E hL fi I' Lem°n peel or vanilla may be
substituted for the essence of almond, if preferred
that of thTrke^ °f ^ CUStard must correspond with
. Currant Snow.— Dissolve half an oz of melatinn
solS aaddUPfUl f fh0t Water‘, Wh6n ‘his h&as dis-
o ved, add a pint of water and two ounces of suvar
Squeeze ,n the juice of half a lemon . Take white! of
four eggs, beat them to a stiff froth, and stir it fnto
vioJslv^nfvi!- nri>W 3 t half a pint of red currants (pre-
i y Packed and thoroughly dried) Put intn a
mould and set on ice. When firm urn out and serve
with whipped cream. Black currants may be treated
in the same way if liked. y tea
Pinfof mil? iCr*f m - — 1 n g red i e n Cs required : Half a
fruit or am ,8 °f rasPberry J'uice made from fresh
little more ff’f TT? °f SU£ar if Jam is used, or a
lemon i t; VrrSh frUlt ls used > thinly cut rind of i
a few’rh f °f Creum’ a cupful of milk for soaking,
enVp .u P ,of cochineal, and f ounce of gelatine
Sout fit/6 31'"6 m SU*dent milk to covegr ft Tot
about fifteen minutes, then dissolve gently over the
sgu£;r Tnaaestthe h3lf Pinj °f milk> iemoT rted and
sugar in a stew-pan, and stir gently over the mas
Strain ‘intht th® rind’ and P°ur into a basin,
itrain in the gelatine, allow to cool a little then add
and the338 PrevjouHy whipped, the raspbety jute
fuldanhd fddhmea Jarm ‘S used’ take one tablespoon-
and steaks P?' • °/ Water’ koiI UP’ reduce a little,
cold water ’ Wh r "t*0 * mouId previously rinsed in
and sera Th£ \T’ tU,r" °ut on to a cold dish
1 with a thin iTh S T n would be improved if masked
ha thin layer of jelly and decorated with cherries
DeCOrate With fresh ^uit when fn
befSsthrourS'? h‘ “ Rub HaT a P°Und of straw-
eiries through a hair sieve and mash them into a
L
162
THE HOUSEHOLD.
pulp; soak half oz. of gelatine in a teacupful of milk,
and dissolve gently over the gas ; strain into the straw¬
berry pulp, add the juice of half a lemon, and two
ozs. castor sugar. Whip half-pint cream stiffly, and
mingle all well together. Then pour into a mould
previously wetted and stand in a cool place, i he op
of the mould should be decorated with a little clear
jelly and some strawberries.
Arrowroot Cream. — Take an ounce of arrowroot
and mix it until smooth with a little milk. Boil
a quart of milk into which has been placed a small
piece of cinnamon and a little nutmeg, and the
rrrated rind of half a lemon with quarter of a lb. ot loal
sugar. Stir this until it boils, when pour in the
arrowroot and keep it boiling and stirring a t e
time for five minutes. Let it cool somewhat, and then
stir into it the yolk of an egg. This should be served
cold.
Anples with Custard. — Take four large appies,
pare, core, and slice them. Fry them in butter, and
when they are brown on one side, turn them over.
Put them in a pie dish, and pour over them a custard
made of two eggs, a cupful of cream or milk, sug
and cinnamon to taste✪ Apples with Custard. Bake, and serve wi
sugar.
Page 89 · 3 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
A modernized reading is not available for this page yet. You are seeing the original text.
E hL fi I' Lem°n peel or vanilla may be
substituted for the essence of almond, if preferred
that of thTrke^ °f ^ CUStard must correspond with
. Currant Snow.— Dissolve half an oz of melatinn
solS aaddUPfUl f fh0t Water‘, Wh6n ‘his h&as dis-
o ved, add a pint of water and two ounces of suvar
Squeeze ,n the juice of half a lemon . Take white! of
four eggs, beat them to a stiff froth, and stir it fnto
vioJslv^nfvi!- nri>W 3 t half a pint of red currants (pre-
i y Packed and thoroughly dried) Put intn a
mould and set on ice. When firm urn out and serve
with whipped cream. Black currants may be treated
in the same way if liked. y tea
Pinfof mil? iCr*f m - — 1 n g red i e n Cs required : Half a
fruit or am ,8 °f rasPberry J'uice made from fresh
little more ff’f TT? °f SU£ar if Jam is used, or a
lemon i t; VrrSh frUlt ls used > thinly cut rind of i
a few’rh f °f Creum’ a cupful of milk for soaking,
enVp .u P ,of cochineal, and f ounce of gelatine
Sout fit/6 31'"6 m SU*dent milk to covegr ft Tot
about fifteen minutes, then dissolve gently over the
sgu£;r Tnaaestthe h3lf Pinj °f milk> iemoT rted and
sugar in a stew-pan, and stir gently over the mas
Strain ‘intht th® rind’ and P°ur into a basin,
itrain in the gelatine, allow to cool a little then add
and the338 PrevjouHy whipped, the raspbety jute
fuldanhd fddhmea Jarm ‘S used’ take one tablespoon-
and steaks P?' • °/ Water’ koiI UP’ reduce a little,
cold water ’ Wh r "t*0 * mouId previously rinsed in
and sera Th£ \T’ tU,r" °ut on to a cold dish
1 with a thin iTh S T n would be improved if masked
ha thin layer of jelly and decorated with cherries
DeCOrate With fresh ^uit when fn
befSsthrourS'? h‘ “ Rub HaT a P°Und of straw-
eiries through a hair sieve and mash them into a
L
162
THE HOUSEHOLD.
pulp; soak half oz. of gelatine in a teacupful of milk,
and dissolve gently over the gas ; strain into the straw¬
berry pulp, add the juice of half a lemon, and two
ozs. castor sugar. Whip half-pint cream stiffly, and
mingle all well together. Then pour into a mould
previously wetted and stand in a cool place, i he op
of the mould should be decorated with a little clear
jelly and some strawberries.
Arrowroot Cream. — Take an ounce of arrowroot
and mix it until smooth with a little milk. Boil
a quart of milk into which has been placed a small
piece of cinnamon and a little nutmeg, and the
rrrated rind of half a lemon with quarter of a lb. ot loal
sugar. Stir this until it boils, when pour in the
arrowroot and keep it boiling and stirring a t e
time for five minutes. Let it cool somewhat, and then
stir into it the yolk of an egg. This should be served
cold.
Anples with Custard. — Take four large appies,
pare, core, and slice them. Fry them in butter, and
when they are brown on one side, turn them over.
Put them in a pie dish, and pour over them a custard
made of two eggs, a cupful of cream or milk, sug
and cinnamon to taste. Bake, and serve wi
sugar.