The Golden Age Cook Book Part 17

RICE CAKE.

Four ounces of rice, a pint and a half of milk, six eggs, two ounces and a half of sugar, half a cup of almonds blanched and chopped, two ounces of stoned raisins, a little citron, three heaping tablespoonfuls of dried bread crumbs, and four ounces of b.u.t.ter. Wash the rice and scald with boiling water, drain and put it into the milk, which must be boiling on the stove, cook until it is stiff like mush; remove from the fire and stir into it the b.u.t.ter. When it is cool, add the eggs, one at a time, the sugar, the almonds chopped fine, the raisins, a little citron finely cut, and the bread crumbs dried and rolled fine. b.u.t.ter a mould, turn the cake into it and bake one hour in a moderate oven. Serve cold.

BROWN BREAD PUDDING.

Put in a bowl the yolks of four eggs and three whole eggs and six and a half ounces of sugar; beat together for fifteen minutes, then add six and a half ounces of almonds blanched and chopped fine, a dash of cinnamon, a tablespoonful of chocolate and four even tablespoonfuls of citron cut very fine; then add eight ounces and a half of brown bread grated and soaked in a few spoonfuls of claret or milk. b.u.t.ter a mould, sprinkle with bread crumbs, pour the pudding into it and set it in a pan of hot water in a moderate oven. Bake three-quarters of an hour and serve with a sauce.

Ices.

VANILLA ICE CREAM.

A quart of rich milk, three-quarters of a pound of sugar, eight egg yolks and a small vanilla bean. Put the milk in a double boiler with the vanilla bean split into halves; beat the sugar and eggs to a cream, stir into the hot milk and beat briskly until thick, remove from the fire, strain; when cold, freeze.

COFFEE ICE CREAM.

A quart of rich milk, three-quarters of a pound of sugar, five ounces of coffee, eight egg yolks. Grind the coffee and stir it into half a pint of boiling milk, set it one side; put the rest of the milk in a double boiler, beat the eggs and sugar together until light, stir into the hot milk, stir briskly until it thickens, add the milk and coffee, turn it into a bowl and let it stand until the last moment; strain and freeze.

STRAWBERRY ICE CREAM.

A pint of cream, a pint of strawberry puree and three-quarters of a pound of sugar. Mix the sugar and strawberry puree together and let it stand until the sugar is dissolved, then add the cream; pa.s.s it through a sieve and freeze.

RASPBERRY ICE CREAM.

Follow the recipe for strawberry ice cream, using a little less sugar.

All kinds of fresh fruit purees may be used for ice creams.

WALNUT ICE CREAM.

Follow the recipe for vanilla ice cream, adding a cup of English walnuts chopped and pounded fine in a mortar, and a little salt. When cold, freeze.

ORANGE ICE.

Boil a quart of water and a pound of sugar together for ten minutes, skim and strain and set aside to get cold. Then add the juice of twelve oranges and two lemons, put in the freezer; when it commences to freeze stir in the whites of two eggs beaten to a stiff froth.

STRAWBERRY ICE.

One quart of berries, one pound of sugar and three-quarters of a pint of water. Sprinkle the sugar over the berries, stir well and mash with a wooden spoon, strain and press through a sieve, pouring the water over it gradually until all is used. Put into the freezer; when it begins to freeze the whites of two eggs beaten to a stiff froth may be added.

WHITE CURRANT ICE

may be made the same as orange ice, using a quart and a pint of currants, mashed and put through a sieve, and a quarter of a pound more sugar.

PINEAPPLE ICE.

One quart of water, a pound and a quarter of sugar boiled and skimmed as before, and the juice of one lemon and a large, perfectly ripe pineapple, carefully peeled and shredded fine with a silver fork; freeze.

LEMON ICE.

One quart of water, a pound and a quarter of sugar, the juice of six large, fine lemons. Prepare as before, adding the beaten whites of two eggs when it begins to freeze.

RASPBERRY ICE.

Follow the directions for strawberry ice, adding the juice of two lemons. Any ripe fruit may be used, such as peaches, apricots, plums and red currants, sweetening as they require.

FROZEN PUDDING.

Prepare a custard with a quart of rich milk, a pint of cream, a pound of sugar, and the yolks of eight eggs. Set it on the fire and stir constantly until it begins to thicken; remove from the fire, and when it is cold add three tablespoonfuls of brandy, one teaspoonful of vanilla, one teaspoonful of almond extract. Put in the freezer, and when partially frozen add a quarter of a pound of stoned raisins that have been cooked a little in water to soften them, a quarter of a pound of currants, a quarter of a pound of citron cut fine. Freeze smooth and put in a mould and pack in ice and salt.

WINDSOR ROCK PUNCH.

For twenty-four persons. Boil two quarts of cream; mix with it half a pound of granulated sugar and twelve eggs. Freeze the same as ice cream.

Take one-half of the frozen mixture and add to it two winegla.s.ses of Maraschino, one winegla.s.s of Kirsch, and one-half winegla.s.s of Santa Cruz rum; mix. When serving add a small lump of the frozen mixture to a punch gla.s.s of the other, or liquid.

Cakes.

CAKE MAKING.

Have all the ingredients measured or weighed, the pans lined with paper or oiled, the nuts or fruit prepared, and the flour sifted before beginning to make a cake. Sift the baking powder and cream of tartar and soda with the flour or a part of it. Use pastry flour for all cake.

Never put all the milk into a cake batter by itself, as it curdles and makes a coa.r.s.e grained cake, but stir it in alternately with the flour.

Put all loaves of cake into a moderate oven, that they may rise before beginning to bake. After the cake rises the heat may be increased.

ANGEL CAKE.

The whites of nine large, fresh eggs. When they are partly beaten add one-half teaspoonful of cream of tartar and then finish beating--the cream of tartar makes them lighter--then add one and a quarter cups of granulated sugar, stir the sugar very lightly into the whites of the eggs, and add a teaspoonful of vanilla. Have flour sifted five times, measure a cupful and fold it in very carefully, not with a circular motion, and do not stir long. Turn it into a Turk's head mould and bake forty-five minutes. Do not grease the mould, and when taken out of the oven invert it until the cake is cold before removing from the pan.

Never use a patent egg-beater for this cake, but a whip, taking long, rapid strokes, and make it in a large platter, not a bowl.