Crumble eight macaroons and six lady fingers into a bowl
and pour over them one cup of hot milk. Let stand for one-
half hour. Then add one teaspoon vanilla, the beaten yolks of
two eggs, one-eighth teaspoon salt, one-third cup sugar, and
one-half cup chopped blanched almonds. Lastly fold in the
stiffly beaten egg whites. Turn into a buttered baking dish.
Set in pan of hot water and bake forty minutes in slow oven
(30o°-325° F.). Serve at once with whipped cream.
Chocolate Souffle
2 tablespoons butter K teaspoon salt
2 tablespoons flour iH squares bitter chocolate
K cup milk K cup sugar
3 eggs 2 tablespoons hot water
I teaspoon vanilla
Melt the shortening in double boiler, add the flour, then add
the milk. Cook until thick. Add the sugar, hot water, and
melted chocolate. Cool. Add vanilla and beaten egg yolks.
Fold in the stiffly beaten egg whites. Bake thirty-five minutes.
Slow oven (325° F.). Dust with confectioners' sugar before
serving.
Vanilla Souffle
3 tablespoons butter 3^ teaspoon salt
4 tablespoons flour i cup scalded milk
X cup sugar 4 eggs
I tablesp)oon vanilla
Melt butter, add flour, salt, and hot milk. Cook until thick.
When thick pour over egg yolks beaten until thick and lemon
colored. Add sugar. Add vanilla. Fold in stiffly beaten egg
whites. Put into a buttered pudding dish and bake thirty to
thirty-five minutes in a slow oven (325° F.). Ser^^e at once.
Dust with confectioners' sugar before serving. Serve with
whipped cream.
178 THE INTERNATIONAL COOK BOOK
Prune Whip, No. 1
y^ cup prune pulp yi, cup sugar
3 egg whites (beaten stiff)
MLx prune pulp with sugar thoroughly. Fold in beaten egg
whites. Chill. Sers^e with whipped cream. May be baked
before serving if desired. Time thirty minutes. Slow oven
Prune Whip, No. 2
xyi cups prune puree Y^ cup sugar
Whites of 4 eggs K tablespoon lemon juice
Add sugar to prune puree and cook five minutes. Beat whites
of eggs until stiff, and add prune mixture gradually. Add
lemon juice. Put into buttered pudding dish, and bake thirty
minutes in slow oven (325° F.). Serve cold with custard sauce.
Apricots may be used instead of prunes.
Custard Sauce
1 cup hot milk i tablespoon sugar
2 eggs (yolks) 3^ teaspoon salt
Y teaspoon vanilla
Beat egg yolks slightly. jVILx with sugar and salt. Slowly
add scalded milk. Stir constantly. Put into double boiler.
Cook until it thickens over water just below the boiling point.
Flavor and cool. If custard should curdle, place in a pan of
cold water and beat ^sith rotary egg beater.
Jellied Primes
Y F>ound prunes i cup sugar
2 cups cold water X c^P lemon juice
(to soak prunes) 2>^ tablespoons granulated
Boiling water gelatine
Y cup cold water (to soak gelatine)
Soak primes for several hours in two cups cold water. Cook
in same water until soft. Pit prunes and cut in quarters. To
RECIPES 179
prune water add enough boiling water to make two cups. Soak
gelatine in half cup cold water. Dissolve in hot liquid. Add
sugar and lemon juice. Strain, add prunes. Pour into moulds.
Chill. Unmould and serve with whipped cream,
Blanc Mange
^ cup flour y^ teaspoon salt
6 tablespoons sugar 3 cups milk
lyi teaspoons vaniUa
Page 72
Presented as published in 1929. 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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Crumble eight macaroons and six lady fingers into a bowl
and pour over them one cup of hot milk. Let stand for one-
half hour. Then add one teaspoon vanilla, the beaten yolks of
two eggs, one-eighth teaspoon salt, one-third cup sugar, and
one-half cup chopped blanched almonds. Lastly fold in the
stiffly beaten egg whites. Turn into a buttered baking dish.
Set in pan of hot water and bake forty minutes in slow oven
(30o°-325° F.). Serve at once with whipped cream.
Chocolate Souffle
2 tablespoons butter K teaspoon salt
2 tablespoons flour iH squares bitter chocolate
K cup milk K cup sugar
3 eggs 2 tablespoons hot water
I teaspoon vanilla
Melt the shortening in double boiler, add the flour, then add
the milk. Cook until thick. Add the sugar, hot water, and
melted chocolate. Cool. Add vanilla and beaten egg yolks.
Fold in the stiffly beaten egg whites. Bake thirty-five minutes.
Slow oven (325° F.). Dust with confectioners' sugar before
serving.
Vanilla Souffle
3 tablespoons butter 3^ teaspoon salt
4 tablespoons flour i cup scalded milk
X cup sugar 4 eggs
I tablesp)oon vanilla
Melt butter, add flour, salt, and hot milk. Cook until thick.
When thick pour over egg yolks beaten until thick and lemon
colored. Add sugar. Add vanilla. Fold in stiffly beaten egg
whites. Put into a buttered pudding dish and bake thirty to
thirty-five minutes in a slow oven (325° F.). Ser^^e at once.
Dust with confectioners' sugar before serving. Serve with
whipped cream.
178 THE INTERNATIONAL COOK BOOK
Prune Whip, No. 1
y^ cup prune pulp yi, cup sugar
3 egg whites (beaten stiff)
MLx prune pulp with sugar thoroughly. Fold in beaten egg
whites. Chill. Sers^e with whipped cream. May be baked
before serving if desired. Time thirty minutes. Slow oven
Prune Whip, No. 2
xyi cups prune puree Y^ cup sugar
Whites of 4 eggs K tablespoon lemon juice
Add sugar to prune puree and cook five minutes. Beat whites
of eggs until stiff, and add prune mixture gradually. Add
lemon juice. Put into buttered pudding dish, and bake thirty
minutes in slow oven (325° F.). Serve cold with custard sauce.
Apricots may be used instead of prunes.
Custard Sauce
1 cup hot milk i tablespoon sugar
2 eggs (yolks) 3^ teaspoon salt
Y teaspoon vanilla
Beat egg yolks slightly. jVILx with sugar and salt. Slowly
add scalded milk. Stir constantly. Put into double boiler.
Cook until it thickens over water just below the boiling point.
Flavor and cool. If custard should curdle, place in a pan of
cold water and beat ^sith rotary egg beater.
Jellied Primes
Y F>ound prunes i cup sugar
2 cups cold water X c^P lemon juice
(to soak prunes) 2>^ tablespoons granulated
Boiling water gelatine
Y cup cold water (to soak gelatine)
Soak primes for several hours in two cups cold water. Cook
in same water until soft. Pit prunes and cut in quarters. To
RECIPES 179
prune water add enough boiling water to make two cups. Soak
gelatine in half cup cold water. Dissolve in hot liquid. Add
sugar and lemon juice. Strain, add prunes. Pour into moulds.
Chill. Unmould and serve with whipped cream,
Blanc Mange
^ cup flour y^ teaspoon salt
6 tablespoons sugar 3 cups milk
lyi teaspoons vaniUa