Boston Cooking-School cook book

Scald raisins in milk 15 minutes, strain, make custard of milk, egg, sugar, flour, and salt; strain, cool, add pineapple, ginger cut in small pieces, nuts finely chopped, wine, and cream; then freeze.* The raisins should be rinsed and saved for a pudding. Mixed candied fruit may be used. FROZEN PLUM PUDDING 2 cups milk 21% cups cream 1 cup sugar 34 cup candied fruit 6 egg yolks ¥g cup almonds, blanched and chopped V4 teaspoon salt 14 cup Sultana raisins 14 cup sherry 4 cup pounded macaroons Make custard of milk, half the sugar, egg yolks, and salt. Caramelize the remaining sugar and add. Strain, cool, add remaining ingredients, and freeze.* MOUSSES AND PARFAITS Mousses and parfaits are whipped cream desserts frozen without stirring. A mousse may or may not have a foundation thickened with gelatine or other material. A parfait has a foundation of sirup cooked with beaten egg whites or yolks. VANILLA MOUSSE I 2 cups heavy cream, whipped 1 teaspoon vanilla 14 cup powdered sugar 2 egg whites, beaten until stiff Add sugar and vanilla to cream. Fold in egg whites. Freeze.* Other flavors may be used in place of vanilla. * General Directions for Freezing, pp. 577, 578. VANILLA MOUSSE II (with Tapioca) 2 cups milk 3 tablespoons corn sirup 3 tablespoons quick-cooking tapioca 1 cup cream Y cup sugar 1 tablespoon vanilla Scald milk with tapioca, sugar, and corn sirup. Stir occasionally and cook until thick (about 20 minutes). Rub through strainer, chill, and beat. Beat cream until thick and fold in the chilled mixture. Flavor and freeze.* Other flavors may be used in place of vanilla. VANILLA MOUSSE III (with Condensed Milk) 1 cup condensed milk Y teaspoon vanilla 14 cup water 14 pint whipping cream Mix, chill 1 hour. Beat 2 minutes. Freeze.* This is especially successful frozen in refrigerator tray. BISCUIT TORTONI I Flavor Vanilla Mousse with sherry. Add 4% cup dried macaroons, finely crushed. Mixture may be packed in paper cups, tops sprinkled with powdered macaroons, and cups set in tray of refrigerator to freeze. BISCUIT TORTONI IT. 1 cup dried macaroons, finely crushed V4 cup sugar 2 cups thin cream ¥g cup sherry 1 pint heavy cream Soak macaroons in thin cream 1 hour, add sugar and sherry, and freeze to a mush; then add heavy cream beaten stiff. Mold and freeze.* CHANTILLY MOUSSE Add one cup meringues, broken in pieces, to Vanilla Mousse mixture. Freeze.* CHESTNUT MOUSSE Add % cup marrons, broken in pieces, to Vanilla Mousse mixture. * General Directions for Freezing, pp. 577, 578. CHOCOLATE MOUSSE 2 squares unsweetened chocolate 34 cup suger i cup milk 1 teaspoon vanilla 1 teaspoon granulated gelatine 2 cups whipping cream Scald milk with chocolate, 14 cup sugar, and gelatime. Beat until smooth and well blended. Add vanilla, strain into refrigerator tray or bowl, chill until mixture thickens, beat until light, then fold in cream beaten until stiff, to which remaining sugar has been added. Freeze in refrigerator tray or in salt and ice.* COFFEE MOUSSE 1/2 tablespoon granulated gelatine, 1 cup boiled coffee Soaked Few grains salt 2 tablespoons cold water 34 cup sugar 3 tablespoons hot water 1 pint heavy cream, beaten stiff Dissolve soaked gelatine in hot water. Add coffee, salt, and sugar. Stir thoroughly. Strain into refrigerator tray or bowl. Chill until thickened, beat until light, fold in cream, and freeze* in refrigerator tray or in salt and ice. FRUIT MOUSSE (Raspberry, Strawberry, Peach, etc.) 1 cup fruit pulp and juice 1 teaspoon granulaied gelatine, % cup sugar (or to taste soaked in for canned fruit) 2 tablespoons cold water Few grains salt 3 tablespoons boiling water