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Classic
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page 316
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 white of the eggs
until it begins to thicken, turn into 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.
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