W. T. M.
CUSTARDS, CREAMS, DESSERTS, ETC. 303
ORGEAT.
Boil two quarts of milk with a stick of cinnamon. Take out the cin-
namon and let it stand till cold; stir it often to prevent the cream from
rising to the top. Blanch four ounces of the best sweet almonds, pound
them in a marble mortar, with a little rose-water; mix them well with the
milk; sweeten with loaf sugar✪ Orgeat, boil it a few minutes and strain through a
fine sieve. Serve it in glass cups. Mrs. L. T. Chadwick.
BANANAS AND CREAM.
Slice one banana into each individual fruit dish and cover with two
teaspoonfuls of powdered sugar. Over this put a tablespoonful of
whipped cream flavored with vanilla extract✪ Bananas and Cream. J. E. D.
ORANGE AMBROSIA.
Take as many oranges as desired, cutting off the tops; remove the
juice and pulp and cut points around the edge of the opening. Mix the
juice with shredded cocoanut✪ Orange Ambrosia and fill in the orange shells again putting a
layer of cocoanut over the top. This makes a delightful ambrosia and a
pretty-looking dessert for any light repast. C. W. Hamilton.
BAKED APPLES.
Select those that are a trifle tart, as they are richer in juice and more
tender. Place about one dozen in a deep, flat tin pan, and after sprinkling
a cup of white sugar over them pour a cupful of boiling water over.
When they are about one-half done turn them. When taken from the
oven lift each one separately, with a fork, into a glass preserve dish and
pour the hot syrup over them. ^Julia Hoff.
BUTTERED APPLES.
Pare and core without breaking one dozen tart apples✪ Baked Apples. Cut pieces of
bread in rounds large enough for an apple to stand on and place them in
a well-buttered dish with an apple on each. Fill the holes with butter and
sugar. Bake them in a gentle oven until tender, then put them upon a
hot dish with a little apricot jam on the top of each and cover with sifted
sugar. Nice for dessert or to be eaten with meat course.
Mrs. Millie Daniels,
BROMANGELON 5N0W PUDDING.
Dissolve bromangelon in the usual way. When half congealed whip
up thoroughly with an &gg beater, then add the white of one egg✪ Bromangelon Snow Pudding thor-
304 CUSTARDS, CREAMS, DESSERTS, ETC,
oughly beaten. After this, whip both jelly and egg together- When well
beaten pour into molds and allow to stand until perfectly cold. Serve
with cream. B. C. A.
APPLE ISLAND.
Stew apples to make two quarts, strain through a sieve, sweeten with
fine white sugar and flavor with lemon or rose. Beat the whites of twelve
eggs✪ Apple Island to a hard froth and stir into the apple slowly; do this just before it
is to be served. The apples should be stewed with as little water as pos-
sible, and those that are not very juicy are to be chosen. Put this into a
glass dish. Serve a nice boiled custard, made of the yolks of the eggs, or
the imperial cream to eat with it. Mrs. Maine.
APPLE FOAM.
Pare and core six tart apples. Steam till soft. When cold add
beaten whites of three eggs, cup of sugar, a little lemon juice. Beat
briskly thirty minutes. Make a custard of the yolks, one-half cupful of
sugar, one cupful of hot milk✪ Apple Foam. Put the foam in a dish and cover with the
custard. Can run it in the oven to give it a pale brown if desIred^ but it is
not necessary. Mrs. Alice Yeager.
APPLE5 A LA EMPRESS. ✪ Apples a la Empress
Page 217 · 11 recipe records on this page
Presented as published in 1917. 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
ORGEAT.
Boil two quarts of milk with a stick of cinnamon. Take out the cinnamon and let it stand till cold; stir it often to prevent the cream from rising to the top. Blanch four ounces of the best sweet almonds, pound them in a marble mortar, with a little rose-water; mix them well with the milk; sweeten with loaf sugar, boil it a few minutes and strain through a fine sieve. Serve it in glass cups. Mrs. L. T. Chadwick.
BANANAS AND CREAM.
Slice one banana into each individual fruit dish and cover with two teaspoonfuls of powdered sugar. Over this put a tablespoonful of whipped cream flavored with vanilla extract. J. E. D.
ORANGE AMBROSIA.
Take as many oranges as desired, cutting off the tops; remove the juice and pulp and cut points around the edge of the opening. Mix the juice with shredded cocoanut and fill in the orange shells again putting a layer of cocoanut over the top. This makes a delightful ambrosia and a pretty-looking dessert for any light repast. C. W. Hamilton.
BAKED APPLES.
Select those that are a trifle tart, as they are richer in juice and more tender. Place about one dozen in a deep, flat tin pan, and after sprinkling a cup of white sugar over them pour a cupful of boiling water over. When they are about one-half done turn them. When taken from the oven lift each one separately, with a fork, into a glass preserve dish and pour the hot syrup over them. Julia Hoff.
BUTTERED APPLES.
Pare and core without breaking one dozen tart apples. Cut pieces of bread in rounds large enough for an apple to stand on and place them in a well-buttered dish with an apple on each. Fill the holes with butter and sugar. Bake them in a gentle oven until tender, then put them upon a hot dish with a little apricot jam on the top of each and cover with sifted sugar. Nice for dessert or to be eaten with meat course.
Mrs. Millie Daniels,
BROMANGELON 5N0W PUDDING.
Dissolve bromangelon in the usual way. When half congealed whip up thoroughly with an egg beater, then add the white of one egg thor-
oughly beaten. After this, whip both jelly and egg together- When well beaten pour into molds and allow to stand until perfectly cold. Serve with cream. B. C. A.
APPLE ISLAND.
Stew apples to make two quarts, strain through a sieve, sweeten with fine white sugar and flavor with lemon or rose. Beat the whites of twelve eggs to a hard froth and stir into the apple slowly; do this just before it is to be served. The apples should be stewed with as little water as possible, and those that are not very juicy are to be chosen. Put this into a glass dish. Serve a nice boiled custard, made of the yolks of the eggs, or the imperial cream to eat with it. Mrs. Maine.
APPLE FOAM.
Pare and core six tart apples. Steam till soft. When cold add beaten whites of three eggs, cup of sugar, a little lemon juice. Beat briskly thirty minutes. Make a custard of the yolks, one-half cupful of sugar, one cupful of hot milk. Put the foam in a dish and cover with the custard. Can run it in the oven to give it a pale brown if desired, but it is not necessary. Mrs. Alice Yeager.
APPLE5 A LA EMPRESS.
Records on this page
OrgeatBananas and CreamBananas and CreamOrange AmbrosiaBaked ApplesButtered ApplesBromangelon Snow PuddingApple IslandApple FoamPears as a DaintyApples a la Empress