COLD DESSERTS
558.—BANANA ROYAL
| 4 bananas | ¼ cup powdered sugar |
| ¼ cup currant jelly | 4 slices of French Toast (see No. 467) or stale sponge cake |
Force bananas and jelly through potato ricer or a sieve, add sugar, and heap on French toast or sponge cake. Or line individual glasses with lady fingers and fill with banana mixture.
559.—BANANA WHIP
| 4 bananas | 4 tablespoons powdered sugar |
| 4 tablespoons grape juice or jelly | Whites of 2 eggs |
Peel and scrape bananas, force through a sieve; add grape juice, sugar, and stiffly beaten whites of eggs; pile lightly in individual glass dishes, garnish with bits of jelly, and serve at once. All materials should be very cold.
560.—BANANA AND GRAPE JUICE JELLY
| ½ box gelatine | ¼ cup strained lemon juice |
| ½ cup grape juice | ¾ cup sugar |
| 2½ cups boiling water | 2 large bananas |
Soak gelatine in grape juice five minutes; dissolve in boiling water, add lemon juice and sugar. When jelly begins to stiffen, beat with egg beater, and add the bananas pressed through a sieve.
561.—BLACKBERRY MOLD
| 1 quart blackberries | 2 cups water |
| ½ cup sugar | ¾ cup farina |
| ¼ teaspoon salt |
Heat berries, sugar, salt, and water, and when boiling add farina slowly. Cook over hot water half an hour, turn into a mold, and serve cold with cream. Blueberries, either fresh or canned, may be used in place of blackberries.
562.—CHARLOTTE RUSSE FILLING
| 1½ cups thin cream | ¼ cup hot milk |
| 1½ teaspoons gelatine | 3 tablespoons powdered sugar |
| 2 tablespoons cold milk | ½ teaspoon vanilla |
Whip the cream with a whip churn; skim off the froth as it rises, and place in a fine sieve to drain; soak gelatine in cold milk, dissolve in hot milk, add sugar and flavoring. Stir occasionally until mixture begins to stiffen; then fold in the whip from the cream.
563.—CHOCOLATE BLANCMANGE
| 2 cups hot milk | ¼ cup sugar |
| 4 tablespoons cornstarch | 1½ squares chocolate melted |
| ¼ teaspoon salt | Whites 2 eggs |
| ¼ teaspoon cinnamon |
Scald milk; mix cornstarch, salt, cinnamon, and sugar; add slowly to milk, and cook over hot water until thickened, stirring constantly; add chocolate and cook for fifteen minutes, stirring occasionally; fold in the stiffly beaten whites of eggs, and turn into individual molds to chill.
564.—COCONUT AND ORANGE JELLY
| ½ box gelatine | 1/3 cup sugar |
| ½ cup cold water | 1 can coconut |
| 1 cup hot milk | Cold milk |
| ¼ cup orange marmalade |
Soak gelatine in cold water for five minutes; dissolve in hot milk; add marmalade and sugar; drain one can of coconut, and add to coconut milk enough cold milk to make one and a half cups; mix with jelly, add coconut, and pour into a mold to chill.
565.—COFFEE CARAMEL CUSTARDS
| ½ cup sugar | 2 eggs |
| 1 cup milk | Few grains salt |
| 1 cup strong coffee |
Put sugar in smooth saucepan, and stir over fire until a light-colored caramel is formed. (Avoid burning.) Heat milk and coffee, add to caramel, and keep over hot water until caramel is dissolved; add eggs slightly beaten and salt; strain into cups, and bake in slow oven until firm.
566.—COFFEE JUNKET
| 2 cups lukewarm milk | Few grains salt |
| ¼ cup sugar | ½ junket tablet |
| 1 teaspoon instantaneous coffee | 1 teaspoon cold water |
Mix milk, sugar, coffee, and salt; stir until sugar is dissolved; dissolve junket tablet in cold water, add to milk, and pour into glasses. If milk is overheated junket will not be firm.
567.—CRANBERRY WHIP
Follow recipe for Prune Whip (see No. 574), using one cup of strained cranberry sauce instead of prunes.
568.—SOFT CUSTARD
| 2 cups milk | Few grains salt |
| Yolks of 2 eggs | 1 teaspoon cornstarch |
| ¼ cup sugar | ½ teaspoon vanilla |
Scald the milk; mix sugar, salt, and cornstarch, add to beaten egg yolks, and stir into the hot milk; cook over hot water ten minutes, stirring constantly until thickened; beat with egg beater; strain, cool, and add vanilla. To vary the flavor, the sugar may be caramelized, or other extracts may be used. Serve in glasses with a meringue made of the whites of eggs beaten stiff and sweetened with two tablespoons of sugar. Garnish with dots of red jelly.
569.—COFFEE AND RICE JELLY
| ½ box gelatine | 1 cup milk |
| ½ cup cold coffee | ¾ cup sugar |
| 2 cups hot strong coffee | 1 cup cooked rice |
Soak gelatine in cold coffee five minutes; add hot coffee and stir until dissolved; add milk and sugar; chill, and, when beginning to stiffen, beat with egg beater, add rice, and turn into a mold.
570.—FRUIT CREAM
| 2 bananas | 1 tablespoon granulated gelatine |
| 1 orange | ¼ cup boiling water |
| ½ lemon | 1 cup cream whipped |
| 1/3 cup powdered sugar |
Press bananas through a sieve; add juice and pulp of orange, juice of lemon, sugar, and gelatine which has been dissolved in hot water. Stir over ice water until mixture begins to stiffen, then fold in the cream. Put in mold and chill.
571.—SPICED FRUIT JELLY
| 6 apples | 1 tablespoon gelatine |
| ½ cup cranberries | ¼ cup cold water |
| ¾ cup boiling water | ½ teaspoon cinnamon |
| 1 cup sugar | ¼ teaspoon clove |
Core and slice apples, and cook with cranberries and boiling water fifteen minutes; press through a sieve, add sugar, gelatine dissolved in cold water, and spice. Stir until sugar is dissolved, pour into a mold, and put in a cool place until firm.
572.—FRUIT WHIP (Uncooked)
| 4 tart apples grated | 2 tablespoons fruit jelly |
| 4 figs chopped | Whites of 2 eggs |
| 8 dates stoned and chopped |
Mix fruit; mash jelly with a fork; add to fruit, and fold in the stiffly beaten whites of eggs. Serve in glasses, and garnish with bits of jelly.
573.—PINEAPPLE PUDDING
Follow recipe for Chocolate Blancmange (see No. 563), omitting chocolate and cinnamon, and adding one-half can of grated pineapple.
574.—PRUNE WHIP
Press cooked and stoned prunes through a sieve; to one cup of prune pulp add two tablespoons of sugar; beat the whites of two eggs very stiff; add prune mixture gradually, and beat well with a strong egg beater; when light turn into a small greased baking dish or into four individual dishes, and bake in a slow oven about twenty minutes, or until firm. Serve plain or with a custard sauce made from the yolks of the eggs.
575.—PRUNE AND WHEAT MOLD
| 1 cup prunes | ¼ teaspoon salt |
| Boiling water | ½ cup Cream of Wheat |
Wash prunes, soak over night; cook in same water until tender, and remove the stones; measure prunes and juice, and add boiling water to make one quart; add salt; slowly sift in wheat, and cook over hot water for half an hour, stirring often at first; turn into a mold to cool.
576.—JELLIED PRUNES AND CRANBERRIES
| 1 cup prunes | 1 cup sugar |
| Boiling water | ½ box gelatine |
| 1 cup cranberries chopped | ½ cup cold water |
Wash prunes, and soak over night in water to cover; cook until soft in same water; drain, measure juice, and add enough boiling water to make three cups; put cranberries in a colander and rinse off the seeds with running water; drain, and add to water; add sugar, and cook ten minutes; add the gelatine soaked in cold water; stone the prunes, cut in quarters, and add to cranberries; turn into a mold, and chill.
577.—RICE MOLD
| 1 cup rice | Grated rind of ½ orange |
| 2 quarts boiling water | ¾ cup powdered sugar |
| 1 tablespoon salt | 2 tablespoons grape juice |
| Juice of 1 orange |
Cook rice in boiling salted water until tender; drain; mix with orange, sugar, and grape juice; press into a mold, and chill; turn out of mold, and serve with cream.
578.—SEA MOSS BLANCMANGE
| ¼ cup sea moss | ¼ teaspoon salt |
| 1 quart milk | 1 teaspoon vanilla |
| ¼ cup sugar |
Soak moss in lukewarm water for ten minutes; lift carefully from the water so as not to disturb any sand which may have settled; rinse moss, drain well, add to hot milk, and cook in double boiler for half an hour. Strain through a fine sieve, add sugar, salt, and vanilla, and turn into a mold until firm. Serve with crushed berries, sliced bananas, or stewed fruit.