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(Desserts) - (The International Jewish Cook Book)

Beat light the yolks of three eggs with one-quarter cup of sugar. Scald
a pint of milk, beat up the whites of three eggs very stiff and put them
into the boiling milk, a spoonful at a time. Take out the boiled whites
and lay them on a platter; now pour the hot milk gradually on the beaten
yolks, when thoroughly mixed, return to the fire to boil. When it begins
to thicken remove. When cool, flavor with vanilla or bitter almond. Pour
into a deep glass dish; put the whites on top, and garnish with jelly or
candied fruit. Eat cold.
Take a half-pint glass of red raspberry or currant juice and mix it with
a quarter cup of sugar. Beat the whites of four eggs to a stiff froth
and add gradually a quarter cup of powdered sugar. Press the raspberries
through a strainer to avoid seeds and by degrees beat the juice with the
sugar and eggs until so stiff that it stands in peaks. Chill it
thoroughly and serve in a glass dish half filled with cold whipped
cream. Heap on the mixture by the spoonful, like floating island. If
currant juice is used it will require a pint of sugar.

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4 tablespoons cornstarch
3/4 cup sugar
1/4 teaspoon salt
1 quart milk
3 ounces unsweetened chocolate or 9 tablespoons cocoa
1 teaspoon vanilla extract
Mix cornstarch, sugar and salt and cocoa if used together with a
little of the cold milk. Put remainder of milk on to scald with
chocolate which has been cut into small pieces. As soon as chocolate
is dissolved, stir in the cornstarch mixture. Cook until thick and
smooth--stirring constantly. Set over hot water and cook about twenty
minutes longer. Add flavoring; pour into mold which has been wet in
cold water. Chill and serve cold with sweetened whipped cream.

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A quart of cream.
The whites of four eggs.
Half a pint of white wine.
A quarter of a pound of powdered loaf-sugar.
Tea drops of strong essence of lemon, or two lemons cut in thin
slices, or the juice of a large lemon.
Mix together, in a broad pan, all the ingredients, unless you use
slices of lemon, and then they must be laid at intervals among the
froth, as you heap it in the bowl.
With a whisk or rods, beat the cream to a strong froth. Have
beside your pan a sieve (bottom upwards) with a large dish under
it. As the froth rises, take it lightly off with a spoon, and lay
it on the sieve to drain. When the top of the sieve is full,
transfer the froth to a large glass or china bowl. Continue to do
this till the bowl is full.
The cream which has dropped through the sieve into the dish, must
be poured into the pan, and beaten over again. When all the cream
is converted into froth, pile it up in the bowl, making it highest
in the middle.
If you choose, you may ornament it with red and green nonpareils.
If you put it in glasses, lay a little jelly in the bottom of each
glass, and pile the cream on it.
Keep it in a cool place till you want to use it.

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From MRS. GOVERNOR RICHARDS, of Montana, President State Board and
Lady Manager.
Make with boiling water one quart of strong lemonade, using only the
juice of the lemons; soak one-half box of gelatine in a small cup of
cold water; stir it into the boiling lemonade and set where it will
cool but not harden. Cut three bananas in length-wise halves and lay
them in a mould wet with cold water, cover with one-half the jelly and
put the mould on ice till jelly is set, then slice three more and pour
on remainder of jelly. Serve with cream or soft custard.
Almond Blanc Mange.
From MRS. BERNADETTE B. TOBIN, of Texas, President State Board and
Lady Manager.
One quart of milk, one ounce of gelatine, three ounces almonds
blanched and pounded in a mortar with one tablespoon of rose water
added to prevent oiling; three-fourths cup sugar. Heat the milk to
boiling, having previously soaked the gelatine in a cup of it for an
hour, add gelatine when the milk is scalding hot, add the pounded
almond paste and stir all together ten minutes before putting in the
sugar. When the gelatine has dissolved remove the blanc mange from the
vessel of boiling water in which you have cooked it, and strain
through a thin muslin bag, pressing it well to get flavor of almonds--
there should be three or four bitter ones among them. Wet a mould with
cold water, put in the blanc mange and set in a cold place until firm.

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Floating Island

Mix a pint and a half of sweet thick cream with a gill of wine, the

juice of half a lemon, and a tea-spoonful of essence of lemon, or

rosewater. Sweeten the whole with powdered loaf sugar--turn it into a

deep dish. Beat the whites of four eggs to a froth, and stir in half a

pound of any dark-colored preserved small fruit you may happen to have.

Beat the whole to a strong froth, then turn it into the centre of the


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Floating Island

Floating island is a nice dessert, easily made by any child, with

reasonable care. For six persons, have her take three even cupfuls of

milk and one-fourth teaspoonful salt, and put on to heat in a double

kettle. Then beat up the yolks of three eggs, add one-half cupful sugar,

one-half teaspoonful vanilla, and pour in them slowly the hot milk,

stirring all the time. Return to the double boiler and continue to stir

until it thickens and gets creamy, coating the spoon. Do not allow to

boil, or it will curdle. Cover and set aside to cool.

Next the whites should be beaten up very stiff, and sweetened with two

tablespoonfuls of powdered sugar. Have a pan filled with boiling hot

water--but not bubbling--and into this drop the whites in heaping big

spoonfuls. After standing a few moments they will puff up very light.

While they are cooking, pour the custard in a glass dish, then lift the

whites with a skimmer, allow to drain and dot them over the top. Made in

this way, the meringue tastes much better than when served uncooked. A

half-teaspoonful of currant jelly on top of each "island" makes the

dessert even more inviting, and it looks particularly nice when served

in individual glass dishes or sherbet cups.

* * * * *

Gelatin forms the basis for many delicious, inexpensive puddings. It is

well for the housewife to examine the recipes coming with the different

brands, for while some boxes will make only one quart of jelly, others

at the same price will make two, and therefore cost only half as much.

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