The International Jewish Cook Book Part 71

ROTHE GRITZE

Take one cup of currant juice, sufficiently sweetened, and a pinch of salt. Let this boil and add to it enough cornstarch to render it moderately thick and then boil again for ten minutes. It should be eaten cold with cream. (About one-quarter cup of cornstarch dissolved in cold water will be sufficient to thicken.)

APPLE SNOW

Peel and grate one large sour apple, sprinkling over it three-fourths cup of powdered sugar as it is grated to keep it from turning dark. Add the unbeaten whites of two eggs; beat constantly for half an hour; arrange mound fashion on a gla.s.s dish with cold boiled custard around it.

BOHEMIAN CREAM

Stir together and whip one pint of double cream and one pint of grape juice or grape jelly melted, this must be whipped to a froth. Drain if needed. Put in cups and set on ice for several hours. Serve with lady lingers.

PRUNE WHIP

Soak one-half pound of prunes in cold water overnight. In the morning let them simmer in this water until they are very soft. Remove stones and rub through strainer. Add one-half cup of sugar and cook five minutes or until the consistency of marmalade. When the fruit mixture is cold, add the well-beaten whites of three eggs and one-half teaspoon of lemon juice; add this gradually, then heap lightly in b.u.t.tered dish and bake twenty minutes in a slow oven. Serve cold with thin custard or cream.

RICE CUSTARD

Beat four eggs light with one cup of sugar. Add one cup of cooked rice, two cups of sweet milk, juice and rind of one lemon, one-half teaspoon of cinnamon. Pour in pudding-pan and place in a pan filled with hot water; bake until firm in moderate oven. Serve with lemon sauce.

PRUNE CUSTARD

Heat a little more than a pint of sweet milk to the boiling point, then stir in gradually a little cold milk in which you have rubbed smooth a heaping tablespoon of b.u.t.ter and a little nutmeg. Let this just come to a boil, then pour into a b.u.t.tered pudding-dish, first adding one cup of stewed prune with the stones taken out. Bake for fifteen to twenty minutes, according to the state of oven. A little cream improves it when it is served in the saucers.

TAPIOCA CUSTARD

Soak four tablespoons of tapioca overnight in one quart of sweet milk.

In the morning beat the yolks of three eggs with one cup of sugar. Put the milk and tapioca on in a double boiler, adding a pinch of salt; when this comes to boiling point stir in the eggs and sugar. Beat the whites to a stiff froth and stir quickly and delicately into the hot mixture.

Flavor with vanilla. Eat cold.

WHIPPED CREAM

To one pint of rich thick cream add one-quarter of a pound of powdered sugar and one-half teaspoon of vanilla.

Put in a large platter in a cool place and whip with a wire egg-whip until perfectly smooth and velvety. Set on ice until wanted. In the summer set the cream on ice before whipping. A good plan is to set the bowl in another one filled with ice while whipping.

DESSERT WITH WHIPPED CREAM

Line the edges of a mold or a large gla.s.s dish with lady fingers and fill up with whipped cream. Ornament with macaroons and candied fruit.

Serve cold.

AMBROSIA

Cut up into small pieces different kinds of fruit; then chop up nuts and marshmallows (not too fine). Mix these and sugar, not allowing it to draw too much juice. Flavor with sherry, if you like. Serve individually, putting whipped cream on the top with a cherry.

MACAROON ISLAND

Fill a gla.s.s bowl with alternate layers of macaroons and lady fingers, sprinkle a layer of finely-chopped nuts over the cake, then a layer of crystallized cherries.

Boil one cup of wine, one cup of sugar and one-half cup of water together until syrupy and thick, pour it over the contents of the bowl, let this cool, then place a thick layer of thickly-whipped sweetened and flavored cream over all. Serve very cold.

PISTACHIO CREAM

Take out the kernels of half a pound of pistachio nuts and pound them in a mortar with one tablespoon of brandy. Put them in a double boiler with a pint of rich cream and add gradually the yolks of three eggs, well beaten. Stir over the fire until it thickens and then pour carefully into a bowl, stirring as you do so and being careful not to crack the bowl. (Put a silver spoon into the bowl before pouring in the cream, as this will prevent it cracking). When cold, stick pieces of the nuts over the cream and serve.

TIPSY PUDDING

Cut stale sponge cake into thin slices, spread with jelly or preserves, put two pieces together like sandwiches and lay each slice or sandwich on the plate on which it is to be served. Wet each piece with wine, pour or spread a tablespoon of rich custard over each piece of pudding, and then frost each piece with a frosting and put in a moderate oven for a few minutes. Eat cold.

APPLE AND LADY-FINGER PUDDING

Core and peel apples, take top off, chop the top with almonds, citron and raisins; b.u.t.ter your pan, fill apples, sugar them and pour over a little wine, bake until tender; when cool add four yolks of eggs beaten with one cup of sugar, then last, add beaten whites and eight lady fingers rolled, and juice of one whole lemon; pour over apples, bake.

Eat cold.

FIG DESSERT

Soak two cups white figs overnight. In the morning boil slowly until tender, add two cups of sugar and boil until a thick syrup is formed.

Line a dish with sponge cake or lady fingers; pour the figs in the centre and cover with whipped cream that has been sweetened and flavored. Decorate with candied cherries or angelica.

STRAWBERRIES a LA "BRIDGE"

Into a champagne-gla.s.s put large strawberries, halved and sugared, and an equal amount of marshmallows halved. Place on top a ma.s.s of whipped cream, already sweetened and flavored then a single strawberry, sprinkle with sh.e.l.led pecans.

QUEEN OF TRIFLES

Make a rich custard of four eggs, one cup of granulated sugar and one quart of milk to which has been added one teaspoon of cornstarch. Let this cook in double boiler, stirring constantly, until the custard is very thick. Cool.

Soak one-half pound of macaroons in sherry wine, blanch and chop one-quarter pound of almonds, cut fine one-quarter pound of dried figs; one-quarter pound of crystallized cherries and one-half pound of lady fingers are required as well.

Line a deep gla.s.s bowl with the lady fingers cut in half, add macaroons, fruit and almonds in layers until all are used. Then pour the boiled custard over all. Set on ice and when cold, fill the bowl with whipped cream that has been sweetened and flavored with vanilla. Decorate with a few cherries.

ICE-BOX CAKE