The 1918 Fanny Farmer Cookbook

/4 cup cold water

teaspoon vanilla

cups scalded milk

tablespoon

brandy

Yolks 3 eggs

lady fingers

macaroons

Soak gelatine in cold water and add to custard made of milk, eggs, sugar, salt; strain, cool

slightly, and flavor Place a mould in pan of ice−water, decorate with candied cherries and

angelica, cover with mixture, added carefully by spoonfuls; when firm, add layer of lady

fingers

(first soaked in custard), then layer of macaroons (also soaked in custard); repeat, care being

taken that each layer is firm before another is added. Garnish, and serve with Cream Sauce I

and candied cherries.

Mont Blanc

Remove shells from three cups French chestnuts, cook in small quantity of boiling water until

soft, when there will be no water remaining. Mash, sweeten to taste with powdered sugar, and

moisten with hot milk; cook two minutes. Rub through strainer, cool, flavor with vanilla,

Kirsch

or Maraschino. Pile in form of pyramid, cover with Cream Sauce I, garnish base with Cream

Sauce I forced through pastry bag and tube. French Chef

Crême aux Fruits

/4 box gelatine or

Whites 2 eggs

tablespoon

granulated gelatine

/2 pint thick cream

/4 cup cold water

/3 cup milk

/4 cup scalded milk

/3 cup cooked

prunes, cut in

pieces

/2 cup sugar

/3 cup chopped figs

Soak gelatine in cold water, dissolve in scalded milk, and add sugar. Strain in pan set in

ice−water, stir constantly, and when it begins to thicken add whites of eggs beaten stiff, cream

(diluted with milk and beaten), prunes, and figs. Mould and chill.

Chapter XXV − COLD DESSERTS

488