sugar and half a cup of cold water and cook steadily over a slow
fire ten minutes. Test it by dropping a little of the syrup in
oold water. When you can form it into a soft ball, the syrup
has reached the right degree. Have the whites of three eggs
beaten so you can cut them with a knife. Pour the hot syrup
slowly into the whites, stirring constantly. Place the bowl in
cold water and stir the mixture until it is cold. Whip a pint
of cream until it is stiff and flavor with one tablespoon of
vanilla✪ Strawberry Nesselrode. Drain your candied fruita and stir them into the
whipped cream. Put this mixture in the mould you have lined
with strawberry ice. Put some more strawberry ice on top.
Cover it securely and pack closely in rock salt and ice. Let
it stand four hours. When wanted, dip your mould in tepid
water, remove the cover, and turn your cream on a dish. Put
a garland of candied fruit around the edge.
Strawberry Punch
HuU a quart of fine f resh strawberries, cover them with three
cupa of sugar, and set them away till the sugar has drawn out
their juice, and they stand in a red syrup. Then put the syrup
und berries through a fine sieve and add a claret glass of sweet
wine and a cup and a half of water✪ Strawberry Punch. Stir well together and
f reeze. Serve in punch or lemonade glasses.
Tutti Fratti loe-oream
The yolks of siz eggs, one tablespoon of flour, one cup of
powdered sugar, and one pint of milk. Beat the sugar, egg
yolks, and flour together. Boll the milk, mix thorougbly with
the other ingredients, and pour ali into a doublé boiler. Cook
to a thick custard and set away to cool. When cold, stir in
one pint of rich cream. Pour into a freezer and f reeze until
the mixture becomes creamy. Have at hand some candied f ruit✪ Tutti Frutti Ice Creams,
cherries, etc, which have been soaked in maraschino, also some
GOLD PUDDINQ8, CREAM8, MERIN0UE8, AND ICB8 886
rìch raisins. When the mixture is nearly frozen, add these
fraits, turn the freezer a few mìnutes longer, then let it stand
UDtil wanted. When ready to serve, have at hand a large Hat
dish of shredded cocoanut. Take a spoonf ul of the cream at a
time, mould it into the shape of an egg, then roll ìt in the
shredded cocoanut. Spin some sugar, form into a nest, and
place your eggs in it. This cream may be made with plain
marrons or chestnuts in place of the candied fruits.
Vanilla loe-oream
To one pint of whipped cream add one pint of milk and a
tablespoon of vanilla. Sweeten to taste, takiug care not to put
in too much sugar. Freeze so that it will be perfectly smooth.
Walnut and Fifir Ice-oream
Heat two and a half cups of milk, having reserved cold half
a cup to mix with the other ingredients. A part of this half
cup of cold milk use for dissolving a tablespoon of gelatine, and
with the rest mix two tablespoons of flour, an %gg^ and a cup of
sugar. Into the milk, heating in a doublé boiler, stir gradually
the flour, sugar, and egg. When it has come to a custard, add
the dissolved gelatine, a cup of rich cream, and a teaspoon of
yanilla. After you have frozen the mixture, add the meats of
half a pound of English walnuts (weighed in the shell) and a
quarter of a pound of figs✪ Walnut and Fig Ice Cream. The walnuts and figs should be well
chopped. Beat them well in the custard and pack.
CHAPTER Xm
CAKES, FILLIN6S, AND ICIN08
loinff for Oakes
Page 184 · 5 recipe records on this page
Presented as published in 1902. 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
sugar and half a cup of cold water and cook steadily over a slow fire ten minutes. Test it by dropping a little of the syrup in oold water. When you can form it into a soft ball, the syrup has reached the right degree. Have the whites of three eggs beaten so you can cut them with a knife. Pour the hot syrup slowly into the whites, stirring constantly. Place the bowl in cold water and stir the mixture until it is cold. Whip a pint of cream until it is stiff and flavor with one tablespoon of vanilla. Drain your candied fruits and stir them into the whipped cream. Put this mixture in the mould you have lined with strawberry ice. Put some more strawberry ice on top. Cover it securely and pack closely in rock salt and ice. Let it stand four hours. When wanted, dip your mould in tepid water, remove the cover, and turn your cream on a dish. Put a garland of candied fruit around the edge.
Strawberry Punch
Hull a quart of fine f resh strawberries, cover them with three cupa of sugar, and set them away till the sugar has drawn out their juice, and they stand in a red syrup. Then put the syrup und berries through a fine sieve and add a claret glass of sweet wine and a cup and a half of water. Stir well together and freeze. Serve in punch or lemonade glasses.
Tutti Fratti loe-oream
The yolks of siz eggs, one tablespoon of flour, one cup of powdered sugar, and one pint of milk. Beat the sugar, egg yolks, and flour together. Boll the milk, mix thoroughly with the other ingredients, and pour ali into a double boiler. Cook to a thick custard and set away to cool. When cold, stir in one pint of rich cream. Pour into a freezer and f reeze until the mixture becomes creamy. Have at hand some candied f ruits, cherries, etc, which have been soaked in maraschino, also some
COLD PUDDINGS, CREAMS, MERINGUES, AND ICES 886
rich raisins. When the mixture is nearly frozen, add these fruits, turn the freezer a few minutes longer, then let it stand until wanted. When ready to serve, have at hand a large Hat dish of shredded cocoanut. Take a spoonful of the cream at a time, mould it into the shape of an egg, then roll ìt in the shredded cocoanut. Spin some sugar, form into a nest, and place your eggs in it. This cream may be made with plain marrons or chestnuts in place of the candied fruits.
Vanilla loe-oream
To one pint of whipped cream add one pint of milk and a tablespoon of vanilla. Sweeten to taste, taking care not to put in too much sugar. Freeze so that it will be perfectly smooth.
Walnut and Fig Ice-oream
Heat two and a half cups of milk, having reserved cold half a cup to mix with the other ingredients. A part of this half cup of cold milk use for dissolving a tablespoon of gelatine, and with the rest mix two tablespoons of flour, an egg and a cup of sugar. Into the milk, heating in a doublé boiler, stir gradually the flour, sugar, and egg. When it has come to a custard, add the dissolved gelatine, a cup of rich cream, and a teaspoon of vanilla. After you have frozen the mixture, add the meats of half a pound of English walnuts (weighed in the shell) and a quarter of a pound of figs. The walnuts and figs should be well chopped. Beat them well in the custard and pack.
CHAPTER Xm
CAKES, FILLIN6S, AND ICIN08
loinff for Oakes
Records on this page
Strawberry NesselrodeVanilla Ice CreamStrawberry PunchTutti Frutti Ice CreamWalnut and Fig Ice Cream