Boil half a pound of granulateci sugar and a quarter of a
pint of water for ten minutes until they form a large ball.
Tou test the sugar by dipping a spoon in cold water and then
taking a little of the boiled sugar and dropping it into a bowl
of cold water. Then by taking the sugar between your fingers
if you find it forms a ball, it has cooked to the right degree.
Add the well-beaten whites of three egg✪ Boiled Meringue Shells^ to the hot sugar, and
stir constantly till it begins to cool. Then set it on the ice for
ten minutes. Have a board well oiled with olive oil. Put a
sheet of white paper over it. On this drop the sugar in spoon-
fuls, either large or small as you wish. Put them one inch
apart, so they will not adhere to each other. Bake in a slow
oven until they are a delicate brown. Fili with cream, and
serve as above.
liOmon MerixìcrtiB
Dissolve two cups of stale bread crumbs in one quart of
milk, add one cup of sugar, the beaten yolks of four eggs, and
the grated rind of one lemon. Beat ali together until very
light, then pour in a buttered baking dish and bake in a mod-
erate oven for half an hour, or until firm. Beat the whites of
the four eggs with four tablespoons of powdered sugar and the
juice of one lemon to a stiff froth and spread over the pudding.
Place in a quick oven and bake to a light brown. This pud-
ding may be served cold or hot.
Strawberry Meringae
The whites of seven eggs, seven tablespoons of powdered
sugar, a quarter of a teaspoon of salt, and half a cup of pre-
served strawberri✪ Strawberry Meringuees. Beat the eggs to a stiff froth, then with
a spoon gradually beat the powdered sugar and salt into the
froth. Butter a two-quart pudding dish and line the bottóm
with meringue. Drop in the preserves✪ Strawberry Meringue by the half spoonful,
822 MR8. aSELY'8 COOK BOOK
àlternating the fruii and froth until ali is used. Bake in a
moderate oven twenty-five minutes. Serve very cold with
whipped cream.
Porto Rico Witchea
Cut in thin slices, pound, spenge, or other cake, and apread
half of each slice with guava jelly, or with strawberry, raspberry,
or currant jelly i£ wished. On the jelly strew thickly fresh
grated cocoanut. Press over it the other half of the slice and
trim the whole to a good forra. Pile the slices in mountain
f orm upon a dish covered with a white napkin and gamish with
sprigs of myrtle or other tropical green.
à la Fran^aise
Six ounces of crumbs, four ounces of flour, six ounces of beef
marrow, six ounces of chopped apples, two ounces of mixed
chopped peel, four ounces of apricot jam, two ounces of raspberrj
jam, five eggs, and half a pint of milk. Mix well, boil for three
hours, and serve with liquid brandy sauce.
Oreamed Bice
Boil one cup of rice in a little milk until it is well cooked.
Use a doublé boiler. While the rice is hot, stir in a quarter of
a box of gelatine, already dissolved in milk, and sweeten to taste.
When cold, mix in one pint of whipped cream and vanilla toc
taste. Dip a melon mould in cold water, drain, and fili it with
the rice mixture. Set on ice five or six hours.
Rice Timbale
Line a timbale mould with puff paste and set on the ice to
cool. Cook two ounces of rice in one cup of milk until per-
fectly smooth, add the yolks of two eggs, and four tablespoons
of granulated sugar. Mix thoroughly and strain throu£^h a
COLB FUDDING8, CBEAMSy MEBINGUES^ AND ICE8 828 ✪ Rice Timbale
Page 177 · 5 recipe records on this page
Presented as published in 1902. 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
Boil half a pound of granulateci sugar and a quarter of a pint of water for ten minutes until they form a large ball. Tou test the sugar by dipping a spoon in cold water and then taking a little of the boiled sugar and dropping it into a bowl of cold water. Then by taking the sugar between your fingers if you find it forms a ball, it has cooked to the right degree. Add the well-beaten whites of three eggs to the hot sugar, and stir constantly till it begins to cool. Then set it on the ice for ten minutes. Have a board well oiled with olive oil. Put a sheet of white paper over it. On this drop the sugar in spoonfuls, either large or small as you wish. Put them one inch apart, so they will not adhere to each other. Bake in a slow oven until they are a delicate brown. Fili with cream, and serve as above.
Lemon Meringue
Dissolve two cups of stale bread crumbs in one quart of milk, add one cup of sugar, the beaten yolks of four eggs, and the grated rind of one lemon. Beat all together until very light, then pour in a buttered baking dish and bake in a moderate oven for half an hour, or until firm. Beat the whites of the four eggs with four tablespoons of powdered sugar and the juice of one lemon to a stiff froth and spread over the pudding. Place in a quick oven and bake to a light brown. This pudding may be served cold or hot.
Strawberry Meringae
The whites of seven eggs, seven tablespoons of powdered sugar, a quarter of a teaspoon of salt, and half a cup of preserved strawberries. Beat the eggs to a stiff froth, then with a spoon gradually beat the powdered sugar and salt into the froth. Butter a two-quart pudding dish and line the bottom with meringue. Drop in the preserves by the half spoonful,
alternating the fruit and froth until all is used. Bake in a moderate oven twenty-five minutes. Serve very cold with whipped cream.
Porto Rico Witchea
Cut in thin slices, pound, spenge, or other cake, and apread half of each slice with guava jelly, or with strawberry, raspberry, or currant jelly i£ wished. On the jelly strew thickly fresh grated cocoanut. Press over it the other half of the slice and trim the whole to a good form. Pile the slices in mountain f orm upon a dish covered with a white napkin and gamish with sprigs of myrtle or other tropical green.
à la Française
Six ounces of crumbs, four ounces of flour, six ounces of beef marrow, six ounces of chopped apples, two ounces of mixed chopped peel, four ounces of apricot jam, two ounces of raspberry jam, five eggs, and half a pint of milk. Mix well, boil for three hours, and serve with liquid brandy sauce.
Creamed Rice
Boil one cup of rice in a little milk until it is well cooked. Use a double boiler. While the rice is hot, stir in a quarter of a box of gelatine, already dissolved in milk, and sweeten to taste. When cold, mix in one pint of whipped cream and vanilla toc taste. Dip a melon mould in cold water, drain, and fili it with the rice mixture. Set on ice five or six hours.
Rice Timbale
Line a timbale mould with puff paste and set on the ice to cool. Cook two ounces of rice in one cup of milk until perfectly smooth, add the yolks of two eggs, and four tablespoons of granulated sugar. Mix thoroughly and strain through a
COLB FUDDING8, CBEAMSy MEBINGUES^ AND ICE8 828
Records on this page
Boiled Meringue ShellsLemon Meringue PuddingStrawberry MeringueStrawberry MeringueRice Timbale