Desserts and Salads Part 22

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FROZEN DESSERTS.

+Mignon Cream.+-- One pint milk, the yolks of 4 eggs, cupful cream, 1 cupful sugar, 1 teaspoonful vanilla sugar. Place a small pan with 3 tablespoonfuls of the sugar over the fire, stir until it melts and turns light brown, then add cup hot water, let it boil to a thin syrup and add it to the milk; add the yolks, sugar, and vanilla, mix well and freeze.

+Malborn Cream.+-- Cut pound candied fruit into small pieces, place it in a bowl with gill of sherry wine, then place a double boiler with pint of milk, the yolks of 2 eggs, and cup of sugar over the fire, stir until just about to boil, remove instantly, and when cold add pint of cream, 1 tablespoonful best rum, put the cream in a freezer, and freeze till nearly stiff, then add the candied fruit; continue the freezing till firm.

+Banana Ice Cream.+-- Remove the peel from 6 ripe bananas and mash them fine, mix 1 pint of cream with pint milk, 1 cup of sugar, and 2 teaspoonfuls vanilla; put the cream into the freezer, and freeze till it begins to thicken, then add the bananas, and freeze till firm.

+Frozen Caramel Cream.+-- Put in a double boiler 1 cup milk, 1 cup cream, cup sugar, and the yolks of 3 eggs; beat well, then place over the fire, and stir till nearly boiling; when cold, add this slowly to the 3 beaten whites while stirring constantly; put 3 tablespoonfuls sugar over the fire, stir till it turns yellow, add a little water, boil to a syrup. When cold, add it to the cream, and freeze. In place of caramel, 1 teaspoonful vanilla extract may be added.

+Ice Cream without Milk or Cream.+-- One pint water, 1 ounce b.u.t.ter, the yolks of 3 eggs, 1 cup of sugar, the peel of lemon, and tablespoonful lemon juice; beat 3 whites to a stiff froth; wash the b.u.t.ter several times, stir sugar and yolks to a cream, add the water and b.u.t.ter, place it in a double boiler, stir till nearly boiling; remove, and when cold add the whites, then freeze.

+Lemon Sherbet.+-- The juice of 4 lemons and 1 orange, 2 cups sugar, 1 quart water; boil sugar and water to a syrup; when cold add the lemon and orange juice and freeze; add last 1 or 2 beaten white of eggs, mix, and serve.

+Strawberry Sherbet.+-- Put the juice of 1 lemon over 1 quart of mashed strawberries; boil 1 quart water with 2 cups sugar, pour it over the strawberries, and when cold rub them through a sieve, then freeze; add last the white of 1 beaten egg, mix, and serve.

+Coffee Frappe.+-- Boil 1 quart water with cup sugar, add 4 ounces fine-ground coffee, cover and set on side of the stove 10 minutes; then strain, and when cold add the white of 1 egg; then freeze, and serve in gla.s.ses with whipped cream on top.

+Coffee Sorbet.+-- Pour 3 pints of boiling water over 1 cup of fine-ground coffee, cover, and let it stand 15 minutes, then strain through a napkin; add 1 cup sugar, stir till dissolved, and when cold freeze it till nearly stiff; add 1 gill of the best brandy, continue the freezing for a few minutes, and serve.

CUSTARD.

+Caramel Custard.+-- Boil 1 cup sugar with cup water till the sugar begins to turn light brown, then pour it into a pudding-dish. Mix at the same time 1 quart of milk with 6 eggs, 4 tablespoonfuls sugar, 1 teaspoonful vanilla extract; pour this into the dish, set the dish in a pan of water, and bake till the custard has set. Remove and place it for several hours on ice. In serving, turn the custard out on to a dish, and serve. This custard may be put into small molds or cups and baked the same way.

+Cocoanut Caramel.+-- Mix the whites of 8 eggs with 1 pint of milk, cup sugar, 1 teaspoonful vanilla extract, and 1 cup fresh cocoanut; let it stand 1 hour. Place 1 cup of sugar with cup water over the fire, boil until it begins to turn yellow, then pour it into 6 small bowls; spread the caramel even with a spoon so that the bowls are completely lined inside, then pour in the custard, set the bowl in a pan of water so that the water reaches halfway up the bowls, and bake till the custard is firm to the touch. When done, remove the bowls and set them in a cool place. In serving, turn the custard on to small plates, and serve.

+Caramel Charlotte.+-- Put ounce gelatin in a small bowl with gill of cold water; at the same time place a small saucepan with 3 tablespoonfuls sugar over the fire, stir until the sugar is melted and has a.s.sumed a rich brown color, then add pint milk; cook and stir till the sugar is dissolved, mix the yolks of 5 eggs with 3 tablespoonfuls sugar, 1 teaspoonful vanilla, and 2 tablespoonfuls cold milk; add a little of the hot caramel milk to the yolks, then add the yolks to the caramel milk, stir over the fire till nearly boiling; instantly remove, add the gelatin, stir until dissolved, then strain into a bowl, and set aside to cool. Beat 1 pint of cream till stiff, when the caramel mixture begins to thicken add it slowly to the cream while beating constantly; in the meantime fit a piece of white paper in the bottom of a charlotte mold, line the sides and bottom with thin slices of sponge cake, pour in the cream, cover the top with sponge cake the same way. Place the charlotte on ice for several hours. When ready to serve turn the charlotte on to a dish and garnish with a wreath of spun sugar or serve plain.

+Strawberry Charlotte.+-- Prepare a strawberry fromage, No. 189, line a mold with sponge cake or lady fingers the same as in the foregoing recipe, pour in the strawberry fromage, cover with the same cake or fingers, and set on ice. When ready to serve, turn the charlotte on to a dish, remove the paper, and serve with cream, which should be sweetened with sugar and flavored with vanilla, or serve plain without the cream. In place of strawberry fromage any other kind of fromage may be used.

SAUCES.

+Bismarck Sauce.+-- Stir the yolk of 2 eggs with 1 cup of powdered sugar to a cream, add slowly cup of Rhine wine, beat the white to a stiff froth, add the sauce slowly to the white while beating constantly, add last cupful whipped cream. In place of Rhine wine sherry wine may be taken.

+Transparent Sauce.+-- Mix 1 heaping teaspoonful cornstarch in a small saucepan with cup cold water, add 1 cupful boiling water and the thin peel of lemon; set the saucepan over the fire, stir and boil a few minutes, then remove, add 2 tablespoonfuls lemon juice and 3 or 4 tablespoonfuls sugar, or sweeten to taste. To this sauce a few spoonfuls of strawberry or raspberry syrup or juice may be added.

+Orange Sauce.+-- Stir the yolks of 3 eggs with 1 cupful powdered sugar to a cream, add slowly 1 cupful orange juice and 3 tablespoonfuls lemon juice; beat the whites to a stiff froth, add slowly while beating constantly the orange mixture to the whites; serve either with hot or cold puddings.

+Cream Sauce.+-- Stir the yolks of 2 eggs with cupful powdered sugar to a cream, add cupful orange juice and 1 tablespoonful lemon juice; beat the whites to a stiff froth, add the orange mixture slowly to the whites while beating constantly; add last 1 cupful whipped cream. In place of orange juice any kind of fruit juice may be taken, or jelly may be dissolved in hot water and used the same way.

+Fruit Sauce.+-- Mix 1 teaspoonful cornstarch in a small saucepan with gill of cold water, add while stirring constantly 1 cupful boiling water, the thin peel of lemon; place the saucepan over the fire and boil a few minutes; remove from fire, add cupful fruit syrup, either of raspberry, strawberry, apricot, or cherries, and 1 tablespoonful lemon juice; if handy, add 2 or 3 tablespoonfuls white wine, and serve with souffle and light delicate puddings. It may also be served cold with puddings. In place of fruit syrup, strawberry or cherry marmalade may be taken, or apple or currant jelly.

+Raspberry Sauce.+-- Mix 1 heaping teaspoonful cornstarch in a small saucepan with a little cold water; add slowly while stirring constantly 1 cupful boiling water, a small piece of cinnamon, and the thin peel of lemon; place the saucepan over the fire, cook a few minutes, then remove, add 1 cupful fresh raspberry juice, cupful sugar, and 1 tablespoonful lemon juice; if liked and handy, a little Rhine wine or white wine may be added; serve either hot or cold. If raspberry syrup is used, omit the sugar.

+Cream Cakes Gla.s.se.+-- Boil pint milk with 2 ounces b.u.t.ter, add 4 ounces flour, stir until it forms into a smooth paste and loosens itself from the bottom and sides of the saucepan, transfer the paste to a dish, and when nearly cold add the yolks of 4 eggs, and last the beaten whites; drop this mixture (by tablespoonfuls) on to b.u.t.tered tins, not too close together, brush them over with the beaten egg, and bake to a fine golden color and well done. When done and cold, cut the cakes open on the side and fill them with vanilla cream, No. 129; half the quant.i.ty of cream will be sufficient. Place the cakes on a sieve, boil 1 cup of sugar with cup water till the sugar begins to turn light brown (caramel), instantly remove, and pour it over the cakes.

WAR RECIPES

+Economical Jelly Roll.+-- Separate three eggs; to the yolks add half a pound of powdered sugar; beat fifteen minutes; then add grated lemon rind; half a pound of sifted flour with a quarter teaspoonful of baking powder; add it to the mixture with the whites beaten stiff and half a cup of milk.

Spread, dust with sugar, and bake till done.

+Millionaire Cake.+-- Cream the yolks of three eggs with one-half cup powdered sugar for ten minutes, add one-half teaspoonful vanilla and three quarters of a cup of flour sifted with one-fourth of a teaspoonful of baking powder and the beaten whites of the three eggs, b.u.t.ter six small layer cake tins and put in the mixture. Bake in a quick oven ten minutes.

+Filling.+-- Put two tablespoonfuls of chocolate and three tablespoonfuls sugar with one-half cup strong coffee and boil for ten minutes, when almost cold add one-half cup well-washed b.u.t.ter, teaspoon vanilla in small portions; when thick and creamy spread between layers and on top and decorate with candied cherries.

+Probasco Cream.+-- Mix 4 ounces flour with 2 ounces b.u.t.ter, 2 ounces ground almonds, 1 yolk and a little water, 1 tablespoonful sugar to a firm paste; let rest 1 hour, roll out inch thick, lay a small jelly tin over, cut around it, lay the round piece of paste on a b.u.t.tered tin, brush over with egg and bake a fine golden color. Add to pint whipped cream, 1 teaspoonful granulated gelatine dissolved in 2 tablespoonfuls milk, flavor with teaspoonful vanilla and sweeten with 2 tablespoonfuls sugar, fill into a round form and set on ice.

Boil 1 pound of chestnuts 20 minutes, remove the outside sh.e.l.ls and the brown skin, place the nuts in a saucepan, cover with boiling water, cook till very tender, drain and press through a sieve, add 2 tablespoonfuls cream, 2 tablespoonfuls sugar, a pinch of salt, and tablespoonful melted b.u.t.ter. Set on ice. Shortly before serving turn the cream on the almond cake, put the chestnut puree in a pastry bag with a small tube in the end, press the puree in the form of spaghetti around the cream and cover the cream with a thick layer of pulverized macaroons with sponge sugar, sprinkle over 1 tablespoonful satin sugar, ornament with whipped cream and sprinkle with fine pistachio nuts.

+Prune Souffle.+-- Wash and soak 1 cup of prunes over night, next day drain, remove pits, and add them to 3 whites of eggs beaten stiff; add 1 teaspoonful vanilla, put in b.u.t.tered and sugared souffle dish, set in shallow pan with a little water, set in a medium oven to poach till done, which will take about 40 minutes.

+Apricot Whip.+-- Rub half a cup of apricots after they have been cooked through a sieve, add half a bottle of cream beaten stiff to it and two tablespoons powdered sugar and half a teaspoon vanilla, put in six sherbet gla.s.ses and decorate with lady fingers around the edge.

+Coffee Parfait.+-- Put cup granulated sugar with one tablespoon cornstarch and one pint of milk over the fire and boil five minutes, then add two tablespoons coffee extract and teaspoon vanilla; when cool freeze, put into four parfait gla.s.ses and decorate with whipped cream.

+Dorothy Royal.+-- Bake a cup cake mixture in a sheet pan, when done and cool, cut into square pieces and pour over a sauce made as follows: put one cup of sugar with half a cup of milk, a tablespoon of b.u.t.ter and one square of chocolate over the fire and cook until thick and creamy, about ten minutes; pour hot over the cake, add a spoonful of whipped cream on every piece and sprinkle chopped walnuts over all.

+Peach a la Melba.+-- Put one tablespoon of vanilla ice cream on a round of suns.h.i.+ne cake, on it lay half a preserved peach and pour over two tablespoons melba syrup made as follows: melt cup raspberry syrup to which has been added one tablespoon fine cut candied cherries and decorate with whipped cream.

+Praline Cream.+-- Put cup granulated sugar with one tablespoon cornstarch and one pint milk over the fire and boil five minutes, stirring all the time, then add the yolks of two eggs and one teaspoon vanilla and set aside to cool, in another saucepan put cup granulated sugar with cup water over the fire and boil until it turns a golden brown; pour on a b.u.t.tered marble and when cold roll with a rolling pin until fine, sprinkle into the cooked mixture, add pint cream and freeze in a well-packed freezer.

+Prune Whip.+-- Rub cup prunes after they have been cooked through a sieve; add bottle whipped cream to it and two tablespoonfuls powdered sugar, teaspoon vanilla, serve in six sherbet gla.s.ses with lady fingers around the edge.

+War Bread.+-- Two cups of rye flour, one cup bran, one cup Indian meal, one teaspoonful salt, one yeast cake and 2 cups of luke warm water, two tablespoonfuls mola.s.ses, one teaspoonful fat; put flour, bran and meal into a bowl, add the salt and rub the fat through the flour, then add the yeast and crumble it fine, then add the warm water and mix well about 15 minutes, cover and let raise to double its height, then add some wheat flour slowly while kneading the dough to a soft firm dough; shape it into loaves, put into b.u.t.tered pan, let rise again till double its size, and bake in a medium hot oven till done about of an hour.

+Bran m.u.f.fins.+-- Put one cup of bran and one cup of whole wheat in a bowl, add one teaspoon salt and one teaspoon fat and rub it through until fine and then add one egg, two tablespoons mola.s.ses and one cup milk and a heaping teaspoon baking powder, mix well and put in b.u.t.tered and floured m.u.f.fin tins and bake about fifteen minutes.

+Oatmeal Cookies.+-- Cream two tablespoons b.u.t.ter with cup sugar until white and creamy, add one egg and stir again a few minutes, then add cup oatmeal and cup flour, two tablespoons raisins, one tablespoon mola.s.ses and cup milk; drop by teaspoons on well-b.u.t.tered tins and bake in a hot oven about ten minutes.

+Vienna Pancakes.+-- Put two ounces flour with three eggs in a bowl, add teaspoon salt, one cup milk, one teaspoon sugar and beat fifteen minutes, heat a large well-cleaned frying pan, melt tablespoon fat or b.u.t.ter, pour in the mixture, turn the pan from side to side, let the batter run up the sides of the pan, continue until the batter has formed a coating on bottom and sides of the pan, then set in a hot oven and bake until light brown on top; serve dusted with powdered sugar and the juice of lemon.

+Checkerboard Sandwiches.+-- Take an 8-cent white loaf of bread, and an 8-cent loaf of brown bread, cut off crusts on all sides of both loaves; now cut into lengths of 2 inches thick, b.u.t.ter thickly on all sides, lay a white strip next a brown strip of bread alternately to form checkers; then roll in a wet napkin and set aside to chill; when required cut in slices and serve. When finished they should look like checkerboards.

+Domino Sandwiches.+-- Stir one cream cheese with cup cream and two dashes of paprika until smooth; spread on brown bread and cover with brown bread; cut the sandwiches 1 inches by three inches and decorate top with the cheese mixture put through a pastry bag to represent dominoes.