One-half can grated i)ineapi)le, »- fi^'P ^ugar: hoil lo niinules: i/, box gelatine
dissolved in a little cold water. Add' VL' ^'up boiling water. I'ut Vi: pt. whipped
cream in ab()\c when it begins to set: also add 1 teaspoon vanilla✪ Pineapple Bavarian Cream. I'el in mould
and pack in ic-c or snow. Orange or other fruits can be used in place of iIk' pine-
apple. Miss I.ida <;ii;zi.
Disque.
Put 1/. II). macaroons into •;? (jts. sweet cream. Let stand over night and frec/.e.
Mi;s. Tiio.MAs lM:i.i.ow.
Maple Bisque.
Cook 4 beaten eii;^ yolks with 1 cup of thick maple syrup until boiling, stirring
constantiv; strain and cool. I'.eat 1 pt. thick cream, add it to the stiffly beat(m whites
of 4 eggs✪ Maple Bisque", add cooled syrup and beat whole mixture until light. Pour in niotdd and
pack in ice and salt for 4 hours. ^Ihs. D. B. Bilkky.
A Delicious Ice.
As this is not frozen very hard, it is perhaps more allowable than many other
frozen desserts. One qt. rich cream and the whites of (i eggs, with V-i ^'"1' "f strong
coffee, 1V> cups sugar and a teasi)oonful of cornstarc✪ A Delicious Iceh. \Miip the cream very light
and strong and put in a sieve to drain. The whites of the eggs are also whijipcd into
a stiff- froth. Take the liquid cream remaining after the whip is removed and add
the coffee and cornstarch to thicken it. Boil this until the cornstarch is cooked suf-
ficientlv, stirring this smooth. Cool and freeze. When frozen line a mould with the
frozen coffee cream; then mix the whipped cream, eggs and sugar and fill the center
of the mould to the very to]). Pack the mould in ice and salt and let it stand for an
hour or more. This will fill a 'i <|t. mould and is delicious to eat with strawberries.
M. R. G.
Victoria Pudding.
Beat 4 eggs separately; to yolks add 1 tablespoon of sugar: dissolve '1 teaspoons
of pulverized gelatine in 2 tal)lesi)Oons of water. Add to yolks with 1 cuj) of crea'.u.
Put on fire and hoil until thick, stirring constantly. IJoll 1 dozen almond maca-
roons and chop fine 2") blanched almonds: add to boile(| ingreiliciits. also the juice of
1 lemon✪ Victoria Pudding. When cool add the l)eaten whites. Mix well and jtour in moulds. Serve
with w'.iipped cream. This receipt, if put in small individual moulds, will serve
about 10: if in 1 mould it does not go so far. Mws. Shaw. Buhl. :\linn.
Maraschino Parfait.
One cup of sugar and 1 cup of water. Cook until it threads, then pour gradu-
ally on the beaten whites of 3 eggs. Beat thoroughly and cool. Cut 1 cup of mara-
schino cherries into halves and roll in powdered sugar. Beat 8 cups of thick cream
until stiff (reserve 1 cup), fold 2 cujis of the beaten cream✪ Maraschino Parfait into the egg mixture, add
cherries and vanilla to flavor. I'ut in mould (a lard ]>ail will answer), pack in ice
and salt for 4 hours. Turn out and garni.^h with orange sauce.
Orange Sauce.
Jieat the yolks of :> eggs and \-j cu[) of sugar until light. Add the juice of an
110 SUPERIOR COOK BOOK
orani;!' and cook o\er liot water until tlic inixtui'c coiiinu'ijc'es to Ihickon. Cool and
fold ill oni' ciipi'al of the Avhippcd crcaiu. This sauce is hue for rice or steamed
puddings. j\[rs. K. E. Dkakh.
Compote of Apples.
Page 80 · 7 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
A modernized reading is not available for this page yet. You are seeing the original text.
One-half can grated i)ineapi)le, »- fi^'P ^ugar: hoil lo niinules: i/, box gelatine
dissolved in a little cold water. Add' VL' ^'up boiling water. I'ut Vi: pt. whipped
cream in ab()\c when it begins to set: also add 1 teaspoon vanilla. I'el in mould
and pack in ic-c or snow. Orange or other fruits can be used in place of iIk' pine-
apple. Miss I.ida <;ii;zi.
Disque.
Put 1/. II). macaroons into •;? (jts. sweet cream. Let stand over night and frec/.e.
Mi;s. Tiio.MAs lM:i.i.ow.
Maple Bisque.
Cook 4 beaten eii;^ yolks with 1 cup of thick maple syrup until boiling, stirring
constantiv; strain and cool. I'.eat 1 pt. thick cream, add it to the stiffly beat(m whites
of 4 eggs", add cooled syrup and beat whole mixture until light. Pour in niotdd and
pack in ice and salt for 4 hours. ^Ihs. D. B. Bilkky.
A Delicious Ice.
As this is not frozen very hard, it is perhaps more allowable than many other
frozen desserts. One qt. rich cream and the whites of (i eggs, with V-i ^'"1' "f strong
coffee, 1V> cups sugar and a teasi)oonful of cornstarch. \Miip the cream very light
and strong and put in a sieve to drain. The whites of the eggs are also whijipcd into
a stiff- froth. Take the liquid cream remaining after the whip is removed and add
the coffee and cornstarch to thicken it. Boil this until the cornstarch is cooked suf-
ficientlv, stirring this smooth. Cool and freeze. When frozen line a mould with the
frozen coffee cream; then mix the whipped cream, eggs and sugar and fill the center
of the mould to the very to]). Pack the mould in ice and salt and let it stand for an
hour or more. This will fill a 'i <|t. mould and is delicious to eat with strawberries.
M. R. G.
Victoria Pudding.
Beat 4 eggs separately; to yolks add 1 tablespoon of sugar: dissolve '1 teaspoons
of pulverized gelatine in 2 tal)lesi)Oons of water. Add to yolks with 1 cuj) of crea'.u.
Put on fire and hoil until thick, stirring constantly. IJoll 1 dozen almond maca-
roons and chop fine 2") blanched almonds: add to boile(| ingreiliciits. also the juice of
1 lemon. When cool add the l)eaten whites. Mix well and jtour in moulds. Serve
with w'.iipped cream. This receipt, if put in small individual moulds, will serve
about 10: if in 1 mould it does not go so far. Mws. Shaw. Buhl. :\linn.
Maraschino Parfait.
One cup of sugar and 1 cup of water. Cook until it threads, then pour gradu-
ally on the beaten whites of 3 eggs. Beat thoroughly and cool. Cut 1 cup of mara-
schino cherries into halves and roll in powdered sugar. Beat 8 cups of thick cream
until stiff (reserve 1 cup), fold 2 cujis of the beaten cream into the egg mixture, add
cherries and vanilla to flavor. I'ut in mould (a lard ]>ail will answer), pack in ice
and salt for 4 hours. Turn out and garni.^h with orange sauce.
Orange Sauce.
Jieat the yolks of :> eggs and \-j cu[) of sugar until light. Add the juice of an
110 SUPERIOR COOK BOOK
orani;!' and cook o\er liot water until tlic inixtui'c coiiinu'ijc'es to Ihickon. Cool and
fold ill oni' ciipi'al of the Avhippcd crcaiu. This sauce is hue for rice or steamed
puddings. j\[rs. K. E. Dkakh.
Compote of Apples.