This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1874 Excerpt: ...Fill the lined moulds with some of the apple marmalade, and bake them in the oven heated to a dark brown paper temperature; When the tartlets are done, dredge someone sugar over, glaze them with a red-hot salamander, and serve them hot; The tops of the tartlets are sometimes covered with a trelliswork formed of small ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1874 Excerpt: ...Fill the lined moulds with some of the apple marmalade, and bake them in the oven heated to a dark brown paper temperature; When the tartlets are done, dredge someone sugar over, glaze them with a red-hot salamander, and serve them hot; The tops of the tartlets are sometimes covered with a trelliswork formed of small rolls of paste, or they can be strewn with chopped sugared almonds; in the latter case they must be baked in the oven at a light brown paper temperature. APPLE TARTLETS COVERED WITH A PASTE PATTERN Line some tartlet-moulds with paste as directed in the preceding recipe; Fill them with some apple marmalade prepared as above, merely omitting the cinnamon sugar, and adding one-fourth of the quantity of apricot jam; Mould some Raised Pie Paste (vide page 27) in a boxwoodmould to a trellis pattern of the same size as the tartlet-mould; Place a pattern on each tartlet, brush them over with egg, and bake them in the oven heated to a lijht brown paper temperature; When done, glaze the tartlets by brushing them over with some syrup registering 36 on the saccharometer; put them back in the oven for two minutes, and serve them hot. BAKED APPLE DUMPLINGS Choose some medinm-sized baking apples, wash, and wipe them with a cloth, and cut out the cores with a long cutter; Eoll out some Lining Paste (vide page 28) to inch thickness, and cut it into rounds large enough to enclose one of the apples; Brush lightly over the rounds with a little water, and place an apple on each; fill up the hole in the apple with some pounded sugar, and fold the paste over the apple so as to enclose it; Brush over with egg, and put a cover made of the Commoner Kind of Puff Paste at 6 turns (vide page 42) on the top of each dumpling; Egg the covers, cut a pattern on the top, ...
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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Seller's Description:
PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.