34 c. 2 c. coffee infusion
1. Make as Lemon Jelly; serve with cream and sugar.
MT.
1 tb.
3 tb.
2T.
3 tb.
COFFEE CREAM.
134 tb. gelatine.
14 c. cold water.
^ c. strong coffee.
}4 c. sugar.
13^c. rich milk or cream.
1. Soften gelatine in cold water; dissolve in hot coffee.
266
CANADIAN COOK BOOK
2. Add sugar, strain; add milk.
3. Pour into mould or serving dish, chill.
SNOW PUDDING.
1 tb.
2tb.
2tb.
1 tb. gelatine.
}4 c. cold water.
% c. boiling water.
% c. sugar.
Thin shavings of 34 lemon rind.
3 tb. lemon juice.
2 whites of eggs.
1 piece
Htb.
1. Prepare first six ingredients as Lemon Jelly.
2. Chill; stir occasionally.
3. When partly set, beat until foamy; add whites of
eggs beaten stiff and beat until mixture begins to stiffen.
4. Turn into moistened mould or pile lightly in serving
5. Serve with Custard Sauce.
Note. — 1 white of egg and % c. cream whipped, may be
used instead of 2 whites.
1. Make as Snow Pudding using 1 tb. lemon juice and
2 tb. pineapple juice; fold in 3^ c. grated pineapple just
before turning into mould.
dish.
PINEAPPLE SPONGE.
BANANA SPONGE.
M T. 1 tb. gelatine.
IT. 34 c. cold water.
1/^ T. 3? c. boiling water.
13^ T. 3^ c. sugar.
2 T. 2 tb. lemon juice.
2 tb. % c. banana pulp.
3^ 2 whites of eggs.
1. Prepare first five ingredients as Lemon Jelly.
2. Chill, stir occasionally.
DESSERTS
267
3. When partly set, add banana pulp; beat until foamy.
4. Finish as Snow Pudding.
GRAPE SPONGE.
2T.
2 T.
14 T.
2tb.
1 tb. gelatine.
3^ c. cold water.
}/4 c. boiling water.
3 tb. sugar.
1 tb. lemon juice.
% c. grape juice.
2 whites of eggs✪ Grape Sponge.
Make as Snow Pudding.
CUSTARD SPONGE.
1 T.
2 T.
H c.
Vs
^tb.
f.g.
4 drops
1 tb. gelatine.
3^ c. cold water.
m
c. milk.
2 yolks of eggs.
}4 c. sugar.
Vs T. salt.
1 T. vanilla.
2 whites of eggs✪ Custard Sponge.
1. Soften gelatine in cold water.
2. Mix yolks of eggs, sugar and salt; add hot milk.
3. Cook as soft custard, pour over softened gelatine;
strain, cool.
4. Finish as Snow Pudding.
1 T.
1 tb.
^tb.
Mc.
l^tb.
2T.
VELVET CREAM.
1 tb. gelatine.
M c. cold water.
}4 c. lemon juice.
1 c. rich milk or cream.
}/2 c. sugar.
3^ c. cream, whipped✪ Velvet Cream.
1. Soften gelatine in cold water.
2. Heat milk, add sugar, stir till dissolved; pour over
softened gelatine.
3. When partly set, beat till foamy; add lemon juice.
4. Fold in whipped cream; turn into serving dish.
268
CANADIAN COOK BOOK
BAVARIAN SPONGE.
1 tb.
23^ tb.
2T.
23^ tb.
1 tb. gelatine.
}i c. cold water.
1 c. orange juice.
3 tb. lemon juice.
1 c. sugar.
4 eggs.
Lady fingers✪ Bavarian Sponge.
1
1
1. Soften gelatine in cold water.
2. Mix fruit juice, sugar and yolks of eggs; cook over
hot water as a soft custard.
3. Pour over softened gelatine, strain, chill; stir oc-
casionally.
4. Finish as Snow Pudding.
1. Soften gelatine in cold water; dissolve in hot milk.
2. Strain, add sugar, stir until dissolved; flavor.
3. Chill, stirring occasionally.
4. When partly set, beat until foamy then beat in a
little of the whipped cream and fold in the remainder.
5. Turn into a mould or serving dish which has been
lined with lady fingers or slices of sponge cake.
CHARLOTTE RUSSE.
1 tb.
2 tb.
VAth,
2tb.
1
2 c. cream (whipped).
6 lady fingers.
✪ Charlotte Russe
Page 82 · 5 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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34 c. 2 c. coffee infusion
1. Make as Lemon Jelly; serve with cream and sugar.
MT.
1 tb.
3 tb.
2T.
3 tb.
COFFEE CREAM.
134 tb. gelatine.
14 c. cold water.
^ c. strong coffee.
}4 c. sugar.
13^c. rich milk or cream.
1. Soften gelatine in cold water; dissolve in hot coffee.
266
CANADIAN COOK BOOK
2. Add sugar, strain; add milk.
3. Pour into mould or serving dish, chill.
SNOW PUDDING.
1 tb.
2tb.
2tb.
1 tb. gelatine.
}4 c. cold water.
% c. boiling water.
% c. sugar.
Thin shavings of 34 lemon rind.
3 tb. lemon juice.
2 whites of eggs.
1 piece
Htb.
1. Prepare first six ingredients as Lemon Jelly.
2. Chill; stir occasionally.
3. When partly set, beat until foamy; add whites of
eggs beaten stiff and beat until mixture begins to stiffen.
4. Turn into moistened mould or pile lightly in serving
5. Serve with Custard Sauce.
Note. — 1 white of egg and % c. cream whipped, may be
used instead of 2 whites.
1. Make as Snow Pudding using 1 tb. lemon juice and
2 tb. pineapple juice; fold in 3^ c. grated pineapple just
before turning into mould.
dish.
PINEAPPLE SPONGE.
BANANA SPONGE.
M T. 1 tb. gelatine.
IT. 34 c. cold water.
1/^ T. 3? c. boiling water.
13^ T. 3^ c. sugar.
2 T. 2 tb. lemon juice.
2 tb. % c. banana pulp.
3^ 2 whites of eggs.
1. Prepare first five ingredients as Lemon Jelly.
2. Chill, stir occasionally.
DESSERTS
267
3. When partly set, add banana pulp; beat until foamy.
4. Finish as Snow Pudding.
GRAPE SPONGE.
2T.
2 T.
14 T.
2tb.
1 tb. gelatine.
3^ c. cold water.
}/4 c. boiling water.
3 tb. sugar.
1 tb. lemon juice.
% c. grape juice.
2 whites of eggs.
Make as Snow Pudding.
CUSTARD SPONGE.
1 T.
2 T.
H c.
Vs
^tb.
f.g.
4 drops
1 tb. gelatine.
3^ c. cold water.
m
c. milk.
2 yolks of eggs.
}4 c. sugar.
Vs T. salt.
1 T. vanilla.
2 whites of eggs.
1. Soften gelatine in cold water.
2. Mix yolks of eggs, sugar and salt; add hot milk.
3. Cook as soft custard, pour over softened gelatine;
strain, cool.
4. Finish as Snow Pudding.
1 T.
1 tb.
^tb.
Mc.
l^tb.
2T.
VELVET CREAM.
1 tb. gelatine.
M c. cold water.
}4 c. lemon juice.
1 c. rich milk or cream.
}/2 c. sugar.
3^ c. cream, whipped.
1. Soften gelatine in cold water.
2. Heat milk, add sugar, stir till dissolved; pour over
softened gelatine.
3. When partly set, beat till foamy; add lemon juice.
4. Fold in whipped cream; turn into serving dish.
268
CANADIAN COOK BOOK
BAVARIAN SPONGE.
1 tb.
23^ tb.
2T.
23^ tb.
1 tb. gelatine.
}i c. cold water.
1 c. orange juice.
3 tb. lemon juice.
1 c. sugar.
4 eggs.
Lady fingers.
1
1
1. Soften gelatine in cold water.
2. Mix fruit juice, sugar and yolks of eggs; cook over
hot water as a soft custard.
3. Pour over softened gelatine, strain, chill; stir oc-
casionally.
4. Finish as Snow Pudding.
1. Soften gelatine in cold water; dissolve in hot milk.
2. Strain, add sugar, stir until dissolved; flavor.
3. Chill, stirring occasionally.
4. When partly set, beat until foamy then beat in a
little of the whipped cream and fold in the remainder.
5. Turn into a mould or serving dish which has been
lined with lady fingers or slices of sponge cake.
CHARLOTTE RUSSE.
1 tb.
2 tb.
VAth,
2tb.
1
2 c. cream (whipped).
6 lady fingers.