. American cookery. often one tablespoonful of granu-lated gelatine in one-fourth a cup ofcold water and dissolve in a cup of hotgrapejuice; add one cup of sugar andtwo cups of cold grapejuice and stir untilthe sugar is dissolved. Beat the whitesof two eggs very light; add the grape-juice mixture, (this should be cold butnot set) and the cream and beat witha whip-churn or an egg-beater untilvery light. Sweeten a cup of grape-juice with three tablespoonfuls of sugarand divide among eight glass cups;fill the cups with the beaten very cold. Swiss Pudding Scald two cups of milk; stir
. American cookery. often one tablespoonful of granu-lated gelatine in one-fourth a cup ofcold water and dissolve in a cup of hotgrapejuice; add one cup of sugar andtwo cups of cold grapejuice and stir untilthe sugar is dissolved. Beat the whitesof two eggs very light; add the grape-juice mixture, (this should be cold butnot set) and the cream and beat witha whip-churn or an egg-beater untilvery light. Sweeten a cup of grape-juice with three tablespoonfuls of sugarand divide among eight glass cups;fill the cups with the beaten very cold. Swiss Pudding Scald two cups of milk; stir one-fourth a cup of cornstarch, half a tea-spoonful of salt and one-fourth a cup ofcold milk to a smooth consistency,then stir and cook in the hot milk untilthick and smooth; cover and let cookfifteen minutes. Beat the yolks of twoeggs light; beat in one-fourth a cup ofsugar and beat into the cornstarchmixture; remove from the fire and turninto a buttered baking dish. Grate theyellow rind of an orange or lemon over. ICE CREAM, WITH PEARS. HELENE the top of the pudding and set into theoven until the egg is set. It willtake about ten minutes. Beat the whitesof two eggs to a stiff froth, then gradu-ally beat in two level tablespoonfuls ofstrawberry jelly or jam and spread overthe pudding; return the pudding to aslack oven to set the meringue and colorit slightly. Ice Cream, with Pears, Helene Set a round or square of sponge cakeon an individual dish, and dispose abovea slice of vanilla ice cream from a brick-shaped mold; above the ice cream sethalf a pear cooked in rich syrup; abovethe pear pipe a rosette of whipped cream,sweetened and flavored with vanillabefore whipping; sprinkle with candiedrose petals or with crushed candiedviolets. Serve chocolate, sauce in a_dishapart.
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorketcwhitneyp
