Half a box of gelatine, one cup of sugar, five oranges, one pint of cream, one pint of 52 SOUTHERN RECIPES milk, yolks of five eggs. Cover the gelatine with cold water and let It stand for half an hour, whip the cream, put milk on to boil ; as soon as it boils, dissolve the gelatine in it. Beat the yolks and sugar together until light, then strain milk and gelatine into it, wash the boiler and return the mixture to it, stir over the fire two minutes and then pour into a bowl to cool. When cold add the juice of the oranges, strained through a sieve. Now place the dish in a pan of cracked ice and stir continually until it just begins to thicken, then add the whipped cream and stir carefully until thoroughly mixed. Put in orange skins to harden, serve them in skins. MACAROON PUDDING One dozen macaroons dipped in sherry wine, line the bottom of a dish with them, then a layer of bla;iched almonds and citron chopped, again macaroons, so on until the dish is full. Then pour over this a corn- starch custard, cover with macaroons. Beat the whites of three eggs, add them to a very little boiling milk, then take a teaspoonful of DESSERTS 53 cggi drop on macaroon (on top of pudding), and in each egg, drop a bit of red jelly. MARSHMALLOW SOVFFLt One tablespoonful of granulated sugar to every egg (the whites only). One table- spoonful and a half of gelatine covered with four tablespoonfuls of boiling water to every six eggs, vanilla to taste. Beat the eggs first, then beat in the sugar and stir gently while pouring in the hot gelatine, flavor and put in mold on ice. Serve with whipped cream. NUTTED CREAM Cover a quarter of a box of gelatine with half a cupful of cold water and let it soak for half an hour. Whip a pint and a half of cream to a stiff froth, turn out into a basin and stand this in another of cracked ice or ice water. Sprinkle into the cream four table- spoonfuls of chopped almonds or pecan nuts^ add three-quarters of a cupful of powdered sugar and a tablespoonful of vanilla. Pour three or four tablespoonfuls of water over 54 SOUTHERN RECIPES the gelatine and place over a kettle of boiling water until thoroughly dissolved. Strain this over the cream and begin at once to stir, con- tinuing until the ingredients are well mixed and the mixture is slightly thickened; turn into a mold to stand away to harden. When ready to serve turn out on a dish and sprinkle nuts over it. MAPLE MOUSSE One cup of maple syrup, yolks of four ^S&9 beaten together, and cook; stir con- stantly until it thickens, strain through a sieve. When cold add one quart of cream whipped, the whites of the four eggs beaten stiff. Put in mold and pack in ice for three hours. CHARLOTTE RUSSE One vanilla bean boiled in half a pint of milk, and make the milk into custard with four eggs and four ounces of sugar. Dis- solve half a pound of gelatine in a pint of water, and after the custard cools, mix it with the gelatine. Whip one quart of cream DESSERTS 55 to a froth, drain it, mix it with the custard and gelatine when it begins to stiffen. Cover the bottom and sides of your mold with sponge cake, pour in the mixture, let it con- geal well. MACAROON ICE CREAM Pound and sift one dozen stale macaroons and three lady fingers, blanch, chop fine and pound to a paste twenty-five almonds (or three ounces of almond paste) ; scald one pint of milk✪ Orange Cream (cream is better) in double boiler, add one cupful of sugar and stir until dis- solved. Take from fire and add one pint of cream and set aside to cool, then add one tablespoon of orange flower water, two tablespoons of maraschino. Freeze the cream first, then take out dasher and stir in macaroons and nuts, pack until ready to serve. CHARLOTTE RUSSE PUDDING Heat three pints of milk to near the boil- ing point, stir into it the yolks of eight eggs, one large spoonful of corn starcn; let it M I ✪ Charlotte Russe Pudding

AI-modernized reading of the original text

Half a box of gelatine, one cup of sugar, five oranges, one pint of cream, one pint of milk, yolks of five eggs. Cover the gelatine with cold water and let It stand for half an hour, whip the cream, put milk on to boil ; as soon as it boils, dissolve the gelatine in it. Beat the yolks and sugar together until light, then strain milk and gelatine into it, wash the boiler and return the mixture to it, stir over the fire two minutes and then pour into a bowl to cool. When cold add the juice of the oranges, strained through a sieve. Now place the dish in a pan of cracked ice and stir continually until it just begins to thicken, then add the whipped cream and stir carefully until thoroughly mixed. Put in orange skins to harden, serve them in skins. MACAROON PUDDING One dozen macaroons dipped in sherry wine, line the bottom of a dish with them, then a layer of blanched almonds and citron chopped, again macaroons, so on until the dish is full. Then pour over this a cornstarch custard, cover with macaroons. Beat the whites of three eggs, add them to a very little boiling milk, then take a teaspoonful of egg drop on macaroon (on top of pudding), and in each egg, drop a bit of red jelly. MARSHMALLOW SOVFFLt One tablespoonful of granulated sugar to every egg (the whites only). One tablespoonful and a half of gelatine covered with four tablespoonfuls of boiling water to every six eggs, vanilla to taste. Beat the eggs first, then beat in the sugar and stir gently while pouring in the hot gelatine, flavor and put in mold on ice. Serve with whipped cream. NUTTED CREAM Cover a quarter of a box of gelatine with half a cupful of cold water and let it soak for half an hour. Whip a pint and a half of cream to a stiff froth, turn out into a basin and stand this in another of cracked ice or ice water. Sprinkle into the cream four tablespoonfuls of chopped almonds or pecan nuts^ add three-quarters of a cupful of powdered sugar and a tablespoonful of vanilla. Pour three or four tablespoonfuls of water over the gelatine and place over a kettle of boiling water until thoroughly dissolved. Strain this over the cream and begin at once to stir, continuing until the ingredients are well mixed and the mixture is slightly thickened; turn into a mold to stand away to harden. When ready to serve turn out on a dish and sprinkle nuts over it. MAPLE MOUSSE One cup of maple syrup, yolks of four eggs beaten together, and cook; stir constantly until it thickens, strain through a sieve. When cold add one quart of cream whipped, the whites of the four eggs beaten stiff. Put in mold and pack in ice for three hours. CHARLOTTE RUSSE One vanilla bean boiled in half a pint of milk, and make the milk into custard with four eggs and four ounces of sugar. Dissolve half a pound of gelatine in a pint of water, and after the custard cools, mix it with the gelatine. Whip one quart of cream to a froth, drain it, mix it with the custard and gelatine when it begins to stiffen. Cover the bottom and sides of your mold with sponge cake, pour in the mixture, let it congeal well. MACAROON ICE CREAM Pound and sift one dozen stale macaroons and three lady fingers, blanch, chop fine and pound to a paste twenty-five almonds (or three ounces of almond paste) ; scald one pint of milk (cream is better) in double boiler, add one cupful of sugar and stir until dissolved. Take from fire and add one pint of cream and set aside to cool, then add one tablespoon of orange flower water, two tablespoons of maraschino. Freeze the cream first, then take out dasher and stir in macaroons and nuts, pack until ready to serve. CHARLOTTE RUSSE PUDDING Heat three pints of milk to near the boiling point, stir into it the yolks of eight eggs, one large spoonful of corn starcn; let it M I

Records on this page

Orange CreamMacaroon PuddingMarshmallow SouffléNutted CreamMaple MousseCharlotte RusseMacaroon Ice CreamCharlotte Russe Pudding

Southern Recipes