H u ndre d Cold. D e sse rt s. Linda H u ll. ' ew Y ork

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2 One H u ndre d Cold D e sse rt s Linda H u ll Larned ' ew Y ork Charle s Scribne r s Sons

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6 A l aska Pudding Bake small round of 3 l a y e rs sponge between and cake, cool, s p r ad e cover with a rich Boiled Custard ' p a g e 42) thickened with to cornstarch, which add 1 cup of minced candied fruit or nuts, or any fresh or pre served frui t may be used if it be drained quite dry. Cover entirely with a meringue made of the egg whites left when making the custard, and brown in a hot oven. Cool ' ui ckly and serve well chilled.

7 A ngel Pudding Sift times cup pastry 5 flour, y, cream and t e a s t tartar, e a s salt, p. p. add cup fine granulated sift sugar, fold in large egg whites 3 5 times, and flavor with almond. beaten stiff, Bake in tube pan. When nearly cold surround cake with Boiled Custard 'page souffle 42) which has been packed jar in ice and salt until in a nearly frozen, and cover cake with whipped cream mixed with candied fruit.

8 A pples Baked in Jelly Cover 6 peeled and cored apples with 1 cup sugar and grated peel of and bake until turn 1 lemon, tender, into a glass dish on round slices of sponge cake or toasted bread, add lemon juice and a little currant jelly to sirup in pan, and cook until it Pour over the and apples, jellies. when very cold serve with Boiled Cus tard or whipped cream.

9 A pples Caramelled Cook 6 small peeled and cored apples in cup sugar and cup water until tender, remove to serving Cook cup minced almonds dish. or pecans cup sugar until in V2 pour over the com brown, apples, p l e t e l y coating th em with t he caram el, pour over t he apple sirup cooled down until n early jelly, and serve cold with cream. Sponge cake or any plain cake should be served with dish.

10 A pple Meringue Custard Add to a baked or boiled custard 4 peeled and sliced apples and 2 t bs p s. of butter, when nearly cold add 1 t e as p. of vanilla. Add these to cus tard before baking or after boiling. When cold cover with a meringue, brown and cool and serve with cake. ' wo t bs p s. of currant jelly may be used instead of the vanilla if preferred.

11 A pple Snow ' rate 1 sour apple, add cup pow dered sugar, 2 egg whites beaten very stiff and a pinch of salt. Beat until fluffy, cake pile on small rounds of sponge or toasted bread covered with a layer of jelly or jam. Serve with Boiled C ustard poured around.

12 A pple Sponge Cook sliced apples cup sugar 4, V2 grated peel of lemon and orange, 1 1 cup water until, tender add 4 1 gelatine dissolved in, 4 1 cup of in V2. oz. of cold water, cup red fruit juice or jelly, 1 tbsp. orange flower water, 1 t e as p. vanilla, and 1 tbsp. rum, sherry, or When cool add egg 2 brandy. whites beaten very and turn into stiff Chill and turn, out onto a a mould. round of sponge cake and garnish, with whipped cream sweetened, fla with and streaked with d vore vanilla, red coloring liquid.

13 A pricot ' ggs Place a few grape-fruit carpels in centre of rounds of sponge cake, cover ea ch with a drained half of a canned apricot' fresh or canned peaches may be used instead of the apricots' cook the juice with the grape-fruit juice, juice of and 1 1 cup 4 orange, sugar, add 1 t e a s gelatine, cool, softened p. and pour a little of it over the apri cots to glaze them. Add 2 egg whites beaten stiff to remainder of the jelly, beat well, and pour around the apri cots. 1 0

14 Banana Fluff Peel 3 bananas and cover them with 2 t bs p s. lemon juice and 1 of grape-fruit juice, cover, and place on ice. Af ter an hour mash and beat adding cup powdered sugar them, and unbeaten whites of at 3 1 eggs, a time Beat until very add 1 light, vanilla and of Benedictine or t e as 2 p. Serve in glasses filled with sherry. fresh or canned fruit, and dust with minced pistachio nuts or candied mint leaves. 1 1

15 Blanc Mange To cups hot milk add 2 M cup Irish moss or gelatine or ar 4 t bs p s oz.. softened in cup rowroot M milk, cup and pinch of and cook sugar, salt, until it thick ens take from slightly, fire, add beat until Serve flavoring, cool. with whipped cream or add M cup to mixture when cool. With almond flavor, make blanc mange with arrow root, add 1 cup almonds blanched and pounded and soak ed cup of fine, in 1 the hot When cool flavor with 1 milk. almond and add t e a s extract, p. cream. With make the blanc chocolate, mange with gelatine, add while hot 2 squares grated chocolate melted over hot water, and flavor with vanilla, a few drops of rum and orange juice. 12

16 Bavarian Cream or Bavaroise Soak M oz. or 1 M t bs p s. gelatine in M), cup milk, cold Scald cups 1 M water. pour onto yolks beaten with 2 M cup sugar. Return to double boiler, add 1 t e as, little salt, the gelatine, butter p. cook until mixture coats beat and add egg spoon, strain, cool, whites beaten cup whipped 1 stiff, and Turn into wet cream, flavoring. place on ice for hours or 3 mould, more. If cream must stand long after it is taken from mould, 2 t bs p s. of gelatine must be used. A delicious flavoring for plain cream is vanilla bean and a little lemon and orange peel cooked with the milk. 13

17 Bavarian Cream with Bananas Add 3 peeled and m ashed bananas to a plain Bavarian Cream with the juice of This may be put 1 orange. in the mould in layers alternating with j elly made with fruit juice, wine or rum. lowed time ach lay er should be ' al to chill and harden before adding the next layer. 14

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19 Bavaroise or Bavarian Cream with Coffee Add to Bavarian Cream ' page 1 3 ) M cup very strong coff ee, to be used in stead of water to soften gelatine, and flavor with coffee extract or very strong coff ee. Swedish timbale cups may be filled with the cofle e bavaroise, covered with a meringue, browned in and served Browned and oven, cold. minced almonds or pounded caramel candy may be sprinkled on the me ringne before browning it. 16

20 Bavaroise Chocolate Add to a plain Bavarian Cream 'page cup of grated 13 ) chocolate, which should be melted over boiling water, 1 t e a s p. of brandy, and 1 of vanilla. If preferred the brandy and vanilla flavoring may be left out and orange juice or a suspicion of cin namon be used ma y instead. 17

21 Bavaroise with Chocolate and Fruit Add to Chocolate Bavaroise ' page 1 7) grated p eel of 1 l emon, 1 cup dr y candied or brandied fruits cut small, cup lady fingers or sponge cake in 1 crumbs, 2 t bs p s. ' o y a u x or Benedic tine and 1 t cordial, e a s and fill mould lined with l emon jelly. p. of vanilla, Serve with fruit macedoine or Boiled Custard 'page Orange fflé sou juice or any fruit juice may be used in place of the cordial. 18

22 Bavaroise with Chocolate Mocha Line a mould with a thin layer of mild lemon jelly flavored slightly with rum, then put in a layer of Jelly Cream ' page colored pink garnish in alternate rows with minced, and browned almonds and pistachio nuts, also When fill with Choc set, minced. olate Bavaroise ' page using strong coffee to soften gelatine instead of place on and when very water, ice, cold turn out and serve with rich Boiled Custard ' page 42) flavored with orange juice and a few drops of rum. 19

23 Bavaroise Diplomatic Line a mould with lemon jelly, di p candied fruit in jelly, and garnish with minced pistachio nuts, pour in some Bavarian Cream ' page fla with a littl rum and sherry d vore e a nd grated lemon peel, add a layer of sponge-cake slices and more fruit, and fill with the cream. Leave on ice several hours before serving. To line a mould with jelly, pour in a very little of the as soon it begins jelly, a s to harden turn mould in a pan of ice the entire inside coated. 20

24 Bavaroise with Fruit en Surprise Line mould with Wine Jelly ' page garnish with minced pistachio nuts and shredded almonds, when set put a bowl in the mould, filled with cold water, fill space between with jelly. ' When set again remove bowl, and fill with the Bavarian Cream 'page filled with 1 3 ) M cup each chopped candied fruit and maca roon and of 1 crumbs, tbsp. sherry. Oranges and grapes may glaced also be used as a garnish. 21

25 Bavaroise with ' inger Line a mould with lemon jelly, gar nish wi th preserved ginger, with Bavarian Cream ' page and fill to which add M cup preserved ginger, 2 t bs p s. sherry, and 2 of maraschino. Orange juice may be used in place of the sherry and any sirup from canned fruit instead of the maraschino. 22

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27 Bavaroise with ' uts Add 1 cup blanched almonds or hazel nuts ground fine and M t e a s p. almond extract to the milk in recipe for Bavarian Cream ' page To blanch or remove skins from cover them with boiling nuts, water, drain and rub each one through the fingers. 24

28 Bavaroise in Oranges Make Bavarian Cream ' page 13 ) with M cup orange juice instead of all and fill orange or basket shells. milk, Cover with a meringue mixed with ' a little whipped cream, and do not brow n it. This may also be put in moulds instead of orange skins. 25

29 Bavaroise with Pineapple Make a plain Bavarian Cream ' page using M cup of sugar and M oz. of gelatine instead of the amount given in recipe, as the fruit is sour and quite Add to the cream cup of 1 juicy. fresh and a f w pineapple, shredded, e whole if in Add strawberries, season. fruit after mixture is chilled and just before turning it in the mould. Canned pineapple may be used if it well drained after If is shredding. it be used th en follow the recipe for plain Bavarian cream. The remain ing fruit juice may be poured over the cream when serving. 26

30 given. Charlotte Russe Mix whipped cream with 1 M pt. cup powdered a little 3 sugar, salt, stiffly beaten egg whites or 1 yolks, of and gela 1 t flavoring, e a s tbsp. p. tine softened and dissolved over hot water in 3 t bs p s. milk. Line a moul d greased with olive oil with M sponge-cake strips or lady fingers, lb. fill with the mixture and place on ice for an hour or more. If a delicate cream is desired, use the egg white ' if a rich yellow cream, use the yolks. This may be flavored with vanilla, or fruit melted sherry, brandy, juice, and or strong chocolate, vanilla, cofl'e e or If fruit juice be add used, caramel. a little more gelatine to the amount 27

31 Charlotte Russe with Burnt A lmond Bonbons Add to Charlotte Russe ' p age 27) flavored with liquid caramel and va cup each burnt and 1 almonds nilla, caramel candy pounded fine. To make the caram el candy, burn the sugar, add a very little water, turn it onto greased plate s, when cold break in pieces and grind it fin e. Soften gelatin e in the caramel liquid. Let stand on ice 2 or 3 hours. 28

32 Charlotte Russe, Coffee Flavoring Make a Charlotte Russe ' page 27 softening the gelatine in very strong instead of the In making cofle e milk. any charlotte in which a large amount of flavoring is to be used it is n e ce s sar y to use gelatine, or if the charlotte is to stand long before using. Other wise the gelatine may be omitted. 29

33 Charlotte Russe with ' rape Juice Make a Charlotte Russe ' page using grape juice in the place of the milk to soften the gelatine. Let stand on ice several hours, unmould and garnish with Tokay grapes peeled and seeded. They will peel like to matoes if plunged in boiling water a moment, then in cold water. 3 0

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35 Charlotte Russe with Macaroons Make a Charlotte Russe ' page 27) and flavor it with extract bitter al add cup finely pounded 1 mond, macaroons, and M cup minced al monds. The gelatine may be omitted as the macaroons will stiffen it uf s Pounded crumbs ficie nt l lady-fin g e r may be used instead of the maca y. roons. 3 2

36 Chestnuts with Coffee Sauce Cook 1 qt. blanched chestnuts until tender with M cup sugar, 1 cup and a -inch stick 3 cinnamon. Remove add salt press cinnamon, through potato ricer into a glass, dish. When very cold pour over M cup very hot coffee mixed with beaten 2 yolks, water, and 2 t bs p s. powdered sugar. 3 3

37 Chestnut Mould Boil and mash blanched 1 qt. add powdered 3 t chestnuts, bs p s. sugar, dash salt, 4 t bs p s. cream, 1 t e a s p. vanilla, Turn and 4 t bs p s. sherry. into a mould slightly greased with olive oil. Chill and turn out, garnish with candied fruit, and sur round with whipped cream sweetened and flavored with maraschino. 3 4

38 Chocolate or Coffee Puff with Bonbon Cream Make a cream-puff paste and make puffs very small, bake them close to gether on a pie tin, also make enough small éclairs to reach around edge of round of puffs. Fill both with choco late coffee thickening or custard, cu s tard with edges of Di cornstarch. éclairs in hot sirup and set p them u p right and close together around a basin the size of the round of puffs. When cold, slip the ring from the basin onto a serving dish, fill with whipped cream filled with soft bonbons, cover with the puff round, glaze them with hot sirup and dust with nuts. Serve cold. 3 5

39 Chocolate Cornstarch Pud ding with Pineapple Scald 2 cups milk, add 4 t bs p s. cornstarch in M cup cold milk, and cook 5 minutes, add 4 t bs p s. sugar, and 4 of chocolate melted, little salt, and 1 t e a s remove from fire, butter, p. add cup shredded 1 pineapple, M cup macaroon crumbs, and 1 t e a s p. va beat a add egg 2 nilla, moment, whites, and turn into cups wet in cold water. Turn out and serve with ed Cus Boil tard ' page 42) made of the yolks.

40 Cream Chocolate Pudding Scoop out the centre of a small loaf of sponge Melt of 4 t bs p s cake.. grated chocolate in 2 t bs p s. of hot water, add M cup of sugar, beat until add a dash of 1 t cool, salt, e a s vanilla or a of orange juice and tbsp. p. of cup of cream whipped very 1 stiff. Fill cake and spread over the e n tire top. This may be dusted with minced and browned almonds, pecans or minced candied fruit although it is a very good sweet without either. 3 7

41 Chocolate Custard Pudding Steamed This is a rich and delicious pudding. Beat yolks very Cook in 8 stiff. double boiler 3 t bs p s 1. butter, cup cup bars of 1 3 milk, sugar, confection er s chocolate grated, and the eggs. Beat con stantly until thick, take from fire, add 1 tbsp. each va nilla and brandy or rum, turn into buttered and steam 2 M mould, cover, Turn turn the extra off out, hours. in hot oven place 1 0 liquid, minutes, and put on ice slip onto 5 cool, hours, serving plate, and serve as cold as possibl e with whipped cream slightly sweetened and flavored with sherry, or with a half-frozen rich, Boiled C us tard or Italian meringue. 3 8

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43 Cornstarch Pudding with Chocolate Sauce Mix M cup of cornstarch with 3 t bs p s. of sugar, and M cup of cold Add to cups of scalded 3 milk, milk. simmer 1 5 minutes, add 1 tbsp. of orange juice and 3 stiffly beaten egg and serve with Mould, chill, whites. the following sauce Soften of ' 1 tbsp. cornstarch in M cup of add to 1 milk, cup of scalded milk and cook min 1 0 utes. Add 1 M squares of chocolate melted in 2 t bs p s. of hot water, 2 t bs p s. of powdered sugar, and add to the cooked Add beaten 2 mixture. egg yolks to the whites beaten stiff with M cup of powdered sugar and fold into the sauce. Flavor with vanilla and beat until cold. 40

44 Custards' Baked, Plain, or Souffle M ix 2 cups rich milk, 3 beaten eggs, cup little M 1 sugar, salt, flavor tbsp. and if la a little beat in g vanil, nutmeg, turn into buttered dish or a moment, dust with the nutmeg place cups,, in a pan of hot water, and bake in a slow oven until a knife point will make a clean cut in centre of custard To make it stiff enough to turn out add extra yolks to the Thick 2 mixture. baked custards may be turned out and covered with caramel, or wine sauce. chocolate, fruit, ' or the souflflé, separate the eggs, beat yolks slightly, add to milk mix ture, fold in the whites with one or two extra whites, beaten very st ifl'. 41

45 Custard, Boiled Add 2 cups scalded milk to 3 egg yolks beaten thick with M cup sugar. Cook until spoon is add 1 coated, t e a s p. butter, take from and fire, flavor with m vanilla, almond, ru, or fruit juice brandy, sherry, cordial, or Beat until This will be jelly. cold. rather soft. For a thick custard add 1 tbsp. of arrowroot or cornstarch, or t bs p s. flour softened in cold milk to the hot milk, and cook 5 minutes before adding to eggs. Arrowroot is the most delicate thickening. ' or a rich, thick custard omit flour or corn starch and use 6 egg yolks, and for custard sou fflé add to rich custard when taken from fire the stiffly beaten e gg whites and beat until cold. 42

46 Custard Bread and Fruit,, Pudding Make a rich Boiled Custard ' page Toast thick slices of 2 large, bread, spread them with tart fruit and cut them to fit a glass dish. jelly, Cover with 1 cup fresh or canned fruit, press with tumbler under a fill dish with the and weight, custard, cover with M cup slightly sweetened cream. When ready to serve re move tumbler. Flavor custard to harmonize with the fruit. use bitter almond, If peaches, and blanched and shredded almonds may be added ' if chocolate custard, flavor with brandy or orange juice, and use sliced oranges. 43

47 Custard with Chestnuts, Sou ffl e Add to Boiled Custard 'page soufflé 42) 1 chestnuts boiled with grated pt. rind of 1 and 1 t e a s lemon and mashed smooth serve in sher juice, p. lemon bet glasses, and cover with whipped cream dusted with nutmeg or mixed with shaved maple sugar, and garnish with preserved strawberries. 44

48 Custard with Chocolate Add to Boiled Custard ' page 42) 2 'uares grated chocolate melted and s cup macaroon and serve M crumbs, with M cup strawberry or red-rasp berry jelly cut in small bits or jam, and mixed with whipped cream. This may be made thick and rich and turned out in a glass dish, or it may be made soft and served from a glass bowl into small dishes. 45

49 Custard with Coffee Add to baked or boiled custard 4 t bs p s. ground coffee soaked an hour in 1 cup warm milk and strained, and use M cup less milk, or add M cup very strong coffee or coffee 2 t bs p s. The made very if infusion, extract. strong, coffee, is better than the ground as the latter often curdles the 46

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51 Custard with Mocha Caramel Mix 1 M cups of rich milk with 3 be aten yolks and M cup of sugar, add M cup of very strong coffee infusion, M cup of powdered a macaroons, little salt and bake in a buttered dish. Cool and serve with a sauce made of M cup of cream whipped very st ifl, stiffly beaten egg whites and 3 of thick caramel. 48

52 brown in oven. Serve very cold. Custard with Oranges and Meringue Pu t 3 sliced oranges in dish, s p rin kl e with 2 t bs p s. sugar, add Boiled stiff C ustard, ' page flavored with orange cover with meringue and juice,, 49

53 Custard with Peaches Peel and stone 6 peaches, fill with maraschino cherries, coat with Boiled stiff Custard, ' page and roll them in minced Place on and ice, nuts. when very cold cover with the custard flavored with the maraschino and cover with whipped cream flavored with almond. 50

54 Date and ' u t ' orte Beat eggs with cup add sugar, cup each broken pecans and dates cut in small M cup 1 pieces, flour, t e as p. baking-powder, and a little salt. Bake in shallow buttered pan M hour. When cold sprinkle with or 2 3 t bs p s. sherry and cover with whipped cream. This may be made in individual cakes. 5 1

55 ' ggs in ' est Heat 2 cups of rich milk, add M cup of powdered sugar, a little salt and I M t bs p s. of gelatine softened in M cup of cold and Strain water. separate in two Add M t e as p parts.. of extract of bitter almond to one part and 2 t bs p s. of very strong coffee to the other part. Fill empty egg shells with the mixtures and set them in a bed of ice and salt. At the same time make a lemon or wine jelly, turn it into shallow pans about M inch When cut in nar hard, thick. row strips, place around edge of a flat dish and put the brown and white eggs in the shells warm Di centre. p in water an crack and the instant, shells, eggs will come out easily. 5 2

56 Farina Pudding with Pineapple Scald 1 cup milk and 1 cup water, add 1 t e as p. butter and 3 t bs p s. farina, simmer turn into a 15 minutes, bowl, add beaten and turn into 3 whites, moul d. Chill on ice and serve covered with 1 cup shredded pine-apple, sur rounded with a Boiled Custard ' page 42) made with the egg yolks and sea s oned with orange juice. 5 3

57 Fruit Macedoine Cook until rather thick M cup orange juice or water, M cup sherry, 2 t bs p s. maraschino or rum, and 4 t bs p s. sugar. Strain and chill. When cold add oranges, grape-fruit, ba and Malaga grapes nanas, pineapple, seeded and peeled, and garnish with squares of wine jelly. Or omit ba nanas and pineapple, and add tiny slices of apple and fresh or brandied and in apple cups or serve cherries, in glass sherbet cups. 54

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59 ' enoise Pudding Cream 1 cup butter with g rated p eel of add cup and 1 1 lemon, sugar, one at a beating 5 add, time, eggs, well between each egg and adding alternately with the eggs cups flour 2 sifted with 1 t e as p. baking-powder. Add 1 t e as and M t e as p. vanilla p. almond extract and bake in a ring mould, cover it with coffee or vanill a frosting, garnish with candied ginger and and fill centre cherries pecans, with whipped cream mixed with a few marshmallows cut in bits, and serve surrounded with a rich Boiled C us tard ' page 56

60 Jelly for Various Flavors Soften M oz. 2 t bs p s. of gelatine or in M cup of cold Boil cups 3 water. of water with M cup of sugar and a piece of lemon peel about 5 minutes, add gelatine and the white and shell of Let come to a 1 boil, skim, egg. and strain through cloth. Cool and add flavoring and place on ice. In summer or damp weather use but 2 M cups of liquid. When set and very cold turn out on a paper doily on a glass a jelly cream add ' M or dish. cup of whipped cream before mould in g. ' or a jelly sponge add 2 or 3 stiffly beaten egg whites. 57

61 Beat Jelly Bar - l e - Du c Sponge Add juice of 1 lemon and M cup sugar to cups boiling boil a 2 water, remove from and add moment, fire, one jar of white or red l Bar- e - D u c Add to M softened currants. oz. and add beaten egg 2 gelatine, cool, whites. until very cold, mould, and serve whipped cream. 58

62 Jelly with Brandy and ' angerines Soften M oz. of gelatine in M cup of water. Boil 2 cups of water with M cup of sugar, add juice and rind of a lemon and the peeled rind of 1 tan a few moments, add g e rin e. Boil gelatine, clear with an egg white and shell, strain and cool, and add M cup of brandy. Turn into a mould and when set and cold turn out and gar nish with the tangerine quarters. 59

63 Jell y with Coffee Soften M oz. of gelatine in M cup of water. Boil 3 cups of strong, clear coffee with M cup of loaf sugar, add strain and turn into a gelatine, mould, and when chilled and hard turn out and garnish with slices of banana, and serve with slightly sweetened whipped cream. 60

64 Jelly Cream Lalla Rookh Make a plain jelly ' page using cups of milk instead of the 1 M water. When cold add M cup of M cup rum, of a flavoring of and cream, nutmeg, turn into a mould lined with maca roons or lady fingers and candied cherries. When set and cold turn out and garnish with some of the cherries, or with maraschino cherries. 61

65 Jelly Cream with Mandarins Make Orange Jelly ' page and line a mould, garnish with sections of mandarins free from skin, put in a n other layer of the jelly. Reheat the remainder of t he jelly, and add the pulp and grated rind of 3 mandarin oranges, a little more sugar, and press through a sieve Add M cup cream whipped, and 2 t bs p s. of cura c oa. Fill the mould and serve with light cakes. 62

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67 Jelly with Fruit Make an Orange Jelly or Wine Jelly ' pages 65 and 69) moul ded in al ternate layers with 1 orange sliced, 4 M cup blanched 6 figs, dates, almonds, sliced and M cup Malaga 1 banana, grapes skinned and seeded. Turn into a mould garnished with some of the and place on Serve with fruits ice. whipped and sweetened cream. 64

68 Jelly with Oranges Soften M of gelatine in M cup of oz. cold Boil cups of water 1 M water. with M cup of the yellow peel sugar, of lemon and oranges, cloves, and an inch stick of cinnamon. Add the gelatine and cup of orange 1 juice, also the juice of and clear 1 lemon, with the white and shell of 1 egg. Strain and add 1 tbsp. of Benedictine or sherry and turn into moulds or into orange shells. When cold turn out and garnish with pieces of orange and pieces of pineapple, or if moulded in the oranges cover with cream whipped slightly sweetened. 65

69 Jelly with Prunes Soak M lb. of prunes over night, drain and add 2 cups of water and M cup of sugar. Cook until tender, drain and remove stones. Strain the water which prunes were in t he heat and add of 2 t cooked, it, bs p s. gelatine softened in M cup of cold the juice of a dash of 1 water, lemon, salt, and 2 t bs p s. of sherry. Mould in alternate lay ers with the prunes and pecan s, chill and serve with a rich Boiled Custard ' page 66

70 Jelly Sponge with Coffee Caramel Cook 1 cup granulated sugar until nearly add cup hot 1 brown, strong, remove from add cup 1 coffee, fire, warm then M gelatine soft milk, oz. ened in M cup of cold water, and beat until it cools a little. Add the stiffly beaten whites of 3 eggs, and beat until very light and fluffy. Turn into a chill and mould, thoroughly, serve with a rich Boiled Custard 'page 67

71 Jelly, Russian Style Boil cup of water with M cup of 1 a few pieces of lemon a sugar, peel, few cloves, and a small stick of cinna mon or add M of gela 2 3 minutes, oz. tine softened M cup of cold in water, add cups of grap juice or other 1 M e fruit strain and fold in stiffly 3 juice, beaten egg whites. Mould in alter nate layers with candied fruits cut in cubes. The jelly should be beaten until nearly cold before adding the and serve with Chill, unmould, eggs. a Boiled Custard ' page 42) made with the egg yolks and flavored with rum. 68

72 Jelly with Wine Soften M oz. of gelatine in M cup of water, add to 1 M cups of water boiled with M cup of sugar, add also the juice of 1 lemon and 1 orange. Clear with egg white and shell, strain, cool, and add 1 cup of champagne, sauterne, or Marsala or use a little Tokay, wine, more water and about M cup of or sherry, rum, brandy, whiskey. This may be turned into champagne glasses, leaving room for a half-inch covering of beaten egg white mixed with sweetened and whipped cream. It will look quite like a glass of cham pagne. 69

73 Jelly with Wine, Macedoine Soften M oz. of gelatine in M cup of cold add to cup of water 1 water, boiled with M cup of sugar the juice and rind of lemon and mandarin 1 1 or small and orange, clear, strain, partly cool and add cups of Mar 1 M sala or sherry wine, line a mould with the jelly, garnish with pecans and candied fruits, fill partly with the add pineapple in small pieces, jelly, banana slices, peeled and seeded, and Malaga grapes, and fill with the jelly. Chill and wh en hard unmould and serve with whipped cream sweet ened and streaked with red coloring. 90

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75 Marshmallow Cream Cut M lb. of marshmallows in four or five pieces, add 1 cup cream whipped very stiff, and M cup ' nglish walnut meats blanched and chopped. Stir all together and let stand on ice until very cold, raspberry sauce. and serve with red Take the juice from the top of a can of red raspberries, and thicken with about 1 cook, tbsp. of cornstarch or arrowroot and sweeten if necessary. 72

76 Orange Cornstarch Pudding Heat cup of orange juice and M cup of lemon juice with cup of water 1 and M cup of add of 3 t sugar, bs p s. cornstarch dissolved in M cup of cold water and add M t e as p. of salt. Cook 20 minutes and add 3 well-beaten e gg whites. Turn into a wet mould, place on ice for several hours, turn out and serve with a rich Boiled Custard 'page 42) flavored with a few drops of The mould may be garnished sherry. with orange sections. 73

77 Peaches in Cantaloupes Fill halves of very cold melons with sliced peaches, sprinkle them with sugar and candied ginger chopped rather fin e, and serve very cold. They may be covered with whipped cream and the ginger sprinkled in the cream. 74

78 Peach and Cornstarch Pudding Scald cup add corn 1 2 t milk, bs p s. starch cup cold in M M cup water, sugar, 1 t e a s p. butter, and cook 5 take from add 1 t minutes, fire, e as lemon M almond t juice, e a s extract, p. p. 2 egg whites beaten, and M cup whipped cream. Color a pale pink and line buttered cups, lay a half peach in each one, fill with the mix and when cold turn dust ture, out, with minced and pour almonds, around Boiled Custard ' page 75

79 Whip Peaches on Peach Cakes For this purpose there are half round ds the shape of a peach moul half. 2 eggs over hot water, add M cup granulated sugar, 1 t e a s p. minced candied lemon peel, and cup warm flour. Fill moulds and When cool dip them in sherry, bake. dust with carmine powder, then with powdered sugar, lay a half-peach on each one, arrange in circl e, and fill centre with Boiled C ustard souffle 'page 76

80 Peaches with Raspberry Sirup Steam 6 peaches 5 minutes, peel stick them with and blanched cool, using cup lay them on 1 almonds,, serving dish on sponge cake, and pour over them red-raspberry sirup boiled down until rather thick and colored a deep red with Amaranth. Serve very cold. Amaranth is a harmless ve g e table li ' uid. 77

81 Peach Snow Boil cup sugar with 1 M cup water until it dip peaches in Dust spins, it. them with 2 t bs p s. shredded almonds, lay them on a plate to cool When cold cover with 2 egg whites beaten very stiff with 1 tbsp. powdered sugar and poached in spoonfuls in boiling water mixed with the remaining sirup. 78

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83 Pears with Wine Sauce Cook peeled, cored, and halved pears in a sirup of M cup sugar, 1 cu p water, 1 tbsp. lemon juice, 2 whole and a small stick of cloves, cinnamon, color and drain on a add red, plate, 3 t bs p s. sherry, rum, or Madeira and cook until thick, wine to sirup, pour over the fruit when cold, place fruit on erving dish on disks of s toasted dust with minced nuts bread,, and cover with whipped cream. 80

84 Pineapple or Red - Ra spberr y Sponge Add to 2 cups chopped pineapple or raspberries cooked in sirup of 1 cup water and, M cup sugar, softened in M cup of cold gelatine, cool water, strain,, add beaten whites M oz. of 3 eg g s, a little lemon juice if canned pineapple be beat until ifl st used,, mould, and serve with Boiled Cus t ard 'page 81

85 Pineapple with Rum Sauce Cook slices of pineapple moment 6 1 in a sirup of cup M cup 1 water, sugar, juice of M and cook lemon, drain, sirup until reduced cool and one-half,, add 4 t bs p s. of rum, pour this over the fruit, sprinkle with minced pis t achio nuts and bits of preserved g in or any preserved or candied fruit, ger, place on ice until very cold, and serve with cake or lady fingers. 82

86 Prunes in Claret Soak large prunes, dry them, re move stones, and stuff with minced pecans or almonds. 'asten them with wooden skewers lay them and in, a sirup of cup 1 M cup sugar a claret, small stick of cook, 15 cinnamon, or until but not soft minutes, tender, drain them into a serving, dish, cook down the sirup, strain and pour over the prunes, and serve with cream and cake. 83

87 Prune Mould Soak and steam 1 6 large prunes with a very little water, of cinnamon until tender. and stick Remove stones, crack, and add kernels to add M cup and 1 prunes, sugar, tbsp. cornstarch softened in M cup cold and cook add a few 5 water, minutes, drops lemon juice, and turn into a wet mould. When very cold serve with whipped and sweetened cream.

88 Rice Mould Boil cup rice in milk add 1 1 qt. softened in, 1 M cup of gelatine, tbsp. cold a little and M cup water, salt, candied fruits. Turn into buttered and when very cold turn mould, out, pour over cup fruit garnish 1 sirup, with currant jelly, and serve with sweetened and whipped cream.

89 of Rice with Pineapple Wash M cup of rice thoroughly, pour it slowly into of salted 1 qt. boiling briskly boil 20 water, minutes, stirring lightly with a fork. Pour boiling water through it, drain and place on colander in a cool oven to dry. To 1 cup of the rice add M cup of pineapple juice and a dash of salt. Soften 1 tb sp. gelatine in M cup of water and dissolve it over boil ing and add to rice with M water, strain cup of cool and add cup of 1 sugar, cream whipped very stiff, 1 tbsp. of and 1 of sherry. lemon or orange juice, Turn into a glass dish, chill until very cold, and serve with 1 cup of shredded pineapple poured over. 86

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91 Spanish Cream in M Soften 1 M t gelatine bs p s. cup cold ix cups hot rich Bl 2 water. milk or thin cream with 2 egg yolks add gelatine, M cup cook a moment beaten, sugar, and when cool, dissolved and add beaten egg whites and fla voring, or omit yolks and use only the whites, and beat until cold. Turn into moul d, and serve with whipped cream or fresh fruits. 88

92 Spanish Cream Chocolate Soften 1 M t bs p s. of granulated gelatine in M cup of cold water. Scald 2 cream, cups of rich milk or thin pour over M cup of sugar beaten with egg 2 yolks, tine squares melted chocolate 2 of,, add the gela melted with 2 t bs p s. of hot water, re turn to cook a take fire, moment, from beat until adding 1 fire, cold, t e as p. of vanilla and a few drops of brandy or sherry. 89

93 Spanish Cream Caramel and Peaches Soften t bs p s. of gelatine in M of cold Scald cup of c u p 1 water. thin cream and pour over egg yolks 2 beaten with M cup of sugar, add a li ttle salt a nd the gelatine, and 1 cup of caramel, return to fire and cook until spoon is coated, take from fire, beat until cold, and flavor with M t e a s bitter almond ext ract. Turn of p. into a mould ly filled with slices part of fresh or canned peaches. Serve with cream. 90

94 Spanish Cream Cura c oa Soften 1 M t bs p s. of gelatine in M cup of cold Scald cups of 2 water. milk with an inch stick of cinnamon and pour onto M cup of sugar beaten with 2 egg yolks, add a little salt and the gelatine and return to fire and cook until it begins to R e thicken. move from add the stiffly beaten fire, egg beat until add 3 t whites, cold, bs p s. of cura oa or apricot brandy and beat c until light and cold. Mould and serve with cake. 91

95 p a n i s ream W1 me apple and Pistachio Soften 1 M t bs p s. of gelatine in M cup of cold water. Scald 2 cups of thin cream or add a little milk, salt, the M cup of and cook gelatine, sugar, a moment. Take from fi re, b eat u n til folding stiffly beaten egg cold, in 3 Add cup shredded pine 1 whites. apple to the and cream, M cup shredded pistachio nuts. Line mould with lemon j elly, garnish with the nuts and chopped candied pineapple, fill with the cream, and serve with whipped cream. 92

96 Sponge Cake with Cream Filling Cut a lid from the top of a round sponge scoop out fill cake, centre, with Bavarian Cream ' page mixed 13 ) with caramel candy and bits of red raspberry jelly or with chocolate Charlotte Russe ' page replace cover with coffee and top, frosting, garnish with browned almonds and candied cherries. 93

97 Sponge Cake Pudding with Fruit 'Cabinet Pudding) Line a mould in layers with candied fruits and shredded almonds, Boiled Custard made with gelatine ' page sponge-cake and slices, macaroons, add a few drops of brandy, place on ice hours or Turn gar 2 out, more. nish with whipped cream and bits of currant jelly. 94

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99 Sponge Cake Pudding with Macaroons '' ateau Delphine) Di p macaroon edges in sugar sirup, and place upright around an oval sheet of sponge cake, fill with Italian meri ng ue, garnish with candied fruit, and serve very cold. To make the meringue, cook 1 cup sugar in M cu p water until it spins a short th read, pour co nstantly and slowly on 3 stiffly beaten egg whites, beati ng con st a nt l y, and when cool add M c u p whipped cream and flavori ng. 96

100 Sponge Cake with Pineapple Hearts 'St. Valentine s Pudding) Toast rounds of sponge cake. Cover each with a slice of fresh or pre served orange. Cook slices of pine apple a moment in red-colored sirup, lay one on each piece of cake, pipe whipped cream flavored with mara schino around dust with and edge, minced pist achio nuts.

101 Strawberry Jelly recipe for jelly ' se ' page using cups of fruit and M cup 2 juice, boiling and juice and rind of 1 water, lemon. Canned or preserved straw berries may be u sed. Boil juice with water and M cup sugar, add gelatine and M cup brandy. Mould with the largest of the fruit and M cup pecans or almonds. 98

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103 Strawberries en Surprise Partly small paper cases or fil l 6 china ramekin dishes with large straw dust them with powdered berries, and over them M cup of sugar, pour or maraschino, Chartreuse, sherry, cover with whipped cream, and pipe on more whipped cream, colored pink and slightly sweetened. Place on ice for an hour before serving. 1 00

104 ' apioca with Peaches or Pineapple Soak 1 cup tapioca in 2 cups cold water until absorbed, boil until trans adding more water if parent, needed, add cup cup peaches or sugar, shredded pineapple and juice, turn into mould, and serve with Boiled Custard ' page 42) or cream. 101

105 ' apioca with Strawberries Cook 1 qt. strawberries with 1 cu p sugar and 2 t bs p s. lemon juice until soft, add M cup tapioca and a little and cook until Fold in salt, clear. two well-beaten egg turn into whites a and serve with Boiled, Cus mould, tard ' page 1 02

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108 I' D' ' Al aska Pudding PA ' ' Angel Pudding B aked Jelly Apple s in C aramelled Apple s Custard Apple Meringue Appl Snow e Appl e Sponge Apricot 'ggs B Fluff anan a Bl an e Mange B avarian B avarian B avaroise B avaroise Cre am or B avaroise am with B Cre anan as Chantilly or B avari am with an Cre Coffe e B avaroise Chocol ate Bavaroise with Chocol ate an d Fruit B avaroise with Chocol ate Mocha B avarois e Diplom atic B with Fruit avaroise e n Surpris e B with inger avarois e ' B avaroise with Macaroons 105

109 B avaroise with ' uts B a varois e in Oranges B a v aroise Charlotte with Pi neapple Ru ss e Charlotte Ru s se with B urnt Almond Bon bons Charlotte Ru ss e, Coffe e Fl a vori ng with Charlotte Rus se ' rape Ju 1ce Ch with nch Fruit arlotte Rus se Fre Ch with M arlotte Ru s se acaroo ns with Che stnuts Coffe e Sauce stnut Mould Che Chocol or Puff with ate Coffe e Bonbon Cream Chocol ate Cornstarch Pudding with Pin e appl e am Chocol Puddi ng Cre ate Chocol Cu stard Puddi amed ate ng, Ste Cocoa nut 'imbal e s starch Pudd ing with Chocol Corn ate Sauce Cu stard B Pl or a in Souffle s' Boil ed, Cu stard, aked, Bre Custard, ad, and Fruit Pudding 106

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111 Jelly Sponge with Coff e e C aramel Ru Styl s sia n e Jelly, Jelly with Win e Jelly with Win e, Macedoine Macaroo Pudd ing n M arshm allow am Cre Cornstarch Pudding Ora nge Pe ache s in C a ntaloupe s Pe ach and Corn starch Pudding ach C Pe aches on Pe ake s with Raspberry Sirup Pe ache s ach Snow Pe Pe a rs with Raspberry Puree ' Mary ' a r de n ). Pe ars with Wi ne Sauce Pi ne appl e or R e d -Ra spberry Sponge Pi appl with Rum ne e Sauce Pru Cl aret nes in Pru Mould ne Mould Rice Rice with Pi ne apple Rice Pudding Supreme Spanish Cre am 108

112 Spanish Cre am Chocolate Spanish Cre am Caramel and Pe ache s Spanish Cre am Curacoa Spanish Cre am with Pin e apple and Pis t achio Sponge C ake with Cre am Filling Sponge Cake Pudding with Fruit ' C abi ne t Pudding ) Sponge and Fruit Cake Cre am ' ' nglish 'rifle ) Sponge Cake Pudding with Macaroons '' ate au Delphine ) Sponge Cake with Pin e appleh e arts ' St. Pudding Vale ntine s Strawberry Jelly ) Strawberry Jelly am Cre. Strawberrie s e n Surprise ' with or apioca Pe ache s Pineapple ' with apioca Strawberrie s. 109