The term trifle is applied to a bowl of boiled custard
into which has been cut up several slices of stale sponge-
cake; cut the cake into inch squares; heap them up in
the bottom of the bowl, and pour over them a gill of
white-wine; also intersperse with the cake thinly pared
slices of citron ; now nearly fill the bowl with custard,
and top off with whipped syllabub✪ Trifle, as usual ; flavor with
vanilla. No dish is more generally admired.
Burnt Custard.
A bowl of boiled custard is said to be burnt when, in-
stead of being garnished with syllabub, the whites of eggs
left out in making it are whipped up until they stand
alone, sweetened with a table-spoonful of powdered sugar
VIRGINIA COOKERY-BOOK. 215
allowed to each e^^ and a flavoring of vanilla or lemon-
juice✪ Burnt Custard. Pile up this meringue so as to cover the custard
entirely, and by means of a shovel heated to a white
heat, and held within an inch of the surface, brown and
glaze it prettily, and you will have the dish known as
" burnt custard," and one that is deservedly popular.
The fire for boiling custard should be a brisk one, as
long standing over the fire will curdle almost any milk.
Bakbd Custabd.
One quart of fresh milk, four yolks of eggs, five ounces
of sugar, fifteen drops of vanilla ; beat up the yolks and
sugar till very light ; add the flavoring, and mix in the
milk; then fill your custard-cups until they are within
half an inch of being full ; place the cups in a pan of
lukewarm water, the water reaching half-way up their
sides, and set the pan in a very moderately heated oven ;
in twenty minutes try one by dipping a teaspoon into it,
and if it cuts, it is done.
Everything in baked custard depends upon the regularly
heated slow oven. If made with nicety, it is the most
delicate of all sweets ; if cooked till it wheys, it is hardly
fit to eat.
If a richer custard is desired, twice as many eggs may
be used ; but the proportions given above are for persons
who like their food good, but care not to be extravagant
or lavish in the use of materials. A very small lump of
butter may also be added, if one wants something specially
rich.
Banana Ice-cream.
Take six ripe bananas ; peel and slice them ; put half
a pound of sugar on the bananas, taking care to use a
silver knife in cutting them up, as steel turns the fruit
black ; let them stand two or three hours ; provide a quart
216 VIRGINIA COOKERY-BOOK.
and a half of rich cream and a quart of milk ; pour a part
of the milk over half a box, or one ounce, of gelatine ; let
it Boak an hour ; heat the other part of the milk to boiling-
point ; stir it into the gelatine ; take four eggs, beat the
jolks and whites, separately ; add a quarter of a pound
of sugar✪ Banana Ice-cream to the yolks ; stir this into the bananas after
cooking the eggs with the milk and gelatine; pour the
milk into the cream ; mix all together, except the whites
of the eggs, which must be slightly beaten, and added
to the cream as you freeze it. If you use all milk instead
of cream, add two more bananas. This is a delicious cream.
Banana Cream.
Peel the bananas, and mash the fruit to a smooth pulp.
Allow equal quantities of fruit and cream, and to one quart
of the mixture allow a quarter of a pound of sugar✪ Banana Cream. Let
no steel come in contact with the bananas, as it spoils the
color.
Frozen Peaches.
Pare and divide large, fresh, ripe, soft peaches ; sprinkle
them with granulated sugar in the proportion of a quarter
of a pound of sugar to one pound of fruit✪ Frozen Peaches ; put them into
a freezer, and freeze exactly as you would ice-cream.
When sending them to table in a glass bowl, powder
again thickly with powdered sugar. Canned peaches and
all kinds of berries may be prepared in the same way. It
is a pleasant addition to have at hand a supply of cold
rich milk ox ^r^gwix, «arved separately, in pitcher or bowl.
VIRGINIA COOKERY-BOOK. 217
CHAPTER XVIIL
JELLY, CHARL0TTE-RU88E, ETC,
Page 102 · 6 recipe records on this page
Presented as published in 1884. 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
The term trifle is applied to a bowl of boiled custard into which has been cut up several slices of stale spongecake; cut the cake into inch squares; heap them up in the bottom of the bowl, and pour over them a gill of white-wine; also intersperse with the cake thinly pared slices of citron ; now nearly fill the bowl with custard, and top off with whipped syllabub, as usual ; flavor with vanilla. No dish is more generally admired.
Burnt Custard.
A bowl of boiled custard is said to be burnt when, instead of being garnished with syllabub, the whites of eggs left out in making it are whipped up until they stand alone, sweetened with a table-spoonful of powdered sugar
allowed to each egg, and a flavoring of vanilla or lemon juice. Pile up this meringue so as to cover the custard entirely, and by means of a shovel heated to a white heat, and held within an inch of the surface, brown and glaze it prettily, and you will have the dish known as " burnt custard," and one that is deservedly popular.
The fire for boiling custard should be a brisk one, as long standing over the fire will curdle almost any milk.
Bakbd Custabd.
One quart of fresh milk, four yolks of eggs, five ounces of sugar, fifteen drops of vanilla ; beat up the yolks and sugar till very light ; add the flavoring, and mix in the milk; then fill your custard-cups until they are within half an inch of being full ; place the cups in a pan of lukewarm water, the water reaching half-way up their sides, and set the pan in a very moderately heated oven ; in twenty minutes try one by dipping a teaspoon into it, and if it cuts, it is done.
Everything in baked custard depends upon the regularly heated slow oven. If made with nicety, it is the most delicate of all sweets ; if cooked till it wheys, it is hardly fit to eat.
If a richer custard is desired, twice as many eggs may
be used ; but the proportions given above are for persons
who like their food good, but care not to be extravagant
or lavish in the use of materials. A very small lump of
butter may also be added, if one wants something specially
rich.
Banana Ice-cream.
Take six ripe bananas ; peel and slice them ; put half a pound of sugar on the bananas, taking care to use a silver knife in cutting them up, as steel turns the fruit black ; let them stand two or three hours ; provide a quart
and a half of rich cream and a quart of milk ; pour a part of the milk over half a box, or one ounce, of gelatine ; let it Boak an hour ; heat the other part of the milk to boilingpoint ; stir it into the gelatine ; take four eggs, beat the jolks and whites, separately ; add a quarter of a pound of sugar to the yolks ; stir this into the bananas after cooking the eggs with the milk and gelatine; pour the milk into the cream ; mix all together, except the whites of the eggs, which must be slightly beaten, and added to the cream as you freeze it. If you use all milk instead of cream, add two more bananas. This is a delicious cream.
Banana Cream.
Peel the bananas, and mash the fruit to a smooth pulp.
Allow equal quantities of fruit and cream, and to one quart
of the mixture allow a quarter of a pound of sugar. Let
no steel come in contact with the bananas, as it spoils the
color.
Frozen Peaches.
Pare and divide large, fresh, ripe, soft peaches ; sprinkle them with granulated sugar in the proportion of a quarter of a pound of sugar to one pound of fruit ; put them into a freezer, and freeze exactly as you would ice-cream. When sending them to table in a glass bowl, powder again thickly with powdered sugar. Canned peaches and all kinds of berries may be prepared in the same way. It is a pleasant addition to have at hand a supply of cold rich milk or sponge-cake, served separately, in pitcher or bowl.
CHAPTER XVIIL
JELLY, CHARL0TTE-RU88E, ETC,
Records on this page
Baked CustardTrifleBurnt CustardBanana Ice-creamBanana CreamFrozen Peaches