. American cookery . ld the whites into theyolks, then beat into the eggs onecup of sugar. Beat the sugar in, onetablespoonful at a time, so as to keep themixture very light; bake with two crusts. Pekin Salad Line an oval Charlotte mold with hotboiled rice, and let cool. When cold fillthe center with a chicken filling and let lengthwise, then crosswise; drain anddry on a cloth. Set in a salad bowl andpour over about a cup of Russian Dres-sing. Or, serve the lettuce on individualplates and the dressing in a bowl. Russian Dressing Beat half a cup of French dressing (sixtablespoonfuls of oil, two
. American cookery . ld the whites into theyolks, then beat into the eggs onecup of sugar. Beat the sugar in, onetablespoonful at a time, so as to keep themixture very light; bake with two crusts. Pekin Salad Line an oval Charlotte mold with hotboiled rice, and let cool. When cold fillthe center with a chicken filling and let lengthwise, then crosswise; drain anddry on a cloth. Set in a salad bowl andpour over about a cup of Russian Dres-sing. Or, serve the lettuce on individualplates and the dressing in a bowl. Russian Dressing Beat half a cup of French dressing (sixtablespoonfuls of oil, two tablespoonfuls ofvinegar, one-fourth a teaspoonful, each,of salt and paprika) gradually with anegg-beater into half a cup of mayonnaisedressing, then beat in two tablespoonfulsof chili sauce and fold in one-third a cupof whipped cream, with fine-choppedgreen or red pepper, onion juice, cucum-ber pickle and parsley to taste. Caramel Custard Renversee Cook one-third a cup of sugar in a SEASONABLE AXD TESTED RECIPES 39. CARAMEL CUSTARD RENVERSEE* small sauce pan over a quick fire, stirringrapidly until the sugar is dissolved andturned a caramel color. Take a tinmold, holding about three cups, and assoon as the sugar is melted turn it intothe mold. With a towel in both hands,tip the mold from side to side to coat theinside with caramel. Beat four eggsuntil light; add one-fourth a cup ofsugar and half a teaspoonful of salt andbeat again; add two cups of milk, mixthoroughly and turn into the mold. Setthe dish in a pan of boiling water on afolded cloth, and let cook without thewater boiling until the custard is firm inthe center. When cold unmold on aserving dish. In the illustration, the custard isshown cooked and turned from the moldwith the syrup around it; also, theempty mold and a part of the custardbaked in a small glass cup with a cloth below and boiling water around it areshown. Cocoanut Meringues Beat the whites of two eggs very stiff;add slowly half a teaspoonful of sugaran
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidamericancookery19unse4
