Boston Cooking-School cook book

1 pint cream, beaten stiff Rub fruit through sieve. Add soaked gelatine dissolved in boiling water. Strain into refrigerator tray or bowl. Chill until thickened, beat until light, fold in cream and freeze* in refrigerator tray or salt and ice. Flavor Peach Mousse with a few drops of almond extract. PINEAPPLE MOUSSE 1 teaspoon granulated gelatine, 2 tablespoons lemon juice soaked in 1/4 cup sugar 1 tablespoon cold water 1 pint cream, beaten stiff 2 t#blespoons boiling water 1 cup syrup from canned pineapple * General Directions for Freezing, pp. 577, 578. | | | | | { : | +} ] | | | ‘ ——— me Dissolve soaked gelatine in boiling water. Add sirup, lemon juice, and sugar. Heat to boiling point. Strain. Chill until thickened. Beat until light. Fold in cream. Freeze* in refrigerator tray or in salt and ice. WINTER STRAWBERRY MOUSSE 1 cup preserved strawberries 1 cup whipping cream Whip cream and fold in strawberries. Freeze.* MAPLE PARFAIT 4 eggs 24 cap hot maple sirup 1 pint whipping cream Beat eggs slightly and pour on slowly maple sirup. Stir and cook in double boiler until mixture thickens, cool, and add cream beaten until stiff. Freeze.* MARRON PARFAIT 24 cup sugar 1 cup marrons, cut in pieces 14 cup water 1 tablespoon vanilla 6 egg yolks 1 pint whipping cream Put sugar and water in saucepan; bring to boiling point and let boil 5 minutes. Pour sirup gradually, while beating constantly, on egg yolks beaten until thick, and cook over hot water, stirring constantly until mixture thickens. Remove from fire and beat until cold. Add marrons soaked in vanilla 4% hour and cream beaten until stiff. Freeze.* Chopped nuts or macaroon crumbs may be used in place of marrons. PISTACHIO PARFAIT 1 cup sugar 1 teaspoon almond extract 14 cup water 1 pint whipping cream 3 egg whites Green coloring 1 tablespoon vanilla V cup finely chopped pistachio nuts Whipped cream Boil sugar and water until sirup threads. Pour slowly, while stirring constantly, on beaten egg whites, and continue beating until mixture is cold; then add flavoring. Color cream a delicate green * General Directions for Freezing, pp. 577, 578. and beat until stiff. Add to first mixture with nut meats. Freeze.* Garnish top with whipped cream, sweetened and flavored with vanilla, and sprinkle with chopped pistachio nuts. STRAWBERRY PARFAIT 1 quart strawberries 4 cup water 2 cups sugar 3 egg whites 1 pint whipping cream Wash, pick over, hull, and mash berries. Sprinkle with half the sugar, cover, and let stand several hours; then force through fine strainer. Boil remaining sugar and water until mixture threads. Pour sirup gradually, while beating constantly, on egg whites beaten until stiff. Cool and fold in cream beaten until stiff. Freeze * strawberry juice to a mush, add cream mixture, and continue freezing... -). YELLOW PARFAIT (BUTTERSCOTCH PARFAIT) ¥ cup brown sugar 2 egg yolks, well beaten 1 tablespoon butter VY pint whipping cream Y4 cup water Few grains salt 1% teaspoons vanilla Cook sugar and butter together until melted and brown. Add water and stir and cook until melted. Pour slowly on egg yolks and beat and cook over hot water until fluffy. Chill. Beat cream and add to egg mixture with salt and vanilla. Freeze.* MANHATTAN PUDDING 11% cups orange juice ¥ pint whipping cream Y4 cup lemon juice 4 cup powdered sugar Sugar \4 tablespoon vanilla 24 cup chopped walnut meats or powdered macaroons Mix fruit juices and sweeten to taste. Turn mixture into brick mold. Whip cream and add sugar, vanilla, and nut meats; pour over the first mixture to overflow mold; cover with buttered paper, fit on cover, and freeze* for 144 hours. If frozen too long, pudding will be icy. * General Directions for Freezing, pp. 577, 578. =