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The 1918 Fanny Farmer Cookbook
8
5
Scald cream, add gelatine soaked in cold water, and sugar. When mixture begins to thicken
add whites of eggs beaten until stiff. Set in pan of ice−water, and stir occasionally until
mixture
thickens; then add flavoring and turn into mould. Chill thoroughly and remove from mould.
8
6
French Easter Cream
1
1
/3 cup raisins
tablespoon granulated
gelatine
1
/4 cup
brandy
2
tablespoons cold water
2
1
cups cream
Maraschino
/4 cup
each
/2 cup sugar
Slow gin
1
Yolks 3 eggs
Brandy
1
/8 teaspoon
salt
1
teaspoon
vanilla
Seed raisins, add brandy, and cook in double boiler until raisins are soft. Make a custard of
cream, sugar, egg yolks and salt. Remove from range, add gelatine soaked in cold water.
Strain,
cool slightly, add flavorings, stir until mixture thickens, then add raisins. Mould and chill.
Remove
from mould, and garnish with Sauterne Jelly (colored violet), cut in cubes, and fresh violets.
8
7
Marshmallow Pudding à la Stanley
/2 pound
marshmallows
1
1
/4 cup candied
cherries
1
1
cup heavy cream
1
/2 cup English
walnut meats
/2 teaspoon vanilla
tablespoons
powdered sugar
2
Chapter XXV − COLD DESSERTS
497
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