Mash sufficient strawberries to make one pint
of strained juice. Cover one-half a box of
gelatine with one-half cup of cold water and
let it stand for half an hour; add to the
strawberry juice one cup of powdered sugar,
stir until dissolved ; whip one pint of cream,
put the juice in a pan, stand it in another of
cracked ice. Now add a gill of milk✪ Strawberry Bavarian Cream to the
gelatine and stand it over boiling water until
thoroughly melted, strain this into the straw-
berry juice, then add the whipped cream and
stir carefully until well blended and partly
congealed. If you do not stir until the mass
begins to thicken the gelatine will settle to
80
June*
the bottom. You should have a perfectly
light charlotte. Turn this into a greased
mould and stand away to harden. Serve with
whipped cream around the base, or you may
serve it with a garnish of fresh strawberries.
—From "Table Talk," Philadelphia.
io. — Currant Fritters.
One pt. of milk, 2 teacupfuls of flour, y^ tea-
cupful of currants, 3 eggs beaten stiff, 2 tea-
spoonfuls of baking powder, y2 of a teaspoon-
ful of salt, 2 tablespoonfuls of sugar. Drop
in hot lard and serve with wine sauce. —
From Good Housekeeping.
11. — Turkish Sherbet.
Boil 2 cups of granulated sugar with ^ of
a pt. of water to a clear syrup • skim care-
fully, and when cold stir into it % of a pt.
of strained lemon juice and one cup of clear
white stock. — From "Table Talk," Phila-
delphia.
12. — Jaune Mange.
Put into a pint of water the thin rind of a
lemon and ^ lb. of sugar ; put it on the fire
and allow it to simmer for 3 or 4 minutes,
stirring all the time ; add an oz. and a half
81
June.
of gelatine, and stir till dissolved ; then the
juice of a lemon, a pint of sherry and the
yolks of 8 eggs. Strain and put into moulds.
Serve cold.
13. — Steamed Wheat Pudding.
One pint of flour, one egg, one cup of
milk, one cup of chopped suet, one table-
spoonful sugar, two teaspoonfuls of baking
powder✪ Currant Fritters, and a pinch of salt. Steam an hour
and a half, and serve with sauce. Sauce. —
One cup of sugar, half cup of butter, the
white of an egg beaten stiff, one cup straw-
berries thoroughly mashed. — Miss L. S.
14. — Chess Pie.
For 2 pies ; 5 eggs, % of a cup of butter,
1 cupful sugar; flavor to suit✪ Chess Pie. Beat the
yolks and sugar together until the froth is
perfect. Beat the butter to a creamy froth,
flavor and mix quickly. Bake in a crust. It
will rise very light. As soon as done have
ready a stiff froth made of the whites of the
eggs sweetened and flavored. Spread this
over the pie and return to the oven to brown
a delicate shade. Cut and lay on plates be-
fore cooling. This must be done or it will be
heavy.
82
June.
15. — Celestine Cream.
Imbed a plain mould in some rough ice.
Line the bottom and sides of the mould with
fresh strawberries, taking care to put each
one in dissolved gelatine, in which has been
mixed some wine to flavor. When the mould
is well covered, fill with the following. Pick
over a box of strawberries, bruise them with
a wooden spoon in a basin, with six ounces
of fine sugar, rub this through a hair sieve,
add a pint of whipped cream and two ounces
of gelatine✪ Celestine Cream, which has been dissolved, mix
with the strained strawberries and put in the
mould. Stand away to harden and serve very
cold.
16.— Heston Pudding with Strawberries. ✪ Heston Pudding with Strawberries
365 desserts
1900Page 25 · 8 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
Mash sufficient strawberries to make one pint of strained juice. Cover one-half a box of gelatine with one-half cup of cold water and let it stand for half an hour; add to the strawberry juice one cup of powdered sugar, stir until dissolved ; whip one pint of cream, put the juice in a pan, stand it in another of cracked ice. Now add a gill of milk to the gelatine and stand it over boiling water until thoroughly melted, strain this into the strawberry juice, then add the whipped cream and stir carefully until well blended and partly congealed. If you do not stir until the mass begins to thicken the gelatine will settle to
June.
the bottom. You should have a perfectly light charlotte. Turn this into a greased mould and stand away to harden. Serve with whipped cream around the base, or you may serve it with a garnish of fresh strawberries. —From "Table Talk," Philadelphia.
io. — Currant Fritters.
One pt. of milk, 2 teacupfuls of flour, y^ teacupful of currants, 3 eggs beaten stiff, 2 teaspoonfuls of baking powder, y2 of a teaspoonful of salt, 2 tablespoonfuls of sugar. Drop in hot lard and serve with wine sauce. — From Good Housekeeping.
11. — Turkish Sherbet. Boil 2 cups of granulated sugar with ^ of a pt. of water to a clear syrup • skim carefully, and when cold stir into it % of a pt. of strained lemon juice and one cup of clear white stock. — From "Table Talk," Philadelphia.
12. — Jaune Mange.
Put into a pint of water the thin rind of a lemon and ^ lb. of sugar ; put it on the fire and allow it to simmer for 3 or 4 minutes, stirring all the time ; add an oz. and a half
June.
of gelatine, and stir till dissolved ; then the juice of a lemon, a pint of sherry and the yolks of 8 eggs. Strain and put into moulds. Serve cold.
13. — Steamed Wheat Pudding. One pint of flour, one egg, one cup of milk, one cup of chopped suet, one tablespoonful sugar, two teaspoonfuls of baking powder, and a pinch of salt. Steam an hour and a half, and serve with sauce. Sauce. — One cup of sugar, half cup of butter, the white of an egg beaten stiff, one cup strawberries thoroughly mashed. — Miss L. S.
14. — Chess Pie.
For 2 pies ; 5 eggs, % of a cup of butter, 1 cupful sugar; flavor to suit. Beat the yolks and sugar together until the froth is perfect. Beat the butter to a creamy froth, flavor and mix quickly. Bake in a crust. It will rise very light. As soon as done have ready a stiff froth made of the whites of the eggs sweetened and flavored. Spread this over the pie and return to the oven to brown a delicate shade. Cut and lay on plates before cooling. This must be done or it will be heavy.
June.
15. — Celestine Cream.
Imbed a plain mould in some rough ice. Line the bottom and sides of the mould with fresh strawberries, taking care to put each one in dissolved gelatine, in which has been mixed some wine to flavor. When the mould is well covered, fill with the following. Pick over a box of strawberries, bruise them with a wooden spoon in a basin, with six ounces of fine sugar, rub this through a hair sieve, add a pint of whipped cream and two ounces of gelatine, which has been dissolved, mix with the strained strawberries and put in the mould. Stand away to harden and serve very cold. 16.— Heston Pudding with Strawberries.
Records on this page
Jaune MangeStrawberry Bavarian CreamCurrant FrittersTurkish SherbetSteamed Wheat PuddingChess PieCelestine CreamHeston Pudding with Strawberries