Milk Mousse — No. 50
Coffee Ice Cream with Evaporated Milk — No. 58
1 1131
CHILLED DESSERTS AND
PASTRIES
Jellied Desserts
The congealing of gelatine desserts can be
greatly hastened if the mold is placed in the
chilling unit of the refrigerator until jelly is
firm. If left too long it may freeze.
Orange Jelly Molded in Layers with Fruit — ?v(o. 96
Soak
I y2 tablespoons granulated gelatine 5 minutes in
)4 cup cold water, dissolve in
I cup boiling water, strain and add to
^ cup sugar with
1 cup orange juice and
2 tablespoons lemon juice. Put a thin layer in a fancy
mold, and place in refrigerator. When firm decorate
with a few pieces from
I banana sliced and cut in fancy shapes,
I cup strawberries sliced and cut in fancy shapes,
4 marshmallows cut in strips and
Pistachio nuts, blanched and halved. Put more jelly
over the decorations and let stand in refrigerator
until firm. Beat J4 of the jelly until very light and
put in the mold. Cut in small pieces what is left
after having shaped decorations. Add to remaining
jelly and put gently on the sponge. Chill, turn out
on large glass serving dish and garnish with
Large strawberries and
Whipped cream.
1 114 I
CHILLED DESSERTS AND PASTRIES
Cold Desserts
All cold desserts are improved if kept in the
General Electric Refrigerator until served.
Rice and Pineapple with Cream — T^o. 97
Scald
1 cup milk, add
]4 cup rice and cook over hot water 50 minutes or
until tender. Rub through a sieve. Add
2 tablespoons sugar
J/4, teaspoon salt and
1 cup crushed pineapple, and chill in refrigerator. Just
before serving fold in
y2 pint cream beaten stiff, pile lightly in parfait glasses
and garnish with a
Preserved cumquat or a
Candied Cherry.
Chocolate Ice Box Pudding — 7v{o. 98
Put
2 ounces sweet chocolate
2 tablespoons powdered sugar and
2 tablespoons water in top of double boiler. When
chocolate is melted and mixture is smooth, add
4 ^gg yolks slightly beaten, stir, cool and fold in
4 ^gg whites beaten stiff. Split
Lady fingers, if double, place a layer in brick mold lined
with oiled paper, cover with chocolate mixture, put
in another layer of the lady fingers, and chocolate,
and continue until mixture is used. Let stand 24
hours in refrigerator, but not in chilling unit.
Turn out on platter, and decorate with
Whipped cream.
1 115 1
CHILLED DESSERTS AND PASTRIES
o -J
Pastry
Plain pastry is often made more flaky by
chilling in the refrigerator until stiff.
Puff paste must be chilled while being made
to keep butter firm, before shaping so it can
be cut smoothly, and before baking to make it
rise. Chill it on a tray under the chilling
unit or in one ice tray on top of a tray of
cubes in the chilling unit, or in a dripping
pan with crushed ice cubes in a pan under-
neath and more ice cubes in a pan that fits
inside the pan containing the pastry.
Puff Paste— J^lo. 99
Wash
I cup butter in ice water or cold running water, alter'
nately squeezing it and dropping it into the water
until butter is waxy and free from butter milk. Pat,
shape in circular piece, reserve i tablespoon butter
and put remainder in pan under chilling unit of the
refrigerator.
Page 30
Presented as published in 1927. 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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Milk Mousse — No. 50
Coffee Ice Cream with Evaporated Milk — No. 58
1 1131
CHILLED DESSERTS AND
PASTRIES
Jellied Desserts
The congealing of gelatine desserts can be
greatly hastened if the mold is placed in the
chilling unit of the refrigerator until jelly is
firm. If left too long it may freeze.
Orange Jelly Molded in Layers with Fruit — ?v(o. 96
Soak
I y2 tablespoons granulated gelatine 5 minutes in
)4 cup cold water, dissolve in
I cup boiling water, strain and add to
^ cup sugar with
1 cup orange juice and
2 tablespoons lemon juice. Put a thin layer in a fancy
mold, and place in refrigerator. When firm decorate
with a few pieces from
I banana sliced and cut in fancy shapes,
I cup strawberries sliced and cut in fancy shapes,
4 marshmallows cut in strips and
Pistachio nuts, blanched and halved. Put more jelly
over the decorations and let stand in refrigerator
until firm. Beat J4 of the jelly until very light and
put in the mold. Cut in small pieces what is left
after having shaped decorations. Add to remaining
jelly and put gently on the sponge. Chill, turn out
on large glass serving dish and garnish with
Large strawberries and
Whipped cream.
1 114 I
CHILLED DESSERTS AND PASTRIES
Cold Desserts
All cold desserts are improved if kept in the
General Electric Refrigerator until served.
Rice and Pineapple with Cream — T^o. 97
Scald
1 cup milk, add
]4 cup rice and cook over hot water 50 minutes or
until tender. Rub through a sieve. Add
2 tablespoons sugar
J/4, teaspoon salt and
1 cup crushed pineapple, and chill in refrigerator. Just
before serving fold in
y2 pint cream beaten stiff, pile lightly in parfait glasses
and garnish with a
Preserved cumquat or a
Candied Cherry.
Chocolate Ice Box Pudding — 7v{o. 98
Put
2 ounces sweet chocolate
2 tablespoons powdered sugar and
2 tablespoons water in top of double boiler. When
chocolate is melted and mixture is smooth, add
4 ^gg yolks slightly beaten, stir, cool and fold in
4 ^gg whites beaten stiff. Split
Lady fingers, if double, place a layer in brick mold lined
with oiled paper, cover with chocolate mixture, put
in another layer of the lady fingers, and chocolate,
and continue until mixture is used. Let stand 24
hours in refrigerator, but not in chilling unit.
Turn out on platter, and decorate with
Whipped cream.
1 115 1
CHILLED DESSERTS AND PASTRIES
o -J
Pastry
Plain pastry is often made more flaky by
chilling in the refrigerator until stiff.
Puff paste must be chilled while being made
to keep butter firm, before shaping so it can
be cut smoothly, and before baking to make it
rise. Chill it on a tray under the chilling
unit or in one ice tray on top of a tray of
cubes in the chilling unit, or in a dripping
pan with crushed ice cubes in a pan under-
neath and more ice cubes in a pan that fits
inside the pan containing the pastry.
Puff Paste— J^lo. 99
Wash
I cup butter in ice water or cold running water, alter'
nately squeezing it and dropping it into the water
until butter is waxy and free from butter milk. Pat,
shape in circular piece, reserve i tablespoon butter
and put remainder in pan under chilling unit of the
refrigerator.