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FLOATS & OTHER DELICACIES
| A
DAINTY DESSERT |
| Frozen fruit makes a dainty and acceptable
dessert for dinner or lunch during the summer, and is prepared by mixing
and freezing, the same as water ices, then working and cutting the fruits,
and using without straining. |
| AMBROSIA
FOR ONE |
| Fill a saucer with fresh peaches, finely
sliced, or strawberries, carefully picked and selected; over this, place a
measure of ice-cream, vanilla flavor. Cover all with powdered sugar to the
depth of one-fourth inch. Eat with spoon (if your income is over twenty
thousand dollars, you can use a strawberry fork). Serve with angels food,
or almond macaroons. |
| APPLE
FLOAT |
| To one quart apples, stewed and well mashed,
put whites of three eggs (well beaten), and four heaping tablespoons of
sugar; beat together for fifteen minutes. Serve with cream. |
| APRICOT
ICE |
| Make syrup same as lemon ice; add one can of
apricots (mashed fine), three lemons, and juice of one orange, if wanted.
Freeze same as lemon ice. |
| BAVARIAN
CREAM |
| One can shredded pineapple, and one cup
sugar; let come to a boil; one-half box gelatin dissolved in a cup of warm
water. When milk becomes warm, stir gelatin into pineapple, and add one
pint of whipped cream. Whip all together thoroughly, and set away in a
cold place. |
| BISQUE
ICE-CREAM |
| Put in a farina kettle one quart of good
sweet cream, three-quarters of a pound of sugar, and one tablespoonful of
vanilla extract, and allow the mixture to cook till the water in the outer
kettle boils; then remove from the fire. Brown two ounces of macaroons in
a moderate oven; cool, and roll to a fine powder; stir into the cream, and
when cold, freeze. |
| CHARLOTTE
RUSSE |
| A very nice recipe for charlotte russe made
with gelatin is as follows: Use one pint of cream whipped till light, one
ounce of gelatin dissolved in one gill of hot milk, the well beaten whites
of two eggs, one small teacupful of powdered sugar, and any flavoring
preferred. Mix the eggs, sugar and cream together, and then beat in the
dissolved gelatin. The milk should be quite cold before it is added to the
other ingredients. Line a dish with slices of sponge cake, or with lady
fingers, and fill with cream. Set it on ice to cool. |
| FLOAT
(1) |
| One pint milk, one tablespoon corn starch,
yolks of two eggs. Beat yolks, and add one tablespoon cream, one cup
coffee A sugar. Flavor when cool. |
| FLOAT
(2) |
| Put two quarts of milk into a tin bucket,
and place in a kettle of boiling water. While waiting for milk to boil,
take the yolks of four eggs, beat, and add one tablespoonful of cream or
milk, one cup of coffee A sugar, two teaspoonfuls of sifted flour; beat
this to a creamy mixture. When the milk boils, take some of it, stir into
the mixture, and then slowly pour this mixture into the rest of the
boiling milk, stirring all the time. Put on the lid of the bucket; let
boil for a few minutes. Flavor with vanilla. When cool, put in dish. Take
the whites of four eggs; beat stiff; add granulated sugar; beat quite a
while. Flavor with vanilla. Spread this over the top of the float, and on
top of this put bits of jelly. |
| FROZEN
AMBROSIA |
| To make frozen ambrosia, pare and slice a
dozen sour oranges; lay in a bowl; sprinkle with sugar; cover with grated
cocoanut; let stand two hours; mix all together; freeze. Take up in a
large glass bowl; lay over the top thin slices of orange; sprinkle with
cocoanut and sugar. |
| FROZEN
CHERRIES |
| Stone one quart of acid cherries; mix them
with two pounds of sugar, and stand aside one hour; stir thoroughly; add a
quart of ice water; put in the freezer, and stir rapidly until frozen;
heat smooth; set aside half an hour, and serve. That is the way to make
frozen cherries. |
| FROZEN
ORANGES |
| Rub the rinds of four oranges in a pound of
loaf sugar; peel one dozen oranges; take out the pulp; add it to sugar
with the juice of three lemons; set it on ice two hours; then a quart of
ice water, and freeze hard, and serve in glasses. |
| FROZEN
PEACHES AND PLUMS |
| Pare a dozen and a half ripe, soft peaches.
Remove the skin and seeds from a quart of sour plums; mash, and add to the
peaches. Work the kernels of both to a paste; add them to the sugar and
fruit; let stand two hours; then add a quart of ice water; stir, and
freeze. This is a delicious dish. |
| FRUIT
RECIPE FOR HOT WEATHER |
| Remove the rind of two lemons, and cut the
lemons in small pieces; add two cups of sugar, one pint of boiling water,
three tablespoons of corn starch; mix with a little milk; put them all
together, and boil slowly for five minutes. Cut into small bits four
oranges; put in a deep dish, ready for the table, and sprinkle over them a
little fine sugar; pour the lemon compound over them. When cold, whip
whites of two eggs; add a very little sugar. Flavor with lemon extract.
Put in ice box to cool. |
| FRUIT
SALAD (1) |
| Place a layer of sliced oranges in the
bottom of a glass dish; then a layer of bananas; one of pineapple;
sprinkle confectioners sugar between layers; continue this until the dish
is nearly full; then pile high with fresh grated cocoanut. |
| FRUIT
SALAD (2) |
| Two oranges, two peaches, two bananas, a few
slices of pineapple, one-half pound of mixed nuts, one-fourth pound of
figs, candied cherries, juice of three lemons, one-half box of gelatin,
one pint of boiling water, two cups of sugar, whipped cream to make clear;
avoid stirring. |
| GELATIN
WITH FRUIT |
| Take one ounce box of gelatin; put to soak
in a pint of cold water for an hour. Take the juice of three lemons, and
one orange, with three cups of sugar; add this to the gelatin, and pour
over all three pints of boiling water; let this boil up once, stirring all
the time. Take two molds of the same size, and pour half your jelly into
each. Stir into one mold half a cup of candied cherries, and into the
other one pound of blanched almonds. The almonds will rise to the top. Let
these molds stand on ice, or in a cool place until thoroughly
set--twenty-four hours is best. When ready to serve, loosen the sides, and
place the almond jelly on top the other, on a fruit platter. Slice down,
and serve with whipped cream. |
| JELLIED
FRUIT |
| Soak two-thirds box gelatin in one-half cup
cold water; stand until dissolved; pour one-half teacup hot water over the
dissolved gelatin. Take the juice of two lemons, two oranges, one and
one-half cups sugar. Separate one orange into smallest dimensions,
removing the seeds. Lay bananas, cut in small pieces, and malaga grapes
with the oranges in the bottom of mold; strain the liquid over these, and
set to cool. |
| KENTUCKY
PUDDING |
| CUSTARD.--Two quarts milk, six eggs, two
tablespoons corn starch, one cup sugar, a pinch salt, one tablespoon
vanilla; add to this one quart whipped cream, one pint each candied or
preserved cherries, pineapple, and strawberries. Let custard cool before
adding cream and fruit. Freeze as ice-cream. |
| LEMON
ICE |
| To one quart of water, add four cups of
sugar; let this come to boiling point; let cool; strain through a cloth;
add the juice of six lemons, and juice of two oranges; beat the whites of
six eggs to a stiff froth. Put the syrup in the freezer; then add the
beaten whites. Freeze same as ice-cream. Stir constantly until
sufficiently frozen. |
| LEMON
JELLY |
| One-half box gelatin, one-half pint cold
water, one-half pint boiling water, one-half cup sugar, juice of two
lemons. |
| LEMON
SHERBET |
| To one quart of sweet milk, add one pint of
sugar, the well beaten whites of two eggs, and the juice of three lemons.
Add the lemon juice after it commences to freeze. |
| LEMON
SPONGE OR SNOW PUDDING |
| One-half box gelatin, juice of three lemons,
one pint of cold water, one-half pint of hot water, two teacups of sugar,
whites of three eggs. Soak one-half box of gelatin in one pint of cold
water ten minutes; then dissolve over the fire, adding the juice of the
lemons with the hot water and sugar. Boil all together two or three
minutes; pour into a dish, and let it remain until nearly cold and
beginning to set; then add the whites of eggs, well beaten, and whisk ten
minutes. When it becomes the consistency of sponge, wet the inside of cups
with the white of egg, pour in the sponge, and set in a cold place. Serve
with thin custard, made with the yolks of four eggs, one tablespoonful of
corn starch, one-half teacup of sugar, one pint of milk, teaspoonful of
vanilla. Boil until sufficiently thick, and serve cold over the sponge. |
| ORANGE
CREAM |
| Take half a box of gelatin, and cover with
eight tablespoonfuls of cold water, and soak a half hour. Stand the
gelatin over the teakettle for a few minutes to melt; then add it to a
pint of orange juice, and a cup of sugar, and strain. Turn this mixture
into a dish, and stand in a cool place, watching carefully, and stirring
occasionally. Whip a pint of cream to a stiff froth. As soon as the orange
gelatin begins to congeal, stir in the whipped cream; turn into a mold,
and stand it over in a cold place. Served with angels food, it makes a
most delicate dessert. |
| ORANGE
JELLY (1) |
| Take six large, juicy oranges, one lemon,
one pound loaf sugar, one-half ounce gelatin. Dissolve the sugar in
one-half pint of water. Pour one-half pint boiling water over the gelatin,
and when dissolved, strain it. Put the sugar and water on the fire. When
it boils, add the gelatin, the juice of the oranges, and the lemon, with a
little of the peel. Let come to a boil; then strain in molds to cool. |
| ORANGE
JELLY (2) |
| Soak one box gelatin in half pint cold water
until soft, add one cup boiling water, juice of one lemon, one cup sugar,
one pint orange juice; stir until sugar is dissolved; then strain. |
| ORANGE
SHERBET |
| One tablespoon of gelatin, one pint of cold
water, one cup of sugar, six oranges or one pint of juice, one-half cup of
boiling water. Soak the gelatin in one-half cup of cold water ten minutes.
Put the sugar and remainder of cold water in a large pitcher; squeeze the
juice into the pitcher; add it to the gelatin after it is dissolved;
strain into the can, and freeze. |
| ORANGE
SOUFFLE |
| Pare and slice eight oranges, boil one cup
sugar, one pint milk, three eggs, one tablespoon corn starch. As soon as
thick, pour over the oranges; beat the whites of eggs to a stiff froth;
sweeten; put on top, and brown in oven. Serve cold. |
| PEACH
ICE-CREAM |
| One pint new milk, one pint sweet cream, one
cup sugar, one quart peach pulp (peeled ripe or canned peaches, and put
through the colander). Let cream and milk come to a boil; add sugar, and
cool; add peach pulp, and freeze. |
| PINEAPPLE
SOUFFLE |
| Pare, and remove the eyes from two
good-sized pineapples; then chop into bits, and sprinkle with one-half
pound of sugar; let the whole stand until quite soft; then mash, and
strain through a fine sieve. To one quart of juice so obtained, add one
quart of water and twelve eggs, which have been rubbed to a cream with one
and one-half pounds of sugar. Put the mixture in a farina kettle, and cook
till it assumes the thickness of soft custard; then strain, and beat
briskly till cold. Freeze, and serve with sweet cream, flavored with fruit
juice. |
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