RICE BAVARIAN.
(Or Riz a L'Imperatrice.)
Put into a double boiler one and a half pints of milk and a few
thin cuts of lemon-zest; when it boils, stir in one-half cupful of well-
washed rice and a saltspoon of salt. Cook until the rice is perfectly
tender. The milk should be nearly boiled away, leaving the rice
very moist. Then add or mix in carefully a half cupful of sugar and
a quarter of a box, or one half ounce, of gelatine which has soaked in
a half a cupful of cold water one hour, and then melted by placing
the cup containing it in hot water for a few minutes. W^hen the
mixture is partly cold, add three tablespoonfuls each of maraschino
and of sherry, or of sherry alone, or of any other flavoring. When it
is beginning to set, stir in lightly one-half pint or more of well-whipped
cream, and turn it into a mould. This is a very white dish, and is a
LABORATORY COOK BOOK. 187
delicious dessert. It may be served alone or with orange jelly cut
into croutons, or with orange compote, or with plain or whipped
cream.
APPLE SNOW.
Whites 3 eggs Few cubes of jelly
% C. apple sauce✪ Apple Snow
Beat egg whites until stiff. Put apple sauce through sieve, add
slowly to egg whites, beat thoroughly. Pile lightly in glass dish.
Serve with custard.
Frozen Desserts
Classification (Farmer).
I. Water Ice. Fruit juice sweetened, diluted with water and frozen.
II. Sherbet. Water ice, to which is added a small quantity of dis-
solved gelatine or beaten whites of eggs.
III. Frappe. Water ice frozen to consistency of mush in freezing,
equal parts salt and ice being used to make it granular.
IV. Punch. Water ice, to which are added spirit and spice.
V. Sorbet. Strictly speaking, frozen punch; the name is often
given to a water ice where several kinds of fruit are used.
VI. Philadelphia Ice Cream. Thin cream, sweetened, flavored and
frozen.
VII. Plain Ice Cream. Custard foundation, thin cream and flavoring.
VIII. Mousse. Heavy cream beaten until stiff, sweetened, flavored,
placed in a mould, packed in equal parts ice and salt, and al-
lowed to stand three hours.
How to Freeze Desserts.
For ice Cream, Sherbet, Water Ice. Allow three measures of ice
to one measure of salt.
For Frappe. Equal parts ice and salt.
For Mousse. Four parts ice to one part salt.
To Line a Mould.
Allow mould to stand in salt and ice until well chilled. Kemove
cover, put in mixture by spoonfuls, and spread with back of spoon
or case knife, evenly, three-quarters inch thick.
To Mould Frozen Mixtures.
When frozen mixtures are to be bricked or moulded, avoid freez-
ing too hard. Pack mixture solidly in moulds and cover with but-
tered paper, buttered side up. Have mould so well filled that mix-
ture is forced down sides of mould when cover is pressed down. Re-
pack in ice and salt, using four parts ice to one of salt.
WATER ICE.
(a) 2 c. water, 1 c. sugar; boil; add 1 tsp. granulated gelatine
dissolved in water.
(b) 4 egg whites beaten stiff✪ Water Ice, and flavoring.
LABORATORY COOK BOOK. 189
Beat a until cold; add ~b, pack and freeze; stirring constantly;
cover and ripen from two to four hours.
With Lemons. Add juice of three lemons to a.
With Oranges. Add grated rind and juice of two oranges and
juice of one lemon to a.
With Peaches. Add six very ripe peaches mashed and juice of
one lemon to a.
Page 98 · 2 recipe records on this page
Presented as published in 1914. 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
RICE BAVARIAN. (Or Riz a L'Imperatrice.) Put into a double boiler one and a half pints of milk and a few thin cuts of lemon-zest; when it boils, stir in one-half cupful of wellwashed rice and a saltspoon of salt. Cook until the rice is perfectly tender. The milk should be nearly boiled away, leaving the rice very moist. Then add or mix in carefully a half cupful of sugar and a quarter of a box, or one half ounce, of gelatine which has soaked in a half a cupful of cold water one hour, and then melted by placing the cup containing it in hot water for a few minutes. When the mixture is partly cold, add three tablespoonfuls each of maraschino and of sherry, or of sherry alone, or of any other flavoring. When it is beginning to set, stir in lightly one-half pint or more of well-whipped cream, and turn it into a mould. This is a very white dish, and is a
delicious dessert. It may be served alone or with orange jelly cut into croutons, or with orange compote, or with plain or whipped cream.
APPLE SNOW.
Whites 3 eggs Few cubes of jelly
% C. apple sauce Beat egg whites until stiff. Put apple sauce through sieve, add slowly to egg whites, beat thoroughly. Pile lightly in glass dish. Serve with custard.
Frozen Desserts
Classification (Farmer).
I. Water Ice. Fruit juice sweetened, diluted with water and frozen.
II. Sherbet. Water ice, to which is added a small quantity of dissolved gelatine or beaten whites of eggs.
III. Frappe. Water ice frozen to consistency of mush in freezing,
equal parts salt and ice being used to make it granular.
IV. Punch. Water ice, to which are added spirit and spice.
V. Sorbet. Strictly speaking, frozen punch; the name is often
given to a water ice where several kinds of fruit are used.
VI. Philadelphia Ice Cream. Thin cream, sweetened, flavored and
frozen.
VII. Plain Ice Cream. Custard foundation, thin cream and flavoring.
VIII. Mousse. Heavy cream beaten until stiff, sweetened, flavored, placed in a mould, packed in equal parts ice and salt, and allowed to stand three hours.
How to Freeze Desserts.
For ice Cream, Sherbet, Water Ice. Allow three measures of ice to one measure of salt.
For Frappe. Equal parts ice and salt.
For Mousse. Four parts ice to one part salt.
To Line a Mould.
Allow mould to stand in salt and ice until well chilled. Remove cover, put in mixture by spoonfuls, and spread with back of spoon or case knife, evenly, three-quarters inch thick.
To Mould Frozen Mixtures.
When frozen mixtures are to be bricked or moulded, avoid freezing too hard. Pack mixture solidly in moulds and cover with buttered paper, buttered side up. Have mould so well filled that mixture is forced down sides of mould when cover is pressed down. Repack in ice and salt, using four parts ice to one of salt.
WATER ICE.
(a) 2 c. water, 1 c. sugar; boil; add 1 tsp. granulated gelatine dissolved in water.
(b) 4 egg whites beaten stiff, and flavoring.
Beat a until cold; add ~b, pack and freeze; stirring constantly; cover and ripen from two to four hours.
With Lemons. Add juice of three lemons to a.
With Oranges. Add grated rind and juice of two oranges and juice of one lemon to a.
With Peaches. Add six very ripe peaches mashed and juice of one lemon to a.
Records on this page
Apple SnowWater Ice