|VIEW THE MOBILE VERSION of www.homemadecookies.ca|| Informational|
Other Recipes from Pastry.Directions For Making Paste.
Plain Puff Paste.
Very Rich Puff Paste.
Plain Short Crust.
Beef Dripping Paste.
Glaze For Pastry.
Fruit Tarts Or Pies.
A Very Fine Savoury Pie.
Vol Au Vent.
A Vol-au-vent Of Fruit.
Mock Cherry Pie
Pie Plant Pie
Sour Cream Pie
CHEESECAKES(Pastry.) - (The Jewish Manual)
Warm four ounces of butter, mix it with the same quantity of
loaf-sugar sifted, grate in the rind of three lemons, squeeze in
the juice of one, add three well-beaten eggs, a little nutmeg, and
a spoonful of brandy; put this mixture into small tins lined with a
light puff paste, and bake.
Cheesecakes can be varied by putting almonds beaten instead of the
lemon, or by substituting Seville oranges, and adding a few slices of
candied orange and lemon peel.
CheesecakesTreat here, ye shepherds blithe! your damsels sweet,
For pies and _cheesecakes_ are for damsels meet.
Put two quarts of new milk into a stewpan; set it near the fire, and
stir in two tablespoonfuls of rennet; let it stand till it is set (this
will take about an hour); break it well with your hand, and let it
remain half an hour longer; then pour off the whey, and put the curd
into a cullender to drain; when quite dry, put it in a mortar, and pound
it quite smooth; then add four ounces of powdered sugar, and three
ounces of fresh butter; oil it first by putting it in a little potting
pot, and setting it near the fire; stir it all well together; beat the
yolks of four eggs in a basin with a little nutmeg grated, lemon-peel,
and a glass of brandy; add this to the curd, with two ounces of currants
washed and picked; stir it all well together; have your tins ready
lined with puff paste, about a quarter of an inch thick; notch them all
round the edge, and fill each with the curd.
Bake them twenty minutes.
Almond CheesecakesTake a quarter of a pound of Jordan almonds and twelve or fourteen
apricot or peach kernels; blanch them all in cold water, and beat them
very fine with rose-water and a little sack. Add a quarter of a pound of
fine powder sugar, by degrees, and beat them very light: then put a
quarter of a pound of the best butter just melted, with two or three
spoonfuls of sweet thick cream; beat them well again. Then, add four
eggs, leaving out the whites, beaten as light as possible. When you have
just done beating, put a little grated nutmeg. Bake them in a nice
short crust; and, when they are just going into the oven, grate over
them a little fine sugar.
Cocoa-nut CheesecakesTake a cocoa-nut, which by many is thought far superior to almonds;
grate it the long way; put to it some thick syrup, mixing it by degrees.
Boil it till it comes to the consistence of cheese; when half cold add
to it two eggs; beat it up with rose-water till it is light: if too
thick, add a little more rose-water. When beaten up as light as
possible, pour it upon a fine crust in cheesecake pans, and, just before
they are going into the oven, sift over some fine sugar, which will
raise a nice crust and much improve their appearance. The addition of
half a pound of butter just melted, and eight more eggs, leaving out
half of the whites, makes an excellent pudding.
Viewed 1847 times.
Most Viewed Recipes from The Jewish ManualMuligatawny Soup.
Another Excellent Receipt.
Cocoa Nut Pudding.
Calf's Feet Jelly.
A Simple White Soup.
A Very Fine Emmolient Drink.
A Rich Brown Gravy.
Least Viewed Recipes from The Jewish ManualTourte A La CrÊme.
Cutlets A La FranÇaise.
Stock Or ConsommÉ.
Rich Plum Cake.
To Stew Duck With Green Peas.
Casserole Au Riz.
To Pickle Melon Mangoes.
Sweetbreads Stewed Brown.
See Blankette Of Veal.
A Vol-au-vent Of Fruit.
A Fine Beefsteak Pie.
Bread Crumbs For Frying.
Cutlets In White Fricassee.
|Home Made Cookies.ca|