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.
Beverages
"Serenely pure yet divinely strong."--Pope.
COFFEE.--Three parts Java to one part Mocha coffee ground fine
together. Allow one tablespoonful of coffee to each cup of cold water.
Mix in one third of a whole egg for five cups of coffee. Bring to a
good boil. Remove from fire, add a dash of cold water and serve.--Mrs.
C. H. McKay, demonstration of beverages.
CHOCOLATE.--One half cup grated chocolate, one half cup sugar mixed.
Add to one quart of milk. Bring to a boil. Let it stand on back of
range half an hour, then reheat it. Serve whipped cream in each
cup.--Mrs. C. H. McKay, demonstration.
TEA.--Water for making black tea should be boiling. Allow level
tablespoon tea to a pint of water. Let it stand covered three to seven
minutes. Water for green tea should not be boiling hot, as green tea
should be a smooth and oily beverage. The Japanese serve tea warm but
not hot. Allow same proportions as above. Let it stand three minutes.
Add hot water to tea leaves left in tea pot and leave again. Use an
earthen tea pot always. Soft water makes better tea than hard
water.--Mrs. C. H. McKay, demonstration of beverages.
CLARET FREEZE.--Claret wine to taste. Fill glass half full of chopped
ice, add wine and sweeten to taste with cherry syrup. Add sliced lemon
or pineapple, rose leaves, or Maraschino cherries. Serve with straws.
MALTED MILK.--One egg sweetened with vanilla syrup, one spoonful of
Horlick's malted milk. Shake in a shaker with crushed ice. Strain;
grate nutmeg on top and serve.
LEMONADE.--One quart of water, juice of three lemons, one cup sugar.
Stir well and serve with crushed ice. Crushed fruits may be added to
this, or Port wine, if liked.
COFFEE.--One tablespoonful of finely ground coffee to each cup of
water. Add a white or half the white of an egg to the coffee; mix with
a spoon. Add one cup of cold water to each tablespoon of coffee. Cook
till it starts to boil. Don't let it boil. Serve at once.--Mrs.
Creaser.
COCOA WITH WHIPPED CREAM.--Heat one quart of milk with a pinch of
cinnamon. Mix four level tablespoons of cocoa with as much sugar and
add one cupful of hot water. Stir until smooth. Add to the hot milk and
simmer five to ten minutes, stirring often. Whip one cupful of cream
stiff, add one teaspoonful of sugar and half a teaspoonful of vanilla
extract to it. Whip lightly and serve a generous tablespoonful in each
cup of cocoa. Chocolate is made by shaving one ounce of chocolate,
mixing it with two large tablespoons of sugar and then heating over the
fire with one tablespoonful of boiling water until smooth and glossy.
Add to hot milk as directed above. Marshmallows added to a cup of cocoa
or chocolate give a delicious flavor.--Contributed.
KENTUCKY PUNCH.--Put into punch bowl one cup sugar, juice of six lemons
and stir. Add three peeled lemons, sliced thin, and at least one dozen
large sprigs of mint and one quart of pounded ice, stir and let stand
several moments and then pour in from a good height two or three
bottles of imported ginger ale.
A DELICIOUS CREOLE RECIPE.--Select fine oranges. Cut through the skin
around the orange and loosen the skin from the orange, turning it back,
wrong side out, into a cup. Now cut the orange into halves, leaving a
cup on top of each half. Place the orange, face down, on a dainty
plate, acting as a standard for the skin cup as it were. Into the cup
put one whole clove, a bit of bay leaf, small piece of stick cinnamon,
one lump of sugar and pour over the sugar two tablespoons of brandy.
Bring to the table with the after dinner coffee and place in front of
each guest. Touch a match to the brandy, and let each guest baste the
sugar with the brandy until the alcohol has burned away, then pour the
remaining liquor and spices into the coffee. The burning of the brandy
and spices in the orange skin gives a very delicious flavor and a
pungent, agreeable perfume.
STRAWBERRY PUNCH.--Crush two quarts of strawberries and pour over them
three quarts of cold water. Set in the ice for three hours before
straining through a cheesecloth bag, pressing hard. Add then the
strained juice of two lemons and two cups of granulated sugar. Stir
until the sugar is fully dissolved and set in the ice until you are
ready to serve. Fill each tumbler halfway to the brim with finely
cracked ice before pouring in the strawberry mixture.
STRAWBERRY FRUIT PUNCH.--Make as directed in foregoing recipe, and,
just before serving, add two bananas, sliced very thin, two large sweet
oranges cut into small dice and a cupful of the largest, ripest
strawberries you can get. Use a dipper in filling the glasses, that
some of each kind of fruit may go into each.
MINT PUNCH.--Express the juice from four large lemons and strain it
over a cupful (heaping) of granulated sugar. Stir until the sugar is
dissolved. Now peel two lemons and one orange and slice as thin as
paper. Add to the melted sugar and set in the ice until you are ready
to serve. Have ready a dozen or more sprigs of freshly grated mint,
which has been carefully washed and the dead leaves picked off. Lay the
mint in the bottom of a chilled punch bowl and pour the syrup, with the
sliced fruits, upon it. Next, stir in at least two quarts of shaved or
pounded ice, and pour from a height upon all three bottles of the best
ginger ale. There is no more delicious summer drink than this. Serve at
once before the effervescence ceases.
ROMAN PUNCH.--Four cups of steamed lemonade, two wine glasses of rum,
juice of three oranges, one half pound sugar. Shake and mix well. Place
block of ice in center of punch bowl and pour in this mixture. Add one
pint of Maraschino cherries and serve in punch glasses. If preferred
the mixture may be frozen to a soft mush in a freezer and serve as a
dinner course.--Contributed.
CHAMPAIGNE PUNCH.--Make a syrup of two cups sugar and one quart of
water and make a lemonade with juice of five lemons. Add one gill
brandy, one half gill Jamaica rum and one pint of champaigne. Whip
white of one egg to a snow and sweeten and beat again. Mix with the
punch and freeze like lemon ice, or omit the egg. Mix well and serve
from punch bowl with large block of ice floating in the
liquid.--Contributed.
TEMPERANCE PUNCH.--One quart strained lemonade, one pint unfermented
grape juice; juice of six oranges with two cups sugar diluted in it.
Mix all well together with one gallon of ice water. Taste and add more
sugar if needed. Sliced or diced pineapple, cherries or any fresh
fruits may be added to this in season. Have block of ice in punch bowl
and stir well.
WEDDING PUNCH.--(No liquors.) One tumbler each of currant, raspberry
and blackberry jelly, juice of twelve lemons, juice and pulp of two
oranges, one pint grape juice, one pint of grated pineapple, one pint
of preserved strawberries, one quart of canned peaches, one fourth
pound conserved cherries, two pounds sugar, one quart ginger ale, three
quarts water. Make syrup of the water and sugar; strain. Add all the
jellies to hot syrup. When cool add strained lemon juice then the
grated pineapple, orange pulp, and other fruits. Cover and stand over
night. At serving time turn into punch bowl with one quart of shaved
ice or a big block of clear ice. Add other ingredients, stir well and
serve in punch cups or glasses.--Contributed.
WINE PUNCH.--Make a gallon of rich lemonade, strain it and add a bottle
of port wine, sherry of claret. Mixed conserved cherries, pineapple and
orange pulp may be stirred through this. Add a quart of shaved ice or
use a big block of clear ice and stir frequently, adding water and
sugar as needed or more lemonade to the drips in the bowl.
GINGERALE.--One half glass of currant jelly, one half cupful of sugar,
two teaspoons of ginger. Stir well together; put it into a quart
pitcher and fill with ice water. Serve in glasses of shaved ice.
GRAPE LEMONADE.--Two quarts of sweet lemonade, one pint bottle of
unfermented grape juice. Mix thoroughly and serve with ice.
FRUIT DRINK.--Use one tablespoon of diluted currant, strawberry,
raspberry or grape jelly to each glass of iced water and serve with
shaved ice. Or the canned fruit juice may be used instead of jelly.
GINGER ALE PUNCH.--Add to a half pint of shaved ice one tablespoon
brandy, one tablespoon powdered sugar and one well beaten egg. Add half
a pint of imported ginger ale. Let it stand five minutes.
BLACKBERRY CORDIAL.--One gallon of blackberry juice, add two pounds of
loaf sugar, half an ounce of cloves, one ounce nutmeg, cinnamon and
allspice; boil together twenty five minutes. When cold add one quart of
brandy.