Part 22 (1/2)

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FROZEN DESSERTS.

+Mignon Cream.+-- One pint milk, the yolks of 4 eggs, cupful cream, 1 cupful sugar, 1 teaspoonful vanilla sugar. Place a small pan with 3 tablespoonfuls of the sugar over the fire, stir until it melts and turns light brown, then add cup hot water, let it boil to a thin syrup and add it to the milk; add the yolks, sugar, and vanilla, mix well and freeze.

+Malborn Cream.+-- Cut pound candied fruit into small pieces, place it in a bowl with gill of sherry wine, then place a double boiler with pint of milk, the yolks of 2 eggs, and cup of sugar over the fire, stir until just about to boil, remove instantly, and when cold add pint of cream, 1 tablespoonful best rum, put the cream in a freezer, and freeze till nearly stiff, then add the candied fruit; continue the freezing till firm.

+Banana Ice Cream.+-- Remove the peel from 6 ripe bananas and mash them fine, mix 1 pint of cream with pint milk, 1 cup of sugar, and 2 teaspoonfuls vanilla; put the cream into the freezer, and freeze till it begins to thicken, then add the bananas, and freeze till firm.

+Frozen Caramel Cream.+-- Put in a double boiler 1 cup milk, 1 cup cream, cup sugar, and the yolks of 3 eggs; beat well, then place over the fire, and stir till nearly boiling; when cold, add this slowly to the 3 beaten whites while stirring constantly; put 3 tablespoonfuls sugar over the fire, stir till it turns yellow, add a little water, boil to a syrup. When cold, add it to the cream, and freeze. In place of caramel, 1 teaspoonful vanilla extract may be added.

+Ice Cream without Milk or Cream.+-- One pint water, 1 ounce b.u.t.ter, the yolks of 3 eggs, 1 cup of sugar, the peel of lemon, and tablespoonful lemon juice; beat 3 whites to a stiff froth; wash the b.u.t.ter several times, stir sugar and yolks to a cream, add the water and b.u.t.ter, place it in a double boiler, stir till nearly boiling; remove, and when cold add the whites, then freeze.

+Lemon Sherbet.+-- The juice of 4 lemons and 1 orange, 2 cups sugar, 1 quart water; boil sugar and water to a syrup; when cold add the lemon and orange juice and freeze; add last 1 or 2 beaten white of eggs, mix, and serve.

+Strawberry Sherbet.+-- Put the juice of 1 lemon over 1 quart of mashed strawberries; boil 1 quart water with 2 cups sugar, pour it over the strawberries, and when cold rub them through a sieve, then freeze; add last the white of 1 beaten egg, mix, and serve.

+Coffee Frappe.+-- Boil 1 quart water with cup sugar, add 4 ounces fine-ground coffee, cover and set on side of the stove 10 minutes; then strain, and when cold add the white of 1 egg; then freeze, and serve in gla.s.ses with whipped cream on top.

+Coffee Sorbet.+-- Pour 3 pints of boiling water over 1 cup of fine-ground coffee, cover, and let it stand 15 minutes, then strain through a napkin; add 1 cup sugar, stir till dissolved, and when cold freeze it till nearly stiff; add 1 gill of the best brandy, continue the freezing for a few minutes, and serve.

CUSTARD.

+Caramel Custard.+-- Boil 1 cup sugar with cup water till the sugar begins to turn light brown, then pour it into a pudding-dish. Mix at the same time 1 quart of milk with 6 eggs, 4 tablespoonfuls sugar, 1 teaspoonful vanilla extract; pour this into the dish, set the dish in a pan of water, and bake till the custard has set. Remove and place it for several hours on ice. In serving, turn the custard out on to a dish, and serve. This custard may be put into small molds or cups and baked the same way.

+Cocoanut Caramel.+-- Mix the whites of 8 eggs with 1 pint of milk, cup sugar, 1 teaspoonful vanilla extract, and 1 cup fresh cocoanut; let it stand 1 hour. Place 1 cup of sugar with cup water over the fire, boil until it begins to turn yellow, then pour it into 6 small bowls; spread the caramel even with a spoon so that the bowls are completely lined inside, then pour in the custard, set the bowl in a pan of water so that the water reaches halfway up the bowls, and bake till the custard is firm to the touch. When done, remove the bowls and set them in a cool place. In serving, turn the custard on to small plates, and serve.

+Caramel Charlotte.+-- Put ounce gelatin in a small bowl with gill of cold water; at the same time place a small saucepan with 3 tablespoonfuls sugar over the fire, stir until the sugar is melted and has a.s.sumed a rich brown color, then add pint milk; cook and stir till the sugar is dissolved, mix the yolks of 5 eggs with 3 tablespoonfuls sugar, 1 teaspoonful vanilla, and 2 tablespoonfuls cold milk; add a little of the hot caramel milk to the yolks, then add the yolks to the caramel milk, stir over the fire till nearly boiling; instantly remove, add the gelatin, stir until dissolved, then strain into a bowl, and set aside to cool. Beat 1 pint of cream till stiff, when the caramel mixture begins to thicken add it slowly to the cream while beating constantly; in the meantime fit a piece of white paper in the bottom of a charlotte mold, line the sides and bottom with thin slices of sponge cake, pour in the cream, cover the top with sponge cake the same way. Place the charlotte on ice for several hours. When ready to serve turn the charlotte on to a dish and garnish with a wreath of spun sugar or serve plain.

+Strawberry Charlotte.+-- Prepare a strawberry fromage, No. 189, line a mold with sponge cake or lady fingers the same as in the foregoing recipe, pour in the strawberry fromage, cover with the same cake or fingers, and set on ice. When ready to serve, turn the charlotte on to a dish, remove the paper, and serve with cream, which should be sweetened with sugar and flavored with vanilla, or serve plain without the cream. In place of strawberry fromage any other kind of fromage may be used.

SAUCES.

+Bismarck Sauce.+-- Stir the yolk of 2 eggs with 1 cup of powdered sugar to a cream, add slowly cup of Rhine wine, beat the white to a stiff froth, add the sauce slowly to the white while beating constantly, add last cupful whipped cream. In place of Rhine wine sherry wine may be taken.

+Transparent Sauce.+-- Mix 1 heaping teaspoonful cornstarch in a small saucepan with cup cold water, add 1 cupful boiling water and the thin peel of lemon; set the saucepan over the fire, stir and boil a few minutes, then remove, add 2 tablespoonfuls lemon juice and 3 or 4 tablespoonfuls sugar, or sweeten to taste. To this sauce a few spoonfuls of strawberry or raspberry syrup or juice may be added.

+Orange Sauce.+-- Stir the yolks of 3 eggs with 1 cupful powdered sugar to a cream, add slowly 1 cupful orange juice and 3 tablespoonfuls lemon juice; beat the whites to a stiff froth, add slowly while beating constantly the orange mixture to the whites; serve either with hot or cold puddings.

+Cream Sauce.+-- Stir the yolks of 2 eggs with cupful powdered sugar to a cream, add cupful orange juice and 1 tablespoonful lemon juice; beat the whites to a stiff froth, add the orange mixture slowly to the whites while beating constantly; add last 1 cupful whipped cream. In place of orange juice any kind of fruit juice may be taken, or jelly may be dissolved in hot water and used the same way.

+Fruit Sauce.+-- Mix 1 teaspoonful cornstarch in a small saucepan with gill of cold water, add while stirring constantly 1 cupful boiling water, the thin peel of lemon; place the saucepan over the fire and boil a few minutes; remove from fire, add cupful fruit syrup, either of raspberry, strawberry, apricot, or cherries, and 1 tablespoonful lemon juice; if handy, add 2 or 3 tablespoonfuls white wine, and serve with souffle and light delicate puddings. It may also be served cold with puddings. In place of fruit syrup, strawberry or cherry marmalade may be taken, or apple or currant jelly.

+Raspberry Sauce.+-- Mix 1 heaping teaspoonful cornstarch in a small saucepan with a little cold water; add slowly while stirring constantly 1 cupful boiling water, a small piece of cinnamon, and the thin peel of lemon; place the saucepan over the fire, cook a few minutes, then remove, add 1 cupful fresh raspberry juice, cupful sugar, and 1 tablespoonful lemon juice; if liked and handy, a little Rhine wine or white wine may be added; serve either hot or cold. If raspberry syrup is used, omit the sugar.