CHOCOLATE SOUFFLE.
2 sq. unsweetened chocolate. 1 pt. milk.
1/3 cup sugar. 3 eggs.
2 t-spoons vanilla. 1/2 cup sugar.
1 tbls. gelatine✪ Chocolate Souffle.
Dissolve gelatine in 1/4 cup cold water. Melt chocolate with
sugar over hot water; add milk gradually. When milk is scalded
stir and cook into it, yolks of the eggs beaten with 1/2 cup sugar.
Cook until mixture coats the spoon ; add vanilla and gelatine dis-
solved in cold water. Strain all this over the stiffly beaten whites
of eggs✪ Chocolate Mousse. After folding in egg whites, turn mixture into chilled mold
to congeal. Serve with sweetened whipped cream.
Mrs. Edward H. Barnes.
PRUNE SOUFFLE.
1 cup prune pulp. 4 egg whites.
4 tbls. sugar. Chopped nuts.
Stew 1/2 lb. prunes in as little water as possible. Drain and
put through colander. Add sugar to well beaten egg whites, and
add prune pulp. Pour in buttered pudding dish✪ Prune Souffle, set in pan of hot
water, bake very slowly until set. Serve with whipped cream.
Sprinkle with chopped nut meats if desired.
Mrs. F. J. Massenburg.
CHERRY GELATINE.
1 envelope gelatine. 1/2 cup lemon juice.
1/2 cup cold water. 1 pt. sweetened red acid cher-
% cup sugar. ries.
2 cups boiling water. 2 egg whites.
1/2 cup cherry juice.
Soak gelatine in cold water five minutes. Dissolve with boil-
ing water, add sugar, cool ; add lemon juice and cherry juice. When
half congealed add beaten whites ; when almost congealed add pitted
cherries.
Mrs. John Hardwick.
DAINTY DESSERTS 171
PINEAPPLE AND GRAPEFRUIT GELATINE.
2 envelopes gelatine. 1/4 cup lemon juice.
2 cups cold water. 21/2 lb canned pineapple.
214 cups sugar. 2 grapefruit, medium size.
4 cups boiling water.
Dissolve gelatine in 1 cup cold water; add 1 cup cold water
or pineapple juice. Add boiling water, sugar, lemon juice. When
half congealed, add diced grapefruit and pineapple. Congeal, serve
as a dessert or a salad with mayonnaise.
Mrs. E. D. McDonald.
COFFEE GELATINE.
1 envelope gelatine. V2 cup milk.
14 cup cold water. 1 cup sugar.
2 cups boiling coffee. 1 t-spoon vanilla.
3 eggs.
Dissolve the gelatine in a little cold water. Add boiling clear
coffee, beat together yolks of eggs, milk and sugar. Turn into coffee
and gelatine and cook in double boiler until it thickens slightly. Re-
move from fire and add the stiffly beaten whites of eggs, stirring
together only until well mixed, add 1 t-spoon of vanilla. Turn
into mold to harden. Serve cut in slices with a sauce made of thick
cream slightly sweetened and flavored with vanilla.
Mrs. Frank Daub.
STRAWBERRY DELIGHT.
1 pkg. fresh marshmallows. 1 pkg. lady fingers.
1 qt. strawberries. 1 pt. whipped cream.
Mash berries, reserving whole, a few of the choicest ones ; cut
marshmallows with shears into 4 parts, and soak in strawberry juice
2 hours until soft. Mix lady-fingers, crumbled, marshmallows,
fruit juice and whipped cream together 5 minutes before serving
time. Serve in tall glasses, with spoonful of whipped cream and
strawberry on top. Pineapple, or any tart fruit may be substituted.
Mrs. Newton C. Wing.
ORANGE TAPIOCA.
l^ cup tapioca. 1 orange.
11/2 cups water. 1/2 cup sugar✪ Cherry Gelatine.
Cook tapioca and sugar in double boiler until clear. Add orange
(cut in small pieces). Serve cold with cream. Canned peaches cut
in cubes and maraschino cherries may be added.
Mrs. J. B. Dinwiddle.
FRUIT DESSERT.
3 bananas. 3 slices chopped canned pine- ✪ Fruit Dessert
Page 91 · 9 recipe records on this page
Presented as published in 1921. 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
CHOCOLATE SOUFFLE. 2 sq. unsweetened chocolate. 1 pt. milk. 1/3 cup sugar. 3 eggs.
2 t-spoons vanilla. 1/2 cup sugar.
1 tbls. gelatine.
Dissolve gelatine in 1/4 cup cold water. Melt chocolate with sugar over hot water; add milk gradually. When milk is scalded stir and cook into it, yolks of the eggs beaten with 1/2 cup sugar. Cook until mixture coats the spoon ; add vanilla and gelatine dissolved in cold water. Strain all this over the stiffly beaten whites of eggs. After folding in egg whites, turn mixture into chilled mold to congeal. Serve with sweetened whipped cream.
Mrs. Edward H. Barnes.
PRUNE SOUFFLE. 1 cup prune pulp. 4 egg whites.
4 tbls. sugar. Chopped nuts.
Stew 1/2 lb. prunes in as little water as possible. Drain and put through colander. Add sugar to well beaten egg whites, and add prune pulp. Pour in buttered pudding dish, set in pan of hot water, bake very slowly until set. Serve with whipped cream. Sprinkle with chopped nut meats if desired.
Mrs. F. J. Massenburg.
CHERRY GELATINE.
1 envelope gelatine. 1/2 cup lemon juice.
1/2 cup cold water. 1 pt. sweetened red acid cher- % cup sugar. ries.
2 cups boiling water. 2 egg whites. 1/2 cup cherry juice.
Soak gelatine in cold water five minutes. Dissolve with boiling water, add sugar, cool ; add lemon juice and cherry juice. When half congealed add beaten whites ; when almost congealed add pitted cherries.
Mrs. John Hardwick.
PINEAPPLE AND GRAPEFRUIT GELATINE. 2 envelopes gelatine. 1/4 cup lemon juice.
2 cups cold water. 21/2 lb canned pineapple.
214 cups sugar. 2 grapefruit, medium size.
4 cups boiling water.
Dissolve gelatine in 1 cup cold water; add 1 cup cold water or pineapple juice. Add boiling water, sugar, lemon juice. When half congealed, add diced grapefruit and pineapple. Congeal, serve as a dessert or a salad with mayonnaise.
Mrs. E. D. McDonald.
COFFEE GELATINE.
1 envelope gelatine. V2 cup milk. 14 cup cold water. 1 cup sugar.
2 cups boiling coffee. 1 t-spoon vanilla.
3 eggs.
Dissolve the gelatine in a little cold water. Add boiling clear coffee, beat together yolks of eggs, milk and sugar. Turn into coffee and gelatine and cook in double boiler until it thickens slightly. Remove from fire and add the stiffly beaten whites of eggs, stirring together only until well mixed, add 1 t-spoon of vanilla. Turn into mold to harden. Serve cut in slices with a sauce made of thick cream slightly sweetened and flavored with vanilla.
Mrs. Frank Daub.
STRAWBERRY DELIGHT. 1 pkg. fresh marshmallows. 1 pkg. lady fingers.
1 qt. strawberries. 1 pt. whipped cream.
Mash berries, reserving whole, a few of the choicest ones ; cut marshmallows with shears into 4 parts, and soak in strawberry juice 2 hours until soft. Mix lady-fingers, crumbled, marshmallows, fruit juice and whipped cream together 5 minutes before serving time. Serve in tall glasses, with spoonful of whipped cream and strawberry on top. Pineapple, or any tart fruit may be substituted.
Mrs. Newton C. Wing.
ORANGE TAPIOCA.
l^ cup tapioca. 1 orange.
11/2 cups water. 1/2 cup sugar.
Cook tapioca and sugar in double boiler until clear. Add orange (cut in small pieces). Serve cold with cream. Canned peaches cut in cubes and maraschino cherries may be added.
Mrs. J. B. Dinwiddle.
FRUIT DESSERT. 3 bananas. 3 slices chopped canned pine-
Records on this page
Chocolate SouffleChocolate MousseCoffee GelatinePrune SouffleCherry GelatinePineapple and Grapefruit GelatineStrawberry DelightOrange TapiocaFruit Dessert