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39
BISMARCK PUDDING.
Line a plain charlotte mould with caramel. Beat up 4 whites
of eggs very stiff, add a tablespoonful of sugar and a few drops of
vanilla essence. Carefully fill the prepared mould, and steam for
from 10 to 15 minutes. Turn out while hot, leave until cold, and
pour over it som.e half whipped cream, flavoured with caramel.—
Mrs Hay, MarlefieId.
2 oz. flour.
2 oz. butter.
2 eggs.
PINE APPLE CHUNK.
1 small tin pine apple chunks.
12 gills milk.
Put butter into saucepan, and allow it to melt, stir in flour
.gently, add milk, boil 3 minutes stirring all the time, add yolks
beaten, and drop with sugar into the mixture. Stir quickly, add
pine apple juice. Boil. for a few minutes. Place chunks in pud-
ding dish, pour mixture over them. Bake 20 minutes in a brisk
oven. Cover with whites of eggs beaten.—Mrs Fish, Bridge St.,
Kelso.
APRICOT FRITTERS.
Take the ripe, or tinned apricots. Put them in a basin with a
dust of castor sugar, and a. few drops of brandy or rum. Dip
them one by one in frying batter, and fry in clean hot fat till a
pretty golden colour. Drain on soft paper. Put on a baking
tin, and dust over with icing sugar. Then glaze with a hot
:salamander. Serve hot on a dish paper for dinner or luncheon.
—Mrs Drummond, Ednam House, Kelso.
OEUFS POCHES EN SURPRISE.
genoese or sponge cake (stale). sugar.
clarified butter. apricots.
whipped cream. pistachios (chopped).
vanilla.
Cut the cake into slices about
1
inch thick. Then stamp into
wounds about 2 ins. in diameter. Fry in clarified butter a pale
brown, drain, and cool. Spread one side thickly with the whipped
cream, sweetened and flavoured. Put a half apricot in centre of
each, then put rest of whipped cream into a forcing bag with plain
pipe and force cream round each apricot. Sprinkle chopped
pistachio lightly on the cream. Dish up on a lace edged paper
or serve in crystal dish with some apricot .syrup poured round.—
Miss Scott, Heiton Mill, Kelso.
COCOANUT PUDDING.
Beat four tablespoonfuls of castor sugar to a cream with three
ounces of fresh butter. Then add—beating continuously—the yolks
BISMARCK PUDDING.
Line a plain charlotte mould with caramel. Beat up 4 whites
of eggs very stiff, add a tablespoonful of sugar and a few drops of
vanilla essence. Carefully fill the prepared mould, and steam for
from 10 to 15 minutes. Turn out while hot, leave until cold, and
pour over it som.e half whipped cream, flavoured with caramel.—
Mrs Hay, MarlefieId.
2 oz. flour.
2 oz. butter.
2 eggs.
PINE APPLE CHUNK.
1 small tin pine apple chunks.
12 gills milk.
Put butter into saucepan, and allow it to melt, stir in flour
.gently, add milk, boil 3 minutes stirring all the time, add yolks
beaten, and drop with sugar into the mixture. Stir quickly, add
pine apple juice. Boil. for a few minutes. Place chunks in pud-
ding dish, pour mixture over them. Bake 20 minutes in a brisk
oven. Cover with whites of eggs beaten.—Mrs Fish, Bridge St.,
Kelso.
APRICOT FRITTERS.
Take the ripe, or tinned apricots. Put them in a basin with a
dust of castor sugar, and a. few drops of brandy or rum. Dip
them one by one in frying batter, and fry in clean hot fat till a
pretty golden colour. Drain on soft paper. Put on a baking
tin, and dust over with icing sugar. Then glaze with a hot
:salamander. Serve hot on a dish paper for dinner or luncheon.
—Mrs Drummond, Ednam House, Kelso.
OEUFS POCHES EN SURPRISE.
genoese or sponge cake (stale). sugar.
clarified butter. apricots.
whipped cream. pistachios (chopped).
vanilla.
Cut the cake into slices about
1
inch thick. Then stamp into
wounds about 2 ins. in diameter. Fry in clarified butter a pale
brown, drain, and cool. Spread one side thickly with the whipped
cream, sweetened and flavoured. Put a half apricot in centre of
each, then put rest of whipped cream into a forcing bag with plain
pipe and force cream round each apricot. Sprinkle chopped
pistachio lightly on the cream. Dish up on a lace edged paper
or serve in crystal dish with some apricot .syrup poured round.—
Miss Scott, Heiton Mill, Kelso.
COCOANUT PUDDING.
Beat four tablespoonfuls of castor sugar to a cream with three
ounces of fresh butter. Then add—beating continuously—the yolks
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| Sports publications > Kelso Golf Club Bazaar > (43) |
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| Permanent URL | https://digital.nls.uk/231776293 |
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| Description | Cookery book |
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| Shelfmark | NG.835.d.33 |
| Attribution and copyright: |
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More information
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| Description | More than 230 sports publications from the National Library of Scotland's collections. Featured sports include football, rugby, golf, shinty, athletics, bowls, cricket and hockey. Among the material from the late 19th and early 20th centuries are match programmes, club histories, and handbooks. From the late 20th century are promotional materials to encourage greater diversity in sport. Most items cover sports activities in Scotland. There are also publications relating to the Olympics and international matches. |
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