Easy Dessert Recipes

Orange Cream

noreply@blogger.com (Unknown) — Mon, 08 Aug 2011 15:21:00 +0000

Mix 2 tablespoonfuls flour with 1 pint milk or cream, add ½ tablespoonful butter, 3½ tablespoonfuls sugar, the yolks of 3 or 4 eggs and the grated rind of ½ an orange and stir the cream over the fire till it boils; then set aside to cool.

Chocolate Cream

noreply@blogger.com (Unknown) — Sun, 07 Aug 2011 12:31:00 +0000

Mix 2 tablespoonfuls flour with 1 pint of milk or cream; add ½ teaspoonful vanilla extract, ¼ pound grated chocolate, 3 or 4 tablespoonfuls sugar, ½ tablespoonful butter, a sprinkle of salt and the yolks of 4 eggs; place this in a saucepan over the fire and stir till it boils; then remove and set aside to cool.

Vanilla Cream

noreply@blogger.com (Unknown) — Thu, 16 Jun 2011 18:20:00 +0000

Place a saucepan with 1 pint cream or milk over the fire, add 2 tablespoonfuls flour,
the yolks of 4 eggs, 1 tablespoonful butter, 3 tablespoonfuls sugar, 1 teaspoonful vanilla extract and a sprinkle of salt; stir this until it comes to a boil; when cold mix cream with the yolk of 1 egg and a little sweet cream.

Whipped Cream (with Cherries)

noreply@blogger.com (Unknown) — Tue, 14 Jun 2011 14:35:00 +0000

Remove the pits from 1 pound of large cherries; put the fruit in a glass dish with ½ cup sugar; set the dish for an hour or two on ice; also have 1 pint of whipped cream on ice; when ready to serve spread the cream over the cherries, or serve each in a separate dish, and send sponge or fancy cake to the table with it. Canned cherries, apricots or peaches may be substituted for fresh fruit.

Whipped Cream (with Peaches)

noreply@blogger.com (Unknown) — Mon, 13 Jun 2011 08:48:00 +0000

Pare and cut 6 large, ripe peaches into quarters; put the fruit into a glass dish, sprinkle over it ½ cup powdered sugar and set the dish on ice for 1 hour; also have 1 pint of whipped and sweetened cream standing on ice; in serving cover the peaches with cream; break some lady fingers apart, stand them around the dish and serve at once. Or serve cream and fruit in separate dishes. Instead of fresh fruit preserved fruit may be used.

Whipped Cream (with Oranges)

noreply@blogger.com (Unknown) — Sun, 12 Jun 2011 12:45:00 +0000

Pare 6 large oranges, cut them into pieces, remove the pits, put the fruit into a glass dish and sprinkle over it ½ cup powdered sugar; have 1 pint cream, beaten to a stiff froth, mixed with 3 or 4 tablespoonfuls powdered sugar and set fruit and cream on ice till wanted; when ready to serve pour cream over the oranges and send to table at once, or serve each in a separate dish.

Whipped Cream (with Chocolate)

noreply@blogger.com (Unknown) — Sat, 11 Jun 2011 13:32:00 +0000

Boil ¼ pound grated chocolate in ½ cup water with ½ cup sugar and a little vanilla; when cold mix it with 1 pint whipped cream and set on ice till wanted.

Cream (with Pineapple)

noreply@blogger.com (Unknown) — Wed, 08 Jun 2011 10:06:00 +0000

Prepare the cream in the same manner as the foregoing; pare a ripe sugar-loaf pineapple and break it from the stalk into pieces with a silver fork; put the fruit into a glass dish and sprinkle 1 cup sugar over it; set the dish on ice for 1 hour; when ready to serve pour the cream over pineapple and send to table at once.

Whipped Cream (with Strawberries)

noreply@blogger.com (Unknown) — Tue, 07 Jun 2011 16:00:00 +0000

Put 1 quart ripe strawberries in a colander and rinse with cold water; when well drained put the berries into a glass dish, sprinkle over them 1 cup powdered sugar and set for ½ hour on ice; whip 1 pint sweet cream to a froth, sweeten with powdered sugar and set on ice until wanted; when ready for use pour the cream over berries and serve at once, or send each in a separate dish to the table.

Whipped Cream

noreply@blogger.com (Unknown) — Mon, 06 Jun 2011 14:11:00 +0000

Put 1 quart of rich, sweet cream into a deep vessel or stone jar and let it stand on
ice for an hour; then beat it with an egg beater until stiff; then add sufficient powdered sugar to sweeten and any kind of flavor that may be liked.

Sabayon of Lemon

noreply@blogger.com (Unknown) — Sun, 05 Jun 2011 09:49:00 +0000

Soak 12 sheets of gelatine in cold water; put in a saucepan 2 whole eggs and the
yolks of 10; add 1 cup sugar, the juice of 3 lemons, the thin peel of 1 and ½ bottle Rhine wine; beat this with an egg beater till nearly boiling; remove at once, press out the gelatine, add it to the cream and continue beating till cold and beginning to thicken; fill it into a cream form and set on ice till wanted.

Sabayon of Oranges

noreply@blogger.com (Unknown) — Sat, 04 Jun 2011 17:56:00 +0000

Soak 12 sheets of gelatine in cold water for 10 minutes; in the meantime put the juice of 4 oranges, the thin peel of 1, ¾ cup sugar, ½ bottle wine (white is best), 2 whole eggs and the yolks of 6 in a saucepan over the fire; beat this with an egg beater till nearly boiling; remove it from the fire and take out the peel, press out the gelatine, add it to the cream and continue the beating till cold; fill it into a cream form and place for 2 hours on ice.

Russian Cream

noreply@blogger.com (Unknown) — Fri, 03 Jun 2011 18:01:00 +0000

Stir the yolks of 9 eggs with 9 tablespoonfuls sugar for ½ hour; add the juice and
grated rind of 1 lemon and ½ pint best rum; lay 5 sheets of gelatine for 5 minutes in cold water, press out and put it in ½ cup boiling water; stir until dissolved; then mix it by degrees, stirring constantly, with the above mixture; when it begins to thicken add the whites, beaten to a stiff froth, rinse out a mould with cold water, sprinkle with sugar, fill in the cream and set in a cool place till firm.

Milk Cream

noreply@blogger.com (Unknown) — Fri, 03 Jun 2011 02:45:00 +0000

Soak 1 ounce gelatine in 1 cup of milk; place a saucepan with 3 cups milk, ¾ cup
sugar, 1½ teaspoonfuls vanilla and the yolks of 6 eggs in a vessel of boiling water and stir with an egg beater till nearly boiling; remove from the fire, add the gelatine and stir till it becomes cold and begins to thicken; then add the whites, beaten to a stiff froth, turn the cream into a form and set on ice till firm; serve with cold pineapple or strawberry sauce; the form should be rinsed with cold water and sprinkled with sugar before the cream is put in.

Vienna Lemon Cream

noreply@blogger.com (Unknown) — Wed, 01 Jun 2011 05:38:00 +0000

Stir the yolks of 10 eggs with 1 cup sugar to a cream; add the juice of 4 lemons and the grated rind of ½ a one; lay 12 sheets of gelatine in cold water for 10 minutes, press out and dissolve it in ½ cup boiling water; add it by degrees to the cream and continue stirring till it begins to thicken; then add the whites, beaten to a stiff froth; rinse out a form with cold water and sprinkle with sugar, turn in the cream and set on ice till firm.

Vienna Orange Cream

noreply@blogger.com (Unknown) — Mon, 30 May 2011 13:35:00 +0000

Soak 1 ounce gelatine in ½ cup cold water 15 minutes, add ½ cup boiling water and stir over the fire till dissolved; stir the yolks of 12 eggs with 12 tablespoonfuls sugar to a cream; add by degrees the juice of 8 oranges and 3 lemons, and lastly the gelatine; continue stirring until it begins to thicken; then add the whites, beaten to a stiff froth; rinse out a mould with cold water and sprinkle with sugar, pour in the cream and set it on ice for 2 hours.

Creme Française au Café

noreply@blogger.com (Unknown) — Sun, 29 May 2011 16:30:00 +0000

Pour 1 quart boiling cream over 4 tablespoonfuls fresh, ground coffee; cover and let it stand for 5 minutes; then strain through a fine sieve of cloth; place a saucepan over the fire with the coffee cream, yolks of 8 eggs and 5 tablespoonfuls sugar and stir till nearly boiling; finish the same as Crême Française à la Vanille.

Creme Française aux Amandes

noreply@blogger.com (Unknown) — Sat, 28 May 2011 07:33:00 +0000

1 quart cream, ¼ pound blanched and finely pounded almonds, the yolks of 8 eggs, ½ cup sugar and ½ vanilla bean; boil the cream and pour it over the pounded almonds; cover and let it stand till cold; then strain the cream through a sieve; place a saucepan with the cream, yolks, vanilla and sugar over the fire; stir with an egg beater till nearly boiling; remove it from the fire and finish the same as Crême Française à la Vanille.

Creme Française au Chocolat

noreply@blogger.com (Unknown) — Fri, 27 May 2011 14:22:00 +0000

Melt ¼ pound grated chocolate in the oven; then put it with 1 quart cream, ¾ cup sugar and the yolks of 8 eggs over the fire; stir until nearly boiling; remove it from fire, add 1 teaspoonful essence of vanilla and 1 ounce clarified gelatine and finish same as in foregoing recipe.

Creme Française à la Vanille

noreply@blogger.com (Unknown) — Thu, 26 May 2011 14:41:00 +0000

Put 1 quart sweet cream with the yolks of 8 eggs into a saucepan; add ¾ cup sugar and stir the whole over the fire with an egg beater till nearly boiling; remove from fire, add 2 teaspoonfuls essence of vanilla and 1½ ounces clarified gelatine (see Gelatine); continue stirring until the cream has cooled off; then set a plain form with tube in center into cracked ice, pour in the cream, cover and let it remain for 2 hours. If the form is oiled with fine almond oil the cream will turn out without dipping the form into hot water; the oiling is best done with a fine brush; the form is then turned upside down, so that all superfluous oil has a chance to run out.

Red Sugar

noreply@blogger.com (Unknown) — Wed, 25 May 2011 12:25:00 +0000

Sift out all the fine part of ½ pound granulated sugar; put the sugar on a piece of thick brown paper, drop a few drops of cochineal over the sugar and rub it with the hands till the sugar becomes a red color.

Vanilla Sugar

noreply@blogger.com (Unknown) — Mon, 23 May 2011 17:43:00 +0000

Split the vanilla bean, lengthwise, in two; put some granulated sugar on a plate and
scrape the seed out of the vanilla bean; mix it with the sugar and put away in a well closed jar.

Lemon Sugar

noreply@blogger.com (Unknown) — Sun, 22 May 2011 06:51:00 +0000

Grate the rind of 12 lemons; mix the grated lemon peel with 1 pound powdered sugar;
put into well closed jars and set in a cool place; is used for cake sauces and puddings instead of freshly grated lemon peel.

Sugar Color

noreply@blogger.com (Unknown) — Fri, 20 May 2011 08:04:00 +0000

Place a saucepan with 1 pound sugar and ½ pint water over the fire and boil till the
sugar is dark brown and nearly black; then add 1 pint boiling water; stir until all the sugar is well dissolved; boil it for a few minutes; then remove from fire and put it into a well corked bottle. This color is used for coloring soups, sauces and sometimes jellies.

Spinach Green (for coloring)

noreply@blogger.com (Unknown) — Wed, 18 May 2011 12:36:00 +0000

Wash a few handfuls spinach, press it out and pound in a mortar to a pulp; then press out the juice in a cloth; put the spinach liquid in a small saucepan; put it for a few minutes over the fire; as soon as the liquid curdles pour it on a fine sieve; let the water run off and the green which remains press through a fine sieve and put it in a well covered glass till wanted. Spinach green is used for coloring creams or puddings.