The juice of two lemons and grated peel of one, one pint of cream
well sweetened✪ Lemon Trifle and whipped stiff. Let sugar, lemon juice and peel stand
together a couple of hours. Strain and whip gradually into the frothed
cream. Serve immediately in small glasses lined with lady fingers.
Boston Cooking School.
FRUIT TRIFLE.
One pint of cream beaten to a stiff froth, two tablespoonfuls each of
sugar and raspberry jelly. Arrange the same as above. Delmonico's.
QRAPE TRIFLE.
Pulp through a sieve two pounds of ripe Concord grapes, add sugar to
taste and the beaten white of one egg, a little gelatine soaked✪ Grape Trifle and added
to the grape pulp is an improvement. Put into glasses and cover with
whipped cream, flavored with vanilla. Serve very cold.
Mrs. C. M. Dinner.
APPLE TRIFLE.
Peel, core and quarter some astrakhan apples and stew them with one
quince using only sufficient water to cover the bottom of the stew-pan.
Add sugar in the proportion of one-half a pound to one pound of fruit;
when cooked, press the pulp through a sieve. When cold pour over it one
pint of whipped cream✪ Apple Trifle flavored with vanilla or lemon.
Mrs. Luella Blue.
PINEAPPLE TRIFLE.
Beat the whites of six eggs to a stiff froth, then add six tablespoon-
fuls of powdered sugar; beat for one-half hour, then beat in one-half cup-
ful of pineapp✪ Pineapple Triflele. Place the trifle in a glass dish, cover with whipped
cream dotted with bits of strawberry jelly. Mrs. I. M. Field.
GOOSEBERRY TRIFLE.
One quart of gooseberries, sugar to taste, one-half cupful of gelatine,
and one pint of whipped cream. Put the gooseberries into a jar with
308 CUSTARDS, CREAMS, DESSERTS, ETC,
two cups of sugar✪ Gooseberry Trifle, and boil until reduced to a pulp. Put through a coarse
colander to remove skins. Have ready the soaked gelatine. Heat and
pour in a trifle dish; when cold, cover with whipped cream. Garnish with
ripe gooseberries. Mrs. A. M. Smart.
TAPIOCA AND STRAWBERRIES.
Soak four tablespoonfuls of tapioca in a teacupful of water over night.
Place over the fire one quart of milk; let come to a boil, then stir in the
tapioca, keep stirring until it thickens; then add a cupful of sugar and a
little salt. Place to cool, then stir gently into the mixture the whites of
two eggs✪ Tapioca and Strawberries beaten stiff; pour quickly into a mold. Set on ice until cold.
In serving turn upside-down on a platter and strew over it some large
ripe strawberries; serve with strawberry sauce. Mrs. L. M. Miller.
ASTRAKHAN SNOW.
Core and quarter, but do not pare, three large astrakhan apples.
Stew until tender and rub through a sieve. Beat the whites of two eggs
stiff, add one-half cupful of powdered sugar, and beat again. Add the
apple and beat until like snow. Pile lightly in a dish and serve with the
following sauce: One pint of milk, the yolks of two eggs, one teaspoonful
of corn-starch and one tablespoonful of sugar✪ Astrakhan Snow. Cook in double boiler.
Mrs. R. M. Beebe.
BANANA DELIGHT.
Cut the bananas crosswise one-half inch thick, place on dish and
sprinkle over them one tablespoonful of powdered sugar to four bananas,
then add the juice of two oranges. Prepare two hours before using and
set in a cool place. Woman's Exchange, Los Angeles, Cal.
BANANA AND LEHON JUICE. ✪ Banana Delight
Page 220 · 10 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
The juice of two lemons and grated peel of one, one pint of cream well sweetened and whipped stiff. Let sugar, lemon juice and peel stand together a couple of hours. Strain and whip gradually into the frothed cream. Serve immediately in small glasses lined with lady fingers.
Boston Cooking School. FRUIT TRIFLE.
One pint of cream beaten to a stiff froth, two tablespoonfuls each of sugar and raspberry jelly. Arrange the same as above. Delmonico's.
GRAPE TRIFLE.
Pulp through a sieve two pounds of ripe Concord grapes, add sugar to
taste and the beaten white of one egg, a little gelatine soaked and added
to the grape pulp is an improvement. Put into glasses and cover with
whipped cream, flavored with vanilla. Serve very cold.
Mrs. C. M. Dinner. APPLE TRIFLE.
Peel, core and quarter some astrakhan apples and stew them with one quince using only sufficient water to cover the bottom of the stew-pan. Add sugar in the proportion of one-half a pound to one pound of fruit; when cooked, press the pulp through a sieve. When cold pour over it one pint of whipped cream flavored with vanilla or lemon.
Mrs. Luella Blue. PINEAPPLE TRIFLE.
Beat the whites of six eggs to a stiff froth, then add six tablespoonfuls of powdered sugar; beat for one-half hour, then beat in one-half cupful of pineapple. Place the trifle in a glass dish, cover with whipped cream dotted with bits of strawberry jelly. Mrs. I. M. Field.
GOOSEBERRY TRIFLE.
One quart of gooseberries, sugar to taste, one-half cupful of gelatine, and one pint of whipped cream. Put the gooseberries into a jar with
two cups of sugar, and boil until reduced to a pulp. Put through a coarse colander to remove skins. Have ready the soaked gelatine. Heat and pour in a trifle dish; when cold, cover with whipped cream. Garnish with ripe gooseberries. Mrs. A. M. Smart.
TAPIOCA AND STRAWBERRIES.
Soak four tablespoonfuls of tapioca in a teacupful of water over night. Place over the fire one quart of milk; let come to a boil, then stir in the tapioca, keep stirring until it thickens; then add a cupful of sugar and a little salt. Place to cool, then stir gently into the mixture the whites of two eggs beaten stiff; pour quickly into a mold. Set on ice until cold. In serving turn upside-down on a platter and strew over it some large ripe strawberries; serve with strawberry sauce. Mrs. L. M. Miller.
ASTRAKHAN SNOW.
Core and quarter, but do not pare, three large astrakhan apples. Stew until tender and rub through a sieve. Beat the whites of two eggs stiff, add one-half cupful of powdered sugar, and beat again. Add the apple and beat until like snow. Pile lightly in a dish and serve with the following sauce: One pint of milk, the yolks of two eggs, one teaspoonful of corn-starch and one tablespoonful of sugar. Cook in double boiler.
Mrs. R. M. Beebe. BANANA DELIGHT.
Cut the bananas crosswise one-half inch thick, place on dish and sprinkle over them one tablespoonful of powdered sugar to four bananas, then add the juice of two oranges. Prepare two hours before using and set in a cool place. Woman's Exchange, Los Angeles, Cal.
BANANA AND LEHON JUICE.
Records on this page
Fruit TrifleLemon TrifleGrape TrifleApple TriflePineapple TrifleGooseberry TrifleTapioca and StrawberriesAstrakhan SnowBanana DelightBanana and Lemon Juice