Five ripe bananas ; remove skin and pound with five ounces
white sugar. Whip half pint cream to stiff froth; add the
mashed fruit and half glass brandy, juice of half lemon. Mix
well and add one ounce of gelatine✪ Banana Cream that has been dissolved.
Beat gently for a few minutes, put in mold, set on ice. Serve
with whipped cream. A little chopped pineapple improves it.
Mrs. E. Wolters.
BANANA FLOAT.
One box of gelatine dissolved in a teacupful of cold water.
Boil three pints of milk with two-thirds cupful of sugar. Take
enough hot milk to thoroughly dissolve the gelatine, then boil
all together ten minutes. When cool, not stiff, break six ba-
nanas with a fork ; stir in and then put on ice. Serve with
cream which has been flavored to taste.
Miss Maurice.
BURNT ALMOND CHARLOTTE.
Dip the ends of almond wafers in caramel, then in chopped
nuts. Dry and fasten one to another with caramel. Dissolve
caramel in cupful of hot water, add one-third of a package
desserts.
155
of gelatine, half a cup of sugar and three-quarters of cup of
crushed almonds. Cool. Fold in the whip from three cups
of cream✪ Burnt Almond Charlotte and turn into a mold.
Mbs. Hugh W. Vail.
COEEEE CREAM.
*
Yolks of three eggs, well beaten, with three tablespoons of
fine sugar; one tablespoon cornstarch. Add little by little one
pint of weak coffee✪ Coffee Cream. Put on stove and let come to a boil, be-
ing careful to stir constantly. Let cool in small glasses and
serve with whipped cream which has been slightly sweetened.
Carrie T. Waddilove.
DUCHESS CREAM.
Three-fourths cup tapioca ; soak over night in cold water,
then drain off and cover with boiling water ; then add two cups
sugar, juice of two lemons, one can grated pineapple, and just
before taking off the stove add the whites of two eggs✪ Duchess Cream well
beaten. Serve cold with pure sweet cream.
Elisabeth Kerckhoff.
GOTTER SPElSA.
Cook apples with sugar and white wine until you have a
nice apple sauce. Place in dish macaroons or remnants of
cake, spreading them with the apple sauce. Then make a corn-
starch custard with two or three yolks of eggs. Whip the
whites light ; color with fruit coloring or syrup ; pour custard
over apples when cool. Lastly, pile the pink floats of egg that
have been sweetened.
Mrs. Mary J. Schallert.
HAMBURG SPONGE.
Pleat the juice of one lemon and quarter cup sugar. Add
the beaten yolks of four eggs and quarter cup sugar. Cook
over hot water until thick. Add quarter package gelatine
softened in cold water. Reheat and fold in the beaten whites
of four eggs✪ Hamburg Sponge. Pour into a'border mold. When cold, fill the
center with whipped cream. Garnish with candied or fresh
cherries.
11
Mrs. C- F. A. Last.
156
LANDMARKS CLUB COOK BOOK.
LEMON CREAM SPONGE.
Four eggs, one cup sugar, two lemons, quarter box of gela-
tine soaked in a teacup of cold water for an hour. ‘Beat the
yolks with four tablespoons of sugar, add the juice and grated
rind of the lemons, two tablespoons of hot water, t✪ Lemon Cream Spongehe balance
of the sugar and place in a double boiler until it is like soft
custard, adding the gelatine just before removing from the
fire. When it is cold and begins to set, add the whites of the
eggs beaten stiff, and whip all together until smooth. Wet a
mold in cold water and pour in the mixture. Serve with cream
or a soft custard. This is nice molded with wine jelly.
Mrs. W. H. Burnham, Orange.
LEMON JELLY.
Page 93 · 7 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
Five ripe bananas ; remove skin and pound with five ounces white sugar. Whip half pint cream to stiff froth; add the mashed fruit and half glass brandy, juice of half lemon. Mix well and add one ounce of gelatine that has been dissolved. Beat gently for a few minutes, put in mold, set on ice. Serve with whipped cream. A little chopped pineapple improves it.
Mrs. E. Wolters.
BANANA FLOAT.
One box of gelatine dissolved in a teacupful of cold water. Boil three pints of milk with two-thirds cupful of sugar. Take enough hot milk to thoroughly dissolve the gelatine, then boil all together ten minutes. When cool, not stiff, break six bananas with a fork ; stir in and then put on ice. Serve with cream which has been flavored to taste.
Miss Maurice.
BURNT ALMOND CHARLOTTE.
Dip the ends of almond wafers in caramel, then in chopped nuts. Dry and fasten one to another with caramel. Dissolve caramel in cupful of hot water, add one-third of a package
desserts.
of gelatine, half a cup of sugar and three-quarters of cup of crushed almonds. Cool. Fold in the whip from three cups of cream and turn into a mold.
Mbs. Hugh W. Vail.
COEEEE CREAM.
*
Yolks of three eggs, well beaten, with three tablespoons of fine sugar; one tablespoon cornstarch. Add little by little one pint of weak coffee. Put on stove and let come to a boil, being careful to stir constantly. Let cool in small glasses and serve with whipped cream which has been slightly sweetened.
Carrie T. Waddilove.
DUCHESS CREAM.
Three-fourths cup tapioca ; soak over night in cold water, then drain off and cover with boiling water ; then add two cups sugar, juice of two lemons, one can grated pineapple, and just before taking off the stove add the whites of two eggs well beaten. Serve cold with pure sweet cream.
Elisabeth Kerckhoff.
GOTTER SPEISA.
Cook apples with sugar and white wine until you have a nice apple sauce. Place in dish macaroons or remnants of cake, spreading them with the apple sauce. Then make a cornstarch custard with two or three yolks of eggs. Whip the whites light ; color with fruit coloring or syrup ; pour custard over apples when cool. Lastly, pile the pink floats of egg that have been sweetened.
Mrs. Mary J. Schallert.
HAMBURG SPONGE.
Heat the juice of one lemon and quarter cup sugar. Add the beaten yolks of four eggs and quarter cup sugar. Cook over hot water until thick. Add quarter package gelatine softened in cold water. Reheat and fold in the beaten whites of four eggs. Pour into a border mold. When cold, fill the center with whipped cream. Garnish with candied or fresh cherries.
Mrs. C- F. A. Last.
LEMON CREAM SPONGE.
Four eggs, one cup sugar, two lemons, quarter box of gelatine soaked in a teacup of cold water for an hour. ‘Beat the yolks with four tablespoons of sugar, add the juice and grated rind of the lemons, two tablespoons of hot water, the balance of the sugar and place in a double boiler until it is like soft custard, adding the gelatine just before removing from the fire. When it is cold and begins to set, add the whites of the eggs beaten stiff, and whip all together until smooth. Wet a mold in cold water and pour in the mixture. Serve with cream or a soft custard. This is nice molded with wine jelly.
Mrs. W. H. Burnham, Orange.
LEMON JELLY.
Records on this page
Banana CreamBurnt Almond CharlotteCoffee CreamDuchess CreamDuchess CreamHamburg SpongeLemon Cream Sponge