How to Make Them. Put one cup milk on stove, add almond
paste, thicken with the cornstarch dissolved in half cup milk;
add yolks and sugar (stirred to a souffle), add brandy, leave until
cold. Put the pan on ice, add two cups whipped cream. Fill
THE SWEDISH, FRENCH
the paper cases, sprinkle with brown cake crumbs on the top,
decorate all around with whipped cream and pieces of maraschino
cherries. Put in a pan — covered — pack in ice and salt, let freeze
from one to one and a half hours.
Dessert for luncheon or dinner.
Almond Biscuits with Grape Jelly, a la Eva
Bisouits aux Amandes, Gelee aux Raisins, a la Eva
Three tablespoons grape jelly, heat until smooth, add to it two
cups whipped cream that has been flavored with one tablespoon
brandy, four tablespoons sugar✪ Almond Biscuits a la Walde, two tablespoons chopped almonds
(or almond paste). Fill the little paper ramequins, decorate with
roses of almond paste around with little dots of green cream on
top, and rings of maraschino cherries in the centre; pack in salt
and ice, freeze for one and a half to two hours. Arrange on a paper
doily. Serve as a dessert for luncheon or supper.
Chocolate Ice Cream with Nuts, a la Princess
Glace Chocolat, aux Noisettes , a la Princesse
Two and a half cups milk, one cup chopped nuts, six ounces
chocolate, one tablespoon cornstarch, one pint cream, whites of
two eggs, two cups sugar✪ Chocolate Ice Cream with Nuts a la Princess. Put two cups milk on the stove.
Thicken with the cornstarch dissolved in half cup milk, add cut-up
chocolate and sugar. Stir until cold; add the chopped nuts,
whites of two eggs, and cream. Pack in salt and ice and freeze
from ten to fifteen minutes — or until it becomes hard. Then put
in a melon mould that has been dipped in cold water, pack in ice
and salt, and let freeze.
When ready to serve, dip in warm water, turn out on a paper
doily, sprinkle with nuts. Serve with whipped cream.
Coffee Biscuits ( Biscuits au Cafe,) a la Bregitta
Make one cup of very strong coffee, nice and clear; flavor with
two tablespoons brandy and four tablespoons sugar, thicken with
one tablespoon cornstarch dissolved in a small half cup water.
Then put the saucepan on ice and stir until the coffee becomes cold;
add two cups whipped cream — well sweetened. Fill little paper
cups, decorate the top with whipped cream, little dots of the cream
around, and a dot in the centre. Put a slice of maraschino cherry
in the centre of the dot and small dots of the cherries all around.
Put in a freezer, pack in salt and ice, and let freeze from two to
three hours. Arrange on a paper doily, serve for luncheon or
supper.
AMERICAN COOK BOOK
327
These cups can be used fancy, pink, blue, white, or any shade
according to the color of the table.
Chocolate Biscuits ( Biscuits au Chocolat ) a la E. G. Anderson
Put one cup milk on the stove with five tablespoons sugar.
When it comes to a boil, thicken with one tablespoon cornstarch
dissolved in half cup milk, put the saucepan on ice and stir until
cold, add two cups whipped cream and a teaspoon vanilla; fill
the paper cases, decorate with whipped cream on top and mara¬
schino cherries. Put the cases in a freezer with a tight cover, pack
in ice and salt, let freeze for about two hours. Serve on a paper
doily for luncheon or supper, with cake.
Frozen Maple Souffle a la Ericsson Hammond
Erable souffle et glace, a la Ericsson Hammond ✪ Frozen Maple Souffle a la Ericsson Hammond
Page 480 · 7 recipe records on this page
Presented as published in 1918. 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
How to Make Them. Put one cup milk on stove, add almond paste, thicken with the cornstarch dissolved in half cup milk; add yolks and sugar (stirred to a souffle), add brandy, leave until cold. Put the pan on ice, add two cups whipped cream. Fill
the paper cases, sprinkle with brown cake crumbs on the top, decorate all around with whipped cream and pieces of maraschino cherries. Put in a pan — covered — pack in ice and salt, let freeze from one to one and a half hours.
Dessert for luncheon or dinner.
Almond Biscuits with Grape Jelly, a la Eva
Biscuits aux Amandes, Gelee aux Raisins, a la Eva
Three tablespoons grape jelly, heat until smooth, add to it two cups whipped cream that has been flavored with one tablespoon brandy, four tablespoons sugar, two tablespoons chopped almonds (or almond paste). Fill the little paper ramequins, decorate with roses of almond paste around with little dots of green cream on top, and rings of maraschino cherries in the centre; pack in salt and ice, freeze for one and a half to two hours. Arrange on a paper doily. Serve as a dessert for luncheon or supper.
Chocolate Ice Cream with Nuts, a la Princess Glace Chocolat, aux Noisettes , a la Princesse
Two and a half cups milk, one cup chopped nuts, six ounces chocolate, one tablespoon cornstarch, one pint cream, whites of two eggs, two cups sugar. Put two cups milk on the stove. Thicken with the cornstarch dissolved in half cup milk, add cut-up chocolate and sugar. Stir until cold; add the chopped nuts, whites of two eggs, and cream. Pack in salt and ice and freeze from ten to fifteen minutes — or until it becomes hard. Then put in a melon mould that has been dipped in cold water, pack in ice and salt, and let freeze.
When ready to serve, dip in warm water, turn out on a paper doily, sprinkle with nuts. Serve with whipped cream.
Coffee Biscuits ( Biscuits au Cafe, a la Bregitta
Make one cup of very strong coffee, nice and clear; flavor with two tablespoons brandy and four tablespoons sugar, thicken with one tablespoon cornstarch dissolved in a small half cup water. Then put the saucepan on ice and stir until the coffee becomes cold; add two cups whipped cream — well sweetened. Fill little paper cups, decorate the top with whipped cream, little dots of the cream around, and a dot in the centre. Put a slice of maraschino cherry in the centre of the dot and small dots of the cherries all around. Put in a freezer, pack in salt and ice, and let freeze from two to three hours. Arrange on a paper doily, serve for luncheon or supper.
These cups can be used fancy, pink, blue, white, or any shade according to the color of the table.
Chocolate Biscuits ( Biscuits au Chocolat ) a la E. G. Anderson
Put one cup milk on the stove with five tablespoons sugar. When it comes to a boil, thicken with one tablespoon cornstarch dissolved in half cup milk, put the saucepan on ice and stir until cold, add two cups whipped cream and a teaspoon vanilla; fill the paper cases, decorate with whipped cream on top and mara¬ schino cherries. Put the cases in a freezer with a tight cover, pack in ice and salt, let freeze for about two hours. Serve on a paper doily for luncheon or supper, with cake.
Frozen Maple Souffle a la Ericsson Hammond
Erable souffle et glace, a la Ericsson Hammond
Records on this page
Almond Biscuits a la WaldeCoffee Biscuits a la BregittaChocolate Biscuits a la E. G. AndersonTutti Frutti Pudding a l’AlaskaAlmond Biscuits with Grape Jelly a la EvaChocolate Ice Cream with Nuts a la PrincessFrozen Maple Souffle a la Ericsson Hammond