Desserts and Salads Annotated edition by Gesine Lemcke Cookbooks Food Wine eBooks
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JELLIES.
145. Jellies should be as clear as crystal, not too sweet and just firm enough to hold together. Jellies that have to stand any length of time on the buffets must, of course, be firmer. A good plan is to make a trial by putting a little in a tin cup and setting it on ice before the jelly is put into a form.
146. To Clarify Gelatine.— Put 2 ounces gelatine in a saucepan, add ½ pint cold water and let it stand 10 minutes; then add ½ pint boiling water, set the saucepan in a vessel of boiling water and stir until gelatine is dissolved; beat the whites of 2 eggs to a froth, add the juice of 1 large lemon and a little cold water; stir this into the gelatine, continue stirring until it boils, remove to side of stove and let it stand 5 minutes without boiling; then strain through a jelly bag and use as directed in following recipes.
147. To Clarify Sugar.— Put 1 pound sugar in 1 pint cold water and stir till sugar is dissolved; then strain through a napkin. A quicker way is to boil the sugar and water with the juice of 1 lemon for a few minutes and strain the same way.
148. To Clarify Fruit Juice.— Lay a few sheets of filtering paper in water and let them soak for 15 minutes, changing the water twice; then press them out, pick into small pieces, wet a little again with water and put the paper into a small sieve; pour the fruit juice onto the paper and let it run through into a dish. If not clear the first time pour back again and let it run through once more.
149. Jelly Bag.— Take ¾ yard of white flannel and make a bias bag; this is done by taking the flannel on the bias, sewing the bottom and side together to a point; cut it even on top and hem; then sew a string on each end of hem. In using the bag lay a broom with one end on the back of a chair and the other end on a table; tie the bag onto the broom, in the center, so that it hangs between the table and chair; set a bowl underneath the bag; then pour in the jelly; pour that which runs through first back again into the bag; repeat this once or twice more until the jelly runs through clear. When all the jelly has run through fill it into a mould and set either on ice or in a cool place.
150. Orange Jelly.— Clarify 2 ounces of gelatine as directed (see Clarifying Gelatine), dissolve 1 pound sugar in 1 pint water, add the thin peel of 2 oranges and let it stand 1 hour; then remove orange peel and strain the sugar syrup through a napkin; remove the peel from 4 oranges, divide them into small quarters and remove the pits without breaking the fruit; next pour the juice of 8 oranges and 2 lemons through filtering paper (see Clarifying Fruit Juice); as soon as the gelatine, fruit juice and sugar are clarified mix the three together, place a jelly form into cracked ice, pour in a few spoonfuls jelly and when firm lay in one-third of the orange quarters, which should be wiped dry with a napkin; add sufficient jelly to cover the fruit and when hard lay over another third; cover again with jelly and continue until all is used up; cover the form, lay some ice on top and let it stand till firm; when ready to serve dip the form into hot water, wipe it dry, remove cover, turn the jelly into a dish and serve with vanilla sauce or sweet cream. Note.—If the inside of jelly mould is brushed with pure almond oil the form need not be dipped in hot water, as the jelly will slip out without any trouble. Fine olive oil may also be used, but care should be taken to use only the very best, as otherwise the flavor of the jelly will be spoiled.
151. Plain Orange Jelly.— Dissolve and clarify 1 ounce gelatine in ½ pint water as directed, dissolve 1 cup sugar in ½ pint water, add the thin peel of 1 orange and let it stand 1 hour; then strain through a napkin; let the juice of 5 oranges and 1 lemon run through filtering paper or a fine napkin; mix the gelatine, fruit juice and sugar syrup together, pour it into a jelly mould and set in a cool place to get firm; when ready to serve dip the form int
Desserts and Salads Annotated edition by Gesine Lemcke Cookbooks Food Wine eBooks
The books starts like this "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." I said to myself "Oh oh". Then I looked at the date and saw when the book was published - 1920. Then I began reading it with a different set of mind. It is interesting to see how deserts were made in 1920s, many of the recipes are quite doable. Do not expect a modern cookbook - there are no photos, all recipes flow one after another without breaks. Quantities are fairly large so I had to make adjustments for a couple of recipes that I tried.Ali Julia review
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Desserts and Salads Annotated edition by Gesine Lemcke Cookbooks Food Wine eBooks Reviews
No pictures and the recipes were ok. I have recieved much better cookbooks. I was a bit dissappointed with it.
I was not too impressed with the desserts and salads book. I did not have enough receipts for the regular food person like me.
Simple.
Enjoyed look at all of these in this book. A fun way to make creative desserts and salads for your family and friend.
Nice recipes.
Didn't read.
This book, combined with others of like topics from several different countries, has enabled us to not only "make it as good as 'Our' Grand Mother did", but as many other Grand Mothers 'did'. This book is a keeper in our culinary library.
The books starts like this "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." I said to myself "Oh oh". Then I looked at the date and saw when the book was published - 1920. Then I began reading it with a different set of mind. It is interesting to see how deserts were made in 1920s, many of the recipes are quite doable. Do not expect a modern cookbook - there are no photos, all recipes flow one after another without breaks. Quantities are fairly large so I had to make adjustments for a couple of recipes that I tried.
Ali Julia review
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