PART III.

The macaroons are crushed, mixed with ½ pt. of whipped cream, ⅛ lb. of sugar, ½ teaspoonful of vanilla and ⅓ part of the dissolved gelatine.

A form is rinsed with cold water and layers of the chocolate, raspberry and macaroon mixtures are put in. Then the mold is closed well and packed in salt and ice for some hours. When serving, dry the mold and turn it out on a platter.

No. 96—COLD RICE STARCH PUDDING.

Quantity for 6 Persons.

¼ lb. rice starch ¼ lb. of sugar 1 pt. of milk 1 grated lemon peel 5 eggs 1 pinch of salt

Preparation: The milk and grated lemon peel are brought to boil; sugar, rice starch and yolks of eggs are mixed well with a little cold milk, stirred into the boiling milk and boiled again 5 minutes, stirring constantly; then take from the stove. When the mass has cooled, mix in the beaten whites of eggs. Rinse a mold with cold water, fill in the pudding and set to stiffen. Turn it out on a platter and serve with a fruit sauce.

No. 97—COLD CHOCOLATE PUDDING WITH FARINA.

Quantity for 6 Persons.

½ lb. of fine chocolate ⅛ lb. of fine farina ½ cup of sugar 1 qt. of milk 1 tsp. of vanilla

Preparation: The chocolate is grated and mixed with farina, vanilla and sugar. The milk is brought to boil, the farina mixture put in and boiled 15 minutes, stirring constantly. Rinse a mold with cold water, fill in the pudding and set to stiffen. Vanilla sauce is served with it.

No. 98—COLD RICE PUDDING WITH PEACHES.

Quantity for 6–10 Persons.

1 cup of good rice ¾ qt. of milk 1 pinch of salt 1 cup of sugar 1 tsp. of vanilla ½ cup of raisins 1 cup of blanched, ground almonds 5 finely chopped macaroons 5 layers or ½ package of white gelatine 1 pt. of whipped cream 1 qt. preserved or fresh stewed peaches

Preparation: Wash and boil the rice for 5 minutes in 1 cup of water with a pinch of salt, then add the milk gradually and cook until the rice is done and thick, but not mushy. Mix with sugar, vanilla, raisins, almonds and macaroons. Dissolve the gelatine in ¼ cup of warm water and mix with the rice, then cool and stir in the whipped cream. Rinse a mold with milk and sprinkle with sugar, then make alternating layers of rice and peaches from which the syrup has been drained. The top layer must be rice. Close the mold well and place on ice or into a very cold place. When serving, use the fruit juice for a sauce.

No. 99—PLAIN COLD RICE PUDDING.

Quantity for 6 Persons.

1 cup of rice ¾ qt. of milk 1 cup of sugar 1 tsp. of vanilla 5 layers or ½ package of white gelatine 1 pt. of whipped cream 1 pinch of salt

Preparation: Wash and boil the rice 5 minutes in 1 cup of water and a pinch of salt, then gradually add the milk until the rice is thick, but not mushy. Now stir in the sugar and vanilla. Dissolve the gelatine in ¼ cup of warm water and stir into the rice, then cool and mix in the whipped cream. Rinse a mold or dish with milk and sprinkle with sugar. Put in the pudding, close it well and place on ice or into very cold water. Turn it out on a platter and serve with cherry sauce.

No. 100—CHAMPAGNE CREAM.

Quantity for 6 Persons.

8 eggs Scant ½ lb. of sugar 1 pt. champagne 5 layers or ½ package of white gelatine 1 pint of thick whipped cream

Preparation: 5 yolks of eggs, 3 whole eggs, sugar and champagne are mixed and boiled to cream, stirring constantly. The gelatine is dissolved in ¼ cup of water and mixed into the cream, also the beaten whites of 5 eggs. Put it into a mold or into glasses and put on ice. Serve with macaroons.

Remarks: Omit the gelatine when using the whipped cream.

No. 101—CURRANT AND RASPBERRY PUDDING.

Quantity for 6 Persons.

2 qts. of currants and 1 qt. raspberries 1 pt. of water ¾ lb. of sugar 1 cup of fine farina or sago ¾ cup of corn starch

Preparation: Currants and raspberries are picked over and cooked in 1 pt. of water ½ hour, then strained through a cloth and the juice brought to boil. Add the sugar and farina and cook for 20 minutes, stirring constantly; fill the mass into a mold rinsed with cold water to stiffen. Turn it out and serve with cream or milk.

Remarks: If you use corn starch instead of farina, mix it with 1 cup of cold juice before putting it into the boiling juice. Then boil it 5 to 8 minutes and fill it into the mold. If the farina is not sweet enough, add more sugar while boiling.

No. 102—GOOSEBERRY PUDDING.

Quantity for 6 Persons.

2 qts. of gooseberries 1 qt. of water 1 lb. of sugar ¾ cup of fine farina

Preparation: Gooseberries are best when still unripe. Cook them in water for ½ hour, then press through a fine sieve and put in the sugar and cook again with the farina for 10 minutes. Fill it into a dish rinsed with cold water and set aside to stiffen, turn it out and serve with cream or milk.

No. 103—CHERRY PUDDING.

Quantity for 6 Persons.

2 lbs. of sour cherries 1 pt. of water ¼ lb. of sugar 1 tbsp. of lemon juice ¼ lb. of corn starch

Preparation: Clean and stone the cherries, then crush about 20 stones and cook them with the cherries in the water slowly for ½ hour, after that strain them and add lemon juice and sugar. Then let it come to boil again. Mix the corn starch with 1 cup of cold juice and stir it into the boiling juice to cook 5 to 8 minutes more, stirring constantly. Put into a dish rinsed with cold water and after stiffening, turn it out and serve with cream or milk.

Remarks: If the pudding is too thin, add more corn starch.

No. 104—HILL CREAM.

Quantity for 6 Persons.

¾ qt. sweet cream 5 yolks of eggs ½ lemon peel 1 tbsp. of flour ¼ lb. of sugar 3 whites of eggs 1 glass of raspberry jelly

Preparation: Cream, yolks of eggs, grated lemon peel, flour and sugar are mixed well and boiled to a cream. The 3 beaten whites of eggs and the jelly are stirred 1 hour, then fill the cream into a glass dish and set to cool. After cooling, fill the jelly on top of it. Serve cold.

Desserts That Are Frozen.

No. 105—VANILLA ICE CREAM.

Quantity for 10 Persons.

1 qt. of cream 1 pt. of milk ¾ tbsp. of flour 2 tbsps. of vanilla Sugar to taste 3 eggs

Preparation: ½ pt. of milk 3 yolks of eggs and flour are boiled to a cream, stirring constantly; mix the beaten whites of eggs with sugar and add to the cream. To this add the rest of the milk, cream and vanilla. Freeze the mass and pour a hot chocolate sauce over it when serving. It is very fine.

No. 106—STRAWBERRY ICE CREAM.

Quantity for 6 Persons.

3 qts. of fresh or 1 qt. preserved strawberries 1 qt. of cream 1 tsp. of vanilla Sugar to taste

Preparation,: The strawberries, fresh or preserved, are rubbed through a sieve, cream and vanilla, sugar to taste added, then frozen.

No. 107—RASPBERRY ICE CREAM.

Quantity for 6 Persons.

2 pts. of fresh or 1 pt. preserved raspberries 1 pt. of cream 1 tsp. of vanilla Sugar to taste

The preparation is the same as given under No. 106, Strawberry Ice Cream.

No. 108—PEACH ICE CREAM.

Quantity for 8–10 Persons.

2½ qts. of fresh or 1 qt. preserved peaches 1 qt. of cream 1 tsp. vanilla Sugar to taste

Preparation: Fresh peaches are peeled, stoned and rubbed through a sieve, mixed with cream, vanilla and sugar and frozen.

No. 109—APRICOT ICE CREAM.

Quantity for 8–10 Persons.

2½ qts. of fresh or 1 qt. of preserved apricots 1 qt. of cream 1 tsp. of vanilla Sugar to taste

The preparation is the same as given under No. 108, Peach Ice Cream.

No. 110—LEMON ICE CREAM.

Quantity for 6 Persons.

1 pt. of milk ½ pt. of cream 2 cups of sugar Juice of 2½ lemons

Preparation: Milk, cream and sugar are mixed and put into the ice cream freezer to freeze a little, then the juice of lemons are added and frozen.

No. 111—PINEAPPLE ICE CREAM.

Quantity for 6–8 Persons.

1 large pineapple 1 qt. of cream Sugar Juice of ½ lemon

Preparation: The pineapple is peeled and grated, then rubbed through a sieve, mixed with cream, sugar and lemon juice and frozen.

No. 112—CHOCOLATE ICE CREAM.

Quantity for 6 Persons.

1 pt. of cream 1 pt. of milk 4 yolks of eggs ½ lb. of chocolate 1½ tsps. of vanilla About ½ lb. of sugar

Preparation: Dissolve the chocolate in milk, add sugar, cream, vanilla, yolks of eggs and heat to the boiling point, stirring constantly. Remove from the fire immediately, stir until cold and freeze.

No. 113—COFFEE ICE CREAM.

Quantity for 6 Persons.

1 pt. of cream ¼ lb. of finely ground strong coffee 1 pt. of milk ½ lb. of sugar 4 yolks of eggs

Preparation: The coffee must steep in the milk for 1 hour, then strain through a fine cloth. Cream, yolks of eggs and sugar are mixed well and cooked to a cream, stirring constantly. Then take it off the stove and stir until cold, mix with coffee and milk and freeze.

No. 114—NUT ICE CREAM.

Quantity for 6 Persons.

1 pt. of cream 1 pt. of milk About ¼ lb. of sugar 3 yolks of eggs ½ lb. ground hazelnuts

Preparation: Milk, cream, sugar and yolks of eggs are mixed well and boiled, stirring constantly; then cooled, the nuts mixed in and the mass frozen.

Remarks: One teaspoonful of vanilla may be added.

No. 115—TEA ICE CREAM.

Quantity for 6 Persons.

1 pt. of cream 1 pt. of milk ⅛ lb. of sugar 4 yolks of eggs 2 tbsps. of fine tea

The preparation is the same as given under No. 113, Coffee Ice Cream. Instead of steeping the coffee in the milk, put in tea.

No. 116—VANILLA ICE CREAM WITH FRUIT.

Quantity for 6 Persons.

1 qt. of cream 1½ tbsps. of vanilla ¼ lb. of sugar 4 eggs 1 cup of large raisins ¼ cup of chopped citron ¼ lb. of crushed macaroons 25 preserved cherries 3 tbsps. of maraschino

Preparation: Cream, vanilla, sugar and yolks of eggs are mixed well and brought to boil, stirring constantly, then cook it. The raisins are scalded, put into a colander, cut into small pieces, mixed with the cut citron, crushed macaroons and quartered cherries, also 3 tablespoonfuls of maraschino are mixed into the cold cream. Add also the beaten whites of eggs and freeze.

No. 117—STRAWBERRY ICE.

Quantity for 6 Persons.

4 qts. of fresh or 1 qt. preserved strawberries 1 tsp. of vanilla Sugar to taste

Preparation: The strawberries are rubbed through a sieve, sugar and vanilla added, then frozen. Serve with whipped cream.

No. 118—RASPBERRY ICE.

Quantity for 6 Persons.

3 pts. of fresh or 1 qt. of preserved raspberries 1 tsp. of vanilla Sugar to taste

The preparation is the same as given under No. 117, Strawberry Ice.

No. 119—PEACH ICE.

Quantity for 6 Persons.

3–4 qts. of fresh or 1½ qts. of preserved peaches Sugar to taste

Preparation: The fresh peaches are peeled, stoned, pressed through a sieve, mixed with sugar and frozen.

No. 120—APRICOT ICE.

Quantity for 6 Persons.

Preparation and ingredients are the same as given under No. 119, Peach Ice.

No. 121—PINEAPPLE ICE.

Quantity for 6 Persons.

1 large pineapple ½ pt. of water ½ lb. of sugar, (good measure) 2 whites of eggs Juice of ½ lemon

Preparation: The pineapple is peeled, grated, mixed with sugar, whites of eggs, lemon juice and water, then frozen.

No. 122—TUTTI-FRUTTI ICE.

Quantity for 6 Persons.

1 large pineapple ½ pt. of water 3 whites of eggs ½ lb. of sugar, (good measure) Juice of ½ lemon 2 oranges 1 cupful of preserved cherries

Preparation: This tutti-frutti ice is prepared like No. 121, Pineapple Ice. Oranges are peeled and cut into small pieces and sugared, the cherries are quartered and sugared. When the pineapple ice is nearly frozen, mix with orange and cherry and freeze a little more, but do not turn the freezer.

No. 123—CHAMPAGNE SHERBET.

Quantity for 6 Persons.

1 pt. of water 1 qt. of champagne 2 cups or 1 pt. of sugar 1 pt. of orange juice

Preparation: Dissolve the sugar in a little water then add champagne and orange juice. Fill the mixture into a freezer and pack with finely chopped ice and salt. Do not turn freezer, stir contents occasionally with spoon.

No. 124—CHAMPAGNE FRAPPE.

Quantity for 8 Persons.

1 pt. of water Whites of 2 eggs Juice of 1½ lemons or to taste 2 cups of sugar 1 bottle of champagne

Preparation: Dissolve the sugar in water and add the juice of lemon, beat the whites of eggs well and add, then let it freeze. Before serving the lemon ice, it should be put into a larger dish when taken out of the freezer. Pour the champagne over the mass and beat quickly, serve at once in glasses.

No. 125—MAPLE SYRUP ICE.

Quantity for 8 Persons.

Yolks of 8 eggs 2 tbsps. of water 1 cup of maple syrup 1 qt. of whipped cream

Preparation: The yolks of eggs and water are beaten 15 minutes, add the syrup, let it come to a boil in a double boiler, stirring constantly. Let it cool, add the whipped cream, pour into a mold, close the mold and pack in ice with salt.

No. 126—ROLL DUMPLINGS.

Quantity for 6 Persons.

6 rolls 1 piece of butter, (egg size) 2–3 eggs ½ cup of sugar 1 pinch of salt 1 cup of flour 4 qts. of water mixed with 1 tbsp. of salt

Preparation: The rolls must be soaked in water or milk and the liquid pressed out. Cream the butter with the eggs and sugar, then mix all this with the soaked rolls, flour and salt. Now boil 4 qts. of water with one tablespoonful of salt, cut off dumplings from the batter with a tablespoon, drop into the boiling salt water and boil them 10 minutes. Always try one dumpling first, if too loose, mix a little more flour into the batter.

No. 127—BETTER KIND OF ROLL DUMPLINGS.

Quantity for 6 Persons.

6 rolls 3 eggs ¼ lb. of butter ½ cup of sugar A pinch of salt ½ cup of currants ¼ lb. of blanched, ground almonds Rind of ½ lemon ¾ cup of flour 4 qts. of salt water

Preparation: The rolls must be soaked in milk and the milk pressed out. Cream the butter with the yolks of eggs and sugar, add the almonds, currants, grated lemon rind, rolls, flour and salt. Beat the whites of eggs to a stiff froth and stir into the mixture. Let the 4 qts. of salt water boil, cut off dumplings from the batter with a tablespoon, drop into the boiling salt water and boil them 10 minutes.

Remarks: Always try one dumpling first, if too loose, mix a little more flour into the batter.

No. 128—LEMON ICE GARNISHED WITH FRUIT.

Quantity for 6 Persons.

1 pt. of milk Juice of 1 lemon 1½ cupfuls of sugar 6 slices of canned pineapple 6 boiled prunes 6 tsps. of whipped cream 6 tsps. of brandied cherries ½ cupful of fruit juice 6 preserved apricots cut in half

Preparation: Mix the milk, lemon juice and sugar, but do not freeze. On each dessert plate put a slice of pineapple, on this the half of an apricot, a prune on the apricot, then a teaspoonful of whipped cream, finishing with the brandied cherries, adding a small piece of lemon ice to the fruit. Mix some of the pineapple and apricot juice, boil with sugar and 2 tablespoonfuls of sherry until it thickens. Add 3 tablespoonfuls of this sauce to each plate of dessert.