the eggs, beat the yolks until thick, to which add the milk, a little
vanilla, and sweeten to taste; put it into a pan or farina kettle,
place it over a slow fire and stir it all the time until it becomes
custard; then pour it into a pudding-dish to get cold; whisk the
whites until stiff and dry; have ready a pan of boiling water on the
top of which place the whites; cover and place them where the water
will keep sufficiently hot to cause a steam to pass through and cook
them; place in a dish (suitable for the table) a layer of custard and
white alternately; on each layer of custard grate a little nutmeg
with a teaspoonful of wine; reserve a layer of white for the cover,
over which grate nutmeg; then send to table and eat cold.
GERMAN CUSTARD.
Add to a pint of good, rich, boiled custard an ounce of sweet almonds,
blanched, roasted and pounded to a paste, and half an ounce of
pine-nuts or peanuts, blanched, roasted and pounded; also a small
quantity of candied citron cut into the thinnest possible slips; cook
the custard as usual and set it on the ice for some hours before
using.
APPLE CUSTARD.
Pare, core and quarter a dozen large juicy pippins. Stew among them
the yellow peel of a large lemon grated very fine, and stew them till
tender in a very small portion of water. When done, mash them smooth
with the back of a spoon (you must have a pint and a half of the
stewed apple); mix a half cupful of sugar with them and set them away
till cold. Beat six eggs very light and stir them gradually into a
quart of rich milk alternately with the stewed apple. Put the mixture
into cups, or into a deep dish and bake it about twenty minutes. Send
it to table cold, with nutmeg grated over the top.
ALMOND CUSTARD. No. 1.
Scald and blanch half a pound of shelled sweet almonds and three
ounces of bitter almonds, throwing them, as you do them, into a large
bowl of cold water. Then pound them one at a time into a paste, adding
a few drops of wine or rose-water to them. Beat eight eggs very light
with two-thirds of a cup of sugar, then mix together with a quart of
rich milk, or part milk and part cream; put the mixture into a
saucepan and set it over the fire. Stir it one way until it begins to
thicken, but not till it curdles; remove from the fire and when it is
cooled put in a glass dish. Having reserved part of the whites of the
eggs, beat them to a stiff froth, season with three tablespoonfuls of
sugar and a teaspoonful of lemon extract, spread over the top of the
custard. Serve cold.
ALMOND CUSTARD. No. 2.
Blanch a quarter of a pound of sweet almonds, pound them, as in No. 1
on preceding page, with six ounces of fine white sugar and mix them
well with the yolks of four eggs; then dissolve one ounce of patent
gelatine in one quart of boiling milk, strain it through a sieve and
pour into it the other mixture; stir the whole over the fire until it
thickens and is smooth; then pour it into your mold and keep it upon
ice, or in a cool place, until wanted; when ready to serve dip the
mold into warm water, rub it with a cloth and turn out the cream
carefully upon your dish.
SNOWBALL CUSTARD.
Soak half a package of Cox's gelatine in a teacupful of cold water one
hour, to which add a pint of boiling water, stir it until the gelatine
is thoroughly dissolved. Then beat the whites of four eggs to a stiff
froth, put two teacupfuls of sugar in the gelatine water first, then
the beaten white of egg and one teaspoonful of vanilla extract, or the
grated rind and the juice of a lemon. Whip it some time until it is
all quite stiff and cold. Dip some teacups or wine-glasses in cold
water and fill them; set in a cold place.
In the meantime, make a boiled custard of the yolks of three of the
eggs, with half a cupful of sugar and a pint of milk; flavor with
vanilla extract. Now after the meringue in the cups has stood four or
five hours, turn them out of the molds, place them in a glass dish and
pour this custard around the base.
BAKED COCOANUT CUSTARD.
Grate as much cocoanut as will weigh a pound. Mix half a pound of
powdered white sugar with the milk of the cocoanut, or with a pint of
cream, adding two tablespoonfuls of rose-water. Then stir in gradually
a pint of rich milk. Beat to a stiff froth the whites of eight eggs
and stir them into the milk and sugar, a little at a time, alternately
with the grated cocoanut; add a teaspoonful of powdered nutmeg and
cinnamon. Then put the mixture into cups and bake them twenty minutes
in a moderate oven, set in a pan half filled with boiling water. When
cold, grate loaf sugar over them.
WHIPPED CREAM. No. 1.
To the whites of three eggs, beaten to a stiff froth, add a pint of
thick sweet cream (previously set where it is very cold) and four
tablespoonfuls of sweet wine, with three of fine white sugar and a
teaspoonful of the extract of lemon or vanilla. Mix all the
ingredients together on a board platter or pan and whip it to a
standing froth; as the froth rises, take it off lightly with a spoon
and lay it on an inverted sieve with a dish under it to catch what
will drain through; and what drains through can be beaten over again.
Serve in a glass dish with jelly or jam and sliced sponge cake. This
should be whipped in a cool place and set in the ice box.
WHIPPED CREAM. No. 2.
Three coffeecupfuls of good thick sweet cream, half a cup of powdered
sugar, three teaspoonfuls of vanilla; whip it to a stiff froth.
Dissolve three-fourths of an ounce of best gelatine in a teacup of hot
water and when cool pour it in the cream and stir it gently from the
bottom upward, cutting the cream into it, until it thickens. The dish
which contains the cream should be set in another dish containing
ice-water, or cracked ice. When finished pour in molds and set on ice
or in any very cold place.
SPANISH CREAM.
Take one quart of milk and soak half a box of gelatine in it for an
hour; place it on the fire and stir often. Beat the yolks of three
eggs very light with a cupful of sugar, stir into the scalding milk
and heat until it begins to thicken (it should not boil, or it will
curdle); remove from the fire and strain through thin muslin or
tarlatan, and when nearly cold flavor with vanilla or lemon; then wet
a dish or mold in cold water and set aside to stiffen.
BAVARIAN CREAM.
One quart of sweet cream, the yolks of four eggs beaten together with
a cupful of sugar. Dissolve half an ounce of gelatine or isinglass in
half a teacupful of warm water; when it is dissolved stir in a pint of
boiling hot cream; add the beaten yolks and sugar; cook all together
until it begins to thicken, then remove from the fire and add the
other pint of cold cream whipped to a stiff froth, adding a little at
a time and beating hard. Season with vanilla or lemon. Whip the
whites of the eggs for the top. Dip the mold in cold water before
filling; set it in a cold place. To this could be added almonds,
pounded, grated chocolate, peaches, pineapples, strawberries,
raspberries, or any seasonable fruit.
STRAWBERRY BAVARIAN CREAM.
Pick off the hulls of a box of strawberries, bruise them in a basin
with a cup of powered sugar; rub this through a sieve and mix with it
a pint of whipped cream and one ounce and a half of clarified
isinglass or gelatine; pour the cream into a mold previously oiled.
Let it in rough ice and when it has become firm turn out on a dish.
Raspberries or currants may be substituted for strawberries.
GOLDEN CREAM.
Boil a quart of milk; when boiling stir into it the well-beaten yolks
of six eggs; add six tablespoonfuls of sugar and one tablespoonful of
sifted flour, which have been well beaten together; when boiled, turn
it into a dish, and pour over it the whites beaten to a stiff froth,
mixing with them six tablespoonfuls, of powdered sugar. Set all in the
oven and brown slightly. Flavor the top with vanilla and the bottom
with lemon. Serve cold.
CHOCOLATE CREAM. No. 1.
Three ounces of grated chocolate, one-quarter pound of sugar, one and
one-half pints of cream, one and one-half ounces of clarified
isinglass, or gelatine, the yolks of six eggs.
Beat the yolks of the eggs well; put them into a basin with the grated
chocolate, the sugar and one pint of the cream; stir these ingredients
well together, pour them into a basin and set this basin in a saucepan
of boiling water; stir it one way until the mixture thickens, but _do
not allow it to boil_, or it will curdle. Strain the cream through a
sieve into a basin, stir in the isinglass and the other one-half pint
of cream, which should-be well whipped; mix all well together, and
pour it into a mold which has been previously oiled with the purest
salad oil, and, if at hand, set it in ice until wanted for table.
[Illustration: MRS ULYSSES S. GRANT, LUCY WEBB HAYES, MRS ANDREW
JOHNSON]
CHOCOLATE CREAM OR CUSTARD. No. 2.
Take one quart of milk, and when nearly boiling stir in two ounces of
grated chocolate; let it warm on the fire for a few moments, and then
remove and cool; beat the yolks of eight eggs and two whites with
eight tablespoonfuls of sugar, then pour the milk over them; flavor
and bake as any custard, either in cups or a large dish. Make a
meringue of the remaining whites.
LEMON CREAM. No. 1.
One pint of cream, the yolks of two eggs, one quarter of a pound of
white sugar, one large lemon, one ounce isinglass or gelatine.
Put the cream into a _lined_ saucepan with the sugar, lemon peel and
isinglass, and simmer these over a gentle fire for about ten minutes,
stirring them all the time. Strain the cream into a basin, add the
yolks of eggs, which should be well beaten, and put the basin into a
saucepan of boiling water; stir the mixture one way until it thickens,
_but do not allow it to boil_; take it off the fire and keep stirring
it until nearly cold. Strain the lemon juice into a basin, gradually
pour on it the cream, and _stir it well_ until the juice is well mixed
with it. Have ready a well-oiled mold, pour the cream into it, and let
it remain until perfectly set. When required for table, loosen the
edges with a small blunt knife, put a dish on the top of the mold,
turn it over quickly, and the cream should easily slip away.
LEMON CREAM. No. 2.
Pare into one quart of boiling water the peels of four large lemons,
the yellow outside only; let it stand for four hours; then take them
out and add to the water the juice of the four lemons and one cupful
of fine white sugar. Beat the yolks of ten eggs and mix all together;
strain it through a piece of lawn or lace into a porcelain lined
stewpan; set it over a slow fire; stir it one way until it is as thick
as good cream, _but do not let it boil_; then take it from the fire,
and, when cool, serve in custard cups.
LEMON CREAM. No. 3.
Peel three lemons and squeeze out the juice into one quart of milk.
Add the peel; cut in pieces and cover the mixture for a few hours;
then add six eggs, well beaten, and one pint of water, well sweetened.
Strain and simmer over a gentle fire till it thickens; _do not let it
boil._ Serve very cold.
ORANGE CREAM.
Whip a pint of cream so long that there will be but one-half the
quantity left when skimmed off. Soak in half a cupful of cold water a
half package of gelatine and then grate over it the rind of two
oranges. Strain the juice of six oranges and add to it a cupful of
sugar; now put the half pint of unwhipped cream into a double boiler,
pour into it the well-beaten yolks of six eggs, stirring until it
begins to thicken, then add the gelatine. Remove from the fire, let it
stand for two minutes and add the orange juice and sugar; beat all
together until about the consistency of soft custard and add the
whipped cream. Mix well and turn into molds to harden. To be served
with sweetened cream. Fine.
SOLID CREAM.
Four tablespoonfuls of pounded sugar, one quart of cream, two
tablespoonfuls of brandy, the juice of one large lemon.
Strain the lemon juice over the sugar and add the brandy, then stir in
the cream, put the mixture into a pitcher and continue pouring from
one pitcher to another, until it is quite thick; or it may be whisked
until the desired consistency is obtained. It should be served in
jelly glasses.
BANANA CREAM.
After peeling the bananas, mash them with an iron or wooden spoon;
allow equal quantities of bananas and sweet cream; to one quart of the
mixture, allow one-quarter of a pound of sugar. Beat them all together
until the cream is light.
TAPIOCA CREAM CUSTARD.
Soak three heaping tablespoonfuls of tapioca in a teacupful of water
over night. Place over the fire a quart of milk; let it come to a
boil, then stir in the tapioca, a good pinch of salt, stir until it
thickens; then add a cupful of sugar and the beaten yolks of three
eggs. Stir it quickly and pour it into a dish and stir gently into the
mixture the whites beaten stiff, the flavoring and set it on ice, or
in an ice chest.
PEACH CREAM. No. 1.
Mash very smooth two cupfuls of canned peaches, run them through a
sieve and cook for three minutes in a syrup made by boiling together
one cupful of sugar and stirring all the time. Place the pan
containing the syrup and peaches into another of boiling water and add
one-half packet of gelatine prepared the same as in previous recipes,
and stir for five minutes to thoroughly dissolve the gelatine, then
take it from the fire, place in a pan of ice-water, beat until nearly
cool and then add the well-frothed whites of six eggs. Beat this whole
mixture until it commences to harden. Then pour into a mold, set away
to cool and serve with cream and sugar. It should be placed on the ice
to cool for two or three hours before serving.
PEACH CREAM. No. 2.
A quart of fine peaches, pare and stone the fruit and cut in quarters.
Beat the whites of three eggs with a half cupful of powdered sugar
until it is stiff enough to cut with a knife. Take the yolks and mix
with half a cupful of granulated sugar and a pint of milk. Put the
peaches into the mixture, place in a pudding-dish and bake until
almost firm; then put in the whites, mixing all thoroughly again, and
bake a light brown. Eat ice cold.
ITALIAN CREAM.
Put two pints of cream into two bowls; with one bowl mix six ounces of
powdered loaf sugar, the juice of two large lemons and two glassfuls
of white wine; then add the other pint of cream and stir the whole
very hard; boil two ounces of isinglass or gelatine with four small
teacupfuls of water till reduced to one-half; then stir the mixture
luke-warm into the other ingredients; put them in a glass dish to
congeal.
SNOW CREAM.
Heat a quart of thick, sweet cream; when ready to boil, stir into it
quickly three tablespoonfuls of cornstarch flour, blended with some
cold cream; sweeten to taste and allow it to boil gently, stirring for
two or three minutes; add quickly the whites of six eggs, beaten to a
stiff froth; do not allow it to boil up more than once after adding
the eggs; flavor with lemon, vanilla, bitter almond or grated lemon
peel; lay the snow thus formed quickly in rocky heaps on silver or
glass dishes, or in shapes. Iced, it will turn out well.
If the recipe is closely followed, any family may enjoy it at a
trifling expense, and it is really worthy the table of an epicure. It
can be made the day before it is to be eaten; kept cold.
MOCK ICE.
Take about three tablespoonfuls of some good preserve; rub it through
a sieve with as much cream as will fill a quart mold; dissolve
three-quarters of an ounce of isinglass or gelatine in half a pint of
water; when almost cold, mix it well with the cream; put it into a
mold, set in a cool place and turn out next day.
PEACH MERINGUE.
Pare and quarter (removing stones) a quart of sound, ripe peaches;
place them all in a dish that it will not injure to set in the oven
and yet be suitable to place on the table. Sprinkle the peaches with
sugar, and cover them well with the beaten whites of three eggs. Stand
the dish in the oven until the eggs have become a delicate brown, then
remove, and when cool enough, set the dish on ice, or in a very cool
place. Take the yolks of the eggs, add to them a pint of milk, sweeten
and flavor, and boil same in a custard kettle, being careful to keep
the eggs from curdling. When cool pour into a glass pitcher and serve
with the meringue when ready to use.
APPLE FLOAT.
One dozen apples, pared and cored, one pound and a half of sugar. Put
the apples on with water enough to cover them and let them stew until
they look as if they would break; then take them out and put the sugar
in the same water; let the syrup come to a boil, put in the apples and
let them stew until done through and clear; then take them out, slice
into the syrup one large lemon and add an ounce of gelatine dissolved
in a pint of cold water. Let the whole mix well and come to a boil;
then pour upon the apples. The syrup will congeal. It is to be eaten
cold with cream.
Or you may change the dish by making a soft custard with the yolks of
four eggs, three tablespoonfuls of powdered sugar and a scant quart
of milk. When cold, spread it over the apples. Whip the whites of the
egg, flavor with lemon and place on the custard. Color in the oven.
SYLLABUB.
One quart of rich milk or cream, a cupful of wine, half a cupful of
sugar; put the sugar and wine into a bowl and the milk lukewarm in a
separate vessel. When the sugar is dissolved in the wine, pour the
milk in, holding it high; pour it back and forth until it is frothy.
Grate nutmeg over it.
CREAM FOR FRUIT.
This recipe is an excellent substitute for pure cream, to be eaten on
fresh berries and fruit.
One cupful of sweet milk; heat it until boiling. Beat together the
whites of two eggs, a tablespoonful of white sugar and a piece of
butter the size of a nutmeg. Now add half a cupful of cold milk and a
teaspoonful of cornstarch; stir well together until very light and
smooth, then add it to the boiling milk; cook it until it thickens; it
must not boil. Set it aside to cool. It should be of the consistency
of real fresh cream. Serve in a creamer.
STRAWBERRY SPONGE.
One quart of strawberries, half a package of gelatine, one cupful and
a half of water, one cupful of sugar, the juice of a lemon, the whites
of four eggs. Soak the gelatine for two hours in half a cupful of the
water. Mash the strawberries and add half the sugar to them. Boil the
remainder of the sugar and the water gently twenty minutes. Rub the
strawberries through a sieve. Add the gelatine to the boiling syrup
and take from the fire immediately; then add the strawberries. Place
in a pan of ice-water and beat five minutes. Add the whites of eggs
and beat until the mixture begins to thicken. Pour in the molds and
set away to harden. Serve with sugar and cream. Raspberry and
blackberry sponges are made in the same way.
LEMON SPONGE.
Lemon sponge is made from the juice of four lemons, four eggs, a
cupful of sugar, half a package of gelatine and one pint of water.
Strain lemon juice on the sugar; beat the yolks of the eggs and mix
with the remainder of the water, having used a half cupful of the
pint in which to soak the gelatine. Add the sugar and lemon to this
and cook until it begins to thicken, then add the gelatine. Strain
this into a basin, which place in a pan of water to cool. Beat with a
whisk until it has cooled but not hardened; now add the whites of the
eggs until it begins to thicken, turn in a mold and set to harden.
Remember the sponge hardens very rapidly when it commences to cool, so
have your molds all ready. Serve with powdered sugar and cream.
APPLE SNOW.
Stew some fine-flavored sour apples tender, sweeten to taste, strain
them through a fine wire sieve and break into one pint of strained
apples the white of an egg; whisk the apple and egg very briskly till
quite stiff and it will be as white as snow; eaten with a nice boiled
custard it makes a very desirable dessert. More eggs may be used if
liked.
QUINCE SNOW.
Quarter five fair-looking quinces and boil them till they are tender
in water, then peel them and push them through a coarse sieve. Sweeten
to the taste and add the whites of three or four eggs. Then with an
egg-whisk beat all to a stiff froth and pile with a spoon upon a glass
dish and set away in the ice box, unless it is to be served
immediately.
ORANGE TRIFLE.
Take the thin parings from the outside of a dozen oranges and put to
steep in a wide-mouthed bottle; cover it with good cognac and let it
stand twenty-four hours; skin and seed the oranges and reduce to a
pulp; press this through a sieve, sugar to taste, arrange in a dish
and heap with whipped cream flavored with the orange brandy, ice two
hours before serving.
LEMON TRIFLE.
The juice of two lemons and grated peel of one, one pint of cream,
well sweetened and whipped stiff, one cupful of sherry, a little
nutmeg. Let sugar, lemon juice and peel lie together two hours before
you add wine and nutmeg. Strain through double tarlatan and whip
gradually into the frothed cream. Serve very soon heaped in small
glasses. Nice with cake.
FRUIT TRIFLE.
Whites of four eggs beaten to a stiff froth, two tablespoonfuls each
of sugar, currant jelly and raspberry jam. Eaten with sponge cakes, it
is a delicious dessert.
GRAPE TRIFLE.
Pulp through a sieve two pounds of ripe grapes, enough to keep back
the stones, add sugar to taste. Put into a trifle dish and cover
with whipped cream, nicely flavored. Serve very cold.
APPLE TRIFLE.
Peel, core and quarter some good tart apples of nice flavor, and stew
them with a strip of orange and a strip of quince peel, sufficient
water to cover the bottom of the stewpan, and sugar in the proportion
of half a pound to one pound of fruit; when cooked, press the pulp
through a sieve, and, when cold, dish and cover with one pint of
whipped cream flavored with lemon peel.
Quinces prepared in the same manner are equally as good.
PEACH TRIFLE.
Select perfect, fresh peaches, peel and core and cut in quarters; they
should be _well sugared_, arranged in a trifle dish with a few of
their own blanched kernels among them, then heaped with whipped cream
as above; the cream should not be flavored; this trifle should be set
on the ice for at least an hour before serving; home-made sponge cakes
should be served with it.
GOOSEBERRY TRIFLE.
One quart of gooseberries, sugar to taste, one pint of custard, a
plateful of whipped cream.
Put the gooseberries into a jar, with sufficient moist sugar to
sweeten them, and boil them until reduced to a pulp. Put this pulp at
the bottom of a trifle dish; pour over it a pint of custard, and, when
cold, cover with whipped cream. The cream should be whipped the day
before it is wanted for table, as it will then be so much firmer and
more solid. This dish may be garnished as fancy dictates.
LEMON HONEY.
One coffeecupful of white sugar, the grated rind and juice of one
large lemon, the yolks of three eggs and the white of one, a
tablespoonful of butter. Put into a basin the sugar and butter, set it
in a dish of boiling water over the fire; while this is melting, beat
up the eggs, and add to them the grated rind from the outside of the
lemon; then add this to the sugar and butter, cooking and stirring it
until it is thick and clear like honey.
This will keep for some days, put into a tight preserve jar, and is
nice for flavoring pies, etc.
FLOATING ISLANDS.
Beat the yolks of five eggs and the whites of two very light, sweeten
with five tablespoonfuls of sugar and flavor to taste; stir them into
a quart of scalded milk and cook it until it thickens. When cool pour
it into a glass dish. Now whip the whites of the three remaining eggs
to a _stiff_ froth, adding three tablespoonfuls of sugar and a little
flavoring. Pour this froth over a shallow dish of boiling water; the
steam passing through it cooks it; when sufficiently cooked, take a
tablespoon and drop spoonfuls of this over the top of the custard, far
enough apart so that the "little white islands" will not touch each
other. By dropping a teaspoonful of bright jelly on the top or centre
of each island, is produced a pleasing effect; also by filling
wine-glasses and arranging them around a standard adds much to the
appearance of the table.
FLOATING ISLAND.
One quart of milk, five eggs and five tablespoonfuls of sugar. Scald
the milk, then add the beaten yolks and one of the whites together
with the sugar. First stir into them a little of the scalded milk to
prevent curdling, then all of the milk. Cook it the proper thickness;
remove from the fire, and, when cool, flavor; then pour it into a
glass dish and let it become very cold. Before it is served beat up
the remaining four whites of the eggs to a _stiff_ froth and beat into
them three tablespoonfuls of sugar and two tablespoonfuls of currant
jelly. Dip this over the top of the custard.
TAPIOCA BLANC MANGE.