DESSERT DISHES.
The previous chapter was devoted to cheap and good sweet dishes of the
kind usually called dessert in this country; the dessert proper,
however, consists of fruit, creams, ices, small and delicate cakes,
fancy crackers, and confectionery. We give here directions for making
some of these enjoyable delicacies at a very moderate rate.
It must always be borne in mind that the prices quoted are those which
prevail when the articles specified are in season, and consequently
abundant and cheap. As apples are very plentiful, and generally cheap,
we shall begin with dishes made from them.
=Apple Black Caps.=--Pare a quart of nice apples, core them without
breaking, set them side by side in a baking dish that will just hold
them, fill the centres with sugar, place two cloves in the top of each
one, grate over them the yellow rind of a lemon or orange, and put them
into a moderate oven only until they are tender; do not let them break
apart. As soon as they are tender take them from the oven, heat a fire
shovel red hot and hold it over them, near enough to blacken their tops.
Serve either hot or cold.
A porcelain-lined baking dish, or a _gratin_ pan, is the best dish for
cooking the black-caps in, because either can be set upon a clean plate
and sent to the table; if the apples have to be removed from the dish in
which they were baked they may be broken, and then the appearance of the
dish will be spoiled.
The flavor of the dish may be changed by varying the spice, and by
occasionally using a little wine or brandy with the sugar. The cost of a
dish large enough for half a dozen persons will be covered by ten cents,
unless it is made when apples are scarce and dear.
=Apple Snow.=--Make this dish when eggs are cheap. Pare and core a quart
of apples, (cost five cents,) stew them to a pulp with just water enough
to moisten them, rub them through a seive, and sweeten them to taste.
Beat the whites of six eggs, (cost six cents,) with two tablespoonfuls
of powdered sugar, to a stiff froth; beat the apple-pulp to a froth; mix
the egg and apple together very lightly, turning the bowl of the spoon
over and over instead of stirring it around; then beat them with an egg
whisk until they look like snow. Pile the snow high in the centre of a
dish, putting it in by the tablespoonful, and taking care not to break
it down; in the top of the heap of snow put a fresh flower or a green
sprig; and if you have any currant jelly, lay a few bits around the
base. The effect of the dish is very pretty, and it can be made for
about fifteen cents.
=Apple Cakes.=--Pare, core, and slice a quart of apples, (price five
cents,) stew them with half their weight in sugar, (about one pound,
cost about twelve cents,) the grated rind and juice of a lemon, (cost
two cents,) one ounce of batter, (cost two cents,) and a very little
grated nutmeg. When they are tender beat them with an egg whisk until
they are light, drop them by the dessert-spoonful on buttered paper laid
on a baking sheet, and bake them in a cool oven until they are firm,
which will be in about fifteen minutes. When they are cool put them in a
tin box until wanted for use. The cost will be about twenty cents.
=Cherry Cheese.=--Put into a stone jar a pound of sound, ripe cherries,
with the stones removed, (cost about ten cents;) cover the jar closely,
set it in a saucepan half full of boiling water, and simmer it gently
until the cherries are tender; then take up the fruit, weigh it, put it
into a preserving kettle with half a pound of finely sifted sugar, (cost
about eight cents), to every pound of fruit; add a dozen cherry kernels
with the skins removed by scalding, and rubbing in a clean cloth, put
the kettle over a slow fire, and boil, stirring occasionally, until the
fruit is quite dry and clear. Meantime rinse out some shallow jars with
brandy, and when the fruit is done put it into them, pressing it down
tightly; pour a very little brandy over the top, lay a little paper on
each, then fit on the covers of the jars closely, and keep in a dry,
cool place. The above quantity will cost about twenty-five cents.
=Candied Cherries.=--Choose a pound of perfectly sound, ripe cherries,
(cost ten cents,) with the stalks and an occasional leaf attached, wipe
them with a clean, dry, soft cloth; dip the leaves and stems, but not
the fruit, into boiling vinegar, and set them with the cherries upward,
in a card-board perforated with holes to admit the stems, until the
vinegar dries. Meantime boil a pound of loaf sugar, (cost about fifteen
cents), with a teaspoonful of cold water, using a thick porcelain-lined
saucepan or copper sugar boiler; skim until perfectly clear, and test in
the following way: Dip the thumb and forefinger into cold water and then
quickly into the boiling sugar, withdrawing it instantly; press the
fingers together, and then draw them apart; if the sugar forms a little
thread between them it is ready to use, if it does not, boil a few
minutes longer and test again. When it is ready dip the leaves and
branches into it, and dry them in the card board frame as directed
above. Keep the sugar at the boiling point, and as soon as it forms a
clear brittle thread between the fingers, when tested as above, dip the
entire fruit into it, moving the cherries around so that the sugar
completely covers them, and dry them, placed as above in the card board
frame, in the mouth of a cool oven.
=Currant Salad.=--Remove the stems from half a pound each of red and white
currants, (cost ten cents,) and pile them in regular layers high in the
centre of a shallow glass dish, sifting a little powdered sugar between
each layer; the sugar will cost two or three cents. A gill of cream,
(cost five cents,) may be poured over the top, if desired. The dish
should be tastefully ornamented with green leaves, and the salad kept
very cool until wanted for use. The cost of a nice dishful will be about
eighteen cents.
=Iced Currants.=--Beat the white of one egg, (cost one cent,) to a stiff
froth, mix it with three dessertspoonfuls of cold water, dip into it
carefully some perfect bunches of ripe red and white currants, which can
be bought in season for ten cents a pound; drain each bunch a moment and
then dust it well with powdered sugar, lay each bunch carefully upon a
large sheet of white paper, so that there is plenty of room between the
bunches, and set them in a cool, airy place for five hours. The sugar
will partly crystalize upon the fruit, and the effect will be very
pretty. The cost of a good sized dish will be about fifteen cents.
=Compôte of Damsons.=--Wipe one quart of sound, ripe damsons, (cost ten
cents,) with a clean, dry cloth, drop them, one by one into the
following syrup: make a syrup by melting one pound of loaf sugar (cost
fifteen cents,) with one pint of water, stir in the white of an egg,
(cost one cent,) and boil the syrup fifteen minutes, skimming it clear.
Simmer the plums in this syrup until they are tender, about five
minutes, but do not let them break; take the plums up carefully and
arrange them in a heap on a shallow dish, letting the syrup boil about
ten minutes, until it is quite thick; then remove it from the fire, cool
it a little, and pour it over the plums. The dish will cost about
twenty-five cents.
=Stuffed Dates.=--Remove the stones from a pound of fine dates, (cost ten
cents,) by cutting them open at one side; remove the shells and skins
from half a pound of almonds, (cost ten cents;) the skins can easily be
rubbed off by first pouring boiling water on the almond kernels; replace
the date-stones with the almonds, and arrange the dates neatly on a
shallow dish; dust a little powdered sugar over them, and keep them in a
cool, dry place till ready to use. The dish will cost twenty-three
cents.
=Stewed Figs.=--Dissolve four ounces of powdered sugar, (cost three
cents,) in one pint of cold water, and flavor with a few drops of any
essence preferred; put into it a pound of nice figs, (cost ten cents,)
heat slowly, and stew gently for about two hours, or until the figs are
tender. Eat hot with a dish of boiled rice, or serve cold. The cost will
be less than fifteen cents.
=Compôte of Gooseberries.=--Choose a quart of large, sound, ripe, green
gooseberries, (cost ten cents,) remove the stems and tops, throw them
into boiling water for two minutes; drain them, let them lay three
minutes in cold water containing a tablespoonful of vinegar, to restore
their color, and then drain them quite dry. Meantime make a thick syrup
by boiling one pound of sugar, (cost twelve cents,) with one pint of
water; as soon as the syrup has boiled about ten minutes, put in the
gooseberries and boil them gently until just tender, about ten minutes.
Then pour both fruit and syrup into an earthen or glass dish; cool, and
use. The dish will cost less than twenty-five cents.
=Gooseberry Cheese.=--Remove the tops and stalks from two quarts of ripe,
red gooseberries, (cost twenty cents,) put them in a moderate oven till
soft enough to rub through a seive; then add to them one-fourth their
weight of sugar, set them over the fire to boil gently for half an hour,
stirring them constantly, and skimming till clear; then put by the
tablespoonful on plates, and dry in the mouth of a cool oven. Pack, when
quite cool, in a tight box, between sheets of white wrapping paper. The
above quantity will cost about twenty-five cents.
=Gooseberry Fool.=--Remove tops and stalks from two quarts of
gooseberries, boil them with three quarters of their weight in sugar,
and half a pint of cold water, until soft enough to pulp through a
sieve; then mix the pulp with a pint of milk, or cream, if a more
expensive dish is desired, and put into an earthen or glass dish to
cool; serve cold. The above quantity will cost about twenty-five cents.
=Grape Jelly.=--Dissolve one ounce of gelatine, (cost eight cents,) in
half a pint of cold water. Break one pound and a half of grapes, (cost
ten cents,) in an earthen bowl with a wooden spoon; strain the juice
without pressing the grapes, through clean muslin, three times; put the
juice into a preserve kettle with half a pound of loaf sugar, (cost
eight cents,) and the dissolved isinglass, and boil it ten minutes; rub
a jelly mold with pure salad oil; add two tablespoonfuls of brandy,
(cost three cents,) to the jelly; pour it into the mould, and cool until
the jelly sets firm. The above ingredients will make about a pint and a
half of jelly, and will usually cost about twenty-five cents, for the
above estimate is rather more than the average cost.
=Green Gage Compôte.=--Remove the skin from a quart of very ripe green
gages, (cost fifteen cents,) put them in a glass dish, sprinkle them
over with a pound of powdered sugar, (cost ten cents,) and let them
stand in a cool place four hours, until a nice syrup has been formed.
The dish is delicious, and costs about twenty-five cents.
=Pine Apple Julep.=--Pare and slice a very ripe pine apple, which in
season will cost about ten cents; lay it in a glass dish; pour over it
the juice of one orange, (cost two cents,) the juice of one lemon, (cost
two cents,) a gill of any fruit syrup, (cost about five cents,) and two
tablespoonfuls of rum, (cost three cents;) sprinkle it with a little
powdered sugar, cool it on the ice, and serve it cold. It will cost
about twenty-five cents.
=Lemon Snow.=--Soak one ounce of gelatine, (cost eight cents,) in one pint
of cold water for half an hour; peel the yellow rind from three lemons,
(cost six cents,) and squeeze and strain their juice; put the rind and
juice of the lemons into a saucepan with eight ounces of loaf sugar,
(cost eight cents,) and stir until the sugar and isinglass are quite
dissolved; pour it into a bowl, and let it cool, and begin to grow firm.
Then add the whites of three eggs, (cost three cents,) and beat to a
stiff froth. Pile by the tablespoonful high in the centre of a glass
dish. It is pretty and delicious, and costs only about twenty-five
cents.
=Melon Compôte.=--Make a syrup by boiling one pound of sugar, (cost ten
cents,) with half a pint of water. Pare and slice a spicy musk melon,
(cost five cents,) and put it into the syrup with a little wine, (cost
five cents.) Boil gently for ten minutes, take up the melon in a glass
dish, cool the syrup a little, and pour it over the melon. Serve the
_compôte_ cold; it is delicious, and costs only about twenty-five cents.
=Orange Salad.=--Peel six oranges, (cost twelve cents,) slice them, place
them in rings in a glass dish, sprinkle them with three ounces of
powdered sugar, (cost two cents,) pour over them a little wine and
brandy, and let them stand over night in a cool place. A good dish full
will cost about twenty cents.
=Orange and Apple Compôte.=--Pare and slice very thin three oranges, (cost
six cents,) and three apples, (cost three cents,) removing the seeds
from both: lay the slices in rings in a glass dish, cover, with the
following syrup, and cool. Boil the orange peel in half a pint of water,
with four ounces of sugar, (cost four cents,) until the syrup is clear;
add a tablespoonful of brandy to it, cool it a little, and pour it over
the sliced fruit. The dish is very nice when iced, and costs about
fifteen cents.
=Peach Salad.=--Pare and quarter a quart of ripe peaches, (cost ten
cents,) lay them in a heap in a shallow glass dish; squeeze over them
the juice of an orange, (cost two cents,) and sprinkle them with
powdered sugar, (cost two cents.) Put them on the ice to get very cold.
A large dishful can be prepared for fifteen cents.
=Cold Compôte of Pears.=--Peel and slice thin a quart of Bartlett pears,
(cost fifteen cents,) lay them in a glass dish, pour over them a little
wine, and sprinkle them plentifully with powdered sugar. Let them stand
in a cool place for an hour before using them. A nice dish will cost
less than twenty cents.
=Stewed Prunelles.=--Put a pound of prunelles, (cost fifteen cents,) in
enough boiling water to cover them, and stew them gently for one hour.
Take them up with a skimmer, strain their juice, return it to the fire
with four ounces of loaf sugar, (cost four cents,) the yellow rind and
juice of one lemon, (cost two cents,) and a glass of wine; skim until
clear, add the prunelles, and stew again for one hour. Take up the
prunelles in a glass dish, cool the syrup a little, and strain it over
them. Cool before using. The dish can be made for about twenty-five
cents.
=Quince Cakes.=--Wash some quinces, boil them in enough water to cover
them, until they are tender enough to rub through a seive; to each quart
add a pound and a half of loaf sugar, place the mixture over the fire,
and heat to the boiling point, stirring it constantly, but do not let it
boil. Oil some plates, spread the quince upon them, and dry it in the
mouth of a cool oven. Then cut it in cakes, pack it in a tin box,
between layers of white wrapping paper, when it is thoroughly cold, and
keep it in a cool, dry place. A good dishful can be made for twenty-five
cents.
=Quince Snow.=--Boil some nice quinces until tender, peel them, rub them
through a sieve with a wooden spoon, and add to each pound a pound of
powdered sugar, (cost ten cents,) and the whites of three eggs, (cost
three cents.) Beat with an egg whisk to a stiff froth and pile by the
tablespoonful in the centre of a shallow glass dish. A nice dishful can
be made for about twenty-five cents.
=Iced Raspberries.=--Beat the white of one egg, (cost one cent,) with two
tablespoonfuls of cold water; pick over a quart of fine ripe
raspberries, (cost ten cents,) dip them one by one into the egg, and
roll them in powdered sugar; lay them on white paper spread on a baking
sheet, so that they do not touch, and dry them in a cold, dry place,
sifting a little more sugar over them, if they seem to grow moist. When
the berries are in season, twenty-five cents will cover the cost of a
large dish.
=Raspberry Salad.=--Pick over a quart of ripe raspberries, (cost ten
cents,) pile them high in the centre of a glass dish, pour over them a
glass of wine, (cost five cents,) dust them with an ounce of powdered
sugar, (cost one cent,) and keep on the ice till used. A good dishful
can be made for about twenty cents.
=Compôte of Strawberries.=--Carefully pick over a quart of ripe
strawberries, (cost ten cents;) put them in an earthen dish, pour over
them a syrup made by boiling quarter of a pound of sugar, (cost four
cents,) with one gill of water, for ten minutes; let the berries stand
in this syrup for one hour; then drain them and pile them in a heap in a
shallow glass dish; add to the syrup the juice of one orange, (cost two
cents,) or a glass of wine; boil it up and cool it a little, and strain
it over the berries; cool and use. This delicious dish costs about
fifteen cents.
=Strawberry Drops.=--Rub some ripe strawberries through a fine seive with
a wooden spoon; add two ounces of this juice to half a pound of
powdered sugar, (cost five cents,) put the mixture into a saucepan and
stir it over the fire until it begins to simmer; remove it from the
fire, and stir it briskly for five minutes, oil some paper, lay it on a
baking sheet, drop the strawberries on it by the salt-spoonful, dry them
in the mouth of a cool oven. Keep them between layers of white paper in
a cool place. A good supply can be made for twenty-five cents.
=Compôte of Mixed Fruit.=--Boil half a pound of loaf sugar, (cost eight
cents,) with one gill of cold water for ten minutes; pick over half a
pound of red currants, (cost five cents,) and a pint of raspberries,
(cost five cents,) and simmer them in the syrup for ten minutes. Take up
the fruit on a glass dish, cool the syrup a little and pour it over the
fruit. The dish will cost less than twenty cents.
=Fruit Juice.=--Rub ripe fruit through a seive, with a wooden spoon, and
then strain it free from skins and seeds; to every pound add quarter of
a pound of loaf sugar; mix well; put into wide-mouthed glass bottles,
and set them in a pan with cold water reaching to the necks of the
bottles. Set the pan over the fire and let the water come to a boil;
remove the pan and let the bottles stand in the water until they are
quite cold. Then cork them tightly, and seal them with wax or resin.
Keep them in a cool, dry place. This juice added to ice-water, and
sweetened to taste, makes a delicious sherbet.
THE END.
INDEX.
COST. PAGE.
_À la Mode_ Beef, with potatoes 35 57
Apple Dumplings 15 64
Bacon and Apple Roly-poly, with Vegetables 25 48
Baked Apple Dumplings 18 64
Baked Heart 25 47
Baked Pig's Head 22 50
Barley Water 2 23
Batter for frying 4 52
Batter for frying 5 59
Beans and Bacon 10 40
Beans, Baked 10 39
Beans, Fried 10 40
Bean Soup 10 33
Beans, Stewed 10 40
Beef _À la Mode_ 35 57
Beef Broth, with Dumplings 25 37
Beef Patties 30 58
Beef Pie 25 46
Beer -- 22
Beer for Nursing Women -- 23
Biscuits, Sweet 17 66
Biscuits, Tea 6 27
_Blanquette_ of Veal, with Potatoes 30 61
Brain and Liver Pudding 15 56
Bread per 8 lbs 24 25
Bread Pudding 15 63
Breakfast Rolls 6 27
Broth, Beef 25 37
Broth, Chicken 5 53
Broth, Mutton 17 36
Broth, Scotch 10 32
Broth, Veal 13 36
Broth, White 25 36
Cake, Caraway 24 66
Cake, Rice 15 65
Cake, Rock 22 65
Chicken Broth 5 53
Chicken, Fried 35 52
Cheese Pudding 12 41
Chocolate -- 21
Chowder 20 35
Cocoa -- 21
Cocoa, per quart 6 22
Codfish Steaks and Potatoes 20 45
Coffee -- 21
Coffee, per quart 6 22
College Pudding 18 62
Cooking -- 16
Cream Rice Pudding 15 63
Cream Sauce 6 62
Cream Soup, with Macaroni 25 37
Croquettes, Rice 20 65
Cup Custards 12 63
Dumplings, Apple 15 64
Dumplings, Apple, Baked 18 64
Dumpling, Fruit 20 64
Dumpling, Gammon 15 48
Dumplings, Lemon 23 64
Dumplings, Norfolk 7 37
Dumplings, Suet 5 53
Dessert 10 to 25 67
Fish Chowder 20 35
Fish Pudding 25 44
Fish Soup 20 35
Fish and Potato Pie 25 44
Fish and Potato Pudding 15 45
Forcemeat for Poultry 10 51
Forcemeat for Veal 5 60
Fowl, Roast 38 51
Fruit Dumplings 20 64
Fruit Tarts 12 65
Gammon Dumpling 15 48
German Potatoes 10 55
Gingerbread, Soft 10 66
Half-pay Pudding 20 63
Hasty Pudding 4 42
Indian Bread 5 42
Indian Cakes 5 42
Indian Pudding, Baked 15 43
Indian Pudding, Boiled 10 42
Irish Stew 23 49
Johnny Cake 5 42
Kidneys, Broiled, with potatoes 20 56
Kidneys, Pigs' 10 47
Kidney Pudding 30 47
Kidney, Stewed, with potatoes 25 47
Kromeskys 20 58
Lamb, _Epigramme_, with Broth and Rice 20 59
Lemon Dumplings 23 64
Lentils, Boiled 14 41
Lentils, Fried 10 41
Lentil Soup 10 33
Lentils, Stewed 10 41
Lime Water -- 24
Liver Polenta 12 57
Macaroni, Farmers' Style 10 28
Macaroni, Milanaise Style 13 28
Macaroni, with Broth 10 28
Macaroni, with Cheese 12 28
Macaroni, with Tomato Sauce 18 29
Macaroni, with White Sauce 10 28
Maize -- 41
Marketing -- 10
Measuring -- 19
Meat Brewis 5 38
Meat Patties, with Potatoes 30 58
Milk -- 23
Mutton Boiled, with Turnips and Potatoes 17 58
Mutton Broth, with Vegetables 17 36
Mutton Kromeskys, with Potatoes 20 58
Mutton and Onions 30 48
Mutton _rechauffée_, with Potatoes 15 58
Norfolk Dumplings 7 37
New York Cooking School Fricassee 43 53
Oatmeal and Peas 13 38
Onion Soup 10 34
Oxtail Stew, with Bread 22 46
Patties, Beef, with Potatoes 30 58
Patties, Veal and Ham 30 61
Peas and Bacon 25 39
Peas and Onions 10 39
Peas, Baked 10 39
Peas Pudding 10 39
Pea Soup 10 33
Pea Soup, thick 6 33
Pickled Shad, with bread 20 54
Pigs' Head, Baked 22 50
Polenta 5 41
Polenta, Liver 12 57
Pork and Onions 20 49
Pork Chops, with Potatoes 25 55
Pork Pie 20 54
Pork, Roast, with Apples 27 55
Potato Bread, per 8 lbs 24 26
Potatoes, German 10 55
Pudding, Brain and Liver 15 56
Pudding, Bread 15 63
Pudding, Cheese 12 41
Pudding, College 18 62
Pudding, Cream Rice 15 63
Pudding, Fish and Potato 25 45
Pudding, Half-pay 20 63
Pudding, Hasty 4 42
Pudding, Kidney 30 47
Pudding, Peas 10 39
Pudding, Swiss, with Sauce 20 62
Pulled Bread 3 26
Rabbit Curry 28 53
Rabbit Pie 30 54
Red Herrings and Potatoes, with Bread 22 45
Rice, Boiled 7 30
Rice Bread, per 8 lbs 25 26
Rice Cake 15 65
Rice Croquettes 20 65
Rice, Japanese Style 10 30
Rice, Milanaise Style 10 30
Rice Milk 15 35
Rice Panada 12 30
Roast Fowl 38 51
Roast Pork, with Apples 27 55
Roast Veal, with Potatoes 30 60
Rock Cakes 22 65
Rolls, Breakfast 6 27
Salt, Celery -- 19
Salt, Spice -- 19
Sauce, Cream 6 62
Sauce, Table, per pint 6 19
Sauce, Tomato 10 29
Sausage, Stewed 25 55
Scotch Broth, without Meat 10 32
Seasoning -- 18
Soft Gingerbread 10 66
Swiss Pudding, with Sauce 20 62
Shad, Pickled 20 54
Sheep's Head Stew 25 46
Sheep's Haslet 17 49
Soup, Bean 10 33
Soup, Cream 25 37
Soup, Fish 20 35
Soup, Lentil 10 33
Soup, Onion 10 34
Soup, Pea 10 33
Soup, Spinach 15 34
Soup, Thick Pea 6 33
Soup, Vegetable 20 34
Spinach Soup 15 34
Stuffing for Poultry 10 51
Stuffing for Veal 5 60
Suet Dumplings 5 53
Sweet Biscuits 17 65
Table Sauce, per pint 6 19
Tarts, Fruit 12 65
Tea -- 21
Tea Biscuit 6 27
Tea, per quart 3 22
Tincture Lemon -- 19
Tincture Orange -- 19
Tincture Vanilla -- 19
Tomato Sauce 10 29
Tripe, Curry and Rice 27 56
White Broth, with Macaroni 25 36
Veal and Ham Patties 30 61
Veal and Rice 20 49
Veal, _Blanquette_, with Potatoes 30 61
Veal Broth, with Vegetables 13 36
Veal, Roast, with Potatoes 30 60
Vegetable Soup and Bacon 20 34
Vegetable Porridge 15 35
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[Transcriber's Notes: 'Seive' and "sieve' seem to be used
interchangeably by the author, they have left them as they were found
on page. Hyphenation, spelling and punctuation have also been left as
they are on the page. The one entry for 'W' in the index appears where
it is on the page, between the 'T' and the 'V.']