1. Soften gelatine in cold water.
2. Make syrup of pineapple juice and sugar, pour over
gelatine; add lemon juice.
3. Strain, chill, stir occasionally.
4. Finish as Coffee Mousse, folding in grated pineapple
after the cream.
Note. — Other fruits as strawberries, peaches and apricots,
may be used in the same way.
MAPLE PARFAIT.
1 c. maple syrup.
4 egg yolks.
2 c. cream (whipped)✪ Maple Parfait.
1. Heat syrup to boiling; add gradually to egg yolks,
slightly beaten; cook over hot water as a soft custard.
2. Chill; fold in whipped cream. ,^
3. Pour into mould, pack, let stand 4 to 6 hours.
278 CANADIAN COOK BOOK
ICED RICE PUDDING.
c. rice.
2}/^c. hot milk.
3 egg yolks.
1 c. sugar.
3/^ tb. vanilla.
1 c. cream (whipped)✪ Iced Rice Pudding.
1. Wash rice, cook in double boiler with milk until soft,
press through a sieve.
2. Cook eggs, sugar and milk mixture as a soft custard;
cool, flavor.
3. Freeze to a mush, remove dasher, beat well, fold in
whipped cream.
4. Fill a melon mould; pack in ice and salt, let stand
2 to 3 hours✪ Frozen Rice Cream.
5. Unmould on serving dish; garnish with fresh fruit
or fruit compote.
DESSERTS
NOTES
CANADIAN COOK BOOK
NOTES
CHAPTER XVIII.
SAUCES FOR DESSERTS.
CARAMEL FOR FLAVORING.
3 tb.
He.
1 c. sugar.
1 c. boiling water✪ Caramel for Flavoring.
1. Melt sugar in frying pan; brown slightly.
2. Add water; cook until the consistency of a syrup.
3. Cool, keep in covered jar.
2tb.
2tb.
Piece
MT.
1 T.
LEMON SYRUP.
2 c. sugar.
1 c. boiling water,
^hin : ' ■
3^ tb. butter.
4 tb. lemon juice✪ Lemon Syrup.
1. Make syrup of sugar, water, lemon rind; boil 5 mins.
2. Remove from heat, add butter and lemon juice; strain.
LEMON SAUCE.
1 tb.
f.g.
sugar.
cornstarch or 2 tb.
1 tb.
f.g. salt.
1 c. boiling water.
1 tb. butter.
1 tb. lemon juice.
Grated rind of 3^ lemon.
flour.
1. Mix sugar, salt and cornstarch.
2. Add boiling water; stir and cook until there is no
taste of raw starch.
3. Remove from heat, add butter, lemon juice and rind.
VANILLA SAUCE.
1. Make as Lemon Sauce; omit lemon juice and rind;
add 1 T. vanilla.
281
282
CANADIAN COOK BOOK
BROWN SUGAR SAUCE.
2 tb.
f.g.
Vso.
4 drops
H c. brown sugar.
% tb. cornstarch,
f.g. salt.
1 c. boiling water.
1 tb. butter.
H T. vanilla.
1. Mix sugar, cornstarch and salt.
2. Add boiling water; stir and cook until there is no
taste of raw starch.
3. Remove from heat : add butter and vanilla.
BUTTERSCOTCH SAUCE.
f.g.
2 tb.
13^ tb.
4 drops
1}^ tb. butter.
4 T. cornstarch or 2 T. arrowroot,
f.g. salt.
1^2 c. brown sugar.
1 c. boiling water.
1 T. vanilla.
1. Melt the butter, add cornstarch; blend thoroughly.
2. Add salt, sugar and boiling water.
3. Cook until there is no taste of raw starch.
4. Remove from heat; add vanilla.
CARAMEL SAUCE.
2^ tb.
% c. brown sugar
He.
1 c. boiling water.
HT.
% tb. cornstarch.
f.g.
f.g. salt.
IT.
1 tb. cold water.
V2T.
1 tb. butter.
4 drops
3^ T. vanilla.
1. Melt sugar, brown slightly, add boiling water.
2. Mix cornstarch and salt with cold water.
3. Add to syrup; cook until there is no taste of raw starch.
4. Remove from heat; add butter and vanilla.
ORANGE SAUCE.
3 whites of eggs.
^ c. fruit sugar.
Grated rind of 1 orange.
}/2 c. orange juice.
3 tb. lemon juice.
SAUCES FOR DESSERTS
283
1. Beat whites of eggs until stiff.
2. Add sugar gradually, beating all the time.
3. Add rind and fruit juice. ✪ Lemon Sauce
Page 86 · 12 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
1. Soften gelatine in cold water.
2. Make syrup of pineapple juice and sugar, pour over gelatine; add lemon juice.
3. Strain, chill, stir occasionally.
4. Finish as Coffee Mousse, folding in grated pineapple after the cream.
Note. — Other fruits as strawberries, peaches and apricots, may be used in the same way.
MAPLE PARFAIT.
1 c. maple syrup. 4 egg yolks.
2 c. cream (whipped).
1. Heat syrup to boiling; add gradually to egg yolks, slightly beaten; cook over hot water as a soft custard.
2. Chill; fold in whipped cream. ,^
3. Pour into mould, pack, let stand 4 to 6 hours.
ICED RICE PUDDING.
c. rice. 2}/^c. hot milk. 3 egg yolks. 1 c. sugar. 3/^ tb. vanilla. 1 c. cream (whipped).
1. Wash rice, cook in double boiler with milk until soft, press through a sieve.
2. Cook eggs, sugar and milk mixture as a soft custard; cool, flavor.
3. Freeze to a mush, remove dasher, beat well, fold in whipped cream.
4. Fill a melon mould; pack in ice and salt, let stand 2 to 3 hours.
5. Unmould on serving dish; garnish with fresh fruit or fruit compote.
CHAPTER XVIII. SAUCES FOR DESSERTS.
CARAMEL FOR FLAVORING.
3 tb.
He.
1 c. sugar.
1 c. boiling water.
1. Melt sugar in frying pan; brown slightly.
2. Add water; cook until the consistency of a syrup.
3. Cool, keep in covered jar.
2tb. 2tb. Piece MT. 1 T.
LEMON SYRUP.
2 c. sugar. 1 c. boiling water, ^hin : ' ■ 3^ tb. butter. 4 tb. lemon juice.
1. Make syrup of sugar, water, lemon rind; boil 5 mins.
2. Remove from heat, add butter and lemon juice; strain.
LEMON SAUCE.
1 tb. f.g.
sugar.
cornstarch or 2 tb.
1 tb. f.g. salt.
1 c. boiling water.
1 tb. butter.
1 tb. lemon juice.
Grated rind of 3^ lemon.
flour.
1. Mix sugar, salt and cornstarch.
2. Add boiling water; stir and cook until there is no taste of raw starch.
3. Remove from heat, add butter, lemon juice and rind.
VANILLA SAUCE.
1. Make as Lemon Sauce; omit lemon juice and rind; add 1 T. vanilla.
BROWN SUGAR SAUCE.
2 tb.
f.g. Vso.
4 drops
H c. brown sugar. % tb. cornstarch, f.g. salt.
1 c. boiling water. 1 tb. butter. H T. vanilla.
1. Mix sugar, cornstarch and salt.
2. Add boiling water; stir and cook until there is no taste of raw starch.
3. Remove from heat : add butter and vanilla.
BUTTERSCOTCH SAUCE.
f.g.
2 tb.
13^ tb.
4 drops
1}^ tb. butter.
4 T. cornstarch or 2 T. arrowroot, f.g. salt.
1^2 c. brown sugar. 1 c. boiling water. 1 T. vanilla.
1. Melt the butter, add cornstarch; blend thoroughly.
2. Add salt, sugar and boiling water.
3. Cook until there is no taste of raw starch.
4. Remove from heat; add vanilla.
CARAMEL SAUCE.
2^ tb.
% c. brown sugar
He.
1 c. boiling water.
HT.
% tb. cornstarch.
f.g.
f.g. salt.
IT.
1 tb. cold water.
V2T.
1 tb. butter.
4 drops
3^ T. vanilla.
1. Melt sugar, brown slightly, add boiling water.
2. Mix cornstarch and salt with cold water.
3. Add to syrup; cook until there is no taste of raw starch.
4. Remove from heat; add butter and vanilla.
ORANGE SAUCE.
3 whites of eggs.
^ c. fruit sugar.
Grated rind of 1 orange.
}/2 c. orange juice.
3 tb. lemon juice.
SAUCES FOR DESSERTS
1. Beat whites of eggs until stiff.
2. Add sugar gradually, beating all the time.
3. Add rind and fruit juice.
Records on this page
Maple ParfaitIced Rice PuddingFrozen Rice CreamCaramel for FlavoringTeaLemon SyrupLemon SauceVanilla SauceBrown Sugar SauceButterscotch SauceCaramel SauceOrange Sauce