Boston Cooking-School cook book

Beat together with wire whisk until stiff enough to hold shape (about 30 minutes). Pile lightly on dish, chill, surround with lady fingers, and serve with Soft Custard (p. 529). APPLE OR PEACH MERINGUE Pile Meringue I (p. 625) on Baked Apples (p. 53), or canned peaches. Brown in oven, cool, and serve with Soft Custard (p. 529). APPLE SNOW 3 egg whites 34 cup apple pulp Powdered sugar Pare, quarter, and core 4 sour apples, steam until soft, and rub through sieve (to make 34 cup apple pulp). Beat egg whites until stiff, add gradually apples sweetened to taste, and continue beating. Pile lightly on dish, chill, and serve with Soft Custard (p. 529). Serves 4. SAUTEED PEARS WITH CHOCOLATE Pare 4 Bartlett pears, cut in fourths lengthwise, and sauté in butter until browned. Canned pears drained from sirup may be used in place of fresh fruit. Serve with Thin Chocolate Sauce (p. 606). BUNUELOS Fry Swedish Timbales (p. 404), using a rosette iron. Serve with cooked fruit and whipped cream, or with strawberries sprinkled with powdered sugar. Mont Blanc Should Look Like a Mountain. For Variety, serve the Same Mixture, Riced, over Whipped Cream on a Puff Paste Circle or in a Meringue Shell MONT BLANC Mash 3 cups boiled or canned French Chestnuts, sweeten to taste with powdered sugar, and moisten with hot milk; cook 2 minutes. Rub through strainer, cool, flavor with vanilla, Kirs¢h, or maraschino. Pile in pyramid, top or surround with whipped cream, and garnish base with whipped cream forced through pastry bag and tube. Or, arrange in ring with whipped cream in center. ICE-BOX PUDDING 14 cup unsalted butter 4 egg yolks 1 cup powdered sugar ; 4 egg whites Sponge cake or lady fingers Flavoring Cream butter thoroughly, beat in sugar, beat in egg yolks, one atatime. Flavor as desired. Beat egg whites until stiff and fold into mixture. Line mold with strips of cake or lady fingers, fill with mixture, and chill in refrigerator 24 hours. Chocolate Ice-box Pudding I. Melt 1 square chocolate over hot water and add slowly to first mixture. Macaroon Ice-Box Pudding. Add 1 cup macaroon crumbs (macaroons, dried, rolled, and sifted). Fruit Ice-Box Pudding. Add 14 cup crushed canned pineapple, thoroughly drained, or finely cut maraschino cherries. CHOCOLATE ICE-BOX PUDDING II 2-eggs 3 tablespoons cold water 1% cup confectioner’s sugar 3 tablespoons boiling water 1 square chocolate VY teaspoon vanilla 1 teaspoon gelatine Lady fingers Beat egg yolks until thick and lemon-colored, beat in sugar, add chocolate melted over water, and gelatine soaked in cold water and dissolved in boiling water. Fold in egg whites, beaten until stiff. Flavor. Line mold with lady fingers; pour in mixture. Chill in refrigerator 24 hours. Or arrange lady fingers and chocolate mixture in layers. LEMON ICE-BOX PUDDING 1 cup scalded milk 3 egg yolks 1 tablespoon butter Juice 1 lemon 1 teaspoon cornstarch 3 egg whites, beaten untii stiff Y% cup sugar Lady fingers Mix cornstarch and sugar. Pour on milk. Add butter and stir in egg yolks. Cook over hot water until mixture coats spoon. Chill, add lemon juice and egg whites. Line mold with lady fingers, pour in mixture, and chill in refrigerator 24 hours. Or arrange lady fingers and lemon mixture in layers. ORANGE ICE-BOX CAKE Orange Filling (p. 673) Y¥ cup heavy cream, beaten Lady fingers until stiff Cool filling, fold in cream. Line mold with wax paper, cover bottom with lady fingers. Put in half the filling, cover with lady fingers, add remaining filling, and cover with lady fingers, Chill 24 hours. STEAMED PUDDINGS