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The 1918 Fanny Farmer Cookbook
1
/3 cup sugar
1
tablespoon cold
water
Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until mixture thickens,
gelatine soaked in water, then pour over whites of eggs beaten stiff. Set in pan of ice−water
add
and
beat until thick enough to hold its shape. Turn into a mould lined with lady fingers, and chill.
Orange juice may be used in place of wine, and the cream served in orange baskets.
7
8
9
0
Strawberry Bavarian Cream
Line a mould with large, fresh strawberries cut in halves, fill with Charlotte Russe mixture.
Pineapple Bavarian Cream
1
2
/2 box gelatine or
1
can grated
pineapple
tablespoons
granulated gelatine
1
1
/2 cup sugar
tablespoon
lemon juice
/2 cup cold water
1
Whip from 3 cups
cream
Soak gelatine in cold water. Heat pineapple, add sugar, lemon juice, and soaked gelatine; chill
pan of ice−water, stirring constantly; when it begins to thicken, fold in whip from cream,
and chill.
in
mould,
8
1
Royal Diplomatic Pudding
Place mould in pan of ice−water and pour in Wine Jelly II one−half inch deep. When firm,
decorate with candied cherries and angelica, proceed as for Fruit Chartreuse, filling the centre
with Charlotte Russe mixture or Fruit Cream.
8
2
Fruit Cream
Chapter XXV − COLD DESSERTS
495
Page
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