The International Jewish Cook Book Part 76

BISCUIT TORTONI, No. 2

Take yolks of two eggs, one pint of cream, eight macaroons, vanilla and flavor, one-half cup of sugar, one-half cup of milk. Beat yolks of eggs and the sugar very light. Put on milk to a boil, and when it comes to a boil stir into the beaten eggs and sugar and set away to cool. Beat cream and add macaroons, leaving just enough to put in the bottom of your form. When your custard is cool, add cream, put all in forms, pack and freeze two hours or longer.

MOCHA MOUSSE

Cream yolks of three eggs with one-half cup of granulated sugar. Add one-half pint of cream, whipped; one-half cup of grated macaroons, two tablespoons of mocha essence, one teaspoon of vanilla, lastly beaten whites. Put in a mold and pack in salt and ice for three hours.

MAPLE MOUSSE

Whip one pint of cream until quite thick. Break two eggs into another bowl, beat until light and add gradually, one-half cup of maple syrup.

When the two are well mixed, whip them gradually into the cream. Pour the whole into a freezer can, without the dasher; cover; pack in ice and salt, and let stand for three hours.

MAPLE BISQUE

Boil one cup of maple syrup until quite thick; beat yolks of three eggs; add to syrup while hot, stirring constantly until well mixed. Let cool.

Beat whites of eggs to a froth. Whip one pint of cream, mix all together; add one-half cup of chopped nuts. Have a pudding-mold b.u.t.tered; see that the edges fit close. Pack in rock salt and ice four hours.

FROZEN CREAM CHEESE WITH PRESERVED FIGS

Take three Neufchatel cheeses. Mash the cheese to a smooth paste and add one-half cup of thick cream, one-half teaspoon of salt, one rounding teaspoon of sugar. Place in a small square mold, bury in salt and ice and let stand several hours. When ready to serve unmold, cut in squares, place each on a lettuce leaf, decorate the centre of the cheese square with a preserved fig and serve at once.

RUM PUDDING

Beat yolks of two eggs with one-half cup of sugar until light, then add stiffly-beaten whites. Flavor with one tablespoon of rum. Whip one pint of cream very stiff, stir into beaten eggs. Line a melon mold with lady fingers, split in half. Then put a layer of whipped cream over. Chop one-half pound of marron glace fine and sprinkle some over cream. Put another layer of lady fingers, cream and marrons, and so on until mold is filled. Close tightly, and pack in rock salt and ice, from three to four hours.

CHERRY DIPLOMATE

Line a mold with white cake, thinly sliced, which you have previously dipped in maraschino or some other fine brandy. Then fill in with plain white ice-cream, then a layer of cherry ice, next a layer of candied cherries, next a layer of cherry-ice then a layer of strawberry ice-cream or the plain white vanilla. Finish it up with a layer of cake again and be sure to dip the cake in maraschino. Cover all up tight and pack in ice until wanted.

NESSELRODE PUDDING

Put on one-half pound of sh.e.l.led and skinned chestnuts in cold water, and let them boil until very tender, then press them through a puree sieve. Beat the yolks of five eggs with one-half pound of sugar until light, then add the mashed chestnuts, then stir in one pint of sweet cream. Put on to boil in a double boiler, add a few grains of salt, and stir until the mixture begins to boil, then remove at once from fire and set aside to cool. In a bowl put one-fourth pound of crystallized cherries, cut in half; one-fourth pound of crystallized pineapple cut up, one ounce of citron cut fine, one-fourth cup of stoned raisins and one-half cup of maraschino cordial. Put the chestnut cream in a freezer, freeze ten minutes, then add one pint cream that has been whipped stiff with two tablespoons of powdered sugar, turn until it begins to get stiff, then add the fruits and turn awhile longer. Pack in a pudding-mold in rock salt and ice two hours.

CANNED FRUIT FROZEN

Without opening, pack a can of pears in ice and salt, as for ice-cream.

Let it remain for three or four hours. When taken out, cut the can open around the middle. If frozen very hard, wrap around with a towel dipped in hot water; the contents can then be clipped out in perfect rounds.

Cut into slices and serve with a spoonful of whipped cream on each slice. This will serve six or eight persons.

Canned peaches may be used if desired.

PETER PAN DESSERT

Cut a banana in four strips, cross two over two in basket-shape, fill centre square with a tablespoon of ice-cream and sprinkle over all some chopped walnuts, pistachio nuts and marshmallows, cut in strips.

FRUIT SHERBETS

There is no form in which ices are more palatable or healthful than in the form of sherbet. This is made of fruit juice, sugar and water. The simplest sherbet is made by mixing the sugar, water and fruit juice together. A richer and smoother ice is obtained by boiling the sugar and water together, then adding the fruit juice, and when the mixture is cool, freezing it. It takes nearly twice as long to freeze the preparation made in this way as when made with the uncooked mixture.

Sherbets are usually served at the end of a dinner, but they are sometimes served before the roast.

APRICOT ICE

Pare and grate one dozen apricots, and blanch a few of the kernels. Then pound them and add to the grated fruit. Pour a pint of water over them, adding the juice of a lemon also. Let them stand for an hour and strain, adding one-half pound of sugar just before freezing.

LEMON ICE

Take six large, juicy lemons and grate peel of three lemons; two oranges, juice of both, and peel of one; squeeze out every drop of juice and steep the grated peel of lemon and orange in juice for an hour.

Strain and mix in one pint of sugar. Stir until dissolved and freeze.

LEMON GINGER SHERBET

Shave very thin bits of the yellow peel from two lemons, being careful not to get any of the white. Cut eight lemons (using the first two) into halves, extract seeds and press out the juice. Cut one-fourth pound of ginger in strips. Boil until clear, four cups of sugar, two quarts of boiling water, ginger and shaved lemon peel. Add lemon juice and strain through a cheese-cloth. Freeze until thick and add the stiff-beaten whites of two eggs. Mix well; finish freezing, and pack.

ORANGE ICE

Make a syrup of two cups of sugar and four cups of water. Boil fifteen minutes and add two cups of orange juice, one-half cup of lemon juice and the grated rind of one orange and one lemon. Freeze and serve in gla.s.ses.

PINEAPPLE ICE

Make a syrup of four cups of water, two cups of sugar and boil fifteen minutes. Add one can grated pineapple and juice of six lemons. Cool and add four cups of ice-water. Freeze until mushy, using half ice and half salt.

PUNCH ICES

To the juice of two lemons take three-quarters of a pound of loaf sugar, two or three tablespoons of rum and one pint of water. Rub the rind of the lemons onto the sugar, then boil the sugar and water together for fifteen minutes, add the lemon juice and rum, mix well, strain, and set aside to cool. Then put the mixture into the freezing can and freeze till set.

RASPBERRY ICE

Make a strong lemonade, add raspberry juice to taste, and some grated pineapple. Put into freezer and turn like ice cream and pack, and let stand five hours.