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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.
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Vol Au Vent.
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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.
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