½ box gelatine¼ cup strained lemon juice½ cup grape juice¾ cup sugar2½ cups boiling water2 large bananas
Soak gelatine in grape juice five minutes; dissolve in boiling water, add lemon juice and sugar. When jelly begins to stiffen, beat with egg beater, and add the bananas pressed through a sieve.
1 quart blackberries2 cups water½ cup sugar¾ cup farina¼ teaspoon salt
Heat berries, sugar, salt, and water, and when boiling add farina slowly. Cook over hot water half an hour, turn into a mold, and serve cold with cream. Blueberries, either fresh or canned, may be used in place of blackberries.
1½ cups thin cream¼ cup hot milk1½ teaspoons gelatine3 tablespoons powdered sugar2 tablespoons cold milk½ teaspoon vanilla
Whip the cream with a whip churn; skim off the froth as it rises, and place in a fine sieve to drain; soak gelatine in cold milk, dissolve in hot milk, add sugar and flavoring. Stir occasionally until mixture begins to stiffen; then fold in the whip from the cream.
2 cups hot milk¼ cup sugar4 tablespoons cornstarch1½ squares chocolate melted¼ teaspoon saltWhites 2 eggs¼ teaspoon cinnamon
Scald milk; mix cornstarch, salt, cinnamon, and sugar; add slowly to milk, and cook over hot water until thickened, stirring constantly; add chocolate and cook for fifteen minutes, stirring occasionally; fold in the stiffly beaten whites of eggs, and turn into individual molds to chill.
½ box gelatine1/3 cup sugar½ cup cold water1 can coconut1 cup hot milkCold milk¼ cup orange marmalade
Soak gelatine in cold water for five minutes; dissolve in hot milk; add marmalade and sugar; drain one can of coconut, and add to coconut milk enough cold milk to make one and a half cups; mix with jelly, add coconut, and pour into a mold to chill.
½ cup sugar2 eggs1 cup milkFew grains salt1 cup strong coffee
Put sugar in smooth saucepan, and stir over fire until a light-colored caramel is formed. (Avoid burning.) Heat milk and coffee, add to caramel, and keep over hot water until caramel is dissolved; add eggs slightly beaten and salt; strain into cups, and bake in slow oven until firm.
2 cups lukewarm milkFew grains salt¼ cup sugar½ junket tablet1 teaspoon instantaneous coffee1 teaspoon cold water
Mix milk, sugar, coffee, and salt; stir until sugar is dissolved; dissolve junket tablet in cold water, add to milk, and pour into glasses. If milk is overheated junket will not be firm.
Follow recipe for Prune Whip (see No. 574), using one cup of strained cranberry sauce instead of prunes.
2 cups milkFew grains saltYolks of 2 eggs1 teaspoon cornstarch¼ cup sugar½ teaspoon vanilla
Scald the milk; mix sugar, salt, and cornstarch, add to beaten egg yolks, and stir into the hot milk; cook over hot water ten minutes, stirring constantly until thickened; beat with egg beater; strain, cool, and add vanilla. To vary the flavor, the sugar may be caramelized, or other extracts may be used. Serve in glasses with a meringue made of the whites of eggs beaten stiff and sweetened with two tablespoons of sugar. Garnish with dots of red jelly.
½ box gelatine1 cup milk½ cup cold coffee¾ cup sugar2 cups hot strong coffee1 cup cooked rice
Soak gelatine in cold coffee five minutes; add hot coffee and stir until dissolved; add milk and sugar; chill, and, when beginning to stiffen, beat with egg beater, add rice, and turn into a mold.
2 bananas1 tablespoon granulated gelatine1 orange¼ cup boiling water½ lemon1 cup cream whipped1/3 cup powdered sugar
Press bananas through a sieve; add juice and pulp of orange, juice of lemon, sugar, and gelatine which hasbeen dissolved in hot water. Stir over ice water until mixture begins to stiffen, then fold in the cream. Put in mold and chill.
6 apples1 tablespoon gelatine½ cup cranberries¼ cup cold water¾ cup boiling water½ teaspoon cinnamon1 cup sugar¼ teaspoon clove
Core and slice apples, and cook with cranberries and boiling water fifteen minutes; press through a sieve, add sugar, gelatine dissolved in cold water, and spice. Stir until sugar is dissolved, pour into a mold, and put in a cool place until firm.
4 tart apples grated2 tablespoons fruit jelly4 figs choppedWhites of 2 eggs8 dates stoned and chopped
Mix fruit; mash jelly with a fork; add to fruit, and fold in the stiffly beaten whites of eggs. Serve in glasses, and garnish with bits of jelly.
Follow recipe for Chocolate Blancmange (see No. 563), omitting chocolate and cinnamon, and adding one-half can of grated pineapple.
Press cooked and stoned prunes through a sieve; to one cup of prune pulp add two tablespoons of sugar; beat thewhites of two eggs very stiff; add prune mixture gradually, and beat well with a strong egg beater; when light turn into a small greased baking dish or into four individual dishes, and bake in a slow oven about twenty minutes, or until firm. Serve plain or with a custard sauce made from the yolks of the eggs.
1 cup prunes¼ teaspoon saltBoiling water½ cup Cream of Wheat
Wash prunes, soak over night; cook in same water until tender, and remove the stones; measure prunes and juice, and add boiling water to make one quart; add salt; slowly sift in wheat, and cook over hot water for half an hour, stirring often at first; turn into a mold to cool.
1 cup prunes1 cup sugarBoiling water½ box gelatine1 cup cranberries chopped½ cup cold water
Wash prunes, and soak over night in water to cover; cook until soft in same water; drain, measure juice, and add enough boiling water to make three cups; put cranberries in a colander and rinse off the seeds with running water; drain, and add to water; add sugar, and cook ten minutes; add the gelatine soaked in cold water; stone the prunes, cut in quarters, and add to cranberries; turn into a mold, and chill.
1 cup riceGrated rind of ½ orange2 quarts boiling water¾ cup powdered sugar1 tablespoon salt2 tablespoons grape juiceJuice of 1 orange
Cook rice in boiling salted water until tender; drain; mix with orange, sugar, and grape juice; press into a mold, and chill; turn out of mold, and serve with cream.
¼ cup sea moss¼ teaspoon salt1 quart milk1 teaspoon vanilla¼ cup sugar
Soak moss in lukewarm water for ten minutes; lift carefully from the water so as not to disturb any sand which may have settled; rinse moss, drain well, add to hot milk, and cook in double boiler for half an hour. Strain through a fine sieve, add sugar, salt, and vanilla, and turn into a mold until firm. Serve with crushed berries, sliced bananas, or stewed fruit.
Use one measure of freezing salt to three measures of finely cracked ice for ice cream, sherbet, and all mixtures which are to be churned. Freeze slowly, remove dasher, pack solidly, add fresh salt and ice, and let stand for an hour before serving. To freeze mousse, bombe, and all unchurned mixtures, pack in equal parts of salt and ice, and let stand three hours.
1 quart milk2 teaspoons cornstarch2 eggs1 tablespoon vanilla1 cup sugarFew grains salt
Scald milk; beat eggs slightly, add sugar mixed with cornstarch, and stir into milk; cook over hot water for twelve minutes, stirring constantly at first. Cool, add vanilla and salt, and freeze. Part cream may be used to advantage, or one can of evaporated milk with enough fresh milk added to make one quart.
Follow recipe for Vanilla Ice Cream (see No. 589), adding two and a half squares of chocolate to the custard before cooking.
1 pint milk1 teaspoon cornstarch2 inches stick cinnamon1 egg beaten1 cup sugar1 pint cream½ cup cocoa1 teaspoon vanillaFew grains salt
Scald milk with cinnamon; mix sugar, cocoa, salt, cornstarch, and egg, and cook with milk until slightly thickened; cool, remove cinnamon, add cream and vanilla, and freeze.
1 can evaporated milk½ cup sugar1 cup boiling water2 teaspoons instantaneous coffee
Add boiling water to milk, and cool; add sugar and flavoring, and freeze. Serve in glasses and garnish with whipped cream.
1 quart thin creamWhite of 1 egg½ pound mint stick candy
Put half of cream in double boiler with candy, and heat until candy is dissolved. Cool, add the remainder of cream whipped, and the white of egg beaten stiff; freeze; and serve in glasses garnished with small green mint candies.
1 cup sugar1 cup orange juice1 cup waterJuice of 1 lemonWhites of 2 eggs1 pint cream whipped
Boil sugar and water until it threads; cool slightly and add gradually to the stiffly beaten whites of eggs, beatingsteadily for three minutes; add fruit juice, and when cool fold in cream. Freeze, and serve in glasses garnished with candied orange peel and a few mint leaves.
1 quart thin creamFew grains salt¾ cup sugar1 tablespoon flavoring
Mix and freeze.
1½ cups hot milk1 cup cream2 eggs slightly beaten2 cups cooked prunes½ cup brown sugar
Cook milk, eggs, and sugar over hot water until thickened, stirring constantly; when cool add cream, prunes stoned and pressed through a sieve, and freeze. Undiluted, unsweetened, evaporated milk may be used in place of cream.
1 quart strawberries1 quart thin cream1½ cups sugar
Mash strawberries, add sugar, let stand an hour, and press through a sieve; add cream, and freeze.
1 pint milkFew grains salt1 cup sugar1 pint cream2 eggs1 tablespoon vanilla
Scald milk, add sugar, salt, and eggs slightly beaten; cook over hot water until mixture coats spoon; cool; add cream and vanilla, and freeze.
½ cup Canton gingerJuice of 1 orange1 cup sugarJuice of ½ lemon3½ cups boiling waterWhite of 1 egg
Put ginger through the food chopper, using finest cutter; add sugar and water, and boil fifteen minutes; add fruit juice; cool, and freeze. When nearly frozen, add the stiffly beaten white of egg.
1 quart sweet ciderJuice of 3 oranges1 cup sugarJuice of 1 lemon
Mix cider, sugar, and strained fruit juice; freeze to a mush, and serve in frappé glasses with the roast.
3 cups cranberries1½ cups sugar1 cup seeded raisinsWhite of 1 egg1½ cups water
Cook cranberries, raisins, and water ten minutes; press through a sieve, add sugar, and freeze; when nearly frozen add the stiffly beaten white of egg, and continue freezing until stiff and smooth.
1 cup sugarJuice of 1 orange1 cup waterJuice of 1 lemon1 teaspoon gelatine¾ cup grated pineapple2 tablespoons cold water1 banana peeled and mashed
Boil sugar and water five minutes, add gelatine soaked in cold water, and stir until dissolved; add fruit; cool, and freeze.
Line a mold with Grape Sherbet (see No. 595), fill with Charlotte Russe Filling (see No. 562) to within one inch of top, cover with sherbet, and pack in salt and ice for three hours.
1 cup sugar2 tablespoons water1 cup water1 cup grape juice1 teaspoon gelatineJuice of 1 lemon
Boil sugar and water five minutes; soak gelatine in cold water five minutes and add to sirup; add fruit juice, cool, and freeze. Serve in glasses with or without whipped cream garnish.
1 teaspoon gelatine1½ cups boiling water½ cup cold waterWhite of 1 egg2 glasses jelly
Put gelatine and cold water in the top of double boiler; let stand five minutes; add jelly and boiling water, and stir until jelly is dissolved; when cool, freeze; when nearly frozen add the stiffly beaten white of egg. This is economical if home made jelly can be used.
2/3 cup sugarJuice of 1 lemon2 cups boiling waterWhite of 1 egg½ can grated pineapple
Boil sugar and water for fifteen minutes, add pineapple, and lemon juice; when cool, freeze; when nearly frozen add the stiffly beaten white of egg, and finish freezing.
1 banana1 cup sugar½ can apricots, or1 teaspoon gelatine1½ cups stewed dried apricots¼ cup cold water1 lemon1 cup boiling water1 orange
Press banana and apricots, with their juice, through a sieve; add juice of lemon and orange, and sugar; soak gelatine in cold water, dissolve in boiling water, add to fruit, cool, and freeze.
2 cups water1 box strawberries1 cup sugarWhite of 1 egg
Boil sugar and water five minutes; mash berries, add to sirup, cool, and freeze; when nearly frozen add the stiffly beaten white of egg. If preferred, strain before freezing.
Scoop out the inside of a watermelon with a large spoon; put in the freezer without the dasher, sprinkle with powdered sugar and lemon juice, and pack in equal parts of salt and ice for three hours.
Melt one cup of sugar in a smooth, clean saucepan, add three-fourths cup of boiling water, and simmer fifteen minutes. Take care that sugar does not burn. Strong coffee may be used instead of water, and, if desired, one-half cup of chopped nut meats may be added.
¾ cup sugar2 teaspoons boiling water1/3 cup boiling water1 teaspoon butter1/8 teaspoon salt½ teaspoon vanilla1 square chocolate
Cook sugar, one-third cup water, salt, and chocolate until sirup threads; remove from fire, add two teaspoons water, butter, and vanilla.
1 square chocolate¼ cup sugar½ tablespoon butter1 cup boiling water1 tablespoon flour8 marshmallows cut in piecesFew grains salt½ teaspoon vanilla
Melt chocolate; add butter, flour, salt, sugar, and mix well; add water and boil two minutes; add marshmallows and beat well; add vanilla and serve hot. One tablespoon of shredded almonds may be added; or the marshmallows may be omitted and two tablespoons each of chopped nuts and raisins added.
Use recipe for Lemon Sauce (see No. 613); but omit the lemon flavoring, and add one teaspoon cinnamon and one tablespoon of molasses.
1 cup evaporated milk1 teaspoon soluble coffee, or¼ cup sugar2 tablespoons clear black coffee
Place milk on ice for a few hours; beat with a rotary egg beater until stiff, add sugar and flavoring.
¼ cup butter2 tablespoons boiling water1 cup powdered sugar½ cup strained cranberry sauce
Cream butter, add sugar and water gradually and alternately; beat well, and add cranberry sauce. The stiffly beaten white of one egg may be added. Serve with cottage or steamed puddings.
Make the same as Soft Custard (see No. 568).
1 tablespoon cornstarch2 tablespoons currant jelly¼ cup sugar1 teaspoon butter1 cup boiling waterJuice of ½ lemon
Mix cornstarch and sugar in a saucepan, add water gradually, when thickened add jelly, simmer ten minutes; add butter and lemon juice just before serving.
To Lemon Sauce (see No. 613) add eight dates, which have been washed, stoned, and cut in small pieces. Serve with Cottage Pudding (see No. 549).
Heat one cup of sirup of preserved or canned fruit, thicken with one teaspoon of cornstarch moistened with one tablespoon of cold water, and cook ten minutes; add a few grains of salt, a teaspoon of butter, a few drops of red coloring, and serve hot.
½ cup sugar2 tablespoons water¼ cup molasses2 tablespoons vinegar1 teaspoon butter½ tablespoon ginger
Mix in order given, boil for five minutes, and serve hot with Indian Pudding (see No. 553) or Steamed Fruit Pudding (see No. 551).
¼ cup butter1 teaspoon vanilla, or1 cup powdered sugar¼ teaspoon nutmeg1 teaspoon milk
Cream butter, add sugar and milk gradually, and beat until very light; add flavoring, and chill before serving.
¾ cup sugar1 teaspoon butter2 teaspoons cornstarchJuice and rind of ½ lemon, or1/8 teaspoon salt½ teaspoon lemon extract1½ cups hot water
Mix sugar, cornstarch, and salt; add hot water, stir constantly until boiling point is reached, and simmer tenminutes; add butter and flavoring. One teaspoon of vanilla or one-half nutmeg grated may be used instead of lemon.
1 cup sugar1 cup marshmallows½ cup boiling water½ teaspoon vanilla
Boil sugar and water five minutes, add marshmallows, beat until they are melted, and add vanilla. Beat well before serving. Serve hot or cold.
¼ cup butter or Crisco1 teaspoon powdered soluble coffee1 cup powdered sugar1 tablespoon cocoa2 tablespoons milk
Cream shortening, add sugar and milk gradually, and beat until light; add coffee and cocoa, and blend well.
½ cup orange marmalade½ cup boiling water½ tablespoon butter
Mix and serve hot with Cottage Pudding (see No. 549), steamed puddings, or griddle cakes.
To Hard Sauce (see No. 612) add two tablespoons of hot milk, a few drops at a time; beat well, and do not chill.
2 tablespoons butter2 tablespoons boiling water¾ cup powdered sugar1 cup crushed strawberries
Cream butter, add half of sugar gradually; add remaining half of sugar alternately with the water; beat well, and add strawberries. Blackberries or raspberries may be used instead of strawberries.
1½ cups flour¼ cup shortening¼ teaspoon salt1/3 cup ice water¼ teaspoon baking powder¼ cup butter
Sift flour, salt, and baking powder; rub in shortening with finger tips until mixture is like fine meal; add water gradually until a soft but not sticky dough is formed, mixing with a knife; when dough is mixed, the side of the bowl should be clean, neither sticky nor dry with flour. Slightly more or less water may be needed. Roll paste, on a lightly floured board, into an even rectangular shape; divide butter into three parts; cover two-thirds of paste with dots of butter, using one part; fold first the unbuttered third, then the remaining third, so that there will be three layers of paste with butter between; roll out again, dot with butter as before, and fold; repeat for third time. Put paste on ice until thoroughly chilled. Any good shortening may be used in place of butter, but the butter flavor will be lacking. This is enough for one pie with two crusts; double the amount of paste can be made with the same amount of labor. It keeps well if wrapped in cheesecloth and put in a cool place.
3 cups flour1¼ cups shortening1 teaspoon sugar1 tablespoon lemon juice½ teaspoon saltIce water
Sift flour, sugar, and salt; add shortening, and rub in with finger tips or chop with a knife in each hand untilmixture is like fine meal; add lemon juice and enough water to form a stiff paste (about two-thirds of a cup); roll out into a thin sheet and fold in four layers; roll out and fold three times. Chill before using. This rule makes two pies. It is less expensive than puff paste, and yet is a very good substitute for it.
Roll paste one-eighth of an inch thick, cover inverted tin patty pans or individual pie dishes, trim paste evenly, and press down the edge firmly; prick with a fork, place on a baking sheet, and bake in a hot oven about twelve minutes. Remove pans, and fill with any cooked fruit mixture, berries, or creamed meats or vegetables.
Roll paste one-quarter inch thick, cover an inverted tin pie plate, trim, and press the edges firmly; prick with a fork, place on a baking sheet, and bake in a hot oven about fifteen minutes. Fill with cooked pie mixtures and cover with a meringue, or garnish with bits of pastry which have been cut in fancy shapes and baked.
Roll Rich Paste (see No. 620) one-third of an inch thick, cut into small rounds, moisten the edges of half of them with cold water, cut out the centers of the other half with a small cutter, place upon whole rounds, and press firmly together; chill, and bake in a hot oven about twenty minutes. Fill with jelly, jam, or fruit paste. When shells are to be filled with creamed meats, etc., cut with a larger cutter.
4 cups cooked beef chopped1 pound citron shredded2 cups chopped suet2 tablespoons salt8 cups chopped apples1 tablespoon cinnamon1 cup brown sugar1 tablespoon mace2 cups molasses1 teaspoon clove1 glass tart jelly1 teaspoon allspice1½ pounds seeded raisins½ teaspoon pepper1 pound washed currants1 quart boiled cider
Mix, and cook slowly about two hours, stirring frequently. One cup of chopped cranberries may be substituted for the jelly. Store in jars or in a stone crock. If mince meat grows dry by standing, moisten with a little coffee.
1½ cups chopped apples½ teaspoon cinnamon¼ cup raisins seeded and chopped½ teaspoon mace¼ cup cranberries chopped¼ teaspoon clove¼ cup currants¾ cup brown sugar1 tablespoon citron shredded¼ cup vinegar¼ cup beef fat melted½ cup coffee½ teaspoon salt
Mix in order given and let stand a few hours before using. (Fills one large pie.)
1½ cups green tomatoes chopped¼ cup water1½ cups apple chopped¾ teaspoon cinnamon¾ cup raisins seeded and chopped½ teaspoon mace1 cup brown sugar¼ teaspoon clove¼ cup beef fat melted¾ teaspoon salt2 tablespoons vinegar½ cup jelly, fruit sirup, or grape juice
Mix and cook slowly for one hour. (Fills two pies.)
Whites of 2 eggs¼ cup granulated sugar
Beat the whites of eggs very stiff; add sugar gradually, spread over tarts or pies, mounding in the center; put in a slow oven, and bake about ten minutes for tarts and fifteen minutes for pies. If baked slowly, meringue will not settle.
White of 1 egg1 teaspoon baking powder½ cup granulated sugar¼ teaspoon extract
Beat the egg until stiff, add gradually sugar mixed with baking powder, flavor, spread on tarts or pies, and bake in a moderate oven ten minutes.
3½ cups pared and sliced apples1/8 teaspoon salt½ cup sugar1/3 teaspoon nutmeg or cinnamon
Line a plate with paste, fill with apples, mounding them in the center; mix sugar, salt, and seasoning, and cover apples; moisten edge of paste with water; roll out paste for top crust, cut one-half inch larger than plate, and cut a few small gashes in the center; cover pie, turn edge under the lower crust, and press firmly. Brush with milk, and bake about forty minutes. The oven should be hot for the first fifteen minutes, and then the heat should be reduced.
2½ cups blueberries2½ tablespoons flour2/3 cup sugar1 teaspoon butter
Line a pie plate with paste; fill with berries, add sugar and flour mixed, and dot butter over top. Cover, and bake the same as Apple Pie (see No. 629).
Follow recipe for Blueberry Pie (see No. 630), using stoned cherries in place of blueberries and adding one-fourth cup more sugar.