Boston Cooking-School cook book

Grated rind 1 lemon 1 tablespoon granulated gelatine, Juice 1 lemon V4 cup sugar ¥g cup cold water Few grains salt 1 cup cream 24 cup canned, sliced pineapple 3 egg whites Beat egg yolks slightly and add grated rind, lemon juice, pineapple sirup, sugar, and salt. Cook over hot water, stirring constantly until mixture thickens. Remove from range and add soaked gelatine and pineapple. Chill until mixture begins to thicken, add cream, beaten until stiff, and egg whites, beaten until stiff. Turn into a mold, garnished with pieces of canned, sliced pineapple and candied cherries, and chill thoroughly. Remove from mold to chilled serving dish and garnish with half slices of canned pineapple and candied cherries. Omit garnish if a simpler dessert is desired. QUICK BAVARIAN CREAM ½ lemon, grated rind and juice 2 eggs 1% cup orange juice or white wine 1 teaspoon granulated gelatine ¥ cup sugar 1 tablespoon cold water « Mix lemon, orange juice or wine, sugar, and egg yolks; stir vigorously over fire until mixture thickens, add gelatine soaked in water, then pour over egg whites beaten stiff. Set in pan of ice water and beat until thick enough to hold its shape. Turn into a mold lined with lady fingers and chill. CREAM WHIP Whip cream, sweeten to taste, and flavor with vanilla, brandy, or ‘wine. Half fill dessert glasses with preserved fruit and fill with whip. Nut Brittle Whip. Omit sugar. Add pounded and sifted peanut brittle. BANANA WHIP 3 bananas 14 cup lemon ‘juice 34 cup sugar 1 cup heavy cream, whipped Peel and scrape bananas. Force through sieve. Cook with sugar and lemon juice to boiling point. Chill. Fold into cream. MARSHMALLOW PUDDING A LA STANLEY 4 cup maraschino cherries 4 pound marshmallows 1 tablespoon cherry sirup 1 cup whipping cream 1% cup nut meats (walnuts, pecans, etc.) 2 tablespoons powdered sugar ¥ teaspoon vanilla Cut cherries in pieces and add sirup. Cut walnut meats and marshmallows in small pieces. Whip cream, add sugar and vanilla, and fold in remaining ingredients. Turn into mold and let stand until firm (about 2 hours). White grapes, strawberries, or pineapple cut in small pieces may be used in place of cherries. ss P COFFEE MALLOW 16 marshmallows 1 cup heavy cream 1% cup hot coffee ¥6 teaspoon vanilla Cut marshmallows in quarters with wet scissors. Add coffee. Cook in double boiler until melted. Cool. When beginning to thicken, fold in cream, beaten stiff, and add vanilla. Mold in dessert glasses. Serves 4. CHARLOTTE RUSSE I 1 egg white 1 cup heavy cream, whipped 14 cup powdered sugar Flavoring Beat egg white until stiff, fold in sugar, then cream. Flavor with vanilla, coffee essence or sherry. Line dessert glass with lady fingers or thin strips of sponge cake and fill with mixture. Chill. CHARLOTTE RUSSE II 1 tablespoon granulated gelatine 14 cup powdered sugar 14 cup cold water 1% pint cream, beaten until stiff Y cup scalded milk 114 teaspoons vanilla 6 lady fingers Soak gelatine in cold water, dissolve in scalded milk, strain into a bowl, and add sugar and vanilla. Set bowl in pan of ice water and stir mixture constantly until it begins to thicken, then beat until fluffy and beat in 14 of cream. Fold in remaining cream. Mold and chill. Turn on serving dish and garnish with lady fingers and whipped cream. Charlotte Russe may be made in individual molds. Garnish top with some of mixture forced through a pastry bag and tube. Caramel Charlotte. Use granulated sugar, caramelize (p. 29), and add to scalded milk. Stir until dissolved before adding to gelatine. Add powdered sugar to taste. Burnt Almond Charlotte. Make Caramel Charlotte, adding 1% cup blanched, toasted, and finely chopped almonds before folding in cream.