One-half cup of butter, one cup of granulated sugar, half a
cup of milk, three eggs, one large cup of flour, and one tea-
spoon of baking powder. Flavor with a little rum✪ Bavarin à la Crème. Cream the
butter and sugar, then the well-beaten yolks of the eggs, mix
thoroughly and stir in the milk. Sift the flour and baking
powder together and add to the mixture. Lastly, add the
well-beaten whites of the eggs and the rum flavoring. Bake
in a round buttered pan in a moderate oven forty minutes.
This mixture will make two medium-sized cakes. When baked
and thoroughly cool, cut out the top crust, remove the inside of
COLD PUDDIN08, CBEAM8, MEBINGUE8, AND ICE8 826
the cake, and fili with fresh frult of ali kinds cut into amali
pieces, and mixed thoroughly with half a cup of maraschino.
Decorate with whipped cream and some of the fresh fruit.
Waffle Charlotte à la Tortoni with Qlaze
Make a batter of the foUowing: Sift two cups of flour with
one heapmg teaspoon of baking powder and rub into it two
tablespoons of butter. When well mixed, add one cup of milk,
half a teaspoon of salt, three eggs, one after the other, stirrìng
in one thoroughly before the next is added. Have your wafifle
iron hot and well greased, pour your mixture into a pitcher, and
pour on the waflBe iron. Turn every minute or two until both
sides are a delicate brown. When ali are baked, set aside for
future use. Make the following preparation: Put in a doublé
boiler the yolks of six eggs, two tablespoons of granulated sugar,
three tablespoons of maraschino, and two tablespoons of Madeira✪ Waffle Charlotte à la Tortoni with Glaze.
Put over the fire and stir five minutes, or until it begins to
thicken. Then set it away in ice water to cool. When cold,
thoroughly mix it with a pint of whipped cream, two tablespoons
of powdered sugar, and one teaspoon of yanilla. Set in a cool
place until wanted. Make a glaze of sugar and dip each side
of the waffle in it. Lay one waffle in the bottom of the dish
you are to serve it in and make a circle ali round the dish.
When firm on the dish, fili in with the Tortoni mixture. Set
away to cool. Take a glass of red currant jelly, cook for
twenty minutes, or until it will thread when puUed. Pulì while
it is hot into wicker and work round the waffles three rows
deep, one at the bottom, one in the middle, and one on the edge,
giving the appearance of a basket.
To make Glaze to Join Waffles
Place one cup of granulated sugar over the fire with three
teaspoons of water. Cook ten minutes. Dip in edges of the
waffles and join while hot.
826 MRS. BEXLY'8 COOK BOOK
Beform Syllabub
Soak a quarter of a box of gelatine in a little cold water, say
foor tablespoons, setting the cup in hot water till the gelatine
is well dissolved. Whip a pint of rich cream to a froth and stir
in it three ounces of powdered sugar. Be careful to stir lightly
and not break the froth of the cream. Strain in the gelatine
next, exercising the same care, and as the syllabub thickens, with
the gelatine, stir in also four tablespoons of Sherry and a small
teaspoon of vanilla. Add two-thirds of a cup of blanched al-
monds✪ Syllabub chopped fine, and pour the mixture into punch glasses.
Set on ice till thoroughly chilled, and serve. The cream may be
colored a rose color or green by the use of vegetable coloring.
Bisouit Glacé
Page 179 · 4 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
One-half cup of butter, one cup of granulated sugar, half a cup of milk, three eggs, one large cup of flour, and one teaspoon of baking powder. Flavor with a little rum. Cream the butter and sugar, then the well-beaten yolks of the eggs, mix thoroughly and stir in the milk. Sift the flour and baking powder together and add to the mixture. Lastly, add the well-beaten whites of the eggs and the rum flavoring. Bake in a round buttered pan in a moderate oven forty minutes. This mixture will make two medium-sized cakes. When baked and thoroughly cool, cut out the top crust, remove the inside of
COLD PUDDIN08, CBEAM8, MEBINGUE8, AND ICE8 826
the cake, and fili with fresh frult of ali kinds cut into small pieces, and mixed thoroughly with half a cup of maraschino. Decorate with whipped cream and some of the fresh fruit.
Waffle Charlotte à la Tortoni with Qlaze
Make a batter of the following: Sift two cups of flour with one heapmg teaspoon of baking powder and rub into it two tablespoons of butter. When well mixed, add one cup of milk, half a teaspoon of salt, three eggs, one after the other, stirring in one thoroughly before the next is added. Have your wafifle iron hot and well greased, pour your mixture into a pitcher, and pour on the waffle iron. Turn every minute or two until both sides are a delicate brown. When ali are baked, set aside for future use. Make the following preparation: Put in a doublé boiler the yolks of six eggs, two tablespoons of granulated sugar, three tablespoons of maraschino, and two tablespoons of Madeira. Put over the fire and stir five minutes, or until it begins to thicken. Then set it away in ice water to cool. When cold, thoroughly mix it with a pint of whipped cream, two tablespoons of powdered sugar, and one teaspoon of vanilla. Set in a cool place until wanted. Make a glaze of sugar and dip each side of the waffle in it. Lay one waffle in the bottom of the dish you are to serve it in and make a circle ali round the dish. When firm on the dish, fili in with the Tortoni mixture. Set away to cool. Take a glass of red currant jelly, cook for twenty minutes, or until it will thread when pulled. Pull while it is hot into wicker and work round the waffles three rows deep, one at the bottom, one in the middle, and one on the edge, giving the appearance of a basket.
To make Glaze to Join Waffles
Place one cup of granulated sugar over the fire with three teaspoons of water. Cook ten minutes. Dip in edges of the waffles and join while hot.
826 MRS. BEXLY'8 COOK BOOK
Reform Syllabub
Soak a quarter of a box of gelatine in a little cold water, say four tablespoons, setting the cup in hot water till the gelatine is well dissolved. Whip a pint of rich cream to a froth and stir in it three ounces of powdered sugar. Be careful to stir lightly and not break the froth of the cream. Strain in the gelatine next, exercising the same care, and as the syllabub thickens, with the gelatine, stir in also four tablespoons of Sherry and a small teaspoon of vanilla. Add two-thirds of a cup of blanched almonds chopped fine, and pour the mixture into punch glasses. Set on ice till thoroughly chilled, and serve. The cream may be colored a rose color or green by the use of vegetable coloring.
Bisouit Glacé
Records on this page
Bavarin à la CrèmeWaffle Charlotte à la Tortoni with GlazeWaffles with Tortoni MixtureSyllabub