Daily capital journal. (Salem, Oregon) 1903-1919, 1916-06-03
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< DAINTY COLD DESSERTS
K THAT JUST HOT PIES.
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The pies and hot puddings of our
grandmothers could not stand the
test of the food investigator and have
been condemned, and in their place
we have the myriad forms of dainty
cold of frozen desserts. One of the
chief ingredients of so many of these
attractive and palatable dishes is
gelatine.
Gelatine preparations may be d.
vided into three classes; those made
by adding to the dissolved gelatiRe
fruit juice OR custard; those made by
the addition of beaten egg whites,
and known as sponges; and those to
which whipped cream is added. These
latter dishes are often called Bavar-
ians or chocolates or just simply
creams.
In some cases where the geIatine
has been acidulated, such as the Phos-
phated gelatine, a tiny bit Of soda
must be added to those that have
cream in their preparation to prevent
the cream from curdling.
Where ice is not available, the gel
atine dishes are popular substitutes
for the ice creams and sherbets. The
following are a few good receipts from
among the hundreds of good ones that
are known to be reliable.
Jellied Prunes.
tablespoons graunlated gelatine.
1-2 prunes,
l-2 cups cold water,
l cup sugar,
IA cup lemon juice,
Pick over, wash and soak prunes for
several hours and cook until soft. Re
move prunes, stone and cut into quar-
ters To the water in which the prunes
were soaked add enough hot water to
make 2 IL cups and to it add the
gelatine that has previously been soak
ed in IA cup cold water. Add sugar
and lemon juice. Set away 10 cool
and when it begins to stiffen add the
prunes. Stir twice while it is harden
ing to prevent the prunes from settling
to the bottom.
Caramel Bavarian Cream.
tablespoons granulated gelatine,
cup cold water,
cup sugar,
l-2 cup boiling water,
l cup scalded milk,
l cup whipped cream,
, l-2 teaspoon vanilla,
Yolks Of 2 eggs
Soak gelatine in the cold water.
Place the sugar in an iron frying pan
and let it melt and to it add the boil
ing water and cook to thin syrup.
5 Bring the milk to the scalding point
over hot water and pour it slowly over
the egg yolks. Return TO the original
dish and cook over hot water until it
coats a spoon. To this add the dis
solved gelatine and the slightly cooled
syrup and flayoring and let partially
harden. When stiffened trifle, all the
whipped cream and beat Serve with
teaspoon of whipped cream to each
serving
, Chocolate Plum Pudding.
tablespoons granulated gelatine,
e 3-4 cup cold water,
cup sugar
cup seeded raisins,
Soak gelatine in cold water Put
IL cup each dates cut, nuts, cur
rents,
! IL squares chocolate,
cups milk.
milk in double boiler, add melted
chocolate and when scalded add sugar,
pinch Of salt, and soaked gelatine.
Remove from fire and when mixture
has thiekened slightly, add ~ tea
J spoon vanilla and the prepared fruits
and nuts. Stir several times then
when well hardened turn into a wetted
mold. Serve with whipped cream.
Marshmallow Cream.
] tablespoon granulated gelatine,
10 cup cold water,
10 cup boiling water,
Whites Of eggs,
p ] teaspoon vanilla,
2 teaspoon lemon extract,
IL squares chocolate.
/. Soak gelatine in cold water five
minutes Add boiling water and place
over hot water until dissolved. Cool
but do not chill. Add sugar gradually
beating continually. Divide quickly
into three parts. To the first, add a
little pink coloring paste and the
vanilla; to the second add melted
chocolate and vanilla, and flavor the
third with lemon. Have ready o wet.
ted mold or bowl with straight tides.
Put into IL the chocolate mixture.
When this is set, put in the white and
then after that sets, the pink Candied
cherries may be added TO the white
and nuts to the pink. Serve with
whipped cream.