136 MRS. ERICSSON HAMMOND’S COOK BOOK
other fifteen minutes until the rice becomes dry and very thick.
Wash three tablespoons of Sultana raisins. Add them to the
hot rice and let stand on the fire until the raisins become soft,
time about five to ten minutes. Put this saucepan of rice in a
bowl of chopped ice. Stir it slowly so as not to break the raisins,
flavor it with vanilla. When it gets cold, add to it two cups of
whipped cream and the whites of two eggs beaten to meringue.
Sweeten with two spoons of sugar✪ Rice Souffle. Fill a mellon mould that has
been first dipped in cold water. Put butter or lard around the
cover so that no salt or water will get into the souffle. Pack in
ice and salt and let freeze from three to four hours. When ready
to serve, remove the lard or butter. Dip the mould in warm
water, turn out on a cold platter. Serve with fruit sauce. Gar¬
nish with spoons of whipped cream.
Mountain House with Strawberry Ice Cream a la Ericsson
Hammond
“ Mountain House ” Creme glacee aux Fraises a 1’Ericsson Hammond
Make a meringue [see Meringue Border a la Ericsson Hammond].
Clip four pieces of paper, size wanted for the house, two sides and
two ends; cut the top of the ends in a pyramid shape; form the
roof, then make two pieces of paper to cover the roof, the length
of the side of the house and the height of the pyramid. Oil the
pieces of paper and spread them with a half-inch thickness of
meringues, also make a small window at the end of the pyramid and
two down below, then two at the back of the house and one at
each side of the door as when it gets filled with the ice cream the
windows will show. Put them in the oven to dry [be careful not
to bake as then they will puff and break] and when they begin to
dry and hold together, remove the paper, leave on a baking sheet
until it is hard, then put the walls together with some meringue
and leave until it gets hard; put meringue in a paper bag that
holds a fancy tube and decorate the house as around the windows,
corners, and roof, according to taste. When ready to serve lift
it on a platter and fill it with strawberry ice cream in the form of
a roof so as to form the roof of the house; put both sides of the roof
together and decorate with little meringues on top to form the
chimney and also with meringues for a stoop. Garnish around
with fresh strawberries and spun sugar.
Brick Ice Cream with Raspberry Ice a la Favorita
Tablette de Creme glacee aux Framboises a la Favorite
Make a French ice cream from one pint of heavy cream; add one
pint of milk, sweeten it with a small cup of sugar; put it in the
Copyright, 1924, by Mrs. Ericsson Hammond
{Upper) MERINGUE BORDER WITH FLOWERS A LA
ERICSSON HAMMOND
{Lower) MERINGUE BORDER A LA ERICSSON HAMMOND
MRS. ERICSSON HAMMOND’S COOK BOOK 137
✪ Meringue Border a la Ericsson Hammond
Page 104 · 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
other fifteen minutes until the rice becomes dry and very thick. Wash three tablespoons of Sultana raisins. Add them to the hot rice and let stand on the fire until the raisins become soft, time about five to ten minutes. Put this saucepan of rice in a bowl of chopped ice. Stir it slowly so as not to break the raisins, flavor it with vanilla. When it gets cold, add to it two cups of whipped cream and the whites of two eggs beaten to meringue. Sweeten with two spoons of sugar. Fill a melon mould that has been first dipped in cold water. Put butter or lard around the cover so that no salt or water will get into the souffle. Pack in ice and salt and let freeze from three to four hours. When ready to serve, remove the lard or butter. Dip the mould in warm water, turn out on a cold platter. Serve with fruit sauce. Garnish with spoons of whipped cream.
Mountain House with Strawberry Ice Cream a la Ericsson Hammond
“ Mountain House ” Creme glacee aux Fraises a 1’Ericsson Hammond
Make a meringue [see Meringue Border a la Ericsson Hammond]. Clip four pieces of paper, size wanted for the house, two sides and two ends; cut the top of the ends in a pyramid shape; form the roof, then make two pieces of paper to cover the roof, the length of the side of the house and the height of the pyramid. Oil the pieces of paper and spread them with a half-inch thickness of meringues, also make a small window at the end of the pyramid and two down below, then two at the back of the house and one at each side of the door as when it gets filled with the ice cream the windows will show. Put them in the oven to dry [be careful not to bake as then they will puff and break] and when they begin to dry and hold together, remove the paper, leave on a baking sheet until it is hard, then put the walls together with some meringue and leave until it gets hard; put meringue in a paper bag that holds a fancy tube and decorate the house as around the windows, corners, and roof, according to taste. When ready to serve lift it on a platter and fill it with strawberry ice cream in the form of a roof so as to form the roof of the house; put both sides of the roof together and decorate with little meringues on top to form the chimney and also with meringues for a stoop. Garnish around with fresh strawberries and spun sugar.
Brick Ice Cream with Raspberry Ice a la Favorita
Tablette de Creme glacee aux Framboises a la Favorite
Make a French ice cream from one pint of heavy cream; add one pint of milk, sweeten it with a small cup of sugar; put it in the
Copyright, 1924, by Mrs. Ericsson Hammond
{Upper) MERINGUE BORDER WITH FLOWERS A LA ERICSSON HAMMOND
{Lower) MERINGUE BORDER A LA ERICSSON HAMMOND
Records on this page
Rice SouffleMeringue Border a la Ericsson HammondBrick Ice Cream with Raspberry Ice a la FavoritaRaspberry Ice