The Myrtle Reed Cook Book Part 84

BAVARIAN CREAM

Soak half a package of gelatine in a cupful of cream and dissolve by gentle heat. Rub through a sieve enough canned or fresh fruit to make a cupful. Sweeten heavily and mix with the dissolved gelatine. Whip a cupful of cream solid and when the fruit mixture is cool but not set, fold it gradually into the cream. When it begins to stiffen, mould, chill, and serve with whipped cream if desired. Observing the same proportions, Bavarian Creams may be made of apples, apricots, bananas, cherries, chestnuts, cocoanut, figs, preserved ginger, gooseberries, plums, huckleberries, oranges, pears, peaches, pineapple, quinces, raspberries, strawberries, chopped nuts, chocolate syrup, maple syrup, coffee,--indeed almost anything. When almonds are used, a little more cream should be added. There should be one cupful of cream and gelatine, two cupfuls of whipped cream, and one cupful of fruit pulp.

Half a cupful of chocolate dissolved in a little cold water and cooked to a paste will be sufficient. In using coffee or maple syrup put in only enough to flavor. Pineapple Bavarian Cream should be served as soon as possible after making, as the pineapple contains a ferment which softens the gelatine.

CHESTNUT CREAM

Peel, boil, drain, and mash thirty large fresh chestnuts. Rub through a sieve and cook for ten minutes with half a cupful each of sugar and water. Arrange in a circle on a serving-dish and fill the centre with whipped cream sweetened and flavored to taste.

GINGER CREAM

Add a package of soaked gelatine to a cupful of hot milk and dissolve by gentle heat. Whip a cupful of cream solid, sweetening with powdered sugar, add a tablespoonful of ginger syrup, a few drops of essence of ginger, and a little preserved ginger chopped very fine. When the gelatine is cool but not set, fold in the cream carefully and beat until it begins to stiffen. Mould and chill. Serve with whipped cream flavored with ginger syrup.

ITALIAN CREAM

Mix two cupfuls of cream, two-thirds cupful of sugar, and two winegla.s.sfuls of white wine. Add the juice of two lemons, a little of the grated peel, and a package of gelatine which has been soaked in cold water and dissolved in a pint of hot cream. Mould and chill. Nuts or candied or preserved fruit may be added if desired.

MACAROON CREAM

Thicken a pint of cream with one tablespoonful of cornstarch rubbed smooth with a little cold milk. Stir while cooking. Cool, flavor with vanilla, and pour over macaroons arranged in a serving-dish. Chill and garnish with bits of bright jelly or candied fruit.

MARSHMALLOW CREAM

Cut marshmallows into quarters and mix with whipped cream sweetened and flavored to taste. Serve in dessert gla.s.ses and sprinkle with chopped nuts or garnish with marshmallows or candied cherries.

ORANGE CREAM

Heat in a double boiler the juice of six oranges and the grated rind of two. Add to it one cupful of sugar and half a package of gelatine which has been soaked and dissolved. Take from the fire, add the well-beaten yolks of six eggs, and stir until cool. When cool but not set, fold in two cupfuls of cream whipped solid. Mould and chill.

PEACH CREAM

Mash through a sieve enough fresh peaches to make a cupful. Whip a cupful of cream solid, add two tablespoonfuls of powdered sugar and the peach pulp. Serve immediately in dessert gla.s.ses. Other fruits may be used in the same way.

PINEAPPLE CREAM

Drain the juice from a pint can of pineapple and add to it the juice of one orange. Season with grated lemon-peel and add half a package of soaked gelatine. Heat over boiling water until the gelatine is dissolved. Take from the fire and when cool, but not set, fold in gradually one cupful of cream whipped solid and the pineapple cut fine. Mould and chill.

RASPBERRY CREAM

Rub a pint of raspberries through a sieve, sweeten to taste, and add a package of gelatine which has been soaked and dissolved in a cupful or more of water. Mix in a few drops of vanilla and when cool, but not set, fold in a cupful of cream whipped solid. Mould, chill, and serve with whipped cream.

SPANISH CREAM

Soak half a package of gelatine in cold water to cover, and dissolve by gentle heat. Beat together the yolks of three eggs, three tablespoonfuls of sugar, and a pinch of salt. Pour into a double boiler, add a pint of hot milk and cook until thick, stirring constantly. Take from the fire, add the dissolved gelatine and fold in the stiffly beaten whites of the eggs. Mould, chill, and serve with any preferred sauce.

TAPIOCA CREAM

Soak half a cupful of tapioca over night in cold water and cook until soft in a double boiler with a quart of milk and a pinch of salt. Add the yolks of four eggs beaten with a cupful of sugar, cook for ten minutes, then fold in the stiffly beaten whites of the eggs, and flavor to taste. Turn into a serving-dish, cool, and drop a few teaspoonfuls of currant jelly upon the pudding when serving. Three eggs may be used instead of four.

APPLE CUSTARD

Sweeten four cupfuls of stewed and mashed apples with half a cupful of sugar, two tablespoonfuls of b.u.t.ter, and the juice and grated rind of a lemon. Add half a cupful of water, two eggs well beaten, and two cupfuls of bread crumbs mixed with one tablespoonful of flour. Add a cup of milk, heat well, turn into a b.u.t.tered baking-dish, and bake for forty minutes in a moderate oven. Serve with Hard Sauce or with sugar and cream.

CARAMEL CUSTARD

Brown half a cupful of sugar, add half a cupful of hot water, and simmer for fifteen minutes. Add to a pint of milk beaten slightly with four eggs and a pinch of salt; turn into a baking-dish and bake in a slow oven for forty minutes. Serve cold.

CHOCOLATE CUSTARD

Dissolve four heaping tablespoonfuls of grated bitter chocolate in a quart of hot milk. Add the yolks of six eggs beaten with a cupful of sugar and a teaspoonful of vanilla, take from the fire, pour into custard cups, set into a baking-dish, with an inch of hot water and bake slowly until set. Cover with meringue, return to the oven until puffed and brown, and serve cold.

COFFEE CUSTARD

Thicken six cupfuls of boiling milk with the yolks of eight eggs beaten with eight tablespoonfuls of sugar, and add a cupful of strong black coffee. Strain into custard cups, put into a pan of water to reach to half their height, and simmer for twenty minutes. Serve cold.

CREAM CUSTARD

Heat a cupful of cream with two tablespoonfuls of sugar, boil for fifteen minutes, and flavor to taste. Take from the fire, fold in the stiffly beaten whites of four eggs and chill. Or, put into a baking-dish, sprinkle with sugar, bake until puffed and brown and serve hot.

FRENCH CUSTARDS

Add to a pint of rich boiled custard half a cupful of blanched chopped almonds and a little shredded citron. Serve cold.

MAPLE CUSTARD

Beat five eggs with a tablespoonful of flour, a cupful of maple sugar and a pinch each of salt and grated nutmeg. Mix with three pints of warm milk, turn into a baking-dish or custard cups, set the dish into a pan of hot water and bake in a moderate oven until the custard is set.

MARQUISE CUSTARD

Thicken four cupfuls of boiling milk with the beaten yolks of eight eggs and the whites of five, adding a pinch of salt, and sugar and flavoring to taste. Cool, turn into a serving-dish, and beat the whites of three eggs to a standing froth. Beat into the whites four tablespoonfuls of raspberry or strawberry jam and drop by tablespoonfuls upon the custard. Serve immediately.