Part 6 (1/2)
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258. +Pain d'Ananas a la Parisienne.+-- Chose a large, ripe pineapple and pare and grate it; add 1 cups sugar and stir until dissolved; press the pineapple through a sieve and add the juice of 4 oranges and 2 ounces gelatine dissolved in 1 pint water; place a plain form into cracked ice and pour in a few spoonfuls orange jelly; when this is hard lay the form over on its side, pour in more jelly and keep turning slowly, so that the jelly may get all over the sides and form a lining; next have some pistachio nuts or blanched almonds cut into strips and sprinkle them over the sides and bottom of form; set the pineapple mixture on ice and stir until it begins to thicken; then fill into the form, cover and let it remain for 2 or 3 hours in ice; it is then ready to serve; chop the tr.i.m.m.i.n.gs of the pineapple fine, pour over some cold sugar syrup and let it stand 2 hours; strain, add a little dissolved gelatine and pour over the pain when sent to table.
259. +Pain de Peches.+-- Take 20 large, ripe peaches and pare and quarter them; then press them through a sieve; add to this 1 pound sugar dissolved in 1 pint cold water and 2 ounces dissolved gelatine; crack the stones, remove the pits, scald in boiling water and free them from their brown skin; cut the pits in half and boil them in a little sugar syrup; add to the peach mixture cup white wine and fill it into a tin form with a tube in the center; place the form on ice and let it remain till its contents begin to thicken; then stir in the peach pits and let it remain on ice 2 hours longer. Pains of apricots, cherries or plums are made the same way.
260. +Pain a la Victoria.+-- Press 1 pint ripe raspberries through a sieve and mix it with 1 ounce gelatine dissolved in pint water; put cup sugar into pint cold water and stir until dissolved; then add it to the raspberries with a gla.s.s of white wine; place this on ice till it begins to thicken; prepare 1 quart almond blanc-mange (see Blanc-Mange); set a plain form into cracked ice and put in a layer of raspberries about an inch in thickness; let this get hard; then put in a layer of blanc-mange; after this is firm again put in raspberries, then blanc-mange; continue till all is used; let it remain on ice for 2 hours; when ready to serve turn the pain onto a round dish and garnish with fruit.
261. +Pain de Peches a la Richelieu.+-- Prepare a pain the same as Pain de Peches and also 1 pint almond blanc-mange; set a plain form with a tube in the center into cracked ice and put in by degrees the blanc-mange; put it inch in thickness all around on the sides and bottom of form, so that it forms a complete lining inside; then fill in the pain of peaches and let it remain on ice for 2 hours: in serving dip the form into hot water, wipe dry and turn its contents into a gla.s.s dish.
262. +Pain de Peches a la Conde.+-- Pare and cut into halves 1 dozen large, ripe peaches and boil them with their blanched pits in sugar syrup for about 10 minutes; transfer the peaches to a dish or long tin pan, wipe dry and lay them with the hollow side up; put half a pit in the center of each and pour a spoonful of jelly over each piece (the jelly should be previously stirred on ice till it begins to thicken); next set a plain form into cracked ice, pour in some plain fruit or wine jelly and keep turning the form until the inside is lined with the jelly; cover the bottom with peaches; lay them so that the pits are to the outside; then lay the remaining peaches in rows on the side of form, pour over some jelly and when firm fill up the form with bavarois aux apricots, which is prepared as follows:--Pare and cut into pieces 1 dozen ripe apricots, lay in a dish, sprinkle over 1 cup sugar and let them stand for 2 hours; then press them through a sieve; mix the puree with 1 teaspoonful extract of vanilla and 1 ounces dissolved gelatine; put this on ice and stir till it begins to thicken; then carefully stir 1 pint whipped cream through it; fill the bavarois into form at once and let it remain on ice for 2 or 3 hours.
263. +Pain de Pommes a la Conde.+-- Choose 15 large pippin or greening apples and pare, quarter and stew them with a little water; press them through a sieve, add 1 cup sugar and when cold mix it with 2 ounces gelatine dissolved in 1 pint water and 1 pint almond milk (prepared the same as for Blanc-Mange); place this on ice and stir till it begins to thicken; fill it into a form which has already been set into cracked ice and let it remain for 2 or 3 hours; boil the cores and peels of apples till soft; strain through a bag, return the liquor to saucepan and boil 10 minutes; then add to pint of juice 1 cup sugar and boil for a few minutes; pour the syrup into a dish and set aside to cool; in serving dip the form into hot water, wipe it dry and turn the pain onto a round dish, or into a large gla.s.s dish, and pour the apple syrup over it. This pain may be made of Bartlet pears in the same manner.
ICE CREAMS.
264. +Directions for Making Ice Cream.+-- The implements needed are a freezer, rock salt and finely cracked ice. Ice cream freezers can be bought at any hardware store. They consist of a large wooden pail with a faucet on the side near the bottom and a freezer with a paddle inside. The cracking of the ice is best accomplished by putting it into a coa.r.s.e sack and pounding it fine with a hammer or mallet. Place the freezer into the pail, put in the paddle and cover the freezer tightly. Fill the s.p.a.ce between the pail and freezer with fine cracked ice to ? its height, sprinkle over 2 handfuls salt and pack down the ice with a piece of wood, so that it may be firm all around the freezer; continue with layers of ice, salt and the packing down till the ice reaches to the edge of cover; next pour into the freezer the mixture that is to be frozen; but care should be taken not to put in too much, for the cream needs plenty of room in order to become light and smooth; cover the freezer and let it stand for 5 minutes; then commence to turn; after 10 minutes'
turning remove the cover from freezer and cut the frozen cream with a long bladed knife from the sides of can; repeat this every 10 minutes until the cream is frozen hard; then remove the paddle, even off the cream in the freezer, cover and let it stand for 10 minutes; do not draw off the water from pail until it stands above the ice and the freezer has lost its firm hold; after drawing off the water fill the s.p.a.ce up again with cracked ice and salt; when the 10 minutes have elapsed fill the frozen cream into an ice form, cover tightly and paste a strip of b.u.t.tered paper around the edge of cover; then pack the form into cracked ice and salt for 1 or 2 hours; when ready to serve take the form from the ice, rinse it off with cold water, remove the paper and wipe the form dry; then dip it quickly into hot water, take off the cover, turn the cream onto a dish and serve at once.
265. +Ice Cream (large quant.i.ty).+-- 14 quarts sweet cream, 6 quarts milk, 7 pounds sugar, 30 eggs and pound gelatine; soak gelatine for 10 minutes in a little of the milk; put the remaining milk over the fire and boil; then add the soaked gelatine and stir and boil till it is dissolved; set aside to cool a little; beat eggs and sugar to a cream and add by degrees the milk, stirring constantly; return to fire and let it get boiling hot; but do not allow it to boil, otherwise it will curdle; remove from fire, pa.s.s it through a sieve and set aside to cool, stirring it occasionally; beat the cream until quite thick, gradually add the cold custard and continue beating for a little while longer; then put it in a freezer and freeze as directed.
266. +Fine Vanilla Ice Cream.+-- Beat the yolks of 8 eggs to a cream and add gradually 1 quart sweet cream which has previously been boiled and cooled; add pound sugar, 2 teaspoonfuls vanilla extract and stir the whole over the fire until nearly boiling; then remove from fire and when cold strain it through a sieve and freeze as directed.
267. +Custard Ice Cream.+-- Put 5 eggs in a saucepan and beat them to a froth; add 1 cup sugar, 1 quart milk and set the saucepan in a vessel of boiling water over the fire; stir constantly until the custard nearly boils; then remove it from the fire and set the saucepan in cold water; when cold strain it through a sieve, add 2 teaspoonfuls vanilla or lemon extract, put the custard in the freezer and freeze as directed.
268. +Plain Ice Cream.+-- Put 2 teaspoonfuls cornstarch, 6 eggs, 2 cups sugar and 2 quarts milk in a saucepan over the fire and stir till just about to boil; remove from the fire, flavor with lemon or vanilla and finish as directed.
269. +Plain Ice Cream (another way).+-- Put 1 quart milk and 1 quart rich, sweet cream with the yolks of 8 eggs and 2 cups sugar over the fire and stir till just about to boil; remove from fire, beat the whites of the 8 eggs to a stiff froth and add them to the custard; add 3 teaspoonfuls vanilla and finish as directed.
270. +Pistachio Ice Cream.+-- pound blanched pistachio nuts, pound blanched almonds, 1 quart rich, sweet cream, 1 cups sugar, the yolks of 8 eggs and 1 teaspoonful vanilla extract; pound the nuts with a little water very fine; place a saucepan over the fire with the cream, the yolks of the 8 eggs, sugar and vanilla and stir until nearly boiling; remove from the fire, stir in the nuts and when cold press the whole through a sieve; finish as directed.
Almond ice cream is made the same way.
271. +Maraschino Ice Cream.+-- Place a saucepan with 1 quart cream, pound sugar and the yolks of 6 eggs over the fire and stir till it nearly boils; remove from fire, strain through a sieve and when cold add 1 gills maraschino; finish as directed. Rum ice cream is made in the same manner.
272. +Caramel Ice Cream.+-- 1 cups sugar, the yolks of 7 eggs, 1 quart sweet cream and 1 tablespoonful orange blossom water; boil cup sugar with cup water until it turns to a light brown color, add cup boiling water and stir till the sugar is dissolved; put it in a saucepan with the cream, 1 cup sugar, yolks and orange water and stir the whole over the fire until nearly boiling; when cold strain it through a sieve and finish as directed.
273. +Tea Ice Cream.+-- 1 ounce of the very best tea, 1 quart cream, the yolks of 6 eggs and pound sugar; boil the cream, put in the tea, cover and let it stand 5 minutes; strain through a sieve and when nearly cold mix the cream, yolks and sugar together and stir over the fire until nearly boiling; remove from fire and when cold finish as directed.
274. +Coffee Ice Cream, No. 1.+-- 1 quart cream, 1 pint milk, 2 cups sugar, the yolks of 6 eggs and 2 ounces freshly ground coffee; boil the milk, put in the coffee, cover and set it aside to cool; next put the cream, yolks and sugar in a saucepan and stir over the fire till it nearly boils; remove from fire, add the coffee and when cold strain through a fine sieve, finis.h.i.+ng as directed.
275. +Coffee Ice Cream, No. 2.+-- pound sugar, 1 quart sweet cream, the yolks of 6-8 eggs and 5 ounces unroasted Mocha coffee; roast the coffee in a pan over the fire and put it into half of the boiling cream; cover and let it stand till cold; put the remaining cream, yolks and sugar in a saucepan over the fire and stir till nearly boiling; remove from the fire, add the coffee cream with the beans and let it stand till cold; then strain through a sieve and freeze as directed. 2 ounces freshly ground coffee may be used instead of the beans.
276. +Ice Cream (Simple).+-- 1 quart sweet cream, 1 cup sugar and 2 teaspoonfuls vanilla or lemon extract; mix this well together, pour into a freezer and finish as directed. Or take equal parts of cream and milk; to 1 quart of this add 1 cups sugar and any flavoring that may be desired; pour into the freezer and finish as directed.
277. +Plain Chocolate Ice Cream.+-- 2 pints cream, 1 pint milk, 2 cups sugar, pound Baker's grated chocolate and 2 teaspoonfuls vanilla extract; place a saucepan with the milk, chocolate and cream over the fire, add the sugar, stir and boil for a few minutes; remove from fire and when cold freeze as directed.
278. +Nut Ice Cream.+-- pound blanched walnuts, the yolks of 6 eggs, 1 cups sugar, 1 quart cream and 1 teaspoonful vanilla; pound the walnuts fine; put the cream, yolks, sugar and vanilla in a saucepan and stir over the fire till nearly boiling; remove from the fire, add the nuts and when cold strain it through a sieve; freeze as directed.
279. +Fine Chocolate Ice Cream.+-- pound grated chocolate, pound sugar, 1 quart sweet cream, the yolks of 8 eggs and 1 teaspoonful vanilla extract; place a saucepan with pint cream and the chocolate over the fire and stir and boil till chocolate is dissolved; stir the yolks, sugar, the remaining cream and vanilla together, add it slowly to the chocolate and continue stirring until nearly boiling; remove from fire and finish as directed.