- ½ pt. of milk
- 3 eggs
- 1 vanilla bean or 2 tbsps. of vanilla
- 5 layers or ½ package of gelatine
- 1 pt. of whipped cream
- ¼ lb. of sugar
Preparation: The vanilla bean is put into the milk to soak, or the vanilla extract put into the milk; also the yolks of eggs, sugar and gelatine. Let this mixture come to a boil, stirring constantly, boil ¼ minute, mix in the beaten whites of eggs and stir until cold. Now add the whipped cream. Oil a mold, fill in the cream, and place on ice; turn it out when stiff.
No. 78—COLD APPLE CREAM.
Quantity for 6 Persons.
- 6 apples
- ½ pt. white wine
- ½ lb. of sugar
- 1 qt. of cream
- 5 eggs
- 1 tbsp. of flour
- ½ lemon peel
- 1 qt. of strawberries or raspberries
Preparation: The apples are peeled, cored and cut into 8 parts, then boiled until soft in ½ pt. of white wine and ¼ lb. of sugar. When done, cool them.
The cream, yolks of eggs, flour, grated lemon peel and ¼ lb. of sugar are mixed well, then boiled to a cream, stirring constantly. Now oil a mold and put in a layer of boiled apples, then strawberries or raspberries, then a layer of cream, then frosting made of the whites of eggs beaten to a froth with 6 tablespoonfuls of sugar. This is baked 10 minutes in a medium hot oven. Let it get cold and serve in the dish.
Remarks. This cream may be served hot, but it is better cold. If you have no fresh fruit, use preserved, but drain off the juice.
No. 79—COLD APPLE PUDDING.
Quantity for 6 Persons.