Soak two cups of baker 'sstale or dried bread, dried in
oven and grated, in a pint of cold milk. When it is
soft, beat it smooth, add the grated rind and juice of
three oranges, and sugar according to the acid of the
oranges; the beaten yolks of three eggs; then the
well beaten whites, set the cups in pan of hot water,
cover till hot and bake till it thickens in middle, be
careful and take it out before it turns to whey.
CocoANUT Custard.
To one pound of freshly grated cocoanut allow one
quart of scalded milk in double boiler and one heap-
ing teacup of sugar. Beat well the yolks of six eggs✪ CocoANUT Custard
and stir in alternately in the milk with the cocoanut
and sugar. If you like it light colored, use the whites
instead of yolks, or beat stiff, sweeten and drop on top
of cups. As soon as it begins to thicken set off of
stove.
Chocolate Custard.
Make one quart of boiled custard, adding four table-
spoons of grated Baker's chocola✪ Chocolate Custardte^ take oft the
minute it thickens, just to boiling point.
»^)i
The Queen Cook Book 171
Lemon Custard. (May keep three days.)
Two lemons, the rinds and juice, strained and
sweetened to taste, beat the yolks of eight eggs till
very light, stir this all into one pint and a half of
water that has been boiled, stir it on the fire (adding
one teaspoon cornstarch✪ Lemon Custard), take it off as soon as it be-
gins to thicken. Can add almond or nectarine flavor-
ing; put in cups, eat cold.
Peach Meringue.
Put on in a double boiler one quart of new milk;
take out enough of it to wet two tablespoons of corn
starch; when the milk boils stir in the starch till
cooked; remove from the fire and- stir in one table-
spoon sweet butter; let it cool a little and add the
well beaten yolks of three eggs; beat till light and
creamy; add one-half cup of sugar✪ Peach Meringue. Cover the bot-
tom of a buttered pudding-dish with two layers of cut
up ripe peaches; sprinkle sugar enough to sweeten
and pour the custard on top. Bake in a quick oven
twenty minutes. When done cover with the well-
beaten whites sweetened; brown lightly in oven. Eat
warm with sauce or cold with cream. I think it
nice cold without baking if it is brought to a boil after
the yolks are in.
American Cream for Dessert.
^ box Cox's gelatine i quart milk
6 tablespoons sugar 4 eggs✪ American Cream for Dessert
Soak the gelatine in some of the milk, add it to the
rest in a double boiler with the well-beaten yolks
with four tablespoons of the sugar. Put on the stove
172 , The Queen Cook Book
and heat again (but not boil); take off the stove, add
the stiffly beaten whites and the two tablespoons of
sugar. Flavor with vanilla or lemon and pour in
molds.
Fresh-Made Jelly and Whipped Cream.
2 quarts berries % box gelatine
2 cups sugar % pint cream✪ Fresh-Made Jelly and Whipped Cream
Take strawberries or raspberries; put in granite
kettle with just water enough to not quite cover; cook
till soft, strain through a jelly bag; add the sugar and
enough boiling water to make the quantity one quart.
Let it boil up, add the gelatine soaked in half a pint
of water. Strain and pour in cups. Put the whipped
cream on top before serving.
•
Chocolate Blanc Mange.
I quart milk, salt i }^ squares chocolate
4 tablespoons sugar 4 tablespoons corn starch✪ Chocolate Blanc Mange
Use Baker's chocolate. Place the milk in double
boiler; when it boils add all the ingredients, stirring
well as it boils for eight minutes. Flavor with van-
illa. Wet the molds with cold water before filling.
Serve with cream or whipped cream.
Blanc Mange.
I quart cream J^ box gelatine
4 oz. sweet almonds J^ ounce bitter almonds
% cup sugar
Crack the almonds take out the meats, pour boiling
water on them and skin them, pound them in a
wedgewood mortar, moistening them gradually with
orange-flower water; mix this with the cream in
The Queen Cook Book 173
Page 66 · 8 recipe records on this page
Presented as published in 1895. 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
Soak two cups of baker's stale or dried bread, dried in oven and grated, in a pint of cold milk. When it is soft, beat it smooth, add the grated rind and juice of three oranges, and sugar according to the acid of the oranges; the beaten yolks of three eggs; then the well beaten whites, set the cups in pan of hot water, cover till hot and bake till it thickens in middle, be careful and take it out before it turns to whey.
CocoANUT Custard.
To one pound of freshly grated cocoanut allow one quart of scalded milk in double boiler and one heaping teacupful of sugar. Beat well the yolks of six eggs and stir in alternately in the milk with the cocoanut and sugar. If you like it light colored, use the whites instead of yolks, or beat stiff, sweeten and drop on top of cups. As soon as it begins to thicken set off of stove.
Chocolate Custard.
Make one quart of boiled custard, adding four tablespoons of grated Baker's chocolate; take off the minute it thickens, just to boiling point.
»^)i
The Queen Cook Book 171
Lemon Custard. (May keep three days.)
Two lemons, the rinds and juice, strained and sweetened to taste; beat the yolks of eight eggs till very light, stir this all into one pint and a half of water that has been boiled, stir it on the fire (adding one teaspoon cornstarch), take it off as soon as it begins to thicken. Can add almond or nectarine flavoring; put in cups, eat cold.
Peach Meringue.
Put on in a double boiler one quart of new milk; take out enough of it to wet two tablespoons of corn starch; when the milk boils stir in the starch till cooked; remove from the fire and stir in one tablespoon sweet butter; let it cool a little and add the well beaten yolks of three eggs; beat till light and creamy; add one-half cup of sugar. Cover the bottom of a buttered pudding-dish with two layers of cut up ripe peaches; sprinkle sugar enough to sweeten and pour the custard on top. Bake in a quick oven twenty minutes. When done cover with the well-beaten whites sweetened; brown lightly in oven. Eat warm with sauce or cold with cream. I think it nice cold without baking if it is brought to a boil after the yolks are in.
American Cream for Dessert.
1/2 box Cox's gelatine i quart milk
6 tablespoons sugar 4 eggs
Soak the gelatine in some of the milk, add it to the rest in a double boiler with the well-beaten yolks with four tablespoons of the sugar. Put on the stove
172 , The Queen Cook Book
and heat again (but not boil); take off the stove, add the stiffly beaten whites and the two tablespoons of sugar. Flavor with vanilla or lemon and pour in molds.
Fresh-Made Jelly and Whipped Cream.
2 quarts berries 1/4 box gelatine
2 cups sugar % pint cream
Take strawberries or raspberries; put in granite kettle with just water enough to not quite cover; cook till soft, strain through a jelly bag; add the sugar and enough boiling water to make the quantity one quart. Let it boil up, add the gelatine soaked in half a pint of water. Strain and pour in cups. Put the whipped cream on top before serving.
•
Chocolate Blanc Mange.
1 quart milk, salt 1 1/2 squares chocolate
4 tablespoons sugar 4 tablespoons corn starch
Use Baker's chocolate. Place the milk in double boiler; when it boils add all the ingredients, stirring well as it boils for eight minutes. Flavor with vanilla. Wet the molds with cold water before filling. Serve with cream or whipped cream.
Blanc Mange.
1 quart cream 1/2 box gelatine
4 oz. sweet almonds J^ ounce bitter almonds
% cup sugar
Crack the almonds; take out the meats, pour boiling
water on them and skin them, pound them in a
wedgewood mortar, moistening them gradually with
orange-flower water; mix this with the cream in
The Queen Cook Book 173
Records on this page
CocoANUT CustardChocolate CustardLemon CustardPeach MeringueAmerican Cream for DessertFresh-Made Jelly and Whipped CreamChocolate Blanc MangeBlanc Mange