The juice of 4 lemons and thinly shaved peel of 1, soaked in the juice !/> hour;
then strain the juice and add enough sugar to make a thick syrup — usiially ^4 of ^
cup of sugar to eaeli lemon ; add 1 qt. of milk✪ White Velvet Sherbet and turn at once into a freezer packed
with 3 parts of ice and 1 of rock salt. Turji slowly at first and when it begins to
thicken turn rapidly until stiff; add more ice and salt and let stand for 2 hours.
Mrs. Crane.
Pineapple Sherbet.
One qt. water, whites of 2 eggs, 1 })t. sugar, juice of 2 lemons, 1 can grated
pineapple✪ Pineapple Sherbet. Let sugar melt in water on hack of a Jewel Eange, add lemon juice,
])ineap])le and sugar, and when half frozen add beaten whites and finish freezing.
Gloriana Rogers.
Milk Sherbet.
Juice of 3 lemons, 2 cups granulated sugar. Mix Avell and allow to stand 2
hours. Tlioroughly chill 1 c|t. new milk✪ Milk Sherbet, mix all together and freeze.
Mrs. AVm. Sedgwick.
Nesselrode Pudding.
Jioil ••_. ])t. of sugar, i/o pt. of water and the juice of a ])t. can of sliced pin-
ajjple 'JO ininuTes. I'eat the yolks of C eggs and stir into the syrup; cook until it
titiekens. When cool add 1 (|t. of cream, 2 cups of shelled almonds chopped fine, Vi
II). of candied cl.erries and the ])ineapp]e ci:opped fine. Add vanilla, t tcaspoDnful.
^lix well and freeze. JMiiS. A. K. Sedgwick.
Macaroon Whip.
Whip 1 pt. of ci'eain to its stilfest froth, drain it and add \{> cu]) powdered
sugar and 1 teaspoonful of vanilla✪ Macaroon Whip. Crush 1 dozen larg(_' macai'oons into small
):)ii'ces, lightly whisk them into the cream, turn into a mould, coxx'r carefully and
])ack ice Ol' snow around it. Let it stand all day. Serve in sherbet glasses.
Miss Olga Girzi.
Maple Parfait.
For 1 qt. ma|)le ])arfait take 1 coffee cu|» milh, 1 of cream, 1 of ma})le syrup
and volks of I eggs. Set the syru}) on the stove and l)()il a little and then pour over
the heateii \olks and stir to a ci'eam ; then add milk and cream and freeze as for ice
cream. Miriam x^ustin.
Mrs. Smith's Dessert.
Make a nice cottage pudding, either in little cakes or on a slab; if the latter,
then cut in s(piares and on the top of each piece put a tablespoon of the following:
Cream half a cup of butter and 1 cup of sugar together and add 1 qt. of strawl)er-
rie✪ Mrs. Smith's Desserts, or more, if desired, which have been crushed and stood on ice some time Itefore.
Lunch Bananas.
Slice -i bananas; cook ' ■_. cup watei', 1,4 cup sugar and juice of lialf a lemon✪ Lunch Bananas.
When like a s\ru]), add bananas and cook 3 minutes. Mrs. C. M. Leon'ard.
SUPERIOR COOK ROOK 109
Bavarian Cream.
One (|t. of swtvl t-i-c;nii, yolks of 1 c.Li-.as. \:_, l)o\ of ,iivl;it inc. 1 cii)) of sii.^ar, ■^
tcaspoonl'uls of vanilla; soak tlic irclatiiic in 1 cu]) of (.-old wati'V 20 niinules. then
pour into 1 ])t. oi' boilin-i' hot swot't t-ivani : add tb.c yolks of the (■••■u-s well Ix-atcii
and heat until it begins to thicken, then take froni the stove and while hot add the
other pt. of ere.ini \vhi|)ped to a stitT froth, and fUivor willi extract. Mould and
set on ice until ready for use.
Pineapple Bavarian Cream.
Page 79 · 10 recipe records on this page
Presented as published in 1905. 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
The juice of 4 lemons and thinly shaved peel of 1, soaked in the juice 1/2 hour; then strain the juice and add enough sugar to make a thick syrup — usually 3/4 of 1/2 cup of sugar to eaeli lemon ; add 1 qt. of milk and turn at once into a freezer packed
with 3 parts of ice and 1 of rock salt. Turn slowly at first and when it begins to thicken turn rapidly until stiff; add more ice and salt and let stand for 2 hours.
Mrs. Crane.
Pineapple Sherbet.
One qt. water, whites of 2 eggs, 1 pt. sugar, juice of 2 lemons, 1 can grated pineapple. Let sugar melt in water on hack of a Jewel Eange, add lemon juice, pineapple and sugar, and when half frozen add beaten whites and finish freezing.
Gloriana Rogers.
Milk Sherbet.
Juice of 3 lemons, 2 cups granulated sugar. Mix Avell and allow to stand 2 hours. Thoroughly chill 1 qt. new milk, mix all together and freeze.
Mrs. Wm. Sedgwick.
Nesselrode Pudding.
Boil 1 pt. of sugar, 1/2 pt. of water and the juice of a pt. can of sliced pineapple 20 minutes. Beat the yolks of 6 eggs and stir into the syrup; cook until it thickens. When cool add 1 qt. of cream, 2 cups of shelled almonds chopped fine, 1/2 lb. of candied cherries and the pineapple chopped fine. Add vanilla, 1 teaspoonful. ^lix well and freeze. Mrs. A. K. Sedgwick.
Macaroon Whip.
Whip 1 pt. of ci'eain to its stilfest froth, ddrain it and add 1/2 cup powdered sugar and 1 teaspoonful of vanilla. Crush 1 dozen large macaroons into small pieces, lightly whisk them into the cream, turn into a mould, cover carefully and pack ice Ol' snow around it. Let it stand all day. Serve in sherbet glasses.
Miss Olga Girzi.
Maple Parfait.
For 1 qt. maple parfait take 1 coffee cup milk, 1 of cream, 1 of maple syrup and yolks of 4 eggs. Set the syru}) on the stove and boil a little and then pour over the beaten yolks and stir to a cream; then add milk and cream and freeze as for ice cream. Miriam x^ustin.
Mrs. Smith's Dessert.
Make a nice cottage pudding, either in little cakes or on a slab; if the latter, then cut in squares and on the top of each piece put a tablespoon of the following: Cream half a cup of butter and 1 cup of sugar together and add 1 qt. of strawberries, or more, if desired, which have been crushed and stood on ice some time Itefore.
Lunch Bananas.
Slice 3 bananas; cook ' ■_. cup watei', 1,4 cup sugar and juice of lialf a lemon. When like a syrup, add bananas and cook 3 minutes. Mrs. C. M. Leon'ard.
Bavarian Cream.
One qt. of sweet cream, yolks of 8 eggs. 1/2 box of gelatine. 1 cii)) of sii.^ar, 1/2 teaspoonfuls of vanilla; soak tlic irclatiiic in 1 cu]) of cold water 20 niinules. then pour into 1 ])t. oi' boiling hot sweet cream : add tb.c yolks of the eggs well beaten and heat until it begins to thicken, then take froni the stove and while hot add the other pt. of cream whipped to a stitT froth, and fUivor willi extract. Mould and set on ice until ready for use.
Pineapple Bavarian Cream.
Records on this page
Lemon Ice CreamMaple ParfaitBavarian CreamWhite Velvet SherbetPineapple SherbetMilk SherbetMacaroon WhipMrs. Smith's DessertLunch BananasPineapple Bavarian Cream