Make a good-sized vols au vent from puff
paste, and when you take it from the pan
brush the top with the yolk of egg and cover
thickly with granulated sugar, return to the
oven until you have a sort of glaze all over
the surface. When you are ready to serve, fill
with fresh strawberries. Heap the top with
whipped cream and dot with perfect berries
and serve. — From "Table Talk," Phila.
23. — Bonny Clabber.
When the milk turns, that is, becomes sour,
smooth and thick, put it carefully into a glass
86
June.
dish, stand away to get very cold, dust
heavily with powdered sugar, then sprinkle
slightly with nutmeg and serve with sweet-
ened cream. — From " Table Talk."
24. — Strawberry Souffle.
Cover half a box of gelatine with half a cup
of cold water and soak half an hour, then add
half a cup of boiling water and stir until the
gelatine is dissolved. Mix one pint of straw-
berry juice and three-quarters of a pound of
sugar together until they form a syrup. Beat
the yolks of six eggs to a cream ; add them
to the syrup ; beat until thoroughly mixed.
Whip one quart of cream✪ Strawberry Souffle. Strain the gel-
atine into the syrup and eggs, turn into a
freezer and freeze. When frozen, stir in
lightly and hastily the whipped cream. Re-
pack the freezer and stand -aside for two
hours. This is enough for fifteen people. —
" Table Talk," Phila.
25. — Strawberry Cream Pudding.
Put one pint of milk in a farina boiler to
scald. Moisten four even tablespoonfuls of
cornstarch with a little cold milk; stir it
into the hot milk and cook until smooth and
87
June*
thick. Add a half cup of granulated sugar and
a half tumbler of strawberry jelly. Beat the
whites of four eggs until stiff and dry ; stir
them quickly into the pudding and turn out
to cool. Serve very cool with sugar and
cream. — From "Table Talk," Phila.
26. — Strawberry Ice Cream.
Scald one pint of cream and one pint of
milk mixed. Take it from the fire and dis-
solve in it half a pound granulated sugar.
Mash three pints of ripe strawberries, and
strain the juice through a piece of cheese
cloth. Mix with it half a pound of sugar,
and when it is all dissolved add it to the milk
and cream. When cold freeze. — From
"Table Talk," Phila.
27. — Victoria Fritters.
Slice a loaf of baker's bread into pieces
an inch thick ; cut the slices in the centre,
trimming off the crust and place them on a
flat dish. Take a quart of rich milk, one
salt spoonful of salt, eight beaten eggs. Stir
the whole together and pour on the bread
several hours before dinner, that it may be
equally moistened. Fry in hot butter a deli-
cate brown, and eat with wine sauce.
88
June*
28. — Strawberry Sponge.
Soak half a box of gelatine in a half cup
of water. Hull and mash one quart of straw-
berries, and sprinkle over them half a cupful
of sugar. Boil one cup of water and half a
cup of sugar together twenty minutes, but do
not boil hard. Rub the berries through a
fine sieve; add the soaked gelatine to the
boiling syrup ; take from the fire, turn into a
bowl and add the berry juice; stir until the
gelatine is all dissolved, add the juice of one
lemon, place the bowl in a pan of crushed ice
and beat with an egg beater for five minutes,
add the beaten whites of four eggs and beat
the whole until it begins to thicken. Pour
into wet moulds and set on ice to harden.
Serve very cold with cream. — " Table Talk."
365 desserts
1900Page 27 · 1 recipe record 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
Make a good-sized vols au vent from puff paste, and when you take it from the pan brush the top with the yolk of egg and cover thickly with granulated sugar, return to the oven until you have a sort of glaze all over the surface. When you are ready to serve, fill with fresh strawberries. Heap the top with whipped cream and dot with perfect berries and serve. — From "Table Talk," Phila.
23. — Bonny Clabber. When the milk turns, that is, becomes sour, smooth and thick, put it carefully into a glass
June.
dish, stand away to get very cold, dust heavily with powdered sugar, then sprinkle slightly with nutmeg and serve with sweetened cream. — From " Table Talk."
24. — Strawberry Souffle.
Cover half a box of gelatine with half a cup of cold water and soak half an hour, then add half a cup of boiling water and stir until the gelatine is dissolved. Mix one pint of strawberry juice and three-quarters of a pound of sugar together until they form a syrup. Beat the yolks of six eggs to a cream ; add them to the syrup ; beat until thoroughly mixed. Whip one quart of cream. Strain the gelatine into the syrup and eggs, turn into a freezer and freeze. When frozen, stir in lightly and hastily the whipped cream. Repack the freezer and stand -aside for two hours. This is enough for fifteen people. — " Table Talk," Phila.
25. — Strawberry Cream Pudding.
Put one pint of milk in a farina boiler to
scald. Moisten four even tablespoonfuls of
cornstarch with a little cold milk; stir it
into the hot milk and cook until smooth and
June.
thick. Add a half cup of granulated sugar and a half tumbler of strawberry jelly. Beat the whites of four eggs until stiff and dry ; stir them quickly into the pudding and turn out to cool. Serve very cool with sugar and cream. — From "Table Talk," Phila.
26. — Strawberry Ice Cream. Scald one pint of cream and one pint of milk mixed. Take it from the fire and dissolve in it half a pound granulated sugar. Mash three pints of ripe strawberries, and strain the juice through a piece of cheese cloth. Mix with it half a pound of sugar, and when it is all dissolved add it to the milk and cream. When cold freeze. — From "Table Talk," Phila.
27. — Victoria Fritters.
Slice a loaf of baker's bread into pieces an inch thick ; cut the slices in the centre, trimming off the crust and place them on a flat dish. Take a quart of rich milk, one salt spoonful of salt, eight beaten eggs. Stir the whole together and pour on the bread several hours before dinner, that it may be equally moistened. Fry in hot butter a delicate brown, and eat with wine sauce.
June.
28. — Strawberry Sponge.
Soak half a box of gelatine in a half cup of water. Hull and mash one quart of strawberries, and sprinkle over them half a cupful of sugar. Boil one cup of water and half a cup of sugar together twenty minutes, but do not boil hard. Rub the berries through a fine sieve; add the soaked gelatine to the boiling syrup ; take from the fire, turn into a bowl and add the berry juice; stir until the gelatine is all dissolved, add the juice of one lemon, place the bowl in a pan of crushed ice and beat with an egg beater for five minutes, add the beaten whites of four eggs and beat the whole until it begins to thicken. Pour into wet moulds and set on ice to harden. Serve very cold with cream. — " Table Talk."
Records on this page
Strawberry Souffle