The Century Cook Book Part 77

Cover the top with jelly, so as to completely enclose the celery mixture. Turn it onto a flat dish, and place around it a wreath of shredded lettuce. This is a very delicious salad, and well repays the trouble of preparation.

=BIRD'S-NEST SALAD=

Rub a little green coloring paste into cream cheese, giving it a delicate color like birds' eggs. Roll it into b.a.l.l.s the size of birds'

eggs, using the back or smooth side of b.u.t.ter-pats.

Arrange on a flat dish some small well-crimped lettuce leaves; group them to look like nests, moisten them with French dressing, and place five of the cheese b.a.l.l.s in each nest of leaves. The cheese b.a.l.l.s may be varied by flecking them with black, white, or red pepper.

The nests may be made of shredded lettuce if preferred.

CHAPTER XVIII

COLD DESSERTS

UTENSILS

Ill.u.s.tration No. 1, Egg-beaters.--No. 1, Dover beater; Nos.

2 and 3, Wire Whips; No. 4, Daisy beater.

[Ill.u.s.tration: No. 1. EGG WHIPS.

1. Dover Beater.

2. Wire Spoon.

3. Wire Whip.

4. Daisy Beater.]

Ill.u.s.tration No. 2, Jelly Molds.--No. 1, Two Charlotte Russe molds to use for double molding; No. 2, cylindrical mold for Charlottes, Bavarians, cornstarch, etc.; Nos. 3 and 4, ring molds.

[Ill.u.s.tration: No. 2. JELLY MOLDS.

1. Two Charlotte Molds for double molding.

2. Cylindrical Mold.

3, 4. Ring Molds.]

Ill.u.s.tration No. 3.--No. 1, jelly mold packed in ice ready to be filled; No. 2, smaller mold to fit inside for double molding.

[Ill.u.s.tration: No. 3. JELLY MOLDS.

1. Mold packed in ice for fancy molding.

2. Smaller Mold of same shape to fit into No. 1 for double molding.

(See page 325.)]

Ill.u.s.tration No. 4.--Pastry bag and tubes.

[Ill.u.s.tration: No. 4.

PASTRY BAG AND TUBES.]

Ill.u.s.tration No. 5.--Paper for filtering fruit juices.

[Ill.u.s.tration: No. 5.

PAPER FOR FILTERING FRUIT JUICES.]

Ill.u.s.tration No. 6.--No. 1, lace papers to use under cake, puddings, jellies, individual creams, bonbons, etc.; also for timbales; No. 2, paper boxes and china cups to use for individual souffles, biscuits, glace oranges and grapes, creamed strawberries, and cherries; also for creamed chicken, and fish, salpicon, etc.

[Ill.u.s.tration: No. 6.

LACE PAPERS, PAPER BOXES, AND CHINA BOX.]

The china cups are useful for the latter purposes.

The rectangular paper boxes are easily made. For boxes 3-1/4 x 1-3/4 inches, cut heavy unruled writing paper into pieces 5-3/4 x 7-1/4 inches; fold down an edge two inches wide all around; fold it back again on itself, giving a border one inch broad. Cut the corners at the black line, as shown in diagram, and fold the box together. The ends will fit under the folds, and hold the box in shape. A little more stability may be given the box by taking a st.i.tch at each corner, and letting the thread run around the top of the box under the flap.

[Ill.u.s.tration]

WEIGHTS AND MEASURES

4 gills = 1 pint.

2 pints = 1 quart.

4 quarts = 1 gallon.

16 ounces = 1 pound.

1/2 kitchen cupful = 1 gill.

1 kitchen cupful = 1/2 pint or 2 gills.

4 kitchen cupfuls = 1 quart.

2 cupfuls of granulated sugar } = 1 pound.

2-1/2 cupfuls of powdered sugar } 1 heaping tablespoonful of sugar = 1 ounce.

1 heaping tablespoonful of b.u.t.ter } = 2 oz. or 1/4 cupful b.u.t.ter size of an egg } 1 cupful of b.u.t.ter = 1/2 pound.

4 cupfuls of flour } = 1 pound.

1 heaping quart } 8 round tablespoonfuls of dry material = 1 cupful.

16 tablespoonfuls of liquid = 1 cupful.

PROPORTIONS

5 to 8 eggs to 1 quart of milk for custards.

3 to 4 eggs to 1 pint of milk for custards.

1 saltspoonful of salt to 1 quart of milk for custards.

1 teaspoonful of vanilla to one quart of milk for custards.

2 ounces of gelatine to 1-3/4 quarts of liquid.

4 heaping tablespoonfuls of cornstarch to 1 quart of milk.