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Cold Desserts. Part 3 |
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Free Books / Cooking / The Hostess Of To-Day / | |
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Cold Desserts. Part 3 |
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This section is from the "The Hostess Of To-Day" book, by Linda Hull Larned. Also available from Amazon: The hostess of to-day.
75 to 60 cts.
A : 1/2 box gelatine soaked in 1/2 cup cold water ;
B : 1 c. sugar, 2 cs. boiling water.
Cook B to a syrup, add A and flavoring, strain through cloth into wet moulds.
With Lemons: Add juice of 3 lemons and grated rind of 1 to A. Serve with Boiled Custard No. 585 (Boiled Custard).
With Oranges: Add 1 c. orange-juice and juice of 1 lemon to A.
With Wine: Add juice of 1 orange and 1 lemon, 2 tbsps. of brandy, 1 tbsp. Maraschino, and 1/2 c. sherry or rum, or omit brandy, Maraschino, sherry, or rum, and add 1 c. champagne or sauterne when cold. Stir in beaten white and crushed shell of 1 egg ; when boiling, skim and strain. This may be moulded in champagne-glasses, leaving 1/2-inch space at the top ; fill this with the whip from cream mixed with beaten white of 1 egg, and serve in the glasses.
Russian Jelly is made by adding whites of eggs to plain jelly and beating until cold with Dover egg-beater.
23 cts.
A : 1/2 c. prunes stewed with 1/2 c. sugar ;
B : 1/3 box gelatine, dissolved in 1/2 c. cold water, juice 1 lemon, 2 tbsps. sherry, and dash salt ;
C : 1 doz English walnut meats ;
D : Boiled Custard No. 585 (Boiled Custard).
When cold remove stones from A, add 2 cs. of the liqnor to B, pour in a mould; when partly set add the prunes and C ; when cold turn out and serve with D.
20 cts.
A : 1/2 c. sago, 1/2 stick cinnamon, boil until clear, and thick, add 1/2 c. citron, shredded fine, 1/2 c. almonds chopped fine, 1/2 c. red raspberry jelly, 1/2 c. currant jelly, 1/4 c. granulated sugar, 1 tbsp. sherry ;
B : Whipped Cream Sauce No. 597 (Whipped Cream Sauce).
Remove cinnamon from A, fill moulds; when cold, serve with B.
18 cts.
Add 1 c. grape-juice and juice of 1 lemon and whites 3 eggs to plain jelly, or omit grape-juice and use juice 3 lemons; beat until stiff and pour into moulds. Serve with Boiled Custard No. 585 (Boiled Custard).
30 cts.
A : Wine Jelly No. 524 (Jellies);
B : 1/2 c. each almonds, English walnuts, candied fruits, white grapes, and bananas.
Line a mould with A. then alternate with layers of B.
33 cts.
A : Wine Jelly No. 524 (Jellies) ;
B : 1/2 c. pistachio nuts, or pignolia nuts, and blanched almonds, shredded;
C : Boiled Custard No. 585 (Boiled Custard), made with 1 tbsp. dissolved gelatine, 1/2c. each candied fruits, chopped, and macaroons, 1 tbsp. sherry, and 1 tsp. vanilla.
Make 1/2 of A, line a mould with B, pour in enough jelly to hold them in place, put a howl in centre of mould, till space between with jelly ; when cold and firm remove bowl by filling with hot water for an instant. Fill the space; with C, which must be cold, but not set ; place on ice for 2 hours and serve ; or
Line mould with orange or tangerine quarters, fill with Orange Jelly No. 524 (Jellies), put bowl in centre. When cold fill centre with whipped cream, sweetened and flavored with orange syrup. A little dissolved gelatine may be added to whipped cream.
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