A Few More Desserts
[Illustration: MARSHMALLOW CREAM]
Before closing, let us consider some simple every day desserts that
every little cook should know how to make. And first comes
BREAD PUDDING
For a small family, take a quart baking dish, cover the bottom with
broken bread, sprinkle with raisins or currants, dot with tiny lumps of
butter, and then repeat the process. Over this second layer pour a
custard made by beating very light two eggs, adding two cups of milk, a
pinch of salt, half a cupful of sugar, and a little grated nutmeg. Bake
until a light brown on top, and serve with cream and sugar.
BROWN BETTY
Butter thin slices of bread, line the bottom of the pudding dish, add a
layer of sliced apples, sprinkle with sugar and cinnamon, and repeat
these layers until the dish is full. Cover with a tin lid and bake
twenty minutes, then remove lid and leave until brown on top. The cover
is necessary to keep in the moisture, as the juice of the apples is the
only liquid. Serve with cream and sugar, or hot sauce.
COTTAGE PUDDING
Cream one-third of a cup of butter with three-fourths of a cup of sugar,
add one egg, beaten very light, one cup of milk, and two cups of flour
sifted with two teaspoonfuls of baking powder. Stir thoroughly and bake
in a shallow pan. Cut in squares and serve hot, with hot chocolate or
lemon sauce.
LEMON SAUCE
Make a syrup by boiling for five minutes one cup of sugar with
one-quarter cup of water and a teaspoonful of butter. Removing from the
fire, add the strained juice of half a lemon.
FRUIT BATTER PUDDING
Take one cup of flour, half a teaspoonful of salt, and one-half
teaspoonful baking-powder, sifted well, half a cupful of sugar, and stir
to a smooth batter with half cup of milk. Add one tablespoonful of
melted butter, and two eggs, beaten light, then pour into a buttered
pudding dish over two cupfuls of fresh fruit, either berries, sliced
apples, bananas or peaches, and bake slowly half an hour. Serve
immediately with hot pudding sauce, flavored with nutmeg.
SPONGE CAKE
Beat very light the yolks of three eggs, add one cup of sugar, half a
cup of cold water, one and one-half cups of flour sifted several times
with two scant teaspoonfuls of baking powder, flavor with half a
teaspoonful of lemon extract, and lastly fold in the stiff whites. Bake
in a sheet from thirty to forty minutes.
[Illustration: CHARLOTTE RUSSE]
CHARLOTTE RUSSE
Cut sponge cake into narrow strips, or use lady fingers, to line a glass
bowl or individual glass cups as preferred. Fill center with whipped
cream, for which directions are given elsewhere, and garnish top with
Maraschino cherries. Prepare at the last moment before dinner, as the
cake is apt to become soaked if left standing long.
MARSHMALLOW CREAM
Whip thick half a pint of cream, add two tablespoonfuls of
confectioner's sugar, one white of egg, beaten stiff, one-quarter of a
pound of marsh-mallows cut in small pieces, two tablespoonfuls of
chopped nuts, and half a teaspoonful of vanilla. Mix up lightly, and
pile on the split halves of little cakes baked in heart-shaped pans.
Place a Maraschino cherry in the center of each, pierce with a candy
arrow, and pour a thickened cherry syrup around for a sauce. This
dessert might also be called Bleeding Hearts.
APPLE DUMPLINGS
Sift two cups of flour with two teaspoonfuls of baking powder and half a
teaspoonful of salt, work into it two tablespoonfuls of lard until
"mealy," add one cup of milk, and stir with a fork as little as possible
to make a smooth dough. Turn out on a floured board, roll out thin, cut
in squares, place in the center of each half of a sour apple, sprinkle
with a little sugar and ground cinnamon, cover with the dough, place in
a pie pan and bake slowly half an hour. Serve with cream and sugar or
hot sauce as preferred.
STRAWBERRY SHORTCAKE INDIVIDUAL
Make crust as directed for apple dumplings, turn on to a floured board,
cut out with a biscuit cutter and bake twenty minutes in a hot oven. On
removing, break each biscuit in half, butter, place the lower piece in a
saucer, cover with sweetened crushed berries, put on the top half, and
pour the crushed berries over all. Or, if preferred for a nice company
dessert, drop a big spoonful of whipped cream on top of each biscuit,
and stick a fine whole berry in the center.
PRUNE WHIP
Soak half a pound of prunes over night, then stew half an hour and
sweeten with half a cupful of sugar. When cool, cut in small pieces or
put through the colander, and stir in to the stiffly beaten whites of
five eggs, with half a cupful of granulated sugar. Pour into a buttered
pudding dish, bake half an hour in a slow oven, and serve at once,
before it begins to go down, with thick cream.
LEMON PIE
Make paste as directed before, line a deep pie pan, prick the bottom to
keep from blistering, and bake in a hot oven about ten minutes. Remove
and fill immediately with the following preparations:
Mix three tablespoonfuls of cornstarch with one cup of sugar, add
two-thirds of a cup of boiling water, and one teaspoonful of butter, and
cook five minutes, stirring all the time. Then pour on to the beaten
yolks of two eggs, flavor with the strained juice and grated rind of one
lemon, and fill the shell. Bake until the crust is brown, then cover
with the meringue, and set back long enough to color lightly.
MERINGUE
Beat two whites very stiff, stir in slowly half a cupful of powdered
sugar, and spread on with a knife or apply through a pastry tube. It
will take some time to stir in the sugar slowly enough, but it must be
well mixed, then baked until a delicate brown.
APPLE PIE
Line a pie tin with the crust, fill with sliced sour apples, sprinkle
thickly with sugar, flavor with nutmeg, cover with the crust, making an
opening in the center to emit the steam, press closely together and trim
around the edge, and bake in a moderate oven about three-quarters of an
hour.
INDEX
PAGE
Apple Dumplings, 149
Fritters, 68
Jelly, 134
Pie, 151
Sauce, 120
Pie, 151
Tapioca, 104
Baked, 4
Apples, Baked, 4
Asparagus, 57
Soup, 27
Bacon and Eggs, 11
Baked Beans, 56
Baked Ham, 39
Baking Preparations, 81
Banana Fritters, 68
Bar-le-Duc, 16, 134
Beans, Baked, 56
Dried Lima, 55
Fresh Lima, 59
String, 59
Wax, 59
Beef, Dried, 42
Hash, 41
Roast, 44
Steak, 40
Stew, Brown, 39
Beets, 60
Beverages, Cocoa, 142
Coffee, 142
Fruit Syrup, 144
Grape Juice, 143
Lemonade, 143
Tea, 141
Biscuit, Baking Powder, 3
Light, 94
Blue Fish, 33
Bread, 93
Pudding, 145
Brown Beef Stew, 39
Brown Betty, 146
Cabbage, Boiled, 55
Salad, 21
Cake, Chocolate, 91
Citron, 90
Devil's Food, 91
Directions for Making, 84
Ginger Bread, 87
Ginger Cookies, 86
Gold, 90
Nut, 91
Spice, 87
Sponge, 147
Tea, 82
White, 88
Candies, Chocolate Creams, 128
Cream Taffy, 127
Fudge (Chocolate), 129
Fudge (Maple), 127
Molasses Taffy, 129
Nut Candy, 125
Stuffed Dates, 130
Canned Fruit, Berries, 133
Cherries, 133
Currants, 134
Peaches, 131
Pears, 131
Plums, 133
Carrots, 53
Casserole of Rice, 74
Cauliflower, 60
Charlotte Russe, 148
Chicken, Creamed, 17
Croquettes, 18
Salad, 18
Chocolate, Cake, 91
Creams, 128
Ice Cream, 100
Sauce (Hot), 106
French, 100
Chops, Lamb, 37
Pork, 38
Christmas Decorations, 122
Menu, 118
Citron Cake, 90
Custard, 102
Cocoa, 142
Codfish, Creamed, 34
Coffee, 142
Compote of Rice (with Fruit), 75
Cookies, Ginger, 86
Corn Bread, 5
On the Cob, 61
Oysters (or Fritters), 62
Cornstarch Pudding, 103
Cottage Cheese, 14
Pudding, 146
Crab Apple Jelly, 135
Cranberry Sauce, 111
Cream Sauce (See White Sauce)
Cream Taffy, 127
Croquettes, Chicken, 18
Cucumber Jelly, 58
Currant Bar-le-Duc, 134
Custard, Baked Citron, 102
Desserts, Apple Dumplings, 149
Baked Custard (Citron), 102
Bar-le-Duc, 16 and 134
Bread Pudding, 145
Brown Betty, 146
Charlotte Russe, 148
Chocolate Ice Cream, 100
Citron Custard, 102
Cornstarch Pudding, 103
Cottage Pudding, Lemon Sauce, 146
Floating Island, 95
French Ice Cream, 100
Fruit Batter Pudding, 147
Fruit Ice, 100
Fruit Jelly, 97
Lemon Ice, 102
Jelly, 96
Pie, 150
Marshmallow Cream, 148
Mince Pie, 111
Nuts, 99
Plum Pudding, 118
Prune Whip, 150
Raisin Tapioca, 104
Rice Pudding, 76
Strawberry Mousse, 101
Strawberry Shortcake, 149
Tapioca Custard, 105
Raisin, 104
Whipped Cream, 98
Devil's Food, 91
Dressing the Turkey, 109
Dried Beef, 42
Dumplings, Apple, 149
Eggs, Boiled, 7
Creamed, 9
Devilled, 10
Omelets, 8
Poached, 8
Scrambled, 10
Entrees, Apple Fritters, 68
Banana Fritters, 68
Chicken Croquettes, 18
Compote of Rice, 75
Macaroni, 77
Pie, 78
With Cheese, 77
With Tomatoes, 78
Rice Casserole, 74
Stuffed Peppers, 16
Finnan, Haddie, 33
Fish, Blue, 33
Cakes, 33
Codfish, 34
Halibut Steak, 32
Mackerel (Salt), 36
Perch, 31
Salmon, Creamed, 70
Sardines, 71
Smelts, 31
Smoked, 34
Trout, 31
Weak, 33
White, 33
Sturgeon, 34
Floating Island, 95
French Dressing, 19
French Ice Cream, 100
Fritters, Apple, 68
Banana, 68
Frosting, (See Icing.)
Fruit Batter Pudding, 147
Combinations, 136
Ice, 100
Jelly, 97
Syrups, 144
Fudge (Chocolate), 129
Maple, 127
Garnishes, (Soup), 29
Ginger Bread, 87
Cookies, 86
Gold Cake, 90
Grape Jelly, 135
Juice, 143
Green Pepper Salad, 22
Griddle Cakes, 6
Ham, Baked, Southern Style, 39
Halibut, Smoked, 34
Steak, 32
Hard Sauce, 119
Hash, 41
Hot Sauce, 120
Ice, Lemon, 102
Fruit, 100
Ice Cream, Chocolate, 100
Strawberry Mousse, 101
Icing, Chocolate, 89
Cocoa, 86
White Boiled, 90
White Uncooked, 85
Jelly, Apple, 134
Crab Apple, 135
Grape, 135
Lamb Chops, 37
Pie, 42
Lemonade, 143
Lemon Ice, 102
Jelly, 96
Pie, 150
Sauce, 147
Lettuce Sandwiches, 140
Lima Beans, Dried, 55
Fresh, 59
Lobster, Creamed, 70
Salad, 70
Macaroni, with Cheese, 77
With Tomatoes, 78
Pie, 78
Mackerel, Salt, 36
Maple Fudge, 127
Marketing, 108
Marmalade, 136
Marshmallow Cream, 148
Meat Sandwiches, 139
Menu for Christmas, 118
Thanksgiving, 107
Meringue, 151
Milk Toast, 69
Mince Meat, 111
Molasses Taffy, 129
Muffins, 6
Nuts, 99
Cake, 91
Candy, 125
Cheese Crackers, 15
Salted, 130
Onions. Creamed, 56
Baked, 57
Omelet. Cheese, 8
Chicken, 8
Green Corn, 8
Garnishing, 8
Ham, 8
Plain, 8
Rice, 8
Oysters, Creamed, 66
Fried, 67
Half Shell, 121
Scalloped, 66
Parsnips, 54
Pastry, Plain, 112
Peaches, Canned, 131
Pears, Canned, 131
Peas, 59
Perch, 31
Pies, Apple, 151
Lemon, 150
Mince, 111
Pie Crust, 112
Plain Pastry, 112
Plums, 133
Plum Pudding, 118
Pork and Beans, 56
Pork Chops, 38
Potatoes, Baked, 48
Boiled, 45
Cheese, 48
Creamed, 47
Fried, 49
Hashed, 49
Lyonnaise, 48
Mashed, 46
Salad, 65
Scalloped, 50
Stuffed, 49
Preserving (Fruit), 131
Puddings, Bread, 145
Brown Betty, 146
Citron Custard, 102
Cornstarch, 103
Cottage, 146
Custard Baked, 102
Fruit Batter, 147
Plum, 118
Prune Whip, 150
Rice, 76
Tapioca. Apple, 104
Raisin, 104
Custard, 105
Raspberry Jam, 134
Rice Casserole of, 74
Compote, 75
Cups, 74
Fried, 75
Plain Boiled, 73
Pudding, 76
Roast Beef, 44
Salads, Cabbage, 21
Cooked Vegetable, 21
Chicken, 18
Fruit, 21
Fresh Vegetable, 20
Green Pepper, 22
Lobster, 70
Potato, 65
Salmon, 70
Shrimp, 70
Tomato Jelly, 121
Vegetable, 20
Waldorf, 22
Salad Dressing. Boiled, 19
French, 19
Sour Cream, 21
Salmon, Creamed, 70
Salad, 70
Smoked, 34
Salted Nuts, 130
Sandwiches, Brown Bread, 140
Chicken, 139
Cracker, 140
Ham, 139
Lettuce, 140
Meat, 139
Olive and Cheese, 140
Sardine, Canape, 71
Sauce, Meat, Brown, 17
White, 17
Pudding. Hard, 119
Hot, 120
Hot Chocolate, 106
Lemon, 147
Setting a Christmas Table, 122
Shell Fish,
Lobster, Creamed, 70
Salad, 70
Oysters, Fried, 67
Half Shell, 121
Scalloped, 66
Shrimps, Creamed, 70
Salad, 70
Smelts, 31
Smoked Fish, 34
Soups, Asparagus, 27
Black Bean, 28
Bouillon, 24
Celery, 26
Consomme, Plain, 24
Italian, 25
Rice, 25
Macaroni, 25
Pea, 27
Potato, 27
Pleasing Varieties, 25
Stock, 23
Tomato, Cream, 28
Vegetable, 23
Sour Cream Dressing, 21
Spice Cake, 87
Sponge Cake, 147
Squash, 54
Steak, Beef, 40
Veal, with parsley, 38
Stew, Brown Beef, 39
Strawberries, Shortcake, 149
Strawberry Mousse, 101
String Beans, 59
Stuffed Dates, 130
Peppers, 16
Stuffing, Dry, 110
Moist, 110
Oyster, 110
Sage, 110
Sturgeon, Smoked, 34
Sweet Potatoes, Candied, 50
Tapioca, Apple, 104
Custard, 105
Raisin, 104
Tea, 141
Tea Cakes, 82
Thanksgiving Menu, 107
Tomatoes, Baked, 61
Jelly Salad, 121
Trout, 31
Turkey, Dressing a, 109
Turnips, 53
Veal Cutlets, 38
Steak, with Parsley, 38
Weak Fish, 33
Welsh Rarebit, 68
Whipped Cream, 98
White Cake, 88
Fish, 33
White Sauce, (Cream Sauce.), 17
* * * * *
Transcriber's Notes:
Obvious punctuation errors repaired.
Varied hyphentation was retain, such as baking powder and baking-powder;
even within the same recipe Marshmallow and marsh-mallow.
Page 1, the note on the bottom of the page directing how to measure
ingredients was moved to be right under the chapter title of the same
page.
Page 35, "CONSOMME" changed to "CONSOMME" (CONSOMME AND BOULLION)
Page 111, word "on" removed from text original read (and put on in a
granite)
Page 157, "Consomme" changed to "Consomme" (Consomme, Plain)
End of Project Gutenberg's Cookery for Little Girls, by Olive Hyde Foster