Make a syrup of four cups of brown sugar and one of
water ; bring to a boil, clarify with the white of an egg
beaten with half a cup of cold water, and skim until clear.
When reduced to a thick syrup add a tablespoon of flour
dissolved in a quart of milk✪ Cajeta de Leche— Mexican. Boil again, stirring con-
stantly, and, as it thickens, add, little by little, another quart
of milk and stir until it is of the consistency of thick cus-
tard. Remove from the fire and beat with a wooden spoon
until lukewarm ; then spread it a third of an inch thick,
on a platter. When cold cut in diamonds and dust with
powdered sugar.
491. CHESTNUTS AND CREAM— ITALIAN
Boil two pounds of chestnuts in their skins until they can
be easily peeled. Shell them and rub through a sieve with
DESSERTS, HOT AND COLD
a little cream. Sweeten well, add a tiny pinch of salt, a
tablespoon of butter✪ Chestnuts and Cream— Italian and enough cream to make a thick light
puree. Pile up on a serving platter and cover with well
flavored whipped cream or with chocolate sauce (No. 479).
492. CHOCOLATE FROTH— ITALIAN
Beat the yolks of six eggs until thick ; then beat in slowly
a cup of sugar and a quarter of a cup of grated chocolate,
melted over hot water. When the sugar has dissolved add
the whites, beaten stiff; then fold in very lightly a cup of
sifted flour✪ Chocolate Froth— Italian. Half fill little paper cases with the mixture and
bake in a moderate oven.
493. CHOCOLATE SURPRISE— SWISS
Remove the center carefully from a fresh round sponge
cake, leaving an inch border. Fill with about a pint of
double cream✪ Chocolate Surprise— Swiss, sweetened and flavored with sherry or van-
illa, and whipped until stiff, then chilled. Invert the cake
very quickly on a platter and cover with hot chocolate
sauce (No. 479).
494. COMPOTA DE BATATAS— URUGUAY
Boil six fine sweet potatoes in water until they can be
easily pierced. Drain on a gridiron, peel and return to the
saucepan. Cover with a very thin syrup of sugar and wa-
ter; add a pod of vanilla and boil for half an hour. Repeat
this for four days, adding each day ten per cent more of
sugar✪ Compota de Batatas— Uruguay to thicken the syrup. Pour into glass jars and keep
tightly covered until used.
495. COTTAGE CHEESE AND FRUIT— BRETONNE
Turn two quarts of rich clabbered milk into a cheese cloth
bag and hang it up to drip. When the whey has drained
away stir the curds in a bowl until creamy. Beat the whites
of four eggs to a stiff froth with enough sugar to sweeten
well. Mix half a cup of thick cream✪ Cottage Cheese and Fruit— Bretonne with the curds and
fold in the beaten eggs. Pile fresh raspberries or straw-
berries in the center of a glass dish, surround with the mix-
ture and serve at once. Preserved or any fresh fruit can
be used.
496. CREME FRITE DE CHOCOLAT— FRENCH
Scald a pint of milk with a vanilla stick, half a cup of
sugar and a pinch of salt. Stir in two tablespoons of corn-✪ Creme Frite de Chocolat— French
136 DESSERTS, HOT AND COLD
starch and one of flour, dissolved in cold milk, and half a
cup of sweet grated chocolate melted in a double boiler.
Cook for five minutes, stirring, then cool slightly and add a
tablespoon of butter and the beaten yolks of three eggs.
When well blended pour on an oiled platter half an inch
thick. When cold cut into oblong strips, cover with egg and
sifted bread crumbs and fry in deep fat. Drain and sprin-
kle with sugar.
497. CREME NEAPOLITAN ✪ Creme Neapolitan
Page 74 · 9 recipe records on this page
Presented as published in 1915. 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
Make a syrup of four cups of brown sugar and one of water ; bring to a boil, clarify with the white of an egg beaten with half a cup of cold water, and skim until clear. When reduced to a thick syrup add a tablespoon of flour dissolved in a quart of milk. Boil again, stirring constantly, and, as it thickens, add, little by little, another quart of milk and stir until it is of the consistency of thick custard. Remove from the fire and beat with a wooden spoon until lukewarm ; then spread it a third of an inch thick, on a platter. When cold cut in diamonds and dust with powdered sugar.
491. CHESTNUTS AND CREAM— ITALIAN
Boil two pounds of chestnuts in their skins until they can be easily peeled. Shell them and rub through a sieve with
a little cream. Sweeten well, add a tiny pinch of salt, a tablespoon of butter and enough cream to make a thick light puree. Pile up on a serving platter and cover with well flavored whipped cream or with chocolate sauce (No. 479).
492. CHOCOLATE FROTH— ITALIAN
Beat the yolks of six eggs until thick ; then beat in slowly a cup of sugar and a quarter of a cup of grated chocolate, melted over hot water. When the sugar has dissolved add the whites, beaten stiff; then fold in very lightly a cup of sifted flour. Half fill little paper cases with the mixture and bake in a moderate oven.
493. CHOCOLATE SURPRISE— SWISS
Remove the center carefully from a fresh round sponge cake, leaving an inch border. Fill with about a pint of double cream, sweetened and flavored with sherry or vanilla, and whipped until stiff, then chilled. Invert the cake very quickly on a platter and cover with hot chocolate sauce (No. 479).
494. COMPOTA DE BATATAS— URUGUAY
Boil six fine sweet potatoes in water until they can be easily pierced. Drain on a gridiron, peel and return to the saucepan. Cover with a very thin syrup of sugar and water; add a pod of vanilla and boil for half an hour. Repeat this for four days, adding each day ten per cent more of sugar to thicken the syrup. Pour into glass jars and keep tightly covered until used.
495. COTTAGE CHEESE AND FRUIT— BRETONNE
Turn two quarts of rich clabbered milk into a cheese cloth bag and hang it up to drip. When the whey has drained away stir the curds in a bowl until creamy. Beat the whites of four eggs to a stiff froth with enough sugar to sweeten well. Mix half a cup of thick cream with the curds and fold in the beaten eggs. Pile fresh raspberries or strawberries in the center of a glass dish, surround with the mixture and serve at once. Preserved or any fresh fruit can be used.
496. CREME FRITE DE CHOCOLAT— FRENCH
Scald a pint of milk with a vanilla stick, half a cup of sugar and a pinch of salt. Stir in two tablespoons of corn-
starch and one of flour, dissolved in cold milk, and half a cup of sweet grated chocolate melted in a double boiler. Cook for five minutes, stirring, then cool slightly and add a tablespoon of butter and the beaten yolks of three eggs. When well blended pour on an oiled platter half an inch thick. When cold cut into oblong strips, cover with egg and sifted bread crumbs and fry in deep fat. Drain and sprinkle with sugar.
497. CREME NEAPOLITAN
Records on this page
Cajeta de Leche— MexicanChestnuts and Cream— ItalianChocolate Froth— ItalianChocolate Surprise— SwissCompota de Batatas— UruguayCottage Cheese and Fruit— BretonneCreme Frite de Chocolat— FrenchCreme Frite de ChocolatCreme Neapolitan