Ornament the bottoms of a buttered mould with
raisins and citron. Cover them w^ith slices of stale cake,
then the fruit again, and repeat until the mould is
two-thirds full. Make a custard with two and one-half
cups of milk, yolks of four eggs and four tablespoons
of sugar✪ Cabinet Pudding. Pour very carefully into the mould a little
at a- time ; place mould in pan of hot water, and cook
in slow oven until the custard is set: it will require
from forty-five to fifty minutes. Unmould and serve
with wine sauce.
240 SCIENTIFIC COOKING.
CHAPTER XXVI.
COLD DESSERTS.
Lemon Jelly.
1/2 box shredded, or 2 table- 1 cup sugar.
spoons granulated, gelatine. y^ cup cold water.
Vo cup lemon juice. 2y> cups boiling water.
Soak gelatine in cold water for half an hour, dis-
solve in boiling water, strain, and add to sugar and
lemon juice. Turn into mould and chill.
Orange Jelly.
% box shredded, or 2 Vo cup cold water,
tablespoons granulated, 1^/2 cups boiling water,
gelatine. 1 cup sugar.
1% cups orange juice. Juice 1 lemon.
Pepare same as lemon jelly. Cut oranges crosswise,
and use glass lemon squeezer, and strain the juice
through a fine French sieve. Mould, turn on serving-
dish, and garnish with candied orange peel.
Wine Jelly.
% box shredded, or 2 table- 1 cup sugar.
spoons granulated, gelatine. Juice 1 orange.
V2 cup cold water. Juice 1/0 lemon.
IVo cups boiling water. 1 cup sherry wine.
Soak gelatine thirty minutes in the cold water, dis-
solve in the one and one-half cups of boiling water,
and add fruit juice, sugar and wine. Strain, mould
and chill. Catawba wine is very nice for making wine
COLD DESSERTS. 241
jelly, using one-half cup less water, omitting the orange
juice, and usina: the catawba wine instead-
Jellied Walnuts.
11/. tablespoons granulated 1 cup sugar.
gelatine. % cup orange juice.
% cup cold water. % cup sherry wine.
V. cup boiling water. Juice ^2 lemon.
Prepare same as other jellies, and cover bottom of
pan or mould with fiat bottom. Pour in part of the
mixture and place in ice-water until nearly firm. Then
place a layer of halves of English walnuts under the
entire top, allowing a little space between. Cover with
the remaining mixture. Chill, turn on serving-dish,
and garnish with whipped cream dotted with creme de
Menthe or Maraschino cherries. If the red cherries-
are used, tint the cream a delicate rose pink before
whipping, or a delicate green if the creme de Menthes
are used.
Snow Pudding.
IV4, tablespoons granulated Whites 4 eggs.
gelatine. 1 cup sugar.
1.3 cup cold water, 14 cup lemon juice.✪ Lemon Jelly
1 cup boiling water.
Soak gelatine half an hour in cold water. Dissolve
in the boiling water, add sugar and lemon juice, and
strain. Set aside in cool place, stirring occasionally
until quite thick. Beat with whisk until frothy. Add
whites of eggs beaten stiff and dry. Continue beating
until it will hold its shape. Mould or pile on glass
serving-dish. Set where it will be very cold. Serve
with cold boiled custard made from yolks of eggs.
This pudding can be divided, and part tinted pink and
part violet, which makes it very attractive.
242 SCIENTIFIC COOKING.
Cold Cabinet Pudding.
11/4 tablespoons granulated Mi cup sugar.
gelatine. 2 tablespoons brandy.
i/i cup cold water. 1 teaspoon vanilla.
2 cups scalded milk. 6 macaroons.
Yolks 3 eggs. 6 lady-fingers✪ Cold Cabinet Pudding.
Page 108 · 6 recipe records on this page
Presented as published in 1911. 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
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Ornament the bottoms of a buttered mould with
raisins and citron. Cover them w^ith slices of stale cake,
then the fruit again, and repeat until the mould is
two-thirds full. Make a custard with two and one-half
cups of milk, yolks of four eggs and four tablespoons
of sugar. Pour very carefully into the mould a little
at a- time ; place mould in pan of hot water, and cook
in slow oven until the custard is set: it will require
from forty-five to fifty minutes. Unmould and serve
with wine sauce.
240 SCIENTIFIC COOKING.
CHAPTER XXVI.
COLD DESSERTS.
Lemon Jelly.
1/2 box shredded, or 2 table- 1 cup sugar.
spoons granulated, gelatine. y^ cup cold water.
Vo cup lemon juice. 2y> cups boiling water.
Soak gelatine in cold water for half an hour, dis-
solve in boiling water, strain, and add to sugar and
lemon juice. Turn into mould and chill.
Orange Jelly.
% box shredded, or 2 Vo cup cold water,
tablespoons granulated, 1^/2 cups boiling water,
gelatine. 1 cup sugar.
1% cups orange juice. Juice 1 lemon.
Pepare same as lemon jelly. Cut oranges crosswise,
and use glass lemon squeezer, and strain the juice
through a fine French sieve. Mould, turn on serving-
dish, and garnish with candied orange peel.
Wine Jelly.
% box shredded, or 2 table- 1 cup sugar.
spoons granulated, gelatine. Juice 1 orange.
V2 cup cold water. Juice 1/0 lemon.
IVo cups boiling water. 1 cup sherry wine.
Soak gelatine thirty minutes in the cold water, dis-
solve in the one and one-half cups of boiling water,
and add fruit juice, sugar and wine. Strain, mould
and chill. Catawba wine is very nice for making wine
COLD DESSERTS. 241
jelly, using one-half cup less water, omitting the orange
juice, and usina: the catawba wine instead-
Jellied Walnuts.
11/. tablespoons granulated 1 cup sugar.
gelatine. % cup orange juice.
% cup cold water. % cup sherry wine.
V. cup boiling water. Juice ^2 lemon.
Prepare same as other jellies, and cover bottom of
pan or mould with fiat bottom. Pour in part of the
mixture and place in ice-water until nearly firm. Then
place a layer of halves of English walnuts under the
entire top, allowing a little space between. Cover with
the remaining mixture. Chill, turn on serving-dish,
and garnish with whipped cream dotted with creme de
Menthe or Maraschino cherries. If the red cherries-
are used, tint the cream a delicate rose pink before
whipping, or a delicate green if the creme de Menthes
are used.
Snow Pudding.
IV4, tablespoons granulated Whites 4 eggs.
gelatine. 1 cup sugar.
1.3 cup cold water, 14 cup lemon juice.
1 cup boiling water.
Soak gelatine half an hour in cold water. Dissolve
in the boiling water, add sugar and lemon juice, and
strain. Set aside in cool place, stirring occasionally
until quite thick. Beat with whisk until frothy. Add
whites of eggs beaten stiff and dry. Continue beating
until it will hold its shape. Mould or pile on glass
serving-dish. Set where it will be very cold. Serve
with cold boiled custard made from yolks of eggs.
This pudding can be divided, and part tinted pink and
part violet, which makes it very attractive.
242 SCIENTIFIC COOKING.
Cold Cabinet Pudding.
11/4 tablespoons granulated Mi cup sugar.
gelatine. 2 tablespoons brandy.
i/i cup cold water. 1 teaspoon vanilla.
2 cups scalded milk. 6 macaroons.
Yolks 3 eggs. 6 lady-fingers.