Take a jar of preserved pineapple, drain the liquid out and put
to the cup half a cup of sugar and let it cook until it ropes. Beat
the whites of two eggs to a stiflF meringue; add the cooked sugar to
the whites [be careful not to let it get lumpy, if the sugar is cooked
too much it will curdle the white], while beating it add to it about
three spoons more of pineapple juice. Stir on ice until cold and
when cold add three cups of whipped cream✪ Pineapple Ice Cream a la Mabel and one cup of cut-up
candied pineapple; sweeten to taste as the preserved pineapples
are already sweet. Fill in a high ice cream form that has been
dipped in cold water; put the cover on and secure the cover with
lard or fat of some kind; pack in ice with salt and freeze from three
Copyright, 1924, by Mrs. Ericsson Hammond
(. Upper ) PINEAPPLE ICE CREAM A LA MABEL
C Lower ) FROZEN ALMOND SOUFFLE WITH MERINGUE A LA VIOLET
MRS. ERICSSON HAMMOND’S COOK BOOK 135
to four hours. When ready to serve cut away the lard and dip the
form in hot water, then turn out on a platter. Decorate it with
streamers of whipped cream that is sweetened and mixed with
some powdered chocolate and with a cherry in the center;
on the top and all around garnish with small sand tarts filled with
shredded pineapple, and around them decorate with whipped
cream through a fancy tube. In the center put a silver bead
and in between each sand tart put a maraschino cherry.
Frozen Almond Souffle with Meringues a la Violet
Souffle d’Amandes gelees aux Meringues a la Violette
Put a cup of milk on the stove; add to it three tablespoonfuls of
chopped almond paste, three tablespoonfuls of sugar; thicken it
with a tablespoon of cornstarch dissolved in a half cup of milk;
add to it the yolks of two eggs that have been stirred to a souffle
with three spoons of sugar; stir carefully; let it come to a boil,
flavor it with a teaspoonful of vanilla. Put it in a bowl on ice to
get cold and when cold add to it three cups of whipped cream and
the whites of two eggs beaten to a meringue. Fill in a fluted
mould that has first been glazed with aspic and a border of chopped
maraschino cherry put at the bottom; pack in ice and salt and
freeze for about three hours, then dip in warm water and turn out
on a platter. In the center of the souffle fill frozen whipped cream;
sprinkle it on the top with chopped maraschino cherries and all
around garnish with round meringues with a stem of angelica
[the angelica must be put on before the meringue is baked and
the meringues filled with whipped cream]. Put a border of
whipped cream around between the meringue and the souffle as the
illustration shows.
Frozen Rice Souffle a la Walde
Souffle de Riz gelee a la Walde
For Eight Persons
One half cup of rice. Three tablespoons of Sultana raisins.
One half cup of sugar. One and one half cup of water and one cup
of boiling milk and one cup of whipped cream. Whites of two
eggs. A tiny pinch of salt and a teaspoon of vanilla✪ Frozen Rice Souffle a la Walde.
How to Make It. Take a half cup of rice and put in a sauce¬
pan with scalding hot water and whisk it. Pour the water oflF.
Repeat this three times until the rice becomes very white. Put
to that one and a half cups of water with a tiny pinch of salt.
Let cook on a very slow fire for thirty to forty minutes. Add to it
one cup of boiling hot milk and the sugar. Let simmer for an-
✪ Rice Souffle
Page 103 · 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 a jar of preserved pineapple, drain the liquid out and put to the cup half a cup of sugar and let it cook until it ropes. Beat the whites of two eggs to a stiff meringue; add the cooked sugar to the whites [be careful not to let it get lumpy, if the sugar is cooked too much it will curdle the white], while beating it add to it about three spoons more of pineapple juice. Stir on ice until cold and when cold add three cups of whipped cream and one cup of cut-up candied pineapple; sweeten to taste as the preserved pineapples are already sweet. Fill in a high ice cream form that has been dipped in cold water; put the cover on and secure the cover with lard or fat of some kind; pack in ice with salt and freeze from three
Copyright, 1924, by Mrs. Ericsson Hammond
(. Upper ) PINEAPPLE ICE CREAM A LA MABEL C Lower ) FROZEN ALMOND SOUFFLE WITH MERINGUE A LA VIOLET
to four hours. When ready to serve cut away the lard and dip the form in hot water, then turn out on a platter. Decorate it with streamers of whipped cream that is sweetened and mixed with some powdered chocolate and with a cherry in the center; on the top and all around garnish with small sand tarts filled with shredded pineapple, and around them decorate with whipped cream through a fancy tube. In the center put a silver bead and in between each sand tart put a maraschino cherry.
Frozen Almond Souffle with Meringues a la Violet
Souffle d’Amandes gelees aux Meringues a la Violette
Put a cup of milk on the stove; add to it three tablespoonfuls of chopped almond paste, three tablespoonfuls of sugar; thicken it with a tablespoon of cornstarch dissolved in a half cup of milk; add to it the yolks of two eggs that have been stirred to a souffle with three spoons of sugar; stir carefully; let it come to a boil, flavor it with a teaspoonful of vanilla. Put it in a bowl on ice to get cold and when cold add to it three cups of whipped cream and the whites of two eggs beaten to a meringue. Fill in a fluted mould that has first been glazed with aspic and a border of chopped maraschino cherry put at the bottom; pack in ice and salt and freeze for about three hours, then dip in warm water and turn out on a platter. In the center of the souffle fill frozen whipped cream; sprinkle it on the top with chopped maraschino cherries and all around garnish with round meringues with a stem of angelica [the angelica must be put on before the meringue is baked and the meringues filled with whipped cream]. Put a border of whipped cream around between the meringue and the souffle as the illustration shows.
Frozen Rice Souffle a la Walde
Souffle de Riz gelee a la Walde For Eight Persons
One half cup of rice. Three tablespoons of Sultana raisins. One half cup of sugar. One and one half cup of water and one cup of boiling milk and one cup of whipped cream. Whites of two eggs. A tiny pinch of salt and a teaspoon of vanilla.
How to Make It. Take a half cup of rice and put in a sauce¬ pan with scalding hot water and whisk it. Pour the water oflF. Repeat this three times until the rice becomes very white. Put to that one and a half cups of water with a tiny pinch of salt. Let cook on a very slow fire for thirty to forty minutes. Add to it one cup of boiling hot milk and the sugar. Let simmer for an-
Records on this page
Frozen Almond Souffle with Meringues a la VioletPineapple Ice Cream a la MabelFrozen Rice Souffle a la WaldeRice Souffle