Select even-sized small sweet potatoes; put them in water with
some salt with the skin on and cook until they are soft; then
remove the skin and cut the potato in form of a pyramid; with a
small potato scooper scoop out the top about an inch in depth
and the size of a thimble. Put them in a pan with butter and
cook them on the fire in butter for about five minutes [do not
allow them to get brown]; sprinkle them with finely chopped
parsley✪ Boiled Sweet Potatoes with Marshmallow a la American. Arrange them in a vegetable dish with butter and chopped
parsley and fill them with the marshmallow that has been prepared
during the time. Garnish with parsley. Serve with any kind of
meat dish.
Baked Sweet Potato with Caramel a la Ericsson Hammond
Patates au four au Caramel a V Ericsson Hammond
Cook sweet potatoes [see above recipe]; when they are cooked
and peeled cut them in slices on a bias; put them in a frying pan
on the stove with two good spoons of butter and let them cook in
the butter for about ten minutes [take care not to allow them to get
burned]; sprinkle them with a little pepper and salt. Arrange
them in a low glass casserole plate that has been well buttered;
cover them with caramel and sprinkle with sugar✪ Baked Sweet Potato with Caramel a la Ericsson Hammond on top. Put
them in a hot oven and let them bake for about ten minutes.
Lift them on a platter on top of a paper doily with a bunch of
parsley at the plate if there is no casserole ring at hand. Serve as
a vegetable with any kind of hot meat.
Frozen Desserts
Vanilla Strawberry Ice Cream a la Winifred
Glace a Vanille aux F raises a la Winifred
Put a half cup of sugar on the stove with three tablespoons of
water and cook it until it ropes. In the meantime, beat the whites
of two eggs to a stiff meringue; add the cooked sugar to the whites
and stir it on cracked ice until it is smooth. When it is cold
flavor it with some vanilla; add to it three cups of rich whipped
cream. Glaze individual ice cream moulds in shape of an apple
with aspic and line them with the cream; to the half of the cream
add a half cup of mashed strawberries (if that does not give it
sufficient color add to the shade a little of the fruit coloring✪ Vanilla Strawberry Ice Cream a la Winifred). Fill
in the center of each form with the strawberry cream, close the
forms, put them in the freezer, pack in salt and ice and freeze
about three hours. When ready to serve turn them out on a foun¬
dation of Five-minute Cakes that have been split and filled with
mashed sweetened strawberries. Decorate on each with a straw¬
berry that has been dipped in caramel and in the center put a
large rosette of spun sugar as the illustration shows, and in
between each on the foundation put a strawberry and a sugar
border around.
Mousse in Peach a la Ericsson Hammond
Mousse en Peches a 1’ Ericsson Hammond ✪ Mousse in Peach a la Ericsson Hammond
Page 101 · 4 recipe records on this page
Presented as published in 1924. 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
Select even-sized small sweet potatoes; put them in water with some salt with the skin on and cook until they are soft; then remove the skin and cut the potato in form of a pyramid; with a small potato scooper scoop out the top about an inch in depth and the size of a thimble. Put them in a pan with butter and cook them on the fire in butter for about five minutes [do not allow them to get brown]; sprinkle them with finely chopped parsley. Arrange them in a vegetable dish with butter and chopped parsley and fill them with the marshmallow that has been prepared during the time. Garnish with parsley. Serve with any kind of meat dish.
Baked Sweet Potato with Caramel a la Ericsson Hammond
Patates au four au Caramel a V Ericsson Hammond
Cook sweet potatoes [see above recipe]; when they are cooked and peeled cut them in slices on a bias; put them in a frying pan on the stove with two good spoons of butter and let them cook in the butter for about ten minutes [take care not to allow them to get burned]; sprinkle them with a little pepper and salt. Arrange them in a low glass casserole plate that has been well buttered; cover them with caramel and sprinkle with sugar on top. Put them in a hot oven and let them bake for about ten minutes. Lift them on a platter on top of a paper doily with a bunch of parsley at the plate if there is no casserole ring at hand. Serve as a vegetable with any kind of hot meat.
Frozen Desserts
Vanilla Strawberry Ice Cream a la Winifred
Glace a Vanille aux F raises a la Winifred
Put a half cup of sugar on the stove with three tablespoons of water and cook it until it ropes. In the meantime, beat the whites of two eggs to a stiff meringue; add the cooked sugar to the whites and stir it on cracked ice until it is smooth. When it is cold flavor it with some vanilla; add to it three cups of rich whipped cream. Glaze individual ice cream moulds in shape of an apple with aspic and line them with the cream; to the half of the cream add a half cup of mashed strawberries (if that does not give it sufficient color add to the shade a little of the fruit coloring). Fill in the center of each form with the strawberry cream, close the forms, put them in the freezer, pack in salt and ice and freeze about three hours. When ready to serve turn them out on a foundation of Five-minute Cakes that have been split and filled with mashed sweetened strawberries. Decorate on each with a strawberry that has been dipped in caramel and in the center put a large rosette of spun sugar as the illustration shows, and in between each on the foundation put a strawberry and a sugar border around.
Mousse in Peach a la Ericsson Hammond
Mousse en Peches a 1’ Ericsson Hammond
Records on this page
Boiled Sweet Potatoes with Marshmallow a la AmericanBaked Sweet Potato with Caramel a la Ericsson HammondVanilla Strawberry Ice Cream a la WinifredMousse in Peach a la Ericsson Hammond