Ice Creams, Water Ices, Frozen Puddings Together With Refreshments for All Social Affairs
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In our eReader you can find the full English version of the book. Read Ice Creams, Water Ices, Frozen Puddings Together With Refreshments for All Social Affairs Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Ice Creams, Water Ices, Frozen Puddings Together With Refreshments for All Social Affairs
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Serve with quince jelly sauce poured over the mousse.
This will serve eight persons.
PISTACHIO MOUSSE 4 ounces of pistachio nuts 1 tablespoonful of gelatin 1 pint of water 1 pint of cream 1/2 pound of sugar 1 teaspoonful of almond extract 3 drops of green coloring Blanch the pistachio nuts and put them through a meat grinder. Boilthe sugar and water for five minutes; when cool, add the coloring, thepistachio nuts, and the gelatin moistened in a little cold water. When thisis cold, fold in the c...ream beaten to a stiff froth, and freeze in a mold asdirected.
If this is not too well mixed the cream will separate, which makes thehandsomer dessert. When the mousse is turned from the mold it will thenhave a solid white base with a rather green, beautiful transparent mixtureat the top.
This will serve ten persons.
RICE MOUSSE WITH A COMPOTE OF MANDARINS 1/2 cupful of rice 1 tablespoonful of gelatin 2/3 cupful of sugar 1 pint of milk 1 pint of cream 1/4 pound of candied cherries 1 teaspoonful of vanilla Wash and boil the rice in water for twenty minutes, drain, put it in adouble boiler with the milk and sugar; stir until the sugar is dissolved, cover the kettle and cook slowly for twenty minutes.
What to read after Ice Creams, Water Ices, Frozen Puddings Together With Refreshments for All Social Affairs?
You can find similar books in the "Read Also" column, or choose other free books by Rorer Sarah Tyson Heston to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Serve with quince jelly sauce poured over the mousse.
This will serve eight persons.
PISTACHIO MOUSSE 4 ounces of pistachio nuts 1 tablespoonful of gelatin 1 pint of water 1 pint of cream 1/2 pound of sugar 1 teaspoonful of almond extract 3 drops of green coloring Blanch the pistachio nuts and put them through a meat grinder. Boilthe sugar and water for five minutes; when cool, add the coloring, thepistachio nuts, and the gelatin moistened in a little cold water. When thisis cold, fold in the c...ream beaten to a stiff froth, and freeze in a mold asdirected.
If this is not too well mixed the cream will separate, which makes thehandsomer dessert. When the mousse is turned from the mold it will thenhave a solid white base with a rather green, beautiful transparent mixtureat the top.
This will serve ten persons.
RICE MOUSSE WITH A COMPOTE OF MANDARINS 1/2 cupful of rice 1 tablespoonful of gelatin 2/3 cupful of sugar 1 pint of milk 1 pint of cream 1/4 pound of candied cherries 1 teaspoonful of vanilla Wash and boil the rice in water for twenty minutes, drain, put it in adouble boiler with the milk and sugar; stir until the sugar is dissolved, cover the kettle and cook slowly for twenty minutes.
What to read after Ice Creams, Water Ices, Frozen Puddings Together With Refreshments for All Social Affairs?
You can find similar books in the "Read Also" column, or choose other free books by Rorer Sarah Tyson Heston to read onlineMoreLess
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