Miss Parloa's New Cook Book Part 42

Pineapple Sponge.

One small fresh pineapple, or a pint-and-a-half can of the fruit; one small cupful of sugar, half a package of gelatine, one cupful and a half of water, the whites of four eggs. Soak the gelatine two hours in half a cupful of the water. Chop the pineapple, and put it and the juice in a sauce-pan with the sugar and the remainder of the water.

Simmer ten minutes. Add the gelatine, take from the fire immediately, and strain into a tin basin. When partially cooled, add the whites of the eggs, and beat until the mixture begins to thicken. Pour into a mould and set away to harden. Serve with soft custard flavored with wine.

Strawberry Bavarian Cream.

One quart of strawberries, one pint of cream, one large cupful of sugar, half a cupful of boiling water, half a cupful of cold water.

Soak the gelatine two hours in the cold water. Mash the berries and sugar together, and let them stand one hour. Whip the cream to a froth. Strain the juice from the berries, pressing through as much as possible without the seeds. Pour the hot water on the gelatine, and when dissolved, strain it into the strawberry juice. Place the basin (which should be tin) in a pan of ice water and beat until the cream begins to thicken. When as thick as soft custard, stir in the whipped cream; and when this is well mixed, turn into the mould (it will make nearly two quarts), and set away to harden. Serve with whipped cream heaped around it, or, if the border mould is used, have the cream in the centre.

Raspberry and blackberry Bavarian creams are made the same as the strawberry.

Orange Bavarian Cream.

A pint and a half of cream, the juice of five oranges and grated rind of two, one large cupful of sugar, the yolks of six eggs, half a package of gelatine, half a cupful of cold water. Soak the gelatine two hours in the cold water. Whip the cream, and skim off until there is less than half a pint unwhipped. Grate the rind of the oranges on the gelatine, Squeeze and strain the orange juice, and add the sugar to it. Put the unwhipped cream in the double boiler. Beat the yolks of the eggs and add to the milk. Stir this mixture until it begins to thicken, and add the gelatine. As soon as the gelatine is dissolved, take off, and place in a pan of ice water. Stir until it begins to cool (about two minutes), and add the orange juice and sugar. Beat about as thick as soft custard, and add the whipped cream. Stir until well mixed, and pour into the moulds. Set away to harden. There will be about two quarts. Serve with whipped cream heaped around the orange cream.

Peach Bavarian Cream.

One quart of canned peaches, one large cupful of sugar, one pint of cream, half a box of gelatine, half a cupful of cold water. Mash the peaches and rub them and the juice through a sieve. Add the sugar.

Soak the gelatine two hours in the cold water. Whip the cream to a froth. Put the peaches in a sauce-pan and let them simmer twenty minutes. Stir often. Add the gelatine to the hot peaches and remove from the fire immediately. Place the sauce-pan in a pan of ice water and beat until the mixture begins to thicken; then stir in the cream.

Mix thoroughly, and pour into the mould. Set away to harden. Serve with whipped cream. Apricot and pear Bavarian creams are made in the same way.

Pineapple Bavarian Cream.

One pint of canned pineapple, one small tea-cupful of sugar, one pint of cream, half a package of gelatine, half a cupful of cold water.

Soak the gelatine two hours in the water. Chop the pineapple fine and put it on with the sugar. Simmer twenty minutes. Add the gelatine, and strain immediately into a tin basin. Rub as much of the pineapple as possible through the sieve. Beat until it begins to thicken, and add the cream, which has been whipped to a froth. When well mixed, pour into the mould, and put away to harden. Serve with whipped cream.

Almond Bavarian Cream.

One pint and a half of cream, one pint of blanched sweet almonds, one- fourth of a teaspoonful of essence of almond, half a package of gelatine, three eggs, one small cupful of sugar, half a cupful of milk. Soak the gelatine two hours in the milk. Whip the cream to a stiff froth, until about half a pint is left unwhipped. Pound the almonds to a paste in the mortar. Put the almonds and unwhipped cream in the double boiler. Beat the sugar and eggs together and stir in with the cream and almonds. Cook until the mixture begins to thicken; then stir in the gelatine, and remove from the fire. Strain this into a tin basin, and add the essence of almond. Beat until it begins to thicken, and add the whipped cream. Mix well, pour into the moulds, and set away. Serve with whipped cream. Pistachio Bavarian cream is made in the same way, using one pint of pistachio nuts instead of the almonds, and omitting the essence of almond.

Chocolate Bavarian Cream.

One pint of cream, one cupful of milk, half a cupful of sugar, half a box of gelatine, one square of Baker's chocolate (an ounce). Soak the gelatine in half a cupful of the milk. Whip the cream to a stiff froth. Sc.r.a.pe the chocolate, and add two table-spoonfuls of the sugar to it. Put in a small frying-pan with one table-spoonful of hot water.

Stir over a hot fire until smooth and glossy. Have the remaining half cupful of milk boiling. Stir the chocolate into it, and add the gelatine. Strain into a tin basin, and add the remainder of the sugar.

Place the basin in a pan of ice water and beat the mixture until it begins to thicken; then add the whipped cream; and when well mixed, turn into the mould. When hard, serve with whipped cream heaped around.

Coffee Bavarian Cream.

One cupful of strong coffee, one pint of cream, half a package of gelatine, one cupful of sugar, one-third of a cupful of cold water.

Soak the gelatine two hours in the cold water. Pour on this the coffee, boiling hot, and when the gelatine is dissolved, add the sugar. Strain into a tin basin, which put in a pan of ice water. Beat with a whisk until it begins to thicken; then add the cream, which has been whipped to a froth. When thoroughly mixed, turn into a mould and set away to harden. Serve with sugar and cream.

Directions for Freezing.

Four the mixture that is to be frozen into the tin can, put the beater in this, and put on the cover. Place in the tub, being careful to have the point on the bottom fit into the socket in the tub. Put on the cross-piece, and turn the crank to see if everything is in the right place. Next comes the packing. Ice should be broken in large pieces, and put in a canvas bag, and pounded fine with a mallet. Put a thick layer of it in the tub (about five inches deep), and then a thin layer of salt. Continue this until the tub is full, and pack down solid with a paddle or a common piece of wood. After turning the crank a few times add more salt and ice, and again pack down. Continue in this way until the tub is full. For a gallon can, three pints of salt and perhaps ten quarts of fine ice will be required. Remember that if the freezer is packed solid at first, no more ice or salt is needed. The water must never be let off, as it is one of the strongest elements to help the freezing. If more salt than the quant.i.ty given is used, the cream will freeze sooner, but it will not be so smooth and rich as when less is used.

Turn the crank for twenty minutes--not fast at first, but very rapidly the last ten minutes. It will be hard to torn when the mixture is frozen. Turn back the cross-piece, wipe the salt and ice from the cover, and take off the cover, not displacing the can itself. Remove the beater and sc.r.a.pe the cream from it. Work a large spoon up and down in the cream until it is light and the s.p.a.ce left by taking out the beater is filled. Cover the can, cork up the hole from which the handle of the beater was taken, put on the cross piece, and set the tub in a cool place until serving time. Then dip the can for a few seconds in water that is a trifle warm, wipe it, and turn on the dish.

Rest it for a moment, and lift a little.

If the cream is to be served from a mould, remove it when you do the beater. Fill the mould and work the cream up and down with a spoon.

This will press the cream into every part, and lighten it. Cover the top of the mould with thick white paper, put on the tin cover, and bury in fresh ice and salt.

There are a great many good freezers. The Packer is especially suited to family use. It turns so easily that any lady can make her own creams. For the first twelve minutes a child can work it. It is made of the best stock, and will last many years. The cogs on freezers should be oiled occasionally. When you have made cream, see that every part of the freezer is clean and perfectly dry before putting away.

Vanilla Ice Cream.

The foundation given in this rule is suitable for all kinds of ice cream. One generous pint of milk, one cupful of sugar, half a cupful of flour, _scant_; two eggs, one quart of cream, one table- spoonful of vanilla extract, and when the cream is added, another tea- cupful of sugar. Let the milk come to a boil. Beat the first cupful of sugar, the flour and eggs together, and stir into the boiling milk.

Cook twenty minutes, stirring often. Set away to cool, and when cool add the sugar, seasoning and cream, and freeze.

Vanilla Ice Cream, No. 2.

One pint of sugar, one of water, three pints of cream--not too rich, the yolks of five eggs and one large table-spoonful of vanilla extract Boil the sugar and water together for twenty-five minutes. Beat the yolks of the eggs with one-fourth of a teaspoonful of salt Place the basin of boiling syrup in another of boiling water. Stir the yolks of the eggs into the syrup, and beat rapidly for three minutes. Take the basin from the fire, place it in a pan of ice water and beat until cold. Add the vanilla and cream, and freeze.

Lemon Ice Cream.

Make the same as vanilla cream, and flavor with one table-spoonful of lemon extract.

Lemon Ice Cream, No. 2.

Three tea-cupfuls of sugar, the juice of three lemons, three pints of cream, the yolks of eight eggs, one pint of water. Boil the water, sugar and lemon juice together twenty minutes; then proceed as directed for vanilla ice cream, No. 2.

Orange Ice Cream.

Follow the second rule for lemon cream, but use the juice of six oranges instead of that of lemons.

Pineapple Ice Cream.

Make the same as vanilla, and flavor with a teaspoonful of extract of pineapple.

Pineapple Ice Cream, No. 2.

Pare a pineapple and cut it fine. Put it in a sauce-pan with one pint of water and a scant pint of sugar. Simmer gently for thirty minutes.

Rub through a sieve, add the cream, gradually, and freeze.