XXV. COLD DESSERTS…

XXV. COLD DESSERTS

Irish Moss Blanc-Mange

⅓ cup Irish moss 4 cups milk ¼ teaspoon salt 1½ teaspoons vanilla

Soak moss fifteen minutes in cold water to cover, drain, pick over, and add to milk; cook in double boiler thirty minutes; the milk will seem but little thicker than when put on to cook, but if cooked longer blanc-mange will be too stiff. Add salt, strain, flavor, re-strain, and fill individual moulds previously dipped in cold water; chill, turn on glass dish, surround with thin slices of banana, and place a slice on each mould. Serve with sugar and cream.

Chocolate Blanc-Mange

Irish Moss Blanc-Mange flavored with chocolate. Melt one and one-half squares Baker’s chocolate, add one-fourth cup sugar and one-third cup boiling water, stir until perfectly smooth, adding to milk just before taking from fire. Serve with sugar and cream.

Rebecca Pudding

4 cups scalded milk ½ cup corn-starch ¼ cup sugar ¼ teaspoon salt ½ cup cold milk 1 teaspoon vanilla Whites 3 eggs

Mix corn-starch, sugar, and salt, dilute with cold milk, add to scalded milk, stirring constantly until mixture thickens, afterwards occasionally; cook fifteen minutes. Add flavoring and whites of eggs beaten stiff, mix thoroughly, mould, chill, and serve with Yellow Sauce I or II.

Moulded Snow

Make same as Rebecca Pudding, and serve with Chocolate Ice.

Chocolate Cream

2 cups scalded milk 5 tablespoons corn-starch ½ cup sugar ¼ teaspoon salt ⅓ cup cold milk 1½ squares Baker’s chocolate 3 tablespoons hot water Whites 3 eggs 1 teaspoon vanilla

Mix corn-starch, sugar, and salt, dilute with cold milk, add to scalded milk, and cook over hot water ten minutes, stirring constantly until thickened; melt chocolate, add hot water, stir until smooth, and add to cooked mixture; add whites of eggs beaten stiff, and vanilla. Mould, chill, and serve with cream.

Pineapple Pudding

2¾ cups scalded milk ¼ cup cold milk ⅓ cup corn-starch ¼ cup sugar ¼ teaspoon salt ½ can grated pineapple Whites 3 eggs

Follow directions for Rebecca Pudding, and add pineapple just before moulding. Fill individual moulds, previously dipped in cold water. Serve with cream.

Caramel Junket

2 cups milk ⅓ cup sugar ⅓ cup boiling water 1 junket tablet Few grains salt 1 teaspoon vanilla Whipped cream, sweetened and flavored Chopped nut meats

Heat milk until lukewarm. Caramelize sugar, add boiling water, and cook until syrup is reduced to one-third cup. Cool, and add milk slowly to syrup. Reduce junket tablet to powder, using a small mallet, add to mixture, with salt and vanilla. Turn into a glass dish, let stand in warm place until set, then chill. Cover with whipped cream and sprinkle with chopped nuts.

Boiled Custard

2 cups scalded milk Yolks 3 eggs ¼ cup sugar ⅛ teaspoon salt ½ teaspoon vanilla

Beat eggs slightly, add sugar and salt; stir constantly while adding gradually hot milk. Cook in double boiler, continue stirring until mixture thickens and a coating is formed on the spoon, strain immediately; chill and flavor. If cooked too long the custard will curdle; should this happen, by using a Dover egg-beater it may be restored to a smooth consistency, but custard will not be as thick. Eggs should be beaten slightly for custard, that it may be of smooth, thick consistency. To prevent scum from forming, cover with a perforated tin. When eggs are scarce, use yolks two eggs and one-half tablespoon corn-starch.

Tipsy Pudding

Flavor Boiled Custard with Sherry wine, and pour over slices of stale sponge cake; cover with Cream Sauce I or II.

Peach Custard

Arrange alternate layers of stale cake and sections of canned peaches in glass dish and pour over Boiled Custard. Bananas may be used instead of peaches; it is then called Banana Custard.

Orange Custard

Arrange slices of sweet oranges in glass dish, pour over them Boiled Custard; chill, and cover with Meringue I.

Apple Meringue

Use Meringue I and pile lightly on baked apples, brown in oven, cool, and serve with Boiled Custard. Canned peaches, drained from their liquor, may be prepared in the same way.

Apple Snow

Whites 3 eggs ¾ cup apple pulp Powdered sugar

Pare, quarter, and core four sour apples, steam until soft, and rub through sieve; there should be three-fourths cup apple pulp. Beat on a platter whites of eggs until stiff (using wire whisk), add gradually apple sweetened to taste, and continue beating. Pile lightly on glass dish, chill, and serve with Boiled Custard.

Prune Whip

⅓ lb. prunes Whites 5 eggs ½ cup sugar ½ tablespoon lemon juice

Pick over and wash prunes, then soak several hours in cold water to cover; cook in same water until soft; remove stones and rub prunes through a strainer, add sugar, and cook five minutes; the mixture should be of the consistency of marmalade. Beat whites of eggs until stiff, add prune mixture gradually when cold, and lemon juice. Pile lightly on buttered pudding-dish, bake twenty minutes in slow oven. Serve cold with Boiled Custard.

Raspberry Whip

1¼ cups raspberries 1 cup powdered sugar White 1 egg

Put ingredients in bowl and beat with wire whisk until stiff enough to hold in shape; about thirty minutes will be required for beating. Pile lightly on dish, chill, surround with lady fingers, and serve with Boiled Custard.

=Strawberry Whip= may be prepared in same way.

Baked Custard

4 cups scalded milk 4 to 6 eggs ½ cup sugar ¼ teaspoon salt Few gratings nutmeg

Beat eggs slightly, add sugar and salt, pour on slowly scalded milk; strain in buttered mould, set in pan of hot water. Sprinkle with nutmeg, and bake in slow oven until firm, which may be readily determined by running a silver knife through custard; if knife comes out clean, custard is done. During baking, care must be taken that water surrounding mould does not reach boiling-point, or custard will whey. Always bear in mind that eggs and milk in combination must be cooked at a low temperature. For cup custards allow four eggs to four cups milk; for large moulded custard, six eggs; if less eggs are used custard is liable to crack when turned on a serving dish.

Caramel Custard

4 cups scalded milk 5 eggs ½ teaspoon salt 1 teaspoon vanilla ½ cup sugar

Put sugar in omelet pan, stir constantly over hot part of range until melted to a syrup of light brown color. Add gradually to milk, being careful that milk does not bubble up and go over, as is liable on account of high temperature of sugar. As soon as sugar is melted in milk, add mixture gradually to eggs slightly beaten; add salt and flavoring, then strain in buttered mould. Bake as custard. Chill, and serve with Caramel Sauce.

Caramel Sauce

½ cup sugar ½ cup boiling water

Miss Parloa

Melt sugar as for Caramel Custard, add water, simmer ten minutes; cool before serving.

Coffee Custard

2 cups milk 2 tablespoons ground coffee 3 eggs ¼ cup sugar ⅛ teaspoon salt ¼ teaspoon vanilla

Scald milk with coffee, and strain. Beat eggs slightly; add sugar, salt, vanilla, and milk. Strain into buttered individual moulds, set in pan of hot water, and bake until firm.

Tapioca Cream

¼ cup pearl tapioca or 1½ tablespoons Minute Tapioca 2 cups scalded milk 2 eggs ⅓ cup sugar ¼ teaspoon salt 1 teaspoon vanilla

Pick over tapioca and soak one hour in cold water to cover, drain, add to milk, and cook in double boiler until tapioca is transparent. Add half the sugar to milk and remainder to egg yolks slightly beaten, and salt. Combine by pouring hot mixture slowly on egg mixture, return to double boiler, and cook until it thickens. Remove from range and add whites of eggs beaten stiff. Chill and flavor.

Norwegian Prune Pudding

½ lb. prunes 2 cups cold water 1 cup sugar 1 inch piece stick cinnamon 1⅓ cups boiling water ⅓ cup corn-starch 1 tablespoon lemon juice

Pick over and wash prunes, then soak one hour in cold water, and boil until soft; remove stones, obtain meat from stones and add to prunes; then add sugar, cinnamon, boiling water, and simmer ten minutes. Dilute corn-starch with enough cold water to pour easily, add to prune mixture, and cook five minutes. Remove cinnamon, mould, then chill, and serve with cream.

Nut Prune Soufflé

Follow recipe for Norwegian Prune Pudding, then add whites two eggs beaten stiff and one-half cup walnut meats broken in pieces.

Apples in Bloom

Select eight red apples, cook in boiling water until soft, turning them often. Have water half surround apples. Remove skins carefully, that the red color may remain, and arrange on serving dish. To the water add one cup sugar, grated rind one-half lemon, and juice one orange; simmer until reduced to one cup. Cool, and pour over apples. Serve with Cream Sauce I or II.

Neapolitan Baskets

Bake sponge cake in gem pans, cool, and remove centres. Fill with Cream Sauce I, flavoring half the sauce with chocolate. Melt chocolate, dilute with hot water, cool, and add Cream Sauce slowly to chocolate. Garnish with candied cherries and angelica and insert strips of angelica to represent handles.

Wine Cream

Arrange lady fingers or slices of sponge cake in a dish, pour over cream made as follows: Mix one-third cup sugar, grated rind and juice one-half lemon, one-fourth cup Sherry wine, and yolks of two eggs; place over fire and stir vigorously with wire whisk until it thickens and is frothy, then pour over beaten whites of two eggs and continue beating.

Orange Salad

Arrange layers of sliced oranges, sprinkling each layer with powdered sugar and shredded cocoanut. Sliced oranges when served alone should not stand long after slicing, as they are apt to become bitter.

Fruit Salad I

Arrange alternate layers of shredded pineapple, sliced bananas, and sliced oranges, sprinkling each layer with powdered sugar. Chill before serving.

To Shred Pineapple. Pare and cut out eyes, pick off small pieces with a silver fork, continuing until all soft part is removed. To Slice Oranges. Remove skin and white covering, slice lengthwise that the tough centre may not be served; seeds should be removed.

Fruit Salad II

Pare a pineapple and cut in one-quarter inch slices, remove hard centres, sprinkle with powdered sugar, set aside one hour in a cool place; drain, spread on serving dish, arrange a circle of thin slices of banana on each piece, nearly to the edge, pile strawberries in centre, pour over syrup drained from pineapple, sprinkle with powdered sugar, and serve with or without Cream Sauce.

Fruit Salad with Wine Dressing

Arrange alternate layers of sliced fruit, using pineapples, bananas, oranges, and grapes; pour over all Wine Dressing, and let stand one hour in a cold place.

Wine Dressing

Mix one-half cup sugar, one-third cup Sherry wine, and two tablespoons Madeira.

Cream Whips

Sweeten thin cream, flavor with vanilla, brandy, or wine, then whip; half fill frappé glasses with any preserve, pile on lightly the whip.

Sautéd Pears with Chocolate Sauce

Pare four Bartlett pears, cut in fourths lengthwise, and sauté in butter until browned. Canned pears drained from their syrup may be used in place of fresh fruit. Arrange in serving dish and pour over

=Chocolate Sauce.= Cook two ounces sweet chocolate, one tablespoon sugar, and one and one-fourth cups milk in double boiler five minutes; then add one teaspoon arrowroot mixed with one-fourth cup cream and a few grains salt, and cook ten minutes. Melt one and one-half tablespoons butter, add one-fourth cup powdered sugar, and cook until well caramelized, stirring constantly. Add to first mixture, and flavor with one-half teaspoon vanilla. Chill thoroughly.

Lemon Jelly

½ box gelatine or 2 tablespoons granulated gelatine ½ cup cold water 2½ cups boiling water 1 cup sugar ½ cup lemon juice

Soak gelatine twenty minutes in cold water, dissolve in boiling water, strain, and add to sugar and lemon juice. Turn into mould, and chill.

Orange Jelly

½ box gelatine or 2 tablespoons granulated gelatine ½ cup cold water 1½ cups boiling water 1 cup sugar 1½ cups orange juice 3 tablespoons lemon juice

Make same as Lemon Jelly.

=To Remove Juice from Oranges.= Cut fruit in halves crosswise, remove with spoon pulp and juice from sections, and strain through double cheese-cloth; or use a glass lemon squeezer.

Kumquat Jelly

1½ cups kumquat juice ½ cup sugar ¼ cup Sauterne 1½ tablespoons Orange Curaçoa 1 tablespoon granulated gelatine 2 tablespoons cold water Few grains salt

Wipe three-fourths box kumquats, cut in slices, add cold water to cover, bring slowly to boiling-point, and cook slowly one-half hour; then strain; there should be one and one-half cups juice. Add sugar, wine, and curaçoa. Soak gelatine in cold water, and add to first mixture heated to boiling-point; then add salt. Strain, turn into individual mould, and chill. Remove to serving dish, and garnish with halves of kumquats, cooked in syrup until soft, drained, and rolled in sugar.

Coffee Jelly

½ box gelatine or 2 tablespoons granulated gelatine ½ cup cold water 1 cup boiling water ⅓ cup sugar 2 cups boiled coffee

Make same as Lemon Jelly. Serve with sugar and cream.

Cider Jelly

½ box gelatine or 2 tablespoons granulated gelatine ½ cup cold water 1 cup boiling water 2 cups cider Sugar

Make same as Lemon Jelly.

Wine Jelly I

½ box gelatine or 2 tablespoons granulated gelatine ½ cup cold water 1⅔ cups boiling water 1 cup sugar 1 cup Sherry or Madeira wine ⅓ cup orange juice 3 tablespoons lemon juice

Soak gelatine twenty minutes in cold water, dissolve in boiling water; add sugar, wine, orange juice, and lemon juice; strain, mould, and chill. If a stronger jelly is desired, use additional wine in place of orange juice.

Wine Jelly II

½ box gelatine or 2½ tablespoons granulated gelatine ½ cup cold water 1⅔ cups boiling water 1 cup sugar ½ cup Sherry wine 2 tablespoons brandy Kirsch ⅓ cup orange juice 3 tablespoons lemon juice Fruit red

Soak gelatine twenty minutes in cold water, dissolve in hot water, add sugar, fruit juices, Sherry, brandy, and enough Kirsch to make one cup of strong liquor, then color with fruit red. Strain, mould, and chill. Serve with or without Cream Sauce I.

Russian Jelly

¼ box gelatine or 1 tablespoon granulated gelatine ¼ cup cold water 1 cup boiling water ⅔ cup sugar ½ cup Sauterne ¼ cup orange juice 1½ tablespoons lemon juice

Make same as other jellies, cool slightly, and beat until frothy and firm enough to mould. Turn into mould and chill.

Jelly in Glasses

Use recipe for Wine or Russian Jelly. Fill Apollinaris glasses three-fourths full, reserving one-fourth of the mixture, which, after cooling, is to be beaten until frothy (using a Dover egg-beater) and placed on top of jelly in glasses which represents freshly drawn lager beer. This is a most attractive way of serving jelly to one who is ill.

Sauterne Jelly

Soak two tablespoons granulated gelatine in one-half cup cold water, and dissolve in one and one-half cups boiling water. Add one and one-half cups Sauterne, three tablespoons lemon juice, and one cup sugar. Color with leaf green, strain into a shallow pan, chill, and cut in inch cubes.

Jellied Prunes

⅓ lb. prunes 2 cups cold water Boiling water ½ cup cold water ½ box gelatine or 2½ tablespoons granulated gelatine 1 cup sugar ¼ cup lemon juice

Pick over, wash, and soak prunes for several hours in two cups cold water, and cook in same water until soft; remove prunes; stone, and cut in quarters. To prune water add enough boiling water to make two cups. Soak gelatine in half-cup cold water, dissolve in hot liquid, add sugar, lemon juice, then strain, add prunes, mould, and chill. Stir twice while cooling to prevent prunes from settling. Serve with sugar and cream.

Jellied Walnuts

¼ box gelatine or 1 tablespoon granulated gelatine ¼ cup cold water ⅓ cup boiling water ¾ cup sugar ½ cup Sherry wine ½ cup orange juice 3 tablespoons lemon juice

Make same as other jellies and cover bottom of shallow pan with one-half the mixture. When nearly firm, place over it, one inch apart, halves of English walnuts. Cover with remaining mixture. Chill, and cut in squares. Serve with whipped cream sweetened and flavored.

Apricot and Wine Jelly

½ box gelatine or 2 tablespoons granulated gelatine ½ cup cold water 1 cup boiling water 1 cup apricot juice 1 cup wine 1 cup sugar 1 tablespoon lemon juice

Garnish individual moulds with halves of canned apricots, fill with mixture made same as for other jellies, and chill. Arrange on serving dish and garnish with whipped cream forced through a pastry bag and tube.

Snow Pudding I

¼ box gelatine or 1 tablespoon granulated gelatine ¼ cup cold water 1 cup boiling water 1 cup sugar ¼ cup lemon juice Whites 3 eggs

Soak gelatine in cold water, dissolve in boiling water, add sugar and lemon juice, strain, and set aside in cool place; occasionally stir mixture, and when quite thick, beat with wire spoon or whisk until frothy; add whites of eggs beaten stiff, and continue beating until stiff enough to hold its shape. Mould, or pile by spoonfuls on glass dish; serve cold with Boiled Custard. A very attractive dish may be prepared by coloring half the mixture with fruit red.

Snow Pudding II

Beat whites of four eggs until stiff, add one-half tablespoon granulated gelatine dissolved in three tablespoons boiling water, beat until thoroughly mixed, add one-fourth cup powdered sugar, and flavor with one-half teaspoon lemon extract. Pile lightly on dish, serve with Boiled Custard.

Amber Pudding

Make as Snow Pudding I, using cider instead of boiling water, and one-fourth cup boiling water to dissolve gelatine, omitting lemon juice, and sweeten to taste.

Toasted Marshmallows

1 tablespoon granulated gelatine 1 cup boiling water 1 cup sugar Whites 3 eggs 1½ teaspoons vanilla Macaroons

Dissolve gelatine in boiling water, add sugar, and as soon as dissolved set bowl containing mixture in pan of ice-water; then add whites of eggs and vanilla and beat until mixture thickens. Turn into a shallow pan, first dipped in cold water, and let stand until thoroughly chilled. Remove from pan and cut in pieces the size and shape of marshmallows; then roll in macaroons which have been dried and rolled. Serve with sugar and cream.

Pudding à la Macédoine

Make fruit or wine jelly mixture. Place a mould in pan of ice-water, pour in mixture one-half inch deep; when firm, decorate with slices of banana from which radiate thin strips of figs (seed side down), cover fruit, adding mixture by spoonfuls lest the fruit be disarranged. When firm, add more fruit and mixture; repeat until all is used, each time allowing mixture to stiffen before fruit is added. In preparing this dish various fruits may be used: oranges, bananas, dates, figs, and English walnuts. Serve with Cream Sauce I.

Fruit Chartreuse

Make fruit or wine jelly mixture. Place a mould in pan of ice-water, pour in mixture one-half inch deep; when firm, decorate with candied cherries and angelica; add by spoonfuls more mixture to cover fruit; when this is firm, place a smaller mould in centre on jelly, and fill with ice-water. Pour gradually remaining jelly mixture between moulds; when firm, invert to empty smaller mould of ice-water; then pour in some tepid water; let stand a few seconds, when small mould may easily be removed. Fill space thus made with fresh sweetened fruit, using shredded pineapple, sliced bananas, and strawberries.

Spanish Cream

¼ box gelatine or 1 tablespoon granulated gelatin 3 cups milk Whites 3 eggs Yolk 3 eggs ½ cup sugar (scant) ¼ teaspoon salt 1 teaspoon vanilla or 3 tablespoons wine

Scald milk with gelatine, add sugar, pour slowly on yolks of eggs slightly beaten. Return to double boiler and cook until thickened, stirring constantly; remove from range, add salt, flavoring, and whites of eggs beaten stiff. Turn into individual moulds, first dipped in cold water, and chill; serve with cream. More gelatine will be required if large moulds are used.

Coffee Soufflé

1½ cups coffee infusion ½ cup milk ⅔ cup sugar ¼ teaspoon salt 3 eggs ½ teaspoon vanilla 1 tablespoon granulated gelatine

Mix coffee infusion, milk, one-half of the sugar and gelatine, and heat in double boiler. Add remaining sugar, salt, and yolks of eggs slightly beaten; cook until mixture thickens, remove from range, add whites of eggs beaten until stiff and vanilla. Mould, chill, and serve with cream.

Columbian Pudding

Cover the bottom of a fancy mould with Wine Jelly. Line the upper part of mould with figs, cut in halves crosswise, which have been soaked in jelly, having seed side next to mould. Fill centre with Spanish Cream; chill, and turn on a serving dish. Garnish with cubes of Wine Jelly.

Macaroon Cream

¼ box gelatine or 1 tablespoon granulated gelatine ¼ cup cold water 2 cups scalded milk Yolks 3 eggs ⅓ cup sugar ⅛ teaspoon salt ⅔ cup pounded macaroons 1 teaspoon vanilla Whites 3 eggs

Soak gelatine in cold water. Make custard of milk, yolks of eggs, sugar, and salt; add gelatine, and strain into pan set in ice-water. Add macaroons and flavoring, stirring until it begins to thicken; then add whites of eggs beaten stiff, mould, chill, and serve garnished with macaroons.

Cold Cabinet Pudding

¼ box gelatine or 1 tablespoon granulated gelatine ¼ cup cold water 2 cups scalded milk Yolks 3 eggs ⅓ cup sugar ⅛ teaspoon salt 1 teaspoon vanilla 1 tablespoon brandy 5 lady fingers 6 macaroons

Soak gelatine in cold water and add to custard made of milk, eggs, sugar, salt; strain, cool slightly, and flavor. Place a mould in pan of ice-water, decorate with candied cherries and angelica, cover with mixture, added carefully by spoonfuls; when firm, add layer of lady fingers (first soaked in custard), then layer of macaroons (also soaked in custard); repeat, care being taken that each layer is firm before another is added. Garnish, and serve with Cream Sauce I and candied cherries.

Mont Blanc

Remove shells from three cups French chestnuts, cook in small quantity of boiling water until soft, when there will be no water remaining. Mash, sweeten to taste with powdered sugar, and moisten with hot milk; cook two minutes. Rub through strainer, cool, flavor with vanilla, Kirsch or Maraschino. Pile in form of pyramid, cover with Cream Sauce I, garnish base with Cream Sauce I forced through pastry bag and tube.

French Chef

Crême aux Fruits

¼ box gelatine or 1 tablespoon granulated gelatine ¼ cup cold water ¼ cup scalded milk ½ cup sugar Whites 2 eggs ½ pint thick cream ⅓ cup milk ⅓ cup cooked prunes, cut in pieces ⅓ cup chopped figs

Soak gelatine in cold water, dissolve in scalded milk, and add sugar. Strain in pan set in ice-water, stir constantly, and when it begins to thicken add whites of eggs beaten stiff, cream (diluted with milk and beaten), prunes, and figs. Mould and chill.

To Whip Cream

Thin and heavy cream are both used in making and garnishing desserts.

Heavy cream is bought in half-pint, pint, and quart glass jars, and usually retails at sixty cents per quart; thin or strawberry cream comes in glass jars or may be bought in bulk, and usually retails for thirty cents per quart. Heavy cream is very rich; for which reason, when whipped without being diluted, it is employed as a garnish; even when so used, it is generally diluted with one-fourth to one-third its bulk in milk; when used in combination with other ingredients for making desserts, it is diluted from one-half to two-thirds its bulk in milk. Thin cream is whipped without being diluted. Cream should be thoroughly chilled for whipping. Turn cream to be whipped into a bowl (care being taken not to select too large a bowl), and set in pan of crushed ice, to which water is added that cream may be quickly chilled; without addition of water, cream will not be so thoroughly chilled.

For whipping heavy cream undiluted, or diluted with one-third or less its bulk in milk, use Dover egg-beater; undiluted heavy cream if beaten a moment too long will come to butter. Heavy cream diluted, whipped, sweetened, and flavored, is often served with puddings, and called Cream Sauce.

Thin cream is whipped by using a whip churn, as is heavy cream when diluted with one-half to two-thirds its bulk in milk. Place churn in bowl containing cream, hold down cover with left hand, with right hand work dasher with quick downward and slow upward motions; avoid raising dasher too high in cylinder, thus escaping spattering of cream. The first whip which appears should be stirred into cream, as air bubbles are too large and will break; second whip should be removed by spoonfuls to a strainer, strainer to be placed in a pan, as some cream will drain through. The first cream which drains through may be turned into bowl to be rewhipped, and continue whipping as long as possible.

There will be some cream left in bowl which does not come above perforations in whip churn, and cannot be whipped. Cream which remains may be scalded and used to dissolve gelatine when making desserts which require gelatine. Cream should treble its bulk in whipping. By following these directions one need have no difficulty, if cream is of right consistency; always bearing in mind heavy cream must be whipped with a Dover egg-beater; thin cream must be whipped with a churn.

Charlotte Russe

¼ box gelatine or 1 tablespoon granulated gelatine ¼ cup cold water ⅓ cup scalded cream ⅓ cup powdered sugar Whip from 3½ cups thin cream 1½ teaspoons vanilla 6 lady fingers

Soak gelatine in cold water, dissolve in scalded cream, strain into a bowl, and add sugar and vanilla. Set bowl in pan of ice-water and stir constantly until it begins to thicken, then fold in whip from cream, adding one-third at a time. Should gelatine mixture become too thick, melt over hot water, and again cool before adding whip. Trim ends and sides of lady fingers, place around inside of a mould, crust side out, one-half inch apart. Turn in mixture, and chill. Serve garnished with cubes of Wine Jelly. Charlotte Russe is sometimes made in individual moulds; these are often garnished on top with some of mixture forced through a pastry bag and tube. Individual moulds are frequently lined with thin slices of sponge cake cut to fit moulds.

Orange Trifle

½ box gelatine or 2 tablespoons granulated gelatine ½ cup cold water ½ cup boiling water 1 cup sugar 1 cup orange juice Grated rind 1 orange 1 tablespoon lemon juice Whip from 3½ cups cream

Make same as Charlotte Russe, and mould; or make orange jelly, color with fruit red, and cover bottom of mould one-half inch deep; chill, and when firm fill with Orange Trifle mixture. Cool remaining jelly in shallow pan, cut in cubes, and garnish base of mould.

Banana Cantaloupe

½ box gelatine or 2 tablespoons granulated gelatine ½ cup cold water Whites 2 eggs ¼ cup powdered sugar ¾ cup scalded cream ⅔ cup sugar 4 bananas, mashed pulp 1 tablespoon lemon juice Whip from 3½ cups cream 12 lady fingers

Soak gelatine in cold water, beat whites of eggs slightly, add powdered sugar, and gradually hot cream, cook over hot water until it thickens; add soaked gelatine and remaining sugar, strain into a pan set in ice-water, add bananas and lemon juice, stir until it begins to thicken, then fold in whip from cream. Line a melon mould with lady fingers trimmed to just fit sections of mould, turn in the mixture, spread evenly, and chill.

Chocolate Charlotte

¼ box gelatine or 1 tablespoon granulated gelatine ¼ cup cold water ⅓ cup scalded cream 1½ squares Baker’s chocolate 3 tablespoons hot water ⅔ cup powdered sugar Whip from 3 cups cream 1 teaspoon vanilla 6 lady fingers

Melt chocolate by placing in a small saucepan set in a larger saucepan of boiling water, add half the sugar, dilute with boiling water, and add to gelatine mixture while hot. Proceed same as in recipe for Charlotte Russe.

Caramel Charlotte Russe

¼ box gelatine or 1 tablespoon granulated gelatine ¼ cup cold water ½ cup scalded cream ⅓ cup sugar, caramelized ¼ cup powdered sugar 1½ teaspoons vanilla Whip from 3½ cups cream 6 lady fingers

Make same as Charlotte Russe, adding caramelized sugar to scalded cream before putting into gelatine mixture.

Burnt Almond Charlotte

½ box gelatine or 2 tablespoons granulated gelatine ½ cup cold water ¾ cup scalded milk ½ cup sugar ½ cup sugar, caramelized ¾ cup blanched and finely chopped almonds 1 teaspoon vanilla Whip from 3½ cups cream 6 lady fingers

Make same as Caramel Charlotte Russe, adding nuts before folding in cream.

Ginger Cream

¼ box gelatine or 1 tablespoon granulated gelatine ¼ cup cold water 1 cup milk Yolks 2 eggs ¼ cup sugar Few grains salt 1 tablespoon wine ½ tablespoon brandy 2 tablespoons ginger syrup ¼ cup Canton ginger, cut in pieces Whip from 2½ cups cream

Soak gelatine, and add to custard made of milk, eggs, sugar, and salt. Strain, chill in pan of ice-water, add flavorings, and when it begins to thicken fold in whip from cream.

Orange Charlotte

⅓ box gelatine or 1⅓ tablespoons granulated gelatine ⅓ cup cold water ⅓ cup boiling water 1 cup sugar 3 tablespoons lemon juice 1 cup orange juice and pulp Whites 3 eggs Whip from 2 cups cream

Soak gelatine in cold water, dissolve in boiling water, strain, and add sugar, lemon juice, orange juice, and pulp. Chill in pan of ice-water; when quite thick, beat with wire spoon or whisk until frothy, then add whites of eggs beaten stiff, and fold in cream. Line a mould with sections of oranges, turn in mixture, smooth evenly, and chill.

Strawberry Sponge

⅓ box gelatine or 1⅓ tablespoons granulated gelatine ⅓ cup cold water ⅓ cup boiling water 1 cup sugar 1 tablespoon lemon juice 1 cup strawberry juice Whites 3 eggs Whip from 3 cups cream

Make same as Orange Charlotte.

Orange Baskets

Cut two pieces from each orange, leaving what remains in shape of basket with handle, remove pulp from baskets and pieces, and keep baskets in ice-water until ready to fill. From orange juice make orange jelly with which to fill baskets. Serve garnished with Cream Sauce.

Orange Jelly in Ambush

Cut oranges in halves lengthwise, remove pulp and juice. With juice make Orange Jelly to fill half the pieces. Fill remaining pieces with Charlotte Russe mixture. When both are firm, put together in pairs and tie together with narrow white ribbon.

Bavarian Cream (Quick)

½ lemon, grated rind and juice ½ cup white wine ⅓ cup sugar 2 eggs 1 teaspoon granulated gelatine 1 tablespoon cold water

Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until mixture thickens, add gelatine soaked in water, then pour over whites of eggs beaten stiff. Set in pan of ice-water and beat until thick enough to hold its shape. Turn into a mould lined with lady fingers, and chill. Orange juice may be used in place of wine, and the cream served in orange baskets.

Strawberry Bavarian Cream

Line a mould with large, fresh strawberries cut in halves, fill with Charlotte Russe mixture.

Pineapple Bavarian Cream

½ box gelatine or 2 tablespoons granulated gelatine ½ cup cold water 1 can grated pineapple ½ cup sugar 1 tablespoon lemon juice Whip from 3 cups cream

Soak gelatine in cold water. Heat pineapple, add sugar, lemon juice, and soaked gelatine; chill in pan of ice-water, stirring constantly; when it begins to thicken, fold in whip from cream, mould, and chill.

Royal Diplomatic Pudding

Place mould in pan of ice-water and pour in Wine Jelly II one-half inch deep. When firm, decorate with candied cherries and angelica, proceed as for Fruit Chartreuse, filling the centre with Charlotte Russe mixture or Fruit Cream.

Fruit Cream

Peel four bananas, mash, and rub through a sieve; add pulp and juice of two oranges, one tablespoon lemon juice, one tablespoon Sherry wine, two-thirds cup powdered sugar, and one and one-fourth tablespoons granulated gelatine dissolved in one-fourth cup boiling water. Cool in ice-water, stirring constantly, and fold in whip from two cups cream.

Ivory Cream

¾ tablespoon granulated gelatine 1 tablespoon cold water 2 tablespoons boiling water 3 cups cream 4 tablespoons powdered sugar 3 tablespoons Madeira wine

Soak gelatine in cold water, dissolve in boiling water, and add sugar and wine. Strain into a bowl, set in pan of ice-water, and beat until mixture thickens slightly. Add to mixture whip from cream, and beat until mixture is thick enough to hold its shape. Mould and chill. Garnish with Sauterne Jelly.

Pudding à l’Adrea

2 cups thin cream 1½ tablespoons granulated gelatine 2 tablespoons cold water ¾ cup sugar Whites 4 eggs 3 tablespoons Sherry 1½ tablespoons Sauterne Sauterne jelly mixture

Make one-half recipe for Sauterne Jelly (see p. 420), allowing one and one-third tablespoons granulated gelatine. Color one-half green and one-half red. Fill sections of a fancy mould alternately with green and red jelly. In the green jelly mould pistachio nuts cut in quarters; in red jelly glacéd cherries cut in quarters.

Scald cream, add gelatine soaked in cold water, then add whites of eggs beaten until stiff; add sugar. Remove from range, set in pan of ice-water, and stir occasionally until mixture thickens; then add flavoring and turn into mould. Chill thoroughly and remove from mould.

French Easter Cream

⅓ cup raisins ¼ cup brandy 2 cups cream ½ cup sugar Yolks 3 eggs ⅛ teaspoon salt 1 tablespoon granulated gelatine 2 tablespoons cold water ──────────┬────────────────────── Maraschino│¼ cup each Slow gin │ Brandy │ ──────────┴────────────────────── 1 teaspoon vanilla

Seed raisins, add brandy, and cook in double boiler until raisins are soft. Make a custard of cream, sugar, egg yolks and salt. Remove from range, add gelatine soaked in cold water. Strain, cool slightly, add flavorings, stir until mixture thickens, then add raisins. Mould and chill. Remove from mould, and garnish with Sauterne Jelly (colored violet), cut in cubes, and fresh violets.

Marshmallow Pudding à la Stanley

½ pound marshmallows 1 cup heavy cream ½ teaspoon vanilla ¼ cup candied cherries ½ cup English walnut meats 2 tablespoons powdered sugar

Soak cherries in rum to cover one hour, then cut in pieces. Cut walnut meats and marshmallows in small pieces. Whip cream, add sugar and vanilla, fold in remaining ingredients. Mould and chill.

XXVI. ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS

Ices and other frozen dishes comprise the most popular desserts. Hygienically speaking, they cannot be recommended for the final course of a dinner, as cold mixtures reduce the temperature of the stomach, thus retarding digestion until the normal temperature is again reached. But how cooling, refreshing, and nourishing, when properly taken, and of what inestimable value in the sick room!

Frozen dishes include:—

Water ice,—fruit juice sweetened, diluted with water, and frozen.

Sherbet,—water ice to which is added a small quantity of dissolved gelatine or beaten whites of eggs.

Frappé,—water ice frozen to consistency of mush; in freezing, equal parts of salt and ice being used to make it granular.

Punch,—water ice to which is added spirit and spice.

Sorbet,—strictly speaking, frozen punch; the name is often given to a water ice where several kinds of fruit are used.

Philadelphia Ice Cream,—thin cream, sweetened, flavored, and frozen.

Plain Ice Cream,—custard foundation, thin cream, and flavoring.

Mousse,—heavy cream, beaten until stiff, sweetened, flavored, placed in a mould, packed in salt and ice (using two parts crushed ice to one part salt), and allowed to stand three hours; or whip from thin cream may be used folded into mixture containing small quantity of gelatine.

How to Freeze Desserts

The prejudice of thinking a frozen dessert difficult to prepare has long since been overcome. With ice cream freezer, burlap bag, wooden mallet or axe, small saucepan, sufficient ice and coarse rock salt, the process neither takes much time nor patience. Snow may be used instead of ice; if not readily acted on by salt, pour in one cup cold water. Crush ice finely by placing in bag and giving a few blows with mallet or broad side of axe; if there are any coarse pieces, remove them. Place can containing mixture to be frozen in wooden tub, cover, and adjust top. Turn crank to make sure can fits in socket. Allow three level measures ice to one of salt, and repeat until ice and salt come to top of can, packing solidly, using handle of mallet to force it down. If only small quantity is to be frozen, the ice and salt need come only a little higher in the tub than mixture to be frozen. These are found the best proportions of ice and salt to insure smooth, fine-grained cream, sherbet, or water ice, while equal parts of salt and ice are used for freezing frappé. If a larger proportion of salt is used, mixture will freeze in shorter time and be of granular consistency, which is desirable only for frappé.

The mixture increases in bulk during freezing, so the can should never be more than three-fourths filled; by overcrowding can, cream will be made coarse-grained. Turn the crank slowly and steadily to expose as large surface of mixture as possible to ice and salt. After frozen to a mush, the crank may be turned more rapidly, adding more ice and salt if needed; never draw off salt water until mixture is frozen, unless there is possibility of its getting into the can, for salt water is what effects freezing; until ice melts, no change will take place. After freezing is accomplished, draw off water, remove dasher, and with spoon pack solidly. Put cork in opening of cover, then put on cover. Re-pack freezer, using four measures ice to one of salt. Place over top newspapers or piece of carpet; when serving time comes, remove can, wipe carefully, and place in vessel of cool water; let stand one minute, remove cover, and run a knife around edge of cream, invert can on serving dish, and frozen mixture will slip out. Should there be any difficulty, a cloth wrung out of hot water, passed over can, will aid in removing mixture.

To Line a Mould

Allow mould to stand in salt and ice until well chilled. Remove cover, put in mixture by spoonfuls, and spread with back of spoon or a case knife evenly three-quarters inch thick.

To Mould Frozen Mixtures

When frozen mixtures are to be bricked or moulded, avoid freezing too hard. Pack mixture solidly in moulds and cover with buttered paper, buttered side up. Have moulds so well filled that mixture is forced down sides of mould when cover is pressed down. Re-pack in salt and ice, using four parts ice to one part salt. If these directions are carefully followed, one may feel no fear that salt water will enter cream, even though moulds be immersed in salt water.

Lemon Ice

4 cups water 2 cups sugar ¾ cup lemon juice

Make a syrup by boiling water and sugar twenty minutes; add lemon juice; cool, strain, and freeze. See directions for freezing, page 434.

Cup St. Jacques

Serve Lemon Ice in champagne glasses. Put three-fourths teaspoon Maraschino in each glass, and garnish with bananas cut in one-fourth inch slices, and slices cut in quarters, candied cherries cut in halves, Malaga grapes from which skins and seeds have been removed, and angelica cut in strips.

Orange Ice

4 cups water 2 cups sugar 2 cups orange juice ¼ cup lemon juice Grated rind of two oranges

Make syrup as for Lemon Ice; add fruit juice and grated rind; cool, strain, and freeze.

Maraschino Ice

Prepare Orange Ice mixture, freeze to a mush, flavor with Maraschino, and finish freezing. Serve in frappé glasses.

Pomegranate Ice

Same as Orange Ice, made from blood oranges.

Raspberry Ice I

4 cups water 1⅔ cups sugar 2 cups raspberry juice 2 tablespoons lemon juice

Make a syrup as for Lemon Ice, cool, add raspberries mashed, and squeezed through double cheese-cloth, and lemon juice; strain and freeze.

Raspberry Ice II

1 quart raspberries 1 cup sugar 1 cup water Lemon juice

Sprinkle raspberries with sugar, cover, and let stand two hours. Mash, squeeze through cheese-cloth, add water and lemon juice to taste, then freeze. Raspberry ice prepared in this way retains the natural color of the fruit.

Strawberry Ice I

4 cups water 1½ cups sugar 2 cups strawberry juice 1 tablespoon lemon juice

Prepare and freeze same as Raspberry Ice I.

Strawberry Ice II

1 quart box strawberries 1 cup sugar 1 cup water Lemon juice

Make same as Raspberry Ice II.

Currant Ice

4 cups water 1½ cups sugar 2 cups currant juice

Prepare and freeze same as Raspberry Ice I.

Raspberry and Currant Ice

4 cups water 1⅓ cups sugar ⅔ cup raspberry juice 1⅓ cups currant juice

Prepare and freeze same as Raspberry Ice I.

Crême de Menthe Ice

4 cups water 1 cup sugar ⅓ cup Crême de Menthe cordial Burnett’s Leaf Green

Make a syrup as for Lemon Ice, add cordial and coloring; strain and freeze.

Icebergs

Dissolve two cups sugar in three cups boiling water; cool, add three-fourths cup lemon juice, color with leaf green, and freeze. Serve in champagne glasses. Put one teaspoon Crême de Menthe in each glass, and sprinkle with finely chopped nut meats, using almonds, filberts, pecans, and walnuts in equal proportions. These may be used after the roast and before the game.

Canton Sherbet

4 cups water 1 cup sugar ¼ lb. Canton ginger ½ cup orange juice ⅓ cup lemon juice

Cut ginger in small pieces, add water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and freeze. To be used in place of punch at a course dinner. This quantity is enough to serve twelve persons.

Milk Sherbet

4 cups milk 1½ cups sugar Juice 3 lemons

Mix juice and sugar, stirring constantly while slowly adding milk; if added too rapidly mixture will have a curdled appearance, which is unsightly, but will not affect the quality of sherbet; freeze and serve.

Frozen Chocolate with Whipped Cream

2 squares Baker’s chocolate 1 cup sugar Few grains salt 1 cup boiling water 3 cups rich milk

Scald milk. Melt chocolate in small saucepan placed over hot water, add one-half the sugar, salt, and gradually boiling water. Boil one minute, add to scalded milk with remaining sugar. Cool, freeze, and serve in glasses. Garnish with whipped cream sweetened and flavored with vanilla.

Pineapple Frappé

2 cups water 1 cup sugar Juice 3 lemons 2 cups ice-water 1 can grated pineapple or 1 pineapple shredded

Make a syrup by boiling water and sugar fifteen minutes; add pineapple and lemon juice; cool, strain, add ice-water, and freeze to a mush, using equal parts ice and salt. If fresh fruit is used, more sugar will be required.

Pineapple Sorbet

2 cups water 2 cups sugar 1 can grated pineapple or 1 pineapple shredded 1⅓ cups orange juice ½ cup lemon juice 1 quart Apollinaris

Prepare and freeze same as Pineapple Frappé.

Sicilian Sorbet

1 can peaches 1 cup sugar 2 cups orange juice 2 tablespoons lemon juice

Press peaches through a sieve, add sugar and fruit juices. Freeze and serve.

Italian Sorbet

4 cups water 2 cups sugar 1½ cups orange juice 1½ cups grape fruit juice ½ cup lemon juice ¼ cup wine

Prepare and freeze same as Pineapple Frappé.

Apricot Sorbet

1 can apricots 1 cup sugar ½ cup wine ¼ cup lemon juice 1 pint cream

Drain apricots, and add to syrup the pulp rubbed through a sieve. Add sugar, wine, and lemon juice. Freeze to a mush, then fold in the whip obtained from cream. Let stand one and one-half hours, and serve in glasses.

Café Frappé

White 1 egg ½ cup cold water ½ cup ground coffee 4 cups boiling water 1 cup sugar

Beat white of egg slightly, add cold water, and mix with coffee; turn into scalded coffee-pot, add boiling water, and let boil one minute; place on back of range ten minutes; strain, add sugar, cool, and freeze same as Pineapple Frappé. Serve in frappé glasses, with whipped cream, sweetened and flavored.

Cranberry Frappé

1 quart cranberries 2 cups water 2 cups sugar Juice 2 lemons

Cook cranberries and water eight minutes; then force through a sieve. Add sugar and lemon juice, and freeze to a mush, using equal parts of ice and salt.

Grape Frappé

4 cups water 2 cups sugar 2 cups grape juice ⅔ cup orange juice ¼ cup lemon juice

Prepare and freeze same as Pineapple Frappé.

Pomona Frappé

1½ cups sugar 4 cups water 1 quart sweet cider 2 cups orange juice ½ cup lemon juice

Make a syrup by boiling sugar and water twenty minutes. Add cider, orange juice, and lemon juice. Cool, strain, and freeze to a mush.

Clam Frappé

20 clams ½ cup cold water

Wash clams thoroughly, changing water several times; put in stewpan with cold water, cover closely, and steam until shells open. Strain the liquor, cool, and freeze to a mush.

Frozen Cranberries

4 cups cranberries 2¼ cups sugar 1½ cups boiling water

Pick over and wash cranberries, add water and sugar, and cook ten minutes, skimming during the cooking. Rub through a sieve, cool, and pour into one-pound baking-powder boxes. Pack in salt and ice, using equal parts, and let stand four hours. If there is not sufficient mixture to fill two boxes, add water to make up the desired quantity. Serve as a substitute for cranberry sauce or jelly.

Frozen Apricots

1 can apricots 1½ cups sugar Water

Drain apricots, and cut in small pieces. To the syrup add enough water to make four cups, and cook with sugar five minutes; strain, add apricots, cool, and freeze. Peaches may be used instead of apricots. To make a richer dessert, add the whip from two cups cream when frozen to a mush, and continue freezing.

Pineapple Cream

2 cups water 1 cup sugar 1 can grated pineapple 2 cups cream

Make syrup by boiling sugar and water fifteen minutes; strain, cool, add pineapple, and freeze to a mush. Fold in whip from cream; let stand thirty minutes before serving. Serve in frappé glasses and garnish with candied pineapple.

Cardinal Punch

4 cups water 2 cups sugar ⅔ cup orange juice ⅓ cup lemon juice ¼ cup brandy ¼ cup Curaçoa ¼ cup tea infusion

Make syrup as for Lemon Ice, add fruit juice and tea, freeze to a mush; add strong liquors and continue freezing. Serve in frappé glasses.

Punch Hollandaise

4 cups water 1⅓ cups sugar ⅓ cup lemon juice Rind one lemon 1 can grated pineapple ¼ cup brandy 2 tablespoons gin

Cook sugar, water, and lemon rind fifteen minutes, add lemon juice and pineapple, cool, strain, freeze to a mush, add strong liquors, and continue freezing. Serve in frappé glasses on a plate covered with a doily.

Victoria Punch

3½ cups water 2 cups sugar ½ cup lemon juice ½ cup orange juice Grated rind two oranges 1 cup angelica wine 1 cup cider 1½ tablespoons gin

Prepare same as Cardinal Punch; strain before freezing, to remove orange rind.

Lenox Punch

2 cups water ¾ cup sugar ⅔ tumbler currant jelly Ice 1 cup orange juice ½ cup lemon juice 2 bottles ginger ale ⅓ cup brandy

Make a syrup by boiling sugar and water fifteen minutes. Add jelly, and, as soon as dissolved, add a piece of ice to cool mixture; then add fruit juices, ale, and brandy. Color red, freeze to a mush, serve in glasses, and insert in each glass a small sprig of holly with berries.

German Punch

2 cups water 1¾ cups tomatoes 3 apples, cored, pared, and chopped 1 cup sugar 3 tablespoons lemon juice Piece ginger root 3 tablespoons Maraschino

Mix ingredients, except cordial, and cook thirty-five minutes. Rub through a sieve, add Maraschino, and freeze to a mush.

London Sherbet

2 cups sugar 2 cups water ⅓ cup seeded and finely cut raisins ¾ cup orange juice 3 tablespoons lemon juice 1 cup fruit syrup ¼ grated nutmeg ¼ cup port wine Whites 3 eggs

Make syrup by boiling water and sugar ten minutes; pour over raisins, cool, and add fruit syrup and nutmeg; freeze to a mush, then add wine and whites of eggs beaten stiff, and continue freezing. Serve in glasses. Fruit syrup may be used which has been left from canned peaches, pears, or strawberries.

Roman Punch

4 cups water 2 cups sugar ½ cup lemon juice ½ cup orange juice ½ cup tea infusion ½ cup rum

Prepare and freeze same as Cardinal Punch.

Coup Sicilienne

1 shredded pineapple 3 oranges (pulp) 3 bananas sliced 2 tablespoons Maraschino 1 tablespoon lemon juice Few grains salt Powdered sugar

Mix ingredients, sweeten to taste, and chill. Serve in champagne glasses having glasses two-thirds full. Cover fruit to fill glasses with Strawberry Ice II and garnish with strawberries and angelica.

Coup a l’Ananas

Cut canned sliced pineapple in pieces, pour over pineapple syrup to which is added Orange Curaçoa, allowing one-half as much syrup as fruit, cover and let stand one hour. Fill champagne glasses one-third full, add vanilla ice cream to fill glasses, and garnish with candied cherries and candied pineapple cut in pieces.

Vanilla Ice Cream I (Philadelphia)

1 quart thin cream ¾ cup sugar 1½ tablespoons vanilla

Mix ingredients, and freeze.

Vanilla Ice Cream II

2 cups scalded milk 1 tablespoon flour 1 cup sugar 1 egg ⅛ teaspoon salt 1 quart thin cream 2 tablespoons vanilla

Mix flour, sugar, and salt, add egg slightly beaten, and milk gradually; cook over hot water twenty minutes, stirring constantly at first; should custard have curdled appearance, it will disappear in freezing. When cool, add cream and flavoring; strain and freeze.

Chocolate Sauce I

(To be served with Vanilla Ice Cream)

1½ cups water ½ cup sugar 6 tablespoons grated chocolate 1 tablespoon arrowroot ½ cup cold water Few grains salt ½ teaspoon vanilla

Boil water and sugar five minutes. Mix chocolate with arrowroot to which water has been added. Combine mixtures, add salt, and boil three minutes. Flavor with vanilla, and serve hot.

Chocolate Sauce II

1 square Baker’s chocolate 1 cup sugar 1 tablespoon butter ⅓ cup water ½ teaspoon vanilla

Melt chocolate; add butter, sugar, and water. Let boil fifteen minutes, cool slightly, and add vanilla.

Coffee Sauce

(To be served with Vanilla Ice Cream)

1½ cups milk ½ cup ground coffee ⅓ cup sugar ¾ tablespoon arrowroot Few grains salt

Scald milk with coffee, and let stand twenty minutes. Mix remaining ingredients, and pour on gradually the hot infusion which has been strained. Cook five minutes, and serve hot.

Vanilla Ice Cream Croquettes

Shape Vanilla Ice Cream in individual moulds, roll in macaroon dust made by pounding and sifting dry macaroons.

Chocolate Ice Cream I

1 quart thin cream 1 cup sugar Few grains salt 1½ squares Baker’s chocolate or ¼ cup prepared cocoa 1 tablespoon vanilla

Melt chocolate, and dilute with hot water to pour easily, add to cream; then add sugar, salt, and flavoring, and freeze.

Chocolate Ice Cream II

Use recipe for Vanilla Ice Cream II. Melt two squares Baker’s chocolate, by placing in a small saucepan set in a larger saucepan of boiling water, and pour hot custard slowly on chocolate; then cool before adding cream.

Strawberry Ice Cream I

3 pints thin cream 2 boxes berries 2 cups sugar Few grains salt

Wash and hull berries, sprinkle with sugar, cover, and let stand two hours. Mash, and squeeze through cheese-cloth; then add salt. Freeze cream to the consistency of a mush, add gradually fruit juice, and finish freezing. Rich Jersey milk may be substituted for cream.

Strawberry Ice Cream II

3 pints thin cream 2 boxes strawberries 1¾ cups sugar 2 cups milk 1½ tablespoons arrowroot

Wash and hull berries, sprinkle with sugar, let stand one hour, mash, and rub through strainer. Scald one and one-half cups milk; dilute arrowroot with remaining milk, add to hot milk, and cook ten minutes in double boiler; cool, add cream, freeze to a mush, add fruit, and finish freezing.

Orange Ice Cream

1 cup heavy cream 1 cup thin cream 2 cups orange juice Sugar

Add cream slowly to orange juice, sweeten to taste, and freeze. Serve with canned strawberries or fresh fruit mashed and sweetened.

Pineapple Ice Cream

3 pints cream ½ cup sugar 1 can grated pineapple

Add pineapple to cream, let stand thirty minutes; strain, add sugar, and freeze.

Coffee Ice Cream

1 quart cream 1½ cups milk ⅓ cup Mocha coffee 1¼ cups sugar ¼ teaspoon salt Yolks 4 eggs

Scald milk with coffee, add one cup sugar; mix egg yolks slightly beaten with one-fourth cup sugar, and salt; combine mixtures, cook over hot water until thickened, add one cup cream, and let stand on back of range twenty-five minutes; cool, add remaining cream, and strain through double cheese-cloth; freeze. Coffee Ice Cream may be served with Maraschino cherries or in halves of cantaloupes.

Caramel Ice Cream

1 quart cream 2 cups milk 1⅓ cups sugar 1 egg 1 tablespoon flour ⅛ teaspoon salt 1½ tablespoons vanilla

Prepare same as Vanilla Ice Cream II, using one-half sugar in custard; remaining half caramelize, and add slowly to hot custard. See Caramelization of Sugar, page 586.

Burnt Almond Ice Cream

It is made same as Caramel Ice Cream, with the addition of one cup finely chopped blanched almonds.

Brown Bread Ice Cream

3 pints cream 1¼ cups dried brown bread crumbs ⅞ cup sugar ¼ teaspoon salt

Soak crumbs in one quart cream, let stand fifteen minutes, rub through sieve, add sugar, salt, and remaining cream; then freeze.

Bisque Ice Cream

Make custard as for Vanilla Ice Cream II, add one quart cream, one tablespoon vanilla, and one cup hickory nut or English walnut meats finely chopped.

Burnt Walnut Bisque

2 cups scalded milk Yolks 3 eggs 1 cup sugar ⅔ cup chopped walnut meats 1 cup heavy cream ¾ tablespoon vanilla Few grains salt

Make custard of milk, eggs, one-third of the sugar, and salt. Caramelize remaining sugar, add nut meats, and turn into a slightly buttered pan. Cool, pound, and pass through a purée strainer. Add to custard, cool, then add one cup heavy cream, beaten until stiff, and vanilla. Freeze and mould.

Praline Ice Cream

3 pints cream 1⅓ cups sugar 1 cup Jordan almonds ¼ teaspoon salt 1 tablespoon vanilla

Blanch almonds cut in pieces crosswise, and bake in a shallow pan until well browned, shaking pan frequently; then finely chop. Caramelize one-half of the sugar, and add slowly to two cups of the cream scalded. As soon as sugar is melted, add nuts, remaining sugar, and salt. Cool, add remaining cream, and freeze. A few grains salt is always an improvement to any ice cream mixture.

Macaroon Ice Cream

1 quart cream 1 cup macaroons ¾ cup sugar 1 tablespoon vanilla

Dry, pound, and measure macaroons; add to cream, sugar, and vanilla, then freeze.

Banana Ice Cream

1 quart cream 4 bananas 1⅓ tablespoons lemon juice 1 cup sugar A few grains salt

Remove skins and scrape bananas, then force through a sieve; add remaining ingredients; then freeze.

Ginger Ice Cream

To recipe for Vanilla Ice Cream II, using one-half quantity vanilla, add one-half cup Canton ginger cut in small pieces, three tablespoons ginger syrup, and two tablespoons Sherry wine; then freeze.

Pistachio Ice Cream

Prepare same as Vanilla Ice Cream II, using for flavoring one tablespoon vanilla and one teaspoon almond extract; color with Burnett’s Leaf Green.

Pistachio Bisque

To Pistachio Ice Cream add one-half cup each of pounded macaroons, chopped almonds, and peanuts. Mould, and serve with or without Claret Sauce.

Fig Ice Cream

3 cups milk 1 cup sugar Yolks 5 eggs 1 teaspoon salt 1 lb. figs, finely chopped 1½ cups heavy cream Whites 5 eggs 1 tablespoon vanilla 2 tablespoons brandy

Make custard of yolks of eggs, sugar, and milk; strain, add figs, cool, and flavor. Add whites of eggs beaten until stiff and heavy cream beaten until stiff; freeze and mould.

Junket Ice Cream with Peaches

4 cups lukewarm milk 1 cup heavy cream 1¼ cups sugar ⅛ teaspoon salt 1½ Junket Tablets 1 tablespoon cold water 1 tablespoon vanilla 1 teaspoon almond extract Green Coloring 1 can peaches

Mix first four ingredients, and add junket tablets dissolved in cold water. Turn into a pudding-dish and let stand until set. Add flavoring and coloring. Freeze, mould, and serve garnished with halves of peaches, filling cavities with halves of blanched almonds. Turn peaches into a saucepan, add one-third cup sugar, and cook slowly until syrup is thick. Cool before garnishing ice cream.

Violet Ice Cream

1 quart cream ¾ cup sugar Few grains salt ⅓ cup Yvette Cordial 1 small bunch violets Violet coloring

Mix first four ingredients. Remove stems from violets, and pound violets in a mortar until well macerated, then strain through cheese-cloth. Add extract to first mixture; color, freeze, and mould. Serve garnished with fresh or candied violets; the light purple cultivated violets should be used and the result will be most gratifying.

Neapolitan or Harlequin Ice Cream

Two kinds of ice cream and an ice moulded in a brick.

Baked Alaska

Whites 6 eggs 6 tablespoons powdered sugar 2 quart brick of ice cream Thin sheet sponge cake

Make meringue of eggs and sugar as in Meringue I, cover a board with white paper, lay on sponge cake, turn ice cream on cake (which should extend one-half inch beyond cream), cover with meringue, and spread smoothly. Place on oven grate and brown quickly in hot oven. The board, paper, cake, and meringue are poor conductors of heat, and prevent the cream from melting. Slip from paper on ice cream platter.

Pudding Glacé

2 cups milk ⅔ cup raisins 1 cup sugar 1 egg 1 tablespoon flour ¼ teaspoon salt 1 quart thin cream ½ cup almonds ½ cup candied pineapple ⅓ cup Canton ginger 3 tablespoons wine

Scald raisins in milk fifteen minutes, strain, make custard of milk, egg, sugar, flour, and salt; strain, cool, add pineapple, ginger cut in small pieces, nuts finely chopped, wine, and cream; then freeze. The raisins should be rinsed and saved for a pudding.

Frozen Pudding I

2½ cups milk 1 cup sugar ⅛ teaspoonful salt 2 eggs 1 cup heavy cream ¼ cup rum 1 cup candied fruit, cherries, pineapples, pears, and apricots

Cut fruit in small pieces, and soak two or three hours in brandy to cover, which prevents fruit from freezing; make a custard of milk, sugar, salt, and eggs; strain, cool, add cream and rum, then freeze. Fill a brick mould with alternate layers of the cream and fruit; pack in salt and ice and let stand two hours.

Frozen Pudding II

1 quart cream ¾ cup sugar ¼ cup rum 1 cup candied fruit 8 lady fingers

Cut fruit in pieces, and soak several hours in brandy to cover. Mix cream, sugar, and rum, then freeze. Line a two-quart melon mould with lady fingers, crust side down; fill with alternate layers of the cream and fruit, cover, pack in salt and ice, and let stand two hours. Brandied peaches cut in pieces, with some of their syrup added, greatly improve the pudding.

Frozen Tom and Jerry

2 cups milk ¾ cup sugar Yolks 6 eggs ⅛ teaspoon salt 2½ cups cream 2 tablespoons rum 1 tablespoon brandy

Make a custard of first four ingredients; strain, cool, add cream, and freeze to a mush. Add rum and brandy, and finish the freezing.

University Pudding

Prepare same as Frozen Tom and Jerry. Freeze to a mush, add one cup mixed fruit which has been soaked in brandy to cover for twelve hours, using glacé cherries, Sultana raisins, sliced citron, and candied pineapple; then finish freezing. Serve in small beer jugs, and garnish with cream, whipped, sweetened, and flavored.

Covington Cream

¾ cup sugar ½ cup Formosa tea infusion ⅓ cup rum 1 quart cream

Mix ingredients, and freeze to a mush. Serve in frappé glasses.

Delmonico Ice Cream with Angel Food

2 cups milk ¾ cup sugar Yolks 7 eggs ⅛ teaspoon salt 2½ cups thin cream 1 tablespoon vanilla 1 teaspoon lemon

Make custard of milk, sugar, eggs, and salt; cool, strain, and flavor; whip cream, remove whip; there should be two quarts; add to custard, and freeze. Serve plain or with Angel Food.

Angel Food

Whites 3 eggs ½ cup powdered sugar 1 quart cream whip 1½ teaspoons vanilla

Beat eggs until stiff, fold in sugar, cream whip, and flavoring; line a mould with Delmonico Ice Cream, fill with the mixture, cover, pack in salt and ice, and let stand two hours.

Manhattan Pudding

1½ cups orange juice ¼ cup lemon juice Sugar 1 pint heavy cream ½ cup powdered sugar ½ tablespoon vanilla ⅔ cup chopped walnut meats

Mix fruit juices and sweeten to taste. Turn mixture in brick mould. Whip cream, and add sugar, vanilla, and nut meats; pour over the first mixture to overflow mould; cover with buttered paper, fit on cover, pack in salt and ice, and let stand three hours.

Sultana Roll with Claret Sauce

Line one-pound baking-powder boxes with Pistachio Ice Cream; sprinkle with Sultana raisins which have been soaked one hour in brandy; fill centres with Vanilla Ice Cream or whipped cream, sweetened, and flavored with vanilla; cover with Pistachio Ice Cream; pack in salt and ice, and let stand one and one-half hours.

Claret Sauce

1 cup sugar ¼ cup water ⅓ cup claret

Boil sugar and water eight minutes; cool slightly, and add claret.

Angel Parfait

1 cup sugar ¾ cup water Whites 3 eggs 1 pint heavy cream 1 tablespoon vanilla

Boil sugar and water until syrup will thread when dropped from tip of spoon. Pour slowly on the beaten whites of eggs, and continue the beating until mixture is cool. Add cream beaten until stiff, and vanilla; then freeze.

Café Parfait

1 cup milk ¼ cup Mocha coffee Yolks 3 eggs ⅛ teaspoon salt 1 cup sugar 3 cups thin cream

Scald milk with coffee, and add one-half the sugar; without straining, use this mixture for making custard, with eggs, salt, and remaining sugar; add one cup cream and let stand thirty minutes; cool, strain through double cheese-cloth, add remaining cream, and freeze. Line a mould, fill with Italian Meringue, cover, pack in salt and ice, using two parts crushed ice to one part rock salt, and let stand three hours.

Italian Meringue

½ cup sugar ¼ cup water 1 tablespoon gelatine or ¼ teaspoon granulated gelatine Whites 3 eggs 1 cup thin cream ½ tablespoon vanilla

Make syrup by boiling sugar and water; pour slowly on beaten whites of eggs, and continue beating. Place in pan of ice-water, and beat until cold; dissolve gelatine in small quantity boiling water; strain into mixture; whip cream, fold in whip, and flavor.

Bombe Glacée

Line a mould with sherbet or water ice; fill with ice cream or thin Charlotte Russe mixture; cover, pack in salt and ice, and let stand two hours. The mould may be lined with ice cream. Pomegranate or Raspberry Ice and Vanilla or Macaroon Ice Cream make a good combination.

Noisette Bomb

Strawberry Ice I ½ cup sugar ½ cup chopped blanched filberts ¾ cup hot caramel syrup Yolks 4 eggs 1⅓ cups heavy cream ½ tablespoon vanilla Few grains salt

Caramelize sugar, add nut meats, turn into a buttered pan, cool, then pound in mortar and put through a purée strainer. Beat egg yolks until thick, add gradually caramel syrup, and cook in double boiler until mixture thickens, then beat until cold. Fold in cream beaten until stiff. Then add prepared nut meats, vanilla, and salt. Line melon mould with ice, turn in mixture, pack in salt and ice, and let stand three hours.

Nesselrode Pudding

3 cups milk 1½ cups sugar Yolks 5 eggs ½ teaspoon salt 1 pint thin cream ¼ cup pineapple syrup 1½ cups prepared French chestnuts

Make custard of first four ingredients, strain, cool, add cream, pineapple syrup, and chestnuts; then freeze. To prepare chestnuts, shell, cook in boiling water until soft, and force through a strainer. Line a two-quart melon mould with part of mixture; to remainder add one-half cup candied fruit cut in small pieces, one-quarter cup Sultana raisins, and eight chestnuts broken in pieces, first soaked several hours in Maraschino syrup. Fill mould, cover, pack in salt and ice, and let stand two hours. Serve with whipped cream, sweetened and flavored with Maraschino syrup.

Pistachio Fruit Ice Cream

3 cups milk 1½ cups sugar Yolks 5 eggs ½ teaspoon salt 1 pint heavy cream 1½ cups chestnut purée 1 teaspoon almond extract 1 tablespoon vanilla ¾ cup glacé fruits Maraschino Leaf Green

Make a custard of first four ingredients, strain, cool; add cream, chestnut purée, flavoring, and glacé fruit cut in pieces and previously soaked in Maraschino three hours. Color with leaf green; freeze, mould, pack in salt and ice, and let stand two hours. Serve with

=Fruit Sauce.= Drain syrup from a pint jar of canned strawberry, raspberry, or pineapple, heat to boiling-point, thicken slightly with arrowroot, and color with fruit red.

Nougat Ice Cream

3 cups milk 1 cup sugar Yolks 5 eggs 1 teaspoon salt 1½ cups heavy cream Whites 5 eggs ⅓ cup, each, pistachio, filbert, English walnut, and almond meats 1 teaspoon almond extract 1 tablespoon vanilla

Make a custard of first four ingredients, strain, and cool. Add heavy cream beaten until stiff, whites of eggs beaten until stiff, nut meats finely chopped, and flavoring; then freeze.

Orange Pekoe Ice Cream

2 cups milk 3 tablespoons Orange Pekoe tea 1½ cups sugar Yolks 4 eggs ¼ teaspoon salt Grated rind 1 orange 1 pint heavy cream

Scald milk to which tea had been added, and let stand five minutes. Add sugar, and egg yolks slightly beaten, and cook until mixture thickens. Strain, add remaining ingredients, freeze, and mould. Serve garnished with Candied Orange Peel (p. 547).

Orange Delicious

2 cups sugar 1 cup water 2 cups orange juice 1 cup cream Yolks two eggs 1 cup heavy cream ¼ cup shredded candied orange peel

Boil sugar and water eight minutes, then add orange juice. Scald cream, add yolks of eggs, and cook over hot water until mixture thickens. Cool, add to first mixture with heavy cream beaten stiff. Freeze; when nearly frozen, add orange peel. Line a melon mould with Orange Ice, fill with Orange Delicious, pack in salt and ice, and let stand one and one-half hours.

Strawberry Mousse

1 quart thin cream 1 box strawberries 1 cup sugar ¼ box gelatine (scant) or 1¼ tablespoons granulated gelatine 2 tablespoons cold water 3 tablespoons hot water

Wash and hull berries, sprinkle with sugar, and let stand one hour; mash, and rub through a fine sieve; add gelatine soaked in cold and dissolved in boiling water. Set in pan of ice-water and stir until it begins to thicken; then fold in whip from cream, put in mould, cover, pack in salt and ice, and let stand four hours. Raspberries may be used in place of strawberries.

Coffee Mousse

Make same as Strawberry Mousse, using one cup boiled coffee in place of fruit juice.

Pineapple Mousse

1 tablespoon granulated gelatine ¼ cup cold water 1 cup pineapple syrup 2 tablespoons lemon juice 1 cup sugar 1 quart cream

Heat one can pineapple, and drain. To one cup of the syrup, add gelatine soaked in cold water, lemon juice, and sugar. Strain and cool. As mixture thickens, fold in the whip from cream. Mould, pack in salt and ice, and let stand four hours.

Chocolate Mousse

2 squares Baker’s chocolate ½ cup powdered sugar 1 cup cream ¾ tablespoon granulated gelatine 3 tablespoons boiling water ¾ cup sugar 1 teaspoon vanilla 1 quart cream

Melt chocolate, add powdered sugar, and gradually one cup cream. Stir over fire until boiling-point is reached, then add gelatine dissolved in boiling water, sugar, and vanilla. Strain mixture into a bowl, set in a pan of ice-water, stir constantly until mixture thickens, then fold in the whip from remaining cream. Mould, pack in salt and ice, and let stand four hours.

Maple Parfait

4 eggs 1 cup hot maple syrup 1 pint thick cream

Beat eggs slightly, and pour on slowly maple syrup. Cook until mixture thickens, cool, and add cream beaten until stiff. Mould, pack in salt and ice, and let stand three hours.

Mousse Marron

1 quart vanilla ice cream ½ cup sugar ¼ cup water Whites two eggs 1 teaspoon granulated gelatine 1½ cups prepared French chestnuts 1 pint cream ½ tablespoon vanilla

Cook sugar and water five minutes, pour on to beaten whites of eggs, dissolve gelatine in one and one-half tablespoons boiling water, and add to first mixture. Set in a pan of ice-water, and stir until cold; add chestnuts, and fold in whip from cream and vanilla. Line a mould with ice cream, and fill with mixture; cover, pack in salt and ice, and let stand three hours.

Cardinal Mousse, with Iced Madeira Sauce

Line a mould with Pomegranate Ice; fill with Italian Meringue made of three-fourths cup sugar, one-third cup hot water, whites two eggs, and one and one-half teaspoons granulated gelatine dissolved in two tablespoons boiling water. Beat until cold, and fold in whip from two cups cream; flavor with one teaspoon vanilla, cover, pack in salt and ice, and let stand three hours.

Iced Madeira Sauce

¼ cup orange juice 2 tablespoons lemon juice ½ cup Madeira wine ½ cup sugar 1 cup boiling water Whites 2 eggs

Freeze fruit juice and wine; boil sugar and water, pour on slowly to beaten whites of eggs, set in pan of salted ice-water, and stir until cold. Add to frozen mixture.

Cocoanut Naples, Sauterne Sauce

Shape vanilla ice cream in individual moulds, and roll in shredded cocoanut; serve with

Sauterne Sauce

1 cup sugar ½ cup water 4 tablespoons Sauterne Burnett’s Leaf Green

Make same as Claret Sauce, and color with leaf green.

Ice à la Margot

Serve vanilla ice cream in champagne glasses. Cover ice cream with whipped cream, sweetened, flavored with pistachio, and tinted very light green. Garnish with pistachio nuts or Malaga grapes cut in halves.

Coup aux Marrons

Break marron glacé in pieces, flavor with rum, cover, and let stand one hour. Put in champagne glasses, allowing one and one-half marrons to each glass, cover with vanilla ice cream, and garnish with whipped cream, sweetened and flavored with vanilla, and candied rose leaves.

Plombière Glacé

Cover the bottom of small paper cases with vanilla ice cream, sprinkle ice cream with marron glacé broken in pieces, arrange lady fingers at equal distances, and allow them to extend one inch above cases. Pile whipped cream, sweetened and flavored, in the centre and garnish with marron glacé and candied violets or glacé cherries.

Demi-glacé aux Fraises

Line a brick mould with Vanilla Ice Cream, put in layer of lady fingers, and fill the centre with preserved strawberries or large fresh fruit cut in halves; cover with ice cream, pack in salt and ice, and let stand one hour. For ice cream, make custard of two and one-half cups milk, yolks four eggs, one cup sugar, and one-fourth teaspoon salt; strain, cool, add one cup heavy cream and one tablespoon vanilla; then freeze.

Mazarine

Bake Brioche in a Charlotte Russe mould or individual tins, cool, cut a slice from top of cake or cakes, and remove centre or centres, leaving a wall or walls one-half inch thick. Fill with rich Vanilla Ice Cream, invert on serving dish, and pour over

=Apricot Marmalade.= Drain one can apricots and force the fruit through a strainer. Cook syrup until sufficiently reduced to add to fruit, and make of consistency of marmalade. Add a few drops lemon juice and sugar if necessary. Decorate top with halves of apricots, glacé cherries, and whipped cream.

Flowering Ice Cream

Line two and one-half inch flower-pots with paraffine paper. Fill with ice cream, cover cream with grated vanilla chocolate to represent earth, and insert a flower in each.

Concord Cream

1 pint cream 1¼ cups grape juice ⅓ cup sugar Lemon or fresh lime juice ½ cup heavy cream Pistachio nuts, finely chopped

Mix cream, grape juice, and sugar. Add lemon or lime juice to taste. Freeze, and serve in glasses. Garnish with heavy cream beaten until stiff, sweetened, and flavored. Sprinkle cream with nuts.

German Ice Cream

Mix one and one-fourth cups sugar, one tablespoon flour, and one-fourth teaspoon salt. Add two eggs slightly beaten and two cups scalded milk. Cook over hot water until mixture thickens, then add two squares melted chocolate, and cool. Add three cups cream and one tablespoon vanilla. Strain and freeze. Just before serving add three cups zweiback dried and broken in small pieces.

Frozen Orange Soufflé

1½ cups orange juice 1½ cups sugar 2 tablespoons lemon juice Yolks 5 eggs 1½ teaspoons granulated gelatine 3 tablespoons boiling water 2½ cups cream Candied orange peel Pistachio nuts

Mix fruit juice, sugar, and yolks of eggs. Cook over boiling water until mixture thickens, then add gelatine dissolved in boiling water. Cool, freeze to a mush, add whip from cream, and continue freezing. Mould, and serve garnished with candied orange peel and pistachio nuts.

Biscuit Tortoni in Boxes

1 cup dried macaroons, finely crushed 2 cups thin cream ½ cup sugar ⅓ cup sherry 1 pint heavy cream

Soak macaroons in thin cream one hour, add sugar, wine, and freeze to a mush; then add heavy cream beaten stiff. Mould, pack in salt and ice, and let stand two hours.

Trim lady fingers, arrange on plate in form of box. Keep in place with ribbon one-half inch wide, and fasten at one corner by tying ribbon in a bow. Garnish opposite corner with flowers of same color as ribbon. Remove ice cream from brick, cut a slice three-fourths inch thick, and place it in box.

Frozen Soufflé Glacé

4 eggs Grated rind 1 lemon ⅔ cup sugar 1 tablespoon lemon juice ½ cup Madeira wine Few grains salt ⅔ cup heavy cream

Beat yolks of eggs slightly; add lemon juice, grated rind, wine, sugar, and salt; cook until mixture thickens, stirring constantly. Add whites of eggs beaten stiff, and when well mixed, set in a pan of ice-water to cool, stirring occasionally. Beat cream until stiff, and add. Fill small paper cases with mixture, cover with macaroon dust, and set in a tin mould with tight-fitting cover. Pack mould in salt and ice, and let stand two hours.

Frozen Plum Pudding

2 cups milk 1 cup sugar Yolks 6 eggs ¼ teaspoon salt ¼ cup sherry 2½ cups cream ¾ cup candied fruit ½ cup almonds, blanched and chopped ⅓ cup Sultana raisins ½ cup pounded macaroons

Make custard of milk, one-half the sugar, egg yolks, and salt. Caramelize the remaining sugar and add. Strain, cool, add remaining ingredients, freeze, and mould. If a baked ice cream is desired, use whites of eggs for meringue, Baked Alaska (see p. 448).

Frozen Charlotte Glacé

Mould ice cream in brick form or one-half pound baking-powder boxes. Remove from mould or moulds, and surround with lady fingers, trimmed to come to top of cream. Cover top with whipped cream, sweetened and flavored, and pipe cream between lady fingers. Baking-powder boxes are used when individual service is desired, the cream being cut in halves crosswise.

XXVII. PASTRY

Pastry cannot be easily excluded from the menu of the New Englander. Who can dream of a Thanksgiving dinner without a pie! The last decade has done much to remove pies from the daily bill of fare, and in their place are found delicate puddings and seasonable fruits.

If pastry is to be served, have it of the best,—light, flaky, and tender.

To pastry belongs, 1st, Puff Paste; 2d, Plain Paste.

Puff paste, which to many seems so difficult of preparation, is rarely attempted by any except professionals. As a matter of fact, one who has never handled a rolling-pin is less liable to fail, under the guidance of a good teacher, than an old cook, who finds it difficult to overcome the bad habit of using too much force in rolling. It is necessary to work rapidly and with a light touch. A cold room is of great advantage.

For making pastry, pastry flour and the best shortenings, thoroughly chilled, are essential. Its lightness depends on the amount of air enclosed and expansion of that air in baking. The flakiness depends upon kind and amount of shortening used. Lard makes more tender crust than butter, but lacks flavor which butter gives. Puff paste is usually shortened with butter, though some chefs prefer beef suet. Eggs and ice were formerly used, but are not essentials.

Butter should be washed if pastry is to be of the best, so as to remove salt and buttermilk, thus making it of a waxy consistency, easy to handle.

=Rules for Washing Butter.= Scald and chill an earthen bowl. Heat palms of hands in hot water, and chill in cold water. By following these directions, butter will not adhere to bowl nor hands. Wash butter in bowl by squeezing with hands until soft and waxy, placing bowl under a cold-water faucet and allowing water to run. A small amount of butter may be washed by using a wooden spoon in place of the hands.

For rolling paste, use a smooth wooden board, and wooden rolling-pin with handles.

Puff paste should be used for vol-au-vents, patties, rissoles, bouchées, cheese straws, tarts, etc. It may be used for rims and upper crusts of pies, but never for lower crusts. Plain paste may be used where pastry is needed, except for vol-au-vents and patties.

Puff Paste

1 pound butter 1 pound pastry flour Cold water

Wash the butter, pat and fold until no water flies. Reserve two tablespoons of butter, and shape remainder into a circular piece one-half inch thick, and put on floured board. Work two tablespoons of butter into flour with the tips of fingers of the right hand. Moisten to a dough with cold water, turn on slightly floured board, and knead one minute. Cover with towel, and let stand five minutes.

Pat and roll one-fourth inch thick, keeping paste a little wider than long, and corners square. If this cannot be accomplished with rolling-pin, draw into shape with fingers. Place butter on centre of lower half of paste. Cover butter by folding upper half of paste over it. Press edges firmly, to enclose as much air as possible.

Fold right side of paste over enclosed butter, the left side under enclosed butter. Turn paste half-way round, cover, and let stand five minutes. Pat, and roll one-fourth inch thick, having paste longer than wide, lifting often to prevent paste from sticking, and dredging board slightly with flour when necessary. Fold from ends towards centre, making three layers. Cover, and let stand five minutes. Repeat twice, turning paste half-way round each time before rolling. After fourth rolling, fold from ends to centre, and double, making four layers. Put in cold place to chill; if outside temperature is not sufficiently cold, fold paste in a towel, put in a dripping-pan, and place between dripping pans of crushed ice. If paste is to be kept for several days, wrap in a napkin, put in tin pail and cover tightly, then put in cold place; if in ice box, do not allow pail to come in direct contact with ice.

To Bake Puff Paste

Baking of puff paste requires as much care and judgment as making. After shaping, chill thoroughly before baking. Puff paste requires hot oven, greatest heat coming from the bottom, that the paste may properly rise. While rising it is often necessary to decrease the heat by lifting covers or opening the check to stove. Turn frequently, that it may rise evenly. When it has risen its full height, slip a pan under the sheet on which paste is baking to prevent burning on the bottom. Puff paste should be baked on a tin sheet covered with a double thickness of brown paper, or dripping-pan may be used, lined with brown paper. The temperature for baking of patties should be about the same as for raised biscuit; vol-au-vents require less heat, and are covered for first half-hour to prevent scorching on top.

Patty Shells

Roll puff paste one-quarter inch thick, shape with a patty cutter, first dipped in flour; remove centres from one-half the rounds with smaller cutter. Brush over with cold water the larger pieces near the edge, and fit on rings, pressing lightly. Place in towel between pans of crushed ice, and chill until paste is stiff; if cold weather, chill out of doors. Place on iron or tin sheet covered with brown paper, and bake twenty-five minutes in hot oven. The shells should rise their full height and begin to brown in twelve to fifteen minutes; continue browning, and finish baking in twenty-five minutes. Pieces cut from centre of rings of patties may be baked and used for patty covers, or put together, rolled, and cut for unders. Trimmings from puff paste should be carefully laid on top of each other, patted, and rolled out.

Vol-au-vents

Roll puff paste one-third inch thick, mark an oval on paste with cutter or mould, and cut out with sharp knife, first dipped in flour. Brush over near the edge with cold water, put on a rim three-fourths inch wide, press lightly, chill, and bake. Vol-au-vents require for baking forty-five minutes to one hour. During the first half-hour they should be covered, watched carefully, and frequently turned. The paste cut from centre of rim should be rolled one-quarter inch thick, shaped same size as before rolling, chilled, baked, and used for cover to the Vol-au-vent.

Quick Puff Paste

1 cup bread flour 1 tablespoon lard Cold water ⅞ cup butter

Work lard into flour, first using knife then tips of fingers. Moisten to a dough with cold water, pat, and roll out same as Puff Paste. Dot paste with small pieces of butter, using one-third the quantity. Dredge with flour, fold from ends toward centre, then double, making four layers. Pat, and roll out. Repeat until butter is used. Roll, shape, chill, and bake in a hot oven.

Plain Paste

1½ cups flour ¼ cup lard ¼ cup butter ½ teaspoon salt. Cold water

Wash butter, pat, and form in circular piece. Add salt to flour, and work in lard with tips of fingers or case knife. Moisten to dough with cold water; ice-water is not an essential, but is desirable in summer. Toss on board dredged sparingly with flour, pat, and roll out; fold in butter as for puff paste, pat, and roll out. Fold so as to make three layers, turn half-way round, pat, and roll out; repeat. The pastry may be used at once; if not, fold in cheese-cloth, put in covered tin, and keep in cold place, but never in direct contact with ice. Plain paste requires a moderate oven. This is superior paste and quickly made.

Chopped Paste

2 cups flour 2 tablespoons lard ⅔ cup butter ½ teaspoon salt Cold water

Wash butter. Mix salt with flour, put in chopping tray, add lard and butter, and chop until well mixed. Moisten to a dough with cold water. Toss on floured cloth (Magic Cover), pat, and roll out. Fold so as to make three layers, turn half-way round, pat, and roll out; repeat. Should the butter be too hard, it will not mix readily with the flour, in which case the result will be a tough crust. Omit lard, and use all butter, if preferred.

Quick Paste

1½ cups flour ¾ teaspoon salt ¼ cup cottolene or cocoanut butter Cold water

Mix salt with flour, cut in shortening with knife. Moisten to dough with cold water. Toss on floured board, pat, roll out, and roll up like a jelly roll. Use one-third cup of shortening if a richer paste is desired.

Paste with Lard

1½ cups flour ½ teaspoon salt ⅓ cup lard Cold water

Mix salt with flour. Reserve one and one-fourth tablespoons lard, work in remainder to flour, using tips of fingers or a case knife. Moisten to a dough with water. Toss on a floured board, pat, and roll out. Spread with one tablespoon reserved lard, dredge with flour, roll up like a jelly roll, pat, and roll out; again roll up. Cut from the end of roll a piece large enough to line a pie plate. Pat and roll out, keeping the paste as circular in form as possible. With care and experience there need be no trimmings. Worked-over pastry is never as satisfactory. The remaining one-fourth tablespoon lard is used to dot over upper crust of pie just before sending to oven; this gives the pie a flaky appearance. Ice-water has a similar effect. If milk is brushed over the pie it has a glazed appearance. This quantity of paste will make one pie with two crusts and a few puffs, or two pies with one crust where the rim is built up and fluted.

Entire Wheat Paste

1 cup fine Entire Wheat Flour ½ cup pastry flour 1 teaspoon salt 3 tablespoons lard ½ cup butter Cold water

Make same as Plain Paste. Roll to one-fourth inch in thickness, cut in finger-shaped pieces, bake, cool, brush over with slightly beaten white one egg diluted with one teaspoon cold water, and sprinkle with chopped nut meat seasoned with salt. Return to oven to slightly brown nut meats. Serve with salad course.

XXVIII. PIES

Paste for pies should be one-fourth inch thick and rolled a little larger than the plate to allow for shrinking. In dividing paste for pies, allow more for upper than under crusts. Always perforate upper crusts that steam may escape. Some make a design, others pierce with a large fork.

Flat rims for pies should be cut in strips three-fourths inch wide. Under crusts should be brushed with cold water before putting on rims, and rims slightly fulled, otherwise they will shrink from edge of plate. The pastry jagger, a simple device for cutting paste, makes rims with fluted edges.

Pies requiring two crusts sometimes have a rim between the crusts. This is mostly confined to mince pieces, where there is little danger of juice escaping. Sometimes a rim is placed over upper crust. Where two pieces of paste are put together, the under piece should always be brushed with cold water, the upper piece placed over, and the two pressed lightly together; otherwise they will separate during baking.

When juicy fruit is used for filling pies, some of the juices are apt to escape during baking. As a precaution, bind with a strip of cotton cloth wrung out of cold water and cut one inch wide and long enough to encircle the plate. Squash, pumpkin, and custard pies are much less care during baking when bound. Where cooked fruits are used for filling, it is desirable to bake crusts separately. This is best accomplished by covering an inverted deep pie plate with paste and baking for under crust. Prick with a fork before baking. Slip from plate, and fill. For upper crusts, roll a piece of paste a little larger than the pie plate, prick, and bake on a tin sheet.

For baking pies, perforated tin plates are used. They may be bought shallow or deep. By the use of such plates the under crust is well cooked. Pastry should be thoroughly baked and well browned. Pies require from thirty-five to forty-five minutes for baking. Never grease a pie plate; good pastry greases its own tin. Slip pies, when slightly cooled, to earthen plates.

Apple Pie I

4 or 5 sour apples ⅓ cup sugar ¼ teaspoon grated nutmeg ⅛ teaspoon salt 1 teaspoon butter 1 teaspoon lemon juice Few gratings lemon rind

Line pie plate with paste. Pare, core, and cut the apples into eighths, put row around plate one-half inch from edge, and work towards centre until plate is covered; then pile on remainder. Mix sugar, nutmeg, salt, lemon juice, and grated rind, and sprinkle over apples. Dot over with butter. Wet edges of under crust, cover with upper crust, and press edges together.

Bake forty to forty-five minutes in moderate oven. A very good pie may be made without butter, lemon juice, and grated rind. Cinnamon may be substituted for nutmeg. Evaporated apples may be used in place of fresh fruit. If used, they should be soaked over night in cold water.

Apple Pie II

Use same ingredients as for Apple Pie I. Place in small earthen baking-dish and add hot water to prevent apples from burning. Cover closely, and bake three hours in very slow oven, when apples will be a dark red color. Brown sugar may be used instead of white sugar, a little more being required. Cool, and bake between two crusts.

Blackberry Pie

Pick over and wash one and one-half cups berries. Stew until soft with enough water to prevent burning. Add sugar to taste, and one-eighth teaspoon salt. Line plate with paste, put on a rim, fill with berries (which have been cooled); arrange six strips pastry across the top, cut same width as rim; put on an upper rim. Bake thirty minutes in moderate oven.

Blueberry Pie

2½ cups berries Flour ½ cup sugar ⅛ teaspoon salt

Line a deep plate with Plain Paste, fill with berries slightly dredged with flour; sprinkle with sugar and salt, cover, and bake forty-five to fifty minutes in a moderate oven. For sweetening, some prefer to use one-third molasses, the remaining two-thirds to be sugar. Six green grapes (from which seeds have been removed) cut in small pieces much improve the flavor, particularly where huckleberries are used in place of blueberries.

Cranberry Pie

1½ cups cranberries ½ cup water ¾ cup sugar

Put ingredients in saucepan in order given, and cook ten minutes; cool, and bake in one crust, with a rim, and strips across the top.

Currant Pie

1 cup currants 1 cup sugar ¼ cup flour 2 egg yolks 2 tablespoons water

Mix flour and sugar, add yolks of eggs slightly beaten and diluted with water. Wash currants, drain, remove stems, then measure; add to first mixture and bake in one crust; cool, and cover with Meringue I. Cook in slow oven until delicately browned.

Cream Pie

Bake three crusts on separate pie plates. Put together with Cream Filling and dust over with powdered sugar. If allowed to stand after filling for any length of time, the pastry will soften.

Custard Pie

2 eggs 3 tablespoons sugar ⅛ teaspoon salt 1½ cups milk Few gratings nutmeg

Beat eggs slightly, add sugar, salt, and milk. Line plate with paste, and build up a fluted rim. Strain in the mixture and sprinkle with few gratings nutmeg. Bake in quick oven at first to set rim, decrease the heat afterwards, as egg and milk in combination need to be cooked at low temperature.

Date Pie

2 cups milk ⅓ pound sugar dates 2 eggs ¼ teaspoon salt Few gratings nutmeg

Cook dates with milk twenty minutes in top of double boiler. Strain, and rub through sieve, then add eggs and salt. Bake same as Custard Pie.

Lemon Pie I

½ cup chopped apple 1 cup sugar 1 beaten egg ¼ cup rolled common crackers 2 tablespoons lemon juice Grated rind 1 lemon 1 teaspoon melted butter

Mix ingredients in order given and bake with two crusts.

Lemon Pie II

¾ cup sugar ¾ cup boiling water 2 tablespoons corn-starch 2 tablespoons flour 2 egg yolks 3 tablespoons lemon juice Grated rind 1 lemon 1 teaspoon butter

Mix corn-starch, flour, and sugar, add boiling water, stirring constantly. Cook two minutes, add butter, egg yolks, and rind and juice of lemon. Line plate with paste same as for Custard Pie. Turn in mixture which has been cooled, and bake until pastry is well browned. Cool slightly, and cover with Meringue I; then return to oven and bake meringue.

Lemon Pie III

Yolks 4 eggs 6 tablespoons sugar Few grains salt 1¼ cups milk Whites 4 eggs ⅞ cup powdered sugar 1 lemon

Beat yolks of eggs slightly, add sugar, salt, grated rind of lemon, and milk. Line plate with paste as for Custard Pie. Pour in mixture. Bake in moderate oven until set. Remove from oven, cool slightly, and cover with Meringue III (see p. 480) made of whites of eggs, powdered sugar, and lemon juice.

Lemon Pie IV

3 eggs ⅔ cup sugar ¼ cup lemon juice Grated rind ½ lemon 2 tablespoons water

Beat eggs slightly, add sugar, lemon juice, grated rind, and water. Bake in one crust in a moderate oven. Cool slightly, cover with Meringue II, then return to oven and bake meringue.

Lemon Pie V

1 cup sugar 3 tablespoons flour 3 tablespoons lemon juice Yolks 2 eggs 1 cup milk 1 tablespoon melted butter Whites 2 eggs Few grains salt

Mix sugar and flour, add lemon juice, egg yolks slightly beaten, milk, butter, whites of eggs beaten stiff, and salt. Bake in one crust, and cover with meringue or not, as desired.

Mince Pies

Mince pies should be always baked with two crusts. For Thanksgiving and Christmas pies, Puff Paste is often used for rims and upper crusts, but is never satisfactory when used for under crusts.

Mince Pie Meat I

4 lbs. lean beef 2 lbs. beef suet Baldwin apples 3 quinces 3 lbs. sugar 2 cups molasses 2 quarts cider 4 lbs. raisins, seeded and cut in pieces 3 lbs. currants ½ lb. finely cut citron 1 quart cooking brandy 1 tablespoon cinnamon and mace 1 tablespoon powdered clove 2 grated nutmegs 1 teaspoon pepper Salt to taste

Cover meat and suet with boiling water and cook until tender, cool in water in which they are cooked; the suet will rise to top, forming a cake of fat, which may be easily removed. Finely chop meat, and add it to twice the amount of finely chopped apples. The apples should be quartered, cored, and pared, previous to chopping, or skins may be left on, which is not an objection if apples are finely chopped. Add quinces finely chopped, sugar, molasses, cider, raisins, currants, and citron; also suet, and stock in which meat and suet were cooked, reduced to one and one-half cups. Heat gradually, stir occasionally, and cook slowly two hours; then add brandy and spices.

Mince Pie Meat II

5 cups chopped cooked beef 2½ cups chopped suet 7½ cups chopped apples 3 cups cider ½ cup vinegar 1 cup molasses 5 cups sugar ¾ lb. citron, finely chopped 2½ cups whole raisins 1½ cups raisins, finely chopped Salt Juice 2 lemons Juice 2 oranges 1 tablespoon mace ────────┬────────────────────────────── Cinnamon│2 tablespoons each Clove │ Allspice│ ────────┴────────────────────────────── 2 nutmegs grated 2 tablespoons lemon extract 1 teaspoon almond extract 1½ cups brandy 3 cups liquor in which beef was cooked

Mix ingredients in the order given, except brandy, and let simmer one and one-half hours; then add brandy and shavings from the rind of the lemons and oranges.

English Mince Meat

5 lbs. raisins, seeded ────────────────────────┬────────────── 5 lbs. suet │finely chopped 5 lbs. apples │ 4 lbs. citron │ 1½ lbs. blanched almonds│ ────────────────────────┴────────────── 5 lbs. currants 5 lbs. light brown sugar ½ teaspoon mace ½ teaspoon cinnamon 2½ cups brandy

Cook raisins, suet, apples, citron, currants, and sugar slowly for one and one-half hours; then add almonds, spices, and brandy.

Mince Meat (without Alcoholic Liquor)

Mix together one cup chopped apple, one-half cup raisins seeded and chopped, one-half cup currants, one-fourth cup butter, one tablespoon molasses, one tablespoon boiled cider, one cup sugar, one teaspoon cinnamon, one-half teaspoon cloves, one-half nutmeg grated, one salt-spoon of mace, and one teaspoon salt. Add enough stock in which meat was cooked to moisten; heat gradually to boiling-point, and simmer one hour; then add one cup chopped meat and two tablespoons Barberry Jelly. Cook fifteen minutes.

Mock Mince Pie

4 common crackers, rolled 1½ cups sugar 1 cup molasses ⅓ cup lemon juice or vinegar 1 cup raisins, seeded and chopped ½ cup butter 2 eggs well beaten Spices

Mix ingredients in order given, adding spices to taste. Bake between crusts. This quantity will make two pies.

Mock Cherry Pie

Mix one cup cranberries cut in halves, one-half cup raisins seeded and cut in pieces, three-fourths cup sugar, and one tablespoon flour. Dot over with one teaspoon butter. Bake between crusts.

Peach Pie

Remove skins from peaches. This may be done easily after allowing peaches to stand in boiling water one minute. Cut in eighths, cook until soft with enough water to prevent burning; sweeten to taste. Cool, and fill crust previously baked. Cover with whipped cream, sweetened and flavored. Fresh strawberries, cut in halves, slightly mashed and sweetened, are attractively served in a pastry case.

Prune Pie

½ lb. prunes ½ cup sugar (scant) 1 tablespoon lemon juice 1½ teaspoons butter 1 tablespoon flour

Wash prunes and soak in enough cold water to cover. Cook in same water until soft. Remove stones, cut prunes in quarters, and mix with sugar and lemon juice. Reduce liquor to one and one-half tablespoons. Line plate with paste, cover with prunes, pour over liquor, dot over with butter, and dredge with flour. Put on an upper crust and bake in a moderate oven.

Rhubarb Pie

1½ cups rhubarb ⅞ cup sugar 1 egg 2 tablespoons flour

Skin and cut stalks of rhubarb in half-inch pieces before measuring. Mix sugar, flour, and egg; add to rhubarb and bake between crusts. Many prefer to scald rhubarb before using; if so prepared, losing some of its acidity, less sugar is required.

Squash Pie I

1¼ cups steamed and strained squash ¼ cup sugar ½ teaspoon salt ¼ teaspoon cinnamon, ginger, nutmeg, or ½ teaspoon lemon extract 1 egg ⅞ cup milk

Mix sugar, salt, and spice or extract, add squash, egg slightly beaten, and milk gradually. Bake in one crust, following directions for Custard Pie. If a richer pie is desired, use one cup squash, one-half cup each of milk and cream, and an additional egg yolk.

Squash Pie II

1 cup squash, steamed and strained 1 cup heavy cream 1 cup sugar 3 eggs, slightly beaten 4 tablespoons brandy ────────┬────────────────────────── Cinnamon│1 teaspoon each Nutmeg │ ────────┼────────────────────────── Ginger │¾ teaspoon each Salt │ ────────┴────────────────────────── ¼ teaspoon mace

Line a deep pie plate with puff paste. Brush over paste with white of egg slightly beaten, and sprinkle with stale bread crumbs; fill, and bake in a moderate oven. Serve warm.

Pumpkin Pie

1½ cups steamed and strained pumpkin ⅔ cup brown sugar 1 teaspoon cinnamon ½ teaspoon ginger ½ teaspoon salt 2 eggs 1½ cups milk ½ cup cream

Mix ingredients in order given and bake in one crust.

XXIX. PASTRY DESSERTS

Banbury Tarts

1 cup raisins 1 cup sugar 1 egg 1 cracker Juice and grated rind 1 lemon

Stone and chop raisins, add sugar, egg slightly beaten, cracker finely rolled, and lemon juice and rind. Roll pastry one-eighth inch thick, and cut pieces three and one-half inches long by three inches wide. Put two teaspoons of mixture on each piece. Moisten edge with cold water half-way round, fold over, press edges together with three-tined fork, first dipped in flour. Bake twenty minutes in slow oven.

Cheese Cakes

1 cup sweet milk 1 cup sour milk 1 cup sugar Yolks 4 eggs Juice and grated rind one lemon ¼ cup almonds, blanched and chopped ¼ teaspoon salt

Scald sweet and sour milk, strain through cheese-cloth. To curd add sugar, yolks of eggs slightly beaten, lemon, and salt. Line patty pans with paste, fill with mixture, and sprinkle with chopped almonds. Bake until mixture is firm to the touch.

Cheese Straws

Roll puff or plain paste one-fourth inch thick, sprinkle one-half with grated cheese to which has been added few grains of salt and cayenne. Fold, press edges firmly together, fold again, pat, and roll out one-fourth inch thick. Sprinkle with cheese and proceed as before; repeat twice. Cut in strips five inches long and one-fourth inch wide. Bake eight minutes in hot oven. Parmesan cheese, or equal parts of Parmesan and Edam cheese, may be used. Cheese straws are piled log cabin fashion and served with cheese or salad course.

Condés

Whites 2 eggs ¾ cup powdered sugar 2 oz. almonds, blanched and finely chopped

Beat whites of eggs until stiff, add sugar gradually, then almonds. Roll paste, and cut in strips three and one-half inches long by one and one-half inches wide. Spread with mixture; avoid having it come close to edge. Dust with powdered sugar and bake fifteen minutes in moderate oven.

Galattes

Roll puff or plain paste one-eighth inch thick. Shape with an oblong cutter three and one-half inches long by one and three-fourths inches wide. Brush over with white of egg and sprinkle with cinnamon and sugar. Bake in a hot oven. A lady-finger cutter may be used with satisfaction, but is more difficult to procure.

Cream Horns

Roll puff paste in a long rectangular piece, one-eighth inch thick. Cut in strips three-fourths inch wide. Roll paste over wooden forms bought for the purpose, having edges overlap. Bake in hot oven until well puffed and slightly browned. Brush over with white of egg slightly beaten, diluted with one teaspoon water, then sprinkle with sugar. Return to oven and finish cooking, and remove from forms. When cold, fill with Cream Filling or whipped cream sweetened and flavored.

Florentine Meringue

Roll puff or plain paste one-eighth inch thick; cut a piece ten inches long by seven inches wide; place on a sheet, wet edges, and put on a half-inch rim. Prick with fork six times, and bake in hot oven. Cool, and spread with jam, cover with Meringue II, and almonds blanched and shredded; sprinkle with powdered sugar and bake.

Cocoanut Tea Cakes

Roll puff or plain paste to one-fourth inch in thickness. Shape with a lady-finger cutter and bake on a tin sheet in a hot oven. When nearly done remove from oven, cool slightly, brush over with beaten white of egg, sprinkle with shredded cocoanut, and return to oven to finish the cooking.

Napoleons

Bake three sheets of pastry, pricking before baking. Put between the sheets Cream Filling; spread top with Confectioner’s Frosting, sprinkle with pistachio nuts blanched and chopped, crease in pieces about two and one-half by four inches, and cut with sharp knife.

Orange Sticks

Cut puff or plain paste rolled one-eighth inch thick in strips five inches long by one inch wide, and bake in hot oven. Put together in pairs, with Orange Filling between.

Lemon Sticks

Lemon Sticks may be made in same manner as Orange Sticks, using Lemon Filling.

Palm Leaves

Roll remnants of puff paste one-eighth inch thick; sprinkle one-half surface with powdered sugar, fold, press edges together, pat and roll out, using sugar for dredging board; repeat three times. After the last rolling fold four times. The pastry should be in long strip one and one-half inches wide. From the end, cut pieces one inch wide; place on baking-sheet, broad side down, one inch apart, and separate layers of pastry at one end to suggest a leaf. Bake eight minutes in hot oven; these will spread while baking.

Raspberry Puffs

Roll plain paste one-eighth inch thick, and cut in pieces four by three and one-half inches. Put one-half tablespoon raspberry jam on centre of lower half of each piece, wet edges half-way around, fold, press edges firmly together, prick tops, place on sheet, and bake twenty minutes in hot oven.

Tarts

Roll puff paste one-eighth inch thick. Shape with a fluted round cutter, first dipped in flour; with a smaller cutter remove centres from half the pieces, leaving rings one-half inch wide. Brush with cold water the larger pieces near the edge; fit on rings, pressing lightly. Chill thoroughly, and bake fifteen minutes in hot oven. By brushing tops of rings with beaten yolk of egg diluted with one teaspoonful water, they will have a glazed appearance. Cool, and fill with jam or jelly.

Polish Tartlets

Roll puff or plain paste one-eighth inch thick, and cut in two and one-half inch squares; wet the corners, fold toward the centre, and press lightly; bake on a sheet; when cool, press down the centres and fill, using two-thirds quince marmalade and one-third currant jelly.

Almond Tartlets

Line patty pans with puff or plain paste, fill with the following mixture, and bake in a moderate oven until firm.

Blanch and finely chop one-third pound Jordan almonds. Add two tablespoons cracker rolled and sifted, three eggs slightly beaten, one-third cup sugar, one-third teaspoon salt, two cups milk, and one-half teaspoon vanilla.

Peach Crusts

Roll puff or plain paste one-eighth inch thick, cut in two and one-half inch squares, and bake in hot oven. Cool, press down the centres, and arrange on each one-half a canned peach drained from syrup and heated in oven. Sprinkle with powdered sugar and put brandy in each cavity. Light just before sending to table.

Malaga Boats

Roll puff or plain paste one-eighth inch thick, line individual boat-shaped tins, prick, and half fill with rice or barley to keep pastry in desired shape. Bake in a hot oven. Remove from tins and cover bottom of boats with marmalade, and on marmalade arrange three or four malaga grapes cooked in syrup five minutes.

Calvé Tarts

Roll puff or plain paste one-eighth inch thick, and cut in rounds of correct size to cover inverted circular tins. Cover tins with paste, prick several times, and bake until delicately browned. Place one-half a canned peach in each case and fill each cavity with one-half a blanched Jordan almond.

Fruit Baskets

Bake plain paste over inverted patty pans. Roll paste one-eighth inch thick, and cut in strips one-fourth inch wide. Twist strips in pairs and bake over a one-fourth pound baking-powder box, thus making handles. Fill cases with sliced peaches sprinkled generously with sugar, insert handles, garnish with whipped cream and peach leaves. Strawberries, raspberries, or other fruit may be used in place of peaches.

Lemon Tartlets

Bake paste as for Fruit Baskets without handles. Fill with Lemon Pie II mixture, cover with Meringue II, and bake until meringue is delicately browned.

MERINGUES

For Pies, Puddings, and Desserts

Eggs for meringues should be thoroughly chilled, and beaten with silver fork, wire spoon, or whisk. Where several eggs are needed, much time is saved by using a whisk. Meringues on pies, puddings, or desserts may be spread evenly, spread and piled in the centre, put on lightly by spoonfuls, or spread evenly with part of the mixture, the remainder being forced through a pastry bag and tube.

Meringues I and III should be baked fifteen minutes in slow oven. Meringue II should be cooked eight minutes in moderate oven; if removed from oven before cooked, the eggs will liquefy and meringue settle; if cooked too long, meringue is tough.

Meringue I

Whites 2 eggs 2 tablespoons powdered sugar ½ tablespoon lemon juice or ¼ teaspoon vanilla

Beat whites until stiff, add sugar gradually and continue beating, then add flavoring.

Meringue II

Whites 3 eggs 7½ tablespoons powdered sugar ½ teaspoon lemon extract or ⅓ teaspoon vanilla

Beat whites until stiff, add four tablespoons sugar gradually, and beat vigorously; fold in remaining sugar, and add flavoring.

Meringue III

Whites 4 eggs ⅞ cup powdered sugar 2 tablespoons lemon juice

Put whites of eggs and sugar in bowl, beat mixture until stiff enough to hold its shape, add lemon juice drop by drop, continuing the beating. It will take thirty minutes to beat mixture sufficiently stiff to hold its shape, but when baked it makes a most delicious meringue.

Meringues Glacées, or Kisses

Whites 4 eggs ½ teaspoon vanilla 1¼ cups powdered sugar or 1 cup fine granulated

Beat whites until stiff, add gradually two-thirds of sugar, and continue beating until mixture will hold its shape; fold in remaining sugar, and add flavoring. Shape with a spoon or pastry bag and tube on wet board covered with letter paper. Bake thirty minutes in very slow oven, remove from paper, and put together in pairs, or if intending to fill with whipped cream or ice cream remove soft part with spoon and place meringues in oven to dry.

Nut Meringues

To Meringue Glacée mixture add chopped nut meat; almonds, English walnuts, or hickory nuts are preferred. Shape by dropping mixture from tip of spoon in small piles one-half inch apart, or by using pastry bag and tube. Sprinkle with nut meat, and bake.

Meringues (Mushrooms)

Shape Meringue Glacée mixture in rounds the size of mushroom caps, using pastry bag and tube; sprinkle with grated chocolate. Shape stems like mushroom stems. Bake, remove from paper, and place caps on stems.

Meringues Panachées

Fill Meringues Glacées with ice cream, or ice cream and water ice. Garnish with whipped cream forced through pastry bag and tube, and candied cherries.

Creole Kisses

½ lb. Jordan almonds ¼ cup boiling water ½ cup sugar Whites 4 eggs 1¼ cups powdered sugar ½ teaspoon vanilla ¼ teaspoon salt

Blanch almonds, finely shred one-half of them, and dry slowly in oven. Put water and sugar in a saucepan, and as soon as boiling-point is reached, add remaining almonds, and cook until the syrup is of a golden brown color. Turn into a pan, cool, and finely pound in mortar. Beat whites of eggs until stiff, add gradually sugar, then vanilla, almonds, and salt. Shape, sprinkle with shredded almonds, sift sugar over them, and bake in a slow oven twenty-five minutes.

XXX. GINGERBREADS, COOKIES, AND WAFERS

Hot Water Gingerbread

1 cup molasses ½ cup boiling water 2¼ cups flour 1 teaspoon soda 1½ teaspoons ginger ½ teaspoon salt 4 tablespoons melted butter

Add water to molasses. Mix and sift dry ingredients, combine mixtures, add butter, and beat vigorously. Pour into a buttered shallow pan, and bake twenty-five minutes in a moderate oven. Chicken fat dried out and clarified furnishes an excellent shortening, and may be used in place of butter.

Sour Milk Gingerbread

1 cup molasses 1 cup sour milk 2⅓ cups flour 1¾ teaspoons soda 2 teaspoons ginger ½ teaspoon salt ¼ cup melted butter

Mix soda with sour milk and add to molasses. Sift together remaining dry ingredients, combine mixtures, add butter, and beat vigorously. Pour into a buttered shallow pan, and bake twenty-five minutes in a moderate oven.

Soft Molasses Gingerbread

1 cup molasses ⅓ cup butter 1¾ teaspoons soda ½ cup sour milk 1 egg 2 cups flour 2 teaspoons ginger ½ teaspoon salt

Put butter and molasses in saucepan and cook until boiling-point is reached. Remove from fire, add soda, and beat vigorously. Then add milk, egg well beaten, and remaining ingredients mixed and sifted. Bake fifteen minutes in buttered small tin pans, having pans two-thirds filled with mixture.

Cambridge Gingerbread

⅓ cup butter ⅔ cup boiling water 1 cup molasses 1 egg 2¾ cups flour 1½ teaspoons soda ½ teaspoon salt 1 teaspoon cinnamon 1 teaspoon ginger ¼ teaspoon clove

Melt butter in water, add molasses, egg well beaten, and dry ingredients mixed and sifted. Bake in a buttered shallow pan.

Soft Sugar Gingerbread

2 eggs 1 cup sugar 1¾ cups flour 3 teaspoons baking powder ½ teaspoon salt 1½ teaspoons ginger ⅔ cup thin cream

Beat eggs until light, and add sugar gradually. Mix and sift dry ingredients, and add alternately with cream to first mixture. Turn into a buttered cake pan, and bake thirty minutes in a moderate oven.

Gossamer Gingerbread

⅓ cup butter 1 cup sugar 1 egg ½ cup milk 1⅞ cups flour 3 teaspoons baking powder 1 teaspoon yellow ginger

Cream the butter, add sugar gradually, then egg well beaten. Add milk, and dry ingredients mixed and sifted. Spread in a buttered dripping-pan as thinly as possible, using the back of mixing-spoon. Bake fifteen minutes. Sprinkle with sugar, and cut in small squares or diamonds before removing from pan.

Fairy Gingerbread

½ cup butter 1 cup light brown sugar ½ cup milk 1⅞ cups bread flour 2 teaspoons ginger

Cream the butter, add sugar gradually, and milk very slowly. Mix and sift flour and ginger, and combine mixtures. Spread very thinly with a broad, long-bladed knife on a buttered, inverted dripping-pan. Bake in a moderate oven. Cut in squares before removing from pan. Watch carefully and turn pan frequently during baking, that all may be evenly cooked. If mixture around edge of pan is cooked before that in the centre, pan should be removed from oven, cooked part cut off, and remainder returned to oven to finish cooking.

Hard Sugar Gingerbread

¾ cup butter 1½ cups sugar ¾ cup milk 5 cups flour ¾ tablespoon baking powder 1½ teaspoons salt ¾ tablespoon ginger

Cream the butter, add sugar gradually, milk, and dry ingredients mixed and sifted. Put some of mixture on an inverted dripping-pan and roll as thinly as possible to cover pan. Mark dough with a coarse grater. Sprinkle with sugar and bake in a moderate oven. Before removing from pan, cut in strips four and one-half inches long by one and one-half inches wide.

Christmas English Gingerbread

1 lb. flour ½ lb. butter 1 cup sugar 1 tablespoon ginger 1 teaspoon salt Molasses

Mix flour, sugar, ginger, and salt. Work in butter, using tips of fingers, and add just enough molasses to hold ingredients together. Let stand over night to get thoroughly chilled. Roll very thin, shape, and bake in a moderate oven.

Card Gingerbread

⅓ cup butter ⅓ cup brown sugar 1 egg ½ cup molasses 1¾ cups flour ½ tablespoon ginger ¾ teaspoon salt ½ teaspoon soda ¼ teaspoon cinnamon

Cream the butter, add sugar gradually, egg well beaten, molasses, and flour mixed and sifted with ginger, salt, soda, and cinnamon. Chill, roll in sheets to one-fourth inch in thickness, bake on a buttered sheet, and cut in squares.

Walnut Molasses Bars

¼ cup butter ¼ cup lard ¼ cup boiling water ½ cup brown sugar ½ cup molasses 1 teaspoon soda 3 cups flour ½ tablespoon ginger ⅓ teaspoon grated nutmeg ⅛ teaspoon clove 1 teaspoon salt Chopped walnut meat

Pour water over butter and lard, then add sugar, molasses mixed with soda, flour, salt, and spices. Chill thoroughly, roll one-fourth inch thick, cut in strips three and one-half inches long by one and one-half inches wide. Sprinkle with nut meat and bake ten minutes.

Ginger Snaps

1 cup molasses ½ cup shortening 3¼ cups flour ½ teaspoon soda 1 tablespoon ginger 1½ teaspoons salt

Heat molasses to boiling-point and pour over shortening. Add dry ingredients mixed and sifted. Chill thoroughly. Toss one-fourth of mixture on a floured board and roll as thinly as possible; shape with a small round cutter, first dipped in flour. Place near together on a buttered sheet and bake in a moderate oven. Gather up the trimmings and roll with another portion of dough. During rolling, the bowl containing mixture should be kept in a cool place, or it will be necessary to add more flour to dough, which makes cookies hard rather than crisp and short.

Molasses Cookies

1 cup molasses ½ cup shortening, butter and lard mixed 2½ cups bread flour 1 tablespoon ginger 1 tablespoon soda 2 tablespoons warm milk 1 teaspoon salt

Heat molasses to boiling-point, add shortening, ginger, soda dissolved in warm milk, salt, and flour. Proceed as for Ginger Snaps.

Soft Molasses Cookies

1 cup molasses 1¾ teaspoons soda 1 cup sour milk ½ cup shortening, melted 2 teaspoons ginger 1 teaspoon salt Flour

Add soda to molasses and beat thoroughly; add milk, shortening, ginger, salt, and flour. Enough flour must be used to make mixture of right consistency to drop easily from spoon. Let stand several hours in a cold place to thoroughly chill. Toss one-half mixture at a time on slightly floured board and roll lightly to one-fourth inch thickness. Shape with a round cutter, first dipped in flour. Bake on a buttered sheet.

Spice Cookies

½ cup molasses ¼ cup sugar 1½ tablespoons butter 1½ tablespoons lard 1 tablespoon milk 2 cups flour ½ teaspoon soda ½ teaspoon salt ½ teaspoon clove ½ teaspoon cinnamon ½ teaspoon nutmeg

Heat molasses to boiling-point. Add sugar, shortening, and milk. Mix and sift dry ingredients, and add to first mixture. Chill thoroughly, and proceed as with Ginger Snaps.

Scotch Wafers

1 cup fine oatmeal 1 cup Rolled Oats 2 cups flour ¼ cup sugar 1 teaspoon salt ⅛ teaspoon soda ¼ cup butter or lard ½ cup hot water

Mix first six ingredients. Melt shortening in water and add to first mixture. Toss on a floured board, pat, and roll as thinly as possible. Shape with a cutter, or with a sharp knife cut in strips. Bake on a buttered sheet in a slow oven. These are well adapted for children’s luncheons, and are much enjoyed by the convalescent, taken with a glass of milk.

Oatmeal Cookies

1 egg ¼ cup sugar ¼ cup thin cream ¼ cup milk ½ cup fine oatmeal 2 cups flour 2 teaspoons baking powder 1 teaspoon salt

Beat egg until light, add sugar, cream, and milk; then add oatmeal, flour, baking powder, and salt, mixed and sifted. Toss on a floured board, roll, cut in shape, and bake in a moderate oven.

Scottish Fancies

1 egg ½ cup sugar ⅔ tablespoon melted butter 1 cup rolled oats ⅓ teaspoon salt ¼ teaspoon vanilla

Beat egg until light, add gradually sugar, and then stir in remaining ingredients. Drop mixture by teaspoonfuls on a thoroughly greased inverted dripping-pan one inch apart. Spread into circular shape with a case knife first dipped in cold water. Bake in a moderate oven until delicately browned. To give variety use two-thirds cup rolled oats and fill cup with shredded cocoanut.

Vanilla Wafers

⅓ cup butter and lard in equal proportions 1 cup sugar 1 egg ¼ cup milk 2 cups flour 2 teaspoons baking powder ½ teaspoon salt 2 teaspoons vanilla

Cream the butter, add sugar, egg well beaten, milk, and vanilla. Mix and sift dry ingredients and add to first mixture. Proceed as with Ginger Snaps.

Cream Cookies

⅓ cup butter 1 cup sugar 2 eggs ½ cup thin cream 2 teaspoons baking powder 1 teaspoon salt 2 teaspoons yellow ginger Flour to roll

Mix and bake same as Vanilla Wafers.

Imperial Cookies

½ cup butter 1 cup sugar 2 eggs 1 tablespoon milk 2½ cups flour 2 teaspoons baking powder ½ teaspoon lemon extract ½ teaspoon grated nutmeg

Mix and bake same as Vanilla Wafers.

Hermits

⅓ cup butter ⅔ cup sugar 1 egg 2 tablespoons milk 1¾ cups flour 2 teaspoons baking powder ⅓ cup raisins, stoned and cut in small pieces ½ teaspoon cinnamon ¼ teaspoon clove ¼ teaspoon mace ¼ teaspoon nutmeg

Cream the butter, add sugar gradually, then raisins, egg well beaten, and milk. Mix and sift dry ingredients and add to first mixture. Roll mixture a little thicker than for Vanilla Wafers.

Rich Cookies

½ cup butter ⅓ cup sugar 1 egg well beaten ¾ cup flour ½ teaspoon vanilla Raisins, nuts, or citron

Cream the butter, add sugar gradually, egg, flour, and vanilla. Drop from tip of spoon in small portions on buttered sheet two inches apart. Spread thinly with a knife first dipped in cold water. Put four Sultana raisins on each cookie, almonds blanched and cut in strips, or citron cut in small pieces.

Jelly Jumbles

½ cup butter 1 cup sugar 1 egg ½ teaspoon soda ½ cup sour milk ¼ teaspoon salt Flour Currant jelly

Cream the butter, add sugar gradually, egg well beaten, soda mixed with milk, salt and flour to make a soft dough. Chill and shape, using a round cutter. On the centres of one-half the pieces put currant jelly. Make three small openings in remaining halves, using a thimble, and put pieces together. Press edges slightly, and bake in a rather hot oven, that jumbles may keep in good shape.

Royal Fans

Mix and sift two cups flour and one-half cup brown sugar. Wash three-fourths cup butter and work into first mixture, using tips of fingers. Roll to one-third inch in thickness, shape with a fluted round cutter five inches in diameter. Cut each piece in quarters and crease with the dull edge of a case knife to represent folds of a fan. Brush over with yolk of egg diluted with three-fourths teaspoon water. Bake in a slow oven.

Boston Cookies

1 cup butter 1½ cups sugar 3 eggs 1 teaspoon soda 1½ tablespoons hot water 3¼ cups flour ½ teaspoon salt 1 teaspoon cinnamon 1 cup chopped nut meat, hickory or English walnut ½ cup currants ½ cup raisins, seeded and chopped

Cream the butter, add sugar gradually, and eggs well beaten. Add soda dissolved in hot water, and one-half the flour mixed and sifted with salt and cinnamon; then add nut meat, fruit, and remaining flour. Drop by spoonfuls one inch apart on a buttered sheet, and bake in a moderate oven.

Cocoanut Cream Cookies

2 eggs 1 cup sugar 1 cup thick cream ½ cup shredded cocoanut 3 cups flour 3 teaspoons baking powder 1 teaspoon salt

Beat eggs until light, add sugar gradually, cocoanut, cream, and flour mixed and sifted with baking powder and salt. Chill thoroughly, toss on a floured board, pat, and roll one-half inch thick. Sprinkle with cocoanut, roll one-fourth inch thick, and shape with a small round cutter, first dipped in flour. Bake on a buttered sheet in a moderate oven.

Peanut Cookies

2 tablespoons butter ¼ cup sugar 1 egg 1 teaspoon baking powder ¼ teaspoon salt ½ cup flour 2 tablespoons milk ½ cup finely chopped peanuts ½ teaspoon lemon juice

Cream the butter, add sugar, and egg well beaten. Mix and sift baking powder, salt, and flour; add to first mixture; then add milk, peanuts, and lemon juice. Drop from a teaspoon on an unbuttered sheet one inch apart, and place one-half peanut on top of each. Bake twelve to fifteen minutes in a slow oven. This recipe will make twenty-four cookies. One pint peanuts when shelled should yield one-half cup.

Almond Cookies

½ cup butter 1 egg ⅓ cup almonds, blanched and finely chopped ½ cup sugar ½ tablespoon cinnamon ──────┬──────────────────────────────────── Clove │½ tablespoon each Nutmeg│ ──────┴──────────────────────────────────── Grated rind ½ lemon 2 tablespoons brandy 2 cups flour

Cream the butter, add egg well beaten, almonds, sugar, brandy, and spices mixed and sifted with flour. Roll mixture to one-fourth inch in thickness, shape with a round cutter first dipped in flour, and bake in a slow oven.

Nut Cookies

Yolks 2 eggs 1 cup brown sugar 1 cup chopped nut meats Whites 2 eggs 6 tablespoons flour Few grains salt

Beat yolks of eggs until thick and lemon-colored, add sugar gradually, nut meats, whites of egg beaten until stiff, and flour mixed with salt. Drop from tip of spoon on buttered sheet, spread, and bake in a moderate oven.

Seed Cakes

Follow recipe for Cocoanut Cream Cookies (see p. 489), using one and one-half tablespoons caraway seeds in place of cocoanut.

Chocolate Cookies

½ cup butter 1 cup sugar 1 egg ¼ teaspoon salt 2 ozs. Baker’s chocolate 2½ cups flour (scant) 2 teaspoons baking powder ¼ cup milk

Cream the butter, add sugar gradually, egg well beaten, salt, and chocolate melted. Beat well, and add flour mixed and sifted with baking powder alternately with milk. Chill, roll very thin, then shape with a small cutter, first dipped in flour, and bake in a moderate oven.

German Chocolate Cookies

2 eggs 1 cup brown sugar 2 bars German chocolate ¼ teaspoon cinnamon ½ teaspoon salt Grated rind ½ lemon 1⅓ cups almonds, blanched and chopped 1 cup flour 1 teaspoon baking powder

Beat eggs until light, add sugar, gradually, and continue the beating; then add chocolate, grated, and remaining ingredients. Drop from tip of spoon on a buttered sheet, and bake in a moderate oven.

Chocolate Fruit Cookies

¼ cup butter ½ cup sugar 2 tablespoons grated chocolate 1 tablespoon sugar 1 tablespoon boiling water 1 egg ½ cup nut meats, finely chopped ½ cup seeded raisins, finely chopped 1 cup flour 1 teaspoon baking powder

Cream the butter, and add sugar, gradually. Melt chocolate, add remaining sugar and water, and cook one minute. Combine mixtures, and add remaining ingredients. Chill, shape, and bake same as Chocolate Cookies.

Chocolate Cakes

3 eggs ¼ cup butter ½ cup sugar 3 squares Baker’s chocolate 1 cup stale bread crumbs 3 tablespoons flour

Beat eggs until light. Cream the butter, add sugar, combine mixtures, then add chocolate melted, bread crumbs, and flour. Spread mixture in a shallow buttered pan and bake in a slow oven. Shape with a tiny biscuit-cutter and put together in pairs with White Mountain Cream (see p. 528) between and on top.

Neuremburghs

2 eggs ½ cup powdered sugar ¾ cup flour ⅓ teaspoon salt ⅓ teaspoon cinnamon ⅛ teaspoon clove 1 tablespoon orange peel, finely cut Grated rind ½ lemon ¾ cup Jordan almonds

Beat the whites of the eggs until stiff, and add sugar gradually, continuing the beating. Then add yolks of eggs well beaten, flour mixed and sifted with salt and spices, orange peel, and lemon rind. Blanch almonds, cut in small pieces crosswise, and bake in a slow oven until well browned. Fold into the mixture, and drop by spoonfuls on a sheet dredged with corn-starch and powdered sugar in equal proportions. Bake in a moderate oven.

Sand Tarts

½ cup butter 1 cup sugar 1 egg 1¾ cups flour 2 teaspoons baking powder White 1 egg Blanched almonds 1 tablespoon sugar ¼ teaspoon cinnamon

Cream the butter, add sugar gradually, and egg well beaten; then add flour mixed and sifted with baking powder. Chill, toss one-half mixture on a floured board, and roll one-eighth inch thick. Shape with a doughnut cutter. Brush over with white of egg, and sprinkle with sugar mixed with cinnamon. Split almonds, and arrange three halves on each at equal distances. Place on a buttered sheet, and bake eight minutes in a slow oven.

Swedish Wafers

½ cup butter ½ cup sugar 2 eggs 5 ozs. flour ¼ teaspoon vanilla Shredded almonds

Cream the butter, add sugar gradually, eggs slightly beaten, flour, and flavoring. Drop by spoonfuls on an inverted buttered dripping-pan. Spread very thinly, using a knife, in circular shapes about three inches in diameter. Sprinkle with almonds, and bake in a slow oven. Remove from pan, and shape at once over the handle of a wooden spoon.

Marguerites I

2 eggs 1 cup brown sugar ½ cup flour ¼ teaspoon baking powder ⅓ teaspoon salt 1 cup pecan nut meats, cut in small pieces

Beat eggs slightly, and add remaining ingredients in the order given. Fill small buttered tins two-thirds full of mixture, and place pecan nut meat on each. Bake in a moderate oven fifteen minutes.

Marguerites II

1 cup sugar ½ cup water 5 marshmallows Whites 2 eggs 2 tablespoons shredded cocoanut ¼ teaspoon vanilla 1 cup English walnut meats Saltines

Boil sugar and water until syrup will thread. Remove to back of range and add marshmallows cut in pieces. Pour onto the whites of eggs beaten until stiff; then add cocoanut, vanilla, and nut meats. Spread saltines with mixture and bake until delicately browned.

Kornettes

¾ cup finely chopped popped corn ¾ tablespoon soft butter White 1 egg ⅓ cup sugar ¼ teaspoon salt ½ teaspoon vanilla Blanched and chopped almonds Candied cherries

Add butter to corn. Beat egg white until stiff, and add sugar gradually, continuing the beating. Combine mixtures; then add salt and vanilla. Drop mixture from tip of spoon on a well buttered sheet, one inch apart. Shape in circular form with case knife first dipped in cold water. Sprinkle with almonds and place a piece of candied cherry on the centre of each. Bake in a slow oven until delicately browned.

Rolled Wafers

¼ cup butter ½ cup powdered sugar ¼ cup milk ⅞ cup bread flour ½ teaspoon vanilla

Cream the butter, add sugar gradually, and milk drop by drop; then add flour and flavoring. Spread very thinly with a broad, long-bladed knife on a buttered inverted dripping-pan. Crease in three-inch squares, and bake in a slow oven until delicately browned. Place pan on back of range, cut squares apart with a sharp knife, and roll while warm in tubular or cornucopia shape. If squares become too brittle to roll, place in oven to soften. If rolled tubular shape, tie in bunches with narrow ribbon. These are very attractive, and may be served with sherbet, ice cream, or chocolate. If rolled cornucopia shape, they may be filled with whipped cream just before sending to table. Colored wafers may be made from this mixture by adding leaf green or fruit red. If colored green, flavor with one-fourth teaspoon almond and three-fourths teaspoon vanilla. If colored pink, flavor with rose. Colored wafers must be baked in a very slow oven and turned frequently, otherwise they will not be of the uniform color that is desired.

Almond Wafers

Before baking Rolled Wafers, sprinkle with almonds blanched and chopped. Other nut meats or shredded cocoanut may be used in place of almonds.

English Rolled Wafers I

½ cup molasses ½ cup butter 1 cup flour (scant) ⅔ cup sugar 1 tablespoon ginger

Heat molasses to boiling-point, add butter, then slowly, stirring constantly, flour mixed and sifted with ginger and sugar. Drop small portions from tip of spoon on a buttered inverted dripping-pan two inches apart. Bake in a slow oven, cool slightly, remove from pan, and roll over handle of wooden spoon.

English Rolled Wafers II

To English Rolled Wafers I, add one and one-half cups rolled oats.

Nut Bars

2 tablespoons brown sugar ¼ cup butter ¼ cup boiling water ½ cup brown sugar ½ cup flour ⅛ teaspoon salt 2 tablespoons English walnut meat, finely chopped Halves of walnuts or almonds

Caramelize two tablespoons sugar, add butter and water, and boil two minutes. Remove from fire, add remaining sugar, flour mixed with salt, and walnut meat. Spread as Rolled Wafers, crease in two-inch squares, and decorate with nut meats. Bake in a slow oven, and remove from pan at once.

Nut Macaroons

White 1 egg 1 cup brown sugar 1 cup pecan nut meats ¼ teaspoon salt

Beat white of egg until light and add gradually, while beating constantly, sugar. Fold in nut meats, finely chopped and sprinkled with salt. Drop from tip of spoon, one inch apart, on an unbuttered sheet, and bake in a moderate oven until delicately browned.

Brownies

1 cup sugar ¼ cup melted butter 1 egg, unbeaten 2 squares Baker’s chocolate, melted ¾ teaspoon vanilla ½ cup flour ½ cup walnut meats, cut in pieces

Mix ingredients in order given. Line a seven-inch square pan with paraffine paper. Spread mixture evenly in pan and bake in a slow oven. As soon as taken from oven turn from pan, remove paper, and cut cake in strips, using a sharp knife. If these directions are not followed paper will cling to cake, and it will be impossible to cut it in shapely pieces.

Card Cakes

⅓ cup butter 1 cup powdered sugar 2 eggs 1 cup flour ⅓ teaspoon salt Jordan almonds 1 tablespoon Breakfast Cocoa 2 tablespoons sugar ¼ teaspoon powdered cinnamon ¼ teaspoon vanilla Shredded cocoanut

Cream the butter, add sugar, eggs well beaten, flour, and salt. Spread mixture on bottom of a buttered inverted dripping-pan, decorate with almonds blanched and cut in strips, and bake in slow oven. Cut in desired shape, using heart, spade, and diamond-shaped cutters before removing from pan. To give variety, divide mixture in halves. To one-half add sugar, cocoa, cinnamon, and vanilla, then spread on pan and sprinkle with shredded cocoanut.