pour over it one coffee cupful of cold water, and let stand
over night. In the morning grate the rinds of two lemons,
the juice of four, and pour over it one pint of boiling hot
water, two cupfuls of sugar, add to it the gelatine and one
cupful of cold water Strain. This must be made three or
four hours before wanted.
Boiled Custard. One quart of milk, four eggs, two
^^-^j^g_^^^^^jj^^ tablespoonfuls of sugar; scald
Custard in Cups. milk, boil for five minutes and
flavor with lemon or vanilla.
Floating Island. Put one quart of milk in a double
boiler, beat the yolks of six eggs, one teacupful of sugar,
and add to the boiling milk; flavor with two teaspoonfuls of
lemon. Beat the whites of six eggs to a stiff froth, add two
tablespoonfuls of sugar; pour the custard into a dish, put
the beaten eggs or island on the top, and set in the oven for
a few minutes, until slightly browned.
Blanc Mange. Put into a double boiler one quart of
sweet milk, and let come to a boil.
Beat together four eggs, four table-
spoonfuls of corn starch, one-fourth
of a cup of milk, and add to the
Blanc Mange. boiling milk. Cook for a few min-
utes, dip cups in cold water, then fill with the custard ; when
firm turn out and serve with cream and sugar. Raisins,
currants or candied fruit make a nice addition.
Chocolate Blanc Mange. Put into the double boiler
one quart of milk. Dissolve one bar of Baker's chocolate
add to it two beaten eggs, four tablespoonfuls of sugar, and
three heaping tablespoonfuls of corn starch. Add to the boil-
ins: milk and boil for ten minutes. Rinse a mould with
Creams and Custards 141
cold water, pour in the blanc mange and when firm turn out
and serve with cream and sugar.
Chocolate Blanc -Mange No. 2. Put two quarts of
milk in a double boiler and let come to a boil; grate one-
half cake of Baker's chocolate and boil for one hour. Take
one bo.x of Cox's gelatine, dissolve and add to the milk,
sweeten with two cups of sugar, flavor with vanilla, strain
and put into a mould.
Charlotte Russe. Put two cupfuls of milk into a sauce
pan, and let come to a boil. Take the yolks of four eggs,
four tablespoonfuls of sugar, beat together, stir into the boil-
ing milk, and when thickened set the custard away to cool.
Take one-half of a box of gelatine, and add to it one cupful
of warm water, and set it on the back of the stove, but do
not let it get hot. Beat the whites of five eggs to a stiff
froth, add one and one-half cupfuls of pulverized sugar.
Whip two cupfuls of cream, and add it to the custard; add
flavoring to the beaten whites of the eggs and mix them
with the custard, and last of all add the gelatine, and stir in
thoroughly; take the dish in which the Charlotte russe is to
be served, line with white sponge cake or lady fingers, pour
the custard into it and set into the ice chest. This should
be made two or three hours before serving.
Spanish Cream. Dissolve one-half of a box of gelatine✪ Charlotte Russe
in a little warm water. Put one and one-half pints of milk
in a double boiler, beat the yolks of three eggs with two-
thirds of a cup of sugar, add to the milk and boil for a few
minutes, then add the gelatine. Take from the fire and stir
in the beaten whites of four eggs, and put into a mould, and
when cold serve with whipped cream. ✪ Whipped Cream
Page 82 · 3 recipe records on this page
Presented as published in 1894. 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
pour over it one coffee cupful of cold water, and let stand over night. In the morning grate the rinds of two lemons, the juice of four, and pour over it one pint of boiling hot water, two cupfuls of sugar, add to it the gelatine and one cupful of cold water Strain. This must be made three or four hours before wanted.
Boiled Custard. One quart of milk, four eggs, two ^^-^j^g_^^^^^jj^^ tablespoonfuls of sugar; scald
Custard in Cups. milk, boil for five minutes and
flavor with lemon or vanilla.
Floating Island. Put one quart of milk in a double boiler, beat the yolks of six eggs, one teacupful of sugar, and add to the boiling milk; flavor with two teaspoonfuls of lemon. Beat the whites of six eggs to a stiff froth, add two tablespoonfuls of sugar; pour the custard into a dish, put the beaten eggs or island on the top, and set in the oven for a few minutes, until slightly browned. Put into a double boiler one quart of sweet milk, and let come to a boil. Beat together four eggs, four tablespoonfuls of corn starch, one-fourth of a cup of milk, and add to the Blanc Mange. boiling milk. Cook for a few minutes, dip cups in cold water, then fill with the custard ; when firm turn out and serve with cream and sugar. Raisins, currants or candied fruit make a nice addition.
Chocolate Blanc Mange. Put into the double boiler one quart of milk. Dissolve one bar of Baker's chocolate add to it two beaten eggs, four tablespoonfuls of sugar, and three heaping tablespoonfuls of corn starch. Add to the boiling milk and boil for ten minutes. Rinse a mould with
Creams and Custards 141
cold water, pour in the blanc mange and when firm turn out and serve with cream and sugar.
Chocolate Blanc -Mange No. 2. Put two quarts of milk in a double boiler and let come to a boil; grate onehalf cake of Baker's chocolate and boil for one hour. Take one bo.x of Cox's gelatine, dissolve and add to the milk, sweeten with two cups of sugar, flavor with vanilla, strain and put into a mould.
Charlotte Russe. Put two cupfuls of milk into a sauce pan, and let come to a boil. Take the yolks of four eggs, four tablespoonfuls of sugar, beat together, stir into the boiling milk, and when thickened set the custard away to cool. Take one-half of a box of gelatine, and add to it one cupful of warm water, and set it on the back of the stove, but do not let it get hot. Beat the whites of five eggs to a stiff froth, add one and one-half cupfuls of pulverized sugar. Whip two cupfuls of cream, and add it to the custard; add flavoring to the beaten whites of the eggs and mix them with the custard, and last of all add the gelatine, and stir in thoroughly; take the dish in which the Charlotte russe is to be served, line with white sponge cake or lady fingers, pour the custard into it and set into the ice chest. This should be made two or three hours before serving.
Spanish Cream. Dissolve one-half of a box of gelatine in a little warm water. Put one and one-half pints of milk in a double boiler, beat the yolks of three eggs with twothirds of a cup of sugar, add to the milk and boil for a few minutes, then add the gelatine. Take from the fire and stir in the beaten whites of four eggs, and put into a mould, and when cold serve with whipped cream.
Records on this page
Charlotte RusseSpanish CreamWhipped Cream