The Century Cook Book Part 81

=BLANC-MANGE, OR WHITE JELLY=

1/2 box, or 1 ounce, of gelatine.

3-1/2 cupfuls of milk.

3/4 cupful of sugar.

1 teaspoonful of vanilla, or other flavor.

Scald three cupfuls of milk with the sugar; then add and dissolve in it the gelatine, which has soaked for one half hour in a half cupful of milk. Remove from the fire, add the flavoring, and strain into a mold.

Blanc-mange may be flavored with any of the liqueurs, and it may have incorporated with it, when stiffened enough to hold them suspended, chopped nuts or fruits, or raisins, currants, and citron.

=PLUM PUDDING JELLY=

1/2 box, or 1 ounce, of gelatine soaked 1/2 hour in 1 cupful of cold water.

1-1/2 ounces of chocolate.

1 cupful of sugar.

1 pint of milk.

1 cupful of raisins stoned.

1/2 cupful of currants.

1/4 cupful of sliced citron.

Dissolve the sugar in the milk, and put it in a double boiler to scald.

Melt the chocolate on a dry pan; then add a few spoonfuls of the milk to make it smooth, and add it to the scalded milk. Remove from the fire, and add the soaked gelatine. Stir until the gelatine is dissolved; then strain it into a bowl. When it begins to set, or is firm enough to hold the fruit in place, stir in the fruit, which must have stood in warm water a little while to soften. Flavor with one half teaspoonful of vanilla, or a few drops of lemon. Turn it into a mold to harden. Serve with it whipped cream, or a sauce made of the whipped white of one egg, one tablespoonful of powdered sugar, a cupful of milk, and a few drops of vanilla.

BAVARIAN CREAMS

[Sidenote: General remarks about.]

BAVARIAN CREAMS are very wholesome, light, and delicious desserts. They are easily made, and are inexpensive, as one pint of cream is sufficient to make a quart and a half of bavarian. They are subject to so many variations that they may be often presented without seeming to be the same dish.

Bavarian creams may be used for Charlotte Russe.

GENERAL RULES.--Have the cream cold; then whipped, and drained (see whipping cream), and do not add the whipped cream to the gelatine mixture until the latter is beginning to set.

[Sidenote: How to make.]

Have the gelatine soaked in cold water one hour. It will then quickly dissolve in the hot custard.

Do not boil the gelatine.

=PLAIN BAVARIAN CREAM=

1 pint of cream whipped.

1 pint of cream or milk.

1/2 cupful of sugar.

Yolks of 4 eggs.

1/2 saltspoonful of salt.

1/2 box, or 1 ounce, of gelatine soaked in one half cupful of water.

1/2 vanilla bean, or 1 teaspoonful of vanilla extract.

Whip one pint of cream, and stand it aside to drain. Scald one pint of cream or milk with the vanilla bean split in two; remove it from the fire, and turn it slowly, stirring all the time, on the yolks, which have been beaten with the sugar and salt to a cream. Return it to the fire a moment to set the egg, but take it off the moment it begins to thicken. Add the soaked gelatine and flavoring (if the bean has not been used). Stir until the gelatine has dissolved, then pa.s.s it through a sieve. When it is cold, and beginning to set, whip it a few minutes with a Dover beater and then mix in lightly the whipped cream, and turn it into a mold to harden. Avoid using any of the cream which has returned to liquid. This cream should have a spongy texture.

=CHOCOLATE BAVARIAN=

Use the receipt given above for plain Bavarian. Melt two ounces of chocolate, and dissolve it in a little milk; add this to the custard mixture before the gelatine.

=ITALIAN CREAM, OR BAVARIAN WITHOUT CREAM=

Make a custard of one pint of milk, the yolks of three eggs, and three tablespoonfuls of sugar; add a dash of salt. When it is cooked enough to coat the spoon, add an ounce of gelatine, which has soaked for half an hour in some of the cold milk. As soon as the gelatine is dissolved, remove from the fire, and when it begins to stiffen fold in carefully the whites of three eggs whipped to a stiff froth, and turn it into a mold to set.

=FRUIT BAVARIAN=

Mash and press through a colander any fresh or canned fruit. If berries are used, press them through a sieve to extract the seeds. Sweeten to taste, and flavor with a little orange and lemon-juice, curacao, or maraschino. To a pint of fruit juice or pulp add a half box or one ounce of gelatine, which has soaked an hour in one half cupful of cold water, and then been dissolved in one half cupful of hot water. Stir the fruit and gelatine on ice until it begins to set, otherwise the fruit will settle to the bottom. Then stir in lightly a pint of cream whipped and well-drained, and turn it into a mold to harden. Strawberries, raspberries, pineapple, peaches, and apricots are the fruits generally used. With fruits it is better to use a porcelain mold if possible, as tin discolors. If a tin one is used, coat it with jelly as directed on page 323, using a little of the dissolved gelatine (sweetened and flavored) prepared for the fruit.

=RICE BAVARIAN, OR RIZ a L'IMPeRATRICE=

Put into a double boiler one and one half pints of milk and a few thin cuts of lemon-zest; when it boils stir in one half cupful of well-washed rice and a saltspoonful of salt. Cook until the rice is perfectly tender. The milk should be nearly boiled away, leaving the rice very moist. Then add or mix in carefully a half cupful of sugar and a quarter of a box, or one half ounce, of gelatine, which has soaked in half a cupful of cold water for one hour, and then melted by placing the cup containing it in hot water for a few minutes. When the mixture is partly cold add three tablespoonfuls each of maraschino and of sherry, or of sherry alone, or of any other flavoring. When it is beginning to set, stir in lightly one half pint or more of well-whipped cream, and turn it into a mold. This is a very white dish, and is a delicious dessert. It may be served alone, or with orange jelly cut into croutons, or with orange compote (see page 536), or with plain or whipped cream.

=BAVARIAN PANACHeE=

Make a plain Bavarian; flavor with vanilla; divide it into three parts before the cream is added. Into one third stir one ounce of melted chocolate. Into another third mix two tablespoonfuls of pistachio nuts chopped fine, and color it green (see page 392). Arrange the three parts in layers in a mold, beginning with the white, and stir into each one, after it has begun to set, and just before putting it into the mold, a third of the whipped cream. By keeping it in a warm place the Bavarian will not set before it is wanted, and it can then be made to set quickly by placing it on ice.

=BAVARIAN EN SURPRISE=

Line a mold with chocolate Bavarian one inch thick. Fill the center with vanilla Bavarian mixed with chopped nuts, or line the mold with vanilla Bavarian, and fill with fruit Bavarian (see double molding, page 325).

=DIPLOMATIC PUDDING=

This is molded in a double mold, and made of very clear lemon, orange, or wine jelly for the outside, and a Bavarian cream for the inside. With candied fruits make a design on the bottom of the larger mold (see molding, page 325); fix it with a very little jelly, then add enough more to make a half or three quarter inch layer of jelly. When it is set put in the center mold. Make a layer of fruit and a layer of jelly alternately until the outside s.p.a.ce is filled, using fruits of different colors for the different layers or stripes. When it is set, remove the small mold, and fill the s.p.a.ce with Bavarian, using a flavor that goes well with the one used in the jelly--maraschino with orange; sherry, noyau, or almond with lemon.

=DIPLOMATIC BAVARIAN=

Take six lady-fingers; open, and spread them with apricot, or with peach jam. Place them together again like a sandwich. Moisten them with maraschino, and cut them in one inch lengths. Boil until softened a half cupful of stoned raisins and a half cupful of currants; drain them, and moisten them with maraschino. Make a plain Bavarian flavored with kirsch. When it is beginning to set and ready to go into the mold, mix it lightly with the cake and fruit, and turn into a mold to harden.

=CHARLOTTE RUSSE=

[Sidenote: Forms.]