 |
 |
Free Books / Cooking / Drexel Institute Recipes / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Desert Creams |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / Drexel Institute Recipes / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Desert Creams |
|
||
|
||||
|
|
|
||
|
||||
This section is from the book "Individual Recipes In Use At Drexel Institute", by Helen M. Spring. Also available from Amazon: Individual Recipes In Use At Drexel Institute.
1 tsp. gran. gelatine.
2 tbsp. cold water. 1/6 oz. chocolate.
2 tbsp. sugar. 3/4 c. cream. 5 drops vanilla.
Soak the gelatine in the cold water, melt the chocolate over boiling water, add the sugar and then the hot cream gradually. Pour this hot mixture over the gelatine, add the vanilla and pour into a mould. Serve with plain or whipped cream.
1 tsp. gran. gelatine.
2 tbsp. cold water. 1/8 c. strong filtered coffee.
2 tbsp. sugar. 1/2 c. cream, or 1/4 c. rich milk.
Soak the gelatine in cold water until soft, then add the hot coffee and the sugar. When the gelatine is dissolved strain the mixture, add the cream, then pour into a glass dish. If cream is whipped it can be made like Charlotte Russe.
Continue to:
recipes, dishes, cook book, cookery, desserts, meat, fish, beverages
|
|
|
|
 |
|