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BY MRS. LARNED
ONE HUNDRED SALADS
ONE HUNDRED COLD DESSERTS
Each, small 16mo, 50 cent* nrt
Other volumes in preparation
One Hundred Cold
Desserts
One Hundred Cold
Desserts
By
Xinda Hull Lamed
New York
Charles Scribner's Sons
1914
Copyright, 1S14, by Charles Scribntr's Sons
February, 1914
fTT B- 1
i i . '>.
i : DLIC I I .SY
7o/o+i
ArTOB, LC.V3X AND
TILDEN FOUNDATIONS
1951 L
One Hundred Cold
Desserts
Alaska Pudding
Bake 3 small round layers of
sponge cake, cool, spread between and
cover with a rich Boiled Custard (page
42) thickened with corns tarch, to
which add 1 cup of minced candied
fruit or nuts, or any fresh or pre-
served fruit may be used if it be
drained quite dry. Cover entirely with
a meringue made of the egg whites
left when making the custard, and
brown in a hot oven. Cool quickly
and serve well chilled.
3
Angel Pudding
Sift 5 times ^ cup pastry flour, J^
teasp. cream tartar, and H teasp. salt,
add % cup fine granulated sugar, sift
3 times, fold in 5 large egg whites
beaten stiff, and flavor with almond.
Bake in tube pan. When nearly cold
surround cake with Boiled Custard
souffle (page 42) which has been
packed in a jar in ice and salt until
nearly frozen, and cover cake with
whipped cream mixed with candied
fruit.
Apples Baked in Jelly
Cover 6 peeled and cored apples
with 1 cup sugar and grated peel of
1 lemon, and bake until tender, turn
into a glass dish on round slices of
sponge cake or toasted bread, add
lemon juice and a little currant jelly
to sirup in pan, and cook until it
jellies. Pour over the apples, and
when verv cold serve with Boiled Cus-
*/
tard or whipped cream.
Apples Caramelled
Cook 6 small peeled and cored
apples in H c u P sugar and ? 4 cup
water until tender, remove to serving
dish. Cook J/2 cup minced almonds
or pecans in J/ cup sugar until
brown, pour over the apples, com-
pletely coating them with Ihe caramel,
pour over the apple sirup cooled down
until nearly jelly, and serve cold with
cream. Sponge cake or any plain cake
should be served with this dish.
6
Apple Meringue Custard
Add to a baked or boiled custard 4
peeled and sliced apples and 2 tbsps.
of butter, when nearly cold add 1
teasp. of vanilla. Add these to cus-
tard before baking or after boiling.
When cold cover with a meringue,
brown and cool and serve with cake.
Two tbsps. of currant jelly may be
used instead of the vanilla if preferred.
Apple Snow
Grate 1 sour apple, add % cup pow-
dered sugar, 2 egg whites beaten very
stiff and a pinch of salt. Beat until
fluffy, pile on small rounds of sponge
cake or toasted bread covered with
a layer of jelly or jam. Serve with
Boiled Custard poured around.
8
Apple Sponge
Cook 4 sliced apples, J^ cup sugar,
grated peel of 1 lemon, and 1 orange
in Yi cup water until tender, add %
oz. of gelatine dissolved in J4 cup of
cold water, J cup red fruit juice or
jelly, 1 tbsp. orange flower water, 1
teasp. vanilla, and 1 tbsp. rum, sherry,
or brandy. When cool add 2 egg
whites beaten very stiff, and turn into
a mould. Chill and turn out onto a
round of sponge cake and garnish,
with whipped cream sweetened, fla-
vored with vanilla, and streaked with
red coloring liquid.
9
Apricot Eggs
Place a few grape-fruit carpels in
centre of rounds of sponge cake, cover
each with a drained half of a canned
apricot- -fresh or canned peaches may
be used instead of the apricots cook
the juice with the grape-fruit juice,
juice of 1 orange, and J4 cup sugar,
add 1 teas]), softened gelatine, cool,
and pour a little of it over the apri-
cots to glaze them. Add 2 egg whites
beaten stiff to remainder of the jelly,
beat well, and pour around the apri-
cots.
10
Banana Fluff
Peel 3 bananas and cover them
with 2 tbsps. lemon juice and 1 of
grape-fruit juice, cover, and place on
ice. After an hour mash and beat
them, adding J^ cup powdered sugar
and the unbeaten whites of 3 eggs, 1 at
a time. Beat until very light, add 1
teasp. vanilla and 2 of Benedictine or
sherry. Serve in glasses M filled with
fresh or canned fruit, and dust with
minced pistachio nuts or candied
mint leaves.
11
Blanc Mange
To 2 cups hot milk add % cup Irish
moss or J/ oz. gelatine or 4 tbsps. ar-
rowroot softened in J/ cup milk, J4
cup sugar, and pinch of salt, and cook
until it thickens slightly, take from fire,
add flavoring, beat until cool. Serve
with whipped cream or add }/2 cup
to mixture when cool. With almond
flavor, make blanc mange with arrow-
root, add 1 cup almonds blanched and
pounded fine, and soaked in 1 cup of
the hot milk. When cool flavor with 1
teasp. almond extract, and add cream.
With chocolate, make the blanc
mange with gelatine, add while hot
2 squares grated chocolate melted
over hot water, and flavor with vanilla,
a few drops of rum and orange juice.
12
Bavarian Cream or
Bavaroise
Soak }/2 oz. or 1J^ tbsps. gelatine
in % cup cold water. Scald \y% cups
milk, pour onto 2 yolks beaten with
Y<i cup sugar. Return to double
boiler, add 1 teasp. butter, little salt,
the gelatine, cook until mixture coats
spoon, strain, beat and cool, add egg
whites beaten stiff, 1 cup whipped
cream, and flavoring. Turn into wet
mould, place on ice for 3 hours or
more. If cream must stand long after
it is taken from mould, 2 tbsps. of
gelatine must be used. A delicious
flavoring for plain cream is vanilla
bean and a little lemon and orange
peel cooked with the milk.
13
Bavarian Cream with
Bananas
Add 3 peeled and mashed bananas
to a plain Bavarian Cream with the
juice of 1 orange. This may be put
in the mould in layers alternating
with jelly made with fruit juice, wine
or rum. Each layer should be al-
lowed time to chill and harden before
adding the next layer.
14
Bavaroise Chantilly
Line a mould with 1 dozen lady fin-
gers and 1 dozen macaroons by dip-
ping edges in hot sirup, which will
stick them together, add a layer of
whipped cream streaked with red
coloring and put on ice for an hour.
To streak whipped cream, plunge a
silver fork into liquid coloring and
draw the fork quickly through the
cream several times. Fill the chilled
mould with Chocolate Bavaroise (page
17), and return to the ice until it is
set and well chilled. Unmould and
garnish with candied or glaced fruit.
15
Bavaroise or Bavarian
Cream with Coffee
Add to Bavarian Cream (page 13) Y^
cup very strong coffee, to be used in-
stead of water to soften gelatine, and
flavor with coffee extract or very
strong coffee. Swedish timbale cups
may be filled with the coffee bavaroise,
covered with a meringue, browned in
oven, and served cold. Browned and
minced almonds or pounded caramel
candy may be sprinkled on the me-
ringue before browning it.
16
Bavaroise Chocolate
Add to a plain Bavarian Cream
(page 13) 24 CU P of grated chocolate,
which should be melted over boiling
water, 1 teasp. of brandy, and 1 of
vanilla. If preferred the brandy and
vanilla flavoring may be left out and
orange juice or a suspicion of cin-
namon may be used instead.
17
Bavaroise with Chocolate
and Fruit
Add to Chocolate Bavaroise (page
17) grated peel of 1 lemon, 1 cup dry
candied or brandied fruits cut small,
1 cup lady fingers or sponge cake in
crumbs, 2 tbsps. Noyaux or Benedic-
tine cordial, and 1 teasp. of vanilla,
and fill mould lined with lemon jelly.
Serve with fruit macedoine or Boiled
Custard souffle (page 42). Orange
juice or any fruit juice may be used
in place of the cordial.
18
Bavaroise with Chocolate
Mocha
Line a mould with a thin layer of
mild lemon jelly flavored slightly
with rum, then put in a layer of Jelly
Cream (page 57), colored pink, garnish
in alternate rows with minced and
browned almonds and pistachio nuts,
also minced. When set, fill with Choc-
olate Bavaroise (page 17), using strong
coffee to soften gelatine instead of
water, place on ice, and when very
cold turn out and serve with rich
Boiled Custard (page 42) flavored
with orange juice and a few drops of
rum.
19
Bavaroise Diplomatic
Line a mould with lemon jelly, dip
candied fruit in jelly, and garnish
with minced pistachio nuts, pour in
some Bavarian Cream (page 13), fla-
vored with a little rum and sherry
and grated lemon peel, add a layer of
sponge-cake slices and more fruit,
and fill with the cream. Leave on ice
several hours before serving. To line
a mould with jelly, pour in a very
little of the jelly, as soon as it begins
to harden turn mould in a pan of ice
until the entire inside is coated.
Bavaroise with Fruit en
Surprise
Line mould with Wine Jelly (page
69), garnish with minced pistachio
nuts and shredded almonds, when set
put a bowl in the mould, filled with
cold water, fill space between with
jelly. When set again remove bowl,
and fill with the Bavarian Cream
(page 13) filled with J^ cup each
chopped candied fruit and maca-
roon crumbs, and 1 tbsp. of sherry.
Oranges and grapes glaced may also
be used as a garnish.
Bavaroise with Ginger
Line a mould with lemon jelly, gar-
nish with preserved ginger, and fill
with Bavarian Cream (page 13), to
which add % cup preserved ginger,
2 tbsps. sherry, and 2 of maraschino.
Orange juice may be used in place of
the sherry and any sirup from canned
fruit instead of the maraschino.
Bavaroise with Macaroons
Add to Bavarian Cream (page 13)
J/2 Ib. macaroon crumbs and Y^ cup
candied cherries, using a little less
gelatine when making the cream.
Extract of bitter almond may be
used for flavoring, using ^ teasp.
Minced or shredded almonds may also
be added with the cherries, if at hand.
Bavaroise with Nuts
Add 1 cup blanched almonds or
hazel nuts ground fine and Y^ teasp.
almond extract to the milk in recipe
for Bavarian Cream (page 13).
To blanch or remove skins from
nuts, cover them with boiling water,
drain and rub each one through the
fingers.
Bavaroise in Oranges
Make Bavarian Cream (page 13)
with Yi cup orange juice instead of all
milk, and fill orange or basket shells.
Cover with a meringue mixed with a
little whipped cream, and do not
brown it. This may also be put in
moulds instead of the orange skins.
Bavaroise with Pineapple
Make a plain Bavarian Cream (page
13), using % cup of sugar and % oz - f
gelatine instead of the amount given
in recipe, as the fruit is sour and quite
juicy. Add to the cream 1 cup of
fresh pineapple, shredded, and a few
whole strawberries, if in season. Add
fruit after mixture is chilled and just
before turning it in the mould.
Canned pineapple may be used if it
is well drained after shredding. If
it be used then follow the recipe for
plain Bavarian cream. The remain-
ing fruit juice may be poured over
the cream when serving.
Charlotte Russe
Mix 1 pt. whipped cream with J/
cup powdered sugar, a little salt, 3
stiffly beaten egg whites or yolks, 1
tbsp. of flavoring, and 1 teasp. gela-
tine softened and dissolved over hot
water in 3 tbsps. milk. Line a mould
greased with olive oil with J/ Ib.
sponge-cake strips or lady fingers, fill
with the mixture and place on ice for
an hour or more. If a delicate cream
is desired, use the egg white; if a
rich yellow cream, use the yolks.
This may be flavored with vanilla,
sherry, brandy, or fruit juice, melted
chocolate, and vanilla, or strong coffee
or caramel. If fruit juice be used, add
a little more gelatine to the amount
given.
27
Charlotte Russe with Burnt
Almond Bonbons
Add to Charlotte Russe (page 27)
flavored with liquid caramel and va-
nilla, 1 cup each burnt almonds and
caramel candy pounded fine. To
make the caramel candy, burn the
sugar, add a very little water, turn it
onto greased plates, when cold break
in pieces, and grind it fine. Soften
gelatine in the caramel liquid. Let
stand on ice 2 or 3 hours.
Charlotte Russe, Coffee
Flavoring
Make a Charlotte Russe (page 27),
softening the gelatine in very strong
coffee instead of the milk. In making
any charlotte in which a large amount
of flavoring is to be used it is neces-
sary to use gelatine, or if the charlotte
is to stand long before using. Other-
wise the gelatine may be omitted.
Charlotte Russe with Grape
Juice
Make a Charlotte Russe (page 27),
using grape juice in the place of the
milk to soften the gelatine. Let stand
on ice several hours, unmould and
garnish with Tokay grapes peeled
and seeded. They will peel like to-
matoes if plunged in boiling water a
moment, then in cold water.
30
Charlotte Russe with
French Fruit
Make a Charlotte Russe (page 27),
flavor it with }/% teasp. each vanilla
and almond extract and 1 teasp.
brandy, add Y^ doz. marshmallows, 1
doz. each chopped raisins or whole
sultanas, blanched and shredded al-
monds and pecans, and 1 tbsp. each
candied citron, cherries, orange peel,
and angelica cut in small pieces.
This may also be made with mara-
schino cherries instead of the other
fruits. Soften the gelatine in the
maraschino and garnish mould with
whole cherries and leaves of angelica.
31
Charlotte Russe with
Macaroons
Make a Charlotte Russe (page 27)
and flavor it with extract bitter al-
mond, add 1 cup finely pounded
macaroons, and J/ cup minced al-
monds. The gelatine may be omitted
as the macaroons will stiffen it suf-
ficiently. Pounded lady-finger crumbs
may be used instead of the maca-
roons.
Chestnuts with Coffee
Sauce
Cook 1 qt. blanched chestnuts until
tender with y% cup sugar, 1 cup
water, and a 3-inch stick cinnamon.
Remove cinnamon, add salt, press
through potato ricer into a glass dish.
When very cold pour over ^ cup very
hot coffee mixed with 2 beaten yolks,
and 2 tbsps. powdered sugar.
33
Chestnut Mould
Boil and mash 1 qt. blanched
chestnuts, add 3 tbsps. powdered
sugar, dash salt, 4 tbsps. cream, 1
teasp. vanilla, and 4 tbsps. sherry.
Turn into a mould slightly greased
with olive oil. Chill and turn out,
garnish with candied fruit, and sur-
round with whipped cream sweetened
and flavored with maraschino.
34
Chocolate or Coffee Puff
with Bonbon Cream
Make a cream-puff paste and make
puffs very small, bake them close to-
gether on a pie tin, also make enough
small eclairs to reach around edge of
round of puffs. Fill both with choco-
late or coffee custard, thickening cus-
tard with cornstarch. Dip edges of
eclairs in hot sirup and set them up-
right and close together around a basin
the size of the round of puffs. When
cold, slip the ring from the basin onto
a serving dish, fill with whipped cream
filled with soft bonbons, cover with
the puff round, glaze them with hot
sirup and dust with nuts. Serve cold.
Chocolate Cornstarch Pud-
ding with Pineapple
Scald 2 cups milk, add 4 tbsps.
corns tarch in J/ cup cold milk, and
cook 5 minutes, add 4 tbsps. sugar,
and 4 of chocolate melted, little salt,
and 1 teasp. butter, remove from fire,
add 1 cup shredded pineapple, H CU P
macaroon crumbs, and 1 teasp. va-
nilla, beat a moment, add 2 egg whites,
and turn into cups wet in cold water.
Turn out and serve with Boiled Cus-
tard (page 42) made of the yolks.
Cream Chocolate Pudding
Scoop out the centre of a small loaf
of sponge cake. Melt 4 tbsps. of
grated chocolate in 2 tbsps. of hot
water, add }/% cup of sugar, beat until
cool, add a dash of salt, 1 teasp. of
vanilla or a tbsp. of orange juice and
1 cup of cream whipped very stiff.
Fill cake and spread over the en-
tire top. This may be dusted with
minced and browned almonds, pecans
or minced candied fruit although it
is a very good sweet without either.
37
Chocolate Custard Pudding
Steamed
This is a rich and delicious pudding.
Beat 8 volks very stiff. Cook in
\j *.
double boiler 3 tbsps. butter, 1
cup milk, 1 cup sugar, 3 bars of
confectioner's chocolate grated, and
the eggs. Beat constantly until thick,
lake from fire, add 1 tbsp. each va-
nilla and brandy or rum, turn into
buttered mould, cover, and steam 2J/
hours. Turn out, turn off the extra
liquid, place in hot oven 10 minutes,
cool, and put on ice 5 hours, slip onto
serving plate, and serve as cold as
possible with whipped cream slightly
sweetened and flavored with sherry,
or with a half-frozen rich, Boiled Cus-
tard or Italian meringue.
38
Cocoanut Timbales
Scald 1 pt. milk, add 3 tbsps. corn-
starch dissolved in cold milk, 3 tbsps.
powdered sugar, little salt, boil 10
minutes, add 1 cup shredded cocoa-
nut, and 3 egg whites beaten very
stiff. Turn into timbale moulds.
When very cold turn out and serve
with whipped cream or Boiled Cus-
tard. Add a little orange or lemon
juice to the cooked mixture.
39
Cornstarch Pudding with
Chocolate Sauce
Mix % cup of cornstarch with 3
tbsps. of sugar, and J cup of cold
milk. Add to 3 cups of scalded milk,
simmer 15 minutes, add 1 tbsp. of
orange juice and 3 stiffly beaten egg
whites. Mould, chill, and serve with
the following sauce: Soften 1 tbsp. of
cornstarch in J4 CU P of milk, add to 1
cup of scalded milk and cook 10 min-
utes. Add 1J/2 squares of chocolate
melted in 2 tbsps. of hot water, 2
tbsps. of powdered sugar, and add to
the cooked mixture. Add 2 beaten
egg yolks to the whites beaten stiff
with }/2 cup of powdered sugar and
fold into the sauce. Flavor with
vanilla and beat until cold.
40
Custards Baked, Plain, or
Souffle
Mix cups rich milk, 3 beaten eggs,
J4 cup sugar, little salt, 1 tbsp. flavor-
ing, and if vanilla a little nutmeg, beat
a moment, turn into buttered dish or
cups, dust with the nutmeg, place in a
pan of hot water, and bake in a slow
oven until a knife point will make a
clean cut in centre of custard. To
make it stiff enough to turn out add
2 extra yolks to the mixture. Thick
baked custards may be turned out
and covered with caramel, chocolate,
fruit, or wine sauce.
For the souffle, separate the eggs,
beat yolks slightly, add to milk mix-
ture, fold in the whites with one or
two extra whites, beaten very stiff.
41
Custard, Boiled
Add 2 cups scalded milk to 3 egg
yolks beaten thick with J4 cup sugar.
Cook until spoon is coated, add 1
teasp. butter, take from fire, and
flavor with vanilla, almond, rum,
brandy, sherry, cordial, or fruit juice
or jelly. Beat until cold. This will be
rather soft. For a thick custard add
1 tbsp. of arrowroot or cornstarch, or
1 1/2 tbsps. flour softened in cold milk
to the hot milk, and cook 5 minutes
before adding to eggs. Arrowroot is
the most delicate thickening. For a
rich, thick custard omit flour or corn-
starch and use 6 egg yolks, and for
custard souffle add to rich custard
when taken from fire the stiffly beaten
egg whites and beat until cold.
42
Custard, Bread, and Fruit
Pudding
Make a rich Boiled Custard (page
42). Toast 2 large, thick slices of
bread, spread them with tart fruit
jelly, and cut them to fit a glass dish.
Cover with 1 cup fresh or canned
fruit, press with tumbler under a
weight, fill dish with the custard, and
cover with Y^ cup slightly sweetened
cream. When ready to serve re-
move tumbler. Flavor custard to
harmonize with the fruit. If peaches,
use bitter almond, and blanched and
shredded almonds may be added; if
chocolate custard, flavor with brandy
or orange juice, and use sliced oranges.
43
Custard with Chestnuts,
Souffle
Add to Boiled Custard souffle (page
42) 1 pt. chestnuts boiled with grated
rind of 1 lemon and mashed smooth
and 1 teasp. lemon juice, serve in sher-
bet glasses, and cover with whipped
cream dusted with nutmeg or mixed
with shaved maple sugar, and garnish
with preserved strawberries.
44
Custard with Chocolate
Add to Boiled Custard (page 42) 2
squares grated chocolate melted and
Y% cup macaroon crumbs, and serve
with J4 CU P strawberry or red-rasp-
berry jelly or jam, cut in small bits
and mixed with whipped cream.
This may be made thick and rich
and turned out in a glass dish, or it
may be made soft and served from a
glass bowl into small dishes.
45
Custard with Coffee
Add to baked or boiled custard 4
tbsps. ground coffee soaked an hour
in 1 cup warm milk and strained, and
use }/2 cup less milk, or add J^ cup
very strong coffee or 2 tbsps. coffee
extract. The infusion, if made very
strong, is better than the ground
coffee, as the latter often curdles the
milk.
46
Custard Diplomatic
Fill a mould with alternate layers of
lady fingers or ratafias, macaroons
and jam, saturate with sherry, using
about y% cupful. Soak % oz. of gela-
tine in Yi cup of milk and add to 2
cups of Boiled Custard (page 42) while
still on the fire. Pour this over the
mixture, in mould, place on ice for
several hours, turn out and serve with
whipped cream.
47
Custard with Mocha
Caramel
Mix l}/2 cups of rich milk with 3
beaten yolks and }/ cup of sugar, add
Yi cup of very strong coffee infusion,
Yi cup of powdered macaroons, a
little salt and bake in a buttered dish.
Cool and serve with a sauce made of
Yi cup of cream whipped very stiff,
3 stiffly beaten egg whites and ^ cup
of thick caramel.
48
Custard with Oranges and
Meringue
Put 3 sliced oranges in dish, sprin-
kle with 2 tbsps. sugar, add Boiled
Custard, stiff (page 42), flavored with
orange juice, cover with meringue, and
brown in oven. Serve very cold.
49
Custard with Peaches
Peel and stone 6 peaches, fill with
maraschino cherries, coat with Boiled
Custard, stiff (page 42), and roll them
in minced nuts. Place on ice, and
when very cold cover with the custard
flavored with the maraschino and
cover with whipped cream flavored
with almond.
50
Date and Nut Torte
Beat 2 eggs with 1 cup sugar, add 1
cup each broken pecans and dates
cut in small pieces, J/ cup flour, 1
teasp. baking-powder, and a little salt.
Bake in shallow buttered pan J/ hour.
When cold sprinkle with 2 or 3 tbsps.
sherry and cover with whipped cream.
This may be made in individual cakes.
51
Eggs in Nest
Heat 2 cups of rich milk, add
cup of powdered sugar, a little salt
and \Y<i tbsps. of gelatine softened in
Yi cup of cold water. Strain and
separate in two parts. Add J^ teasp.
of extract of bitter almond to one
part and 2 tbsps. of very strong coffee
to the other part. Fill empty egg-
shells with the mixtures and set them
in a bed of ice and salt. At the same
time make a lemon or wine jelly,
turn it into shallow pans about J4
inch thick. AVhen hard, cut in nar-
row strips, place around edge of a flat
dish and put the brown and white
eggs in centre. Dip the shells in warm
water an instant, crack shells, and the
eggs will come out easily.
52
Farina Pudding with
Pineapple
Scald 1 cup milk and 1 cup water,
add 1 teasp. butter and 3 tbsps. farina,
simmer 15 minutes, turn into a bowl,
add 3 beaten whites, and turn into
mould. Chill on ice and serve covered
with 1 cup shredded pine-apple, sur-
rounded with a Boiled Custard (page
42) made with the egg yolks and sea-
soned with orange juice.
53
Fruit Macedoine
Cook until rather thick J/ cup
orange juice or water, J4 CU P sherry,
2 tbsps. maraschino or rum, and 4
tbsps. sugar. Strain and chill. When
cold add oranges, grape-fruit, ba-
nanas, pineapple, and Malaga grapes
seeded and peeled, and garnish with
squares of wine jelly. Or omit ba-
nanas and pineapple, and add tiny
slices of apple and fresh or brandied
cherries, and serve in apple cups or
in glass sherbet cups.
54
Gateau St. Honore
Lay a round of puff paste on tin,
prick it and brush with egg yolk and
water, pipe around edge a border of
cream-puff mixture, put a spoonful in
centre, and bake. Make tiny cream
puffs, bake and fill them with thick
custard, dip them in hot caramel, and
lay them on the border, fill between
them glaced Malaga grapes, orange
quarters, and cherries. Fill centre
with the cream, piling it high in cen-
tre. CREAM. Beat 5 egg yolks stiff,
add y% cup sugar, 1 tbsp. cornstarch,
and 1 cup scalded cream, cook 3 min-
utes, add stiffly beaten whites, 1
teasp. vanilla, 1 of sherry, and 1 of
Kummel liqueur and little salt.
Genoise Pudding
Cream 1 cup butter with grated
peel of 1 lemon, add 1 cup sugar, and
add, one at a time, 5 eggs, beating
well between each egg and adding
alternately with the eggs 2 cups flour
sifted with 1 teasp. baking-powder.
Add 1 teasp. vanilla and Y^ teasp.
almond extract and bake in a ring
mould, cover it with coffee or vanilla
frosting, garnish with candied ginger
and cherries and pecans, fill centre
with whipped cream mixed with a few
marshmallows cut in bits, and serve
surrounded with a rich Boiled Cus-
tard (page 42).
56
Jelly for Various Flavors
Soften Yz oz. or 2 tbsps. of gelatine
in y<z cup of cold water. Boil 3 cups
of water with }/ cup of sugar and a
piece of lemon peel about 5 minutes,
add gelatine and the white and shell
of 1 egg. Let come to a boil, skim,
and strain through cloth. Cool and
add flavoring and place on ice. In
summer or damp weather use but 2 YL
cups of liquid. When set and very
cold turn out on a paper doily on a
glass dish. For a jelly cream add Yz
cup of whipped cream before mould-
ing. For a jelly sponge add 2 or 3
stiffly beaten egg whites.
Jelly Bar-le-Duc Sponge
Add juice of 1 lemon and J/2 cup
sugar to 2 cups boiling water, boil a
moment, remove from fire, and add
one jar of white or red Bar-le-Duc
currants. Add to M oz. softened
gelatine, cool, and add 2 beaten egg
whites. Beat until very cold, mould,
and serve with whipped cream.
58
Jelly with Brandy and
Tangerines
Soften Yi oz. of gelatine in y^ cup of
water. Boil 2 cups of water with %
cup of sugar, add juice and rind of a
lemon and the peeled rind of 1 tan-
gerine. Boil a few moments, add
gelatine, clear with an egg white and
shell, strain and cool, and add Y^ cup
of brandy. Turn into a mould and
when set and cold turn out and gar-
nish with the tangerine quarters.
59
Jelly with Coffee
Soften Yi oz. of gelatine in }/% cup
of water. Boil 3 cups of strong, clear
coffee with }/% cup of loaf sugar, add
gelatine, strain and turn into a mould,
and when chilled and hard turn out
and garnish with slices of banana, and
serve with slightly sweetened whipped
cream.
Jelly Cream Lalla Rookh
Make a plain jelly (page 57), using
1 Y cups of milk instead of the water.
When cold add y% cup of rum, Y^ cup
of cream, a flavoring of nutmeg, and
turn into a mould lined with maca-
roons or lady fingers and candied
cherries. When set and cold turn
out and garnish with some of the
cherries, or with maraschino cherries.
61
Jelly Cream with Mandarins
Make Orange Jelly (page 65), and
line a mould, garnish with sections of
mandarins free from skin, put in an-
other layer of the jelly. Reheat the
remainder of the jelly, and add the
pulp and grated rind of 3 mandarin
oranges, a little more sugar, and press
through a sieve. Add ^ cup cream
whipped, and 2 tbsps. of curagoa.
Fill the mould and serve with light
cakes.
Jelly Cream with Sherry
Make a plain jelly (page 57), using
but 2 cups of water, add 1 cup of
sherry when cool and beat in lightly
Y^ cup of cream whipped very stiff.
Mould, turn out and garnish with
candied or maraschino cherries, and
serve with a rich Boiled Custard
(page 42).
63
Jelly with Fruit
Make an Orange Jelly or Wine
Jelly (pages 65 and 69) moulded in al-
ternate layers with 1 orange sliced, 4
figs, 6 dates, ^ CU P blanched almonds,
1 sliced banana, and ^ cup Malaga
grapes skinned and seeded. Turn into
a mould garnished with some of the
fruits and place on ice. Serve with
whipped and sweetened cream.
64
Jelly with Oranges
Soften Yz oz. of gelatine in J/ cup of
cold water. Boil 1% cups of water
with y% cup of sugar, the yellow peel
of 1 lemon and 2 oranges, 2 cloves,
and an inch stick of cinnamon. Add
the gelatine and 1 cup of orange juice,
also the juice of 1 lemon, and clear
with the white and shell of 1 egg.
Strain and add 1 tbsp. of Benedictine
or sherry and turn into moulds or into
orange shells. When cold turn out
and garnish with pieces of orange and
pieces of pineapple, or if moulded in
the oranges cover with whipped cream
slightly sweetened.
65
Jelly with Prunes
Soak }/2 Ib. of prunes over night,
drain and add 2 cups of water and %
cup of sugar. Cook until tender,
drain and remove stones. Strain the
water in which the prunes were
cooked, heat it, and add 2 tbsps. of
gelatine softened in y cup of cold
water, the juice of 1 lemon, a dash of
salt, and 2 tbsps. of sherry. Mould
in alternate layers with the prunes
and pecans, chill and serve with a rich
Boiled Custard (page 42).
66
Jelly Sponge with Coffee
Caramel
Cook 1 cup granulated sugar until
nearly brown, add 1 cup strong, hot
coffee, remove from fire, add 1 cup
warm milk, then % oz. gelatine soft-
ened in J/2 CII P of c ld water, and
beat until it cools a little. Add the
stiffly beaten whites of 3 eggs, and
beat until very light and fluffy. Turn
into a mould, chill thoroughly, and
serve with a rich Boiled Custard
(page 42).
67
Jelly, Russian Style
Boil 1 cup of water with Y^ cup of
sugar, a few pieces of lemon peel, a
few cloves, and a small stick of cinna-
mon 2 or 3 minutes, add J/2 oz. of gela-
tine softened in J/ cup of cold water,
add 1 Yi cups of grape juice or other
fruit juice, strain and fold in 3 stiffly
beaten egg whites. Mould in alter-
nate layers with candied fruits cut in
cubes. The jelly should be beaten
until nearly cold before adding the
eggs. Chill, unmould, and serve with
a Boiled Custard (page 42) made with
the egg yolks and flavored with rum.
68
Jelly with Wine
Soften J/2 oz. of gelatine in J/ cup of
water, add to 1 % cups of water boiled
with % cup of sugar, add also the
juice of 1 lemon and 1 orange. Clear
with egg white and shell, strain, cool,
and add 1 cup of champagne, sauterne,
Tokay, or Marsala wine, or use a little
more water and about ^ cup of
sherry, rum, brandy, or whiskey.
This may be turned into champagne
glasses, leaving room for a half -inch
covering of beaten egg white mixed
with sweetened and whipped cream.
It will look quite like a glass of cham-
pagne.
69
Jelly with Wine, Macedoine
Soften Yi oz. of gelatine in y 2 cup of
cold water, add to 1 cup of water
boiled with % cup of sugar the juice
and rind of 1 lemon and 1 mandarin
or small orange, clear, strain, and
partly cool and add 1 Y^ cups of Mar-
sala or sherry wine, line a mould with
the jelly, garnish with pecans and
candied fruits, fill partly with the
jelly, add pineapple in small pieces,
banana slices, and Malaga grapes,
peeled and seeded, and fill with the
jelly. Chill and when hard unmould
and serve with whipped cream sweet-
ened and streaked with red coloring.
Macaroon Pudding
Line a buttered baking dish with
1 doz. macaroons soaked in sherry.
Mix 4 beaten eggs with 4 tbsps. brown
sugar, 2 cups milk, and 1 cup each
stale sponge-cake crumbs and minced
almonds; flavor with 1 teasp. al-
mond extract and fill dish. Cover and
bake in pan of hot water until custard
is set. When very cold serve with
whipped cream.
71
Marshmallow Cream
Cut Yz lb. of marshmallows in four
or five pieces, add 1 cup creani
whipped very stiff, and Y 2 cup English
walnut meats blanched and chopped.
Stir all together and let stand on ice
until very cold, and serve w r ith red-
raspberry sauce. Take the juice from
the top of a can of red raspberries,
cook, and thicken with about 1 tbsp.
of cornstarch or arrowroot and sweeten
if necessary.
Orange Cornstarch Pudding
Heat % cup of orange juice and J/
cup of lemon juice with 1 cup of water
and }/% cup of sugar, add 3 tbsps. of
cornstarch dissolved in % cup of cold
water and add J4 teasp. of salt. Cook
20 minutes and add 3 well-beaten
egg whites. Turn into a wet mould,
place on ice for several hours, turn out
and serve with a rich Boiled Custard
(page 42) flavored with a few drops of
sherry. The mould may be garnished
with orange sections.
73
Peaches in Cantaloupes
Fill halves of very cold melons with
sliced peaches, sprinkle them with
sugar and candied ginger chopped
rather fine, and serve very cold.
They may be covered with whipped
cream and the ginger sprinkled in the
cream.
74
Peach and Cornstarch
Pudding
Scald 1 cup milk, add 2 tbsps. corn-
starch in J cup cold water, J^ cup
sugar, 1 teasp. butter, and cook 5
minutes, take from fire, add 1 teasp.
lemon juice, J/ teasp. almond extract,
2 egg whites beaten, and y<i cup
whipped cream. Color a pale pink
and line buttered cups, lay a half-
peach in each one, fill with the mix-
ture, and when cold turn out, dust
with minced almonds, and pour
around Boiled Custard (page 42).
Peaches on Peach Cakes
For this purpose there are half-
round moulds the shape of a peach
half. Whip 2 eggs over hot water,
add 1/2 cup granulated sugar, 1 teasp.
minced candied lemon peel, and %
cup warm flour. Fill moulds and
bake. When cool dip them in sherry,
dust with carmine powder, then with
powdered sugar, lay a half-peach on
each one, arrange in circle, and fill
centre with Boiled Custard souffle
(page 42).
76
Peaches with Raspberry
Sirup
Steam 6 peaches 5 minutes, peel
and cool, stick them with blanched
almonds, using 1 cup, lay them on
serving dish on sponge cake, and pour
over them red-raspberry sirup boiled
down until rather thick and colored a
deep red with Amaranth. Serve very
cold. Amaranth is a harmless vege-
table liquid.
77
Peach Snow
Boil 1 cup sugar with y cup water
until it spins, dip peaches in it. Dust
them with 2 tbsps. shredded almonds,
lay them on a plate to cool. When
cold cover with 2 egg whites beaten
very stiff with 1 tbsp. powdered sugar
and poached in spoonfuls in boiling
water mixed with the remaining sirup.
78
Pears with Raspberry Puree
(Mary Garden)
Cook fresh or canned pears, cored
and centres filled with candied cherries
soaked in rum or sherry, in a sirup of
J^ cup sugar and 1 cup water until
tender, place on plate, cover with 1
cup canned or preserved red rasp-
berries pressed through a sieve. When
cold place on disks of sponge cake,
cover with whipped cream, and gar-
nish with the cherries.
79
Pears with Wine Sauce
Cook peeled, cored, and halved
pears in a sirup of J/2 cup sugar, 1 cup
water, 1 tbsp. lemon juice, 2 whole
cloves, and a small stick of cinnamon,
color red, and drain on a plate, add
3 tbsps. sherry, rum, or Madeira
wine to sirup, and cook until thick,
pour over the fruit when cold, place
fruit on serving dish on disks of
toasted bread, dust with minced nuts,
and cover with whipped cream.
80
Pineapple or Red-Raspberry
Sponge
Add to 2 cups chopped pineapple
or raspberries, cooked in sirup of 1
cup water and }^ cup sugar, J^ oz.
gelatine, softened in ^ cup of cold
water, strain, cool, add beaten whites
of 3 eggs, a little lemon juice if canned
pineapple be used, beat until stiff,
mould, and serve with Boiled Custard
(page 42).
81
Pineapple with Rum Sauce
Cook 6 slices of pineapple 1 moment
in a sirup of 1 cup water, */ cup sugar,
juice of l /i lemon, drain, and cook
sirup until reduced one-half, cool, and
add 4 tbsps. of rum, pour this over
the fruit, sprinkle with minced pis-
tachio nuts and bits of preserved gin-
ger, or any preserved or candied fruit,
place on ice until very cold, and serve
with cake or lady fingers.
Prunes in Claret
Soak large prunes, dry them, re-
move stones, and stuff with minced
pecans or almonds. Fasten them with
wooden skewers, and lay them in a
sirup of 1 cup claret, J^ cup sugar, a
small stick of cinnamon, cook 15
minutes, or until tender, but not soft,
drain them into a serving dish, cook
down the sirup, strain and pour over
the prunes, and serve with cream and
cake.
83
Prune Mould
Soak and steam 16 large prunes
with a very little water, and stick
of cinnamon until tender. Remove
stones, crack, and add kernels to
prunes, add % cup sugar, and 1 tbsp.
cornstarch softened in J cup cold
water, and cook 5 minutes, add a few
drops lemon juice, and turn into a
wet mould. When very cold serve
with whipped and sweetened cream.
84
Rice Mould
Boil 1 cup rice in 1 qt. milk, add
1 tbsp. gelatine, softened in y% cup of
cold water, a little salt, and J^ cup
candied fruits. Turn into buttered
mould, and when very cold turn out,
pour over 1 cup fruit sirup, garnish
with currant jelly, and serve with
sweetened and whipped cream.
85
Rice with Pineapple
Wash Yi cup of rice thoroughly,
pour it slowly into 1 qt. of salted
boiling water, boil briskly 20 minutes,
stirring lightly with a fork. Pour
boiling water through it, drain and
place on colander in a cool oven to
dry. To 1 cup of the rice add J/2 cup
of pineapple juice and a dash of salt.
Soften 1 tbsp. of gelatine in % cup
of water and dissolve it over boiling
water, strain and add to rice with J4
cup of sugar, cool and add 1 cup of
cream whipped very stiff, 1 tbsp. of
lemon or orange juice, and 1 of sherry.
Turn into a glass dish, chill until very
cold, and serve with 1 cup of shredded
pineapple poured over.
86
Rice Pudding Supreme
Add to 2 cups hot boiled rice J
box gelatine dissolved in J^ cup water,
2 teasps. vanilla, 2 tbsps. sugar, 3 figs,
and 3 tbsps. preserved ginger cut in
small pieces and soaked in J^ cup
sherry, and when cool add 1 cup
whipped cream. Garnish mould with
Yz cup candied cherries, and Y cup
angelica cut in thin strips, turn in the
rice mixture, and place on ice 2 hours.
Serve with whipped cream or fruit
sauce.
87
Spanish Cream
Soften \}/2 tbsps. gelatine in
cup cold water. Mix 2 cups hot rich
milk or thin cream with 2 egg yolks
beaten, Yi cup sugar, cook a moment,
add gelatine, and when dissolved cool
and add beaten egg whites and fla-
voring, or omit yolks and use only
the whites, and beat until cold. Turn
into mould, and serve with whipped
cream or fresh fruits.
88
Spanish Cream Chocolate
Soften \ l /2 tbsps. of granulated
gelatine in Y^ cup of cold water.
Scald 2 cups of rich milk or thin
cream, pour over % cup of sugar
beaten with 2 egg yolks, add the gela-
tine, 2 squares of melted chocolate,
melted with 2 tbsps. of hot water, re-
turn to fire, cook a moment, take
from fire, beat until cold, adding 1
teasp. of vanilla and a few drops of
brandy or sherry.
89
Spanish Cream Caramel
and Peaches
Soften 1J/2 tbsps. of gelatine in J/
cup of cold water. Scald 1 cup of
thin cream and pour over 2 egg yolks
beaten with y cup of sugar, add a
little salt and the gelatine, and 1 cup
of caramel, return to fire and cook
until spoon is coated, take from fire,
beat until cold, and flavor with l /%
teasp. of bitter almond extract. Turn
into a mould partly filled with slices
of fresh or canned peaches. Serve
with cream.
90
Spanish Cream Curagoa
Soften l l /2 tbsps. of gelatine in J/
cup of cold water. Scald 2 cups of
milk with an inch stick of cinnamon
and pour onto % cup of sugar beaten
with 2 egg yolks, add a little salt and
the gelatine and return to fire and
cook until it begins to thicken. Re-
move from fire, add the stiffly beaten
egg whites, beat until cold, add 3 tbsps.
of curagoa or apricot brandy and beat
until light and cold. Mould and serve
with cake.
91
Spanish Cream with Pine-
apple and Pistachio
Soften 1 1/2 tbsps. of gelatine in }/
cup of cold water. Scald 2 cups of
thin cream or milk, add a little salt,
the gelatine, J/ cup of sugar, and cook
a moment. Take from fire, beat un-
til cold, folding in 3 stiffly beaten egg
whites. Add 1 cup shredded pine-
apple to the cream, and Y cup
shredded pistachio nuts. Line mould
with lemon jelly, garnish with the
nuts and chopped candied pineapple,
fill with the cream, and serve with
whipped cream.
Sponge Cake with Cream
Filling
Cut a lid from the top of a round
sponge cake, scoop out centre, fill
with Bavarian Cream (page 13) mixed
with caramel candy and bits of red-
raspberry jelly or with chocolate
Charlotte Russe (page 27), replace
top, cover with coffee frosting, and
garnish with browned almonds and
candied cherries.
93
Sponge Cake Pudding with
Fruit (Cabinet Pudding)
Line a mould in layers with candied
fruits and shredded almonds, Boiled
Custard made with gelatine (page 42),
sponge-cake slices, and macaroons,
add a few drops of brandy, place on
ice 2 hours or more. Turn out, gar-
nish with whipped cream and bits of
currant jelly.
94
Sponge and Fruit Cake
Cream (English Trifle)
Line mould with a layer of cake,
sprinkle with sherry, and spread with
jelly, fill with alternate layers of fruit
cake soaked in brandy, macaroons,
minced almonds, and jelly, fill with
whipped cream, and cover with an-
other layer of cake. Put on ice
hours, turn out, and garnish with
whipped cream dusted with the nuts.
95
Sponge Cake Pudding with
Macaroons (Gateau
Delphine)
Dip macaroon edges in sugar sirup,
and place upright around an oval
sheet of sponge cake, fill with Italian
meringue, garnish with candied fruit,
and serve very cold. To make the
meringue, cook 1 cup sugar in y% cup
water until it spins a short thread,
pour constantly and slowly on 3
stiffly beaten egg whites, beating con-
stantly, and when cool add J/ cup
whipped cream and flavoring.
96
Sponge Cake with Pineapple
Hearts (St. Valentine's
Pudding)
Toast rounds of sponge cake*
Cover each with a slice of fresh or pre-
served orange. Cook slices of pine-
apple a moment in red-colored sirup,
lay one on each piece of cake, pipe
whipped cream flavored with mara-
schino around edge, and dust with
minced pistachio nuts.
97
Strawberry Jelly
Use recipe for jelly (page 57),
using 2 cups of fruit and juice, ^ cup
boiling water, and juice and rind of 1
lemon. Canned or preserved straw-
berries may be used. Boil juice with
water and J4 cup sugar, add gelatine
and Yi cup brandy. Mould with the
largest of the fruit and ^ cup pecans
or almonds.
Strawberry Jelly Cream
Make Strawberry Jelly (page 98)
with milk instead of water, and turn
into small moulds. If it is not a
good pink, color it slightly. Serve
each mould surrounded with whipped
and sweetened cream.
99
Strawberries en Surprise
Partly fill 6 small paper cases or
china ramekin dishes with large straw-
berries, dust them with powdered
sugar, and pour over them y cup of
maraschino, chartreuse, or sherry,
cover with whipped cream, and pipe
on more whipped cream, colored pink
and slightly sweetened. Place on ice
for an hour before serving.
100
Tapioca with Peaches or
Pineapple
Soak 1 cup tapioca in 2 cups cold
water until absorbed, boil until trans-
parent, adding more water if needed,
add J-2 cup sugar, 1 cup peaches or
shredded pineapple and juice, turn
into mould, and serve with Boiled
Custard (page 42) or cream.
101
Tapioca with Strawberries
Cook 1 qt. strawberries with 1 cup
sugar and 2 tbsps. leuion juice until
soft, add J/3 cup tapioca and a little
salt, and cook until clear. Fold in
two well-beaten egg whites, turn into
a mould, and serve with Boiled Cus-
tard (page 42).
102
Index
INDEX
PAGB
Alaska Pudding 3
Angel Pudding 4
Apples Baked in Jelly 5
Apples Caramelled 6
Apple Meringue Custard 7
Apple Snow 8
Apple Sponge 9
Apricot Eggs 10
Banana Fluff 11
Blanc Mange 12
Bavarian Cream or Bavaroise 13
Bavarian Cream with Bananas 14
Bavaroise Chantilly 15
Bavaroise or Bavarian Cream with Coffee 16
Bavaroise Chocolate 17
Bavaroise with Chocolate and Fruit . . 18
Bavaroise with Chocolate Mocha .... 19
Bavaroise Diplomatic 20
Bavaroise with Fruit en Surprise .... 21
Bavaroise with Ginger 22
Bavaroise with Macaroons 23
105
PAGE
Bavaroise with Nuts 24
Bavaroise in Oranges 25
Bavaroise with Pineapple 26
Charlotte Russe 27
Charlotte Uusse with Burnt Almond Bon-
bons 28
Charlotte Russe, Coffee Flavoring ... 29
Charlotte Russe with Grape Juice . . . 30
Charlotte Russe with French Fruit ... 31
Charlotte Russe with Macaroons . . . 32
Chestnuts with Coffee Sauce 33
Chestnut Mould . . ... 34
Chocolate or Coffee Puff with Bonbon
Cream 35
Chocolate Cornstarch Pudding with Pine-
apple 36
Cream Chocolate Pudding 37
Chocolate Custard Pudding, Steamed . 38
Cocoanut Timbales 39
Cornstarch Pudding with Chocolate Sauce 40
Custards Baked, Plain, or Souffle . . 41
Custard, Boiled 42
Custard, Bread, and Fruit Pudding . . 43
106
PAGE
Custard with Chestnuts, Souffle .... 44
Custard with Chocolate 45
Custard with Coffee 46
Custard Diplomatic 47
Custard with Mocha Caramel 48
Custard with Oranges and Meringue . . 49
Custard with Peaches 50
Date and Nut Torte 51
Eggs in Nest 52
Farina Pudding with Pineapple .... 53
Fruit Macedoine 54
Gateau St. Honore 55
Genoise Pudding 56
Jelly for Various Flavors 57
Jelly Bar-le-Duc Sponge 58
Jelly with Brandy and Tangerines ... 59
Jelly with Coffee 60
Jelly Cream Lalla Rookh 61
Jelly Cream with Mandarins 62
Jelly Cream with Sherry 63
Jelly with Fruit 64
Jelly with Oranges 65
Jelly with Prunes 66
107
PAGE
Jelly Sponge with Coffee Caramel ... 67
Jelly, Russian Style 68
Jelly with Wine 69
Jelly with Wine, Macedoine 70
Macaroon Pudding 71
Marshmallow Cream 72
Orange Cornstareh Pudding 73
Peaches in Cantaloupes 74
Peach and Cornstarch Pudding .... 75
Peaches on Peach Cakes 76
Pearlies with Raspberry Sirup 77
Peach Snow 78
Pears with Raspberry Puree (Mary Gar-
den) * . . . 79
Pears with Wine Sauce 80
Pineapple or Red-Raspberry Sponge . . 81
Pineapple with Rum Sauce 82
Prunes in Claret 83
Prune Mould 84
Rice Mould 85
Rice with Pineapple 86
Rice Pudding Supreme 87
Spanish Cream 88
108
PAGE
Spanish Cream Chocolate 89
Spanish Cream Caramel and Peaches . . 90
Spanish Cream Curagoa 91
Spanish Cream with Pineapple and Pis-
tachio 92
Sponge Cake with Cream Filling .... 93
Sponge Cake Pudding with Fruit (Cabi-
net Pudding) 94
Sponge and Fruit Cake Cream (English
Trifle) 95
Sponge Cake Pudding with Macaroons
(Gateau Delphine) 96
Sponge Cake with Pineapple Hearts (St.
Valentine's Pudding) 97
Strawberry Jelly 98
Strawberry Jelly Cream 99
Strawberries en Surprise 100
Tapioca with Peaches or Pineapple . . 101
Tapioca with Strawberries 102
109
I
