. American cookery . thickensslightly; add six chocolate macaroonsand the softened gelatine; mix thor-oughly, then strain into a dish set intoice-water. Stir occasionally, and whenthe mixture begins to thicken, fold inone cup of double cream and one cup ofcream from the top of a quart bottle ofmilk, beaten light but not dry; cut andfold the two mixtures together until the may be caramelized, dissolved in one-third a cup of water, boiled to a syrupand then added to the milk; in this case,use three tablespoonfuls of sugar withthe egg-yolks. Boiled Custard with Snow Eggs Scald one pint of milk in
. American cookery . thickensslightly; add six chocolate macaroonsand the softened gelatine; mix thor-oughly, then strain into a dish set intoice-water. Stir occasionally, and whenthe mixture begins to thicken, fold inone cup of double cream and one cup ofcream from the top of a quart bottle ofmilk, beaten light but not dry; cut andfold the two mixtures together until the may be caramelized, dissolved in one-third a cup of water, boiled to a syrupand then added to the milk; in this case,use three tablespoonfuls of sugar withthe egg-yolks. Boiled Custard with Snow Eggs Scald one pint of milk in a doubleboiler; beat the yolks of four eggs; addone-third a cup of sugar and half ateaspoonful of salt and beat again; mixthe yolks smooth with a little of thehot milk, then return to the rest of themilk and stir constantly until the mix-ture thickens enough to coat the cooked enough, the foam on thetop of the mixture in the boiler willlargely disappear. The custard will SEASOXABLE-AXD-TESTED RECIPES 519. BOILED CUSTARD WITH SNOW EGGS thicken more on cooling. Set the dishof custard at once into cold water, con-tinue the stirring for two or three min-utes, then renew the water and stir fora few minutes longer. If the dish canstand in running water, so much the bet-ter. Flavor with three-fourths a tea-spoonful of vanilla just before the custard in china or glass cupswith a snow egg,J on the top of thecustard in each cup. Grate a littlenutmeg on the eggs if desired. Snow Eggs Beat the whites of two eggs very dry,then very gradually beat into them ascant half-cup of sugar. Continue thebeating until the mixture is very ready a saucepan of boiling water,on the range wrhere the w^ater will keephot without bubbling. Dip two table- spoons into the water, then take up aspoonful of the meringue, and with theother spoon shape the top smooth, form-ing an oval shape like a rounding spoon-ful of any material. With the secondspoon push the meringue into the w
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidamericancookery19unse4
