CHAPTER XIII
DESSERTS
COLD DESSERTS
Chocolate Blanc Mange No. 1
- 2 tablespoons gelatine
¼ cup cold water
4 ounces Lowney’s Premium Chocolate
2 cups scalded milk
1 cup sugar
3 eggs
¼ teaspoon salt
1 teaspoon vanilla
Soak the gelatine in cold water; mix sugar, chocolate and eggs; add scalded milk, and cook in double boiler until a coating is formed on a spoon; add to soaked gelatine; when dissolved, add salt and vanilla; pour into mold and chill. Serve with sugar and cream, beaten cream, or Soft Custard.
Chocolate Blanc Mange No. 2
- ½ cup Irish moss
3 cups cold water
4 cups cold milk
2 squares Lowney’s Premium Chocolate
¾ cup sugar
¼ cup boiling water
Soak Irish moss in cold water twenty minutes; drain, and pick over. Put milk in double boiler; add moss, and cook without stirring thirty minutes. Melt chocolate; add sugar and water; boil two minutes; add to first mixture. Strain, mold, chill, and serve with sugar and cream.
Chocolate Mold
- 4 tablespoons cornstarch
¼ cup cold milk
2 cups scalded milk
¼ cup sugar
¼ teaspoon salt
½ teaspoon vanilla
½ cup blanched almonds
3 ounces Lowney’s Premium Chocolate, melted with 2 tablespoons sugar
3 egg whites
Mix cornstarch with cold milk; add sugar, salt, scalded milk, and the melted chocolate, mixed with two tablespoons sugar. Cook in double boiler twenty minutes, stirring constantly. Cool slightly, cut, and fold in the well-beaten egg whites, keeping the mixture as fluffy as possible. Add vanilla. Decorate the bottom and sides of an oval mold with halves of almonds arranged in the shape of daisies. Pour in the cornstarch mixture, chill, remove from mold, and garnish with candied cherries and beaten cream, sweetened and flavored.
A more fancy dish is obtained by making double the receipt and putting the chocolate into half the mixture, keeping the other half white. Mold the white in small glasses or timbale molds and arrange around the oval mold. Garnish each small mold with half cherry, and the spaces between with cream forced through the pastry bag. See colored illustration, Plate I, opposite.
Chocolate Charlotte Russe
- 1 pint cream whipped until stiff
¾ cup powdered sugar
2 ounces Lowney’s Premium Chocolate or
¼ cup Lowney’s Cocoa
3 egg whites
¼ teaspoon salt
1 teaspoon vanilla or
1 tablespoon brandy
sponge cake or macaroons
Melt the chocolate over hot water, or mix the cocoa with one quarter cup hot water; add sugar, cream whipped until stiff, whites of eggs beaten until stiff, salt and flavoring. Line a mold with lady fingers or sponge cake; fill with cream mixture, and chill at least one hour. This mixture may be molded in individual molds; then one half hour will be sufficient to chill it. See colored illustration, Plate II, opposite.
Chocolate Bavarian Cream
- 2 ounces Lowney’s Premium Chocolate
½ cup sugar
4 egg yolks
¼ cup cold water
2 cups milk
2 tablespoons granulated gelatine
2 cups cream
¼ teaspoon salt
Melt chocolate; add sugar, eggs and milk; cook in double boiler until mixture thickens; soak gelatine in cold water; dissolve in egg mixture, strain, cool, and when beginning to harden, fold in whip from two cups of cream. Pour into mold to harden. Unmold and garnish with beaten cream and cherries. See colored illustration, Plate III, opposite.
Chocolate Trifle
- 3 squares Lowney’s Premium Chocolate
⅔ cup powdered sugar
¼ cup boiling water
1 teaspoon vanilla
1½ tablespoons granulated gelatine
¼ cup cold water
½ cup scalded milk
whip from 3 cups cream
Melt chocolate; add sugar and water; cook until smooth. Soak gelatine in cold water; dissolve in boiling water; add chocolate mixture. Chill partially; add vanilla, and whip from cream. Mold, chill, and serve, garnished with beaten cream and cherries. See colored illustration, Plate IV, opposite.
Chocolate Cream Custard
- 1 cup sugar
4 eggs
3 cups scalded milk
½ teaspoon vanilla
2 ounces Lowney’s Premium Chocolate
½ teaspoon salt
Melt sugar in clean omelet pan; when golden brown, add to scalded milk; when dissolved pour on to eggs, which have been slightly beaten, add salt, vanilla, and chocolate which has been melted over hot water.
Strain into individual molds. Set in a pan of hot water and bake in a moderate oven until firm. Chill; unmold, and serve with Chocolate Sauce or Caramel Sauce.
Cocoa Cream
- 2 cups light cream
2 tablespoons granulated gelatine
¼ cup cold water
2 egg yolks
2 egg whites
½ cup cocoa
¼ inch stick cinnamon
1 teaspoon vanilla
1 cup heavy cream
¼ teaspoon salt
½ cup sugar
Mix cocoa, sugar, yolks of eggs; add light cream and cinnamon, and cook in double boiler until mixture begins to thicken. Add to gelatine which has been soaked in cold water, and stir until dissolved.
Add salt, vanilla, and whites of eggs beaten until stiff; when well blended, add heavy cream beaten until thick with Dover egg beater. Mold, chill; and serve with cream.
Cocoa Almond Cream
Use receipt for Cocoa Cream and add one cup blanched, chopped, and browned almonds just before molding.
Cocoa Tutti-frutti Cream
Use receipt for Cocoa Cream. Add one half cup macaroons which have been dried in the oven and pounded, and one cup candied cherries cut in small pieces; or one half dozen marshmallows and one half dozen raisins, and one tablespoon each of citron and candied cherries, chopped fine, may be added just before molding.
Chestnuts with Chocolate Cream
- 1 cup mashed chestnuts
4 tablespoons powdered sugar
⅛ teaspoon salt
4 tablespoons cream
3 tablespoons sherry wine
1 cup heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla or
2 tablespoons maraschino
4 tablespoons Lowney’s Premium Chocolate, melted
Chestnut Mixture
Boil one quart French chestnuts; remove shells, press through potato ricer; add sugar, salt, cream and flavoring.
Fill individual molds with this mixture. Chill. Remove from molds and serve around the Chocolate Cream Mixture.
Chocolate Cream Mixture
Beat the one cup heavy cream in above receipt; add powdered sugar, chocolate and flavoring. Arrange in the shape of a pyramid; garnish with candied cherries and angelica, cut in small pieces.
Cocoanut Molds with Chocolate Sauce
- 2 cups milk
3 tablespoons cornstarch mixed with
3 tablespoons cold milk
¼ cup powdered sugar
⅛ teaspoon salt
¾ cup shredded cocoanut
3 egg whites
Mix cornstarch with three tablespoons cold milk; add salt, sugar and two cups milk. Cook in double boiler twenty minutes, stirring constantly. Add cocoanut and cut and fold in the whites of eggs, beaten until stiff. Turn into molds, chill, and serve with Chocolate Sauce.
Chocolate Sauce
- 1 cup milk
2 egg yolks
¼ cup sugar
⅛ teaspoon salt
1 teaspoon butter
2 ounces Lowney’s Premium Chocolate or
¼ cup Lowney’s Cocoa
Cook all ingredients in double boiler, stirring constantly until the spoon is coated. Serve hot or cold.
Chocolate Raspberry Meringue
- 3 egg whites
1 cup powdered sugar
4 tablespoons raspberry jam
2 squares Lowney’s Premium Chocolate, melted
1 tablespoon lemon juice
Beat the whites of eggs until stiff, using fork or flat beater; add remaining ingredients very slowly, and beat constantly.
Serve with beaten cream, flavored with wine or vanilla. The above mixture may be taken up in spoonfuls and poached in hot water, or may be used for éclairs, cream puffs, or cream pie, or served plain in frappé glasses.
Chocolate Junket
- 1 ounce Lowney’s Premium Chocolate
3 tablespoons boiling water
1 junket tablet
1 quart milk
1 tablespoon wine or brandy
¼ cup powdered sugar
Melt chocolate; add boiling water. Crush junket tablet; dissolve in one tablespoon cold water. Scald milk; add sugar, flavoring; when cool, add dissolved junket tablet and melted chocolate; pour into serving cups; let stand in warm place until of consistency of jelly, then chill. Serve with sugar and cream.
Cocoa Froth
- 1½ tablespoons granulated gelatine
¼ cup cold water
¾ cup boiling water
¼ cup Lowney’s Cocoa
1 cup sugar
grated rind and juice of 1 lemon
4 egg whites
⅛ teaspoon salt
Soak gelatine in cold water; add boiling water. Mix cocoa, sugar, lemon juice and rind; add gelatine mixture; strain into a cold bowl. When mixture thickens, beat until frothy; add well-beaten whites, and beat until mixture will stand alone. Drop spoonfuls on serving dish and garnish with Vanilla Custard.
Soft Custard
- 2 cups milk
4 egg yolks
⅓ cup sugar
¼ teaspoon salt
½ teaspoon vanilla
Scald the milk in double boiler. Mix eggs, sugar and salt; add scalded milk to them; return to double boiler, and cook until mixture thickens and is of a smooth and creamy consistency.
Strain into a cold dish and flavor when cold. Should the custard begin to curdle, set immediately into a dish of cold water and beat briskly with a wire whisk or egg beater.
Soft custard may be made with whole eggs, but it is not so velvety.
Arrowroot Custard
- 2 cups milk
2 tablespoons arrowroot
½ teaspoon vanilla
2 egg yolks
¼ teaspoon salt
¼ cup sugar
Scald milk; mix arrowroot and sugar; add to scalded milk, and cook ten minutes. Beat egg yolks slightly; add salt; pour milk mixture on to eggs; return to double boiler; stir constantly until thickened.
Cool, flavor, and serve in custard cups.
Banana Custard
Arrange slices of bananas in bottom of serving dish, sprinkle with lemon juice, and cover with Soft Custard.
Fruit Custard
Prepare the same as Banana Custard, using one fruit or a combination of fruits.
Strawberry Custard
Use receipt for Soft Custard. When cold, add one cup of crushed and sweetened strawberries. Serve ice-cold and garnish with Strawberry Meringue.
Coffee Custard
Use rule for Soft Custard, adding one fourth cup ground coffee to milk before scalding.
Soft Caramel Custard
Use receipt for Soft Custard, adding one half cup caramelized sugar to milk before scalding.
Baked Vanilla Custard
- 3 cups milk
5 eggs
⅓ cup sugar
¼ teaspoon salt
½ teaspoon vanilla
Scald milk and add to eggs, sugar and salt, mixed together. Strain, add vanilla, and bake in one large buttered mold, or small ones, set in a pan of hot water, in a slow oven. Should the water boil during baking, the custard will be of a porous consistency. To test the custard thrust a silver knife through the center. When it comes out clean the custard is done.
Baked Sherry Custard
Use rule for Baked Vanilla Custard, flavoring with one tablespoon sherry wine.
All other flavored custards may be made the same way, by substituting special flavorings.
Baked Caramel Custard No. 1
- 1 cup sugar
4 egg yolks
2 cups milk
1 teaspoon vanilla
¼ cup sugar
¼ teaspoon salt
Caramelize the one cup of sugar. When a delicate brown color, pour into a well-buttered charlotte russe mold or into individual cups; set away to cool.
Scald milk; mix eggs, one fourth cup of sugar, and salt, add milk; strain into mold on to cold caramel; add seasoning and bake the same as Baked Vanilla Custard. Unmold and serve with Caramel Sauce.
Baked Caramel Custard No. 2
- 3 cups milk
¾ cup sugar
½ teaspoon salt
1 teaspoon vanilla
4 eggs
Scald milk; caramelize sugar and add to scalded milk. Beat eggs slightly, add salt, milk mixture and flavoring. Strain into buttered dish and bake like Baked Vanilla Custard. Unmold and serve with Caramel Sauce.
This rule may be made with three eggs, but will be less rich and will break when unmolded.
Floating Island
Follow rule for Soft Custard; flavor with lemon juice, and garnish with a meringue made of the whites of four eggs, four tablespoons powdered sugar, and one teaspoon vanilla, beaten until stiff.
The meringue may be first poached in water in spoonfuls, then dropped on top of custard; or may be placed there without being poached, and teaspoons of Currant Jelly placed on top of each island.
Strawberry Floating Island
Make the same as Floating Island and add to the meringue the sweetened juice of two cups of strawberries.
Irish Moss Blanc Mange
- 4 cups milk
2 tablespoons sugar
½ teaspoon salt
¼ cup Irish moss
1 teaspoon vanilla
Soak the moss; tie in cheese cloth, and cook in milk in double boiler thirty minutes without stirring. Remove moss without pressing bag; add other ingredients, strain into wet molds, chill, and serve.
Chocolate Irish Moss Blanc Mange
See Chocolate Blanc Mange No. 2.
Coffee Irish Moss Blanc Mange
Use receipt for Irish Moss Blanc Mange, and flavor with two teaspoons coffee extract.
Cornstarch Pudding No. 1
- 2 cups milk
4 tablespoons cornstarch
3 tablespoons sugar
3 egg whites
½ teaspoon vanilla
Mix cornstarch and sugar; scald milk, add to cornstarch, stir constantly until it thickens; cook one half hour, stirring occasionally. Add the beaten egg whites, beat well, flavor, and mold. Chill and serve.
Cornstarch Pudding No. 2
Follow receipt for Cornstarch Pudding No. 1, substituting three egg yolks for three egg whites.
Fruit Cornstarch Pudding
Add one cup of any kind of cooked fruit to Cornstarch Pudding No. 1 just before molding.
Cocoanut Cornstarch Mold
Add one cup of shredded cocoanut to Cornstarch Pudding No. 1, and serve with Custard Sauce.
Pineapple Cornstarch Mold
Add one can pineapple to Cornstarch Pudding No. 1, and serve with Custard Sauce.
Tapioca Cream
- 3 tablespoons pearl tapioca
2 cups milk
2 egg yolks
½ cup sugar
¼ teaspoon salt
2 egg whites
½ teaspoon vanilla
Soak the tapioca in milk one hour, cook in double boiler one half hour. Mix egg yolks, salt and sugar; add tapioca mixture, and cook until mixture thickens. Cool slightly, add stiffly beaten whites. Cool, flavor, and serve.
Tapioca Pudding
Cover one cup pearl tapioca with boiling water. Cook in boiling water until transparent. Add three tablespoons sugar, the juice and grated rind of one lemon. Serve cold with sugar and cream.
Apple Tapioca No. 1
- ½ cup pearl tapioca
4 cups boiling water
½ teaspoon salt
8 apples
½ cup sugar
grated rind and juice of one lemon
Cook the tapioca in boiling water until transparent; add one half teaspoon salt and lemon rind.
Core and pare apples, arrange in baking dish, fill cavities with sugar and lemon juice, cover with tapioca, and bake until apples are tender, adding one teaspoon butter before taking from oven.
Apple Tapioca No. 2
Use rule for Apple Tapioca No. 1, arranging tapioca and apples cut in slices, in layers.
Apple Sago
Use rule for Apple Tapioca No. 1, substituting one half cup sago for tapioca.
Danish Pudding
- ½ cup tapioca
3 cups boiling water
½ teaspoon salt
1 tablespoon lemon juice
½ cup sugar
1 tumbler Currant Jelly
Soak tapioca in water several hours, and cook in same water until transparent. Add remaining ingredients. Mold, chill, and serve.
Sponge Cocoanut Pudding
Season Soft Custard with two tablespoons wine. Arrange in layers one dozen macaroons, one dozen lady fingers and one dozen cocoanut cakes.
Cover with Soft Custard and sprinkle with grated cocoanut.
Apple Meringue
- 8 apples
3 egg yolks
¼ cup sugar
½ teaspoon salt
2 cups milk
1 teaspoon vanilla
Core apples and bake until tender. Make a custard of the remaining ingredients; pour over baked apples. Cover with meringue made of the whites of the eggs and three tablespoons powdered sugar.
Chestnut Cream
- 2 cups shelled chestnuts
grated rind and juice of one lemon
Soft Custard
½ cup cream
Boil chestnuts; press through strainer; add lemon juice, rind and custard. Turn into frappé glasses; cover with whipped cream sweetened and flavored.
Lemon Jelly No. 1
- 2 tablespoons granulated gelatine
⅓ cup cold water
2¼ cups boiling water
1 cup sugar
½ cup lemon juice
Soak gelatine in cold water, add boiling water; when dissolved, add sugar and lemon juice. Mold and chill.
Lemon Jelly No. 2
- 2 tablespoons granulated gelatine
⅓ cup cold water
2 cups boiling water
1 cup sugar
1 cup lemon juice
grated rind of one half lemon
Soak the gelatine in cold water; add boiling water and lemon rind; let it stand ten minutes. Strain; add sugar and lemon juice. Mold in shallow dish. When hard, cut in squares and serve with boiled custard.
Grape Fruit Jelly
- 2 tablespoons granulated gelatine
⅓ cup cold water
2 cups boiling water
2 tablespoons lemon juice
1 cup grape fruit juice
1¼ cups sugar
Soak gelatine in cold water; add boiling water, fruit juice, sugar, and strain. Mold, chill, and serve.
Orange Jelly
Make the same as Grape Fruit Jelly, substituting orange for grape fruit juice.
Macedoine of Oranges
Use rule for Orange Jelly. Cover the bottom of a charlotte russe mold with jelly. Chill, decorate with sections of oranges, add another layer of jelly, decorate the sides as well as bottom, and so continue until dish is filled.
Wine Jelly
- 2 tablespoons gelatine
⅓ cup cold water
1 cup boiling water
1 cup wine (cooking Madeira or Sherry)
½ cup lemon juice
½ cup orange juice
1 cup sugar
Prepare as for Lemon Jelly. Chill and serve.
Sauterne Jelly
- 2 tablespoons gelatine
⅓ cup cold water
1 cup boiling water
¼ cup lemon juice
1½ cups sauterne
1¼ cups sugar
green coloring
Soak gelatine in cold water, add a small amount of coloring to boiling water, pour on to soaked gelatine, add sugar and fruit juice. Strain, if the liquid is satisfactory color; if not deep enough, add more coloring matter before straining. Mold, chill, and serve.
Russian Jelly
- 2 tablespoons gelatine
⅓ cup cold water
1 cup sugar
1 tablespoon wine
2 cups boiling water
½ cup orange juice
½ cup grape juice
3 egg whites
Soak gelatine in cold water. Boil sugar and boiling water ten minutes. Add soaked gelatine and fruit juice. Strain, add egg whites, and beat with Dover egg beater until cold. Serve with beaten cream, sweetened and flavored.
Orange Trifle
- 2 tablespoons gelatine
¼ cup cold water
½ cup boiling water
1¼ cups sugar
1¼ cups orange juice
¼ cup lemon juice
grated rind of one orange
whip from 2½ cups cream
Soak gelatine in cold water; dissolve in boiling water. Add sugar, fruit rind, and juice, and the whip from cream. Decorate a melon mold with sections of oranges. Pour in trifle mixture. Chill, cool, remove from mold, garnish with orange jelly and beaten and sweetened cream.
Peach Gâteau
Scoop out center of a round sponge cake; fill with fresh peaches, sweetened and cut in pieces. Cover with beaten and sweetened cream, put on with a pastry bag and tube. Garnish with small pieces of peaches.
Syllabub
- 2 cups cream
2 tablespoons lemon juice
1 cup sugar
1 cup sherry
⅛ teaspoon cinnamon
grated rind of one lemon
Whip cream; mix other ingredients, add whip, and serve in frappé glasses. Garnish with small bits of red cherries.
Strawberry Syllabub
- 2 cups cream
1½ cups strawberry juice
1 cup sugar
¼ cup lemon juice
whites of two eggs
Mix sugar and fruit juice. Add beaten whites and cream. Continue beating until stiff. Arrange sliced strawberries in the bottom of frappé glasses, add cream mixture, and garnish with slices of strawberries on top.
Prune Jelly
- 1 cup prunes
½ box gelatine
⅓ cup cold water
2 tablespoons lemon juice
2 tablespoons sherry
2 cups boiling water
1 cup sugar
½ cup walnuts
Cook prunes and remove stones. Soak gelatine in cold water. Add boiling water. Strain; add lemon juice, sherry and sugar. Pour into a mold. When mixture begins to harden, add prunes cut in pieces and walnuts broken in pieces. Stir occasionally to keep fruit from settling. Mold, chill, and serve with Soft Custard.
Fruit Jelly Macedoine
Use Wine, Orange, or Lemon Jelly. Pour jelly in mold to depth of one half inch. Decorate bottom of mold with a slice of banana, and radiating from it halves of blanched almonds. Cover with jelly, and arrange in alternating layers, English walnuts, candied fruits, figs and jelly. Chill; serve and garnish with whipped cream.
Bavarian Cream
- 2 tablespoons granulated gelatine
⅓ cup cold water
¼ cup hot cream
2 cups cream
½ cup sugar
1 teaspoon vanilla
Soak the gelatine in cold water; dissolve in hot cream; add sugar. When the mixture begins to thicken add the whip from one pint of cream. Cut and fold in this cream; do not stir. When nearly stiff enough to drop, mold.
Coffee Bavarian Cream
Use rule for Bavarian Cream, substituting one fourth cup strong boiling coffee for one fourth cup cream.
Strawberry Bavarian Cream
- 2 tablespoons granulated gelatine
½ cup cold water
½ cup boiling water
1 pint fresh strawberry juice
24 whole strawberries
whip from one pint of cream
½ cup sugar
Soak gelatine in cold water, dissolve in boiling water. Add fruit juice and sugar; stir until mixture begins to thicken. Cut and fold in the whip from the cream.
Line a mold with halves of strawberries; pour in cream mixture. Chill; garnish with beaten cream and strawberries, and serve.
Raspberry Bavarian
Prepare the same as Strawberry Bavarian, adding two tablespoons lemon juice, and substituting raspberry juice for strawberry juice.
Pineapple Bavarian
Prepare the same as Strawberry Bavarian, and substitute one can grated pineapple for strawberry juice.
Peach or Apricot Bavarian
Use rule for Strawberry Bavarian, using one pint crushed peaches or apricots for strawberry juice, and garnish with halves of peaches or apricots.
Chocolate Bavarian
For Chocolate Bavarian see special receipts for Lowney’s Chocolate, p. 205.
Banana Bavarian
- 2 tablespoons granulated gelatine
¼ cup cold water
½ cup boiling water
4 bananas
2 tablespoons orange juice
½ cup sugar
whip from two cups cream
Mash the bananas. Soak gelatine in cold water; dissolve in boiling water; add sugar, banana pulp and orange juice. When mixture begins to thicken, cut and fold in the whip from the cream. Mold, chill, and garnish with beaten cream, bananas and cherries.
Ginger Bavarian
Use rule for Banana Bavarian, substituting one cup preserved ginger, and adding one quarter cup sherry wine.
Italian Cream
- 2 cups milk
3 egg yolks
¼ cup sugar
2 tablespoons granulated gelatine
few grains salt
¼ cup cold water
3 egg whites
Soak gelatine in cold water; scald milk; mix yolks and sugar, add milk and salt; cook until mixture begins to thicken; add soaked gelatine, chill, and as mixture thickens add the beaten whites of eggs. Mold, chill, and serve. Any flavorings used for Bavarians may be used for Italian Creams.
Almond Italian Cream
To Italian Cream add one cup almonds which have been blanched, chopped, and browned and two tablespoons lemon juice.
Caramel Italian Cream
To Italian Cream add one cup caramelized sugar to custard before adding gelatine.
Maple Italian Cream
Add one cup maple sugar to hot custard in Italian Cream before adding gelatine.
Bavarian Macedoine
Line a mold with Strawberry Bavarian, one inch thick, set another mold on top of this Bavarian and pour in Strawberry Bavarian to the top of the mold. Chill. When hardened, remove second mold and fill with alternate layers beaten cream, chopped nuts and chopped fruit.
Ribbon Bavarian
Use rule for Plain Bavarian, and divide into three parts before adding the cream.
Into one third stir one quarter cup strawberry juice and color pink; into another third add two tablespoons chopped almonds and color green; flavor the other third with vanilla.
Add one third of the whipped cream to each of these thirds and arrange in layers in charlotte russe molds. Chill and garnish with beaten cream, strawberries and nuts.
One must work quickly to keep the gelatine mixture from hardening. Should it harden before it can be used, set the dish containing the gelatine mixture into a pan of hot water and stir until liquefied.
Rice Bavarian
- 3 cups milk
½ cup rice
¼ teaspoon salt
½ cup sugar
1 tablespoon gelatine
¼ cup cold water
3 tablespoons sherry wine
1 cup cream
¼ cup boiling water
Cook rice in milk in double boiler until rice is tender, and milk is absorbed. Add sugar, salt, and gelatine which has been soaked in cold water and dissolved in hot water. Add flavoring, cool slightly, and add whipped cream. Mold, chill, and garnish with Wine or Orange Jelly cut in cubes.
Diplomatic Pudding
Line a mold with Lemon Jelly to the depth of one inch. Place a smaller mold on top of jelly and surround smaller mold with Lemon Jelly. When jelly is hard, remove, mold and fill with any flavored Bavarian Cream.
Banana Cantaloupe
- 2 tablespoons granulated gelatine
¼ cup cold water
3 egg whites
¼ cup lemon juice
1 cup scalded cream
1 cup sugar
6 bananas
whip from 2 cups cream
lady fingers
Soak gelatine in cold water; dissolve in hot cream. Add sugar, whites of eggs beaten until stiff, mashed bananas and lemon juice. Chill; as it begins to thicken, fold in the whipped cream. Line a melon mold with lady fingers, add cream mixture, chill, and serve. Garnish with cream beaten and flavored, cherries and angelica.
Date Whip
- 1 cup stoned and chopped dates
½ cup boiling water
1 tablespoon lemon juice
3 egg whites
⅓ cup sugar
½ teaspoon salt
Cook dates in boiling water until tender; press through a sieve. Beat whites until stiff; add sugar, lemon juice and salt. Carefully fold in the date pulp, pile lightly on a buttered baking dish, and bake thirty minutes in a moderate oven. Serve with Soft Custard or with whipped cream.
Prune Soufflé
Substitute two cups prunes, for dates, in Date Whip, and follow rule for Date Whip.
Strawberry Whip
- 2 cups strawberries
1 cup powdered sugar
2 egg whites
¼ teaspoon salt
1 tablespoon lemon juice
Crush the berries; add sugar and lemon juice. Beat eggs until stiff, and continue beating while adding strawberry mixture. Serve with Soft Custard or beaten cream.
Vanilla Charlotte Russe No. 1
- 2 cups cream
⅔ cup powdered sugar
3 egg whites
1 teaspoon vanilla
Beat cream until stiff; add sugar, flavoring, and egg whites, beaten until stiff. Line a mold with slices of sponge cake or lady fingers; fill with mixture. Chill and serve.
Caramel Charlotte Russe
Use rule for Vanilla Charlotte Russe No. 1, substituting one cup caramelized sugar for the powdered sugar.
French Charlotte Russe
Add to Vanilla Charlotte Russe No. 1 one dozen marshmallows finely chopped, one dozen almonds blanched and chopped, six walnuts chopped, two tablespoons candied cherries finely chopped, and one tablespoon brandy.
Strawberry Charlotte Russe
Crush two cups strawberries, add one cup sugar, and add to Vanilla Charlotte Russe No. 1.
Apple Rice
- 8 apples
½ glass Crab Apple Jelly
½ cup seeded raisins
2 tablespoons butter
1 cup hot cooked rice
2 cups milk
3 egg yolks
1 tablespoon lemon juice
Pare and core the apples. Arrange in baking dish, fill apples with jelly, and surround with rice, mixed with hot milk, egg yolks, butter, raisins and flavoring. Cook in oven until apples are tender. Remove from oven and cover with a meringue. Serve hot or cold.
Imperial Chocolate Pudding
- 4 tablespoons cornstarch
2 cups milk
¼ cup sugar
¼ teaspoon salt
2 squares Lowney’s Premium Chocolate
2 tablespoons hot water
whites of 2 eggs
¼ teaspoon vanilla
Mix cornstarch, sugar, salt and milk; melt chocolate; add water, cornstarch mixture, and cook in double boiler thirty minutes; cool; add well-beaten egg whites, flavoring, and mold. Chill and serve with sugar and cream.
Junket
- 1 quart milk
1 junket tablet
¼ cup sugar
2 tablespoons wine, or
1 teaspoon vanilla
⅛ teaspoon salt
Dissolve junket tablet in cold water. Heat the milk until lukewarm; add junket tablet, sugar and flavoring; fill frappé glasses, let stand in warm room until set; then chill and serve.
Roman Pudding
- 1 tablespoon gelatine
1 tablespoon cold water
¼ cup boiling water
¼ cup powdered sugar
3 cups cream
¼ cup Madeira wine
¼ teaspoon salt
1 can preserved figs
1 cup beaten cream
Soak gelatine in cold water; dissolve in boiling water; add wine and sugar. Stir until mixture thickens. Carefully fold in the whip from cream. Mold, chill, and serve with figs and beaten cream.
Snow Pudding
- 2 tablespoons granulated gelatine
2 tablespoons cold water
½ cup boiling water
1 cup sugar
⅓ cup lemon juice
3 egg whites
Soak the gelatine in cold water; dissolve in boiling water; add sugar and lemon juice. Stir till mixture thickens, then add the beaten whites of eggs and continue beating until stiff enough to drop. Mold, chill, and serve with Custard Sauce.
Compote of Figs
- 1 pound pulled figs
2 cups water
¼ cup sugar
4 tablespoons lemon juice
1 cup cream
¼ cup powdered sugar
Soak figs in water, then press into shape. Mix sugar and water, boil until sirupy, add lemon juice. Arrange figs on serving dish; cover with sirup; garnish with sweetened cream, beaten until stiff, pressed through pastry bag and tube.
Pineapple Pudding
- pulp from one pineapple
1 cup sugar
4 eggs
½ teaspoon salt
Mix sugar, eggs and pineapple; bake in slow oven until set. Unmold, garnish with beaten cream, the leaves of the pineapple and cherries.
HOT DESSERTS
Duchess Pudding
- 1 cup scalded milk
¾ cup soft bread crumbs
½ cup grated cocoanut
2 egg yolks
½ cup cocoa
½ cup sugar
1 teaspoon lemon juice
2 egg whites
¼ teaspoon salt
Soak bread in scalded milk until soft. Add cocoanut, sugar, cocoa, lemon juice and salt; beat well; add yolks of eggs slightly beaten, and cut and fold in the well-beaten whites. Turn into well-buttered pudding dish and bake in a moderate oven 30 minutes. Serve hot or cold.
Quince Pudding
- 6 quinces
1 cup sugar
¼ cup lemon juice
5 egg yolks
1 cup cream
3 egg whites
Wash quinces, cut in quarters, remove seeds and chop; add lemon juice. Beat yolks of eggs; add sugar and cream; when blended, add beaten whites and quince mixture. Pour into buttered pudding dish and bake until firm. Serve hot or cold.
Peach Pudding
- 1 cup flour
2 cups fine bread crumbs
½ cup chopped nuts
3 eggs
2 tablespoons lemon juice
1 cup sugar
2 cups peaches
¼ teaspoon salt
Mix all ingredients, beat well, pour into buttered dish, and steam two hours. Serve with cream.
Baked Chocolate Soufflé
- 2 tablespoons butter
2 tablespoons flour
¾ cup milk
½ cup sugar
¼ teaspoon salt
2 tablespoons hot water
3 squares Lowney’s Premium Chocolate
yolks of 3 eggs
whites of 3 eggs
1 teaspoon vanilla
Melt butter; add flour; when smooth, add milk; cook five minutes; add sugar and salt. Melt chocolate; add hot water and flour mixture; cook five minutes; cool; add yolks of eggs beaten well; cut and fold in the well-beaten whites. Flavor; bake in a buttered baking dish in a moderate oven twenty to thirty minutes. Serve immediately with sugar and cream, or beaten cream, or butter and sugar sauce.