Stew the apples ; add a little grated lemon peel and
juice; line the sides and bottom of the dish about two
inches thick. Make a boiled custard with one pint of
milk and two eggs✪ Apple Souffle ; when it is cool, pour it into the center
of the dish. Beat the whites of the eggs and spread it
over the top ; sprinkle sugar over it, and bake a few min-
utes in the oven.
FLOATI^^G ISLA^TD.
Mrs. E. E. Marcy.
One-half package gelatine, one pint of water; soak
twenty minutes ; add two cups of sugar, set it on the stove
to come to a boil; when nearly cold, add the whites of
four eggs beaten stiff, the juice and rind of two lemons,
236
THE HOME COOK BOOK.
and pour into a mould ; turn over the form. Make a cus-
tard of the yolks of four eggs, a quart of milk, and a small
tablespoon of corn starch, sweetened to taste.
FLOATING ISLAND✪ Floating Island.
From "In the Kitchen"— Mrs. E. S. Miller.
One tumbler of currant jelly, one pint of powdered
sugar, five eggs ; beat the whites of the eggs very stiff
before putting in the jelly ; then beat well; add the sugar
gradually and beat it perfectly stiff ; chill it thoroughly on
the ice and serve in a glass dish half filled with cold milk ;
cover it with the island in spoonfuls standing in peaks. It
is to be eaten with cream.
FLOATING ISLAND OF FRESH EASPEEE-
EIES.
Adapted from " In the Kitchen."
Crush a pint of very ripe red raspberries with a gill of
sugar ; beat the white of four eggs✪ Floating Island of Fresh Raspberries to a stiff froth, and
add gradually a gill of powdered sugar; press the rasp-
berries through a strainer to avoid the seeds, and by de-
grees beat in the juice with the sugar and egg until so
stiff that it stands in peaks. Serve as in the above rule.
APPLE FLOAT.
Mrs. O. L. Parker.
To one quart of apples, partially stewed and well
mashed, put the whites of three eggs, well beaten, and
four heaping tablespoons of loaf sugar✪ Apple Float ; beat them to-
gether for fifteen minutes, and eat with rich milk and nut-
meg.
VALUABLE RECIPES.
237
ORANGE FLOAT.
Mrs. M. E. Kedzie, Evanston.
One quart of water, the juice and pulp of two lemons,
one coffee cup of sugar ; when boiling add to it four table-
spoons of corn starch mixed in water ; let it boil, stirring
it fifteen minutes; when cool, pour it over four or five
sliced oranges ; over the top spread the beaten whites of
three eggs✪ Orange Float, sweetened, and a few drops of vanilla. Eaten
with cream.
WHIPPED CEEAM.
Mix one pint of cream with nine tablespoons of fine
sugar and one gill of wine✪ Whipped Cream in a large bowl ; whip these
with the cream dasher, and as the froth rises, skim into
the dish in which it is to be served. Fill the dish full to
top, and ornament with kisses or macaroons.
SPANISH CREAM.
Mrs. J. P. Booker.
One pint milk and one-half box gelatine, heated to-
gether ; yolks of three eggs, and five tablespoons sugar✪ Spanish Cream
beaten together, added to the above ; take off as soon as
it thickens, then stir in the whites of three eggs beaten to
a stiff froth ; flavor with vanilla ; to be served with cream
and sugar.
SPANISH CREAM.
Mrs. J. H. Brown.
Boil one ounce of gelatine in one pint of new milk until
dissolved, add four eggs well beaten and half a pound of
238
THE HOME COOK BOOK.
sugar; stir it over the fire until the eggs thicken, take it
off the fire and add a full wine-glass of peach water, and
when cool pour it into moulds ; serve with cream.
VELVET CKEAM. ✪ Velvet Cream
Page 95 · 11 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Stew the apples ; add a little grated lemon peel and juice; line the sides and bottom of the dish about two inches thick. Make a boiled custard with one pint of milk and two eggs ; when it is cool, pour it into the center of the dish. Beat the whites of the eggs and spread it over the top ; sprinkle sugar over it, and bake a few minutes in the oven.
FLOATING ISLAND.
Mrs. E. E. Marcy. One-half package gelatine, one pint of water; soak twenty minutes ; add two cups of sugar, set it on the stove to come to a boil; when nearly cold, add the whites of four eggs beaten stiff, the juice and rind of two lemons,
and pour into a mould ; turn over the form. Make a custard of the yolks of four eggs, a quart of milk, and a small tablespoon of corn starch, sweetened to taste.
FLOATING ISLAND.
From "In the Kitchen"— Mrs. E. S. Miller.
One tumbler of currant jelly, one pint of powdered sugar, five eggs ; beat the whites of the eggs very stiff before putting in the jelly ; then beat well; add the sugar gradually and beat it perfectly stiff ; chill it thoroughly on the ice and serve in a glass dish half filled with cold milk ; cover it with the island in spoonfuls standing in peaks. It is to be eaten with cream.
FLOATING ISLAND OF FRESH RASPBERRIES.
Adapted from " In the Kitchen."
Crush a pint of very ripe red raspberries with a gill of sugar ; beat the white of four eggs to a stiff froth, and add gradually a gill of powdered sugar; press the raspberries through a strainer to avoid the seeds, and by degrees beat in the juice with the sugar and egg until so stiff that it stands in peaks. Serve as in the above rule.
APPLE FLOAT.
Mrs. O. L. Parker.
To one quart of apples, partially stewed and well mashed, put the whites of three eggs, well beaten, and four heaping tablespoons of loaf sugar ; beat them together for fifteen minutes, and eat with rich milk and nutmeg.
ORANGE FLOAT.
Mrs. M. E. Kedzie, Evanston. One quart of water, the juice and pulp of two lemons, one coffee cup of sugar ; when boiling add to it four tablespoons of corn starch mixed in water ; let it boil, stirring it fifteen minutes; when cool, pour it over four or five sliced oranges ; over the top spread the beaten whites of three eggs, sweetened, and a few drops of vanilla. Eaten with cream.
WHIPPED CREAM.
Mix one pint of cream with nine tablespoons of fine sugar and one gill of wine in a large bowl ; whip these with the cream dasher, and as the froth rises, skim into the dish in which it is to be served. Fill the dish full to top, and ornament with kisses or macaroons.
SPANISH CREAM.
Mrs. J. P. Booker. One pint milk and one-half box gelatine, heated together ; yolks of three eggs, and five tablespoons sugar beaten together, added to the above ; take off as soon as it thickens, then stir in the whites of three eggs beaten to a stiff froth ; flavor with vanilla ; to be served with cream and sugar.
SPANISH CREAM.
Mrs. J. H. Brown.
Boil one ounce of gelatine in one pint of new milk until dissolved, add four eggs well beaten and half a pound of
sugar; stir it over the fire until the eggs thicken, take it off the fire and add a full wine-glass of peach water, and when cool pour it into moulds ; serve with cream.
VELVET CKEAM.
Records on this page
Apple SouffleFloating IslandFloating IslandFloating Island of Fresh RaspberriesApple FloatOrange FloatWhipped CreamOrange CreamSpanish CreamSpanish CreamVelvet Cream