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 Browning Club - Desserts & Ices
 

The Browning Club Cook Book



DESSERTS AND ICES.



"An' 't please your honor," quoth the peasant,
"This same dessert is very pleasant."

BAKED APPLES.

Pare and core firm Greening apples; fill centers with equal parts of chopped almonds, candied cherries, candied pineapple and figs; pour over a syrup of 1 cup water and 1/2 cup sugar boiled 10 minutes; dust with granulated sugar; bake until tender. Serve cold with whipped cream.

MRS WALNER.

CREME DE MENTHE.

1 quart water; juice of 3 lemons and 2 oranges; about 1 tablespoon creme-de-menthe, depending upon the strength of the liquor; sweeten to taste; freeze not too solid, just slushy, or pour it over chopped ice; add a little vegetable coloring if not green enough.

MRS. GAULE.

CHARLOTTE RUSSE.

Whip a quart of cream; to this add 4 tablespoons of congealing gelatine, 1 cup sugar, juice 1 lemon, 1 teaspoon vanilla; line mold with whipped cream, then thin slices angle [sic angel] food cake alternately, having last layer of cream.

MRS. CLYDE CAMPBELL.

YELLOW PARFAIT.

6 egg yolks; 1 cup sugar; 1/4 cup water; 1 pint cream; beat egg yolks until thick; boil sugar and water together 5 minutes; add to egg yolks. Cook in double boiler until mixture looks smooth; strain; add cream whipped stiff; flavor and mix thoroughly; put on ice and let stand 4 to 6 hours.

MRS. HUGH REINIG.

VEGETABLE PUDDING.

1-2 pound Challenge flour; 1-2 pound suet; 1-2 pound raisins; 1-2 pound currants; 1-2 pound brown sugar; 1 nutmeg; 3 teaspoons Royal Baking powder; 1-2 pound raw carrots, grated; 1-2 pound raw potatoes, grated; a little salt. The vegetables are sufficient to mix.

MISS PALMER,
California.

PINEAPPLE SPONGE.

1/2 cup minute tapioca soaked in 1 cup cold water for 1/2 hour. When soaked pour off water, then add juicce [sic juice] of pineapple and hot water mixed, 2 cups (juice of 1 15-cent can, the rest water); 1/2 cup of sugar. Let it cook 1 hour in double boiler; add beaten whites of 2 eggs and chopped pineapple. Serve with whipped cream.

MRS. SEASTROM.

PRUNE WHIP.

White of 4 eggs; 1 cup stewed prunes; sweeten too taste; beat white to stiff froth, beat in chopped prunes and sugar. Bake in moderately hot oven till brown on top. Serve with whipped cream.

MRS. H. K. WILLIAMS.

PINEAPPLE FLUFF.

1 package lemon Jello; 1 1/2 pint boiling water; 1/2 cup sugar; 1 pint can grated pineapple; juice of 2 oranges; the beaten whites of 4 eggs. Pour water over the Jello; add sugar; stir until dissolved. When cool and beginning to set stir in the pineapple, the orange juice and whites of eggs. Beat until light and fluffy. Keep in a cool place until firm. Serve with orange flavored whipped cream.

MRS. L. H. PINE.

COFFEE, BAVARIAN CREAM.

1 cup strong coffee; 1 pint cream; 1/2 package Knox gelatine soaked in 1/2 cup cold water; pour on coffee boiling hot; add 1 cup sugar; strain into a basin which stands in ice water; beat until it thickens, then add the cream whipped. When mixed put into a mold and put away to harden. Serve with sugar and cream.

MRS. SEASTROM

SHORT CAKE.

1 1/2 cups Challenge flour; 4 tablespoons sugar; 1/2 teaspoon soda; 1/2 teaspoon Royal Baking powder; 1/2 cup lard and butter, equal proportions. Mix well in the flour, then add 1 cup sour milk. The sugar may be omitted if preferred unsweetened. Pour on greased tin and bake.

MRS. E. H. STAFFORD.

ORANGE CUPS.

1 cup sugar; 1 cup water; juice of 3 oranges; 2 teaspoons gelatine; little fruit coloring. Heat sugar and water to boiling, add gelatine, then juice. Put into a mold to set, then put into it the half of an orange peel with a notched top. Serve with whipped cream.

MRS. SEASTROM.

LEMON GLACE.

1 quart new milk; 1 pint sugar; freeze partly, then add juice of 2 lemons and 1 orange.

MRS. W. A. McWAID.

PEACH MOUSSE.

Rub through the sieve enough mellow peaches to measure 1 1/2 cups; soak 1/4 box gelatine in 1/4 cup cold water; stand over hot water until dissolved, then add peaches, a cup of sugar and a teaspoon of lemon juice; stir occasionally until quite thick, then add 1 pint cream whipped to a stiff froth; stir until thoroughly set; put in a mold and pack in salt and ice 3 hours.

MRS. L. H. PINE.

LEMON SHERBET.

Boil 1 1/2 pints sugar and 5 pints water 25 minutes; add juice of 10 lemons and freeze.

MRS. SEASTROM.

FROZEN PUDDING.

To 1 generous pint of milk add 2 cups sugar, yolks of 2 eggs, 1/2 scant cup Challenge flour. Cook until thick in double boiler. When cold add 1 quart cream, whites of 2 eggs and 4 or 6 tablespoons of sherry. Freeze. If wanted very nice, when partly frozen add candied cherries and pineapple cut in small slices.

MRS. B. R. WASSON.

BISQUIT GLACE.

Beat yolks of 8 eggs; 1 cup sugar; vanilla flavor. Beat light 1 quart of rich, sweet cream, then add sugar and eggs well beaten. Pour in mold, set in ice and salt and let it freeze for 2 hours.

MRS. SEASTROM.

FRUIT PUNCH.

1 1/2 cups sugar and 1 pint water brought to a boil; when cold add 1 cup lemon juice, 1 cup raspberry juice, 1/2 cup cherry juice; 1 cup orange may be used and the cherry omitted; add 1 quart water.

MRS. BUNDY.

HOT CHOCOLATE SAUCE FOR ICE CREAM.

Butter the inside of a granite saucepan; add 2 ounces of unsweetened chocolate and melt over hot water; add 2 cups light brown sugar and mix well; then add 1 ounce of butter and 1/2 cup of rich new milk. Cook until the mixture forms a soft ball when tested in cold water, then take from the fire; add a teaspoon of vanilla. Put into a sauce boat and pour while hot over each service of ice cream. It will immediately harden.

MRS. IRWIN.

APRICOT ICE.

1 can apricots run through sieve; juice of 3 lemons and 2 oranges; put all together and cover with 1 1/2 pints sugar. Let stand an hour. Whip 1 quart of cream and add to mixture. Freeze.

MRS. ALEXANDER.

BAVARIAN CREAM.

Dissolve 1 envelope of gelatine in 1/2 cup cold water; then add 1 cup boiling water and 1 cup sugar; whip 1 pint cream and add 1 can shredded pineapple, and when gelatine is cold whip the cream and fruit in it. Any kind of fruit may be used, also nut.

MRS. CLARENCE HEDGES.

CRANBERRY SHERBET.

2 gallons water; 6 pounds granulated sugar; 1 ounce fruit acid or lemon; 2 quarts cranberry juice. Makes 3 gallons.

MISS MAMIE FINDLEY.

MAPLE FLANGO.

Beat yolks of 4 eggs until light; add 1 cup of good maple syrup; let it boil, stirring all the time; take from the fire and beat until cool, then strain and add 1 pint of cream whipped and the well beaten whites of 4 eggs; place in freezer and pack in ice and salt; let stand 5 or 6 hours, stirring only with a spoon.

MISS MAMIE FINDLEY.

SHERBET.

3 cups sugar; 3 pints water; make into syrup; when cool add juice of 3 lemons and strain, then add 1 can of shredded pineapples. When mixture has begun to freeze add the beaten whites of 2 eggs.

MRS. SHENTON.

CARAMEL ICE CREAM.

1 quart milk; yolks 3 eggs; 1 cup sugar, boil. Melt 1 cup sugar; when melted stir into hot custard; when cold add 1 pint cream; flavor.

MRS. W. A. McWAID.

LEMON SHERBET.

Make good, strong lemonade too sweet to drink; fill freezer two-thirds full; when half frozen add whites of 2 eggs with 2 tablespoons sugar. Beat them into the partly frozen mixture and finish freezing. Any other fruit juice may be added.

MRS. PETITE.



Transcribed by Cheryl Siebrass, November, 2017 from The Browning Club Cook Book, pp. 59-63.

 

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