Part 6
Make a custard of the yolks, milk and sugar (see p. 15). Boil, peel, pound and put through a fine sieve the chestnuts. Mix with the cold custard and vanilla and put in the freezer. When nearly firm add the fruit, cream and maraschino (this may be omitted). Beat well together and leave until frozen. Garnish with angelica and candied cherries.
*Parfait (Chocolate)
1 pint milk 10 yolks ¹⁄₂ lb. powdered sugar ¹⁄₄ lb. chocolate 1 dessert-spoon vanilla ¹⁄₂ pint cream
Make a custard of the milk, yolks and sugar (see p. 15). Melt the chocolate with a very little water. Add it to the custard. Put through a fine sieve. Stir over ice till cold. Add the whipped cream and beat well together. Pack in ice and leave two hours.
*Parfait (Coffee)
1 pint cream 1 cup powdered sugar ¹⁄₂ cup strong clear coffee
Mix together. Whip on ice. Take off the froth and put into a freezer or mould. Do not touch it. Leave for two hours.
*Strawberry Cream
¹⁄₂ lb. sugar 1 pint water 1 quart strawberries ¹⁄₂ pint whipped cream
Boil the sugar and water for half an hour. Add the strawberries. Simmer gently for quarter of an hour. Take off the fire and cool. When cold put in a freezer and stir occasionally till frozen. When frozen stir in the cream, which can be slightly sweetened.
*Strawberry Mousse
1 lb. strawberries 1 cup powdered sugar 1¹⁄₂ pints cream
Crush the strawberries and put them through a fine hair sieve. Put in an enamelled sauce-pan with a little sugar and stir continually over the fire till well mixed. Pour into a basin and set it on ice, stirring until it is cold. Whip the cream with the rest of the sugar. Mix with the fruit. Line a mould with paper. Fill it. Cover it with a round of paper and a lid, which should be sealed with a paste made of flour and water. Pack in ice and leave for an hour.
*Vanilla and Chocolate Soufflé
16 yolks of eggs 1 cup syrup 1 cup water 1 dessert-spoon vanilla 1 pint whipped cream Chocolate
Beat the yolks, syrup (see p. 151) and water together thoroughly. Pass through a fine sieve. Put into a double boiler. Stir until thick but do not let it boil. Warm a bowl. Pour the custard into it. Add the vanilla. Beat for five minutes. Stir in the whipped cream and pour into a large mould. Pack in ice and leave for two hours. Uncover the mould and pour on to it a cup of _cold_ melted chocolate flavoured with a little vanilla. Replace the cover and leave another two hours.
Cream Ice Enclosed in a Hot Soufflé
Make a soufflé of the required flavour in a large soufflé dish. Have ready a cream ice, frozen stone hard, about four inches less in diameter than the soufflé dish. When the soufflé is nearly baked, take it out of the oven, remove the brown top, and a little of the soft centre. Put in the ice, cover with the soft mixture and the brown cover and put back into the oven for a few moments. Considerable deftness and great quickness are necessary if this sweet is to be successful.
Sugars
PAGE
Coloured Sugars 164
Orange and Lemon Sugar 164
Sugared Fruits 165
Coloured Sugars
On to some powdered sugar drop a few drops of any colouring. Stir well and quickly so that the sugar may be evenly coloured. When dry, crush between paper if necessary. Keep in a tin in a dry place.
Orange and Lemon Sugar
¹⁄₂ lb. loaf sugar 3 oranges or lemons
Pare off the yellow rind of oranges, tangerines or lemons very finely. Let it dry thoroughly. Pound it in a mortar with the sugar. Pass through a fine sieve and keep in a dry place.
Or the rind may be rubbed off on lumps of sugar, which must then be dried and very finely crushed.
Sugared Fruits
White of egg Powdered sugar Strawberries, cherries, grapes, red or white currants
Beat the white of an egg till frothy. Dip each fruit into it and then roll it in powdered sugar. Place on white paper and dry in a very slow oven.
THE END
Index
Albemarle Pudding, 66.
Almonds, to blanch, 4.
” to pound, 4.
Almond Soufflé, 62.
” Tartlets, 129.
Apple and Apricot Charlotte, 66.
Apple Custard, 67.
” Pie, 137.
Apples, Baked, 26.
” Stewed, 29.
Apple and Tapioca Pudding, 7.
Bain Marie, 3.
Baked Apples, 26.
” Bananas, 26.
Bavarian Cream, 98.
Biscuit Paste, 127.
Boiled Puddings, 2.
Bread and Butter Pudding, 7.
Bread Pudding, 8.
” and Rum Pudding, 68.
Brown Bread Cream Ice, 147.
Butter, How to beat, 5.
Calf’s Foot Jelly, 91.
Caramel Mousse, 157.
Charlotte Russe, 110.
Chartreuse of Orange, 100.
” Strawberries, 101.
Cherry Pudding, 68.
” Water Ice, 151.
Chestnut Cream, 102.
” ” Ice, 148.
” Mousse, 157.
Chocolate Bavarois, 103.
” Blanc Mange, 110.
” Cream Tartlets, 130.
” to melt, 3.
” Parfait, 159.
” Soufflé, 55, 62, 63.
Christmas Plum Pudding, 69, 70.
Citron Puddings, 73.
Claret Jelly, 92.
Cocoanut Pie, 137.
Coffee Cream Ice, 148.
” Parfait, 159.
” Soufflé, 55.
Coloured Sugars, 164.
Cornflour Pudding, 111.
Cranberry Jelly, 92.
Cream and Fruit Tartlets, 131.
” Ices, 146-149.
” Ice with hot Soufflé, 161.
Creams, 98-108.
Cream Soufflé, 64.
” Tartlets, 130.
” Whip, 112.
” to whip, 3.
Crème aux Fruits, 103.
” Brûlée, 22.
” Hollandaise, 104.
” Renversée, 23.
Currants, to clean, 2.
Custard Pie, 138.
Custards, Baked, 20-24.
” Boiled, 15-17.
Danish Pudding, 112.
Dutch Apple Cake, 70.
Fig Pudding, 71.
Figs, Stewed, 30.
Flaming Peaches, 27.
Foam Omelet, 51.
French Pancakes, 38.
Friar’s Omelet, 71.
Fritters, 42-47.
Frozen Fruit, 158.
” Macedoine of Fruit, 151.
” Punch, 152.
Fruit Cream Ice, 148.
” Fritters, 43.
” Salad, 33.
” Stewed, 28.
” Tartlets, 132.
” Water Ice, 152.
Garnish for Custards, 14.
Gâteau de Riz, 9.
Gelatine, 3.
” Jelly, 91.
Gelée Fouettée, 93.
Ginger Pudding, 72.
” ” , 113.
Gooseberry Fool, 113.
” Pudding, 72.
Grated Pine-apple, 27.
Henriettes, 44.
Italian Mousse, 73.
Jelly Milk, 116.
Jellies, 91-96.
King’s Soufflé, 121.
Lemon Cheesecakes, 132.
” Froth, 93.
” Pie, 138, 139.
” Soufflé, 64, 114.
” Sugar, 164.
” Water-Ice, 153.
Macedoine of Fruit, Frozen, 151.
Maraschino Jelly, 94.
” Punch, 153.
” Soufflé, 56.
Marmalade Pudding, 74.
Marrons à la Célestine, 114.
Measuring, 1.
Meringue for Puddings, 4.
Meringues, 115.
” Chocolate, 111.
Milk Jelly, 116.
Mincemeat, 133.
” 140.
” 141.
Miroton, 27.
Mock Mincemeat, 141.
Mousse aux fruits givrés, 116.
Mousse à la Mangara, 74.
Mousses, Frozen, 157.
Nesselrode Pudding, 158.
Noyau Cream, 105.
Omelette Soufflée, 56.
Omelets, 50-52.
Orange Baskets, 94.
” Charlotte, 117.
” and Cocoanut Salad, 34.
” Cream, 105.
” Fritters, 44.
” Jelly, 94.
” Omelet, 51.
” Salad, 34.
” Sugar, 164.
” Tartlets, 133.
” Water-Ice, 154.
Pain aux Fruits, 117.
Palace Pudding, 75.
Pancakes, 37-39.
Parfaits, 159.
Pastry, 125-127.
Peaches, Stewed, 30.
Pears, ”, 31, 32.
Pies, 137-141.
Pine-apple Fritters, 45.
” Grated, 27.
” Meringue, 118.
” Pie, 141.
” and Rice Mould, 75.
” Salad, 34.
” Water-Ice, 154.
Pines on Horseback, 118.
Plain Rice Pudding, 10.
Plum Pudding, 76.
Portuguese Fritters, 45.
Prune Jelly, 95.
Queen of Puddings, 119.
Raisins, to stone, 2.
Raspberry Cream, 108.
” Water Ice, 155.
Rhenish Cream, 106.
Rhubarb Jelly, 95.
Rice Cream, 9, 107.
” Pancakes, 39.
” Pudding with Apples, 10.
” Soufflé, 11.
Rum Omelet, 52.
” Tutti Frutti, 28.
Sauces, 80-87.
Soufflé Fritters, 46.
” Frozen, 161.
” Puddings, 62-64.
” Royal, 57.
Soufflés, 55-59.
Spanish Cream, 120.
Stewed Apples, 29.
” Figs, 30.
” Fruit, 28.
” Peaches, 30.
” Pears, 31, 32.
” Prunes, 32.
Strawberry Cream, 108.
” Cream-Ice, 149.
” Fritters, 47.
” Ice, 160.
” Mousse, 160.
” Punch, 155.
Strawberries and Cream, 33.
Strawberry Shortcake, 77.
” Soufflé, 58.
” Sponge, 120.
” Tartlets, 134.
Suet, to chop, 2.
Sugared Fruits, 165.
Sultanas, 2.
Sweet Omelet, 50.
Syrup, 151.
Table of Measures, 1.
Tapioca Pudding, 11, 12.
Tartlets, 129-134.
Tutti Frutti, 149.
Vanilla and Chocolate Soufflé, 161.
Vanilla Soufflé, 58.
PRINTED BY TURNBULL AND SPEARS, EDINBURGH
Transcriber’s Notes
Minor errors in punctuation have been fixed.
A few spellings in the index were adjusted to match the original recipe name.