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The 1918 Fanny Farmer Cookbook
4
Chocolate Cream
cups scalded
milk
2
1
1/2 squares
unsweetened
chocolate
5
tablespoons
corn−starch
1
/2 cup sugar
3
tablespoons hot
water
1
1
/4 teaspoon salt
Whites 3 eggs
/3 cup cold milk
teaspoon vanilla
1
Mix corn−starch, sugar, and salt, dilute with cold milk, add to scalded milk, and cook over hot
water ten minutes, stirring constantly until thickened; melt chocolate, add hot water, stir until
smooth, and add to cooked mixture; add whites of eggs beaten stiff, and vanilla. Mould, chill,
and serve with cream.
5
Pineapple Pudding
2
3/4 cups scalded
milk
1
/4 cup sugar
1
1
/4 cup cold milk
1
/4 teaspoon salt
/3 cup corn−starch
1
/2 can grated
pineapple
Whites 3 eggs.
Follow directions for Rebecca Pudding, and add pineapple just before moulding. Fill
individual
moulds, previously dipped in cold water. Serve with cream.
6
Caramel Junket
cups milk
Few grains salt
/3 cup sugar
teaspoon vanilla
/3 cup boiling
2
1
1
1
Chapter XXV − COLD DESSERTS
472
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