till tender; add a pinch of salt, sweeten to taste and put into a
mold; when cold turn it out and serve with strawberry or raspberry
jam around it and a little cream. Flavor with lemon or vanilla.
BLANC MANGE. No. 1.
In one teacupful of water boil until dissolved one ounce of clarified
isinglass, or of patent gelatine (which is better); stir it
continually, while boiling. Then squeeze the juice of a lemon upon a
cupful of fine, white sugar; stir the sugar into a quart of rich cream
and half a pint of Madeira or sherry wine; when it is well mixed, add
the dissolved isinglass or gelatine, stir all well together, pour it
into molds previously wet with cold water; set the molds upon ice, let
them stand until their contents are hard and cold, then serve with
sugar and cream or custard sauce.
BLANC MANGE. No. 2.
Dissolve two ounces of patent gelatine in cold water; when it is
dissolved stir it into two quarts of rich milk, with a teacupful of
fine white sugar; season it to your taste with lemon, or vanilla, or
peach water; place it over the fire and boil it, stirring it
continually; let it boil five minutes; then strain it through a cloth,
pour it into molds previously wet with cold water and salt; let it
stand on ice, or in any cool place until it becomes hard and cold;
turn it out carefully upon dishes and serve; or, half fill your mold;
when this has set, cover with cherries, peaches in halves,
strawberries or sliced bananas, and add the remainder.
CHOCOLATE BLANC MANGE.
Half a box of gelatine soaked in a cupful of water for an hour, half a
cupful of grated chocolate, rubbed smooth in a little milk. Boil two
cupfuls of milk, then add the gelatine and chocolate and one cupful of
sugar; boil all together eight or ten minutes. Remove from the fire,
and when nearly cold beat into this the whipped whites of three eggs,
flavored with vanilla. Should be served cold with custard made of the
yolks, or sugar and cream. Set the molds in a cold place.
CORNSTARCH BLANC MANGE.
Take one quart of sweet milk and put one pint upon the stove to heat;
in the other pint mix four heaping tablespoonfuls of cornstarch and
half a cupful of sugar; when the milk is hot, pour in the cold milk
with the cornstarch and sugar thoroughly mixed in it and stir
altogether until there are no lumps and it is thick; flavor with
lemon; take from the stove and add the whites of three eggs beaten to
a stiff froth.
_A Custard for the above._--One pint of milk boiled with a little salt
in it; beat the yolks of three eggs with half a cupful of sugar and
add to the boiling milk; stir well, but do not let it boil until the
eggs are put in; flavor to taste.
FRUIT BLANC MANGE.
Stew nice, fresh fruit (cherries, raspberries and strawberries being
the best), or canned ones will do; strain off the juice and sweeten to
taste; place it over the fire in a double kettle until it boils; while
boiling, stir in cornstarch wet with a little cold water, allowing two
tablespoonfuls of cornstarch to each pint of juice; continue stirring
until sufficiently cooked; then pour into molds wet in cold water and
set away to cool. Served with cream and sugar.
ORANGE CHARLOTTE.
For two molds of medium size, soak half a box of gelatine in half a
cupful of water for two hours. Add one and a half cupfuls of boiling
water and strain. Then add two cupfuls of sugar, one of orange juice
and pulp and the juice of one lemon. Stir until the mixture begins to
cool, or about five minutes; then add the whites of six eggs, beaten
to a stiff froth. Beat the whole until so stiff that it will only just
pour into molds lined with sections of orange. Set away to cool.
STRAWBERRY CHARLOTTE.
Make a boiled custard of one quart of milk, the yolks of six eggs and
three-quarters of a cupful of sugar; flavor to taste. Line a glass
fruit-dish with slices of sponge cake dipped in sweet cream; lay upon
this ripe strawberries sweetened to taste; then a layer of cake and
strawberries as before. When the custard is cold pour over the whole.
Now beat the whites of the eggs to a stiff froth, add a tablespoonful
of sugar to each egg and put over the top. Decorate the top with the
largest berries saved out at the commencement.
Raspberry charlotte may be made the same way.
CHARLOTTE RUSSE. (Fine.)
Whip one quart of rich cream to a stiff froth and drain well on a nice
sieve. To one scant pint of milk add six eggs beaten very light; make
very sweet; flavor high with vanilla. Cook over hot water till it is a
thick custard. Soak one full ounce of Cox's gelatine in a very little
water and warm over hot water. When the custard is very cold beat in
lightly the gelatine and the whipped cream. Line the bottom of your
mold with buttered paper, the side with sponge cake or lady-fingers
fastened together with the white of an egg. Fill with the cream, put
in a cold place, or, in summer, on ice. To turn out, dip the mold for
a moment in hot water. In draining the whipped cream, all that drips
through can be re-whipped.
CHARLOTTE RUSSE.
Cut stale sponge cake into slices about half an inch thick and line
three molds with them, leaving a space of half an inch between each
slice; set the molds where they will not be disturbed until the
filling is ready. Take a deep tin pan and fill about one-third full of
either snow or pounded ice and into this set another pan that will
hold at least four quarts. Into a deep bowl or pail (a whip churn is
better) put one and a half pints of cream (if the cream is very thick
take one pint of cream and a half pint of milk); whip it to a froth
and when the bowl is full, skim the froth into the pan which is
standing on the ice and repeat this until the cream is all froth; then
with a spoon draw the froth to one side and you will find that some of
the cream has gone back to milk; turn this into the bowl again and
whip as before; when the cream is all whipped, stir into it two-thirds
of a cup of powdered sugar, one teaspoonful of vanilla and half of a
box of gelatine, which has been soaked in cold water enough to cover
it for one hour and then put in boiling water enough to dissolve it
(about half a cup); stir from the bottom of the pan until it begins to
grow stiff; fill the molds and set them on ice in the pan for one
hour, or until they are sent to the table. When ready to dish them,
loosen lightly at the sides and turn out on a flat dish. Have the
cream ice cold when you begin to whip it; and it is a good plan to put
a lump of ice into the cream while whipping it.
_Maria Parloa._
ANOTHER CHARLOTTE RUSSE.
Two tablespoonfuls of gelatine soaked in a little cold milk two hours,
two coffeecupfuls of rich cream, one teacupful of milk. Whip the cream
stiff in a large bowl or dish; set on ice. Boil the milk and pour
gradually over the gelatine until dissolved, then strain; when nearly
cold, add the whipped cream, a spoonful at a time. Sweeten with
powdered sugar, flavor with extract of vanilla. Line a dish with
lady-fingers or sponge cake; pour in cream and set in a cool place to
harden. This is about the same recipe as M. Parloa's, but is not as
explicit in detail.
PLAIN CHARLOTTE RUSSE. No. 1.
Make a rule of white sponge cake; bake in narrow shallow pans. Then
make a custard of the yolks after this recipe. Wet a saucepan with
cold water to prevent the milk that will be scalded in it from
burning. Pour out the water and put in a quart of milk, boil and
partly cool. Beat up the yolks of six eggs and add three ounces of
sugar and a saltspoonful of salt; mix thoroughly and add the lukewarm
milk. Stir and pour the custard into a porcelain or double saucepan
and stir while on the range until of the consistency of cream; do not
allow it to boil, as that would curdle it; strain, and when almost
cold add two teaspoonfuls of vanilla. Now, having arranged your cake
(cut into inch slices) around the sides and on the bottom of a glass
dish, pour over the custard. If you wish a meringue on the top, beat
up the whites of four eggs with four tablespoonfuls of sugar; flavor
with lemon or vanilla, spread over the top and brown slightly in the
oven.
PLAIN CHARLOTTE RUSSE. No. 2.
Put some thin slices of sponge cake in the bottom of a glass sauce
dish; pour in wine enough to soak it; beat up the whites of three eggs
until very light; add to it three tablespoonfuls of finely powdered
sugar, a glass of sweet wine and one pint of thick sweet cream; beat
it well and pour over the cake. Set it in a cold place until served.
NAPLE BISCUITS, OR CHARLOTTE RUSSE.
Make a double rule of sponge cake; bake it in round deep patty-pans;
when cold cut out the inside about one-quarter of an inch from the
edge and bottom, leaving the shell. Replace the inside with a custard
made of the yolks of four eggs beaten with a pint of boiling milk,
sweetened and flavored; lay on the top of this some jelly or jam; beat
the whites of three eggs with three heaping tablespoonfuls of powdered
sugar until it will stand in a heap; flavor it a little; place this on
the jelly. Set them aside in a cold place until time to serve.
ECONOMICAL CHARLOTTE RUSSE.
Make a quart of nicely flavored mock custard, put it into a large
glass fruit dish, which is partly filled with stale cake (of any kind)
cut up into small pieces about an inch square, stir it a little, then
beat the whites of two or more eggs stiff, sweetened with white sugar;
spread over the top, set in a refrigerator to become cold.
Or, to be still more economical: To make the cream, take a pint and a
half of milk, set it on the stove to boil; mix together in a bowl the
following named articles: large half cup of sugar, one moderately
heaped teaspoonful of cornstarch, two tablespoonfuls of grated
chocolate one egg, a small half cup of milk and a pinch of salt. Pour
into the boiling milk, remove to top of the stove and let simmer a
minute or two. When the cream is cold pour over the cake just before
setting it on the table. Serve in saucers. If you do not have plenty
of eggs you can use all cornstarch, about two heaping teaspoonfuls;
but be careful and not get the cream too thick, and have it free from
lumps.
The cream should be flavored either with vanilla or lemon extract.
Nutmeg might answer.
TIPSY CHARLOTTE.
Take a stale sponge cake, cut the bottom and sides of it, so as to
make it stand even in a glass fruit dish; make a few deep gashes
through it with a sharp knife, pour over it a pint of good wine, let
it stand and soak into the cake. In the meantime, blanch, peel and
slice lengthwise half a pound of sweet almonds; stick them all over
the top of the cake. Have ready a pint of good boiled custard, well
flavored, and pour over the whole. To be dished with a spoon. This is
equally as good as any charlotte.
ORANGE CHARLOTTE.
One-third of a box of gelatine, one-third of a cupful of cold water,
one-third of a cupful of boiling water and one cup of sugar, the juice
of one lemon and one cupful of orange juice and pulp, a little grated
orange peel and the whites of four eggs. Soak the gelatine in the
cold water one hour. Pour the boiling water over the lemon and orange
juice, cover it and let stand half an hour; then add the sugar, let it
come to a boil on the fire, stir in the gelatine and when it is
thoroughly dissolved, take from the fire. When cool enough, beat into
it the four beaten whites of eggs, turn into the mold and set in a
cold place to stiffen, first placing pieces of sponge cake all around
the mold.
BURNT ALMOND CHARLOTTE.
One cupful of sweet almonds, blanched and chopped fine, half a box of
gelatine soaked two hours in half a cupful of cold water; when the
gelatine is sufficiently soaked, put three tablespoonfuls of sugar
into a saucepan over the fire and stir until it becomes liquid and
looks dark; then add the chopped almonds to it and stir two minutes
more; turn it out on a platter and set aside to get cool. After they
become cool enough break them up in a mortar, put them in a cup and a
half of milk, and cook again for ten minutes. Now beat together the
yolks of two eggs with a cupful of sugar, and add to the cooking
mixture; add also the gelatine; stir until smooth and well dissolved;
take from the fire and set in a basin of ice-water and beat it until
it begins to thicken; then add to that two quarts of whipped cream,
and turn the whole carefully into molds, set away on the ice to become
firm. Sponge cake can be placed around the mold or not, as desired.
CHARLOTTE RUSSE, WITH PINEAPPLE.
Peel and cut a pineapple in slices, put the slices into a stewpan with
half a pound of fine white sugar, half an ounce of isinglass, or of
patent gelatine (which is better), and half a teacupful of water; stew
it until it is quite tender, then rub it through a sieve, place it
upon ice, and stir it well; when it is upon the point of setting, add
a pint of cream well whipped, mix it well and pour it into a mold
lined with sponge cake, or prepared in any other way you prefer.
COUNTRY PLUM CHARLOTTE.
Stone a quart of ripe plums; first stew and then sweeten them. Cut
slices of bread and butter and lay them in the bottom and around the
sides of a large bowl or deep dish. Pour in the plums boiling hot,
cover the bowl and set it away to cool gradually. When quite cool,
send it to the table and eat it with cream.
VELVET CREAM, WITH STRAWBERRIES.
Dissolve half an ounce of gelatine in a gill of water; add to it half
a pint of light sherry, grated lemon peel and the juice of one lemon
and five ounces of sugar. Stir over the fire until the sugar is
thoroughly dissolved. Then strain and cool. Before it sets beat into
it a pint of cream; pour into molds and keep on ice until wanted. Half
fill the small molds with fine strawberries, pour the mixture on top,
and place on ice until wanted.
CORNSTARCH MERINGUE.
Heat a quart of milk until it boils, add four heaping teaspoonfuls of
cornstarch which has previously been dissolved in a little cold milk.
Stir constantly while boiling for fifteen minutes. Remove from the
fire, and gradually add while hot the yolks of five eggs, beaten
together with three-fourths of a cupful of sugar, and flavored with
lemon, vanilla or bitter almond. Bake this mixture for fifteen minutes
in a well-buttered pudding-dish or until it begins to "set."
Make a meringue of the whites of five eggs, whipped stiff with a half
cupful of jelly, and spread evenly over the custard, without removing
the same farther than the edge of the oven.
Use currant jelly if vanilla is used in the custard, crab apple for
bitter almond and strawberry for lemon. Cover and bake for five
minutes, after which take off the lid and brown the meringue a very
little. Sift powdered sugar thickly over the top. To be eaten cold.
WASHINGTON PIE.
This recipe is the same as "Boston Cream Pie" (adding half an ounce of
butter), which may be found under the head of PASTRY, PIES AND TARTS.
In summer time, it is a good plan to bake the pie the day before
wanted; then when cool, wrap around it a paper and place it in the ice
box so to have it get _very cold_; then serve it with a dish of fresh
strawberries or raspberries. A delicious dessert.
CREAM PIE.
Make two cakes as for Washington pie, then take one cup of sweet cream
and three tablespoonfuls of white sugar. Beat with egg-beater or fork
till it is stiff enough to put on without running off and flavor with
vanilla. If you beat it after it is stiff it will come to butter. Put
between the cakes and on top.
DESSERT PUFFS.
Puffs for dessert are delicate and nice; take one pint of milk and
cream each, the whites of four eggs beaten to a stiff froth, one
heaping cupful of sifted flour, one scant cupful of powdered sugar,
add a little grated lemon peel and a little salt; beat these all
together till very light, bake in gem-pans, sift pulverized sugar over
them and eat with sauce flavored with lemon.
PEACH CAKE FOR DESSERT.
Bake three sheets of sponge cake, as for jelly cake; cut nice ripe
peaches in thin slices, or chop them; prepare cream by whipping,
sweetening and adding flavor of vanilla, if desired; put layers of
peaches between the sheets of cake; pour cream over each layer and
over the top. To be eaten soon after it is prepared.
FRUIT SHORT-CAKES.
For the recipes of strawberry, peach and other fruit short-cakes, look
under the head of BISCUITS, ROLLS AND MUFFINS. They all make a very
delicious dessert when served with a pitcher of fresh sweet cream,
when obtainable.
SALTED OR ROASTED ALMONDS.
Blanch half a pound of almonds. Put with them a tablespoonful of
melted butter and one of salt. Stir them till well mixed, then spread
them over a baking-pan and bake fifteen minutes, or till crisp,
stirring often. They must be bright yellow-brown when done. They are a
fashionable appetizer and should be placed in ornamental dishes at the
beginning of dinner, and are used by some in place of olives, which,
however, should also be on the table, or some fine pickles may take
their place.
ROAST CHESTNUTS.
Peel the raw chestnuts and scald them to remove the inner skin; put
them in a frying pan with a little butter and toss them about a few
moments; add a sprinkle of salt and a suspicion of cayenne. Serve them
after the cheese.
Peanuts may be blanched and roasted the same.
AFTER-DINNER CROUTONS.
These crispy _croutons_ answer as a substitute for hard-water crackers
and are also relished by most people.
Cut sandwich bread into slices one-quarter of an inch thick; cut each
slice into four small triangles; dry them in the oven slowly until
they assume a delicate brownish tint, then serve either hot or cold. A
nice way to serve them is to spread a paste of part butter and part
rich creamy cheese, to which may be added a very little minced
parsley.
ORANGE FLOAT.
To make orange float, take one quart of water, the juice and pulp of
two lemons, one coffeecupful of sugar. When boiling hot, add four
tablespoonfuls of cornstarch. Let it boil fifteen minutes, stirring
all the time. When cold, pour it over four or five oranges that have
been sliced into a glass dish and over the top spread the beaten
whites of three eggs, sweetened and flavored with vanilla. A nice
dessert.
LEMON TOAST.
This dessert can be made very conveniently without much preparation.
Take the yolks of six eggs, beat them well and add three cupfuls of
sweet milk; take baker's bread, not too stale, and cut into slices;
dip them into the milk and eggs and lay the slices into a spider, with
sufficient melted butter, hot, to fry a delicate brown. Take the
whites of the six eggs and beat them to a froth, adding a large cupful
of white sugar; add the juice of two lemons, heating well and adding
two cupfuls of boiling water. Serve over the toast as a sauce and you
will find it a very delicious dish.
SWEET OMELET. No. 1.
One tablespoonful of butter, two of sugar, one cupful of milk, four
eggs. Let the milk come to a boil. Beat the flour and butter together;
add to them gradually the boiling milk and cook eight minutes;
stirring often; beat the sugar and the yolks of the eggs together; add
to the cooked mixture and set away to cool. When cool, beat the whites
of the eggs to a stiff froth and add to the mixture. Bake in a
buttered pudding-dish for twenty minutes in a moderate oven. Serve
_immediately_ with creamy sauce.
SWEET OMELET. No. 2.
Four eggs, two tablespoonfuls of sugar, a pinch of salt, half a
teaspoonful of vanilla extract, one cupful of whipped cream. Beat the
whites of the eggs to a stiff froth and gradually beat the flavoring
and sugar into them. When well beaten add the yolks and, lastly, the
whipped cream. Have a dish holding about one quart slightly buttered.
Pour the mixture into this and bake just twelve minutes. Serve the
moment it is taken from the oven.
SALAD OF MIXED FRUITS.
Put in the centre of a dish a pineapple properly pared, cored and
sliced, yet retaining as near as practicable its original shape. Peel,
quarter and remove the seeds from four sweet oranges; arrange them in
a border around the pineapple. Select four fine bananas, peel and cut
into slices lengthwise; arrange these zigzag-fence fashion around the
border of the dish. In the V-shaped spaces around the dish put tiny
mounds of grapes of mixed colors. When complete, the dish should look
very appetizing. To half a pint of clear sugar syrup add half an ounce
of good brandy, pour over the fruit and serve.
ORANGE COCOANUT SALAD.
Peel and slice a dozen oranges, grate a cocoanut and slice a
pineapple. Put alternate layers of each until the dish is full. Then
pour over them sweetened wine. Served with small cakes.
When oranges are served whole, they should be peeled and prettily
arranged in a fruit dish. A small knife is best for this purpose.
Break the skin from the stem into six or eight even parts, peel each
section down half way, and tuck the point in next to the orange.
CRYSTALLIZED FRUIT.
Pick out the finest of any kind of fruit, leave on their stalks, beat
the whites of three eggs to a stiff froth, lay the fruit in the beaten
egg with the stalks upward, drain them and beat the part that drips
off again; select them out, one by one and dip them into a cup of
finely powdered sugar; cover a pan with a sheet of fine paper, place
the fruit inside of it, and put it in an oven that is cooling; when
the icing on the fruit becomes firm, pile them on a dish and set them
in a cool place. For this purpose, oranges or lemons should be
carefully pared, and all the white inner skin removed that is
possible, to prevent bitterness; then cut either in thin horizontal
slices if lemons, or in quarters if oranges. For cherries,
strawberries, currants, etc., choose the largest and finest, leaving
stems out. Peaches should be pared and cut in halves and sweet juicy
pears may be treated in the same way, or look nicely when pared,
leaving on the stems and iced. Pineapples should be cut in thin slices
and these again divided into quarters.
PEACHES AND CREAM.
Pare and slice the peaches just before sending to table. Cover the
glass dish containing them to exclude the air as much as possible, as
they soon change color. Do not sugar them in the dish--they then
become preserves, not fresh fruit. Pass the powdered sugar and cream
with them.
SNOW PYRAMID.
Beat to a stiff foam the whites of half a dozen eggs, add a small
teacupful of currant jelly and whip all together again. Fill half full
of cream as many saucers as you have guests, dropping in the centre of
each saucer a tablespoonful of the beaten eggs and jelly in the shape
of a pyramid.
JELLY FRITTERS.
Make a batter of three eggs, a pint of milk and a pint bowl of wheat
flour or more, beat it light; put a tablespoonful of lard or beef fat
in a frying or omelet pan, add a saltspoonful of salt, making it
boiling hot, put in the batter by the large spoonful, not too close;
when one side is a delicate brown, turn the other; when done, take
them on to a dish with a d'oyley over it; put a dessertspoonful of
firm jelly or jam on each and serve. A very nice dessert.
STEWED APPLES. No. 1.
Take a dozen green tart apples, core and slice them, put into a
saucepan with just enough water to cover them, cover the saucepan
closely, and stew the apples until they are tender and clear; then
take them out, put them into a deep dish and cover them; add to the
juice in the saucepan a cupful of loaf sugar for every twelve apples,
and boil it half an hour, adding to the syrup a pinch of mace and a
dozen whole cloves just ten minutes before taking from the fire; pour
scalding hot over the apples and set them in a cold place; eat ice
cold with cream or boiled custard.
STEWED APPLES. No. 2.
Apples cooked in the following way look very pretty on a tea-table and
are appreciated by the palate. Select firm round greenings, pare
neatly and cut in halves; place in a shallow stewpan with sufficient
boiling water to cover them and a cup of sugar to every six apples.
Each half should cook on the bottom of the pan and be removed from the
others so as not to injure its shape. Stew slowly until the pieces are
very tender; remove to a glass dish carefully, boil the syrup a half
hour longer, pour it over the apples and eat cold. A few pieces of
lemon boiled in the syrup add to the flavor.
BAKED PEARS.
Pare and core the pears without dividing; place them in a pan and fill
up the orifice with brown sugar; add a little water and let them bake
until perfectly tender. Nice with sweet cream or boiled custard.
STEWED PEARS.
Stewed pears with a thick syrup make a fine dessert dish accompanied
with cake.