Line a large timbale cup with puff paste, fill with beans or toasted
corn flakes, bake. When baked, scoop out and fill with straw¬
berries. Have a hornlet made for each person, fasten with caramel
all around. When ready to serve, fill with whipped cream flavored
AMERICAN COOK BOOK
with brandy and sweetened with sugar. Decorate each hornlet
with a slice of strawberry or a small one on the top and tablespoon
whipped cream in the centre. Garnish with spun sugar and a
rosette of sugar on top. Hornlets can also be filled with vanilla
ice cream, garnished and decorated in the same way.
How to Make the Hornlets. Two eggs, three tablespoons
powdered sugar, three tablespoons flour, one teaspoon brandy, a
little pinch of Royal baking powder✪ Strawberries with Cream a la Clodia. Stir sugar with eggs; add
flour, baking powder, and brandy. Spread very thin, put in hot
oven to bake golden brown. While hot roll around the finger in
the shape of a hornlet. Let stand until cold.
Strawberries with Pastry ( Tourte aux Fraises ) a la Chantilly
Make a layer of five-minute pastry or puff pastry and bake.
Then make small individual ones — one for each person — and bake.
When ready, glaze the little ones with a fondant frosting, put
on each a glazed strawberry and in between each a small quarter
of glazed orange decorated with little white or pink frosting.
Serve in the centre strawberries with whipped cream on the top✪ Strawberries with Pastry a la Chantilly;
garnish with spun sugar.
How to Glaze the Strawberries. Cook the sugar as for
spun sugar. Take the strawberries that have a stem and that are
large and not too ripe. Dip them in sugar and leave on an oiled
paper to get cold.
Cream with Strawberry (Creme aux Fraises ) a la Anna Erickzen
Glaze little cake tins with lemon aspic and decorate with maras¬
chino cherries and colored cream. Line moulds with cream; to
one cup whipped cream three tablespoons dissolved Cox’s gelatine,
one teaspoon brandy, two tablespoons powdered sugar. Fill with
strawberry mixture; to half cup cut-up strawberries add one
tablespoon dissolved Cox’s gelatine and two tablespoons sugar.
Fill the tins and put more cream on top; leave on the ice until
ready to serve.
Dip in warm water and turn out on a foundation of sponge cake
on a paper doily. Make little handles from angelica or citron peel
and stick in so as to form a basket. Serve with vanilla ice cream
or whipped cream in the centre. Garnish with spun sugar.
Strawberry Omelet ( Omelette aux Fraises ) a la Surprise
Stew the strawberries. Make the omelet from two eggs, one
tablespoon butter, two tablespoons milk, two tablespoons cream;
mix well. Put one tablespoon butter in a pan, put in the mixture;
Copyright, 1918, by Mrs. Ericsson Hammond
THE SWEDISH, FRENCH,
when ready, put the strawberries in and double, turn out, cover with
a meringue from three eggs✪ Strawberry Omelet a la Surprise (sweetened). Decorate with a row of
chopped strawberries, lengthwise, in the centre of the omelet;
put in oven for about three to four minutes until it gets golden
brown, then place gently on to a platter. Serve with strawberries
all around that have been cooked in sugar, thickened with a little
cornstarch, colored with red coloring, and flavored with brandy.
Basket of Pastry with Strawberries, a la Charlotte
Corbeilles de Patisserie aux Fraises, a la Charlotte ✪ Basket of Pastry with Strawberries a la Charlotte
Page 519 · 6 recipe records on this page
Presented as published in 1918. 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
Line a large timbale cup with puff paste, fill with beans or toasted corn flakes, bake. When baked, scoop out and fill with straw¬ berries. Have a hornlet made for each person, fasten with caramel all around. When ready to serve, fill with whipped cream flavored
with brandy and sweetened with sugar. Decorate each hornlet with a slice of strawberry or a small one on the top and tablespoon whipped cream in the centre. Garnish with spun sugar and a rosette of sugar on top. Hornlets can also be filled with vanilla ice cream, garnished and decorated in the same way.
How to Make the Hornlets. Two eggs, three tablespoons powdered sugar, three tablespoons flour, one teaspoon brandy, a little pinch of Royal baking powder. Stir sugar with eggs; add flour, baking powder, and brandy. Spread very thin, put in hot oven to bake golden brown. While hot roll around the finger in the shape of a hornlet. Let stand until cold.
Strawberries with Pastry ( Tourte aux Fraises ) a la Chantilly
Make a layer of five-minute pastry or puff pastry and bake. Then make small individual ones — one for each person — and bake. When ready, glaze the little ones with a fondant frosting, put on each a glazed strawberry and in between each a small quarter of glazed orange decorated with little white or pink frosting. Serve in the centre strawberries with whipped cream on the top; garnish with spun sugar.
How to Glaze the Strawberries. Cook the sugar as for spun sugar. Take the strawberries that have a stem and that are large and not too ripe. Dip them in sugar and leave on an oiled paper to get cold.
Cream with Strawberry (Creme aux Fraises ) a la Anna Erickzen
Glaze little cake tins with lemon aspic and decorate with maraschino cherries and colored cream. Line moulds with cream; to one cup whipped cream three tablespoons dissolved Cox’s gelatine, one teaspoon brandy, two tablespoons powdered sugar. Fill with strawberry mixture; to half cup cut-up strawberries add one tablespoon dissolved Cox’s gelatine and two tablespoons sugar. Fill the tins and put more cream on top; leave on the ice until ready to serve.
Dip in warm water and turn out on a foundation of sponge cake on a paper doily. Make little handles from angelica or citron peel and stick in so as to form a basket. Serve with vanilla ice cream or whipped cream in the centre. Garnish with spun sugar.
Strawberry Omelet ( Omelette aux Fraises ) a la Surprise
Stew the strawberries. Make the omelet from two eggs, one tablespoon butter, two tablespoons milk, two tablespoons cream; mix well. Put one tablespoon butter in a pan, put in the mixture;
Copyright, 1918, by Mrs. Ericsson Hammond
when ready, put the strawberries in and double, turn out, cover with a meringue from three eggs (sweetened). Decorate with a row of chopped strawberries, lengthwise, in the centre of the omelet; put in oven for about three to four minutes until it gets golden brown, then place gently on to a platter. Serve with strawberries all around that have been cooked in sugar, thickened with a little cornstarch, colored with red coloring, and flavored with brandy.
Basket of Pastry with Strawberries, a la Charlotte
Corbeilles de Patisserie aux Fraises, a la Charlotte
Records on this page
Cream with Strawberry a la Anna ErickzenStrawberries with Cream a la ClodiaTimbale of Strawberries a l’AnglaiseStrawberries with Pastry a la ChantillyStrawberry Omelet a la SurpriseBasket of Pastry with Strawberries a la Charlotte