FoodNetArchive

The Blue grass cook book

1904

Page 51 · 4 recipe records on this page

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
2 large spoonfuls of cornstarch, 1^ pints of cream. Beat the yolks till light ; add the cornstarch and cream and boil slowly till it is thick and perfectly smooth, stirring all the time to prevent it becoming lumpy. Divide the mixture in 2 parts. Make a choco- late filling of 4 to 6 ounces of chocolate, Sweeten to taste, \ pound of macaroons. Add to mixture and let it boil up, and set aside to cool. With the other half make an almond filhng of 1 dozen bitter almonds, \ pound of sweet almonds, \ pound of citron✪ Charlotte Polonaise, \ pound of sugar. Blanch and pound the almonds to a paste with the citron. Stir in the sugar and rest of mixture and let it come to a boil, and set aside to cool. Make 6 layers of pretty white cake by any good 191 THE BLUE GRASS COOK BOOK recipe. When baked cut the centres out, making a good-sized hole in each for the fiUing. Spread one layer thickly with the chocolate mixture, an- other with the almond filling, and stack them, be- ing careful to put the mixture very thick on top. Cover the whole with a thick meringue and set in oven to harden. Remove from oven and let it cool. Make a filling of 1 quart of whipped cream, highly seasoned with vanilla and a little wine, sugar, and any of the almond mixture that is left over. Fill the hole and let the cream come above the cake. The remainder can be served with the polonaise. CHARLOTTE RUSSE E. D. P. 9, yolks of eggs, 1 pint of new milk, A small piece of vanilla bean, \ pound of sugar, f box of Cox's gelatine, 1 quart of rich cream. Make a custard of the eggs, milk, and sugar. Dissolve the gelatine in a full half -pint of boiling 192 DESSERTS water and strain into the custard. Beat the cream to a stiff froth; then stir into the custard when it is about blood heat. Line a bowl with lady fingers, pour in the mixture, and set away to cool. This is a winter dish and difficult to make in summer. CHOCOLATE BAVARIAN CREAM Cover ^ box of gelatine with ^ teacup of water and let it soak 20 minutes. Whip 1 pint of cream. Grate 2 ounces of chocolate and boil in 1 pint of sweet milk. Add the gelatine and stir till dissolved. Take from the fire and sweeten with ^ cup of sugar; flavor with vanilla and turn into a pan to cool. Stir till it begins to thicken, then add the whipped cream. Stir till mixed, and pour in a bowl to harden. Serve with whipped cream. CHOCOLATE BLANC-MANGE V. C. G. Soak ^ box of Cox's gelatine, 1 quart of sweet milk, ^ cake of sweet chocolate, ^ cup of sugar. 193 THE BLUE GRASS COOK BOOK Flavor to taste; mix milk, sugar, and chocolate, and let it boil nearly an hour. Strain through a sieve, pressing the sediment through with a spoon. Add the gelatine and vanilla when taking it off the stove. When nearly cold, put in a mould which has been wet with cold water. MRS. BRUTUS CLAY'S CHARLOTTE RUSSE Dissolve 1 ounce of gelatine in 1 pint of milk by boiling. Beat the yolks of 4 eggs (sweetened) and stir them in while the milk is on the fire. When this is cooked to the consistency of custard, strain into a bowl, stirring constantly. Season ^ gallon of cream with whisky. Whip to a stiff froth and beat it in just as the custard (which should be seasoned with vanilla or rose water) be- gins to congeal. Have ready a glass bowl lined with sponge cake and pour in. NICE WAY TO COOK APPLES ✪ Charlotte Russe