29. — Lalla Rookh.
This punch is made by the addition of half
a cup of Jamaica rum to a quart of vanilla
ice cream. When the cream is partly frozen,
remove the dasher and beat in the rum with
a spoon. Freeze to the consistency of an ice
and serve in glasses. — From " Table Talk,"
Philadelphia.
89
June.
30. — Currant Shortcake.
Add to two cups of flour two teaspoonfuls
of baking powder and one tablespoonful of
granulated sugar ; rub in one-half of a cup
of butter and add one cup of milk, mixing
quickly but thoroughly. Beat one egg lightly
without separating, add to the dough, mix
well and turn into greased pie tins. Bake
twenty minutes, or to a delicate brown, in a
quick oven. Mix one quart of picked cur-
rants with one cup of sugar✪ Currant Shortcake, mash them a
little and let them stand while the shortcake
is baking, split and butter the cake as soon
as taken from the oven. Spread with the
currants and serve. — From "Table Talk,"
Philadelphia.
90
JULY.
i. — Caramel Bavarian Cream.
Soak 3^ a box of gelatine in one cup of
cold water for ^ hour. Dissolve over hot
water. Whip one qt. of cream to a stiff
froth, and turn into a basin. Add carefully
one cup of pulverized sugar, the gelatine,
2 tablespoonfuls of caramel, i teaspoonful of
vanilla and % cup of sherry. Stir gently
from the bottom toward the top until the
cream begins to form. Then turn into a
mould previously wet with cold water and
put away to harden. — From " Table Talk,"
Philadelphia.
2. — Strawberry Tapioca.
Wash y2 a pt. of tapioca in cold water,
then cover with cold water and soak over
night. Next morning add I pt. of boiling
water, place over the fire and simmer until
clear. Stir in i qt. of ripe strawberries,
91
July.
turn into a dish and stand away to cool.
Serve very cold with sugar and cream. —
" Table Talk," Philadelphia.
3. — Neapolitan Mousse.
Soak ]^ of a box of gelatine for y2 an
hour in ^ of a cup of cold water. Whip 1
pt. of cream. Dissolve the gelatine over hot
water. Cut % of a lb. of candied cherries
and the same of blanched almonds into small
pieces. Turn the cream into a dish, add the
gelatine, ^ of a cup of powdered sugar, 1
teaspoonful of sherry, 1 teaspoonful of vanilla✪ Caramel Bavarian Cream,
and the fruit and nuts. Stir carefully from
the bottom toward the top until it begins to
stiffen. Turn into an ice cream mould pre-
viously wet with cold water. Cover with a
piece of greased writing paper, turned greased
side up, and fit the cover of the mould on
tightly. Pack in salt and ice and let stand
one hour. If it is necessary to hurry the
freezing, turn the mousse first into a freezer
and freeze slowly until it begins to thicken.
Remove the dasher, take from the freezer,
put in the mould and let stand packed for one
or two hours. — From " Table Talk," Phila-
delphia.
92
July.
4. — Rice Jelly. ✪ Rice Jelly
365 desserts
1900Page 28 · 4 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
29. — Lalla Rookh.
This punch is made by the addition of half a cup of Jamaica rum to a quart of vanilla ice cream. When the cream is partly frozen, remove the dasher and beat in the rum with a spoon. Freeze to the consistency of an ice and serve in glasses. — From " Table Talk," Philadelphia.
June.
30. — Currant Shortcake. Add to two cups of flour two teaspoonfuls of baking powder and one tablespoonful of granulated sugar ; rub in one-half of a cup of butter and add one cup of milk, mixing quickly but thoroughly. Beat one egg lightly without separating, add to the dough, mix well and turn into greased pie tins. Bake twenty minutes, or to a delicate brown, in a quick oven. Mix one quart of picked currants with one cup of sugar, mash them a little and let them stand while the shortcake is baking, split and butter the cake as soon as taken from the oven. Spread with the currants and serve. — From "Table Talk," Philadelphia.
JULY.
i. — Caramel Bavarian Cream.
Soak ½ a box of gelatine in one cup of cold water for ½ hour. Dissolve over hot water. Whip one qt. of cream to a stiff froth, and turn into a basin. Add carefully one cup of pulverized sugar, the gelatine, 2 tablespoonfuls of caramel, 1 teaspoonful of vanilla and ⅓ cup of sherry. Stir gently from the bottom toward the top until the cream begins to form. Then turn into a mould previously wet with cold water and put away to harden. — From " Table Talk," Philadelphia.
2. — Strawberry Tapioca.
Wash ½ a pt. of tapioca in cold water, then cover with cold water and soak over night. Next morning add 1 pt. of boiling water, place over the fire and simmer until clear. Stir in i qt. of ripe strawberries,
July.
turn into a dish and stand away to cool. Serve very cold with sugar and cream. — " Table Talk," Philadelphia.
3. — Neapolitan Mousse.
Soak ½ of a box of gelatine for ½ an hour in ½ of a cup of cold water. Whip 1 pt. of cream. Dissolve the gelatine over hot water. Cut ¾ of a lb. of candied cherries and the same of blanched almonds into small pieces. Turn the cream into a dish, add the gelatine, ¼ of a cup of powdered sugar, 1 teaspoonful of sherry, 1 teaspoonful of vanilla, and the fruit and nuts. Stir carefully from the bottom toward the top until it begins to stiffen. Turn into an ice cream mould previously wet with cold water. Cover with a piece of greased writing paper, turned greased side up, and fit the cover of the mould on tightly. Pack in salt and ice and let stand one hour. If it is necessary to hurry the freezing, turn the mousse first into a freezer and freeze slowly until it begins to thicken. Remove the dasher, take from the freezer, put in the mould and let stand packed for one or two hours. — From " Table Talk," Philadelphia.
July.
4. — Rice Jelly.
Records on this page
Currant ShortcakeCaramel Bavarian CreamCream MousseRice Jelly