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with a little water, sweeten to taste, and when cool strain over the pudding. Decorate with rings of cherries and strips of angelica.

Time.— About 2¾ hours. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 6 or 7 persons.

2159.—STEWED FIGS. (Fr.Compôte de Figues.)

Ingredients.—1 lb. of figs, 6 ozs. of sugar, the juice of 1 lemon, 1 pint of water.

Method.—Place the figs, sugar and lemon-juice in a jar, boil the water, and add it to the contents of the jar. Cover closely, stand the jar in a saucepan of boiling water or in a slow oven, and stew gently from 1½ to 1¾ hours. Serve with a good custard sauce.

Time.—From 1½ to 1¾ hours. Average Cost, 7d. Sufficient for 3 or 4 persons.

2160.—STEWED FRUIT. (Fr.Compôte de Fruit.)

Ingredients.—1 lb. of fruit, 4 ozs. of sugar, ¼ of a pint of water.

Method.—Apples and pears intended for stewing should be peeled, quartered and cored. Gooseberries should have the tops and tails cut off; rhubarb is usually sliced, and if at all old the stringy outer skin is stripped off. Other fruit, such as cherries and plums, should have the stalks removed, but the stones may be taken out or not, as preferred. Bring the water and sugar to the boil, add the fruit, and stew very gently until tender. Or, place the fruit and sugar in a jar, stand the jar in a saucepan of boiling water, and cook until tender.

2161.—STEWED PRUNES. (Fr.Compôte de Prunes.)

Ingredients.—1 lb. of prunes, 6 ozs. of sugar, 1 pint of water, 1 teaspoonful of lemon-juice.

Method.—Rinse the prunes well in cold water, then place them in a basin, add the pint of cold water, and let them soak for at least 6 hours. When ready, put them into a jar, add the sugar and lemon-juice, place the jar in a saucepan of boiling water or in a slow oven, and stew gently from 1½ to 2 hours.

Time.—To cook, from 1½ to 2 hours. Average Cost, 6d. to 8d. Sufficient for 3 or 4 persons.


Ingredients.—A round Genoese cake 1 inch in thickness, ¼ of a pint of sherry, ½ a pint of stiffly-whipped sweetened cream, 2 or 3 whites of eggs stiffly-whisked and sweetened, crushed macaroons or ratafias, glacé cherries, angelica.