Is made in the same way by substituting for the water very strong,
mixed tea. Eat with powdered sugar and cream.
Pineapple Trifle.
One package of gelatine.
Two cups of white sugar.
One small pineapple, peeled and cut into bits.
One-half teaspoonful of nutmeg.
Juice and grated peel of a lemon.
Three cups of _boiling_ water.
Whites of four eggs.
Soak the gelatine four hours in a cup of cold water.
Put into a bowl with the sugar, nutmeg, lemon-juice,
and rind and minced pineapple.
Rub the fruit hard into the mixture with a wooden spoon, and let all
stand together, covered, two hours.
Then pour upon it the boiling water and stir until the gelatine is
dissolved.
Line a colander with a double thickness of clean flannel, and strain
the mixture through it, squeezing and wringing the cloth hard, to get
the full flavor of the fruit. Set on ice until cold, but not until it
is hard.
It should be just “jellied” around the edges, when you begin to whip
the whites of the eggs in a bowl set in ice water. When they are quite
stiff, beat in a spoonful at a time the gelatine. Whip a minute after
adding each supply to mix it in perfectly.
Half an hour’s work with the “Dover” will give you a white spongy mass,
pleasing alike to eye and taste.
Wet a mould with cold water, put in the sponge and set on ice until you
are ready to turn it out.
This is a delicious dessert. For pineapple substitute strawberries,
raspberries, or peaches.
A Simple Susan.
Two cups of fine, dry bread crumbs.
Three cups of chopped apple.
One cup of sugar.
One teaspoonful of mace, and half as much allspice.
Two teaspoonfuls of butter.
One tablespoonful of salt.
Butter a pudding-dish and cover the bottom with crumbs. Lay on
these a thick layer of minced apple, sprinkled lightly with salt and
spices—more heavily with sugar. Stick bits of butter over all. Then
more crumbs, going on in this order until all the ingredients are used
up. The top layer should be crumbs. Cover closely, and bake half an
hour. Remove the cover and set on the upper grating of the oven until
nicely browned. Send to table in the dish in which it was baked.
Sauce for the Above.
Two cupfuls of powdered sugar.
Two tablespoonfuls of butter.
Half teaspoonful of mace or nutmeg.
Juice (strained) of a lemon.
Two tablespoonfuls of boiling water.
Melt the butter with the hot water and beat in, with egg whisk or
“Dover,” the sugar, a little at a time, until the sauce is like a
cream. Add lemon juice and nutmeg, mould into a mound on a glass dish,
or a deep plate, and set in a cold place until it is firm. This is a
good “hard sauce” for any hot pudding.
Cottage Pudding.
Two eggs.
One cup of milk.
One cup of sugar.
One tablespoonful of butter.
Three cups of prepared flour.
If you have not the prepared, use family flour with two
tablespoonfuls of baking powder, sifted _twice_ with
it.
One tablespoonful of salt.
Put the sugar in a bowl, warm the butter slightly, but do not melt it,
and rub it with a wooden spoon into the sugar until they are thoroughly
mixed together. Beat the eggs light in another bowl, stir in the sugar
and butter, then the milk, the salt, and lastly the flour.
Butter a tin cake mould well, pour in the batter and bake about forty
minutes in a steady oven.
Should it rise very fast, cover the top with white paper as soon as a
crust is formed, to prevent scorching.
When you think it is done stick a clean, dry straw into the thickest
part. If it comes up smooth and not sticky the loaf is ready to be
taken up.
Loosen the edges from the mould with a knife, turn out on a plate, and
send hot to table. Cut with a keen blade into slices, and eat with
pudding sauce.
An easy receipt and one that seldom fails to give general satisfaction.
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