|By CHARLES W. ANDERSON, of New York [Note 24: An address delivered before the Tennessee Centennial Exposition, Nashville, Tenn., June 5, 1897.] Mr. Chairman, Ladies and Gentlemen: I sometimes feel that we, as a race, do not fully appre... Read more of The Limitless Possibilities Of The Negro Race at Martin Luther King.ca|| Informational|
Other Recipes from DESSERTSOld-fashioned Lebkuchen
Cup Custard For Six
Chocolate Cornstarch Pudding
Dessert With Whipped Cream
Apple And Lady-finger Pudding
Strawberries À La "bridge"
Queen Of Trifles
APPLE SNOW(Desserts) - (The International Jewish Cook Book)
Peel and grate one large sour apple, sprinkling over it three-fourths
cup of powdered sugar as it is grated to keep it from turning dark. Add
the unbeaten whites of two eggs; beat constantly for half an hour;
arrange mound fashion on a glass dish with cold boiled custard around
Apple SnowThis will use the yolks of two eggs and any little sour cream that may be
left over. Shred the cabbage and soak it in cold water, changing the
water once or twice. When crisp, wring it perfectly dry in a towel. Beat
the yolks of two eggs, add a half cupful of sour cream, four
tablespoonfuls of vinegar; stir this over the fire until it thickens. Take
from the fire, add a half teaspoonful of salt and a dash of pepper; mix it
with the cabbage and turn it into the serving dish. This quantity of
dressing will be quite sufficient for about one quart of cabbage.
Apple SnowPut a dozen good tart apples into cold water, set them over a slow fire.
When soft, drain off the water, pull the skins from the apples, take out
the cores, and lay the apples in a deep dish. Beat the whites of twelve
eggs to a strong froth--put half a pound of powdered white sugar on the
apples, beat them to a strong froth, then add the beaten eggs. Beat the
whole to a stiff snow, then turn it into a dessert dish, and ornament it
with myrtle or box.
Apple SnowMake this dish when eggs are cheap. Pare and core a quart
of apples, (cost five cents,) stew them to a pulp with just water enough
to moisten them, rub them through a seive, and sweeten them to taste.
Beat the whites of six eggs, (cost six cents,) with two tablespoonfuls
of powdered sugar, to a stiff froth; beat the apple-pulp to a froth; mix
the egg and apple together very lightly, turning the bowl of the spoon
over and over instead of stirring it around; then beat them with an egg
whisk until they look like snow. Pile the snow high in the centre of a
dish, putting it in by the tablespoonful, and taking care not to break
it down; in the top of the heap of snow put a fresh flower or a green
sprig; and if you have any currant jelly, lay a few bits around the
base. The effect of the dish is very pretty, and it can be made for
about fifteen cents.
Viewed 1888 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookChicken À La Italienne
Boned Smelts, SautÉd
Fillet Of Sole À La Mouquin
Sweet EntrÉe Of Ripe Peaches
Baked Bass À La Wellington
Gansleber PurÉe In Sulz
Baba À La Parisienne
Strawberries À La "bridge"
Pudding À La Grande Belle
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Chicken À La Sweetbread
|Home Made Cookies.ca|