Desserts and Salads

Gesine Lemcke

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• Publié par: fewyeg
• Publié le: 08 décembre 2010
• Nombre de lectures: 32
• Langue: English

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The Project Gutenberg EBook of Desserts and Salads, by Gesine Lemcke This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org Title: Desserts and Salads Author: Gesine Lemcke Release Date: August 19, 2009 [EBook #29730] Language: English Character set encoding: UTF-8 *** START OF THIS PROJECT GUTENBERG EBOOK DESSERTS AND SALADS *** Produced by Louise Hope, Juliet Sutherland and the Online Distributed Proofreading Team at http://www.pgdp.net This text uses UTF-8 (Unicode) file encoding, including some less common fractions: ⅓ ⅔ (thirds) ⅛ ⅜ (eighths) There are also halves and quarters: ½¼¾ If any of these characters do not display properly, or if the apostrophes and quotation marks in this paragraph appear as garbage, you may have an incompatible browser or unavailable fonts. First, make sure that your browser’s “character set” or “file encoding” is set to Unicode (UTF-8). You may also need to change the default font. Typographical errors are marked with mouse-hover popups. Most errors and inconsistencies were left unchanged; details are given at the end of the e-text. Except for the title-page quotation, the word “art” (“Italian art”, “Vienna art”) appears to be the German Art (way, manner, style). Caution: Do not attempt to convert modern salted butter into unsalted butter by washing it. It will not work. Preface Numbered Recipes Appendix Contents (original location ) Alphabetical Index (added by transcriber ) GESINE LEMCKE. D S E A BY S L GESINE LEMCKE AUTHOR OF THE EUROPEAN AND AMERICAN CUISINE, AND CHAFING-DISH RECIPES PRINCIPAL AND OWNER OF THE BROOKLYN AND NEW YORK COOKING COLLEGES “Eating is a Necessity, But Cooking is an Art.” NEW YORK AND LONDON D. APPLETON AND COMPANY 1920 COPYRIGHT, 1892, 1896, 1918 BY GESINE LEMCKE. Printed in the United States of America P R E F A C 3 I ASK every one who may become possessed of this book to read the recipes herein contained carefully and thoughtfully before attempting the making of any of them, and also to observe the following instructions: Weigh and measure all ingredients exactly, and have everything ready to mix before you commence. If you measure your ingredients by means of a cup be sure you use one which holds half a pint. Use neither more nor less of anything than the recipe instructs you, and be sure to have your fire just right, as also instructed by the recipe. If at first success does not come to you do not despair, but persist in following the advice of the old adage: “Try, try again.” You should always bear in mind that honest work is never lost and that reward must come in the end. Desserts and Salads. SAUCES. 1. Wine Chaudeau.— Into a lined saucepan put ½ bottle Rhine wine, 4 tablespoonfuls sugar, 1 teaspoonful cornstarch, the peel of ½ lemon and the yolks of 6 eggs; place the saucepan over a medium hot fire and beat the contents with an egg beater until just at boiling point; then instantly remove from the fire, beat a minute longer, pour into a sauce bowl and serve with boiled or baked pudding. 2. White Wine Sauce.— Over the fire place a saucepan containing 2 cups white wine, 4 tablespoonfuls sugar, 3 whole eggs, the yolks of 4 eggs and the peel and juice of 1 lemon; beat the contents of saucepan with an egg beater until nearly boiling; then instantly remove and serve. 3. Wine Cream Sauce.— ½ bottle white wine, ½ teaspoonful cornstarch, 3 eggs (yolks and whites beaten separately), 4 tablespoonfuls sugar and the peel and juice of ½ lemon; put all the ingredients except the whites of eggs in saucepan; beat with an egg beater until just about to boil; then remove from fire; have the whites beaten to a stiff froth; add them to the sauce, beat for a minute longer and then serve. 4. Claret Sauce.— Over the fire place a lined saucepan containing ½ bottle claret, 3 or 4 tablespoonfuls sugar, 1 lemon cut into slices and freed of the pits, a piece of cinnamon and 1 small tablespoonful cornstarch mixed with water or wine; stir constantly until it comes to a boil; then strain and serve. Or boil 1 tablespoonful cornstarch in 1½ cups water, with piece of cinnamon and a few slices of lemon, for a few minutes; then remove from the fire; add ½ pint claret and sugar to taste. 5. Bishop Sauce.— Boil 2 ounces of sago in 2 cups water, with 1 tablespoonful fine minced or ground bitter almonds, a piece of cinnamon and the peel of 1 lemon; when sago is done strain it through a sieve, add 1½ cups claret, ¼ pound sugar and 1 teaspoonful of bishop essence. 6. Madeira Sauce, No. 1.— Set a small saucepan on the stove with the yolks of 3 eggs, 1 cup Madeira and 2 tablespoonfuls sugar; stir until it comes to a boil; then remove from fire and add by degrees 4 tablespoonfuls sweet cream, stirring constantly, and serve. 7. Madeira Sauce, No. 2.— Mix 1 tablespoonful flour with 1½ spoonfuls butter; add 1½ cups boiling water; boil 3 minutes, stirring constantly; remove from the fire, add ½ cup Madeira and 3 tablespoonfuls sugar. 8. Butter Sauce.— In a small saucepan mix 1 tablespoonful flour with a little cold water; add by degrees 1 cup of boiling water, stirring constantly; set the saucepan over the fire, add 1 heaping tablespoonful butter in small pieces; continue stirring and boil for a few minutes. 9. Sherry Wine Sauce, No. 1.— Add to the Butter Sauce ½ cup sugar and ½ pint sherry wine. 10. Sherry Wine Sauce, No. 2.— 1 cup sherry wine, ½ cup water, the yolks of 3 eggs, 2 tablespoonfuls sugar and the grated rind of ½ lemon; put all the ingredients in a small saucepan over the fire and keep stirring until the sauce 5 6 ingredients in a small saucepan over the fire and keep stirring until the sauce begins to thicken; then take it off; if allowed to boil it will be spoiled, as it will immediately curdle; beat the whites to a stiff froth, stir them into the sauce and serve. 11. Sherry Wine Sauce, No. 3.— Melt in a small saucepan 1 tablespoonful butter; add 1 teaspoonful flour; when well mixed add 1 cup sherry wine, 2 tablespoonfuls sugar and the yolks of 4 eggs; stir briskly until the sauce is on the point of boiling; then instantly remove and serve with plum or bread pudding. 12. Wine or Brandy Sauce.— Prepare 1 cup Butter Sauce, sweeten it with sugar, add 1 glass brandy, port or sherry wine, a little lemon juice and nutmeg. 13. Arrack Sauce (Allemande).— Mix 2 tablespoonfuls flour with some white wine; add in small pieces 2 tablespoonfuls butter, peel and juice of ½ lemon and 2 cups white wine; place a saucepan containing the ingredients over the fire and stir until it comes to a boil; remove from the fire, add 1 cup arrack and 1 cup sugar. 14. Arrack Sauce (English).— Put in a small saucepan 1 tablespoonful flour mixed with a little cold water, the yolks of 3 eggs, 1 tablespoonful butter, a piece of cinnamon, a little lemon peel, 2 tablespoonfuls sugar and 1½ cups water; set saucepan over the fire, stir constantly until it commences to boil; then instantly remove from the stove, add a little lemon juice and ½ cup arrack. This sauce can be made with any kind of wine or brandy. 15. Brandy Sauce (with Milk, “English Style”).— Put in a small saucepan 1 cup milk, the yolks of 2 eggs, 1 tablespoonful sugar and a little grated lemon peel; stir over the fire till the sauce is at boiling point; instantly remove and add 3 tablespoonfuls brandy; serve with plum pudding. 16. Brandy Sauce (American), No. 1.— Stir 4 tablespoonfuls powdered sugar with 1½ spoonfuls butter to a cream; add by degrees the yolks of 2 eggs, ½ cup boiling water and ½ cup brandy; put all the ingredients in a tin cup and set it in a saucepan of hot water; stir until the sauce is boiling hot; flavor with nutmeg and vanilla. This sauce may be made of wine in the same manner. 17. Brandy Sauce, No. 2.— Beat 1 tablespoonful butter with 6 tablespoonfuls powdered sugar to a cream; add by degrees 1 wine-glassful of brandy, 3 tablespoonfuls boiling water and a little nutmeg; put the sauce into a tin cup, set in saucepan of boiling water and stir until the sauce is hot; but do not allow it to boil. 18. Punch Sauce.— Place a small vessel on the stove with 1 cup of rum, 2 tablespoonfuls powdered sugar, the grated rind of ½ an orange and 1 teaspoonful vanilla essence; let it remain over the fire until the liquor catches a light flame; put on the lid for 1 minute; then remove it from the fire, add the juice of 1 orange and serve hot. This sauce is usually poured over the pudding. 19. Rum Sauce.— Mix ½ tablespoonful flour with a piece of butter the size of an egg; add 1 cup boiling water; when well mixed together add ½ cup Rhine wine, the peel and juice of ½ lemon, 4 tablespoonfuls sugar, a piece of cinnamon and the yolks of 3 eggs; place in a saucepan over the fire and beat with an egg beater till the sauce comes to a boil; instantly remove and add ½ cup rum. In place of rum, brandy may be used. N OTE.—The eggs may be omitted and 1 tablespoonful flour used instead of ½. 20. Sauce à la Diaz.— Place a tin pan over the fire with 1 cup rum, ½ cup Marella wine, 3 tablespoonfuls sugar, the grated rind of 1 orange and 1 8 7 Marella wine, 3 tablespoonfuls sugar, the grated rind of 1 orange and 1 teaspoonful vanilla; leave the pan on the stove until the liquor takes fire; then cover quickly; boil 1 minute; draw it from the fire to the side of the stove; let it stand a few minutes; then strain into a bowl; cover tightly and when cold pour it over the pudding. 21. Wine Chaudeau (with Rum).— Place a saucepan on the stove with 1 teaspoonful cornstarch mixed with a little cold water; add 2 whole eggs, the yolks of 2 eggs, 4 tablespoonfuls sugar, a little lemon juice, some grated orange peel, ½ bottle Rhine wine and 2 glasses of rum; stir with an egg beater until just about to boil; then instantly remove from the fire, stir for