The Worcester salt cook book

Scald milk with coffee and add one- half the sugar that has been car- melized; then add yolks of eggs mixed with remaining sugar and salt*. Cook until mixture thickens, stirring constantly, and add one cup thin cream. Cool, strain, add 2 cups thin cream, and vanilla. Freeze, using three parts finely crushed ice to one part rock salt. Pack in one-half pound baking powder boxes, filling boxes to overflowing. Adjust covers, pack in salt and ice, using equal parts, and let stand two hours. Remove from molds to cold platter and roll in Jor- dan almonds blanched, cut in thin slices, and delicately browned in a moderate oven. 40 « Bavarian Cream (*) 1 tablespoon lcup scalded granulated milk . gelatin ¥g teaspoon salt* Y, cup cold 1 teaspoon water vanilla 2egg yolks 2egg whites lcup cream, whipped 1/3 cup sugar Soak gelatin in cold water 5 minutes. Add sugar and scalded milk to the well beaten egg yolks. Return to double boiler, add gelatin and salt*, cook until thickened. Remove and cool. Fold in beaten egg whites, whipped cream and vanilla. Pour into a cold wet mold and chill. « Spanish Cream (*) 1 tablespoon 3 egg whites granulated ¥Yg teaspoon salt* gelatin 1 teaspoon 3 cups milk vanilla % cup sugar 3egg yolks Scald milk with gelatin in double boiler. When the gelatin is dissolved add the sugar and pour slowly over the beaten egg yolks, stirring con- stantly. Return to the double boiler, cook until thickened, stirring. Re- move, add salt* and vanilla and fold in the egg whites beaten stiff. Pour into a cold wet mold and chill, « Chocolate Cream (D) 6 tablespoons ¥% teaspoon salt* cocoa 1 pint cream 1/3 cup sugar legg 3 tablespoons water Mix cocoa, sugar, water and salt* and cook over fire, stirring until thick and smooth. Cool slightly and pour over stiffly whipped cream and beat thoroughly with a spoon. Add egg and again beat well. Chill in a re- frigerator, allowing an hour and a half or two hours for a mechanical refrigerator and longer for an ice- cooled refrigerator. * Worcester Salt « Apricot Créme (D) lcan apricots 1 pint whipped, 1% cups orange evaporated juice milk, meas- ¥%cup cold ured after - water whipping Y% teaspoon salt* (approxi- %cup sugar mately 2/3 2 tablespoons cup un- gelatin whipped) Cook apricots with orange juice and sugar for about ten minutes and press through a colander. Soak gelatin and add. with salt* to the hot mixture. Stir well and place bowl containing mixture into a pan of ice water and stir occasionally until the mixture be- gins to thicken. Then fold in the whipped, evaporated milk, mold and chill. Serve with any fruit syrup. « Tangerine Tapioca (*) 9 tablespoons lcup orange quick-cook- juice ing tapioca ¥ teaspoon salt* 2-2/3 cups boil- ing water lcup tangerine Rind 1 orange, grated lcup cream, whipped lcup sugar juice Add tapioca and salt* to water, and cook in double boiler 15 minutes or until tapioca is clear, stirring fre- quently. Add sugar, fruit juices and orange rind. Cool. Fold in whipped cream. Pile lightly in sherbet glasses. Chill. Garnish with tangerine shreds. « Grape Juice Tapioca (D) Yycup granu- lcup grape lated tapioca juice ¥% cup sugar 1 tablespoon ¥% teaspoon salt* lemon juice legg white 14% cups water Boil the tapioca, sugar, salt* and wa- ter directly over the fire until thick- ened, about five minutes. Add fruit juices and continue cooking in a double boiler for three-quarters of an hour until clear and_ thoroughly cooked. Remove from fire, fold in egg white which has been beaten stiff, Chill and serve with cream or custard sauce. Ai SS SS ae SSS Tne SSS SSS « Princess Pudding (D) lcup tapioca % pint glass 1% pints boiling jelly (cur- water rant or plum) % cup sugar 1% teaspoon salt*