
  Speaker 10: mashed with a silver fork. Boil for two minutes. Put
• 1:17:10
  Speaker 10: through a sieve and add the wine or marischino. Chocolate sauce.
• 1:17:17
  Speaker 10: Half cup water, half cup powdered sugar, three ounces chocolate vanilla,
• 1:17:24
  Speaker 10: half cup scalded cream. Boil the water and sugar together
• 1:17:29
  Speaker 10: for five minutes. Stir in the melted chocolate. Add a
• 1:17:34
  Speaker 10: little vanilla. Stir in the cream immediately before serving. If
• 1:17:39
  Speaker 10: the chocolate mixture cannot be served at once, stand it
• 1:17:42
  Speaker 10: in a pan of hot water until it is needed.
• 1:17:46
  Speaker 10: Custard sauce half pint milk or cream, two tablespoons powdered sugar,
• 1:17:53
  Speaker 10: yolk of two eggs vanilla, Boil the milk and sugar together.
• 1:17:59
  Speaker 10: Beat the yolks thoroughly and pour the milk over them.
• 1:18:03
  Speaker 10: Strain and return to the saucepan, stirring until it thickens.
• 1:18:08
  Speaker 10: Do not let it boil. Add a little vanilla, foam sauce,
• 1:18:15
  Speaker 10: quarter pound butter, one cup castor sugar, quarter cup boiling water,
• 1:18:21
  Speaker 10: white of one egg, one teaspoon vanilla, two tablespoons wine, fruit,
• 1:18:27
  Speaker 10: juice or syrup. Beat the butter to a cream. Add
• 1:18:33
  Speaker 10: the sugar, vanilla, and wine just before it is served.
• 1:18:37
  Speaker 10: Stir in the boiling water. Then add the well beaten
• 1:18:42
  Speaker 10: white of an egg, and beat until the sauce is foamy.
• 1:18:46
  Speaker 10: Fruit sauce one cup juice of fresh or stewed fruit,
• 1:18:52
  Speaker 10: one teaspoon arrowroot, half cup powdered sugar. Let the juice boil.
• 1:18:58
  Speaker 10: Add gradually the air, which must be smoothly mixed with
• 1:19:02
  Speaker 10: a very little water, and boil for five minutes strain.
• 1:19:08
  Speaker 10: If jam is used, half a cup will be sufficient.
• 1:19:12
  Speaker 10: It should first be well beaten and then pass through
• 1:19:15
  Speaker 10: a sieve. Half a cup of water should be added
• 1:19:18
  Speaker 10: to it, and less sugar will be required. Golden sauce
• 1:19:25
  Speaker 10: four ounces butter, half cup powdered sugar, yolk of two eggs,
• 1:19:31
  Speaker 10: one tablespoon boiling water, juice of half a lemon, wine,
• 1:19:36
  Speaker 10: glass of wine or brandy. Beat sugar and butter together
• 1:19:42
  Speaker 10: until creamy. Put the bowl in hot water and stir
• 1:19:46
  Speaker 10: until liquid. Add the well beaten yolks and hot water,
• 1:19:50
  Speaker 10: and stir until the mixture thickens. Add lemon, juice and wine.
• 1:19:56
  Speaker 10: Beat well together. Golden syrup or molasses sauce one cup
• 1:20:02
  Speaker 10: syrup or molasses, juice of a lemon, one tablespoon vinegar,
• 1:20:08
  Speaker 10: one tablespoon salt, butter. Boil all together for ten minutes.
• 1:20:14
  Speaker 10: This is a good sauce to serve with plain boiled
• 1:20:16
  Speaker 10: rice or batter pudding. Hard sauce two ounces butter, two
• 1:20:25
  Speaker 10: ounces cast through sugar, half teaspoon vanilla, one tablespoon brandy.
• 1:20:32
  Speaker 10: Beat the butter to a cream, Add the sugar gradually,
• 1:20:36
  Speaker 10: beat well, then add the brandy a very little at
• 1:20:39
  Speaker 10: a time. Pile the sauce lightly on a dish and
• 1:20:43
  Speaker 10: keep it on ice until required. This sauce is excellent
• 1:20:47
  Speaker 10: with plum puddings. Hard sauce with fruit two ounces butter
• 1:20:53
  Speaker 10: two ounces powdered sugar, half pound crushed strawberries, whites of
• 1:20:58
  Speaker 10: two eggs. Beat the butter to a cream. Add the sugar,
• 1:21:04
  Speaker 10: gradually beating hard all the time. Add the strawberries, which
• 1:21:08
  Speaker 10: have first been crushed. Beat again thoroughly. Add one unbeaten
• 1:21:14
  Speaker 10: white of egg. Beat well, and then add the other white.
• 1:21:18
  Speaker 10: Beat again thoroughly. And sand on ice. Jelly sauce, half
• 1:21:23
  Speaker 10: cup of red currant or BlackBerry jelly, the juice of
• 1:21:26
  Speaker 10: one lemon, grated rind of half a lemon, one heaping
• 1:21:30
  Speaker 10: tablespoon powdered sugar, two glasses white wine. Beat the jelly
• 1:21:36
  Speaker 10: till it is quite a light color. Add the lemon
• 1:21:40
  Speaker 10: juice and rind to the jelly, bring almost to a boil.
• 1:21:44
  Speaker 10: Stir continually. Take off the fire, and add the sugar
• 1:21:48
  Speaker 10: and wine, beating hard. The dish containing this sauce should
• 1:21:53
  Speaker 10: be covered and must be kept in a basin full
• 1:21:55
  Speaker 10: of very hot water until served. Give it a good
• 1:21:59
  Speaker 10: whisk before serving. Lemon sauce, grated rind and juice of
• 1:22:05
  Speaker 10: a lemon, one cup powdered sugar, three tea spoons cornflour,
• 1:22:10
  Speaker 10: one point hot water. Boil the water and sugar together
• 1:22:14
  Speaker 10: for five minutes. Mix the cornflour in a cup with
• 1:22:18
  Speaker 10: a little water until it is perfectly smooth, and then
• 1:22:22
  Speaker 10: add it gradually to the syrup, stirring quickly all the time.
• 1:22:27
  Speaker 10: Let it boil again for ten minutes. Add the grated
• 1:22:31
  Speaker 10: rind and juice of the lemon. Strain melted butter. Two
• 1:22:37
  Speaker 10: tablespoons butter, two teaspoons flour, one and a half cups
• 1:22:42
  Speaker 10: of hot water or water and milk. One cup brown
• 1:22:47
  Speaker 10: or powdered sugar flavoring. Melt the butter in a saucepan,
• 1:22:53
  Speaker 10: being careful not to brown it. Add the flour and
• 1:22:57
  Speaker 10: mix until quite smooth. One add the hot water or
• 1:23:01
  Speaker 10: milk and water, gradually, stirring well all the time, and
• 1:23:05
  Speaker 10: when it boils, add the sugar. Stir continually for five minutes.
• 1:23:10
  Speaker 10: Remove from the fire and add a small half teaspoonful
• 1:23:15
  Speaker 10: of vanilla or a little nutmeg if milk has been used,
• 1:23:19
  Speaker 10: but two teaspoonfuls of fresh lemon juice if it has
• 1:23:23
  Speaker 10: been made with water. Sab on the yolk of four eggs,
• 1:23:28
  Speaker 10: one and a half wine glasses, madeira or sherry, four
• 1:23:32
  Speaker 10: tablespoons cast or sugar, a little cinnamon This can be
• 1:23:37
  Speaker 10: made in two ways. One, put eggs, wine, and sugar
• 1:23:43
  Speaker 10: into a saucepan on a good fire, beat continually until
• 1:23:46
  Speaker 10: the mixture thickens. It must not boil. Or two beat
• 1:23:52
  Speaker 10: eggs and sugar very thoroughly together for five minutes. Then
• 1:23:56
  Speaker 10: add the wine. Put into an earthenware pot and stand
• 1:24:00
  Speaker 10: in a very large saucepan of very hot water. Beat
• 1:24:04
  Speaker 10: over the fire until the mixture thickens. Whipped cream sauce
• 1:24:09
  Speaker 10: half pint of cream, half cup of castor sugar, white
• 1:24:13
  Speaker 10: of one egg, half teaspoon vanilla or a little brandy.
• 1:24:19
  Speaker 10: Beat the cream until stiff, Add the sugar and vanilla.
• 1:24:23
  Speaker 10: Beat the white of egg until frothy. Add to the cream,
• 1:24:27
  Speaker 10: and beat altogether. Wine sauce one half pint melted butter,
• 1:24:35
  Speaker 10: one teaspoon lemon juice, one wineglass sherry or madeira. Make
• 1:24:41
  Speaker 10: the melted butter see page eighty five with water, sweeten
• 1:24:46
  Speaker 10: it with brown sugar, and flavor it with the lemon
• 1:24:49
  Speaker 10: juice and a very little grated peel. Add the wine
• 1:24:52
  Speaker 10: at last, and do not let it boil again. Wine
• 1:24:56
  Speaker 10: sauce two one cup white wine, yolk of four eggs
• 1:25:02
  Speaker 10: one teaspoon, lemon juice, the rind of quarter of a lemon.
• 1:25:06
  Speaker 10: Heat the wine, sugar, lemon juice, and peel. Beat the
• 1:25:11
  Speaker 10: yolks thoroughly in a large basin. Directly the wine comes
• 1:25:14
  Speaker 10: to the boil. Pour it over the yolks. Beat with
• 1:25:18
  Speaker 10: an egg whisk until very frothy. End of section twelve.
• 1:25:28
  Speaker 5: Section thirteen of The Pudding in Pastry Book. This is
• 1:25:32
  Speaker 5: a LibriVox recording. All LibriVox recordings are in the public domain.
• 1:25:36
  Speaker 5: For more information or to volunteer, please visit LibriVox dot org.
• 1:25:42
  Speaker 5: The Pudding and Pastry Book by Elizabeth Douglas Jellies general instructions.
• 1:25:49
  Speaker 5: It has been found difficult in the receipts which follow,
• 1:25:52
  Speaker 5: owing to the variation of the quantity of juice in
• 1:25:55
  Speaker 5: lemons et cetera, to give the exact quantity of gelatine required.
• 1:26:00
  Speaker 5: A safe rule in making jellies is to use two
• 1:26:03
  Speaker 5: ounces of gelatine to every one and three quarter quartz
• 1:26:06
  Speaker 5: of liquid. In summer, two ounces of gelatine will be
• 1:26:10
  Speaker 5: needed to each quart and a half. This must include
• 1:26:14
  Speaker 5: all liquid flavorings and be very carefully measured. The best
• 1:26:18
  Speaker 5: gelatine is now so pure that it is practically unnecessary
• 1:26:22
  Speaker 5: to go to the trouble of making jelly from calf's feet,
• 1:26:25
  Speaker 5: a receipt for which has however, been given. More elaborate
• 1:26:29
  Speaker 5: jellies are made by the addition of fruit. To do this,
• 1:26:33
  Speaker 5: pour jelly into a mold to the depth of half
• 1:26:36
  Speaker 5: an inch when set, a range on it, and a
• 1:26:39
  Speaker 5: layer of perfectly fresh ripe fruit strawberries, cherries, grapes, pineapple, peaches, oranges,
• 1:26:45
  Speaker 5: et cetera. Adding another layer of jelly, and when that
• 1:26:49
  Speaker 5: is set, more fruit and so on until the mold
• 1:26:52
  Speaker 5: is full. During the process, the mold should be kept
• 1:26:55
  Speaker 5: on ice so that the jelly will set quickly. Before
• 1:26:59
  Speaker 5: putting jellllly into a mold, dip it in very cold
• 1:27:02
  Speaker 5: water and invert it for a moment. Pour in the
• 1:27:05
  Speaker 5: jelly while still wet. Use a silver or wooden spoon
• 1:27:10
  Speaker 5: for stirring, and do not stir jelly while it is cooling.
• 1:27:14
  Speaker 5: To color jelly pink. Add a few drops of cochineal
• 1:27:18
  Speaker 5: to loosen the jelly. When ready to serve, dip the
• 1:27:21
  Speaker 5: mold quickly into hot water. Dry the mold before turning out.
• 1:27:26
  Speaker 5: Calf's foot jelly four Calf's feet, four quarts of water,
• 1:27:32
  Speaker 5: one pint wine or water, one pound crushed lump sugar,
• 1:27:38
  Speaker 5: four whites of eggs, two lemons, one half stick cinnamon,
• 1:27:44
  Speaker 5: one teaspoon grated nutmeg. Clean the calf's feet thoroughly boil
• 1:27:49
  Speaker 5: them in the water until it is reduced to half
• 1:27:51
  Speaker 5: the original quantity. This will take about eight hours. Skim occasionally,
• 1:27:57
  Speaker 5: pour into a large basin, set side for twelve hours.
• 1:28:01
  Speaker 5: Remove the fat very carefully, put back into a large pan,
• 1:28:06
  Speaker 5: being careful to keep back the dregs. Add the sugar
• 1:28:09
  Speaker 5: whisked up with the whites, the juice of the lemons,
• 1:28:12
  Speaker 5: the grated rind of one and the spice. Let it
• 1:28:16
  Speaker 5: boil for ten minutes. Skim, add the wine and boil
• 1:28:20
  Speaker 5: up again for two minutes. Strain through a jelly bag
• 1:28:24
  Speaker 5: two or three times, and keep in a cold place.
• 1:28:28
  Speaker 5: Gelatine jelly a little over one half ounce isinglass, one
• 1:28:34
  Speaker 5: gill cold water, one half pint boiling water, three ounces sugar,
• 1:28:41
  Speaker 5: one lemon, one white and the shell of one egg,
• 1:28:45
  Speaker 5: one gill brandy. Soak the issynglass in the cold water
• 1:28:50
  Speaker 5: for an hour. Put it into the boiling water. Add
• 1:28:54
  Speaker 5: the sugar, the finely pared rind of the lemon, the
• 1:28:58
  Speaker 5: white and crushed shell of an egg. Boil one minute,
• 1:29:03
  Speaker 5: pour in a tablespoon cold water, set aside ten minutes.
• 1:29:07
  Speaker 5: Strain through a jelly bag. Add one gill brandy or sherry.
• 1:29:11
  Speaker 5: When cool, pour into a wetted mold cranberry jelly. Stew
• 1:29:18
  Speaker 5: some cranberries in plenty of water until they're soft. Rub
• 1:29:23
  Speaker 5: them through a sieve. Put the pulp into an enameled saucepan.
• 1:29:27
  Speaker 5: When it boils. Add sugar in the proportion of one
• 1:29:30
  Speaker 5: pound to every pint of pulp. Stir continually for a
• 1:29:34
  Speaker 5: few minutes, and pour into a mold claret jelly. One
• 1:29:40
  Speaker 5: bottle clarette, one lemon, one gill red currant jelly, one
• 1:29:45
  Speaker 5: half pound loaf sugar, a little over one ounce isinglass,
• 1:29:50
  Speaker 5: one gill brandy. Soak the gelatin in a very little water,
• 1:29:56
  Speaker 5: add it to the claret with the juice and rind
• 1:29:59
  Speaker 5: of the lemon, jelly, the crushed loaf, sugar, and brandy.
• 1:30:04
  Speaker 5: Boil all together for five minutes. Put once through a
• 1:30:07
  Speaker 5: jelly bag. Dip a mold with a hollow center into
• 1:30:11
  Speaker 5: cold water. Pour in the jelly serve with whipped cream
• 1:30:15
  Speaker 5: in the center. Of the mold. Instead of clarette and
• 1:30:18
  Speaker 5: red currant jelly, a white wine and quince jelly can
• 1:30:22
  Speaker 5: be used. Jelly fuitte one half pint champagne, one half
• 1:30:29
  Speaker 5: pint water, two lemons, six ounces lump sugar, a little
• 1:30:34
  Speaker 5: over one ounce gelatine. Make a syrup of the water
• 1:30:38
  Speaker 5: and sugar. Add the soaked gelatine, juice of two lemons,
• 1:30:43
  Speaker 5: and the finely pared peel of one lemon. Boil three minutes,
• 1:30:47
  Speaker 5: strain through a jelly bag. When cold but still liquid.
• 1:30:52
  Speaker 5: Add the champagne and beat on ice until very frothy.
• 1:30:56
  Speaker 5: Put into a mold or serve in glasses. Lemon froth
• 1:31:02
  Speaker 5: one ounce gelatin, one half pint boiling water, one half
• 1:31:06
  Speaker 5: pint cold water, three lemons, six ounces lump sugar, whites
• 1:31:11
  Speaker 5: of six eggs. Dissolve the gelatin and sugar in the
• 1:31:16
  Speaker 5: boiling water with the finely pared lemon peel. Add the
• 1:31:19
  Speaker 5: cold water and the juice of the lemons. Skim with
• 1:31:22
  Speaker 5: a silver spoon. Strain into a large basin. When beginning
• 1:31:27
  Speaker 5: to set, add the whites, beaten to a stiff froth.
• 1:31:31
  Speaker 5: Beat well together and pile up in a glass dish.
• 1:31:34
  Speaker 5: Serve with sweetened whipped cream Maraschino jelly. Make a gelatine
• 1:31:40
  Speaker 5: jelly using maraschino instead of brandy and adding it when
• 1:31:43
  Speaker 5: the jelly is cold but still liquid. Orange baskets. Cut
• 1:31:49
  Speaker 5: several oranges across in half, take out the pulp and
• 1:31:53
  Speaker 5: scrape the inside until clean. Put into cold water. Use
• 1:31:57
  Speaker 5: the juice to make a jelly. Break the jelly into
• 1:32:00
  Speaker 5: small pieces, Pile it high in each half of an orange.
• 1:32:05
  Speaker 5: Make handles of strips of angelica. Whipped cream may be
• 1:32:09
  Speaker 5: added as a garnish. Orange jelly. Fourteen ounces loaf sugar,
• 1:32:16
  Speaker 5: one half pint water, one ounce isinglass, twelve oranges, one lemon,
• 1:32:22
  Speaker 5: one white of an egg. Boil the sugar and water together.
• 1:32:26
  Speaker 5: Skim add the gelatin, the grated rind of one orange,
• 1:32:30
  Speaker 5: the lemon, and the whisked white of an egg. Boil
• 1:32:34
  Speaker 5: five minutes. Add the juice of the oranges. Strain through
• 1:32:38
  Speaker 5: a jelly bag. Prune jelly one pound prunes, one quarter
• 1:32:45
  Speaker 5: pound sugar, two thin pieces lemon peel, one ounce gelatin,
• 1:32:52
  Speaker 5: one and a half pints water, one ounce sweet almonds,
• 1:32:57
  Speaker 5: one gill sherry. Set the prune runes to soak in
• 1:33:01
  Speaker 5: water for one hour. Drain them and put them in
• 1:33:04
  Speaker 5: an enameled saucepan. Add the water, lemon, peel and sugar,
• 1:33:08
  Speaker 5: and stew till tender. Then remove the stones, Put the
• 1:33:12
  Speaker 5: prunes through a fine sieve, crack the stones, split the kernels,
• 1:33:17
  Speaker 5: and then add them with the blanched and chopped almonds
• 1:33:20
  Speaker 5: to the prunes. Set on the fire again. Add the gelatine,
• 1:33:25
  Speaker 5: which should have been previously soaked for an hour. Boil
• 1:33:28
  Speaker 5: for five minutes, stirring all the time. Add the sherry.
• 1:33:32
  Speaker 5: Pour into a wet mold. Serve with whipped cream, rhubarb
• 1:33:37
  Speaker 5: jelly one and a half pounds rhubarb, one and a
• 1:33:41
  Speaker 5: half pounds lump sugar, gelatine, one lemon. Stew the rhubarb,
• 1:33:47
  Speaker 5: the finely pared peel and juice of the lemon, and
• 1:33:51
  Speaker 5: sugar with a little water over a very gentle fire
• 1:33:54
  Speaker 5: until pulpy. Pass through a fine sieve to every pint
• 1:33:58
  Speaker 5: of rhubarb pulp. Add three quarters of an ounce of
• 1:34:01
  Speaker 5: gelatine dissolved in a very little boiling water. Stir over
• 1:34:06
  Speaker 5: the fire till thoroughly mixed. Pour into a wet mold
• 1:34:10
  Speaker 5: with a hollow in the center. When serving, fill the
• 1:34:13
  Speaker 5: hollow with whipped cream end of section thirteen, read by
• 1:34:19
  Speaker 5: Sandra Near, Montreal, twenty twenty two.
• 1:34:28
  Speaker 9: Section fourteen of The Pudding and Pastry Book. This is
• 1:34:32
  Speaker 9: a LibriVox recording. All LibriVox recordings are in the public domain.
• 1:34:37
  Speaker 9: For more information or to volunteer, please visit LibriVox dot org.
• 1:34:42
  Speaker 9: Read by Betty B. The Pudding and Pastry Book by
• 1:34:45
  Speaker 9: Elizabeth Douglas. Creams Bavarian cream one one half ounce gelatine,
• 1:34:54
  Speaker 9: one pint cream, three tablespoons powdered sugar, one teaspoon vanilla.
• 1:34:59
  Speaker 9: Soak the gelatine, whip the cream, Dissolve the gelatine in
• 1:35:03
  Speaker 9: a little boiling milk, strain it into a basin, add
• 1:35:06
  Speaker 9: which a fur flavor is chosen, stirring continually until cool
• 1:35:10
  Speaker 9: but still liquid. Then add the cream and mix thoroughly.
• 1:35:14
  Speaker 9: Pour into molds and set on ice, if possible. This
• 1:35:18
  Speaker 9: cream may be flavored with two tablespoons maraschino, two tablespoons caramel,
• 1:35:24
  Speaker 9: melted and browned sugar, a small coffee cup of very
• 1:35:27
  Speaker 9: clear strong coffee, or three tablespoons powdered chocolate instead of
• 1:35:32
  Speaker 9: the milk. Bavarian cream two five yolks four ounces powdered sugar,
• 1:35:39
  Speaker 9: one ounce gelatine, one quart cream, one half pint cream
• 1:35:44
  Speaker 9: boil half pint of cream, pour it over the yolks.
• 1:35:47
  Speaker 9: Add the sugar and stir over a gentle fire until
• 1:35:50
  Speaker 9: the mixture begins to thicken. Add the gelatine, which has
• 1:35:53
  Speaker 9: been dissolved in a very little water. Mix thoroughly, put
• 1:35:57
  Speaker 9: through a fine hair sieve into a basin. Beat until cold.
• 1:36:02
  Speaker 9: Add the vanilla and the cream whipped. Pour into a
• 1:36:05
  Speaker 9: mold and set on ice. If possible. This cream can
• 1:36:08
  Speaker 9: be flavored with three tablespoons of maraschino, which should be
• 1:36:12
  Speaker 9: added with the cream. In this case, the mold used
• 1:36:15
  Speaker 9: may be lined with maraschino jelly. To do this, fill
• 1:36:19
  Speaker 9: the mold with jelly to the depth of an inch.
• 1:36:22
  Speaker 9: When it is firm, set a smaller mold inside the
• 1:36:25
  Speaker 9: mold in use, Fill the space all around it with
• 1:36:28
  Speaker 9: jelly and leave till sick. Then pour a little warm
• 1:36:31
  Speaker 9: water on the inner mold to loosen it, take it
• 1:36:34
  Speaker 9: out carefully and fill the space with cream. The inner
• 1:36:38
  Speaker 9: mold should be about an inch and a half smaller
• 1:36:40
  Speaker 9: in diameter than the outer mold. A small cup of
• 1:36:44
  Speaker 9: strong clear coffee can be used as flavoring, or one
• 1:36:48
  Speaker 9: tablespoon lemon juice and one gill rum chartreuse of orange,
• 1:36:54
  Speaker 9: orange jelly, oranges for cream, three quarter ounce gelatine, three
• 1:36:59
  Speaker 9: quarter pint cream, one quarter pound sugar. For this and
• 1:37:04
  Speaker 9: the following receipt, two plain molds are required. One should
• 1:37:08
  Speaker 9: be about one and one half inches larger in diameter
• 1:37:11
  Speaker 9: than the other. Into the larger mold. Pour orange jelly
• 1:37:15
  Speaker 9: to make a layer one half an inch deep, when
• 1:37:18
  Speaker 9: slightly set a range of second layer of sections of
• 1:37:20
  Speaker 9: oranges which have had all the skin and pips removed.
• 1:37:24
  Speaker 9: Cover these with more orange jelly set aside until firm
• 1:37:29
  Speaker 9: Place the smaller mold exactly in the center of the
• 1:37:32
  Speaker 9: larger one, resting it on the jelly. Fill up the
• 1:37:35
  Speaker 9: space between the two molds with sections of orange prepared
• 1:37:39
  Speaker 9: as before. Pour jelly over them so that the space
• 1:37:43
  Speaker 9: is completely filled up. Place upon ice or in a
• 1:37:47
  Speaker 9: very cold place until the jelly is firmly set. Dissolve
• 1:37:51
  Speaker 9: the gelatine, which should have been previously soaked for three
• 1:37:54
  Speaker 9: hours in a little hot milk. Whip the cream and
• 1:37:58
  Speaker 9: pour in the strained jelly latine, slowly stirring all the time.
• 1:38:03
  Speaker 9: Flavor with the syrup made as follows. Take one quarter
• 1:38:06
  Speaker 9: pound lump sugar, Rub the rind of one orange off
• 1:38:10
  Speaker 9: on several lumps. Put all together with the juice of
• 1:38:13
  Speaker 9: two oranges in an enamel saucepan. Stir over a gentle fire,
• 1:38:18
  Speaker 9: chill melted. Pour this syrup when cool, slowly over the cream,
• 1:38:23
  Speaker 9: whipping all the time. When the jelly is set, pour
• 1:38:28
  Speaker 9: a little warm water into the inner mold to loosen it.
• 1:38:31
  Speaker 9: Take it out very carefully. Fill in the space with
• 1:38:34
  Speaker 9: the cream. Other fruits may be used, and lemon jelly
• 1:38:38
  Speaker 9: can be used instead of orange. In all cases, great
• 1:38:41
  Speaker 9: care should be taken in arranging the fruit. If the
• 1:38:45
  Speaker 9: oranges or fruit used are sour, soak them for an
• 1:38:48
  Speaker 9: hour in a syrup of sugar and brandy or rum.
• 1:38:52
  Speaker 9: Chartreuse of strawberries two pound strawberries, one pint clear lemon jelly,
• 1:38:58
  Speaker 9: one half pink cream sugar, one half ounce gelatine. Proceed
• 1:39:03
  Speaker 9: as for orange chartreuse, using one pound of strawberries, cut
• 1:39:07
  Speaker 9: lengthwise in half to decorate the jelly for the cream.
• 1:39:11
  Speaker 9: Mash the rest of the strawberries with sufficient sugar to
• 1:39:14
  Speaker 9: sweet and thoroughly put through a fine sieve, Whip the cream,
• 1:39:19
  Speaker 9: dissolve the gelatine in a very little hot water, Strain it, and,
• 1:39:23
  Speaker 9: when cool but still quite liquid, add it slowly to
• 1:39:26
  Speaker 9: the strawberry juice, stirring all the time. Add the whipped
• 1:39:30
  Speaker 9: cream gradually, and a few drops of cochineal chestnut cream.
• 1:39:36
  Speaker 9: Twenty chestnuts, one ounce gelatine, one half pint milk, one
• 1:39:41
  Speaker 9: quarter pound sugar, one half a lemon, one wine glass curaso,
• 1:39:46
  Speaker 9: one half pint cream. Boil skin and pound the chestnuts.
• 1:39:50
  Speaker 9: Put them through a sieve. Boil the thinly peeled rind
• 1:39:53
  Speaker 9: of a lemon, the sugar and milk together. Take off
• 1:39:57
  Speaker 9: the fire and add the previously soaked gelatine. Stir till
• 1:40:01
  Speaker 9: melt it. Strain when cool, add the chestnut puree and
• 1:40:05
  Speaker 9: beat till smooth. Add the curroso and whipped cream. Mix
• 1:40:09
  Speaker 9: well and pour into a mold serve with sweetened whipped cream,
• 1:40:14
  Speaker 9: chocolate beveloi one pink cream, one ounce gelatine, one ounce chocolate,
• 1:40:20
  Speaker 9: one cup milk, one half pound powdered sugar. Soak the
• 1:40:24
  Speaker 9: gelatine in a little of the milk. Melt the chocolate
• 1:40:27
  Speaker 9: in a little hot water with a little sugar. Stir
• 1:40:30
  Speaker 9: until smooth. Boil the rest of the milk. Add the
• 1:40:34
  Speaker 9: gelatine to it, stir till dissolved. Add the chocolate strain
• 1:40:38
  Speaker 9: and add the sugar. Set in a cool place on ice,
• 1:40:41
  Speaker 9: if possible, in a large basin. Beat until cool. Whip
• 1:40:46
  Speaker 9: the cream, stir it in, and pour all into a mold.
• 1:40:51
  Speaker 9: Crem O fui. One quart cream, three quarter cup sugar,
• 1:40:55
  Speaker 9: four whites of eggs, one teaspoon vanilla, one tablespoonful wine
• 1:41:00
  Speaker 9: or liqueur, one cup chopped crystallized fruit, one ounce gelatine.
• 1:41:06
  Speaker 9: Soak the gelatine in cold water. Whip the cream, Add
• 1:41:09
  Speaker 9: the sugar, Dissolve the gelatine in a very little boiling water.
• 1:41:14
  Speaker 9: Stir it quickly until cool. Pour it slowly on the whites.
• 1:41:17
  Speaker 9: Beaten to a dry, stiff froth. Stir well together. Add
• 1:41:22
  Speaker 9: the cream. Mix very well. Add the vanilla, wine or liqueur.
• 1:41:27
  Speaker 9: When the mixture begins to thicken, add the fruit. Gradually.
• 1:41:30
  Speaker 9: Place a number of crystallized cherries in the bottom of
• 1:41:33
  Speaker 9: a mold. Pour in the cream, set on ice. Crem hollandaise,
• 1:41:39
  Speaker 9: ten yolks, one half pint white wine, one lemon, one
• 1:41:44
  Speaker 9: half ounce gelatine, one pint whipped cream. Put the yolks
• 1:41:48
  Speaker 9: wine in the rind of the lemon, very thinly peeled
• 1:41:51
  Speaker 9: into an enameled saucepan. Stir over a gentle fire until
• 1:41:55
  Speaker 9: the mixture thickens. Melt the gelatine, which should have been
• 1:41:59
  Speaker 9: soaked for an hour in as little hot water as possible.
• 1:42:03
  Speaker 9: Add it slowly to the yolks. Stir till thoroughly mixed.
• 1:42:07
  Speaker 9: Strain into a basin, Beat until cool. Stir in the
• 1:42:11
  Speaker 9: whipped cream and set on ice or in a cold place.
• 1:42:16
  Speaker 9: Do yoi cream. One quarter pounds Jordan almonds, one half
• 1:42:20
  Speaker 9: ounce bitter almonds, one quarter pound powdered sugar one in
• 1:42:24
  Speaker 9: one quarter pints cream, one ounce gelatine no yo blanche,
• 1:42:30
  Speaker 9: and pound the almonds, moistening with a little of the cream.
• 1:42:33
  Speaker 9: Rub through a hair sieve. Whip the rest of the
• 1:42:36
  Speaker 9: cream flavor with no yo Stir in the almonds and
• 1:42:39
  Speaker 9: mix till smooth. Dissolve the gelatine, which should have been
• 1:42:42
  Speaker 9: soaked in preparation, in a very little hot water. Strain
• 1:42:46
  Speaker 9: and stir until cool but still liquid. Pour into the cream,
• 1:42:50
  Speaker 9: stirring continually until thoroughly mixed. Pour into a mold orange
• 1:42:56
  Speaker 9: cream one large Seville orange, one tablespoon brandy, four yolks,
• 1:43:01
  Speaker 9: four ounces lump sugar, one pint cream, one half ounce celatine.
• 1:43:07
  Speaker 9: Rub the rind of the orange onto two or three
• 1:43:09
  Speaker 9: lumps of sugar. Add them to the rest of the sugar, brandy,
• 1:43:13
  Speaker 9: and the juice of the orange. Stir over a very
• 1:43:16
  Speaker 9: gentle fire till melt it. When cool, add the well
• 1:43:19
  Speaker 9: beaten yolks to the syrup. Beat for quarter of an hour.
• 1:43:23
  Speaker 9: Scald the cream. Add the gelatine, dissolved in a very
• 1:43:26
  Speaker 9: little water to it. Mix well, strain onto the yolks,
• 1:43:30
  Speaker 9: and beat till cool. In beginning to set. Pour into
• 1:43:34
  Speaker 9: a mold Brienish cream one ounce isingnglass, one pint water,
• 1:43:41
  Speaker 9: six yolks, one half pint cream, two lemons, two glasses
• 1:43:46
  Speaker 9: white wine, four ounces powdered sugar. Soak the ising glass
• 1:43:50
  Speaker 9: in one quarter pint cold water, Add it to one
• 1:43:53
  Speaker 9: quarter pint boiling water, Stir till dissolved. Beat the yolks
• 1:43:57
  Speaker 9: till very light. Add the cream, the juice of two
• 1:44:01
  Speaker 9: lemons and the rind of one the wine, sugar and
• 1:44:04
  Speaker 9: strained icingnglass. Strain all together through a fine sieve, whisk
• 1:44:09
  Speaker 9: until it begins to set. Pour into glasses or molds.
• 1:44:14
  Speaker 9: Rice cream one quarter pound rice milk, one half piece
• 1:44:18
  Speaker 9: of cinnamon, finely cut rind of one half a lemon,
• 1:44:22
  Speaker 9: five yolks, five tablespoons powdered sugar, two ounces butter, one
• 1:44:27
  Speaker 9: and one half pince cream, one ounce jelatine. Put the rice, cinnamon,
• 1:44:33
  Speaker 9: and lemon peel in a little salted, boiling milk and
• 1:44:36
  Speaker 9: simmer until the rice is tender and the milk all absorbed.
• 1:44:41
  Speaker 9: Beat the butter to a cream. Add the sugar and
• 1:44:43
  Speaker 9: beat again. Then add the well beaten yolks. Beat thoroughly together.
• 1:44:48
  Speaker 9: Add the hot rice gradually and stir over the fire
• 1:44:51
  Speaker 9: in a double boiler until the mixture begins to thicken.
• 1:44:55
  Speaker 9: Do not let it boil. Then pour into a basin
• 1:44:58
  Speaker 9: and stir occasionally. Whip the cream. Melt the gelatine in
• 1:45:02
  Speaker 9: a very little boiling milk, Strain it, and when slightly cool,
• 1:45:07
  Speaker 9: stir it gradually into the rice. Add the cream, mixing
• 1:45:10
  Speaker 9: it lightly. Stir from time to time until the mixtures
• 1:45:14
  Speaker 9: begin to set. Then pour into a mold. To the above,
• 1:45:18
  Speaker 9: a glass of rum or any other flavoring can be
• 1:45:21
  Speaker 9: added strawberry cream. Line a basin with fine large strawberries
• 1:45:27
  Speaker 9: and fill it with Bavarian cream, strawberry or raspberry cream.
• 1:45:32
  Speaker 9: Sufficient fruit to make one pint of juice one cup
• 1:45:35
  Speaker 9: powdered sugar, one ounce gelatine, one half cup boiling water,
• 1:45:40
  Speaker 9: one pint cream. Soak the gelatine in a little cold water.
• 1:45:45
  Speaker 9: Mash the fruit and mix the sugar with it. When
• 1:45:47
  Speaker 9: the sugar has dissolved, rub through a fine sieve. Dissolve
• 1:45:51
  Speaker 9: the gelatine in the boiling water. Strain slowly over the
• 1:45:54
  Speaker 9: fruit juice, beating it rapidly while doing so until the
• 1:45:58
  Speaker 9: mixture begins to set. Stir in the whipped cream and
• 1:46:02
  Speaker 9: pour into a porcelain mold. Instead of fresh fruit, the
• 1:46:06
  Speaker 9: contents of a tin of apricots or peaches mashed, where
• 1:46:10
  Speaker 9: a grated tinned pineapple can be used. End of section fourteen.
• 1:46:23
  Speaker 9: Section fifteen of The Pudding and Pastry Book. This is
• 1:46:26
  Speaker 9: a LibriVox recording. All LibriVox recordings are in the public domain.
• 1:46:31
  Speaker 9: For more information or to volunteer, please visit LibriVox dot org.
• 1:46:36
  Speaker 9: Read by Betty b. The Pudding and Pastry Book by
• 1:46:40
  Speaker 9: Elizabeth Douglas cold puddings Charlotte rousse. One half ounce gelatine,
• 1:46:47
  Speaker 9: one pint cream, twelve lady fingers, three tablespoons powdered sugar,
• 1:46:52
  Speaker 9: one teaspoon vanilla, one tablespoon sherry or liqueur. Set the
• 1:46:57
  Speaker 9: gelatine to soak in cold water. Line a mold with
• 1:47:00
  Speaker 9: lady fingers, leaving a little space between each. Whip the cream.
• 1:47:05
  Speaker 9: Add the sugar, vanilla, and wine. Dissolve the gelatine in
• 1:47:08
  Speaker 9: as little boiling water as possible. Strain it very slowly
• 1:47:12
  Speaker 9: through a fine strainer into the cream, stirring rapidly all
• 1:47:16
  Speaker 9: the time. Stir until the cream begins to stiffen. Then
• 1:47:20
  Speaker 9: pour it into the mold and set in a cold
• 1:47:22
  Speaker 9: place or on ice. The mold may be lined with
• 1:47:25
  Speaker 9: plain or rolled wafers instead of lady fingers. The cream
• 1:47:29
  Speaker 9: may be flavored with coffee, chocolate, or any fruit syrup,
• 1:47:34
  Speaker 9: chocolate blanc moulge. One in half ounces gelatine, one quart milk,
• 1:47:40
  Speaker 9: one half pound powdered sugar, four tablespoons grated chocolate, one
• 1:47:45
  Speaker 9: half teaspoon vanilla. Soak the gelatin for two hours. Add
• 1:47:49
  Speaker 9: it to the warmed milk and sugar. Let it heat gently.
• 1:47:53
  Speaker 9: When the gelatine is melted, strain, add the chocolate and
• 1:47:57
  Speaker 9: boil for five minutes, stirring continually. Take off the fire
• 1:48:01
  Speaker 9: when nearly cold. Beat for ten minutes with a whisk,
• 1:48:05
  Speaker 9: and add the vanilla. Pour into a mold serve with cream,
• 1:48:09
  Speaker 9: chocolate meringue, six whites of eggs, one pound powdered sugar,
• 1:48:15
  Speaker 9: one teaspoon vanilla, three ounces powdered chocolate. Beat three whites
• 1:48:20
  Speaker 9: with the sugar for fifteen minutes, then add the rest
• 1:48:23
  Speaker 9: of the whites, one at a time, beating well. Add
• 1:48:26
  Speaker 9: the vanilla and chocolate. Drop on stiff note paper which
• 1:48:29
  Speaker 9: has been well buttered, and place upon a board in
• 1:48:32
  Speaker 9: a slow oven. Bake until dry. Corn flour pudding one
• 1:48:38
  Speaker 9: pint milk, three tablespoons powdered sugar, three whites of eggs,
• 1:48:43
  Speaker 9: one half teaspoon vanilla, two heaping tablespoons corn flour. Mix
• 1:48:48
  Speaker 9: the corn flour to a smooth paste with a little
• 1:48:51
  Speaker 9: of the milk. Put the rest with the sugar in
• 1:48:54
  Speaker 9: a double boiler. When boiling, add the corn flour. Stir
• 1:48:57
  Speaker 9: till perfectly smooth and thick, then leave to cook gently
• 1:49:01
  Speaker 9: for about twenty minutes. Beat the whites to a stiff froth.
• 1:49:05
  Speaker 9: Stir them in and continue stirring for two or three minutes.
• 1:49:08
  Speaker 9: Take off the fire. Add the vanilla, if not perfectly smooth, strain,
• 1:49:14
  Speaker 9: pour into a mold. Cream whip one pint cream, one
• 1:49:19
  Speaker 9: cup sherry, one lemon, one half cup sugar, two whites
• 1:49:23
  Speaker 9: of eggs. Whip the cream lightly. Add the sherry, rind
• 1:49:27
  Speaker 9: and juice of the lemon, sugar, and the whites. Beaten
• 1:49:30
  Speaker 9: to a stiff froth. Stir until the sugar is melted.
• 1:49:34
  Speaker 9: Skim off the froth and set it on a sieve.
• 1:49:37
  Speaker 9: Fill custard glasses with the cream. Put the froth on
• 1:49:40
  Speaker 9: the top of each glass. Dainish pudding three quarter cup
• 1:49:45
  Speaker 9: pearl tapioca one in one half pints boiling water, one
• 1:49:49
  Speaker 9: quarter cup sugar, one half cup currant jelly or fresh
• 1:49:53
  Speaker 9: fruit juice. Soak the tapioca all night. Boil in the
• 1:49:57
  Speaker 9: water till tender and transparent. Stir frequently. Add the sugar,
• 1:50:02
  Speaker 9: a little salt, and the jelly or fruit. Stir together
• 1:50:06
  Speaker 9: till melted. Pour into a dish and set on ice
• 1:50:09
  Speaker 9: or in a cold place. Serve with cream. Ginger pudding
• 1:50:15
  Speaker 9: one half ounce icing glass one half pint milk, three
• 1:50:18
  Speaker 9: ounces butter, two ounces powdered sugar, four eggs, one lemon,
• 1:50:23
  Speaker 9: one small teaspoon powdered ginger, preserved ginger and syrup. Dissolve
• 1:50:29
  Speaker 9: the icing glass in a very little hot water. Add
• 1:50:32
  Speaker 9: to it the milk, butter, sugar, and well beaten yolks.
• 1:50:36
  Speaker 9: Stir over the fire in a double boiler until it thickens,
• 1:50:40
  Speaker 9: being careful not to let it boil. Pour into a basin, and,
• 1:50:43
  Speaker 9: when nearly cold but not set, add the powdered ginger,
• 1:50:48
  Speaker 9: the whites, beaten to a stiff froth, and the juice
• 1:50:51
  Speaker 9: of a lemon pick lightly together, and pour into a
• 1:50:54
  Speaker 9: buttered pudding basin to set. Serve with a little chopped
• 1:50:57
  Speaker 9: preserved ginger and syrup. Gooseberry fool one pint green gooseberries,
• 1:51:04
  Speaker 9: one half pound sugar, one half pink cream. Simmer the
• 1:51:08
  Speaker 9: gooseberries with the sugar in a very little water until tender.
• 1:51:12
  Speaker 9: Put through a sieve. Whip the cream slightly and beat
• 1:51:15
  Speaker 9: well with the gooseberry puree. This can be made with
• 1:51:19
  Speaker 9: any kind of fruit. Lemon souf flee four eggs, seven
• 1:51:24
  Speaker 9: ounces powdered sugar, six leaves gelatine over one quarter of
• 1:51:29
  Speaker 9: an ounce three lemons, whipped cream. Soak the gelatine for
• 1:51:33
  Speaker 9: an hour in a little water. Beat the yolks and
• 1:51:36
  Speaker 9: sugar for fifteen minutes. Add the juice of two lemons
• 1:51:40
  Speaker 9: and the grated rind of one and a half. Whip
• 1:51:42
  Speaker 9: the whites to a stiff froth. Stir them lightly in.
• 1:51:46
  Speaker 9: Take the gelatine out of the cold water, dissolve it
• 1:51:49
  Speaker 9: in a very little hot water. When cooled, pour it
• 1:51:52
  Speaker 9: very gradually into the mixture, which must be beaten all
• 1:51:56
  Speaker 9: the while. Beat for five minutes in a cold place.
• 1:52:00
  Speaker 9: Pour into a silver or glass dish when set, and
• 1:52:03
  Speaker 9: it will set very quickly. Cover with sweetened whipped cream,
• 1:52:07
  Speaker 9: flavored with a quarter teaspoon vanilla, garnish with grated pistachios
• 1:52:13
  Speaker 9: narrow a la slastine. Boil some chestnuts, peel them and
• 1:52:18
  Speaker 9: put them through a fine sieve. Stir over the fire
• 1:52:22
  Speaker 9: for two or three minutes, with sugar to taste and
• 1:52:24
  Speaker 9: a little cream. Divide into four parts. To one, add
• 1:52:28
  Speaker 9: the yolk of an egg to another, a little melted
• 1:52:31
  Speaker 9: chocolate to another, A few drops of coached meal into
• 1:52:35
  Speaker 9: the fourth, A little sage coloring mix each well. Whip
• 1:52:39
  Speaker 9: some cream with the white of an egg, and sweeten
• 1:52:42
  Speaker 9: and flavor with vanilla. Pile it in the center of
• 1:52:45
  Speaker 9: a dish. Put the differently colored chest up puree separately
• 1:52:49
  Speaker 9: through a coarse sieve, and arrange lightly around and on
• 1:52:53
  Speaker 9: the cream. This is equally good and simpler to make.
• 1:52:56
  Speaker 9: If coloring is not used. Pile the sweetened and sippy
• 1:53:00
  Speaker 9: to chestnuts on a dish and cover with whipped cream
• 1:53:03
  Speaker 9: or garnish with slices of sweetened orange. Meringues. Wet four
• 1:53:09
  Speaker 9: whites of eggs and a little salt until frothy, gradually
• 1:53:12
  Speaker 9: adding while doing so a breakfast cup of powdered sugar.
• 1:53:16
  Speaker 9: Beat until perfectly smooth and firm. Cover a board with
• 1:53:20
  Speaker 9: white paper. Drop the mixture one and a half tablespoons
• 1:53:24
  Speaker 9: at a time in oblong shapes upon the paper. Put
• 1:53:28
  Speaker 9: the board in a very slack oven. When a crust
• 1:53:31
  Speaker 9: has been formed, scoop out the soft center of each
• 1:53:34
  Speaker 9: meringue and turn it over to dry inside. If the
• 1:53:37
  Speaker 9: meringues do not come off the paper, easily moisten it
• 1:53:41
  Speaker 9: on the underside. Milk jelly, one ounce gelatine, three quarter
• 1:53:47
  Speaker 9: cup powdered sugar one in three quarter pints milk, one
• 1:53:51
  Speaker 9: teaspoon vanilla. Soak the gelatine in a little of the
• 1:53:54
  Speaker 9: milk for an hour. Boil the sugar and the rest
• 1:53:57
  Speaker 9: of the milk together. Add the gelatine when dissolved, take
• 1:54:01
  Speaker 9: from the fire. Add the flavoring and strain into a
• 1:54:05
  Speaker 9: mold mouse o fui jivret. One half pound sweet almonds,
• 1:54:11
  Speaker 9: one half teaspoon lemon juice, three whites of eggs, three
• 1:54:15
  Speaker 9: ounces powdered sugar, spinach coloring, one half pint whipped cream,
• 1:54:20
  Speaker 9: sugared fruit. Blanch and pound the almonds with the lemon juice.
• 1:54:24
  Speaker 9: Put through a fine sieve. Add the whites and sugar.
• 1:54:27
  Speaker 9: Beat well together. Stir over the fire for two or
• 1:54:30
  Speaker 9: three minutes. Take off in color with green coloring. Put
• 1:54:34
  Speaker 9: the whipped cream in the center of a dish. Put
• 1:54:37
  Speaker 9: the almond paste through a coarse sieve and arrange it
• 1:54:40
  Speaker 9: lightly around the cream. Decorate with sugared fruit. Orange Charlotte,
• 1:54:46
  Speaker 9: one half ounce gelatine, one cup powdered sugar, one half
• 1:54:50
  Speaker 9: pint orange juice, one scant cup water, four eggs lady fingers.
• 1:54:56
  Speaker 9: Soak the gelatine, boil the juice, water, and sugar skim.
• 1:55:00
  Speaker 9: Beat the yolks thoroughly. Pour the syrup over them, slowly,
• 1:55:04
  Speaker 9: beating hard all the time. Put into a double boiler
• 1:55:07
  Speaker 9: and stir the mixture till it thickens. Dissolve the gelatine
• 1:55:11
  Speaker 9: in as little boiling water as possible. Put the mixture
• 1:55:15
  Speaker 9: in a good sized basin, and strain the gelatine into it,
• 1:55:19
  Speaker 9: beating continually when cool but not hard. Stir in the whites,
• 1:55:23
  Speaker 9: beaten to a stiff froth, and beat all together till
• 1:55:26
  Speaker 9: it begins to thicken. Then pour the mixture into molds
• 1:55:30
  Speaker 9: lined with ladies fingers. This charlotte can be made with
• 1:55:33
  Speaker 9: the juice of any fruit, tinned or fresh pa o
• 1:55:37
  Speaker 9: f wheat. One pint of fruit, pulp one ounce gelatine,
• 1:55:42
  Speaker 9: one gill cold water, one gill hot water. Crush some apricots, strawberries, raspberries,
• 1:55:48
  Speaker 9: peaches or pineapples, sweeten it. Add a little liqueur and
• 1:55:52
  Speaker 9: lemon juice, and, if liked, blanched and chopped almonds. To
• 1:55:56
  Speaker 9: each pint of fruit. Use one ounce of gelatine, which
• 1:55:59
  Speaker 9: has been soaked in wine, one gill of cold water
• 1:56:01
  Speaker 9: and dissolved in one gill of hot water. Stir well
• 1:56:05
  Speaker 9: together until the mixture begins to set. Pour into a
• 1:56:08
  Speaker 9: china mold serve with a rich custard or cream, pineapple meringue,
• 1:56:14
  Speaker 9: one half pint cream, one cup grated pineapple, four tablespoons sugar,
• 1:56:20
  Speaker 9: one half ounce gelatine, seven merque cases. Whip the cream,
• 1:56:25
  Speaker 9: dissolve the gelatine in a very little boiling water. Strain
• 1:56:28
  Speaker 9: it gradually over the cream, whisking it continually. While doing so,
• 1:56:33
  Speaker 9: Stir in the grated pineapple and the sugar. Beat in
• 1:56:36
  Speaker 9: a cold place until the mixture begins to set. Then
• 1:56:39
  Speaker 9: arrange the meringues and cream in layers. Garnish with crystallized
• 1:56:43
  Speaker 9: fruits pines on horseback, stale cake, pineapple, wine or liqueur.
• 1:56:52
  Speaker 9: Cut the cake, which must be plain, into small rounds.
• 1:56:55
  Speaker 9: Chop the pineapple and put it in a basin with
• 1:56:58
  Speaker 9: plenty of sugar to sweeten. Soak the cake in wine
• 1:57:01
  Speaker 9: or liqueur. Pile the pineapple into little mounds on each
• 1:57:04
  Speaker 9: piece to the juice. Add a very little wine or
• 1:57:08
  Speaker 9: liqueur and arrowroot in the proportion of a teaspoon to
• 1:57:11
  Speaker 9: half a pint of juice. Cook until thick and clear.
• 1:57:15
  Speaker 9: Pour over the pineapple and cake. A range on a dish,
• 1:57:19
  Speaker 9: covering each with a little whipped cream. Queen of Puddings.
• 1:57:23
  Speaker 9: One pint of sponge cake, ten ritaffias, two ounces sugar,
• 1:57:28
  Speaker 9: two ounces butter, one half rind of a lemon, grated,
• 1:57:32
  Speaker 9: one pint of milk, four eggs. Crumble the sponge cakes
• 1:57:35
  Speaker 9: and ratafias finely. Pour the milk over them. Beat the
• 1:57:39
  Speaker 9: butter and sugar to a cream. Add the yolks and
• 1:57:42
  Speaker 9: beat again. Mix well with the sponge cake. Beat the
• 1:57:45
  Speaker 9: whites till frothy, and stir them in. When thoroughly mixed,
• 1:57:49
  Speaker 9: turn into a buttered pudding dish. Make half an hour.
• 1:57:52
  Speaker 9: When cold, turn out, spread with a layer of jam
• 1:57:55
  Speaker 9: and cover with whipped cream Spanish cream. One pint milk,
• 1:58:01
  Speaker 9: one half ounce gelatine, one half cup sugar, three eggs,
• 1:58:05
  Speaker 9: one half teaspoon vanilla. Soak the gelatine in the milk
• 1:58:09
  Speaker 9: for two hours. Beat up the eggs till very light,
• 1:58:12
  Speaker 9: Add the sugar and beat again. Bring the milk and
• 1:58:15
  Speaker 9: gelatine to the boil. Pour over the eggs and sugar. Strain.
• 1:58:19
  Speaker 9: Put on the fire in a double boiler and stir
• 1:58:22
  Speaker 9: till thick, but do not allow it to boil, add
• 1:58:25
  Speaker 9: the vanilla, and pour into a wet mold strawberry sponge.
• 1:58:30
  Speaker 9: One quartz strawberries, powdered sugar, four whites of eggs, one
• 1:58:35
  Speaker 9: half pint boiling water, one ounce icing glass. Mash the
• 1:58:39
  Speaker 9: strawberries with sufficient sugar to sweeten and set them aside
• 1:58:43
  Speaker 9: for about an hour. Boil the water and two ounces
• 1:58:46
  Speaker 9: of sugar for twenty minutes. Add the gelatine, which has
• 1:58:49
  Speaker 9: been soaked for an hour in a little cold water.
• 1:58:53
  Speaker 9: Remove from the fire and strain. Put the strawberries through
• 1:58:56
  Speaker 9: a fine sieve. Add the syrup, gradually, eating hard for
• 1:59:00
  Speaker 9: five minutes. Beat the whites to a stiff froth. Add
• 1:59:04
  Speaker 9: them to the strawberries, and beat till the mixture begins
• 1:59:07
  Speaker 9: to set. Put into a wet mold serve with whipped cream,
• 1:59:12
  Speaker 9: King's soufle one half pound powdered sugar, three small lemons,
• 1:59:17
  Speaker 9: three eggs, one half pint whipped cream, three quarter ounce gelatine,
• 1:59:22
  Speaker 9: one half gill water. Beat the yolks of the eggs,
• 1:59:26
  Speaker 9: add to them the sugar, the juice of the three lemons,
• 1:59:29
  Speaker 9: and grated rind of two Pour into a double boiler
• 1:59:33
  Speaker 9: and whisk continually until the mixture thickens, do not let
• 1:59:37
  Speaker 9: it boil. Strain and set aside to cool. Melt the
• 1:59:40
  Speaker 9: gelatine in the water and add it to the cold
• 1:59:43
  Speaker 9: egg mixture. Add the cream and the whites whipped to
• 1:59:47
  Speaker 9: a stiff froth. Whip lightly together, and, when beginning to set,
• 1:59:51
  Speaker 9: pour into a mold garnish with crystallized violets or rose leaves.
• 1:59:58
  Speaker 9: End a section fifteen.
• 2:00:05
  Speaker 11: Section sixteen of The Pudding and Pastry Book. This is
• 2:00:09
  Speaker 11: a LibriVox recording. All LibriVox recordings are in the public domain.
• 2:00:14
  Speaker 11: For more information or to volunteer, please visit LibriVox dot org.
• 2:00:19
  Speaker 11: Read by staceym The Pudding and Pastry Book by Elizabeth
• 2:00:23
  Speaker 11: Douglas Pastry General directions in making pastry. The colder, the
• 2:00:29
  Speaker 11: hands of the maker, the water and the room the better.
• 2:00:32
  Speaker 11: A marble slab is the best thing on which to
• 2:00:34
  Speaker 11: make it. Otherwise a hardboard which is kept for pastry
• 2:00:38
  Speaker 11: only should be used. Use iced water for mixing when possible.
• 2:00:42
  Speaker 11: Pastry will be flakier if set on ice before it
• 2:00:45
  Speaker 11: is finally rolled out for use. The flour used should
• 2:00:48
  Speaker 11: be very dry and should be sifted with a little salt.
• 2:00:52
  Speaker 11: Use the best flour only and fresh butter or half
• 2:00:55
  Speaker 11: butter half lard. Use as little water as possible. Never
• 2:01:00
  Speaker 11: knead pastry, use the hands as little as possible. Mix
• 2:01:04
  Speaker 11: with a knife unless otherwise specified. Bake in a moderate
• 2:01:07
  Speaker 11: or quick oven. Baking powder in the proportion of one
• 2:01:11
  Speaker 11: tea spoon to each quart of flour may be added
• 2:01:14
  Speaker 11: when eggs are not used. The baking powder should be
• 2:01:17
  Speaker 11: sifted twice with the flour before mixing. It is better
• 2:01:21
  Speaker 11: to bake pastry separately from the fruit when possible. It
• 2:01:24
  Speaker 11: will thus be much crisper. To do this. Fill the
• 2:01:27
  Speaker 11: dish which is to be used with stiff, crumpled paper,
• 2:01:30
  Speaker 11: over which a smooth and well buttered piece should be laid.
• 2:01:34
  Speaker 11: Cover with the pastry and bake. Remove the pastry and
• 2:01:37
  Speaker 11: fill the dish with well sweetened stewed fruit. Moisten the
• 2:01:41
  Speaker 11: edges of the dish with white of egg, and replace
• 2:01:43
  Speaker 11: the crust. In making open tarts and tartlets. When the
• 2:01:47
  Speaker 11: tin is lined with pastry, it can be filled with
• 2:01:50
  Speaker 11: rice and baked. This is in order to keep the
• 2:01:53
  Speaker 11: crust crisp. The rice must be taken out and the
• 2:01:56
  Speaker 11: fruit or jam put in its place just before serving.
• 2:02:00
  Speaker 11: Plain pastry one twelve ounces flour, three ounces butter, three
• 2:02:06
  Speaker 11: ounces lard, salt. Cut up the lard and butter very
• 2:02:10
  Speaker 11: finely in the flour with a knife. Mix with a
• 2:02:13
  Speaker 11: little water, Roll and fold up three or four times.
• 2:02:16
  Speaker 11: Plain pastry two one pound flour, half pound butter, cold water.
• 2:02:22
  Speaker 11: Rub the butter into the flour. Add cold water gradually
• 2:02:26
  Speaker 11: to make a stiff paste. Mixing with a knife, roll
• 2:02:29
  Speaker 11: out quickly. Plain pastry crust three four tarts, four ounces butter,
• 2:02:35
  Speaker 11: two ounces lard, ten ounces flour. Beat the butter to
• 2:02:39
  Speaker 11: a cream. Rub butter and lard very carefully into the flour,
• 2:02:43
  Speaker 11: adding a little salt. Mix with as little water as possible.
• 2:02:47
  Speaker 11: Puff pastry one pound fresh butter, one pound dry sifted flour, salt.
• 2:02:54
  Speaker 11: Work the flour well with a little water into a
• 2:02:57
  Speaker 11: still dough. Flower the pastry boards. Lightly. Roll out the
• 2:03:01
  Speaker 11: dough until one inch thick. Flatten the butter and put
• 2:03:04
  Speaker 11: in the center of the dough. Fold the edges up
• 2:03:07
  Speaker 11: over the butter, and roll out very lightly five times,
• 2:03:10
  Speaker 11: always rolling outwards and using as little flour as possible.
• 2:03:14
  Speaker 11: On the board. The butter must, on no account be
• 2:03:17
  Speaker 11: allowed to work through the paste. Set aside in a
• 2:03:20
  Speaker 11: cold place or on ice for at least an hour.
• 2:03:24
  Speaker 11: When making tarts, cut off a piece at a time
• 2:03:27
  Speaker 11: instead of using the whole quantity, and roll out very lightly.
• 2:03:31
  Speaker 11: Bake in a rather hot oven. This is a simple
• 2:03:33
  Speaker 11: and excellent receipt. Rich crust four ten ounces flour, eight
• 2:03:39
  Speaker 11: ounces butter, juice of a lemon. Rub two ounces of
• 2:03:43
  Speaker 11: the butter into the flour. Mix with the lemon juice
• 2:03:46
  Speaker 11: in a little water. Divide the rest of the butter
• 2:03:49
  Speaker 11: into three parts. Roll out the paste half an inch thick.
• 2:03:53
  Speaker 11: Cut one lot of butter into small pieces and damp
• 2:03:56
  Speaker 11: them on the paste. Fold it over three times lengthwise,
• 2:04:00
  Speaker 11: and then three times the other way. Roll out again.
• 2:04:03
  Speaker 11: Repeat the process twice when the butter will be used up.
• 2:04:07
  Speaker 11: This receipt may be made with baking powder see general directions.
• 2:04:11
  Speaker 11: Short crust five for tartlets. One pound flour, three quarter
• 2:04:16
  Speaker 11: pound butter, two tablespoons powdered sugar, yolks of three eggs, water, salt.
• 2:04:22
  Speaker 11: Rub the butter into the flour and sugar. Beat the
• 2:04:25
  Speaker 11: yolks with a little water. Stir into the flour with
• 2:04:28
  Speaker 11: a knife until smooth. Biscuit paste six for open tarts
• 2:04:33
  Speaker 11: and tartlets. One pound flour, one quarter pound sugar, six
• 2:04:38
  Speaker 11: yolks milk. Sift the flour and sugar together, Stir in
• 2:04:42
  Speaker 11: the eggs with a knife. Make into a stiff paste
• 2:04:45
  Speaker 11: with some milk about one gill. End of section sixteen,
• 2:04:56
  Speaker 11: Section seventeen of The Pudding and Pastry Book. This is
• 2:05:00
  Speaker 11: it's a LibriVox recording. All LibriVox recordings are in the
• 2:05:03
  Speaker 11: public domain. For more information or to volunteer, please visit
• 2:05:08
  Speaker 11: LibriVox dot org. Read by Stacem The Pudding and Pastry
• 2:05:13
  Speaker 11: Book by Elizabeth Douglas. Open tarts and tartlets. Almond tartlets
• 2:05:19
  Speaker 11: one one quarter pound sweet almonds, five ounces powdered sugar,
• 2:05:25
  Speaker 11: ten drops vanilla, six whites of eggs, a few drops
• 2:05:30
  Speaker 11: of lemon juice. Blanche in. Pound the almonds with the
• 2:05:33
  Speaker 11: lemon juice, add the sugar, Whip the whites to a
• 2:05:36
  Speaker 11: stiff froth. Stir in the almonds, sugar, and vanilla. Bake
• 2:05:40
  Speaker 11: in a moderate oven in pattypans lined with puff. Pastry.
• 2:05:44
  Speaker 11: Almond tartlets two five ounces potato flour, eight yolks, three whites,
• 2:05:50
  Speaker 11: two and a half ounces butter, two lemons, two and
• 2:05:54
  Speaker 11: a half ounces sweet almonds, one quarter ounce bitter almonds.
• 2:05:58
  Speaker 11: Blanch and pound the almonds, Melt the butter, grate the
• 2:06:02
  Speaker 11: rind of the lemons, beat the yolks. Mix all thoroughly
• 2:06:06
  Speaker 11: together except the whites. Beat them to a froth, and
• 2:06:10
  Speaker 11: stir them in last line. Two round tins with short
• 2:06:13
  Speaker 11: crust see page one twenty seven. Spread it with apricot
• 2:06:18
  Speaker 11: jam and pour the almond mixture over it. Bake in
• 2:06:21
  Speaker 11: a slow oven. Chocolate cream tartlets one pint milk, one
• 2:06:25
  Speaker 11: and a half ounces grated chocolate, one and a half
• 2:06:28
  Speaker 11: ounces flour, one quarter pound powdered sugar, one ounce butter,
• 2:06:33
  Speaker 11: four eggs. Boil the chocolate and milk together. Stir in
• 2:06:37
  Speaker 11: the flour mixed smooth in a little cold milk. Stir
• 2:06:41
  Speaker 11: until it thickens. Strain. Pour over the well beaten yolks.
• 2:06:46
  Speaker 11: Add the sugar in butter. Stir over the fire until
• 2:06:49
  Speaker 11: just below boiling point line. Small tins with a short crust.
• 2:06:53
  Speaker 11: Fill with the cream and bake. Make a meringue of
• 2:06:56
  Speaker 11: two whites and two tablespoons of powdered sugar see page four.
• 2:07:01
  Speaker 11: Put in the oven to brown slightly. Cream tartlets one
• 2:07:05
  Speaker 11: pint cream, one half pint milk, two ounces powdered sugar,
• 2:07:10
  Speaker 11: peel of one lemon, eight yolks. Put the cream and
• 2:07:13
  Speaker 11: milk into a saucepan. When they boil, Add the sugar,
• 2:07:17
  Speaker 11: the very finely pared lemon peel, and a little salt.
• 2:07:21
  Speaker 11: Stir for a few moments. Pour the cream over the
• 2:07:24
  Speaker 11: well beaten yolks, set back on the fire. Whin thick
• 2:07:28
  Speaker 11: strain into a basin, set aside in a cool place
• 2:07:32
  Speaker 11: till want it. Line some small tins with puff paste,
• 2:07:35
  Speaker 11: Fill with uncooked rice, Bake, take out the rice and
• 2:07:39
  Speaker 11: fill with custard. Sprinkle with lemon sugar. See page one
• 2:07:43
  Speaker 11: sixty four. Cream and fruit tartlets. For cream, one tea
• 2:07:48
  Speaker 11: cup cream or milk, two whites of eggs, one tablespoon
• 2:07:52
  Speaker 11: powdered sugar, one half teaspoon cornflour. Line a dish with
• 2:07:57
  Speaker 11: short crust. Fill it closely with raspberry, strawberries, cherries, or
• 2:08:02
  Speaker 11: other fruit, and sufficient sugar. Cover with crust, but do
• 2:08:06
  Speaker 11: not press it down round the edges. Wind baked, Lift
• 2:08:09
  Speaker 11: off the upper crust, and fill with cream. Cream Scald
• 2:08:13
  Speaker 11: the milk or cream. Add the whites beaten to a
• 2:08:16
  Speaker 11: stiff froth. The sugar and the cornflour mixed smooth with
• 2:08:19
  Speaker 11: a little cold milk. Boil three minutes, stirring continually. Set
• 2:08:24
  Speaker 11: aside until quite cold. Fruit tartlets. Stew the fruit until tender,
• 2:08:29
  Speaker 11: taking care to keep it whole in plenty of water
• 2:08:32
  Speaker 11: and sugar. Take out the fruit gently with the skimmer.
• 2:08:35
  Speaker 11: When done, add a few drops of lemon juice to
• 2:08:38
  Speaker 11: the syrup. Boil it until reduced to a thick syrup.
• 2:08:41
  Speaker 11: Line several small tins with the short crust number four
• 2:08:45
  Speaker 11: or five, fill with uncooked rice and bake. Take out
• 2:08:49
  Speaker 11: the rice, arrange the fruit in them, and pour the
• 2:08:52
  Speaker 11: syrup over lemon cheesecakes one quarter pound butter, one pound loaf, sugar,
• 2:08:58
  Speaker 11: six eggs, three three lemons. Melt the sugar in the
• 2:09:02
  Speaker 11: lemon juice. Add the butter, eggs, taking out the whites
• 2:09:05
  Speaker 11: of two and the grated rind of two lemons. Stir
• 2:09:08
  Speaker 11: until thick and of the consistency of honey. A few
• 2:09:12
  Speaker 11: pounded almonds may be added. Line small tins with puff
• 2:09:16
  Speaker 11: or short pastry, fill with the mixture and bake. Mince
• 2:09:19
  Speaker 11: meat two pounds suet three pounds raisins, two pounds sultanas,
• 2:09:25
  Speaker 11: two pounds currants, one pound mixed candied peel, two pounds
• 2:09:31
  Speaker 11: moist sugar, one dozen sour apples, four lemons, grated peel
• 2:09:36
  Speaker 11: and juice, two tea spoons mixed spice, two teaspoons ground ginger,
• 2:09:41
  Speaker 11: one quarter pound pounded sweet almonds, two grated nutmegs, one
• 2:09:46
  Speaker 11: half pint brandy, one half pint sherry. Mix the sugar,
• 2:09:50
  Speaker 11: spices and very finely chopped suet. Chop the fruit and
• 2:09:54
  Speaker 11: peel as fine as possible. Mix all well together, adding
• 2:09:58
  Speaker 11: the brandy in wine last. It is best made several
• 2:10:02
  Speaker 11: weeks before using orange tartlets. Seven oranges, one half pint syrup,
• 2:10:08
  Speaker 11: one lemon, puff or short paste. Peel six oranges, Scrape
• 2:10:13
  Speaker 11: off all the white skin with a sharp knife. Divide
• 2:10:16
  Speaker 11: into sections, removing all the rest of the white and seeds.
• 2:10:21
  Speaker 11: Drop them very carefully into boiling syrup see page one
• 2:10:24
  Speaker 11: fifty one, and let them simmer three minutes. Take the
• 2:10:27
  Speaker 11: pieces out gently and set them on a sieve to
• 2:10:30
  Speaker 11: drain over a basin. To the syrup. Add the juice
• 2:10:34
  Speaker 11: of an orange and lemon, and the juice that drains
• 2:10:36
  Speaker 11: from the cooked oranges. Reduce it by boiling till very thick.
• 2:10:40
  Speaker 11: Line some panty pans with short or puff paste. Fill
• 2:10:43
  Speaker 11: them with uncooked rice and bake Quickly remove the rice,
• 2:10:47
  Speaker 11: arrange the oranges on the pastry, and pour the syrup
• 2:10:50
  Speaker 11: over them just before serving. Strawberry tartlets one pound loaf, sugar,
• 2:10:56
  Speaker 11: one gill water, one wineglass brandy or sherry strawberries. Make
• 2:11:01
  Speaker 11: a syrup of the sugar and water. Add the brandy
• 2:11:04
  Speaker 11: or sherry, reduce until thick. Pour this syrup over a
• 2:11:08
  Speaker 11: number of fine strawberries. Line some small tins with short
• 2:11:12
  Speaker 11: crust number one twenty five. Fill them with uncooked rice
• 2:11:16
  Speaker 11: and bake in a quick oven. Turn out the rice
• 2:11:19
  Speaker 11: and fill with the strawberries and syrup. Serve hot. End
• 2:11:23
  Speaker 11: of section seventeen.
• 2:11:31
  Speaker 7: Section eighteen of the Putting in Pastry Book. This is
• 2:11:35
  Speaker 7: a LibriVox recording. All LibriVox recordings are in the public domain.
• 2:11:40
  Speaker 7: For more information or to volunteer, please visit LibriVox dot org.
• 2:11:46
  Speaker 7: Read by T. R. Love The Pudding in Pastry Book
• 2:11:50
  Speaker 7: by Elizabeth Douglas. American Pies General Directions. The following American
• 2:11:57
  Speaker 7: pie recipes are all good care, however, must be taken
• 2:12:02
  Speaker 7: in baking that there is a good bottom heat, or
• 2:12:05
  Speaker 7: the under crust will be sudden. The pies should be
• 2:12:08
  Speaker 7: made in shallow tins about eight to nine inches in diameter.
• 2:12:13
  Speaker 7: Puff paste may be used, but number two pastry is
• 2:12:17
  Speaker 7: very satisfactory. It should be rolled very thin. Where a
• 2:12:22
  Speaker 7: covering of pastry is used, it should be slit across
• 2:12:26
  Speaker 7: the center in three places, about two inches long, to
• 2:12:30
  Speaker 7: allow the steam to escape. Apple pie one pound sour apples,
• 2:12:36
  Speaker 7: seven ounces brown sugar. Roll out pie crust number two
• 2:12:41
  Speaker 7: very thin. Line a tin with it, Pare and core
• 2:12:45
  Speaker 7: the apples and cut them in thin sections. Arrange them
• 2:12:48
  Speaker 7: symmetrically on the under crust. Add the sugar cover with
• 2:12:53
  Speaker 7: a thin overcrust, moistening it with water at the edges,
• 2:12:57
  Speaker 7: and pressing down. Make three slits about two inches long
• 2:13:01
  Speaker 7: in the center of the crust to allow the steam
• 2:13:04
  Speaker 7: to escape. Bake in a moderate oven. Wellington apples should
• 2:13:10
  Speaker 7: be used, if possible. Coconut pie one half pound grated coconut,
• 2:13:16
  Speaker 7: three quarter pound powdered sugar, six ounces butter, five whites
• 2:13:22
  Speaker 7: of eggs, two tablespoons rose water, one gill white wine cream.
• 2:13:28
  Speaker 7: The butter and sugar. Beat for fifteen minutes with the rose,
• 2:13:31
  Speaker 7: water and wine. Stir in the coconut, and then the
• 2:13:35
  Speaker 7: whites beaten to a stiff froth. Lightly and quickly pour
• 2:13:40
  Speaker 7: into a tin lined with number two pastry or puff
• 2:13:43
  Speaker 7: pastry serve, cold sprinkled with powdered sugar. Custard pie three eggs,
• 2:13:51
  Speaker 7: one tablespoon sifted flour, three tablespoons powdered sugar, one teaspoon vanilla,
• 2:13:58
  Speaker 7: one pint scalding milk. Beat the yolks till light and creamy.
• 2:14:03
  Speaker 7: Sift the sugar and flour together, add it to the yolks,
• 2:14:08
  Speaker 7: Add a little salt and the vanilla. Beat the whites
• 2:14:11
  Speaker 7: to a stiff froth. Whip them in. Add the cold
• 2:14:15
  Speaker 7: scalded milk. Gradually put into a tin lined with puff pastry.
• 2:14:21
  Speaker 7: Bake thirty minutes. Lemon pie one two lemons, three eggs,
• 2:14:27
  Speaker 7: two tablespoons flour, twelve ounces powdered sugar, one pint water,
• 2:14:33
  Speaker 7: one ounce butter. Grate the rind of the lemons, pare
• 2:14:37
  Speaker 7: off with a sharp knife all the white skin. Cut
• 2:14:41
  Speaker 7: the lemons into very small pieces, removing all skin and pips.
• 2:14:46
  Speaker 7: Place them in an enameled saucepan. Add the sugar, flour
• 2:14:51
  Speaker 7: and two thirds of the grated rind and the water.
• 2:14:55
  Speaker 7: When hot, stir in the beaten eggs. Remove from the
• 2:14:58
  Speaker 7: fire when just below boil point. Stir in the butter.
• 2:15:02
  Speaker 7: When cold. Pour into a tin lined with thin pastry,
• 2:15:07
  Speaker 7: Cover with pastry, and bake. Lemon pie two two lemons,
• 2:15:13
  Speaker 7: one and one half cups powdered sugar, one tablespoon corn flour,
• 2:15:18
  Speaker 7: three eggs, two cups of water, butter size of a walnut.
• 2:15:23
  Speaker 7: Mix the sugar, flour and grated rind of the lemons. Thoroughly.
• 2:15:28
  Speaker 7: Beat the yolks till light and creamy. Add to the
• 2:15:32
  Speaker 7: sugar and beat well. Stir in the water. Set on
• 2:15:36
  Speaker 7: the fire in a double boiler. Stir continually when hot.
• 2:15:40
  Speaker 7: Add the butter. Stir till thick, but do not allow
• 2:15:44
  Speaker 7: it to boil. When cool, pour it into a rather
• 2:15:47
  Speaker 7: deep tin lined with number two pastry or puff pastry
• 2:15:52
  Speaker 7: and bake. Whip the whites to a froth. Add in
• 2:15:55
  Speaker 7: gradually three tablespoons powdered sugar. Spread on the pie. When cold.
• 2:16:01
  Speaker 7: Put in the oven to brown a little. Serve cold
• 2:16:06
  Speaker 7: mince meat three quarter pounds meat one pound suet, two
• 2:16:11
  Speaker 7: pounds raisins, one pound currants, four and a half pounds
• 2:16:16
  Speaker 7: chopped apples, one pound golden syrup, two and one half
• 2:16:20
  Speaker 7: pounds brown sugar, one half pound mixed peel, one half
• 2:16:25
  Speaker 7: tablespoon salt, one half teaspoon white pepper, one nutmeg grated,
• 2:16:31
  Speaker 7: one half teaspoon ground cloves, one teaspoon ground cinnamon, one
• 2:16:37
  Speaker 7: bottle sherry, one half pint brandy. Use lean beef chop
• 2:16:43
  Speaker 7: very fine, and remove all gristle and fat. Mix all
• 2:16:47
  Speaker 7: well together, adding the wine and brandy. Last bake as
• 2:16:51
  Speaker 7: directed for apple pie, or in small covered tarts using
• 2:16:56
  Speaker 7: number two pastry. Add a little lemon juice to the
• 2:16:59
  Speaker 7: minceme each time it is used. Mock mince meat. Six
• 2:17:05
  Speaker 7: toast biscuits, one half pint molasses or syrup, one half
• 2:17:09
  Speaker 7: pint brown sugar, one half pint cider vinegar, three quarter
• 2:17:14
  Speaker 7: pint melted butter, one half pint chopped raisins, one half
• 2:17:19
  Speaker 7: pint currants, two well beaten eggs, one dessert spoon, allspice,
• 2:17:25
  Speaker 7: one half teaspoon grated nutmeg, one half teaspoon cloves, one
• 2:17:31
  Speaker 7: teaspoon salt, one half teaspoon black pepper, one gill brandy
• 2:17:37
  Speaker 7: crush the biscuits mix all well together, adding the brandy.
• 2:17:41
  Speaker 7: Last of all pineapple pie. One half pound grated pineapple,
• 2:17:47
  Speaker 7: one half pound powdered sugar, one quarter pound butter, one
• 2:17:51
  Speaker 7: gill thick cream, three eggs. Beat the butter until creamy.
• 2:17:57
  Speaker 7: Add the sugar and beaten yolks, beating all till very light.
• 2:18:01
  Speaker 7: Whip the cream. Add it to the grated pineapple. Beat
• 2:18:05
  Speaker 7: the whites to a stiff froth. Stir them lightly in.
• 2:18:09
  Speaker 7: Mix all together. Bake with the undercrust of puff pastry
• 2:18:14
  Speaker 7: or short crust. End of section eighteen.
• 2:18:24
  Speaker 12: Section nineteen of The Pudding in Pastry Book. This is
• 2:18:28
  Speaker 12: a LibriVox recording. All LibriVox recordings are in the public domain.
• 2:18:34
  Speaker 12: For more information or to volunteer, please visit LibriVox dot org.
• 2:18:39
  Speaker 12: The Pudding in Pastry Book by Elizabeth Douglas ices general directions.
• 2:18:48
  Speaker 12: If a machine is used and the best should be obtained,
• 2:18:53
  Speaker 12: it will take about half an hour to freeze a
• 2:18:56
  Speaker 12: cream or water ice. The cylinder be set in a
• 2:19:01
  Speaker 12: pail filled with finely crushed ice and rock salt in
• 2:19:06
  Speaker 12: the proportion of one part of salt to three or
• 2:19:10
  Speaker 12: four parts ice. To break the ice, wrap carefully in
• 2:19:15
  Speaker 12: a flannel and pound it with a hammer or flat
• 2:19:19
  Speaker 12: iron until it is broken into very small pieces. Packet
• 2:19:24
  Speaker 12: solidly round the cylinder in layers of about three inches,
• 2:19:29
  Speaker 12: divided by layers of salt. As it is most important
• 2:19:34
  Speaker 12: that there should be sufficient salt, it is best to
• 2:19:38
  Speaker 12: measure both ice and salt accurately with a saucer. The
• 2:19:43
  Speaker 12: cylinder should be turned slowly for the first ten minutes,
• 2:19:47
  Speaker 12: then quickly when the mixture is frozen, take out the
• 2:19:52
  Speaker 12: metal beater. Scrape the ice from the sides of the cylinder,
• 2:19:57
  Speaker 12: beat it well and packet firmly. Put on the cover,
• 2:20:03
  Speaker 12: Fix the cylinder down into the pail, and cover with
• 2:20:07
  Speaker 12: a piece of old felt or carpeting which has been
• 2:20:11
  Speaker 12: wetted with salt and water. Leave until it is required.
• 2:20:17
  Speaker 12: Water should not be drawn off from the pail until
• 2:20:21
  Speaker 12: there is so much that the cylinder begins to float.
• 2:20:25
  Speaker 12: When it does, draw off the water and add more
• 2:20:29
  Speaker 12: salt and ice. If the ice is to be put
• 2:20:34
  Speaker 12: into a mold, beat it well and pack firmly into
• 2:20:38
  Speaker 12: the mold. Cover closely and pack in ice. Care must
• 2:20:45
  Speaker 12: be taken in removing the cover of a cylinder or
• 2:20:48
  Speaker 12: mold that none of the salt mixture falls into the ice.
• 2:20:55
  Speaker 12: Ices can easily be made without a machine. The cylinder
• 2:21:00
  Speaker 12: is replaced by a long, round biscuit or coffee tin
• 2:21:04
  Speaker 12: about four inches in diameter. Put the tin in a pail,
• 2:21:10
  Speaker 12: pack it round with ice and salt as above. Pour
• 2:21:15
  Speaker 12: the mixture which is to be frozen into the tin
• 2:21:18
  Speaker 12: and beat it hard for ten minutes. Put on the lid,
• 2:21:23
  Speaker 12: firmly cover it with ice, and then cover the whole
• 2:21:28
  Speaker 12: thing with a thick blanket or piece of carpet. Leave
• 2:21:32
  Speaker 12: it for an hour. Remove the ice on the lid
• 2:21:37
  Speaker 12: of the tin, wipe it and take it off. Scrape
• 2:21:42
  Speaker 12: off the frozen mixture at the sides and beat very
• 2:21:46
  Speaker 12: hard again for ten minutes. Replace the cover, ice, salt
• 2:21:53
  Speaker 12: and blanket, and leave for five or six hours, only
• 2:21:59
  Speaker 12: looking a cave to see if the water must be
• 2:22:02
  Speaker 12: drawn off and more ice and salt added. This, although
• 2:22:07
  Speaker 12: a lengthy process, is very simple and inexpensive, and most
• 2:22:13
  Speaker 12: successful for beating a long wooden spatula. Then at the
• 2:22:20
  Speaker 12: end and about the size of a carving knife should
• 2:22:23
  Speaker 12: be used. It is essential that rock salt and not
• 2:22:29
  Speaker 12: common salt, be used. Snow can be used instead of ice,
• 2:22:36
  Speaker 12: but it is not quite so good to take out ice.
• 2:22:42
  Speaker 12: Dip the cylinder quickly in hot water and shake it gently.
• 2:22:47
  Speaker 12: Scald the tins in which ices are made directly. They
• 2:22:51
  Speaker 12: are emptied and dry in the oven. If cream ices
• 2:22:57
  Speaker 12: are to be put in molds, it will be found
• 2:23:00
  Speaker 12: more satisfactory to add to them a little dissolved gelatine
• 2:23:05
  Speaker 12: in the proportion of one half ounce of gelatine to
• 2:23:09
  Speaker 12: two quarts of cream. Cream ices are excellent served with
• 2:23:14
  Speaker 12: a hot chocolate, fruit or wine sauce. The sauce should
• 2:23:20
  Speaker 12: be served separately. End of section nineteen read by book
• 2:23:26
  Speaker 12: Bard Section twenty of The Pudding in Pastry Book. This
• 2:23:37
  Speaker 12: is a LibriVox recording. All LibriVox recordings are in the
• 2:23:41
  Speaker 12: public domain. For more information or to volunteer, please visit
• 2:23:46
  Speaker 12: LibriVox dot org. The Pudding and Pastry Book by Elizabeth Douglas.
• 2:23:53
  Speaker 12: Cream ices, cream ice, one one quart cream, one cup
• 2:24:02
  Speaker 12: powdered sugar, one tablespoon vanilla. Scald the cream. Add the
• 2:24:10
  Speaker 12: sugar when it is melted, set aside to cool flavor.
• 2:24:15
  Speaker 12: When cold freeze. The whites of three eggs beaten to
• 2:24:21
  Speaker 12: a foam but not stiff, may be added to the
• 2:24:25
  Speaker 12: cream just before it is put into the freezer. Cream
• 2:24:30
  Speaker 12: ice two frozen custard, one quart milk, six yolks, one
• 2:24:39
  Speaker 12: and one quarter cups powdered sugar, one to two pints
• 2:24:44
  Speaker 12: thick cream, one to two tablespoons vanilla. Make a custard
• 2:24:51
  Speaker 12: with the milk, sugar and yolks, strain and when cold,
• 2:24:57
  Speaker 12: add the cream, flavoring, et cetera. If the larger quantity
• 2:25:03
  Speaker 12: of cream has been used, add more sugar, freeze. The
• 2:25:09
  Speaker 12: custard can be made with cream instead of milk. To
• 2:25:14
  Speaker 12: these two creams, fruit nuts, pounded macaroons, lemon juice, pounded
• 2:25:23
  Speaker 12: ginger and rum, and any liqueur can be added. Brown
• 2:25:29
  Speaker 12: bread cream ice one corek cream, one tea cup brown
• 2:25:36
  Speaker 12: bread crumbs, one half pound sugar. Dry the brown bread
• 2:25:43
  Speaker 12: and crumple and sift to very fine crumbs. Add them
• 2:25:48
  Speaker 12: to the cream and sugar. When the sugar has melted,
• 2:25:52
  Speaker 12: mix well together and freeze. Caramel cream ice eight ounces
• 2:26:01
  Speaker 12: powdered sugar, six yolks of eggs, one pint milk, one
• 2:26:07
  Speaker 12: pint cream, one dessert spoon vanilla. Put the sugar in
• 2:26:14
  Speaker 12: an iron saucepan with a very little water and leave
• 2:26:18
  Speaker 12: it until it becomes a rich brown. Let it become cold,
• 2:26:25
  Speaker 12: pound it and add the milk and yolks. Stir the
• 2:26:29
  Speaker 12: mixture in a double boiler until it thickens, strain, and
• 2:26:35
  Speaker 12: when cold, add the vanilla and cream chestnut cream ice,
• 2:26:43
  Speaker 12: six ounces chestnuts, ten ounces powdered sugar, one and one
• 2:26:50
  Speaker 12: half pints cream, yolks of eight eggs, one dessert spoon vanilla,
• 2:26:58
  Speaker 12: one half pint whipped cream, Boil, peel and rub through
• 2:27:04
  Speaker 12: a fine sieve some chestnuts, measuring after they have been sifted.
• 2:27:11
  Speaker 12: Beat all well together for ten minutes. Stir over the
• 2:27:15
  Speaker 12: fire in a double boiler, till thick strain through a
• 2:27:20
  Speaker 12: coarse hair sieve. Add another half pint rich whipped cream.
• 2:27:26
  Speaker 12: Freeze in a mold coffee cream ice two ounces best
• 2:27:34
  Speaker 12: whole coffee, green or roasted, four yolks of eggs, one
• 2:27:41
  Speaker 12: quart cream, one half pound powdered sugar. Mix all together,
• 2:27:48
  Speaker 12: put in a double boiler and cook until the mixture
• 2:27:51
  Speaker 12: thickens but does not Boil, Strain through a sieve, and
• 2:27:56
  Speaker 12: freeze fruit cream ice to a cream ice number one
• 2:28:05
  Speaker 12: or two. Add when partly frozen. Any well sweetened, ripe
• 2:28:10
  Speaker 12: or tinned fruits cut into small pieces, Beat well together,
• 2:28:16
  Speaker 12: and cover tightly to freeze. Strawberry cream ice one half
• 2:28:25
  Speaker 12: pint strawberry juice one quart cream powdered sugar mash a
• 2:28:33
  Speaker 12: sufficient quantity of strawberries to fill when put through a
• 2:28:38
  Speaker 12: sieve a one half pint measure. Add them to the cream.
• 2:28:44
  Speaker 12: Add sugar until the mixture is very sweet. When the
• 2:28:48
  Speaker 12: sugar is melted, freeze twoty fruity one quart cream ice,
• 2:28:58
  Speaker 12: one or two two tablespoons maraschino one half pound candied fruit,
• 2:29:06
  Speaker 12: finely chopped. Add the maraschino to the cream when partly frozen.
• 2:29:13
  Speaker 12: Add the fruit and beat well together. Cover closely. End
• 2:29:20
  Speaker 12: of chapter twenty read by book Bard. Section twenty one
• 2:29:31
  Speaker 12: of The Pudding in Pastry Book. This is a LibriVox recording.
• 2:29:35
  Speaker 12: All LibriVox recordings are in the public domain. For more
• 2:29:39
  Speaker 12: information or to volunteer, please visit LibriVox dot org. The
• 2:29:44
  Speaker 12: Pudding in Pastry Book by Elizabeth Douglas. Water ices, syrup
• 2:29:53
  Speaker 12: for water, ices, etc. Three pounds loaf sugar, quart water,
• 2:30:01
  Speaker 12: one dessert spoon white of egg. Mix the egg with
• 2:30:06
  Speaker 12: the water, add the sugar. Let it melt, Boil and
• 2:30:11
  Speaker 12: skim until perfectly clear. Set aside to cool cherry water, ice,
• 2:30:20
  Speaker 12: one pint cherry juice, one half pint water, one pint syrup,
• 2:30:27
  Speaker 12: sea above one teaspoon lemon juice. Prepare the juice by
• 2:30:34
  Speaker 12: pounding the cherries and putting them through a sieve, adding
• 2:30:38
  Speaker 12: the water gradually whilst doing this, so that all the
• 2:30:42
  Speaker 12: juice may be carried through. Add the syrup and lemon juice.
• 2:30:50
  Speaker 12: Frozen masadon of fruit with champagne. Carefully prepare some fruit
• 2:30:57
  Speaker 12: as for fruit salad, Sweeten it well with sugar. Pour
• 2:31:02
  Speaker 12: over the fruit a bottle of champagne. Leave for four hours.
• 2:31:09
  Speaker 12: Pack in ice for two hours. Serve in glasses. Frozen
• 2:31:17
  Speaker 12: punch one pint lemon juice, one pint syrup, one half
• 2:31:24
  Speaker 12: pint water, one gill brandy, one gill rum, five whites
• 2:31:31
  Speaker 12: of eggs. Mix the lemon juice, syrup, water, brandy and
• 2:31:38
  Speaker 12: rum together. Put in a freezer when nearly frozen. Add
• 2:31:44
  Speaker 12: the whites, beaten to a stiff froth when well mixed.
• 2:31:49
  Speaker 12: Serve in glasses. Fruit water ice one quart fruit, one
• 2:31:58
  Speaker 12: cup cold water, two cups powdered sugar, three whites of eggs.
• 2:32:05
  Speaker 12: Crush the fruit and rub it through a sieve. Add
• 2:32:09
  Speaker 12: the sugar, stir until it is dissolved. Add the water,
• 2:32:15
  Speaker 12: and unbeaten whites. Freeze in a freezing machine, turning the
• 2:32:21
  Speaker 12: mixture until it is frozen. Lemon water, ice, six lemons,
• 2:32:29
  Speaker 12: one half pound lump sugar, one quart water, one pound
• 2:32:36
  Speaker 12: powdered sugar. Whites of four eggs. Rub off the peel
• 2:32:42
  Speaker 12: of the lemons on to lump sugar. Make a syrup
• 2:32:47
  Speaker 12: with the lump sugar, powdered sugar, and water. Add the
• 2:32:52
  Speaker 12: juice of the lemons strain. When cool, add the whites
• 2:32:58
  Speaker 12: beaten to a froth, and freeze. Maraschino punch, one half
• 2:33:07
  Speaker 12: pound powdered sugar, one quart water, one half pint maraschino,
• 2:33:15
  Speaker 12: one lemon, one orange. Make a syrup of the sugar
• 2:33:20
  Speaker 12: and water. When cold, add the maraschino and the juice
• 2:33:25
  Speaker 12: of the lemon and orange strain. Freeze orange water ice,
• 2:33:34
  Speaker 12: one tablespoon gelatin, one half cup boiling water, one cup sugar,
• 2:33:42
  Speaker 12: one cup cold water, one pint orange juice. Soak the gelatine,
• 2:33:51
  Speaker 12: dissolve it in the boiling water. When dissolved. Add the sugar,
• 2:33:57
  Speaker 12: cold water and orange juice. Stir till the sugar is dissolved. Strain, freeze,
• 2:34:08
  Speaker 12: pineapple water ice, one and one quarter pounds pineapple, one
• 2:34:15
  Speaker 12: half pint water, one pint prepared syrup, two lemons, grate
• 2:34:23
  Speaker 12: and mash one pound of pineapple fresh if possible. Add
• 2:34:29
  Speaker 12: the syrup, the juice of the lemons, and the water
• 2:34:34
  Speaker 12: put through a sieve. Cut the rest of the pineapple
• 2:34:38
  Speaker 12: into very small pieces, Stir it into the mixture, and freeze.
• 2:34:45
  Speaker 12: Raspberry water ice, one pint juice, one pint sugar, one
• 2:34:53
  Speaker 12: pint water, juice of two lemons, one tablespoon gelatin. Follow
• 2:35:01
  Speaker 12: directions for orange water ice. Strawberry punch one quart strawberries,
• 2:35:12
  Speaker 12: two and one half cups powdered sugar, three quarter cups
• 2:35:17
  Speaker 12: sweet white wine or champagne, one and one half cups water.
• 2:35:24
  Speaker 12: Put the strawberries in a dish and cover with the sugar.
• 2:35:29
  Speaker 12: Let them stand for an hour. Put through a hair sieve.
• 2:35:35
  Speaker 12: Add the wine and water. Put into a freezer. Stir
• 2:35:41
  Speaker 12: till well mixed, then leave tel frozen. End of section
• 2:35:47
  Speaker 12: twenty one read by book Bard.
• 2:35:55
  Speaker 5: Section twenty two of the pudding and pastry book. This
• 2:35:59
  Speaker 5: is abrivox recording. All LibriVox recordings are in the public domain.
• 2:36:04
  Speaker 5: For more information or to volunteer, please visit LibriVox dot org.
• 2:36:10
  Speaker 5: The Pudding in Pastry Book by Elizabeth Douglas Iced Puddings, Moose,
• 2:36:17
  Speaker 5: paffe et cetera, caramel mouse. Nine yolks of eggs, three
• 2:36:23
  Speaker 5: quarters pound powdered sugar, one and a half pints milk,
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  Speaker 5: one pint whipped cream. Make a custard see page fifteen
• 2:36:33
  Speaker 5: of the yolks milk and quarter a pound of sugar.
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  Speaker 5: Strain it and set to cool. Stir half a pound
• 2:36:42
  Speaker 5: sugar over the fire in an iron saucepan until a
• 2:36:45
  Speaker 5: rich brown. Add a little water and boil it for
• 2:36:49
  Speaker 5: three minutes. Eat the custard over ice for ten minutes.
• 2:36:53
  Speaker 5: Add the syrup slowly and whipped cream. Beat well together.
• 2:36:58
  Speaker 5: Fill a mold with it. Cover with a sheet of
• 2:37:00
  Speaker 5: paper and a lid. Pack in ice and salt. Leave
• 2:37:05
  Speaker 5: for an hour. Chestnut mousse six ounces prepared chestnuts, six
• 2:37:10
  Speaker 5: ounces powdered sugar, one teaspoon vanilla, one half pint whipped cream. Boil,
• 2:37:17
  Speaker 5: peel and pound some chestnuts. Put them through a fine sieve.
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  Speaker 5: Take six ounces of sifted chestnuts and mix with the
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  Speaker 5: sugar and vanilla. Beat till smooth. Add the cream and
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  Speaker 5: more sugar if required. Pour into a mold cover with
• 2:37:33
  Speaker 5: a lid and seal the joints with a paste of
• 2:37:35
  Speaker 5: flour and water. Pack in ice and leave for one hour.
• 2:37:41
  Speaker 5: Frozen fruit one tin apricots or peaches, two cups powdered sugar,
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  Speaker 5: one quart water. Cut the fruit in small pieces, Add
• 2:37:52
  Speaker 5: the sugar and water. When the sugar is dissolved, freeze.
• 2:37:57
  Speaker 5: One pint whipped cream can be added to the fruit
• 2:38:00
  Speaker 5: when partly frozen. Any tint or fresh fruit can be used. Apricots, peaches, pineapple,
• 2:38:06
  Speaker 5: and strawberries are best. Nissel Rode pudding forty chestnuts, four yolks,
• 2:38:15
  Speaker 5: one half cup powdered sugar, one pint milk, one half
• 2:38:19
  Speaker 5: pint cream, one teaspoon vanilla, one quarter pound shredded candied pineapple,
• 2:38:25
  Speaker 5: one half tea cup Maraschino. Make a custard of the yolks,
• 2:38:30
  Speaker 5: milk and sugar see page fifteen. Boil, peel pound and
• 2:38:34
  Speaker 5: put through a fine sieve. The chestnuts. Mix with the
• 2:38:38
  Speaker 5: cold custard and vanilla and put in the freezer when
• 2:38:42
  Speaker 5: nearly firm. Add the fruit, cream and maraschino. This may
• 2:38:46
  Speaker 5: be omitted. Beat well together, and leave until frozen. Garnish
• 2:38:50
  Speaker 5: with angelica and candied cherries. Barfet chocolate one pint milk,
• 2:38:58
  Speaker 5: ten yolks, one half pound powdered sugar, one quarter pound chocolate,
• 2:39:04
  Speaker 5: one dessert spoon vanilla, one half pint cream. Make a
• 2:39:09
  Speaker 5: custard of the milk, yolks and sugar see page fifteen.
• 2:39:14
  Speaker 5: Melt the chocolate with a very little water. Add it
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  Speaker 5: to the custard, but through a fine sieve. Stir over
• 2:39:21
  Speaker 5: ice till cold. Add the whipped cream and beat well together.
• 2:39:27
  Speaker 5: Pack in ice and leave two hours. Barfet coffee one
• 2:39:32
  Speaker 5: pint cream, one cup powdered sugar, one half cup strong
• 2:39:37
  Speaker 5: clear coffee. Mix together, whip on ice. Take off the
• 2:39:42
  Speaker 5: froth and put into a freezer or mold. Do not
• 2:39:46
  Speaker 5: touch it. Leave for two hours. Strawberry cream one half
• 2:39:51
  Speaker 5: pound sugar, one pint water, one quartz strawberries, one half
• 2:39:56
  Speaker 5: pint whipped cream. Boil the sugar and water for half
• 2:39:59
  Speaker 5: an hour. Add the strawberries. Simmer gently for a quarter
• 2:40:03
  Speaker 5: of an hour. Take off the fire and cool when cold,
• 2:40:07
  Speaker 5: put in a treezer and stir occasionally till frozen. When frozen,
• 2:40:12
  Speaker 5: stir in the cream, which can be slightly sweetened. Strawberry mousse.
• 2:40:18
  Speaker 5: One pound strawberries, one cup powdered sugar, one and a
• 2:40:22
  Speaker 5: half pints cream. Crush the strawberries and put them through
• 2:40:26
  Speaker 5: a fine hair sieve. Put in an enameled saucepan with
• 2:40:31
  Speaker 5: a little sugar, and stir continually over the fire till
• 2:40:34
  Speaker 5: well mixed. Pour into a basin and set it on ice,
• 2:40:38
  Speaker 5: stirring until it is cold. Whip the cream with the
• 2:40:41
  Speaker 5: rest of the sugar. Mix with the fruit. Line a
• 2:40:45
  Speaker 5: mold with paper. Fill it, cover it with a round
• 2:40:48
  Speaker 5: of paper and a lid, which should be sealed with
• 2:40:50
  Speaker 5: a paste made of flour and water. Pack in ice
• 2:40:54
  Speaker 5: and leave for an hour. Vanilla and chocolate so flea
• 2:40:58
  Speaker 5: sixteen yolks of eggs, one cup syrup, one cup water,
• 2:41:03
  Speaker 5: one dessert spoon vanilla, one pint whipped cream chocolate. Beat
• 2:41:09
  Speaker 5: the yolks, syrup see page one fifty one and water
• 2:41:14
  Speaker 5: together thoroughly, pass through a fine sieve. Put into a
• 2:41:18
  Speaker 5: double boiler. Stir until thick, but do not let it
• 2:41:21
  Speaker 5: boil warm a bowl, Pour the custard into it, add
• 2:41:25
  Speaker 5: the vanilla. Beat for five minutes. Stir in the whipped
• 2:41:29
  Speaker 5: cream and pour into a large mold. Pack in ice
• 2:41:33
  Speaker 5: and leave for two hours. Uncover the mold and pour
• 2:41:37
  Speaker 5: onto it a cup of cold melted chocolate flavored with
• 2:41:40
  Speaker 5: a little vanilla. Replace the cover and leave another two hours.
• 2:41:45
  Speaker 5: Cream ice enclosed in a hot souffle. Make a souffle
• 2:41:50
  Speaker 5: of the required flavor in a large soufle dish. Have
• 2:41:54
  Speaker 5: ready a cream ice frozen stone hard about four inches
• 2:41:59
  Speaker 5: less in diameter than the souflet dish. When the souflet
• 2:42:02
  Speaker 5: is nearly baked, take it out of the oven, remove
• 2:42:05
  Speaker 5: the brown top and a little of the soft center.
• 2:42:09
  Speaker 5: Put in the ice cover with the soft mixture and
• 2:42:12
  Speaker 5: the brown cover, and put back into the oven for
• 2:42:15
  Speaker 5: a few moments. Considerable deftness and great quickness are necessary
• 2:42:20
  Speaker 5: if this sweet is to be successful. End of section
• 2:42:24
  Speaker 5: twenty two Read by Sandra Near, Montreal, twenty twenty two.
• 2:42:35
  Speaker 5: Section twenty three of the Pudding and Pastry Book.
• 2:42:38
  Speaker 11: This is a LibriVox recording.
• 2:42:41
  Speaker 1: All LibriVox recordings are in the public domain. For more
• 2:42:45
  Speaker 1: information or to volunteer, please visit LibriVox dot org read
• 2:42:50
  Speaker 1: by Larry Wilson.
• 2:42:52
  Speaker 5: The Pudding in Pastry Book by Elizabeth Douglas. Sugars colored
• 2:42:59
  Speaker 5: sugars on to some pounded sugar.
• 2:43:02
  Speaker 1: Drop a few drops of any coloring. Stir well and quickly,
• 2:43:06
  Speaker 1: so that the sugar may be evenly colored when dry,
• 2:43:10
  Speaker 1: crushed between paper if necessary, keep in a tin in
• 2:43:14
  Speaker 1: a dry place.
• 2:43:16
  Speaker 5: Orange and lemon sugar one half pound loaf sugar, three.
• 2:43:21
  Speaker 9: Oranges or lemons.
• 2:43:24
  Speaker 1: Pare off the yellow rind of oranges, tangerines, or lemons
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  Speaker 1: very finely, let it dry, thoroughly, pound it in a
• 2:43:32
  Speaker 1: mortar with the sugar, pass through a fine sea, and
• 2:43:36
  Speaker 1: keep in a dry place. Or the rind may be
• 2:43:39
  Speaker 1: rubbed off on lumps of sugar, which must then be
• 2:43:42
  Speaker 1: dried and very finely crushed. Sugared fruits, white of egg,
• 2:43:50
  Speaker 1: powdered sugar, strawberries, cherries, grapes, red or white currants. Beat
• 2:43:56
  Speaker 1: the white of an egg till frothy, Dip each fruit
• 2:43:59
  Speaker 1: in to it, and then roll it in powdered sugar.
• 2:44:02
  Speaker 5: Place on white paper, and dry in a very slow oven.
• 2:44:07
  Speaker 5: Into section twenty three Into the Putting a Pastry Book
• 2:44:11
  Speaker 5: by Elizabeth Duclas,