Cut slices of bread half an inch thick ; remove the crusts
and fit them closely together on the bottom and sides of a
plain mould, avoiding leaving any spaces. Heat a pint of
fresh berries with a cup of sugar✪ Swiss Berry Pudding until the juice runs freely.
Stir until the sugar is dissolved but do not cook it. Fill
the mould to the top and stand in a cool place for several
hours. Turn out on a platter and serve with cream.
534. TORTAS DE FRUTAS— PANAMA
Line the sides of a baking dish with puff paste. Spread
a layer of sliced pineapple on the bottom. Sprinkle with
sugar; add a layer of sliced orange, more sugar, then a
layer of bananas and a few slices of lemon. Sprinkle with
chopped nuts; lay over the top narrow strips of the pastry,
at right angles, and bake in a slow oven.
535. VENETIAN PUDDING
Chop six preserved chestnuts and mix with four stale maca-
roons, crushed, four tablespoons of cake crumbs, three of
sugar, two eggs and the yolks of two more, beaten together ;
add a cup and a half of cream, two tablespoons of rum, four
tablespoons each of chopped raisins and candied peel. Beat
together for five minutes, then pour into a buttered pudding
mould, sprinkled with cake crumbs. Cover tightly, im-
merse in enough water to nearly cover and cook inside the
oven for three-quarters of an hour. Turn out and serve with
pink whipped cream sauce, flavored with rum and colored
pmk* 536. ZAMBAIONE— ITALIAN
Beat the yolks of six eggs with six rounded teaspoons of
fine sugar until very light ; add six half-eggshells of sherry,
heated. After mixing well, turn into a double boiler and
whisk constantly with an egg-beater until it thickens and
becomes foamy. Serve in sherbet cups with lady-fingers or
sponge cake.
DESSERTS, HOT AND COLD 145
537. FLORENTINE ICE
Make a custard of six eggs, the grated rind of an orange
and three-fourths of a pint of boiling syrup, made of sugar
and water ; beat with an egg-beater, taking care not to let it
boil ; add three-fourths of a pint of cream✪ Florentine Ice, mix well and
strain. Freeze and let stand to get mellow for an hour or
more before turning it out of the mould.
538. FRENCH COFFEE CREAM
Make a pint of hot strong coffee, strain and pour slowly
over the yolks of four eggs, beaten until creamy with a third
of a cup of sugar and a small pinch of salt ; return to a
double-boiler and stir constantly until it thickens, taking
care not to let it boil ; cool and add a pint of cream and a
teaspoon of vanilla✪ French Coffee Cream; strain and freeze.
539. ITALIAN SHERBET
Make a syrup of two cups of sugar and one of water ; cool,
add half a cup of lemon-juice, a cup of orange-juice and a
quart of peach or any fruit pulp✪ Italian Sherbet ; pass through a sieve, pour
into a mould and pack in ice and salt for about three hours.
540. LEMON AND CINNAMON ICE— CHILEAN
Shave the peel from four lemons and place in a bowl with
four sticks of cinnamon broken in bits ; pour over a quart
of boiling water✪ Lemon and Cinnamon Ice—Chilean, cover tightly and steep for ten minutes;
add the juice of the lemons and strain; sweeten well and
when cool freeze in the usual way.
541. MANDARIN SHERBET ✪ Mandarin Sherbet
Page 80 · 6 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
Cut slices of bread half an inch thick ; remove the crusts and fit them closely together on the bottom and sides of a plain mould, avoiding leaving any spaces. Heat a pint of fresh berries with a cup of sugar until the juice runs freely. Stir until the sugar is dissolved but do not cook it. Fill the mould to the top and stand in a cool place for several hours. Turn out on a platter and serve with cream.
534. TORTAS DE FRUTAS— PANAMA
Line the sides of a baking dish with puff paste. Spread a layer of sliced pineapple on the bottom. Sprinkle with sugar; add a layer of sliced orange, more sugar, then a layer of bananas and a few slices of lemon. Sprinkle with chopped nuts; lay over the top narrow strips of the pastry, at right angles, and bake in a slow oven.
535. VENETIAN PUDDING
Chop six preserved chestnuts and mix with four stale macaroons, crushed, four tablespoons of cake crumbs, three of sugar, two eggs and the yolks of two more, beaten together ; add a cup and a half of cream, two tablespoons of rum, four tablespoons each of chopped raisins and candied peel. Beat together for five minutes, then pour into a buttered pudding mould, sprinkled with cake crumbs. Cover tightly, immerse in enough water to nearly cover and cook inside the oven for three-quarters of an hour. Turn out and serve with pink whipped cream sauce, flavored with rum and colored
pink. 536. ZAMBAIONE— ITALIAN
Beat the yolks of six eggs with six rounded teaspoons of fine sugar until very light ; add six half-eggshells of sherry, heated. After mixing well, turn into a double boiler and whisk constantly with an egg-beater until it thickens and becomes foamy. Serve in sherbet cups with lady-fingers or sponge cake.
537. FLORENTINE ICE
Make a custard of six eggs, the grated rind of an orange and three-fourths of a pint of boiling syrup, made of sugar and water ; beat with an egg-beater, taking care not to let it boil ; add three-fourths of a pint of cream, mix well and strain. Freeze and let stand to get mellow for an hour or more before turning it out of the mould.
538. FRENCH COFFEE CREAM
Make a pint of hot strong coffee, strain and pour slowly over the yolks of four eggs, beaten until creamy with a third of a cup of sugar and a small pinch of salt ; return to a double-boiler and stir constantly until it thickens, taking care not to let it boil ; cool and add a pint of cream and a teaspoon of vanilla; strain and freeze.
539. ITALIAN SHERBET
Make a syrup of two cups of sugar and one of water ; cool, add half a cup of lemon-juice, a cup of orange-juice and a quart of peach or any fruit pulp ; pass through a sieve, pour into a mould and pack in ice and salt for about three hours.
540. LEMON AND CINNAMON ICE— CHILEAN
Shave the peel from four lemons and place in a bowl with four sticks of cinnamon broken in bits ; pour over a quart of boiling water, cover tightly and steep for ten minutes; add the juice of the lemons and strain; sweeten well and when cool freeze in the usual way.
541. MANDARIN SHERBET
Records on this page
Swiss Berry PuddingFlorentine IceFrench Coffee CreamItalian SherbetLemon and Cinnamon Ice—ChileanMandarin Sherbet