grated chocolate (double vanilla), two cups of pulverized sugar, one
teaspoon of cornstarch and one of extract of vanilla. Beat the yolks of
the eggs, sugar and let them come to a boil. Then take them quickly from
the fire, dissolve the chocolate in a little milk over the fire, stir it
all the time. When smooth mix with the milk and eggs, add the cream and
vanilla. Freeze when cold.
COFFEE ICE CREAM
Make same as Vanilla Ice Cream No. 2. Flavor with one and one-half
tablespoons of mocha extract, add one cup of grated walnuts. Freeze.
FROZEN CUSTARD
One quart of milk, yolk of five eggs, sweeten to taste, and flavor with
vanilla to taste. Boil the milk first, and after the yolks of eggs are
beaten stir into the milk. When cold add the beaten whites and vanilla;
put in freezer and turn. Canned strawberries are very nice in this.
APRICOT, PEACH, STRAWBERRY, BANANA OR PINEAPPLE CREAM
Make same as Vanilla Ice Cream No. 2, omitting the milk. If canned fruit
is to be used, drain off the juice, and add it to the eggs and cream.
Mash the fruit through a sieve, add it to rest of mixture, and freeze
the whole. If fresh fruits are used, one pint is required. Mash fine,
strain and sweeten before adding to the cream. For peach and strawberry
a few drops of pink coloring may be added. Bananas must be mashed
smooth, but not sweetened. Chop all fruits very fine For pineapple, the
sliced is preferred to the grated. Either canned or fresh can be used.
TUTTI-FRUTTI ICE CREAM
Take three pints of cream, one pound of pulverized sugar and the yolks
of nine eggs. Prepare just like the other creams. When half frozen add
one-half pound of crystallized fruit, peaches, apricots, cherries,
citron, etc., chopped very fine. Put in also a wineglass of pale sherry
and the juice of an orange or lemon. Finish freezing.
FROZEN PUDDINGS
For frozen puddings ice must be crushed and mixed with rock-salt, the
same way as for freezing cream. Pudding-mold must have a tight cover;
have a receptacle sufficiently large to line bottom and sides with a
thick layer of mixed salt and ice. Put the mold in the centre, fill with
the pudding, cover tightly, then put ice on top and all around. Put a
sheet of plain tissue paper in top of mold to prevent salt from
penetrating. Cover whole with a cloth and let freeze from three to four
hours.
BISCUIT TORTONI, No. 1
Take one-half cup of granulated sugar, one-fourth pound of stale
macaroons grated, one-half pint of heavy cream (whipped), three eggs,
vanilla or sherry wine. Stir yolks of eggs until thick and add sugar and
stir again; add whipped cream, and whipped whites of eggs, and grated
macaroons; flavor to taste. Put this all into freezer and pack outside
with ice and salt alternately. Do not turn. Let stand five or six hours,
adding ice from time to time. When serving put grated macaroons on top.
BISCUIT TORTONI, No. 2
Take yolks of two eggs, one pint of cream, eight macaroons, vanilla and
flavor, one-half cup of sugar, one-half cup of milk. Beat yolks of eggs
and the sugar very light. Put on milk to a boil, and when it comes to a
boil stir into the beaten eggs and sugar and set away to cool. Beat
cream and add macaroons, leaving just enough to put in the bottom of
your form. When your custard is cool, add cream, put all in forms, pack
and freeze two hours or longer.
MOCHA MOUSSE
Cream yolks of three eggs with one-half cup of granulated sugar. Add
one-half pint of cream, whipped; one-half cup of grated macaroons, two
tablespoons of mocha essence, one teaspoon of vanilla, lastly beaten
whites. Put in a mold and pack in salt and ice for three hours.
MAPLE MOUSSE
Whip one pint of cream until quite thick. Break two eggs into another
bowl, beat until light and add gradually, one-half cup of maple syrup.
When the two are well mixed, whip them gradually into the cream. Pour
the whole into a freezer can, without the dasher; cover; pack in ice and
salt, and let stand for three hours.
MAPLE BISQUE
Boil one cup of maple syrup until quite thick; beat yolks of three eggs;
add to syrup while hot, stirring constantly until well mixed. Let cool.
Beat whites of eggs to a froth. Whip one pint of cream, mix all
together; add one-half cup of chopped nuts. Have a pudding-mold
buttered; see that the edges fit close. Pack in rock salt and ice four
hours.
FROZEN CREAM CHEESE WITH PRESERVED FIGS
Take three Neufchatel cheeses. Mash the cheese to a smooth paste and add
one-half cup of thick cream, one-half teaspoon of salt, one rounding
teaspoon of sugar. Place in a small square mold, bury in salt and ice
and let stand several hours. When ready to serve unmold, cut in squares,
place each on a lettuce leaf, decorate the centre of the cheese square
with a preserved fig and serve at once.
RUM PUDDING
Beat yolks of two eggs with one-half cup of sugar until light, then add
stiffly-beaten whites. Flavor with one tablespoon of rum. Whip one pint
of cream very stiff, stir into beaten eggs. Line a melon mold with lady
fingers, split in half. Then put a layer of whipped cream over. Chop
one-half pound of marron glacé fine and sprinkle some over cream. Put
another layer of lady fingers, cream and marrons, and so on until mold
is filled. Close tightly, and pack in rock salt and ice, from three to
four hours.
CHERRY DIPLOMATE
Line a mold with white cake, thinly sliced, which you have previously
dipped in maraschino or some other fine brandy. Then fill in with plain
white ice-cream, then a layer of cherry ice, next a layer of candied
cherries, next a layer of cherry-ice then a layer of strawberry
ice-cream or the plain white vanilla. Finish it up with a layer of cake
again and be sure to dip the cake in maraschino. Cover all up tight and
pack in ice until wanted.
NESSELRODE PUDDING
Put on one-half pound of shelled and skinned chestnuts in cold water,
and let them boil until very tender, then press them through a purée
sieve. Beat the yolks of five eggs with one-half pound of sugar until
light, then add the mashed chestnuts, then stir in one pint of sweet
cream. Put on to boil in a double boiler, add a few grains of salt, and
stir until the mixture begins to boil, then remove at once from fire and
set aside to cool. In a bowl put one-fourth pound of crystallized
cherries, cut in half; one-fourth pound of crystallized pineapple cut
up, one ounce of citron cut fine, one-fourth cup of stoned raisins and
one-half cup of maraschino cordial. Put the chestnut cream in a freezer,
freeze ten minutes, then add one pint cream that has been whipped stiff
with two tablespoons of powdered sugar, turn until it begins to get
stiff, then add the fruits and turn awhile longer. Pack in a
pudding-mold in rock salt and ice two hours.
CANNED FRUIT FROZEN
Without opening, pack a can of pears in ice and salt, as for ice-cream.
Let it remain for three or four hours. When taken out, cut the can open
around the middle. If frozen very hard, wrap around with a towel dipped
in hot water; the contents can then be clipped out in perfect rounds.
Cut into slices and serve with a spoonful of whipped cream on each
slice. This will serve six or eight persons.
Canned peaches may be used if desired.
PETER PAN DESSERT
Cut a banana in four strips, cross two over two in basket-shape, fill
centre square with a tablespoon of ice-cream and sprinkle over all some
chopped walnuts, pistachio nuts and marshmallows, cut in strips.
FRUIT SHERBETS
There is no form in which ices are more palatable or healthful than in
the form of sherbet. This is made of fruit juice, sugar and water. The
simplest sherbet is made by mixing the sugar, water and fruit juice
together. A richer and smoother ice is obtained by boiling the sugar and
water together, then adding the fruit juice, and when the mixture is
cool, freezing it. It takes nearly twice as long to freeze the
preparation made in this way as when made with the uncooked mixture.
Sherbets are usually served at the end of a dinner, but they are
sometimes served before the roast.
APRICOT ICE
Pare and grate one dozen apricots, and blanch a few of the kernels. Then
pound them and add to the grated fruit. Pour a pint of water over them,
adding the juice of a lemon also. Let them stand for an hour and strain,
adding one-half pound of sugar just before freezing.
LEMON ICE
Take six large, juicy lemons and grate peel of three lemons; two
oranges, juice of both, and peel of one; squeeze out every drop of juice
and steep the grated peel of lemon and orange in juice for an hour.
Strain and mix in one pint of sugar. Stir until dissolved and freeze.
LEMON GINGER SHERBET
Shave very thin bits of the yellow peel from two lemons, being careful
not to get any of the white. Cut eight lemons (using the first two) into
halves, extract seeds and press out the juice. Cut one-fourth pound of
ginger in strips. Boil until clear, four cups of sugar, two quarts of
boiling water, ginger and shaved lemon peel. Add lemon juice and strain
through a cheese-cloth. Freeze until thick and add the stiff-beaten
whites of two eggs. Mix well; finish freezing, and pack.
ORANGE ICE
Make a syrup of two cups of sugar and four cups of water. Boil fifteen
minutes and add two cups of orange juice, one-half cup of lemon juice
and the grated rind of one orange and one lemon. Freeze and serve in
glasses.
PINEAPPLE ICE
Make a syrup of four cups of water, two cups of sugar and boil fifteen
minutes. Add one can grated pineapple and juice of six lemons. Cool and
add four cups of ice-water. Freeze until mushy, using half ice and half
salt.
PUNCH ICES
To the juice of two lemons take three-quarters of a pound of loaf sugar,
two or three tablespoons of rum and one pint of water. Rub the rind of
the lemons onto the sugar, then boil the sugar and water together for
fifteen minutes, add the lemon juice and rum, mix well, strain, and set
aside to cool. Then put the mixture into the freezing can and freeze
till set.
RASPBERRY ICE
Make a strong lemonade, add raspberry juice to taste, and some grated
pineapple. Put into freezer and turn like ice cream and pack, and let
stand five hours.
WATERMELON SHERBET
Take good, pale sherry and boil down to quite a thick syrup, with loaf
sugar; and then allow to cool. When cold mix with the chopped meat of a
very fine, sweet melon, use only the heart of the soft red part, not any
near the white rind. Freeze in a freezer as you would ice, but do not
allow it to get too hard. Serve in glasses. You may use claret instead
of the sherry. If you do, spice it while boiling with whole spices, such
as cloves and cinnamon. Strain before adding to the melon.
CAFÉ À LA GLACÉ
Take five tablespoons of fresh-roasted and ground coffee. Pour four cups
of boiling water over it; cover quickly and put on the back of the
stove, and add one-half pound of sugar. When cold, press through a
sieve, and fill in the can to be frozen. Let it remain in freezer five
minutes longer before you begin to turn the freezer. Serve in glasses,
and put sweetened whipped cream on the top.
*CANDIES AND SWEETS*
WHITE FONDANT
Used as a foundation for all cream candies.
Put two and one-half cups of granulated sugar in a saucepan, add
three-fourths cup of hot water and one-half saltspoon of tartar. Stir
until sugar is dissolved, but no longer. Boil without stirring until,
when tried in cold water, it will form a soft ball. Wash down the edges
of the pan with the finger first dipped in cold water, as the sugar
boils up. Pour slowly on greased pan or marble slab. Cool slightly; beat
with a wooden spoon until white and creamy. As soon as large lumps
appear, it should be kneaded with the hands until smooth. Place in bowl
and cover with waxed paper, let it stand overnight in a cool place. If
covered and kept in a cool place this will keep for days. Form into
bonbons, color and flavor any desired way; dip in melted chocolate, to
which has been added a small piece of wax or paraffine. In fact the
bonbons may be used in any desired way.
DIVINITY
Boil two cups of granulated sugar, one-half cup of corn syrup and
one-half cup of water until it will thread. Beat into the stiff whites
of two eggs; add one cup of nuts. Beat until cool and thick. Pour out,
cool, and when set, cut into squares.
FUDGE
Boil together two cups of granulated sugar, one-eighth teaspoon of salt
and one cup of milk or cream, until when tried in cold water, it will
form a soft ball (about eight minutes). Add one-half a cake of Baker's
chocolate, two tablespoons of butter and one teaspoon of vanilla. Beat
until smooth and creamy; pour into greased pans; cool and cut in
squares.
PINOCHE
Take one cup of (packed) medium brown sugar, one-quarter cup of cream,
one-third cup of nut meats, one-quarter pound pecans, weighed in shell,
and one-third pound hickory in shell. Cook sugar and cream to soft ball
test. Cool until you can bear your hand on bottom of pan. Stir until it
begins to thicken, add chopped nuts; and when it is too thick to pour
easily, spread quickly on a buttered pan, cut in squares and cool.
FRUIT LOAF
Chop coarsely one-half cup of raisins, one-half cup of nuts, one-half
cup figs or dates, add enough honey or corn syrup to make a stiff loaf,
about two tablespoons. Place in ice-box for one hour, slice and serve in
place of candy, rolling each slice in cornstarch.
GLACÉ FOR CANDIES
Boil one pound of sugar with one-half pint of water until it ropes; then
add one-half cup of vinegar and boil until it hardens. Dip in fruit,
orange slices, nuts or green grapes with stems on, and put aside on a
buttered platter to set.
ORANGE CHIPS
Can be made after the fruit has been used. Halve, scoop out, then scrape
inside; lay the peel in salt water overnight. Make syrup of two cups of
sugar and one cup of water. When boiled thick, cut orange-peel in small
strips and drop them into boiling liquid, letting them remain about ten
minutes. Remove strips carefully, spreading them on waxed paper to dry.
Grape-fruit rind may be used as well as that of oranges.
CANDIED CHERRIES, PINEAPPLE AND OTHER FRUITS
Boil, but do not stir, one-half pound of loaf sugar in one breakfast cup
of water. Pit some cherries, or prepare any desired fruit, and string
them on a thread, then dip them in the syrup; suspend them by the
thread. When pineapples are used, slice them crosswise and dry them on a
sieve or in the open air; oranges should be separated into sections and
dried like pineapple.
STUFFED DATES
Make a cut the entire length of dates and remove stones. Fill cavities
with English walnuts, blanched almonds, pecans or with a mixture of
chopped nuts, and shape in original form. Roll in granulated sugar or
powdered sugar and serve on small plate or bonbon dish.
DATES STUFFED WITH GINGER AND NUTS
Remove the stones from choice dates, and chop together equal measures of
preserved ginger and blanched nuts chopped, (hickory, pecan, or
almond). Mix with fondant or a paste of confectioner's sugar and ginger
syrup. Use only enough fondant or paste to hold the ingredients
together. With this mixture fill the open space in the dates, cover
securely, and roll in granulated sugar.
DATES STUFFED WITH FONDANT
Fill with fondant, letting it project slightly, and insert in it a pecan
or half a walnut. Roll in granulated sugar.
STUFFED FIGS
Cut a slit in the side of dried figs, take out some of the pulp with the
tip of a teaspoon. Mix with one-fourth cup of the pulp, one-fourth cup
of finely-chopped crystallized ginger, a teaspoon of grated orange or
lemon rind and a tablespoon of lemon juice. Fill the figs with the
mixture, stuffing them so that they look plump.
STUFFED PRUNES
Take one pound of best prunes, stone and soak in sherry for about an
hour (do not cover with the wine). Fill prunes with one large browned
almond and one-half marshmallow or with another prune, roll in
granulated sugar, and when all are finished, put in oven for two or
three minutes.
FROSTED CURRANTS
Pick fine, even, large bunches of red currants (not too ripe) and dip
each bunch, one at a time, into a mixture of frothed white of egg, then
into a thick, boiled sugar syrup. Drain the bunches by laying on a
sieve, and when partly dry dip again into the boiled syrup. Repeat the
process a third time; then sprinkle powdered sugar over them and lay on
a sheet of paper in a slightly warm oven to dry. Used on extra occasions
for ornamenting charlottes, cakes, creams, etc.
*BEVERAGES*
All drinks contain a large proportion of water which is the beverage
nature has provided for man. Water for hot drinks should be freshly
boiled, freshly drawn water should be used for cold drinks.
COFFEE
Coffee should be bought in small quantities and kept in air-tight cans,
and freshly ground as needed. To have perfect coffee, use an earthen or
china pot, and have the water boiling when turned onto the coffee. Like
tea, the results will not be right if the water is allowed to fall below
the boiling point before it is used. Have the coffee ground to a fine
powder in order to get its full flavor as well as strength.
BOILED COFFEE
Allow one tablespoon of coffee to each cup of boiling water. Mix coffee
with two tablespoons of cold water. Clean egg shells and put in the pot.
Allow this to come to a boil and add boiling water, bring to a boil and
boil for one minute; add a tablespoon of cold water to assist the
grounds in settling. Stand the pot where it will keep hot, but not boil,
for five minutes; then serve at once, as coffee allowed to stand becomes
flat and loses its aroma. Most cooks use a clean shell or a little of
the white of an egg if they do not use the whole. Others beat the whole
egg, with a little water, but use only a part of it, keeping the rest
for further use in a covered glass in the ice-chest. Cream is usually
served with coffee, but scalded milk renders the coffee more digestible
than does cream. Fill the cup one-fourth full of hot scalded milk; pour
on the freshly made coffee, adding sugar.
FILTERED COFFEE
Place one cup of finely ground coffee in the strainer of the percolator;
place the strainer in the pot and place over the heat. Add gradually six
cups of boiling water and allow it to filter. Serve at once.
TURKISH COFFEE
For making this the coffee must be pulverized, and it should be made
over an alcohol lamp with a little brass Turkish pot. Measure into your
pot as many after-dinner coffee cups of water as you wish cups of
coffee. Bring the water to a boil and drop a heaping teaspoon of the
powdered coffee to each cup on top of the water and allow it to settle.
Add one, two or three coffeespoons of powdered sugar, as desired. Put
the pot again over the flame; bring the coffee to a boil three times,
and pour into the cups. The grounds of the coffee are of course thick in
the liquid, so one lets the coffee stand a moment in the cup before
drinking.
FRENCH COFFEE
Have your coffee ground very fine and use a French drip coffee-pot.
Instead of pouring through water, pour milk through, brought just to the
boiling point. The milk passes through slowly, and care must be taken
not to let scum form on the milk.
COFFEE FOR TWENTY PEOPLE
Add and mix one pound of coffee finely ground, with one egg and enough
cold water to thoroughly moisten it, cover and let stand several hours.
Place in thin bag and drop in seven quarts of boiling water. Boil five
minutes, let stand ten minutes. Add cream to coffee and serve.
After-dinner coffee is made double the strength of boiled coffee and is
served without cream or milk.
BREAKFAST COCOA
Mix two tablespoons prepared cocoa with two tablespoons of sugar and a
few grains of salt, dilute with one-half cup of boiling water to make a
smooth paste, then add one-half cup of boiling water and boil five
minutes, turn into three cups of scalded milk and beat two minutes,
using Dover beater and serve.
RECEPTION COCOA
Stir one cup of boiling water gradually onto two tablespoons of cocoa,
two tablespoons of sugar and one teaspoon of cornstarch, a few grains of
salt (that have been well mixed) in a saucepan; let boil five minutes,
stirring constantly. Heat three cups of milk in a double boiler, add the
cocoa mixture and one-half teaspoon of vanilla; beat with egg-beater
until foamy and serve hot in chocolate cups, with a tablespoon of
whipped cream on top of each cup, or take the cheaper marshmallows,
place two in each cup and fill cups two-thirds full of hot cocoa.
HOT CHOCOLATE
Scrape two ounces of unsweetened chocolate very fine, add three
tablespoons of sugar, small piece of stick cinnamon and one cup of
boiling water; stir over moderate heat until smooth, then add three cups
of hot milk. Return to the fire for a minute, do not let it boil,
remove, add one teaspoon of vanilla. Beat with an egg-beater and serve.
CHOCOLATE SYRUP
Dissolve two cups of sugar in one cup of water and boil five minutes.
Mix one cup of cocoa with one cup of water and add to the boiling syrup.
Boil slowly for ten minutes, add salt; cool and bottle for further use.
This syrup will keep a long time in the ice-chest in summer and may be
used for making delicious drinks.
CHOCOLATE NECTAR
Put into a glass two tablespoons of chocolate syrup, a little cream or
milk and chopped ice, and fill up the glass with soda water,
apollinaris, or milk. Drop a little whipped cream on top.
ICED CHOCOLATE
Follow recipe for boiled chocolate, but do not beat, add one egg, finely
chopped ice and three-fourths cup of milk, put in a bowl and beat
thoroughly with a Dover beater or pour into jar with cover and shake
thoroughly. Serve in tall glasses.
ICED COFFEE
Take boiled coffee, strain, add sugar to taste and chill. When ready to
serve, add one quart of coffee, one-half cup of cream and pour in
pitcher. Serve in tall glasses. Have ready a small bowl of whipped cream
and, if desired, place a tablespoon on top of each glass.
TEA
Scald the tea-pot. Allow one teaspoon of tea to each person, and one
extra. When the water boils, pour off the water with which the pot was
scalded, put in the tea, and pour boiling water over it. Let it draw
three minutes. Tea should never be allowed to remain on the leaves. If
not drunk as soon as it is drawn, it should be poured off into another
hot tea-pot, or into a hot jug, which should stand in hot water.
TEA (RUSSIAN STYLE)
Use a small earthenware tea-pot, thoroughly clean. Put in two teaspoons
of tea leaves, pour over it boiling water to one-fourth of the pot, and
let it stand three minutes. Then fill the pot entirely with boiling
water and let it stand five minutes. In serving dilute with warm water
to suit taste, or serve cold, but always without milk. A thin slice of
lemon or a few drops of lemon juice is allowed for each cup. Preserved
strawberries, cherries or raspberries are considered an improvement.
RUSSIAN ICED TEA
Make tea for as many cups as desired, strain and cool. Place in ice-box,
chill thoroughly and serve in tall glass with ice and flavor with loaf
sugar, one teaspoon of rum or brandy, one slice of lemon or one teaspoon
preserved strawberries, raspberries, cherries or pineapple, or loaf
sugar may be flavored with lemon or orange and packed and stored in jars
to be used later to flavor and sweeten the tea. Wash the rind of lemon
or orange and wipe dry, then rub over all sides of the sugar.
HOT WINE (GLUEH)
Mix one quart claret, one pint water, two cups of sugar, one-half
teaspoon of whole cloves, one teaspoon of whole cinnamon, lemon rind cut
thin and in small pieces. Boil steadily for fifteen minutes and serve
hot.
FRUIT DRINKS
The success of lemon-, orange- and pineapple-ades depends upon the way
they are made. It is best to make a syrup, using one cup of granulated
sugar to one cup of water. Put the sugar in cold water over the fire;
stir until the sugar is dissolved; then cook until the syrup spins a
fine thread. Take from the fire and add the fruit juices while the syrup
is hot. If lemonade is desired, lemon should predominate, but orange or
pineapple juice or both should be added to yield the best result. Small
pieces of fresh pineapple, fresh strawberries and maraschino cherries
added at time of serving will make the drink look pretty and will
improve the flavor. Shaved or very finely cracked ice should be used.
PINEAPPLE LEMONADE
Pare and grate a ripe pineapple; add the juice of four lemons and a
syrup made by boiling together for a few minutes two cups of sugar and
the same quantity of water. Mix and add a quart of water. When quite
cold strain and ice. A cherry, in each glass is an agreeable addition,
as are a few strawberries or raspberries.
QUICK LEMONADE
Wash two lemons and squeeze the juice; mix thoroughly with four
tablespoons of sugar, and when the sugar is dissolved add one quart of
water, cracked ice, and a little fresh fruit or slices of lemon if
convenient.