The Golden rule cook book . act 1 pint heavy cream Whip together till stiff, and bury in equal parts ice and salt, as di-rected. Serve with canned raspberries. 86 C^pCQ^rL^TS^EWS^fl Tr^H^D^I COFFEE PARFAIT /2 cup sugar l/& cup Golden Rule Marshmallow5 egg yolks Creme ^ cup strong Golden Rule Coffee y2 teaspoon Golden Rule VanillaI pint heavy cream Extract Boil sugar and coffee five minutes, then pour slowly onto egg yolks)eaten very light; return to double-boiler, and cook till the mixture:oats the spoon; beat till cold, then add the vanilla, and whip into the:ream and Marshmallow Creme, which
The Golden rule cook book . act 1 pint heavy cream Whip together till stiff, and bury in equal parts ice and salt, as di-rected. Serve with canned raspberries. 86 C^pCQ^rL^TS^EWS^fl Tr^H^D^I COFFEE PARFAIT /2 cup sugar l/& cup Golden Rule Marshmallow5 egg yolks Creme ^ cup strong Golden Rule Coffee y2 teaspoon Golden Rule VanillaI pint heavy cream Extract Boil sugar and coffee five minutes, then pour slowly onto egg yolks)eaten very light; return to double-boiler, and cook till the mixture:oats the spoon; beat till cold, then add the vanilla, and whip into the:ream and Marshmallow Creme, which should be beaten until nearlyiolid. Turn into a cold wet mould, seal and bury as directed in with a garnish of cocktail cherries. ROSE CUP (For afternoon teas or wedding receptions, etc.) Half fill sherbet glasses with canned strawberries, flavored with aIrop or two of Golden Rule Lemon Extract. Finish with a small table-spoon each of raspberry mousse and pineapple sherbet, and dust withGolden Rule Orange Bavarian Cream Garnished with Golden RuleCitron, Golden Rule Cherries and Marsh-mallow Whipped Cream 87 .^^- T1F MEMORANDA MEMORANDA - C^?CQDrLJTE>I^7e2^fI T^3*CL57n=>7im«3 Cakes IN starting a cake, the first thing to be done is to read through therecipe thoroughly—something few women stop to do—otherwisesome ingredient is often omitted, and the result is a failure. Afterthis, the pans should be prepared. For all cakes which are made withshortening, the pans should be lightly greased with lard, and if a loafcake is to be made the bottom should be lined with thin brown paper,cut to fit. In case a large chocolate cake or fruit cake is being made,the sides of the pans should be lined as well; for layer, or cup cakes, itis usually sufficient to dredge the pans with flour after greasing. Inpreparing the pans for cakes which do not contain shortening, likesponge, angel, etc., the pans do not need greasing, a dredging of flourbeing sufficient. Pastry
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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1918
