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Free Books / Cooking / A Book of Choice Recipes / | |
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Light Desserts. Continued |
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This section is from the book "A Book of Choice Recipes", by The Ladies' Aid Society Of The First Congregational Church.
Peel and slice the fruit, and set on ice for a few hours; whip and sweeten the cream and spread over, or serve with the fruit, or sprinkle sugar over the fruit, and pour around it the cream unwhipped.
Soak half a box of gelatine in a cup of cold water, when soft, add two teacups of boiling water, when entirely dissolved add one teacup of sugar, the juice of six oranges and also of two lemons; strain this; have ready oranges prepared by cutting the part next to the stem, about one-third from the top of the orange; carefully remove the inside which may be used in making the jelly, fill with the jelly; replace the upper part and tie with a narrow ribbon.
The wife and daughter of a prominent citizen assures us they feel that they cannot do without Kalliodont.
Four lemons, juice only, four cups sugar, four cups water, two pounds of strawberries, and one cup of sugar. Make a lemonade of the lemon juice, sugar and water; stand on ice. Mix the berries with one cup of sugar, and when the juice is somewhat extracted, mash the fruit smooth; add more sugar if desired. When ready to freeze, stir the strawberry into the lemonade and freeze as cream.
One can of peaches, three eggs, three cups milk, one-half cup sugar, two tablespoons corn starch, butter size of a walnut. Scald the milk, stir in corn starch, wet in cold milk, and cook till thick; take off the fire, beat in the sugar, butter and beaten yolks of the eggs, put in the white of one, whisk thoroughly. Drain the syrup from peaches, and cover the bottom of baking dish with them, and pour the mixture over. Bake in quick oven from ten to fifteen minutes, or till custard is set; then spread with a meringue of the whipped whites flavored with peach juice; brown on top; to be eaten cold.
Half fill your dish with a rich apple sauce flavored with the rind of a lemon; make a boiled custard with the yolks of eggs only, and pour it over the apples. Make with the whites of the eggs, a meringue and pile it prettily over the custard. If your dish will bear the heat, set in the oven to brown a little. If in a glass dish and you have no "salamander," do. as we do ours - brown with the fire shovel made hot.
Two quarts milk, half box Cox's gelatine soaked in a little cold milk, one quart of cream, one pint of sugar; flavoring to taste. Pour the boiling milk on the soaked gelatine, add the sugar; when this mixture is thoroughly cold, add the cream and flavoring and freeze. This makes one gallon when frozen.
To one quart of milk add, while cold, one-half teaspoon of Sea Moss Farina, bring to a boil, stirring often; let it cook slowly thirty minutes. Set aside to cool. When cold whip one pint of sweet cream, and whisk all briskly for two or three minutes; sweeten and flavor to taste. Less cream will do.
One quart milk, three eggs, one pint cream, one coffee cup white sugar, one tablespoon vanilla, one tablespoon corn starch, slightly heaped; heat milk to boiling point; stir in sugar and corn starch; dissolve in a little cold milk; cook ten minutes; remove from stove, and add the well beaten eggs. Set away to cool. When ready to freeze, add the cream and vanilla. This makes three quarts when frozen.
A layer of sponge cake in a dish. Make a soft custard, and flavor with vanilla. Blanch beforehand a cup of almonds, chop fine and soak them in a teaspoon of vanilla.
Directions for Mixing. - Pour the custard over the layer of cake, then sprinkle over it the nuts; then over that a layer of raspberry jam, or any other kind you may prefer; finally cover with whipped cream.
Take macaroon cakes, put them in a deep glass dish, pour over them warm soft custard. Beat the whites of eggs with or without currant jelly; take it up with a spoon and dot the cakes as they rise to the top closely with it. This is a very pretty dish for lunch.
One quart milk, four tablespoonfuls corn starch, let these boil together for at least fifteen minutes; when boiled beat in the whipped whites of two eggs. Divide the blanc mange. Into half of it stir the grated meat of a cocoanut. Into the other half grate (while still hot) two squares of chocolate. Pour one upon the other as in marble cake.
The Travelers Ins. Co, of Hartford, Conn, Office, 242 Montgomery St., San Francisco
Bake a sponge cake in a shallow tin, so that the cake will be about two inches thick when done. Over this pour some boiled custard. Just before serving slice peaches and put a layer over the cake; then beat the whites of the eggs to a stiff froth, with very little sugar, and put over the top. Use only the yolks of the eggs for your custard. If the peaches are out of season oranges may be used.
One quart of milk, four eggs, one box ■ gelatine, one cup of sugar, a half pound of crystalized fruit. Soak gelatine three hours in one cup of water, then scald milk, sugar and gelatine together, divide in equal parts, into one put the beaten yolks and strain, when cool stir into this part one-half the beaten whites slowly, into the other half beat the remaining whites of eggs; line a form with the ' crystalized fruit, pour in alternately the cream; flavor with lemon and vanilla. To be made the day before, and to be eaten with custard.
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