rest of the ingredients. Pour into a chilled, well-scalded freezer, and
freeze until very stiff. Serve at once, or pack and let stand until
needed.
=Frozen Custard= (Eight portions)
(Many people prefer this to any other frozen dessert.)
Three eggs
One cup milk
One cup sugar
One-fourth level teaspoon salt
Two cups cream
One tablespoon vanilla
Beat the eggs, add the milk, sugar and salt. Cook in a double boiler,
stirring constantly, until the custard coats a silver spoon. Cool and
add the rest of the ingredients. Freeze until stiff. Serve at once or
let stand, well-packed, for an hour or more. In packing use two parts
of ice to one part of coarse salt.
=Meringue Glace= (Ten portions)
(Women nearly always like meringues. This is a good luncheon dessert.)
Twenty meringues (See Index for Meringue recipe)
One quart vanilla ice cream
Two cups whipped cream
One-fourth cup sugar
One teaspoon vanilla
Shape the meringue mixture into rings one and one-half inches in
diameter. Place one meringue circle on each serving plate, add a
portion of ice cream and top the ice cream with another meringue. Mix
the whipped cream, sugar and vanilla and serve a portion on top the
second meringue. Serve at once.
=Nesselrode Pudding= (Twelve portions)
(A recipe seldom followed in the home kitchen, but very good,
nevertheless.)
One cup chestnuts
Two cups boiling water
One cup sugar
One cup boiling water
Four eggs
Two cups cream
One-half cup candied fruit peel, chopped fine
One cup nut-meats, chopped fine
One cup pineapple, chopped fine
Two tablespoons lemon juice
One tablespoon vanilla
Shell the chestnuts, remove the skins and cook in the two cups of
boiling water until tender. Drain off the water and press through
a strainer. Boil the sugar and one cup of water together for five
minutes. Pour into the well-beaten eggs and cook in a double boiler for
three minutes. Cool, add the chestnut pulp and then the rest of the
ingredients. Pour into a cooled, well-scalded freezer. Freeze until
very stiff. Pack in three parts of chopped ice to one part of coarse
salt. Let “ripen” for four hours.
[Illustration: Bavarian Cream]
[Illustration: Gelatine Desserts]
=Bavarian Cream= (Six portions)
(A simple dessert that literally “melts in your mouth.”)
Two level tablespoons granulated gelatin
One-third cup cold water
Two cups milk
One-half cup sugar
Two egg yolks, well-beaten
One-eighth level teaspoon salt
Two cups stiffly-beaten cream
One teaspoon vanilla
One-half cup cocoanut
Soak the gelatin in the cold water for five minutes. Add the milk and
cook in a double boiler until the gelatin is dissolved. Add the sugar,
egg yolks and salt, and cook slowly until the custard becomes creamy.
(About three minutes.) Beat for three minutes. Allow to cool. Beat for
one minute more and add the whipped cream and vanilla. Pile lightly in
serving dishes. Sprinkle the cocoanut over the tops.
Set in a very cold place for one hour or more. Serve with cream.
=Charlotte Russe= (Eight portions)
(Delicious as a luncheon or afternoon party dessert.)
Two level tablespoons granulated gelatin
One-fourth cup cold water
One-half cup hot milk
One-half cup sugar
One teaspoon vanilla
One teaspoon lemon extract
Four cups stiffly-whipped cream
Sixteen lady fingers
Soak the gelatin in the cold water for five minutes. Add the hot milk
and stir until the gelatin is dissolved. Add the sugar and flavorings.
Cook, beating constantly, for two minutes. Add the whipped cream. Pour
into a moistened mold lined with lady fingers.
Set in a cold place for one hour or more. Unmold upon a platter and
serve in slices.
=Coffee Bavarian Cream= (Six portions)
(If you like the coffee flavor, you are certain to like this.)
Two level tablespoons granulated gelatin
One-third cup cold water
One-half cup boiling water
One and one-half cups strong coffee
One-fourth cup sugar
One and one-half teaspoons vanilla
Two cups stiffly-whipped cream
Soak the gelatin in the cold water for five minutes. Add the boiling
water and stir until dissolved. Add the coffee and sugar. Set in a cold
place until the gelatin mixture is partially congealed. Beat until
frothy and until the mixture will hold its shape. Add the vanilla and
whipped cream. Beat for two minutes. Pour into a moistened mold. Set in
a cold place for an hour or more. Unmold and serve with whipped cream.
=Dainty Gelatin Dessert= (Six portions)
(Bob calls this concoction “lady-like,” but he enjoys it nevertheless.)
Six two-inch squares of sponge cake half an inch thick
Six one and one-half inch squares of fruit gelatin
One cup stiffly-whipped cream
One-fourth cup sugar
One teaspoon vanilla
One teaspoon lemon extract
One-half cup shredded cocoanut
Arrange the sponge cake on serving plates. Set the gelatin squares on
top of the pieces of cake. Mix the cream, sugar, vanilla and lemon
extract. Pile on top of the gelatin. Sprinkle the cocoanut on top of
the creamy mixture. Serve.
=Fruit Gelatin= (Four portions)
(Light and simple.)
Two level tablespoons granulated gelatin
One-third cup cold water
One-half cup boiling pineapple juice
One-third cup lemon juice
One-half cup water
One-third cup sugar
One-half cup diced pineapple
One-half cup diced oranges
Soak the gelatin in the cold water for five minutes. Add the boiling
pineapple juice. Add the lemon juice, water and sugar. Allow to cool,
and then add the diced pineapple and orange. Pour into a moistened
mold. Set in a cold place for one hour. Unmold and serve with whipped
cream.
=Helen’s Gelatin Dessert= (Six portions)
(A fluffy dessert that is “fit for a king,”--or better yet, for a
president.)
Two level tablespoons granulated gelatin
One-third cup cold water
One-half cup boiling fruit juice. (Any kind)
One-half cup lemon juice
Two-thirds cup sugar
Two egg whites
One cup marshmallows diced fine
One-half cup peeled diced peaches
One-half cup diced pineapple
One-half cup nut-meats
One cup whipped cream
Soak the gelatin in the cold water for five minutes. Add the boiling
fruit juice and stir until the gelatin is dissolved. Add the lemon
juice and sugar. Set in a cold place until the mixture is partially
congealed. Beat for three minutes. Add the egg whites, marshmallows
diced, the fruits and the whipped cream. Beat for three minutes. Pile
into glass serving dishes. Set in a very cold place for one hour or
more. Serve with whipped cream.
=Loganberry Cream= (Six portions)
(Very light and always acceptable.)
Two cups loganberry juice, boiling hot
Three level tablespoons granulated gelatin
One-third cup cold water
Three tablespoons lemon juice
One-half cup sugar
Two cups stiffly-whipped cream
Soak the gelatin in the cold water for five minutes. Add the boiling
loganberry juice and stir until the gelatin is dissolved. Add the sugar
and lemon juice, and set in a cold place until partially congealed.
Beat until frothy, and add the stiffly-beaten cream. Continue beating
until the mixture will hold its shape. Pile lightly in stemmed sherbet
glasses. Set in a very cold place for an hour or more. Garnish with
whole loganberries.
=Persian Sherbet= (Six portions)
Two level tablespoons granulated gelatin
One-half cup cold water
One-half cup boiling water
One cup sugar
One-half cup lemon juice
One-third cup orange juice
One-half cup seeded chopped dates
One-half cup chopped figs
One-half cup chopped candied pineapple
One-half cup chopped nut-meats
Soak the gelatin in the cold water for five minutes. Add the boiling
water and stir until dissolved. Add the sugar and fruit juices. Pour
half into a moistened mold. Allow to congeal partially and then add a
layer of all the rest of the ingredients. Let set in a cold place for
fifteen minutes. Pour the remaining liquid gelatin mixture into the
mold. Set in a very cold place for an hour or more. Unmold onto a
platter and serve in slices with whipped cream.
=Rhubarb Gelatin Dessert= (Four portions)
(Try this in the rhubarb season.)
Four cups peeled diced rhubarb
Two level tablespoons granulated gelatin
One-fourth cup cold water
One cup sugar
Two tablespoons lemon juice
One egg white, stiffly beaten
Cook the peeled diced rhubarb slowly until soft. Soak the gelatin in
the cold water for five minutes and then pour into the hot cooked
rhubarb. Add the lemon juice and sugar and set in a cold place until
partially congealed. Allow to congeal partially, then whip with an
egg-beater until frothy. Add the stiffly-beaten egg white and beat
until the dessert will hold its shape. Pour into a well-moistened mold
and stand in a cold place for an hour or more. Unmold and serve.
[Illustration: Grape Juice Desserts]
=Grape Gelatin Parfait= (Six portions)
(Delicious after a heavy meal)
Two level tablespoons granulated gelatin
One-third cup cold water
One cup grape juice
Two tablespoons lemon juice
One-half cup orange juice
One-half cup sugar
Two cups stiffly-whipped cream
Soak the gelatin in the cold water for five minutes. Heat the grape
juice to the boiling point and pour over the gelatin mixture. Stir
until dissolved. Add the lemon juice, orange juice and sugar. Set in a
cold place until the mixture becomes stiff around the edges.
Beat for three minutes with a Dover egg-beater, add the whipped cream,
and beat for one minute more.
Pile lightly in glass sherbet cups. Set in a cold place for one hour or
more. Serve.
=Grape Juice Gelatin= (Four portions)
(One of the uses to which Bettina puts her home-made grape juice.)
Two level tablespoons granulated gelatin
One-third cup cold water
One-half cup boiling water
One cup grape juice
One-fourth cup sugar
One-fourth cup lemon juice
Soak the gelatin in the cold water for five minutes. Add the boiling
water and stir until the gelatin is dissolved. Add the grape juice,
sugar and lemon juice. Pour into a moistened mold. Set in a very cold
place for an hour or more. Unmold and serve with whipped cream.
[Illustration: Mixed Fruit Desserts]
=Chilled Fruit= (Four portions)
(A popular fruit combination)
One cup white cherries
One-half cup peeled diced oranges
One-half cup diced pineapple
One cup peeled diced grapefruit
Three tablespoons lemon juice
One-half cup other fruit juice of any kind
Two-thirds cup sugar
Mix all the fruits, lemon juice, fruit juice and sugar. Set in a cold
place for one hour. Serve in sherbet glasses.
=Fruit Dessert= (Six portions)
(Good, and attractive-looking)
One cup white grapes
One cup diced pineapple
One cup peeled orange, diced
One-third cup sugar
Two tablespoons lemon juice
One-eighth level teaspoon salt
Twelve red cherries, seeded
Six slices peeled oranges, cut thin
Mix the grapes, pineapple, orange, sugar, lemon juice and salt. Let
stand in a very cold place for half an hour or more. Place in tall
sherbet glasses and garnish with the red cherries and orange slices.
Keep in the ice box until ready to serve.
=Fruity Marshmallow Cup= (Four portions)
(An unusual mixture, but very good.)
One cup raisins
One-half cup water
One-half cup diced pineapple
One-half cup oranges
One-half cup nut-meats
One cup diced marshmallows
Mix the raisins and water and cook slowly for three minutes. Cool and
add the pineapple, oranges, nut-meats and marshmallows. Pile in glass
serving dishes. Serve very cold, topped with whipped cream.
=Heavenly Hash= (Four portions)
(A simple home dessert)
One cup diced bananas
One cup diced oranges
One-fourth cup sugar
One cup diced marshmallows
One-third cup shredded cocoanut
Mix all the ingredients together and set in a cold place for half an
hour. Serve in glass dishes.
[Illustration: Orange Desserts]
=Orange Bread Pudding= (Four portions)
(An unusual bread pudding.)
One cup bread crumbs, crumbled fine
One-half cup sugar
Two cups milk
Two eggs, well-beaten
One-fourth level teaspoon salt
Two cups diced oranges
One level tablespoon grated orange rind
One teaspoon lemon extract
Two tablespoons melted butter
Soak the crumbs and sugar in the milk for fifteen minutes. Add the rest
of the ingredients and pour into a buttered pudding dish. Bake in a
moderate oven for thirty minutes. Serve warm or cold.
=Orange Cream Cake Pudding= (Eight portions)
(A rich dessert that you’ll like if you like oranges.)
One-third cup fat
One cup sugar
Two egg yolks
One-half cup orange juice
One teaspoon lemon extract
One and three-fourths cups flour
Two level teaspoons baking-powder
One-eighth level teaspoon salt
Two egg whites, stiffly beaten
Cream the fat, and add the sugar and egg yolks. Beat for two minutes.
Add the orange juice and lemon extract. Mix and sift the flour,
baking-powder and salt. Add to the creamed mixture. Beat for three
minutes. Add the stiffly-beaten egg whites, stirring in lightly. Fill
two layer cake pans, lined with waxed paper, half full. Bake in a
moderate oven for twenty minutes. Place Orange Filling between the
layers.
Orange Filling
Two level tablespoons cornstarch
One-fourth level teaspoon salt
One-third cup sugar
One cup orange juice
One-fourth cup lemon juice
One egg, well-beaten
One level teaspoon butter
Mix the cornstarch, salt and sugar in the upper part of a double
boiler. Add the orange and lemon juice and cook over hot water until
the filling becomes very thick and creamy. Add the egg and butter and
cook for two minutes more. Cool and spread between the layers of the
cake. Sprinkle powdered sugar on the top.
Cut in wedge-shaped pieces and serve.
=Orange Dessert= (Four portions)
(Good and simple.)
Four medium-sized oranges
Four level tablespoons sugar
Four level tablespoons shredded cocoanut
Peel the oranges, remove all the seeds and cut in one-third-inch
slices, crosswise. Arrange on serving plates and sprinkle portions of
sugar and cocoanut over each serving.
Keep in a very cold place until ready to serve. The dessert should
stand for at least fifteen minutes before serving.
=Orange Shortcake= (Four portions)
(A popular winter dessert.)
One and one-half cups flour
Three level teaspoons baking-powder
One-eighth level teaspoon salt
Three level tablespoons lard
One-half cup milk
One and one-half cups diced oranges
One-third cup sugar
White Mountain Cream Icing
Mix and sift the flour, baking-powder and salt. Cut in the fat with a
knife. Add the milk until a soft dough is formed. (More milk may be
needed.) Toss upon a floured board and mold into a rectangular shape
one inch thick. Place on a greased pan. Bake in a moderate oven for
fifteen minutes. Split the short cake and place half the oranges, mixed
with the sugar, between the split layers. Pour a soft White Mountain
Cream Icing over the top. Arrange the rest of the oranges on top of the
icing.
White Mountain Cream Icing
Two cups sugar
One cup water
Two egg whites, beaten stiff
One teaspoon vanilla
Mix the sugar and water. Cook, without stirring, until a thread is
spun when a portion is dropped from a spoon. Pour slowly into the
stiffly-beaten egg whites. (Beat while adding.) Beat until very creamy
and cold. Add the vanilla and spread on top of the cake.
(The mixture should be beaten until it is cold. If it hardens before
cooling, add a small amount of hot water. If too thin, add sifted
powdered sugar.)
=Orange Snow Pudding= (Four portions)
(Light and appetizing.)
Two level tablespoons granulated gelatin
One-third cup cold water
One-half cup boiling water
One cup orange juice
One-fourth cup lemon juice
One-third cup sugar
Two egg whites
Soak the gelatin in the cold water for five minutes. Add the boiling
water and stir until dissolved. Add the orange and lemon juice and
sugar. Set in a cold place until the mixture hardens around the edge.
Beat with a Dover egg-beater until frothy. Add the egg whites, stiffly
beaten. Beat for five minutes. Pile lightly in glass sherbet cups. Set
in a very cold place for one hour or more.
Serve with whipped cream.
[Illustration: Peach Custard]
[Illustration: Peach Desserts]
Peach Cobbler
(One of the good old standbys of the peach season.)
Two cups diced peeled peaches
One-half cup sugar
One-fourth level teaspoon ground cinnamon
One-fourth level teaspoon salt
One level tablespoon flour
One-half cup water
One cup flour
Two level teaspoons baking-powder
One-eighth level teaspoon salt
Two level tablespoons lard
Three tablespoons cold water
Place the diced peeled peaches in the bottom of a shallow buttered
baking-dish. Mix the sugar, cinnamon, salt and one tablespoon of flour.
Sprinkle over the top of the peaches. Add the half cup of water.
Mix and sift the cup of flour, baking-powder and salt. Cut in the lard
with a knife. Add the cold water slowly until a stiff dough is formed.
Roll out to fit over the top of the peaches. Make three slits in the
top of the dough. Place on top of the peaches. Bake in a moderate oven
for twenty-five minutes. Serve warm with cream.
=Peach Custard= (Four portions)
(Very popular with Sue, Robin and other little folks.)
Two cups sliced peaches
One-fourth cup sugar
Two cups boiled custard
Place the peaches in a serving dish, add the sugar and custard and set
in a cold place for half an hour. (See the Index for Boiled Custard.)
=Peach Dessert= (Four portions)
(It looks and tastes delicious.)
Four slices angel food cake
Four halves of peaches
Eight marshmallows, quartered
One and one-half cups whipped cream
One-fourth cup sugar
Two teaspoons vanilla
Arrange the cake on serving plates. Place the peaches on top of the
cake and arrange the marshmallows in the cavities of the peaches.
Mix the stiffly-beaten cream, sugar and vanilla. Place on top of the
peaches and serve at once.
=Peach Dessert Supreme= (Four portions)
(Another delicious confection.)
Four slices angel-food cake
Four halves of fresh or canned peaches
One cup whipped cream
One-fourth cup sugar
One teaspoon vanilla
One-fourth cup nut-meats
Arrange the slices of cake on serving plates. Place the peaches, open
side up, on top of the cake. Mix the cream, sugar, and vanilla. Pile
portions of this mixture on top the peaches. Sprinkle the nuts over the
top. Serve.
(Have all the ingredients very cold before combining.)
=Peach Dumplings= (Six portions)
(A man always likes this dessert.)
Two cups flour
Four level teaspoons baking-powder
One-fourth level teaspoon salt
Four level tablespoons lard
Two-thirds cup milk
Two cups peeled diced peaches
One-half cup sugar
Mix and sift the flour, baking-powder and salt. Cut in the fat with
a knife and add the milk until a soft dough is formed. Toss upon a
floured board. Cut into small pieces and fit into greased muffin pans.
Mix the peaches and sugar. Place portions of the peach mixture on the
dough mixtures in the muffin pans. Place small circles of the dough on
top of the peaches. Bake in a moderate oven for twenty minutes. Serve
warm with cream.
=Peach Marshmallow Cup= (Six portions)
(A light and airy favorite.)
Two cups diced marshmallows
Two cups diced peaches
One-third cup sugar
Three tablespoons lemon juice
One-half cup shredded cocoanut
One cup whipped cream
Mix all the ingredients. Pile in sherbet glasses and set in a cold
place for half an hour.
=Peach Rice Pudding= (Four portions)
(A simple home dessert.)
Two eggs
One-third cup sugar
One-fourth level teaspoon salt
One and one-half cups milk
One and one-half teaspoons vanilla
One cup fresh or canned peaches, diced
One cup boiled rice
Beat the eggs and add the sugar and salt. Add the milk and beat for one
minute. Add all the rest of the ingredients and pour into a buttered
baking dish. Bake in a moderate oven for twenty-five minutes. Serve
warm or cold with cream.
=Peach Sillibub= (Six portions)
(It will “melt in your mouth.”)
Two cups peaches, peeled and diced
One-half cup sugar
One teaspoon lemon extract
Two stiffly-beaten egg whites
One and one-half cups stiffly-whipped cream
One-half cup cocoanut
Mix the peaches, sugar and lemon extract. Add the egg whites stiffly
beaten, and beat for one minute. Fold in the whipped cream. Pile
portions in tall sherbet glasses. Sprinkle the cocoanut over the tops.
Set in a very cold place for thirty minutes. Serve.
=Peach Short Cake= (Four portions)
(Almost as good as its strawberry brother.)
One and one-half cups flour
Three level teaspoons baking-powder
One-fourth level teaspoon salt
Two level tablespoons sugar
Three level tablespoons lard
One-half cup milk
Two cups peeled diced peaches
One-half cup sugar
Mix and sift the flour, baking-powder, salt and two tablespoons of
sugar. Cut in the fat with a knife. Add the milk until a soft dough is
formed. (More milk may be needed.) Roll out to the thickness of one
inch, place upon a greased baking pan and bake in a hot oven for ten
minutes.
Set upon a platter. Mix the peaches and sugar and place on top of the
baked dough. Serve with whipped cream.
=Peach Sponge Cake Dessert= (Six portions)
(Attractive as a luncheon dessert.)
Six individual sponge cakes
One and one-half cups peeled sliced peaches
One-fourth cup sugar
One cup whipped cream
Two level tablespoons sugar
One tablespoon vanilla
One-third cup nut-meats
Remove the tops and parts of the insides of six baked cakes. Mix the
peaches and sugar. Place portions inside of the cake cases. Mix the
whipped cream, sugar and vanilla. Pile portions on the cakes. Sprinkle
the nuts over the cream. Serve.
=Peach Tapioca= (Four portions)
(For the simple home meal.)
One-third cup quick-cooking tapioca
One-half cup cold water
One cup boiling water
One-fourth level teaspoon salt
One-third cup sugar
Two cups peeled diced peaches, canned or fresh
One teaspoon vanilla
Soak the tapioca in the cold water for five minutes. Add the boiling
water and salt and cook in a double boiler for twenty-five minutes.
Add the sugar and peaches and cook for fifteen minutes more. Add the
vanilla, and serve very cold with whipped cream.
=Windsor Peaches= (Six portions)
(Unusual and delicious.)
Six three-inch circles of sponge cake, half an inch thick
Six halves of canned, or fresh peaches. (If fresh ones are used, peel,
seed, and cut in half)
One-half cup seeded chopped dates
One-third cup chopped nuts
Two level tablespoons jelly
Two egg whites
One-fourth cup sugar
One teaspoon lemon extract
Place the circles of sponge cake upon a greased baking sheet. Place
the peaches, open side up, on top of the cake. Mix the dates, nuts and
jelly and fill the peach cavities with this mixture.
Beat the egg whites stiff; add the sugar and extract. Beat for one
minute. Cover the peaches with the egg white mixture. Set in a moderate
oven for five minutes or until the meringue is light brown.
[Illustration: Pies]
XV. PIES
=Apple Pie= (One medium-sized pie)
(Probably the most universally popular dessert in the book.)
Four cups sliced apples
One-half cup water
One cup sugar
One level tablespoon flour
One-eighth level teaspoon salt
One-fourth level teaspoon grated nutmeg
One-half level teaspoon powdered cinnamon
Two level tablespoons butter
Peel and core the apples and slice very thin. Add the water and cook
slowly in a covered saucepan until the apples are a little tender.
(This will take about seven minutes.) Add the sugar and cook for four
minutes more or until the sugar is well dissolved and the filling a
little thick. Add the flour, salt, nutmeg, and cinnamon, and cook for
another minute. Pour into a pie pan lined with an unbaked pie-shell.
Roll out the upper crust and spread the butter on its under side. (The
side that will fit next to the apple filling.) Fit the crust carefully
on top of the pie. Moisten the
[Illustration: Bettina’s Pumpkin Pie] outside edge of the under
crust with cold water and pinch the two crusts together. Cut off the
superfluous dough with a knife. Place the pie on the lower shelf of a
moderate oven for ten minutes. Place on the upper shelf and bake in
a slower oven for twenty-five minutes more, or until the pie is well
browned.
Crust for a Two-Crust Pie
Two cups flour
One-half level teaspoon salt
Two-thirds cup lard or a lard substitute
One-third cup cold water