TRANSCRIBER’S NOTE
Smallcap text is denoted by ALLCAPS.
Bold text is denoted by =equal signs=.
Some minor changes to the text are noted at the end of the book.
[Illustration: Baked Apples with Brown Sugar]
BETTINA’S
BEST
DESSERTS
By
Louise Bennett Weaver
And
Helen Cowles LeCron
Authors A Thousand Ways to Please a Husband
of A Thousand Ways to Please a Family
and Bettina’s Best Salads
[Illustration]
“Give Your Table The Bettina Touch”
Illustrated by Elizabeth Colborne
A. L. Burt Company
Publishers New York
[Illustration:
Copyright, 1923
By
A. L. Burt Company
All Rights Reserved
]
Made in U. S. A.
Foreword
Desserts are dreadful things to plan?
Besides, you never know
Just what is going to please a man?
My dear, this book will show
You countless things without a doubt.
Why, Bob himself asserts
That not one home should be without
Bettina’s Best Desserts!
[Illustration: (Foreword text)]
[Illustration: CONTENTS]
PAGE
APPLE DESSERTS 9
APRICOT DESSERTS 22
BANANA DESSERTS 26
BLUEBERRY DESSERTS 30
CAKE DESSERTS 32
CHERRY DESSERTS 40
CREAM PUFFS AND ECLAIRS 45
CUSTARDS 49
FROZEN DESSERTS 54
GELATINE DESSERTS 81
GRAPE JUICE DESSERTS 87
MIXED FRUIT DESSERTS 89
ORANGE DESSERTS 91
PEACH DESSERTS 95
PIES 102
PINEAPPLE DESSERTS 122
PRUNE DESSERTS 129
PUDDINGS 131
RASPBERRY DESSERTS 163
SOUFFLES 167
STRAWBERRY DESSERTS 169
WHIPS 174
SIMPLE DESSERT SUGGESTIONS 177
INDEX 179
[Illustration: Apple Desserts]
I. APPLE DESSERTS
=Apple Cobbler= (Four portions)
(A good old-fashioned recipe that nearly everybody likes. Successful
equally for a family and a “company” dessert.)
Three cups peeled diced apples
One-half cup sugar
One level teaspoon ground cinnamon
One-fourth level teaspoon salt
Two level tablespoons butter
One-half cup water
One and one-half cups flour
Three level teaspoons baking-powder
One-third level teaspoon salt
Three level tablespoons lard
One-half cup milk
One cup sugar
One-half cup water
One-half teaspoon vanilla
Mix the apples, sugar, cinnamon and salt. Place in a shallow buttered
baking-pan. Dot the apple mixture with the butter and add the water.
Mix and sift the flour, baking-powder and salt. Cut in the lard with
a knife. Slowly add the milk until a soft dough is formed. Toss upon a
floured board and roll out to the thickness of two-thirds of an inch.
Shape to fit on top of the apple mixture in the pan. Make three slits
in the top of the dough. Bake in a moderate oven for twenty minutes.
Boil the sugar and water together for three minutes and add the vanilla
to the syrup. Pour this over the dough in the pan and continue baking
the cobbler for ten minutes more in a moderate oven. Serve warm with
cream.
=Apple Dessert= (Four portions)
(Sue and Robin are always begging for “apples stuffed with dates,”--and
brown sugar improves the flavor of the dessert. Serve with plain cream
if preferred.)
Four apples
One cup brown sugar
One cup water
One level teaspoon ground cinnamon
One-fourth level teaspoon ground cloves
Eight dates
One-half cup whipped cream
Wash and core the apples. Place in a baking-dish. Boil the sugar and
water together for three minutes. Add the cinnamon and cloves. Remove
the seeds from the dates and stuff each apple with two dates. Pour
the syrup over the stuffed apples. Bake in a moderate oven for thirty
minutes. Place portions of the whipped cream on top and serve at once.
=Apple Puffs= (Four portions)
(Good and unusual.)
One cup flour
One level teaspoon baking-powder
One-eighth level teaspoon salt
One-half cup sugar
One egg, well-beaten
One-third cup milk
One tablespoon melted fat
One-half cup cooked apples
One level teaspoon ground cinnamon
Mix and sift the flour, baking-powder, salt and sugar. Add the egg,
milk and fat. Beat for two minutes. Mix the apples and ground cinnamon.
Place a spoonful of the batter in a greased pudding-mold, add some of
the apple mixture, and place another spoonful of the batter on top.
Steam in a closed steamer for thirty minutes. Serve warm with cream.
To prepare the apples, pare, core and dice them. Cover with cold water
and cook slowly until soft. Cool, drain off the juice and use the
apples in the recipe.
=Apple Sauce Cake= (A complete dessert)
(Good served with coffee as a dessert.)
One-half cup fat
One cup sugar
One egg, well-beaten
One cup strained apple-sauce
Two and one-half cups flour
One level teaspoon soda
One-fourth level teaspoon salt
Two level teaspoons ground cinnamon
One-half level teaspoon ground cloves
One-half level teaspoon mace
One teaspoon vanilla
Cream the fat and sugar and add the egg. Add the apple sauce and all
the dry ingredients, mixed and sifted. Add the vanilla. Beat the batter
for three minutes. (It will be quite thin, but that is as it should
be.) Pour into a loaf cake, lined with waxed paper. Bake in a moderate
oven for forty minutes.
Remove from the oven, let stand for five minutes, then turn out the
cake and remove the paper. When cool cut in one-inch slices. This cake
will keep moist a long time.
(To make the apple sauce, take about one and a half cups of peeled,
diced apples, cover with water and cook until tender. Press through a
strainer.)
=Apple Tapioca Pudding= (Four portions)
(A simple home dessert that children like.)
One-half cup pearl tapioca
Cold water
Two and one-half cups boiling water
One-half level teaspoon salt
One and one-half cups chopped apples
One-third cup sugar
One teaspoon vanilla
Soak the tapioca in cold water to cover, for one hour. Add the boiling
water and cook in a double boiler for thirty minutes. Add the salt,
apples and sugar. Cook for thirty minutes. Add the vanilla and serve
cold with cream.
=Baked Apple Dumplings= (Four portions)
(Nothing can take the place of “dumplin’s” in apple season.)
Four apples
One cup sugar
One and one-fourth cups water
One and one-half cups flour
One level teaspoon baking-powder
One-fourth level teaspoon salt
Six level tablespoons lard
One-fourth cup cold water
Two level tablespoons butter
One level teaspoon ground cinnamon
Wash, peel and core the apples. Boil the sugar and water together for
three minutes, add the apples and cook slowly until they are tender and
the syrup is thick. Turn the apples frequently during the cooking.
Mix and sift the flour, baking-powder and salt. Cut in the fat. Add the
cold water slowly until a stiff dough is formed. (More water may be
needed.) Divide the dough in fourths and roll out flat. Place a cooked
apple in the center of each piece of dough. Add some of the syrup and
sprinkle portions of cinnamon over the top. Add a bit of butter. Fold
up the edges of the dough around the apple. Pinch together. Prick the
top with a fork. Place upside down in a greased baking pan. Bake in a
quick oven for fifteen minutes. Serve warm with Hard Sauce or Cream.
=Baked Apples with Brown Sugar= (Four portions)
(Another way to “make baked apples better.”)
Four apples
One-fourth cup raisins
One-half cup brown sugar
One-third cup nut-meats
One level teaspoon cinnamon
One-eighth level teaspoon salt
One cup water
Two level tablespoons butter
Wash and core the apples. Place in a buttered baking-dish. Mix the
raisins, sugar, nuts, cinnamon and salt. Fill the apple cavities with
the mixture and sprinkle what remains over the top. Add the water and
the butter, melted. Bake in a moderate oven for forty minutes. Baste
frequently. Serve warm with plain or whipped cream.
=Baked Apples with Marshmallows= (Four portions)
(A favorite with Sue and Robin.)
Four apples
One-half cup sugar
One-fourth level teaspoon ground cinnamon
Eight marshmallows
One-half teaspoon vanilla
One cup water
Two level tablespoons butter
Wash and core the apples and place in a buttered baking-dish. Sprinkle
the sugar and cinnamon over the tops. Cut the marshmallows in quarters
and stuff them in the cavities of the apples. Add the vanilla and
water. Dot with butter. Bake in a moderate oven for forty minutes,
basting frequently. Serve warm or cold with cream.
=Brown Betty= (Four portions)
(A delicious and economical dessert for the home meal.)
Two cups soft bread-crumbs
Two and one-half cups peeled diced apples
One cup water
Two level tablespoons butter
One-half cup sugar
One level teaspoon ground cinnamon
One-fourth level teaspoon grated nutmeg
One tablespoon lemon juice
Mix all the ingredients, and place in a buttered baking-dish. Bake in a
moderate oven for forty minutes or until the apples are soft.
Serve warm with Hard Sauce or Cream.
Hard Sauce for the Brown Betty
One-fourth cup butter
One teaspoon vanilla
One-half teaspoon lemon extract
One-eighth level teaspoon salt
One tablespoon boiling water
About one and one-fourth cups sifted powdered sugar.
Cream the butter, add the vanilla, lemon extract, salt and water.
Slowly add the sifted powdered sugar, mixing well until a creamy
mixture is formed. The exact amount of sugar can not be stated, but the
sauce must be stiff enough to stand alone. Shape into a flat cake and
place in a cold place for half an hour or more. Cut in thin slices and
place on top of the warm pudding.
=Butterscotch Apples= (Four portions)
(Children usually like this simple and wholesome dessert.)
Four apples
One-third cup water
Two-thirds cup brown sugar
Two level tablespoons butter
Two level tablespoons flour
One-eighth level teaspoon salt
Three-fourths cup milk
One teaspoon vanilla
Wash, peel, quarter and core the apples. Boil the sugar and water
together for three minutes, add the apples and cook until tender when
pierced with a fork. Remove and place in serving dishes.
Melt the butter, add the flour and salt, and when well-mixed add the
milk. Cook until creamy and then pour into the syrup in which the
apples were cooked. Cook until well blended. (About three minutes.) Add
the vanilla and pour over the apples. Serve warm or cold.
The syrup may not combine at once with the creamy mixture, but if
allowed to cook slowly for a short time they will blend.
Coddled Apples
(When apples are plentiful, this is an attractive way of serving them.)
Six apples
Three cups water
One and one-half cups sugar
Four cinnamon candy drops
One-teaspoon vanilla
One level teaspoon butter
Wash the apples and remove the cores by cutting clear through the
apple. Boil the sugar and water together for two minutes. Add the
cinnamon drops and the apples. Place a lid over the apples and cook
slowly for ten minutes. Turn the apples frequently; remove the lid and
let the syrup cook down thicker; keep turning the apples. When they are
soft and glazed remove the apples and place in a dish.
Add the vanilla and butter to the syrup, and when melted, pour over the
apples.
Dutch Apple Cake
(A good old dessert that our grandmothers liked.)
One and one-half cups flour
Three level teaspoons baking-powder
One-fourth level teaspoon salt
Three level tablespoons lard or a lard substitute
One-half cup milk
Mix and sift the flour, baking powder and salt. Cut in the fat with a
knife and add the milk slowly, mixing with the knife until a soft dough
is formed. Flatten out and place the apple mixture on top.
Apple Mixture for the Cake
One cup thinly sliced quartered apples
One-half cup water
One-third cup sugar
One teaspoon cinnamon
Three level tablespoons butter
Peel the apples, cut in quarters and remove the cores. Cut in thin
slices, add the water and sugar and cook slowly until the apples are a
little soft, but still retain their shapes. Flatten the dough to the
thickness of half an inch. With a knife make little grooves one-half
inch apart across the dough. When the apples are cool, place the slices
in these grooves.
Sprinkle the cinnamon over the top, and dot with the butter. Bake in a
moderate oven for fifteen minutes. Cut in squares and serve with Lemon
Sauce.
=Glazed Apples= (Four portions)
(Simple and wholesome.)
Four apples
One cup light brown sugar
One and one-half cups water
Two level tablespoons butter
One-half teaspoon vanilla
Wash, peel and core the apples. Boil the sugar, water, butter and
vanilla together for four minutes. Add the apples, and cook slowly,
turning the apples frequently, until they are tender and have a glazed
appearance. Baste the apples during their cooking. Place the cooked
apples in a serving dish and pour the remaining syrup over them. Serve
warm or cold with cream.
=Individual Apple Rolls= (Six portions)
(A favorite with most men.)
Three cups apples cut fine
One cup water
One and one-half cups flour
Three level teaspoons baking-powder
One-eighth level teaspoon salt
Three level tablespoons lard or a lard substitute
One-half cup milk
Two level tablespoons butter
One level teaspoon ground cinnamon
One and one-half cups sugar
One cup water
Cook the apples and water together for five minutes. Drain off the
liquid. Mix and sift the flour, baking-powder and salt. Cut in the fat
with a knife. Slowly add the milk until a soft dough is formed. Toss
upon a floured board and pat into a rectangular shape half an inch
thick. Arrange the drained apples on top. Spread the butter on top the
apples and sprinkle the cinnamon over all the mixture. Roll up like a
jelly roll and cut into one-inch slices.
Boil the sugar and water together for five minutes. Place in the bottom
of a baking pan. Place the unbaked apple rolls in the pan, flat side
down. Pour the liquid left from the cooked apples over the top.
Bake in a moderate oven for thirty minutes. Baste frequently during the
baking. Serve with cream.
=Maple Rice and Apple Pudding= (Four portions)
(A simple home dessert that is a good dish in which to use up left-over
boiled rice.)
Four apples
One cup boiled rice
One cup maple syrup
One-fourth cup sugar
One teaspoon vanilla
One-half cup water
Two level tablespoons butter
Wash, peel and core the apples. Place in a small buttered baking-dish.
Spread the rice over the tops of the apples. Add the maple syrup,
sugar, vanilla, water and butter. Bake in a moderate oven for
forty-five minutes. Serve warm with cream.
=Marshmallow Apple Dessert= (Four portions)
(A good home luncheon dish that is a favorite with most children.)
Two and one-half cups sliced peeled apples
One cup light brown sugar
One-half cup raisins
One cup water
One level teaspoon ground cinnamon
One level tablespoon butter
Twelve marshmallows
Mix the apples, sugar and raisins. Place in a buttered baking-dish. Add
the water, and sprinkle the cinnamon over the top. Dot the top with
the butter in small bits. Bake in a moderate oven for thirty minutes,
or until the apples are soft. Place the marshmallows over the top and
return to the oven for ten minutes, or until the marshmallows are well
puffed up and brown. Serve warm with cream.
Pineapple Baked Apples
(An unusual combination that is really delicious.)
Four apples
One-third cup sugar
One-half cup grated pineapple
Two level tablespoons butter
Wash the apples and remove the cores. Place the apples in a small pan.
Sprinkle the sugar and pineapple over the top. Dot the tops of the
apples with butter.
Bake in a moderate oven for forty minutes, or until the apples are
soft. Serve with Whipped Cream Sauce.
Whipped Cream Sauce
One egg white
One teaspoon vanilla
One teaspoon lemon extract
One cup stiffly-whipped cream
One cup powdered sugar
Beat the egg white until stiff, add the extract and whipped cream,
and slowly add the powdered sugar sifted. Continue beating until the
mixture is stiff. Serve on the warm apples. (This is a good way in
which to “amplify” whipped cream.)
=Rice Apple Pudding= (Four portions)
(For the simple home meal.)
Two cups sliced apples
One cup water
One-half cup sugar
One-half level teaspoon ground cinnamon
One cup cooked rice
Two level tablespoons butter
One tablespoon lemon juice
Wash the apples and peel, core and slice. Add the water and sugar
and cook slowly until the apples are tender. Pour into a buttered
baking-dish. Place the rice and cinnamon over the top. Place the butter
in dots on top of the apples. Bake in a moderate oven for fifteen
minutes, or until the whole is brown. Serve with cream.
[Illustration: Apricot Desserts]
II. APRICOT DESSERTS
=Apricot Blanc Mange= (Four portions)
(For the simple home meal.)
Four level tablespoons cornstarch
Six level tablespoons sugar
Two cups milk
One-fourth level teaspoon salt
One-half cup diced apricots. (Canned apricots or cooked dried ones may be
used.)
One egg, well-beaten
One teaspoon vanilla
Mix the cornstarch and sugar in the upper part of the double boiler.
Add the milk and salt, and cook over hot water until the pudding is
very thick. (The cooking requires about twenty-five or thirty minutes.)
Add the apricots and egg, and cook for one minute, stirring constantly.
Add the vanilla and beat for one minute. Fill serving dishes
three-fourths full and set in a cold place until thoroughly chilled.
Serve with cream.
=Apricot Bread Pudding= (Four portions)
(A good bread pudding few housewives know about.)
Four slices dry bread
One cup cooked dried apricots
One-half cup sugar
Two eggs, well-beaten
Two cups milk
One-fourth level teaspoon salt
One teaspoon lemon extract
One-half teaspoon vanilla
Two level tablespoons butter
Remove the crusts from the slices of bread and break (the bread) into
two-inch pieces. Place in a shallow buttered baking-dish. Spread the
apricots on top and sprinkle the sugar over them. Beat the eggs, add
the milk, salt and extracts. Pour this custard over the prepared food.
Place the butter in small bits over the top. Bake in a moderately slow
oven for thirty-five minutes. Serve warm with or without cream.
=Apricot Gelatin Souffle= (Four portions)
(A light and appetizing dessert that may most acceptably follow a heavy
dinner.)
Two level tablespoons granulated gelatin
One-third cup cold water
One cup boiling water
One-fourth cup lemon juice
One-half cup sugar
One cup peeled diced apricots. (Cooked, fresh or canned.)
Two egg whites
Soak the gelatin in the cold water for five minutes. Add the boiling
water and stir until dissolved. Add the lemon juice and sugar. Set in
a cold place until the mixture hardens around the edge of the bowl.
Beat for three minutes. Add the apricots, and the egg whites, stiffly
beaten. Beat for five minutes or until the mixture holds its shape.
Pour into a moistened gelatin mold. Set in a very cold place for one
hour or more. Unmold and cut in slices.
=Apricot Rice Pudding= (Four portions)
(Simple and wholesome.)
One cup cooked apricots
One-fourth level teaspoon salt
One-third cup sugar
One teaspoon vanilla
One-half teaspoon lemon extract
Two eggs
Two cups milk
One cup boiled rice
Mix the apricots, salt, sugar and the extracts. Beat the eggs, add the
milk and rice. Add this to the apricot mixture. Pour into a buttered
baking-dish and bake in a moderate oven for twenty-five minutes. Serve
cold.
=Apricot Whip, Uncooked= (Four portions)
(If you like stiffly-beaten egg whites, uncooked, you will like this
dessert.)
One cup dried apricots
One and one-half cups water
One-half cup sugar
Two tablespoons lemon juice
Two stiffly-beaten egg whites
One cup whipped cream
One-fourth level teaspoon salt
One teaspoon vanilla
Wash the apricots, add the water and soak over night. In the morning
cook slowly for twenty minutes. Add the sugar and cook for five
minutes, stirring constantly. Add the lemon juice, egg whites, whipped
cream, salt and vanilla. Beat for one minute. Pile lightly in glass
dishes or sherbet cups. Set in a very cold place for half an hour or
more.
=Steamed Dried Apricot Pudding= (Four portions)
(A simple steamed dessert that may be made when you are using your
steamer for brown bread.)
One-third cup fat
One-half cup sugar
Two eggs, well-beaten
One-fourth cup milk
One and one-fourth cups flour
Two level teaspoons baking-powder
One teaspoon vanilla
One-half teaspoon lemon extract
One cup soaked cooked apricots
Cream the fat and sugar, add all the rest of the ingredients and beat
for two minutes. Fill well-buttered molds half full. Steam for two
hours. Serve hot with Lemon Sauce, cream or whipped cream.
[Illustration: Banana Desserts]
III. BANANA DESSERTS
=Banana Compote= (Four portions)
(A simple dessert that will please you if you are fond of bananas.)
One cup sugar
One and one-half cups water
Two slices lemon
One tablespoon lemon juice
Two cups sliced bananas
One teaspoon vanilla
Cook the sugar, water and lemon slices together for five minutes. Add
the bananas, lemon juice and vanilla. When the syrup is cool, set in a
very cold place for half an hour. Serve.
=Banana Custard Pudding= (Four Portions)
(Sue and Robin consider this a great treat.)
Two cups sliced bananas
One-fourth cup sugar
Two cups boiled custard
One-fourth cup shredded cocoanut
Place the bananas in a serving dish, add the sugar and custard. (See
recipe for Boiled Custard.) Sprinkle the cocoanut over the top. Set in
a very cold place for half an hour. Serve.
=Banana Dessert= (Six portions)
(Attractive for the “company” meal.)
One-third cup fat
One cup sugar
Two eggs
One-half cup milk
One teaspoon lemon extract
One and two-thirds cups flour
Three level teaspoons baking-powder
One-eighth level teaspoon salt
Cream the fat, add the sugar, and beat for two minutes. Add the milk
and lemon extract and then all the dry ingredients, well mixed and
sifted. Fill two layer cake pans, lined with waxed paper, half full.
Bake in a moderate oven for fifteen minutes.
Place the Banana Filling between the layers and the Meringue on the top.
Banana Filling
Two egg yolks
Three level tablespoons flour
One-eighth level teaspoon salt
One-half cup sugar
One-half cup water
One-half cup milk
One teaspoon lemon extract
One cup bananas, sliced very thin
Beat the egg-yolks in the upper part of the double boiler. Add the
flour, salt and sugar, and when well-mixed, the water and milk. Cook
in a double boiler until thick and creamy. Add the extract, and when
well-mixed, spread over the bottom layer of the cake. Arrange the
sliced bananas on top, pressing them down into the filling. Place the
meringue on the other layer of cake, and place this on top of the
prepared layer.
Bake in a moderate oven for five minutes. Serve in wedged-shaped pieces.
Meringue
Two egg whites
Four tablespoons powdered sugar
Beat the egg whites very stiff. Add the powdered sugar slowly and mix
and beat until creamy. Pile on top of the layer cake.
Banana Fritters
(A rather common but generally popular dessert.)
One egg
One and one-half cups flour
One level tablespoon sugar
One-fourth level teaspoon salt
One level teaspoon baking-powder
Three-fourths cup milk
One tablespoon melted fat
One and one-half cups diced bananas
Two tablespoons lemon juice
Beat the egg and add the dry ingredients, mixed and sifted. Add the
milk and fat. Beat for three minutes. Add the bananas which have been
sprinkled with lemon juice. Drop by tablespoons into hot deep fat.
Serve hot with Lemon Sauce or syrup.
=Bettina’s Banana Custard Pudding= (Four portions)
(Good for the simple home meal.)
One and one-half cups sliced bananas
Three egg yolks
One level teaspoon flour
Five level tablespoons sugar
One-fourth level teaspoon salt
Two cups milk
One teaspoon vanilla
Beat the egg-yolks in the upper part of the double boiler. Add the
flour and sugar which have been mixed together, and the salt and milk.
Cook slowly over boiling water until the custard will coat a silver
spoon. Stir constantly during the cooking or the custard may curdle.
Add the vanilla and immediately remove the upper utensil from the hot
water. Beat the custard for three minutes. Keep in a very cold place
until ready for use. Add the diced bananas and serve in glass dishes.
(Do not dice the bananas until they are needed.)
[Illustration: Blueberry Desserts]
IV. BLUEBERRY DESSERTS
=Blueberry Batter Pudding= (Four portions)
(An old-fashioned favorite.)
Two cups blueberries
One-half cup sugar
One level teaspoon ground cinnamon
One and one-half cups flour
One-fourth level teaspoon salt
Three level teaspoons baking-powder
One-fourth cup sugar
One egg, well-beaten
Three-fourths cup milk
Mix the blueberries, sugar and cinnamon, and place in a shallow
buttered baking-dish. Mix and sift the flour, salt, baking-powder and
sugar. Add the egg and milk and beat for three minutes. Pour over the
blueberries. Bake in a moderate oven for twenty-five minutes.
Serve warm with cream.
=Blueberry Roll= (Four portions)
(One of the things you probably ate from a willow-ware saucer “back at
Grandmother’s.”)
One and one-half cups flour
Two level tablespoons sugar
Three teaspoons baking-powder
One-fourth level teaspoon salt
Three level tablespoons lard
One-half cup milk
One tablespoon egg
One cup blueberries. (If canned, drain before using.)
Three level tablespoons sugar
One-half level teaspoon ground cinnamon
Two level tablespoons butter
Mix and sift the flour, sugar, baking-powder and salt. Cut in the
lard and add the milk and egg. Stir with a knife until a soft dough
is formed. Toss upon a floured board. Roll out to the thickness of
two-thirds of an inch. Spread the blueberries mixed with the sugar and
cinnamon, over the dough, being careful to have the berries an inch in
from the outer edge of the dough. Dot the top with butter. Roll up like
a jelly roll, press the edges together and place in a greased pan.
Bake in a quick oven for fifteen minutes. Cut in one and a half-inch
slices and serve with cream or Lemon Sauce.
[Illustration: Cake Desserts]
V. CAKE DESSERTS
=Angel Dessert= (Six portions)
(Delicious for luncheon or dinner.)
Six pieces angel-food cake
Six halves of peaches
Six marshmallows
Six strawberries
One cup whipped cream
Three level tablespoons sugar
One teaspoon vanilla
Arrange the cake on serving plates and place half a peach on top of
each piece. Mix the cream, sugar, vanilla, marshmallows cut in quarters
and the strawberries. Pile some of this mixture on top each peach.
Serve at once.
=Lucie’s Boston Cream Pie= (Eight portions)
(An attractive, rather hearty, “company” dessert.)
The Filling
One cup sugar
One-eighth level teaspoon salt
One-third cup flour
Two cups milk
Two eggs, well-beaten
One teaspoon lemon extract
One teaspoon vanilla
Mix the sugar, salt and flour in the upper part of the double boiler.
Add the milk and cook over hot water until thick and creamy. Add the
two eggs, well-beaten, and cook for three minutes. Add the flavorings
and after stirring well, allow to cool.
The Cake
Three egg yolks, well-beaten
Two tablespoons milk
One teaspoon lemon extract
One cup sugar
One-eighth teaspoon salt
One and one-half cups flour
One level teaspoon baking-powder
Beat the egg yolks and milk together. Add the sugar slowly, beating
constantly. Add the lemon extract. Add the dry ingredients which have
been mixed and sifted. When well mixed pour into two cake pans lined
with waxed paper. Bake in a moderate oven for twenty minutes.
When cool, place the cooked filling between the layers and cut in
squares. If round pans have been used, cut in wedge-shaped pieces.
Serve with or without whipped cream.
Round eight-inch cake pans are the best to use for this as it is not a
large recipe. The batter should be two-thirds of an inch thick in the
pan.
Chocolate Cream Roll
(Rich but very popular.)
Three eggs
One cup sugar
Three level tablespoons cocoa
One-eighth level teaspoon salt
One teaspoon vanilla
Two tablespoons melted fat
One cup flour
One level teaspoon baking-powder
Beat the eggs, add the sugar, cocoa and salt and beat for two minutes.
Add the vanilla and fat and beat for three minutes. Carefully fold in
the flour and baking-powder which have been mixed and sifted. Spread
upon a greased paper which has been placed on a flat pan. The batter
should be spread to the thickness of one inch. Bake in a moderate oven
for fifteen minutes. The cake should not be hard.
Remove from the pan upon a wet cloth. Trim off one inch from each edge.
Spread the nougat filling on top of the cake and roll up like a jelly
roll. Roll in a cloth and let stand for half an hour. Remove the cloth,
and cut with a wet knife into two-thirds-inch slices.
Nougat Filling
One cup sugar
One-fourth cup corn syrup
One-half cup water
One egg white
One teaspoon vanilla
One-third cup nut-meats
Cook, (without stirring), the sugar, corn syrup and water, until the
mixture forms a hard ball when tested in cold water. Pour slowly over
the stiffly-beaten egg white. Continue beating, add the nut-meats and
beat until the mixture is cool and thick. Add the vanilla and spread on
top of the roll.
=Crumb Dessert= (Four portions)
(Simple and delicious.)
Two cups stiffly-whipped cream
One-fourth cup sugar
Two teaspoons vanilla
One-eighth level teaspoon salt
One cup sponge-cake crumbs
One-half cup nut-meats
One cup diced marshmallows
Mix the cream, sugar and vanilla. Beat for one minute. Add the salt,
crumbs, nut-meats and marshmallows. Pile in sherbet cups and serve very
cold.
Bettina’s Best Gingerbread
(This is one of Bettina’s favorites, but she has learned not to let it
follow a heavy meal.)
One-half cup lard or lard substitute
One cup sugar
One-half cup sorghum or molasses
One egg
One cup milk
Two and one-half cups flour
One-fourth level teaspoon salt
Two level teaspoons ground cinnamon
One level teaspoon powdered ginger
One-fourth level teaspoon powdered cloves
One-fourth level teaspoon allspice
One level teaspoon baking-powder
One level teaspoon soda
Cream the fat and sugar and add the sorghum, egg and milk. Mix well.
Add all the dry ingredients, mixed and sifted. Beat the gingerbread for
three minutes. Pour into a square cake pan lined with waxed paper. Bake
on the bottom shelf of a moderately slow oven for thirty minutes. Cut
in squares and serve with whipped cream.
Ice Box Cake
(Rich but oh, so good! If you are trying to reduce, turn the page.)
One-fourth cup water
One-half cup sugar
Two squares chocolate
Four egg yolks
One cup butter
One cup powdered sugar
One teaspoon vanilla
Four egg whites
Two dozen lady fingers
Cook the water, sugar and chocolate together in a double boiler until
the mixture is smooth. Add the beaten egg yolks. Cook for one minute,
beating constantly. Cream the butter, and slowly add the powdered sugar
and vanilla. Add to the cooled chocolate mixture. Beat the egg whites
very stiff and add to the first mixture. Line a square cake pan with
waxed paper. Arrange the lady fingers, split, around the sides and
across the bottom. Add a layer of the cake mixture. Add another layer
of the lady fingers and place the rest of the mixture on top. Set in an
ice box for twenty-four hours. Unmold and serve in slices with whipped
cream. It is delicious but very rich.
Lady Baltimore Cake
(Food with which any Eve may tempt any Adam. And he simply can’t
resist.)
One cup sugar
One-half cup fat
One teaspoon vanilla
One-half teaspoon lemon extract
Two-thirds cup milk
Two and one-third cups flour
Three level teaspoons baking-powder
One-eighth level teaspoon salt
Three egg whites
Cream the sugar and fat together and add the extracts and milk. Add
the flour, baking-powder and salt, mixed and sifted together. Beat
vigorously for three minutes. Add the egg whites, stiffly-beaten. Pour
into two layer cake pans, the bottoms of which are fitted with waxed
paper. Bake in a moderate oven for twenty minutes.
When cool, spread the filling between and on top the cake layers.
Lady Baltimore Filling
One cup sugar
One-half cup water
One egg white, stiffly beaten
One-third cup dates, chopped
One-half cup nut-meats chopped
One teaspoon lemon extract
Cook together, without stirring, the sugar and water. When a thread
spins when a portion is dripped from the spoon, carefully and slowly
pour the syrup over the stiffly-beaten egg white. Beat constantly until
the mixture thickens and gets cool. Add the rest of the ingredients.
Mix well and spread on the cake.
Sponge Cake a La Mode
(A good dessert for a “company” luncheon.)
Six individual sponge cakes
One quart vanilla ice cream
Two cups Chocolate Ice Cream Sauce
Remove the centers from the sponge cakes and add portions of ice cream.
Serve the Chocolate Ice Cream Sauce over the ice cream.
(See the Index for recipe for Chocolate Ice Cream Sauce.)
Chocolate Torte
(A popular but rather hearty dessert.)
Bake a sponge cake in three round layers. Place the Mocha Filling
between each layer and on the top.
Filling
One-third cup fat
One cup powdered sugar
One teaspoon vanilla
Cream the fat and add the sugar. Beat until creamy and stiff enough
to stand alone, add the Custard Cream and the vanilla and spread
on the cake. When the icing has set for one hour, cut in half-inch
wedge-shaped pieces. Arrange, over-lapping, upon a tray and serve.
Custard Cream
One level tablespoon sugar
Three level tablespoons flour
One-fourth level teaspoon salt
One cup milk
One square chocolate, melted
One egg yolk, well-beaten
Mix the sugar, flour and salt in the upper part of the double boiler,
add the milk and chocolate and cook until the Custard Cream is thick
and creamy. Add the egg yolk and cook for one minute. Beat for one
minute. Cool and add to the powdered sugar mixture.
[Illustration: Cherry Desserts]
VI. CHERRY DESSERTS
=Cherry Cobbler= (Four portions)
(One of Bettina’s “standbys” in cherry season.)
One and one-half cups flour
Three level teaspoons baking-powder
One-fourth level teaspoon salt
Two level tablespoons sugar
Four level tablespoons lard
One egg, well-beaten
One-half cup milk
One cup seeded cherries
Mix and sift the flour, baking-powder, salt and sugar. Cut in the fat
with a knife. Add the egg, milk and cherries. Fill (half full) a square
cake pan lined with waxed paper. Bake in a moderate oven for twenty
minutes.
Cut in squares and serve with Lemon Sauce. (See Index for Lemon Sauce.)
[Illustration: Bettina’s Cherry Snow]
=Cherry Pudding= (Four portions)
(Simple, but satisfactory.)
One cup flour
One level teaspoon baking-powder
One-fourth level teaspoon salt
One-third cup sugar
One cup drained canned cherries
One-third cup milk
Two tablespoons melted fat
Mix and sift the flour, baking-powder, salt and sugar. Add the
cherries, milk and fat. Fill greased muffin pans half full. Bake in a
moderate oven for twenty minutes. Serve warm with Lemon Sauce. (See
Index for Recipe.)
=Cherry Snow Pudding= (Four portions)
(A light and attractive hot-weather dessert.)
Two level tablespoons granulated gelatin
One-third cup cold water
One cup boiling water or cherry juice, boiling
One-fourth cup lemon juice
One-half cup sugar
One cup cherries
Two egg whites, stiffly beaten
Soak the gelatin in cold water for five minutes. Add the boiling water
and stir until the gelatin is dissolved. Add the lemon juice and sugar
and set in a cold place until the mixture hardens round the edges. Beat
for three minutes. Add the cherries and stiffly-beaten egg whites. Beat
for two minutes. Pile lightly in glass sherbet glasses. Set in a cold
place for an hour or more.
Serve with whipped cream.
=Cherry Turnovers= (Four portions)
(Another of Grandmother’s masterpieces.)
One cup flour
One level teaspoon baking-powder
One-eighth level teaspoon salt
Two level tablespoons lard
Three tablespoons cold water
One cup drained canned or fresh seeded cherries
One-third cup sugar
Two tablespoons water
Mix and sift the flour, baking-powder and salt. Cut in the lard with a
knife and add the cold water slowly, until dough stiff enough to roll
is formed. More water may be needed. Roll out very thin on a floured
board. Cut in four-inch squares.
Cook the cherries, sugar and water until stiff. Cool and place portions
of the cherry mixture on each square of dough. Fold over the dough
cornerwise, making a three-cornered turnover. Press the edges together.
Place on a greased baking-pan and bake in a quick oven for ten minutes.
=Cherry Tarts= (Twelve)
(Sue and Robin always beg for more, and Bob--hints.)
Two cups cherries, stemmed and pitted
One and one-fourth cups sugar
One and one-half cups flour
One-fourth level teaspoon salt
One-half cup lard
One-fourth cup cold water
Cook the cherries and sugar together until a stiff mixture is formed.
(About five minutes.) Mix and sift the flour and salt. Cut in the lard
with a knife and add the cold water slowly until a stiff dough is
formed. (More water may be needed.) Roll out very thin upon a floured
board. Select doughnut and cooky cutters of the same diameters. Cut
out twelve bits of dough with the doughnut cutter and twelve with the
cooky cutter. On the circles of dough place portions of the cherry
mixture. Fit the doughnut-shaped pieces of dough on top of the cherry
mixtures. Pinch the edges together with a fork dipped in flour. Place
one inch apart on a greased baking sheet and bake in a quick oven for
ten minutes.
=Steamed Cherry Pudding= (Eight portions)
(Why not try this when you’re “putting up” cherries?)
One-fourth cup fat
One-half cup sugar
One-half cup milk
Two cups flour
One-fourth level teaspoon salt
Three level teaspoons baking-powder
Two egg whites, stiffly-beaten
One cup pitted, drained cherries. (Canned or fresh)
Cream the fat and add the sugar. When well mixed, add the milk and all
the dry ingredients, mixed and sifted. Beat for two minutes. Add the
stiffly-beaten egg whites and the cherries. Fill a well-greased pudding
mold half full. Cover and steam for one and one-half hours.
If individual molds are used, thirty minutes is required for steaming.
Unmold and serve with Cherry Sauce.
=Cherry Sauce= (Eight portions)
Two-thirds cup sugar
Two level tablespoons flour
One-eighth level teaspoon salt
One cup cherry juice
One-third cup water
Two tablespoons lemon juice
One level teaspoon butter
Mix the sugar, flour, and salt. Add the liquids and cook slowly,
stirring constantly, until a creamy sauce is formed. Add the butter and
serve.
[Illustration: Cream Puffs and Eclairs]
Cream Puffs
(Few people realize how easily cream puffs may be made at home. Follow
the directions carefully and you are sure to succeed.)
One-half cup butter
One cup boiling water
One-fourth level teaspoon salt
One cup flour
Four eggs
Place the butter, water and salt in a small pan over the fire. When
the mixture boils, remove the pan from the stove. Add the flour all at
once. Beat vigorously for three minutes. Add the eggs one at a time and
unbeaten, and beat for three minutes after each egg is added.
Drop from the end of a spoon onto a greased baking pan. Space three
inches. Bake in a moderately hot oven for thirty minutes.
Make a slit in the side of each puff and fill with Cream Filling.
Cream Filling for Eclairs or Cream Puffs
Two-thirds cup sugar
One-third cup flour
One-eighth level teaspoon salt
Two cups milk
Two eggs
One teaspoon vanilla
One teaspoon lemon extract
Mix the sugar, flour and salt in the upper part of a double boiler. Add
the milk and cook for fifteen minutes, or until the filling is creamy.
Add the eggs, well beaten, and cook for two minutes. Add the extracts
and beat well. Cool and fill eclairs or cream puffs with the filling.
Mocha Cream Puffs
(A delicious variation of this Cream Puff recipe.)
For the shells, follow the recipe for plain Cream Puffs. Use with Mocha
Filling.
Mocha Filling
One-half cup sugar
One-third cup flour
One-eighth level teaspoon salt
One and three-fourths cups strong coffee
Two eggs, well-beaten
One teaspoon vanilla
Mix the sugar, flour and salt in the upper part of a double boiler.
Add the coffee and cook until the mixture is thick and creamy. (About
fifteen minutes.) Add the eggs and cook for two minutes. Add the
vanilla. Cool and use as filling for Eclairs or Cream Puffs.
Cream Puffs With Cocoanut Cream Filling
(If properly made, this dessert will “melt in your mouth.”)
For shells, use the recipe for plain Cream Puffs. Add the Cocoanut
Cream Filling.
Cocoanut Cream Filling
One-half cup sugar
One-third cup flour
One-eighth level teaspoon salt
One and three-fourths cups milk
Two egg yolks
One-third cup cocoanut
One teaspoon vanilla
One-half teaspoon lemon extract
Mix the sugar, flour and salt in the upper part of a double boiler. Add
the milk and cook slowly for fifteen minutes. Add the egg yolks and
cocoanut and cook for three minutes. Add the extracts and when cool
fill the cream puffs. Sprinkle powdered sugar over the tops.
Chocolate Eclairs
(A universal favorite.)
Cream Puff Mixture. (See Cream Puff recipe)
Chocolate Filling. (See Custard Cream recipe under Chocolate Torte)
Three tablespoons boiling water
One teaspoon vanilla
One-eighth level teaspoon salt
Three-fourths cup sifted powdered sugar
Shape the cream puff mixture into long eclairs, four inches by one inch
wide. Place four inches apart in a greased pan. Bake in a hot oven
for thirty minutes. Make small incisions in the sides and insert the
Chocolate Filling.
Mix the boiling water, vanilla and salt, add the powdered sugar slowly
until a soft creamy icing is formed. Spread over the top of the eclairs.
[Illustration: Custards]
=Baked Custard= (Four portions)
(A wholesome recipe that every mother ought to know.)
One-fourth level teaspoon salt
Three cups milk
One and one-half teaspoons vanilla
One-eighth level teaspoon grated nutmeg
Three eggs, well-beaten
One-third cup sugar
Beat the eggs, and add the sugar, salt, milk and vanilla. Beat for one
minute. Pour into moistened custard cups and sprinkle the nutmeg over
the top. Set in a pan of hot water and bake in a slow oven for about
forty minutes, or until a silver knife inserted will come out clean.
The custard should shake a little in the center as it will become
harder when cool. (The oven must be slow for making a good custard.
Serve with or without cream in the dishes in which baked.)
=Boiled Custard= (Four portions)
(Simple to make and a general favorite.)
Two whole eggs or four egg yolks
One-eighth level teaspoon salt
Four level tablespoons sugar
One level teaspoon flour
Two cups milk
One-half teaspoon vanilla
One-half teaspoon lemon extract
Beat the eggs, add the salt, sugar and flour. Add the milk and extracts
and beat for one minute. Cook in a double boiler until the mixture will
coat a silver spoon. Serve very cold.
=Caramel Custard= (Four portions)
(Many people who don’t like custards, do like this simple dessert.)
One-half cup sugar
One-third cup water
Three eggs
One-fourth level teaspoon salt
Three cups milk
One teaspoon vanilla
Place the sugar in a frying pan and heat slowly, stirring constantly
until a light brown syrup is formed. Add the water and boil for two
minutes. Cool. Beat the eggs, add the salt, milk, vanilla and caramel
mixture. Beat for one minute. Pour into buttered custard cups. Bake in
a pan of hot water in a moderate oven for thirty minutes. Let stand
until cool and then set in a very cold place for an hour or more. Serve
with cream or alone.
=Cocoanut Custard Pudding= (Four portions)
(Sue and Robin always welcome this old friend.)
Three eggs
One-eighth level teaspoon salt
One-fourth cup sugar
Two level teaspoons flour
Two cups milk
One-fourth cup shredded cocoanut
One teaspoon vanilla
One-half teaspoon lemon extract
Beat the eggs, add the salt, sugar and flour. Add the milk and beat for
one minute more. Cook slowly in a double boiler until the mixture will
coat a silver spoon when tested. Add the cocoanut and flavorings. Beat
for two minutes. Pour in glass serving dishes. Serve very cold.
=Custard Float= (Four portions)
(A good way to use up your dry cake-crumbs and at the same time make a
delicious dessert.)
One cup dry cake crumbs
One and one-half cups milk
Three level tablespoons sugar
Two egg yolks, well-beaten
One-eighth level teaspoon salt
One teaspoon vanilla
Two egg whites, stiffly-beaten
Three level tablespoons sugar
One-third cup nut-meats
Soak the cake crumbs in the milk for ten minutes. Add the sugar, egg
yolks, salt and vanilla. Pour into a buttered baking dish. Bake in a
moderate oven for fifteen minutes. Beat the egg whites very stiff, add
the sugar and beat for one minute more. Pile on top of the pudding.
Sprinkle the nut-meats over the top. Bake in a slow oven for ten
minutes more. Serve cold.
=Floating Island= (Four portions)
(An old-time favorite.)
Three egg yolks
One level teaspoon flour
One-eighth level teaspoon salt
One-fourth cup sugar
Two and one-half cups milk
One teaspoon vanilla
Beat the egg yolks in the upper part of the double boiler. Add the
flour, salt and sugar, well-mixed. Add the milk and cook until the
mixture will coat a silver spoon. Add the vanilla and beat for two
minutes. Pour into a serving dish, add the Baked Meringues and serve
very cold.
Baked Meringues for Floating Island
Three egg whites
Four level tablespoons sugar
One teaspoon vanilla
Beat the egg whites stiff, add the sugar and vanilla and beat for one
minute. Drop from a spoon into a pan of hot water. Set in a moderate
oven for twenty minutes. Slip on top of the custard.
=Maple Custard= (Four portions)
(When eggs and maple syrup are plentiful, try this. It is good and
wholesome.)
Three eggs, well-beaten
One-half cup maple syrup
One-third cup sugar
One-fourth level teaspoon salt
One teaspoon vanilla
Two cups milk
Beat the eggs, add the maple syrup, sugar, salt, vanilla, and milk.
Beat for two minutes with a Dover egg beater. Pour into buttered
custard cups. Set in a pan of hot water. Bake in a moderate oven for
thirty minutes. Serve very cold.
[Illustration: Frozen Desserts]
I. ICE CREAMS
=Plain Vanilla Ice Cream= (Two quarts--Twelve portions)
(A dish that every housewife ought to know how to make well.)
Three pints cream
One cup sugar
One tablespoon vanilla
Mix the cream, sugar and vanilla. Let stand for five minutes to
dissolve the sugar. Pour into a well sterilized freezer, which should
never be more than three-fourths full. Place in the ice cream freezer
bucket and fasten the top tightly in place. Mix three parts of chopped
ice to each part of coarse salt. Pack this about and over the ice cream
can.
Freeze slowly and evenly until the mixture becomes stiffer. (When crank
is harder to turn). Turn quickly to produce smooth, fine-grained ice
cream. Add more ice when necessary. When the handle becomes very hard
to turn and the water is running freely from the hole on the side of
the outside tub, the cream is frozen.
[Illustration: Ice Cream with Chop Suey Sauce]
Tip the can and drain off the water. Remove the top and carefully wipe
off the top of the can. Then remove the lid of the can holding the
cream. Remove the dasher and carefully scrape off all the cream. With
a long spoon, scrape off the cream from the side of the can and smooth
it around the can. Place a waxed paper or cloth over the top and add
the lid. Pack tightly with ice, using four parts to one part of coarse
salt. Let stand for two hours or more to “ripen.” After using, the
cream remaining may be repacked, the water drained off, and the freezer
stored in a cool place. In repacking, use the same proportions of ice
and salt. Have at least four inches of the ice mixture on top of the
packed can and then cover with a sack or an old piece of carpet.
=Banana Ice Cream= (Twelve portions)
(For any one who likes bananas.)
One and one-half cups diced bananas
Two tablespoons lemon juice
One-half cup sugar
One cup milk
Two cups cream
One-fourth cup sugar
One tablespoon vanilla
One-fourth level teaspoon salt
Force the bananas through a coarse-meshed sieve, add the lemon juice
and one-half cup sugar. Mix the milk, cream, one-fourth cup sugar,
vanilla and salt, and freeze until “mushy.” Add the banana mixture and
continue freezing until very stiff.
Pack and let “ripen” for two hours.
=Caramel Ice Cream= (Eight portions)
(Easy to make and really delicious.)
One-half cup sugar
One-half cup water
One cup milk
Three cups cream
One-half cup sugar
One tablespoon vanilla
Place the sugar in a frying pan. Cook slowly, stirring constantly until
it is all melted and has become a light brown color. Add the water and
boil for three minutes. Cool, and add all the rest of the ingredients.
Freeze and pack in the usual way. (See Vanilla Ice Cream.)
=Chocolate Ice Cream= (Twelve portions)
(Robin’s favorite dessert.)
One and one-half cups water
One and one-half cups sugar
Three squares chocolate or six level tablespoons cocoa
One cup milk
Three cups cream
One tablespoon vanilla