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Miss Parloa's New Cook Book Part 41

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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.

Mola.s.ses Sauce.

One cupful of mola.s.ses, half a cupful of water, one table-spoonful of b.u.t.ter, 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 Isingla.s.s.

One quart of milk, three and a half sheets of Cooper's isingla.s.s, half a teaspoonful of salt, three table-spoonfuls of sugar and a four-inch piece of stick cinnamon. Break up the isingla.s.s, 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 isingla.s.s 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 isingla.s.s 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. Sc.r.a.pe 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 a 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. b.u.t.ter 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.

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Miss Parloa's New Cook Book Part 41 summary

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