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The 1918 Fanny Farmer Cookbook
7
5
Strawberry Sponge
/3 box gelatine or
1
1
1
cup sugar
1/3 tablespoons
granulated gelatine
1
tablespoon
lemon juice
1
cup strawberry
juice
1
1
/3 cup cold water
Whites 3 eggs
/3 cup boiling water
Whip from 3 cups
cream
Make same as Orange Charlotte.
7
6
Orange Baskets
Cut two pieces from each orange, leaving what remains in shape of basket with handle,
remove
pulp from baskets and pieces, and keep baskets in ice−water until ready to fill From orange
juice
make orange jelly with which to fill baskets. Serve garnished with Cream Sauce.
7
7
Orange Jelly in Ambush
Cut oranges in halves lengthwise, remove pulp and juice. With juice make Orange Jelly to fill
half
the pieces. Fill remaining pieces with Charlotte Russe mixture. When both are firm, put
together
in pairs and tie together with narrow white ribbon.
7
8
Bavarian Cream (Quick)
1
/2 lemon, grated
rind and juice
2
1
eggs
teaspoon granulated
gelatine
/2 cup white
wine
1
Chapter XXV − COLD DESSERTS
494
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