From Snoleppard42@aol.com Wed Dec  3 16:53:52 2003
Date: Tue, 2 Dec 2003 22:49:03 EST
From: Snoleppard42@aol.com
Newsgroups: rec.food.recipes
Subject: Fancy Biscuits from 1892
Followup-To: rec.food.cooking, rec.food.recipes

Fancy Biscuits (5 variations)               

Ingalls' Home and Art Magazine - 1892
 
APRICOT BISCUITS. --Put one cup of granulated sugar and the yolks of five
eggs into a bowl and beat five minutes. In a separate bowl beat the whites
of the five eggs to a perfectly stiff froth; next add one cupful of sifted
flour, a little at a time, to the yolks and sugar, whipping it in with
light, careful strokes; immediately add the whites whipping them in
gently. Put the paste into a pastry bag and press out upon buttered paper
laid in baking pans, forming little biscuits two inches long by one inch
wide. This quantity should make about forty biscuits. Bake in a moderate
oven for about fifteen minutes or perhaps a little less time, according to
oven. Remove from the paper and spread on a dish to cool. When cold brush
them over with apricot marmalade and then glaze them. To make the glaze,
put into a very small sauce pan one ounce of granulated sugar with one
tablespoonful of cold water and let it come to a boil, stirring meanwhile.
Remove, and add immediately a teaspoonful of rose water;  brush the cakes
with this, and set in the open oven two minutes to dry. They may be
sprinkled before drying with finely chopped pistachio, pressing it lightly
into the glaze to make it adhere. Directions for using pastry bag were
given in the April number, 1891.

VANILLA CREAM BISCUITS. -- Prepare the batter precisely as directed above
for apricot biscuits. Dip it into a pastry bag and press out upon a
buttered baking-sheet, forming about fifty little round biscuits, shape of
macaroons.  Sprinkle lightly with powdered sugar and bake in a quick oven
for about twelve minutes; then lift them from the pan (using a
broad-bladed knife) and lay them upside down upon a fresh, clean towel.
Make a small, circular cavity, about half an inch in diameter, in the
center of each, using a narrow-pointed, very thin-bladed knife, and it
must be very sharp. Fill the cavities with the vanilla cream; have ready a
glaze preparation as given for glazing apricot biscuits.  Fasten the
biscuits together by twos, converting them into little ball-shaped
biscuits. Brush the under edges of one with the glaze and lay the other
quickly upon it to make them adhere. When all are done, begin with the
first and glaze their entire surface.

Vanilla Cream Filling. --Put a cupful and a half of milk in a double
boiler and place over the fire; mix thoroughly half a cup of sugar, two
tablespoonfuls of flour and a pinch of salt; add two eggs, beaten well,
but not frothing it;  stir the mixture into the boiling milk and cook
fifteen minutes, stirring often. When cold add a teaspoonful of vanilla
extract. The cream may be made sweeter if liked.

RASPBERRY BISCUITS. -- Make precisely as directed for vanilla cream
biscuits;  fill the cavities with raspberry jam and glaze the entire
surface. Other jams and marmalades may be used, the kind employed giving
its name to the biscuits.

LEMON PUFFS. --Save the crumbs left from the cavities cut in the biscuits
given above; add some stale cake crumbs if you have not as much as you
wish. To one cup of granulated sugar add two tablespoonfuls of water, and
two tablespoonfuls of lemon juice; boil till it forms a thin syrup, then
stir into it enough cake crumbs to make it about the thickness of good
jam; this is for the filling. Roll nice puff paste to a quarter of an inch
in thickness; cut it into four-inch squares; brush the edges with white of
eggs, lay a spoonful of the filling in the middle and bring one corner of
the paste over to meet the corner diagonally opposite, so as to form a
three-cornered puff or triangle. Pinch the edges, brush the top with egg
and sprinkle lightly with powdered sugar. Bake in a very hot oven. These
are delicious.

CHOCOLATE BISCUITS. --Whisk the whites of two eggs to a stiff froth, mix
in lightly two and one-half ounces of grated chocolate, one and one-half
ounces of fine flour, and one ounce of fine, granulated sugar. Drop the
mixture in small heaps on a sheet of paper, and bake for a few minutes in
a brisk oven.
 

SOURCE:1800's HEIRLOOM RECIPES 

FROM ANN IN FLA
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