This is an inexpensive dessert. Soak half a box of Cox's gelatine in a cup of cold water, till dissolved. Wet half of a large coffee cup of Java coffee with cold water, then pour on a pint of boiling milk and let stand on hot stove for fifteen minutes, add one cup of sugar, let dissolve, the yolks of five eggs, well beaten, Strain through a cloth. Set over the fire and stir until it begins to be creamy. Take from the fire, add the gelatine, stir well, set in a cool place, when it begins to get stiff, stir into it one pint of whipped cream✪ Coffee Cream, beat well, pour into a mold. Serve cold. 1 68 The Queen Cook Book Spanish Cream. ^ box gelatine 2 % pints milk 6 eggs 8 tablespoons sugar✪ Spanish Cream Dissolve the gelatine in a little of the milk, bring the milk to a boil, add the sugar and gelatine and the well beaten yolks, let it simmer until it begins to thicken a little but not boil; take from the stove, then beat in the stiffly beaten whites. Flavor with lemon or va- nilla. Chocolate Cream. y^ box gelatine Ji cup sugar I yi pint milk 2 oz. grated chocolate I pint whipped cream A little salt✪ Chocolate Cream Dissolve the gelatine, bring the milk to a boil, add all but the cream, then the yolks of six eggs well beaten, heat till it thickens a little, then cool and set it on ice then beat in the whipped cream. Put it in mold and let stand over night, on ice in hot weather. Serve with cream. CUSTARDS. Fluff. I pint milk i tablespoon corn starch Ji cup white sugar 3 eggs, the whites I lemon or essence J^ even teaspoon salt Put one pint of milk in double boiler. Wet the corn starch in quarter cup of cold milk, add salt and stir it into the hot milk, let it slowly boil for six minutes stirring often, adding sugar; take it from stove and stir The Queen Cook Book 169 in the well beaten whites of three eggs and flavoring. Turn into a mold, wet with cold water; let stand some hours in a cold place, over night is better. Serve it with cream or a thin custard made of the yolks. Floating Island. Bring to a boil one quart of new milk, beat stiff the whites of four eggs sweetened, take up a large spoon- ful at a time, and lay on the hot milk for one minute as fast as you can till all is scalded, or put it all on as one island, take up with a skimmer, drain and set in the cold. Make a custard of the milk, yolks and four tablespoons of sugar well beaten, a little salt, as it be- gins to thicken take off and strain through coarse sieve if it is not smooth. Put it in a cold place, when ready to use, place the custard, flavored, in the dish, the float on top, dot it with bits of jell. This can be made in the forenoon for supper. It needs an open pan or spider to cook it in. If you drop it in spoon- fuls you can put it in custard or lemonade glasses, placing a little jell at the bottom and another on top. Baked Custard. I quart milk Y^ cup sugar 4 eggs Flavor to taste, salt✪ Baked Custard Heat a quart of milk hot in a double boiler that it may not whey when boiled, let it stand till cold. Beat the eggs and sugar, stir in with, salt and flavor- ing, put it in basin, set in baking pan of water, in oven, cover till nearly done then take off and brown. When the center is thickened like jelly and shakes it is done. Watch it closely, as one minute too long will turn to whey, and the least bit of that destroys the beauty of the custard. I/O The Queen Cook Book Boiled Custard. Prepare the same as above, using five eggs instead of four, and cook in double boiler, taking it off as soon as it clings to the spoon, stirring it often; if you wish, can put it in custard cups, with a meringue on top and jell. Orange Custard.

AI-modernized reading of the original text

This is an inexpensive dessert. Soak half a box of Cox's gelatine in a cup of cold water, till dissolved. Wet half of a large coffee cup of Java coffee with cold water, then pour on a pint of boiling milk and let stand on hot stove for fifteen minutes, add one cup of sugar, let dissolve, the yolks of five eggs, well beaten, Strain through a cloth. Set over the fire and stir until it begins to thicken. Take from the fire, add the gelatine, stir well, set in a cool place. When it begins to get stiff, stir into it the whipped cream, beat well. Pour into a mold. Take from the fire, add the gelatine, stir well, set in a cool place, when it begins to get stiff, stir into it one pint of whipped cream, beat well, pour into a mold. Serve cold. 1 68 The Queen Cook Book Spanish Cream. 1/2 box gelatine 2 % pints milk 6 eggs 8 tablespoons sugar Dissolve the gelatine in a little of the milk, bring the milk to a boil, add the sugar and gelatine and the well beaten yolks, let it simmer until it begins to thicken a little but not boil; take from the stove, then beat in the stiffly beaten whites. Flavor with lemon or vanilla. Chocolate Cream. 1/2 box gelatine Ji cup sugar 1 1/2 pint milk 2 oz. grated chocolate I pint whipped cream A little salt Dissolve the gelatine, bring the milk to a boil, add all but the cream, then the yolks of six eggs well beaten, heat till it thickens a little, then cool and set it on ice; then beat in the whipped cream. Put it in mold and let stand over night, on ice in hot weather. Serve with cream. CUSTARDS. Fluff. 1 pint milk 1 tablespoon corn starch 1/2 cup white sugar 3 eggs, the whites 1 lemon or essence 1/4 even teaspoon salt Put one pint of milk in double boiler. Wet the corn starch in quarter cup of cold milk, add salt and stir it into the hot milk, let it slowly boil for six minutes, stirring often, adding sugar; take it from stove and stir The Queen Cook Book 169 in the well beaten whites of three eggs and flavoring. Turn into a mold, wet with cold water; let stand some hours in a cold place, over night is better. Serve it with cream or a thin custard made of the yolks. Floating Island. Bring to a boil one quart of new milk; beat stiff the whites of four eggs sweetened, take up a large spoonful at a time, and lay on the hot milk for one minute as fast as you can till all is scalded, or put it all on as one island; take up with a skimmer, drain and set in the cold. Make a custard of the milk, yolks and four tablespoons of sugar well beaten, a little salt, as it begins to thicken take off and strain through coarse sieve if it is not smooth. Put it in a cold place, when ready to use, place the custard, flavored, in the dish, the float on top, dot it with bits of jell. This can be made in the forenoon for supper. It needs an open pan or spider to cook it in. If you drop it in spoonfuls you can put it in custard or lemonade glasses, placing a little jell at the bottom and another on top. Baked Custard. 1 quart milk 1/2 cup sugar 4 eggs Flavor to taste, salt Heat a quart of milk hot in a double boiler so that it may not whey when boiled; let it stand till cold. Beat the eggs and sugar, stir in with, salt and flavoring, put it in basin, set in baking pan of water, in oven, cover till nearly done then take off and brown. When the center is thickened like jelly and shakes it is done. Watch it closely, as one minute too long will turn to whey, and the least bit of that destroys the beauty of the custard. I/O The Queen Cook Book Boiled Custard. Prepare the same as above, using five eggs instead of four, and cook in double boiler, taking it off as soon as it clings to the spoon, stirring it often; if you wish, can put it in custard cups, with a meringue on top and jell. Orange Custard.

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The Queen Cook Book: A Careful Compilation of Recipes and Practical ...