The Rocky Mountain cook book for high altitude cooking by Norton Caroline Trask

Author:Norton, Caroline Trask
Language: eng
Format: epub, pdf
Tags: Cookery, American
Publisher: Denver, CO : C.T. Trask
Published: 1903-03-25T05:00:00+00:00

FRUIT BAVARIAN CREAM (No. 2).

If you wish to mould in layers, put half of the dissolved gelatine in the cream and the other half in the fruit Pour one-half of the cream first in the mould. When that is firm pour in the fruit. Allow that to become firm, then add the rest of the cream, making three layers, with the fruit in the center. Garnish with whipped cream, flavored with the fruit juice.

BAVARIAN IN THE SHELL.

Line a mould with lady fingers or maccaroons, dipped lightly in wine, if liked. Fill up with Bavarian cream, garnish with whipped cream sprinkled over with candied fruits or nuts.

BAVARIAN EN SURPRISE.

Use a double mould for this, or one small mould set in a larger one. Line the mould with chocolate or coffee Bavarian. Fill the center with the plain Bavarian or flavor the plain with chopped nuts that have heen soaked a half hour in wine or orange juice. Or line a mould with the fruit Bavarian, fill the center with the plain, garnish with fruit or whipped cream. Or line the mould with Bavarian cream and fill the center with the fruit Bavarian.

PINEAPPLE BAVARIAN CREAM.

Scald one pint of grated pineapple, add one-half package of gelatine, softened in one-half cup of cold water and the juice of one-half lemon. Set this mixture in a dish of ice water and stir till it b^ns to thicken, then fold in two cups of heavy cream beaten stiff, mould. One-half of this quantity will serve six people.

CHARLOTTE RUSSE.

1 level tablespoonful of

granulated gelatine. ^ cup of cold Water.

2 cups cream.

% cup powdered sugar.

2 tablespoonfuls sherry, or 1 teaspoonful of vanilla may be used in place of the wine.

1 dozen lady fingers.

Soak the gelatine a few minutes, add to it one-fourth cup of boiling water to dissolve it. "Whip the

cream, add the sugar and flavoring, then gradually wliip in the gelatine, setting the dish in a pan of ice water; line the mould with the lady fingers; when the cream becomes stiff, pour into the mould.

PETITE SPONGE BAVARIAN.

'Bake sponge cake in very thin sheets; vsdth a biscuit cutter cut from it small cakes. Make a plain Bavarian cream and spread one-half inch thick on the small cakes, place one on top, making a sandwich; when the Bavarian cream seems firm cover the sandwiches all oveir with a chocolate frosting; sprinkle small candies over the top.

DIPLOMATIC PUDDING.

Mould in a double mould. Line a mould one inch thick with wine, orange or lemon jelly, fill up the center with Bavarian cream. First decorate the mould with candied fruits, making same design, hold the decoration in place with a little of the jelly the mould is to be lined with. When firm, line with the jelly, decorate with whipped cream, sprinkle over with the fruits.

FRUIT CREAM.

Soften one and one-fourth tablespoonfuls of granulated gelatine in one-fourth cup of cold water, dissolve with one-fourth cup of hot milk, add one-half cup of sugar, one-half cup each of cooked figs and prunes, cut in small pieces, and one-half cup of white grapes skinned, seeded and cut in pieces.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.