Perfect Foods - Deserts

recipes from 1900's

Perfect foods ORANGE FLOAT.

One quart of water, the juice and pulp of two lemons, one coffee cup of sugar. When boiling add four tablespoons of cornstarch; let it boil fifteen minutes stirring all the time, when cold pour over the top of four or five peeled and sliced oranges. Over this spread beaten whites of three eggs. Sweeten and add a few drops of vanilla.

Perfect foods VELVET CREAM.

A large teacupful of white wine, the juice of a nice lemon, one half ounce of isinglass, sugar to taste, let boil together, till nearly all the isinglass is dissolved, then strain and add one pint of cream. Let it stand until nearly cold and then put it into the mould. It requires to be made some hours before it is turned out.

Perfect foods PRUNE JELLY.

Put about three dozen prunes into one quart of boiling water and let them boil for one hour, take out the prunes and stone them making use of half the kernels as a flavoring. Put the prunes back into the water, with the blanched kernels, adding one cup of sugar and let boil half an hour more. Dissolve half a box of Cox's gelatine in water and add to the above and boil ten minutes longer. Put into a mould and serve cold with whipped cream.

Perfect foods FROZEN PUDDING.

Make a custard with three eggs and about one pint of milk, flavor with vanilla and a small cup of white sugar. Put four tablespoons of brown sugar in a frying pan and brown it well. Take from the stove and stir till off the boil, then stir into the custard. Put all in a dipper or deep dish; take a large dish full of snow and coarse salt, put the dipper into this and stir the custard until it is quite thick. Put into a mould and leave in a cool place. Serve with whipped cream.

Perfect foods ARROWROOT WINE JELLY.

Wet two heaping teaspoons of arrowroot with a little cold water, stir it into a cup of boiling water in which has been dissolved 2 teaspoons of white sugar. Stir while it boils ten minutes. Add one tablespoon of brandy, or three of sherry. Put into a mould and serve cold with custard as a sauce. This is very nice for invalids, omitting the sauce.

Perfect foods RICE BLANC MANGE.

One half pound ground rice, one quart of milk, three ounces of sugar, the rind of half a lemon, one half teaspoonful of vanilla. Boil the rice in the milk for twenty minutes with the sugar and rind of lemon, then remove the rind and add the vanilla. Put it into a wet mould.

Perfect foods LEMON JELLY.

Dissolve one package or twelve sheets of gelatine in a little warm water. Then add three and one half pints of boiling water, one pound of sugar and the juice of four lemons. Cool in a mould.

Perfect foods COFFEE JELLY.

Two tablespoons of coffee, one package of gelatine, one glass of sherry boiled down to one pint.

Perfect foods ICED APPLES WITH CREAM.

Pare and core six apples; cook them in a syrup made of one cup of sugar, and two of water; drop the apples into the boiling syrup; when they are tender put them on a platter, when cool cover with a thin layer of meringue and brown. Let the syrup boil until reduced to one half cupful, when cold, will form a jelly, cut into squares and place over and around the apples. Serve cold with sugar and cream.

Perfect foods FRUIT JELLY.

To one large box of gelatine add one half pint cold water. When dissolved add juice of three lemons, two cups sugar, one pint of boiling water. Arrange in layers in a mould. Four bananas and two or more oranges (sliced) six castane nuts chopped fine, six figs, one quarter lb. dates cut into small pieces. Strain jelly over this and cool. Serve with whipped cream. A lining of ladies fingers is an improvement.

Perfect foods COMPOTE OF APPLES.

Take five apples, wipe, but do not peel them, take the cores out of four of them and put them in a deep dish. Slice the fifth apple and put the slices and a small lemon sliced with the four apples. One quarter lb. brown sugar to be sprinkled over apples. One half pint of water. Bake until perfectly soft but do not let them lose their shape. Put them in a dish, press and strain the cut up pieces over the cooked apples. To be eaten cold.

Perfect foods POMMES À LA VESUVE.

Pile some apple marmalade high in a dish; get ready some macaroni boiled in water well drained, and afterwards sweetened with white sugar, and flavored with brandy; cut it into short lengths, lay it as a bordering round the mountains of marmalade; dust the whole over with powdered sugar, and on the apex form a crater with half a dozen nubs of sugar; pour a gill of brandy over the top, and just before serving set fire to it and place it on the table flaming.

Perfect foods LEMON SPONGE.

One half box gelatine, juice of three lemons, one pint of cold water, one half pint of hot water, two teacups of sugar, whites of three eggs. Soak one-half box of gelatine in the pint of cold water ten minutes; then dissolve on the fire adding the juice of the lemons with the hot water and sugar. Boil all together two or three minutes; pour into a dish, and let it remain until nearly cold and beginning to set; then add the whites of eggs well beaten and whisk ten minutes. When it becomes the consistency of sponge, wet the inside of cups with the white of eggs, pour in the sponge and set in a cold place. Serve with thin custard, made with the yolks of four eggs, one tablespoonful of cornstarch, one-half teacup of sugar, one pint of milk, teaspoonful of vanilla. Boil until sufficiently thick and serve cold over the sponge. The sponge should be allowed to stand twenty-four hours.

Perfect foods ORANGE SOUFFLÉ.

Pare and slice six oranges, boil one cup sugar, one pint of milk, the yolks of three eggs, one tablespoon of cornstarch. As soon as thick, pour over the oranges; beat the whites of eggs to a stiff froth; sweeten: put on top and brown in oven. Serve cold. Bananas may be used instead of oranges and are far more wholesome from contact with the heat.

Perfect foods GELATINE, WITH FRUIT.

Take one ounce box of gelatine; put to soak in a pint of cold water for an hour. Take the juice of three lemons and one orange, with three cups of sugar; add this to the gelatine, and pour over all three pints of boiling water: let this boil up once, stirring all the time. Take two moulds of the same size, and pour half your jelly into each. Stir into one mould half a cup of candied cherries, and into the other one pound of blanched almonds. The almonds will rise to the top. Let these moulds stand on ice, or in a cool place until thoroughly set, twenty-four hours is best. When ready to serve loosen the sides, and place the almond jelly on top the other, on a fruit platter. Slice down and serve with whipped cream.

Perfect foods EASY ICE CREAM.

One pint of cream, half a pint of milk, teacupful of sugar, two eggs beaten separately, the whites being added last, a teaspoonful of vanilla extract. Stir thoroughly but do not cook, it is quite as nice without. This will be sufficient for six persons. Dissolve half a pound of macaroons in the above mixture before it is frozen and a delicious ice cream may be had.

Perfect foods TRIFLE.

One pint of cream well beaten, sugar and flavoring to taste. One quarter of a pound of macaroons which have soaked in sherry for a few minutes. Put in a deep dish alternate layers of macaroons and cream. Preserved cherries and almonds (whole) are a great improvement.

Perfect foods CARAMEL CREAM.

Boil two coffee cups of dark brown sugar, butter the size of an egg and two thirds of a cup of thin sweet cream. Twelve minutes after it commences to boil dissolve half a cup of gelatine in a little cold water, add this to the boiling mixture and nearly a pint of sweet cream all but the two thirds of a cup used in the beginning. Strain and flavor with a tablespoonful of vanilla; pour into a pudding mould and let it stand over night on the ice. Serve with whipped cream.

Perfect foods CLARET JELLY.

One ounce of gelatine, one cup of sugar, the rind and juice of two lemons, two or three pieces of cinnamon, one and one half pints of water, one half pint of claret, one glass of brandy. If Cox's gelatine or Lady Charlotte, is used it will have to be soaked first in a little of the cold water, if the leaf gelatine, boiling water can be poured on it. Put all together into a saucepan with whites of three eggs, put on the fire until it boils and then strain through a flannel bag.

Perfect foods CUP CUSTARD.

Five eggs, six ounces of sugar, one quart of milk, extract to flavor, spread cups or moulds with unsalted butter, fill up with the custard, and place in pan filled with one inch water in good oven.

Perfect foods SPANISH CREAM.

Yolks of two eggs, two tablespoons sugar, two tablespoons ground rice, one pint of milk. Beat the eggs a little. Put all together on the fire and stir constantly until it thickens. Pour into glass dish and garnish with blanched almonds and strips of citron.

Perfect foods SPANISH CREAM.

Soak one half package of gelatine in one pint of milk for half an hour; while this is soaking take two eggs (separate them) beating the yolks with one half a cup of white sugar, till light, and whip the whites to a stiff froth: when the gelatine is soaked, put the sauce pan on the fire and let gelatine and milk come to the boil: then add the yolks and remove from fire, add the whites and one teaspoon of vanilla. Put in a wet mould and cool.

Perfect foods CHARLOTTE RUSSE.

To make the jelly for bottom of mould one half a package of gelatine soaked in a little over a tumbler of water, sugar to taste, one half a small cup of cooking wine and enough cochineal to color. Let this stand until stiff. One pint of sweet cream, one half a box of gelatine dissolved, wine to taste, one teaspoon of vanilla, a little over half a cup of sugar: whip cream stiff, then add sugar, wine, vanilla and lastly the gelatine. Beat well together and pour into your mould lined with ladies fingers and jelly.

Perfect foods WINE CREAM.

Two cups of cream, half a cup of sugar, one box of gelatine dissolved in half a cup of sherry over a steamer, when dissolved, strain into cream, and put in a mould and in a cool place.

Perfect foods PINEAPPLE WATER ICE.

Two large juicy pineapples, one and one half pounds of sugar, one quart of water, juice of two lemons. Pare the pineapples, grate them and add the juice of the lemons. Boil the sugar and water together for five minutes. When cold add the pineapple and strain through a sieve. Turn into freezer and freeze.

Perfect foods LEMON WATER ICE.

Four large juicy lemons, one quart of water, one orange, one and one quarter pounds of sugar. Put the sugar and water over to boil. Chip the yellow rind from three lemons and the orange, add to the syrup, boil five minutes and stand away to cool. Square the juice from the orange and lemon add it to the cold syrup, strain it through a cloth and freeze.

Perfect foods ROLLED JELLY.

Two eggs, yolks and whites beaten separately. Take the yolks and beat to a cream with one cup of sugar, three tablespoonfuls of milk, then add one cup of flour, one heaping teaspoon of baking powder and the well beaten whites last, also extract as fancied. When baked place on a wet cloth and trim outside edges, cover with preserves, roll in the cloth and let it stand for ten minutes, eat with whipped cream.

Perfect foods JUNKET.

Slightly warm one quart milk, add junket tablet dissolved, and two or three tablespoonfuls sugar. Keep in a warm place near fire till solid. Then remove to a cool place till served. Serve with cream and maple sugar or preserves.

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