Original White House Cookbook

Grate as much cocoanut as will weigh a pound. Mix half a pound of powdered white sugar with the milk of the cocoanut, or with a pint of cream, adding two tablespoonfuls of rose-water. Then stir in gradually a pint of rich milk. Beat to a stiff froth the whites of eight eggs and stir them into the milk and sugar, a little at a time, alternately with the grated cocoanut ; add a teaspoonful of powdered nutmeg and cinnamon. Then put the mixture into cups and bake them twenty minutes in a moderate oven, set in a pan half filled with boiling water. When cold, grate loaf sugar over them. WHIPPED CREAM. No. 1. To THE whites of three eggs, beaten to a stiff froth, add a pint of thick sweet cream (previously set where it is very cold) and four tablespoonfuls of sweet wine, with three of fine white sugar and a teaspoonful of the extract of lemon or vanilla. Mix all the ingredients together on a broad platter or pan and whip it to a standing froth ; as the froth rises, take it off lightly with a spoon and lay it on an inverted sieve with a dish under it to catch what will drain through ; and what drains through can be beaten over again. Serve in a glass dish with jelly or jam and sliced sponge cake. This should be whipped in a cool place and set in the ice box. WHIPPED CREAM. No. 2. Three coffeecupfuls of good thick sweet cream, half of a cup of powdered sugar, three teaspoonfuls of vanilla ; whip it to a stiff froth. Dissolve three-fourths of an ounce of best gelatine in a teacup of hot water and when cool pour it in the cream and stir it gently from the bottom upward, cutting the cream into it, until it thickens. The dish which contains the cream should be set in another dish containing ice-water, or cracked ice. When finished pour in molds and set on ice or in a very cold place. SPANISH CREAM. Take one quart of milk and soak half a box of gelatine in it for an hour ; place it on the fire and stir often. Beat the yolks of three eggs very light with a cupful of sugar, stir into the scalding milk and heat until it begins to thicken (it should not boil, or it will curdle) ; remove from the fire and strain through thin muslin or tarlatan, and when nearly cold flavor with vanilla or lemon ; then wet a dish or mold in cold water and set aside to stiffen. BAVARIAN CREAM. One quart of sweet cream, the yolks of four eggs beaten together with a cupful of sugar. Dissolve half an ounce of gelatine or isinglass in half a teacupful of warm water ; when it is dissolved stir in a pint of boiling hot cream ; add the beaten yolks and sugar ; cook all together until it begins to thicken, then remove from the fire and add the other pint of cold cream whipped to a stiff froth, adding a little at a time and beating hard. Season with vanilla or lemon. Whip the whites of the eggs for the top. Dip the mold in cold water before filling ; set it in a cold place. To this could be added almonds, pounded, grated chocolate, peaches, pineapples, strawberries, raspberries, or any seasonable fruit. STRAWBERRY BAVARIAN CREAM.