. American cookery . o arrest cooking, and then turn thecustard into molds. Sprinkle each moldwith chopped, preserved ginger. Apple Charlotte Butter a small, oval Charlotte mold. Cut a thin slice of bread, just the sizeand shape of the bottom of the mold, andanother for the top of the mold. Spreadboth sides of the bread with butter. Putone slice in the bottom of the mold, nowline the inner walls of the mold withmoderately thin strips of bread, butteredon both sides. Within the case placelayers of apples cut small, with orangemarmalade or apricot jam spread be-tween; add, also, to each layer a
. American cookery . o arrest cooking, and then turn thecustard into molds. Sprinkle each moldwith chopped, preserved ginger. Apple Charlotte Butter a small, oval Charlotte mold. Cut a thin slice of bread, just the sizeand shape of the bottom of the mold, andanother for the top of the mold. Spreadboth sides of the bread with butter. Putone slice in the bottom of the mold, nowline the inner walls of the mold withmoderately thin strips of bread, butteredon both sides. Within the case placelayers of apples cut small, with orangemarmalade or apricot jam spread be-tween; add, also, to each layer a lightsprinkling of sugar and a little meltedbutter, and let bake till done; serve withcream and sugar and custard. Raisin Pie with Meringue Line a pie-dish with pastry and fill withthe following: Beat the yolks of two eggs;add one cup of sugar, the grated yellowrind and the juice of one lemon, a pinchof salt and a cup of chopped, seedlessraisins. Add a little water if the mix-ture seems dry or, better still, cook the. APPLE CHARLOTTE 198 AMERICAN COOKERY raisins for a few minutes till plump anduse the water with the raisins. Bake ina moderate oven and when cool coverwith a meringue made of the whites ofthe eggs. Beat the whites till stiff, butnot dry. Add, gradually, four table-spoonfuls of sugar and continue beatingtill the mixture retains its shape whenpiled up. Slip into a warm oven to dryslowly at first, increasing the heat forbrowning. Uncooked Fruit Whips The amateur cook and the house-mother forced to do without a servingmaid will hail the uncooked fruit souffle reach, because the flavor depends on thekind of fruit used; the proportions remainthe same. Proportions for Fruit Whip Beat four or five egg-whites very are stiff enough when the bowl canbe turned upside down without the egg-whites slipping out. Have ready onecup of fruit pulp, into which has beenstirred one-half cup of sugar and thejuice of half a lemon. Fold this verycarefully into the beaten whitejs
Size: 2285px × 1094px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bo, bookcentury1900, bookdecade1910, bookidamericancookery19unse4
