Pick over two quarts of ripe, juicy strawberries, put into a bowl and
sugar thoroughly, an hour before wanted. Carefully divide three
shredded wheat biscuits into halves, place in a pan in the oven and heat.
Then butter lightly and moisten with strawberry juice; place in baking
dish, add the strawberries (stewed or fresh), cover and return to the oven
306 CUSTARDS, CREAMS, DESSERTS, ETC.
for five minutes. Have the whites of two eggs, beaten stiff with two
tablespoonfuls of powdered sugar✪ Shredded Wheat Biscuit and Strawberry Meringue, place on top and place in open oven for
two minutes. Serve with cream. Shredded wheat biscuits can be found
at any grocery. Mrs. Clark.
STRAWBERRY DELIGHT.
Whip a pint of cream to a froth and color a very pale green with
spinach or pink with strawberry or cherry juice. Soak a fourth of a box
of gelatine in one-quarter of a cupful of cold water until soft, then set it in
hot water until it dissolves. Stir three ounces of powdered sugar into the
whipped cream. Then strain in the gelatine and mix thoroughly but
lightly. When the mixture begins to thicken add one-half teaspoonful of
vanilla. Add one-half cupful of blanched almonds✪ Strawberry Delight chopped very fine.
Pour into small glasses and serve very cold. Delicious and not very
expensive. Waldorf-Astoria.
RICE POPPLE.
Wash one cupful of rice; add to it one quart of milk, one cupful ol
granulated sugar, one teaspoonful of corn-starch and butter the size of a
walnut; mix the corn-starch with a little milk to dissolve it before adding
to the other ingredients; add flavoring (any kind desired) and bake one
and one-half hours, stirring occasionally until it thickens; then let it
brown; take from the oven and allow to cool; remove the brown skin and
lay over the top a few preserved or canned cherries; beat the whites of
three eggs✪ Rice Popple to a stiff froth; spread this over the fruit, dropping from a
spoon, so as to make it as irregular as possible; sprinkle with pulverized
sugar and set in oven to brown; serve with a lemon or cream sauce or
whipped cream. A Southern Cook.
ISINQ-QLASS NUT.
Bruise in a jar two pounds of red and one pound of white currants
with a pint of red raspberries; place the jar in boiling water to extract the
juice. Boil three-quarters of a pint of water, two ounces of gelatine and
a pound of loaf sugar together, allow both the fruit juice, when strained,
and the sweetened gelatine to cool, then mix equal quantities, add one-
half cupful of nuts, chopped, and pour into shapes and place on ice.
Serve with cream. Mrs. Burton.
JELLY TARTS.
Take six eggs and break separately; add three tablespoonfuls each of
sugar, butter and nice jelly (any kind), to the yolks of the eggs and beat
lightly. Beat the whites to a stiff froth and add all together. Bake in
custard pans. You will find these delicious. Lucia Weatherly.
CUSTARDS, CREAMS, DESSERTS, ETC. 307
PEACH TRIFLE.
Put a layer of sliced and sweetened peaches in a deep glass dish and
cover with a thick layer of sponge-cake crumbs. Pour over this a soft
custard yet warm, reserving two of the whites of eggs, to which add two
tablespoonfuls of sugar✪ Jelly Tarts and beat for meringue. Serve very cold.
Mrs. Erskine Smith.
LEMON TRIFLE. ✪ Lemon Trifle
Page 219 · 7 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
Pick over two quarts of ripe, juicy strawberries, put into a bowl and sugar thoroughly, an hour before wanted. Carefully divide three shredded wheat biscuits into halves, place in a pan in the oven and heat. Then butter lightly and moisten with strawberry juice; place in baking dish, add the strawberries (stewed or fresh), cover and return to the oven
for five minutes. Have the whites of two eggs, beaten stiff with two tablespoonfuls of powdered sugar, place on top and place in open oven for two minutes. Serve with cream. Shredded wheat biscuits can be found at any grocery. Mrs. Clark.
STRAWBERRY DELIGHT.
Whip a pint of cream to a froth and color a very pale green with spinach or pink with strawberry or cherry juice. Soak a fourth of a box of gelatine in one-quarter of a cupful of cold water until soft, then set it in hot water until it dissolves. Stir three ounces of powdered sugar into the whipped cream. Then strain in the gelatine and mix thoroughly but lightly. When the mixture begins to thicken add one-half teaspoonful of vanilla. Add one-half cupful of blanched almonds chopped very fine. Pour into small glasses and serve very cold. Delicious and not very expensive. Waldorf-Astoria.
RICE POPPLE.
Wash one cupful of rice; add to it one quart of milk, one cupful of granulated sugar, one teaspoonful of corn-starch and butter the size of a walnut; mix the corn-starch with a little milk to dissolve it before adding to the other ingredients; add flavoring (any kind desired) and bake one and one-half hours, stirring occasionally until it thickens; then let it brown; take from the oven and allow to cool; remove the brown skin and lay over the top a few preserved or canned cherries; beat the whites of three eggs to a stiff froth; spread this over the fruit, dropping from a spoon, so as to make it as irregular as possible; sprinkle with pulverized sugar and set in oven to brown; serve with a lemon or cream sauce or whipped cream. A Southern Cook.
ISINQ-QLASS NUT.
Bruise in a jar two pounds of red and one pound of white currants with a pint of red raspberries; place the jar in boiling water to extract the juice. Boil three-quarters of a pint of water, two ounces of gelatine and a pound of loaf sugar together, allow both the fruit juice, when strained, and the sweetened gelatine to cool, then mix equal quantities, add onehalf cupful of nuts, chopped, and pour into shapes and place on ice. Serve with cream. Mrs. Burton.
JELLY TARTS.
Take six eggs and break separately; add three tablespoonfuls each of sugar, butter and nice jelly (any kind), to the yolks of the eggs and beat lightly. Beat the whites to a stiff froth and add all together. Bake in custard pans. You will find these delicious. Lucia Weatherly.
PEACH TRIFLE.
Put a layer of sliced and sweetened peaches in a deep glass dish and cover with a thick layer of sponge-cake crumbs. Pour over this a soft custard yet warm, reserving two of the whites of eggs, to which add two tablespoonfuls of sugar and beat for meringue. Serve very cold.
Mrs. Erskine Smith. LEMON TRIFLE.
Records on this page
Shredded Wheat Biscuit and Strawberry MeringueStrawberry DelightRice PoppleJelly TartsPeach TrifleFruit TrifleLemon Trifle