CHILLED DESSERTS
Sorbet: A name frequently given to water ice wherein a number of kinds of fruit are used.
Mousse: Heavy cream beaten until stiff; flavored and allowed to stand 3 hr in a mold packed in ice and salt.
Frappe: Water ice frozen to the consistency of mush.
Sherbert: Water ice to which a small amount of gelatine or beaten whites of eggs are added.
Water Ice: Sweetened fruit juice diluted with water frozen.
Every cook should have a good freezer to make attractive and nourishing desserts with very little work. There are many good freezers on the market. A heavy canvas bag to crack ice in and a heavy wooden mallet are essential. The can, dasher and cover of a crank freezer should be thoroughly cleaned and scalded; then cooled well before using.
Place the can in the freezer, then put in dasher and pour in mixture. The can should be only ¾ full so as to allow for expansion of the mixture. Adjust the cover and top in place. Then pack with alternate layers of ice and salt. When a vacuum freezer is used, the ice should be chopped real fine. Always remove the drainage plug when using a freezer. Do not put salt near the top of the freezer. Turn the crank very slowly when starting. When mixture is frozen, open can, remove dasher and pack the frozen mixture down with a wooden spoon. Cover again; repack with more ice and salt; cover with newspapers, canvas or piece of carpet and let stand until needed. It takes about 15 min to freeze a mixture with a crank freezer and about 1 hr with a vacuum freezer.
If cold water is let run on the can the frozen mixture can be easily removed. Pretty moulds are now on the market in which cream can be packed and then placed in ice. They are very pretty to serve at parties.
ICE CREAM CONES
¼ c butter, ½ c powdered sugar, ¼ c milk, ⅝ c flour, ½ tsp vanilla.
Cream butter and sugar; add milk very slowly; flour and flavoring; spread very thin with a broad bladed knife on the bottom of a greased oblong tin; bake until light brown; cut quickly in large squares and roll up, beginning at one corner. If squares become too brittle to roll up, place in oven again to soften; pinch the lower edge together.
MACAROON BISQUE
1 c heavy cream, 6 macaroons, 1 tbp powdered sugar, 1 tsp vanilla.
Whip cream until stiff with powdered sugar; flavor with vanilla; then add macaroons broken into small pieces; serve in sherbert glasses; garnish with whole macaroons around edge of glass and marachino cherries or glacied fruit on top.
CHOCOLATE CHARLOTTE
1¼ tbp gelatine, ¼ c cold water, ¾ c scalded evaporated milk, 1½ sq chocolate, ¾ c sugar, ¼ c boiling water, 1 c heavy cream, 1 tsp vanilla.
Soak gelatin in cold water; add scalded evaporated milk to it while hot; stir until gelatine is dissolved; melt chocolate over hot water; add sugar slowly and then boiling water a little at a time; add slowly to gelatine mixture while both are hot; cool; add cream and vanilla; pour into fancy molds lined with ladyfingers; chill.
PHILADELPHIA ICE CREAM
1 qt thin cream, 1 c sugar, flavoring.
Scald cream, but do not boil; add sugar; add flavoring; when mixture is cold, freeze; do not turn dasher too fast but steadily; when frozen, remove dasher; pack cream down in freezer and set aside for 1 hr.
SIMPLE ICE CREAMS
A good ice cream may be made as follows: Allow 2 tbp sugar to each cupful of thin cream (half milk and half cream); flavor and freeze.
FROZEN CUSTARD
Scald 1 qt milk; moisten 2 tbp cornstarch with a little cold milk; add it to hot milk; stir until it begins to thicken; beat 4 eggs with 1 c sugar; add to them the hot milk; cook 1 min; take from fire; add 1 tbp vanilla; cool and then freeze.
GRAPE SHERBET
1 pt grape juice, 1 c sugar, 1 qt milk.
Warm grape juice, and in it dissolve sugar; mix thoroughly with ice cold milk; freeze at once. This makes a lilac colored sherbet.
LEMON SHERBET
Juice of 3 lemons, 1½ c sugar, 1 qt milk.
Mix juice and sugar, stirring constantly, while slowly adding very cold milk; if added too rapidly, mixture will curdle; however, this does not affect quality; freeze and serve.
LIME SHERBET
2 c evaporated milk, 1 c water, 1 c coffee cream, 1½ c sugar, few grains salt, juice 1 lemon, juice 4 limes.
Add sugar and salt to combined milk, water and cream, stirring occasionally; add lime and lemon juice slowly, stirring constantly; freeze.
CHERRY ICE CREAM
1 qt cherries, stoned and run through fc, 1 to 2 c sugar, depending on sourness of cherries, 2 tbp lemon juice, few grains salt, 1 c evaporated milk, 1 c cream.
Combine evaporated milk and cream; chill; add sugar, lemon juice and salt to chopped cherries; let stand until sugar dissolves; rub through a sieve; partly freeze milk and cream mixture, then add cherry pulp and syrup and finish freezing.
PEACH ICE CREAM
8 large ripe peaches, 1½ c lemon juice, 2¼ c sugar, 2 c evaporated milk, 2 c cream, ⅛ tsp salt.
Pare peaches; mash and rub through a sieve; add ingredients in order given and stir until all are well blended; let stand for 20 min so that all the sugar may dissolve; freeze.
PINEAPPLE SHERBET
4 c water, 1½ c sugar, 2 c shredded pineapple, juice 1 lemon, 1 egg white.
Boil water and sugar together 10 min; drain pineapple and add with lemon juice; cool; freeze; when partly frozen fold in stiffly beaten egg whites; turn freezer constantly until mixture stiffens; remove dasher and repack. If canned pineapple is used, only half the amount of sugar will be needed.
PINEAPPLE WHIP
¼ box of gelatine, 1 can grated pineapple, ½ c sugar, 1 pt cream.
Soak gelatine in as little cold water as possible; mix pineapple and sugar together and bring to a boil; add gelatine and let stand about 3 hr until it begins to get stiff; then beat in the whipped cream; serve very cold in tall glasses with a marachino cherry on top of each; will serve 6 persons.
MAPLE WALNUT PUDDING
1½ c brown sugar, 2 c water, ⅓ c cornstarch, moisten in part of water, a little salt.
Boil together 20 min; beat whites of 3 eggs stiff and stir into mixture, which will be thick and clear; add 1 c walnut meats broken up and 1 tsp vanilla; turn into mould; use yolks of eggs for boiled custard to be served around pudding.
BISCUIT TARTONI
1 c milk, 1½ tsp gelatine dissolved in ¼ c cold water, 1 egg, ½ c sugar, pinch of salt, ½ pt cream, 1 tsp vanilla.
Heat in db but don’t boil it; add the gelatine (after putting milk in dish that is to be used for the dessert) and beaten egg, to which sugar has been gradually added; stir this all well and put aside to cool; when cold, add the cream (well whipped) and the vanilla and salt; then set aside until firm; serve in sherbet glasses and garnish with chopped macaroons and cherries. This amount serves 4 people and it can be doubled.
MOCK MAPLE TAPIOCA
Cook ½ c instant tapioca, 1 c of dark brown sugar, a pinch of salt and 3 c water in the upper part of db for 15 min; when clear, remove from fire; flavor to taste with vanilla extract and pour into a ring mould that has been rinsed with very cold water; set in a cold place to chill and harden and serve unmolded; fill the center with sweetened whipped cream that has been blended with half c of powdered macaroon crumbs.
VANILLA BLANC MANGE
½ c sugar, 3 tbp cornstarch, 3 tbp flour, ¼ tsp salt, 3 c scalded milk, 2 egg yolks, 1 tsp vanilla, 2 egg whites.
Mix sugar, cornstarch, flour and salt together; add milk and mix well; cook over boiling water until thick, stirring constantly; cover and cook 15 min longer; remove from fire, pour on the beaten egg yolks and cook 2 min longer over boiling water, stirring constantly; add vanilla and fold in stiffly beaten egg whites; pour into a large mold or individual molds which have been dipped in cold water; chill; serve with fresh fruit or chocolate sauce.
MAPLE WALNUT TAPIOCA
1 pt milk, ⅓ c minute tapioca, 1 c maple syrup, ½ tsp salt, 1 egg, ⅔ c walnut meats, chopped fine.
Scald milk in db; add minute tapioca, maple syrup and salt and cook 15 min, stirring frequently; pour small amount of mixture slowly over slightly beaten egg yolk, stirring vigorously; return to db and cook until mixture begins to thicken like custard; cool; add walnut meats, and fold in the stiffly beaten egg white; serve in sherbet glasses; garnish with nut halves and whipped cream, or with top milk.
CARAMEL MOUSSE
This variety of mousse is excellent, and, if the weather is sufficiently cold, below freezing, it may be frozen without the assistance of either ice or rock salt; melt 1 small c of brown sugar in a saucepan; stir until dark brown; add ½ c of boiling water and continue to simmer for 5 min; then remove from the fire and dissolve in it 1 level tbp granulated gelatine that has been soaked until soft in cold water to cover; allow the mixture to cool and fold into it 1 pt of chilled double cream that has been whipped solid, flavored with ½ tsp vanilla and drained; pour into a fancy mold; cover tightly, and set out in freezing temperature for 3 hr.
RASPBERRY PYRAMID
Cook 1 c rice till thoroughly done; while hot put thin layer on plate; cover with ripe raspberries (canned ones can be used); then another layer of rice, and so on until rice is used; making each layer smaller than the preceding one; making pyramid; let stand till cold; cut in slices; serve with cream or soft custard.
ITALIAN CREAM
Heat 1½ c coffee, ½ c milk, 1 envelope minute gelatine in db; add ⅔ c sugar, ¼ tsp salt, yolk 3 eggs well beaten; cook until mixture thickens; remove from fire and add whites of eggs beaten stiff, ½ tsp vanilla; mould in cups or jelly tumblers; serve with whipped cream.
FROZEN PUDDING
Cook until the syrup will spin a thread, 1 c each water and sugar. Have ready the well-beaten yolks of 4 eggs, stir into the cooked syrup, little by little and return to the fire; cook until quite thick; beat until cool, then add a level tbp gelatine that has been soaked for ½ hr in 2 tbp milk or water; then soften over tea kettle; beat again until thick; add 1 pt cream that has been scalded and cooled or whipped; then freeze; when ready to pack in a mold or in a freezer add 1 lb candied fruit, cut in small pieces; let stand 2 hr at least before serving.
SLICED PEACH ICE CREAM
1½ c sugar, ½ tsp salt, 2 c milk, ½ c peach juice, 2 c cream, 1 tsp vanilla, 2 thin slices of orange, 2 c peaches.
Slice peaches; wash in hot water; bake with ½ c sugar, orange slices; hot water to cover in covered dish 1 hr; dissolve 1 c sugar in drained peach juice; add to cream, milk, salt and vanilla; freeze to a mush; add sliced peaches and finish freezing.
FRENCH ICE CREAM
2 c milk, 5 egg yolks, few grains salt, 1 c sugar, 2 c cream, 1 tbp vanilla.
Scald the milk in a db or over hot water; beat egg yolks, salt and sugar together until light; pour the scalded milk on them and stir until well mixed; return to boiler and cook until the mixture coats the spoon, stirring constantly; remove from fire; add cream and stir well; cool; add vanilla; turn into a freezer and freeze, using 1 part rock salt to 8 parts finely cracked ice; turn freezer constantly until mixture stiffens; remove dasher and repack, using 1 part salt and 3 parts ice; serve with chocolate sauce.
COFFEE ICE CREAM
Follow recipe for French Ice Cream, adding ¾ c strong black coffee.
FIG ICE CREAM
1 pt milk, ½ c sugar, ¼ tsp salt, 1 c fig juice, ¼ c ground coffee, 1½ c figs (cooked and cut in pieces), 1 c cream, 2 eggs, 1 tsp vanilla, 2 tbp flour.
Tie coffee in cheesecloth and scald with milk; mix sugar, flour together; moisten with a little cold milk and add beaten eggs; add to scalded milk and stir constantly until thick; remove from fire; take out coffee bag; add cold fig juice, cream, vanilla and salt; freeze to a mush consistency; add figs and finish freezing.
NESSELRODE PUDDING
½ lb almond paste, 30 French chestnuts, 1 pt cream, pt can of pineapple, 10 egg yolks, ½ lb candied fruit, 1 tbp vanilla extract, 4 tbp grape juice, 2 c water, 1 c sugar, ¼ tsp salt.
Blanch the chestnuts and pound to a paste; rub almond paste smooth; boil sugar, water and pineapple juice 20 min; beat egg yolks, stir them into syrup; cook over boiling water, beating the mixture until it thickens; place in a pan of cold water and beat 10 min; mix almonds and chestnuts with the cream; add the candied fruit, the pineapple, cut fine; mix this with the cooked mixture; freeze as ice cream; pack in a chimney mold. In serving, fill the hole with preserved chestnuts; garnish with whipped cream and preserved cherries.
VANILLA ICE CREAM
1 qt cream, 1 pt milk, 1 c sugar, ⅛ pkg gelatine, ⅛ tsp salt, 1 tbp vanilla.
Soak the gelatine in a little cold milk; scald the milk and sugar; pour over the gelatine; add salt; strain and cool. Whip the cream; add it to the milk mixture; add vanilla, and freeze as usual. This rule packs easily into fancy forms and holds its shape in a warm room better than pure cream.
CHOCOLATE ICE CREAM
Melt 4 oz of chocolate; add 1 c water and boil for 5 min; add this to any vanilla ice cream mixture.
PRUNE ICE CREAM
1 c prune juice, 1 c milk, 1 c sugar, 1 tsp vanilla, 1 c cream, ½ lemon, ¼ tsp salt, 1 4″ stick cinnamon, 2 c prunes.
Wash prunes and cover with sugar, lemon cut in slices, stick cinnamon and warm water to cover; bake 1½ hr; remove pits and cut in small pieces; combine prune juice with milk, cream, vanilla and salt; freeze to a mush; add cut prunes and finish freezing.
VANILLA ICE CREAM (2)
3 c cream, 1 c milk, ¾ c sugar, 2 tsp vanilla.
Whip 2 c of the cream; to the thin part that drains from the whip add 1 c of cream and 1 c of milk, the sugar and scald thoroughly; cool and add flavoring; freeze till soft mush, then add the whipped cream; turn the freezer as fast as possible for 5 min; remove dasher; repack and let stand 30 min before serving.
BURNT ALMOND ICE CREAM
Beat the yolks of 4 eggs light; add to them a cup of sugar and a pt of milk; put over the fire in a db; cook until the mixture thickens like a custard; take from fire; whip in the whites of the eggs, beaten stiff, a cupful of almonds, which have been shelled, blanched, and chopped fine, browned in 2 tsp of caramel sugar, and pounded to a coarse powder; flavor with a tsp of almond extract; freeze.
CHOCOLATE MOUSSE
Melt 2 sq of chocolate with ½ c sugar and add 1 c of cream and scald; add 1 tbp gelatine dissolved in cold water, ¾ c sugar, 1 tsp vanilla and a dash of salt; strain into a bowl and set in a pan of ice water, stir occasionally until it thickens; pour into a mold, rubbing inside the lid of the mold with lard to form a waterproof coating so no brine can enter; pack in ice and salt, and let stand for 4 hr.
PINEAPPLE MOUSSE
Soften 1 tsp gelatine in 3 tbp cold water 5 min and dissolve in 1 c of scalded pineapple juice; add ¾ c of sugar and let cool; then add the juice of ½ lemon and 1 pt double cream; beat the mixture with an egg beater until thick; turn into a chilled mold; press the cover down over wrapping paper, and let stand packed in equal measures of ice and salt 3 or 4 hr; turn from the mold and surround with ½ slices of pineapple sugared.
How to Whip Gelatine: Begin to whip the jelly while it is still liquid—cold but not yet congealing—and whip till it is of the consistency of thick whipped cream. Use egg beater and keep the gelatine cold while whipping by setting the dish in cracked ice, ice water or very cold water. A tin or aluminum qt measure is an ideal utensil for the purpose. Its depth prevents spattering, and tin and aluminum admit quickly the chill of the ice or cold water; add cream or whatever else goes into the dessert—not before—whipping the gelatine. The whipping process more than doubles the quantity of plain gelatine, so that when whipped, 1 pkg of gelatine serves 12 persons instead of 6.
RICE ITALIAN CREAM
½ c uncooked rice, 1 tbp gelatine dissolved in 4 tbp cold water, whites of 2 eggs, ½ c sugar, ⅛ tsp nutmeg or cinnamon, 4 c milk, 1 tsp salt, 1 tsp vanilla.
Wash the rice and cook it with sugar, salt and milk until soft and thick, stirring it frequently; stir the dissolved gelatine into the hot rice mixture; add the spices, and let the mixture cool; when nearly set, fold in the whites of eggs beaten stiff, the vanilla, and turn the mixture into wet molds; serve with whipped cream or with a custard sauce, dotted with tart jelly.
COCOA PUDDING
1 c milk, 2 tbp granulated gelatine, ½ c cold water, ¾ c sugar, 1½ tsp vanilla, 1 pt cream, whipped, 3 tbp cocoa.
Stir cocoa and sugar in cold milk; place over fire in db; scald; soak gelatine in the cold water until soft; add to scalded ingredients; stir until dissolved and remove from fire; pour into a cold bowl; set in a pan of cold water and stir occasionally; changing water as it becomes warm; when beginning to stiffen, add vanilla and the cream; mix thoroughly; pour into a mold previously wet in cold water, and set on ice until firm; unmold and serve plain or with vanilla flavored sauce.
PINEAPPLE DELICIOUS
Soak 1½ tsp gelatine in ¼ c cold water 5 min and dissolve over hot water; mix 2 c crushed pineapple and ½ c sugar with gelatine; set in a pan of crushed ice and stir until mixture thickens; then add ⅓ c chopped nut meats and 1 c marshmallows cut in pieces; fold in 1 c heavy cream, stiffly beaten; turn into individual molds that have been wet with cold water and chill thoroughly; remove from molds and serve immediately.
PEACH CREAM
1 qt peaches, 1 c water, ⅔ c sugar, 1 c whipped cream, 2 level tbp granulated gelatine, ¼ c cold water.
Cook peaches till tender with water and sugar; then pass them through a sieve; soak the gelatine for 10 min in ¼ c cold water; then dissolve over boiling water and add to the peaches; whip the cream stiffly and add to the fruit pulp when the latter is nearly cold; mix smoothly and turn into a wet china or granite mold; have the cream very cold when turned out. The mold may be decorated with sections of fresh peaches if desired. Canned peaches can be used for making this dessert.
COFFEE CREAM
1½ c milk, 3 eggs, ½ c sugar, 2 level tbp granulated gelatine, ⅔ c strong coffee, 1 c whipped cream.
Make a custard by cooking the eggs and milk in a db till they coat the back of a spoon, stirring while mixture is cooking; soak the gelatine for 10 min in the coffee, and add to the custard, which should be hot enough to dissolve the gelatine; put in the sugar and stand the mixture aside to cool while the cream is being whipped; add the cream when the first mixture is nearly cold, stir in thoroughly and turn into a wet mold; chill before serving.
JELLIED PRUNES
⅓ lb prunes, 2 c cold water, boiling water, ½ c cold water, 2½ tbp granulated gelatine, 1 c sugar, ¼ c lemon juice.
Pick over, wash and soak prunes for several hours in 2 c cold water, and cook in same water until soft; remove prunes; stone and cut in quarters. To prune water add enough boiling water to make 2 c; soak gelatine in ½ c cold water; dissolve in hot liquid; add sugar, lemon juice; then strain; add prunes; mold and chill; stir twice while cooling to prevent prunes from settling; serve with sugar and cream.
ORANGE JELLY
2 tbp granulated gelatine, ½ c cold water, 1½ c boiling water, 1 c sugar, 1½ c orange juice, 3 tbp lemon juice.
To Remove Juice from Oranges: Cut fruit in halves crosswise, remove with spoon pulp and juice from sections, and strain through double cheesecloth, or use a glass lemon squeezer.
PINEAPPLE JELLY
2 c boiling water, ½ c sugar, 1 c pineapple juice, 3 tbp lemon juice, 2 tbp granulated gelatine, 2 tbp cold water, 1⅓ c pineapple cubes.
Pour water over sugar and when sugar has dissolved, add gelatine soaked in cold water 5 min; then add juice drained from canned pineapple and lemon juice and strain; when mixture begins to thicken, add canned pineapple; cut in ½″ cubes; turn into a mold, first dipped in cold water, and chill thoroughly.
COFFEE JELLY
2 tbp granulated gelatine, ½ c cold water, 1 c boiling water, ⅓ c sugar, 2 c boiled coffee.
COFFEE SPONGE
2 tbp granulated gelatine, ¼ c cold water, 2 c strong boiled coffee, ⅔ c sugar, whites 3 eggs, few grains salt.
Soak gelatine in cold water and add to hot coffee; then add sugar; strain into pan; set in larger pan of ice water; cool slightly, then beat, using a wire whisk until quite stiff; add whites of eggs, beaten until stiff, and continue the beating until mixture will hold its shape; turn into a mold first dipped in cold water; chill thoroughly; remove from mold and serve with sugar and thin cream.
SPANISH CREAM
1 tbp granulated gelatine, 3 c milk, whites 3 eggs, yolks 3 eggs, ½ c sugar (scant), ¼ tsp salt, 1 tsp vanilla or 3 tbp wine.
Scald milk with gelatine; add sugar; pour slowly on yolks of eggs slightly beaten; return to db and cook until thickened, stirring constantly; remove from range; add salt, flavoring and whites of eggs beaten stiff; turn into individual molds, first dipped in cold water, and chilled; serve with cream. More gelatine will be required if large molds are used.
MAPLE NUT PUDDING
1½ c brown sugar, 2 c boiling water, ⅓ c cornstarch, ¼ c cold water, whites 3 eggs, ½ c English walnut meats, few grains salt.
To brown sugar add boiling water and cornstarch diluted with cold water; cook over flame until mixture thickens, stirring constantly; then cook in db 15 min, stirring occasionally; remove from range and add whites of eggs, beaten until stiff, nut meats, broken in small pieces, and salt; mold and chill; serve with a custard sauce made of yolks of eggs.
RAISIN PUDDING
2 c boiling water, 1 c walnuts, 1 tsp vanilla, ⅔ c sugar, 2 tbp flour, 1 pt ice cream, 2 c raisins.
Cook raisins in boiling water until tender; mix sugar and flour and add to raisins, stirring constantly until thick; remove from fire and add nuts and flavoring; cool; serve in parfait glasses topped with ice cream.
PRINCESS PUDDING
1 tbp gelatine, 2 tbp cold water, 3 egg yolks, well beaten, ½ c sugar, juice and rind 1 large lemon, 3 egg whites, stiffly beaten.
Soak the gelatine in the cold water; dissolve over boiling water; beat the egg yolks until thick and lemon colored; add sugar gradually while beating constantly; add the dissolved gelatine, lemon juice and rind; stir until it begins to thicken, then pour in the stiffly beaten egg whites; pour in a mold which has been rinsed in cold water and chill; when stiff unmold and serve with sweetened and flavored whipped cream.
DELICIOUS PUDDING
Fill a deep dish or platter with lemon or wine jelly; build with ladyfingers, log cabin shape; fill center of log cabin with whipped cream; garnish with some pretty, bright jelly; cut in cubes.
RUSSIAN CREAM
4 eggs, 1 c sugar, 1 qt milk, ½ box gelatine dissolved in ½ pt water.
Beat the yolk of the eggs and sugar together and cook with the milk like custard; take this from the stove and add the well-beaten whites of the eggs, stirring rapidly for a few min; then add the gelatine and a tsp of some flavoring extract; pour into a pretty shaped dish to harden; when ready to serve, turn out on small platter; make this the day before you use it; half the quantity is enough for 2 or 3 persons.
MOCHA MACAROON PUDDING
1 pt milk, 1 c strong coffee, 6 tbp minute tapioca, ¼ tsp salt, 1 tbp dry cocoa, 6 tbp sugar, 1 egg, 1 tbp butter, 1 tsp vanilla, 5 macaroons.
Scald milk and coffee in db; add minute tapioca and salt and cook for 15 min, stirring frequently; mix cocoa with sugar and add; pour small amount of mixture slowly over slightly beaten egg yolk, stirring vigorously; return to db and cook until mixture begins to thicken like custard; remove from heat, stir in butter, vanilla and crumbled macaroons; fold in stiffly beaten egg whites; chill; serve in sherbet glasses, garnished with sweetened whipped cream flavored with vanilla.
CRUSTADES OF FRUIT
Cut stale sponge cake into squares of a size suitable for individual service; remove a square piece from the center of each, forming a case; fill the hollow centers with julienne strips of preserved fruit, pears, peaches and pineapple, mixed with cooked sultana raisins and a thick syrup, flavored with marachino cordial; ornament each with a tiny star of sweetened whipped cream pressed through a pastry tube.
GINGER TAPIOCA
1 pt milk, 3 thin strips outside yellow skin of orange, ¼ c minute tapioca; ⅓ c sugar, ¼ c orange juice, 1½ tbp ginger syrup, 2 tbp preserved ginger, chopped fine, 1 egg, ½ c heavy cream, 1 tbp sugar.
Scald milk with orange peel in db; add tapioca and cook 15 min, stirring frequently; remove orange peel; add sugar, orange juice, ginger syrup and preserved ginger; pour small amount of mixture over slightly beaten egg yolk, stirring vigorously; return to db and cook until thickened; cool; fold in stiffly beaten egg white; chill; whip cream with 1 tbp of sugar; fold into pudding; serve in sherbet glasses; garnished with sweetened whipped cream and candied ginger.
FRUIT BAVARIAN FLUFF
1 c milk, 3 tbp sugar, 2 tsp granulated gelatine, 1 c whipped cream, 2 egg yolks, ½ tsp vanilla, 2 tbp cold water, 4 slices pineapple, 1 c cooked peaches, 1 c cooked figs, ½ c cooked prunes.
Dry all fruit on a towel before adding to mixture; scald milk in db; pour over the egg yolks, which have been mixed with sugar; return to db and cook until custard coats the spoon; remove and add gelatine, which has been softened in cold water; then add cut fruit, vanilla and whipped cream; mix lightly and set aside to harden.
PLAIN BAVARIAN CREAM
2½ tbp gelatine, ½ c cold milk, 3 egg yolks, ½ c sugar, few grains salt, 1½ c scalded milk, 1 tsp vanilla, ½ pt cream, whipped.
Soak gelatine in the cold milk 5 min; beat egg yolks, sugar and salt together until light; add scalded milk and stir until well mixed; cook in db or over hot water, stirring constantly, until mixture coats the spoon; add gelatine and stir until dissolved; set in pan of cold water and stir until mixture begins to thicken; add vanilla and fold in whipped cream; turn into a mold which has been dipped in cold water; chill until firm.
SPANISH CREAM
Follow the recipe for Bavarian Cream, folding in the stiffly beaten whites of 3 eggs instead of whipped cream.
VANILLA ICE CREAM (3)
1 pt milk, 1 pt cream, 1 c sugar, 2 eggs, 1 tsp flour, ¼ tsp salt, 2 tsp vanilla.
Scald the milk; mix sugar, flour and salt, stir into it; cook 20 min, stirring constantly; pour boiling hot on the beaten eggs; strain; add the cream and flavoring and freeze as usual.
RAISIN MOONLIGHT
1 tbp granulated gelatine, 2 egg yolks, ¼ tsp salt, 12 marshmallows, 1 c whipping cream, 2 tbp cold water, 1 c milk, ¼ c sugar, ½ tsp vanilla, 2 slices pineapple, 1 c raisins, plumped.
Soften gelatine in cold water; scald milk in db; pour over egg yolks, which have been mixed with sugar and salt; return to boiler and cook until custard coats spoon; remove from fire; add vanilla and soften gelatine and stir until dissolved; add marshmallows while custard is hot to melt them partially; when cold, add fruit and set aside to chill; serve in sherbet glasses.