DESSERTS CREAMS JELLIES CUSTARDS
PINEAPPLE SPONGE
From MRS. MATILDA B. CARSE, of Chicago, Lady Manager.
Soak one-half package gelatine in one-half cup water for two hours; to
a pint and a half can of pineapple add one cup of sugar and one cup of
water; simmer fifteen minutes; add the gelatine and allow to remain
over the fire until the gelatine is all melted; pour into a _tin_
basin and place in ice water; when thoroughly cold and beginning to
thicken add the juice of one lemon and the stiffly beaten whites of
four eggs; beat until it will just pour, then turn into a mould and
set in a cool place to harden. Serve next day with whipped cream,
sweetened with powdered sugar and flavored with a few drops of
vanilla.
PINEAPPLE SOUFFLÉ.
From MRS. JAMES R. DEANE, of California, Lady Manager.
Three ounces pineapple, cut in discs; three ounces sifted flour; three
ounces sugar; two ounces butter; one-half pint of milk; yolks of three
eggs; whites of four eggs. Melt butter in a stew pan, add the flour
and milk and cook well; add the sugar and pineapple; add the yolks of
eggs, one by one, and stir well; then add the whites of eggs whipped
to a stiff froth; stir these in lightly; pour into a well-greased
soufflée tin; steam one hour over water that just simmers, not
boiling. Serve with this sauce: Reduce one glass pineapple syrup about
one-half; add one ounce cube sugar and one glass sherry; color with
cochineal and pour around the pudding.
PEACH SPONGE.
From MRS. JOSEPH C. STRAUGHAN, of Idaho, Lady Manager.
One pint of canned peaches, one-half package of gelatine, the whites
of five eggs, one scant cupful of sugar, one and a half cupful of
water; soak the gelatine for two hours in half a cupful of the water;
boil the cupful of the water and sugar fifteen minutes, mash the
peaches fine, rub through a sieve and put in the syrup, cook five
minutes, stirring all the time; place the sauce pan in another of
boiling water and add the gelatine; stir for five or eight minutes to
dissolve the gelatine; then place the sauce pan in a dish of ice water
and beat the syrup until it begins to cool; add the whites of the eggs
and beat until the mixture begins to harden; pour into a mould and set
away to harden; serve with cream and sugar.
HAMBURG CREAM.
From MRS. IDA M. BALL, of Delaware, Lady Manager.
Beat together the juice of two lemons, half pound of sifted sugar,
yolks of five eggs; put on the fire in a double boiler and let it come
to a boil; add quickly the whites of the eggs beaten stiff; stir all
well together; take immediately from the fire and serve cold in
glasses or in large dessert dish.
CHOCOLAT MOUSSÉ.
From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager
Four strips of chocolate; one quart of milk, six eggs, one tablespoon
of corn starch; sweeten to taste, and vanilla flavoring. Chocolate
dissolved in a little warm milk to a paste. Put milk on to boil and
stir in chocolate gradually. Set saucepan where it will cook slowly.
Beat eggs well, mix in corn starch and add to milk and chocolate. Boil
gently until smooth and thick, stirring until done. Pour into glass
dish, or custard cups. To be eaten cold with sweetened whipped cream,
heaped upon it.
CHOCOLAT SOUFFLÉ.
From MRS. ALICE HOUGHTON, of Washington, Lady Manager.
One pint milk, two tablespoons corn starch, one cup sugar, one square
grated chocolate, three eggs (yolks). Scald the milk and stir in the
corn starch wet in a little cold milk, add sugar to the chocolate and
dissolve in a little boiling water, stir into the milk und when cooked
add the beaten yolks of three eggs. Remove from the fire and flavor
with vanilla. When cold pour over the top one cup whipped cream, to
which has been added the beaten whites of three eggs.
CHOCOLAT MERINGUE.
From MRS. KATHARINE S. G. PAUL, of Virginia, Lady Manager.
One teacupful grated chocolate, one pint warm water. Boil together.
Then add one pint sweet milk and let come to a boil. Add two heaping
tablespoonfuls of corn starch, dissolved in none-half cup of milk,
sweeten to taste and when cool flavor with vanilla. Beat the whites of
two eggs and a pinch of pulverized sugar to a very light froth, and
pile on top.
BAVARIAN CREAM.
From MRS. ALICE J. WHALEN, of Utah Territory, Lady Manager.
One-half box gelatine, one-half cup cold water, one pint cream, one
pint milk, four eggs (yolks), one-half cup sugar, one-half teaspoonful
salt, one teaspoonful vanilla, one tablespoonful wine. Soak the
gelatine in cold water till soft. Chill and whip the cream till you
have three pints. Keep the whipped cream on ice, and boil the
remainder of the cream, adding enough milk to make a pint in all. Beat
the yolks of the eggs, and add the sugar and salt. Pour the boiling
milk on the eggs, and when well mixed put back in the double boiler
and cook about two minutes, or just enough to scald the egg. Stir
constantly, add the soaked gelatine, and strain at once into a pan set
in ice water. When cool, add the vanilla and wine. Stir until it
begins to harden, then stir in quickly the whipped cream, and when
nearly stiff enough to drop, pour into moulds wet in cold water.
_Chocolate Bavarian Cream_--Melt two sticks of sweetened
chocolate, and stir them into the custard before straining.
GELATINE CREAM.
From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.
To a pint of cream add half a cupful of powdered sugar and a
teaspoonful vanilla extract; whip it to a stiff froth; dissolve a
quarter of a box of gelatine in two wine glasses of sherry heated, but
not allowed to boil; let this cool a little, then stir into the cream;
pour the whole in a mould and set it on the ice to stiffen.
NOB HILL PUDDING.
From MISS LIDA M. RUSSELL, of Nevada, Lady Manager.
For one pint thick cream dissolve four sheets of isinglass in four
tablespoons of hot water; whip cream until thick, sweeten and flavor;
have isinglass warm enough to pour, but not too hot; stir in very fast
and put in mould to cool.
FAVORITE DISHES
A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK.
OVER THREE HUNDRED AUTOGRAPH RECIPES, AND TWENTY-THREE PORTRAITS,
CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERS OF THE WORLD'S
COLUMBIAN EXPOSITION
COMPILED BY CARRIE V. SHUMAN, CHICAGO, 1893
PINEAPPLE SPONGE
From MRS. MATILDA B. CARSE, of Chicago, Lady Manager.
Soak one-half package gelatine in one-half cup water for two hours; to
a pint and a half can of pineapple add one cup of sugar and one cup of
water; simmer fifteen minutes; add the gelatine and allow to remain
over the fire until the gelatine is all melted; pour into a _tin_
basin and place in ice water; when thoroughly cold and beginning to
thicken add the juice of one lemon and the stiffly beaten whites of
four eggs; beat until it will just pour, then turn into a mould and
set in a cool place to harden. Serve next day with whipped cream,
sweetened with powdered sugar and flavored with a few drops of
vanilla.
PINEAPPLE SOUFFLÉ.
From MRS. JAMES R. DEANE, of California, Lady Manager.
Three ounces pineapple, cut in discs; three ounces sifted flour; three
ounces sugar; two ounces butter; one-half pint of milk; yolks of three
eggs; whites of four eggs. Melt butter in a stew pan, add the flour
and milk and cook well; add the sugar and pineapple; add the yolks of
eggs, one by one, and stir well; then add the whites of eggs whipped
to a stiff froth; stir these in lightly; pour into a well-greased
soufflée tin; steam one hour over water that just simmers, not
boiling. Serve with this sauce: Reduce one glass pineapple syrup about
one-half; add one ounce cube sugar and one glass sherry; color with
cochineal and pour around the pudding.
PEACH SPONGE.
From MRS. JOSEPH C. STRAUGHAN, of Idaho, Lady Manager.
One pint of canned peaches, one-half package of gelatine, the whites
of five eggs, one scant cupful of sugar, one and a half cupful of
water; soak the gelatine for two hours in half a cupful of the water;
boil the cupful of the water and sugar fifteen minutes, mash the
peaches fine, rub through a sieve and put in the syrup, cook five
minutes, stirring all the time; place the sauce pan in another of
boiling water and add the gelatine; stir for five or eight minutes to
dissolve the gelatine; then place the sauce pan in a dish of ice water
and beat the syrup until it begins to cool; add the whites of the eggs
and beat until the mixture begins to harden; pour into a mould and set
away to harden; serve with cream and sugar.
HAMBURG CREAM.
From MRS. IDA M. BALL, of Delaware, Lady Manager.
Beat together the juice of two lemons, half pound of sifted sugar,
yolks of five eggs; put on the fire in a double boiler and let it come
to a boil; add quickly the whites of the eggs beaten stiff; stir all
well together; take immediately from the fire and serve cold in
glasses or in large dessert dish.
CHOCOLAT MOUSSÉ.
From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager
Four strips of chocolate; one quart of milk, six eggs, one tablespoon
of corn starch; sweeten to taste, and vanilla flavoring. Chocolate
dissolved in a little warm milk to a paste. Put milk on to boil and
stir in chocolate gradually. Set saucepan where it will cook slowly.
Beat eggs well, mix in corn starch and add to milk and chocolate. Boil
gently until smooth and thick, stirring until done. Pour into glass
dish, or custard cups. To be eaten cold with sweetened whipped cream,
heaped upon it.
CHOCOLAT SOUFFLÉ.
From MRS. ALICE HOUGHTON, of Washington, Lady Manager.
One pint milk, two tablespoons corn starch, one cup sugar, one square
grated chocolate, three eggs (yolks). Scald the milk and stir in the
corn starch wet in a little cold milk, add sugar to the chocolate and
dissolve in a little boiling water, stir into the milk und when cooked
add the beaten yolks of three eggs. Remove from the fire and flavor
with vanilla. When cold pour over the top one cup whipped cream, to
which has been added the beaten whites of three eggs.
CHOCOLAT MERINGUE.
From MRS. KATHARINE S. G. PAUL, of Virginia, Lady Manager.
One teacupful grated chocolate, one pint warm water. Boil together.
Then add one pint sweet milk and let come to a boil. Add two heaping
tablespoonfuls of corn starch, dissolved in none-half cup of milk,
sweeten to taste and when cool flavor with vanilla. Beat the whites of
two eggs and a pinch of pulverized sugar to a very light froth, and
pile on top.
BAVARIAN CREAM.
From MRS. ALICE J. WHALEN, of Utah Territory, Lady Manager.
One-half box gelatine, one-half cup cold water, one pint cream, one
pint milk, four eggs (yolks), one-half cup sugar, one-half teaspoonful
salt, one teaspoonful vanilla, one tablespoonful wine. Soak the
gelatine in cold water till soft. Chill and whip the cream till you
have three pints. Keep the whipped cream on ice, and boil the
remainder of the cream, adding enough milk to make a pint in all. Beat
the yolks of the eggs, and add the sugar and salt. Pour the boiling
milk on the eggs, and when well mixed put back in the double boiler
and cook about two minutes, or just enough to scald the egg. Stir
constantly, add the soaked gelatine, and strain at once into a pan set
in ice water. When cool, add the vanilla and wine. Stir until it
begins to harden, then stir in quickly the whipped cream, and when
nearly stiff enough to drop, pour into moulds wet in cold water.
_Chocolate Bavarian Cream_--Melt two sticks of sweetened
chocolate, and stir them into the custard before straining.
GELATINE CREAM.
From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.
To a pint of cream add half a cupful of powdered sugar and a
teaspoonful vanilla extract; whip it to a stiff froth; dissolve a
quarter of a box of gelatine in two wine glasses of sherry heated, but
not allowed to boil; let this cool a little, then stir into the cream;
pour the whole in a mould and set it on the ice to stiffen.
NOB HILL PUDDING.
From MISS LIDA M. RUSSELL, of Nevada, Lady Manager.
For one pint thick cream dissolve four sheets of isinglass in four
tablespoons of hot water; whip cream until thick, sweeten and flavor;
have isinglass warm enough to pour, but not too hot; stir in very fast
and put in mould to cool.
FAVORITE DISHES
A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK.
OVER THREE HUNDRED AUTOGRAPH RECIPES, AND TWENTY-THREE PORTRAITS,
CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERS OF THE WORLD'S
COLUMBIAN EXPOSITION
COMPILED BY CARRIE V. SHUMAN, CHICAGO, 1893
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