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Miss Parloa's New Cook Book · Chapter 16Part 16

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Foaming Sauce.

One cupful of butter, two of powdered sugar, the whites of two eggs, five table-spoonfuls of wine or three of brandy, one-fourth of a tea-cupful of boiling water. Beat the butter to a cream, and gradually beat the sugar into it. Add the whites of the eggs, unbeaten, one at a time, and then the brandy or wine. When all is a light, smooth mass, add the water, beating in a little at a time. Place the bowl in a basin of hot water and stir until smooth and frothy, which will be about two minutes. This sauce is for rich puddings.

German Sauce.

One cupful of sugar, half a cupful of water, three eggs, one table-spoonful of butter, three of brandy, or a teaspoonful of any extract you like. Put the sugar and water in a sauce-pan and boil for fifteen minutes. Beat the yolks of the eggs, and stir them into the boiling syrup. Put the basin in another of hot water and beat the mixture with the whisk until it begins to thicken; then add the butter, the whites of the eggs, beaten to a stiff froth, and the brandy. Stir one minute longer, and serve.

German Sauce, No. 2.

The yolks of five and whites of three eggs, one cupful of powdered sugar, one pint of cream, and any flavor you choose. Beat together the yolks of the eggs and the sugar, and add the cream. Put this mixture in the double boiler (having first beaten the whites to a stiff froth), and stir until it begins to thicken; then add the whites and seasoning. Beat thoroughly, and serve.

Lemon Sauce.

One cupful of sugar, half a cupful of water, the rind and juice of two lemons, the yolks of three eggs. Boil together the sugar, water, lemon juice and grated rind for twenty minutes. Beat the yolks of the eggs. Put the basin containing the boiling syrup in another of boiling water. Stir the yolks of the eggs into this, and beat rapidly for three minutes. Take up the sauce-pan and continue the beating for five minutes; then serve.

Cream Sauce.

One cupful of powdered sugar, one egg, two cupfuls of whipped cream. Beat the white of the egg to a stiff froth. Add the yolk and sugar, and beat well. Flavor with vanilla, lemon or wine, and add the cream last of all. This sauce is excellent for a light pudding.

Vanilla Sauce.

The whites of two eggs and the yolk of one, half a cupful of powdered sugar, one teaspoonful of vanilla, three table-spoonfuls of milk. Beat the whites of the eggs to a stiff froth, next beat in the sugar, and then the yolk of the egg and the seasoning. Serve immediately. This sauce is for light puddings.

Molasses Sauce.

One cupful of molasses, half a cupful of water, one table-spoonful of butter, a little cinnamon or nutmeg (about half a teaspoonful), one-fourth of a teaspoonful of salt, three table-spoonfuls of vinegar. Boil all together for twenty minutes. The juice of a lemon can be used instead of the vinegar. This sauce is nice for apple or rice puddings.

Caramel Sauce.

Put one cupful of sugar in a small frying-pan and stir on the fire until a dark brown, if you like a strong caramel flavor, or till a light brown, if you like a delicate flavor. Add a cupful of boiling water, and simmer fifteen minutes. Set away to cool.

Quince Sauce.

One cupful of quince preserve, one of milk, one table-spoonful of corn-starch, half a cupful of sugar. Mix the corn-starch with a little of the cold milk, and put the remainder in the double boiler. When it boils, stir in the corn-starch, and cook ten minutes; then add the sugar and the preserve, mashed fine. Cook ten minutes longer and rub through a strainer. This sauce is usually served cold, but when used with hot pudding, it too should be hot.

Apricot Sauce.

One cupful of canned apricot, one of sugar, one of milk, one table-spoonful of corn-starch, half a cupful of water. Put the milk in the double boiler. Mix the corn-starch with a few spoonfuls of cold milk, and stir into the boiling milk. Cook ten minutes. Boil the sugar and water together for twenty minutes. Rub the apricot through a sieve, and stir it into the syrup. Beat well, and then beat in the boiled milk and corn-starch. Place the sauce-pan in a dish of cold water and stir for about eight minutes. Set away to cool. If you have cream, use it instead of the milk. All kinds of fruit can be used in pudding sauces by following this rule. If the fruit is preserved, use less sugar; and if very acid, use more.

If it is necessary to make the wine, creamy or foamy sauce any considerable time before dinner, do not add the hot water or hot wine, and do not place the bowl in hot water, until serving time. The vanilla and cream sauces are spoiled by standing after being made.

DESSERT.

Blanc-Mange Made with Sea Moss Farina.

One quart of milk, one level table-spoonful of sea moss farina, half a teaspoonful of salt, three table-spoonfuls of sugar, one teaspoonful of flavor. Put the milk in the double boiler and sprinkle the farina into it, stirring all the while. Let this heat slowly. Stir often. When it boils up, and looks white, add the sugar, salt and flavor. Strain, and turn into a mould that has been dipped in cold water. Set away to harden. It will take about three hours for this. The blanc-mange is ready to use as soon as cold.

Blanc-Mange Made with Gelatine.

One package of gelatine, three pints of milk, four table-spoonfuls of sugar, half a teaspoonful of salt, one teaspoonful of extract of vanilla or of lemon. Put the gelatine with the milk and let it stand in a cold place for two hours; then put it in the double boiler, and heat quickly. Do not let it boil. Stir often; and as soon as the gelatine is melted, take off, and add the sugar, salt and flavor. Strain, and partially cool, before putting into the moulds. It should stand six hours before serving, and it is even better, especially in summer, to make it the day before using.

Blanc-Mange Made with Isinglass.

One quart of milk, three and a half sheets of Cooper's isinglass, half a teaspoonful of salt, three table-spoonfuls of sugar and a four-inch piece of stick cinnamon. Break up the isinglass, put it and the cinnamon with the milk, and let stand in a cold place two hours; then put it in the double boiler and let it come, gradually, to the boiling point. It must not boil. Stir often while heating. As soon as the isinglass is dissolved, take from the fire, and add the salt and sugar. Strain into a tin basin, which place in a pan of cold water. Stir occasionally while cooling. When nearly cold, turn into a mould and place in the ice chest. It can be poured into the mould as soon as strained, but the cream will rise to the top in that case, unless the mixture is stirred carefully in the centre of the mould. The sheets of isinglass vary in thickness, so that it is best to take part of die thick sheets and part of the thin.

Chocolate "Blanc"-Mange.

One package of gelatine, four table-spoonfuls of sugar, one (ounce) square of Baker's chocolate, three pints of milk. Soak the gelatine two hours in the milk, and then put it in the double boiler. Scrape the chocolate fine and put it in a small frying-pan with two spoonfuls of the sugar and two of boiling water. Stir this over a hot fire until smooth and glossy (it will take about a minute), and stir into the milk. Add the remainder of the sugar, and strain. Turn into moulds, and set away to harden. This dish should be made at least eight hours before being used. If you please, you can add a teaspoonful of vanilla extract. By adding the chocolate to any of the preparations for blanc-mange while they are hot, you have a chocolate "blanc"-mange.

Cream à la Versailles.

One quart of milk, half a cupful of sugar, half a teaspoonful of vanilla extract, half a teaspoonful of salt, seven eggs, two table-spoonfuls of water. Put the sugar in a small frying-pan and stir until a very light brown. Add the water, stir a moment longer, and mix with the milk. Beat the eggs and salt with a spoon. Add this mixture and the vanilla to the milk. Butter a two-quart charlotte russe mould lightly, and put the custard in it Put the mould in a basin of warm (not hot) water and bake slowly until the custard is firm in the centre. It should take forty minutes; but if the oven is quite hot, it will be done in thirty minutes. Test by putting a knife down into the centre, for if the custard is not milky, it is done. Set away in a cold place until serving time. It must be ice cold when eaten. Turn out on a flat dish, and pour caramel sauce over it.

Royal Cream.

One quart of milk, one-third of a box of gelatine, four table-spoonfuls of sugar, three eggs, vanilla flavor. Put the gelatine in the milk, and let it stand for half an hour. Beat the yolks well with sugar, and stir into the milk. Set the kettle in a pan of hot water and stir until the mixture begins to thicken like soft custard. Have ready the whites of the eggs, beaten to a stiff froth; and the moment the kettle is taken from the fire, stir them in, quickly, and turn into the moulds. Set away in a cold place to harden.

When you cannot get cream, to make charlotte russe, this is a good filling, if you omit the whites of eggs, and fill the moulds when the cream is perfectly cold, but not hardened.

Lemon Sponge.

The juice of four lemons, four eggs, one cupful of sugar, half a package of gelatine, one generous pint of cold water. Soak the gelatine two hours in half a cupful of the water. Squeeze the lemons, and strain the juice on the sugar. Beat the yolks of the eggs and mix them with the remainder of the water. Add the sugar and lemon to this, and cook in the double boiler until it begins to thicken; then add the gelatine. Strain this mixture into a tin basin, which place in a pan of ice water. Beat with the whisk occasionally, until it has cooled, but not hardened. Now add the unbeaten whites of the eggs, and beat all the time until the mixture begins to thicken. Let it thicken almost to the point where it cannot be poured, and then turn into a mould and set away to harden. Remember that the whites of the eggs must be added as soon as the mixture cools, which should be in about six or eight minutes, and that the mixture must be beaten until it begins to harden. The hardening is rapid after it once begins, so that it will be necessary to have the moulds all ready. The sponge will not be smooth and delicate if not poured into the moulds. If for any reason you should get the mixture too hard before pouring, place the basin in another of hot water, and let the sponge melt a little; then beat it up again. Serve with powdered sugar and cream.

Orange Sponge.

Make orange sponge the same as lemon, using a small pint of water and the juice of six large oranges.

Peach Sponge.

One pint of canned peaches, half a package of gelatine, the whites of five eggs, one scant cupful of sugar, one and a half cupfuls of water. Soak the gelatine for two hours in half a cupful of the water. Boil the cupful of water, and the sugar fifteen minutes. Hash the peaches fine, rub through a sieve, and put in the syrup. Cook five minutes, stirring all the time. Place the sauce-pan in another of boiling water and add the gelatine. Stir for five or eight minutes, to dissolve the gelatine; then place the sauce-pan in a dish of ice water and beat the syrup until it begins to cool. Add the whites of the eggs, and beat until the mixture begins to harden. When it will just pour, turn it into the mould, and set away to harden. Serve with sugar and cream. Apricot and pear sponges can be made in the same manner.

Strawberry Sponge.

One quart of strawberries, half a package of gelatine, one cupful and a half of water, one cupful of sugar, the juice of a lemon, the whites of four eggs. Soak the gelatine two hours in half a cupful of the water. Mash the strawberries, and add half the sugar to them. Boil the remainder of the sugar and the cupful of water gently twenty minutes. Rub the strawberries through a sieve. Add the gelatine to the boiling syrup and take from the fire immediately; then add the strawberries. Place in a pan of ice water and beat five minutes. Add the whites of eggs and beat until the mixture begins to thicken. Pour into the moulds and set away to harden. Serve with sugar and cream. Raspberry and blackberry sponges are made in the same way.

Pineapple Sponge.

One small fresh pineapple, or a pint-and-a-half can of the fruit; one small cupful of sugar, half a package of gelatine, one cupful and a half of water, the whites of four eggs. Soak the gelatine two hours in half a cupful of the water. Chop the pineapple, and put it and the juice in a sauce-pan with the sugar and the remainder of the water. Simmer ten minutes. Add the gelatine, take from the fire immediately, and strain into a tin basin. When partially cooled, add the whites of the eggs, and beat until the mixture begins to thicken. Pour into a mould and set away to harden. Serve with soft custard flavored with wine.

Strawberry Bavarian Cream.

One quart of strawberries, one pint of cream, one large cupful of sugar, half a cupful of boiling water, half a cupful of cold water. Soak the gelatine two hours in the cold water. Mash the berries and sugar together, and let them stand one hour. Whip the cream to a froth. Strain the juice from the berries, pressing through as much as possible without the seeds. Pour the hot water on the gelatine, and when dissolved, strain it into the strawberry juice. Place the basin (which should be tin) in a pan of ice water and beat until the cream begins to thicken. When as thick as soft custard, stir in the whipped cream; and when this is well mixed, turn into the mould (it will make nearly two quarts), and set away to harden. Serve with whipped cream heaped around it, or, if the border mould is used, have the cream in the centre.

Raspberry and blackberry Bavarian creams are made the same as the strawberry.

Orange Bavarian Cream.

A pint and a half of cream, the juice of five oranges and grated rind of two, one large cupful of sugar, the yolks of six eggs, half a package of gelatine, half a cupful of cold water. Soak the gelatine two hours in the cold water. Whip the cream, and skim off until there is less than half a pint unwhipped. Grate the rind of the oranges on the gelatine, Squeeze and strain the orange juice, and add the sugar to it. Put the unwhipped cream in the double boiler. Beat the yolks of the eggs and add to the milk. Stir this mixture until it begins to thicken, and add the gelatine. As soon as the gelatine is dissolved, take off, and place in a pan of ice water. Stir until it begins to cool (about two minutes), and add the orange juice and sugar. Beat about as thick as soft custard, and add the whipped cream. Stir until well mixed, and pour into the moulds. Set away to harden. There will be about two quarts. Serve with whipped cream heaped around the orange cream.

Peach Bavarian Cream.

One quart of canned peaches, one large cupful of sugar, one pint of cream, half a box of gelatine, half a cupful of cold water. Mash the peaches and rub them and the juice through a sieve. Add the sugar. Soak the gelatine two hours in the cold water. Whip the cream to a froth. Put the peaches in a sauce-pan and let them simmer twenty minutes. Stir often. Add the gelatine to the hot peaches and remove from the fire immediately. Place the sauce-pan in a pan of ice water and beat until the mixture begins to thicken; then stir in the cream. Mix thoroughly, and pour into the mould. Set away to harden. Serve with whipped cream. Apricot and pear Bavarian creams are made in the same way.

Pineapple Bavarian Cream.

One pint of canned pineapple, one small tea-cupful of sugar, one pint of cream, half a package of gelatine, half a cupful of cold water. Soak the gelatine two hours in the water. Chop the pineapple fine and put it on with the sugar. Simmer twenty minutes. Add the gelatine, and strain immediately into a tin basin. Rub as much of the pineapple as possible through the sieve. Beat until it begins to thicken, and add the cream, which has been whipped to a froth. When well mixed, pour into the mould, and put away to harden. Serve with whipped cream.

Almond Bavarian Cream.

One pint and a half of cream, one pint of blanched sweet almonds, one-fourth of a teaspoonful of essence of almond, half a package of gelatine, three eggs, one small cupful of sugar, half a cupful of milk. Soak the gelatine two hours in the milk. Whip the cream to a stiff froth, until about half a pint is left unwhipped. Pound the almonds to a paste in the mortar. Put the almonds and unwhipped cream in the double boiler. Beat the sugar and eggs together and stir in with the cream and almonds. Cook until the mixture begins to thicken; then stir in the gelatine, and remove from the fire. Strain this into a tin basin, and add the essence of almond. Beat until it begins to thicken, and add the whipped cream. Mix well, pour into the moulds, and set away. Serve with whipped cream. Pistachio Bavarian cream is made in the same way, using one pint of pistachio nuts instead of the almonds, and omitting the essence of almond.

Chocolate Bavarian Cream.

One pint of cream, one cupful of milk, half a cupful of sugar, half a box of gelatine, one square of Baker's chocolate (an ounce). Soak the gelatine in half a cupful of the milk. Whip the cream to a stiff froth. Scrape the chocolate, and add two table-spoonfuls of the sugar to it. Put in a small frying-pan with one table-spoonful of hot water. Stir over a hot fire until smooth and glossy. Have the remaining half cupful of milk boiling. Stir the chocolate into it, and add the gelatine. Strain into a tin basin, and add the remainder of the sugar. Place the basin in a pan of ice water and beat the mixture until it begins to thicken; then add the whipped cream; and when well mixed, turn into the mould. When hard, serve with whipped cream heaped around.

Coffee Bavarian Cream.

One cupful of strong coffee, one pint of cream, half a package of gelatine, one cupful of sugar, one-third of a cupful of cold water. Soak the gelatine two hours in the cold water. Pour on this the coffee, boiling hot, and when the gelatine is dissolved, add the sugar. Strain into a tin basin, which put in a pan of ice water. Beat with a whisk until it begins to thicken; then add the cream, which has been whipped to a froth. When thoroughly mixed, turn into a mould and set away to harden. Serve with sugar and cream.

Directions for Freezing.

Four the mixture that is to be frozen into the tin can, put the beater in this, and put on the cover. Place in the tub, being careful to have the point on the bottom fit into the socket in the tub. Put on the cross-piece, and turn the crank to see if everything is in the right place. Next comes the packing. Ice should be broken in large pieces, and put in a canvas bag, and pounded fine with a mallet. Put a thick layer of it in the tub (about five inches deep), and then a thin layer of salt. Continue this until the tub is full, and pack down solid with a paddle or a common piece of wood. After turning the crank a few times add more salt and ice, and again pack down. Continue in this way until the tub is full. For a gallon can, three pints of salt and perhaps ten quarts of fine ice will be required. Remember that if the freezer is packed solid at first, no more ice or salt is needed. The water must never be let off, as it is one of the strongest elements to help the freezing. If more salt than the quantity given is used, the cream will freeze sooner, but it will not be so smooth and rich as when less is used.

Turn the crank for twenty minutes--not fast at first, but very rapidly the last ten minutes. It will be hard to torn when the mixture is frozen. Turn back the cross-piece, wipe the salt and ice from the cover, and take off the cover, not displacing the can itself. Remove the beater and scrape the cream from it. Work a large spoon up and down in the cream until it is light and the space left by taking out the beater is filled. Cover the can, cork up the hole from which the handle of the beater was taken, put on the cross piece, and set the tub in a cool place until serving time. Then dip the can for a few seconds in water that is a trifle warm, wipe it, and turn on the dish. Rest it for a moment, and lift a little.

If the cream is to be served from a mould, remove it when you do the beater. Fill the mould and work the cream up and down with a spoon. This will press the cream into every part, and lighten it. Cover the top of the mould with thick white paper, put on the tin cover, and bury in fresh ice and salt.

There are a great many good freezers. The Packer is especially suited to family use. It turns so easily that any lady can make her own creams. For the first twelve minutes a child can work it. It is made of the best stock, and will last many years. The cogs on freezers should be oiled occasionally. When you have made cream, see that every part of the freezer is clean and perfectly dry before putting away.

Vanilla Ice Cream.

The foundation given in this rule is suitable for all kinds of ice cream. One generous pint of milk, one cupful of sugar, half a cupful of flour, scant; two eggs, one quart of cream, one table-spoonful of vanilla extract, and when the cream is added, another tea-cupful of sugar. Let the milk come to a boil. Beat the first cupful of sugar, the flour and eggs together, and stir into the boiling milk. Cook twenty minutes, stirring often. Set away to cool, and when cool add the sugar, seasoning and cream, and freeze.

Vanilla Ice Cream, No. 2.

One pint of sugar, one of water, three pints of cream--not too rich, the yolks of five eggs and one large table-spoonful of vanilla extract Boil the sugar and water together for twenty-five minutes. Beat the yolks of the eggs with one-fourth of a teaspoonful of salt Place the basin of boiling syrup in another of boiling water. Stir the yolks of the eggs into the syrup, and beat rapidly for three minutes. Take the basin from the fire, place it in a pan of ice water and beat until cold. Add the vanilla and cream, and freeze.

Lemon Ice Cream.

Make the same as vanilla cream, and flavor with one table-spoonful of lemon extract.

Lemon Ice Cream, No. 2.

Three tea-cupfuls of sugar, the juice of three lemons, three pints of cream, the yolks of eight eggs, one pint of water. Boil the water, sugar and lemon juice together twenty minutes; then proceed as directed for vanilla ice cream, No. 2.

Orange Ice Cream.

Follow the second rule for lemon cream, but use the juice of six oranges instead of that of lemons.

Pineapple Ice Cream.

Make the same as vanilla, and flavor with a teaspoonful of extract of pineapple.

Pineapple Ice Cream, No. 2.

Pare a pineapple and cut it fine. Put it in a sauce-pan with one pint of water and a scant pint of sugar. Simmer gently for thirty minutes. Rub through a sieve, add the cream, gradually, and freeze.

Strawberry Ice Cream.

One quart of cream, one quart of strawberries, one pint of sugar. Mash the sugar and strawberries together, and let them stand one or two hours. Add the cream, rub through a strainer into the freezer, and freeze. Or, the cream can be made the same as the vanilla cream, and when half frozen, the whole berries be stirred in.

Strawberry Ice Cream à la Surprise.

Put three pints of strawberries in a deep dish with one cupful of sugar. Season three pints of cream with a cupful and a half of sugar and two table-spoonfuls of wine. Freeze this. Take out the beater and draw the frozen cream to the sides of the freezer. Fill the space in the centre with the strawberries and sugar, which cover with the frozen cream. Put on the cover and set away for an hour or more. When the cream is turned out, garnish the base, if you please, with strawberries.

Raspberry Ice Cream.

Make raspberry ice cream the same as strawberry, using a little less sugar.

Apricot Ice Cream.

One quart of cream, one generous pint of canned apricot, one pint of sugar, the yolks of three eggs, one pint of water. Boil the sugar and water together twenty minutes. Rub the apricot through a sieve and add it to the boiling syrup; add also the beaten yolks of the eggs, and cook for six minutes, stirring all the while. Take from the fire and place in a pan of cold water. Beat the mixture ten minutes. If cold at the end of that time, add the cream, and freeze.

Peach Ice Cream.

Peach ice cream can be made like the apricot, having the pint of peaches a very generous one.

Banana Ice Cream.

Make this the same as the apricot, using, however, only one cupful and a half of sugar, and six bananas. More bananas can be used if a strong flavor of the fruit is liked.

Chocolate Ice Cream.

Make a foundation with two eggs, one cupful of sugar, half a cupful of flour and a pint of milk, the same as for vanilla ice cream. While this is cooking, scrape one square (an ounce) of Baker's chocolate, and add to it two table-spoonfuls of sugar and one of boiling water. Stir this over the fire until perfectly smooth and glossy, and add it to the boiling mixture. This quantity gives a very delicate flavor. If a stronger one is wished use two squares of the chocolate. Put the mixture in cold water to cool. Stir occasionally. When cold, add one tea-cupful of sugar and one quart of milk. Freeze.

Brown Bread Ice Cream.

Dry the crust of brown bread in a warm oven. Roll fine and sift. Add one pint of the crumbs to the preparation for vanilla ice cream. The vanilla, and two-thirds of the second cupful of sugar must be omitted.

Macaroon Ice Cream.

Make a cream the same as for vanilla, except omit the second cupful of sugar and the vanilla flavor. Brown one dozen and a half macaroons into the oven. Let them cool; then roll them into fine crumbs. Add these and three table-spoonfuls of wine to the cream, and freeze.

Coffee Ice Cream.

Make the same as vanilla, with the addition of one cupful of strong coffee. This gives a strong flavor. Less can be used. The second cupful of sugar should be large.

Caramel Ice Cream.

Make the hot mixture, as for vanilla. Put the small cupful of sugar in a small frying-pan and stir over the fire until the sugar turns liquid and begins to smoke. Turn into the boiling mixture, and put away to cool. When cold, add one quart of cream. Strain the mixture into the freezer, and freeze. The flavor of this cream can be varied by browning the sugar more or less.