Fancy Desserts
"They make maple syrup out of corn cobs that you can't tell from the adulterated." Abe Martin.
SPONGE CAKE DESSERT.—Take hot water sponge cake, cut it into thin slices and line the sides of stem sherbet glasses. Fill in with sweetened strawberries and whipped cream.—Mrs. Southard, demonstration fancy desserts.
SPONGE CIRCLES.—Cut round pieces of sponge cake. Lay a border of sweetened strawberries around the edge of each piece of cake and fill in the center with ice cream.—Mrs. Southard, demonstration fancy desserts.
PEACH CUSTARD.—Bake a custard pie. Slice and sugar nice ripe peaches. Spread the peaches on top of the custard and cap with whipped cream.—Mrs. Southard, demonstration of fancy desserts.
PINEAPPLE DESSERT.—Thick slice of canned, or of fresh sugared pineapple, heap each slice with sweetened whipped cream flavored with a dash of vanilla and powder lightly with chopped nuts. Serve with cake.—Mrs. Southard, demonstration fancy desserts.
STRAWBERRY SPONGE.—One quart strawberries, one half package Knox gelatine, one and one half cups water, one cup sugar, juice of one lemon, whites of four eggs. Soak gelatine until soft in one cup water. Mash strawberries, add half of sugar. Boil balance of sugar with the water twenty minutes. Rub strawberries through a sieve. Add gelatine to the strawberry juice and the hot, thin syrup. Remove from fire, add berry pulp and lemon juice and beat five minutes in dish set in ice water. Add whites of eggs and beat until mixture thickens. Other berries, crushed peaches, plums and other fruits may be used the same way. Serve with cream or with custard sauce.—Mrs. Southard, domestic science demonstration of fancy desserts.
WHISKEY SPONGE PUDDING.—One quart sweet cream, yolks of ten eggs, one package gelatine, one small cup whiskey, one large cup sugar, one teaspoon vanilla. Dissolve the gelatine and beat well with the eggs, then add half of the cream, boiled, add sugar, vanilla and whiskey, and the rest of the cream whipped stiff. Allow to stand until cold and thick; at least six or eight hours.
SAUCE.—One glass of jelly, one half cup sugar, one cup water. When boiling thicken very little with corn starch. Use cold.—Mrs. Aaron J. Bessie.
COFFEE GELATINE.—One and one half cups milk, one cup cold coffee, two thirds cup sugar, three eggs beaten separately, one pinch of salt, one rounded tablespoonful of granulated gelatine, one half teaspoon of vanilla. Put the milk, coffee and gelatine in a double boiler, add sugar, salt and beaten yolks. Cook till it thickens or starts to separate, stirring occasionally. Take from fire. Add vanilla, add beaten whites of eggs, stir and turn into a mold which has been dipped in cold water.—Mrs. Creaser.
MAPLE MOUSSE.—Four eggs beaten stiff, one cup maple syrup. Cook until it thickens, then beat until cool. One pint whipped cream, beaten together.—Mrs. Schollander.
BUTTERCUP JELLY.—Dissolve one box of Knox gelatine in one pint of cold water. Add three cupfuls of boiling water, one and one half cupfuls of sugar and the juice of four lemons and two oranges. Cook five minutes and strain through cheese cloth. Divide into two portions. Add the beaten yolks of three eggs to one portion and one half cupful of chopped nuts. Add one half pint of cream to the other portion and whip until stiff or the beaten whites of two eggs if you haven't cream. Place in moulds. Cut the white jelly into cubes and heap them at the base of the yellow mold. Serve with whipped cream which may be capped with chopped pineapple. Maraschino cherries or fresh strawberries.—Mrs. Whitehead, pudding demonstration.
FRUIT GELATINE PUDDING.—Juice of three lemons, one pint of cold water, one and one half pints boiling water, one cup sugar, one box Knox gelatine. Soak gelatine in the cold water, pour on boiling water, add other ingredients. Strain and turn over mixed sliced and sugared fruits and nuts, and serve with sweetened whipped cream flavored with vanilla.—Mrs. Whitehead, pudding demonstration.
CARAMEL PUDDING.—Put pint of milk in double boiler. When hot add three heaping teaspoons of corn starch dissolved in one third cup cold milk. Add pinch of salt. Take one and one third cups of brown sugar and put in pan on stove and melt, stirring continuously to prevent scorching. When melted add very slowly one third cup boiling water. Now stir this into the thickened milk. Cook for half an hour stirring very often. Add beaten eggs five minutes before taking off stove. Serve with whipped cream.—Mrs. G. A. McIntosh.
SNOW PUDDING.—Pour one pint of boiling water on one half a box of gelatine; add the juice of one lemon and two cups of sugar. When nearly cold strain; add the whites of three eggs beaten to a froth, beat the whole together, put in mold and set on ice. With the yolks of three eggs, one pint of milk, one large teaspoon of corn starch, make a boiled custard, flavor to suit taste. Serve cold by pouring the custard around portions of the snow placed in saucers.—L. W.
CARAMEL CUSTARD.—Put one cup of sugar in a skillet and let it melt and brown, stirring constantly. When it smokes, add one cup boiling water and cook to a thick syrup. Four eggs beaten with one half cup sugar, add one quart milk and a little vanilla. Pour the syrup in the bottom of custard cups, turn in the custard and bake, set in a pan of boiling water. As soon as the custard will cut clean with a knife it is done. Too much sugar and too much cooking makes custard "watery."—Mrs. Whitehead.
ORANGE AND BANANA COMPOTE.—For six bananas a little underripe make a syrup of one cup of sugar and a half cup of water. Flavor with six whole cloves and one inch stick cinnamon. Boil eight minutes without stirring. Add the bananas and simmer until they begin to clear. Put in the juice of two oranges, a half lemon and a half glass of grape juice. Remove the cloves and cinnamon and serve on rounds of toast or sponge cake with whipped cream.
PRUNE WHIP.—(Dessert.) Take about twenty four well cooked prunes, remove pits and chop up pulp. Add one heaping tablespoon sugar, three eggs, whites and yolks beaten separately and half teaspoon vanilla. Beat all together thoroughly and pour in buttered baking dish. Bake in moderate oven thirty or thirty five minutes. This makes enough for a family of four.—Mrs. Monroe.
BANANA SHORT CAKE.—One cup sugar, one fourth cup butter, three eggs, one half cup milk, one and one third cups flour, one and one half teaspoons baking powder, flavoring. About one hour before serving slice six bananas, add one and one half cups sugar, juice of two lemons, four tablespoons water. Stir three times. When ready to serve put between layers, add chopped walnuts and heap whipped cream over all.—Mrs. D. E. Plier.
CREAM PUFFS.—One half cup melted butter, one cup hot water, cup flour, stir the flour into the water and butter while boiling. It will not lump. Let stand until cold, then stir in separately with a fork three eggs not beaten. Bake in greased gem pans or drop in greased pans and bake thirty minutes. When cold open at side and fill with stiffly beaten cream sweetened and flavored.—Contributed.
STRAWBERRY BAVARIAN CREAM.—Scald one cupful of milk or thin cream, pour it slowly over one egg yolk slightly beaten with one quarter cupful of sugar, return to double boiler, add one half tablespoonful of granulated gelatine dissolved in one quarter cupful of cold water; stir until mixture coats the spoon, strain at once into a bowl. When cool and beginning to show signs of stiffening beat in one half cupful of strawberries which have been mashed and sweetened with a tablespoonful of sugar, then fold in the stiffly beaten white of an egg and finally one half cupful of cream, whipped very stiff. Fill wet molds and leave on ice three hours. Serve with or without whipped cream.
STRAWBERRY CHARLOTTE.—Whip one cupful of cream very stiff. Beat the white of one large egg or two small ones very stiff. Beat into the white one half cupful of fine sugar. Combine this with the whipped cream, then lightly stir in one cupful of strawberries cut in quarters. Spoon into a mold lined with lady fingers or slices of sponge cake and place on ice for one hour.
ANOTHER STRAWBERRY CHARLOTTE.—Mash one cupful of strawberries and sweeten according to the acidity of the berry. Let stand to draw the juice, an hour, then strain. Dissolve one level tablespoonful of granulated gelatine in two tablespoonfuls of cold water. Set the bowl containing it in a pan of hot water and stir until smooth, add it to the strained strawberry. Now whip one cupful of cream, sweetened with two level tablespoonfuls of sugar, lightly fold the strawberry gelatine in, a few drops at a time. Turn into a wet mold and put on ice for two hours. If carefully mixed there will be no settling at the bottom. The mold for this need not be lined with cake, but a delicate wafer of some sort, preferably vanilla, should be served with it if it is molded plain.
LEMON JELLY.—Soak one box Knox sparkling gelatine in one pint cold water, two minutes; add two pints boiling water, one and one half cups sugar, and stir until dissolved; add juice of three lemons, strain through jelly bag into molds.
CHOCOLATE BLANC MANGE.—One half box Knox sparkling gelatine, one quart sweet milk, one half cup cold water, one cup sugar, two ounces grated chocolate. Soak the gelatine in the cold water; boil the sweet milk with sugar and grated chocolate and a little salt, five minutes; then add dissolved gelatine, stirring constantly; flavor with vanilla, and pour into mold; serve with whipped cream.
PINEAPPLE JELLY.—Read this recipe carefully and follow instructions. Soak one box Knox gelatine in one pint cold water, set on stove in double boiler to dissolve; when gelatine is cold and beginning to set, beat into it pineapple juice and pineapple, and place on ice to harden. Be sure you follow the above, for if you mix pineapple and its syrup with gelatine when you first make it, the acid in it will digest the gelatine so it will not harden.
WINE JELLY.—Soak one box Knox sparkling gelatine in one half pint cold water two minutes, add one quart boiling water, one and one half cups sugar, and stir until dissolved; add one half pint wine and juice of two lemons; strain and pour into mold.
NUT CREAMS.—Soak two large tablespoons of gelatine in one half cup milk. Set in hot water until melted, but do not heat. Whip one pint cream, reserving a cupful after it is whipped. Turn the gelatine into the cream adding one half teaspoonful of sugar, the beaten white of an egg, a teaspoon of vanilla and a large cup of chopped hickory and walnuts. Whip until stiff. Mold in small cups that have been wet with cold water. When ready to serve turn on a flat dish, put on remainder of whipped cream and sprinkle with chopped nuts.—Mrs. Alleman.
MAPLE CREAM GELATINE.—One half package Knox gelatine dissolved in one cup cold water; one cup maple syrup heated to boiling point, mix with gelatine, strain through a cloth and cool. Beat one pint of cream, mix in and add one cup nuts.—Mrs. Schollander.
BROD TORTE.—One cupful of rye breadcrumbs, eight eggs, a cupful of granulated sugar, one quarter pound of almonds, sliced or ground, (I prefer them sliced), one quarter pound of citron, sliced thin; one half ounce of bitter chocolate (grated), a lemon, juice and rind; one teaspoonful of ground cinnamon, one half teaspoonful of cloves, a wineglassful of brandy. Dry the bread in the oven and put through food grinder or sifter. Mix almonds, citron, chocolate and spices with the crumbs. Beat the yolks of the eggs with the sugar until thick; add lemon juice and heat again. Mix the dry ingredients with beaten eggs and sugar; next put in the brandy and, lastly, the whites of four eggs beaten stiff, are folded into the mixture. (Reserve the other four for the meringue. Pour into a "spring form" and bake in a moderate oven. When the "torte" is done, spread jelly on the top and the meringue made with the reserved eggs upon the jelly. Put back into the oven until the meringue is lightly colored.
GERMAN PAN CAKES FOR DESSERT OR LUNCH.—Beat yolks of six eggs and then beat whites of three to a stiff froth. Mix with three fourths cup grated bread crumbs, one cup cream and a large cupful of flour, pour in a buttered sauce pan, sprinkle with sugar and stir over the fire until thick then fry in butter, on a hot skillett, like pan cakes. Put on a hot dish, sift powdered sugar on them and sprinkle with lemon juice and serve hot.—Contributed.
FRUIT TRIFLE.—Beat whites of six eggs light, add six tablespoons of sugar and beat about half an hour then beat in one cupful of grated pineapple or cut up fresh strawberries or fresh raspberries or cut up fresh, ripe peaches or apricots or any fruit jam or jelly and beat five minutes. Serve ice cold in sherbet glasses as it is or chopped with flavored whipped cream. "Trifle" is sometimes made by using whipped cream, sweetened, and adding one cupful of cut up fresh berries, or peaches or orange pulp or bananas chopped, or half a glass of any fruit, jam or any jelly cut into small pieces. Beat it through the whipped cream. This is a simple and palatable dessert which can be quickly made.—Mrs. Whitehead.
JUNKET.—One quart of warm milk, two tablespoons brandy; wine or vanilla; two tablespoons sugar, one junket tablet or one tablespoon of rennet. Stir well together, then let it stand undisturbed until thick, then place on ice. Serve with sugar, nutmeg and cream. This is another dainty and easily made dessert.—Mrs. Whitehead.
Ice Cream, Sherbets, Ices and Frozen Dainties
"Which is not amiss to cool a man's stomach this hot weather."—Shakespeare.
ICE CREAM.—In packing the freezer use rock salt and crush the ice very fine. Put it in a heavy grain sack and pound and mash until nearly as fine as snow. Measure ice and salt allowing four parts ice to one of salt or ten pounds of ice to three of salt. Pack ice in layers three inches deep, then shake over one large saucerful of salt, then another three inch layer of ice and more salt, alternating ice and salt until you reach top of can. Pack the can with cream, put on the top of freezer, and let cream stand until it freezes on edges, then turn the dasher slowly for ten minutes, then quickly until cream is frozen thick but not too hard. Remove the dasher, put on the top and cork, repack freezer with ice, cover with heavy carpet and let cream ripen two or three hours.—Mrs. C. H. McKay.
ICE CREAM.—Without cooking. Two quarts of thick cream, two cups sugar. Mix and stand until sugar dissolves. Flavor to suit taste and freeze.—Mrs. C. H. McKay.
CARAMEL ICE CREAM.—Beat three eggs, one cup sugar and one half cup of flour together and cook with one pint rich milk. Brown one cupful of granulated sugar to a caramel and add to this hot custard. Cool and add one quart thick cream. Freeze.—Mrs. C. H. McKay.
CHOCOLATE ICE CREAM.—Let one large pint of milk come to a boil, add one cup of sugar and one third cup of flour mixed with the beaten yolks of three eggs; three fourths cake of sweet chocolate. Cook until thick and creamy, stirring constantly. Cool and add one quart of cream, one cup sugar and pinch of salt. Add vanilla flavoring and freeze. When partly frozen add the beaten whites of the eggs and freeze until firm but not too hard. Pack freezer well, cover and let it ripen two or three hours if possible.—Mrs. C. H. McKay.
MARYLAND ICE.—Two quarts ripe strawberries mashed with four cups sugar. Stand one hour and squeeze out the juice through a sieve or cheese cloth. Add two quarts of water and freeze. Remove water from freezer when ice is half frozen, pack, and let it stand twenty minutes. Then scoop out the center; leave wall intact. Make a filling of one pint of cream, one half cup sugar, one teaspoon flavoring beaten and whipped until stiff. Add one half cup of chopped or rolled nuts. Fill the cavity in the strawberry ice with this mixture. Repack the freezer and let it ripen four or more hours. When ready to serve, remove freezer can, wrap it in a cloth dipped in boiling water, let stand one minute when the mould of ice cream will slip out easily onto the serving platter. Serve in thick slices.—Mrs. C. H. McKay.
MOUSSE.—(Without cream.) Rub one quart of berries through a sieve, add one cupful of powdered sugar, one ounce of dissolved gelatine, and the whites of five eggs beaten stiff. Put in a mold and pack in ice and salt for three or four hours.—Mrs. C. H. McKay. (Editorial Note.—The above recipes were demonstrated by Mrs. McKay in her paper on "Ice Cream, Ices and Frozen Dainties" at Domestic Science club.)
VANILLA ICE CREAM.—One quart thick cream, seven tablespoons of sugar, one half of a vanilla bean. Cut bean into halves, scrape out seeds and mix with sugar. Add sugar to half of the cream, and put in the balance of the bean. Heat and dissolve sugar in hot cream. Remove from fire, strain and cool. Add remaining cream and freeze. The flavor of the bean makes delicious ice cream but of course good vanilla extract may be substituted. Use a tablespoon of extract. Plain ice cream is nice served with hot chocolate caramel sauce or with maple sauce and chopped nuts.—Mrs. Whitehead.
CHOCOLATE CARAMEL SAUCE.—One and one half cups brown sugar, one half cup of milk, four ounces of chocolate. Stir all together on back of range until chocolate is melted and smooth; then boil until it forms a soft ball when tried in cold water. Serve hot over the ice cream. Makes a nice pudding sauce also and is nice on cream puffs or eclairs.—Mrs. Whitehead.
RED RASPBERRY ICE CREAM.—Follow directions for chocolate ice cream given above, omitting the chocolate and adding one quart of ripe red raspberries pressed through a sieve and sweetened, when the cream is half frozen, and when the meringue is added also. Proceed with the freezing and ripen two or more hours before serving. Strawberries, apricots and peaches are equally as good used this way.—Mrs. Whitehead.
TORTONI ICE CREAM.—Boil one and one half cups sugar with water to cover until it threads from the spoon. Pour it over the stiffly beaten whites of three eggs and beat well. Scald one quart of new milk and add beaten yolks of eggs. Cool and mix with one pint of cream (may be whipped but isn't necessary) and six crumbled almond macaroons. Flavor with vanilla or almond extract. Mix all together and freeze. Cocoanut may be used in place of macaroons but it should be sprinkled with sugar and slightly browned in the oven first.—Mrs. Whitehead.
MAPLE MOUSSE.—Boil a cupful of maple syrup three minutes and stir into the beaten yolks of three eggs. Put back in dish syrup was boiled in and boil two minutes. Cool. Whip a quart of cream and add the cooled mixture and freeze. Do not stir. In the winter it may be simply set out of doors, or may be packed in ice and salt.—Mrs. G. A. McIntosh.
CARAMEL PUDDING.—Take one and one third cups of brown sugar and put in pan on stove and melt, stirring constantly to prevent burning. When melted add very slowly one third cup of boiling water.—Mrs. G. A. McIntosh.
Cold Desserts
MAPLE MOUSSE.—Four eggs beaten stiff, one cup of maple syrup. Cook until it thickens, then beat until cool. Then add one pint of whipped cream, pack in salt and ice for several hours.
FROZEN RICE PUDDING.—One cup rice, one quart milk, one quarter teaspoon salt, one cup sugar, one cup cream, one teaspoon flavoring. Cook rice in milk until soft, add sugar, salt and flavoring and pour into freezer when cold. Whip cream and add to the mixture when nearly frozen.—Mrs. Schollander.
Fruit, Ices or Sherbets
LEMON SHERBET.—One pound of sugar and one quart of water boiled to thin syrup and when cool add the grated rind of two lemons and the juice of six. For a water ice stir it now and then in the freezer and freeze slowly until like wet snow. For a sherbet freeze quickly until light and stiff. For a sorbet, add a meringue made of the beaten white of egg and sugar to the partially frozen ice.
ORANGE SHERBET.—Add the juice of six oranges and grated rind of three and the juice of one lemon to the above sugar and water syrup and freeze.
PINEAPPLE SHERBET.—Add one pint of grated pineapple and juice of one lemon to above syrup and freeze rapidly.
MINT SHERBET.—Pound the leaves of two dozen stalks of mint to a pulp, add to the syrup as above with the juice of two lemons and freeze or use mint extract.
GRAPE SHERBET.—Add the juice of one lemon and a pint of grape juice to the above syrup and freeze.
BERRY SHERBET.—Add one pint of the berry juice and juice of two lemons to above syrup and freeze.
CRANBERRY SHERBET.—One pint of strained and sweetened cooked cranberry juice and the juice of two lemons added to above syrup and freeze stiff. Fruit jellies may be melted and strained and used as substitutes for the fresh fruit juice.
FROZEN STRAWBERRIES.—Mash one quart of berries, add one and one half cups sugar and the juice of one lemon. Let it stand one hour, then add one pint of water and freeze like ice cream. Serve in punch glasses with whipped cream. Peaches and apricots are also nice frozen likewise as are cooked cranberries pressed through a colander.
FRAPPE.—This is strictly speaking of drink partially frozen until like wet snow. Grape Frappe is frozen coffee and lemon Frappe is partly frozen lemonade. A punch is merely a cold fruit drink with a block of ice floating in it. It is usually made of a combination of fruit juices sweetened and wines and liquors are frequently added to it.
PARFAIT AND MOUSSE.—This is frozen whipped cream, sweetened and flavored to suit the taste. It is packed in a mould and buried in crushed ice and salt for several hours. The cream should be frozen one and one half inches deep. The center remains soft. The opening of the mould should be bound with a strip of muslin dipped in melted suet or butter. Quick parfait is made by adding whipped cream to ice cream. At serving time beat in the whipped cream. Coffee ice cream with whipped cream is much liked, as are chocolate and caramel ice cream served this way. Macaroon mousse is made by adding crushed and rolled macaroons to whipped cream and burying the mould in ice and salt. Chopped nuts are used the same way and crushed fruit.
LEMON ICE.—Two and three fourths cups sugar, two tablespoons corn starch; add one quart boiling water. When cool add juice of eight lemons and when half frozen add whites of three eggs and one pint thick cream.—Mrs. D. E. Plier.
CURRANT ICE.—One pint currant juice (or two glasses of currant jelly), two lemons and one orange, three cups sugar, two quarts water. Pour juices over sugar and stir until dissolved then add water and freeze. The whites of two eggs may be added just before the freezing is completed.—Mrs. Schollander.
PINEAPPLE SHERBET.—One quart of granulated sugar, and one quart cold water brought to a boil. Pour over one quart can of grated pineapple and juice of six lemons. Strain and put into freezer. When cold add whites of three eggs beaten stiff with one tablespoon of sugar. Freeze.—Mrs. W. S. Davidson.
PISTACHO MOUSSE.—Whip a pint of cream very stiff, beat into it lightly four tablespoonfuls of powdered sugar; flavor to taste with pistacho extract and stir in one half cupful of chopped nuts. Last of all color a delicate green with vegetable coloring mixture. Turn all cream into a mould and pack with ice and salt for four hours.—Mrs. J. D. Wolpert.
STRAWBERRY ICE CREAM.—Three cupfuls of cream and one of milk, or one quart of thin cream, three quarters of a cupful of sugar; scald, but do not boil. Beat until cold, add one cupful of strawberries mashed with their juice and one half cupful of sugar. Place in freezer, pack in ice and salt, using three quarters ice and one quarter salt, and freeze until as stiff as can be turned. Remove dasher, work up and down with a long handled spoon to pack solidly and set aside for twenty minutes or longer. Serve garnished with a half cupful of strawberries cut in two. For individual servings a simple way is to pack the ice cream in pound or half pound baking powder tins after it has been frozen and bury it in ice and salt. It then may be turned out and sliced in rounds, one round to a person, and the strawberries used to decorate each service. Of course, if this is done the cream must be very firm and should be packed at least two hours before it is used. To avoid much melting the bucket may be put in the ice box in a tin pan.
STRAWBERRY MOUSSE.—Dissolve one tablespoonful of granulated gelatine in one quarter cupful of water by placing the bowl containing it in a pan of hot water; when smooth add three quarters of a cupful of powdered sugar and stir until cool. Strain gradually into two cupfuls of cream whipped very stiff, add one cupful of fresh strawberries which have been chopped fine with a silver knife and sugared with one third cupful of sugar. Have the mould already packed in ice and salt, put the mousse into it by the spoonful, first being sure that all the ingredients are well mixed; cover with buttered paper, put on the lid of one mould and pile ice and salt on top. Put in a cold place for two to four hours. Unmold and serve with halved strawberries and sponge cake or angels food.
ORANGE WATER ICE.—Juice of six oranges, two teaspoons extract of orange, juice of one lemon, one quart water, one pound powdered sugar, one gill rich, sweet cream, add all together and strain. Freeze same as ice cream.—Mrs. H. J. Liddell.
LEMON SHERBET WITH CREAM.—Mix four large cups of sugar with three level tablespoons of flour and stir in two quarts of boiling water and cook thick. Cool and add the juice of one dozen lemons. Strain and freeze. When half frozen add one pint of cream whipped stiff with half a cupful of sugar and add the beaten whites of two eggs. Stir well through the half frozen sherbet and finish freezing. When firm, remove the dasher from the freezer, repack and cover freezer with a carpet or heavy blanket. Let it ripen two hours or more. Makes one gallon of sherbet.—Mrs. Whitehead.
LEMON SHERBET.—Juice of three or four lemons, according to size, two cups sugar, one quart of fresh sweet milk. Mix lemon juice and sugar and put them in the freezer and let stand while you pack freezer, quickly stir in ice cold milk and freeze quickly. The milk must be fresh morning's milk and it must commence to freeze immediately or it will curdle. Grated pineapple may be added to this if liked. After it is frozen the beaten whites of two eggs mixed with two tablespoons of sugar, should be stirred through the sherbet and left to ripen until serving time. Cream may be used instead of milk but half of it should be scalded with half of the sugar and cooled before mixing with the lemon juice.—Mrs. Whitehead.
HOT CHOCOLATE SAUCE FOR ICE CREAM.—Two cups of light brown sugar, 2 tablespoons of chocolate, ½ cup sweet milk, butter size of a walnut. Boil until it forms a soft ball when dropped in cold water. Do not beat. Flavor with vanilla and let it stand a moment, pour the sauce on ice cream in the dishes just before serving. Maple sauce is made the same way substituting maple sugar for the brown and omitting the chocolate. Caramel sauce is made by browning sugar in a hot skillet until it melts and smokes and then adding the sweet milk and butter and cooking to soft ball stage. Minced nuts may be sprinkled over the sauce on top of ice cream.—Mrs. Whitehead.
STRAWBERRY FRAPPE.—For one quart of ripe berries use four lemons, three cupfuls of sugar and three pints of water. Crush the berries with the sugar, and let them stand an hour before adding the juice of the lemons and the water. Mix well, pour into a freezer and stir for fifteen or twenty minutes. Pack in ice for an hour or two and serve in glasses with or without whipped cream on top.
MELON SHERBET.—Boil one pint of water with half a pound of sugar for twenty minutes, then stir in a little gelatine melted in cold water. Add the strained juice of two lemons, half a pint of melon juice and then the beaten whites of two eggs. Whisk all together and partially freeze.
ANGEL FRAPPE.—Dip half a pound of lump sugar in the strained juice of some white currants and boil them to the "thread" point. Beat the whites of two eggs till stiff, then pour on the sugar and continue beating. Whip a pint of double cream, add a quarter of a pint of currant juice, mix all quickly together and freeze without stirring until nearly solid. Serve in tall glasses with a few white currants in the bottom of each.
SHERBET PINEAPPLE.—Boil together one cup of sugar and one quart of water. Dissolve in one half cup of water one teaspoon of gelatine; juice of two lemons, one can of pinapple. Put in freezer and add one pint of water. When partly frozen add the whites of three eggs and one cup of sugar and finish freezing.—Mrs. F. Kleinsorge.
Puddings and Pudding Sauces
"Since Eve ate apples much depends upon dinner."—Lord Byron.
ENGLISH PLUM PUDDING.—Two cups sugar, five eggs, one nutmeg, one tablespoon salt, one quart sweet milk, one loaf bread without crusts, one large piece citron chopped, four cups suet, two cups currants, four heaping cups raisins, three pints flour. This makes a large pudding and if cooked in one mould, must boil ten hours.—Mrs. Mary Harvey.
BROWN BETTY PUDDING.—Take stale pieces of bread and lightly brown them in oven until thoroughly dry and crisp. With rolling pin crush the bread into small crumbs. Put into pudding dish a layer of these crumbs, then a layer of apples, and arrange in layers until dish is full, last layer crumbs. Flavor with sugar, cinnamon, lemon and butter on each layer and bake slowly. Serve with sweet sauce, cream or milk.—Mrs. Mary Harvey.
SUET PUDDING.—One cup chopped suet, one cup raisins, one cup brown sugar, two tablespoons syrup, one tablespoon soda, salt, and one egg, three cups flour, one teaspoon cinnamon. Steam from two to three hours and serve with pudding dip made of one cup sugar, scant, one tablespoon butter, two tablespoons flour, one cup boiling water, flavor to taste.—Mrs. D. E. Plier.
PLUM PUDDING.—One and one half pounds suet, one pound stoned raisins, one pound currants, eight eggs, one and one half nutmeg, two ounces candied peel, one teaspoon ground ginger, one half pound bread crumbs, one half pound flour, two pounds of dark sugar, one half pint milk.—Mrs. A. McKay.
SPONGE PUDDING.—Two large tablespoons sugar, two large tablespoons butter, four large tablespoons flour, six eggs, two cups sweet milk. Let milk scald, while hot add butter, then sugar, then flour mixed with cold milk. Stir well until it boils, remove from the fire, add yolks well beaten, then add whites beaten stiff. Pour into buttered dish, set in pan of hot water and bake one hour. Half of this will serve six people.—Mrs. Schollander.
ANGEL PUDDING.—Two eggs, one cup of sugar, one cup of chopped walnuts, one cup of dates, two tablespoons flour, one teaspoon baking powder. Bake twenty minutes, serve with hard sauce or whipped cream.—Mrs. Schollander.
SNOW BALLS.—One half cup of butter, one half cup milk, one cup sugar, one and one quarter cups flour, three and one half teaspoons baking powder, whites of four eggs. Cream butter, add sugar gradually, then milk. Add flour mixed and sifted with baking powder, then add the whites of eggs beaten stiff. Steam thirty five minutes. Serve with orange sauce. Orange sauce. Whites of three eggs, one cup of powdered sugar, juice and rind of two oranges and juice of one lemon. Beat whites until stiff, add sugar gradually, and continue beating. Add rind and fruit juices.—Mrs. Schollander.
PRUNE PUDDING.—Whites of six eggs, beaten stiff, and one cup of sugar. Boil and pit twenty prunes and chop fine. Mix all and bake forty minutes. Serve with whipped cream.—Mrs. R. J. Walker.
CHOCOLATE PUDDING.—One half cup sugar, a piece of butter the size of an egg, one heaping teaspoon baking powder, one egg, one half cup milk, one cup flour, two squares of chocolate grated. Bake as a cake and serve cold. Sauce: Yolks of two eggs and one cup of sugar beaten to a cream, one half cup of cream, whipped, whites of two eggs, beaten stiff, and added last. Flavor with vanilla.—Mrs. C. C. Mackenroth.
ANGEL PUDDING.—Two eggs, one cup sugar, one cup chopped nuts, one cup dates, two tablespoons flour, one teaspoon baking powder, bake twenty minutes, serve with whipped cream.—Mrs. Schollander.
CORN PUDDING.—Score the rows of corn in a dozen big ears and press out the juice and pulp. To two cups of pulp, add two well beaten eggs, one tablespoon of butter, one small teaspoon of salt, a dash of pepper and two scant cups of sweet milk. Bake in a greased pudding dish until firm and brown. Serve with hard sauce made by creaming half a cup of butter with one cupful of sugar until light, add a dash of nutmeg and put a tablespoon of sauce on each piece of hot pudding.—Mrs. Whitehead, Southern Cookery Demonstration.
PRUNE WHIP.—One pound prunes, cook until tender, put through colander (to remove pits) add half cup sugar, when cold add the whites of four eggs, well beaten; beat all together, put dish in oven four minutes. Serve cold, with whipped cream. This amount will serve six to eight people.—Mrs. Liddell.
ENGLISH PLUM PUDDING.—One pound chopped suet, one pound chopped raisins, one pound English currants, one ounce citron and lemon peel, six eggs, three cups of bread crumbs, three cups dark brown sugar, one teaspoon of cloves, cinnamon and nutmeg, one pint of sweet milk. Mix all well together, then add flour until the consistency of fruit cake. Tie it in a strong, new cloth, allowing room to swell, and boil it in a kettle of boiling water constantly for six hours.—Mrs. Eleanor Wilkinson.
LEMON PUDDING.—Slice one large or two small lemons in a pudding dish with one and one half cups hot water, one cup sugar, and one tablespoon butter. Set on stove to get warm while you prepare batter, by mixing one half teaspoon butter, one half cup sugar, yolks of two eggs, one quarter cup sweet milk, one teaspoon baking powder, three fourths cup sifted flour. Pour over the lemons and bake. When done cover with a meringue and brown.—Mrs. A. D. Paulson.
MOTHER'S BOILED INDIAN PUDDING.—Two cupfuls of corn meal, one cupful of flour, three teaspoons of baking powder or two level spoons of soda, one half cup of molasses, two beaten eggs, one tablespoon of salt, and enough sweet or sour milk (if soda is used) to make a thin batter. Turn into a floured, wet pudding bag or into a greased double boiler and boil steadily from two to three hours. Serve with cream and sugar alone, or spiced with nutmeg, or with any favorite pudding sauce.—Mrs. Whitehead.
CHOCOLATE PUDDING WITH RAISINS.—Sauce: One cup sifted flour, one and one half level teaspoons baking powder, one half teaspoon cinnamon, one quarter teaspoon salt. Sift several times. Beat one yolk of egg with one third cup sugar, three tablespoons melted butter and one quarter cup milk. Stir into the flour mixture then beat in two squares of chocolate melted over hot water; add beaten white of egg, and steam half an hour in buttered cups. Raisin sauce: Chop one half cup raisins and stew in a little water then add one half cup sugar and cook to a thick syrup, then thin with hot water, one half cup, and serve.—Mrs. Whitehead, pudding demonstration.
RAISIN SAUCE.—Stew one cup seeded raisins in one pint of water until soft. Mash them and strain them through cheese cloth. Put the liquor on to boil, add one tablespoon lemon and sugar to taste. Thicken with one tablespoon corn starch wet in cold water, and cook until smooth. Add one tablespoon of butter just before serving.
PEACH COBBLER.—Two cups flour, two teaspoons baking powder, one half teaspoon salt, one half beaten egg mixed with three fourths cup milk, one quart sweetened peaches. Mix dry ingredients like pie crust, add milk and egg, roll out, line greased pudding pan, fill in with sweetened fruit. Cover with crust and bake.—Mrs. Whitehead, pudding demonstration.
FRENCH APPLE PUDDING.—Two cups of flour, two teaspoons baking powder, one half teaspoon salt, one cup sugar, two cups milk, one half cup butter, two eggs. Cream butter and sugar, add eggs, beat, add milk and other ingredients. Butter deep pan, fill it with peeled and quartered cooking apples. Cover with sugar and cinnamon or grated nutmeg. Turn the batter over it and bake brown. Invert the pudding pan and serve with cream and sugar, or pudding sauce.
STEAMED APPLE PUDDING.—(In cups.) Fill cups half full of prepared apples, sugared, buttered and spiced to taste. Make a drop batter of one cup flour sifted with one teaspoon baking powder, one quarter teaspoon of salt and mixed soft with sweet milk. Fill cups with batter and steam three quarters of an hour. Serve with lemon or vinegar sauce, made as follows: One tablespoon each of butter, flour and sugar, stirred over the fire together, add boiling water, about one pint, and cook thick. Season with one tablespoon vinegar, lemon juice or vanilla.—Mrs. Whitehead, pudding demonstration.
STRAWBERRY PUDDING SAUCE.—Cream one half cupful of butter and two cupfuls of sugar until very light, gradually add one pint of crushed strawberries and serve with bread, tapioca or rice pudding.
LEMON HONEY SAUCE.—Cream one half cup of butter with one cupful of sugar and add yolks of three eggs. Beat together and cook in double boiler, add slightly beaten whites of eggs and juice of two lemons. When cold add one half pint of whipped cream. Serve on gelatine or snow pudding.—Mrs. Whitehead.
FOAM SAUCE.—Three eggs beaten light with one cupful of sugar, add one teaspoonful of butter, one teaspoonful of vanilla and one tablespoonful of brandy or whiskey or orange juice if liquor is not liked. Just before serving add one cupful of boiling water. Serve with suet or plum pudding.
ANOTHER FOAM SAUCE.—One beaten egg, one half cup sugar, three tablespoons boiling milk, flavor with vanilla.
ENGLISH SWEET SAUCE.—Yolks of two eggs, beaten with three quarters cup powdered sugar. Add one cup sweet cream and the grated rind of one orange. Cook over slow fire five minutes, stirring all of the time.
MAPLE SYRUP SAUCE FOR PUDDINGS.—Melt one tablespoon of butter and blend with half as much flour, add one half cup of hot maple syrup and cook thick. Serve as sauce on apple pudding. Brown sugar syrup may be used instead of maple syrup and caramel sugar syrup is equally as good used the same way.—Mrs. Whitehead, sauces demonstrated in paper on puddings and pudding sauces.
VANILLA SAUCE.—Norwegian. Put three pints of fresh milk in a kettle over the fire and let come to a boil (but do not let it boil). Four ounces of sugar, yolks of five eggs, beaten together about ten or fifteen minutes. Add this to the hot milk, flavor with vanilla. Get cool. To be served with fruit gelatine or sliced oranges.—Mrs. R. Meidell.
STEAMED FRUIT PUDDING.—One cupful each of molasses, bread crumbs, water, flour and currants and raisins or dates. Soak bread crumbs in the water until soft, add one beaten egg, three level tablespoons of melted butter or beef drippings, one teaspoon of soda, a little salt and cinnamon. Mix all ingredients together and steam in a greased steam cooker or double boiler for two hours. Serve with any favorite pudding sauce. As it is something like plum pudding foam sauce is liked best with it.—Mrs. Whitehead, demonstration of puddings.
CORN STARCH PUDDING.—One quart milk, eight tablespoons corn starch, pinch of salt and one half cup sugar. Heat milk to boiling point and stir in sugar, salt and corn starch mixed together. When cooked sufficiently turn over the beaten whites of two eggs and stir. To make it yellow use the yolks of eggs. Serve (without) with or without cream.—Dorothy Whitehead.
CHOCOLATE PUDDING.—One quarter cup butter, one cup sugar, yolks of two eggs, one half cup milk, one and three eighths cups of flour, three teaspoons baking powder, whites of three eggs, one and one third squares Bakers chocolate, one eighth teaspoon salt and one fourth teaspoon vanilla. Cream the butter, add one half of the sugar, beat yolks and add remaining sugar, combine mixture, add milk, flour, baking powder and salt, then add the whites beaten stiff, melted chocolate and vanilla. Bake in cake pan. Fill the center with whipped cream sweetened and flavored and pour around chocolate sauce.
CHOCOLATE SAUCE.—Boil one cup sugar, one half cup water until a thin syrup. Melt one and one half squares Bakers chocolate and pour gradually over the hot syrup.—Dorothy Whitehead, demonstrated in 7th grade Domestic Science class at school.
SUET PUDDING.—One cup chopped suet, one cup milk (or water) one cup chopped raisins, one cup molasses, two and one half cups flour, one teaspoon soda, one half teaspoon each salt, cloves, cinnamon and nutmeg. Sift flour, soda, salt and spices. Add suet and raisins. Mix milk (or water) and molasses, beat into the dry mixture and steam three hours. Dressing for pudding: One cup sugar, one egg, one tablespoon flour, two tablespoons cold water, beat well and stir in half pint boiling milk or water. Add butter size of an egg, flavor with vanilla.—Mrs. W. C. McGuiness.
NUT PUDDING.—One cup sugar, one cup butter, one cup milk, two eggs, two and one half teaspoons salt, two teaspoons baking powder, two cups flour, one cup nuts. Steam good three hours and do not uncover at all while steaming or it will fall. Eat with golden sauce. One heaping teaspoon butter, one cup powdered sugar, two egg yolks, four or six tablespoons cream, flavoring. Beat whites of two eggs well, and add last, do not boil.—Mrs. Paul Leonhardy.
STRAWBERRY SHORT CAKE.—Sift one quart of flour with three teaspoons of baking powder and a tablespoon of sugar and one half teaspoon of salt. Work in three rounding tablespoons of butter to a mealy mixture or until the butter and flour are thoroughly blended; now lightly mix in enough milk to make a soft dough, (a little over a pint). Handle just enough to roll out after the milk is added to the flour. Roll in two round or square sheets, put in greased tins, dot with butter and bake a nice brown in a quick oven. Crush two quarts of strawberries with sugar to sweeten. Build the short cake in layers with the berries between cakes and generously spread on top. The whole berries are often reserved for the top. Serve with thick cream or with sweetened whipped cream. Raspberries, grated pineapple and fresh sliced peaches or oranges are used in season as well as strawberries.—Mrs. Whitehead, demonstration Southern Cookery.
RICE PUDDING.—Mix one half cup of rice with two quarts of sweet milk, two thirds cup of sugar and a little salt. Powder with cinnamon or nutmeg if liked. Place dish in a pan of cold water and bake two hours or more, stirring frequently until milk has cooked out and rice is creamy.—Contributed.
STEAMED CUP PUDDING.—Two eggs, one half cup sugar, one tablespoon butter, one cup milk, two teaspoons baking powder, flour to make a stiff batter. Steam twenty minutes in well greased cups and serve with pudding sauce.—Mrs. A. McKay.
Cheese
"It seems as tho' science has condemned everything we relished when a boy.* * *We have had this pure food idea pounded into us until we can't find anything any more that 'taint tainted."—Sam Clark.
COTTAGE CHEESE.—Heat two quarts of lobbered milk slowly until curd is formed; drain through cheese cloth and when dry add one teaspoonful of salt and one half cup of sweet or sour cream.—Mrs. J. Bruegger.
CHEESE AND BREAD.—One cup bread crumbs, two cups milk, soak. Add one half pound grated cheese, one tablespoon butter, two or three eggs, beaten lightly, pepper and salt to suit taste. Brown lightly. For a small family use one half the amount.—Mrs. Davidson.
CHEESE SCALLOP.—One cup grated cheese, 2 egg yolks beaten, 2 tablespoons of melted butter, one cup bread crumbs soaked in one and one half cups milk, dash of cayenne pepper. Mix all together, then add stiffly beaten whites of eggs. Bake in a greased dish in a hot oven covering the top with fine bread crumbs.—Contributed.
CHEESE AND BREAD OMELET.—Soak a cupful of bread crumbs until soft, then drain, add a cupful of milk and three egg yolks to the bread and salt and pepper. Stir the stiffly beaten whites of eggs into the bread and one cupful of grated cheese. Cook like an omelet with butter in a hot skillet. Fold over and serve.—Contributed.
CHEESE AND MACARONI.—Boil a cupful of broken macaroni tender in boiling salted water. Make a cream sauce of two tablespoons of butter blended with as much flour and cooked with one half pint of milk. Add salt and cook thick. Then add four large tablespoons of grated cheese and one beaten egg. Mix with the drained macaroni in a baking dish, cover with crumbs and brown in the oven.—Contributed.
CHEESE SOUFFLE.—Stir one tablespoon of flour into one tablespoon of melted butter in a pan on the stove until well blended, add one cup of milk and cook until smooth. Add one cup of grated cheese and well beaten yolks of three eggs, lastly add well beaten whites of eggs and a pinch of salt. Put into a greased baking dish, set in a pan of hot water and bake about twenty minutes or until light and brown. Eat as soon as it is baked.—Contributed.
CHEESE AND POTATO OMELET.—Spread mashed potatoes an inch thick in a hot, heavy skillet with one tablespoon of hot butter or drippings. Brown on bottom and grate cheese thickly over top; add pepper. Cook and when potatoes are well browned on the bottom fold over like an omelet and serve.
ITALIAN MACARONI.—Cook a cupful of macaroni in salted water until tender. Drain off the water and put the macaroni into a colander. Have ready in a saucepan a large tablespoonful of butter, heated. Put into this a sliced onion and cook tender. Turn into the saucepan, then a can of tomatoes and one chili pepper (or in quantity according to its "hotness"). Salt and cook fifteen minutes. Arrange the macaroni alternately in layers with the tomato in a bake dish, finishing of course, with the tomatoes. Cover with grated cheese and bake fifteen or twenty minutes.
TOMATOES STUFFED WITH MACARONI AND CHEESE.—Cook one cup broken macaroni or spaghetti tender in salted water; drain and blanch in cold water. Skin light tomatoes and scoop out centers. Fill with the macaroni, dot with butter and season with salt and pepper, then cover top with grated cheese. Bake in a moderate oven thirty minutes. Serve plain or with cream sauce. For Italian macaroni, chop the tomatoes, dredge with flour and mix with the above ingredients, putting a thick layer of cheese on top. Bake until brown.—Contributed.
CHEESE CROQUETTES.—Make a thick stiff cream sauce as for chicken croquettes; add yolks of two eggs; one and one half cups grated cheese and salt and cayenne pepper to suit taste. When cold form into croquettes, dip into egg and fine bread crumbs and fry in deep hot fat.
CHEESE STRAWS.—Grate cheese on rolled pie crust, fold over, grate more cheese thickly on, fold again and roll out. Cut into strips and bake. Sprinkle with cayenne.—Contributed.