Lillian Massey school recipes

Soften gelatine in cold water, and dissolve in hot milk. Strain and add sugar, stir until it is dissolved; flavor. Set aside in a cool place; stir occasionally. When partially set, beat until foamy, then beat in a little of the whipped cream, and lightly fold in remaining cream. Turn into a mould which has been lined with pieces of lady finger. COFFEE CHARLOTTE. 1 sheet gelatine. 2 tbsp. fruit sugar. 1 tbsp. cold water. 4 ce. cream (whipped). 2 tbsp. hot black coffee. 1 lady finger. Prepare as Charlotte Russe. CHOCOLATE CHARLOTTE. 1 sheet gelatine. 3 tbsp. fruit sugar. 1 tbsp. cold water. 1 tbsp. boiling water. 2 tbsp. hot milk. $ 4 tsp. vanilla. + oz. chocolate. + @ cream (whipped). 1 lady finger. Soften gelatine in cold water, and dissolve in hot milk; strain. Melt chocolate over hot water, add one-half sugar, and gradually the boiling water; stir until smooth, and add to dissolved gelatine. Add remaining sugar and finish as Charlotte Russe. CARAMEL CHARLOTTE. 1 sheet gelatine. 3 tbsp. boiling water. 1 tbsp. cold water. « tsp. vanilla. 2 tbsp. granulated sugar. ; c. cream (whipped). 1 lady finger. Melt sugar to caramel, add boiling water, stir to a syrup, pour over softened gelatine, and proceed as in method for Charlotte Russe. CREAM PUFFS. + c. boiling water (scant) 2 c. pastry flour. 2 tbsp. butter. 1 small egg. Put water and butter in a saucepan, heat to boiling point, then add flour all at once and stir until smooth; cook until paste cleaves from the sides of the pan. When cool, add unbeaten egg, and stir until perfectly smooth. (The mixture should be stiff enough to hold its shape without spreading.) Chill, then drop by tablespoons, or force through a large pastry tube, on a buttered baking sheet. Bake in a hot oven 25 to 30 minutes. When cold, make an opening in the side and fill with cream filling. nl CREAM FILLING. 4 ¢ milk. Salt. 1 tbsp. flour. + egg. 2 tbsp. sugar 3 tsp. butter. 4 drops vanilla. Scald milk; mix sugar, flour and salt, and add the hot milk. Cook in double boiler, stirring occasionally, for 10 minutes. Beat egg slightly and add to milk mixture; add butter and cook until egg thickens. Coo} slightly and flavor. FROZEN DESSERTS LEMON ICE. % c. water. Thin shaving lemon rind. 1-6 c. sugar. 1 tbsp. lemon juice. Make a syrup by boiling water, sugar and lemon rind 10 minutes; add lemon juice; cool, strain, and freeze. FROZEN MINT. Make Lemon Ice, and when half-frozen add 1 tsp. fresh mint, finely chopped. ORANGE ICE. 4c. water. Rind of 1-6 orange. 1-6 c. sugar. 1-6 ¢. orange juice. 1 tsp. lemon juice. Make as Lemon Ice. GRAPE FRAPPE. i c. boiling water. 3 tbsp. grape juice. 14 tbsp. sugar. # tsp. lemon juice. Make syrup by boiling sugar and water 3 minutes. Remove from fire, and when cold add fruit juice. Strain and freeze to a mush, pack, and just before serving beat thoroughly. The frappé may be made with grape jelly or jam in the following proportions: 4c. boiling water, 1 tbsp. sugar, 2 tbsp. jelly or jam and 1 tsp. lemon juice. CRANBERRY SHERBET. c. water. + ce. cranberry juice. tbsp. sugar. 1 tsp. lemon juice Make and freeze as Grape Frappé. bo AIH MILK SHERBET. c. milk. 3 tbsp. sugar. 2 tsp. lemon juice. Dissolve sugar in lemon juice, and add milk gradually. (The mixture may have a curdled appearance, but will be smooth when frozen.) Freeze and serve. Cole PINEAPPLE SORBET. c. shredded pineapple. 2 tbsp. sugar. tsp. lemon juice 4 c. milk. Dissolve sugar in fruit juice and finish as Milk Sherbet. Wi Ol VANILLA ICE CREAM. sheet gelatine. 1 tbsp. sugar. ec. thin cream. 4 tsp. vanilla. Seald cream with gelatine, add sugar and stir until it is dissolved; strain. When cool, add flavoring and freeze. STRAWBERRY ICE CREAM. +e. thin cream. 4 c. sugar. + c. strawberries.