XXII. Whips
Reading edition
Date Nut Whip (Four portions)
(A delicious light dessert. Serve very cold.)
One cup dates, seeded and chopped One-half cup water One-half cup sugar Three egg whites One teaspoon vanilla One cup whipped cream One-half cup nut-meats, cut fine
Cook the dates, water and sugar together for five minutes. Beat the egg whites until stiff. Add the date mixture, vanilla and whipped cream. Pile lightly in glass sherbet dishes. Sprinkle the nuts over the top. Serve very cold.
Ginger Rice Whip (Four portions)
(Delightful as a luncheon dessert.)
One and one-half cups cooked rice One-third cup sugar One teaspoon vanilla One-fourth level teaspoon salt One-half cup nut-meats One-fourth cup preserved ginger, chopped fine One-half cup marshmallows, cut fine Two cups stiffly-whipped cream
Mix the rice, sugar, vanilla and salt. Add the nut-meats, ginger and marshmallows. Cut and fold in the whipped cream. Pile lightly in glass serving dishes and set in a cold place for thirty minutes or more.
Prune Whip (Four portions)
(A baked prune whip that everybody likes, especially when served with whipped cream.)
One cup dried prunes One and one-half cups water One-third cup sugar One teaspoon lemon extract Two egg whites, stiffly beaten
Wash the prunes carefully. Add the water and soak over night. In the morning cook very slowly for twenty minutes. Cool and remove the seeds. Mix the seeded prune sauce (do not drain) and sugar, and cook slowly for ten minutes, stirring constantly. Cool and add the lemon extract. Lightly add the stiffly-beaten egg whites.
Pile in a buttered baking dish. Set in a pan of hot water and bake in a moderate oven for thirty minutes. Serve warm or cold in glass dishes with custard sauce or cream.
Gelatin Prune Whip (Four portions)
(An uncooked prune whip that is very good.)
One cup stewed prunes One-half cup sugar One level tablespoon granulated gelatin Two tablespoons cold water One-half cup boiling water Three egg whites, stiffly beaten One teaspoon lemon extract
Seed the cooked prunes and add the sugar. Cook very slowly, stirring constantly, until a thick marmalade is formed. Soak the gelatin in the cold water for three minutes, add the boiling water and stir until dissolved. Add the prune mixture, mix and allow to cool. When cold, add the egg whites, stiffly-beaten, and the lemon extract. When well mixed pile lightly into glass serving dishes and set in a very cold place for twenty minutes or more to chill.
Serve with Lemon Custard Sauce.
Lemon Custard Sauce (Four portions)
Two egg yolks Two level teaspoons flour One-fourth level teaspoon salt Five level tablespoons sugar Two cups milk One teaspoon lemon extract
Beat the egg yolks in the upper part of the double boiler. Add the flour, salt, sugar and milk. Cook over hot water until the mixture will coat a silver spoon. Beat for two minutes, add the lemon extract and serve very cold on puddings.