The American home cook book, a volume of tested recipes by Denison Grace E

Author:Denison, Grace E
Language: eng
Format: epub
Tags: Cookery, American
Publisher: New York, Barse & Hopkins
Published: 1913-03-25T05:00:00+00:00

TEIFLE

Sponge cake, soaked in sherry wine; chopped figs and a pint of almond custard, large cup of strawberry jam, one pint of cream, whipped, for top.

GINGER CREAM Cut four ounces of prepared ginger in dice; put one ounce of gelatine into a saucepan with a pint of milk and four tablespoonfuls of sugar. Let it boil slowly, stirring all the time till the gelatine is dissolved, then add ginger. "When cool add one pint of whipped cream. Pour in dampened mould to form.

PIiraAPPLE CREAM One can of pineapple (grated), three ounces of loaf sugar, half a pint of water, three-quarters of an ounce of gelatine, one and a half pints of cream. Drain syrup from pineapple and put in half a pint of water and sugar in sauce-pan. When dissolved add fruit, boiling ten minutes, then add gelatine and boil ten minutes longer. When entirely cold add the cream, well whipped, and pour in moulds.

RUSSIAN CREAM 1 box gelatine. | cups sugar.

1 qt. milk. 4 eggs.

Soak gelatine in cup of milk, add to rest of milk, heated. Add yolks of eggs and sugar. Cook until smooth. Eemove from stove and add whites of eggs. Pour in mould to cool.

SAUCE

Three eggs, three ounces sugar, half pint of whipped cream

measured after being whipped, half glass of chartreuse; whip

eggs and sugar over boiling water for ten minutes; then

remove and whip until cold, then add cream and chartreuse.

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