SWEETS.
Soft Custard.
1 pint of milk.
2 large tablespoonfuls of sugar.
3 eggs.
1/8 teaspoonful of salt.
Flavor.
Beat the eggs and sugar together for six minutes, and add a gill of cold
milk to them. Put the remainder of the milk in the double-boiler and set
on the fire. When this milk comes to the boiling point, pour it over the
ingredients in the bowl, and stir well. Turn the mixture into the
double-boiler, and, placing it on the fire, cook, stirring all the
while, until the custard will coat the spoon. It will take about five
minutes. Take from the fire, and instantly turn into the cold bowl. Stir
constantly until it begins to cool. Should it grow thin as it cools, you
may know that it has not cooked enough; in which case it should be
returned to the double-boiler and cooked a little longer. If, on the
other hand, it begins to look slightly curdled on taking it from the
fire, it has cooked too much. In that case, pour it back and forth from
one bowl to another, holding the bowl from which it is poured quite
high, and the custard will become smooth again, unless it be very much
overdone.
Soft custard is one of the easiest dishes for dessert that one can make,
and one of the most useful; but only experience will enable one to
detect the changes in the cooking mixture. It is impossible to give
exact time. When eggs are cheap allow four; for this dish is improved by
the use of a generous number.
The yolks of the eggs make a richer custard than when the whole egg is
used. If the whites be required for any other purpose, you may use even
half a dozen yolks.
Baked Cup Custards.
Make these the same as the custard pudding, and pour into four custard
cups. Place the cups in a pan of warm water and bake in a moderate oven
until firm in the centre.
Steamed Cup Custards.
Make the same as the baked custards, but steam over boiling water until
firm in the centre.
Tapioca Custard.
2 tablespoonfuls of tapioca.
1 cupful of cold water.
1 pint of milk.
1 large egg.
1 gill of sugar.
1/2 teaspoonful vanilla extract.
1/4 teaspoonful of salt.
Wash the tapioca in cold water; then put it in a bowl with the cupful of
cold water and soak it over night. In the morning put the milk in a
double-boiler and set on the fire. Beat together the sugar, eggs, and
salt. Drain off any water the tapioca may not have absorbed. Add the
tapioca to the eggs and sugar, and, as soon as the milk boils, stir in
this mixture. Cook for five minutes, stirring all the time. Take from
the fire and add the vanilla extract. Pour into a bowl and set away to
cool. At serving time pour the pudding into a glass dish. It should be
icy cold.
Rennet Custard.
1 pint of sweet milk.
2 tablespoonfuls of sugar.
1/8 of a nutmeg.
1 tablespoonful of rennet wine, or
1/2 tablespoonful of essence of rennet.
Make the milk blood-warm, and then add the sugar and rennet wine,
stirring only enough to mix the ingredients. Pour this into glass
custard cups, and grate the nutmeg over the custards. Let them stand in
a warm room until the mixture becomes firm; then set in a cold place
until serving time.
The prepared rennet, which can be bought in small bottles, may be
substituted for the rennet wine.
Slip.
1 pint of milk.
2 tablespoonfuls of sugar.
1 tablespoonful of rennet wine.
2 tablespoonfuls of sherry.
Have the milk blood-warm,—about one hundred degrees. Flavor it, and pour
it into the dish in which it is to be served. Now add the rennet wine,
and stir gently, to mix it. Let the dish stand in the warm room until
the mixture has stiffened; then place it in the refrigerator, or in a
cold room, until the time to serve. The slip must not be disturbed until
you are ready to serve it on the table, as it may separate into curds
and whey when once broken.
Strawberry Bavarian Cream.
1 pint of strawberries.
1 gill of sugar.
1/2 gill of boiling water.
1 gill of cold water, scant measure.
1/4 package of gelatine.
1 quart of whipped cream.
Pick over the strawberries, put them in a bowl with the sugar, and crush
well. Let them stand for two hours. Soak the gelatine in the cold water
for two hours. Next whip the cream. Rub the strawberries and sugar
through a strainer into a large bowl. Pour the boiling water on the
gelatine, and when this is dissolved, add it to the strained
strawberries. Place the bowl in a pan of ice-water and let it stand,
stirring all the time, until it begins to thicken. Immediately add the
whipped cream, stirring it in gently. Pour the cream into a mould, which
has been dipped in cold water, and set away to harden. At serving time
dip the mould in tepid water, turn out the cream on a large flat dish,
and heap whipped cream around it. One pint and a half of cream will give
enough whipped cream to make the dish and to serve with it.
Sea Moss Farina Blancmange.
1 pint of milk.
1 even teaspoonful of sea moss farina.
1 saltspoonful of salt.
1 tablespoonful of sugar.
1/2 teaspoonful of flavor.
Put the farina in a bowl, and gradually pour the milk over it, stirring
until smooth. Turn into the double-boiler and cook, stirring frequently,
until the mass looks white; then add the sugar, salt, and flavor. Rinse
a mould in cold water, and turn the blancmange into it. Set away in a
cool place to harden. It should have three or four hours for this. Serve
with powdered sugar and cream.
Chocolate Blancmange.
Make as directed for the sea moss farina. While it is cooking put into a
small pan two tablespoonfuls of shaved chocolate, two tablespoonfuls of
sugar, and one of hot water. Stir over a hot fire until smooth and
glossy; then stir into the hot blancmange. Pour into moulds and set away
to harden.
Moss Blancmange.
1 gill of Irish moss.
1 quart of milk.
2 tablespoonfuls of sugar.
1 saltspoonful of salt.
1 teaspoonful of vanilla or lemon extract.
Measure the moss loosely. Wash it and pick out all the pebbles and
seaweed. Continue washing it until every particle of sand is removed.
Put it in the double-boiler with the cold milk, and place on the fire.
Cook for twenty minutes, stirring frequently; then add the salt, and
strain into a bowl. Now add the sugar and flavor. Rinse a bowl in cold
water, and, after turning the blancmange into it, set it away to harden.
Serve with powdered sugar and cream.
Wine Jelly.
1/2 package of gelatine.
1/2 pint of wine.
1 pint of water.
2 lemons.
1/2 pint of sugar.
Soak the gelatine in a gill of cold water for two hours. Heat the
remainder of the water to the boiling point, and pour it upon the soaked
gelatine. Add the sugar, lemon juice, and wine. Place the bowl in a pan
of boiling water and stir until the liquid is clear. Strain through a
napkin and pour into moulds. Set away to harden.
Cider Jelly.
1/2 package of gelatine, scant measure.
1/2 pint of sugar.
1-1/2 pints of cider.
Soak the gelatine in half a pint of the cider for two hours. Heat the
rest of the cider to the boiling point and pour it on the soaked
gelatine. Add the sugar, and place the bowl in a pan of boiling water.
Stir until the liquid is clear; then strain, pour into a mould, and set
away to harden.
Lemon Jelly.
1/2 package of gelatine.
1 gill of cold water.
1 gill of lemon juice.
1 pint of boiling water.
1/2 pint of sugar.
A few strips of the thin yellow rind of a lemon.
Soak the gelatine for two hours in the cold water. Pour the pint of
boiling water on the lemon rind and let it stand for two hours. At the
end of that time place on the fire; and when it boils pour it over the
soaked gelatine. Now add the sugar, and, placing the bowl in a pan of
boiling water, stir until the liquid is clear. Strain through a coarse
napkin, and, turning into a mould, set away to harden.
In hot weather be generous in the measure of gelatine.
Orange Jelly.
1/2 a package of gelatine.
Enough oranges to yield 1/2 pint of juice.
1/2 pint of boiling water.
1/2 pint of sugar.
The juice of one lemon.
1 gill of cold water.
Soak the gelatine in the cold water for two hours. Squeeze the oranges,
grating the thin yellow rind from one into the juice; but be careful not
to grate off any of the white skin. Add the lemon juice. Pour the
boiling water on the soaked gelatine. Add the sugar, and place the bowl
in a pan of boiling water. Now add the fruit juice, and stir until the
liquid is clear. Strain through a napkin and pour into moulds. Set away
to harden.
Whipped cream is a desirable addition to this jelly when it is served.
Strawberry Jelly.
Make in the same way as the orange jelly, using half a pint of
strawberry juice.
Raspberry Jelly.
Make in the same way as orange jelly, using raspberry juice.
Blackberry Jelly.
Use a pint of blackberry juice and half a pint of water, and proceed as
for orange jelly.
Coffee Jelly.
1/2 package of gelatine.
1 gill of cold water.
1 gill of boiling water.
1 pint of hot coffee.
1/2 pint of sugar.
1 tablespoonful of lemon juice.
Soak the gelatine in the cold water for two hours or more. Pour the
boiling water and hot coffee on this. Add the sugar and lemon juice. Set
the bowl in a pan of boiling water and stir until all the sugar is
dissolved; then strain through a coarse napkin and turn into a mould.
Set away in a cold place for six or more hours. Serve with whipped
cream, or with plain cream and sugar.
DIRECTIONS FOR FREEZING.
[Illustration: MALLET AND ICE-BAG.]
The mixture to be frozen should be icy cold. Put it in the freezing can,
and place this in position in the wooden tub. See that every part of the
freezer is properly fastened, and that the can and beater work with ease
when the crank is turned. Pound the ice in a bag until it is almost as
fine as snow. Put a layer of ice in the freezer, having it come about
one third the height of the tin can. Now add a layer of salt, and, with
a wooden paddle or a flat stick, pack the salt and ice as solid as
possible. Continue this until the salt and ice come to the top of the
tin can. Work the freezer occasionally, that the mixture may be more
firmly packed. Now begin to turn the crank slowly for ten minutes; then
turn rapidly for ten minutes longer, at the end of which time the
mixture should be frozen into a light, thick mass. Take off the
cross-piece; next wipe the top of the tin can; take out the beater,
scrape off all the frozen mixture, and return it to the freezer. Work a
strong iron spoon up and down in the cream until the mass becomes
compact and light. Place a piece of white or brown paper over the can,
and then put on the cover and replace the cross-piece. Put a piece of
woollen carpet over the tub and set away in a cold place.
In warm weather it will be necessary to repack the cream. To do this,
place the freezer on the edge of the sink and take the stopper from the
lower part of the tub. This will allow the water to pass off. Now put
back the stopper and pack with enough salt and ice to come over the
cover of the tin can.
For a two-quart freezer allow for the first packing one pint and a half
of salt and enough ice to pack _hard_ to the top of the wooden tub. Snow
may be used in winter. If the snow should be very dry, sprinkle a little
water over each layer before it is packed down. Never let the water off
while freezing, unless there be danger of its coming up to the cover of
the tin can. In that case take out the stopper and let off only enough
water to be assured that the rest cannot get into the tin can. The water
is essential to the freezing of the cream.
When the frozen mixture has been used, and the ice has melted, pour the
water into a strainer, and save the salt to use when freezing again.
Vanilla Ice Cream.
3 gills of milk.
1 pint of cream, generous measure.
1/2 pint of sugar.
1 tablespoonful of flour.
1 egg.
1 tablespoonful of vanilla.
Set the milk on the fire, in the double-boiler. Put the flour, half the
sugar, and the unbeaten egg in a bowl, and beat until light. Stir this
into the boiling milk, and cook for fifteen minutes, beating frequently.
On taking from the fire, add the remainder of the sugar and the cream.
Beat well, and set away to cool. When cold, add the flavor, and freeze.
Any other flavor may be substituted for vanilla. For coffee ice cream
use three tablespoonfuls of the extract of coffee; for lemon, three
fourths of a tablespoonful of lemon extract.
Chocolate Ice Cream.
Make the foundation the same as for vanilla cream. Shave one ounce of
plain chocolate and put it in a small pan with two tablespoonfuls of
sugar and one tablespoonful of boiling water. Stir this over a hot fire
until smooth and glossy; then stir it into the cooking mixture. Finish
with the cream and sugar, the same as when making the vanilla cream, and
freeze.
Pistachio Ice Cream.
Make the cream the same as for vanilla ice cream, but flavor with a
teaspoonful of pistachio extract and half a teaspoonful of almond. Color
with one eighth of a teaspoonful of the green coloring that can be
bought of first-class grocers. This is a delicious cream.
Be sure to get the flavor and coloring of a reputable manufacturer.
Peach Ice Cream.
1-1/2 pints of cream.
1 pint of fresh, ripe peaches.
3 gills of sugar.
1/5 teaspoonful of almond extract.
After paring and stoning the peaches, mash them in a bowl with the sugar
and let them stand for an hour or more; then rub them through a fine
strainer, and add the cream and almond to them. Freeze. A little liquid
cochineal may be added to the cream to give it color.
Strawberry Ice Cream.
1 quart of strawberries.
3 gills of sugar.
1-1/2 pints of cream.
Hull the strawberries and mash them in a bowl with the sugar. Let them
stand for two or more hours; then rub through a strainer fine enough to
keep back the seeds. Add the cream, and freeze.
Lemon Sherbet.
3 gills of sugar.
1-1/2 pints of water.
5 lemons.
Boil the sugar and water together for twenty minutes. Cool the syrup,
add the lemon juice, and freeze.
Orange Sherbet.
3 gills of sugar.
10 oranges.
1 lemon.
1-1/2 pints of water.
Grate the thin yellow rind of three oranges into a bowl. Squeeze the
juice of two oranges on this and let the mixture stand for an hour or
more. Boil the sugar and water together for thirty minutes. Add the
orange and lemon juice to this. Strain the juice in which the rind has
been soaking, and add to the mixture. Freeze.
In grating the orange rind great care must be taken not to go beyond the
thin yellow surface. If the grating be deep, the sherbet will be bitter.
The juices of any acid fruit may be made very sweet, diluted with water,
and frozen.
Milk Sherbet.
1 pint of milk.
1/2 gill of boiling water.
3 tablespoonfuls of powdered sugar.
2 lemons.
1 gill granulated sugar.
1/2 tablespoonful of corn starch.
Cut the thin yellow rind from the lemon and put it in a bowl. Pour the
water on the rind. Cover the bowl and set it on the back part of the
range for half an hour. Mix the lemon juice and powdered sugar together.
When the rind has steeped for half an hour, strain the water on the
lemon juice and sugar.
Mix the corn starch with three tablespoonfuls of milk. Put the remainder
of the milk on to boil in the double-boiler. Stir the corn starch
mixture into the boiling milk, and, after adding the sugar, cook for ten
minutes. Cool this mixture, and then freeze for ten minutes. Take the
cover from the freezer and stir the lemon mixture into the cream. Put on
the cover and finish freezing.
Peach Ice.
1 quart of sliced ripe peaches.
1-1/2 gills of sugar.
1-1/2 pints of water.
Boil the sugar and water until the syrup is reduced to one pint. Mash
the peaches fine, and rub through a strainer. Add the syrup to the
strained fruit, and freeze.
Apricot Ice.
1/2 can of apricots.
1/2 pint of water.
1/2 pint of sugar.
Rub the apricots through a sieve. Add the water and sugar to the
strained fruit, and freeze.
The sugar and water may be boiled together for fifteen minutes, and,
when cold, added to the strained apricot. This will give a smoother and
richer ice.
------------------------------------------------------------------------