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Desserts. Part 2 |
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Free Books / Cooking / Recipes From Here And There / | |
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Desserts. Part 2 |
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This section is from the book "Recipes From Here And There", by The Thirty Group Bethany Union Church.
Drain and spread one can crushed pineapple on platter. Soak one-half envelope gelatine in one-quarter cup cold water. Heat one-half cup pineapple juice. Add to gelatine. Cool. Add one-quarter teaspoon vanilla. Beat light two egg yolks. Add one-half cup sugar. Add juice. Add one-half pint whipped cream to mixture. Pour over pineapple. Chill. Serve in pieces like brick ice cream.
Mrs. C. D. Coventry.
Dissolve one box lemon Jello in one pint hot water. Cool until quivers. Beat with egg beater. Add two stiffly beaten egg whites. Beat. Place in refrigerator. When ready to serve cover with following sauce. Top with cherry or whipped cream, or both. Serves six.
Sauce. Cook until thick in double boiler, two beaten egg yolks, one and one-half cups milk, two tablespoons sugar, one teaspoon cornstarch. Add one teaspoon vanilla. Chill.
Mrs. T. O. Menees.
Bake Angel Food cake. Let stand overnight. Heat two cups milk. Add one envelope Knox gelatine hydrated in one-quarter cup cold water, pinch salt. Pour over six egg yolks well beaten with one cup sugar. Cook in double boiler until custard. Cool. Add one-half pint cream whipped. Spread between and on top and sides of cake cut in three layers. Sprinkle with chopped nuts and cherries.
Monah C. Bates.
Cream one cup butter. Add one and one-half cups powdered sugar, grated rind one orange, two tablespoons orange juice, one tablespoon lemon juice. Add six egg yolks, gradually; six egg whites beaten stiff. Line pan with two dozen lady fingers split. Pour mixture in. Set in refrigerator until firm. Sue M. DeGon.
Break two cakes German's sweet chocolate into pieces. Add two tablespoons water. Melt. Remove from heat, add one-half cup sugar. When slightly cool, add two beaten egg yolks. When cold add two stiffly beaten egg whites, one teaspoon vanilla, one bottle whipped cream, saving out little to decorate when served. Pour over layers of lady fingers.
Mrs. E. H. McNeill.
Cream one-half cup butter. Add one cup powdered sugar, four egg yolks, one at a time; one tablespoon vanilla; one cup chopped pecans. Fold in four stiffly beaten egg whites. Alternate layers of this filling with two and one-half dozen split lady fingers. Allow to stand in refrigerator five to six hours or longer. Serve with whipped cream.
Mrs. John Herriott.
Melt one pound German's sweet chocolate in one cup hot water in double boiler. Add one-quarter cup sugar. Stir until slightly cool. Add four egg yolks, one at a time. Add one teaspoon vanilla. Fold in four egg whites stiffly beaten. Alternate layers of separated lady fingers and filling in buttered mold. Allow to stand in refrigerator five hours or longer. Serve with whipped cream and chocolate sprinkles.
Mrs. H. C. Boardman.
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