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CHARLOTTE RUSSE

CHARLOTTE RUSSE image

Whip one quart rich cream to a stiff froth, and drain well on a nice sieve. To one scant pint of milk add six eggs beaten very light; make very sweet; flavor high with vanilla. Cook over hot water till it is a thick custard. Soak one full ounce Cox's gelatin in a very little water, and warm over hot water. When the custard is very cold, beat in lightly the gelatin and the whipped cream. Line the bottom of your mold with buttered paper, the sides with sponge cake or lady-fingers fastened together with the white of an egg. Fill with the cream, put in a cold place or in summer on ice. To turn out dip the mold for a moment in hot water. In draining the whipped cream, all that drips through can be re-whipped.

PEACH MERINGUE

PEACH MERINGUE image

Pare and quarter (removing stones) a quart of sound ripe peaches, place them all in a dish that it will not injure to set in the oven and yet be suitable to place on the table. Sprinkle the peaches with sugar, and cover them well with the beaten whites of three eggs. Stand the dish in the oven, until the eggs have become a delicate brown, then remove and, when cool enough, set the dish on ice, in a very cool place. Take the yolks of the eggs, add to them a pint of milk, sweeten and flavor and boil same in a custard kettle, being careful to keep the eggs from curdling. When cool, pour into a glass pitcher and serve with the meringue when ready to use.

AN EXCELLENT DESSERT

AN EXCELLENT DESSERT image

One can or twelve large peaches, two coffee cups of sugar, one pint of water, and the whites of three eggs; break up the peaches and stir all the ingredients together; freeze the whole into form; beat the eggs to a froth.

SNOW PYRAMIDS

SNOW PYRAMIDS image

Beat to a stiff foam the whites of half a dozen eggs, add a small teacupful of currant jelly, and whip all together again. Fill as many saucers as you have guests half full of cream, dropping in the centre of each saucer a tablespoonful of the beaten eggs and jelly in the shape of a pyramid.

TROPICAL SNOW

TROPICAL SNOW image

Ten sweet oranges, one coconut, pared and grated, two glasses sherry, one cup powdered sugar, six bananas. Peel and cut the oranges small, taking out the seeds. Put a layer in a glass-bowl and wet with wine, then strew with sugar. Next, put a layer of grated coconut, slice the bananas thin, and cover the coconut with them. When the dish has been filled in this order, heap with coconut. Eat soon or the oranges will toughen.

APPLE SNOW

APPLE SNOW image

Forms a showy, sweet dish, and may be made as follows: Ten or a dozen apples prepared as before, flavored with a little lemon juice; when reduced to a pulp let them stand to cool for a little time, meanwhile beat up the whites of ten or a dozen eggs to a froth, and stir in to the apples, as also some sifted sugar, say a teacupful; stir till the mixture begins to stiffen, and then heap it up in a glass dish or serve in custard cups, ornamented with spots of red currant jelly. Thick cream should at table be ladled out to the snow.

COCOANUT KISSES

COCOANUT KISSES image

Make a kiss mixture; add to it half of a cocoanut grated (the white meat only); finish as directed for kisses.

JELLY KISSES

JELLY KISSES image

Kisses, to be served for dessert at a large dinner, with other suitable confectionery, may be varied in this way: Having made the kisses, put them in a moderate oven, until the outside is a little hardened; then take one off carefully, as before directed; take out the soft inside with the handle of a spoon, and put it back with the mixture, to make more; then lay the shell down. Take another, and prepare it likewise; fill the shells with currant jelly, or jam; join two together, cementing them with some of the mixture; so continue until you have enough. Make kisses, cocoanut drops, and such like, the day before they are wanted.

APPLE CHARLOTTE

APPLE CHARLOTTE image

Cut slices of wheat bread or rolls, and having rubbed the bottom and sides of a basin with a bit of butter, line it with the sliced bread or rolls; peel tart apples, cut them small, and nearly fill the pan, strewing bits of butter and sugar between the apples; grate a small nutmeg over; soak as many slices of bread or roll as will cover it; over which put a plate, and a weight, to keep the bread close upon the apples; bake two hours in a quick oven, then turn it out. Quarter of a pound of butter, and half a pound of sugar, to half a peck of tart apples.

Pineapple Loaf

Pineapple Loaf image

One large can pineapple (grated), 2 cups water, 1 cup sugar; add juice of 2 oranges, 2 lemons; 3 level tablespoonfuls Knox gelatine dissolved in cold water. Dissolve sugar in 2 cups water over fire, cool, add other ingredients. When it commences to set add the well-beaten whites of 2 eggs. Set in ice box until needed. Serve with whipped cream.