Boston Cooking-School cook book

Beat cream until stiff and add gelatine dissolved over hot water, brittle, almonds (blanched, roasted in hot oven until brown, and chopped), powdered sugar, vanilla, and salt. Line mold with ice cream, fill with prepared mixture, adjust cover, and freeze.* NOISETTE BOMBE Fresh Strawberry Ice (p. 581) 4 egg yolks 1 cup Nut Brittle (p. 29), made 114 cups heavy cream with filberts 1/4 tablespoon vanilla 34 cup hot Caramel Sirup (p. 29) Few grains salt Beat egg yolks until thick, add gradually Caramel Sirup, and cook in double boiler until mixture thickens; then beat until cold. Fold in cream beaten until stiff. Add Nut Brittle, vanilla, and salt. Line melon mold with strawberry ice, turn in mixture, and freeze.* STRAWBERRY BOMBE Fresh Strawberry Ice (p. 581) 34 cup powdered sugar 1 cup whipping cream Strawberries 2 teaspoons vanilla é 1 tablespoon Kirsch Beat cream until stiff, add powdered sugar, Kirsch, and vanilla. Force strawberries through sieve to make 1 cup and add to cream. Line mold with Strawberry Ice, fill with cream, cover with ice to overflow mold, and freeze.* Garnish with whipped cream and fresh selected strawberries. * General Directions for Freezing, p. 577. STRAWBERRY PARFAIT AMOUR 1 quart Strawberry Parfait (p. 594) 34 cup Jordan almonds 1 pint whipping cream 1% teaspoons vanilla 14 cup powdered sugar 34 cup Brittle (p. 29) Few grains salt Beat cream until stiff and add sugar, almonds (blanched, roasted in a slow oven, and chopped), Brittle (broken in smail pieces), and salt. Turn into border or ring mold, cover with buttered paper, adjust cover, and pack in salt and ice, using 2 parts finely crushed ice to 1 part rock salt, and let stand 3 hours. Remove from mold to chilled serving dish, pile parfait in center, and garnish with crystallized roses. Serves 12. SULTANA ROLL Line round molds or tin boxes with Pistachio Ice Cream (p. 586), sprinkle with Sultana raisins which have been soaked 1 hour in brandy. Fill centers with Vanilla Ice Cream or whipped cream. Cover with Pistachio Ice Cream. Pack.* Serve with Melba Sauce (p. 612), or Claret Sauce. Claret Sauce. Boil 1 cup sugar and 14 cup water 8 minutes. Cool slightly and add 14 cup claret. * General Directions for Freezing, p. 577. Use saucepan large enough to allow for cooking without danger of overflowing but not so large that mixture is only a thin layer in bottom. A pan with a heavy bottom distributes the heat evenly. APRICOT SAUCE 34 cup apricot pulp 84 cup whipping cream Sugar Drain canned apricots from their sirup and rub through a sieve. Beat cream until stiff, add to apricot pulp, and sweeten to taste. BANANA SAUCE I 1 ripe banana 1 tablespoon lemon juice 14 cup sugar 4 cup heavy cream, whipped Peel and scrape banana. Mash and put through sieve. Cook with sugar and lemon juice to boiling point. ‘Chill. Fold into cream. BANANA SAUCE II 1 tablespoon butter 1 egg yolk 1 tablespoon flour 1 banana Y cup sugar Few grains salt Y% cup milk 4 cup whipping cream Cream butter, add flour, and stir until well blended; then add sugar gradually. Scald milk, add mixture, and stir constantly until thickened. Add egg yolk slightly beaten and cook 3 minutes. Then add banana skinned, scraped, and forced through a strainer. Chill and add salt and cream beaten until stiff. BUTTERSCOTCH SAUCE I 114 cups brown sugar 4 tablespoons butter 24 cup corn sirup 34 cup heavy cream 3@ cup milk Put sugar, corn sirup, and butter in saucepan, bring to boiling point, and boil to 230° F., or until a soft ball may be formed when tried in cold water. Add cream and milk. BUTTERSCOTCH SAUCE II 1% cup butter 1 tablespoon lemon juice 224 cups brown sugar (1 pound) V4 cup heavy cream Combine ingredients. Cook in double boiler 1 hour, stirring occasionally.