cover it. This will require several hours. Put it into a double boiler
with a cupful of water and cook until the pearls are clear; drain off
the water and stir in half a pint of grape juice heated, one
tablespoonful sugar, and cook ten minutes longer. Serve with cream when
cold.
ENGLISH PUDDING
Mrs. William Molt
One-half pound suet; one quart milk; two eggs; one pound currants; one
pound raisins; one cup nut meats, chopped fine; two teaspoonfuls baking
powder; one teaspoonful salt and flour enough to make a stiff batter.
Steam for four to five hours. Serve with foam sauce.
Foam Sauce: White of one egg; enough confectionery sugar to make stiff
and enough hot water to make it smooth.
ORANGE PUDDING
Mrs. H. B. Rairden
In bottom of pudding dish lay slices of cake; cover with slices of
oranges. Make a custard of one small cup sugar; one tablespoonful corn
starch; one pint of milk and a small piece of butter. Pour over the cake
and oranges and bake.
ENGLISH PUDDING
Miss J. Eliza Ball
One cup molasses; one-half cup sugar; one-half cup butter; two eggs; one
cup milk. Spice and fruit. Flour enough to make a stiff batter. Soda and
cream of tartar or baking powder as preferred.
Liquid Pudding Sauce: Beat one egg and one cup of white sugar to a
froth. Make a very thin batter with one pint of water and butter the
size of an egg. Pour butter boiling hot over egg and sugar just as it
goes to the table.
CHRISTMAS PUDDING
Mrs. Joel H. Norton
Chop the meats from one pound English walnuts; chop one pound figs; one
pound raisins seeded; one cup suet. Rub the above well in flour; grate
one nutmeg into three cups flour and one teaspoonful salt. Moisten with
one cup milk. Dissolve well one teaspoonful soda in one cup molasses,
and add last with one tablespoonful brandy. Dip a square of cloth in
boiling water; then quickly flour center. Mold in form of a ball and tie
securely with string. Boil three or four hours in boiling water in very
large kettle or boiler. Hang up to dry and when thoroughly dry place in
jar with an apple to keep from molding. Make a week or two before you
wish to use it. Boil it in boiling hot water for one hour when ready to
use. Any sauce will do, but whipped cream sweetened with maple sugar is
delicious. Brandy can be poured over pudding and set on fire if you
wish, if served at table.
NUT PUDDING
Mrs. R. E. P. Kline
Two cups flour; one-half cup sugar; two teaspoonfuls baking powder;
one-half teaspoonful salt; two eggs well beaten; one cup milk; one and
one-half cups English walnuts blanched and broken or chopped; one-third
cup melted butter. Grease mold well and steam three hours.
Sauce: One and one-half cups sugar and three-fourths cup water boiled
until it threads. Then pour over the well beaten yolks of three eggs,
stirring all the time. When cool, add flavoring and two cups whipped
cream.
NUT PUDDING
Miss Julia Hunt
Two cups boiling water; one and three-fourths cups brown sugar, boil ten
minutes. Two and one-half tablespoonfuls (heaping) corn starch mixed
well with one-third cup cold water; add to boiling syrup; boil a few
minutes until mixture thickens, then add one-half cup broken walnut
meats and vanilla. Pour into molds and chill. Raisins and currants may
be added if desired. Serve with cream or whipped cream.
PUDDING SAUCE
Mrs. R. F. Morrow
One cup brown sugar; one-fourth cup butter; yolks of two eggs; one-half
cup cream; cook to a custard. Add beaten whites, and one-fourth cup
brandy.
PUDDING SAUCE
Mrs. Weatherell
Blend one tablespoonful butter, one cup sugar and white of one egg (do
not beat egg separately). Dissolve one tablespoonful corn starch and a
little salt and add to one pint of boiling water. Let cook ten minutes.
Then add the butter, egg and sugar, and whip until foamy. Flavor to
taste.
PUDDING SAUCE
Mrs. H. D. Sheldon
Two eggs; one cup powdered sugar; one cup cream; a pinch of salt. Beat
eggs and gradually add sugar until a smooth creamy consistency. Just
before serving add whipped cream.
FRUIT SAUCE
Mrs. May F. Kenfield
For steamed or baked puddings: One-half cup of butter and one and
one-half cups of powdered sugar; cream together and add yolk of one egg.
Then to this add a cupful of crushed strawberries or any fruit in
season.
HARD SAUCE
Mrs. W. D. Hurlbut
Four tablespoonfuls butter; eight of powdered sugar; frothed white of
one egg; half a glass of wine. Cream butter and sugar together; add
wine, then white of the egg. Set in a cool place to harden. Grate nutmeg
over top.
GRAPE SAUCE
Remove the pulps of the grapes from the skins, boil the pulp until the
seeds can be separated, strain through a collander, add the skins, and
boil five minutes, after which add two-thirds the amount in sugar. Boil
twenty minutes, stirring constantly.
STRAWBERRY SAUCE
One-half cup butter; one cup sugar; then add one cup crushed
strawberries. This can be made only in strawberry season.
FROZEN DISHES
"_Seek roses in December, ices in June._"
--BYRON.
NESSELRODE PUDDING
Miss Agnes Seiber
Three cups milk; one and one-half cups sugar; yolks five eggs; one-half
teaspoonful salt; one pint cream; one-fourth cup pineapple syrup; one
and one-half cup prepared French chestnuts. Make custard of first four
ingredients, strain, cool, add cream, pineapple syrup and chestnuts;
then freeze. To prepare chestnuts, shell, cook in boiling water until
soft, and force through a strainer. Line a two-quart melon mold with
part of the mixture; to remainder add one-half cup candied fruit cut in
small pieces, one-quarter cup Sultana raisins, and eight chestnuts
broken in pieces, first soaked several hours in Maraschino syrup. Fill
mould, cover, pack in salt and ice, and let stand two hours. Serve with
whipped cream, sweetened and flavored with Maraschino syrup.
MACAROON ICE CREAM
Mrs. G. Shelly
Roll until fine one-half pound dried macaroons; add one-half cup sherry
wine, let stand three hours. Whip one and one-half pints heavy cream
until solid, then fold in macaroons. Cook one cup of sugar and one-half
cup water for two minutes; cool and add to one quart thin cream, combine
mixtures, add three-fourths tablespoonful each vanilla and almond
extracts and a pinch of salt. Freeze, pack in mold and let stand in ice
and salt from two to three hours.
FROZEN PEACHES
Miss B. L. Chandler
One can or twelve large peaches, two coffee cupfuls sugar; one pint
water and the whites of three eggs beaten to a stiff froth; break the
peaches rather fine and stir all the ingredients together; freeze the
whole into form.
STRAWBERRY ICE CREAM
Three pints thin cream; two boxes berries; two cups sugar; few grains
salt. Wash and hull berries, sprinkle with sugar, cover and let stand
two hours. Mash, and squeeze through cheese-cloth; then add salt. Freeze
cream to consistency of mush, add gradually fruit juice, and finish
freezing.
PEACH ICE CREAM
Mrs. R. J. Roulston
One quart peaches, one pint milk, two cups sugar, one pint cream. Put
sugar in peaches and dissolve before sifting. Mix and rub through a
potato ricer after sugar is dissolved. Add milk and cream. Freeze.
CHOCOLATE ICE CREAM
One quart thin cream; one cup sugar; few grains salt; one and one-half
squares Baker's Chocolate or one-fourth cup prepared cocoa; one
tablespoonful vanilla. Melt chocolate, and dilute with hot water to pour
easily, add to cream; then add sugar, salt and flavoring, and freeze.
FIG ICE CREAM
Mrs. George Lomax
Three cups milk; one cup sugar; yolks five eggs; one teaspoonful salt;
one pound figs, finely chopped; one and one-half cups heavy cream;
whites five eggs; one tablespoonful vanilla; two tablespoonfuls brandy.
Make custard of yolks of eggs, sugar and milk; strain, add figs, cool
and flavor. Add whites of eggs beaten until stiff and heavy cream beaten
until stiff; freeze and mold.
ICE CREAM
Mrs. Everett Maynard
One quart cream, one pint milk, two eggs, two cups sugar, one-half cup
flour. Sift flour and sugar; beat eggs and milk and cook in double
boiler. Strain, and add vanilla to taste.
PINEAPPLE CREAM
Two cups water; one cup sugar; one can grated pineapple; two cups cream;
make syrup by boiling sugar and water fifteen minutes; strain, cool, and
add pineapple, and freeze to a mush. Fold in whip from cream; let stand
thirty minutes before serving. Serve in frappe glasses and garnish with
candied pineapple.
MAPLE PARFAIT
Mrs. Earl Combs
One cup of maple syrup: three eggs; a pinch salt; two cups whipped
cream; one teaspoonful lemon juice; beat eggs very light, bring maple
syrup to boiling point: pour it on the eggs, beating while pouring. Cook
all together until thick, then set aside to cool. When cool, add
whipping cream, mix thoroughly, turn into mold, cover closely and bury
in ice and salt for three hours.
ANGEL PARFAIT
Mrs. Frank A. Simmons
Boil together one-half cup sugar and one-half cup water until a soft
ball can be formed. Whip whites of three eggs until foamy but not stiff;
pour syrup in a fine stream over them, beating until cold. Add one
tablespoonful vanilla. Fold in one pint thick cream, beaten stiff. Turn
into a quart mold and pack in salt and ice for four hours. Serve in high
glasses and decorate with candied cherries.
CAFE PARFAIT
L. E. Kennedy
One pint whipping cream; two tablespoonfuls black coffee; sugar to
taste. Whip until stiff; put into a colander to drain. Pack in ice for
three hours.
GRAPE PARFAIT
Put one cup of sugar over the fire with half a cup of grape-juice, bring
to a boil and cook until it will spin a thread from the tip of the
spoon. Have ready the yolks of three eggs, beaten well, pour the
grape-juice syrup upon it, and add two cups of whipped cream. Turn into
a mold, pack in ice, salt and leave for three hours.
FROZEN PUDDING
Mrs. K. T. Cary
Two-third quart milk, two tablespoonfuls flour, two tablespoonfuls
gelatine, two eggs, one pint cream, two cups granulated sugar, one-half
pound apricots or cherries, vanilla to taste. Soak gelatine in warm
water two hours. Put milk in double boiler and scald. Stir eggs, flour
and one cup of sugar together and add to milk. Cook twenty minutes.
After it is cold add gelatine, cup of sugar, cream and vanilla. Freeze.
BISQUE
Mrs. Henry Thayer
One pint of cream whipped; three eggs beaten separately; one and
one-half pints of sugar; one tablespoonful vanilla, stir gently
together, put into ring mold and pack in ice and salt for five or six
hours.
FROZEN FRUIT COCKTAILS
Peel, seed and chop three large oranges; shred or chop one fresh
pineapple or a can of the fruit; peel and mince fine three bananas. Pour
over all one cupful of grapejuice, sweeten the mixture to taste, and
turn into a freezer. The fruit must not be frozen too hard, but it
should be well chilled and partially congealed. Serve in fruit cocktail
glasses, with or without whipped cream on top.
GRAPE WATER ICE
Boil one quart of water and one pound of granulated sugar for five
minutes without stirring after the boil is reached. Add to this two
cupfuls of grapejuice, the juice of two oranges and of two lemons, and
the grated peel of one of each fruit. Turn into a freezer and freeze
slowly.
PINEAPPLE SHERBET
Soak a tablespoonful of gelatine into two tablespoonfuls of cold water
and pour over this one pint of boiling water. Set aside until cold. Add
to it one cupful of sugar, one can of chopped or shredded pineapple, and
half a pint of grapejuice. Freeze. Serve in sherbet glasses.
CHOCOLATE SAUCE FOR ICE CREAM
Mrs. E. Oliver
Two squares bitter chocolate; one cup hot water; one-half cup sugar; one
teaspoonful vinegar; pinch of salt and flavoring, boil ten minutes.
TEA SHERBET
Mrs. A. H. Wagoner
Make half a pint of Ceylon tea; after five minutes standing, drain off
the tea and put it aside until cold. Add one pint of grapejuice, half a
cupful of white sugar, and turn it into a freezer. When half frozen, put
in a dozen quartered Maraschino cherries, and continue to freeze until
the mixture is so stiff that the dasher will not turn. Pack for an hour
before using.
FRUIT SHERBET
One-half envelope Knox sparkling gelatine; one orange; one and one-half
cups sugar; one lemon; three cups rich milk. Grate the outside of both
orange and lemon. Squeeze out all the juice, add to this the sugar. When
ready to freeze, stir in the milk slowly to prevent curdling. Take part
of a cup of milk, add the gelatine. After standing five minutes, place
in a pan of water (hot) until dissolved, then stir into the rest of the
milk and fruit juice. Freeze. This makes a large allowance for five
persons.
APRICOT SHERBET
Miss Maude Higgins
One quart apricots; one quart milk; one pound sugar. Put fruit through
soup sieve. Then mix all together and freeze in ice cream freezer.
MILK SHERBET
Mrs. Harry Hankins
One and one-half quarts milk, one cup cream, one pint sugar. Partly
freeze. Add juice of three lemons and two oranges, whites of two eggs,
beaten stiff. Turn freezer slowly until frozen.
A DELICIOUS SHERBET
Whip one-half pint cream very stiff, sweeten with confectionery sugar;
set away to chill. Chop fine one large banana, one orange, one-half cup
English walnuts, one-half cup preserved pineapple, one-half large
marshmallow. Just before serving beat the fruit and nut mixture through
the cream and serve at once in sherbet cups with a cherry on top. Enough
for six persons.
MAPLE MOUSSE
Yolks four eggs beaten very light; heat one cup of maple syrup in double
boiler, when hot stir into the beaten yolks, and put back into double
boiler and cook until thick. When cold mix lightly with one pint of
cream whipped. Turn into mold and pack in ice and salt for four hours.
PEACH MOUSSE
Mrs. J. H. Shanley
Whip one pint of thick cream until it is fluffy; add one cupful of sugar
and one teaspoonful vanilla. Mash up a pint can of peaches and mix them
in with the cream. Pour this mixture into a mold that has been wet with
cold water. Pack the mold in equal parts of chopped ice and coarse salt
and let it stand for four hours, when it will be ready to use.
MAPLE MOUSSE
Mrs. T. D. McMicken
Two-thirds cup maple syrup; two eggs; one-third quart cream; beat yolks
ten minutes, add syrup gradually and put in double boiler and cook
twenty minutes. Beat whites till dry, pour cooked yolks and syrup over
while hot, and set to cool. Whip cream and pour cold cooked syrup over,
being careful to only fold in. Put in mold and pack in ice and salt,
half and half, two or three hours.
GRAPE MOUSSE
Whip stiff one pint of cream, sweetening it as you whip it with
three-quarters of a cup of powdered sugar. When the cream is stiff and
firm, fold in half a cupful of grapejuice, pack the mixture in a mold in
ice and salt, cover this closely, and let it stand for three or four
hours.
CAFE MOUSSE
L. E. Kennedy
Yolks of five eggs; one-half cupful coffee; one cupful sugar; one pint
whipped cream. Pack in freezer and let stand four or five hours.
CAFE MOUSSE
Genevieve Macklem
One pint of whipped cream, very stiff, one-half cup hot coffee, very
strong; one-half cup sugar; two eggs, yolks beaten with sugar; pour
coffee on yolks and stir until cool or beat. Pour this on whipped cream
and add whites of two eggs well beaten. Pour into mold, cover tight, and
pack in salt and ice for five or six hours.
ORANGE PUNCH
Juice of six oranges and grated rind of one. Mix with one pint water,
one cup sugar and one cup cherries, bananas and chopped nuts. After this
is well frozen, take out dasher and beat in one-half pint of whipped
cream. Repack and let stand for three or four hours.
COCOA FRAPPE
Mix half a pound of cocoa and three cupfuls of sugar; cook with two
cupfuls of boiling water until smooth; add to three and a half quarts of
scalding milk (scalded with cinnamon bark); cook for ten minutes. Beat
in the beaten whites of two eggs mixed with a cupful of sugar and a pint
of whipped cream. Cool, flavor with vanilla extract, and freeze. Serve
in cups. Garnish with whipped cream.
PINEAPPLE FRAPPE
Two cups water; one cup sugar; juice three lemons; two cups ice-water;
one can shredded pineapple or one pineapple, shredded. Make syrup by
boiling water and sugar fifteen minutes; add pineapple and lemon juice;
cool, strain, add ice-water, and freeze to a mush, using equal parts ice
and salt. If fresh fruit is used, more sugar will be required.
FROZEN EGG-NOG
Mrs. Will J. Davis
Put one quart of milk, a good sized stick of cinnamon; six cloves and
six whole allspice in a double boiler and scald. Beat the yolks of a
dozen eggs until thick and light, gradually adding two cups of sugar,
beating constantly. Add one-half teaspoonful each of salt and nutmeg.
Strain spices from milk and pour milk slowly into the egg mixture,
continue beating. Cook over hot water, stirring constantly, until thick
enough. Remove from stove, cool, then add three pints thick cream and
freeze slightly. When about to serve add one-fourth cup each of Jamaica
rum and cognac.
FRUIT PUNCH
Mamie Johnson
Two cups sugar; one-half cup orange juice; one cup water; one-half cup
lemon juice; one cup strawberry juice; one cup pineapple juice and
one-half cup maraschino cherries. Boil sugar and water to a syrup and
add the fruit juices. Let stand twenty minutes and strain and chill. Add
whole cherries. Sweeten to taste or weaken if necessary. Serve ice cold.
CRANBERRY PUNCH
Mrs. Frank Germaine
Stew one quart of berries until soft. Pass through a sieve; add to pulp
juice of three oranges, one tablespoonful liquid from maraschino
cherries and sugar to sweeten. Cook twenty minutes, cool and freeze.
Garnish each cup with a teaspoon of whipped cream, candied cherries and
a mint leaf. Set sherbet cups on plates and serve with lady fingers.
WATERMELON ICE
Mrs. Charles S. Clark
Put watermelon pulp in potato ricer and squeeze juice out of it. For one
quart of liquid add juice of two lemons and sugar to taste. Freeze.
LEMON ICE
Sue C. Woodman
Juice four lemons; two cups sugar; strain juice into sugar; let stand
two hours on ice; one pint milk or cream. Freeze.
LEMON ICE
Mrs. Alice Snively
Four cups water, two cups sugar, three-fourths cup lemon juice. Make a
syrup of the sugar and water. Add lemon juice. Freeze.
ORANGE ICE
Four cups water; two cups sugar; two cups orange juice; one-fourth cup
lemon juice; grated rind of two oranges. Make syrup by boiling water and
sugar for twenty minutes; add fruit juice and grated rind; cool, strain
and freeze.
ALMOND ICE
Two pints milk; eight ounces cream, two ounces orange-flower water;
eight ounces sweet almonds; four ounces bitter almonds. Pound all in
marble mortar, pouring in from time to time a few drops of water; when
thoroughly pounded add the orange-flower water and half of the milk;
pass this, tightly squeezed, through a cloth; boil the rest of the milk
with the cream and keep stirring it with a wooden spoon; as soon as it
is thick enough, pour in the almond milk; give it one boiling, take it
off and let cool in a bowl or pitcher before pouring it into the mold
for freezing.
FROZEN LEMONADE
Mrs. Frederick T. Hoyt
Boil one pound of sugar in one pint water for five minutes, add one pint
of cold water, the grated rind of one lemon, and the strained juice of
four. Turn into a freezer, and turn until frozen like snow, serve in
lemonade glasses, and topped with a piece of candied or fresh lemon.
LEMON ICE
Belle Shaw
Juice of four lemons; whites four eggs; two cups sugar; two cups water;
one tablespoonful gelatine. Add gelatine to whites of eggs; mix sugar,
water and lemon juice together, then add to beaten whites of eggs, and
freeze.
THREE-OF-A-KIND ICE
L. E. Kennedy
Three oranges; three lemons; three cupfuls sugar; the whites of three
eggs and three cupfuls water. Freeze. This will serve twenty.
BREAD
"_Here is bread which strengthens men's hearts,
And, therefore, is called 'The Staff of Life.'_"
SPOON BREAD
Mary S. Vanzwoll
One cup buttermilk; one cup boiled rice; one-half cup corn meal; one
egg; one tablespoonful melted lard or butter; one-half teaspoonful soda
in water; salt. Bake in medium oven thirty minutes.
OATMEAL BREAD
Mrs. F. W. Bentley
One cake compressed yeast; one quart flour, half white and half oatmeal
flour; one tablespoonful brown sugar; one teaspoonful salt; one
tablespoonful drippings of bacon, melted (hot); one-half cup molasses;
put in half water and half milk enough to make a stiff batter. Let it
rise and mold into two loaves. Let rise to half its size, and bake in
moderate oven thirty-five minutes.
NUT BREAD
Mrs. Stevens
Four cups flour; one cup sugar; two cups nuts; two and one-half cups
milk; one egg; four teaspoonfuls baking powder; one teaspoonful salt.
Mix dry ingredients together. Beat egg, add milk to egg and pour in the
flour, stirring as little as possible. Make in two loaves and let stand
covered twenty minutes. Then bake in moderate oven forty minutes.
NUT BREAD
Mrs. T. M. Butler
Sift four cups of flour, one cup of light brown sugar sifted three
times, one cup of pecans chopped, four teaspoonfuls of baking powder;
one teaspoonful salt. All dry mixture work with hands, add one and
one-half cups of sweet milk, one egg beaten light, place in pans, let
stand twenty minutes. Then bake forty-five minutes.
NUT BREAD
Mrs. H. D. Sheldon
Two cups of graham flour; one cup of white flour; three teaspoonfuls of
baking powder; one teaspoonful salt; one-third cup sugar, sifted
together. One tablespoonful melted butter; one and three-fourths cup of
milk; one cup of English walnuts. Mix in order given. Bake in bread tin
about an hour.
NUT BREAD
Mrs. W. F. Barnard
Three cups flour; four even teaspoonfuls baking powder; one cup sugar;
one teaspoonful salt; one egg; one and one-half cups sweet milk; one cup
nut meats. Bake slowly one hour.
NUT LOAF
Mrs. R. McNeil
Two cups of flour; three-fourths cup of sugar; one-half teaspoonful
salt; three-fourths cup walnuts crushed; three teaspoonfuls baking
powder; one egg. Beat egg with milk; add to the mixed and sifted dry
ingredients, let rise half an hour, and bake.
GRAHAM BREAD
Mrs. John T. Gilchrist
One cup white flour; two cups graham flour; one teaspoonful salt; one
teaspoonful soda; one-half cup dark molasses; one and one-half cups
sweet milk; one cup seeded raisins. Bake in a slow oven for forty-five
minutes.
RAISIN GRAHAM BREAD
Mrs. Clara A. Baldwin
One-half cup to one cup seeded raisins; one egg; two-thirds cup
molasses; one rounding teaspoonful soda dissolved in a little hot water;
two cups milk; four cups graham flour. Mix and bake one and one-half
hours in slow oven.
RAISIN BREAD
Mrs. T. D. McMicken
One and one-half cups sour milk; one and one-half teaspoonfuls soda;
one-fourth cup molasses; one-half teaspoonful salt; graham flour till
stiff enough to drop from spoon. One-half cup raisins.
SOUTHERN BROWN BREAD
Sue C. Woodman
One and one-half cups sour milk; one level teaspoonful soda; scant cup
brown sugar; two cups graham flour; one cup raisins; one teaspoonful
salt; bake one hour.
BOSTON BROWN BREAD
Mrs. Emma C. Portman
Two cups milk, sour; two cups graham flour; one cup wheat flour; three
tablespoonfuls molasses or sugar; one teaspoonful soda. Take pound
baking powder cans, lard them well and fill two-thirds full; put on lids
and set in a kettle which is half full of boiling water; put on the
kettle lid and keep boiling three hours; replenishing often with boiling
water.
BOSTON BROWN BREAD NO. 2
Mrs. M. A. Stewart
One cup sweet milk; one cup sour milk; one cup New Orleans molasses;
one-half teaspoonful salt; one teaspoonful soda; one cup corn meal; two
cups graham flour. Add a few raisins which greatly improve the flavor.
Put in a five-pound pail, set in cold water (one quart). From time it
commences to boil let cook for three hours.
MY MOTHER'S BROWN BREAD
Mrs. Grant Beebe
One cup molasses; one cup milk (sweet or sour); one cup of graham flour
and one cup corn meal, stiff; two cups raisins, two eggs; two even
teaspoonfuls soda; one tablespoonful brown sugar; one teaspoonful salt.
Bake one hour in moderate oven.
JOHNNY CAKE
Mary S. Vanzoll
One cup sweet milk; two eggs; one dessert spoonful of sugar; one-half
cup yellow corn meal; one-half cup flour to make like cake batter;
one-fourth cup melted butter; salt; heaping teaspoonful baking powder.
CORN CAKE
Mrs. J. L. Putnam