Apple Fritters — Sift together 1 cupful flour,
2 tablespoonfuls sugar, 1 teaspoonful baking-
powder and 1 saltspoonful salt. Beat 1 egg very
light, and add 3^ cupful milk; pour this grad-
ually into the dry mixture, beating well; add 2
apples cut fine. Drop by spoonfuls into hot fat
and fry; drain and sprinkle with powdered
sugar. Pastry flour should be used for fritters,
as bread flour contains too much gluten. Bread
flour should be used only when yeast is added.
The apples should be cut fine or chopped; the
fritters are also very good if the apples are cut
in thick slices, dipped in the batter, and then
fried.
Pastry. 205
Charlotte Russe — Soak }4 box gelatine in ^
cup cold milk 1 hour; when dissolved, set up in
hot water, using gelatine lukewarm; into 1 pint
whipped cream add 3^2 ^^P pulverized sugar, a
little salt and the beaten whites of 2 eggs✪ Charlotte Russe, and
flavor with vanilla; then add gelatine and strain
while pouring in; stir until gelatine is well
mixed with the cream, and, when nearly stiff
enough to drop, turn into mould lined with lady-
fingers or narrow slices of sponge cake, first dip-
ping the cake into white of egg.
Apple Jelly — One lb. apples, 1 lemon, j^ lb.
lump sugar, 1 oz. gelatine, i^ pint water and a
little cochineal✪ Apple Jelly.
Peel and core the apples, put them in a stew-
pan with the sugar, water, grated rind and juice
of the lemon; stew till tender, rub through a
sieve, then stir in the gelatine, previously melted
in a gill of boiling water. Color part of the
apples with cochineal, and pour into a mould
with alternate layers of colored and plain apple.
May be served with or without whipped cream.
Apple Turnovers — One lb. flour, 5 oz. drip-
ping or butter, small teaspoonful baking-powder,
4 apples (allowing 1 for each turnover), 4 tea-
spoonfuls brown suga✪ Apple Turnoversr.
Pare, core and slice the apples. Mix the bak-
ing-powder into the flour, then add the dripping
or butter, mixing well together. Moisten with
cold water and stir to a paste. Roll out; cut
into circles about 7 inches in diameter. Put
the apple on one of the rounds and sprinkle with
sugar. Moisten the edges of the paste and shape
in the form of a turnover.
Snow Cream — One-half oz. gelatine, 1 tumbler
water, the juice of 1 lemon, 34 lb. loaf sugar, and
2 eggs✪ Snow Cream.
206 White Ribbon Cook Book.
Soak the gelatine in half the water for 1 hour,
and fill up with the other half boiling; add to it
the lemon jnice and sugar. Whisk the whites of
the eggs well; put them to the other ingredients,
and whisk the whole for }^ of an hour. Put into
a mould to set. With the yolks of the eggs and
nearly 3^ pint of milk, make a custard, sweet-
ened and flavored with lemon. Pour it round
the cream when turned out.
Lemon Spongre — One oz. gelatine, 1 pint
water, the juice of 3 lemons, the thin rind of
2, ^ lb. lump sugar, and whites of 2 eggs✪ Lemon Sponge.
Boil all, except the eggs, together for 10 min-
utes, and let it stand until cold and beginning to
set. Beat the whites well, add them to it, and
whisk the whole until it becomes a stiff froth.
May be put into a mould or piled in glass dishes.
Chocolate .Blanc Mange — One qt. of rich
fresh milk or cream, 3 oz. chocolate, }^ lb. white
sugar, 1 2-oz. box of gelatine✪ Chocolate Blanc Mange dissolved in 3^ pint
water.
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Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Apple Fritters — Sift together 1 cupful flour,
2 tablespoonfuls sugar, 1 teaspoonful baking-
powder and 1 saltspoonful salt. Beat 1 egg very
light, and add 3^ cupful milk; pour this grad-
ually into the dry mixture, beating well; add 2
apples cut fine. Drop by spoonfuls into hot fat
and fry; drain and sprinkle with powdered
sugar. Pastry flour should be used for fritters,
as bread flour contains too much gluten. Bread
flour should be used only when yeast is added.
The apples should be cut fine or chopped; the
fritters are also very good if the apples are cut
in thick slices, dipped in the batter, and then
fried.
Pastry. 205
Charlotte Russe — Soak }4 box gelatine in ^
cup cold milk 1 hour; when dissolved, set up in
hot water, using gelatine lukewarm; into 1 pint
whipped cream add 3^2 ^^P pulverized sugar, a
little salt and the beaten whites of 2 eggs, and
flavor with vanilla; then add gelatine and strain
while pouring in; stir until gelatine is well
mixed with the cream, and, when nearly stiff
enough to drop, turn into mould lined with lady-
fingers or narrow slices of sponge cake, first dip-
ping the cake into white of egg.
Apple Jelly — One lb. apples, 1 lemon, j^ lb.
lump sugar, 1 oz. gelatine, i^ pint water and a
little cochineal.
Peel and core the apples, put them in a stew-
pan with the sugar, water, grated rind and juice
of the lemon; stew till tender, rub through a
sieve, then stir in the gelatine, previously melted
in a gill of boiling water. Color part of the
apples with cochineal, and pour into a mould
with alternate layers of colored and plain apple.
May be served with or without whipped cream.
Apple Turnovers — One lb. flour, 5 oz. drip-
ping or butter, small teaspoonful baking-powder,
4 apples (allowing 1 for each turnover), 4 tea-
spoonfuls brown sugar.
Pare, core and slice the apples. Mix the bak-
ing-powder into the flour, then add the dripping
or butter, mixing well together. Moisten with
cold water and stir to a paste. Roll out; cut
into circles about 7 inches in diameter. Put
the apple on one of the rounds and sprinkle with
sugar. Moisten the edges of the paste and shape
in the form of a turnover.
Snow Cream — One-half oz. gelatine, 1 tumbler
water, the juice of 1 lemon, 34 lb. loaf sugar, and
2 eggs.
206 White Ribbon Cook Book.
Soak the gelatine in half the water for 1 hour,
and fill up with the other half boiling; add to it
the lemon jnice and sugar. Whisk the whites of
the eggs well; put them to the other ingredients,
and whisk the whole for }^ of an hour. Put into
a mould to set. With the yolks of the eggs and
nearly 3^ pint of milk, make a custard, sweet-
ened and flavored with lemon. Pour it round
the cream when turned out.
Lemon Spongre — One oz. gelatine, 1 pint
water, the juice of 3 lemons, the thin rind of
2, ^ lb. lump sugar, and whites of 2 eggs.
Boil all, except the eggs, together for 10 min-
utes, and let it stand until cold and beginning to
set. Beat the whites well, add them to it, and
whisk the whole until it becomes a stiff froth.
May be put into a mould or piled in glass dishes.
Chocolate .Blanc Mange — One qt. of rich
fresh milk or cream, 3 oz. chocolate, }^ lb. white
sugar, 1 2-oz. box of gelatine dissolved in 3^ pint
water.