. The Century cook book : with a new supplement of one hundred receipts of especial excellence. COKNSTAKCH P0DDING IN LAYBES. (SEE PAGE 398.). COKNSTAECH PUDDING MOLDED IN KING MOLD WITH WHITE CALIFORNIACANNED CHERRIES AND CENTER FILLED WITH ClIBREIES. DESSERTS 397 CHOCOLATE CEEAK CUSTABD Use the same proportions as for caramel custard. Add one andone half ounces of melted chocolate (see page 388). Strain it intoa buttered mold, and bake slowly the same as caramel when cold, and serve with or without whipped cream. Both the caramel and the chocolate cream custards may bebaked in
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. COKNSTAKCH P0DDING IN LAYBES. (SEE PAGE 398.). COKNSTAECH PUDDING MOLDED IN KING MOLD WITH WHITE CALIFORNIACANNED CHERRIES AND CENTER FILLED WITH ClIBREIES. DESSERTS 397 CHOCOLATE CEEAK CUSTABD Use the same proportions as for caramel custard. Add one andone half ounces of melted chocolate (see page 388). Strain it intoa buttered mold, and bake slowly the same as caramel when cold, and serve with or without whipped cream. Both the caramel and the chocolate cream custards may bebaked in individual timbale-molds, if preferred. RENNET CUSTARD Sweeten and flavor the milk; heat it until lukewarm; thenturn it into the glass dish in which it is to be served. Add toeach quart of milk a tablespoonf ul of liquid rennet fwhich comesprepared for custards), and mix it thoroughly. Let it standwhere it wiU remain lukewarm until a firm curd is formed; thenremove carefully to a cold place. If jarred the whey is likelyto separate. Brandy or rum make the best flavoring for thiscustard, but any flavoring may be used. It may be served wi
Size: 2286px × 1093px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookidcu31924086, booksubjectcbk
