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The 1918 Fanny Farmer Cookbook
walnuts.
Serve with Cream Sauce I.
5
4
Fruit Chartreuse
Make fruit or wine jelly mixture. Place a mould in pan of ice−water, pour in mixture one−half
deep; when firm, decorate with candied cherries and angelica; add by spoonfuls more mixture
cover fruit; when this is firm, place a smaller mould in centre on jelly, and fill with ice−water.
gradually remaining jelly mixture between moulds; when firm, invert to empty smaller mould
ice−water; then pour in some tepid water; let stand a few seconds, when small mould may
inch
to
Pour
of
easily
be removed. Fill space thus made with fresh sweetened fruit, using shredded pineapple, sliced
bananas, and strawberries.
5
5
Spanish Cream
1
1
/4 box gelatine or
Yolk 3 eggs
tablespoon
granulated gelatine
/2 cup sugar
scant)
1
(
1
cups milk
1
/4 teaspoon salt
3
teaspoon vanilla
or
Whites 3 eggs
3
tablespoons wine
Scald milk with gelatine, add sugar, pour slowly on yolks of eggs slightly beaten. Return to
double boiler and cook until thickened, stirring constantly; remove from range, add salt,
flavoring, and whites of eggs beaten stiff. Turn into individual moulds, first dipped in cold
water,
and chill; serve with cream. More gelatine will be required if large moulds are used.
5
6
Coffee Soufflé
1/2 cups coffee
infusion
1
1
/4 teaspoon salt
1
/2 cup milk
Chapter XXV − COLD DESSERTS
486
Page
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