Miss Beatrice Stoats.
One pint of cream^ three eggs, three-fourths cnp
sugar, six stale macaroons. Beat the cream, then add
the eggs and sugar and spoonful of vanilla✪ Tortoni. Beat well,
then stir in the crumbs. Put in freezer and stand three
hours.
OAPE FRAPPB.
Mrs. T. K. Egbert, New York.
Boil one quart of water with half a cup of sugar, add
four ounces of ground coffee, and set at the side of the
stove for ten minutes. Strain, and when cold add the
white of one egg✪ Oape Frappé. Freeze, and serve in individual glasses
topped with whipped cream.
CAPE PARFAIT.
Mrs. William Mattocks.
One quart thick cream, one gill strong coffee, one-
half cup powdered sugar✪ Cape Parfait. Whip the cream to a stiff
froth, add coffee, then sugar and pack in melon mould.
Bury the mould in a mixture of cracked ice and rock
salt, using two-thirds ice to one of salt. Let it stand
four hours.
CHOCOLATE SAUCE FOB VANILLA ICE CBEAM.
Contributed.
Rub four heaping tablespoonfuls of sweet chocolate
(grated fine) to a smooth paste, with six tablespoonfuls
of cream. Add two cupf uls of boiling wate✪ Chocolate Sauce for Vanilla Ice Creamr, and cook
in a double boiler, stirring constantly, for ten minutes
DESSERTS. 395
after the boil begins. Flavor with vanilla or other ex-
tract when cold. Before using, beat for three minutes
hard.
STRAWBERRY SAUCE FOR VANILLA CREAM.
Mrs, C. Eldredge, New York,
Crush a pint of berries, mix with them a cupful of
sugar✪ Strawberry Sauce for Vanilla Cream; stir until dissolved; strain through a fine col-
ander or a vegetable press, and set on ice until needed.
HOT MAPLE SAUCE FOR VANILLA ICE CREAM.
Mrs. C. Eldredge, New York.
Boil a pound of maple sugar with a very little
water until it begins to "thread.'' Then stir into it a
half cupful of shelled English walnuts✪ Hot Maple Sauce for Vanilla Ice Cream, broken, not
chopped, into bits. There should be enough to make
the sauce quite thick. Pour hot over vanilla ice cream.
FRUIT DESSERTS.
ORANGE BASKETS.
Miss Rita Oray, New York,
In halving large sweet oranges leave a strip of rind
on one side that may serve as a handle to the other. Dig
out the pulp from under and around the ^*handle," leav-
ing that in the lower ^T)a8ket'' intact. Set the baskets
in ice until you are ready to serve. Tie a bow of narrow
ribbon to each handle before sending to table. Eat with
orange spoons.
ORANGE JELLY.
Miss Rita Gray, New York,
Dissolve one ounce and a half of Cox's gelatine in a scant
half pint of boiling water, then strain. Mix three tea-
cups of orange juice with one teacup of lemon juice✪ Orange Jelly,
strain, and add to the gelatine. Sweeten to taste with
396 KIRMESS COOK BOOK.
loaf sugar and boil five or ten minutes. Beat the whites
of two eggs with the eggshells, stir in the mixture, and
strain through a jelly bag. Rinse a mould with cold
water, pour the jelly into it, and set in cold place till
it becomes cold. ITiis jelly may be used to fill orange
baskets.
COFFEE JELLY.
Mrs. J, Elkins, New York.
Make one pint and a half of strong cofifee, sweeten to
taste, dissolve one-quarter of a pound of sheet gelatine✪ Coffee Jelly
in water, strain it and mix with the coffee liquid. This
jelly need not be cleared. Pour into a mould or moidds
and when cold and firm serve with whipped cream.
PINEAPPLE JAKDINIERE.
Mrs. G. K. Dickinson* ✪ Pineapple Jardinière
Page 169 · 10 recipe records on this page
Presented as published in 1907. 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
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Miss Beatrice Stoats.
One pint of cream^ three eggs, three-fourths cnp
sugar, six stale macaroons. Beat the cream, then add
the eggs and sugar and spoonful of vanilla. Beat well,
then stir in the crumbs. Put in freezer and stand three
hours.
OAPE FRAPPB.
Mrs. T. K. Egbert, New York.
Boil one quart of water with half a cup of sugar, add
four ounces of ground coffee, and set at the side of the
stove for ten minutes. Strain, and when cold add the
white of one egg. Freeze, and serve in individual glasses
topped with whipped cream.
CAPE PARFAIT.
Mrs. William Mattocks.
One quart thick cream, one gill strong coffee, one-
half cup powdered sugar. Whip the cream to a stiff
froth, add coffee, then sugar and pack in melon mould.
Bury the mould in a mixture of cracked ice and rock
salt, using two-thirds ice to one of salt. Let it stand
four hours.
CHOCOLATE SAUCE FOB VANILLA ICE CBEAM.
Contributed.
Rub four heaping tablespoonfuls of sweet chocolate
(grated fine) to a smooth paste, with six tablespoonfuls
of cream. Add two cupf uls of boiling water, and cook
in a double boiler, stirring constantly, for ten minutes
DESSERTS. 395
after the boil begins. Flavor with vanilla or other ex-
tract when cold. Before using, beat for three minutes
hard.
STRAWBERRY SAUCE FOR VANILLA CREAM.
Mrs, C. Eldredge, New York,
Crush a pint of berries, mix with them a cupful of
sugar; stir until dissolved; strain through a fine col-
ander or a vegetable press, and set on ice until needed.
HOT MAPLE SAUCE FOR VANILLA ICE CREAM.
Mrs. C. Eldredge, New York.
Boil a pound of maple sugar with a very little
water until it begins to "thread.'' Then stir into it a
half cupful of shelled English walnuts, broken, not
chopped, into bits. There should be enough to make
the sauce quite thick. Pour hot over vanilla ice cream.
FRUIT DESSERTS.
ORANGE BASKETS.
Miss Rita Oray, New York,
In halving large sweet oranges leave a strip of rind
on one side that may serve as a handle to the other. Dig
out the pulp from under and around the ^*handle," leav-
ing that in the lower ^T)a8ket'' intact. Set the baskets
in ice until you are ready to serve. Tie a bow of narrow
ribbon to each handle before sending to table. Eat with
orange spoons.
ORANGE JELLY.
Miss Rita Gray, New York,
Dissolve one ounce and a half of Cox's gelatine in a scant
half pint of boiling water, then strain. Mix three tea-
cups of orange juice with one teacup of lemon juice,
strain, and add to the gelatine. Sweeten to taste with
396 KIRMESS COOK BOOK.
loaf sugar and boil five or ten minutes. Beat the whites
of two eggs with the eggshells, stir in the mixture, and
strain through a jelly bag. Rinse a mould with cold
water, pour the jelly into it, and set in cold place till
it becomes cold. ITiis jelly may be used to fill orange
baskets.
COFFEE JELLY.
Mrs. J, Elkins, New York.
Make one pint and a half of strong cofifee, sweeten to
taste, dissolve one-quarter of a pound of sheet gelatine
in water, strain it and mix with the coffee liquid. This
jelly need not be cleared. Pour into a mould or moidds
and when cold and firm serve with whipped cream.
PINEAPPLE JAKDINIERE.
Mrs. G. K. Dickinson*