But whipped cream as stated in the
foregoing not being capable of carrying
much sugar or flavoring, a little gelatine
has to be added to give it substance.
Half an ounce to a quart is sufficient un-
less there is to be an addition of some
flavoring cordial or fruit juice, when an
ounce to a quart will be the rule, and
four to six ounces of sugar. No boiling
is required, but set the gelatine in half a
cup of milk✪ Bavarian Cream - Best orcream on the shelf of the
range where it will graduallv get hot.
When it is dissolved, place the cream in
a deep pan set in ice water and pour in
the dissolved gelatine while beating. The
cream can then be put into molds, very
slightly oiled, and left to become firm, or
used to fill cases lined with cake for
charlottes.
Cost : I qt cream 20, ^ ounce gelatine
6, sugar 3, flavoring ^ ; 34 cents. Makes
2 qts when whipped light; about 18 cents
t^5
COOKING JFOR PROFIT,
for each quart mould.
// 865— Bavarian Cream— Substitute.
This is, in effect, blanc-mange whipped
up light while cooling, with the aid of
white of eggs, so that when perfectly cold
it can be sliced and shows the same
spongy texture as fine bread It is good
to fill charlottes when pure cream cannot
be obtained, and good for dessert in
place of ice cream.
4 cups good rich milk — a quart.
I small cup sugar — 6 ounces.
I ounce gelatine — nearly a package of
the shred kind, or 2 or ^ sheets.
3 whites of eggs .
Vanilia flavoring✪ Bavarian Cream - Substitute.
Set the milk over the fire with the
sugar and gelatine in it and stir it until
the gelatine is all dissolved. Better not
let It quite boil because sometimes milic is
curdled by the gelatine at boiling point ;
strain it into a pan set in ice water, and
when nearly cold beat it up light. Whip
the three whites quite firm, and stir in
and continue the beating until the cream
has become nearly solid, then pour it
into moulds or into the charlotte-russe
case, which may have been prepared
Ereviously. The flavoring extract can
e added while beating. A little salt
mixed in the ice water makes it colder
and hastens the setting of the cream.
Cost : milk 5, gelatine i oz lo, sugar 3,
flavoring 4, whites 3; 25 cents for 2
quarts.
866 —Maraschino Cream
For filling charlotte-russe or serving^
instead of ice cream :
254 pints thin cream.
I teacup maraschino.
7 ounces sugar.
1 package of gelatine — ij^ ounces✪ Maraschino Cream.
Put the extra half pint of cream in a
small saucepan, and the gelatine and
sugar with it, set over the fire and beat
with the wire egg whisk till the gelatine
is all dissolved — the quicker the better.
JPour the maraschino into the cold cream,
then strain in the contents of the sauce-
pan, set the whole in a pan of ice water,
and whip the cream mixture until it be-
i^iiis to set, when pour it into the pre-
pared mould.
Maraschino is a cordial that gives a
pleasant flavor to creams and jellies. It
IS kept in all first-class bars. Comes in
flasks bound in basket work. Is made by
steeping the kernels of an Italian cherry
in spirits of wine and then adding syrup.
£67— 0 ange Cake.
Page 260 · 5 recipe records on this page
Presented as published in 1886. 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
But whipped cream as stated in the foregoing not being capable of carrying much sugar or flavoring, a little gelatine has to be added to give it substance. Half an ounce to a quart is sufficient unless there is to be an addition of some flavoring cordial or fruit juice, when an ounce to a quart will be the rule, and four to six ounces of sugar. No boiling is required, but set the gelatine in half a cup of milk orcream on the shelf of the range where it will gradually get hot. When it is dissolved, place the cream in a deep pan set in ice water and pour in the dissolved gelatine while beating. The cream can then be put into molds, very slightly oiled, and left to become firm, or used to fill cases lined with cake for charlottes.
Cost : I qt cream 20, ^ ounce gelatine 6, sugar 3, flavoring ^ ; 34 cents. Makes 2 qts when whipped light; about 18 cents
t^5
for each quart mould. // 865— Bavarian Cream— Substitute.
This is, in effect, blanc-mange whipped up light while cooling, with the aid of white of eggs, so that when perfectly cold it can be sliced and shows the same spongy texture as fine bread It is good to fill charlottes when pure cream cannot be obtained, and good for dessert in place of ice cream.
4 cups good rich milk — a quart.
I small cup sugar — 6 ounces.
I ounce gelatine — nearly a package of the shred kind, or 2 or ^ sheets.
3 whites of eggs .
Vanilia flavoring.
Set the milk over the fire with the sugar and gelatine in it and stir it until the gelatine is all dissolved. Better not let It quite boil because sometimes milic is curdled by the gelatine at boiling point ; strain it into a pan set in ice water, and when nearly cold beat it up light. Whip the three whites quite firm, and stir in and continue the beating until the cream has become nearly solid, then pour it into moulds or into the charlotte-russe case, which may have been prepared
Previously. The flavoring extract can be added while beating. A little salt mixed in the ice water makes it colder and hastens the setting of the cream.
Cost : milk 5, gelatine i oz lo, sugar 3, flavoring 4, whites 3; 25 cents for 2 quarts.
866 —Maraschino Cream
For filling charlotte-russe or serving instead of ice cream :
254 pints thin cream.
I teacup maraschino.
7 ounces sugar.
1 package of gelatine — ij^ ounces.
Put the extra half pint of cream in a small saucepan, and the gelatine and sugar with it, set over the fire and beat with the wire egg whisk till the gelatine is all dissolved — the quicker the better. JPour the maraschino into the cold cream, then strain in the contents of the saucepan, set the whole in a pan of ice water, and whip the cream mixture until it begins to set, when pour it into the pre-
pared mould.
Maraschino is a cordial that gives a pleasant flavor to creams and jellies. It IS kept in all first-class bars. Comes in flasks bound in basket work. Is made by steeping the kernels of an Italian cherry in spirits of wine and then adding syrup.
£67— 0 ange Cake.
Records on this page
Charlotte RusseBavarian Cream - BestBavarian Cream - SubstituteOrange CakeMaraschino Cream