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The 1918 Fanny Farmer Cookbook
as
custard. Chill, and serve with Caramel Sauce.
1
8
Caramel Sauce
/2 cup sugar
/2 cup boiling water
Miss Parloa
1
1
Melt sugar as for Caramel Custard, add water, and boil ten minutes; cool before serving.
1
9
Coffee Custard
cups milk
2
2
1
/4 cup sugar
tablespoons ground
coffee
1
1
/8 teaspoon salt
/4 teaspoon
3
eggs
vanilla
Scald milk with coffee, and strain. Beat eggs slightly; add sugar, salt, vanilla, and milk. Strain
buttered individual moulds, set in pan of hot water, and bake until firm.
into
2
0
Tapioca Cream
1
1
/4 cup pearl tapioca or
1/2 tablespoons minute
tapioca
2
1
eggs
/3 cup sugar
2
cups scalded milk
1
/4 teaspoon
salt
1
teaspoon vanilla
Pick over tapioca and soak one hour in cold water to cover, drain, add to milk, and cook in
double boiler until tapioca is transparent. Add half the sugar to milk and remainder to egg
yolks
double
Chill
slightly beaten, and salt. Combine by pouring hot mixture slowly on egg mixture, return to
boiler, and cook until it thickens. Remove from range and add whites of eggs beaten stiff.
Chapter XXV − COLD DESSERTS
476
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