New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-10-29
DESSERTSOF NUTS AND CREAM.
CHESTNUT PASTE FOR GAME ooofS.


Puddings and frozen creams in when nuts are
used are among our very best desserts. English
walnuts chestnuts hazel nuts. pecans anu almost
any Of our native nuts except, posSl'S' '"''e'-
nuts may be used In this way. Inc ha%ci "u'' '''c
American flbert makes especially "'c7 "o~''l
dessert. which is called by the poeuc "'"e VI
foam Of hazel nuts" 1t is made more Ike
mousse than a regular ice cream the cream pe'hS
beaten to give the delicious and mossIhe texture
of the French mousse. For this dessert S'i'ct "
pint OF hazel nuts. quart OF cream uiie''' "7
fore the whipping four eggs, one cupi"' u '"s''''
a tablespoonful Of gelatine and one cup VI MINI
Beat the sugar and yolls OF eggs together hI'hs
the milk to tie boiling point Add Inc Fei"''ie'
which should have been soaking Tor TWO "ou' III
two tabespoonfuls Of cold water. STIR inc genuine
in the milk. just long enough to melt II, p"' o no'
let the milk boil again. Add the not hiHh anu e','-
tine gradually the hazel nuts, when ",uS' oe
chopped fine and pounded to a paste Ni' ais"
the yolks OF eggs and the sugar WITH a s"''Spoo'
full of salt Stir this mixture into the quart OF
cream. which should be whipped to "A S'h i'o'''
The quickest and simplest way OF whipping '''"'''
in spite OF all modern devices. Is win i's"'"i
wire whip. Such % whip may cost from "He ~
twenty-five cents and it is more certain to 90 us
work than any other known cream-beater' 'housn 1t
It. ,,.., -, ,,b,sicol strength The
packing Of a mousse Is matter of consdesape
care. 1t is never frozen Ike a regular zee 0''"''''
but is packed away in salt and ice ana ieIt u WIN
its own perfection. II takes from io"t 10 SIN
hours to harden but It requires no special care
while il Is hardening Take the bcat'r out 'l the
regular ice cream freezer ana pack Inc MOUSSE III
it II YOU have no regular mousse can. This regular
mousse can or mould is exactly Ike inc can Vi
the ice cream freezer except that 1t Is siehu'''I'
and the work Of freezing is all the quicker o" inns
account The mousse is never beaten. and therefore
a bcater is unnecessary. II Is essentlaI thdt inc
whipped cream used in this dessert be thoroughly
drained
In packing n mousse in n gallon ice cream freezer
use about three quarts Of salt TO ten quarts Oh '
ice Pack the freezer as tightly as possshie up 10
the edge of the can. Leave th' COVER VI W.
can off for a while. and beat tn" mousse Win Il
whip for five minutes until the whole shows SENS
NJ being 4 uniform mass II this not done
the hazel nuts would sink to the bottom fut Inc
cover on. pack more ice and salt aro"n' 'h'
freezer tie newspapers over the top OF the ife'"''
and set it away for about half an honr. ~
the end Of this time loosen the mixture AZ the
sides with a sharp knife and beat it with a cream
heater into the softer mass In the centre. b"ng
careful to use a cream whip and not spoon IN 'his
process-otherwise YOU Will turn your mousse
which should be OF messy consistency. INTO Il
smooth ice cream. This whipping should l." suii-
Gent to secure an even mixture Cover the freezer
carefully after H. press piece Of clean white
paper over the mousse which should De partially
CONCEALED by this time and put on IN" cover
tie tn. thick newspapers back In their place anu
l, tho mousse rest for three hours and half more.
At the end Of this time 1t should be- frozen
through. Serve IL with white cake. Favored VAIN
bitter almonds
The mousse mould f. often lined with either rasp-
berry or strawberry sherbc' before the mousse ~
poured in This can hr done easily n the can 81 ~"
freezer is empty when the freezer X packed. ms
chilis the side Of the freezing can 81 ihat cup
Of melted sherfet may be- yry easily spread around
the sides and bottom. b.ing cong"aled a. soon ~ !,
touches the chilled surfaces. The mousse u th'n
turned In. and may thus have "A cream OF hhzeI
nuts nclOsei I'm "A glaze Of Taspherrirs or straw
berries Care must be- taken IN turning "a. cream
out Of the mould t. only ordinary cold water.
never lukcwaTm the lUkewarin water m'ltS
the cream and destroys the outlines OF me FORM:
Almost any Of the nuts named or "A mixture oi
them may be used Ia this mousse.
Walnuts. nlbers. hickory nuts almonds ana pc,
cans are fayorites in sweet cookery. Layers or
pecan nuts mixed with icing ar" used IN certain
iavcr cakes. Chcsfuuts. on IN" otner mana. ar.
more often used with meats In sauces, entrees ana
as garuisles soups ana entrees.
our American chestnut. though much s"e'''r
than The large French or Italian chestnut. y 80
small that IL is hardly worth while 10 prepare IL
i'm any quantity ~ y's'tahl" as the |
French do But where only small guam
tty Of chcstnuts is required as gaihi-h
to a soup. our chcsinuis may D" used Tor |
the pirpose To make q rarnish for conSurin" or
any rich game SOUP take three hcaping tablespoon
fuis Of chcstnuts shell and skin them Ioil them |
in little soup stock and rul, them through
blr.roonfnls Of PURGE. Add tire" yolks. salt
and pepper and I'm three small timbal" moulds with
this mixture. Set the mouls In a pan OF boiling |
water and Jet the timba's cook In this way Tor |
chestnut paste will be firm Turn 1t out of the
moulds and cut II In slices about quarter or an
inch thick This Is sufficient % garnish three plnis
OF any soup.