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Free Books / Cooking / Hobart Boulevard Cook Book / |  |
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Desserts |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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Desserts |
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This section is from the book "Hobart Boulevard Cook Book", by Women of Hobart Boulevard Methodist Episcopal Church Los Angeles, Cal. Also available from Amazon: Hobart Boulevard Cook Book.
One pint rich cream, 1 dozen macaroons, 1/2 cup sugar, 1/2 cup water, 3 eggs. Boil sugar and water until it threads, beat yolks and whites of eggs separately, very light. Mix, then add hot sugar, gradually beating with egg beater until thick as cream; cool; add 1 teaspoon vanilla when ready to freeze ,and 1 pint cream whipped stiff. Roll macaroons fine; put 1/2 in bottom of 3-pint mould. Add tartoni preparation; put rest of crumbs on top and freeze. Let stand 4 hours.
- Mrs. Hermon.
Rich biscuit dough rolled almost as thin as pie crust; peel and remove core of small apples and fill apples with sugar; wrap in dough; lay in pan well buttered, smooth side up, with small piece of butter on top of each; sprinkle sugar over them and turn in 1 cup boiling water. Bake in moderate oven 3/4 hour. They are fine plain or served with cream.
- Mrs. Barton.
One cup sugar, white of 1 egg, 2 apples, grated; beat 1/2 hour.
- Nellie M. Schultz.
One-third box gelatine, 1-3 cup cold water, 1-3 cup boiling water, 1 cup sugar, juice 1 lemon, 1 cup orange juice and pulp, whites of 3 eggs; pour cold water on gelatine, let stand 5 minutes, then add boiling water. When dissolved add lemon and orange juice and let cool. When it begins to set add beaten whites of eggs; beat and pour into moulds lined with sections of orange. With 3 yolks make a soft custard, using 3 tablespoons sugar, 1 1/2 cups milk, 1 teaspoon vanilla and a pinch of salt; pour this oved the charlotte when ready to serve.
- Mrs. T. H. Powell.
One cup bread crumbs (center of dry loaf), 2 cups chopped tart apple, 1/2 cup sugar, 1 tablespoonful butter, 1 small teaspoonful cinnamon. Put in baking dish, alternating layers of apples and crumbs with butter and cinnamon on top layer; bake slowly 3/4 hour in covered dish. Uncover for last 15 minutes.Serve warm or cold, with cream or without.
- Miss Jeanette Hammer.
One rounded tablespoon of gelatine, dissolved in 1/2 cup water; stir over fire until dissolved; remove from fire and add 1/2 cup cold water, whites of 4 eggs, add a little salt and beat until very stiff; pour cool gelatine over beaten whites and beat all together thoroughly; add 1 cup granulated sugar, 1 teaspoon almond flavor, divide mixture into 3 equal parts, color 1 part pink and spread over bottom of moulding dish; sprinkle with chopped walnuts, then spread the part to be left white, and sprinkle with more nuts; then color the remaining part green and put on top; allow to harden and serve in slices as brick ice cream, with cream or custard dressing.
- Mrs. G. W. Russell.
One cup of ground bread crumbs soaked in 1 pint milk, 1 cup of ground walnuts, 1/2 cup of raisins, 2 tablespoons butter (melted), 2 tablespoons sugar, 1/2 teaspoon baking powder, 2 eggs, beaten separately; bake slowly in moderate oven 20 minutes; serve hot with caramel sauce.
- Mrs. O. V. Pratt.
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