Lillian Massey school recipes

1 pt. cream. 4c. sugar. Yolks 3 eggs. 4 ¢c. preserved ginger. 1 tbsp. ginger syrup. Cook first three ingredients as soft custard. Add ginger, finely chopped, and syrup. Cool and freeze. NESSELRODE®PUDDING. 1 c. sugar. 2 tbsp. lemon juice. 1 c. boiling water. 1 c. chestnuts. Yolks 3 eggs. 1 c.-shelled almonds. 1 pt. cream. + lb. candied fruit. 1 tsp. vanilla. 1 ce. pineapple (canned or fresh). Make syrup by boiling sugar and water 5 minutes; add gradually to yolks of eggs slightly beaten; cook over hot water as a soft custard. Cool, add cream and flavoring. Blanch almonds, and put nuts and fruit together through the meat chopper; add to first mixture. Freeze, pack and let stand 2 to 3 hours before serving. ICED RICE PUDDING. 1 c. rice. 2 c. hot milk. + tbsp. vanilla. Yolks 3 eggs. 1 c. cream (whipped). Cook rice in boiling salted water until tender, drain, add milk and cook in a double boiler half an hour; press through a strainer. Beat yolks of eggs slightly, add sugar, then the hot liquid; cook over hot water until it thickens. Remove from fire and when cool flavor. Freeze to a mush, remove dasher, beat well, then add whipped cream. Fill mould, pack in ice and salt and let stand 2 to 3 hours. Unmould and serve garnished with Orange Compote. “ORANGE COMPOTE.4 oranges. ~ 2 c water. $+ c. Sugar. 1 tsp. lemon juice. Make syrup by boiling sugar and water 5 minutes, add lemon juice. Peel oranges and separate them into sections. Cook sections, a few at a time, in syrup for 3 minutes; drain, chill. Reserve syrup and chill it thoroughly. Arrange sections of oranges around pudding, pour syrup over and serve at once. BOMBE GLACE. Have mould thoroughly chilled by placing it in ice and salt. Line the mould to the depth of an inch with ice cream, sherbet or water ice; fill the centre with Charlotte Russe, ice cream or frozen fruit. Cover with the frozen mixture used for lining. Cover mould,.seal, then pack. The ice and salt should completely cover the mould. Let stand 2 hours, unmould and serve. This dish is most attractive where there is a marked contrast in color between the frozen mixtures. BAKED ALASKA. Whites 4 eggs. 1 qt. brick ice cream. 4 tbsp. fruit sugar. Thin layer of cake. Make a meringue of whites of eggs and sugar. Cover a board with paper, place cake on it, then unmould ice cream on cake. (The cake should extend one inch beyond the cream.) Cover cream with meringue, spread smoothly and brown quickly in a very hot oven. Slip from paper on ice cream platter, and serve. MAPLE PARFAIT. 1 ec. maple syrup. ° Yolks 4 eggs. 1 pt. cream (whipped). Heat syrup to boiling point, pour over yolks of eggs slightly beaten, and cook over hot water as a soft custard. Remove from fire and when cold fold in the whipped cream. Turn into mould, pack in ice and salt and let stand 4 to 6 hours. VIOLET PARFAIT. % oz. gelatine. % ¢. boiling water. 2 tbsp. cold water. Whites 2 eggs. i @. sugar. 3 tsp. violet extract. 1 pt. cream (whipped). Make a syrup of sugar and boiling water, cook until it will thread. Soften gelatine in cold water and dissolve in hot syrup; strain. Pour syrup slowly over beaten whites of eggs, beat until nearly cold, flavor, then fold in whipped cream. Turn into a mould, pack in ice and salt, and let stand 4 to 6 hours. Unmould, garnish with fresh or candied violets and Gelatine may be omitted in winter. COFFEE MOUSSE. % oz. gelatine ec. black coffee. 2 tbsp. cold water. c. sugar. 3 tbsp. hot water. 1 pt. cream (whipped). Prepare first five ingredients as Coffee Jelly, strain and set aside to cool, stir occasionally. When partially set, beat until foamy, then fold in e whipped cream. Turn into mould, cover, pack in ice and salt and let stand 4 to 6 hours. For Coffee, use 2 tbsp. coffee, 2 c. water, and filter twice. MAPLE MOUSSE.