COLD DESSERTS

Suggestions.

Milk is at a scald in a double boiler when bubbles form around the edge.

A Httle salt should be added to all custards and it is an irh- provement to nearly all puddings.

The dish containing souffles or custards should be set in a pan of hot water while baking.

When a ring mold or a border mold is not available, a very good substitute is to place a basin or bowl inside of another, using the space between for a mold. When the mold is set the inner basin can be readily removed by pouring into it a httle hot water.

When cream will not beat readily, often the white of an egg dropped into y^ pint cream will bring the desired result.

When cream will not whip as stiff as desired, add a Httle dis- solved gelatine, cooled, and allow to stand for a while on ice.

Never use gelatine with raw pineapple. It will no.t jelly. Raw pineapple juice cuts the gelatine.

In case any kind of custard being cooked in a double boiler curdles, remove at once and set in cold water and beat with a dover egg beater. This will often recall it.

Strawberries, cherries, currant clusters, and grapes are all pretty for garnishings.

Fruits en perle are prepared by dipping them first in slightly beaten whites of eggs, then rolling in granulated sugar and allow- ing to dry.

To glace fruits, boil sugar and water syrup till it ropes, then dip fruit in and allow to harden.

Fruits may be also dipped in melted fondant, colored any de- sired shade.

184 THE MENDELSSOHN CLUB COOK BOOK.

Strawberry Ring.

Hull, wash and rub enough strawberries through a fine sieve to make 1 pint of pulp; 3^ box gelatine; Y^ cup water; 1 cup sugar; 1 pint whipped cream. Soak gelatine in the water till soft, dis- solve over hot water and add the sugar. Stir this into the fruit pulp and pour into a ring mold. Put on ice and when firm, turn out and fill the center with whole berries and heap the whipped cream around the base of the mold.

— Mrs, Chandlkr Starr.

Strawberry Bavarian

One quart fresh berries; 2 tablespoons gelatine; 13^ cups cold water; 1 cup sugar; juice of 1 lemon; whites of 4 eggs. Soak gela- tine 30 minutes in Yi cup water, mash berries and add 3^ sugar; make a syrup of the rest of the sugar and a cup of water, boil 20 minutes. Rub the berries through a sieve, add gelatine to syrup and remove from fire at once; add berries. Place in pan of cracked ice and beat 5 minutes. Add whites of eggs and beat till it begins to thicken. Put in a mold and set in a cool place to harden. Serve with whipped cream. Raspberries may be used in same way.

Strawberry Bavarian en Surprise.

Take a 12 egg angel cake, hollow out the center, leaving a shell about an inch thick, and a cover for the top. Fill with straw- berry bavarian cream and replace cover before it stiffens. Serve sliced like cake, with whipped cream on each slice. Garnish with whole berries.

Bavarian for above recipe.

One-third box gelatine; Y cup cold water; 1 cup strawberry juice and pulp; 1 pint whipping cream; juice of Y^ lemon; Y cup sugar. Soak gelatine in water 5 minutes, and let stand over hot water till dissolved. Then add to the strawberry and lemon juice; add sugar and stir until dissolved. Then set into ice water until it begins to thicken, stirring all the time; now turn in the whipped cream, mix and pour into the mold.

— Mary Walton.

Strawberry Souffle Frappe.

Cdok together the yolks of 3 eggs, Yi cup sugar, in Y cup each of strawberry juice and pulp or orange juice. Add Y box dissolved gelatine. Then add whipped whites of 3 eggs; 1 cup cream, whip-

COLD DESSERTS. 185

ped stiff. Do not add whites of eggs and cream until thoroughly cool. Add a pinch of salt; turn into a souffle dish. Chill and serve from the same dish covered with whipped cream, and sliced straw- berries.

— Lena Keith Marsh.

Strawberry Cream.

Whip 1 cup cream; cut 1 pint berries into small bits; stir lightly into cream; soak 1 tablespoon gelatine in ]/^ cup cold water; dissolve in 3^ cup hot water. When slightly cool, add mixture with 3 tablespoons of powdered sugar. Pour in mold.

Strawberry Charlotte.

Fill a border mold with gelatine jelly made from strawberry juice per recipe for strawberry ring. When stiff, fill center with rice charlotte. Serve with a sauce of crushed strawberry, stirred in whipped cream.

Strawberry Whip — (Original.)

Two cups strawberries, cut in small pieces, and sugar to taste; 1 cup sugar; whites of 10 eggs; 1 teaspoon cream of tartar. Mix sugar and cream of tartar. Beat the eggs as stiff as possible. Add sugar and cream of tartar. Beat with flat egg beater. When ready to bake, add strawberries. Bake 20 minutes.

— Mrs. Walter Forbes.

Strawberry Mold.

Line a smooth mold with fresh strawberries that have been dipped in melted gelatine. If the mold has been dipped in cold water and is standing in a pan of cold water the berries will stick to the side of the mold. Fill this with Charlotte Russe and stand away to harden and chill. A 2 quart mold will serve 8 people.

Strawberry Delmonico Pudding.

Stir \i cup of cornstarch with a little cold milk to a smooth paste, then stir into 1 quart of scalded milk. Cook 20 minutes. Add 1 tablespoon ful of butter, a few grains of salt, and the yolks of 4 eggs, beaten, and mix with 3^ cup sugar. Keep over hot water a few minutes until the egg is set. Have ready 1 quart of straw- berries, from which a few of the largest have been reserved. Turn the others into a buttered baking dish, sprinkle with 3^ cup of sugar and pour the hot pudding over them. Bake about 15 min-

186 THE MENDELSSOHN CLUB COOK BOOK.

utes; then cover with a meringue made of the whites of 6 eggs and % oi a, cup of powdered sugar, sprinkle with sugar. Return to the oven and brown. Garnish with large strawberries.

— Miss Ruth Wilkins.

Pineapple and Marshmallow Pudding.

Cut in quarters with scissors enough marshmallows to fill 1 cup. Soak these in the juice from 1 small can of sliced pineapple for 5 hours or more. Then add the pineapple, cut up. Then beat in 3^ pint of stiffly whipped cream. Serve in champagne glasses.

— Mrs. Winthrop Ingersoll.

Pineapple Gelatine Pudding.

One pint whipped cream (sweetened); 3^ can grated pineapple; }/2 cup water; sugar to taste; 3 tablespoons gelatine, softened in cold water. Let all come to a boil; cool, and add the whipped cream. Arrange lady-fingers around a dish and pour in mixture. Sprinkle candied cherries on top. Serve ice cold.

Pineapple Mousse.

One cup diced canned pineapple; 3^ pint whipped cream; 1 tablespoon gelatine soaked in a little water, and dissolved over the teakettle; 1 cup of blanched almonds, slivered; 1 cup sugar. Fold together carefully. Mold and chill.

— Mrs. a. W. Wheelock.

Pineapple Whip.

Soak 1 box of Cox's gelatine in 1 cup cold water for 2 or 3 hours; 13^ cups sugar; 1^ cup water. Cook till it threads. Then pour into the gelatine and beat. Pour this into the beaten whites of 7 or 8 eggs and 1 can grated pineapple. Beat 10 minutes. Pour into molds and serve with whipped cream.

Pineapple Souffle.

Cook 1 cup chopped pineapple with 1^ cup sugar and juice of }/2 lemon till well reduced and thick. Beat the whites of 5 eggs with 3^ teaspoon cream tartar. Beat in the pineapple mixture, turn into 2-quart mold buttered and dredged with sugar. Set in a dish on folds of paper surrounded with boiling water and cook 3^ hour in the oven. Do not let the water boil. Eat cold with cream and sugar. This will serve 8.

— Mrs. John. Goembel

COLD DESSERTS. 187

Pineapple Sponge.

One fresh pineapple or 13^2 pints of canned fuit; 1 cup sugar; 3^ package gelatine; 13^ cups water; whites of 4 eggs. Soak the gelatine in 3^ cup water. Chop the pineapple fine and mix with the juice, sugar and the remainder of the water. Simmer 10 min- utes, then add the gelatine. Take from the fire and add whites of the eggs beaten stiff. Beat the mixture till it begins to thicken. Pour into a mold to harden and serve with whipped cream.

— Mrs. H. N. Starr.

Pineapple Toast.

Cut round slices of sponge cake; moisten with Sherry; lay these on a shallow dish and lay a slice of pineapple on each slice of cake. Take the juice from a can of pineapple, sweeten to taste, and thicken this with a little cornstarch. Cook until clear; allow this to cool, then pour over the cake and fruit. Serve with a little pyramid of whipped cream on each slice and granish with candied cherries.

Twisted Pineapple.

Sweeten 1 can of pineapple very sweet. Stir through it the beaten whites of 2 eggs. Put in the dish in which it is to be served and cover with whipped cream, flavored and sweetened. Cover tightly and set in ice box 3 or 4 hours before using.

Pineapple Custard.

Beat the yolks of 4 eggs slightly, add 3^ cup sugar; then stir in gradually 2 cups of scalded milk. Cook in a double boiler until thickened; then add 1 tablespoon of granulated gelatine, which has been soaked in cold milk to cover. Stir until the gelatine is dissolved, add 3^ teaspoon of vanilla, and set aside to cool slightly. Drain 3^ dozen shces of cooked pineapple and arrange them in a serving dish. Add sugar to syrup, using sufficient to make a heavy syrup when boiled 5 minutes. Pour this over the pineapple, and when the custard is partly cool pour it over the whole. Set away to chill. Miss Ruth Wilkins.

Red Raspberry Puree.

Take 2 quarts red raspberries and 1 pint sugar and mash. Let stand 2 hours and then put through a sieve. Heat carefully and thicken with 1 tablespoon cornstarch, dissolved in a little water. When clear and smooth, add 3^ pint Sherry. Let cool. Serve poured over shaved ice in glasses or serve as a dressing over pud- dines.

188 THE MENDELSSOHN CLUB COOK BOOK.

Fruit and Maple Mousse Loaf — (Original.)