Two cups of s'^gar, i pint of milk, i quart of cream, 2 table-
spoons of gelatine, 2 eggs, ^ pound of conserved cherries,
y2 cup of flour, ^ pint of wine, 4 tablespoons of rum. Put
the milk on to boil, and pour it over the eggs, sugar, flour and
gelatine that has been dissolved in i cup of cream. Thicken
and let cool. Add the cream and liquor in which the cherries
CREAM, JELLIES, ETC. 109
have been soaked overnight, and sliced. Freeze and serve with
a rich boiled custard filled with cherries.
Maple Cream.
Make a rich custard and freeze. When served, pour over
each plate i tablespoon of thick hot syrup, filled with chopped
English walnuts. Heat maple syrup and stew until it is thick
and ropes from the spoon. Add Sauer's vanilla and nuts before
using.
Chocolate Sauce for Cream.
Six ounces of chocolate (grated), ij^ cups of brown sugar,
I cup of milk, I teaspoon of Sauer's vanilla✪ Sultana Roll extract. Cook until
thick and serve hot with vanilla cream.
Mint Sauce for Vanilla Cream.
This sauce is one found in a stray paper, but try it and see
if you don't want to use it again many times. Leave ^ cup
of mint leaves in i cup of cold water for an hour ; then heat
and strain. Dissolve in it i cup of sugar✪ Mint Sauce for Vanilla Cream and let it come to a
boil. Color a faint green, and cook until it forms a soft ball
when dropped in cold water. Pour hot over each saucer of
cream, and it will candy on the cold mixture.
Lemon Ice.
One tablespoon of pulverized gelatine, 6 lemons, i pint of
sugar, 'Yo cups of water, 2 dozen raisms. Shave the lemons,
and put the peel on to bcil in the 35^ cups of water. Drop the
raisins in with it. AVhen it has gotten hot through, add the
sugar and boil until thick. Strain. When it is cold, add the
lemons and the gelatine, whic.i has been dissolved in ^ cup
of hot water. When the ice has half Trozen, open the can and
add I quart of cream. Freeze and set away to ripen.
no TESTED VIRGINIA RECIPES.
Orange Ice,
Two tablespoons of gelatine, i quart of cold water, 12
oranges, 2 cups of sugar, i cup of boiling water✪ Orange Ice. Dissolve gela-
tine in hot water. Boil sugar and water to a syrup and add
the gelatine. When cold add the orange juice. Freeze and fill
the centre with whipped cream, seasoned and flavored with
Sauer's vanilla extract.
Gelatine Ice.
Let I ounce of gelatine stand i hovir in i pint of cold water.
Add 3 pints of boiling water, i^ pounds of sugar, i^ pints of
wine, juice of 3 lemons and rind of i. Mix well and freeze
before it begins to congeal.
Ambrosia.
Peel and take the seed from 12 oranges ; cut them in dice
and sprinkle with sugar. Slice 6 bananas and fill a bowl with
layers of orange, bananas and cocoanut, sprinkling each layer
with sugar. Serve cold.
Blanc-Mange.
One ounce of gelatine and 3 pints of milk. Soak the gela-
tine in half of the milk, and put the rest on to boil ; add ^ cup
of sugar and pour over the gelatine. Return to the fire and
let heat through ; strain and pour in moulds, wet with water.
Season with Sauer's vanilla or bitter almond extract.
Custard Blanc-Mange.
Make a custard of i quart of milk, i teacup of sugar and
4 eggs. Stir in while boiling 5^ box of gelatine that has been
soaked in i teacup of milk. Season with Sauer's vanilla, and
add ^ pound of shredded almonds. Pour in moulds and serve
with whipped cream.
CREAM, JELLIES, ETC. in
German Blanc-Mange. ✪ Gelatine Ice
Page 36 · 13 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
Two cups of sugar, i pint of milk, i quart of cream, 2 tablespoons of gelatine, 2 eggs, ^ pound of conserved cherries, y2 cup of flour, ^ pint of wine, 4 tablespoons of rum. Put the milk on to boil, and pour it over the eggs, sugar, flour and gelatine that has been dissolved in i cup of cream. Thicken and let cool. Add the cream and liquor in which the cherries
have been soaked overnight, and sliced. Freeze and serve with a rich boiled custard filled with cherries.
Maple Cream.
Make a rich custard and freeze. When served, pour over each plate i tablespoon of thick hot syrup, filled with chopped English walnuts. Heat maple syrup and stew until it is thick and ropes from the spoon. Add Sauer's vanilla and nuts before using.
Chocolate Sauce for Cream.
Six ounces of chocolate (grated), ij^ cups of brown sugar, I cup of milk, I teaspoon of Sauer's vanilla extract. Cook until thick and serve hot with vanilla cream.
Mint Sauce for Vanilla Cream.
This sauce is one found in a stray paper, but try it and see if you don't want to use it again many times. Leave ^ cup of mint leaves in i cup of cold water for an hour ; then heat and strain. Dissolve in it i cup of sugar and let it come to a boil. Color a faint green, and cook until it forms a soft ball when dropped in cold water. Pour hot over each saucer of cream, and it will candy on the cold mixture.
Lemon Ice.
One tablespoon of pulverized gelatine, 6 lemons, i pint of sugar, 'Yo cups of water, 2 dozen raisms. Shave the lemons, and put the peel on to boil in the 35^ cups of water. Drop the raisins in with it. AVhen it has gotten hot through, add the sugar and boil until thick. Strain. When it is cold, add the lemons and the gelatine, which has been dissolved in ^ cup of hot water. When the ice has half frozen, open the can and add I quart of cream. Freeze and set away to ripen.
Orange Ice,
Two tablespoons of gelatine, i quart of cold water, 12 oranges, 2 cups of sugar, i cup of boiling water. Dissolve gelatine in hot water. Boil sugar and water to a syrup and add the gelatine. When cold add the orange juice. Freeze and fill the centre with whipped cream, seasoned and flavored with Sauer's vanilla extract.
Gelatine Ice.
Let I ounce of gelatine stand i hovir in i pint of cold water. Add 3 pints of boiling water, i^ pounds of sugar, i^ pints of wine, juice of 3 lemons and rind of i. Mix well and freeze before it begins to congeal.
Ambrosia. Peel and take the seed from 12 oranges ; cut them in dice and sprinkle with sugar. Slice 6 bananas and fill a bowl with layers of orange, bananas and cocoanut, sprinkling each layer with sugar. Serve cold.
Blanc-Mange.
One ounce of gelatine and 3 pints of milk. Soak the gelatine in half of the milk, and put the rest on to boil ; add ^ cup of sugar and pour over the gelatine. Return to the fire and let heat through ; strain and pour in moulds, wet with water. Season with Sauer's vanilla or bitter almond extract.
Custard Blanc-Mange.
Make a custard of i quart of milk, i teacup of sugar and 4 eggs. Stir in while boiling 5^ box of gelatine that has been soaked in i teacup of milk. Season with Sauer's vanilla, and add ^ pound of shredded almonds. Pour in moulds and serve with whipped cream.
German Blanc-Mange.
Records on this page
Lemon IceSultana RollFrozen PuddingMaple CreamChocolate Sauce for CreamMint Sauce for Vanilla CreamOrange IceGelatine IceJellyAmbrosiaBlanc-MangeCustard Blanc-MangeGerman Blanc-Mange