COFFEE JELLY.—Soak 1 box of gelatine in 1 cup of
cold water for 2 hours. Then pour in 3 cups of boiling
water and stir till the gelatine is dissolved. Then add 2
cups of strong coffee and 2 cups of sugar. Strain, turn
into mould and set away to harden. ‘This is nice eaten
with cream and sugar, or with whipped cream.
Miss FINDLAY.
CHARLOTTE RUSSE.—Use 1 quart of sweet milk, I
ounce a gelatine, 6 ounces pulverized sugar, 1 quart of
cream, ¢ cup of sherry, } teaspoonful of vanilla. Soak the
pelatine j in the milk 1 hour, set it on the back part of the
stove and stir occasionally until all is dissolved; add the
sugar and wine. If you prefer to omit the wine you can
substitute some other flavoring, or simply use $ teaspoon
of vanilla. Let it cool until it begins to harden, whip the
cream to a stiff froth, and when the milk, ete., is cool, stir
all together. Line the dish in which the charlotte is to be
stirred with sponge cake, then pour in the cream. This
should be done long before it is to be eaten, to allow the
cake time to soften. Ladies’ fingers are sometimes used in-
stead of sponge cake. Mrs. C. EH. HEWwSson.
BOHEMIAN CREAM.—Take 4 ounces of any kind of
fruit you choose, which has been stoned and sweetened ;
pass the fruit through a sieve, and add 14 ounces of isin-
glass to $ pint of fruit. Mix it well together, then whip a
pint of rich cream and add the fruit and isinglass to it
gradually. Then pour it all into a mould; set it on ice, or
in a cool place, and when hardened or set, dip the mould a
moment in warm water, and turn it out ready for the
table. Mrs. C. E. HEwson.
DESSERTS. 10f
MAPLE MOUSSE—Whip I pint cream stiff, beat the
yolks of four eggs well; put in a saucepan | large cup of
maple syrup, stir in the yolks, place over the firs until mix-
ture is hot and thick (watch closely, as it burns easily).
Take from the fire, place in a dish of cold water, beat until
hight and cold, then mix gently with whipped cream; turn into
a mould and pack in broken ice until solid.
Miss McConkey.
STRAWBERRY MOUSSE.—One pint berries mashed
fine. 1 cup of sugar put over the berries and let stand 1
hour or until the sugar is dissolved, 1 pint of cream whip-
ped stiff. About 1 tablespoon of gelatine dissolved and mixed
with the cream may be added if desired. Mix all together,
put in mould, pack in ice and let stand 3 hours. i
Miss McConkKEY.
COFFEE BAVARIAN CREAM.—Half box gelatine:
1 teaspoon vanilla, $ pint milk, 1 cup sugar, 1 pint cream, 1
cup strong boiling coffee. Cover gelatine with cold water
and let soak for $ hour, then pour over it the boiling coffee,
add sugar, and stir till it is dissolved, then strain into a tin
basin. Let stand till cool. While it is cooling whip the
cream. When cool add first the milk, then the whipped
cream. Stir carefully until thoroughly mixed. Turn into
a mould and set away to harden.
Mrs. C, T. PEMBERTON.
LEMON CREAM.—Dissolve 1 ounce of gelatine in
cold water, squeeze the juice of 2 lemons and scrape the
rind of 1 into it. Heat up and strain. SBoil 14 pints sweet
cream for a minute and when nearly cool, put in sugar to
taste. Now mix the gelatine and lemon, taking the whisk
in one hand and pouring the cream in with the other, and
whisk it until well mixed, then mould it.
Mrs. M. SHANACY.
102 DESSERTS. |
BAKED APPLES.—Take apples that you know are
good cooking apples. Take a fork and remove the core,
peel, and put in a deep dish for baking, pour in boiling
water to the depth of about 2 inches; put in 2 eups of
granulated sugar, taking care to fill up the core with sugar,
Put in good hot oven and bake well, but do not let them get
burned. Take out and putin a deep dish. Serve hot or
cold with thick, fresh cream, or with whipped cream.
Mrs M. SHANACY.
✪ Whipped Cream
Page 38 · 9 recipe records on this page
Presented as published in 1900. 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
COFFEE JELLY.—Soak 1 box of gelatine in 1 cup of cold water for 2 hours. Then pour in 3 cups of boiling water and stir till the gelatine is dissolved. Then add 2 cups of strong coffee and 2 cups of sugar. Strain, turn into mould and set away to harden. ‘This is nice eaten with cream and sugar, or with whipped cream.
Miss FINDLAY.
CHARLOTTE RUSSE.—Use 1 quart of sweet milk, 1 ounce of gelatine, 6 ounces pulverized sugar, 1 quart of cream, ¢ cup of sherry, } teaspoonful of vanilla. Soak the gelatine in the milk 1 hour, set it on the back part of the stove and stir occasionally until all is dissolved; add the sugar and wine. If you prefer to omit the wine you can substitute some other flavoring, or simply use $ teaspoon of vanilla. Let it cool until it begins to harden, whip the cream to a stiff froth, and when the milk, ete., is cool, stir all together. Line the dish in which the charlotte is to be stirred with sponge cake, then pour in the cream. This should be done long before it is to be eaten, to allow the cake time to soften. Ladies’ fingers are sometimes used instead of sponge cake. Mrs. C. EH. HEWwSson.
BOHEMIAN CREAM.—Take 4 ounces of any kind of fruit you choose, which has been stoned and sweetened ; pass the fruit through a sieve, and add 14 ounces of isinglass to $ pint of fruit. Mix it well together, then whip a pint of rich cream and add the fruit and isinglass to it gradually. Then pour it all into a mould; set it on ice, or in a cool place, and when hardened or set, dip the mould a moment in warm water, and turn it out ready for the
table. Mrs. C. E. HEwson.
DESSERTS. 10f MAPLE MOUSSE—Whip I pint cream stiff, beat the
yolks of four eggs well; put in a saucepan | large cup of maple syrup, stir in the yolks, place over the firs until mixture is hot and thick (watch closely, as it burns easily). Take from the fire, place in a dish of cold water, beat until light and cold, then mix gently with whipped cream; turn into a mould and pack in broken ice until solid.
Miss McConkey.
STRAWBERRY MOUSSE.—One pint berries mashed fine. 1 cup of sugar put over the berries and let stand 1 hour or until the sugar is dissolved, 1 pint of cream whipped stiff. About 1 tablespoon of gelatine dissolved and mixed with the cream may be added if desired. Mix all together, put in mould, pack in ice and let stand 3 hours. i
Miss McConkKEY.
COFFEE BAVARIAN CREAM.—Half box gelatine: 1 teaspoon vanilla, $ pint milk, 1 cup sugar, 1 pint cream, 1 cup strong boiling coffee. Cover gelatine with cold water and let soak for $ hour, then pour over it the boiling coffee, add sugar, and stir till it is dissolved, then strain into a tin basin. Let stand till cool. While it is cooling whip the cream. When cool add first the milk, then the whipped cream. Stir carefully until thoroughly mixed. Turn into a mould and set away to harden.
Mrs. C, T. PEMBERTON.
LEMON CREAM.—Dissolve 1 ounce of gelatine in cold water, squeeze the juice of 2 lemons and scrape the rind of 1 into it. Heat up and strain. SBoil 14 pints sweet cream for a minute and when nearly cool, put in sugar to taste. Now mix the gelatine and lemon, taking the whisk in one hand and pouring the cream in with the other, and whisk it until well mixed, then mould it.
Mrs. M. SHANACY.
BAKED APPLES.—Take apples that you know are good cooking apples. Take a fork and remove the core, peel, and put in a deep dish for baking, pour in boiling water to the depth of about 2 inches; put in 2 eups of granulated sugar, taking care to fill up the core with sugar, Put in good hot oven and bake well, but do not let them get burned. Take out and putin a deep dish. Serve hot or cold with thick, fresh cream, or with whipped cream.
Mrs M. SHANACY.
Records on this page
Whipped CreamCoffee JellyCharlotte RusseBohemian CreamMaple MousseStrawberry MousseCoffee Bavarian CreamLemon CreamBaked Apples