It is a piece of cake floating in a bowl
of boiled custard; the cake should be
spread with fruit jelly and have a pile of
whipped cream on top. Sponge cake
and the varieties made out of the same
mixture are the best to use. Several other
trifles besides are called Floating Islands.
Make two quarts of boiled custard✪ Floating Island and
let it be ice-cold for use. Make sponge
drops (round lady-fingers same as No. 4.)
Spread with currant jelly, drop in the pan
of custard ; then serve m saucers or glasses
with plenty of custard and whipped
cream. Costs one cent a dish.
939— Corn Starch Jelly.
This can be made v.ry good, if not
spoiled by the use of too much lemon or
too much starch.
. 5 cups water — a quart and a cup.
ij^ cups sugar — 12 ounces.
I small lemon.
3 heaping tablespoons starch✪ Corn Starch Jelly — 3 ounces.
iioil 4 cups water with the sugar in it,
and juice of the lemon and half the rind
cut in small shreds. Mix the starch with
the other cup, and stir it into the boiling
syrup. Let simmer about 15 minutes to
become transparent and almost clear.
Pour it mto custard cups, or any kind of
moulds. Serve in saucers with a spoonful
of sweetened cream whipped to froth.
Can be colored with burnt sugar or with
iced fruit-juice. Cost : i>^ qts 12, cream
5; 17 cents for eighteen portions.
They said they would come again and
they are coming. Telegram "for Mr.
Farewell at 3 o'clock this afternoon ask-
ing him to prepare a wedding breakfast
for themfor to-morrow at 11 : they to be
married inthe parlor of the hill cottage
at 10. "Simple and informal; no fuss,'"'
the Colonel added at the bottom of his
dispatch; they generally say that, but are
wofuUy disappointed it they don't fnd a
fuss boing made about their momentous
proceedings. This is no way to do; they
ought to have given us time to send to
the city for the ready-made decorations
for the wedding-cake ; for floral designs ;
paper cases for confections; there is no
time for anything. Well, this means that
somebody in this house will have to work
all night, or nearly all, and the bride's
cake w.U not be worth a cent to cut up, so
fresh, scarcely cold unless made at once
and set in the refrigerator. Wish I knew
which is the winner in that match, the
colonel or the banker's daughter — sup-
Eose a novelist could tell plain enough,
ut then it is none of our business. Any-
thing for a change; however, I'm glad
they chose this place for their^ breakfast.
From the 11 o'clock train this morning
Mr. Farewell brought over their Mary
Jane, the one that c9oks for them in their
city house. He said that as but two
weeks of the time now remains of the
eight weeks for which I am engaged he
should like his home cook to stay in the
kitchen and try to catch on — I mean
take items, and pick up ideas about cook-
ing for the future benefit of his family
and himself, if I was willing as of course
I am. Said she is sadly deficient in the
styles of putting food on the dishes, does
not know how to make a good dish look
good, much less how to make a common
one look better than it is, and much
more. I know what he means, but he
could not explain, neither can I — it is the
trimming and shaping, flattening and
squaring, the clean draining of the fries,
the crispness, the gloss, the color, the
garnishing.
Page 283 · 2 recipe records on this page
Presented as published in 1886. 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
It is a piece of cake floating in a bowl of boiled custard; the cake should be spread with fruit jelly and have a pile of whipped cream on top. Sponge cake and the varieties made out of the same mixture are the best to use. Several other trifles besides are called Floating Islands. Make two quarts of boiled custard and let it be ice-cold for use. Make sponge drops (round lady-fingers same as No. 4.) Spread with currant jelly, drop in the pan of custard ; then serve m saucers or glasses with plenty of custard and whipped cream. Costs one cent a dish.
939— Corn Starch Jelly.
This can be made v.ry good, if not spoiled by the use of too much lemon or too much starch. . 5 cups water — a quart and a cup.
ij^ cups sugar — 12 ounces.
I small lemon.
3 heaping tablespoons starch — 3 ounces.
iioil 4 cups water with the sugar in it, and juice of the lemon and half the rind cut in small shreds. Mix the starch with the other cup, and stir it into the boiling syrup. Let simmer about 15 minutes to become transparent and almost clear. Pour it mto custard cups, or any kind of moulds. Serve in saucers with a spoonful of sweetened cream whipped to froth. Can be colored with burnt sugar or with
iced fruit-juice. Cost : i>^ qts 12, cream 5; 17 cents for eighteen portions.
They said they would come again and they are coming. Telegram "for Mr. Farewell at 3 o'clock this afternoon asking him to prepare a wedding breakfast for themfor to-morrow at 11 : they to be married in the parlor of the hill cottage at 10. "Simple and informal; no fuss,'"' the Colonel added at the bottom of his dispatch; they generally say that, but are wofuUy disappointed it they don't fnd a fuss being made about their momentous proceedings. This is no way to do; they ought to have given us time to send to the city for the ready-made decorations for the wedding-cake ; for floral designs ; paper cases for confections; there is no time for anything. Well, this means that somebody in this house will have to work all night, or nearly all, and the bride's cake w.U not be worth a cent to cut up, so fresh, scarcely cold unless made at once and set in the refrigerator. Wish I knew which is the winner in that match, the colonel or the banker's daughter — sup-
Suppose a novelist could tell plain enough, ut then it is none of our business. Anything for a change; however, I'm glad they chose this place for their^ breakfast. From the 11 o'clock train this morning Mr. Farewell brought over their Mary Jane, the one that c9oks for them in their city house. He said that as but two weeks of the time now remains of the eight weeks for which I am engaged he should like his home cook to stay in the kitchen and try to catch on — I mean take items, and pick up ideas about cooking for the future benefit of his family and himself, if I was willing as of course I am. Said she is sadly deficient in the styles of putting food on the dishes, does not know how to make a good dish look good, much less how to make a common one look better than it is, and much more. I know what he means, but he could not explain, neither can I — it is the trimming and shaping, flattening and squaring, the clean draining of the fries, the crispness, the gloss, the color, the garnishing.
Records on this page
Floating IslandCorn Starch Jelly