Soak one-third of a box of gelatine in one-third of a cupful of cold
water till soft, then pour in one-third cupful of boiling water, one cupful
of sugar and the juice of one lemon. Strain sufficient canned or freshly-
stewed peaches✪ Peach Snowdrift through a sieve to make a cupful and add it to the other
ingredients. Stir all together in a dish set in cold water and when the
mixture begins to harden beat in the stiffly beaten whites of two eggs.
Pour into individual molds; serve with whipped cream.
Myrtle Squire.
SNOWBALL.
A dainty dessert is made by taking one pint of boiling water and two
tablespoonfuls of corn-starch. After boiling three minutes remove from
the fire and add the whites of two eggs beaten to a froth, flavoring, a
little salt and two tablespoonfuls of sugar✪ Snowball. Mold. Mrs. F. Payne.
t94 CUSTARDS, CREAMS, DESSERTS, ETC.
CHOCOLATE FLAPP^
Into a double boiler pour a quart of rich milk, stirring into it gradu-
ally one cupful of grated sweet chocolate. Boil five minutes, stirring all
the while; then pour into a pitcher and add a teaspoonful of vanilla and
set on ice. Fill glasses one-half full with crushed ice, lay on top of the ice
a teaspoonful of sugar✪ Chocolate Flapp and fill the glasses nearly full with the chocolate.
Have ready some stiff whipped cream slightly sweetened. Place a gener-
ous spoonful on top of each glass and serve at once.
Mrs. Louise Alden.
FROSTED ORANGE.
Crush three or four ounces of doubly-refined sugar to powder. Pour
over it a few drops of strawberry juice and move the sugar about with the
fingers until it is equally colored, then put the dish near the fire until it is
quite dry. Peel one-half dozen ripe oranges✪ Frosted Orange, free them entirely from the
thick white skin and thready parts but be very careful not to pierce the
fruit itself. Roll the oranges in the colored sugar, arrange them neatly
on a dish and garnish with sprigs of myrtle. Mrs. L. P. Choate.
PEACH MERINGUE.
Stew the peaches in a syrup of sugar and water until tender; remove
and boil the syrup until thick, then pour over the peaches. Make a corn-
starch custard of the yolks of three eggs, a pint of milk, two teaspoonfuls
of corn-starch✪ Peach Meringue (wet in cold milk), sugar and vanilla. Make a meringue of
the whites of the eggs and sugar and spread over the peaches. Use the
custard as sauce. Mrs. Bertha Starr.
FLOATING ISLAND.
Beat the whites and yolks of three eggs separately. Add to the
whites two tablespoonfuls of sugar and beat to a stiff froth. Flavor this.
Take one quart of milk and let it come to a boil. Then drop in enough
of the beaten whites to make it the size of an ^gg. Be careful not to put
too much in at a time. When done skim them out and lay them on a
platter. Add to the boiling milk the beaten yolks and one tablespoonful
of corn-starch✪ Floating Island dissolved in a little cold milk with sugar to sweeten it.
Flavor with lemon, orange or vanilla. When cold put it in a dish and
slide the islands on top. Mrs. M. C. Mills.
STRAWBERRY FLOAT.
Crush one-half pint of fresh strawberries with one-half cupful of white
sugar. Beat the whites of four eggs to a stiff froth, add gradually, a gill
CUSTARDS, CREAMS, DESSERTS, ETC. 295 ✪ Strawberry Float
Page 210 · 7 recipe records on this page
Presented as published in 1917. 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
Soak one-third of a box of gelatine in one-third of a cupful of cold water till soft, then pour in one-third cupful of boiling water, one cupful of sugar and the juice of one lemon. Strain sufficient canned or freshlystewed peaches through a sieve to make a cupful and add it to the other ingredients. Stir all together in a dish set in cold water and when the mixture begins to harden beat in the stiffly beaten whites of two eggs. Pour into individual molds; serve with whipped cream.
Myrtle Squire. SNOWBALL.
A dainty dessert is made by taking one pint of boiling water and two tablespoonfuls of corn-starch. After boiling three minutes remove from the fire and add the whites of two eggs beaten to a froth, flavoring, a little salt and two tablespoonfuls of sugar. Mold. Mrs. F. Payne.
CHOCOLATE FLAPPÉ
Into a double boiler pour a quart of rich milk, stirring into it gradually one cupful of grated sweet chocolate. Boil five minutes, stirring all the while; then pour into a pitcher and add a teaspoonful of vanilla and set on ice. Fill glasses one-half full with crushed ice, lay on top of the ice a teaspoonful of sugar and fill the glasses nearly full with the chocolate. Have ready some stiff whipped cream slightly sweetened. Place a generous spoonful on top of each glass and serve at once.
Mrs. Louise Alden. FROSTED ORANGE.
Crush three or four ounces of doubly-refined sugar to powder. Pour over it a few drops of strawberry juice and move the sugar about with the fingers until it is equally colored, then put the dish near the fire until it is quite dry. Peel one-half dozen ripe oranges, free them entirely from the thick white skin and thready parts but be very careful not to pierce the fruit itself. Roll the oranges in the colored sugar, arrange them neatly on a dish and garnish with sprigs of myrtle. Mrs. L. P. Choate.
PEACH MERINGUE.
Stew the peaches in a syrup of sugar and water until tender; remove and boil the syrup until thick, then pour over the peaches. Make a cornstarch custard of the yolks of three eggs, a pint of milk, two teaspoonfuls of corn-starch (wet in cold milk), sugar and vanilla. Make a meringue of the whites of the eggs and sugar and spread over the peaches. Use the custard as sauce. Mrs. Bertha Starr.
FLOATING ISLAND.
Beat the whites and yolks of three eggs separately. Add to the whites two tablespoonfuls of sugar and beat to a stiff froth. Flavor this. Take one quart of milk and let it come to a boil. Then drop in enough of the beaten whites to make it the size of an ^gg. Be careful not to put too much in at a time. When done skim them out and lay them on a platter. Add to the boiling milk the beaten yolks and one tablespoonful of corn-starch dissolved in a little cold milk with sugar to sweeten it. Flavor with lemon, orange or vanilla. When cold put it in a dish and slide the islands on top. Mrs. M. C. Mills.
STRAWBERRY FLOAT.
Crush one-half pint of fresh strawberries with one-half cupful of white sugar. Beat the whites of four eggs to a stiff froth, add gradually, a gill
Records on this page
Peach SnowdriftSnowballChocolate FlappFrosted OrangePeach MeringueFloating IslandStrawberry Float