water, stirring constantly. Heat a quart of milk with half a cupful of
sugar and thicken, while stirring, with three small spoonfuls of
cornstarch rubbed smooth with a little cold water. Add a pinch of
salt, three eggs well-beaten, and the caramel. Bring to the boil,
strain, cool, and freeze. Chopped nuts may be added if desired.
CEYLON ICE
Make a quart of strong Ceylon tea, sweeten heavily while hot, and add
the juice of a lemon. Cool, strain, freeze, and serve in glasses.
CHERRY ICE
Stone a pound of black cherries and cut into bits. Sweeten the juice
heavily with syrup, add the juice of half a lemon and three cupfuls of
water, and freeze. If a pink ice is desired, add the unbeaten whites
of one or two eggs.
CHOCOLATE ICE-CREAM
Scald six cupfuls of cream with sugar to sweeten heavily and add half
a cake of chocolate grated. Add also a package of soaked and dissolved
gelatine, and two teaspoonfuls of vanilla. Strain and freeze.
COFFEE ICE-CREAM
Mix two cupfuls of cream with one cupful of very strong coffee,
sweeten heavily, add the unbeaten white of an egg, and freeze.
GRAPE ICE-CREAM
Cook a cupful of grape juice to a thick syrup with a cupful of sugar,
mix with two cupfuls of cream, and freeze. The cream will be lavender
in color. A little less sugar may be required for some tastes.
LEMON ICE
Mix two cupfuls of lemon-juice with three cupfuls of water and sweeten
heavily with thick syrup. Freeze. The unbeaten whites of two eggs may
be added if a frothy ice is desired.
LEMON ICE-CREAM
Make a syrup of a cupful of sugar, half a cupful of water, and the
juice and grated rind of two lemons. Strain, add to three pints of
cream, and freeze.
MACAROON ICE-CREAM
Dry half a pound of macaroons in the oven, cool, roll, and sift. Mix
with cream, allowing three cupfuls of cream to each cupful of crumbs.
Sweeten heavily and freeze.
MAPLE ICE-CREAM
Mix a cupful of maple syrup with two cupfuls of cream and freeze. A
beaten egg may be added.
ORANGE SHERBERT
Mix two cupfuls of orange juice, the grated yellow rind of an orange,
and the juice of a lemon. Add two cupfuls of sugar and four cupfuls of
water, let stand for two hours and freeze.
PEACH ICE-CREAM
Peel and mash through a sieve enough peaches to make two cupfuls. Add
a cupful and a half of sugar and a few drops of lemon or almond
extract. Let the fruit stand for an hour, then add a quart of cream,
and freeze.
RASPBERRY ICE
Mix three cupfuls of raspberry-juice, with one cupful of water
sweetened heavily and add if desired the juice of half a lemon. Let
stand for an hour and freeze. Cherries, strawberries, currants, and
pineapple may be used in the same way. The unbeaten white of an egg or
two may be added.
STRAWBERRY ICE
Mix two cupfuls of strawberry-juice with three cupfuls of thin syrup
and the juice of a lemon. Freeze, adding the unbeaten white of one or
two eggs, if desired.
STRAWBERRY ICE-CREAM
Rub through a fine sieve enough strawberries to make a cupful, add a
cupful of sugar, the juice of a lemon, two cupfuls of cream, and
freeze.
_JELLIED DESSERTS_
COFFEE JELLY
Sweeten heavily three cupfuls of strong hot coffee and add half a
package of gelatine which has been soaked and dissolved. Mould in a
border mould and at serving-time fill the centre with whipped cream
sweetened and flavored to taste.
CHOCOLATE CREAM JELLY
Melt half a cake of bitter chocolate in a quart of milk and thicken
with yolks of seven eggs beaten with ten tablespoonfuls of powdered
sugar and a teaspoonful of vanilla. Add half a package of gelatine
which has been soaked and dissolved. Strain, mould, and chill.
CUSTARD JELLY
Heat a pint of milk with a pinch of soda, add a cupful of sugar, the
yolks of three eggs well-beaten, and a teaspoonful of vanilla. Cook
until smooth and thick, stirring constantly, then add half a package
of gelatine which has been soaked and dissolved. When cool but not
set, fold in the stiffly beaten whites of the eggs, mould, and chill.
JELLIED APRICOTS
Rub a can of apricots through a sieve and cook to a smooth paste with
half a cupful of maraschino, the juice of two lemons, and half a
cupful of sugar, add a package of gelatine which has been soaked and
dissolved, mould, chill, and serve.
JELLIED FRUIT
Cut fine two oranges and four bananas, sweeten to taste, and add a
little wine. Pour over one-half package of acidulated gelatine which
has been soaked and dissolved, and chill. Cut into squares and serve
with whipped cream or boiled custard. Other fruits may be used in the
same way.
JELLIED RHUBARB
Cut a pound and a half of rhubarb into inch-lengths and cook slowly
until tender, sweetening with brown sugar. Add a package of gelatine
soaked and dissolved, using as little water as possible. Mould and
chill.
JELLIED WHITE CURRANTS
Cook a pint of white currants until soft in thin syrup to cover. Add
the juice of a lemon and a package of gelatine soaked and dissolved in
two cupfuls of water. Mould, chill, and serve.
LEMON JELLY
Make a strong hot lemonade, and, if desired, add a little of the
grated peel. Stiffen with gelatine which has been soaked and
dissolved, allowing half a package to each scant quart of liquid.
WINE JELLY
Soak a package of gelatine in a cupful of cold water and dissolve by
gentle heat. Add to four cupfuls of wine heavily sweetened, mould, and
chill. Coffee or fruit-juice may be used instead of the wine and the
stiffly beaten whites of four or five eggs may be folded in just
before the mixture begins to set. Strawberry, raspberry, cherry,
lemon, orange, maraschino, kirsch, chocolate, pineapple, and
numberless other jellies may be made in the same way. Fresh or
preserved fruit, small sponge cakes, or candied fruit may be moulded
in these jellies.
VANILLA CREAM JELLY
Thicken a quart of boiling milk with the yolks of eight eggs beaten
with ten tablespoonfuls of powdered sugar. Strain, flavor with
vanilla, and add half a package of gelatine which has been soaked and
dissolved. Mould, chill, and serve with whipped cream.
_PIES_
PLAIN PIE CRUST
Cut together with a knife one quart of sifted flour, half a cupful
each of lard and butter, a teaspoonful of salt, and a tablespoonful of
sugar. Add gradually three-fourths cupful of ice-water, turn out on a
floured board, roll, chill, and use as desired.
APPLE PIE
Make a rich crust of half a pound of butter, a pound of flour, and a
pinch of salt. Work with the fingers until it is like meal, and add
ice-water to mix. Roll out, pat into shape, and line a pie-tin with
the crust. Peel, core, and cut up good cooking apples, fill the pie,
dot with butter, sprinkle with sugar and spice, cover with the other
crust and bake. Sprinkle with powdered sugar before serving.
APRICOT PIE
Cut fine a can of apricots and mix with half a cupful of sugar and the
beaten yolk of an egg. Bake with one crust, cover with meringue, and
return to the oven until puffed and brown.
CHOCOLATE PIE
Line a deep pie-tin with pastry and bake. Heat a cupful of milk with
half a cupful of sugar and a teaspoonful of butter. Add two
tablespoonfuls of grated chocolate, the beaten yolks of two eggs, and
thicken with one and one-half small spoonfuls of cornstarch rubbed
smooth with a little cold milk. Cook until smooth and thick, stirring
constantly, add half a teaspoonful of vanilla, fill the pastry shell,
and cool. Serve with whipped cream.
COCOANUT CUSTARD PIE
Soak half a cupful of shredded cocoanut in a cupful of milk, add two
tablespoonfuls of melted butter, one cupful of sugar, and two eggs
well-beaten. Bake with one crust, and after the pie is done, cover
with meringue and return to the oven until puffed and brown.
CRANBERRY PIE
Stew cranberries in just enough water to cover until they burst. Mash,
smooth, sweeten well, turn into a pie-plate lined with pastry, lay
strips of pastry across the pie, and bake in a moderate oven.
CREAM PIE
Beat together two cupfuls of milk, half a cupful of sugar, two
teaspoonfuls of flour, and the yolks of three eggs. Flavor with grated
nutmeg, vanilla, or lemon, and boil, while stirring, for twenty
minutes. Turn into a pie-tin lined with pastry which has been baked,
and bake until done. Make a meringue of the whites of the eggs and
three tablespoonfuls of powdered sugar. Spread on the pie and bake
until puffed and brown.
CURRANT PIE
Line a buttered pie-tin with pastry, fill with stemmed currants,
dredge with sugar, sprinkle with flour, cover with crossbars of
pastry, and bake.
GOOSEBERRY PIE
Line a deep pie-tin with pastry and fill with stewed gooseberries
sweetened to taste and flavored with grated nutmeg. Cover with crust,
bake, and sprinkle with powdered sugar in serving.
LEMON CREAM PIE--I
Line a pie-tin with pastry and bake. Make a syrup of one cupful of
sugar and two-thirds cupful of water. Thicken with a teaspoonful of
flour beaten with the yolks of two eggs and add the grated rind and
juice of a lemon. Cook until smooth and thick, stirring constantly,
fill the crust, bake for five minutes, then cover with meringue and
bake until puffed and brown.
LEMON CREAM PIE--II
Mix the juice of two lemons with the grated rind of one, a cupful each
of water and sugar and bring to the boil in a double-boiler. Thicken
while stirring with one tablespoonful of cornstarch rubbed smooth in a
little cold water, take from the fire, add a teaspoonful of butter,
and three eggs well-beaten. Turn into pie-tins lined with pastry and
bake. Cover with meringue and return to the oven until puffed and
brown.
PEACH PIE
Line a deep pie-tin with rich pastry and fill with peeled and split
peaches. Sprinkle with two tablespoonfuls of cracker crumbs, and one
cupful of sugar, fill with cream and bake for thirty minutes.
PRUNE CREAM PIE
Stew, stone, and rub through a sieve enough prunes to make a cupful of
pulp. Add one cupful of milk or thin cream, cooked with a teaspoonful
of cornstarch rubbed smooth in a little cold milk, the yolks of two
eggs well-beaten, and one-third cupful of sugar. Line a pie-tin with
pastry, fill with the mixture, and bake quickly. Cover with meringue
and brown. Serve either hot or cold.
PUMPKIN PIE
Mix a pint of stewed and strained pumpkin with a pint of milk, two eggs
well-beaten, one cupful of sugar, one teaspoonful of cinnamon,
one-half teaspoonful each of ginger and nutmeg, and the grated peel
of half a lemon. Bake for half an hour with an undercrust only.
RHUBARB PIE
Line a deep pie-tin with pastry and fill with chopped rhubarb stewed
soft in a little water, sweetened to taste and mixed with a
well-beaten egg. Sprinkle with flour, cover with crust, and bake.
STRAWBERRY PIE
Line a pie-tin with pastry, fill with fresh strawberries, dot with
butter, sprinkle with powdered sugar, cover with crossbars of pastry,
and bake.
APPLE PUDDING
Peel and grate six sour apples. Add the juice and grated rind of a
lemon, the well-beaten yolks of four eggs, and two tablespoonfuls of
butter creamed with half a cupful of sugar. Season with spice, fold in
the stiffly beaten whites of the eggs and bake in a buttered
baking-dish. Serve cold with cream.
APPLE SAGO PUDDING
Soak four tablespoonfuls of sago over night in a pint of water and
cook slowly in a double boiler until transparent, adding more water if
necessary, and sugar to taste. Fill a baking-dish with peeled and
cored apples, pour the sago over them, cover and bake until the apples
are tender. Cool, and serve with sugar and cream.
APRICOT PUDDING
Sweeten hot boiled rice and arrange in a border on a serving-dish.
Fill the centre with stewed apricots or canned apricots drained, and
sprinkle with grated lemon-peel. Cover with whipped cream and sprinkle
with chopped nuts. Almost any other fruit may be used instead of
apricots.
BALTIMORE PUDDING
Butter a baking-dish and line it with stale sponge cake cut in thin
slices. Fill nearly full with stewed peaches or cherries, cover with
cake and spread with a meringue made of the stiffly beaten whites of
two eggs and two tablespoonfuls of sugar. Bake until puffed and brown
and serve cold with cream.
BIRD'S NEST PUDDING
Peel and core eight apples and put into a buttered baking-dish,
filling the cores with brown sugar seasoned with grated nutmeg. Cover
and bake until the apples are done. Beat the yolks of four eggs, add
two cupfuls of flour sifted with three teaspoonfuls of baking-powder
and a pinch of salt, two cupfuls of milk and the stiffly beaten whites
of the eggs. Pour the batter over the apples, bake for an hour in a
moderate oven, and serve with any preferred sauce.
BLACKBERRY PUDDING
Stew a quart of blackberries with sugar and pour hot over thin slices
of buttered bread, making alternate layers, and having fruit on top.
Cover with a plate, chill, and serve with sugar and cream. Cherries
and other fruits may be used in the same way.
BLUEBERRY PUDDING--I
Sift together two cupfuls of flour, a pinch of salt, two heaping
teaspoonfuls of cream tartar and a teaspoonful of soda. Add a pint of
berries and enough milk to mix to a stiff batter. Turn into a buttered
mould, cover and steam for an hour and a half. Serve with a sauce made
by creaming half a cupful of butter with a cupful of sugar and two
teaspoonfuls of flour and cooking until thick with a cupful of boiling
water. Flavor with nutmeg or vanilla.
BLUEBERRY PUDDING--II
Sift together three cupfuls of flour, a pinch of salt, and two
teaspoonfuls of baking-powder. Add one cupful of milk, one egg
well-beaten, and two cupfuls of blueberries. Turn into a deep buttered
mould, leaving room for the pudding to swell. Steam for two hours and
serve hot with any preferred sauce. Apples, apricots, blackberries,
cherries, currants, figs, preserved ginger, plums, oranges, peaches,
pears, pineapples, raspberries, and strawberries may be used in the
same way.
BREAD AND APPLE PUDDING
Fill a buttered pudding-dish with alternate layers of thin buttered
slices of bread and sliced apples which have been peeled and cored,
seasoning the apples with sugar and spice. Add enough water to
moisten, cover and bake slowly for two hours. Serve hot or cold with
cream or Hard Sauce.
CABINET PUDDING
Butter a mould and line it with raisins or currants and bits of
citron. Fill the mould nearly full with alternate layers of stale
sponge cake and candied fruit or raisins and citron. Pour over a
custard made of three eggs beaten with a pint of milk and sweetened to
taste. Put the mould in a pan of boiling water to reach to one-third
its height and bake for an hour in a moderate oven.
CALIFORNIA PUDDING
Beat three eggs with one and one-half cupfuls of milk and half a
wineglassful of claret. Add a few drops of almond extract. Cook until
it thickens, stirring constantly. Put small pieces of stale sponge
cake into a baking-dish and sprinkle with chopped citron. Pour over
the custard and let stand for half an hour. Cream half a cupful each
of butter and sugar, spread over the pudding, bake for an hour, and
serve either hot or cold.
CARAMEL PUDDING
Make a custard of one cupful of milk beaten with the yolks of four
eggs and the white of one, and a tablespoonful of sugar. Brown half a
cupful of sugar in an iron pan, add half a cupful of water and simmer
until it is a thick syrup. Line a mould with the caramel, turning
rapidly from side to side, strain in the uncooked custard, cover and
steam for half an hour.
CHERRY PUDDING
Soak three cupfuls of stale bread crumbs until soft in milk to cover.
Add a teaspoonful of salt, a tablespoonful of sugar, grated nutmeg to
flavor, and flour to make a batter sifted with two teaspoonfuls of
baking-powder. Add three eggs well-beaten, and as many stoned cherries
as can be incorporated in the batter. Fill a buttered tin, leaving
room for the pudding to rise one-third, steam for two hours and a half
and serve hot with any preferred sauce.
CHOCOLATE PUDDING
Heat two cupfuls of milk and add slowly one-half cake of grated
chocolate, one heaping tablespoonful of sugar and one tablespoonful of
cornstarch rubbed smooth with a little cold milk. Cook until smooth
and thick, stirring constantly, take from the fire, add a few drops of
vanilla, mould, chill and serve with cream and sugar.
CHOCOLATE CREAM PUDDING
Cook to a smooth paste two squares of grated bitter chocolate, four
teaspoonfuls of sugar, and four tablespoonfuls of hot water. Add half
a cupful of cream and one-fourth cupful of milk. Bring to a boil, add
the yolks of two eggs beaten with a little milk, and cook until it
thickens, stirring constantly. Fold in the stiffly beaten whites, add
a pinch of salt, and vanilla or cinnamon to flavor. Cover and let
stand in a double boiler until light and spongy. Turn into a
serving-dish, sprinkle with powdered sugar, and serve cold with
whipped cream.
CHRISTMAS PUDDING
Open a pint can of mince meat and add to it the yolks of six eggs
well-beaten. Add enough sifted flour to make a stiff batter and fold
in the stiffly beaten whites of the eggs. Pour into a buttered mould,
leaving room to swell, cover tightly, put into boiling water and boil
rapidly for five hours. Serve with Wine Sauce.
CRACKER PUDDING
Roll six crackers to crumbs. Add a cupful of milk and the grated rind
of half a lemon and cook to a smooth paste. Add three tablespoonfuls
of softened butter, two heaping tablespoonfuls of sugar, a
tablespoonful of sherry, and four eggs well-beaten. Pour into a
buttered dish, cover and steam for half an hour. Serve with Hard
Sauce.
CORNSTARCH PUDDING
Heat two cupfuls of water and thicken with three tablespoonfuls of
cornstarch rubbed smooth with a little cold water. Cook for ten
minutes, stirring constantly, add the juice and grated rind of a
lemon, half a cupful of sugar, the yolks of two eggs well-beaten, half
a cupful of milk, and two tablespoonfuls of butter. Take from the
fire, mix thoroughly, turn into a buttered baking-dish, bake for half
an hour, cover with meringue and return to the oven until puffed and
brown. Serve either hot or cold.
COTTAGE PUDDING
Cream together one cupful of sugar and two tablespoonfuls of butter.
Add two eggs beaten separately and a cupful of milk. Sift in two
cupfuls of flour and three teaspoonfuls of baking-powder, beat
thoroughly, turn into a buttered baking-dish, sprinkle thickly with
powdered sugar, and bake in a moderate oven for forty minutes. Serve
hot with Lemon Sauce.
CURRANT PUDDING
Fill a small buttered baking-dish with thin slices of baker's bread,
buttered, and alternate layers of fresh currants, stewed and sweetened
to taste. Have fruit on top. Cover and bake for half an hour in a
moderate oven, cool, and serve with sugar and cream. Blackberries,
blueberries, raspberries, gooseberries, and strawberries may be used
in the same way.
CUSTARD PUDDING
Heat a pint of milk in a double boiler and thicken with a
tablespoonful of cornstarch rubbed smooth in a little cold milk. Add a
pinch of salt, half a cupful of sugar, half a teaspoonful of powdered
cinnamon, take from the fire, cool, and add three eggs well-beaten.
Turn into a buttered baking-dish and bake until a knife thrust into
the centre of the pudding comes out clean. Serve very cold. Any other
flavor may be used instead of cinnamon.
DATE PUDDING
Chop fine one cupful of suet. Add the yolks of two eggs beaten with a
cupful of milk, a teaspoonful of cinnamon, a pinch of salt and half a
nutmeg grated. Sift in three cupfuls of flour and a teaspoonful of
baking-powder. Add a pound of washed, stoned, and and chopped dates
dredged with flour, turn into a buttered mould, and steam for three
hours. Serve hot with Hard Sauce.
DATE CUSTARD PUDDING
Thicken a pint of milk with one tablespoonful of cornstarch rubbed
smooth with a little cold milk, add the yolks of three eggs
well-beaten with two tablespoonfuls of granulated sugar, and a
teaspoonful of lemon extract. Take from the fire, add a tablespoonful
of butter, turn into a buttered baking-dish, and bake brown. Cover
with chopped dates and almonds or English walnuts, then with meringue
flavored with lemon, and return to the oven until puffed and brown.
Serve cold.
DANISH PUDDING
Wash a cupful of tapioca and soak it over night in six cupfuls of cold
water. In the morning cook for an hour in a double boiler, stirring
frequently. Add a pinch of salt, half a cupful of sugar, and one
cupful of jelly. As soon as the jelly is melted mould, chill, and
serve with whipped cream.
FARINA PUDDING
Cook three tablespoonfuls of farina in a double boiler with a quart of
milk and a teaspoonful of salt. At the end of an hour add a cupful of
currant jelly and, if desired, a little more sugar. Mould, chill, and
serve with whipped cream.
FRUIT PUDDING
Mix one cupful of chopped beef suet, one cupful of molasses, one
cupful of sour milk, one teaspoonful of salt and one-half cupful of
raisins or currants. Sift in three cupfuls of flour, one teaspoonful
of soda and half a nutmeg grated. Turn into a buttered mould and steam
for three hours.
FRUIT AND RICE PUDDING
Boil a cupful of washed rice until soft in salted water to cover, and
drain. Spread upon a buttered pudding cloth and fill the centre with
preserved or fresh fruit sweetened to taste. Tie up, steam for two
hours, and serve hot with any preferred sauce.
GINGER PUDDING
Mix one cupful of stale cake crumbs with a cupful of freshly grated
cocoanut. Add two cupfuls of hot sweetened cream and let stand until
the crumbs are soft. Add four eggs well-beaten and turn into a
buttered mould lined with thin slices of preserved ginger. Steam for
two hours and serve with the syrup drained from the ginger.
LEMON PUDDING
Grate half a loaf of bread, pour over a cupful of boiling milk, and
cool. Add the grated peel of two lemons, half a cupful of butter
beaten to a cream, powdered sugar to sweeten, and three eggs
well-beaten. Fill a buttered baking-dish or small buttered cups and
bake for twenty minutes in a moderate oven. Serve hot with any
preferred sauce.
LEMON CUSTARD PUDDING
Make a pint of Lemon Jelly and add to it the beaten yolks of four
eggs. When cool, but not set, fold in the stiffly beaten whites of the
eggs, mould, chill, and serve with sugar and cream.
NEW ENGLAND INDIAN PUDDING
Sift a cupful of corn-meal slowly into four cupfuls of boiling milk
and cook in a double boiler for half an hour, stirring frequently.
Take from the fire, add a scant cupful of molasses, four cupfuls of
milk, one teaspoonful of salt, two tablespoonfuls of butter, and one
egg well-beaten. Pour into a deep earthen dish, and bake slowly for
four hours. Serve hot with Hard Sauce flavored with vanilla.
ORANGE PUDDING
Peel, seed and quarter six oranges, put into a baking-dish and
sprinkle with sugar. Thicken a quart of milk with two tablespoonfuls
of cornstarch rubbed smooth with a little of it, add a pinch of salt,
a teaspoonful of butter, and the yolks of three eggs beaten with half
a cupful of sugar. Add a little grated orange peel, and cook until
smooth and thick, stirring constantly. Pour the custard over the
oranges, bake for twenty minutes, then cover with meringue made of the
beaten whites of the eggs and two tablespoonfuls of sugar, sprinkle
with sugar and bake until puffed and brown. Serve cold with cream.
PEACH PUDDING
Thicken three cupfuls of boiling milk with two tablespoonfuls of
cornstarch rubbed smooth with a little cold milk. Cook until smooth
and thick, stirring constantly, then take from the fire, add a
tablespoonful of butter and the yolks of three eggs beaten to a cream
with a cupful of sugar. Drain a can of peaches, put into a
baking-dish, pour the custard over and bake for ten minutes, then
cover with meringue and return to the oven until brown.
PEACH BLOSSOM PUDDING
Blanch and shred a cupful of almonds, add to a cupful of cream and
sweeten heavily. Add half a package of gelatine which has been soaked
and dissolved in as little water as possible, and a few drops of
almond extract. Tint pink with color paste and when cool but not set,
fold in a cupful of cream whipped solid. Mould, chill, and serve with
whipped cream.
PEACH AND RICE PUDDING
Wash half a cupful of rice and soak it for two hours in cold water to
cover. Drain and cook in a double-boiler with two and one-half cupfuls
of milk, one cupful of sugar, and a pinch of salt. Cook for two hours,
then put into a buttered baking-dish in layers with stewed or
preserved peaches, having rice on top. Dot with butter, sprinkle with
sugar and spice, bake brown, and serve hot or cold with any preferred
sauce.
PINEAPPLE PUDDING