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The Boston Cooking-School Cook Book - Chapters 23-26
Rice Pudding 4 cups milk 1/2 teaspoon salt 1/3 cup rice 1/3 cup sugar Grated rind 1/2 lemon
Wash rice, mix ingredients, and pour into buttered pudding-dish; bake three hours in very slow oven, stirring three times during first hour of baking to prevent rice from settling.
Poor Man's Pudding 4 cups milk 1/2 teaspoon salt 1/2 cup rice 1/2 teaspoon cinnamon 1/3 cup molasses 1 tablespoon butter
Wash rice, mix and bake same as Rice Pudding. At last stirring, add butter.
Indian Pudding 5 cups scalded milk 1/2 cup molasses 1/3 cup Indian meal 1 teaspoon salt 1 teaspoon ginger
Pour milk slowly on meal, cook in double boiler twenty minutes, add molasses, salt, and ginger; pour into buttered pudding-dish and bake two hours in slow oven; serve with cream. If baked too rapidly it will not whey. Ginger may be omitted.
Cerealine Pudding 4 cups scalded milk 1/2 cup molasses 2 cups cerealine 1&1/2 teaspoons salt 1&1/2 tablespoons butter
Pour milk on cerealine, add remaining ingredients, pour into buttered pudding-dish, and bake one hour in slow oven. Serve with cream.
Newton Tapioca 5 tablespoons pearl tapioca 3/4 cup molasses 4 cups scalded milk 3 tablespoons butter 4 tablespoons Indian meal 1&1/2 teaspoons salt 1 cup milk
Soak tapioca two hours in cold water to cover. Pour scalded milk over Indian meal and cook in double boiler ten minutes. Add tapioca drained from water, molasses, butter, and salt; turn into buttered pudding-dish, and pour over remaining milk, but do not stir. Bake one and one-fourth hours in a moderate oven.
Apple Tapioca 3/4 cup pearl or 1/2 cup minute tapioca 1/2 teaspoon salt Cold water 7 sour apples 2&1/2 cups boiling water 1/2 cup sugar
Soak tapioca one hour in cold water to cover, drain, add boiling water and salt; cook in double boiler until transparent. Core and pare apples, arrange in buttered pudding-dish, fill cavities with sugar, pour over tapioca, and bake in moderate oven until apples are soft. Serve with sugar and cream or Cream Sauce I. Minute Tapioca requires no soaking.
Tapioca Custard Pudding 4 cups scalded milk 1/2 cup sugar 2/3 cup pearl tapioca, 1/3 cup minute tapioca 1 teaspoon salt 3 eggs 1 tablespoon butter
Soak tapioca one hour in cold water to cover, drain, add to milk, and cook in double boiler thirty minutes; beat eggs slightly, add sugar and salt, pour on gradually hot mixture, turn into buttered pudding-dish, add butter, bake thirty minutes in slow oven.
Peach Tapioca 1 can peaches Boiling water 1/4 cup powdered sugar 1/2 cup sugar 1 cup tapioca 1/2 teaspoon salt
Drain peaches, sprinkle with powdered sugar, and let stand one hour; soak tapioca one hour in cold water to cover: to peach syrup add enough boiling water to make three cups; heat to boiling-point, add tapioca drained from cold water, sugar, and salt; then cook in a double boiler until transparent. Line a mould or pudding-dish with peaches cut in quarters, fill with tapioca, and bake in moderate oven thirty minutes; cool slightly, turn on a dish, and serve with Cream Sauce I.
Corn Pudding 2 cups popped corn, finely pounded 1/2 cup brown sugar 3 cups milk 1 tablespoon butter 3 eggs, slightly beaten 3/4 teaspoon salt
Scald milk, pour over corn, and let stand one hour. Add remaining ingredients, turn into a buttered dish, and bake in a slow oven until firm. Serve with cream, or maple syrup.
Scalloped Apples 1 small stale loaf baker's bread 1/4 cup sugar 1/4 cup butter 1/4 teaspoon grated nutmeg 1 quart sliced apples Grated rind and juice of 1/2 lemon
Cut loaf in halves, remove soft part, and crumb by rubbing through a colander; melt butter and stir in lightly with fork; cover bottom of buttered pudding-dish with crumbs and spread over one-half the apples, sprinkle with one-half sugar, nutmeg, lemon juice, and rind mixed together; repeat cover with remaining crumbs, and bake forty minutes in moderate oven. Cover at first to prevent crumbs browning too rapidly. Serve with sugar and cream.
Bread Pudding 2 cups stale bread crumbs 2 eggs 1 quart scalded milk 1/2 teaspoon salt 1/3 cup sugar 1 teaspoon vanilla or 1/4 teaspoon spice 1/4 cup melted butter
Soak bread crumbs in milk, set aside until cool; add sugar, butter, eggs slightly beaten, salt, and flavoring; bake one hour in buttered pudding- dish in slow oven; serve with Vanilla Sauce. In preparing bread crumbs for puddings avoid using outside crusts. With a coarse grater there need be but little waste.
Cracker Custard Pudding
Make same as Bread Pudding, using two-thirds cup cracker crumbs in place of bread crumbs; after baking, cover with meringue made of whites two eggs, one-fourth cup powdered sugar, and one tablespoon lemon juice; return to oven to cook meringue.
Bread and Butter Pudding 1 small stale loaf baker's bread 1/2 cup sugar Butter 1/4 teaspoon salt 3 eggs 1 quart milk
Remove end crusts from bread, cut loaf in one-half inch slices, spread each slice generously with butter; arrange in buttered pudding-dish, buttered side down. Beat eggs slightly, add sugar, salt, and milk; strain, and pour over bread; let stand thirty minutes. Bake one hour in slow oven, covering the first half-hour of baking. The top of pudding should be well browned. Serve with Hard or Creamy Sauce. Three-fourths cup raisins, parboiled in boiling water to cover and seeded, may be sprinkled between layers of bread.
Bread and Butter Apple Pudding
Cover bottom of a shallow baking-dish with apple sauce. Cut stale bread in one-third inch slices, spread with softened butter, remove crusts, and cut in triangular-shaped pieces; then arrange closely together over apple. Sprinkle generously with sugar, to which is added a few drops vanilla. Bake in a moderate oven and serve with cream.
Chocolate Bread Pudding 2 cups stale bread crumbs 2/3 cup sugar 4 cups scalded milk 2 eggs 2 squares unsweetened chocolate 1/4 teaspoon salt 1 teaspoon vanilla
Soak bread in milk thirty minutes; melt chocolate in saucepan placed over hot water, add one-half sugar and enough milk taken from bread and milk to make of consistency to pour; add to mixture with remaining sugar, salt, vanilla, and eggs slightly beaten; turn into buttered pudding-dish and bake one hour in a moderate oven. Serve with Hard or Cream Sauce I.
Mock Indian Pudding 1/2 small loaf baker's entire-wheat bread 3&1/2 cups milk 1/2 cup molasses Butter
Remove crusts from bread and cut into five slices of uniform thickness. Spread generously with butter, arrange in baking-dish, pour over three cups of milk and molasses. Bake from two to three hours in a very slow oven, stirring three times during the first hour of baking, then add remaining milk. Serve with cream or vanilla ice cream.
Bangor Pudding 1&1/3 cups cracker crumbs 1/3 cup molasses Boiling water 1 egg 2 cups milk 1 cup raisins
Moisten cracker crumbs with boiling water, and let stand until cool. Add milk, molasses, egg slightly beaten, and raisins seeded and cut in pieces. Turn into a buttered pudding mould, and steam eight hours. Let stand in mould to cool. Serve cold with Cream Sauce II.
Steamed Lemon Pudding 8 small slices stale bread 3 tablespoons sugar Lemon mixture 2 eggs 1 cup milk Grated rind 1 lemon 1/8 teaspoon salt
Spread bread with lemon mixture, and arrange in buttered pudding mould. Beat eggs slightly, add sugar, salt, and milk; strain, add lemon rind, and pour mixture over bread. Cover, set in pan of hot water, and bake one hour.
Lemon Mixture
Cook three tablespoons lemon juice, grated rind one lemon, and one-fourth cup butter two minutes. Add one cup sugar and three eggs slightly beaten; cook until mixture thickens, cool, and add one tablespoon brandy.
Cottage Pudding 1/4 cup butter 1 cup milk 2/3 cup sugar 2&1/4 cups flour 1 egg 4 teaspoons baking powder 1/2 teaspoon salt
Cream the butter, add sugar gradually, and egg well beaten; mix and sift flour, baking powder, and salt; add alternately with milk to first mixture; turn into buttered cake-pan; bake thirty-five minutes. Serve with Vanilla or Hard Sauce.
Strawberry Cottage Pudding 1/3 cup butter 1/2 cup milk 1 cup sugar 1&3/4 cups flour 1 egg 3 teaspoons baking powder
Mix same as Cottage Pudding, and bake twenty-five minutes in shallow pan; cut in squares and serve with strawberries (sprinkled with sugar and slightly mashed) and Cream Sauce I. Sliced peaches may be used in place of strawberries.
Orange Puffs 1/3 cup butter 1/2 cup milk 1 cup sugar 1&3/4 cups flour 2 eggs 3 teaspoons baking powder
Mix same as Cottage Pudding, and bake in buttered individual tins. Serve with Orange Sauce.
Chocolate Pudding 1/4 cup butter 3 teaspoons baking powder 1 cup sugar Whites 2 eggs Yolks 2 eggs 1&1/3 squares unsweetened chocolate 1/2 cup milk 1/8 teaspoon salt 13/8 cups flour 1/4 teaspoon vanilla
Cream the butter, and add one-half the sugar gradually. Beat yolks of eggs until thick and lemon-colored, and add, gradually, remaining sugar. Combine mixtures, and add milk alternately with flour mixed and sifted with baking powder and salt; then add whites of eggs beaten until stiff, melted chocolate, and vanilla. Bake in an angel-cake pan remove from pan, cool, fill the centre with whipped cream, sweetened and flavored, and pour around.
Chocolate Sauce
Boil one cup sugar, one half-cup water, and a few grains cream-of-tartar until of the consistency of a thin syrup. Melt one and one-half squares chocolate and pour on gradually the hot syrup. Cool slightly, and flavor with one-fourth teaspoon vanilla.
Custard Souffle 3 tablespoons butter 1 cup scalded milk 1/4 cup flour 4 eggs 1/4 cup sugar 1/2 teaspoon salt
Melt butter, add flour, and gradually hot milk. Bring to boiling point and pour on to yolks of eggs beaten until thick and lemon-colored, and mixed with sugar and salt; cool, and cut and fold in whites of eggs beaten stiff and dry. Turn into buttered pudding-dish, and bake from thirty to thirty- five minutes in slow oven; take from oven and serve at once,--if not served immediately it is sure to fall; serve with Creamy or Foamy sauce.
Apricot Souffle
Drain and reserve syrup from one can apricots and cut fruit into quarters, then put closely together on bottom of a buttered baking-dish. Pour over Custard Souffle mixture. Bake from thirty-five to forty minutes in a slow oven. Serve with apricot syrup and whipped cream sweetened and flavored with vanilla or vanilla ice cream. Canned peaches may be used in place of apricots.
Lemon Souffle Yolks 4 eggs 1 cup sugar Grated rind and juice 1 lemon Whites 4 eggs
Beat yolks until thick and lemon-colored, add sugar gradually and continue beating, then add lemon rind and juice. Cut and fold in whites of eggs beaten until dry; turn into buttered pudding-dish, set in pan of hot water, and bake thirty-five to forty minutes. Serve with or without sauce.
Chocolate Souffle 2 tablespoons butter 1/3 cup sugar 2 tablespoons flour 2 tablespoons hot water 3/4 cup milk 3 eggs 1&1/2 squares unsweetened chocolate 1/2 teaspoon vanilla
Melt the butter, add flour, and pour on gradually, while stirring constantly, milk; cook until boiling-point is reached. Melt chocolate in a small saucepan placed over hot water, add sugar and water, and stir until smooth. Combine mixtures, and add yolks of eggs well beaten; cool. Fold in whites of eggs beaten stiff, and add vanilla. Turn into a buttered baking- dish, and bake in a moderate oven twenty-five minutes. Serve with Cream Sauce I.
Mocha Souffle 3 tablespoons butter 1/2 cup sugar 3 tablespoons bread flour 1/4 teaspoon salt 3/4 cup boiled coffee (Mocha) 4 eggs 1/4 cup cream 1/2 teaspoon vanilla
Make and bake same as Chocolate Souffle. Serve with Mocha Sauce. Mix yolks two eggs, one-fourth cup sugar, and a few grains salt; then add gradually one-half cup Mocha coffee infusion. Cook in double boiler until mixture thickens, stirring constantly. Strain, cool, and fold in one cup whipped cream.
Fruit Souffle 3/4 cup fruit pulp, peach, apricot, or quince Whites 3 eggs Sugar Few grains salt
Rub fruit through sieve; if canned fruit is used, first drain from syrup. Heat, and sweeten if needed; beat whites of eggs until stiff, add gradually hot fruit pulp, and salt, and continue beating; turn into buttered and sugared individual moulds, having them three-fourths full; set moulds in pan of hot water and bake in slow oven until firm, which may be determined by pressing with finger; serve with Sabyon Sauce.
Spanish Souffle 1/4 cup butter 2 tablespoons sugar 1/2 cup stale bread crumbs 3 eggs 1 cup milk 1/2 teaspoon vanilla
Melt butter, add crumbs, cook until slightly browned, stirring often; add milk and sugar, cook twenty minutes in double boiler; remove from fire, add unbeaten yolks of eggs, then cut and fold in whites of eggs beaten until stiff, and flavor. Bake same as Fruit Souffle.
Chestnut Souffle 1/4 cup sugar 1 cup chestnut puree 2 tablespoons flour 1/2 cup milk Whites 3 eggs
Mix sugar and flour, add chestnuts and milk gradually; cook five minutes, stirring constantly; beat whites of eggs until stiff, and cut and fold into mixture. Bake same as Fruit Souffle; serve with Cream Sauce.
Chocolate Rice Meringue 2 cups milk 1 square melted chocolate 1/4 cup rice 1/2 teaspoon vanilla 1/3 teaspoon salt 1/2 cup seeded raisins 1 tablespoon butter Whites two eggs 1/3 cup sugar 1/2 cup heavy cream
Scald milk, add rice and salt, and cook until rice is soft. Add butter, sugar, chocolate, vanilla, and raisins. Cut and fold in the whites of eggs, beaten until stiff, and cream, beaten until stiff. Pour into a buttered baking-dish, and bake fifteen minutes. Cover with a meringue made of the whites of three eggs, six tablespoons powdered sugar, and one-half teaspoon vanilla; then brown in a moderate oven.
Steamed Apple Pudding 2 cups flour 2 tablespoons butter 4 teaspoons baking powder 3/4 cup milk 1/2 teaspoon salt 4 apples cut in eighths
Mix and sift dry ingredients; work in butter with tips of fingers, add milk gradually, mixing with a knife; toss on floured board, pat and roll out, place apples on middle of dough, and sprinkle with one tablespoon sugar mixed with one-fourth teaspoon each of salt and nutmeg; bring dough around apples and carefully lift into buttered mould or five-pound lard pail; or apples may be sprinkled over dough, and dough rolled like a jelly roll; cover closely, and steam one hour and twenty minutes; serve with Vanilla or Cold Sauce. Twice the number of apples may be sprinkled with sugar and cooked until soft in granite kettle placed on top of range, covered with dough, rolled size to fit in kettle, then kettle covered tightly, and dough steamed fifteen minutes. When turned on dish for serving, apples will be on top.
Steamed Blueberry Pudding
Mix and sift dry ingredients and work in butter same as for Steamed Apple Pudding. Add one cup each of milk, and blueberries rolled in flour; turn into buttered mould and steam one and one-half hours. Serve with Creamy Sauce.
Steamed Cranberry Pudding 1/2 cup butter 3&1/2 cups flour 1 cup sugar 1&1/4 tablespoons baking powder 3 eggs 1/2 cup milk 1&1/2 cups cranberries
Cream the butter, add sugar gradually, and eggs well beaten. Mix and sift flour and baking powder and add alternately with milk to first mixture, stir in berries, turn into buttered mould, cover, and steam three hours. Serve with thin cream, sweetened and flavored with nutmeg.
Ginger Pudding 1/3 cup butter 3&1/2 teaspoons baking powder 1/2 cup sugar 1/4 teaspoon salt 1 egg 2 teaspoons ginger 2&1/4 cups flour 1 cup milk
Cream the butter, add sugar gradually, and egg well beaten; mix and sift dry ingredients; add alternately with milk to first mixture. Turn into buttered mould, cover, and steam two hours; serve with Vanilla Sauce.
Harvard Pudding 1/3 cup butter 3&1/2 teaspoons baking powder 1/2 cup sugar 1/4 teaspoon salt 2&1/2 cups flour 1 egg 1 cup milk
Mix and sift dry ingredients and work in butter with tips of fingers; beat egg, add milk, and combine mixtures; turn into buttered mould, cover, and steam two hours; serve with warm Apple Sauce and Hard Sauce.
Apple Sauce
Pick over and wash dried apples, soak over night in cold water to cover; cook until soft; sweeten, and flavor with lemon juice.
Steamed Chocolate Pudding 3 tablespoons butter 2&1/4 cups flour 2/3 cup sugar 4&1/2 teaspoons baking powder 1 egg 2&1/2 squares unsweetened chocolate 1 cup milk 1/4 teaspoon salt
Cream the butter, add sugar gradually, and egg well beaten. Mix and sift flour with baking powder and salt, and add alternately with milk to first mixture, then add chocolate, melted. Turn into a buttered mould. Cover, and steam two hours. Serve with
Cream Sauce 1/4 cup butter 1/2 teaspoon vanilla 1 cup powdered sugar 1/4 cup heavy cream
Cream the butter, add sugar gradually, vanilla, and cream beaten until stiff.
Swiss Pudding 1/2 cup butter Grated rind one lemon 7/8 cup flour 5 eggs 2 cups milk 1/3 cup powdered sugar
Cream the butter, add flour gradually; scald milk with lemon rind, add to first mixture, and cook five minutes in double boiler. Beat yolks of eggs until thick and lemon-colored, add sugar gradually, then add to cooked mixture; cool, and cut and fold in whites of eggs beaten stiff. Turn into buttered mould, cover, and steam one and one-fourth hours; while steaming, be sure water surrounds mould to half its depth, and never reaches a lower temperature than the boiling-point.
Snowballs 1/2 cup butter 2&1/4 cups flour 1 cup sugar 3&1/2 teaspoons baking powder 1/2 cup milk Whites 4 eggs
Cream the butter, add sugar gradually, milk, and flour mixed and sifted with baking powder; then add the whites of eggs beaten stiff. Steam thirty- five minutes in buttered cups; serve with preserved fruit, quince marmalade, or strawberry sauce.
Graham Pudding 1/4 cup butter 1&1/2 cups Graham flour 1/2 cup molasses 1/2 teaspoon soda 1/2 cup milk 1 teaspoon salt 1 egg 1 cup raisins, seeded and cut in pieces
Melt butter, add molasses, milk, egg well beaten, dry ingredients mixed and sifted, and raisins; turn into buttered mould, cover, and steam two and one-half hours. Serve with Wine Sauce. Dates or figs cut in small pieces may be used in place of raisins.
St. James Pudding 3 tablespoons butter 1/4 teaspoon each Salt Clove Allspice Nutmeg 1/2 cup molasses 1/2 cup milk 1&7/8 cups flour 1/2 teaspoon soda 1/2 lb. dates, stoned and cut in pieces
Mix and steam same as Graham Pudding. Serve with Wine Sauce. A simple, delicious pudding without egg. Puddings may be steamed in buttered one- pound baking-powder boxes, providing they do not leak, and are attractive in shape and easy to serve.
Suet Pudding 1 cup finely chopped suet 1&1/2 teaspoons salt 1 cup molasses 1/2 teaspoon each Ginger Clove Nutmeg 1 cup milk 3 cups flour 1 teaspoon soda 1 teaspoon cinnamon
Mix and sift dry ingredients. Add molasses and milk to suet; combine mixtures. Turn into buttered mould, cover, and steam three hours; serve with Sterling Sauce. Raisins and currants may be added.
Thanksgiving Pudding I 4 cups scalded milk 1/3 cup melted butter 1&1/4 cups rolled crackers 1/2 grated nutmeg 1 cup sugar 1 teaspoon salt 4 eggs 1&1/2 cups raisins
Pour milk over crackers and let stand until cool; add sugar, eggs slightly beaten, nutmeg, salt, and butter; parboil raisins until soft, by cooking in boiling water to cover; seed, and add to mixture; turn into buttered pudding-dish and bake slowly two and one-half hours, stirring after first half-hour to prevent raisins from settling; serve with Brandy Sauce.
Thanksgiving Pudding II 1/3 cup suet 1/2 teaspoon grated nutmeg 1/2 lb. figs, finely chopped 1/2 cup English walnut meats 2&1/2 cups stale bread crumbs 1/2 cup raisins, seeded and cut in pieces 3/4 cup milk 1 cup brown sugar 2 tablespoons flour 1 teaspoon salt 4 eggs 3/4 teaspoon cinnamon 2 teaspoons baking powder
Chop suet and work with the hand until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, salt, and spices. Combine mixtures, add nut meats and raisins dredged with flour. Sprinkle over baking powder and beat thoroughly. Turn into a buttered mould, steam three hours, and serve with Yellow Sauce II, flavored with brandy.
Hunters' Pudding 1 cup finely chopped suet 1/2 teaspoon each Clove Mace Allspice 1 cup molasses 1 cup milk 3 cups flour 1 teaspoon cinnamon 1 teaspoon soda 1&1/2 cups raisins 1&1/2 teaspoons salt 2 tablespoons flour
Mix same as Suet Pudding. Stone, cut, and flour raisins, and add to mixture. Then steam.
French Fruit Pudding 1 cup finely chopped suet 1/2 teaspoon clove 1 cup molasses 1/2 teaspoon salt 1 cup sour milk 1&1/4 cups raisins, seeded and chopped 1&1/2 teaspoons soda 1 teaspoon cinnamon 3/4 cup currants 2&3/4 cups flour "Mrs. Carrie M. Dearborn"
Add molasses and sour milk to suet; add two cups flour mixed and sifted with soda, salt, and spices; add fruit mixed with remaining flour. Turn into buttered mould, cover, and steam four hours. Serve with Sterling Sauce.
Fig Pudding I 3 oz. beef suet 1/2 cup milk 1/2 lb. figs. finely chopped 2 eggs 21/3 cups stale bread crumbs 1 cup sugar 3/4 teaspoon salt
Chop suet, and work with the bands until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, and salt. Combine mixtures, turn into a buttered mould, steam three hours. Serve with Yellow Sauce I or II.
Fig Pudding II 1/4 lb. suet 1/4 lb. brown sugar 1/2 lb. figs (finely chopped) 1/4 lb. bread crumbs 1 large sour apple (cored, pared, and chopped) 1/4 cup milk 2 eggs 3 oz. flour
Cream the suet, and add figs, apple, and sugar. Pour milk over bread crumbs, and add yolks of eggs, well beaten; combine mixtures, add flour and whites of eggs beaten until stiff. Turn into buttered pudding mould, and steam four hours. Serve with Lemon Sauce III.
English Plum Pudding I 1/2 lb. stale bread crumbs 2 oz. finely cut citron 1 cup scalded milk 1/2 lb. suet 1/4 lb. sugar 1/4 cup wine and brandy mixed 4 eggs 1/2 grated nutmeg 1/2 lb. raisins, seeded, cut in pieces, and floured 3/4 teaspoon cinnamon 1/3 teaspoon clove 1/4 lb. currants 1/3 teaspoon mace 1/4 lb. finely chopped figs 1&1/2 teaspoons salt
Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff. Turn into buttered mould, cover, and steam six hours.
English Plum Pudding II 6 ozs. flour 1 cup molasses 6 ozs. stale bread crumbs 3 ozs. candied orange peel, finely cut 3/4 lb. raisins, seeded and cut in pieces 1 teaspoon grated nutmeg 3/4 lb. currants 1 teaspoon mace 3/4 lb. suet, finely chopped 6 eggs, well beaten 10 ozs. sugar 2 teaspoons salt
Mix ingredients in order given, turn into a thickly floured square of unbleached cotton cloth. Tie securely, leaving some space to allow the pudding to swell, and plunge into a kettle of boiling water. Cook five hours, allowing pudding to be immersed in water during the entire cooking. Serve with Hard and Liquid Sauce.
Hard Sauce
Cream one-third cup butter; add gradually one cup brown sugar and two tablespoons brandy, drop by drop. Force through a pastry bag with rose tube, and garnish with green leaves and candied cherries.
Liquid Sauce
Mix one-half cup sugar, one-half tablespoon corn-starch, and a few grains salt. Add gradually, while stirring constantly, one cup boiling water, and boil five minutes. Remove from fire, add one tablespoon lemon juice and two tablespoons brandy; then color with fruit red.
Lemon Sauce I 3/4 cups sugar 2 teaspoons butter 1/4 cup water 1 tablespoon lemon juice
Make a syrup by boiling sugar and water five minutes; remove from fire; add butter and lemon juice.
Lemon Sauce II 1/2 cup sugar 2 tablespoons butter 1 cup boiling water 1&1/2 tablespoons lemon juice 1 tablespoon corn-starch or 1&1/2 tablespoons flour Few gratings nutmeg Few grains salt
Mix sugar and corn-starch, add water gradually, stirring constantly; boil five minutes, remove from fire, add butter, lemon juice, and nutmeg.
Lemon Sauce III 1/3 cup butter 1/3 cup boiling water 1 cup sugar 3 tablespoons lemon juice Yolks 3 eggs Few gratings lemon rind
Cream butter, add sugar gradually, and yolks of eggs, slightly beaten; then add water, and cook over boiling water until mixture thickens. Remove from range, add lemon juice and rind. Serve with Apple Pudding or Popovers.
Vanilla Sauce
Make same as Lemon Sauce II, using one teaspoon vanilla in place of lemon juice and nutmeg.
Molasses Sauce 1 cup molasses 2 tablespoons lemon juice or 1&1/2 tablespoons butter 1 tablespoon vinegar
Boil molasses and butter five minutes; remove from fire and add lemon juice.
Cream Sauce I 3/4 cup thick cream 1/3 cup powdered sugar 1/4 cup milk 1/2 teaspoon vanilla
Mix cream and milk, beat until stiff, using egg-beater; add sugar and vanilla.
Cream Sauce II 1 egg 1/2 cup thick cream 1 cup powdered sugar 1/4 cup milk 1/2 teaspoon vanilla
Beat white of egg until stiff; add yolk of egg well beaten, and sugar gradually; dilute cream with milk, beat until stiff, combine mixtures, and flavor.
Yellow Sauce I 2 eggs 1 teaspoon vanilla or 1/2 teaspoon vanilla and 1 teaspoon brandy 1 cup sugar
Beat eggs until very light, add sugar gradually and continue beating; then flavor.
Yellow Sauce II 2 eggs 1 cup powdered sugar 3 tablespoons wine
Beat yolks of eggs until thick, add one-half the sugar gradually; beat whites of eggs until stiff, add gradually remaining sugar; combine mixtures, and add wine.
Orange Sauce Whites 3 eggs Juice and rind 2 oranges 1 cup powdered sugar Juice 1 lemon
Beat whites until stiff, add sugar gradually, and continue beating; add rind and fruit juices.
Strawberry Sauce 1/3 cup butter 1 cup powdered sugar 2/3 cup strawberries White 1 egg
Cream the butter, add sugar gradually, egg beaten until stiff, and strawberries. Beat until fruit is mashed.
Creamy Sauce I 1/4 cup butter 2 tablespoons milk 3/4 cup powdered sugar 2 tablespoons wine
Cream the butter, add sugar gradually, and milk and wine drop by drop. If liquids are added too fast the sauce will have a curdled appearance.
Creamy Sauce II
Use same proportions as given in recipe I. If not careful in adding liquids, it will curdle; but this will make no difference, as the sauce is to be warmed over hot water. By careful watching and constant stirring, the ingredients will be perfectly blended; it should be creamy in consistency.
Foamy Sauce I 1/2 cup butter 1 egg 1 cup powdered sugar 2 tablespoons wine
Cream the butter, add gradually sugar, egg well beaten, and wine; beat while heating over hot water.
Foamy Sauce II Whites 2 eggs 1/4 cup hot milk 1 cup powdered sugar 1 teaspoon vanilla
Beat eggs until stiff, add sugar gradually, and continue beating; add milk and vanilla.
Chocolate Sauce 2 cups milk 2 tablespoons hot water 1&1/2 tablespoons corn-starch 2 eggs 2 squares unsweetened chocolate 2/3 cup powdered sugar 4 tablespoons powdered sugar 1 teaspoon vanilla
Scald one and three-fourths cups milk, add corn-starch diluted with remaining milk, and cook eight minutes in double boiler; melt chocolate over hot water, add four tablespoons sugar and hot water, stir until smooth, then add to cooked mixture; beat whites of eggs until stiff, add gradually powdered sugar and continue beating, then add unbeaten yolks, and stir into cooked mixture; cook one minute, add vanilla, and cool before serving.
Sabyon Sauce Grated rind and juice 1/2 lemon 1/3 cup sugar 1/2 cup white wine or 1/4 cup Sherry 2 eggs
Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until it thickens, using a wire whisk; pour on to whites of eggs beaten stiff.
Hard Sauce 1/3 cup butter 1/3 teaspoon lemon extract 1 cup powdered sugar 2/3 teaspoon vanilla
Cream the butter, add sugar gradually, and flavoring.
Sterling Sauce 1/2 cup butter 1 teaspoon vanilla or 2 tablespoons wine 1 cup brown sugar 4 tablespoons cream or milk
Cream the butter, add sugar gradually, and milk and flavoring drop by drop to prevent separation.
Wine Sauce 1/2 cup butter 3 tablespoons Sherry or Madeira wine 1 cup powdered sugar Slight grating nutmeg
Cream the butter, add sugar gradually, and wine slowly; pile on glass dish, and sprinkle with grated nutmeg.
Brandy Sauce 1/4 cup butter Yolks 2 eggs 1 cup powdered sugar Whites 2 eggs 2 tablespoon brandy 1/2 cup milk or cream
Cream the butter, add sugar gradually, then brandy very slowly, well beaten yolks, and milk or cream. Cook over hot water until it thickens as a custard, pour on to beaten whites.
Caramel Brandy Sauce
Make same as Brandy Sauce, substituting brown sugar in place of powdered sugar.
Apricot Sauce 3/4 cup apricot pulp 3/4 cup heavy cream Sugar
Drain canned apricots from their syrup, and rub through a sieve. Beat cream until stiff, add to apricot pulp, and sweeten to taste. Serve with German toast.
Irish Moss Blanc-Mange 1/3 cup Irish moss 1/4 teaspoon salt 4 cups milk 1&1/2 teaspoons vanilla
Soak moss fifteen minutes in cold water to cover, drain, pick over, and add to milk; cook in double boiler thirty minutes; the milk will seem but little thicker than when put on to cook, but if cooked longer blanc-mange will be too stiff. Add salt, strain, flavor, re-strain, and fill individual moulds previously dipped in cold water; chill, turn on glass dish, surround with thin slices of banana, and place a slice on each mould. Serve with sugar and cream.
Chocolate Blanc-Mange
Irish Moss Blanc-Mange flavored with chocolate. Melt one and one-half squares unsweetened chocolate, add one-fourth cup sugar and one-third cup boiling water, stir until perfectly smooth, adding to milk just before taking from fire. Serve with sugar and cream.
Rebecca Pudding 4 cups scalded milk 1/4 teaspoon salt 1/2 cup corn-starch 1/2 cup cold milk 1/4 cup sugar 1 teaspoon vanilla Whites 3 eggs
Mix corn-starch, sugar, and salt, dilute with cold milk, add to scalded milk, stirring constantly until mixture thickens, afterwards occasionally; cook fifteen minutes. Add flavoring and whites of eggs beaten stiff, mix thoroughly, mould, chill, and serve with Yellow Sauce I or II.
Moulded Snow
Make same as Rebecca Pudding, and serve with Chocolate Ice.
Chocolate Cream 2 cups scalded milk 1&1/2 squares unsweetened chocolate 5 tablespoons corn-starch 1/2 cup sugar 3 tablespoons hot water 1/4 teaspoon salt Whites 3 eggs 1/3 cup cold milk 1 teaspoon vanilla
Mix corn-starch, sugar, and salt, dilute with cold milk, add to scalded milk, and cook over hot water ten minutes, stirring constantly until thickened; melt chocolate, add hot water, stir until smooth, and add to cooked mixture; add whites of eggs beaten stiff, and vanilla. Mould, chill, and serve with cream.
Pineapple Pudding 2&3/4 cups scalded milk 1/4 cup sugar 1/4 cup cold milk 1/4 teaspoon salt 1/3 cup corn-starch 1/2 can grated pineapple Whites 3 eggs
Follow directions for Rebecca Pudding, and add pineapple just before moulding. Fill individual moulds, previously dipped in cold water. Serve with cream.
Caramel Junket 2 cups milk Few grains salt 1/3 cup sugar 1 teaspoon vanilla 1/3 cup boiling water Whipped cream, sweetened and flavored 1 junket tablet Chopped nut meats
Heat milk until lukewarm. Caramelize sugar, add boiling water, and cook until syrup is reduced to one-third cup. Cool, and add milk slowly to syrup. Reduce junket tablet to powder, using a small mallet, add to mixture, with salt and vanilla. Turn into a glass dish, let stand in warm place until set, then chill. Cover with whipped cream and sprinkle with chopped nuts.
Boiled Custard 2 cups scalded milk 1/4 cup sugar Yolks 3 eggs 1/8 teaspoon salt 1/2 teaspoon vanilla
Beat eggs slightly, add sugar and salt; stir constantly while adding gradually hot milk. Cook in double boiler, continue stirring until mixture thickens and a coating is formed on the spoon, strain immediately; chill and flavor. If cooked too long the custard will curdle; should this happen, by using an egg-beater it may be restored to a smooth consistency, but custard will not be as thick. Eggs should be beaten slightly for custard, that it may be of smooth, thick consistency. To prevent scum from forming, cover with a perforated tin. When eggs are scarce, use yolks two eggs and one-half tablespoon corn-starch.
Tipsy Pudding
Flavor Boiled Custard with Sherry wine, and pour over slices of stale sponge cake; cover with Cream Sauce I or II.
Peach Custard
Arrange alternate layers of stale cake and sections of canned peaches in glass dish and pour over Boiled Custard. Bananas may be used instead of peaches; it is then called Banana Custard.
Orange Custard
Arrange slices of sweet oranges in glass dish, pour over them Boiled Custard; chill, and cover with Meringue I.
Apple Meringue
Use Meringue I and pile lightly on baked apples, brown in oven, cool, and serve with Boiled Custard. Canned peaches, drained from their liquor, may be prepared in the same way.
Apple Snow Whites 3 eggs 3/4 cup apple pulp Powdered sugar
Pare, quarter, and core four sour apples, steam until soft, and rub through sieve; there should be three-fourths cup apple pulp. Beat on a platter whites of eggs until stiff (using wire whisk), add gradually apple sweetened to taste, and continue beating. Pile lightly on glass dish, chill, and serve with Boiled Custard.
Prune Whip 1/3 lb. prunes 1/2 cup sugar Whites 5 eggs 1/2 tablespoon lemon juice
Pick over and wash prunes, then soak several hours in cold water to cover; cook in same water until soft; remove stones and rub prunes through a strainer, add sugar, and cook five minutes; the mixture should be of the consistency of marmalade. Beat whites of eggs until stiff, add prune mixture gradually when cold, and lemon juice. Pile lightly on buttered pudding-dish, bake twenty minutes in slow oven. Serve cold with Boiled Custard.
Raspberry Whip 1&1/4 cups raspberries 1 cup powdered sugar White 1 egg
Put ingredients in bowl and beat with wire whisk until stiff enough to hold in shape; about thirty minutes will be required for beating. Pile lightly on dish, chill, surround with lady fingers, and serve with Boiled Custard.
Strawberry Whip may be prepared in same way.
Baked Custard 4 cups scalded milk 1/2 cup sugar 4 to 6 eggs 1/4 teaspoon salt Few gratings nutmeg
Beat eggs slightly, add sugar and salt, pour on slowly scalded milk; strain in buttered mould, set in pan of hot water. Sprinkle with nutmeg, and bake in slow oven until firm, which may be readily determined by running a silver knife through custard; if knife comes out clean, custard is done. During baking, care must be taken that water surrounding mould does not reach boiling-point, or custard will whey. Always bear in mind that eggs and milk in combination must be cooked at a low temperature. For cup custards allow four eggs to four cups milk; for large moulded custard, six eggs; if less eggs are used custard is liable to crack when turned on a serving dish.
Caramel Custard 4 cups scalded milk 1/2 teaspoon salt 5 eggs 1 teaspoon vanilla 1/2 cup sugar
Put sugar in omelet pan, stir constantly over hot part of range until melted to a syrup of light brown color. Add gradually to milk, being careful that milk does not bubble up and go over, as is liable on account of high temperature of sugar. As soon as sugar is melted in milk, add mixture gradually to eggs slightly beaten; add salt and flavoring, then strain in buttered mould. Bake as custard. Chill, and serve with Caramel Sauce.
Caramel Sauce 1/2 cup sugar 1/2 cup boiling water "Miss Parloa"
Melt sugar as for Caramel Custard, add water, and boil ten minutes; cool before serving.
Coffee Custard 2 cups milk 1/4 cup sugar 2 tablespoons ground coffee 1/8 teaspoon salt 3 eggs 1/4 teaspoon vanilla
Scald milk with coffee, and strain. Beat eggs slightly; add sugar, salt, vanilla, and milk. Strain into buttered individual moulds, set in pan of hot water, and bake until firm.
Tapioca Cream 1/4 cup pearl tapioca or 1&1/2 tablespoons minute tapioca 2 eggs 1/3 cup sugar 2 cups scalded milk 1/4 teaspoon salt 1 teaspoon vanilla
Pick over tapioca and soak one hour in cold water to cover, drain, add to milk, and cook in double boiler until tapioca is transparent. Add half the sugar to milk and remainder to egg yolks slightly beaten, and salt. Combine by pouring hot mixture slowly on egg mixture, return to double boiler, and cook until it thickens. Remove from range and add whites of eggs beaten stiff. Chill and flavor.
Norwegian Prune Pudding 1/2 lb. prunes = 22 prunes 1 inch piece stick cinnamon 2 cups cold water 1&1/3 cups boiling water 1 cup sugar 1/3 cup corn-starch 1 tablespoon lemon juice
Pick over and wash prunes, then soak one hour in cold water, and boil until soft in same water. Obtain meat from stones and add to prunes and water; then add sugar, cinnamon, boiling water, and simmer ten minutes. Dilute corn-starch with enough cold water to pour easily, add to prune mixture, and cook five minutes. Remove cinnamon, add lemon juice, mould, then chill, and serve with cream.
Nut Prune Souffle
Follow recipe for Norwegian Prune Pudding, then add whites two eggs beaten stiff and one-half cup walnut meats broken in pieces.
Apples in Bloom
Select eight red apples, cook in boiling water until soft, turning them often. Have water half surround apples. Remove skins carefully, that the red color may remain, and arrange on serving dish. To the water add one cup sugar, grated rind one-half lemon, and juice one orange; simmer until reduced to one cup. Cool, and pour over apples. Serve with Cream Sauce I or II.
Neapolitan Baskets
Bake sponge cake in gem pans, cool, and remove centres. Fill with Cream Sauce I, flavoring half the sauce with chocolate. Melt chocolate, dilute with hot water, cool, and add Cream Sauce slowly to chocolate. Garnish with candied cherries and angelica and insert strips of angelica to represent handles.
Wine Cream
Arrange lady fingers or slices of sponge cake in a dish, pour over cream made as follows: Mix one-third cup sugar, grated rind and juice one-half lemon, one-fourth cup Sherry wine, and yolks of two eggs; place over fire and stir vigorously with wire whisk until it thickens and is frothy, then pour over beaten whites of two eggs and continue beating.
Orange Salad
Arrange layers of sliced oranges, sprinkling each layer with powdered sugar and shredded cocoanut. Sliced oranges when served alone should not stand long after slicing, as they are apt to become bitter.
Fruit Salad I
Arrange alternate layers of shredded pineapple, sliced bananas, and sliced oranges, sprinkling each layer with powdered sugar. Chill before serving.
To Shred Pineapple. Pare and cut out eyes, pick off small pieces with a silver fork, continuing until all soft part is removed. To Slice Oranges. Remove skin and white covering, slice lengthwise that the tough centre may not be served; seeds should be removed.
Fruit Salad II
Pare a pineapple and cut in one-quarter inch slices, remove hard centres, sprinkle with powdered sugar, set aside one hour in a cool place; drain, spread on serving dish, arrange a circle of thin slices of banana on each piece, nearly to the edge, pile strawberries in centre, pour over syrup drained from pineapple, sprinkle with powdered sugar, and serve with or without Cream Sauce.
Fruit Salad with Wine Dressing
Arrange alternate layers of sliced fruit, using pineapples, bananas, oranges, and grapes; pour over all Wine Dressing, and let stand one hour in a cold place.
Wine Dressing
Mix one-half cup sugar, one-third cup Sherry wine, and two tablespoons Madeira.
Cream Whips
Sweeten thin cream, flavor with vanilla, brandy, or wine, then whip; half fill frappe glasses with any preserve, pile on lightly the whip.
Sauted Pears with Chocolate Sauce
Pare four Bartlett pears, cut in fourths lengthwise, and saute in butter until browned. Canned pears drained from their syrup may be used in place of fresh fruit. Arrange in serving dish and pour over
Chocolate Sauce. Cook two ounces sweet chocolate, one tablespoon sugar, and one and one-fourth cups milk in double boiler five minutes; then add one teaspoon arrow-root mixed with one-fourth cup cream and a few grains salt, and cook ten minutes. Melt one and one-half tablespoons butter, add one-fourth cup powdered sugar, and cook until well caramelized, stirring constantly. Add to first mixture, and flavor with one-half teaspoon vanilla. Chill thoroughly.
Lemon Jelly 1/2 box gelatine or 2 tablespoons granulated gelatine 1/2 cup cold water 2&1/2 cups boiling water 1 cup sugar 1/2 cup lemon juice
Soak gelatine twenty minutes in cold water, dissolve in boiling water, strain, and add to sugar and lemon juice. Turn into mould, and chill.
Orange Jelly 1/2 box gelatine or 2 tablespoons granulated gelatine 1&1/2 cups boiling water 1 cup sugar 1&1/2 cups orange juice 1/2 cup cold water 3 tablespoons lemon juice
Make same as Lemon Jelly.
To Remove Juice from Oranges
Cut fruit in halves crosswise, remove with spoon pulp and juice from sections, and strain through double cheese- cloth; or use a glass lemon squeezer.
Kumquat Jelly 1&1/2 cups kumquat juice 1&1/2 tablespoons Orange Curacoa 1/2 cup sugar 1 tablespoon granulated gelatine 1/4 cup Sauterne 2 tablespoons cold water Few grains salt
Wipe three-fourths box kumquats, cut in slices, add cold water to cover, bring slowly to boiling-point, and cook slowly one-half hour; then strain; there should be one and one-half cups juice. Add sugar, wine, and curacoa. Soak gelatine in cold water, and add to first mixture heated to boiling- point; then add salt. Strain, turn into individual mould, and chill. Remove to serving dish, and garnish with halves of kumquats, cooked in syrup until soft, drained, and rolled in sugar.
Coffee Jelly 1/2 box gelatine or 2 tablespoons granulated gelatine 1/2 cup cold water 1 cup boiling water 1/3 cup sugar 2 cups boiled coffee
Make same as Lemon Jelly. Serve with sugar and cream.
Cider Jelly 1/2 box gelatine or 2 tablespoons granulated gelatine 1/2 cup cold water 1 cup boiling water 2 cups cider Sugar
Make same as Lemon Jelly.
Wine Jelly I 1/2 box gelatine or 2 tablespoons granulated gelatine 1 cup sugar 1 cup Sherry or Madeira wine 1/2 cup cold water 1/3 cup orange juice 1&2/3 cups boiling water 3 tablespoons lemon juice
Soak gelatine twenty minutes in cold water, dissolve in boiling water; add sugar, wine, orange juice, and lemon juice; strain, mould, and chill. If a stronger jelly is desired, use additional wine in place of orange juice.
Wine Jelly II 1/2 box gelatine or 2&1/2 tablespoons granulated gelatine 1/2 cup Sherry wine 2 tablespoons brandy Kirsch 1/2 cup cold water 1/3 cup orange juice 1&2/3 cups boiling water 3 tablespoons lemon juice 1 cup sugar Fruit red
Soak gelatine twenty minutes in cold water, dissolve in hot water, add sugar, fruit juices, Sherry, brandy, and enough Kirsch to make one cup of strong liquor, then color with fruit red. Strain, mould, and chill. Serve with or without Cream Sauce I.
Russian Jelly 1/4 box gelantine or 1 tablespoon granulated gelatine 1 cup boiling water 2/3 cup sugar 1/2 cup Sauterne 1/4 cup cold water 1/4 cup orange juice 1&1/2 tablespoons lemon juice
Make same as other jellies, cool slightly, and beat until frothy and firm enough to mould. Turn into mould and chill.
Jelly in Glasses
Use recipe for Wine or Russian Jelly. Fill Apollinaris glasses three- fourths full, reserving one-fourth of the mixture, which, after cooling, is to be beaten until frothy (using an egg-beater) and placed on top of jelly in glasses which represents freshly drawn lager beer. This is a most attractive way of serving jelly to one who is ill.
Sauterne Jelly
Soak two tablespoons granulated gelatine in one-half cup cold water, and dissolve in one and one-half cups boiling water. Add one and one-half cups Sauterne, three tablespoons lemon juice, and one cup sugar. Color with leaf green, strain into a shallow pan, chill, and cut in inch cubes.
Jellied Prunes 1/3 lb. prunes 1/2 box gelatine or 2&1/2 tablespoons granulated gelatine 2 cups cold water Boiling water 1/2 cup cold water 1 cup sugar 1/4 cup lemon juice
Pick over, wash, and soak prunes for several hours in two cups cold water, and cook in same water until soft; remove prunes; stone, and cut in quarters. To prune water add enough boiling water to make two cups. Soak gelatine in half-cup cold water, dissolve in hot liquid, add sugar, lemon juice, then strain, add prunes, mould, and chill. Stir twice while cooling to prevent prunes from settling. Serve with sugar and cream.
Jellied Walnuts 1/4 box gelatine or 1 tablespoon granulated gelatine 1/3 cup boiling water 3/4 cup sugar 1/2 cup Sherry wine 1/4 cup cold water 1/2 cup orange juice 3 tablespoons lemon juice
Make same as other jellies and cover bottom of shallow pan with one-half the mixture. When nearly firm, place over it, one inch apart, halves of English walnuts. Cover with remaining mixture. Chill, and cut in squares. Serve with whipped cream sweetened and flavored.
Apricot and Wine Jelly 1/2 box gelatine or 2 tablespoons granulated gelatine 1 cup boiling water 1 cup apricot juice 1 cup wine 1/2 cup cold water 1 cup sugar 1 tablespoon lemon juice
Garnish individual moulds with halves of canned apricots, fill with mixture made same as for other jellies, and chill. Arrange on serving dish and garnish with whipped cream forced through a pastry bag and tube.
Snow Pudding I 1/4 box gelatine or 1 tablespoon granulated gelatine 1 cup boiling water 1 cup sugar 1/4 cup cold water 1/4 cup lemon juice Whites 3 eggs
Soak gelatine in cold water, dissolve in boiling water, add sugar and lemon juice, strain, and set aside in cool place; occasionally stir mixture, and when quite thick, beat with wire spoon or whisk until frothy; add whites of eggs beaten stiff, and continue beating until stiff enough to hold its shape. Mould, or pile by spoonfuls on glass dish; serve cold with Boiled Custard. A very attractive dish may be prepared by coloring half the mixture with fruit red.
Snow Pudding II
Beat whites of four eggs until stiff, add one-half tablespoon granulated gelatine dissolved in three tablespoons boiling water, beat until thoroughly mixed, add one-fourth cup powdered sugar, and flavor with one- half teaspoon lemon extract. Pile lightly on dish, serve with Boiled Custard.
Amber Pudding
Make as Snow Pudding I, using cider instead of boiling water, and one- fourth cup boiling water to dissolve gelatine, omitting lemon juice, and sweeten to taste.
Toasted Marshmallows 1 tablespoon granulated gelatine Whites 3 eggs 1 cup boiling water 1&1/2 teaspoons vanilla 1 cup sugar Macaroons
Dissolve gelatine in boiling water, add sugar, and as soon as dissolved set bowl containing mixture in pan of ice-water; then add whites of eggs and vanilla and beat until mixture thickens. Turn into a shallow pan, first dipped in cold water, and let stand until thoroughly chilled. Remove from pan and cut in pieces the size and shape of marshmallows; then roll in macaroons which have been dried and rolled. Serve with sugar and cream.
Pudding à la Macedoine
Make fruit or wine jelly mixture. Place a mould in pan of ice-water, pour in mixture one-half inch deep; when firm, decorate with slices of banana from which radiate thin strips of figs , cover fruit, adding mixture by spoonfuls lest the fruit be disarranged. When firm, add more fruit and mixture; repeat until all is used, each time allowing mixture to stiffen before fruit is added. In preparing this dish various fruits may be used: oranges, bananas, dates, figs, and English walnuts. Serve with Cream Sauce I.
Fruit Chartreuse
Make fruit or wine jelly mixture. Place a mould in pan of ice-water, pour in mixture one-half inch deep; when firm, decorate with candied cherries and angelica; add by spoonfuls more mixture to cover fruit; when this is firm, place a smaller mould in centre on jelly, and fill with ice-water. Pour gradually remaining jelly mixture between moulds; when firm, invert to empty smaller mould of ice-water; then pour in some tepid water; let stand a few seconds, when small mould may easily be removed. Fill space thus made with fresh sweetened fruit, using shredded pineapple, sliced bananas, and strawberries.
Spanish Cream 1/4 box gelatine or 1 tablespoon granulated gelatine Yolk 3 eggs 1/2 cup sugar (scant) 1/4 teaspoon salt 3 cups milk 1 teaspoon vanilla or 3 tablespoons wine Whites 3 eggs
Scald milk with gelatine, add sugar, pour slowly on yolks of eggs slightly beaten. Return to double boiler and cook until thickened, stirring constantly; remove from range, add salt, flavoring, and whites of eggs beaten stiff. Turn into individual moulds, first dipped in cold water, and chill; serve with cream. More gelatine will be required if large moulds are used.
Coffee Souffle 1&1/2 cups coffee infusion 1/4 teaspoon salt 1/2 cup milk 3 eggs 2/3 cup sugar 1/2 teaspoon vanilla 1 tablespoon granulated gelatine
Mix coffee infusion, milk, one-half of the sugar and gelatine, and heat in double boiler. Add remaining sugar, salt, and yolks of eggs slightly beaten; cook until mixture thickens, remove from range, add whites of eggs beaten until stiff and vanilla. Mould, chill, and serve with cream.
Columbian Pudding
Cover the bottom of a fancy mould with Wine Jelly. Line the upper part of mould with figs, cut in halves cross-wise, which have been soaked in jelly, having seed side next to mould. Fill centre with Spanish Cream; chill, and turn on a serving dish. Garnish with cubes of Wine Jelly.
Macaroon Cream 1/4 box gelatine or 1 tablespoon granulated gelatine Yolks 3 eggs 1/3 cup sugar 1/8 teaspoon salt 1/4 cup cold water 2/3 cup pounded macaroons 2 cups scalded milk 1 teaspoon vanilla Whites 3 eggs
Soak gelatine in cold water. Make custard of milk, yolks of eggs, sugar, and salt; add gelatine, and strain into pan set in ice-water. Add macaroons and flavoring, stirring until it begins to thicken; then add whites of eggs beaten stiff, mould, chill, and serve garnished with macaroons.
Cold Cabinet Pudding 1/4 box gelatine or 1 tablespoon granulated gelatine 1/3 cup sugar 1/8 teaspoon salt 1/4 cup cold water 1 teaspoon vanilla 2 cups scalded milk 1 tablespoon brandy Yolks 3 eggs 5 lady fingers 6 macaroons
Soak gelatine in cold water and add to custard made of milk, eggs, sugar, salt; strain, cool slightly, and flavor Place a mould in pan of ice-water, decorate with candied cherries and angelica, cover with mixture, added carefully by spoonfuls; when firm, add layer of lady fingers (first soaked in custard), then layer of macaroons (also soaked in custard); repeat, care being taken that each layer is firm before another is added. Garnish, and serve with Cream Sauce I and candied cherries.
Mont Blanc
Remove shells from three cups French chestnuts, cook in small quantity of boiling water until soft, when there will be no water remaining. Mash, sweeten to taste with powdered sugar, and moisten with hot milk; cook two minutes. Rub through strainer, cool, flavor with vanilla, Kirsch or Maraschino. Pile in form of pyramid, cover with Cream Sauce I, garnish base with Cream Sauce I forced through pastry bag and tube. French Chef
Crême aux Fruits 1/4 box gelatine or 1 tablespoon granulated gelatine Whites 2 eggs 1/2 pint thick cream 1/4 cup cold water 1/3 cup milk 1/4 cup scalded milk 1/3 cup cooked prunes, cut in pieces 1/2 cup sugar 1/3 cup chopped figs
Soak gelatine in cold water, dissolve in scalded milk, and add sugar. Strain in pan set in ice-water, stir constantly, and when it begins to thicken add whites of eggs beaten stiff, cream (diluted with milk and beaten), prunes, and figs. Mould and chill.
To Whip Cream
Thin and heavy cream are both used in making and garnishing desserts.
Heavy cream is bought in half-pint, pint, and quart glass jars, and usually retails at sixty cents per quart; thin or strawberry cream comes in glass jars or may be bought in bulk, and usually retails for thirty cents per quart. Heavy cream is very rich; for which reason, when whipped without being diluted, it is employed as a garnish; even when so used, it is generally diluted with one-fourth to one-third its bulk in milk; when used in combination with other ingredients for making desserts, it is diluted from one-half to two-thirds its bulk in milk. Thin cream is whipped without being diluted. Cream should be thoroughly chilled for whipping. Turn cream to be whipped into a bowl (care being taken not to select too large a bowl), and set in pan of crushed ice, to which water is added that cream may be quickly chilled; without addition of water, cream will not be so thoroughly chilled.
For whipping heavy cream undiluted, or diluted with one-third or less its bulk in milk, use Dover egg-beater; undiluted heavy cream if beaten a moment too long will come to butter. Heavy cream diluted, whipped, sweetened, and flavored, is often served with puddings, and called Cream Sauce.
Thin cream is whipped by using a whip churn, as is heavy cream when diluted with one-half to two-thirds its bulk in milk. Place churn in bowl containing cream, hold down cover with left hand, with right hand work dasher with quick downward and slow upward motions; avoid raising dasher too high in cylinder, thus escaping spattering of cream. The first whip which appears should be stirred into cream, as air bubbles are too large and will break; second whip should be removed by spoonfuls to a strainer, strainer to be placed in a pan, as some cream will drain through. The first cream which drains through may be turned into bowl to be rewhipped, and continue whipping as long as possible.
There will be some cream left in bowl which does not come above perforations in whip churn, and cannot be whipped. Cream which remains may be scalded and used to dissolve gelatine when making desserts which require gelatine. Cream should treble its bulk in whipping. By following these directions one need have no difficulty, if cream is of right consistency; always bearing in mind heavy cream must be whipped with an egg-beater; thin cream must be whipped with a churn.
Charlotte Russe 1/4 box gelatine or 1 tablespoon granulated gelatine 1/3 cup powdered sugar Whip from 3&1/2 cups thin cream 1/4 cup cold water 1&1/2 teaspoons vanilla 1/3 cup scalded cream 6 lady fingers
Soak gelatine in cold water, dissolve in scalded cream, strain into a bowl, and add sugar and vanilla. Set bowl in pan of ice-water and stir constantly until it begins to thicken, then fold in whip from cream, adding one-third at a time. Should gelatine mixture become too thick, melt over hot water, and again cool before adding whip. Trim ends and sides of lady fingers, place around inside of a mould, crust side out, one-half inch apart. Turn in mixture, and chill. Serve garnished with cubes of Wine Jelly. Charlotte Russe is sometimes made in individual moulds; these are often garnished on top with some of mixture forced through a pastry bag and tube. Individual moulds are frequently lined with thin slices of sponge cake cut to fit moulds.
Orange Trifle 1/2 box gelatine or 2 tablespoons granulated gelatine 1 cup sugar 1 cup orange juice Grated rind 1 orange 1/2 cup cold water 1 tablespoon lemon juice 1/2 cup boiling water Whip from 3&1/2 cups cream
Make same as Charlotte Russe, and mould; or make orange jelly, color with fruit red, and cover bottom of mould one-half inch deep; chill, and when firm fill with Orange Trifle mixture. Cool remaining jelly in shallow pan, cut in cubes, and garnish base of mould.
Banana Cantaloupe 1/2 box gelatine or 2 tablespoons granulated gelatine 2/3 cup sugar 4 bananas, mashed pulp 1/2 cup cold water 1 tablespoon lemon juice Whites 2 eggs Whip from 3&1/2 cups 1/4 cup powdered sugar cream 3/4 cup scalded cream 12 lady fingers
Soak gelatine in cold water, beat whites of eggs slightly, add powdered sugar, and gradually hot cream, cook over hot water until it thickens; add soaked gelatine and remaining sugar, strain into a pan set in ice-water, add bananas and lemon juice, stir until it begins to thicken, then fold in whip from cream. Line a melon mould with lady fingers trimmed to just fit sections of mould, turn in the mixture, spread evenly, and chill.
Chocolate Charlotte 1/4 box gelatine or 1 tablespoon granulated gelatine 1&1/2 squares unsweetened chocolate 3 tablespoons hot water 2/3 cup powdered sugar 1/4 cup cold water Whip from 3 cups cream 1/3 cup scalded cream 1 teaspoon vanilla 6 lady fingers
Melt chocolate by placing in a small saucepan set in a larger saucepan of boiling water, add half the sugar, dilute with boiling water, and add to gelatine mixture while hot. Proceed same as in recipe for Charlotte Russe.
Caramel Charlotte Russe 1/4 box gelatine or 1 tablespoon granulated gelatine 1/3 cup sugar, caramelized 1/4 cup powdered sugar 1&1/2 teaspoons vanilla 1/4 cup cold water Whip from 3&1/2 cups cream 1/2 cup scalded cream 6 lady fingers
Make same as Charlotte Russe, adding caramelized sugar to scalded cream before putting into gelatine mixture.
Burnt Almond Charlotte 1/2 box gelatine or 2 tablespoons granulated gelatine 1/2 cup sugar, caramelized 3/4 cup blanched and finely chopped almonds 1/2 cup cold water 1 teaspoon vanilla 3/4 cup scalded milk Whip from 3&1/2 cups cream 1/2 cup sugar 6 lady fingers
Make same as Caramel Charlotte Russe, adding nuts before folding in cream.
Ginger Cream 1/4 box gelatine or 1 tablespoon granulated gelatine Few grains salt 1 tablespoon wine 1/2 tablespoon brandy 1/4 cup cold water 2 tablespoons ginger syrup 1 cup milk 1/4 cup Canton ginger, cut in pieces Yolks 2 eggs 1/4 cup sugar Whip from 2&1/2 cups cream
Soak gelatine, and add to custard made of milk, eggs, sugar, and salt. Strain, chill in pan of ice-water, add flavorings, and when it begins to thicken fold in whip from cream.
Orange Charlotte 1/3 box gelatine or 1&1/3 tablespoons granulated gelatine 1 cup sugar 3 tablespoons lemon juice 1 cup orange juice and pulp 1/3 cup cold water Whites 3 eggs 1/3 cup boiling water Whip from 2 cups cream
Soak gelatine in cold water, dissolve in boiling water, strain, and add sugar, lemon juice, orange juice, and pulp. Chill in pan of ice-water; when quite thick, beat with wire spoon or whisk until frothy, then add whites of eggs beaten stiff, and fold in cream. Line a mould with sections of oranges, turn in mixture, smooth evenly, and chill.
Strawberry Sponge 1/3 box gelatine or 1&1/3 tablespoons granulated gelatine 1 cup sugar 1 tablespoon lemon juice 1 cup strawberry juice 1/3 cup cold water Whites 3 eggs 1/3 cup boiling water Whip from 3 cups cream
Make same as Orange Charlotte.
Orange Baskets
Cut two pieces from each orange, leaving what remains in shape of basket with handle, remove pulp from baskets and pieces, and keep baskets in ice- water until ready to fill From orange juice make orange jelly with which to fill baskets. Serve garnished with Cream Sauce.
Orange Jelly in Ambush
Cut oranges in halves lengthwise, remove pulp and juice. With juice make Orange Jelly to fill half the pieces. Fill remaining pieces with Charlotte Russe mixture. When both are firm, put together in pairs and tie together with narrow white ribbon.
Bavarian Cream (Quick) 1/2 lemon, grated rind and juice 2 eggs 1 teaspoon granulated gelatine 1/2 cup white wine 1/3 cup sugar 1 tablespoon cold water
Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until mixture thickens, add gelatine soaked in water, then pour over whites of eggs beaten stiff. Set in pan of ice-water and beat until thick enough to hold its shape. Turn into a mould lined with lady fingers, and chill. Orange juice may be used in place of wine, and the cream served in orange baskets.
Strawberry Bavarian Cream
Line a mould with large, fresh strawberries cut in halves, fill with Charlotte Russe mixture.
Pineapple Bavarian Cream 1/2 box gelatine or 2 tablespoons granulated gelatine 1 can grated pineapple 1/2 cup sugar 1 tablespoon lemon juice 1/2 cup cold water Whip from 3 cups cream
Soak gelatine in cold water. Heat pineapple, add sugar, lemon juice, and soaked gelatine; chill in pan of ice-water, stirring constantly; when it begins to thicken, fold in whip from cream, mould, and chill.
Royal Diplomatic Pudding
Place mould in pan of ice-water and pour in Wine Jelly II one-half inch deep. When firm, decorate with candied cherries and angelica, proceed as for Fruit Chartreuse, filling the centre with Charlotte Russe mixture or Fruit Cream.
Fruit Cream
Peel four bananas, mash, and rub through a sieve; add pulp and juice of two oranges, one tablespoon lemon juice, one tablespoon Sherry wine, two- thirds cup powdered sugar, and one and one-fourth tablespoons granulated gelatine dissolved in one-fourth cup boiling water. Cool in ice-water, stirring constantly, and fold in whip from two cups cream.
Ivory Cream 3/4 tablespoon granulated gelatine 4 tablespoons powdered sugar 1 tablespoon cold water 2 tablespoons boiling water 3 tablespoons Madeira wine 3 cups cream
Soak gelatine in cold water, dissolve in boiling water, and add sugar and wine. Strain into a bowl, set in pan of ice-water, and beat until mixture thickens slightly. Add to mixture whip from cream, and beat until mixture is thick enough to hold its shape. Mould and chill. Garnish with Sauterne Jelly.
Pudding à I'Adrea 2 cups thin cream Whites 4 eggs 1&1/2 tablespoons granulated gelatine 3 tablespoons Sherry 2 tablespoons cold water 1&1/2 tablespoons Sauterne 3/4 cup sugar Sauterne jelly mixture
Make one-half recipe for Sauterne Jelly , allowing one and one-half tablespoons granulated gelatine. Color one-half green and one-half red. Fill sections of a fancy mould alternately with green and red jelly. In the green jelly mould pistachio nuts cut in quarters; in red jelly glaced cherries cut in quarters.
Scald cream, add gelatine soaked in cold water, and sugar. When mixture begins to thicken add whites of eggs beaten until stiff. Set in pan of ice- water, and stir occasionally until mixture thickens; then add flavoring and turn into mould. Chill thoroughly and remove from mould.
French Easter Cream 1/3 cup raisins 1 tablespoon granulated gelatine 1/4 cup brandy 2 tablespoons cold water 2 cups cream Maraschino 1/4 cup each 1/2 cup sugar Slow gin Yolks 3 eggs Brandy 1/8 teaspoon salt 1 teaspoon vanilla
Seed raisins, add brandy, and cook in double boiler until raisins are soft. Make a custard of cream, sugar, egg yolks and salt. Remove from range, add gelatine soaked in cold water. Strain, cool slightly, add flavorings, stir until mixture thickens, then add raisins. Mould and chill. Remove from mould, and garnish with Sauterne Jelly (colored violet), cut in cubes, and fresh violets.
Marshmallow Pudding à la Stanley 1/2 pound marshmallows 1/4 cup candied cherries 1 cup heavy cream 1/2 cup English walnut meats 1/2 teaspoon vanilla 2 tablespoons powdered sugar
Soak cherries in rum to cover one hour, then cut in pieces. Cut walnut meats and marshmallows in small pieces. Whip cream, add sugar and vanilla, fold in remaining ingredients. Mould and chill.
ICES and other frozen dishes comprise the most popular desserts. Hygienically speaking, they cannot be recommended for the final course of a dinner, as cold mixtures reduce the temperature of the stomach, thus retarding digestion until the normal temperature is again reached. But how cooling, refreshing, and nourishing, when properly taken, and of what inestimable value in the sick room!
Frozen dishes include:--
Water Ice,--fruit juice sweetened, diluted with water, and frozen.
Sherbet,--water ice to which is added a small quantity of dissolved gelatine or beaten whites of eggs.
Frappe,--water ice frozen to consistency of mush; in freezing, equal parts of salt and ice being used to make it granular.
Punch,--water ice to which is added spirit and spice.
Sorbet,--strictly speaking, frozen punch; the name is often given to a water ice where several kinds of fruit are used.
Philadelphia Ice Cream,--thin cream, sweetened, flavored, and frozen.
Plain Ice Cream,--custard foundation, thin cream, and flavoring.
Mousse,--heavy cream, beaten until stiff, sweetened, flavored, placed in a mould, packed in salt and ice (using two parts crushed ice to one part salt), and allowed to stand three hours; or whip from thin cream may be used folded into mixture containing small quantity of gelatine.
How to Freeze Desserts
The prejudice of thinking a frozen dessert difficult to prepare has long since been overcome. With ice cream freezer, burlap bag, wooden mallet or axe, small saucepan, sufficient ice and coarse rock salt, the process neither takes much time nor patience. Snow may be used instead of ice; if not readily acted on by salt, pour in one cup cold water. Crush ice finely by placing in bag and giving a few blows with mallet or broad side of axe; if there are any coarse pieces, remove them. Place can containing mixture to be frozen in wooden tub, cover, and adjust top. Turn crank to make sure can fits in socket. Allow three level measures ice to one of salt, and repeat until ice and salt come to top of can, packing solidly, using handle of mallet to force it down. If only small quantity is to be frozen, the ice and salt need come only a little higher in the tub than mixture to be frozen. These are found the best proportions of ice and salt to insure smooth, fine-grained cream, sherbet, or water ice, while equal parts of salt and ice are used for freezing frappe. If a larger proportion of salt is used, mixture will freeze in shorter time and be of granular consistency, which is desirable only for frappe.
The mixture increases in bulk during freezing, so the can should never be more than three-fourths filled; by over-crowding can, cream will be made coarse-grained. Turn the crank slowly and steadily to expose as large surface of mixture as possible to ice and salt. After frozen to a mush, the crank may be turned more rapidly, adding more ice and salt if needed; never draw off salt water until mixture is frozen, unless there is possibility of its getting into the can, for salt water is what effects freezing; until ice melts, no change will take place. After freezing is accomplished, draw off water, remove dasher, and with spoon pack solidly. Put cork in opening of cover, then put on cover. Re-pack freezer, using four measures ice to one of salt. Place over top newspapers or piece of carpet; when serving time comes, remove can, wipe carefully, and place in vessel of cool water; let stand one minute, remove cover, and run a knife around edge of cream, invert can on serving dish, and frozen mixture will slip out. Should there be any difficulty, a cloth wrung out of hot water, passed over can, will aid in removing mixture.
To Line a Mould
Allow mould to stand in salt and ice until well chilled. Remove cover, put in mixture by spoonfuls, and spread with back of spoon or a case knife evenly three-quarters inch thick.
To Mould Frozen Mixtures
When frozen mixtures are to be bricked or moulded, avoid freezing too hard. Pack mixture solidly in moulds and cover with buttered paper, buttered side up. Have moulds so well filled that mixture is forced down sides of mould when cover is pressed down. Re-pack in salt and ice, using four parts ice to one part salt. If these directions are carefully followed, one may feel no fear that salt water will enter cream, even though moulds be immersed in salt water.
Lemon Ice 4 cups water 2 cups sugar 3/4 cup lemon juice
Make a syrup by boiling water and sugar five minutes; add lemon juice; cool, strain, and freeze. See directions for freezing, page 434.
Cup St. Jacques
Serve Lemon Ice in champagne glasses. Put three-fourths teaspoon Maraschino in each glass, and garnish with bananas cut in one-fourth inch slices, and slices cut in quarters, candied cherries cut in halves, Malaga grapes from which skins and seeds have been removed, and angelica cut in strips.
Orange Ice 4 cups water 1/4 cup lemon juice 2 cups sugar Grated rind of two oranges 2 cups orange juice
Make syrup as for Lemon Ice; add fruit juice and grated rind; cool, strain, and freeze.
Maraschino Ice
Prepare Orange Ice mixture, freeze to a mush, flavor with Maraschino, and finish freezing. Serve in frappe glasses.
Pomegranate Ice
Same as Orange Ice, made from blood oranges.
Raspberry Ice I 4 cups water 2 cups raspberry juice 1 2/3 cups sugar 2 tablespoons lemon juice
Make a syrup as for Lemon Ice, cool, add raspberries mashed, and squeezed through double cheese-cloth, and lemon juice; strain and freeze.
Raspberry Ice II 1 quart raspberries 1 cup water 1 cup sugar Lemon juice
Sprinkle raspberries with sugar, cover, and lot stand two hours. Mash, squeeze through cheese-cloth, add water and lemon juice to taste, then freeze. Raspberry ice prepared in this way retains the natural color of the fruit.
Strawberry Ice I 4 cups water 2 cups strawberry juice 1&1/2 cups sugar 1 tablespoon lemon juice
Prepare and freeze same as Raspberry Ice I.
Strawberry Ice II 1 quart box strawberries 1 cup water 1 cup sugar Lemon juice
Make same as Raspberry Ice II.
Currant Ice 4 cups water 1&1/2 cups sugar 2 cups currant juice
Prepare and freeze same as Raspberry Ice I.
Raspberry and Currant Ice 4 cups water 2/3 cups raspberry juice 1&1/3 cups water 1&1/3 cups currant juice
Prepare and freeze same Raspberry Ice I.
Crême de Menthe Ice 4 cups water 1/3 cup Crême de Menthe cordial 1 cup sugar Green coloring
Make a syrup as for Lemon Ice, add cordial and coloring; strain and freeze.
Icebergs
Dissolve two cups sugar in three cups boiling water; cool, add three- fourths cup lemon juice, color with leaf green, and freeze. Serve in champagne glasses. Put one teaspoon crême de menthe in each glass, and sprinkle with finely chopped nut meats, using almonds, filberts, pecans, and walnuts in equal proportions. These may be used after the roast and before the game.
Canton Sherbet 4 cups water 1/4 lb. Canton ginger 1 cup sugar 1/2 cup orange juice 1/3 cup lemon juice
Cut ginger in small pieces, add water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and freeze. To be used in place of punch at a course dinner. This quantity is enough to serve twelve persons.
Milk Sherbet 4 cups milk 1&1/2 cups sugar Juice 3 lemons
Mix juice and sugar, stirring constantly while slowly adding milk; if added too rapidly mixture will have a curdled appearance, which is unsightly, but will not affect the quality of sherbet; freeze and serve.
Frozen Chocolate with Whipped Cream 2 squares unsweetened chocolate Few grains salt 1 cup sugar 1 cup boiling water 3 cups rich milk
Scald milk. Melt chocolate in small saucepan placed over hot water, add one-half the sugar, salt, and gradually boiling water. Boil five minutes, add to scalded milk with remaining sugar. Cool, freeze, and serve in glasses. Garnish with whipped cream sweetened and flavored with vanilla.
Pineapple Frappe 2 cups water 2 cups ice-water 1 cup sugar 1 can grated pineapple or 1 pineapple shredded Juice 3 lemons
Make a syrup by boiling water and sugar fifteen minutes; add pineapple and lemon juice; cool, strain, add ice-water, and freeze to a mush, using equal parts ice and salt. If fresh fruit is used, more sugar will be required.
Pineapple Sorbet 2 cups water 1&1/3 cups orange juice 2 cups sugar 1/2 cup lemon juice 1 can grated pineapple or 1 pineapple shredded 1 quart Appollinaris
Prepare and freeze same as Pineapple Frappe.
Sicilian Sorbet 1 can peaches 2 cups orange juice 1 cup sugar 2 tablespoons lemon juice
Press peaches through a sieve, add sugar and fruit juices. Freeze and serve.
Italian Sorbet 4 cups water 1&1/2 cups grape fruit juice 2 cups sugar 1/2 cup lemon juice 1&1/2 cups orange juice 1/4 cup wine
Prepare and freeze same as Pineapple Frappe.
Apricot Sorbet 1 can apricots 1/2 cup wine 1 cup sugar 1/4 cup lemon juice 1 pint cream
Drain apricots, and add to syrup the pulp rubbed through a sieve. Add sugar, wine, and lemon juice. Freeze to a mush, then fold in the whip obtained from cream. Let stand one and one-half hours, and serve in glasses.
Cafe Frappe White 1 egg 1/2 cup ground coffee 1/2 cup cold water 4 cups boiling water 1 cup sugar
Beat white of egg slightly, add cold water, and mix with coffee turn into scalded coffee-pot, add boiling water, and let boil one minute; place on back of range ten minutes; strain, add sugar, cool, and freeze same as Pineapple Frappe. Serve in frappe glasses, with whipped cream, sweetened and flavored.
Cranberry Frappe 1 quart cranberries 2 cups sugar 2 cups water Juice 2 lemons
Cook cranberries and water eight minutes; then force through a sieve. Add sugar and lemon juice, and freeze to a mush, using equal parts of ice and salt.
Grape Frappe 4 cups water 2 cups grape juice 2 cups sugar 2/3 cup orange juice 1/4 cup lemon juice
Prepare and freeze same as Pineapple Frappe.
Pomona Frappe 1&1/2 cups sugar 1 quart sweet cider 4 cups water 2 cups orange juice 1/2 cup lemon juice
Make a syrup by boiling sugar and water twenty minutes. Add cider, orange juice, and lemon juice. Cool, strain, and freeze to a mush.
Clam Frappe 20 clams 1/2 cup cold water
Wash clams thoroughly, changing water several times; put in stewpan with cold water, cover closely, and steam until shells open. Strain the liquor, cool, and freeze to a mush.
Frozen Cranberries 4 cups cranberries 2&1/4 cups sugar 1&1/2 cups boiling water
Pick over and wash cranberries, add water and sugar, and cook ten minutes, skimming during the cooking. Rub through a sieve, cool, and pour into one- pound baking-powder boxes. Pack in salt and ice, using equal parts, and let stand four hours. If there is not sufficient mixture to fill two boxes, add water to make up the desired quantity. Serve as a substitute for cranberry sauce or jelly.
Frozen Apricots 1 can apricots 1&1/2 cups sugar Water
Drain apricots, and cut in small pieces. To the syrup add enough water to make four cups, and cook with sugar five minutes; strain, add apricots, cool, and freeze. Peaches may be used instead of apricots. To make a richer dessert, add the whip from two cups cream when frozen to a mush, and continue freezing.
Pineapple Cream 2 cups water 1 can grated pineapple 1 cup sugar 2 cups cream
Make syrup by boiling sugar and water fifteen minutes; strain, cool, add pineapple, and freeze to a mush. Fold in whip from cream; let stand thirty minutes before serving. Serve in frappe glasses and garnish with candied pineapple.
Cardinal Punch 4 cups water 1/3 cup lemon juice 2 cups sugar 1/4 cup brandy 2/3 cup orange juice 1/4 cup Curacoa 1/4 cup tea infusion
Make syrup as for Lemon Ice, add fruit juice and tea, freeze to a mush; add strong liquors and continue freezing. Serve in frappe glasses.
Punch Hollandaise 4 cups water Rind one lemon 1&1/3 cups sugar 1 can grated pineapple 1/3 cup lemon juice 1/4 cup brandy 2 tablespoons gin
Cook sugar, water, and lemon rind fifteen minutes, add lemon juice and pineapple, cool, strain, freeze to a mush, add strong liquors, and continue freezing. Serve in frappe glasses on a plate covered with a doiley.
Victoria Punch 3&1/2 cups water Grated rind two oranges 2 cups sugar 1 cup angelica wine 1/2 cup lemon juice 1 cup cider 1/2 cup orange juice 1&1/2 tablespoons gin
Prepare same as Cardinal Punch; strain before freezing, to remove orange rind.
Lenox Punch 2 cups water 1 cup orange juice 3/4 cup sugar 1/2 cup lemon juice 2/3 tumbler currant jelly 2 bottles ginger ale Ice 1/3 cupbrandy
Make a syrup by boiling sugar and water fifteen minutes. Add jelly, and, as soon as dissolved, add a piece of ice to cool mixture; then add and fruit juices, ale, and brandy. Color red, freeze to a mush, serve in glasses, and insert in each glass a small sprig of holly with berries.
German Punch 2 cups water 1 cup sugar 1&3/4 cups tomatoes 3 tablespoons lemon juice 3 apples, cored, pared, and chopped Piece ginger root 3 tablespoons Maraschino
Mix ingredients, expect cordial, and cook thirty-five minuted. Rub through a sieve, add Maraschino, and freeze to a mush.
London Sherbet 2 cups sugar 3 tablespoons lemon juice 2 cups water 1 cup fruit syrup 1/3 cup seeded and finely cut raisins 1/4 grated nutmeg 1/4 cup port wine 3/4 cup orange juice Whites 3 eggs
Make syrup by boiling water and sugar ten minutes; pour over raisins, cool, and add fruit syrup and nutmeg; freeze to a mush, then add wine and whites of eggs beaten stiff, and continue freezing. Serve in glasses. Fruit syrup may be used which has been left from canned peaches, pears, or strawberries.
Roman Punch 4 cups water 1/2 cup orange juice 2 cups sugar 1/2 cup tea infusion 1/2 cup lemon juice 1/2 cup rum
Prepare and freeze same as Cardinal Punch.
Coup Sicilienne 1 shredded pineapple 2 tablespoons Maraschino 3 oranges (pulp) 1 tablespoon lemon juice 3 bananas sliced Few grains salt Powdered sugar
Mix ingredients, sweeten to taste, and chill. Serve in champagne glasses having glasses two-thirds full. Cover fruit to fill glasses with Strawberry Ice II and garnish with strawberries and angelica.
Coup a I'Ananas
Cut canned sliced pineapple in pieces, pour over pineapple syrup to which is added Orange Curaçoa, allowing one-half as much syrup as fruit, cover and let stand one hour. Fill champagne glasses one-third full, add vanilla ice cream to fill glasses, and garnish with candied cherries and candied pineapple cut in pieces.
Vanilla Ice Cream I (Philadelphia) 1 quart thin cream 3/4 cup sugar 1&1/2 tablespoons vanilla
Mix ingredients, and freeze.
Vanilla Ice Cream II 2 cups scalded milk 1 egg 1 tablespoon flour 1/8 teaspoon salt 1 cup sugar 1 quart thin cream 2 tablespoons vanilla
Mix flour, sugar, and salt, add egg slightly beaten, and milk gradually; cook over hot water twenty minutes, stirring constantly at first; should custard have curdled appearance, it will disappear in freezing. When cool, add cream and flavoring; strain and freeze.
Chocolate Sauce I (To be served with Vanilla Ice Cream) 1&1/2 cups water 1 tablespoon arrowroot 1/2 cup sugar 1/2 cup cold water 6 tablespoons grated chocolate Few grains salt 1/2 teaspoon vanilla
Boil water and sugar five minutes. Mix chocolate with arrowroot to which water has
been added. Combine mixtures, add salt, and boil three minutes. Flavor with vanilla, and serve hot.
Chocolate Sauce II 1 square unsweetened chocolate 1 tablespoon butter 1 cup sugar 1/3 cup boiling water 1/2 teaspoon vanilla
Melt chocolate; add butter, and pour on gradually water. Bring to boiling- point, add sugar, and let boil five minutes, cool slightly, and add vanilla.
Coffee Sauce (To be served with Vanilla Ice Cream) 1&1/2 cups milk 1/3 cup sugar 1/2 cup ground coffee 3/4 tablespoon arrowroot Few grains salt
Scald milk with coffee, and let stand twenty minutes. Mix remaining ingredients, and pour on gradually the hot infusion which has been strained. Cook five minutes, and serve hot.
Vanilla Ice Cream Croquettes
Shape Vanilla Ice Cream in individual moulds, roll in macaroon dust made by pounding and sifting dry macaroons.
Chocolate Ice Cream I 1 quart thin cream 1&1/2 squares unsweetened chocolate or 1/4 cup prepared cocoa 1 cup sugar Few grains salt 1 tablespoon vanilla
Melt chocolate, and dilute with hot water to pour easily, add to cream; then add sugar, salt, and flavoring, and freeze.
Chocolate Ice Cream II
Use recipe for Vanilla Ice Cream II. Melt two squares unsweetened chocolate, by placing in a small saucepan set in a larger saucepan of boiling water, and pour hot custard slowly on chocolate; then cool before adding cream.
Strawberry Ice Cream I 3 pints thin cream 2 cups sugar 2 boxes berries Few grains salt
Wash and hull berries, sprinkle with sugar, cover, and let stand two hours. Mash, and squeeze through cheese-cloth; then add salt. Freeze cream to the consistency of a mush, add gradually fruit juice, and finish freezing. Rice Jersey milk may be substituted for cream.
Strawberry Ice Cream II 3 pints thin cream 1&3/4 cups sugar 2 boxes strawberries 2 cups milk 1&1/2 tablespoons arrowroot
Wash and hull berries, sprinkle with sugar, let stand one hour, mash, and rub through strainer. Scald one and one-half cups milk; dilute arrowroot with remaining milk, add to hot milk, and cook ten minutes in double boiler; cool, add cream, freeze to a mush, add fruit, and finish freezing.
Orange Ice Cream 1 cup heavy cream 2 cups orange juice 1 cup thin cream Sugar
Add cream slowly to orange juice, sweeten to taste, and freeze. Serve with canned strawberries or fresh fruit mashed and sweetened.
Pineapple Ice Cream 3 pints cream 1/2 cup sugar 1 can grated pineapple
Add pineapple to cream, let stand thirty minutes; strain, add sugar, and freeze.
Coffee Ice Cream 1 quart cream 1&1/4 cups sugar 1&1/2 cups milk 1/4 teaspoon salt 1/3 cup Mocha coffee Yolks 4 eggs
Scald milk with coffee, add one cup sugar; mix egg yolks slightly beaten with one-fourth cup sugar, and salt; combine mixtures, cook over hot water until thickened, add one cup cream, and let stand on back of range twenty- five minutes; cool, add remaining cream, and strain through double cheese- cloth; freeze. Coffee Ice Cream may be served with Maras-chino cherries or in halves of cantaloupes.
Caramel Ice Cream 1 quart cream 1 egg 2 cups milk 1 tablespoon flour 1&1/3 cups sugar 1/8 teaspoon salt 1&1/2 tablespoons vanilla
Prepare same as Vanilla Ice Cream II, using one-half sugar in custard; remaining half caramelize, and add slowly to hot custard. See Caramelization of Sugar, page 586.
Burnt Almond Ice Cream
It is made same as Caramel Ice Cream, with the addition of one cup finely chopped blanched almonds.
Brown Bread Ice Cream 3 pints cream 7/8 cup sugar 1&1/4 cups dried brown bread crumbs 1/4 teaspoon salt
Soak crumbs in one quart cream, let stand fifteen minutes, rub through sieve, add sugar, salt, and remaining cream; then freeze.
Bisque Ice Cream
Make custard as for Vanilla Ice Cream II, add one quart cream, one tablespoon vanilla, and one cup hickory nut or English walnut meats finely chopped.
Burnt Walnut Bisque 2 cups scalded milk 2/3 cup chopped walnut meats Yolks 3 eggs 1 cup heavy cream 1 cup sugar 3/4 tablespoon vanilla Few grains salt
Make custard of milk, eggs, one-third of the sugar, and salt. Caramelize remaining sugar, add nut meats, and turn into a slightly buttered pan. Cool, pound, and pass through a puree strainer. Add to custard, cool, then add one cup heavy cream, beaten until stiff, and vanilla. Freeze and mould.
Praline Ice Cream 3 pints cream 1 cup Jordan almonds 1&1/3 cups sugar 1/4 teaspoon salt 1 tablespoon vanilla
Blanch almonds cut in pieces crosswise, and bake in a shallow pan until well browned, shaking pan frequently; then finely chop. Caramelize one- half of the sugar, and add slowly to two cups of the cream scalded. As soon as sugar is melted, add nuts, remaining sugar, and salt. Cool, add remaining cream, and freeze. A few grains salt is always an improvement to any ice cream mixture.
Macaroon Ice Cream 1 quart cream 3/4 cup sugar 1 cup macaroons 1 tablespoon vanilla
Dry, pound, and measure macaroons; add to cream, sugar, and vanilla, then freeze.
Banana Ice Cream 1 quart cream 1&1/3 tablespoons lemon juice 4 bananas 1 cup sugar A few grains salt
Remove skins and scrape bananas, then force through a sieve; add remaining ingredients; then freeze.
Ginger Ice Cream
To recipe for Vanilla Ice Cream II, using one-half quantity vanilla, add one-half cup Canton ginger cut in small pieces, three tablespoons ginger syrup, and two tablespoons Sherry wine; then freeze.
Pistachio Ice Cream
Prepare same as Vanilla Ice Cream II, using for flavoring one tablespoon vanilla and one teaspoon almond extract; color with Burnett's Leaf Green.
Pistachio Bisque
To Pistachio Ice Cream add one-half cup each of pounded macaroons, chopped almonds, and peanuts. Mould, and serve with or without Claret Sauce.
Fig Ice Cream 3 cups milk 1 lb. figs, finely chopped 1 cup sugar 1&1/2 cups heavy cream Yolks 5 eggs Whites 5 eggs 1 teaspoon salt 1 tablespoon vanilla 2 tablespoons brandy
Make custard of yolks of eggs, sugar, and milk; strain, add figs, cool, and flavor. Add whites of eggs beaten until stiff and heavy cream beaten until stiff; freeze and mould.
Junket Ice Cream with Peaches 4 cups lukewarm milk 1 tablespoon cold water 1 cup heavy cream 1 tablespoon vanilla 1&1/4 cups sugar 1 teaspoon almond extract 1/8 teaspoon salt Green Coloring 1&1/2 Junket Tablets 1 can peaches
Mix first four ingredients, and add junket tablets dissolved in cold water. Turn into a pudding-dish and let stand until set. Add flavoring and coloring. Freeze, mould, and serve garnished with halves of peaches, filling cavities with halves of blanched almonds. Turn peaches into a saucepan, add one-third cup sugar, and cook slowly until syrup is thick. Cool before garnishing ice cream.
Violet Ice Cream 1 quart cream 1/3 cup Yvette Cordial 3/4 cup sugar 1 small bunch violets Few grains salt Violet coloring
Mix first four ingredients. Remove stems from violets, and pound violets in a mortar until well macerated, then strain through cheese-cloth. Add extract to first mixture; color, freeze, and mould. Serve garnished with fresh or candied violets; the light purple cultivated violets should be used and the result will be most gratifying.
Neapolitan or Harlequin Ice Cream
Two kinds of ice cream and an ice moulded in a brick.
Baked Alaska Whites 6 eggs 2 quart brick of ice cream 6 tablespoons powdered sugar Thin sheet sponge cake
Make meringue of eggs and sugar as in Meringue I, cover a board with white paper, lay on sponge cake, turn ice cream on cake (which should extend one- half inch beyond cream), cover with meringue, and spread smoothly. Place on oven grate and brown quickly in hot oven. The board, paper, cake, and meringue are poor conductors of heat, and prevent the cream from melting. Slip from paper on ice cream platter.
Pudding Glace 2 cups milk 1/4 teaspoon salt 2/3 cup raisins 1 quart thin cream 1 cup sugar 1/2 cup almonds 1 egg 1/2 cup candied pineapple 1 tablespoon flour 1/3 cup Canton ginger 3 tablespoons wine
Scald raisins in milk fifteen minutes, strain, make custard of milk, egg, sugar, flour, and salt; strain, cool, add pineapple, ginger cut in small pieces, nuts finely chopped, wine, and cream; then freeze. The raisins should be rinsed and saved for a pudding.
Frozen Pudding I 2&1/2 cups milk 1 cup heavy cream 1 cup sugar 1/4 cup rum 1/8 teaspoonful salt 1 cup candied fruit, cherries, pineapples, pears, and apricots 2 eggs
Cut fruit in small pieces, and soak two or three hours in brandy to cover, which prevents fruit from freezing; make a custard of milk, sugar, salt, and eggs; strain, cool, add cream and rum, then freeze. Fill a brick mould with alternate layers of the cream and fruit; pack in salt and ice and let stand two hours.
Frozen Pudding II 1 quart cream 1/4 cup rum 3/4 cup sugar 1 cup candied fruit 8 lady fingers
Cut fruit in pieces, and soak several hours in brandy to cover. Mix cream, sugar, and rum, then freeze. Line a two-quart melon mould with lady fingers, crust side down; fill with alternate layers of the cream and fruit, cover, pack in salt and ice, and let stand two hours. Brandied peaches cut in pieces, with some of their syrup added, greatly improve the pudding.
Frozen Tom and Jerry 2 cups milk 1/8 teaspoon salt 3/4 cup sugar 2&1/2 cups cream Yolks 6 eggs 2 tablespoons rum 1 tablespoon brandy
Make a custard of first four ingredients; strain, cool, add cream, and freeze to a mush. Add rum and brandy, and finish the freezing.
University Pudding
Prepare same as Frozen Tom and Jerry. Freeze to a mush, add one cup mixed fruit which has been soaked in brandy to cover for twelve hours, using glace cherries, Sultana raisins, sliced citron, and candied pineapple; then finish freezing. Serve in small beer jugs, and garnish with cream, whipped, sweetened, and flavored.
Covington Cream 3/4 cup sugar 1/3 cup rum 1/2 cup Formosa tea infusion 1 quart cream
Mix ingredients, and freeze to a mush. Serve in frappe glasses.
Delmonico Ice Cream with Angel Food 2 cups milk 1/8 teaspoon salt 3/4 cup sugar 2&1/2 cups thin cream Yolks 7 eggs 1 tablespoon vanilla 1 teaspoon lemon
Make custard of milk, sugar, eggs, and salt; cool, strain, and flavor; whip cream, remove whip; there should be two quarts; add to custard, and freeze. Serve plain or with Angel Food.
Angel Food Whites 3 eggs 1 quart cream whip 1/2 cup powdered sugar 1&1/2 teaspoons vanilla
Beat eggs until stiff, fold in sugar, cream whip, and flavoring; line a mould with Delmonico Ice Cream, fill with the mixture, cover, pack in salt and ice, and let stand two hours.
Manhattan Pudding 1&1/2 cups orange juice 1 pint heavy cream 1/4 cup lemon juice 1/2 cup powdered sugar Sugar 1/2 tablespoon vanilla 2/3 cup chopped walnut meats
Mix fruit juices and sweeten to taste. Turn mixture in brick mould. Whip cream, and add sugar, vanilla, and nut meats; pour over the first mixture to overflow mould; cover with buttered paper, fit on cover, pack in salt and ice, and let stand three hours.
Sultana Roll with Claret Sauce
Line one-pound baking-powder boxes with Pistachio Ice Cream; sprinkle with Sultana raisins which have been soaked one hour in brandy; fill centres with Vanilla Ice Cream or whipped cream, sweetened, and flavored with vanilla; cover with Pistachio Ice Cream; pack in salt and ice, and let stand one and one-half hours.
Claret Sauce 1 cup sugar 1/4 cup water 1/3 cup claret
Boil sugar and water eight minutes; cool slightly, and add claret.
Angel Parfait 1 cup sugar Whites 3 eggs 3/4 cup water 1 pint heavy cream 1 tablespoon vanilla
Boil sugar and water until syrup will thread when dropped from tip of spoon. Pour slowly on the beaten whites of eggs, and continue the beating until mixture is cool. Add cream beaten until stiff, and vanilla; then freeze.
Cafe Parfait 1 cup milk 1/8 teaspoon salt 1/4 cup Mocha coffee 1 cup sugar Yolks 3 eggs 3 cups thin cream
Scald milk with coffee, and add one-half the sugar; without straining, use this mixture for making custard, with eggs, salt, and remaining sugar; add one cup cream and let stand thirty minutes; cool, strain through double cheese-cloth, add remaining cream, and freeze. Line a mould, fill with Italian Meringue, cover, pack in salt and ice, using two parts crushed ice to one part rock salt, and let stand three hours.
Italian Meringue 1/2 cup sugar Whites 3 eggs 1/4 cup water 1 cup thin cream 1 tablespoon gelatine or 1/4 teaspoon granulated gelatine 1/2 tablespoon vanilla
Make syrup by boiling sugar and water; pour slowly on beaten whites of eggs, and continue beating. Place in pan of ice-water, and beat until cold; dissolve gelatine in small quantity boiling water; strain into mixture; whip cream, fold in whip, and flavor.
Bombe Glacee
Line a mould with sherbet or water ice; fill with ice cream or thin Charlotte Russe mixture; cover, pack in salt and ice, and let stand two hours. The mould may be lined with ice cream. Pomegranate or Raspberry Ice and Vanilla or Macaroon Ice Cream make a good combination.
Noisette Bomb Strawberry Ice I 3/4 cup hot caramel syrup 1/2 cup sugar Yolks 4 eggs 1/2 cup chopped blanched filberts 1&1/3 cups heavy cream 1/2 tablespoon vanilla Few grains salt
Caramelize sugar, add nut meats, turn into a buttered pan, cool, then pound in mortar and put through a puree strainer. Beat egg yolks until thick, add gradually caramel syrup, and cook in double boiler until mixture thickens; then beat until cold. Fold in cream beaten until stiff. Then add prepared nut meats, vanilla, and salt. Line melon mould with ice, turn in mixture, pack in salt and ice, and let stand three hours.
Nesselrode Pudding 3 cups milk 1/2 teaspoon salt 1&1/2 cups sugar 1 pint thin cream Yolks 5 eggs 1/4 cup pineapple syrup 1&1/2 cups French Marrons
Make custard of first four ingredients, strain, cool, add cream, pineapple syrup, and marrons forced through a puree strainer; then freeze. Line a two-quart melon mould with part of mixture; to remainder add one-half cup candied fruit cut in small pieces, one-quarter cup Sultana raisins, and six marrons broken in pieces, first soaked several hours in Maraschino syrup. Fill mould, cover, pack in salt and ice, and let stand two hours. Serve with whipped cream, sweetened and flavored with Maraschino syrup.
Pistachio Fruit Ice Cream 3 cups milk 1&1/2 cups chestnut puree 1&1/2 cups sugar 1 teaspoon almond extract Yolks 5 eggs 1 tablespoon vanilla 1/2 teaspoon salt 3/4 cup glace fruits 1 pint heavy cream Maraschino Green coloring
Make a custard of first four ingredients, strain, cool; add cream, chestnut puree, flavoring, and glace fruit cut in pieces and previously soaked in Maraschino three hours. Color with leaf green; freeze, mould, pack in salt and ice, and let stand two hours. Serve with
Fruit Sauce
Drain syrup from a pint jar of canned strawberry, raspberry, or pineapple, heat to boiling-point, thicken slightly with arrowroot, and color with fruit red.
Nougat Ice Cream 3 cups milk Whites 5 eggs 1 cup sugar 1/3 cup, each, pistachio filbert English walnut and almond meats Yolks 5 eggs 1 teaspoon salt 1 teaspoon almond extract 1&1/2 cups heavy cream 1 tablespoon vanilla
Make a custard of first four ingredients, strain, and cool. Add heavy cream beaten until stiff, whites of eggs beaten until stiff, nut meats finely chopped, and flavoring; then freeze.
Orange Pekoe Ice Cream 2 cups milk Yolks 4 eggs 3 tablespoons Orange Pekoe tea 1/4 teaspoon salt 1&1/2 cups sugar Grated rind 1 orange 1 pint heavy cream
Scald milk to which tea had been added, and let stand five minutes. Add sugar, and egg yolks slightly beaten, and cook until mixture thickens. Strain, add remaining ingredients, freeze, and mould. Serve garnished with Candied Orange Peel.
Orange Delicious 2 cups sugar 1 cup cream 1 cup water Yolks two eggs 2 cups Orange juice 1 cup heavy cream 1/4 cup shredded candied orange peel
Boil sugar and water eight minutes, then add orange juice. Scald cream, add yolks of eggs, and cook over hot water until mixture thickens. Cool, add to first mixture with heavy cream beaten stiff. Freeze; when nearly frozen, add orange peel. Line a melon mould with Orange Ice, fill with Orange Delicious, pack in salt and ice, and let stand one and one-half hours.
Strawberry Mousse 1 quart thin cream 1/4 box gelatine (scant) or 1&1/4 tablespoons granulated gelatine 1 box strawberries 1 cup sugar 2 tablespoons cold water 3 tablespoons hot water
Wash and hull berries, sprinkle with sugar, and let stand one hour; mash, and rub through a fine sieve; add gelatine soaked in cold and dissolved in boiling water. Set in pan of ice-water and stir until it begins to thicken; then fold in whip from cream, put in mould, cover, pack in salt and ice, and let stand four hours. Raspberries may be used in place of strawberries.
Coffee Mousse
Make same as Strawberry Mousse, using one cup boiled coffee in place of fruit juice.
Pineapple Mousse 1 tablespoon granulated gelatine 2 tablespoons lemon juice 1/4 cup cold water 1 cup sugar 1 cup pineapple syrup 1 quart cream
Heat one can pineapple, and drain. To one cup of the syrup, add gelatine soaked in cold water, lemon juice, and sugar. Strain and cool. As mixture thickens, fold in the whip from cream. Mould, pack in salt and ice, and let stand four hours.
Chocolate Mousse 2 squares unsweetened chocolate 3 tablespoons boiling water 1/2 cup powdered sugar 3/4 cup sugar 1 cup cream 1 teaspoon vanilla 3/4 tablespoon granulated gelatine 1 quart cream
Melt chocolate, add powdered sugar, and gradually one cup cream. Stir over fire until boiling-point is reached, then add gelatine dissolved in boiling water, sugar, and vanilla. Strain mixture into a bowl, set in a pan of ice-water, stir constantly until mixture thickens, then fold in the whip from remaining cream. Mould, pack in salt and ice, and let stand four hours.
Maple Parfait 4 eggs 1 cup hot maple syrup 1 pint thick cream
Beat eggs slightly, and pour on slowly maple syrup. Cook until mixture thickens, cool, and add cream beaten until stiff. Mould, pack in salt and ice, and let stand three hours.
Mousse Marron 1 quart vanilla ice cream 1 teaspoon granulated gelatine 1/2 cup sugar 1&1/2 cups prepared French chestnuts 1/4 cup water 1 pint cream Whites two eggs 1/2 tablespoon vanilla
Cook sugar and water five minutes, pour on to beaten whites of eggs, dissolve gelatine in one and one-half tablespoons boiling water, and add to first mixture. Set in a pan of ice-water, and stir until cold; add chestnuts, and fold in whip from cream and vanilla. Line a mould with ice cream, and fill with mixture; cover, pack in salt and ice, and let stand three hours.
Cardinal Mousse, with Iced Madeira Sauce
Line a mould with Pomegranate Ice; fill with Italian Meringue made of three-fourths cup sugar, one-third cup hot water, whites two eggs, and one and one-half teaspoons granulated gelatine dissolved in two tablespoons boiling water. Beat until cold, and fold in whip from two cups cream; flavor with one teaspoon vanilla, cover, pack in salt and ice, and let stand three hours.
Iced Madeira Sauce 1/4 cup orange juice 1/2 cup sugar 2 tablespoons lemon juice 1 cup boiling water 1/2 cup Madeira wine Whites 2 eggs
Freeze fruit juice and wine; boil sugar and water, pour on slowly to beaten whites of eggs, set in pan of salted ice-water, and stir until cold. Add to frozen mixture.
Cocoanut Naples, Sauterne Sauce
Shape vanilla ice cream in individual moulds, and roll in shredded cocoanut; serve with
Sauterne Sauce 1 cup sugar 4 tablespoons Sauterne 1/2 cup water Green coloring
Make same as Claret Sauce, and color with leaf green.
Ice à la Margot
Serve vanilla ice cream in champagne glasses. Cover ice cream with whipped cream, sweetened, flavored with pistachio, and tinted very light green. Garnish with pistachio nuts or Malaga grapes cut in halves.
Coup aux Marrons
Break marron glace in pieces, flavor with rum, cover, and let stand one hour. Put in champagne glasses, allowing one and one-half marrons to each glass, cover with vanilla ice cream, and garnish with whipped cream, sweetened and flavored with vanilla, and candied rose leaves.
Plombiere Glace
Cover the bottom of small paper cases with vanilla ice cream, sprinkle ice cream with marron glace broken in pieces, arrange lady fingers at equal distances, and allow them to extend one inch above cases. Pile whipped cream, sweetened and flavored, in the centre and garnish with marron glace and candied violets or glace cherries.
Demi-glace aux Fraises
Line a brick mould with Vanilla Ice Cream, put in layer of lady fingers, and fill the centre with preserved strawberries or large fresh fruit cut in halves; cover with ice cream, pack in salt and ice, and let stand one hour. For ice cream, make custard of two and one-half cups milk, yolks four eggs, one cup sugar, and one-fourth teaspoon salt; strain, cool, add one cup heavy cream and one tablespoon vanilla; then freeze.
Mazarine
Bake Brioche in a Charlotte Russe mould or individual tins, cool, cut a slice from top of cake or cakes, and remove centre or centres, leaving a wall or walls one-half inch thick. Fill with rich Vanilla Ice Cream, invert on serving dish, and pour over
Apricot Marmalade
Drain one can apricots and force the fruit through a strainer. Cook syrup until sufficiently reduced to add to fruit, and make of consistency of marmalade. Add a few drops lemon juice and sugar if necessary. Decorate top with halves of apricots, glace cherries, and whipped cream.
Flowering Ice Cream
Line two and one-half inch flower-pots with paraffine paper. Fill with ice cream, cover cream with grated vanilla chocolate to represent earth, and insert a flower in each.
Concord Cream 1 pint cream Lemon or fresh lime juice 1&1/4 cups grape juice 1/2 cup heavy cream 1/3 cup sugar Pistachio nuts, finely chopped
Mix cream, grape juice, and sugar. Add lemon or lime juice to taste. Freeze, and serve in glasses. Garnish with heavy cream beaten until stiff, sweetened, and flavored. Sprinkle cream with nuts.
German Ice Cream
Mix one and one-fourth cups sugar, one tablespoon flour, and one-fourth teaspoon salt. Add two eggs slightly beaten and two cups scalded milk. Cook over hot water until mixture thickens, then add two squares melted chocolate, and cool. Add three cups cream and one tablespoon vanilla. Strain and freeze. Just before serving add three cups zweiback dried and broken in small pieces.
Frozen Orange Souffle 1&1/2 cups orange juice 1&1/2 teaspoons granulated gelatine 1&1/2 cups sugar 3 tablespoons boiling water 2 tablespoons lemon juice 2&1/2 cups cream Yolks 5 eggs Candied orange peel Pistachio nuts
Mix fruit juice, sugar, and yolks of eggs. Cook over boiling water until mixture thickens; then add gelatine dissolved in boiling water. Cool, freeze to a mush, add whip from cream, and continue freezing. Mould, and serve garnished with candied orange peel and pistachio nuts.
Biscuit Tortoni in Boxes 1 cup dried macaroons, finely crushed 1/2 cup sugar 1/3 cup sherry 2 cups thin cream 1 pint heavy cream
Soak macaroons in thin cream one hour, add sugar, wine, and freeze to a mush; then add heavy cream beaten stiff. Mould, pack in salt and ice, and let stand two hours.
Trim lady fingers, arrange on plate in form of box. Keep in place with ribbon one-half inch wide, and fasten at one corner by tying ribbon in a bow. Garnish opposite corner with flowers of same color as ribbon. Remove ice cream from brick, cut a slice three-fourths inch thick, and place it in box.
Frozen Souffle Glace 4 eggs 1 tablespoon lemon juice Grated rind 1 lemon 1/2 cup Madeira wine 2/3 cup sugar Few grains salt 2/3 cup heavy cream
Beat yolks of eggs slightly; add lemon juice, grated rind, wine, sugar, and salt; cook until mixture thickens, stirring constantly. Add whites of eggs beaten stiff, and when well mixed, set in a pan of ice-water to cool, stirring occasionally. Beat cream until stiff, and add. Fill small paper cases with mixture, cover with macaroon dust, and set in a tin mould with tight-fitting cover. Pack mould in salt and ice, and let stand two hours.
Frozen Plum Pudding 2 cups milk 2&1/2 cups cream 1 cup sugar 3/4 cup candied fruit Yolks 6 eggs 1/2 cup almonds, blanched and chopped 1/4 teaspoon salt 1/4 cup sherry 1/3 cup Sultana raisins 1/2 cup pounded macaroons
Make custard of milk, one-half the sugar, egg yolks, and salt. Caramelize the remaining sugar and add. Strain, cool, add remaining ingredients, freeze, and mould. If a baked ice cream is desired, use whites of eggs for meringue, Baked Alaska.
Frozen Charlotte Glace
Mould ice cream in brick form or one-half pound baking-powder boxes. Remove from mould or moulds, and surround with lady fingers, trimmed to come to top of cream. Cover top with whipped cream, sweetened and flavored, and pipe cream between lady fingers. Baking-powder boxes are used when individual service is desired, the cream being cut in halves crosswise.
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