I^Iix the berries, currants, and the grated rind of the lemon with enough water to thoroughly cover all, then cook 20 minutes, and strain and sugar to taste. Add the sago, or tapioca, and then cook for 10 or 15 minutes longer, stirring constantly. Serve cold, with thin custard sauce. Cornstarch may be used instead of sago or tapioca. CHOCOLATE PUDDING GERMAN Unsweetened chocolate, 14 pound. Gelatin, i/^ package, Milk, 1 quart. Eggs, 3, Sugar, 4 heaping tablespoons, Vanilla.✪ Chocolate Pudding Cook the chocolate with the milk; stir in the yolks of the eggs, and also the gelatin. When cool, add the whites, beaten, stir through the pudding, and put it in a form. Serve ice-cold, with a custard sauce, flavored with vanilla. 225 DESSEKTS AROUND-THE-WORLD COOK BOOK CHOCOLATE PUDDING WITH CREAMY SAUCE Chocolate, 2 tablespoons, Powdered cinnamon, I/2 teaspoon, Hot milk, 3 cups, Scalded milk, 1 cup, Stale bread-crumbs, 2 cups, Eggs, 2, Sugar, 1/^ cup, Salt, a pinch. Sauce Butter, % cup, Powdered sugar, 1 cup, Thick whipped cream, 1 pint. Vanilla,.! teaspoon✪ Chocolate Pudding with Creamy Sauce. Mix the chocolate with the cinnamon and gradually add 1 cup of scalded milk, and simmer for a moment. Add the hot milk and pour all over the bread-crumbs in a bowl. Cover it, and let it stand for 15 minutes, then beat with a spoon to mix thoroughly. Beat the eggs and sugar together till light, adding a dash of salt, and stir into the prepared bread. Mix well, and turn into a greased pudding-dish, and bake for 45 minutes in a moderate oven. Serve with a creamy sauce, which is made as follows : Cream % cup of butter with 1 cup of powdered sugar, and beat till it is light. Whip in, gradually, a tea- spoon of vanilla and a pint of thick whipped cream. Set this over a pan of water, and stir well for 2 minutes. It is then ready to serve at once. LEMON CREAM Lemon, 1, Cornstarch, 2 tablespoons (dissolved in cold water), 226 AROUND-THE-WORLD COOK BOOK DESSERTS Eggs (beaten separately), 3. Sugar, 1 scant cup✪ Lemon Cream. Put the grated rind and the juice of the lemon into 2 cupsful of water, and when it boils, stir the cornstarch into it. When it thickens a little, sweeten it to taste with a scant cup of sugar, and then add the beaten yolks of the eggs. When taken from the fire, stir in the whites, beaten to a stiff froth. Be careful not to get it too thick, as it should be creamy, and it is thicker when it is cold. FLORENTINE CREAM ITALIAN Lemons, 2 (the juice only), Oranges, 2 (the juice only), Gelatin, 1 heaping tablespoon, Sugar, 11/2 cups, Cream, 1 pint, Milk, 1/^ cup. Boil the fruit juices and the sugar together, for about 5 minutes, and set it away to cool. Dissolve the gelatin in the milk, on the back of the range. Do not let it curdle. Whip the cream stiff; add the fruit juice to it gradually, and then add the gelatin mixture. Stir until it thickens; pour into a mold, and set it on the ice to harden. MOLDED FARINA Milk, 1/^ pint. Farina, 1 large tablespoon, Sugar, 1 tablespoon, Vanilla, or almond extract, 1 teaspoon. Egg, 1, Salt, a pinch. 227 DESSERTS AR0UND-TF2-W0RLD COOK BOOK Scald the milk in a double boiler, add the farina and stir until it has thickened nicely; then add the salt and sugar, and cover it, and cook for half an hour. Add the egg and flavoring just before taking from the fire. ✪ Florentine Cream

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

I^Iix the berries, currants, and the grated rind of the lemon with enough water to thoroughly cover all, then cook 20 minutes, and strain and sugar to taste. Add the sago, or tapioca, and then cook for 10 or 15 minutes longer, stirring constantly. Serve cold, with thin custard sauce. Cornstarch may be used instead of sago or tapioca. CHOCOLATE PUDDING GERMAN Unsweetened chocolate, 14 pound. Gelatin, i/^ package, Milk, 1 quart. Eggs, 3, Sugar, 4 heaping tablespoons, Vanilla. Cook the chocolate with the milk; stir in the yolks of the eggs, and also the gelatin. When cool, add the whites, beaten, stir through the pudding, and put it in a form. Serve ice-cold, with a custard sauce, flavored with vanilla. 225 DESSEKTS AROUND-THE-WORLD COOK BOOK CHOCOLATE PUDDING WITH CREAMY SAUCE Chocolate, 2 tablespoons, Powdered cinnamon, I/2 teaspoon, Hot milk, 3 cups, Scalded milk, 1 cup, Stale bread-crumbs, 2 cups, Eggs, 2, Sugar, 1/^ cup, Salt, a pinch. Sauce Butter, % cup, Powdered sugar, 1 cup, Thick whipped cream, 1 pint. Vanilla,.! teaspoon. Mix the chocolate with the cinnamon and gradually add 1 cup of scalded milk, and simmer for a moment. Add the hot milk and pour all over the bread-crumbs in a bowl. Cover it, and let it stand for 15 minutes, then beat with a spoon to mix thoroughly. Beat the eggs and sugar together till light, adding a dash of salt, and stir into the prepared bread. Mix well, and turn into a greased pudding-dish, and bake for 45 minutes in a moderate oven. Serve with a creamy sauce, which is made as follows : Cream % cup of butter with 1 cup of powdered sugar, and beat till it is light. Whip in, gradually, a tea- spoon of vanilla and a pint of thick whipped cream. Set this over a pan of water, and stir well for 2 minutes. It is then ready to serve at once. LEMON CREAM Lemon, 1, Cornstarch, 2 tablespoons (dissolved in cold water), 226 AROUND-THE-WORLD COOK BOOK DESSERTS Eggs (beaten separately), 3. Sugar, 1 scant cup. Put the grated rind and the juice of the lemon into 2 cupsful of water, and when it boils, stir the cornstarch into it. When it thickens a little, sweeten it to taste with a scant cup of sugar, and then add the beaten yolks of the eggs. When taken from the fire, stir in the whites, beaten to a stiff froth. Be careful not to get it too thick, as it should be creamy, and it is thicker when it is cold. FLORENTINE CREAM ITALIAN Lemons, 2 (the juice only), Oranges, 2 (the juice only), Gelatin, 1 heaping tablespoon, Sugar, 11/2 cups, Cream, 1 pint, Milk, 1/^ cup. Boil the fruit juices and the sugar together, for about 5 minutes, and set it away to cool. Dissolve the gelatin in the milk, on the back of the range. Do not let it curdle. Whip the cream stiff; add the fruit juice to it gradually, and then add the gelatin mixture. Stir until it thickens; pour into a mold, and set it on the ice to harden. MOLDED FARINA Milk, 1/^ pint. Farina, 1 large tablespoon, Sugar, 1 tablespoon, Vanilla, or almond extract, 1 teaspoon. Egg, 1, Salt, a pinch. 227 DESSERTS AR0UND-TF2-W0RLD COOK BOOK Scald the milk in a double boiler, add the farina and stir until it has thickened nicely; then add the salt and sugar, and cover it, and cook for half an hour. Add the egg and flavoring just before taking from the fire.

Around-the-world cook book