Two tablespoons ground tapioca stirred into one and a half
pints boiling water. Let it boil. A piece of butter size of
walnut; sugar enough to make quite sweet. When part cool,
stir into the mixture two well beaten eggs ; any kind of fla-
voring preferred. Just before putting into freezer, add one
pint good cream✪ Tapioca Ice Cream.
Mrs. H. M. Lutz.
VANILLA CREAM.
Put a quart of milk in a pot; add the yolks of three eggs,
well beaten, six tablespoons of sugar (more if desired), and
allow to cook until slightly thickened. When cool, add the
whites of tl^e eggs, beaten stiff. Beat briskly for two minutes,
then strain and set in a cool place. When cold, add a pint of
cream✪ Vanilla Cream, whipped and sweetened. Freeze immediately.
Mrs. A. P. Kerckhoff, Cov-ina.
CAPE MOUSSE.
Two soupspoonfuls of ground coffee. Over this pour one
large cup boiling water; let stand on stove five minutes, and
then strain over the well beaten yolks of four eggs, and one
large cup of granulated sugar. When this is cold, add one
pint of cream✪ Cape Mousse, whipped. Pour in mold and pack in dishpan
with equal parts of ice and salt, same as ice cream. Flavor
with one teaspoon vanilla. Let stand in ice five hours. This
makes enough for ten people.
Mrs. Robertson.
MOUSSE OE CHESTNUT.
With one-half pound of chestnut puree mix about six ounces
of sugar flavored with vanilla ; beat it well with a spoon until
it is quite smooth, and then add three wineglassfuls of sweet-
ened whipped cre✪ Mousse of Chestnutam. Pour the preparation into a dome-shaped
mold previously buried in salted ice; cover the mold, solder
landmarks club cook book.
Its joints with flour and water paste, and keep it in the ice
for an hour. When ready to serve, dip the mold in hot water,
wipe, and turn the mousse out on a folded napkin.
Mrs. M. J. Connell.
STRAWBERRY MOUSSE.
Pour one large tablespoon of cold water over one even table-
spoon of gelatine and let it stand two hours. Mash one pint
of strawberries, cover with half pint of sugar and set away
two hours. Then pour two tablespoons of boiling water over
gelatine and stir till dissolved. Rub sweetened fruit through
colander or strainer, add gelatine, and setting the bowl in a pan
of ice water, stir till it begins to thicken, then stir in one pint
of cream✪ Strawberry Mousse that has been whipped till it is very stiff. When
thoroughly mixed pour into freezer and pack in ice for six
hours. Take dasher out of freezer, as it must not be turned.
Miss H. Knickerbocker.
FRUIT MOUSSE.
Whip a pint of cream and drain carefully. Mix with it a
cupful any fruit pulp, also carefully drained and mixedbwith
enough powdered sugar to give the same consistency as the
whipped cream. A little vanilla if desired✪ Fruit Mousse. Mold, seal care-
fully and pack in ice and salt for three hours.
CHOCOLATE PARFAIT.
Put a quarter of a pound of chocolate into a saucepan with
a little water, and stir until dissolved. Prepare a custard with
a pint of milk, ten eggs and sugar to taste. Mix the choco-
late with this, and pass the whole through a silk sieve, then
place the mixture over ice, and work in a small quantity of
cream✪ Chocolate Parfait and syrup. When smooth, pack it in ice for two hours.
Mrs. M. J Connell.
MAPLE PARFAIT — A FRENCH DESSERT. ✪ Maple Parfait - A French Dessert
Page 91 · 8 recipe records on this page
Presented as published in 1903. 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
Two tablespoons ground tapioca stirred into one and a half pints boiling water. Let it boil. A piece of butter size of walnut; sugar enough to make quite sweet. When part cool, stir into the mixture two well beaten eggs ; any kind of flavoring preferred. Just before putting into freezer, add one pint good cream.
Mrs. H. M. Lutz.
VANILLA CREAM.
Put a quart of milk in a pot; add the yolks of three eggs, well beaten, six tablespoons of sugar (more if desired), and allow to cook until slightly thickened. When cool, add the whites of the eggs, beaten stiff. Beat briskly for two minutes, then strain and set in a cool place. When cold, add a pint of cream, whipped and sweetened. Freeze immediately.
Mrs. A. P. Kerckhoff, Cov-ina.
CAPE MOUSSE.
Two soupspoonfuls of ground coffee. Over this pour one large cup boiling water; let stand on stove five minutes, and then strain over the well beaten yolks of four eggs, and one large cup of granulated sugar. When this is cold, add one pint of cream, whipped. Pour in mold and pack in dishpan with equal parts of ice and salt, same as ice cream. Flavor with one teaspoon vanilla. Let stand in ice five hours. This makes enough for ten people.
Mrs. Robertson.
MOUSSE OF CHESTNUT.
With one-half pound of chestnut puree mix about six ounces of sugar flavored with vanilla ; beat it well with a spoon until it is quite smooth, and then add three wineglassfuls of sweetened whipped cream. Pour the preparation into a dome-shaped mold previously buried in salted ice; cover the mold, solder
Its joints with flour and water paste, and keep it in the ice for an hour. When ready to serve, dip the mold in hot water, wipe, and turn the mousse out on a folded napkin.
Mrs. M. J. Connell.
STRAWBERRY MOUSSE.
Pour one large tablespoon of cold water over one even tablespoon of gelatine and let it stand two hours. Mash one pint of strawberries, cover with half pint of sugar and set away two hours. Then pour two tablespoons of boiling water over gelatine and stir till dissolved. Rub sweetened fruit through colander or strainer, add gelatine, and setting the bowl in a pan of ice water, stir till it begins to thicken, then stir in one pint of cream that has been whipped till it is very stiff. When thoroughly mixed pour into freezer and pack in ice for six hours. Take dasher out of freezer, as it must not be turned.
Miss H. Knickerbocker.
FRUIT MOUSSE.
Whip a pint of cream and drain carefully. Mix with it a cupful any fruit pulp, also carefully drained and mixedbwith enough powdered sugar to give the same consistency as the whipped cream. A little vanilla if desired. Mold, seal carefully and pack in ice and salt for three hours.
CHOCOLATE PARFAIT.
Put a quarter of a pound of chocolate into a saucepan with a little water, and stir until dissolved. Prepare a custard with a pint of milk, ten eggs and sugar to taste. Mix the chocolate with this, and pass the whole through a silk sieve, then place the mixture over ice, and work in a small quantity of cream and syrup. When smooth, pack it in ice for two hours.
Mrs. M. J Connell.
MAPLE PARFAIT — A FRENCH DESSERT.
Records on this page
Tapioca Ice CreamVanilla CreamCape MousseMousse of ChestnutStrawberry MousseFruit MousseChocolate ParfaitMaple Parfait - A French Dessert