No. 57—CHOCOLATE STRUDEL WITH DRESSING.
Quantity for 6 Persons.
The ingredients and preparation are the same as given under No. 56, Chocolate Strudel. When ready to be baked, place it into the pan in the form of a snail, pour on ¾ pt. of hot cream mixed with ⅛ lb. of fine grated chocolate and 1 tablespoonful of vanilla, then bake ½ hour.
No. 58—STEAM NOODLES.
Quantity for 6 Persons.
Preparation: Mix flour, milk and yeast to a batter and set to rise. When risen, mix in butter, sugar, eggs and flour. Put on a well-floured baking board and form dumplings from the dough, leaving them on the board to rise. Stew them 15 minutes in the hot cream and ⅛ lb. of butter until light brown, then sprinkle with sugar and pour drawn butter over.
No. 59—FRIED APPLE POCKETS.
Quantity for 6 Persons.
Pancake Batter.
Preparation: The apples are pared, cored, filled with jelly and strewn with sugar.
Eggs, milk, salt and flour are stirred into a dough that is rolled out to ¼ inch thickness. With a tumbler cut out 12 round disks. Put each apple between two disks and press the edges together, so as to completely cover the apple. Then fry in much hot lard, place into a colander to drain off the fat and sprinkle with sugar and cinnamon. They may be served warm or cold.
No. 60—BISCUIT TORTONI. MACAROON MOUSSE.
Quantity for 6 Persons.
Preparation: Whip the yolks of eggs, vanilla and sugar well, mix in the macaroons, beaten whites of eggs and whipped cream. Oil a mold, put in the mixture and let it stand in ice 6 hours before serving.
No. 61—RUM CREAM WITH CHERRY SAUCE.
Quantity for 6–10 Persons.
Preparation: Yolks of eggs, rum and sugar are whipped to a froth. Milk and vanilla are brought to boil, the gelatine dissolved in a little milk and mixed with the boiling milk to which also the mixture of yolks of eggs, rum and sugar is added. This mixture must be stirred until it is cold, then the beaten whites of eggs and finally the whipped cream is stirred in. Rinse a mold with cold water, put in the pudding and place on ice or in a cold place. Turn the pudding out on a platter and serve with cherry sauce.
No. 62—WHIPPED CREAM PUDDING.
Quantity for 6 Persons.
Preparation: The cream is mixed with sugar and vanilla. The strawberries are cleaned and mixed with 1 cup of sugar. Pumpernickel, chocolate and ¼ cup of sugar are mixed. Now arrange in a glass dish layers of strawberries, pumpernickel and whipped cream. The latter garnished with strawberries make the top layer.
No. 63—WINE PUDDING.
Quantity for 6 Persons.
Preparation: White wine, lemon juice, and lemon rind, sugar, 8 yolks of eggs are stirred well on the stove and brought to boil ¼ minute. The gelatine is dissolved in 4 tablespoonfuls of wine and mixed in with the rest, also the beaten whites of eggs. Oil a mold, put in the mixture and put on ice or in a cold place. When stiff, turn it out on a platter and garnish with fruit.
No. 64—WINE CREAM.
Quantity for 6 Persons.
Preparation: White wine, brandy, cherry juice, lemon juice, orange juice, sugar, yolks of eggs and the gelatine dissolved in wine are mixed well and stirred over a slow fire until it thickens, but do not let it boil. While still warm, add the whites of eggs beaten to a froth and salt. Oil a mold, put in the cream and place on ice or prepare it a day before using. When serving, turn it out and garnish with cherries.
No. 65—WINE JELLY WITH RICE LAYERS.
Quantity for 6 Persons.
Wine Jelly.
Rice Layer.
Preparation: White wine, lemon and orange juice, sugar and gelatine dissolved in 1½ cups of water are well mixed over a slow fire. The rice is washed and cooked 25 minutes in 3 qts. of water, then poured into a colander or sieve. Now add the wine, sugar, lemon juice and rind, salt and dissolved gelatine, cover and cook very slowly. When the juice has been absorbed by the rice, take it from the stove and cool. A dish is placed into ice or very cold water and a layer of wine jelly poured in to stiffen. When that is stiff, cut out oblong dumplings of cold rice and place them on the jelly layer in circles, pour on another layer of wine jelly and so on until the rice and jelly are used up. When stiff, turn it out and garnish the jelly and platter with orange slices.
No. 66—WHITE WINE JELLY WITH FRUIT LAYERS.
Quantity for 6 Persons.
Fruit for Layers.
Preparation: White wine, dissolved gelatine, sugar, lemon and orange juice are well mixed and stirred over the fire until it starts to boil, then strain through a cloth. Place a dish on ice or into very cold water, pour in a cup of jelly to stiffen, on this place a layer of fruit, strawberries, sliced bananas or pineapples and repeat several times.
If you have no fresh fruit, use preserves from which the syrup has been drained. The jelly layer must be on top. Turn it out before serving. The platter may be garnished with various kinds of fruit.
No. 67—LEMON JELLY.
Quantity for 6 Persons.
Preparation: The gelatine is dissolved in ¾ qt. of warm water, sugar and lemon juice added and the whole warmed a little, then strained through a cloth. Put into a mold and when stiff, turn it out on a platter.
Remarks: You may put layers of fruit into the jelly according to No. 66, Wine Jelly With Fruit Layers.
No. 68—ORANGE JELLY.
Quantity for 6 Persons.
Preparation: The oranges are cleaned, cut into halves, and the juice carefully pressed out with a lemon squeezer. The gelatine and sugar are dissolved in this juice, then warmed and lemon juice and wine added. Strain through a cloth. The orange rinds are carefully cleaned out without breaking them and filled with the above gelatine, then placed on ice. When stiff, place the oranges on a platter and garnish with fresh leaves.
No. 69—PINEAPPLE JELLY.
Quantity for 6 Persons.
Preparation: The pineapple is peeled and grated on a fine grater. The gelatine is dissolved in 1 pt. of warm water, then mixed well with sugar and the grated pineapple. This mixture is strained through a fine sieve, poured into a mold, placed on ice to harden. When cold, turn it out.
No. 70—CHERRY JELLY.
Quantity for 6 Persons.
Preparation: The cherries are cleaned and stoned. Two dozen of the stones are crushed and boiled with the crushed cherries, cloves and cinnamon for 20 minutes in 1 pt. of water, the dish being covered. Strain, add gelatine and sugar, then strain again and add the red wine. Put the jelly into a mold, place on ice and when cold, turn out on a platter.
No. 71—STRAWBERRY JELLY.
Quantity for 6 Persons.
Preparation: The strawberries are crushed, water, sugar, lemon juice mixed in and cooked over a slow fire for 10 minutes, then strained through a fine sieve. The gelatine is dissolved in this juice and the whole strained again. Fill into a mold, place on ice to stiffen, then turn out and garnish with strawberries and whipped cream.
No. 72—ORANGE GELATINE.
Quantity for 6 Persons.
Preparation: Cream, grated orange rind and juice, sugar and gelatine are mixed well and cooked ¼ hour, stirring constantly, then strained through a fine sieve. Oil a mold, put in the jelly and place on ice or prepare the day before serving. Turn out on a platter or glass dish.
No. 73—ARRACK CREAM WITH WHIPPED CREAM.
Quantity for 6 Persons.
Preparation: Yolks of eggs and sugar are whipped ½ hour. The gelatine is dissolved in warm water and strained, then mixed with the yolks of eggs and sugar, arrack and lastly the whipped cream. This is filled into a glass dish and set to stiffen.
No. 74—STRAWBERRY CREAM.
Quantity for 6 Persons.
Preparation: The juice is drained from the strawberries and strained to remove the seeds. The gelatine is dissolved in ½ cup of the juice and mixed with strawberries, vanilla, sugar and whipped cream. Oil a mold, strew with sugar, put in a layer of lady fingers, then the cream on top of the lady fingers, place on ice to harden, turn it out and serve with strawberry juice.
Remarks: If you take fresh strawberries, use more sugar.
No. 75—RASPBERRY CREAM.
Quantity for 6 Persons.
Ingredients and preparation are the same as given under No. 74, Strawberry Cream. If you use fresh raspberries, you need 2 pts.
No. 76—PINEAPPLE CREAM.
Quantity for 6 Persons.
Preparation: The juice from the pineapple is drained off and warmed, the gelatine dissolved in some of it and strained through a fine sieve. Sugar and vanilla are stirred in and the pineapple cut up into small pieces. Lastly add the whipped cream which has been drained on a sieve. Oil a mold, strew in a little sugar, fill in the cream and place on ice or prepare the day before serving. Turn out on a platter.
No. 77—VANILLA CREAM.
Quantity for 6 Persons.
Preparation: The vanilla bean is put into the milk to soak, or the vanilla extract put into the milk; also the yolks of eggs, sugar and gelatine. Let this mixture come to a boil, stirring constantly, boil ¼ minute, mix in the beaten whites of eggs and stir until cold. Now add the whipped cream. Oil a mold, fill in the cream, and place on ice; turn it out when stiff.
No. 78—COLD APPLE CREAM.
Quantity for 6 Persons.
Preparation: The apples are peeled, cored and cut into 8 parts, then boiled until soft in ½ pt. of white wine and ¼ lb. of sugar. When done, cool them.
The cream, yolks of eggs, flour, grated lemon peel and ¼ lb. of sugar are mixed well, then boiled to a cream, stirring constantly. Now oil a mold and put in a layer of boiled apples, then strawberries or raspberries, then a layer of cream, then frosting made of the whites of eggs beaten to a froth with 6 tablespoonfuls of sugar. This is baked 10 minutes in a medium hot oven. Let it get cold and serve in the dish.
Remarks. This cream may be served hot, but it is better cold. If you have no fresh fruit, use preserved, but drain off the juice.
No. 79—COLD APPLE PUDDING.
Quantity for 6 Persons.
Preparation: The apples are cut up and put into a pot with enough water to cover them, then boiled until soft, very slowly, so they do not get slushy. Pour them into a sieve or cloth and drain off the juice. This is boiled down to 1 qt., add to it the sugar and gelatine and strain; boil up again, then mix in the white wine. Fill the whole into a glass dish to stiffen and serve with a vanilla sauce.
Remarks: The apples may be used for apple sauce.
No. 80—NECTAR.
Quantity for 6 Persons.
Preparation:
Sour cream, sugar, vanilla and rum are mixed well. The gelatine is dissolved in warm milk, strained and mixed with the other ingredients. Pour into a mold and set on ice to stiffen. Turn it out before serving.
No. 81—CORN STARCH PUDDING.
Quantity for 6–8 Persons.
Preparation: ¾ qt. of milk, sugar, almonds and vanilla are mixed well and brought to boil. Then the corn starch is stirred into ¼ qt. of milk, poured into the boiling mixture and boiled 5 minutes, stirring constantly. Yolks of eggs are stirred in as soon as the pudding is taken from the fire, also the beaten whites of eggs. Put into a dish to stiffen, turn it out and serve with a vanilla or wine sauce.
No. 82—COLD LEMON CREAM.
Quantity for 6 Persons.
Preparation: The yolks of eggs and sugar are stirred 1 hour, then add the grated rind and juice of 1 lemon and the arrack. Dissolve the gelatine in warm white wine, stir until cold and strain before mixing with the other ingredients. Add the whites of eggs beaten to a froth, place on ice or prepare a day before serving. Turn it out on a platter.
No. 83—RUSSIAN CREAM.
Quantity for 6 Persons.
Preparation: Yolks of eggs and sugar are beaten for 15 minutes, add the rum, then the beaten whites of eggs. Serve in glass dishes.
No. 84—ORANGE CREAM PREPARED COLD.
Quantity for 6 Persons.
Preparation: The yolks of eggs and sugar are beaten ½ hour, add the gelatine dissolved in the orange juice, and strained. Then add the lemon juice, grated orange rind and the beaten whites of eggs. Put into glass dishes and set to stiffen.
No. 85—COLD LEMON CREAM.
Quantity for 6 Persons.
The preparation is the same as given under No. 84, Orange Cream Prepared Cold. Instead of 8 tablespoonfuls of orange juice and rind, take the same quantity of lemon juice and rind.
No. 86—COFFEE CREAM PREPARED COLD.
Quantity for 6 Persons.
The preparation is the same as given under No. 84, Orange Cream Prepared Cold. Instead of the juice of oranges, the juice of lemons and the rind, take ¼ pt. of coffee extract in which you dissolve 1 tablespoonful of cocoa.
No. 87—CHOCOLATE CREAM PREPARED COLD.
Quantity for 6 Persons.
The preparation is the same as given under No. 84, Orange Cream Prepared Cold. Instead of the juice of oranges, the juice of lemons and the rind, take 1⁄10 lb. of bitter chocolate or cocoa dissolved in ¼ cup of water and 1 teaspoonful of vanilla.
No. 88—CHOCOLATE CREAM.
Quantity for 6 Persons.
Preparation: The chocolate is dissolved in ½ pt. of water and the gelatine in the other ½ pt., mix the two. Add sugar and vanilla and boil this mixture ½ minute. Take from the fire and add the yolks of eggs, a little later the whites of eggs beaten to a froth. Rinse a mold with cold water, put in the mixture to stiffen, turn it out and serve with a vanilla sauce.
No. 89—CHOCOLATE MOUSSE.
Quantity for 6 Persons.
Preparation: Dissolve the cocoa and gelatine in ½ cup of water on a small fire, with sugar and vanilla well mixed in. Stir until cold, add the whipped cream. Rinse a mold with cold water; put in the mixture, close the dish well, pack in ice and salt and let stand several hours. When serving, dry the dish and turn the cream out on a platter.
No. 90—VANILLA MOUSSE.
Quantity for 6 Persons.
Preparation.: The gelatine is dissolved in the warm water and strained. The sugar and vanilla are added and the whipped cream in spoonfuls. Rinse a mold with cold water, fill in the mixture, close well and pack in ice and salt for several hours. Then dry and turn out on a platter.
No. 91—COFFEE MOUSSE.
Quantity for 6 Persons.
The preparation is the same as given under No. 90, Vanilla Mousse. Instead of vanilla, take 6 to 8 tablespoonfuls of coffee extract.
No. 92—HAZELNUT MOUSSE.
Quantity for 6 Persons.
The preparation is the same as given under No. 90, Vanilla Mousse. Mix in ¼ lb. roasted, coarsely chopped hazelnuts.
No. 93—PINEAPPLE MOUSSE.
Quantity for 6 Persons.
The preparation is the same as given under No. 90. Instead of vanilla, take ½ lb. of pineapple, cut into small pieces, or pineapple puree.
No. 94—RUM OR COGNAC MOUSSE.
Quantity for 6 Persons.
The preparation is the same as given under No. 90, Vanilla Mousse. Instead of vanilla, take 8 tablespoonfuls of rum or cognac.
No. 95—COUNT PUECKLER OR LAYER MOUSSE.
Quantity for 6 Persons.
PART I.
Preparation: ½ lb. of chocolate is grated and mixed well with ¼ cup of warm water and ⅛ lb. of sugar. Dissolve the gelatine in the other ¼ cup of warm water, strain and divide into 3 parts; mix ⅓ of it with the chocolate, ½ teaspoonful of vanilla and ½ pt. of thick whipped cream.
PART II.
Dissolve the raspberry jelly over the fire, mix in ⅛ lb. of sugar, 2 beaten whites of eggs, and ⅓ of the dissolved gelatine, also ½ teaspoonful of vanilla and ½ pt. of thick whipped cream.
PART III.
The macaroons are crushed, mixed with ½ pt. of whipped cream, ⅛ lb. of sugar, ½ teaspoonful of vanilla and ⅓ part of the dissolved gelatine.
A form is rinsed with cold water and layers of the chocolate, raspberry and macaroon mixtures are put in. Then the mold is closed well and packed in salt and ice for some hours. When serving, dry the mold and turn it out on a platter.
No. 96—COLD RICE STARCH PUDDING.
Quantity for 6 Persons.
Preparation: The milk and grated lemon peel are brought to boil; sugar, rice starch and yolks of eggs are mixed well with a little cold milk, stirred into the boiling milk and boiled again 5 minutes, stirring constantly; then take from the stove. When the mass has cooled, mix in the beaten whites of eggs. Rinse a mold with cold water, fill in the pudding and set to stiffen. Turn it out on a platter and serve with a fruit sauce.
No. 97—COLD CHOCOLATE PUDDING WITH FARINA.
Quantity for 6 Persons.
Preparation: The chocolate is grated and mixed with farina, vanilla and sugar. The milk is brought to boil, the farina mixture put in and boiled 15 minutes, stirring constantly. Rinse a mold with cold water, fill in the pudding and set to stiffen. Vanilla sauce is served with it.
No. 98—COLD RICE PUDDING WITH PEACHES.
Quantity for 6–10 Persons.
Preparation: Wash and boil the rice for 5 minutes in 1 cup of water with a pinch of salt, then add the milk gradually and cook until the rice is done and thick, but not mushy. Mix with sugar, vanilla, raisins, almonds and macaroons. Dissolve the gelatine in ¼ cup of warm water and mix with the rice, then cool and stir in the whipped cream. Rinse a mold with milk and sprinkle with sugar, then make alternating layers of rice and peaches from which the syrup has been drained. The top layer must be rice. Close the mold well and place on ice or into a very cold place. When serving, use the fruit juice for a sauce.
No. 99—PLAIN COLD RICE PUDDING.
Quantity for 6 Persons.
Preparation: Wash and boil the rice 5 minutes in 1 cup of water and a pinch of salt, then gradually add the milk until the rice is thick, but not mushy. Now stir in the sugar and vanilla. Dissolve the gelatine in ¼ cup of warm water and stir into the rice, then cool and mix in the whipped cream. Rinse a mold or dish with milk and sprinkle with sugar. Put in the pudding, close it well and place on ice or into very cold water. Turn it out on a platter and serve with cherry sauce.
No. 100—CHAMPAGNE CREAM.
Quantity for 6 Persons.
Preparation: 5 yolks of eggs, 3 whole eggs, sugar and champagne are mixed and boiled to cream, stirring constantly. The gelatine is dissolved in ¼ cup of water and mixed into the cream, also the beaten whites of 5 eggs. Put it into a mold or into glasses and put on ice. Serve with macaroons.
Remarks: Omit the gelatine when using the whipped cream.
No. 101—CURRANT AND RASPBERRY PUDDING.
Quantity for 6 Persons.
Preparation: Currants and raspberries are picked over and cooked in 1 pt. of water ½ hour, then strained through a cloth and the juice brought to boil. Add the sugar and farina and cook for 20 minutes, stirring constantly; fill the mass into a mold rinsed with cold water to stiffen. Turn it out and serve with cream or milk.
Remarks: If you use corn starch instead of farina, mix it with 1 cup of cold juice before putting it into the boiling juice. Then boil it 5 to 8 minutes and fill it into the mold. If the farina is not sweet enough, add more sugar while boiling.
No. 102—GOOSEBERRY PUDDING.
Quantity for 6 Persons.
Preparation: Gooseberries are best when still unripe. Cook them in water for ½ hour, then press through a fine sieve and put in the sugar and cook again with the farina for 10 minutes. Fill it into a dish rinsed with cold water and set aside to stiffen, turn it out and serve with cream or milk.
No. 103—CHERRY PUDDING.
Quantity for 6 Persons.
Preparation: Clean and stone the cherries, then crush about 20 stones and cook them with the cherries in the water slowly for ½ hour, after that strain them and add lemon juice and sugar. Then let it come to boil again. Mix the corn starch with 1 cup of cold juice and stir it into the boiling juice to cook 5 to 8 minutes more, stirring constantly. Put into a dish rinsed with cold water and after stiffening, turn it out and serve with cream or milk.
Remarks: If the pudding is too thin, add more corn starch.
No. 104—HILL CREAM.
Quantity for 6 Persons.
Preparation: Cream, yolks of eggs, grated lemon peel, flour and sugar are mixed well and boiled to a cream. The 3 beaten whites of eggs and the jelly are stirred 1 hour, then fill the cream into a glass dish and set to cool. After cooling, fill the jelly on top of it. Serve cold.
Desserts That Are Frozen.
No. 105—VANILLA ICE CREAM.
Quantity for 10 Persons.
Preparation: ½ pt. of milk 3 yolks of eggs and flour are boiled to a cream, stirring constantly; mix the beaten whites of eggs with sugar and add to the cream. To this add the rest of the milk, cream and vanilla. Freeze the mass and pour a hot chocolate sauce over it when serving. It is very fine.
No. 106—STRAWBERRY ICE CREAM.
Quantity for 6 Persons.
Preparation,: The strawberries, fresh or preserved, are rubbed through a sieve, cream and vanilla, sugar to taste added, then frozen.
No. 107—RASPBERRY ICE CREAM.
Quantity for 6 Persons.
The preparation is the same as given under No. 106, Strawberry Ice Cream.
No. 108—PEACH ICE CREAM.
Quantity for 8–10 Persons.
Preparation: Fresh peaches are peeled, stoned and rubbed through a sieve, mixed with cream, vanilla and sugar and frozen.
No. 109—APRICOT ICE CREAM.
Quantity for 8–10 Persons.
The preparation is the same as given under No. 108, Peach Ice Cream.
No. 110—LEMON ICE CREAM.
Quantity for 6 Persons.
Preparation: Milk, cream and sugar are mixed and put into the ice cream freezer to freeze a little, then the juice of lemons are added and frozen.
No. 111—PINEAPPLE ICE CREAM.
Quantity for 6–8 Persons.
Preparation: The pineapple is peeled and grated, then rubbed through a sieve, mixed with cream, sugar and lemon juice and frozen.
No. 112—CHOCOLATE ICE CREAM.
Quantity for 6 Persons.
Preparation: Dissolve the chocolate in milk, add sugar, cream, vanilla, yolks of eggs and heat to the boiling point, stirring constantly. Remove from the fire immediately, stir until cold and freeze.
No. 113—COFFEE ICE CREAM.
Quantity for 6 Persons.
Preparation: The coffee must steep in the milk for 1 hour, then strain through a fine cloth. Cream, yolks of eggs and sugar are mixed well and cooked to a cream, stirring constantly. Then take it off the stove and stir until cold, mix with coffee and milk and freeze.
No. 114—NUT ICE CREAM.
Quantity for 6 Persons.
Preparation: Milk, cream, sugar and yolks of eggs are mixed well and boiled, stirring constantly; then cooled, the nuts mixed in and the mass frozen.
Remarks: One teaspoonful of vanilla may be added.
No. 115—TEA ICE CREAM.
Quantity for 6 Persons.
The preparation is the same as given under No. 113, Coffee Ice Cream. Instead of steeping the coffee in the milk, put in tea.
No. 116—VANILLA ICE CREAM WITH FRUIT.
Quantity for 6 Persons.
Preparation: Cream, vanilla, sugar and yolks of eggs are mixed well and brought to boil, stirring constantly, then cook it. The raisins are scalded, put into a colander, cut into small pieces, mixed with the cut citron, crushed macaroons and quartered cherries, also 3 tablespoonfuls of maraschino are mixed into the cold cream. Add also the beaten whites of eggs and freeze.