Take three peaches, peel and cut them in halves, remove the
kernels, and put them in a cup and a half of water with a half cup of
sugar; cook until tender; if brandy is at hand add two spoons of it
which will prevent the fruit from freezing too hard; leave in the juice
until cold. In the meantime, glaze individual deep fancy forms with
some lemon aspic; put a peach in the bottom of each mould and
fill it with the mousse; stand them in the freezer and pack the
freezer in ice and salt; freeze for three hours. When ready to use
turn out on a platter and glaze with the peach glaze. Place
them on sponge cake that is cut out with a round biscuit cutter
about a half inch in thickness. Arrange them in the form of a ring
on a platter, garnish with a wreath of spun sugar around and
with a rosette of spun sugar in the center.
133
134 MRS. ERICSSON HAMMOND’S COOK BOOK
Mousse. Whip a half pint of cream; flavor it according to taste;
if brandy is at hand use a teaspoon of it, or a teaspoon of vanilla
extract, and sweeten it with four tablespoons of sugar.
Peach Glaze. Put a cup of juice that the peaches have cooked
in in a saucepan, when boiling thicken it with one tablespoon of
cornstarch dissolved in a half cup of water✪ Mousse in Peach a la Ericsson Hammond and color it a trifle
with the orange fruit and red coloring to make it the shade of
peach. Stir slowly in ice-water until cold.
Strawberry Glace a la Mathilda
Fraises glacees a la Mathilde
Select a large box of fresh not too sour strawberries; rinse them,
pick out the best of the strawberries for decoration, one for each
portion; the rest of them put in a bowl with five tablespoonfuls of
powdered sugar, juice of a half lemon, and a glass of Madeira
wine or two spoons of brandy if such is at hand, if not substitute
with a teaspoonful of lemon extract and a teaspoonful of vanilla.
Leave in the ice-box until cold, then press it through a strainer;
put it in the freezer and pack in ice; freeze for an hour and a half
[during that time stir it with a spoon once or twice]. When it is
frozen add to it three cups of sweetened whipped cream✪ Strawberry Glace a la Mathilda [mix it
to the glace, leave the plain glace show and also the cream in
between], pack it in the freezer; put the cover on and let it freeze
for about forty minutes. When ready to serve scoop it out with
an ice cream scooper; serve it in individual glasses, cups or plates,
as desired, and around it put two spoons of strawberry juice
and a strawberry on the top. If not wanted individual, turn the
whole ice cream out on a platter, cover it with a nest of spun
sugar, and all around garnish with the strawberries and some
strawberry juice.
Pineapple Ice Cream a la Mabel
Creme glacee a V Ananas a la Mabel ✪ Pineapple Ice Cream a la Mabel
Page 102 · 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
Take three peaches, peel and cut them in halves, remove the kernels, and put them in a cup and a half of water with a half cup of sugar; cook until tender; if brandy is at hand add two spoons of it which will prevent the fruit from freezing too hard; leave in the juice until cold. In the meantime, glaze individual deep fancy forms with some lemon aspic; put a peach in the bottom of each mould and fill it with the mousse; stand them in the freezer and pack the freezer in ice and salt; freeze for three hours. When ready to use turn out on a platter and glaze with the peach glaze. Place them on sponge cake that is cut out with a round biscuit cutter about a half inch in thickness. Arrange them in the form of a ring on a platter, garnish with a wreath of spun sugar around and with a rosette of spun sugar in the center.
Mousse. Whip a half pint of cream; flavor it according to taste; if brandy is at hand use a teaspoon of it, or a teaspoon of vanilla extract, and sweeten it with four tablespoons of sugar.
Peach Glaze. Put a cup of juice that the peaches have cooked in in a saucepan, when boiling thicken it with one tablespoon of cornstarch dissolved in a half cup of water and color it a trifle with the orange fruit and red coloring to make it the shade of peach. Stir slowly in ice-water until cold.
Strawberry Glace a la Mathilda
Fraises glacees a la Mathilde
Select a large box of fresh not too sour strawberries; rinse them, pick out the best of the strawberries for decoration, one for each portion; the rest of them put in a bowl with five tablespoonfuls of powdered sugar, juice of a half lemon, and a glass of Madeira wine or two spoons of brandy if such is at hand, if not substitute with a teaspoonful of lemon extract and a teaspoonful of vanilla. Leave in the ice-box until cold, then press it through a strainer; put it in the freezer and pack in ice; freeze for an hour and a half [during that time stir it with a spoon once or twice]. When it is frozen add to it three cups of sweetened whipped cream [mix it to the glace, leave the plain glace show and also the cream in between], pack it in the freezer; put the cover on and let it freeze for about forty minutes. When ready to serve scoop it out with an ice cream scooper; serve it in individual glasses, cups or plates, as desired, and around it put two spoons of strawberry juice and a strawberry on the top. If not wanted individual, turn the whole ice cream out on a platter, cover it with a nest of spun sugar, and all around garnish with the strawberries and some strawberry juice.
Pineapple Ice Cream a la Mabel
Creme glacee a V Ananas a la Mabel
Records on this page
Mousse in Peach a la Ericsson HammondFrozen Almond Souffle with Meringues a la VioletStrawberry Glace a la MathildaPineapple Ice Cream a la Mabel