Use either lemon or orange jelly✪ Macedoine of Fruit and strain it into a
pitcher. Set a mold in a pan of crushed ice and salt,
pour in a half inch layer of jelly, and let it harden.
Then arrange over it a garnish of different fruits, nuts,
etc., and pour over a little more jelly without disturb-
ing the pattern, and let that harden. Proceed thus
until the dish is full.
Chartreuse of Fruit.
Line a mold with jelly✪ Chartreuse of Fruit by first letting a layer harden
in the bottom, then gently place a smaller mold on
that, and fill the space between the sides with liquid
jelly. When hard fill the center mold with warm (not
hot) water, and in a minute the mold can be pulled
out without disturbing the jelly. Color the remainder
of the jelly pink, or beat it until full of bubbles, and
mix with any fruit cut into bits. Fill the lined mold
with this mixture, and chill.
Snow Pudding.
This consists of a lemon or orange jelly with which
the whites of eggs are beaten, while the yolks are
made into a soft custard✪ Snow Pudding to serve as sauce.
Coffee Cream.
With an egg whip beat one cup of heavy cream until
184 Home Science Cook Book.
it begins to thicken, then gradually beat in a spoonful
at a time of slightly thickened coffee jelly,✪ Coffee Cream using one
pint in all. The coffee jelly may be made like a lemon
jelly from fresh or left-over coffee. Less sugar is
needed than with the lemon juice.
Peach Bavarian Cream.
Select six or eight of the best half peaches from a
can and put in cups. Rub the remainder of the peach
and juice through a strainer and make into a jelly,
adding a little lemon juice and more sugar. Beat one
cup of heavy cream stiff and combine with a pint of
the jelly✪ Peach Bavarian Cream, and fill the cups where the peaches are.
When turned out garnish with whipped cream and
cubes of any peach jelly remaining, which may be
colored pink if desired.
Use canned cherries in the same way.
Quaking Pudding.
Make a soft custard with one pint of milk, the yolks
of two or three eggs, and one-fourth cup of sugar, or
one cup of custard and one cup of scalded cream may
be combined. When taken from the fire dissolve in it
one-fourth box of gelatin✪ Quaking Pudding softened in cold water.
Strain, flavor, and cool. This may be served with
whipped cream, or fruit or chocolate sauce.
Crumbs of stale cake may be arranged in a mold
and such a cream poured over them, and the whole
left to chill.
Apricot Sponge.
Make a pint of jelly from dried apricots, stewed and
strained. When half cold beat in the whites of two or
three eggs, or one cup of thick cream✪ Apricot Sponge, whipped, or use
Desserts. 185
the white of one egg and one-half cup of cream. Use
any other fruit pulp in the same way.
Fruit Sponges.
Make a soft custard with one pint of milk and the
yolks of three eggs. Take from the fire and add one-
half box of gelatin soaked in one-half cup of cold
water, one-half cup of sugar✪ Fruit Sponges, and a speck of salt.
Strain and cool, stirring occasionally. When it begins
to thicken beat thoroughly, and add one-half pint of
sifted fruit pulp and the stiffly beaten whites of the
eggs.
Or dissolve the gelatin in the hot fruit pulp, and
when cold fold in one pint of cream, whipped. Pack
in molds and serve cold. Whipped cream may be
added as a garnish.
Page 80 · 10 recipe records on this page
Presented as published in 1902. 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
Use either lemon or orange jelly and strain it into a pitcher. Set a mold in a pan of crushed ice and salt, pour in a half inch layer of jelly, and let it harden. Then arrange over it a garnish of different fruits, nuts, etc., and pour over a little more jelly without disturbing the pattern, and let that harden. Proceed thus until the dish is full.
Chartreuse of Fruit.
Line a mold with jelly by first letting a layer harden in the bottom, then gently place a smaller mold on that, and fill the space between the sides with liquid jelly. When hard fill the center mold with warm (not hot) water, and in a minute the mold can be pulled out without disturbing the jelly. Color the remainder of the jelly pink, or beat it until full of bubbles, and mix with any fruit cut into bits. Fill the lined mold with this mixture, and chill.
Snow Pudding.
This consists of a lemon or orange jelly with which the whites of eggs are beaten, while the yolks are made into a soft custard to serve as sauce.
Coffee Cream.
With an egg whip beat one cup of heavy cream until
184 Home Science Cook Book.
it begins to thicken, then gradually beat in a spoonful at a time of slightly thickened coffee jelly, using one pint in all. The coffee jelly may be made like a lemon jelly from fresh or left-over coffee. Less sugar is needed than with the lemon juice.
Peach Bavarian Cream.
Select six or eight of the best half peaches from a can and put in cups. Rub the remainder of the peach and juice through a strainer and make into a jelly, adding a little lemon juice and more sugar. Beat one cup of heavy cream stiff and combine with a pint of the jelly, and fill the cups where the peaches are.
When turned out garnish with whipped cream and cubes of any peach jelly remaining, which may be colored pink if desired.
Use canned cherries in the same way.
Quaking Pudding.
Make a soft custard with one pint of milk, the yolks of two or three eggs, and one-fourth cup of sugar, or one cup of custard and one cup of scalded cream may be combined. When taken from the fire dissolve in it one-fourth box of gelatin softened in cold water. Strain, flavor, and cool. This may be served with whipped cream, or fruit or chocolate sauce.
Crumbs of stale cake may be arranged in a mold and such a cream poured over them, and the whole left to chill.
Apricot Sponge.
Make a pint of jelly from dried apricots, stewed and strained. When half cold beat in the whites of two or three eggs, or one cup of thick cream, whipped, or use
Desserts. 185
the white of one egg and one-half cup of cream. Use any other fruit pulp in the same way.
Fruit Sponges.
Make a soft custard with one pint of milk and the yolks of three eggs. Take from the fire and add onehalf box of gelatin soaked in one-half cup of cold water, one-half cup of sugar, and a speck of salt. Strain and cool, stirring occasionally. When it begins to thicken beat thoroughly, and add one-half pint of sifted fruit pulp and the stiffly beaten whites of the eggs.
Or dissolve the gelatin in the hot fruit pulp, and when cold fold in one pint of cream, whipped. Pack in molds and serve cold. Whipped cream may be added as a garnish.
Records on this page
Whipped CreamLemon JellyMacedoine of FruitChartreuse of FruitSnow PuddingCoffee CreamPeach Bavarian CreamQuaking PuddingApricot SpongeFruit Sponges