Creams And Custards
Bohemian Creams
One quart cream, two table-spoons sugar, one ounce gelatine soaked in water until dissolved, whip half the cream (rich milk may be…
Charlotte-Russe (Cut stale sponge-cake into)
Cut stale sponge-cake into slices about half an inch thick and line three molds with them, leaving a space of half an inch between each…
Charlotte-Russe (Split two dozen lady-fingers)
Split two dozen lady-fingers (slices of sponge or other cake may be used), lay them in a mold, put one-third of a box of gelatine into half…
Charlotte-Russe (One ounce gelatine dissolved)
One ounce gelatine dissolved in two gills of boiling milk, whites of four eggs beaten to a stiff froth, one and a half cups white powdered…
Hamburg Cream
Stir together the rind and juice of two large lemons, and one cup sugar, add the well-beaten yolks of eight eggs; put all in a tin pail…
Italian Cream
Soak one-third box gelatine half an hour in cold milk, put a quart milk on to boil, and when boiling stir in yolks of eight eggs well…
Rock Cream
Boil one cup rice in a custard-kettle in sweet milk until soft, add two table-spoons loaf-sugar, a salt-spoon salt; pour into a dish and…
Raspberry Cream
One quart good cream, one pint fresh raspberries; mash and rub the fruit through a fine sieve or strainer, to extract the seeds, bring the…
Spanish Cream
One box Coxe's gelatine dissolved in a pint of cold milk; into two quarts boiling milk stir one and a half cups sugar and the yolks of…
Tapioca Cream
Soak over night two table-spoons tapioca in one-half tea-cup milk (or enough to cover); bring one quart milk to boiling point; beat well…
Whipped Cream (Place cream over ice until)
Place cream over ice until thoroughly chilled, and whip with an egg-beater or whip-churn until it froths. While whipping place froth on a…
Whipped Cream (One and one-half pints good)
One and one-half pints good rich cream sweetened and flavored to taste, three tea-spoons vanilla; whip to a stiff froth. Dissolve…
Apple Custard
One pint of mashed stewed apples, one pint sweet milk, four eggs, one cup sugar and a little nutmeg; bake slowly. - Mrs. G. W. Hensel…
Apple Snow
Pare, core and bring to boil in as little water as possible six tart apples, cool and strain, beat well and add the well-whipped whites of…
Blanc-Mange
Dissolve three heaping table-spoons corn starch and three of sugar in one pint of milk; add to this three eggs well beaten, and pour the…
Chocolate Blanc-Mange
Half box gelatine, soaked till dissolved in as much cold water as will cover it, four ounces sweet chocolate grated, one quart sweet milk…
Raspberry Blanc-Mange
Stew nice fresh raspberries, strain off the juice and sweeten it to taste, place over the fire, and when it boils stir in corn starch wet…
Boiled Custard
One quart milk, two table-spoons corn starch, two eggs, one-fourth tea-spoon salt, butter size of a hickory-nut; wet the starch in a little…
Chocolate Custard
Break two sections chocolate in a half-dozen pieces, put it in a pan over boiling water, with milk enough to barely cover it; mash and stir…
Floating Island
Make a custard of the yolks of six eggs, one quart milk, a small pinch of salt, sugar to taste; beat and strain yolks before adding to the…
Good Baked Custard
Eight well-beaten eggs, leaving two whites for the top, three pints milk; sweeten and flavor to taste; bake for two hours in a slow oven…
Gelatine Custard
To one-third package Coxe's gelatine, add a little less than one pint boiling water; stir until gelatine is dissolved, add the juice of one…
Lemon Custard
Beat the yolks of eight eggs till they are white, add pint boiling water, the rinds of two lemons grated, and the juice sweetened to taste…
Snow Custard
Half a package of Coxe's gelatine, three eggs, two cups of sugar, juice of one lemon; soak the gelatine one hour in a tea-cup of cold…
Moonshine
This dessert combines a pretty appearance with palatable flavor, and is a convenient substitute for ice-cream. Beat the whites of six eggs…
Orange Float
One quart water, the juice and pulp of two lemons, one coffeecup sugar; when boiling, add four table-spoons corn starch, let boil fifteen…
Hidden Mountain
Six eggs, a few slices citron, sugar to taste, three-quarters of a pint of cream, a layer of any kind of jam; beat the whites and yolks of…
Orange Souffle
Peel and sliee six oranges, put in a glass dish a layer of oranges, then one of sugar, and so on until all the orange is used, and let…
Prune Whip
Sweeten to taste and stew three-quarters of a pound of prunes; when perfectly cold, add the whites of four eggs beaten stiff; stir all of…
Virginia Caramel Custard
To make a baked custard, separate the whites and yolks of five eggs, beat the yolks well with a quarter of a pound of sugar, add the…