Dressings given only where some special ones are required.
Beets—sliced or chopped—lemon juice and sugar.
Beets and celery—lemonade, cream or mayonnaise dressing.
Brussels sprouts, whole or in halves. Garnish with halves of nuts sometimes.
Cabbage and onion—nut dressing without egg, of roasted or unroasted peanut butter.
Cabbage and pecan nuts.
Carrots—cooked, sliced or chopped, with French, nut or improved mayonnaise dressing in green border; nasturtiums sometimes.
Ring of fresh grated cocoanut around mound of grated or fine ground raw carrot with cooked cream or whipped cream or mayonnaise dressing in lettuce border.
Raw carrot, grated or chopped fine, and celery or onion.
Carrot cups of the large end of boiled carrots.Filling of carrot and onion or celery—French or mayonnaise dressing—row of green peas around inside edge of cup.
Celery and tomato—cream, almond, cream mayonnaise or French dressing.
Celery or beet and cocoanut—cream or mayonnaise dressing—lettuce.
Celery and green peas—nut meats if wished.
Celery and chopped lettuce—onion if desired.
Celery and Brazil nut slices—sweet or sour dressing.
Cucumber and tomato—lettuce—improved mayonnaise or French dressing.
Cucumber and radish.
Cucumber and onion—whipped sour cream dressing.
★ Peas and onion—nut dressing—no eggs, of roasted peanut butter. May be served in lemon cups with a half nut meat on top.
Peas and carrot—onion if liked.
Molds of chopped cooked spinach on slices of nut meat, or cold boiled beets or turnips—mayonnaise, improved mayonnaise or French dressing.
Blanched inside leaves of raw spinach and fine chopped onion or chives.
String or wax beans and egg.
Wax beans, nuts or stoned ripe olives, lettuce.
Prepare apples and pineapple, equal quantities, or ⅓ only of pineapple, according to directions onp. 275. Just at serving time, combine with cream dressing—sweet, and serve in dainty glasses or cups (individual), each on a small plate with a doily and a cut flower or leaf or a spray of some delicate vine. This is a sample of what may be done with any of the followings combinations and many others:
Apple with orange or strawberries, red raspberries, canned cherries, cherries and celery, or celery.
Banana with apple or strawberries, red raspberries, pineapple, orange or celery.
Pineapple with orange, red raspberries, strawberries, cherries or celery.
Orange with red raspberries, strawberries, cherries or celery.
Fresh ripe peaches, seeded sweet grapes with solid flesh, and sweet apples are among the suitable fruits for salads.
The almond butter dressing is as desirable as the cream dressing.
Pear and apple or apple or pineapple alone with the almond dressing are especially delightful. The whipped cream dressing may be used when more convenient.
1 pt. each red raspberries and very ripe currants, 1 or 2 teaspns. of fine chopped tarragon, basil or sassafras leaves, with lemonade dressing of 1½ tablespn. each of lemon juice and water and two tablespns. of sugar. Serve in glasses or cups with suitable decoration. The flavorings may be omitted.
Pineapple with either the currants or raspberries without the flavorings is excellent. Orange and red raspberries; grape fruit and strawberries; apple and strawberries; apple, grape fruit and strawberries or orange; apple, banana and strawberries and other combinations of juicy fruits will suggest themselves from the preceding. When a sweeter fruit than currants is used the proportion of sugar in the regular lemonade dressing is sufficient.
Oranges or grape fruit or apples with shredded mint and lemonade dressing (water omitted in first two) are the most delightfully refreshing of salads.
Roll small peeled bananas in any of the sweetened cream dressings, then in chopped nuts. Serve on individual plates with a spoonful of dressing, with orange points and candied cranberries or cherries, or frosted currants for garnish.
Grind ripe cranberries fine and mix with a liberal supply of one of the sweetened cream dressings. Prepare apple also with the dressing and place the two in high alternating diagonal rows on a platter with lettuce border; or prepared apples may beplaced on the platter and spoonfuls of the cranberry dropped on top. Whole berries may dot the lettuce border.
Fresh grated cocoanut in center of dish, border of black or red raspberries, blueberries, sliced or halved peaches or bananas, cream dressing—sweet or whipped cream dressing. No lettuce.
Grape fruit and oranges—mayonnaise. The dressing sometimes tinted delicately with pink and green or green only.
Sprinkle shredded basil, tarragon or sassafras leaves over sliced or halved pared peaches and cover with lemon juice and sugar. Garnish or serve, with blanched almonds.
Or, serve peaches with cream dressing—sweet or whipped cream dressing in cups, with nuts.
Dry, fresh or dried apple sauce, or baked whole or quarters of apples (all without sugar) cream dressing—sweet, nut, whipped sweet or sour cream, French or mayonnaise dressing. Serve decorated to taste.
Whole peeled tomatoes in nests of lettuce, or with some leaf or flower garnish, with a cream, French or mayonnaise dressing.
Or, cut tomatoes into quarters or sixths from the blossom end just deep enough for the pieces to spread apart without separating.
Equal quantities of grape fruit and fine sliced celery with mayonnaise or improved mayonnaise dressing in grape fruit cups with edges cut in deep points and rolled down. Some green garnish.
Apples—salad entrée dressing.
Apple and onion—roasted peanut, improved mayonnaise, French or whipped sour cream dressing.
Apples and cucumbers—Dominion salad dressing.
Apples, celery and a few raisins—one of the sweet dressings, garnish with blanched almonds.
Celery with apples or tomatoes or pineapple or apple and tomato, à la string bean and celery salad.
Peach and tomato with or without basil or tarragon.
Sweet apples alone and in combinations—almond butter dressing.
Tomato and banana—some sweet dressing.
Grape Fruit—French dressing on lettuce.
Tomato and grape fruit—lemon juice and sugar, or orange French dressing.
Red raspberries with currant juice.
Canned or fresh red raspberries—lemon juice or lemon juice and sugar.
Apples, celery and butternut meats—improved mayonnaise dressing.
Tomato and apple—honey French dressing.
Cumquots—Tom Thumb oranges, and Malaga grapes—fruit juice dressing.
Peel, quarter and core nice tart apples, lay inside down, in flat pudding dish or pan, cover and set in gentle heat so that the apples will become just warm all through.
Crust—Make universal crust with ½ to 1 cup of liquid according to the quantity required. Roll ½–¾ in. thick, cut with biscuit cutter, lay close together on warm apples. Cover with a pan that will allow the crust to rise underneath it, set in warm place and let crust get very light.
Start the dumplings early enough to give plenty of time at each stage. When crust is light, bake uncovered at first, in moderate oven ¾–1 hr., or until apples are well cooked and crust thoroughly baked. Serve with creamy, or hard sauce, or with sugar and nut or sterilized dairy, cream. Do not put any sugar, butter, salt or water on the apples. Leave them plain to contrast the apple flavor with the sauce. A pastry crust may be used with the apples, but is not so satisfying. A crust of boiled rice laid over the apples and baked covered, is very nice with them.
Place the apples in the bottom of an oiled kettle (aluminum preferably), the same as in the pudding dish for baking. Pour warm water over to one-third or one-half cover, or just enough to cook them without scorching. Cover apples with crust as in baked dumpling. Let crust rise very light, cover the kettle close (put a weight on the cover), and set in moderately hot place over the fire. When boiling well, carefully move the kettle back where it will boil slowly but steadily. Place an asbestos pad under it if necessary. Cook without removing thecover 25–30 m. from the time it begins to boil. Serve with any sauce suitable for baked dumplings.
Cut universal dough into rounds as large as a saucer, pile halves of peaches in center, press edges firmly together around peaches, lay in deep pan and bake when crust is light. Serve with almond or dairy cream or any suitable sauce. Or, cut rounds smaller, lay peaches on one and cover with another. Wet edges and press together.
Put blueberries, blackberries, raspberries, gooseberries, cranberries or any desired fruit in the bottom of a pudding dish; mix sugar, a little flour and salt together and add to berries. (Blueberries will require a little water.) Warm, and cover with crust as for baked apple dumpling. Bake when crust is light and serve without sauce.
Cranberries and gooseberries may be baked with very little if any sugar and served with hard sauce.
A tart of unsweetened peaches is nice served with plain or whipped cream.
Put blueberries with sugar in bottom of preserving kettle, pour water over, cover with crust, let rise and cook the same as steamed apple dumpling. No sauce.
Cranberry and gooseberry pot pie may be made in the same way and served with hard or creamy sauce.
Peel all white from oranges. Divide into unbroken sections. Make universal crust of 1 cup of milk with a large measure of oil. When light, add salt with flour to make a dough stiff enough toroll; roll in oblong sheet, spread with orange sections, sprinkle with sugar, roll close and carefully, moisten the edges at the ends and pinch well together. Bake in moderate oven 35–45 m., or steam 1½ hour. Serve with lemon, hard, or foamy white sauce, or with cream.
Spread a thin layer of universal crust on shallow baking pan; press warm eighths of apples, sharp edge down, into crust, sprinkle with sugar, let rise, bake, covered part of the time if necessary to cook the apples; serve as “tea-cake,” or with sauce as pudding. Let dough extend up the sides of the pan a little to keep the juice from running off.
MakePeach Cakethe same way, with halves or slices of peaches.
Bake universal crust in flat square or round tins. Split, spread with butter or not, and cover lower half with a generous layer of fruit. Turn the upper half over so that the cut side is up, and cover that, too, with fruit.
A meringue or fluff may be used sometimes for ornamentation, but if fruit is properly prepared and freely used, cream will not be required; it would better be saved for some more necessary place.
Two very thin crusts may be used, but the fruit flavor does not penetrate them as it does the split crust. Make the crust stiff enough to give a fine grain but not so stiff as to be hard. It may be baked in not too thick biscuit for individual serving.
Crusts may be baked several days beforehand and kept closely covered. To serve, dip in cold water, slip in paper bag, set in hot oven for about 10 m. and use as fresh baked crust.
Do not use cake, or a sweetened crust, and call it “shortcake.”
One in writing of strawberry short cake says: “It must be remembered that the fruit must be served on agenuine shortcakenot the sweet cake of the restaurant and of too manyhouseholds, but the plain, unsweetened cake that was the delight of our fathers, and which is still the joy of those who have been so fortunate as to have made the acquaintance of the blessings of the tasty and nutritious cookery of the olden times.”
Some unsweetened, flaked, cereal preparations, crisped in the oven, make delightful shortcakes by sprinkling a few flakes on a plate, covering them with prepared fruit, then sprinkling the fruit generously with flakes. They must be served as soon as prepared.
Strawberries—Leave out a few small berries or cut some of the smaller ones in halves or quarters and set one side. Save also some of the largest and cut into halves, or leave whole with the stems on. Put a little butter into a granite pan, add berries with not too much sugar and a little salt. Crush over the fire with wire potato masher just enough to make juicy. Mix well with butter, stir carefully until just warm. Add small berries, spread crusts, place whole berries, or cut halves cut side up, on top. Serve shortcake at once on dessert tray or platter with a cluster of ferns or geranium or other green leaves at the side.
Or, cut berries in small pieces just before serving, sprinkle crust with sugar mixed with a trifle of salt. Cover with berries and sprinkle with sugar, lay on upper crust and cover the same.
Or, chop not crush berries with sugar and serve with sweetened juice of berries or with crushed strawberries sweetened, to be dipped over each slice as served.
Raspberries—red or black—Prepare and serve same as strawberries.
Blueberries—Stew berries with sugar and water, add a little lemon juice, a trifle of salt and thicken a little, hardly enough to know they are thickened, with corn starch.
Peaches—Cut into eighths or slice, fresh ripe peaches just before serving. Lay them over thin crusts and sprinkle with sugar. Arrange pieces around the outside edge of the top crust and serve with nut or dairy cream.
Or, stew halves of peaches in syrup, thicken syrup a little with corn starch and add a bit of butter, lay peaches inside up, on crusts and pour juice over. Juice may be delicately flavored with almond. A little lemon juice may be added.
Apricots—fresh—Prepare the same as peaches.
Apricots—dried—Soak over night, add 1–1½ cup sugar to 1 lb. of fruit, heat slowly, just boil, remove fruit and spread over cakes, leaving 1 qt. of juice. To this add ½ cup of sugar and thicken with 4 level tablespns. corn starch. Add 1 tablespn. lemon juice and if desired, 2 tablespns. butter. Pour over shortcake, or preferably serve with it.
Prunes—Stew prunes with a little sugar, stone, cut into small pieces and spread on crust; thicken juice a trifle and turn over all. Prune shortcake is delicious served with almond cream or covered with whipped cream. A little lemon juice may be added to the prunes.
Honey—Split and butter crust; spread thick with honey, serve hot.
Maple—Cook maple syrup and butter or cream together and serve warm over crust.
Canned fruits of nearly all kinds may be used in the winter for shortcakes by thickening the juice a little with corn starch.
Make ingredients for universal crust into stiff batter or soft dough, according to the juiciness of the fruit to be used with it; mix and beat well, let rise; add dried or fresh blueberries (huckleberries), cranberries, raspberries, blackberries, fresh or dried or drained canned, cherries, or any convenient fruit; put into well oiled mold, cover or not and steam 1–1½ hour. Serve with cream and sugar, or with foamy, hard or cocoanut sauce.
Or, make a dough stiff enough to knead, shape into biscuit, fold and press berries in while shaping, lay balls on pie pan, let rise and steam. Or, make into one large loaf, and steam. Figs or dates cut with shears into small pieces may be used and thepudding served with orange or any of the sauces already given.
Steam sweetened or unsweetened universal crust in large or individual molds ¾–1 hour; serve with molasses, maple, berry, foamy or creamy sauce.
Make universal crust with only ¼ cup of oil to the cup of liquid and mix as stiff as bread dough. Put into a well buttered double cheese cloth, let rise, drop into perfectly boiling water and boil 30–40 m. Remove from cloth, split and lay on dessert tray, spread with butter, cover with nice flavored molasses and serve hot. Try it before you condemn it. The crust may be steamed instead of boiled, but it is beautifully light when boiled. Molasses, or maple or brown sugar syrup may be heated with a little butter and served over pudding as sauce.
Bake rather stiff, slightly sweetened universal crust and serve with Annie’s Strawberry (“o” of Hard Sauce Variations) or any preferred sauce. Add fine cut, drained stewed prunes to pudding occasionally before baking and serve with a sauce made of the juice.
Sprinkle mixed sugar, flour and salt over pears in pudding dish, pour water over and cover with universal crust. Bake when crust is well risen. 1¼ cup of sugar and 1½ tablespn. of lemon juice give character to the filling.
Line pudding dish with pie paste. Fill with pared, whole peaches. Mix sugar, a little butter and flour together; pour boiling water over, stirring. Boil up well, cool, pour overpeaches, cover with crust, bake in moderate oven until peaches are soft.
Mix together sugar, flour and butter in the proportion of 1 tablespoon of flour and 2 of butter to each cup of sugar with a little salt and sprinkle between layers of eighths of apples in pudding dish; cover dish and bake slowly until apples are tender, then uncover for a time. If apples are dry, a few spoonfuls of water may be put in the dish. Bake about 1 hour in all.
Put a layer of quartered apples, sugar and a trifle of salt in the bottom of a pudding dish, then a sprinkling of dry bread crumbs; continue layers to fill the dish, leave crumbs on top, pour over all water to cook slowly for several hours until apples are a rich red color. Serve with or without cream or other sauce. If preferred the pudding may be baked with less water for a shorter time. Use cracker crumbs instead of bread and you have a different pudding.
Put fruit and crumbs or very thin slices of bread in layers in pudding dish, sprinkle each layer with sugar and have crumbs on top. Cover and bake about ½ hr., uncover to brown, serve hot or cold with cream—nut or dairy. Leave out sugar and serve with cream sauce.
Put small pieces of dry bread in pudding pan, sprinkle with English currants, pour enough hot, slightly salted water over to moisten well, bake in moderate oven 1–2 hours. Serve with any desired sauce or nut or dairy cream.
Or, sprinkle sugar over bread before adding water and serve plain or with unsweetened sauce. The currants give the pudding a nice flavor if it is otherwise plain.
Use hot nut or dairy milk instead of water in preceding recipe.
Mix all together; use a trifle less milk if crumbs are quite moist, steam 2–3 hours; serve as soon as taken from the steamer, with creamy, orange or cream sauce, or with cream whipped or plain; never with lemon sauce.
If to be served with unsweetened cream, put ¼ cup of sugar in pudding.
Steam, covered, 4–5 hours. Stand out of steamer for 10–15 m. before unmolding. The quantity of milk will depend on the kind of crumbs. Serve with vanilla flavored orange syrup sauce, plain pudding sauce or almond cream sauce.
The combined flavors of vanilla and orange in sauces are especially suitable for plum puddings.
Any of the puddings may be steamed in cups or small molds.
Raised cake with fruit, baked or steamed, may be served for plum pudding. Keep wrapped in oiled paper.
Steam 4–6 hours. Serve with sauces given for plum pudding of crumbs.
Mix crumbs, almonds, browned flour and salt and add apples. Pour boiling liquid gradually over dried fruits, mixing, until they are separated; then combine all ingredients. Turn into well buttered molds, cover and steam 3–4 hours. Serve with orange syrup sauce or with hard sauce flavored with vanilla and oil of orange, or with egg cream sauce.
½ to 1 cup of brown sugar and 1 or 2 tablespoons lemon juice may be used in the pudding. The quantity of liquid will vary with the conditions, but a moderately soft batter is required.
Mix all ingredients but flour, agitate liquid with batter whip until full of bubbles, sprinkle flour in slowly with the left hand, keeping up the agitating motion with the right. When the flour is all in and the batter foamy, put into well oiled mold, let stand in a cold place ½ hour or longer, then set in steamer and steam 3 or 4 hrs. Serve hot with creamy, foamy, hard or other sauce. 2¼ cups of bread flour may be used.
Any of the granular preparations—minute tapioca, cassava, manioc or manioca may be used.
Syrup—
Stir together until dissolved.
Apple—Prepare syrup in flat bottomed granite or porcelain lined pan. When boiling, drop in, inside down, quarters of 6 medium sized, juicy apples. Cook until nearly tender, add soaked tapioca, pressing it down into the syrup, cover dish and simmer slowly until tapioca is transparent, 5–15 m. Serve warm (not hot) or cold, plain or with orange egg cream or custardsauce if cold; or orange or cocoanut flavored hard sauce if warm; or with nut or whipped dairy cream.
Peach—Make the same as Apple Tapioca, using twice as many peaches, in halves.
Strawberry, Raspberry and Other Berries—Cook soaked tapioca in the syrup and pour over the berries; mix carefully and pour into a pudding or fancy dish. Serve cold. A fluff of the fruit may be used for the sauce, if any.
Stewed or Canned Fruit—Cook soaked tapioca in the syrup and pour over drained canned fruit. Serve warm, with the juice of the fruit (to which a little lemon juice and sugar have been added if needed), thickened a trifle with corn starch or arrowroot; or, cold with whipped cream, custard or other sauce.
Fig—Steam figs until tender (30–35 m.), cut in pieces with shears and stir into tapioca cooked in the syrup. Serve warm or cold with orange egg cream sauce.
Prune—Cook tapioca in syrup with a little lemon juice if desired, and add quartered, slightly sweetened stewed prunes. Serve with rich juice of prunes, cream or whipped cream.
Soak ½ cup pearl or flake tapioca in 5 cups of warm water for 3 hours or over night. Pour over whole pared cored apples in pudding dish. Cover dish and bake until apples are tender and tapioca transparent. Serve warm with hard, foamy or creamy sauce, or cold with sweetened whipped cream.
If preferred, ¾–1 cup of sugar may be added to the soaked tapioca and the pudding served plain or with unsweetened custard sauce or cream. When the pudding is to be served at the table, it may be covered with a meringue while hot and delicately browned in the oven. Use with other fruits the same as granular tapioca.
Put all together in pudding dish, soak for 1 hour, stirring; then set in oven and bake slowly, stirring, until tapioca is transparent; brown over top at last; serve warm or cold.
May bake without stirring for 2 hrs. The pudding may be cooked entirely in a double boiler. 1 cup of raisins may be used for variety.
Soak sago in warm water 1–3 hrs., add to cream and sugar in double boiler, cook, stirring, till sago is transparent; remove from fire, add a pinch of salt and the vanilla. Serve cold in glasses with two halves of a candied cherry or a bit of bright jelly on top. Strawberries cut in quarters, or red raspberries, may be placed in layers with the cream and a few berries laid on top.
Mix all together in pudding dish, set on top of stove or in oven and let come slowly to the boiling point, stirring often. When boiling, set in oven and bake slowly until rice is soft (2 hrs. or longer); stir occasionally to keep the top stirred in and to break the rice so that it will be smooth and creamy when done. If pudding becomes too thick while baking, add hot water; it should be quite thin when warm as it thickens in cooling. Brown the top delicately just before removing from the oven. Serve very cold the next day after making. In serving be sure to dip from the top to the bottom for each plate.
If you are using the ordinary polished rice, boil it for 5 m. in a pint of water, drain and rinse in cold water before adding it to the milk. When more convenient, cook the pudding in a double boiler until the rice is smooth and creamy, then turn into puddingdish and brown in oven, stirring the top in two or three times.
Add 1 cup of raisins to preceding recipe before or during cooking. For a delicious change the raisins may be ground and added when the pudding is half done. English currants, fine cut dates, figs or citron may be variously added. Servings of pudding may be garnished with blanched almonds.
Add 1 to 1½ cup cocoanut to cream of rice pudding and use ¾ cup sugar only.
Cook, stirring often, in oven or on top of stove until creamy, then brown. May flavor just before it is done.
Bake in slow oven 4 or 5 hours, stirring.
The older the milk without being sour, the better.
Mix salt, sugar, molasses and flour together in pudding dish and pour over them stirring 3 pts. of the milk boiling. Set dish in oven, pour the remaining pint of milk, cold, into the pudding without stirring; cover and bake very slowly for 3 or 4 hrs. Cool pudding before dipping into it, to allow the jelly to set. Serve another day warm or cold, plain, or with cream whipped or plain.
The pudding may be baked for an hour before the cold milk ispoured in. Add 1 qt. rich sweet apples, in eighths, or stoned dates with or without grated cocoanut, sometimes.
Stir meal gradually, with wire batter whip, into rapidly boiling, salted water, add the raisins, turn into well oiled mold, cover and steam 3–5 hrs; serve hot with maple syrup, cream and sugar, or hard sauce. In early days it was served with molasses.
The pudding may be sweetened and served with cream only. It should be stiff enough to slice well.
Chopped or broken nuts may be added for variety.
Take ½ or ¾ milk and ½ or ¼ water, add sugar and salt, stir in gradually graham flour till thick, cook in double boiler 1 hr. or longer; serve warm with cream, nut or dairy, or mold and serve cold with sweet fruit sauce or cream. Omit sugar and serve with honey, maple syrup or molasses or with molasses sauce.
Heat milk to boiling, add corn starch, boil half a minute, mold, serve with cold cream sauce, sub-acid fruit sauce, with custard or with nut or dairy cream. Fine cut dates may be added to blanc mange sometimes.
Blend flour with part of the milk, heat remainder of milk with sugar and salt to boiling, stir in flour, beat smooth, cook 15 m., pour into molds which have been dipped in cold water. Serve with sauces for blanc mange.
Tie 2 to 4 tablespns. cereal coffee in double cheese cloth and steep in 1 qt. of milk in double boiler for 20 m.; squeeze the milk all out of the cloth, add enough more milk to make a full quart and proceed as in blanc mange. Serve with custard sauce or sometimes with plain or whipped cream flavored with vanilla. Pudding may be flavored and the cream plain.
¼ cup of strong cereal coffee may be used with ¾ qt. of milk when more convenient.
Blend corn starch with part of the milk and stir into remainder of milk when boiling; add sugar and mashed berries, turn into mold, cool. Unmold on to dessert plate and surround with whipped cream roses, or with spoonfuls of cream with a whole berry here and there.
Heat milk and cream with sugar in double boiler, stir in dry farina, cook 1 hr. Spread in layers with sliced bananas. Serve cold in cups or glasses the day it is made. The farina will be very thin when done, but will thicken to the consistency of cream by cooling, and if it is thicker than that it is not good.
Omit bananas, flavor cream with vanilla and serve cold in glasses for Farina Cream.
Rub 2 tablespns. almond butter smooth with 1 cup of water; add 1 or 2 tablespns. sugar and ¼ level teaspn. salt; boil up well; serve warm or cold in cups or glasses with cake, wafers or buns. Flavor with vanilla or with vanilla and almond if desired.
Dissolve sugar in juice, add to boiling cream, boil, stirring, until of the consistency of thin cream. It will be much thicker when cold. Serve in glasses with cookies, sticks or wafers. May be used as a sauce for cottage or other puddings; especially suitable for Irish moss or gelatine blanc mange. Grape and other fruit juices may be used.
While hot, sprinkle nicely steamed apples with sugar in individual dishes. Serve cold with suitable nut or whipped dairy cream.
Put fresh warm milk into an individual bowl for each member of the family. When it has turned and become a smooth, blanc mange-like cake, serve in the bowls with sugar sprinkled over, for dessert or supper.
Grate mature corn; mix with milk and sugar in pudding dish; bake in moderate oven 1–1½ hr. Serve plain or with cream or butter.
Sea or Irish moss is so desirable as a food that it should be used more generally. It can be bought at groceries or drug stores at from 25 cts. per lb. upward, according to where it is bought. Do not confound it with Iceland moss.
It is useless to try to follow any exact rule either by weight or measure for the proportion of moss to the milk, yet the preparation is simple. Take up a little in the fingers, what might be called a small handful, wash it in several cold waters until all the sand is removed. Drop it into the milk cold or warm. (It is very convenient to have it tied loose in 2 or 3 thicknesses of netting, cheese cloth is too fine.) Cook in the inner cup of a double boiler, or in a pail set in hot water, lifting the nettingup and down occasionally, until the milk is of a creamy consistency; then remove moss if it is in the netting, if not, strain through a fine wire or hair strainer. Sweeten, and flavor with vanilla or rose, or leave plain. (Some prefer the seaweed flavor.) Turn into a large pudding mold or individual cups or molds which have been dipped in cold water. It will harden very quickly in a cool place. Serve with fruit juice, stewed fruit or cream. Pineapple sauce is very suitable.
“Far too much sugar is used in food. Cakes, sweet puddings, pastries, jellies, jams are active causes of indigestion. Especially harmful are the custards and puddings in which milk, eggs and sugar are the chief ingredients.
“The free use of milk and sugar taken together should be avoided.”
Desserts made of tart fruits and bread should be avoided by those with a tendency to acid stomach.
Mix meal and flour, pour 1 qt. boiling milk over, stirring; boil well, add butter; combine egg, molasses, sugar, salt and the remaining quart of milk and add to the corn meal mixture; bake for 2 hrs., stirring occasionally. Serve warm or cold, plain or with cream, nut or dairy.
Use 2 eggs and 3 tablespns. sugar to each quart rich milk and turn over crumbs, dice or small pieces of corn cake; sprinkle top with sugar and bake in moderate oven until eggs are set. May use currants and raisins.
Add stiffly-beaten whites of eggs last; bake in pan of hot water or in slow oven, covered part of the time; serve warm with hard sauce or cold with whipped cream.
Cut slices of bread into desired shape and size; soak in mixture of milk, eggs and sugar until moistened, not soft; lay in hot buttered pan and brown delicately in quick oven; serve at once with fresh fruit, jelly, marmalade or suitable fruit or pudding sauce.
2 whites of the 3 eggs may be left out and beaten stiff with sugar and some fruit marmalade or jelly and used as a sauce. Drained canned peaches or apricots, rubbed through a colander and beaten well make a nice sauce, especially with a little whipped cream. Even nicely stewed apples are good.
If bread was very light, the larger quantity of crumbs will be required. Pour milk over crumbs, add sugar, cool; add beaten eggs and vanilla. Steam in large or small molds 1–1½ hr. Unmold, serve with orange, hard, jelly, foamy, plain or any desired sauce. Vanilla may be omitted. Fine cut raisins or citron, dried blueberries, English currants or any desired fruit (about ½ cup) may be added to the pudding sometimes; also fresh red or black raspberries, blueberries or blackberries.
Beat eggs, add sugar, salt, milk, pour over crumbs, let stand 1 hr. Use 1 tablespn. of softened butter in oiling a three-pint mold; sprinkle mold with fruit, pour in batter, steam in vessel of hot water in oven for 2 hrs. Serve with creamy sauce.
Beat eggs with sugar just enough to blend whites and yolks, add milk, stir until sugar is dissolved; cook, stirring over hot water until the custard thinly coats the spoon; remove quickly from fire, add flavoring if desired and strain into pitcher or glass sauce dish; serve cold.
Or, pour hot milk slowly stirring, over beaten eggs and sugar, strain and pour into buttered custard cups, set in pan of hot water, bake slowly until creamy all through, or till a silver knife will come out clean when run into custard. Do not allow the water around the cups to boil at any time. Cool as rapidly as possible. The straining of custards has much to do with their smoothness and lightness. If the boiled custard should curdle from too long cooking, beating with the dish in cold water may restore the smoothness, but not the flavor.
In making a large quantity of custard, set as soon as creamy into cold water and stir until below the coagulating point or the custard will become curdled by its own heat.
Follow directions for boiled custard. The custard may be served with an uncooked meringue of the whites of the eggs, sprinkled with chopped candied cherries or dotted with jelly.
The white of 1 egg with ⅔ to 1 tablespn. of sugar and a trifle of salt, to every ⅔ or 1 cup of milk. (Good with either quantity of milk.) Bake in pan of hot water in very slow oven for 40 m.to 1 hour, according to heat of oven and shape and size of dish.
Blend corn starch with a little of the cold milk and pour slowly into remainder of milk heated to boiling with the sugar; boil up well, or cook in double boiler 10 m., add a little to the beaten egg, and when smooth, turn egg all at once into hot mixture; stir well, remove from fire, add salt and flavoring and strain.
Add grated cocoanut to corn starch custard. Fill deep glass dish with layers of custard and bananas, and sprinkle cocoanut over the top. Serve cold.
Beat eggs and sugar together, pour hot lemon juice over, stirring; cook, strain, turn into dish or glasses. Just before serving drop on sweetened beaten white of egg and dot with squares or diamonds of jelly.
Steep 2 tablespns. cocoanut in coffee and strain out if convenient. Boil or bake. Serve with whipped cream.
Beat whites of eggs stiff with half the sugar, flavor, drop by spoonsfuls on to hot (not boiling) milk; when puffed a little, turn with silver fork,remove with skimmer or wire spoon when well heated through. Turn milk into double boiler, add yolks and sugar, cook, strain, cool. When cold, flavor and turn intolarge dish or several glasses; lay puffs on top and dot with jelly or some confection, or sprinkle with chopped candied cherries. A few fresh rose leaves scattered over are not unsuitable.
Make boiled custard of yolks, sugar and milk; when cold, flavor or not and turn into glass dish. Beat whites of eggs to stiff froth and beat in any desired jam or jelly. Beat until very firm, drop on to custard. Serve with cake or wafers.
Raspberry jelly or jam with 1 tablespn. currant jelly makes a nice combination for flavor. The dish may be lined with lady fingers or slices of sponge cake before custard is poured in. Water may be used instead of milk for the custard.
Cook without paring 3 medium sized apples in as little water as possible; press through sieve, add 2 tablespns. butter, ¼–½ cup sugar and the yolks of 3 eggs beaten with ¼ cup sugar, with 1 pt. of milk and ½ teaspn. of vanilla or a few drops of lemon extract; bake in moderate oven until creamy, cover with meringue of whites of eggs beaten with 1 tablespn. of sugar; dust with powdered or granulated sugar and brown delicately. Serve cold.
Heat ¾ of milk with ⅓ of sugar to boiling and stir in slowly corn starch which has been blended with the remaining cup of milk, boil up well and cook in double boiler for 10 m., then add yolks of eggs which have been beaten with ⅓ the cup of sugar; when well heated through, remove from fire and cool. Grate rind from one orange and mix with a little of the remaining sugar; prepare orange pulp according to directions onp. 42, and putinto glass dish or individual glasses and sprinkle with remaining sugar; when custard is cold turn it over the oranges, and just the last thing before serving sprinkle the peel over the custard and pile on it in spoonfuls (or put on with pastry tube) the whites of the eggs beaten stiff with a speck of salt and the powdered sugar;Serve at once.
Sprinkle meringue with cocoanut sometimes, or decorate with leaves of angelica or diamonds of citron. The custard may be delicately flavored with vanilla. Other fruits may be used.
Same as orange pudding, using 3 tablespns. cornstarch only. Pour unflavored custard over sliced bananas warm, so that the custard will be flavored with the banana.
Stew 1 lb. nice large California prunes in as little water as possible; drain, remove the stones and chop the prunes, not too fine. Beat the whites of 3 eggs to a stiff froth with a little salt and ¼ cup of sugar. (Be sure to use the sugar in the eggs instead of in the prunes.) Chop prunes in lightly, bake in pudding dish or brick shaped granite pan in slow oven until egg is set, about 20 m. Serve cold with plain or whipped cream. Almond cream flavored with vanilla is nice.
Stew 28 prunes in as little water as possible; drain, rub through colander. Add the whites of 4 eggs stiffly-beaten with 4 to 6 tablespns. sugar, set in pan of water, bake slowly until set. Serve with egg cream or custard sauce or whipped cream.
Dried Apple—2 cups sifted, stewed, dried apples (stewed in small quantity of water), ½–1 cup sugar, 1 tablespn. lemon juice if 1 cup of sugar is used, whites of 2–4 eggs. Beat all together until light and spongy, heap in glass dish. Servecold with or without custard sauce or cream. Dried peaches, apricots and prunes may be used the same.
Use only 2 tablespns. of sugar for each cup of prunes.
Banana—White of 1 egg, ¼ cup sugar, 1 teaspn. lemon juice, 1 cup banana pulp. Nice on cake.
Cranberry—½ cup thick, sweetened, cooked pulp to white of 1 egg.
Whips must be beaten until they hold their shape. They are nice served on bread puddings, custards and other desserts, instead of a meringue or a sauce.
The rule for fruit whips is, 1 cup of fresh or stewed fruit pulp to the white of each egg, sugar to suit the fruit, and a little lemon juice with sweet fruits; but the proportion of fruit often needs to be varied.
Fresh pears and peaches may be used by rubbing through the colander or mashing well.
Quince—1 glass of quince jelly, whites of 3 eggs; beat jelly a little, and whites very stiff and dry; combine the two and beat together until stiff. Make custard of 1 pt. of milk, yolks of 3 eggs, 2 tablespns. sugar; when cold put into glasses with whip on top. Sterilized cream may be used instead of custard, or whip may be put into glass first and whipped cream piled on top of that. Serve with crackers or cake.
Other jellies may be used the same.
Mash berries with sugar and add to unbeaten whites in deep cake bowl; beat with egg or batter whip until the mixture will stand alone, very light and fluffy. Serve in glasses with cake or wafers, or as meringue, garnish, or sauce for other desserts. Strawberry fluff makes a nice garnish for strawberry shortcake. Raspberries and other fruits may be used.
Add sugar and berries to cream, whip as for whipped cream and serve in sherbet glasses.
Pare, quarter, core and steam 12 tart apples, rub through colander, cool, add 1 cup sugar and whites of 2 eggs, beat until white and foamy; heap in cold glass dish. Garnish with chopped candied cherries, bits of jelly or with citron or angelica. Serve very cold.
Steam red skinned apples without paring for above recipe. Pile on glass dessert plate and surround with whipped cream roses flavored delicately with extract of rose.
Heat sugar and water to boiling, stir in the corn starch blended with water, boil up, add lemon juice and pour gradually, beating, over the stiffly-beaten whites of eggs. Beat well and pour into molds or cups, cool. Serve with custard or red sauce or cream.
Pudding may be garnished with halves of candied cherries.
Pare and core 6 or 8 tart apples. Steam until nearly tender. Set in oiled pudding dish and cover with the following