mush, in a buttered pan. Out in thick
slices or blocks, loU in beaten e^^ and
then in cracker meal, fry golden yellow-
in hot lard . Pour over the hot slices
when they are served a thick, transpa-
rent sauce that v/ill coat them without
running off. It is made so by a spoonful
of corn starch added to boiling syrup and
allowed to simmer until bright and clear.
Cost of material — milk 2, sugar,
Btarch and flour 3, butter 2, eggs for
mixing and breading 8, flavoring extract
1, cracker meal 2, lard to fry 4, sauce
6; 28c for 8 orders or 3 to 4c per plate.
194— Roman Cream.
As it is always easier to make an arti-
cle if it is known what it should be like
when it is finished this may described as
a dark yellow boiled custard stiffened
with gelatine and whipped to a light
ppongy condition while cooling.
1 pint milk.
5 ounces sugar.
1 ounce gelatine — light weight.
Small piece stick cinnamon .
J cup thick cream.
6 yolks eggs.
•J cup curacoa✪ Roman Cream, or a wine substitute.
Set the milk over the side of the fire,
with the sugar, cinnamon and gelatine in
it, and beat often with the wire egg
whisk till the gelatine is all dissolved,
which Will be at about the boiling point.
Beat the yolks light, mix them in like
making custard, allow a few moments
for it to thicken but not boil, then strain
into a tin pail or a freezer and set in ice
water; when nearly cold whip the cream
to froth and beat it in and add the cura-
cora or other flavoring. Where there is
no cream whatever to be used for the
purpose after beating up the gelatine
cream quite light as it cools whip the
whites of three eggs to froth and mix in
by beating.
When the Roman cream has become
cold enough in the ice water to be on
the point of setting pour it into small in-
dividual molds if convenient, or it not
dish up by spoonsful like ice cream out
of the vessel it is made in. A spoonful
of whipped cream poured around it like
a sauce is an improvement.
Cost of material — milk 4, sugar 3,
gelatine 16, cream 2, eggs 10, curacoa,
rum or wine to flavor 15, ice to set 3;
53c fori quart or 16 individual moldS;
or about 4c per plate.
Note — These creams, of which there
are several kinds to be made, can be
produced for one-half the above cost ky
the use of sheet gelatine, which is cheap,
and the omission of the expensive liquor.
195- Strawberry Meringue.
This is sold extensively at the fine ba-
keries under the name, generally, of
strawberry shortcake. For the cake
take
8 ounces granulated sugar — 1 cup.
5 eggs.
4 ounces butter, melted — | cup.
■^ cup of milk.
12 ounces of flour — 3 cups.
1 teaspoonful of baking powder.
Beat the sugar and eggs together a
minute or two, add the melted butter,
the milk, the powder and the flour.
Bake on jelly-cako pans as thin as it can
be spread, or, if preferred, on a large
shallow baking pan. The cake is liable
to rise in the middle and must be spread
on the pan accordingly.
When done cover the top of the cake
with raw strawberries and spread a thick
covering of meringue on top of them.
Set the cake in the oven one minute to
bake a very light color on top, but the
meringue paste must not be cooked
through.
The meringue paste or frosting is made
by beating 5 whites of eggs to a firm
froth and then mixing in 4 tablespoon-
fuls of powdered sugar✪ Strawberry Meringue.
Cut in squares to serve.
Page 67 · 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
mush, in a buttered pan. Cut in thick slices or blocks, roll in beaten egg and then in cracker meal, fry golden yellowin hot lard . Pour over the hot slices when they are served a thick, transparent sauce that will coat them without running off. It is made so by a spoonful of corn starch added to boiling syrup and allowed to simmer until bright and clear.
Cost of material — milk 2, sugar, Btarch and flour 3, butter 2, eggs for mixing and breading 8, flavoring extract 1, cracker meal 2, lard to fry 4, sauce 6; 28c for 8 orders or 3 to 4c per plate.
194— Roman Cream.
As it is always easier to make an article if it is known what it should be like when it is finished this may described as a dark yellow boiled custard stiffened with gelatine and whipped to a light spongy condition while cooling.
1 pint milk.
5 ounces sugar.
1 ounce gelatine — light weight. Small piece stick cinnamon . J cup thick cream.
6 yolks eggs.
•J cup curacoa, or a wine substitute.
Set the milk over the side of the fire, with the sugar, cinnamon and gelatine in it, and beat often with the wire egg whisk till the gelatine is all dissolved, which Will be at about the boiling point. Beat the yolks light, mix them in like making custard, allow a few moments for it to thicken but not boil, then strain into a tin pail or a freezer and set in ice water; when nearly cold whip the cream to froth and beat it in and add the curacora or other flavoring. Where there is no cream whatever to be used for the purpose after beating up the gelatine cream quite light as it cools whip the whites of three eggs to froth and mix in by beating.
When the Roman cream has become cold enough in the ice water to be on the point of setting pour it into small individual molds if convenient, or it not
dish up by spoonsful like ice cream out of the vessel it is made in. A spoonful of whipped cream poured around it like a sauce is an improvement.
Cost of material — milk 4, sugar 3, gelatine 16, cream 2, eggs 10, curacoa, rum or wine to flavor 15, ice to set 3; 53c fori quart or 16 individual moldS; or about 4c per plate.
Note — These creams, of which there are several kinds to be made, can be produced for one-half the above cost ky the use of sheet gelatine, which is cheap, and the omission of the expensive liquor.
195- Strawberry Meringue.
This is sold extensively at the fine bakeries under the name, generally, of strawberry shortcake. For the cake take
8 ounces granulated sugar — 1 cup.
5 eggs.
4 ounces butter, melted — | cup.
■^ cup of milk.
12 ounces of flour — 3 cups.
1 teaspoonful of baking powder.
Beat the sugar and eggs together a minute or two, add the melted butter, the milk, the powder and the flour. Bake on jelly-cako pans as thin as it can be spread, or, if preferred, on a large shallow baking pan. The cake is liable to rise in the middle and must be spread on the pan accordingly.
When done cover the top of the cake with raw strawberries and spread a thick covering of meringue on top of them. Set the cake in the oven one minute to bake a very light color on top, but the meringue paste must not be cooked through.
The meringue paste or frosting is made by beating 5 whites of eggs to a firm froth and then mixing in 4 tablespoonfuls of powdered sugar.
Cut in squares to serve.
Records on this page
Roman CreamStrawberry Meringue