Filling. Put the four cups of apple sauce in a saucepan on
ice; add to it the gelatine, almond paste, and beat it until it gets
a white and light souffle; sweeten to taste, then add the whipped
cream.
Copyright, 1924, by Mrs. Ericsson Hammond
(Upper) APPLE ALMOND CABINET PUDDING A LA EMMA
(Lower) APPLE A LA SAVARIN
MRS. ERICSSON HAMMOND’S COOK BOOK 141
Chocolate Cream a la Charlotta
Creme au Chocolat a la Charlotte
Take fancy high timbale forms; glaze with lemon aspic and deco¬
rate at the bottom of the forms with colored cream according to the
fancy moulds. Drip aspic on the decoration. Fill with chocolate
cream about three inches in height and then the rest fill with
charlotte russe. Leave on ice until cold, dip in warm water, turn
out, and serve with whipped cream.
Chocolate Cream. Put a half cup of water on the stove, thicken
with a teaspoon of cornstarch dissolved in the other half cup of
water; add to that three tablespoons of grated chocolate, three
tablespoons of granulated sugar, and after it comes to a boil, take
off the stove and put the saucepan on ice and stir it, adding to it
four tablespoons of dissolved Cox’s gelatine. When it gets cold
and begins to settle, add the cup of whipped cream carefully, then
put it in the forms.
Charlotte Russe. Put a half cup of milk in a saucepan; add
to it three tablespoons of powdered sugar and four tablespoons
of dissolved Cox’s gelatine; flavor with vanilla. When it com¬
mences to thicken, pour it into one cup of whipped cream; mix
it carefully.
Baked Bananas with Meringues a la Justina
Bananes au four aux Meringues a la Justina
For Eight Portions
Take four bananas, remove the skin and cut them in halves
lengthwise; put them on a buttered baking sheet with the cut
side down; sprinkle them with powdered sugar and with some
lemon juice. Put them in the oven to bake until they commence
to get soft, time about eight minutes; take out and glaze them with
the red fruit glaze; put them in the oven again for about two
minutes. In the meantime, beat up the whites of two eggs to a
stiff meringue; add two tablespoonfuls of powdered sugar; put it
in a paper bag that holds a fancy tube and decorate them all
around with a heavy strip of meringue, little dots of it on the top;
sprinkle them with little finely chopped almonds. Put them back
in the oven again, uncovered, until the meringue commences to
brown. Arrange the baked bananas on the foundation.
Make a quick sponge cake for a foundation [see my book
“The Swedish, French, American Cook Book”]; spread it with
jam; put it on the platter it is going to be served on; cut out the
center, leaving space for the cream, and fill the center with va¬
nilla ice cream.
142 MRS. ERICSSON HAMMOND’S COOK BOOK
Compote of Peach a la Charlotta
Compote de Peches a la Charlotte ✪ Apple Almond Cabinet Pudding a la Emma
Page 108 · 6 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
Filling. Put the four cups of apple sauce in a saucepan on ice; add to it the gelatine, almond paste, and beat it until it gets a white and light souffle; sweeten to taste, then add the whipped cream.
Copyright, 1924, by Mrs. Ericsson Hammond
(Upper) APPLE ALMOND CABINET PUDDING A LA EMMA (Lower) APPLE A LA SAVARIN
Chocolate Cream a la Charlotta
Creme au Chocolat a la Charlotte
Take fancy high timbale forms; glaze with lemon aspic and decorate at the bottom of the forms with colored cream according to the fancy moulds. Drip aspic on the decoration. Fill with chocolate cream about three inches in height and then the rest fill with charlotte russe. Leave on ice until cold, dip in warm water, turn out, and serve with whipped cream.
Chocolate Cream. Put a half cup of water on the stove, thicken with a teaspoon of cornstarch dissolved in the other half cup of water; add to that three tablespoons of grated chocolate, three tablespoons of granulated sugar, and after it comes to a boil, take off the stove and put the saucepan on ice and stir it, adding to it four tablespoons of dissolved Cox’s gelatine. When it gets cold and begins to settle, add the cup of whipped cream carefully, then put it in the forms.
Charlotte Russe. Put a half cup of milk in a saucepan; add to it three tablespoons of powdered sugar and four tablespoons of dissolved Cox’s gelatine; flavor with vanilla. When it com¬ mences to thicken, pour it into one cup of whipped cream; mix it carefully.
Baked Bananas with Meringues a la Justina
Bananes au four aux Meringues a la Justina For Eight Portions
Take four bananas, remove the skin and cut them in halves lengthwise; put them on a buttered baking sheet with the cut side down; sprinkle them with powdered sugar and with some lemon juice. Put them in the oven to bake until they commence to get soft, time about eight minutes; take out and glaze them with the red fruit glaze; put them in the oven again for about two minutes. In the meantime, beat up the whites of two eggs to a stiff meringue; add two tablespoonfuls of powdered sugar; put it in a paper bag that holds a fancy tube and decorate them all around with a heavy strip of meringue, little dots of it on the top; sprinkle them with little finely chopped almonds. Put them back in the oven again, uncovered, until the meringue commences to brown. Arrange the baked bananas on the foundation.
Make a quick sponge cake for a foundation [see my book “The Swedish, French, American Cook Book”]; spread it with jam; put it on the platter it is going to be served on; cut out the center, leaving space for the cream, and fill the center with va¬ nilla ice cream.
Compote of Peach a la Charlotta
Compote de Peches a la Charlotte
Records on this page
Apple Almond Cabinet Pudding a la EmmaChocolate Cream a la CharlottaCharlotte RusseLove Peaches a la BlossomBaked Bananas with Meringues a la JustinaCompote of Peach a la Charlotta