pound of pulverized sugar, taking care not to break down
the eggs ; work very quickly and lightly, and as soon as the
sugar is incorporated with the egg, heap the meringue so
made upon the paper, either in two large mounds or in an
even number of small ones, and push the board containing
them into a very slow oven, where the meringues will dry
out rather than bake ; if the oven is too hot, leave the door
open, and change the board frequently, so that the heat will
strike its contents evenly. When the meringues are light-
brown, cool them a little, take them off the paper, turn
them over on the hand, and, without breaking them, take
out the soft centre, and press the rest back upon the outside
with the bowl of a spoon to form a hollow shell ; dust the
inside with powdered sugar ; lay the shells, bottom upward,
on clean paper on the board, and place them in a cool oven
to dry out. Meantime, either prepare whipped cream to
fill them, or make an Italian cream as follows : —
ITALIAN CREAM.
Dissolve an ounce and a half of isinglass over the fire in
a gill of hot water, and keep it hot enough to remain liquid ;
prepare a pint of whipped cream according to the directions
given in the proper recipe ; put in a thick saucepan over the
fire a pint of cream, the yolks of eight raw eggs, a quarter
of a pound of macaroons, half a pound of powdered sugar,
and a wineglassful of cura(oa✪ Italian Cream; stir these ingredients con-
stantly until they begin to thicken ; then take them off the
fire, and beat in the dissolved isinglass ; while the cream is
still liquid enough to run through a wire sieve, strain it ;
after straining it, very gently mix in the pint of whipped
cream; reserve enough of the Italian cream to fill the
meringues with, arid pour the rest into a mould to be cooled
and iced; serve the cold Italian cream with a border of
whipped cream.
SH
PRACTICAL AMERICAN COOKERY.
CANNELONS WITH CBEAM.
Cut pufT-paste in strips about an inch wide, and roll it
around a floured stick, as shown in the first picture of the
Uncooked Cannelons.
cannelons ; several are so formed, and then baked upon the
sticks ; after the cannelons are a little cool, the sticks can
be slipped out, and the centres filled with whipped cream,
Cannelons with Uetty.
for which a recipe is given elsewhere ; or any preserve or
jelly can be used to fill them. They are served upon a
folded napkin, as shown in the second cut.
BAVARIAN CREAM.
This cream is served cold in a form, or sometimes re-
places whipped cream in a charlotte-russe. To make it, put
a quarter of an ounce of gelatine over the fire with a gill
DESSERT. 515
Page 273 · 2 recipe records on this page
Presented as published in 1885. 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
pound of pulverized sugar, taking care not to break down the eggs ; work very quickly and lightly, and as soon as the sugar is incorporated with the egg, heap the meringue so made upon the paper, either in two large mounds or in an even number of small ones, and push the board containing them into a very slow oven, where the meringues will dry out rather than bake ; if the oven is too hot, leave the door open, and change the board frequently, so that the heat will strike its contents evenly. When the meringues are lightbrown, cool them a little, take them off the paper, turn them over on the hand, and, without breaking them, take out the soft centre, and press the rest back upon the outside with the bowl of a spoon to form a hollow shell ; dust the inside with powdered sugar ; lay the shells, bottom upward, on clean paper on the board, and place them in a cool oven to dry out. Meantime, either prepare whipped cream to fill them, or make an Italian cream as follows : —
ITALIAN CREAM.
Dissolve an ounce and a half of isinglass over the fire in a gill of hot water, and keep it hot enough to remain liquid ; prepare a pint of whipped cream according to the directions given in the proper recipe ; put in a thick saucepan over the fire a pint of cream, the yolks of eight raw eggs, a quarter of a pound of macaroons, half a pound of powdered sugar, and a wineglassful of curaçao; stir these ingredients constantly until they begin to thicken ; then take them off the fire, and beat in the dissolved isinglass ; while the cream is still liquid enough to run through a wire sieve, strain it ; after straining it, very gently mix in the pint of whipped cream; reserve enough of the Italian cream to fill the meringues with, arid pour the rest into a mould to be cooled and iced; serve the cold Italian cream with a border of whipped cream.
SH
CANNELONS WITH CREAM.
Cut pufT-paste in strips about an inch wide, and roll it around a floured stick, as shown in the first picture of the
Uncooked Cannelons.
cannelons ; several are so formed, and then baked upon the sticks ; after the cannelons are a little cool, the sticks can be slipped out, and the centres filled with whipped cream,
Cannelons with Jelly.
for which a recipe is given elsewhere ; or any preserve or jelly can be used to fill them. They are served upon a folded napkin, as shown in the second cut.
BAVARIAN CREAM.
This cream is served cold in a form, or sometimes replaces whipped cream in a charlotte-russe. To make it, put a quarter of an ounce of gelatine over the fire with a gill
Records on this page
Italian CreamBavarian Cream