=★ Apple Dumpling--Baked=
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.
=★ Apple Dumpling--Steamed=
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 the cover 25-30 m. from the time it begins to boil. Serve
with any sauce suitable for baked dumplings.
=Peach 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.
=★ Fruit Tarts or Dumplings=
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.
=★ Blueberry Pot Pie--Delicious=
Universal crust of ¾ cup milk
3 pts. berries
¾ cup sugar
¾ tablespn. lemon juice
¾-1 cup water
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.
=Orange Roly-Poly=
4 oranges
⅔-1 cup sugar
⅓-½ teaspn. grated rind
salt
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 to roll; 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.
=Dutch Apple Cake=
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.
Make =Peach Cake= the same way, with halves or slices of peaches.
=Short Cakes=
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 a _genuine shortcake_ not the sweet
cake of the restaurant and of too many households, 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.
=Shortcake Fillings=
=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.
=Steamed Blueberry or Other Fruit Pudding=
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 the pudding served with
orange or any of the sauces already given.
=★ Plain Steamed Pudding=
Steam sweetened or unsweetened universal crust in large or individual
molds ¾-1 hour; serve with molasses, maple, berry, foamy or creamy
sauce.
=★ Dutch Boiled or Steamed Pudding=
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.
=Cottage Pudding=
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.
=Pear Cobbler=
2 rounded qts. halved or quartered pears
¾ cup sugar
2½-3 tablespns. flour
a trifle of salt
1½ cup water
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.
=Mother’s Peach Cobbler--Billy’s Favorite=
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 over peaches, cover with crust,
bake in moderate oven until peaches are soft.
=Apple Scallop=
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.
=Mary’s Scalloped Apple Pudding=
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.
=Scalloped Raspberries, Blueberries or Peaches=
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.
=Bread and Currant Pudding=
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.
=Bread and Milk Pudding=
Use hot nut or dairy milk instead of water in preceding recipe.
=Steamed Fig Pudding=
1 pt. stale bread crumbs
1 large cup fine ground figs
1½ cup rich milk
salt
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.
=★ Plum Pudding of Crumbs=
1 rounding pt. of dry bread crumbs
1 small cup molasses
¼ cup sugar
½ cup seeded raisins
2½-3 cups milk
salt
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.
=American Plum Pudding=
5 cups coarse dry bread crumbs
2½ cups grated carrot
1½ cup molasses, or 1¼ cup sugar
2 teaspns. salt
1 lb. each raisins and figs cut fine with shears
½ lb. currants
¼ lb. citron sliced
2-4 cups boiling water
Steam 4-6 hours. Serve with sauces given for plum pudding of crumbs.
=Plum Pudding=
1 qt. (pressed down a little) stale bread crumbs
2½ cups water (1 cup grape juice and 1½ cup water if convenient)
¾ cup English currants
¾ cup raisins, ground
½ cup citron, ground
2 cups chopped apple
1 cup chopped, blanched almonds
4 or 5 tablespns. browned flour
2 teaspns. salt
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.
=★ Steamed Whole Wheat Pudding=
1 cup milk
1 cup molasses
2 cups whole wheat flour
1 cup raisins or currants
½ cup oil
salt
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.
=Tapioca Puddings--Granular Tapioca=
Any of the granular preparations--minute tapioca, cassava, manioc or
manioca may be used.
5 tablespns. tapioca
1 cup warm water
soak 10-30 m.
_Syrup_--
¾-1 cup sugar
½ teaspn. salt
3 cups water
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 custard sauce 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.
=Apple Tapioca Pudding--Pearl or Flake Tapioca=
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.
=★ Sister Bramhall’s Tapioca Cream=
⅓ cup granular (½ cup pearl or flake) tapioca
½-¾ cup sugar
1 qt. milk
1 teaspn. vanilla, or no flavoring
½ teaspn. salt
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.
=Sago Cream--instead of Ice Cream=
¾ cup sago
¾ cup sugar
3 cups heavy cream or 4 of thinner cream
2 cups water with heavy cream, or 1 with thinner
1½ teaspn. vanilla
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.
=★ Cream of Rice Pudding=
3½ pts. milk
½ pt. cream
1 cup sugar
½ cup rice
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 pudding dish and brown in
oven, stirring the top in two or three times.
=Rice Pudding--Raisins=
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.
=Cocoanut Rice Pudding=
Add 1 to 1½ cup cocoanut to cream of rice pudding and use ¾ cup sugar
only.
=Nut Cream of Rice Pudding=
2 tablespns. rice well washed
½ cup sugar
½ teaspn. salt
3 tablespns. almond or other nut butter
rubbed smooth with 1 qt. of water
Cook, stirring often, in oven or on top of stove until creamy, then
brown. May flavor just before it is done.
=“Indian” Rice Pudding=
2 tablespns. rice
½ cup molasses
½ teaspn. salt
2 qts. milk
Bake in slow oven 4 or 5 hours, stirring.
=★ Emeline’s Indian Pudding=
⅞ cup Rhode Island meal (⅔ granular)
½ cup molasses
⅓-½ cup sugar
1½ teaspn. salt
2 qts. skimmed milk
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 is poured
in. Add 1 qt. rich sweet apples, in eighths, or stoned dates with or
without grated cocoanut, sometimes.
=Mrs. Hinsdale’s Indian Pudding=
2 qts. water
3½-4 cups granular meal
1½ cup raisins
salt
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.
=Graham Porridge Pudding=
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.
=Blanc Mange=
1 qt. milk
⅔ cup corn starch wet with another cup of milk
1 tablespn. sugar
salt
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.
=Rice Flour Blanc Mange=
1 qt. milk
⅓ cup sugar
9½ level teaspns. rice flour
⅓ teaspn. salt
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.
=★ Caramel Jelly=
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.
=Raspberry Jelly=
1 qt. milk
1 scant cup corn starch
½ to 1 cup sugar
1 pt. raspberries
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.
=★ Farina Banana Cream=
3 cups milk
1 cup cream
3½-4¼ level tablespns. farina
3-4 tablespns. sugar
3 medium sized, very ripe bananas
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.
=Almond “Custard”=
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.
=★ Imperial Raspberry Cream=
1 pt. cream
1 cup sugar
¾ pt. raspberry juice
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.
=Steamed Apples--Cream=
While hot, sprinkle nicely steamed apples with sugar in individual
dishes. Serve cold with suitable nut or whipped dairy cream.
=Clabber--for summer only=
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.
=Green Corn Pudding=
3 cups corn (12 ears)
1 pt. milk
¼ to ½ cup sugar
½ level teaspn. salt
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.
=Irish or Sea Moss Blanc Mange=
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 netting up 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.