German Kalte Schale (Cold Dish). — This is a sort of
cold fruit soup, served in Germany in the place of ordinary
soup during the summer. But here it is much liked as a form
of macedoine, either at luncheon or at afternoon parties.
Strawberries, Raspberries, or Cherries can be used. For the
two first rub the fruit through a hair sieve, and add to the
juice a bottle of Moselle and an equal quantity of water.
Sweeten the fruit slightly. Have ready two dozen fine straw-
berries or raspberries which have been rolled in sugar and set on
ice. Put the Kalte Schale into a china bowl, set it on ice till
wanted, and at the last moment drop the whole fruit in one by
one, so that they float on the surface. For Cherries proceed in
the same way, only using claret instead of Moselle. Stone all
the cherries, boil the kernels, and rub them through the sieve
with the fruit. The whole cherries added at the last must be
stoned, but their stalks can be left on. Orange Kalte Schale is
popular in winter. For this rub the rind of an orange upon as
many lumps of sugar as may be liked ; probably about six will
be enough. Put the sugar into the china bowl, pour on it a
bottle of Moselle and an equal quantity of water, and let the
sugar melt. Peel and quarter three or four oranges, remove
the white part and the pips, and roll the quarters in sugar.
Squeeze the juice of two oranges and one lemon through a cloth
K K
49s
COLD DISHES OF FRUIT
into the bowl, set it on ice, and add the pieces of orange at the
last moment. Castor sugar should be at hand. Kalte H chain
can be helped into china cups, or large saucers. In Germany
soup-plates are used. Germans eat slices of bread stewed
with sugar and glazed in the oven with Kalte Schale. Here,
croutons of sponge cake treated in the same way, or merely
crisped in the oven, are popular.
Strawberry Salad.— Pick the fruit carefully, lay it in a
china bowl, dust it over with castor sugar, and sprinkle it with
maraschino. Arrange the Strawberries in a pyramid, dusting
and sprinkling each layer. Finally pour a liqueur-glass of
maraschino✪ Strawberry Salad drop by drop over all, and set the bowl on ice till
wanted.
American Strawberry Shortcake. — Make a girdle-cake,
using sugar instead of salt (see Chapter XX). Split it, and let
it get cold. Then spread it with whipped cream, cover this
with. Strawberries rubbed through a sieve, and moistened with
a little lemon-juice, dust with sugar✪ American Strawberry Shortcake, add another layer of
cream, and put the other half of the cake lightly over all. Set
the cake on ice till wanted, then cut it into strips with, a very
sharp knife.
ICES.
Page 345 · 2 recipe records on this page
Presented as published in 1898. 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
German Kalte Schale (Cold Dish). — This is a sort of cold fruit soup, served in Germany in the place of ordinary soup during the summer. But here it is much liked as a form of macedoine, either at luncheon or at afternoon parties. Strawberries, Raspberries, or Cherries can be used. For the two first rub the fruit through a hair sieve, and add to the juice a bottle of Moselle and an equal quantity of water. Sweeten the fruit slightly. Have ready two dozen fine strawberries or raspberries which have been rolled in sugar and set on ice. Put the Kalte Schale into a china bowl, set it on ice till wanted, and at the last moment drop the whole fruit in one by one, so that they float on the surface. For Cherries proceed in the same way, only using claret instead of Moselle. Stone all the cherries, boil the kernels, and rub them through the sieve with the fruit. The whole cherries added at the last must be stoned, but their stalks can be left on. Orange Kalte Schale is popular in winter. For this rub the rind of an orange upon as many lumps of sugar as may be liked ; probably about six will be enough. Put the sugar into the china bowl, pour on it a bottle of Moselle and an equal quantity of water, and let the sugar melt. Peel and quarter three or four oranges, remove the white part and the pips, and roll the quarters in sugar. Squeeze the juice of two oranges and one lemon through a cloth
K K
49s
COLD DISHES OF FRUIT
into the bowl, set it on ice, and add the pieces of orange at the last moment. Castor sugar should be at hand. Kalte Schale can be helped into china cups, or large saucers. In Germany soup-plates are used. Germans eat slices of bread stewed with sugar and glazed in the oven with Kalte Schale. Here, croutons of sponge cake treated in the same way, or merely crisped in the oven, are popular.
Strawberry Salad.— Pick the fruit carefully, lay it in a china bowl, dust it over with castor sugar, and sprinkle it with maraschino. Arrange the Strawberries in a pyramid, dusting and sprinkling each layer. Finally pour a liqueur-glass of maraschino drop by drop over all, and set the bowl on ice till wanted.
American Strawberry Shortcake. — Make a girdle-cake, using sugar instead of salt (see Chapter XX). Split it, and let it get cold. Then spread it with whipped cream, cover this with Strawberries rubbed through a sieve, and moistened with a little lemon-juice, dust with sugar, add another layer of cream, and put the other half of the cake lightly over all. Set the cake on ice till wanted, then cut it into strips with, a very sharp knife.
ICES.
Records on this page
Strawberry SaladAmerican Strawberry Shortcake