How to Make It. Stir yolks and sugar to a souffle; add the
butter [which must not be hot]; beat the whites of eggs to a stiff
meringue; add part of the meringue, then the flour and baking pow¬
der; mix well; add the finely cut pineapple and last add the rest
of the meringue. Fill it in a well-buttered and papered souffle
dish and bake it in a medium-hot oven. When baked turn out and
baste it with the pineapple juice that first has been heated; decorate
it with meringues around and sprinkle it with grated chocolate on
top and around. Put it in the oven until the meringue is settled,
then lift on a platter and serve with whipped cream; if there is
some pineapple left cut it in small dices and mix with the cream.
Cocoa Roll with Vanilla Ice Cream a la Ericsson Hammond
Roulade de Cacao, Creme, de Vanille glacee, a V Ericsson Hammond
Four eggs, eight even spoons of powdered sugar, and three table¬
spoons of cocoa✪ Cocoa Roll with Vanilla Ice Cream a la Ericsson Hammond.
Copyright, 1924, by Mrs. Ericsson Hammond
(i Upper ) STRAWBERRY BRIOCHE A LA HEDGEHOG
{Lower) PINEAPPLE BAH-BAH WITH MERINGUE A LA FAY
MRS. ERICSSON HAMMOND’S COOK BOOK 155
How to Make It. Stir the yolks and sugar; add the cocoa and
stir it to a light souffle; add the whites of the eggs that have been
beaten to a meringue; spread it on a buttered baking sheet and bake
in a medium oven, time about ten to twelve minutes. Turn out
on a paper that is oiled with Mazola oil and sprinkled with
powdered sugar. Spread it with marshmallow and sprinkle it
heavily with chopped almond paste and roll. Leave until cold
and then cut in slices about a half inch in thickness. Arrange on
a platter in the form of a ring, one slice resting on top of the other,
closer together at the top and wider at the platter. Fill the center
with vanilla ice cream. Decorate each slice with whipped cream
and maraschino cherries. Garnish with spun sugar around and
with a rosette in the center. It can also be filled with whipped
cream.
Almond Marshmallow Roll a la Thelma
Guimauve aux Amandes en roulade a la Thelma
One cup of whipped cream, four tablespoonsof sugar, one teaspoon
of lemon extract, four tablespoons of flour, a teaspoon of baking pow¬
der, some fruit coloring to color it pink, and whites of five eggs✪ Almond Marshmallow Roll a la Thelma.
How to Make It. Put the whipped cream in a bowl; add the
sugar, and stir until the sugar gets dissolved, for about three to
four minutes. Then add the flour, baking powder, fruit coloring,
and half of the whites that have been beaten to a meringue; mix
well, last add the rest of the whites. Spread a well-buttered baking
sheet, put in a quick oven and bake, time about six to eight minutes.
Turn out on a paper that first has been oiled with Mazola oil and
sprinkled with powdered sugar. Spread it with marshmallow,
sprinkle with the almonds, and with the paper, roll the cake. Frost
it with pink frosting and decorate it in waves with white frosting.
Filling. Whites of three eggs, three tablespoons of chopped
almonds, one cup of granulated sugar, four tablespoons of water,
a teaspoon of almond extract, and three tablespoons of dissolved
Cox’s gelatine.
How to Make It. Put the sugar and water in a saucepan and
let cook until it ropes, add that to the whites that have been beaten
to a meringue. Add the almond extract and the dissolved Cox’s
gelatine; beat until thick.
Caramel Fruit Roll a la Europeenne ✪ Caramel Fruit Roll a la Europeenne
Page 119 · 3 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
How to Make It. Stir yolks and sugar to a souffle; add the butter [which must not be hot]; beat the whites of eggs to a stiff meringue; add part of the meringue, then the flour and baking powder; mix well; add the finely cut pineapple and last add the rest of the meringue. Fill it in a well-buttered and papered souffle dish and bake it in a medium-hot oven. When baked turn out and baste it with the pineapple juice that first has been heated; decorate it with meringues around and sprinkle it with grated chocolate on top and around. Put it in the oven until the meringue is settled, then lift on a platter and serve with whipped cream; if there is some pineapple left cut it in small dices and mix with the cream.
Cocoa Roll with Vanilla Ice Cream a la Ericsson Hammond
Roulade de Cacao, Creme, de Vanille glacee, a V Ericsson Hammond
Four eggs, eight even spoons of powdered sugar, and three tablespoons of cocoa.
Copyright, 1924, by Mrs. Ericsson Hammond
(i Upper ) STRAWBERRY BRIOCHE A LA HEDGEHOG {Lower) PINEAPPLE BAH-BAH WITH MERINGUE A LA FAY
How to Make It. Stir the yolks and sugar; add the cocoa and stir it to a light souffle; add the whites of the eggs that have been beaten to a meringue; spread it on a buttered baking sheet and bake in a medium oven, time about ten to twelve minutes. Turn out on a paper that is oiled with Mazola oil and sprinkled with powdered sugar. Spread it with marshmallow and sprinkle it heavily with chopped almond paste and roll. Leave until cold and then cut in slices about a half inch in thickness. Arrange on a platter in the form of a ring, one slice resting on top of the other, closer together at the top and wider at the platter. Fill the center with vanilla ice cream. Decorate each slice with whipped cream and maraschino cherries. Garnish with spun sugar around and with a rosette in the center. It can also be filled with whipped cream.
Almond Marshmallow Roll a la Thelma
Guimauve aux Amandes en roulade a la Thelma
One cup of whipped cream, four tablespoonsof sugar, one teaspoon of lemon extract, four tablespoons of flour, a teaspoon of baking powder, some fruit coloring to color it pink, and whites of five eggs.
How to Make It. Put the whipped cream in a bowl; add the sugar, and stir until the sugar gets dissolved, for about three to four minutes. Then add the flour, baking powder, fruit coloring, and half of the whites that have been beaten to a meringue; mix well, last add the rest of the whites. Spread a well-buttered baking sheet, put in a quick oven and bake, time about six to eight minutes. Turn out on a paper that first has been oiled with Mazola oil and sprinkled with powdered sugar. Spread it with marshmallow, sprinkle with the almonds, and with the paper, roll the cake. Frost it with pink frosting and decorate it in waves with white frosting.
Filling. Whites of three eggs, three tablespoons of chopped almonds, one cup of granulated sugar, four tablespoons of water, a teaspoon of almond extract, and three tablespoons of dissolved Cox’s gelatine.
How to Make It. Put the sugar and water in a saucepan and let cook until it ropes, add that to the whites that have been beaten to a meringue. Add the almond extract and the dissolved Cox’s gelatine; beat until thick.
Caramel Fruit Roll a la Europeenne
Records on this page
Cocoa Roll with Vanilla Ice Cream a la Ericsson HammondAlmond Marshmallow Roll a la ThelmaCaramel Fruit Roll a la Europeenne