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The Whitehouse Cookbook (1887) written by Mrs. F.L. Gillette

M >> Mrs. F.L. Gillette >> The Whitehouse Cookbook (1887)





PEACH CREAM. No. 2.

A quart of fine peaches, pare and stone the fruit and cut in quarters.
Beat the whites of three eggs with a half cupful of powdered sugar
until it is stiff enough to cut with a knife. Take the yolks and mix
with half a cupful of granulated sugar and a pint of milk. Put the
peaches into the mixture, place in a pudding-dish and bake until
almost firm; then put in the whites, mixing all thoroughly again, and
bake a light brown. Eat ice cold.


ITALIAN CREAM.

Put two pints of cream into two bowls; with one bowl mix six ounces of
powdered loaf sugar, the juice of two large lemons and two glassfuls
of white wine; then add the other pint of cream and stir the whole
very hard; boil two ounces of isinglass or gelatine with four small
teacupfuls of water till reduced to one-half; then stir the mixture
luke-warm into the other ingredients; put them in a glass dish to
congeal.


SNOW CREAM.

Heat a quart of thick, sweet cream; when ready to boil, stir into it
quickly three tablespoonfuls of cornstarch flour, blended with some
cold cream; sweeten to taste and allow it to boil gently, stirring for
two or three minutes; add quickly the whites of six eggs, beaten to a
stiff froth; do not allow it to boil up more than once after adding
the eggs; flavor with lemon, vanilla, bitter almond or grated lemon
peel; lay the snow thus formed quickly in rocky heaps on silver or
glass dishes, or in shapes. Iced, it will turn out well.

If the recipe is closely followed, any family may enjoy it at a
trifling expense, and it is really worthy the table of an epicure. It
can be made the day before it is to be eaten; kept cold.


MOCK ICE.

Take about three tablespoonfuls of some good preserve; rub it through
a sieve with as much cream as will fill a quart mold; dissolve
three-quarters of an ounce of isinglass or gelatine in half a pint of
water; when almost cold, mix it well with the cream; put it into a
mold, set in a cool place and turn out next day.


PEACH MERINGUE.

Pare and quarter (removing stones) a quart of sound, ripe peaches;
place them all in a dish that it will not injure to set in the oven
and yet be suitable to place on the table. Sprinkle the peaches with
sugar, and cover them well with the beaten whites of three eggs. Stand
the dish in the oven until the eggs have become a delicate brown, then
remove, and when cool enough, set the dish on ice, or in a very cool
place. Take the yolks of the eggs, add to them a pint of milk, sweeten
and flavor, and boil same in a custard kettle, being careful to keep
the eggs from curdling. When cool pour into a glass pitcher and serve
with the meringue when ready to use.


APPLE FLOAT.

One dozen apples, pared and cored, one pound and a half of sugar. Put
the apples on with water enough to cover them and let them stew until
they look as if they would break; then take them out and put the sugar
in the same water; let the syrup come to a boil, put in the apples and
let them stew until done through and clear; then take them out, slice
into the syrup one large lemon and add an ounce of gelatine dissolved
in a pint of cold water. Let the whole mix well and come to a boil;
then pour upon the apples. The syrup will congeal. It is to be eaten
cold with cream.

Or you may change the dish by making a soft custard with the yolks of
four eggs, three tablespoonfuls of powdered sugar and a scant quart
of milk. When cold, spread it over the apples. Whip the whites of the
egg, flavor with lemon and place on the custard. Color in the oven.


SYLLABUB.

One quart of rich milk or cream, a cupful of wine, half a cupful of
sugar; put the sugar and wine into a bowl and the milk lukewarm in a
separate vessel. When the sugar is dissolved in the wine, pour the
milk in, holding it high; pour it back and forth until it is frothy.
Grate nutmeg over it.


CREAM FOR FRUIT.

This recipe is an excellent substitute for pure cream, to be eaten on
fresh berries and fruit.

One cupful of sweet milk; heat it until boiling. Beat together the
whites of two eggs, a tablespoonful of white sugar and a piece of
butter the size of a nutmeg. Now add half a cupful of cold milk and a
teaspoonful of cornstarch; stir well together until very light and
smooth, then add it to the boiling milk; cook it until it thickens; it
must not boil. Set it aside to cool. It should be of the consistency
of real fresh cream. Serve in a creamer.


STRAWBERRY SPONGE.

One quart of strawberries, half a package of gelatine, one cupful and
a half of water, one cupful of sugar, the juice of a lemon, the whites
of four eggs. Soak the gelatine for two hours in half a cupful of the
water. Mash the strawberries and add half the sugar to them. Boil the
remainder of the sugar and the water gently twenty minutes. Rub the
strawberries through a sieve. Add the gelatine to the boiling syrup
and take from the fire immediately; then add the strawberries. Place
in a pan of ice-water and beat five minutes. Add the whites of eggs
and beat until the mixture begins to thicken. Pour in the molds and
set away to harden. Serve with sugar and cream. Raspberry and
blackberry sponges are made in the same way.


LEMON SPONGE.

Lemon sponge is made from the juice of four lemons, four eggs, a
cupful of sugar, half a package of gelatine and one pint of water.
Strain lemon juice on the sugar; beat the yolks of the eggs and mix
with the remainder of the water, having used a half cupful of the
pint in which to soak the gelatine. Add the sugar and lemon to this
and cook until it begins to thicken, then add the gelatine. Strain
this into a basin, which place in a pan of water to cool. Beat with a
whisk until it has cooled but not hardened; now add the whites of the
eggs until it begins to thicken, turn in a mold and set to harden.

Remember the sponge hardens very rapidly when it commences to cool, so
have your molds all ready. Serve with powdered sugar and cream.


APPLE SNOW.

Stew some fine-flavored sour apples tender, sweeten to taste, strain
them through a fine wire sieve and break into one pint of strained
apples the white of an egg; whisk the apple and egg very briskly till
quite stiff and it will be as white as snow; eaten with a nice boiled
custard it makes a very desirable dessert. More eggs may be used if
liked.


QUINCE SNOW.

Quarter five fair-looking quinces and boil them till they are tender
in water, then peel them and push them through a coarse sieve. Sweeten
to the taste and add the whites of three or four eggs. Then with an
egg-whisk beat all to a stiff froth and pile with a spoon upon a glass
dish and set away in the ice box, unless it is to be served
immediately.


ORANGE TRIFLE.

Take the thin parings from the outside of a dozen oranges and put to
steep in a wide-mouthed bottle; cover it with good cognac and let it
stand twenty-four hours; skin and seed the oranges and reduce to a
pulp; press this through a sieve, sugar to taste, arrange in a dish
and heap with whipped cream flavored with the orange brandy, ice two
hours before serving.


LEMON TRIFLE.

The juice of two lemons and grated peel of one, one pint of cream,
well sweetened and whipped stiff, one cupful of sherry, a little
nutmeg. Let sugar, lemon juice and peel lie together two hours before
you add wine and nutmeg. Strain through double tarlatan and whip
gradually into the frothed cream. Serve very soon heaped in small
glasses. Nice with cake.


FRUIT TRIFLE.

Whites of four eggs beaten to a stiff froth, two tablespoonfuls each
of sugar, currant jelly and raspberry jam. Eaten with sponge cakes, it
is a delicious dessert.


GRAPE TRIFLE.

Pulp through a sieve two pounds of ripe grapes, enough to keep back
the stones, add sugar to taste. Put into a trifle dish and cover
with whipped cream, nicely flavored. Serve very cold.


APPLE TRIFLE.

Peel, core and quarter some good tart apples of nice flavor, and stew
them with a strip of orange and a strip of quince peel, sufficient
water to cover the bottom of the stewpan, and sugar in the proportion
of half a pound to one pound of fruit; when cooked, press the pulp
through a sieve, and, when cold, dish and cover with one pint of
whipped cream flavored with lemon peel.

Quinces prepared in the same manner are equally as good.


PEACH TRIFLE.

Select perfect, fresh peaches, peel and core and cut in quarters; they
should be _well sugared_, arranged in a trifle dish with a few of
their own blanched kernels among them, then heaped with whipped cream
as above; the cream should not be flavored; this trifle should be set
on the ice for at least an hour before serving; home-made sponge cakes
should be served with it.


GOOSEBERRY TRIFLE.

One quart of gooseberries, sugar to taste, one pint of custard, a
plateful of whipped cream.

Put the gooseberries into a jar, with sufficient moist sugar to
sweeten them, and boil them until reduced to a pulp. Put this pulp at
the bottom of a trifle dish; pour over it a pint of custard, and, when
cold, cover with whipped cream. The cream should be whipped the day
before it is wanted for table, as it will then be so much firmer and
more solid. This dish may be garnished as fancy dictates.


LEMON HONEY.

One coffeecupful of white sugar, the grated rind and juice of one
large lemon, the yolks of three eggs and the white of one, a
tablespoonful of butter. Put into a basin the sugar and butter, set it
in a dish of boiling water over the fire; while this is melting, beat
up the eggs, and add to them the grated rind from the outside of the
lemon; then add this to the sugar and butter, cooking and stirring it
until it is thick and clear like honey.

This will keep for some days, put into a tight preserve jar, and is
nice for flavoring pies, etc.


FLOATING ISLANDS.

Beat the yolks of five eggs and the whites of two very light, sweeten
with five tablespoonfuls of sugar and flavor to taste; stir them into
a quart of scalded milk and cook it until it thickens. When cool pour
it into a glass dish. Now whip the whites of the three remaining eggs
to a _stiff_ froth, adding three tablespoonfuls of sugar and a little
flavoring. Pour this froth over a shallow dish of boiling water; the
steam passing through it cooks it; when sufficiently cooked, take a
tablespoon and drop spoonfuls of this over the top of the custard, far
enough apart so that the "little white islands" will not touch each
other. By dropping a teaspoonful of bright jelly on the top or centre
of each island, is produced a pleasing effect; also by filling
wine-glasses and arranging them around a standard adds much to the
appearance of the table.


FLOATING ISLAND.

One quart of milk, five eggs and five tablespoonfuls of sugar. Scald
the milk, then add the beaten yolks and one of the whites together
with the sugar. First stir into them a little of the scalded milk to
prevent curdling, then all of the milk. Cook it the proper thickness;
remove from the fire, and, when cool, flavor; then pour it into a
glass dish and let it become very cold. Before it is served beat up
the remaining four whites of the eggs to a _stiff_ froth and beat into
them three tablespoonfuls of sugar and two tablespoonfuls of currant
jelly. Dip this over the top of the custard.


TAPIOCA BLANC MANGE.

Half a pound of tapioca soaked an hour in one pint of milk and boiled
till tender; add a pinch of salt, sweeten to taste and put into a
mold; when cold turn it out and serve with strawberry or raspberry
jam around it and a little cream. Flavor with lemon or vanilla.


BLANC MANGE. No. 1.

In one teacupful of water boil until dissolved one ounce of clarified
isinglass, or of patent gelatine (which is better); stir it
continually, while boiling. Then squeeze the juice of a lemon upon a
cupful of fine, white sugar; stir the sugar into a quart of rich cream
and half a pint of Madeira or sherry wine; when it is well mixed, add
the dissolved isinglass or gelatine, stir all well together, pour it
into molds previously wet with cold water; set the molds upon ice, let
them stand until their contents are hard and cold, then serve with
sugar and cream or custard sauce.


BLANC MANGE. No. 2.

Dissolve two ounces of patent gelatine in cold water; when it is
dissolved stir it into two quarts of rich milk, with a teacupful of
fine white sugar; season it to your taste with lemon, or vanilla, or
peach water; place it over the fire and boil it, stirring it
continually; let it boil five minutes; then strain it through a cloth,
pour it into molds previously wet with cold water and salt; let it
stand on ice, or in any cool place until it becomes hard and cold;
turn it out carefully upon dishes and serve; or, half fill your mold;
when this has set, cover with cherries, peaches in halves,
strawberries or sliced bananas, and add the remainder.


CHOCOLATE BLANC MANGE.

Half a box of gelatine soaked in a cupful of water for an hour, half a
cupful of grated chocolate, rubbed smooth in a little milk. Boil two
cupfuls of milk, then add the gelatine and chocolate and one cupful of
sugar; boil all together eight or ten minutes. Remove from the fire,
and when nearly cold beat into this the whipped whites of three eggs,
flavored with vanilla. Should be served cold with custard made of the
yolks, or sugar and cream. Set the molds in a cold place.


CORNSTARCH BLANC MANGE.

Take one quart of sweet milk and put one pint upon the stove to heat;
in the other pint mix four heaping tablespoonfuls of cornstarch and
half a cupful of sugar; when the milk is hot, pour in the cold milk
with the cornstarch and sugar thoroughly mixed in it and stir
altogether until there are no lumps and it is thick; flavor with
lemon; take from the stove and add the whites of three eggs beaten to
a stiff froth.

_A Custard for the above._--One pint of milk boiled with a little salt
in it; beat the yolks of three eggs with half a cupful of sugar and
add to the boiling milk; stir well, but do not let it boil until the
eggs are put in; flavor to taste.


FRUIT BLANC MANGE.

Stew nice, fresh fruit (cherries, raspberries and strawberries being
the best), or canned ones will do; strain off the juice and sweeten to
taste; place it over the fire in a double kettle until it boils; while
boiling, stir in cornstarch wet with a little cold water, allowing two
tablespoonfuls of cornstarch to each pint of juice; continue stirring
until sufficiently cooked; then pour into molds wet in cold water and
set away to cool. Served with cream and sugar.


ORANGE CHARLOTTE.

For two molds of medium size, soak half a box of gelatine in half a
cupful of water for two hours. Add one and a half cupfuls of boiling
water and strain. Then add two cupfuls of sugar, one of orange juice
and pulp and the juice of one lemon. Stir until the mixture begins to
cool, or about five minutes; then add the whites of six eggs, beaten
to a stiff froth. Beat the whole until so stiff that it will only just
pour into molds lined with sections of orange. Set away to cool.


STRAWBERRY CHARLOTTE.

Make a boiled custard of one quart of milk, the yolks of six eggs and
three-quarters of a cupful of sugar; flavor to taste. Line a glass
fruit-dish with slices of sponge cake dipped in sweet cream; lay upon
this ripe strawberries sweetened to taste; then a layer of cake and
strawberries as before. When the custard is cold pour over the whole.
Now beat the whites of the eggs to a stiff froth, add a tablespoonful
of sugar to each egg and put over the top. Decorate the top with the
largest berries saved out at the commencement.

Raspberry charlotte may be made the same way.


CHARLOTTE RUSSE. (Fine.)

Whip one quart of rich cream to a stiff froth and drain well on a nice
sieve. To one scant pint of milk add six eggs beaten very light; make
very sweet; flavor high with vanilla. Cook over hot water till it is a
thick custard. Soak one full ounce of Cox's gelatine in a very little
water and warm over hot water. When the custard is very cold beat in
lightly the gelatine and the whipped cream. Line the bottom of your
mold with buttered paper, the side with sponge cake or lady-fingers
fastened together with the white of an egg. Fill with the cream, put
in a cold place, or, in summer, on ice. To turn out, dip the mold for
a moment in hot water. In draining the whipped cream, all that drips
through can be re-whipped.


CHARLOTTE RUSSE.

Cut stale sponge cake into slices about half an inch thick and line
three molds with them, leaving a space of half an inch between each
slice; set the molds where they will not be disturbed until the
filling is ready. Take a deep tin pan and fill about one-third full of
either snow or pounded ice and into this set another pan that will
hold at least four quarts. Into a deep bowl or pail (a whip churn is
better) put one and a half pints of cream (if the cream is very thick
take one pint of cream and a half pint of milk); whip it to a froth
and when the bowl is full, skim the froth into the pan which is
standing on the ice and repeat this until the cream is all froth; then
with a spoon draw the froth to one side and you will find that some of
the cream has gone back to milk; turn this into the bowl again and
whip as before; when the cream is all whipped, stir into it two-thirds
of a cup of powdered sugar, one teaspoonful of vanilla and half of a
box of gelatine, which has been soaked in cold water enough to cover
it for one hour and then put in boiling water enough to dissolve it
(about half a cup); stir from the bottom of the pan until it begins to
grow stiff; fill the molds and set them on ice in the pan for one
hour, or until they are sent to the table. When ready to dish them,
loosen lightly at the sides and turn out on a flat dish. Have the
cream ice cold when you begin to whip it; and it is a good plan to put
a lump of ice into the cream while whipping it.

_Maria Parloa._


ANOTHER CHARLOTTE RUSSE.

Two tablespoonfuls of gelatine soaked in a little cold milk two hours,
two coffeecupfuls of rich cream, one teacupful of milk. Whip the cream
stiff in a large bowl or dish; set on ice. Boil the milk and pour
gradually over the gelatine until dissolved, then strain; when nearly
cold, add the whipped cream, a spoonful at a time. Sweeten with
powdered sugar, flavor with extract of vanilla. Line a dish with
lady-fingers or sponge cake; pour in cream and set in a cool place to
harden. This is about the same recipe as M. Parloa's, but is not as
explicit in detail.


PLAIN CHARLOTTE RUSSE. No. 1.

Make a rule of white sponge cake; bake in narrow shallow pans. Then
make a custard of the yolks after this recipe. Wet a saucepan with
cold water to prevent the milk that will be scalded in it from
burning. Pour out the water and put in a quart of milk, boil and
partly cool. Beat up the yolks of six eggs and add three ounces of
sugar and a saltspoonful of salt; mix thoroughly and add the lukewarm
milk. Stir and pour the custard into a porcelain or double saucepan
and stir while on the range until of the consistency of cream; do not
allow it to boil, as that would curdle it; strain, and when almost
cold add two teaspoonfuls of vanilla. Now, having arranged your cake
(cut into inch slices) around the sides and on the bottom of a glass
dish, pour over the custard. If you wish a meringue on the top, beat
up the whites of four eggs with four tablespoonfuls of sugar; flavor
with lemon or vanilla, spread over the top and brown slightly in the
oven.


PLAIN CHARLOTTE RUSSE. No. 2.

Put some thin slices of sponge cake in the bottom of a glass sauce
dish; pour in wine enough to soak it; beat up the whites of three eggs
until very light; add to it three tablespoonfuls of finely powdered
sugar, a glass of sweet wine and one pint of thick sweet cream; beat
it well and pour over the cake. Set it in a cold place until served.


NAPLE BISCUITS, OR CHARLOTTE RUSSE.

Make a double rule of sponge cake; bake it in round deep patty-pans;
when cold cut out the inside about one-quarter of an inch from the
edge and bottom, leaving the shell. Replace the inside with a custard
made of the yolks of four eggs beaten with a pint of boiling milk,
sweetened and flavored; lay on the top of this some jelly or jam; beat
the whites of three eggs with three heaping tablespoonfuls of powdered
sugar until it will stand in a heap; flavor it a little; place this on
the jelly. Set them aside in a cold place until time to serve.


ECONOMICAL CHARLOTTE RUSSE.

Make a quart of nicely flavored mock custard, put it into a large
glass fruit dish, which is partly filled with stale cake (of any kind)
cut up into small pieces about an inch square, stir it a little, then
beat the whites of two or more eggs stiff, sweetened with white sugar;
spread over the top, set in a refrigerator to become cold.

Or, to be still more economical: To make the cream, take a pint and a
half of milk, set it on the stove to boil; mix together in a bowl the
following named articles: large half cup of sugar, one moderately
heaped teaspoonful of cornstarch, two tablespoonfuls of grated
chocolate one egg, a small half cup of milk and a pinch of salt. Pour
into the boiling milk, remove to top of the stove and let simmer a
minute or two. When the cream is cold pour over the cake just before
setting it on the table. Serve in saucers. If you do not have plenty
of eggs you can use all cornstarch, about two heaping teaspoonfuls;
but be careful and not get the cream too thick, and have it free from
lumps.

The cream should be flavored either with vanilla or lemon extract.
Nutmeg might answer.


TIPSY CHARLOTTE.

Take a stale sponge cake, cut the bottom and sides of it, so as to
make it stand even in a glass fruit dish; make a few deep gashes
through it with a sharp knife, pour over it a pint of good wine, let
it stand and soak into the cake. In the meantime, blanch, peel and
slice lengthwise half a pound of sweet almonds; stick them all over
the top of the cake. Have ready a pint of good boiled custard, well
flavored, and pour over the whole. To be dished with a spoon. This is
equally as good as any charlotte.


ORANGE CHARLOTTE.

One-third of a box of gelatine, one-third of a cupful of cold water,
one-third of a cupful of boiling water and one cup of sugar, the juice
of one lemon and one cupful of orange juice and pulp, a little grated
orange peel and the whites of four eggs. Soak the gelatine in the
cold water one hour. Pour the boiling water over the lemon and orange
juice, cover it and let stand half an hour; then add the sugar, let it
come to a boil on the fire, stir in the gelatine and when it is
thoroughly dissolved, take from the fire. When cool enough, beat into
it the four beaten whites of eggs, turn into the mold and set in a
cold place to stiffen, first placing pieces of sponge cake all around
the mold.


BURNT ALMOND CHARLOTTE.

One cupful of sweet almonds, blanched and chopped fine, half a box of
gelatine soaked two hours in half a cupful of cold water; when the
gelatine is sufficiently soaked, put three tablespoonfuls of sugar
into a saucepan over the fire and stir until it becomes liquid and
looks dark; then add the chopped almonds to it and stir two minutes
more; turn it out on a platter and set aside to get cool. After they
become cool enough break them up in a mortar, put them in a cup and a
half of milk, and cook again for ten minutes. Now beat together the
yolks of two eggs with a cupful of sugar, and add to the cooking
mixture; add also the gelatine; stir until smooth and well dissolved;
take from the fire and set in a basin of ice-water and beat it until
it begins to thicken; then add to that two quarts of whipped cream,
and turn the whole carefully into molds, set away on the ice to become
firm. Sponge cake can be placed around the mold or not, as desired.


CHARLOTTE RUSSE, WITH PINEAPPLE.

Peel and cut a pineapple in slices, put the slices into a stewpan with
half a pound of fine white sugar, half an ounce of isinglass, or of
patent gelatine (which is better), and half a teacupful of water; stew
it until it is quite tender, then rub it through a sieve, place it
upon ice, and stir it well; when it is upon the point of setting, add
a pint of cream well whipped, mix it well and pour it into a mold
lined with sponge cake, or prepared in any other way you prefer.


COUNTRY PLUM CHARLOTTE.

Stone a quart of ripe plums; first stew and then sweeten them. Cut
slices of bread and butter and lay them in the bottom and around the
sides of a large bowl or deep dish. Pour in the plums boiling hot,
cover the bowl and set it away to cool gradually. When quite cool,
send it to the table and eat it with cream.


VELVET CREAM, WITH STRAWBERRIES.

Dissolve half an ounce of gelatine in a gill of water; add to it half
a pint of light sherry, grated lemon peel and the juice of one lemon
and five ounces of sugar. Stir over the fire until the sugar is
thoroughly dissolved. Then strain and cool. Before it sets beat into
it a pint of cream; pour into molds and keep on ice until wanted. Half
fill the small molds with fine strawberries, pour the mixture on top,
and place on ice until wanted.