add one cup of cream, let it heat through, then add one can of lobster.
Pepper and salt to taste and one half cup of Sherry or Port wine, if
desired; serve at once on squares of toast. Canned chicken or salmon can
be done the same way.
OYSTER COCKTAIL.
MISS RITCHIE.
One dessertspoonful tomato sauce, one shake of tabasco, a sprinkle of
horse radish, about half a dozen oysters, and the same on top. Serve in
small tumblers on a plate with pounded ice around them and with oyster
biscuits.
CRUSTINE.
MRS. A. COOK.
Boil the liver of two chickens, (or turkey will do), pound them to a
paste with a piece of butter the size of a walnut, a teaspoon of anchovy
and a little cayenne. Serve on hot toast. Small anchovies whole, laid on
top are an improvement.
PIES.
"Who dare deny the truth, there's poetry in pie."--LONGFELLOW.
"Ingenuity, good judgment and great care should be used in making all
kinds of pastry. Use very cold water, and just as little as possible;
roll thin and always from you; prick the bottom crust with a fork to
prevent blistering; then brush it well with the white of egg, and
sprinkle thick with granulated sugar. This will give you a firm rich
crust.
"For all kinds of fruit pies, prepare the bottom crust as above. Stew
the fruit and sweeten to taste. If juicy put a good layer of corn-starch
on top of the fruit before putting on the top crust. This will prevent
the juice from running out, and will form a nice jelly throughout the
pie. Be sure you have plenty of incisions in the top crust; then pinch
it closely around the edge; sprinkle some granulated sugar on top, and
bake in a moderate oven."
COCOANUT CUSTARD PIE.
MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)
Place on a deep pie plate a thin layer of pie crust, put a good rim on
the side and put into this one half cup of dried cocoanut; fill up with
a custard made as follows: three eggs, three ounces of sugar beaten
together with flavoring of lemon, vanilla or nutmeg, little salt and add
one pint of milk. The custard must be three quarters of an inch thick.
LEMON PIE FILLING.
MRS. JAMES LAURIE.
Mix together two cups of white sugar, yolks of three eggs, juice of two
lemons, grated rind of half a lemon; put it on the stove to boil and add
at once one tea-cup boiling water, stir smooth, then add two tablespoons
of corn starch, mixed in a little cold water, and one tablespoon of
butter, boil until it custards.
LEMON PIE.
MRS. GEORGE CRESSMAN.
Grate one lemon, put this down to boil with two-thirds of a cup of water
for ten minutes, strain through fine sieve, then add one cup sugar, the
juice of a lemon and butter half the size of an egg, let boil a few
minutes. Mix two teaspoonfuls of corn-starch and yolk of one egg in half
cup milk stir in the mixture letting it boil until thick. Beat whites of
two eggs into stiff froth for frosting.
LEMON PIE.
MRS. STRANG.
Take two lemons, three eggs, two tablespoonfuls melted butter, eight
tablespoonfuls white sugar; squeeze the juice of the lemons and grate
the rind of one, stir together the yolks of three eggs and white of one
with the sugar, butter, juice and rind, then one (coffee) cup of sweet
cream or milk, beat all for a minute or two; have ready a plate lined
with paste, into which pour the mixture which will be sufficient for two
pies of the ordinary size. Bake till the pastry is done. Meanwhile beat
the remaining whites to a stiff froth and stir in four spoonfuls of
white sugar. Take the pies from the oven and spread over equal parts
upon each and return them quickly to the oven and bake a delicate brown.
Take care that the oven be not too hot, or they will brown too quickly
and cause the pie to fall when taken out.
PASTRY.
Four tablespoons of butter, ten teaspoons flour, two teaspoons baking
powder, one salt spoon salt, enough water to make a very soft paste.
MOCK CHERRY PIE.
MRS. W. W. HENRY.
One cup cranberries cut up, one half cup of raisins chopped, one half
cup of cold water, one teaspoonful vanilla, one tablespoonful
corn-starch, two-thirds cup sugar, a little salt. This makes one pie.
MINCE MEAT.
MRS. HENRY THOMSON.
One pound of suet, one pound of fresh tongue, one pound apples, one
pound sugar, one pound raisins, one pound currants, two nutmegs, a large
teaspoon of cinnamon, ditto of cloves and salt, one half pound of
candied peel.
PIE PLANT PIE.
MRS. R. M. STOCKING.
One cup sugar, well beaten with yolks of two eggs; add one pint of pie
plant, bake with one crust, then spread beaten whites, with tablespoon
sugar over top; return to oven a few moments.
RAISIN PIE.
One cup chopped raisins, one half cup chopped apples, four tablespoons
vinegar, one tablespoon cornstarch, one cup of boiling water, one cup
sugar, pinch of salt, mix together, bake with two crusts.
SOUR CREAM PIE.
One cup thick sour cream, pinch of salt, one egg, one half cup sugar,
scant tea-spoon of flour, one half cup raisins; beat cream, sugar, and
flour together, lay the raisins round on the top; bake with two crusts.
PUMPKIN PIE.
MISS BEEMER.
One coffeecup of mashed pumpkin, reduced to the proper consistency with
rich milk and melted butter or cream, one tablespoonful of flour, a
small pinch of salt, one teaspoon of ginger, ditto of cinnamon, one-half
nutmeg, one-half teaspoon lemon extract, two-thirds cup of sugar, and
two eggs.
PASTE.
One third-cup cup of lard, a little salt; mix slightly with one and
one-half cups of flour; moisten with very cold water, just enough to
hold together, get into shape for your tin as soon as possible. Brush
the paste with white of egg. Bake in a hot oven until a rich brown.
PUDDINGS.
"The proof of the pudding lies in the eating."
ALMOND PUDDING
MRS. STOCKING.
One pint of milk, two eggs, two heaping tablespoons of maple sugar, one
heaping tablespoon of cornstarch, flavor with almond; cook milk, sugar,
and cornstarch in double boiler, adding yolks of eggs when boiling; pour
into pudding dish, cover with whites of the eggs, and brown in oven, to
be served cold.
APPLE BATTER PUDDING.
MRS. ERNEST F. WURTELE.
Stew the apples in a pie dish, when soft place the following batter on
top: one egg, one tablespoon each of sugar and butter, two
tablespoonfuls each of milk and flour, one teaspoon of baking powder,
bake forty five minutes in a slow oven, serve with cream.
BANANA PUDDING.
MISS J. P. M'GIE.
Two tablespoonfuls of cornstarch wet with cold water, one cup of white
sugar and one third of a cup of butter. Stir together in a dish, pour on
boiling water to make a thick custard; stir in the well beaten yolks of
three eggs, bring to a boil. Slice thin a few ripe bananas, pour the
custard over them. Put whipped cream on top or if not cream the whites
of the three eggs well beaten with sugar. To be eaten cold.
BREAD PUDDING.
MRS. ARCHIBALD LAURIE.
Sliced bread to fill a pudding bowl; one layer of bread, one layer of
fruit with sugar to taste and small lumps of butter. Continue until bowl
is full, put a plate on top and steam for at least two hours, more will
do no harm. Turn out a few minutes before wanted to let the juice
penetrate the bread that was uppermost.
COTTAGE PUDDING.
MRS. W. W. HENRY.
After rubbing together a cupful of sugar and a tablespoon of butter, add
two eggs, and after beating the mixture until light, add a cupful of
milk; mix well in a sieve a pint of sifted flour and three teaspoons of
baking powder, rub through the sieve into the mixture already made,
beat quickly and pour the batter into one large pudding dish or two
small ones. Sprinkle with sugar, bake in a moderate oven for forty
minutes or thirty if there be two. Serve hot with lemon sauce or any
sweet sauce.
LEMON SAUCE.--Beat two eggs very light, and add one cup of sugar, one
tablespoon of melted butter, one small tablespoon of cornstarch, beat
all together, then add one cup of boiling water, cook five minutes,
boiling all the while. Cook a little longer if set in a basin of hot
water, take from the fire, and add juice of lemon.
CHOCOLATE PUDDING.
One quart of milk scalded, two eggs well beaten, add gradually one cup
sugar. With the eggs and sugar mix two thirds cup of cornstarch, and
three heaping tablespoons grated chocolate dissolved over hot water,
stir into the milk until a soft custard, add one teaspoon of vanilla,
serve with whipped cream.
CHOCOLATE PUDDING.
MRS. W. J. FRASER.
One quart of milk, one pint of bread crumbs, one tea cup of sugar, three
eggs, three tablespoonfuls of chocolate, one half teaspoonful essence of
vanilla. Let the milk come to a boil, scald the bread crumbs, when
almost cool, beat the yolks of three eggs, add sugar and chocolate, to
the bread and milk. Bake one half hour, slow oven. When cool, beat the
whites of three eggs and put meringues.
CARAMEL PUDDING.
MRS. RATTRAY.
Take one coffee cup full of brown sugar, put it in a frying pan over a
slow fire and burn it, then pour it into one and a half pints of milk in
a saucepan and place the latter on the fire to come to a boil, but do
not stir it in case the milk should crack. Blend three tablespoonfuls of
cornstarch with a little cold milk, and when the milk and sugar boil
stir the starch in. Put it in a mould to get cold and eat with whipped
cream.
CARAMEL PUDDING.
MRS. W. W. WELCH.
One pint of milk, one pound of brown sugar, one coffee cup of chopped
walnuts, two heaping tablespoons of cornstarch, pinch of salt. Put the
milk in a double boiler, when boiling put in cornstarch dissolved in a
little cold milk; let it cook a few minutes, put in the sugar which has
been previously burnt a little, then add the nuts, stir a few minutes,
flavor with vanilla, put into a mould, and eat with whipped cream.
COCOANUT SPONGE.
MISS LAMPSON.
Two cups of stale sponge cake crumbs, two cups of milk, one cup of
grated cocoanut, yolks of two eggs and whites of four, one cup of white
sugar, one tablespoonful of rose water, a little nutmeg. Scald the milk
and beat into this the cake crumbs. When nearly cold add the eggs,
sugar, rose water and lastly the cocoanut. Bake three quarters of an
hour in a buttered pudding dish. Eat cold, with white sugar sifted over
it.
DUTCH APPLE CAKE, LEMON SAUCE.
MRS. STOCKING.
One pint of flour, one half teaspoon salt, one and one half teaspoons
baking powder, butter size of an egg; sift flour, salt and baking powder
together then rub in the butter thoroughly; beat one egg light with
two-thirds of a cup of milk and stir into the dry mixture; spread one
half inch thick on a baking pan; pare and core and cut in eight pieces,
four apples and stick them into the dough, in rows, and sprinkle over
them two tablespoons sugar and bake quickly; serve with sauce as
follows: Two cups cold water, ditto of sugar; when it boils, add three
teaspoons of cornstarch dissolved in a little cold water; take from fire
as soon as it thickens and add one tablespoon of butter and the rind and
juice of one lemon, or one teaspoon lemon extract; serve hot.
FRIED CREAM.
MRS. FARQUHARSON SMITH.
Everyone should try this receipt; it will surprise many to know how soft
cream could be enveloped in the crust while it is an exceedingly good
dish for a dinner course or for lunch or tea. When the pudding is hard,
it can be rolled in the egg and bread crumbs. The moment the egg touches
the hot lard it hardens and secures the pudding which softens to a
creamy substance very delicious. Ingredients, one pint of milk, five
ounces of sugar (little more than half a cupful,) butter the size of a
hickory nut, yolks of three eggs, two tablespoonfuls of corn starch, and
one tablespoonful of flour, (a generous half cupful altogether), stick
of cinnamon one inch long, one half teaspoonful of vanilla. Put the
cinnamon into the milk and when it is just about to boil, stir in the
sugar, cornstarch and flour, the two latter rubbed smooth with two or
three tablespoons of extra cold milk: stir it over the fire for fully
two minutes, to cook well the starch and flour; take it from the fire,
stir in the beaten yolks of the eggs and return it a few minutes to set
them; now again taking it from the fire remove the cinnamon, stir in the
butter and vanilla and pour it on a buttered platter until one third of
an inch high. When cold and stiff cut the pudding into parallelograms,
about three inches long and two inches wide: roll them carefully, first
in sifted cracker crumbs then in eggs (slightly beaten and sweetened)
then again in cracker-crumbs. Dip these into boiling hot lard (a wire
basket should be used if convenient) and when of fine color, take them
out and place them in the oven for four or five minutes to better soften
the pudding. Sprinkle over pulverized sugar and serve immediately.
FEATHER PUDDING.
MRS. W. R. DEAN.
One tablespoon butter, one cup white sugar, two eggs, a little salt, one
cup sweet milk, two tablespoons baking powder three cups of flour, one
and one half teaspoons flavoring. Steam one hour. Eat with sauce.
FIG PUDDING.
MRS. THOM.
One cup suet, one half pound figs cut fine, two cups bread-crumbs, one
cup flour, one half cup brown sugar, one egg, one cup of milk, two
teaspoonfuls of baking powder, steam three hours.
GELATINE PUDDING (Pink.)
MRS. W. R. DEAN.
Put one ounce pink gelatine and one quart of milk in a bowl on the stove
where it will not get hot; when dissolved add yolks of four eggs, beaten
with four tablespoons sugar, stir well, let it just come to the boil,
then add the whites well beaten, with four tablespoons of sugar and a
dessert spoon vanilla. Turn into a mould and let it cool, then turn out
and garnish with whipped cream. This is a very pretty dish.
GRAHAM PUDDING.
MRS. W. W. HENRY.
One and one half cups of graham flour, one cup of milk, one half cup of
molasses, one cup chopped raisins, one half teaspoonful salt, one
teaspoonful of soda. Sift the graham in order to make it light, but
return the bran to the sifted mixture, dissolve the soda in one
tablespoon of milk and add the remainder of milk with the molasses and
salt, pour this mixture upon the graham and beat well, add the raisins
and pour the pudding into a mould. Steam four hours, turn out and serve
with sauce.
HONEY COMB PUDDING.
MISS BICKELL.
One cup flour mixed with one cup sugar, one half cup butter and one of
milk melted, together, five eggs well beaten; last of all put in two
teaspoons soda and one of salt. Steam one hour and a half.
MEDLEY PUDDING.
MRS. THEOPHILUS H. OLIVER.
Three eggs, the weight of three eggs in butter, in sugar, and in flour,
beat the butter to a cream. Add the eggs well beaten to the sugar and
flour. Put into small teacups. Bake for twenty minutes.
MANITOBA PUDDING.
MRS. STRANG.
Four cups flour, two cups of suet, two cups raisins, one cup currants,
two cups sugar (brown), a little baking powder, a little essence of
lemon, a little allspice, a chopped apple, a little salt, wet with a
small quantity of water, boil four hours.
FOAMING SAUCE.
One half teacup butter, ditto of sugar, beat to a froth, put in a dish
and set in a pan of hot water, add one tablespoon of hot water, if liked
a little vanilla. Stir one way until it comes to a very light foam.
MARMALADE PUDDING.
MRS. W. R. DEAN.
Two dessertspoons marmalade, two cups bread crumbs, butter size of two
walnuts, one half pint of milk, two eggs, two ounces of sugar. Melt the
butter and mix with the bread crumbs, marmalade and sugar, add the eggs
well beaten and the milk, pour into a well buttered mould, tie a cloth
closely over it and boil one and one half hours. Serve with sauce.
CHRISTMAS PLUM PUDDING.
MRS. W. THOM.
One pound each of raisins, currants and suet, three quarters of a pound
of bread crumbs, one quarter pound flour, one half pound candied peel,
one half pint brandy, one half nutmeg, one quarter pound brown sugar and
six eggs. Boil six hours and steam two or three more when required.
Caramel sauce. One cup brown sugar, one ounce of butter, and
dessertspoon cornstarch, stirred till brown, add boiling water and one
wine glass of brandy.
OLD ENGLISH PLUM PUDDING.
MRS. JOHN JACK.
One pound each of stoned raisins, currants, beef kidney suet, granulated
sugar, bread crumbs, and flour, one half pound candied lemon and citron
peel mixed; one tablespoon salt, one teaspoonful each of finely ground
nutmeg, cinnamon and cloves, eight fresh eggs, one half ounce bitter
almonds chopped fine, the red part of three large carrots grated,
breakfast cupful of strong coffee, strained at breakfast, cupful of
molasses, and enough pure apple cider to make the whole of the proper
consistency. Mix thoroughly and stand in a warm place over night, put
into mould or pudding bag, tie tightly and boil gently for twelve hours.
In serving make a sauce of flour, water, butter, and sugar flavored with
brandy. Place the pudding on a hot dish, stick a sprig of berried holly
in the centre, pour a wineglassful of brandy around it and set fire to
it.
ENGLISH PLUM PUDDING.
MRS. BLAIR.
Two pounds and a half raisins, three quarters of currants, two pounds
finest moist sugar, two pounds bread crumbs, sixteen eggs, two pounds
finely chopped suet, six ounces mixed candied peel, juice and rind of
two lemons, one ounce of ground nutmeg, one ounce of cinnamon, half
ounce pounded bitter almonds, gill of brandy or if objected to, any
flavoring at hand. Stone and cut up the raisins do not _chop_ them; wash
and dry the currants; cut the candied peel into thin slices; mix all the
dry ingredients well together and moisten with the eggs, which should be
well beaten; then stir in the flavoring, and when all is thoroughly
mixed, add about half a pound of flour and put the pudding into a stout
new cloth; or boil in two moulds for twelve hours and serve with rich
sauce.
PLUM PUDDING WITHOUT EGGS.
MRS. DAVID BELL.
Two cups of flour, two cups of raisins, two of currants, two cups of
suet, one tablespoon sugar, enough water to make a stiff batter, colour
with burnt sugar, spice to taste, salt, and lemon peel. _Just before_
putting on to boil stir in a couple of tablespoonfuls of raw sago; boil
in a cloth, not a shape.
PLUM PUDDING.
MADAME J. T.
Four eggs, yolks and whites beaten together, one half cup brown sugar,
one cup molasses, one cup stoned raisins, two cups currants, one cup
bread crumbs, two cups chopped suet, three quarters of a nutmeg, grated,
the grated rind of a large lemon, one cup flour and one teaspoon baking
powder. Steam for three and a half hours in a tightly closed pudding
mould well buttered, keeping the water boiling _constantly_. Before
serving sprinkle thickly with sugar and pour over this one half cup
brandy, and light. Serve with this a sauce made with the juice and rind
(grated) of one lemon, put over to boil with one half cup sugar, one
half cup water, add one tablespoon cornstarch, one half cup sherry, one
half cup brandy. This quantity will serve sixteen people.
PALACE PUDDING.
MRS. SMYTHE.
Two eggs, one cup of flour, one half cup sugar, one quarter cup butter,
one teaspoon baking powder, one half teaspoon nutmeg, cream butter, add
sugar, eggs, the flour sifted with baking powder, also nutmeg. Grease
tin and bake half an hour.
Sauce.--One dessertspoon butter, one dessertspoon of flour, rub well
together, add slowly about one cup boiling water, three dessertspoons
brown sugar, one teaspoon of molasses. Boil slowly until it thickens and
flavor as desired.
QUAY PUDDING.
One cup flour, one half cup sugar, one quarter cup butter one teaspoon
soda, one tablespoon jam, two eggs. Cream butter with sugar, add to this
the eggs and jam, the flour sifted with the soda. Put into a buttered
mould and steam for two hours and serve with lemon sauce.
RAILROAD PUDDING.
MRS. GEORGE ELLIOTT.
Four eggs, beat whites and yolks separately, a cup of sugar to the
whites, beat again, then add the yolks, mix a teaspoon of baking powder
in a cup of flour and mix the flour and eggs and beat again. Put a sheet
of buttered paper in a square pan and bake. When done turn it on a
heated towel, the buttered side up and take off the paper and spread
with a thick jam or marmalade, roll up quickly and pour sweetened
whipped cream over, flavor with vanilla.
RICE PUDDING.
MRS. W. W. HENRY.
One cup of rice boiled soft in water, add a pint of cold milk, and a
piece of butter size of an egg, salt to taste, yolks of four eggs, rind
of lemon grated. Mix and bake one half hour. Beat the whites of four
eggs, stir in a pint of sugar, juice of one good sized lemon. After the
pudding is baked and cooled a little pour this over and brown in the
oven. Eat cold; this will keep for several days.
SUET PUDDING. (Plain.)
MRS STUART OLIVER.
Three quarters of a pound of flour, one quarter of a pound suet chopped
fine; mix with an egg and milk.
VICTORIA PUDDING.
MRS. ARCHIBALD LAURIE.
The weight of two eggs in butter, sugar, and flour. Butter and sugar to
be beaten to a cream, add the well beaten eggs, two tablespoons of
marmalade, then the sifted flour, one half teaspoon soda, dissolved in
boiling water. Steam for three hours, not less.
STRAWBERRY SAUCE FOR PLAIN BLANC MANGE.
The whites of two eggs, one cup pulverized sugar, one cup strawberries.
Mix all together and whip until stiff.
STRAWBERRY SAUCE FOR PUDDINGS.
MRS. W. W. HENRY.
One cupful of fine granulated sugar, one-half cupful of butter boiled
together until it creams, (a wooden spoon best for this), beat the white
of an egg until stiff, then add one cup of mashed strawberries, and beat
again; add to the mixture, stir well together.
HARD SAUCE.
MRS. GAUDET.
1. One cup of brown sugar, one tablespoon of butter, three drops of
vanilla, half a glass of sherry, whipped lightly.
2. One glass of sherry, a tablespoon of molasses, and a tablespoon of
sugar.
DESSERTS.
"Custards for supper and an endless host of other such lady-like
luxuries."--SHELLEY.
ORANGE FLOAT.
MRS. ERNEST F. WURTELE.
One quart of water, the juice and pulp of two lemons, one coffee cup of
sugar. When boiling add four tablespoons of cornstarch; let it boil
fifteen minutes stirring all the time, when cold pour over the top of
four or five peeled and sliced oranges. Over this spread beaten whites
of three eggs. Sweeten and add a few drops of vanilla.
VELVET CREAM.
A large teacupful of white wine, the juice of a nice lemon, one half
ounce of isinglass, sugar to taste, let boil together, till nearly all
the isinglass is dissolved, then strain and add one pint of cream. Let
it stand until nearly cold and then put it into the mould. It requires
to be made some hours before it is turned out.
PRUNE JELLY.
Put about three dozen prunes into one quart of boiling water and let
them boil for one hour, take out the prunes and stone them making use of
half the kernels as a flavoring. Put the prunes back into the water,
with the blanched kernels, adding one cup of sugar and let boil half an
hour more. Dissolve half a box of Cox's gelatine in water and add to the
above and boil ten minutes longer. Put into a mould and serve cold with
whipped cream.
FROZEN PUDDING.
Make a custard with three eggs and about one pint of milk, flavor with
vanilla and a small cup of white sugar. Put four tablespoons of brown
sugar in a frying pan and brown it well. Take from the stove and stir
till off the boil, then stir into the custard. Put all in a dipper or
deep dish; take a large dish full of snow and coarse salt, put the
dipper into this and stir the custard until it is quite thick. Put into
a mould and leave in a cool place. Serve with whipped cream.
ARROWROOT WINE JELLY.
Wet two heaping teaspoons of arrowroot with a little cold water, stir it
into a cup of boiling water in which has been dissolved 2 teaspoons of
white sugar. Stir while it boils ten minutes. Add one tablespoon of
brandy, or three of sherry. Put into a mould and serve cold with custard
as a sauce. This is very nice for invalids, omitting the sauce.
RICE BLANC MANGE.
One half pound ground rice, one quart of milk, three ounces of sugar,
the rind of half a lemon, one half teaspoonful of vanilla. Boil the rice
in the milk for twenty minutes with the sugar and rind of lemon, then
remove the rind and add the vanilla. Put it into a wet mould.
LEMON JELLY.
MISS CLINT.
Dissolve one package or twelve sheets of gelatine in a little warm
water. Then add three and one half pints of boiling water, one pound of
sugar and the juice of four lemons. Cool in a mould.
COFFEE JELLY.
MRS. GAUDET.
Two tablespoons of coffee, one package of gelatine, one glass of sherry
boiled down to one pint.
ICED APPLES WITH CREAM.
MRS. W. W. WELCH.