Put one pint of water in a sauce pan.
Moisten four even tablespoon fuls of corn-
starch in a little cold water. Add it to the
boiling water, stir and cook until clear, add
a half cup of sugar. Put one box of berries
into a dish, dust them with sugar. Beat the
whites of three eggs✪ Heston Pudding with Strawberries to a stiff froth, stir them
into the pudding, pour it over the berries and
stand away to cool. Make a soft custard
from the yolks of the eggs, a pint of milk
83
June.
and four tablespoonfuls of sugar. — From
" Table Talk," Philadelphia.
17. — Strawberry Custard.
Separate four eggs, put one pint of milk
into a double boiler, beat the yolks of the
eggs and four tablespoonfuls of sugar✪ Strawberry Custard until
light, add them to the milk, stir constantly
until the thickness of cream, take from the
fire and stand aside to cool ; beat the whites
of the eggs until stiff, add to them four table-
spoonfuls of powdered sugar and beat again
until stiff and white. Put about a pint of
strawberries into a glass dish, pour over the
custard, heap the whites in spoonfuls over the
top, dust with sugar, stand in the oven a
minute to brown. Serve icy cold. — From
"Table Talk," Philadelphia.
18. — Pineapple Sponge.
One small pineapple or a pint and a half
can, one small cup of sugar, one-half box of
gelatine, one and a half cups of water, and
whites of four eggs✪ Pineapple Sponge. Soak the gelatine in a
half cup of cold water. Chop the pineapple
and put it and the water in a sauce pan with
the sugar, and the remaining cup of water.
bi
June*
Simmer ten minutes ; add the gelatine ; take
from the fire and strain. When cool, add
the whites of the eggs, and beat until the
mixture begins to thicken ; pour into a mould
and let it harden. Serve with soft custard
flavored with wine.
ig. — Strawberry Flummery.
Place one quart of strawberries in a farina
boiler, allow them to heat just a little while
until the juice flows freely. Have ready two
tablespoonfuls of cornstarch, moistened in a
gill of cold water; add to the berries one
pint of boiling water and a cup of sugar✪ Strawberry Flummery;
stir in the cornstarch, stir rapidly for a mo-
ment and turn into a mould. Serve icy cold
with whipped cream. — From " Table Talk,"
Philadelphia.
20. — Egg Puffs with Sauce.
Take two eggs, beat well, then add five
spoonfuls of flour, one spoonful of butter,
and a half cup of milk, beat all together.
Add a pinch of salt and a teaspoonful of
baking powder✪ Egg Puffs with Sauce. Put in a muffin pan and
bake in a quick oven. Sauce. — One cup of
milk, half a cup of sugar, a tablespoonful of
85
June.
butter, a teaspoonful of flour. Mix. Place
on the range, let it come to a boil and flavor
to taste. Serve hot.
21. — Punch A'la Cardinal.
Make a raspberry water ice as follows :
Add the juice of one lemon, and one cup of
sugar, to a quart of red raspberries mashed, and
let stand for thirty minutes. Press through a
sieve, add i pt. of water, % of a cup of
maraschino, and ^ of a cup of red curacoa✪ Punch A'la Cardinal.
Freeze as water ice, and serve in glasses. —
From " Table Talk," Philadelphia.
22. — Vols Au Vent of Strawberries.
365 desserts
1900Page 26 · 7 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
Put one pint of water in a sauce pan. Moisten four even tablespoon fuls of cornstarch in a little cold water. Add it to the boiling water, stir and cook until clear, add a half cup of sugar. Put one box of berries into a dish, dust them with sugar. Beat the whites of three eggs to a stiff froth, stir them into the pudding, pour it over the berries and stand away to cool. Make a soft custard from the yolks of the eggs, a pint of milk
June.
and four tablespoonfuls of sugar. — From " Table Talk," Philadelphia.
17. — Strawberry Custard. Separate four eggs, put one pint of milk into a double boiler, beat the yolks of the eggs and four tablespoonfuls of sugar until light, add them to the milk, stir constantly until the thickness of cream, take from the fire and stand aside to cool ; beat the whites of the eggs until stiff, add to them four tablespoonfuls of powdered sugar and beat again until stiff and white. Put about a pint of strawberries into a glass dish, pour over the custard, heap the whites in spoonfuls over the top, dust with sugar, stand in the oven a minute to brown. Serve icy cold. — From "Table Talk," Philadelphia.
18. — Pineapple Sponge.
One small pineapple or a pint and a half can, one small cup of sugar, one-half box of gelatine, one and a half cups of water, and whites of four eggs. Soak the gelatine in a half cup of cold water. Chop the pineapple and put it and the water in a sauce pan with the sugar, and the remaining cup of water. bi
June*
Simmer ten minutes ; add the gelatine ; take from the fire and strain. When cool, add the whites of the eggs, and beat until the mixture begins to thicken ; pour into a mould and let it harden. Serve with soft custard flavored with wine.
ig. — Strawberry Flummery.
Place one quart of strawberries in a farina boiler, allow them to heat just a little while until the juice flows freely. Have ready two tablespoonfuls of cornstarch, moistened in a gill of cold water; add to the berries one pint of boiling water and a cup of sugar; stir in the cornstarch, stir rapidly for a moment and turn into a mould. Serve icy cold with whipped cream. — From " Table Talk," Philadelphia.
20. — Egg Puffs with Sauce. Take two eggs, beat well, then add five spoonfuls of flour, one spoonful of butter, and a half cup of milk, beat all together. Add a pinch of salt and a teaspoonful of baking powder. Put in a muffin pan and bake in a quick oven. Sauce. — One cup of milk, half a cup of sugar, a tablespoonful of
June.
butter, a teaspoonful of flour. Mix. Place on the range, let it come to a boil and flavor to taste. Serve hot.
21. — Punch A'la Cardinal.
Make a raspberry water ice as follows : Add the juice of one lemon, and one cup of sugar, to a quart of red raspberries mashed, and let stand for thirty minutes. Press through a sieve, add i pt. of water, % of a cup of maraschino, and ^ of a cup of red curacoa. Freeze as water ice, and serve in glasses. — From " Table Talk," Philadelphia.
22. — Vols Au Vent of Strawberries.
Records on this page
Heston Pudding with StrawberriesStrawberry CustardPineapple SpongeStrawberry FlummeryEgg Puffs with SauceEgg Puffs with SaucePunch A'la Cardinal