Chapter 3
133. +Cream (with Pineapple).+-- Prepare the cream in the same manner as the foregoing; pare a ripe sugar-loaf pineapple and break it from the stalk into pieces with a silver fork; put the fruit into a glass dish and sprinkle 1 cup sugar over it; set the dish on ice for 1 hour; when ready to serve pour the cream over pineapple and send to table at once.
134. +Whipped Cream (with Chocolate).+-- Boil 1/4 pound grated chocolate in 1/2 cup water with 1/2 cup sugar and a little vanilla; when cold mix it with 1 pint whipped cream and set on ice till wanted.
135. +Whipped Cream (with Oranges).+-- Pare 6 large oranges, cut them into pieces, remove the pits, put the fruit into a glass dish and sprinkle over it 1/2 cup powdered sugar; have 1 pint cream, beaten to a stiff froth, mixed with 3 or 4 tablespoonfuls powdered sugar and set fruit and cream on ice till wanted; when ready to serve pour cream over the oranges and send to table at once, or serve each in a separate dish.
136. +Creme Fouettee a la Cobby.+-- Mix with whipped cream some fruit marmalade and put it in layers in a glass dish with some preserved cherries and macaroons between each layer; arrange the cream high up in the dish and garnish with lady fingers or fancy cake.
137. +Whipped Cream (with Peaches).+-- Pare and cut 6 large, ripe peaches into quarters; put the fruit into a glass dish, sprinkle over it 1/2 cup powdered sugar and set the dish on ice for 1 hour; also have 1 pint of whipped and sweetened cream standing on ice; in serving cover the peaches with cream; break some lady fingers apart, stand them around the dish and serve at once. Or serve cream and fruit in separate dishes. Instead of fresh fruit preserved fruit may be used.
138. +Whipped Cream (with Cherries).+-- Remove the pits from 1 pound of large cherries; put the fruit in a glass dish with 1/2 cup sugar; set the dish for an hour or two on ice; also have 1 pint of whipped cream on ice; when ready to serve spread the cream over the cherries, or serve each in a separate dish, and send sponge or fancy cake to the table with it. Canned cherries, apricots or peaches may be substituted for fresh fruit.
BOILED CREAMS.
139. +Vanilla Cream.+-- Place a saucepan with 1 pint cream or milk over the fire, add 2 tablespoonfuls flour, the yolks of 4 eggs, 1 tablespoonful butter, 3 tablespoonfuls sugar, 1 teaspoonful vanilla extract and a sprinkle of salt; stir this until it comes to a boil; when cold mix cream with the yolk of 1 egg and a little sweet cream.
140. +Chocolate Cream.+-- Mix 2 tablespoonfuls flour with 1 pint of milk or cream; add 1/2 teaspoonful vanilla extract, 1/4 pound grated chocolate, 3 or 4 tablespoonfuls sugar, 1/2 tablespoonful butter, a sprinkle of salt and the yolks of 4 eggs; place this in a saucepan over the fire and stir till it boils; then remove and set aside to cool.
141. +Orange Cream.+-- Mix 2 tablespoonfuls flour with 1 pint milk or cream, add 1/2 tablespoonful butter, 3-1/2 tablespoonfuls sugar, the yolks of 3 or 4 eggs and the grated rind of 1/2 an orange and stir the cream over the fire till it boils; then set aside to cool.
142. +Almond Cream.+-- Pound 6 ounces of blanched almonds with a little cream to a paste; mix them with 1 pint of sweet cream or milk, add 2 tablespoonfuls flour, 3-1/2 tablespoonfuls sugar, the yolks of 4 eggs, a little salt, 1/2 teaspoonful vanilla extract and 1/2 tablespoonful butter; stir this over the fire till it boils; then remove and set the cream aside to cool.
143. +Coffee Cream.+-- Put 3 ounces fresh roasted Mocha coffee into 1 pint boiling cream; let it stand 15 minutes; then strain, add to the coffee cream 2 tablespoonfuls flour, 1/2 tablespoonful butter, 4 tablespoonfuls sugar, a sprinkle of salt and the yolks of 6 eggs; stir this over the fire till it boils; remove it and set the cream aside to cool.
144. +Creme Frangipane a la Vanille.+-- Mix 1/2 cup flour with 2 cups cream, add 5 well beaten eggs, a sprinkle of salt, 4 tablespoonfuls sugar, 1 tablespoonful butter and 1 teaspoonful vanilla; stir this over the fire till it boils; remove it, add 8 well pounded macaroons and set aside to cool. Instead of vanilla a little orange or lemon peel may be substituted. Blanched almonds, raisins, currants, finely cut citron or any kind of fruit such as pineapples, strawberries or peaches may also be used.
JELLIES.
145. +Jellies+ should be as clear as crystal, not too sweet and just firm enough to hold together. Jellies that have to stand any length of time on the buffets must, of course, be firmer. A good plan is to make a trial by putting a little in a tin cup and setting it on ice before the jelly is put into a form.
146. +To Clarify Gelatine.+-- Put 2 ounces gelatine in a saucepan, add 1/2 pint cold water and let it stand 10 minutes; then add 1/2 pint boiling water, set the saucepan in a vessel of boiling water and stir until gelatine is dissolved; beat the whites of 2 eggs to a froth, add the juice of 1 large lemon and a little cold water; stir this into the gelatine, continue stirring until it boils, remove to side of stove and let it stand 5 minutes without boiling; then strain through a jelly bag and use as directed in following recipes.
147. +To Clarify Sugar.+-- Put 1 pound sugar in 1 pint cold water and stir till sugar is dissolved; then strain through a napkin. A quicker way is to boil the sugar and water with the juice of 1 lemon for a few minutes and strain the same way.
148. +To Clarify Fruit Juice.+-- Lay a few sheets of filtering paper in water and let them soak for 15 minutes, changing the water twice; then press them out, pick into small pieces, wet a little again with water and put the paper into a small sieve; pour the fruit juice onto the paper and let it run through into a dish. If not clear the first time pour back again and let it run through once more.
149. +Jelly Bag.+-- Take 3/4 yard of white flannel and make a bias bag; this is done by taking the flannel on the bias, sewing the bottom and side together to a point; cut it even on top and hem; then sew a string on each end of hem. In using the bag lay a broom with one end on the back of a chair and the other end on a table; tie the bag onto the broom, in the center, so that it hangs between the table and chair; set a bowl underneath the bag; then pour in the jelly; pour that which runs through first back again into the bag; repeat this once or twice more until the jelly runs through clear. When all the jelly has run through fill it into a mould and set either on ice or in a cool place.
150. +Orange Jelly.+-- Clarify 2 ounces of gelatine as directed (see Clarifying Gelatine), dissolve 1 pound sugar in 1 pint water, add the thin peel of 2 oranges and let it stand 1 hour; then remove orange peel and strain the sugar syrup through a napkin; remove the peel from 4 oranges, divide them into small quarters and remove the pits without breaking the fruit; next pour the juice of 8 oranges and 2 lemons through filtering paper (see Clarifying Fruit Juice); as soon as the gelatine, fruit juice and sugar are clarified mix the three together, place a jelly form into cracked ice, pour in a few spoonfuls jelly and when firm lay in one-third of the orange quarters, which should be wiped dry with a napkin; add sufficient jelly to cover the fruit and when hard lay over another third; cover again with jelly and continue until all is used up; cover the form, lay some ice on top and let it stand till firm; when ready to serve dip the form into hot water, wipe it dry, remove cover, turn the jelly into a dish and serve with vanilla sauce or sweet cream. NOTE.--If the inside of jelly mould is brushed with pure almond oil the form need not be dipped in hot water, as the jelly will slip out without any trouble. Fine olive oil may also be used, but care should be taken to use only the very best, as otherwise the flavor of the jelly will be spoiled.
151. +Plain Orange Jelly.+-- Dissolve and clarify 1 ounce gelatine in 1/2 pint water as directed, dissolve 1 cup sugar in 1/2 pint water, add the thin peel of 1 orange and let it stand 1 hour; then strain through a napkin; let the juice of 5 oranges and 1 lemon run through filtering paper or a fine napkin; mix the gelatine, fruit juice and sugar syrup together, pour it into a jelly mould and set in a cool place to get firm; when ready to serve dip the form into hot water, turn the jelly onto a dish and serve with the following sauce:--Beat 1 egg to a froth, add by degrees 1 cup milk, 2 tablespoonfuls sugar and 1 teaspoonful vanilla extract.
152. +Lemon Jelly.+-- Clarify 2 ounces gelatine as directed, dissolve 1-1/4 pounds sugar in 1 pint water, add the grated rind of 2 lemons and let it stand 1/2 hour; then strain through a napkin; let 1 pint of lemon juice run through filtering paper (see Clarifying Fruit Juice); when the three ingredients have been clarified mix them together, fill the jelly into a jelly mould, set it on ice or in a cold place to get firm and serve same as Orange Jelly.
153. +Strawberry Jelly.+-- Put 1 quart ripe strawberries in a colander, rinse them off with cold water and when drained mash them well in a bowl with a silver spoon; dissolve 3/4 pound sugar in 1 pint cold water, add the juice of 1 lemon and put it over the fire to boil 5 minutes; strain through a napkin and when cold pour it over the strawberries; let them stand 3 hours; then strain the berries, first through a jelly bag and then through filtering paper; also let the juice of 2 oranges run through filtering paper; clarify 2 ounces gelatine as directed and when cold add it to the fruit juice; then make a trial by filling a few spoonfuls in a tin cup and set it on ice to form; if not firm enough add a little more dissolved gelatine; fill the jelly alternately with large strawberries in a jelly form and finish the same as Orange Jelly; serve with whipped cream.
154. +Pineapple Jelly.+-- Pare and cut a large, ripe pineapple into quarters, remove the hard core from the center and cut the quarters of pineapple into fine slices; dissolve 1 pound sugar in 1 pint cold water and juice of 1 lemon, pour it over the pineapple pieces, cover and let it stand for 2 hours; chop the eyes and hard core of pineapple very fine, put them with 1 pint water in a saucepan over the fire and boil slowly 1/2 hour; when cold strain them and add the liquid to the pineapple; in the meantime clarify 2 ounces gelatine as directed; then drain the pineapple in a sieve, wipe the slices dry with a napkin and lay them on a plate; let the pineapple syrup run through filtering paper or napkin and mix it with the clarified gelatine; also let the juice of 2 oranges and 1 lemon run through filtering paper and add it to the jelly; then make a trial to see if firm enough; place jelly form in cracked ice, pour a few spoonfuls of jelly into the form and when hard put in a layer of pineapple; cover them with jelly and when firm put in another layer of pineapple; continue until all is used up; then cover the form, put some ice on top of form and let it remain till jelly is firm; serve with or without cream or vanilla sauce. This jelly may also be made of preserved pineapple.
155. +Jelly of Peaches.+-- Pare 8 large, ripe peaches, cut them into halves, remove the stones and cut each half into 3 or 4 pieces; put the fruit into a bowl and pour over it 1 pint of sugar syrup; let them stand well covered for 2 hours; scald the pits, remove the brown skin and put them with the peaches; then let the syrup run through filtering paper, mix it with 2 ounces clarified gelatine, fill the jelly with the peaches and pits in alternate layers in a form and finish the same as Orange Jelly.
156. +Raspberry Jelly.+-- Press the juice from 1 quart ripe raspberries, add the juice of 1 lemon and filter it through filtering paper (see Clarifying Fruit Juice); dissolve 3/4 pound sugar in 1 pint water, strain through a napkin and add it to the raspberry juice; add 2 ounces clarified gelatine; set a jelly form into cracked ice and fill the jelly alternately with large, ripe raspberries into the form and finish the same as Orange Jelly.
157. +Wine Jelly.+-- Soak 2 ounces gelatine in 1/2 pint cold water for 10 minutes; then add 1/2 pint boiling water and stir the whole over the fire till gelatine is dissolved; add the rind and juice of 1 lemon, 2 whole cloves, a small piece of cinnamon and the well beaten whites of 2 eggs; stir this with an egg beater till it boils; then remove the saucepan with its contents to side of stove and let it remain for 5 minutes without boiling; then strain it through a flannel jelly bag; dissolve 3/4 pound sugar in 1 pint cold water, strain it through a napkin and add it with 1 pint Madeira to the gelatine; rinse out a jelly mould with cold water, pour in the jelly and set it on ice or in a cool place till firm. Instead of Madeira wine any other kind may be used.
158. +Rhine Wine Jelly.+-- Dissolve and clarify 2 ounces gelatine and dissolve 1 pound sugar in 1 pint water; add the rind of 2 lemons and the juice of 1; let it stand 1 hour; then strain through a napkin; let the juice of 2 lemons run through filtering paper, add it with 1 pint Rhine wine and the sugar syrup to the clarified gelatine, fill the jelly in a form and set it on ice or in a cool place.
159. +Champagne Jelly.+-- Dissolve and clarify 2 ounces gelatine (see Gelatine), dissolve 3/4 pound sugar in 1 pint cold water, strain it through a napkin, add to the gelatine with 1/2 bottle champagne and the filtered juice of 4 lemons, fill into a form and set it in a cool place or on ice.
160. +Apple Jelly.+-- Grate 1 quart tart apples, put them in a bag and press out the juice, add the juice of 1 orange and let both run through a filtering paper; clarify 2 ounces gelatine, dissolve 3/4 pound sugar in 1 pint cold water, strain through a napkin and add it with the apple juice to the clarified gelatine; rinse a mould with cold water, pour in the jelly and set it in a cool place or on ice till firm. Another way is:--Pare, core and quarter some tart apples and boil them in sugar syrup to which the juice of 1 lemon has been added; when the apples are done remove carefully, so as not to break them, lay on a sieve to drain and when cold lay into the mould alternately with the jelly and finish like Orange Jelly.
161. +Cider Jelly.+-- Soak 2 ounces gelatine in 1/2 pint cold water for 15 minutes; then add 1/2 pint boiling water, put it over the fire and stir till gelatine is dissolved; add the juice of 1 lemon and the beaten whites of 2 eggs; stir with an egg beater until it boils; then draw to side of stove and let it stand 5 minutes; then strain through a flannel jelly bag; dissolve 3/4 pound sugar in 1 quart sweet cider, strain through a jelly bag and add it to the gelatine; pour it into a jelly mould and set in a cool place until firm.
162. +Rose Jelly.+-- Put 1 quart of freshly gathered rose leaves in a glass jar, squeeze the juice of 1 lemon over them, pour over the whole 1 cup boiling water, close the jar tightly and set aside till next day; then press out the juice (by putting the rose leaves in a coarse bag), let the liquid run through filtering paper (see Clarifying Fruit Juice), add 1 pint cold clarified sugar syrup, 1/2 pint white wine and 2 ounces clarified gelatine; next pour the jelly into a mould and set aside to cool.
163. +Gelee Russe.+-- Clarify 1 ounce gelatine and dissolve 1/2 pound sugar in 1/2 pint water; add the grated peel of 2 lemons; let it stand 15 minutes; then strain through a napkin; let 1/2 pint lemon juice run through filtering paper; mix the clarified gelatine, sugar syrup and lemon juice together; put it in a deep kettle, set into cracked ice and whip the contents until it foams and begins to thicken; then fill it into a form and cover and pack with cracked ice till firm, which will take about 2 hours. Orange and Wine Jelly may be made in the same manner.
164. +Macedoine de Fruit a la Russe.+-- Prepare a Rhine Wine Jelly, set a form into cracked ice, pour in a few spoonfuls jelly and let it get hard; lay over it a layer of fruit, such as strawberries, slices of pineapple or peaches, and pour over sufficient jelly to cover the fruit; put the remaining jelly into a deep kettle, set into cracked ice and beat with an egg beater till it foams and begins to thicken; then mix with 3 or 4 different kinds of fruit, either fresh or preserved, fill into the jelly form, cover closely and let it stand 2 hours; when ready to serve dip the form in hot water, wipe it dry, remove the cover, turn the jelly onto a dish and garnish with sugared fruit.
165. +Calvesfoot Jelly.+-- Choose 4 calves' feet with the skin on (if without the skin 6 must be taken), crack and wash them well, put over the fire, cover with cold water and boil till they fall apart; strain the liquor through a fine sieve and let it stand in a cool place; next day skim off every particle of fat and remove the sediment; put the jelly over the fire and reduce it down to 2 quarts by boiling; beat up the whites of 4 eggs, add a little cold water, the juice of 2 lemons and the thin peel of one, 6 cloves and a piece of cinnamon; add this to the contents of saucepan, stirring constantly; boil for a few minutes; then move the saucepan to side of stove and let it stand for 5 minutes without boiling; then strain it through a double flannel bag; dissolve 2 cups sugar in 1 pint sherry or Madeira wine, strain through a napkin and add it to the strained jelly; rinse out the moulds with cold water, put in the jelly and set in a cool place. This jelly may be put into tightly corked bottles, and will keep for a long time. When wanted for use set the bottle in hot water until the jelly melts; then pour it into moulds and set in a cool place till firm.
166. +Macedoine de Fruits au vin du Rhine.+-- Prepare a Rhine wine jelly a little stiffer than the ordinary jellies; take large, ripe raspberries, strawberries, currants, peaches (pared and cut into eighths) and pineapples cut into small slices; put them in a dish on ice; next set a form into cracked ice, pour in a few spoonfuls jelly and when hard lay in some of the fruit, either each kind by itself in small clusters or mixed one with the other; pour over this sufficient jelly to cover the fruit; let it get hard and again lay over some fruit; continue alternately with fruit and jelly till form is full; cover and let it remain in ice till firm; in serving dip the form into hot water, wipe it dry and turn the macedoine onto a round dish. In winter preserved fruit and apples and pears may be used. The apples and pears are to be cut into quarters and boiled for a few minutes in sugar syrup. The latter should be colored with a little cochineal.
167. +Gelee a la Moscovite.+-- Any kind of fruit jelly may be used for this, using only half the quantity of gelatine as for jelly; put into a form, cover it, paste a strip of buttered paper around the edge of cover and pack the form in ice and rock salt for 2 hours; only freeze about an inch all around, leaving it soft in the center; preserved fruit may be mixed with the jelly before it is put into the form; serve the moscovite in a glass dish and garnish with fruit or fancy cake.
168. +Orange Baskets (with Jelly).+-- Choose 1 dozen large oranges and cut them into the shape of small baskets with handles; this is done by holding the orange in the left hand and cutting with a penknife a small quarter from each side of the orange toward the top, so as to leave the skin for the handle 1/2 inch wide; then cut the skin evenly all around; next separate the inside from the outside skin with the penknife and completely hollow the orange out, so that only little more than half of the skin with the handle is left; cut the edges into small scallops with a scizzors and lay the baskets in cold water; press out the juice from the oranges and with it make a jelly (see Orange Jelly); take the baskets from the water, wipe dry and with a napkin under them set on a tray; have the jelly on ice and when it begins to thicken fill up the baskets and place them on ice; if there should be any small holes in the baskets paste them up from the outside with butter, which must be removed before serving; serve on a napkin and garnish with green leaves. These baskets may also be filled with Gelee Russe.
169. +Orange Quarters Used for Garnishing Jellies and Other Dishes.+-- Take 6 large oranges, cut out a round piece on the side of stem and hollow out so that nothing is left but the outside skin; care must be taken to leave none of the white coating on the inside of skin; after preparing this way put them in a saucepan over the fire with boiling water and boil 5 minutes; rinse with cold water, wipe them dry and fill each one either with clear jelly of different colors or blanc-mange; set them on ice until hard; cut them into quarters and use for garnishing different dishes. Small patty forms filled with jelly are also used for the same purpose.
170. +Almond Blanc-Mange.+-- Soak 1 ounce gelatine in 1 cup cold milk for 15 minutes; then add 3 cups boiling milk, 6 tablespoonfuls sugar, 1/4 pound blanched almonds (among the latter there should be a few bitter ones) and pound them in a mortar with a little water to a paste; set the saucepan with its contents into a vessel of boiling water and stir till it boils; remove from the fire and let it stand for 5 minutes; then strain through a muslin bag, add 1 teaspoonful extract of vanilla and set aside to cool; rinse out a quart mould with cold water and sprinkle with sugar; pour in the cold blanc-mange and set in a cool place till it becomes firm; when ready to serve loosen the blanc-mange around the edge on top and turn it over onto a dish; it may then be served either with or without fruit or vanilla sauce. Instead of almonds any other kind of flavoring may be used.
171. +Chocolate Blanc-Mange.+-- Soak 1 ounce gelatine in 1 cup cold milk for 15 minutes; then add 2-1/2 cups boiling milk; mix 1/4 pound grated Baker's chocolate with 1/2 cup cold milk; add it to the gelatine with 6 tablespoonfuls sugar; place this in a saucepan over the fire and stir till it boils; remove from fire, add 1 teaspoonful vanilla extract and when cold pour it into the moulds, which have been rinsed out with cold water and sprinkled with sugar; set in a cool place till firm; this may be served with or without vanilla sauce.
172. +Blanc-Mange Marbre au Chocolat.+-- Make half the quantity of both the Almond and Chocolate Blanc-Mange; rinse out a mould with cold water, sprinkle with sugar and place into cracked ice; pour in a few spoonfuls almond blanc-mange and let it get firm; then put in a few spoonfuls chocolate blanc-mange; when the latter is firm again put in some of the almond blanc-mange; continue in this way until all is used; let the form remain for 2 hours on ice and then serve with vanilla sauce.
173. +Cream Blanc-Mange.+-- Soak in a small tin 1/2 ounce gelatine in 1/2 cup cold water for 15 minutes; set the tin in a saucepan of boiling water and stir until gelatine is dissolved; beat 1 pint rich, sweet cream to a stiff froth; add 4 tablespoonfuls powdered sugar and 1 teaspoonful vanilla or lemon flavoring; when this is well mixed add the gelatine by degrees, beating constantly; rinse out a mould with cold water, sprinkle with sugar, fill in the blanc-mange and set on ice an hour or two before serving.
174. +Plain Blanc-Mange.+-- Boil 1 quart milk with 6 tablespoonfuls sugar; add 1 ounce gelatine which has been soaked in a little cold water for 15 minutes; stir this over the fire until gelatine is dissolved; remove it from fire and when cold add 2 teaspoonfuls vanilla; rinse out a form with cold water, sprinkle with sugar, pour in the blanc-mange and set it on ice; serve with vanilla sauce.
175. +Cocoanut Blanc-Mange.+-- Stir into the plain blanc-mange when it begins to thicken 2 cups freshly grated cocoanut.