old-fashioned wire egg-whip. Put the cream into a shallow dish and set
in the ice-box until thoroughly chilled. Into a half-pint stir two
teaspoonfuls of sugar and begin at once to beat with regular, steady
strokes, not removing the froth as it forms, but whipping until the
cream is a thick, stiff, smooth mass. If the cream is cold, if the
utensils are chilled, and the room is not too warm, the desired effect
may be produced in ten minutes. I have done it in five. When the
sillibub has reached the right consistency add a teaspoonful of such
flavoring as you desire. A half-pint of cream whips to a pint.
[Illustration: WHIPPED CREAM GARNISHED WITH MARASCHINO CHERRIES
“INDIVIDUAL” FLOATING ISLAND
MERINGUE GLACÉ AND WHIPPED CREAM]
Orange cream
Soak a half-package of gelatine in a cupful of cold water for an hour,
then stir it into a cupful of boiling water. Have ready the juice of
two oranges and the grated rind of one, and pour over them a cupful of
sugar and the hot liquid gelatine. Set at the side of the range while
you beat the yolks of three eggs stiff. Strain the hot liquid and pour,
a very little at a time, upon the beaten yolks, stirring constantly.
Heat again in a double boiler, beating all the while, and as soon as
the custard reaches the boiling point remove and set aside to cool.
When cold and thick, beat into it a pint of whipped cream.
Chestnuts with whipped cream
Shell and boil Spanish chestnuts, remove the skins and rub the nuts
through a colander. Sweeten to taste and beat to a soft paste with
a little cream. Form the mixture into a pyramid in the center of a
chilled platter, and heap sweetened, whipped cream around it.
Prune Charlotte
Stew a dozen and a half large prunes; when cold, remove the stones and
chop fine. Whip a pint of cream very stiff with three tablespoonfuls of
sugar, then whip the minced prunes into this. Line a glass dish with
lady-fingers, or thin slices of sponge cake, and fill the center with
the prune cream. Set in the ice-box until time to serve.
Fruited whipped cream
Whip a pint of cream stiff, sweeten abundantly and stir into it lightly
a cup of whole strawberries, a banana peeled, and cut into dice an
orange, treated in the same way, and a cup of finely-minced pineapple.
Serve very cold. As the fruits are acid, the cream should be very sweet.
Peach sponge
Mash two quarts of peeled and cut-up peaches. Strew sugar over them,
and let them stand for an hour to draw out the juice. Put the fruit
through a vegetable press and extract all the juice. Soak a box of
gelatine in cold water until dissolved, add four tablespoonfuls of
sugar, and heat to scalding. Now stir in the peach juice, remove from
the fire, and strain. When cool, set the bowl containing the mixture in
a pan of ice, and beat into it a pint of whipped cream. When very stiff
turn into a mold to form.
Peach tapioca
Soak a cup of tapioca over night. Peel and cut up ten peaches; add a
cup of sugar and stew until tender. Boil the tapioca in two cups of
water until clear, then stir the stewed peaches into it. Remove from
the fire, add the juice of a small lemon and set away to cool. Eat with
whipped cream.
Strawberry float
Mash two quarts of berries and strain off the juice. Sweeten this and
add it to a pint of very rich cream. Whip the whites of four eggs stiff
with six tablespoonfuls of powdered sugar, and beat in the mashed
berries. Put the pink cream in the bottom of a glass bowl and heap the
strawberry meringue high upon it.
Raspberry float
May be made according to the foregoing recipe, substituting raspberries
for strawberries.
Pineapple Charlotte
Grate or chop a pineapple very fine, after peeling it and removing
the “eyes.” Soak a half-box of gelatine for an hour in a half cupful
of cold water, then add a cupful of granulated sugar and a cupful of
boiling water, and stir over the fire just long enough to dissolve
the gelatine. As the mixture cools add the pineapple; set the bowl
containing it in a vessel of cracked ice, and stir steadily until the
mixture thickens. Now beat in a pint of sweetened, whipped cream and
turn into a mold wet with cold water. When formed, eat with powdered
sugar and cream.
Apple snow
Stew peeled and sliced apples until they are so soft that they can be
rubbed through a colander. There should be a pint of this apple sauce.
Set aside until cold. Beat the whites of three eggs to a stiff froth,
and into this beat the apples by the spoonful, alternately with a
cupful of powdered sugar. When very stiff, add a teaspoonful of lemon
juice, turn into chilled glasses, heap whipped cream upon the top, and
serve.
Marrons with whipped cream
Chop half a bottle of marrons and put a teaspoonful in the bottom of
each glass custard cup. Pour a little of the liquor in which they were
put upon these, and fill the glasses with whipped cream. Set in cracked
ice until served.
Whipped cream with macaroons
Crush stale almond macaroons fine, and beat into whipped cream just
before serving. Heap in a chilled bowl, sift macaroon-crumbs thickly on
top, and serve.
Orange and cocoanut delight
Use very sweet oranges for this dish, and do not try dried cocoanut.
Buy the fresh fruit, and grate it.
In the bottom of a glass bowl put a layer of sliced and seeded oranges,
sprinkle with granulated sugar, and then with a layer of the grated
cocoanut. On this put a generous spoonful of sweetened and whipped
cream. Now another layer of the sugared oranges, more cocoanut and
whipped cream, and so on until the dish is full. The top layer must be
of whipped cream, heaped high in the center.
Pineapple snow
Soak a half-box of gelatine in a scant cupful of cold water for an
hour. Peel a small pineapple, and grate it; then cover with a cup of
sugar, and let it stand for an hour before stirring the soaked gelatine
into it. Turn all into a saucepan set within a pan of boiling water,
and stir until the gelatine and sugar are dissolved. Remove from the
fire and let it cool, but not stiffen. Whip a pint of cream very stiff.
Stand the saucepan containing the gelatine and pineapple in a deep
bowl of cracked ice and, as the mixture stiffens, beat into it, by the
spoonful, the whipped cream. Beat steadily until all the cream is in,
and the jelly is stiff and white. Turn into a glass bowl, and set in
the ice for some hours. Serve with rich cream.
Raspberry cream sponge
Mash a quart of red raspberries, and stir into them a large cupful of
granulated sugar. Soak a half cupful of gelatine in a cupful of cold
water for an hour. Pour upon the gelatine a cupful of boiling water.
Stir until the gelatine is dissolved, then add the sweetened berries.
Strain all through a muslin bag, pressing hard to extract the juice.
Turn into a bowl to get cool. When cool, set the bowl in an outer
vessel of cracked ice, and as the jelly stiffens, beat into it, by the
spoonful, a pint of whipped cream. Beat until stiff and very cold. Set
in the ice to form. Serve with sweetened cream.
Banana froth
Whip a cupful of cream stiff. Rub enough bananas through a fine sieve
to make a cupful of pulp, and beat this _at once_ into the whipped
cream; add four tablespoonfuls of powdered sugar, and beat to a frothy
mass. Line a glass dish with almond macaroons, fill it with the banana
cream, and sprinkle this generously with tiny bits of crystallized
cherries, citron and blanched and minced almonds. Serve _at once_. Of
course, the fruits and nuts must be minced and made ready before the
preparation of the banana cream is begun.
Macaroon Charlotte Russe
Soak macaroons in custard until rather soft, but not broken, and line
a dish with them. Beat a pint of cream stiff, and stir into it half a
cupful of blanched and chopped almonds and the same quantity of minced
citron. Heap this upon the soaked macaroons.
BLANC MANGE
Arrowroot blanc mange
Put half a pint of milk into a double boiler, and when it reaches the
scalding point stir into it three heaping teaspoonfuls of arrowroot
which have been dissolved in a gill of cold water. Stir until thick
and smooth; remove from the fire, flavor with a half-teaspoonful of
vanilla, and pour into a bowl to cool. Set in the ice-box until needed.
Serve with powdered sugar and cream.
Vanilla blanc mange
Soak a half-package of gelatine in enough water to cover it, and at the
end of two hours stir into it a half cupful of sugar. Add this to a
pint of scalding milk, and stir until the gelatine is dissolved; remove
from the fire, strain and flavor with a teaspoonful of vanilla. Pour
into wet molds to form. When firm, serve with sweetened whipped cream.
Chocolate blanc mange (No. 1)
Soak a package of gelatine in a half-pint of cold milk for two hours.
Stir a pinch of soda into a quart of rich milk, and bring to the
scalding point in double boiler. Beat the yolks of two eggs light with
a small cupful of granulated sugar. Stir the soaked gelatine into the
hot milk, and when it dissolves pour the hot liquid gradually upon the
yolks and sugar; then whip in five tablespoonfuls of grated chocolate
wet to a paste with a little cold milk. Put all into a double boiler
and cook, stirring all the time, until the boiling point is just
reached. Remove at once from the fire, turn into a bowl, whip in the
stiffened whites of the eggs, and a teaspoonful of vanilla. Pour into
a mold wet with cold water and set in a cool place to form. When ready
to serve, wring a cloth out in hot water, wrap it for a moment about
the mold, and turn the contents out upon a chilled glass dish. Eat with
powdered sugar and rich, sweet cream.
Chocolate blanc mange (No. 2)
Heat a pint of milk and add to it a pinch of soda. Into the milk stir
a half-cupful of sugar, and, when this is dissolved, two generous
tablespoonfuls of corn-starch wet with cold milk. Cook until smooth and
very thick; add two heaping tablespoonfuls of grated chocolate, and
cook for a minute before removing from the fire. Stir into the pudding
a teaspoonful of vanilla, turn into a mold wet with cold water, and set
in a cold place to form.
Snow pudding
Soak a half-package of gelatine for two hours in enough water to
cover it. At the end of the two hours add to the gelatine a cupful
of granulated sugar and the juice of a lemon, and pour upon these
two cupfuls of boiling water. Stir until the gelatine is dissolved,
strain and set aside to cool. Beat the whites of three eggs to a stiff
meringue, and when the jelly is cold and begins to thicken, whip into
it this meringue. Beat from fifteen to twenty minutes, or until the
mixture is like a stiff white foam. Wet a mold with cold water, pour
the jelly into this, and set in the ice. When you are ready to serve
the pudding, turn it out upon a chilled dish, and eat with sugar and
cream, or with soft custard.
Banana blanc mange
Soak a tablespoonful of gelatine for an hour in a teacupful of water.
Bring a cupful and a half of milk to the boiling point, add a pinch
of baking-soda, and stir in a half cupful of sugar and the soaked
gelatine. Boil for five minutes, stirring steadily. Line a jelly-mold
with sliced bananas and pour the lukewarm blanc mange carefully in upon
these. Set in the ice to form. Turn out and eat with whipped cream.
Peach sponge
Soak a half-box of gelatine for two hours. Peel and slice a dozen
peaches, add to them a cupful and a half of sugar and a half cupful of
water, and stew until the fruit is broken to pieces. Now stir in the
soaked gelatine. When this is dissolved rub all through a coarse sieve,
add a tablespoonful of lemon juice, and when the mixture is cool and
beginning to thicken whip in the stiffened whites of four eggs. Beat
steadily for fifteen minutes, and turn into a mold to form. Serve very
cold with whipped cream.
Italian cream
Soak half a box of gelatine in a cupful of cold water for an hour. Heat
four cupfuls of milk in a double boiler, and when hot stir into them
the yolks of four eggs beaten light with half a cupful of sugar. Stir
over the fire for two minutes, add the gelatine and keep stirring until
dissolved. Take from the fire, flavor with a teaspoonful of vanilla and
set aside to cool. Beat the whites of the eggs stiff, and add them to
the custard when it is cold, but before it has begun to form. Turn into
a mold wet with cold water and set aside to form firm.
Pink pudding
Soak a package of gelatine for an hour in a cupful of cold water. Mash
a pint of ripe strawberries and turn upon them a cupful of granulated
sugar. Pour a pint of boiling water upon the gelatine, and stir over
the fire until dissolved; add the sugar and mashed berries, and strain
through coarse muslin. When the jelly is very cold whip the whites of
five eggs to a stiff meringue and beat the jelly into them. Turn into a
mold and set in ice to form. Serve with whipped cream.
Brown mange
Soak a half-box of gelatine in a cupful of milk for three hours. Stir
into it a cupful of granulated sugar, and pour upon it a scant quart
of scalding—not boiling—milk. Add a half-cake of grated chocolate wet
to a paste with milk. Stir over the fire just long enough to dissolve
the gelatine and melt the chocolate, but do not let the milk boil. Pour
the hot milk gradually upon the stiffened whites of four eggs. Turn
the mixture into a bowl and set this in a pan of ice while you beat
the contents long and steadily—until the jelly begins to stiffen. Turn
into a glass bowl and set on the ice to form. When cold and firm, send
to the table with great spoonfuls of whipped cream upon the top of the
brown “mange.”
Rose mange
A pretty blanc mange may be made according to the foregoing recipe by
omitting the chocolate and using in its place just enough juice from
preserved strawberries to color the mixture a delicate pink. When
the whipped cream is added dot the white surface with a few of the
preserved berries.
Strawberry sponge
Soak one-half package of gelatine in one-half cupful of cold water for
two hours. Mash one quart of fine strawberries and add one-half cupful
of sugar and the juice of two lemons. Boil one-half cupful of sugar
in a cupful of water gently for twenty minutes. Rub the strawberries
through a sieve. Add the gelatine to the boiling syrup and take from
the fire at once. Then add the strawberries, pour the mixture into
a dish set in cracked ice and beat thoroughly for five minutes. Add
the beaten whites of four eggs and beat until the mixture begins to
thicken. Pour into molds and set away until firm.
Cider jelly
Soak one package of gelatine in a cupful of cold water for two hours.
Add three cupfuls of sugar and the juice of three lemons; also the
grated rind of one lemon. Dissolve this in one quart of boiling water.
Then add one pint of good sweet cider, strain, pour into molds and let
it stand on ice for several hours.
Junket
Milk is indispensable for family desserts, forming as it does the basis
of tender custards and velvety creams. One of the most delicious of
the metamorphoses to which it is susceptible is when, by the addition
of a rennet tablet, it is changed into a tender and smooth junket. The
tablet is preferable to liquid rennet, being more easily carried and
more easily kept.
* * * * *
Flavor a quart and a pint of fresh milk with two teaspoonfuls of
vanilla, and then mix with it two tablespoonfuls of rennet. Stir for a
moment and put into a warm room to form. As soon as the milk has “set,”
put the dish containing it in the ice-chest until it is time to send it
to the table. Eat with sugar and cream. This dessert should not be made
more than two hours before it is to be served, as long standing causes
the milk to separate and form into curds and whey.
Vanilla junket
Dissolve one rennet tablet in a tablespoonful of cold water. Stir this
into a quart of milk that is just lukewarm and has been flavored with
a teaspoonful of vanilla extract. Set in a warm room until firm, then
put into the ice-chest until needed. This dessert should not be made
more than two hours before the meal for which it is intended, as long
standing causes it to break and separate. Eat with sugar and cream.
Coffee junket (very nice)
Dissolve a rennet tablet in a tablespoonful of water. Into a pint and
a half of milk stir a gill of very strong black coffee, liberally
sweetened. Add the dissolved rennet and turn into a glass bowl. Leave
in a cool room until formed, then set on the ice immediately. Eat with
sweetened whipped cream.
Charlotte Russe (No. 1)
Cut a stale sponge cake into slices and line a glass bowl with them.
Into a pint of chilled cream stir half a cupful of powdered sugar and
whip until stiff. At the last, beat in two teaspoonfuls of extract of
vanilla. Fill the bowl with the whipped cream and set in the ice-chest
until wanted.
Charlotte Russe (No. 2)
Soak a quarter of a box of gelatine in a half cupful of milk for two
hours. Stir a half-cupful of sugar into a pint of cream and whip the
cream until stiff; then flavor with a teaspoonful of vanilla. Into
the soaked gelatine beat the stiffened whites of three eggs and the
sweetened and flavored whipped cream. Beat hard for a minute. Line a
glass bowl with thin slices of sponge cake, and heap the white mixture
in the middle.
Banana Charlotte
In a double boiler heat a cupful of cream, to which you have added a
pinch of soda. Sweeten slightly, and thicken with a heaping teaspoonful
of corn-starch dissolved in a gill of cold milk. Keep warm over hot
water—stirring occasionally to prevent lumping—while you nearly fill a
bowl with alternate layers of sliced bananas and very thin slices of
sponge cake—the latter moistened slightly with milk. When the bowl is
three-quarters full pour over the contents the thickened cream and set
aside to get very cold. Fill the bowl with sweetened whipped cream,
heap it high and serve.
Pound cake trifle
Cut a pound cake and spread each slice thickly with raspberry jam. Lay
on a flat dish, and heap on each slice a great spoonful of meringue
made by whipping the whites of four eggs stiff, then adding sugar and
currant jelly to taste, and beating into a pink mass. Serve with cream.
Peach trifle
Boil together for five minutes one cupful of sugar and one cupful of
water. Put into this one quart of pared peaches. Stir slowly until
tender. When almost cold press them through a sieve. Line a deep glass
dish with stale sponge cake dipped in sherry. Spread over this the cold
peach pulp. Flavor one and a half cupfuls of thick sweet cream with two
tablespoonfuls of powdered sugar and one teaspoonful, each, of vanilla
and lemon and whip until thick and solid. Pour this into the peaches
and let it stand until very cold.
Raspberry trifle
Line the bottom of a deep glass dish with thin slices of sponge cake.
Squeeze over it a little raspberry juice and cover with a thick
layer of whole sweetened red raspberries. Over this another layer
of the cake and another of the raspberries until the dish is filled
three-quarters full. Pour over all this a plain boiled custard and
serve very cold.
Rhubarb trifle
Cook soft two cupfuls of rhubarb, scraped and cut into inch lengths,
using barely enough water to keep it from scorching. Soak a half-ounce
of gelatine, and when ready for use strain into it the rhubarb rubbed
through a sieve; add six or eight ounces of sugar and a cupful of
cream; stir over the fire until well heated through, but do not let it
boil, and pour into a wet mold. Set on ice. Serve with whipped cream.
Strawberry Charlotte
Mash a quart of ripe “capped” berries, and sweeten abundantly. Beat the
whites of four eggs stiff, then whip in the berries strained through
a sieve. Beat until smooth and stiff. Line a chilled dish with sponge
cake, and fill with the pink “whip.” Dot the top thickly with ripe
berries.
Rice blanc mange
Soak a quarter-box of gelatine in a quarter-cupful of water one hour;
rub a quarter of a pound of rice flour in a little cold milk; add this
to one quart of scalding milk; stir constantly for five minutes; add a
cupful and a half of sugar and the soaked gelatin; stir for one minute,
then add the grated rind of one lemon; strain this into a bowl. When
a little cool mix in half a teaspoonful of bitter almond; turn into a
mold that has been wet in cold water; stand in a cold place until ready
to serve.
Tipsy pudding
Line a glass dish with thin slices of sponge cake. Moisten the slices
with sherry or some other good wine. Put over this a layer of preserved
fruit, another layer of cake and another of fruit, and so on until the
dish is filled. Pour over the whole a quart of rich boiled custard.
Strawberry sillibub
Line a glass bowl with thin slices of sponge cake. Pour over the cake
enough strawberry juice to dissolve the cake. Rub off on blocks of loaf
sugar the yellow rind of two oranges, and dissolve the sugar in a pint
of rich cream. Squeeze the juice of the oranges on some powdered loaf
sugar, and add it gradually to the cream. Whip the mixture to a stiff
froth, then heap it on the dissolved cake. Ornament the top with large
strawberries, halved.
Orange jelly (No. 1)
For a quart of jelly allow three oranges with deep yellow skins and
two lemons. Squeeze out and strain the juice. Soak half a package of
gelatine in the juice, but before pressing the fruit grate carefully
all the outside, so that no white mixes with the yellow rind. Cover
the grated peel with a quart of cold water, softened by a pinch of
baking-soda; bring gradually to the boil and simmer for five minutes.
Add a teacupful of sugar to the soaked gelatine, then strain into it
through a flannel bag, or fine sieve, the hot orange water, stirring
all the while.
Wet a mold with cold water, put in the jelly and set on ice to form.
Orange jelly (No. 2)
Soak a half-box of gelatine in enough cold water to cover it. At the
end of two hours stir into it a cupful of granulated sugar, put it into
a saucepan and pour upon it three cupfuls of boiling water. Stir over
the fire until the gelatine and sugar are dissolved, when add a cupful
of strained orange juice and a dash of cinnamon. Do not allow the jelly
to boil after the orange juice has been added, but remove at once;
strain through flannel and turn into a mold wet with cold water. Set in
a cold place to form.
Or a prettier fashion is to pour the liquid jelly into halved orange
peels from which the pulp has been carefully removed, and which have
lain in cold water for half an hour. When firm, the jelly should be
eaten from these improvised bowls.
Coffee jelly
Soak one-half box of gelatine in one-half cupful of cold water. Put a
cupful of sugar and one of water over the fire, and stir to a quick
boil. Pour it over the gelatine and stir until it is dissolved. Add two
cupfuls of strong, clear, black coffee, and strain. Turn into a wetted
mold. Serve with whipped cream.
Tapioca jelly
Soak a half cupful of tapioca over night in a cupful of cold water.
Put into a double boiler a pint of boiling water and dissolve in this
a tablespoonful of granulated sugar. Now turn in the soaked tapioca
and cook until clear. Remove from the fire and add two teaspoonfuls of
lemon juice. Have ready jelly glasses wet with cold water, and turn the
liquid jelly into these. Set in a cold place to form. Serve very cold
with sweetened cream.
Raspberry jelly
Stir into a quart of red raspberries a cupful of granulated sugar.
At the end of an hour run the berries through a vegetable press, and
strain the juice thus produced through a flannel bag. Have ready a
half-box of gelatine soaked in a cupful of cold water for two hours,
and pour over this a pint of boiling water. Strain and stir in the
sweetened raspberry juice, then set aside to get cold. Wet a jelly
mold, line with firm, ripe raspberries, and pour the cool half-firm
jelly carefully into it. Set in a cold place to form. Eat with cream.
Rice jelly
Wash a cupful of rice and soak it for two hours in a cupful of water.
Have ready on the range a quart of boiling water and turn the rice and
the water in which it was soaked into this. Boil for three-quarters of
an hour, then strain through a muslin bag. When cold and thick, serve
with powdered sugar and cream. It is very nice and nourishing.
Banana soufflé (cold)