Aspic Jelly. — Aspic is stock, cleared or. uncleared, to
which gelatin has been added. Four tablespoons of
gelatin are usually used to
five cups of stock. Soak
the gelatin in one cup: of
cold water, and pour the
boiling hot stock over. To-
matoes, pimentoes, tongue,
chicken, delicate vegetables,
sweetbreads, are molded in
aspic. The mold is lined
with the aspic, and as soon
as it begins to set, the solid
food to be molded is added,
and more aspic is used to
cover “1b. Ii sthezotherin=
gredients were added before
the jelly begins to set, they
would not be evenly dis- |
tributed throughout, but
would float on top.
Lemon Jelly.—Soak two
tablespoons of gelatin
JELLY SERVED WITH WHIPPED CREAM (Knox) ‘In one half cup cold
oR FRUIT. .
_ water for ten minutes. Pour
over this slowly two cups of boiling water, and stir until
dissolved. Add one cup of sugar and one half cup of
lemon juice. Turn into mold, and chill.
GELATINS AND ICES 181
Orange Jelly. — Soak two tablespoons of gelatin in one
half cup of cold wat✪ Lemon Jellyer for ten minutes. Pour over this
slowly two cups of boiling water, and stir until dissolved.
Add one cup of sugar, one and one half cups orange juice,
and three tablespoons lemon juice. Turn into molds, and
chill.
Snow Pudding. — Soak one tablespoon of gelatin in
one fourth cup of cold water, and add one cup of boiling
water, one cup of sugar, one fourth cup of lemon juice.
Prepare as for lemon jelly. When mixture has thickened,
beat until frothy. Add whites of three eggs✪ Snow Pudding beaten stiff,
and continue beating until stiff enough to hold its shape.
Mold or pile by spoonfuls on a dish. Serve cold with
boiled custard.
Maple Bavarian Cream. — Dissolve one tablespoon of
gelatin in four tablespoons of cold water. Scald two thirds
cup of maple sirup, add two egg yolks, and cook until it
thickens. Add gelatin; stir constantly until it begins to
thicken. Add one and one half cups of cream whipped
stiff and one half teaspoon of vanilla✪ Maple Bavarian Cream. Turn into a mold,
and let stand until it stiffens.
Pineapple Bavarian Cream. — Soak one tablespoon of
gelatin in four tablespoons of cold water. Boil one cup
of grated pineapple, four tablespoons of sugar, and one
fourth cup of lemon juice. Add the gelatin, and stir.
constantly until it begins to thicken. Add one and one
half cups of cream✪ Pineapple Bavarian Cream whipped stiff. Turn into a mold, and
let it stand until it stiffens.
Pistachio Salad. — Soak one half box of gelatin in one
half cup of cold water. Add one cup of boiling water,
two tablespoons of sugar, the juice of two oranges and one
lemon. Color with green coloring. Turn into cups to
182 GELATINS AND ICES
stiffen. After the gelatin begins to set, add one half
pound of chopped walnuts, two cups of chopped celery✪ Pistachio Salad,
and let stand until stiff; turn from cups and serve with
Cooked or Mayonnaise Dressing.
ICES
Frozen Desserts. — Frozen dishes may be grouped in
two general classes, — those containing cream, as ice
cream, parfait, and mousse; and those made from water
and fruit juice, as ices, sherbet, frappé, and punch. The
number of combinations of milk, cream, fruit, nuts, fruit
juice, and flavorings is practically limitless, and’ many
names are given to the different combinations. The direc-
tions for freezing and packing are practically the same in
every case, except where whipped cream is used. In this
case the mixture is frozen without stirring. ✪ Ice Cream
Page 69 · 7 recipe records on this page
Presented as published in 1914. 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
Aspic Jelly. — Aspic is stock, cleared or. uncleared, to which gelatin has been added. Four tablespoons of gelatin are usually used to five cups of stock. Soak the gelatin in one cup: of cold water, and pour the boiling hot stock over. Tomatoes, pimentoes, tongue, chicken, delicate vegetables, sweetbreads, are molded in aspic. The mold is lined with the aspic, and as soon as it begins to set, the solid food to be molded is added, and more aspic is used to cover “ingredients were added before the jelly begins to set, they would not be evenly dis- | tributed throughout, but would float on top.
Lemon Jelly.—[illustration: JELLY SERVED WITH WHIPPED CREAM]
Soak two tablespoons of gelatin in one half cup cold
_ water for ten minutes. Pour over this slowly two cups of boiling water, and stir until dissolved. Add one cup of sugar and one half cup of lemon juice. Turn into mold, and chill.
GELATINS AND ICES 181
Orange Jelly. — Soak two tablespoons of gelatin in one half cup of cold water for ten minutes. Pour over this slowly two cups of boiling water, and stir until dissolved. Add one cup of sugar, one and one half cups orange juice, and three tablespoons lemon juice. Turn into molds, and chill.
Snow Pudding. — Soak one tablespoon of gelatin in one fourth cup of cold water, and add one cup of boiling water, one cup of sugar, one fourth cup of lemon juice. Prepare as for lemon jelly. When mixture has thickened, beat until frothy. Add whites of three eggs beaten stiff, and continue beating until stiff enough to hold its shape. Mold or pile by spoonfuls on a dish. Serve cold with boiled custard.
Maple Bavarian Cream. — Dissolve one tablespoon of gelatin in four tablespoons of cold water. Scald two thirds cup of maple sirup, add two egg yolks, and cook until it thickens. Add gelatin; stir constantly until it begins to thicken. Add one and one half cups of cream whipped stiff and one half teaspoon of vanilla. Turn into a mold, and let stand until it stiffens.
Pineapple Bavarian Cream. — Soak one tablespoon of gelatin in four tablespoons of cold water. Boil one cup of grated pineapple, four tablespoons of sugar, and one fourth cup of lemon juice. Add the gelatin, and stir. constantly until it begins to thicken. Add one and one half cups of cream whipped stiff. Turn into a mold, and let it stand until it stiffens.
Pistachio Salad. — Soak one half box of gelatin in one half cup of cold water. Add one cup of boiling water, two tablespoons of sugar, the juice of two oranges and one lemon. Color with green coloring. Turn into cups to
182 GELATINS AND ICES
stiffen. After the gelatin begins to set, add one half pound of chopped walnuts, two cups of chopped celery, and let stand until stiff; turn from cups and serve with Cooked or Mayonnaise Dressing.
ICES
Frozen Desserts. — Frozen dishes may be grouped in two general classes, — those containing cream, as ice cream, parfait, and mousse; and those made from water and fruit juice, as ices, sherbet, frappé, and punch. The number of combinations of milk, cream, fruit, nuts, fruit juice, and flavorings is practically limitless, and’ many names are given to the different combinations. The directions for freezing and packing are practically the same in every case, except where whipped cream is used. In this case the mixture is frozen without stirring.
Records on this page
Lemon JellyOrange JellySnow PuddingMaple Bavarian CreamPineapple Bavarian CreamPistachio SaladIce Cream