pour it slowly over one egg yolk slightly beaten with one quarter
cupful of sugar, return to double boiler, add one half tablespoonful of
granulated gelatine dissolved in one quarter cupful of cold water; stir
until mixture coats the spoon, strain at once into a bowl. When cool
and beginning to show signs of stiffening beat in one half cupful of
strawberries which have been mashed and sweetened with a tablespoonful
of sugar, then fold in the stiffly beaten white of an egg and finally
one half cupful of cream, whipped very stiff. Fill wet molds and leave
on ice three hours. Serve with or without whipped cream.
STRAWBERRY CHARLOTTE.--Whip one cupful of cream very stiff. Beat the
white of one large egg or two small ones very stiff. Beat into the
white one half cupful of fine sugar. Combine this with the whipped
cream, then lightly stir in one cupful of strawberries cut in quarters.
Spoon into a mold lined with lady fingers or slices of sponge cake and
place on ice for one hour.
ANOTHER STRAWBERRY CHARLOTTE.--Mash one cupful of strawberries and
sweeten according to the acidity of the berry. Let stand to draw the
juice, an hour, then strain. Dissolve one level tablespoonful of
granulated gelatine in two tablespoonfuls of cold water. Set the bowl
containing it in a pan of hot water and stir until smooth, add it to
the strained strawberry. Now whip one cupful of cream, sweetened with
two level tablespoonfuls of sugar, lightly fold the strawberry gelatine
in, a few drops at a time. Turn into a wet mold and put on ice for two
hours. If carefully mixed there will be no settling at the bottom. The
mold for this need not be lined with cake, but a delicate wafer of some
sort, preferably vanilla, should be served with it if it is molded
plain.
LEMON JELLY.--Soak one box Knox sparkling gelatine in one pint cold
water, two minutes; add two pints boiling water, one and one half cups
sugar, and stir until dissolved; add juice of three lemons, strain
through jelly bag into molds.
CHOCOLATE BLANC MANGE.--One half box Knox sparkling gelatine, one quart
sweet milk, one half cup cold water, one cup sugar, two ounces grated
chocolate. Soak the gelatine in the cold water; boil the sweet milk
with sugar and grated chocolate and a little salt, five minutes; then
add dissolved gelatine, stirring constantly; flavor with vanilla, and
pour into mold; serve with whipped cream.
PINEAPPLE JELLY.--Read this recipe carefully and follow instructions.
Soak one box Knox gelatine in one pint cold water, set on stove in
double boiler to dissolve; when gelatine is cold and beginning to set,
beat into it pineapple juice and pineapple, and place on ice to harden.
Be sure you follow the above, for if you mix pineapple and its syrup
with gelatine when you first make it, the acid in it will digest the
gelatine so it will not harden.
WINE JELLY.--Soak one box Knox sparkling gelatine in one half pint cold
water two minutes, add one quart boiling water, one and one half cups
sugar, and stir until dissolved; add one half pint wine and juice of
two lemons; strain and pour into mold.
NUT CREAMS.--Soak two large tablespoons of gelatine in one half cup
milk. Set in hot water until melted, but do not heat. Whip one pint
cream, reserving a cupful after it is whipped. Turn the gelatine into
the cream adding one half teaspoonful of sugar, the beaten white of an
egg, a teaspoon of vanilla and a large cup of chopped hickory and
walnuts. Whip until stiff. Mold in small cups that have been wet with
cold water. When ready to serve turn on a flat dish, put on remainder
of whipped cream and sprinkle with chopped nuts.--Mrs. Alleman.
MAPLE CREAM GELATINE.--One half package Knox gelatine dissolved in one
cup cold water; one cup maple syrup heated to boiling point, mix with
gelatine, strain through a cloth and cool. Beat one pint of cream, mix
in and add one cup nuts.--Mrs. Schollander.
BROD TORTE.--One cupful of rye breadcrumbs, eight eggs, a cupful of
granulated sugar, one quarter pound of almonds, sliced or ground, (I
prefer them sliced), one quarter pound of citron, sliced thin; one half
ounce of bitter chocolate (grated), a lemon, juice and rind; one
teaspoonful of ground cinnamon, one half teaspoonful of cloves, a
wineglassful of brandy. Dry the bread in the oven and put through food
grinder or sifter. Mix almonds, citron, chocolate and spices with the
crumbs. Beat the yolks of the eggs with the sugar until thick; add
lemon juice and heat again. Mix the dry ingredients with beaten eggs
and sugar; next put in the brandy and, lastly, the whites of four eggs
beaten stiff, are folded into the mixture. (Reserve the other four for
the meringue. Pour into a "spring form" and bake in a moderate oven.
When the "torte" is done, spread jelly on the top and the meringue made
with the reserved eggs upon the jelly. Put back into the oven until the
meringue is lightly colored.
GERMAN PAN CAKES FOR DESSERT OR LUNCH.--Beat yolks of six eggs and then
beat whites of three to a stiff froth. Mix with three fourths cup
grated bread crumbs, one cup cream and a large cupful of flour, pour in
a buttered sauce pan, sprinkle with sugar and stir over the fire until
thick then fry in butter, on a hot skillett, like pan cakes. Put on a
hot dish, sift powdered sugar on them and sprinkle with lemon juice and
serve hot.--Contributed.
FRUIT TRIFLE.--Beat whites of six eggs light, add six tablespoons of
sugar and beat about half an hour then beat in one cupful of grated
pineapple or cut up fresh strawberries or fresh raspberries or cut up
fresh, ripe peaches or apricots or any fruit jam or jelly and beat five
minutes. Serve ice cold in sherbet glasses as it is or chopped with
flavored whipped cream. "Trifle" is sometimes made by using whipped
cream, sweetened, and adding one cupful of cut up fresh berries, or
peaches or orange pulp or bananas chopped, or half a glass of any
fruit, jam or any jelly cut into small pieces. Beat it through the
whipped cream. This is a simple and palatable dessert which can be
quickly made.--Mrs. Whitehead.
JUNKET.--One quart of warm milk, two tablespoons brandy; wine or
vanilla; two tablespoons sugar, one junket tablet or one tablespoon of
rennet. Stir well together, then let it stand undisturbed until thick,
then place on ice. Serve with sugar, nutmeg and cream. This is another
dainty and easily made dessert.--Mrs. Whitehead.
Ice Cream, Sherbets, Ices and Frozen Dainties
"Which is not amiss to cool a man's stomach this hot
weather."--Shakespeare.
ICE CREAM.--In packing the freezer use rock salt and crush the ice very
fine. Put it in a heavy grain sack and pound and mash until nearly as
fine as snow. Measure ice and salt allowing four parts ice to one of
salt or ten pounds of ice to three of salt. Pack ice in layers three
inches deep, then shake over one large saucerful of salt, then another
three inch layer of ice and more salt, alternating ice and salt until
you reach top of can. Pack the can with cream, put on the top of
freezer, and let cream stand until it freezes on edges, then turn the
dasher slowly for ten minutes, then quickly until cream is frozen thick
but not too hard. Remove the dasher, put on the top and cork, repack
freezer with ice, cover with heavy carpet and let cream ripen two or
three hours.--Mrs. C. H. McKay.
ICE CREAM.--Without cooking. Two quarts of thick cream, two cups sugar.
Mix and stand until sugar dissolves. Flavor to suit taste and
freeze.--Mrs. C. H. McKay.
CARAMEL ICE CREAM.--Beat three eggs, one cup sugar and one half cup of
flour together and cook with one pint rich milk. Brown one cupful of
granulated sugar to a caramel and add to this hot custard. Cool and add
one quart thick cream. Freeze.--Mrs. C. H. McKay.
CHOCOLATE ICE CREAM.--Let one large pint of milk come to a boil, add
one cup of sugar and one third cup of flour mixed with the beaten yolks
of three eggs; three fourths cake of sweet chocolate. Cook until thick
and creamy, stirring constantly. Cool and add one quart of cream, one
cup sugar and pinch of salt. Add vanilla flavoring and freeze. When
partly frozen add the beaten whites of the eggs and freeze until firm
but not too hard. Pack freezer well, cover and let it ripen two or
three hours if possible.--Mrs. C. H. McKay.
MARYLAND ICE.--Two quarts ripe strawberries mashed with four cups
sugar. Stand one hour and squeeze out the juice through a sieve or
cheese cloth. Add two quarts of water and freeze. Remove water from
freezer when ice is half frozen, pack, and let it stand twenty minutes.
Then scoop out the center; leave wall intact. Make a filling of one
pint of cream, one half cup sugar, one teaspoon flavoring beaten and
whipped until stiff. Add one half cup of chopped or rolled nuts. Fill
the cavity in the strawberry ice with this mixture. Repack the freezer
and let it ripen four or more hours. When ready to serve, remove
freezer can, wrap it in a cloth dipped in boiling water, let stand one
minute when the mould of ice cream will slip out easily onto the
serving platter. Serve in thick slices.--Mrs. C. H. McKay.
MOUSSE.--(Without cream.) Rub one quart of berries through a sieve, add
one cupful of powdered sugar, one ounce of dissolved gelatine, and the
whites of five eggs beaten stiff. Put in a mold and pack in ice and
salt for three or four hours.--Mrs. C. H. McKay. (Editorial Note.--The
above recipes were demonstrated by Mrs. McKay in her paper on "Ice
Cream, Ices and Frozen Dainties" at Domestic Science club.)
VANILLA ICE CREAM.--One quart thick cream, seven tablespoons of sugar,
one half of a vanilla bean. Cut bean into halves, scrape out seeds and
mix with sugar. Add sugar to half of the cream, and put in the balance
of the bean. Heat and dissolve sugar in hot cream. Remove from fire,
strain and cool. Add remaining cream and freeze. The flavor of the bean
makes delicious ice cream but of course good vanilla extract may be
substituted. Use a tablespoon of extract. Plain ice cream is nice
served with hot chocolate caramel sauce or with maple sauce and chopped
nuts.--Mrs. Whitehead.
CHOCOLATE CARAMEL SAUCE.--One and one half cups brown sugar, one half
cup of milk, four ounces of chocolate. Stir all together on back of
range until chocolate is melted and smooth; then boil until it forms a
soft ball when tried in cold water. Serve hot over the ice cream. Makes
a nice pudding sauce also and is nice on cream puffs or eclairs.--Mrs.
Whitehead.
RED RASPBERRY ICE CREAM.--Follow directions for chocolate ice cream
given above, omitting the chocolate and adding one quart of ripe red
raspberries pressed through a sieve and sweetened, when the cream is
half frozen, and when the meringue is added also. Proceed with the
freezing and ripen two or more hours before serving. Strawberries,
apricots and peaches are equally as good used this way.--Mrs.
Whitehead.
TORTONI ICE CREAM.--Boil one and one half cups sugar with water to
cover until it threads from the spoon. Pour it over the stiffly beaten
whites of three eggs and beat well. Scald one quart of new milk and add
beaten yolks of eggs. Cool and mix with one pint of cream (may be
whipped but isn't necessary) and six crumbled almond macaroons. Flavor
with vanilla or almond extract. Mix all together and freeze. Cocoanut
may be used in place of macaroons but it should be sprinkled with sugar
and slightly browned in the oven first.--Mrs. Whitehead.
MAPLE MOUSSE.--Boil a cupful of maple syrup three minutes and stir into
the beaten yolks of three eggs. Put back in dish syrup was boiled in
and boil two minutes. Cool. Whip a quart of cream and add the cooled
mixture and freeze. Do not stir. In the winter it may be simply set out
of doors, or may be packed in ice and salt.--Mrs. G. A. McIntosh.
CARAMEL PUDDING.--Take one and one third cups of brown sugar and put in
pan on stove and melt, stirring constantly to prevent burning. When
melted add very slowly one third cup of boiling water.--Mrs. G. A.
McIntosh.
Cold Desserts
MAPLE MOUSSE.--Four eggs beaten stiff, one cup of maple syrup. Cook
until it thickens, then beat until cool. Then add one pint of whipped
cream, pack in salt and ice for several hours.
FROZEN RICE PUDDING.--One cup rice, one quart milk, one quarter
teaspoon salt, one cup sugar, one cup cream, one teaspoon flavoring.
Cook rice in milk until soft, add sugar, salt and flavoring and pour
into freezer when cold. Whip cream and add to the mixture when nearly
frozen.--Mrs. Schollander.
Fruit, Ices or Sherbets
LEMON SHERBET.--One pound of sugar and one quart of water boiled to
thin syrup and when cool add the grated rind of two lemons and the
juice of six. For a water ice stir it now and then in the freezer and
freeze slowly until like wet snow. For a sherbet freeze quickly until
light and stiff. For a sorbet, add a meringue made of the beaten white
of egg and sugar to the partially frozen ice.
ORANGE SHERBET.--Add the juice of six oranges and grated rind of three
and the juice of one lemon to the above sugar and water syrup and
freeze.
PINEAPPLE SHERBET.--Add one pint of grated pineapple and juice of one
lemon to above syrup and freeze rapidly.
MINT SHERBET.--Pound the leaves of two dozen stalks of mint to a pulp,
add to the syrup as above with the juice of two lemons and freeze or
use mint extract.
GRAPE SHERBET.--Add the juice of one lemon and a pint of grape juice to
the above syrup and freeze.
BERRY SHERBET.--Add one pint of the berry juice and juice of two lemons
to above syrup and freeze.
CRANBERRY SHERBET.--One pint of strained and sweetened cooked cranberry
juice and the juice of two lemons added to above syrup and freeze
stiff. Fruit jellies may be melted and strained and used as substitutes
for the fresh fruit juice.
FROZEN STRAWBERRIES.--Mash one quart of berries, add one and one half
cups sugar and the juice of one lemon. Let it stand one hour, then add
one pint of water and freeze like ice cream. Serve in punch glasses
with whipped cream. Peaches and apricots are also nice frozen likewise
as are cooked cranberries pressed through a colander.
FRAPPE.--This is strictly speaking of drink partially frozen until like
wet snow. Grape Frappe is frozen coffee and lemon Frappe is partly
frozen lemonade. A punch is merely a cold fruit drink with a block of
ice floating in it. It is usually made of a combination of fruit juices
sweetened and wines and liquors are frequently added to it.
PARFAIT AND MOUSSE.--This is frozen whipped cream, sweetened and
flavored to suit the taste. It is packed in a mould and buried in
crushed ice and salt for several hours. The cream should be frozen one
and one half inches deep. The center remains soft. The opening of the
mould should be bound with a strip of muslin dipped in melted suet or
butter. Quick parfait is made by adding whipped cream to ice cream. At
serving time beat in the whipped cream. Coffee ice cream with whipped
cream is much liked, as are chocolate and caramel ice cream served this
way. Macaroon mousse is made by adding crushed and rolled macaroons to
whipped cream and burying the mould in ice and salt. Chopped nuts are
used the same way and crushed fruit.
LEMON ICE.--Two and three fourths cups sugar, two tablespoons corn
starch; add one quart boiling water. When cool add juice of eight
lemons and when half frozen add whites of three eggs and one pint thick
cream.--Mrs. D. E. Plier.
CURRANT ICE.--One pint currant juice (or two glasses of currant jelly),
two lemons and one orange, three cups sugar, two quarts water. Pour
juices over sugar and stir until dissolved then add water and freeze.
The whites of two eggs may be added just before the freezing is
completed.--Mrs. Schollander.
PINEAPPLE SHERBET.--One quart of granulated sugar, and one quart cold
water brought to a boil. Pour over one quart can of grated pineapple
and juice of six lemons. Strain and put into freezer. When cold add
whites of three eggs beaten stiff with one tablespoon of sugar.
Freeze.--Mrs. W. S. Davidson.
PISTACHO MOUSSE.--Whip a pint of cream very stiff, beat into it lightly
four tablespoonfuls of powdered sugar; flavor to taste with pistacho
extract and stir in one half cupful of chopped nuts. Last of all color
a delicate green with vegetable coloring mixture. Turn all cream into a
mould and pack with ice and salt for four hours.--Mrs. J. D. Wolpert.
STRAWBERRY ICE CREAM.--Three cupfuls of cream and one of milk, or one
quart of thin cream, three quarters of a cupful of sugar; scald, but do
not boil. Beat until cold, add one cupful of strawberries mashed with
their juice and one half cupful of sugar. Place in freezer, pack in ice
and salt, using three quarters ice and one quarter salt, and freeze
until as stiff as can be turned. Remove dasher, work up and down with a
long handled spoon to pack solidly and set aside for twenty minutes or
longer. Serve garnished with a half cupful of strawberries cut in two.
For individual servings a simple way is to pack the ice cream in pound
or half pound baking powder tins after it has been frozen and bury it
in ice and salt. It then may be turned out and sliced in rounds, one
round to a person, and the strawberries used to decorate each service.
Of course, if this is done the cream must be very firm and should be
packed at least two hours before it is used. To avoid much melting the
bucket may be put in the ice box in a tin pan.
STRAWBERRY MOUSSE.--Dissolve one tablespoonful of granulated gelatine
in one quarter cupful of water by placing the bowl containing it in a
pan of hot water; when smooth add three quarters of a cupful of
powdered sugar and stir until cool. Strain gradually into two cupfuls
of cream whipped very stiff, add one cupful of fresh strawberries which
have been chopped fine with a silver knife and sugared with one third
cupful of sugar. Have the mould already packed in ice and salt, put the
mousse into it by the spoonful, first being sure that all the
ingredients are well mixed; cover with buttered paper, put on the lid
of one mould and pile ice and salt on top. Put in a cold place for two
to four hours. Unmold and serve with halved strawberries and sponge
cake or angels food.
ORANGE WATER ICE.--Juice of six oranges, two teaspoons extract of
orange, juice of one lemon, one quart water, one pound powdered sugar,
one gill rich, sweet cream, add all together and strain. Freeze same as
ice cream.--Mrs. H. J. Liddell.
LEMON SHERBET WITH CREAM.--Mix four large cups of sugar with three
level tablespoons of flour and stir in two quarts of boiling water and
cook thick. Cool and add the juice of one dozen lemons. Strain and
freeze. When half frozen add one pint of cream whipped stiff with half
a cupful of sugar and add the beaten whites of two eggs. Stir well
through the half frozen sherbet and finish freezing. When firm, remove
the dasher from the freezer, repack and cover freezer with a carpet or
heavy blanket. Let it ripen two hours or more. Makes one gallon of
sherbet.--Mrs. Whitehead.
LEMON SHERBET.--Juice of three or four lemons, according to size, two
cups sugar, one quart of fresh sweet milk. Mix lemon juice and sugar
and put them in the freezer and let stand while you pack freezer,
quickly stir in ice cold milk and freeze quickly. The milk must be
fresh morning's milk and it must commence to freeze immediately or it
will curdle. Grated pineapple may be added to this if liked. After it
is frozen the beaten whites of two eggs mixed with two tablespoons of
sugar, should be stirred through the sherbet and left to ripen until
serving time. Cream may be used instead of milk but half of it should
be scalded with half of the sugar and cooled before mixing with the
lemon juice.--Mrs. Whitehead.
HOT CHOCOLATE SAUCE FOR ICE CREAM.--Two cups of light brown sugar, 2
tablespoons of chocolate, 1/2 cup sweet milk, butter size of a walnut.
Boil until it forms a soft ball when dropped in cold water. Do not
beat. Flavor with vanilla and let it stand a moment, pour the sauce on
ice cream in the dishes just before serving. Maple sauce is made the
same way substituting maple sugar for the brown and omitting the
chocolate. Caramel sauce is made by browning sugar in a hot skillet
until it melts and smokes and then adding the sweet milk and butter and
cooking to soft ball stage. Minced nuts may be sprinkled over the sauce
on top of ice cream.--Mrs. Whitehead.
STRAWBERRY FRAPPE.--For one quart of ripe berries use four lemons,
three cupfuls of sugar and three pints of water. Crush the berries with
the sugar, and let them stand an hour before adding the juice of the
lemons and the water. Mix well, pour into a freezer and stir for
fifteen or twenty minutes. Pack in ice for an hour or two and serve in
glasses with or without whipped cream on top.
MELON SHERBET.--Boil one pint of water with half a pound of sugar for
twenty minutes, then stir in a little gelatine melted in cold water.
Add the strained juice of two lemons, half a pint of melon juice and
then the beaten whites of two eggs. Whisk all together and partially
freeze.
ANGEL FRAPPE.--Dip half a pound of lump sugar in the strained juice of
some white currants and boil them to the "thread" point. Beat the
whites of two eggs till stiff, then pour on the sugar and continue
beating. Whip a pint of double cream, add a quarter of a pint of
currant juice, mix all quickly together and freeze without stirring
until nearly solid. Serve in tall glasses with a few white currants in
the bottom of each.
SHERBET PINEAPPLE.--Boil together one cup of sugar and one quart of
water. Dissolve in one half cup of water one teaspoon of gelatine;
juice of two lemons, one can of pinapple. Put in freezer and add one
pint of water. When partly frozen add the whites of three eggs and one
cup of sugar and finish freezing.--Mrs. F. Kleinsorge.
Puddings and Pudding Sauces
"Since Eve ate apples much depends upon dinner."--Lord Byron.
ENGLISH PLUM PUDDING.--Two cups sugar, five eggs, one nutmeg, one
tablespoon salt, one quart sweet milk, one loaf bread without crusts,
one large piece citron chopped, four cups suet, two cups currants, four
heaping cups raisins, three pints flour. This makes a large pudding and
if cooked in one mould, must boil ten hours.--Mrs. Mary Harvey.
BROWN BETTY PUDDING.--Take stale pieces of bread and lightly brown them
in oven until thoroughly dry and crisp. With rolling pin crush the
bread into small crumbs. Put into pudding dish a layer of these crumbs,
then a layer of apples, and arrange in layers until dish is full, last
layer crumbs. Flavor with sugar, cinnamon, lemon and butter on each
layer and bake slowly. Serve with sweet sauce, cream or milk.--Mrs.
Mary Harvey.
SUET PUDDING.--One cup chopped suet, one cup raisins, one cup brown
sugar, two tablespoons syrup, one tablespoon soda, salt, and one egg,
three cups flour, one teaspoon cinnamon. Steam from two to three hours
and serve with pudding dip made of one cup sugar, scant, one tablespoon
butter, two tablespoons flour, one cup boiling water, flavor to
taste.--Mrs. D. E. Plier.
PLUM PUDDING.--One and one half pounds suet, one pound stoned raisins,
one pound currants, eight eggs, one and one half nutmeg, two ounces
candied peel, one teaspoon ground ginger, one half pound bread crumbs,
one half pound flour, two pounds of dark sugar, one half pint
milk.--Mrs. A. McKay.
SPONGE PUDDING.--Two large tablespoons sugar, two large tablespoons
butter, four large tablespoons flour, six eggs, two cups sweet milk.
Let milk scald, while hot add butter, then sugar, then flour mixed with
cold milk. Stir well until it boils, remove from the fire, add yolks
well beaten, then add whites beaten stiff. Pour into buttered dish, set
in pan of hot water and bake one hour. Half of this will serve six
people.--Mrs. Schollander.
ANGEL PUDDING.--Two eggs, one cup of sugar, one cup of chopped walnuts,
one cup of dates, two tablespoons flour, one teaspoon baking powder.
Bake twenty minutes, serve with hard sauce or whipped cream.--Mrs.
Schollander.