Put into a y2 pt. of milk 1 oz. of gelatine
one hour before you are ready to use it. Boil
another ]/2 pt. of milk, add to it the yolks of
4 eggs and % of a lb. of sugar beaten to-
gether until light, add to this the gelatine and
milk and let it come to a boil like soft cus-
168
December*
tard. Set this away to cool. Whip to a stiff
froth i qt. of rich cream✪ Charlotte Russe No. 2 and when the cus-
tard begins to stiffen beat the cream into it.
Flavor the cream before it is whipped with
wine or St. Croix rum, and tablespoonful of
vanilla. Line the moulds with sponge cake
and fill with the mixture.
18.— Orange Souffle.
Cover y2 box of gelatine with ^ cup of
cold water, and let it stand for a y^ hour.
Dissolve over hot water. Add i cupful of
water to 2 cups of granulated sugar, and stir
until the sugar is dissolved. Boil until a
syrup is formed, then add 1 pt. of orange
juice and take from the fire. Beat the yolks
of 4 eggs very light, add to the syrup while
hot, then add the gelatine. Beat and stir un-
til it begins to thicken, then add 1 qt. of
whipped cream✪ Orange Souffle. Turn into freezer and freeze
like ice cream only not as hard. — From " Ta-
ble Talk," Philadelphia.
19. — Hazelnut Tarts.
Chop one cup of hazelnuts very fine and
pound to a paste. Add one-half a cup of
powdered sugar, a pinch of cinnamon, one
169
December.
teaspoonful of lemon juice, % of a cup of
sherry, or the same amount of orange juice.
Mix well with the nut paste, then add 2 eggs
beaten very light✪ Hazelnut Tarts, without separating. Fill
the tart moulds lined with crusts, as for a
fruit tart, and bake in a moderate oven thirty
minutes. When cold put a tablespoonful of
whipped cream on each tart and serve. —
From "Table Talk," Philadelphia.
20. — Fruit Pudding, (Batter).
One quart of flour, 2 teaspoonfuls baking
powder and a little salt. Add 2 tablespoon-
fuls of melted butt✪ Fruit Pudding (Batter)er, and mix to the con-
sistency of drop biscuit. Butter a mould or
deep dish, and lay in it a layer of the batter,
then a layer of fruit, alternating them until
the dish is nearly full; cover it tight and
steam 1 ^2 hours.
21. — Cracker Pudding.
Pour 1 qt. of boiling milk over 6 soft
crackers, and let it stand till the crackers are
very soft ; then add 4 beaten eggs, y2 pound
of raisins, and salt, sugar and spice to taste✪ Cracker Pudding.
Steam 3 or 4 hours. Use brown sugar.
170
December.
22. — Scotch Baked Apples.
Carefully peel and core four apples; fill
the centres with ^ of a cup of sugar,
creamed with % of a cup of butter, add a
very few thin slices of candied lemon peel✪ Scotch Baked Apples
to each apple. Mix a very little sugar and
water and brush over the apples ; sprinkle
with bread crumbs browned in hot butter ;
bake. Serve cold with custard. — From
"Table Talk," Phila.
23. — Bavarais Au Apricots. ✪ Bavarais Au Apricots
365 desserts
1900Page 53 · 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 into a y2 pt. of milk 1 oz. of gelatine one hour before you are ready to use it. Boil another ]/2 pt. of milk, add to it the yolks of 4 eggs and % of a lb. of sugar beaten together until light, add to this the gelatine and milk and let it come to a boil like soft cus-
December*
tard. Set this away to cool. Whip to a stiff froth i qt. of rich cream and when the custard begins to stiffen beat the cream into it. Flavor the cream before it is whipped with wine or St. Croix rum, and tablespoonful of vanilla. Line the moulds with sponge cake and fill with the mixture.
18.— Orange Souffle. Cover y2 box of gelatine with ^ cup of cold water, and let it stand for a y^ hour. Dissolve over hot water. Add i cupful of water to 2 cups of granulated sugar, and stir until the sugar is dissolved. Boil until a syrup is formed, then add 1 pt. of orange juice and take from the fire. Beat the yolks of 4 eggs very light, add to the syrup while hot, then add the gelatine. Beat and stir until it begins to thicken, then add 1 qt. of whipped cream. Turn into freezer and freeze like ice cream only not as hard. — From " Table Talk," Philadelphia.
19. — Hazelnut Tarts.
Chop one cup of hazelnuts very fine and
pound to a paste. Add one-half a cup of
powdered sugar, a pinch of cinnamon, one
December.
teaspoonful of lemon juice, % of a cup of sherry, or the same amount of orange juice. Mix well with the nut paste, then add 2 eggs beaten very light, without separating. Fill the tart moulds lined with crusts, as for a fruit tart, and bake in a moderate oven thirty minutes. When cold put a tablespoonful of whipped cream on each tart and serve. — From "Table Talk," Philadelphia.
20. — Fruit Pudding, (Batter).
One quart of flour, 2 teaspoonfuls baking powder and a little salt. Add 2 tablespoonfuls of melted butter, and mix to the consistency of drop biscuit. Butter a mould or deep dish, and lay in it a layer of the batter, then a layer of fruit, alternating them until the dish is nearly full; cover it tight and steam 1 ^2 hours.
21. — Cracker Pudding.
Pour 1 qt. of boiling milk over 6 soft crackers, and let it stand till the crackers are very soft ; then add 4 beaten eggs, y2 pound of raisins, and salt, sugar and spice to taste. Steam 3 or 4 hours. Use brown sugar.
December.
22. — Scotch Baked Apples.
Carefully peel and core four apples; fill the centres with ^ of a cup of sugar, creamed with % of a cup of butter, add a very few thin slices of candied lemon peel to each apple. Mix a very little sugar and water and brush over the apples ; sprinkle with bread crumbs browned in hot butter ; bake. Serve cold with custard. — From "Table Talk," Phila.
23. — Bavarais Au Apricots.
Records on this page
Charlotte Russe No. 2Orange SouffleHazelnut TartsFruit Pudding (Batter)Cracker PuddingScotch Baked ApplesBavarais Au Apricots