water until tender. Drain and place in a buttered dish in layers with a
sprinkling of grated cheese between. Mix two tablespoonfuls each of
flour and butter, add one cupful of rich milk, the beaten yolks of two
eggs and a saltspoon of salt and mustard, stir over the fire until it
boils. Then add the stiffly beaten whites of the eggs, pour over the
cabbage and bake for half an hour.
~CHEESE SOUFFLE~--Mix together one-half cup breadcrumbs, a quarter
teaspoon salt, a half teaspoonful mustard and a dash of cayenne. Add a
tablespoonful butter, a cup and a half milk and cook over hot water.
When heated remove. Add while hot two cups grated cheese and the well
beaten yolks of three eggs. Cool. When ready to bake add the beaten
whites of four eggs and a cup of whipped cream. Fill individual cups
half full, set in a pan of hot water and bake fifteen minutes in a quick
oven.
~CORN SOUFFLE~--To one pint of sweet grated corn (canned corn) drain and
run through a food chopper (may be used), add the well beaten yolks of
two eggs, one pint of sweet milk, one small teaspoonful of salt, one and
one-half tablespoonfuls of sugar and the stiffly beaten whites of the
eggs. Mix well and bake in a buttered casserole or ramequins for forty
minutes.
~GUERNSEY CHEESE SOUFFLE~--Pin a narrow folded paper thoroughly buttered
on the inside, around six or eight ramequins and butter the ramequins
thoroughly. Melt two tablespoonfuls butter and in it cook two
tablespoonfuls of flour and a quarter teaspoonful each of salt and
paprika. When the mixture looks frothy stir in half a cup of milk and
stir until boiling. Then add four ounces grated cheese and the beaten
yolks of three eggs. Lastly fold in the stiffly whipped whites of three
eggs. Put the mixture into the ramequins letting it come up to the paper
or nearly to the top of the dishes. Set the ramequins on many folds of
paper in a dish, pour in boiling water to half fill, and let bake in a
moderate oven until the mixture is well puffed up and firm to the touch.
Remove the buttered paper, set the ramequins in place and serve at once.
A green vegetable salad seasoned with French dressing and a browned
cracker may accompany the dish.
~SOUFFLE OF CARROTS~--Boil the carrots and mash them fine, add a little
sugar to taste, a pinch of salt, a spoonful of flour and a good lump of
butter, the well beaten yolks of four eggs, and lastly fold in the
stiffly beaten whites. Bake in a quick oven in the dish in which it may
be served.
~TOMATO SOUFFLE~--Stew three cupfuls of tomato down to two, add
seasoning to taste and six eggs, the whites beaten stiff, and bake for
ten or fifteen minutes or until set. Serve as soon as done.
FILLING FOR CAKES
~COFFEE CREAM FOR CHARLOTTE AND ECLAIR~--Flavor one pint of rich thick
cream with one-fourth cup of black coffee and one teaspoon of lemon, add
about a half a cup of sugar, chill and whip it until thick enough to
stand. Pour it into molds lined with thin sponge cake or lady fingers.
Fill them level and ornament the top with some of the cream forced
through tube.
~FILLING~--For the filling scald one cup of milk with three level
tablespoons of ground coffee and let stand where it will be hot but not
boil, for five minutes. Strain, add one-half cup of sugar, three level
tablespoons of flour and a pinch of salt. Cook in a double boiler
fifteen minutes, add one beaten egg and cook two minutes, stirring to
keep smooth. Cool and add one-quarter teaspoon of vanilla flavoring.
Fill the cream cakes and cover with cream beaten thick, sweetened with
powdered sugar and flavored with a few drops of vanilla.
~FILLING FOR CAKE~--Soak a level tablespoon of gelatin in one tablespoon
of cold water for half an hour, add one tablespoon of boiling water and
stir. Beat one pint of cream stiff, then beat in the soaked gelatin, add
powdered sugar to make sweet and a small teaspoon vanilla flavoring or
enough to suit the taste. Put this filling in thick layers between the
cakes and cover the top one with a white icing.
~FIG OR DATE FROSTING~--These frostings are excellent to use upon any
kind of cake, but as they are rather rich in themselves, they seem
better suited for light white cake. If figs are preferred they should be
chopped fine. If dates, the stones and as much as possible of the white
lining should be removed and then they should be chopped fine. For a
good size loaf of cake, baked in two layers, use a scant quarter of a
pound of either the chopped dates or figs, put into a double boiler or
saucepan with a very little boiling water, just enough to make the mass
pliable. Let them stand and heat while the syrup is boiling. For this
two cups of fine granulated sugar and half a cup of boiling water are
required. Boil without stirring till the syrup taken upon the spoon or
skewer will "thread." Do not allow it to boil too hard at first. When
the sugar is thoroughly melted, move the saucepan to a hotter part of
the stove so that it may boil more vigorously. Have ready the whites of
two eggs beaten dry, now to them add the fig or date paste and pour the
boiling syrup in a fine stream over the two, beating all the time. Beat
occasionally while cooling, and when thoroughly cold add one teaspoonful
of lemon extract, and it is ready for use. These frostings may be a
trifle sticky the day they are made, especially if the syrup is not
boiled very long, but the stickiness disappears by the second day, even
if kept in a stone jar.
~LEMON JELLY~--Grate two lemons, add the juice, one cup of white sugar,
one large spoonful of butter and the yolks of three eggs. Stir
constantly over the fire until it jellies, when cold spread between
cakes.
~MAPLE ICING~--Scrape half a pound of maple sugar and melt, add two
tablespoons of boiling water. While hot pour over the cake. Be sure to
melt the sugar before adding the water.
~MOCHA FILLING AND ICING~--A rich but much liked filling for small cakes
is made by boiling one cup of sugar and one-half cup of very strong or
very black coffee together until the syrup will thread. In the meantime
wash one cup of sweet butter in cold water to take out all the salt.
Put in a piece of cheesecloth and pat it until all the moisture is dried
out. Beat until creamy, adding slowly the beaten yolk of one egg and the
syrup. Spread this filling between layer cakes, but it is more often
used to pipe over the top of small cakes.
~ORANGE FILLING~--One-half cup of sugar, two and one-half level
tablespoons flour, grated rind of one-half orange, one-third cup of
orange juice, one tablespoon lemon juice, one egg beaten slightly, one
teaspoon melted butter. Mix the ingredients and cook in double boiler
for twelve minutes, stirring constantly. Cool before using.
DESSERTS
~APPLES STUFFED WITH DATES~--Core large, slightly acid apples and fill
with stoned dates. Pour over them equal parts of sugar and water boiled
together. Baste the apples frequently while baking. Serve as a dessert
at dinner or luncheon.
~APPLE SPONGE PUDDING~--One cup of sifted pastry flour and sift it with
one level teaspoon of baking-powder. Beat the yolks of three eggs until
light colored, add one cup of sugar and the juice of one lemon. Fold in
the stiffly beaten whites of the three eggs and then the flour. Spread
the batter thinly on a large shallow pan and bake about twenty minutes
in a moderate oven. Turn out of the pan, trim off any hard edges, spread
with stewed, sweetened, and flavored apples, and roll up at once like a
jelly roll. Serve with a liquid sauce or a syrup made from sugar and
water.
~APRICOT KISSES~--Beat the whites of two eggs until very light and
still, flavor with one-half teaspoon vanilla and then carefully fold in
one cup of fine granulated sugar. Lay a sheet of paraffin paper over the
bottom of a large baking part and drop the mixture on the paper, in any
size you wish from one teaspoon to two tablespoons. Have them some
distance apart so they will not run together. Bake them in a very
moderate oven and be careful to bake sufficiently, say forty-five
minutes. They should be only delicately colored and yet dry all through.
When done remove to a platter and break the top in, remove a little of
the inside and fill pulp of sifted peaches, sweetened and mixed with
equal parts of whipped cream. Sprinkle pistachio nuts over the top and
serve fancy cakes.
~BAKED CUSTARD~--Beat four eggs, whites and yolks together lightly, and
add a quart of milk, four tablespoons sugar, a pinch of salt and
flavoring. Bake in stoneware cups or a shallow bowl, set in a pan of
water.
~BAKED BANANAS, PORTO RICAN FASHION~--Select rather green bananas, put
them, without removing the skins, into hot ashes or a very hot oven and
bake until the skins burst open. Send to the table in a folded napkin.
The skins help hold in the heat and are not to be removed until the
moment of eating. Serve plenty of butter with them.
~BANANA AND LEMON JELLY CREAM~--Soak one-half box of gelatin in one cup
of cold water. Shave the rind of one lemon, using none of the white, and
steep it with one square inch stick of cinnamon in one pint of boiling
water ten minutes. Add the soaked gelatin, one cup of sugar and
three-fourths of a cup of lemon juice, and when dissolved strain into
shallow dishes. When cold cut it in dice or break it up with a fork, and
put it in a glass dish in layers with spiced bananas. Pour a cold boiled
custard over them and cover with a meringue. Brown the meringue on a
plate and slip it off over the custard.
~CUSTARD PUDDING~--Line a baking dish with slices of sponge cake. Make a
boiled custard with four cups of milk and the yolks of five eggs,
one-half cup of sugar and flavored with vanilla. Pour the custard into
the baking-dish. Beat the whites of the eggs to a stiff froth with
one-half cup of powdered sugar and spread over the top. Set in a very
slow oven to brown slightly.
~CUSTARD SOUFFLE~--Mix one-fourth cup of sugar, one cup flour and one
cup of cold milk. Stir till it thickens, add one-fourth cup of butter,
cool, stir in the beaten yolks of four eggs and then the stiffly beaten
whites. Turn into a buttered shallow dish, set in a pan of hot water and
bake in a moderate oven half an hour. Serve at once.
~FIG AND RHUBARB~--Wash two bunches of rhubarb and cut into inch pieces
without peeling. Put into boiler with a cupful sugar and four or five
figs cut in inch pieces. Put on the cover and cook over hot water until
the rhubarb is tender and the syrup is rich and jelly-like in
consistency. Raisins are nice cooked in rhubarb the same way. If
preferred, and you are to have a hot oven anyway, put the rhubarb and
figs or raisins in a stone pot, cover closely and bake in the oven until
jellied.
~COLD RHUBARB DESSERT~--Peel tender stalks and cut enough into half-inch
pieces to measure two cups. Cook with one cup of water, the grated rind
from a large orange and two cups of sugar. Do not stir while cooking,
but lift from the range now and then to prevent burning; When soft but
not broken, add two and one-half tablespoons of gelatin soaked fifteen
minutes in one-half cup of cold water. Stir with a fork just enough to
mix and pour all into a large mold. When formed, unmold, and serve with
cream.
~GERMAN DESSERT~--Beat two eggs and a pinch of salt, add two cupfuls of
milk and pour into a deep plate. Soak slices of bread in this, one at a
time until softened, but not enough to break. Melt a rounding tablespoon
of butter in a pan and in this brown the bread on both sides. Serve with
an orange pudding sauce or any kind of liquid sauce preferred.
~LEMON SPONGE~--Soak one-half box of gelatin in one-half cup of cold
water. Add the juice of four lemons to one cup of sugar then the beaten
yolks of four eggs, add two cups of cold water, and bring to a
boiling-point. Stir in the soaked gelatin and strain into a large bowl
set in a pan of ice. Beat now and then until it begins to harden, then
add the unbeaten whites of four eggs and beat continuously until the
sponge is light and firm. Fill into molds before the sponge is too hard
to form into the shape of the mold.
~MOSAIC JELLY~--One and one-half cups of milk, two level tablespoons
sugar, rind of one-half lemon, one-half bay-leaf, one level tablespoon
granulated gelatin, one-fourth cup of water, yolks two eggs. Scald the
milk with the sugar, lemon rind, and bay-leaf, then add the gelatin
soaked in water for twenty minutes. Stir until dissolved and strain the
hot mixture gradually into the egg yolks slightly beaten. Return to
double boiler and stir until thickened. Remove from fire and color
one-half of the mixture either pink or green, and turn each half into a
shallow pan wet with cold water. When cold cut into squares or oblongs.
Line a mold with lemon jelly and garnish with the colored pieces. Add
the remaining jelly, chill thoroughly and serve on a platter garnished
with whipped cream.
~PINEAPPLE BAVARIAN CREAM~--Grate enough pineapple to make two cups.
Soak two level teaspoons of gelatin in one-half cup of cold water for
twenty minutes. Heat the pineapple to the scalding point, add the soaked
gelatin and stir until dissolved, then add one-third cup sugar, stir and
fold in three cups of beaten cream. Turn into molds and chill.
~SCALLOPED APPLE~--Measure two even cups of fine breadcrumbs and pour
over them one-quarter cup of melted butter. Mix two rounding tablespoons
of sugar with the grated yellow rind and the juice of one lemon and four
gratings of nutmeg. Butter a baking dish, scatter in some crumbs, put in
one pint of pared, cored and sliced apples, scatter on one-half of the
seasoning, another pint of apples, the remainder of the seasoning and
cover with the last of the crumbs. Put a cover on the dish and bake
twenty minutes, uncover and bake twenty minutes longer.
~SPANISH CREAM~--Put one and two-thirds teaspoons of gelatin into
one-third cup of cold water. Heat two cups of milk in a double boiler,
add the yolks of two eggs, beaten with one-half cup of sugar until
light, and when the custard thickens take from stove and set in pan of
cold water. Beat the whites of two eggs until stiff, and dissolve the
soaked gelatin in three-quartets cup of boiling water. When the custard
is cool, add a teaspoon of vanilla, the strained gelatin and the whites
of the eggs beaten stiff. Stir all together lightly and turn into mold.
~STEAMED PUDDING~--Beat one-half cup of butter with one cup of sugar to
a cream, add two beaten eggs and cup of flour sifted with one teaspoon
each of cinnamon and soda, two cups of breadcrumbs, soaked in one cup of
sour milk. Add one cup of chopped and seeded raisins and one-half cup of
chopped dates. Steam two hours and serve with whipped cream.
~STRAWBERRY SARABANDE~--Whip a cupful thick cream until very stiff, then
fold carefully into it a pint of fresh berries cut in small pieces with
a silver knife. Have ready a tablespoonful gelatin soaked in a quarter
cup cold water for half an hour, then dissolved by setting the cup
containing it in hot water. Add by degrees to the berries and cream,
whipping it in so that it will not string. Add three tablespoonfuls
powdered sugar and when it stiffens turn into a cold mold and set on the
ice. When ready to serve turn out onto a pretty dessert platter.
~WALNUT SUNDAE~--Put one cone of vanilla ice cream in a sherbet cup, or
better yet in a champagne glass and sprinkle with minced walnuts.
~YORKSHIRE PUDDING~--Take an equal number of eggs and tablespoonful of
sifted flour, and when the eggs are well beaten mix them in with the
flour, add some salt and a little grated nutmeg, and then pour in as
much new milk as will make a batter of the consistency of cream, stir
the batter with a fork well for ten minutes and then put in at once into
a baking tin, which must be very hot, containing a couple of tablespoons
of hot drippings. Set the pudding in oven to bake or before the fire
under the roasting meat. When ready to serve cut the pudding into
squares and send to the table on a separate dish.
~APPLE PUDDING~--Butter a pudding dish and line it with slices of
toasted stale bread buttered and wet with milk. Over these put a thick
layer of peeled, cored, and sliced tart apples, and sprinkle generously
with granulated sugar and cinnamon or nutmeg. Over these put a cover of
more toast buttered, moistened and sprinkled with sugar. Cover with a
plate and bake for two hours in a moderate oven, taking off the plate
toward the last that the top may brown. Serve with maple or other syrup
for sauce.
~APPLE PUDDING~--Four cups flour, one level teaspoon salt, six level
teaspoons baking powder, four level tablespoons butter, two cups milk,
two cups finely chopped apple, one-half cup butter, two cups sugar, one
and one-half quarts water. Sift together the flour, salt, and baking
powder. Work in the butter with the fingers and add the milk. Mix well,
turn onto floured board, roll out one-half inch thick, cover with the
apple and roll up like a jelly roll. Press the ends together and press
down the side, to keep the apple in. Place in a buttered pan and add the
butter, sugar and water. Bake in a moderate oven for one and one-half
hours.
~APPLE SPONGE PUDDING~--One cup of sifted pastry flour and one level
teaspoon of baking powder. Beat the yolks of three eggs until light
colored, add one cup of sugar and the juice of one lemon. Fold in the
stiffly beaten whites of the three eggs and then the flour. Spread the
batter thinly on a large shallow pan and bake about twenty minutes in a
moderate oven. Turn out of the pan, trim off any hard edges, spread with
stewed sweetened and flavored apples, and roll up at once like a jelly
roll. Serve with a liquid sauce or a syrup of sugar and water.
~BAKED CHERRY PUDDING~--Cream one-quarter cup of butter with one-half
cup of sugar, add the yolks of two eggs beaten very light, two cups of
milk, two cups of flour sifted twice with four level teaspoons of baking
powder, and last, the whites of the eggs beaten stiff. Stone cherries to
measure three cups, drain off the juice and put them into a pudding
dish.
~BAKED PUDDING~--Stir one-half cup of flour smooth in one cup of cold
milk, add two unbeaten eggs and beat several minutes, then add one cup
more of milk and a saltspoon of salt. Stir together, pour into a
buttered baking dish and set directly into the oven. Serve with lemon
thickened sauce.
~COCOA RICE MERINGUE~--Heat one pint of milk, add one-quarter cup of
washed rice and a saltspoon of salt. Cook until tender. Add one level
tablespoon of butter, one-half cup of seeded raisins, half a teaspoon of
vanilla, and one slightly rounding tablespoon of cocoa, cook five
minutes. Fold in the stiffly beaten whites of two eggs and one-half cup
of beaten cream. Turn into a buttered baking dish, cover with the whites
of three eggs beaten stiff, with one-third cup of powdered sugar and a
level tablespoon of cocoa. Set in a moderate oven for a few minutes
until the meringue is cooked.
~COTTAGE PUDDING~--Beat the yolk of one egg, add one cup of granulated
sugar, one-half cup of milk, one and one-half cups of flour in two
spoons of baking powder, stir in the white of one egg beaten stiff. Bake
in a moderate oven.
~CRANBERRY AND CUSTARD PUDDING~--Here is a new suggestion which comes
from a high authority. Take one sugar cooky or four lady fingers, if you
have them, and crumble into a baking dish. Cover with a thin layer of
cranberry preserves or jelly, dot with small lumps of butter and add a
sprinkle of cinnamon. Beat three eggs (separately) very lightly, add two
tablespoonfuls of sugar and two cupfuls of milk. Pour over the fruit and
cake, bake as a custard and serve with whipped cream.
~CUSTARD PUDDING~--Line a baking dish with slices of sponge cake. Make a
boiled custard with four cups of milk and the yolks of five eggs,
one-half cup of sugar, and flavored with vanilla. Pour the custard into
the baking dish. Beat the whites of the eggs to a stiff froth with
one-half cup of powdered sugar and spread over the top. Set in a very
slow oven to brown slightly.
~DATE MERINGUE~--Beat the whites of five eggs until stiff, add three
rounding tablespoons of powdered sugar, and beat again. Add a teaspoon
of lemon juice and a half a pound of stoned and chopped dates. Turn into
a buttered baking dish and bake fifteen minutes in a moderate oven.
Serve with a boiled custard.
~EGG SOUFFLE~--Make a sauce from one cup of hot milk and two level
tablespoons each of butter and flour, cooked together five minutes in a
double boiler. Add the yolks of four eggs beaten well, stir enough to
mix well and remove from the fire. Add half a level teaspoon of salt and
a few grains of cayenne. Fold in the whites of the eggs beaten stiff,
turn into a buttered dish, set in a pan of hot water, and bake in a slow
oven until firm. Serve in the same dish.
~FRUIT PUDDING~--One and one-half cups flour, two and one-half cups
raisins, one-half cup molasses, one-half cup milk, two tablespoons
butter, one teaspoon cinnamon, one-half teaspoon allspice, one-half
teaspoon nutmeg, one-half teaspoon salt, mix all together, one-half
teaspoon soda, dissolved in hot water, steam two hours. Hard or liquid
sauce, or both.
~INDIAN TAPIOCA PUDDING~--One-third cup tapioca, one-fourth cup
cornmeal, one quart scalded milk, half cup molasses, two tablespoons
butter, one-half teaspoon salt, one teaspoon ginger and cinnamon mixed,
one cup cold milk. Soak the tapioca in cold water for one hour, then
drain. Pour the hot milk on to the cornmeal gradually. Add the tapioca
and cook in double boiler until transparent. Add molasses, butter, salt,
and spice, and turn into a buttered baking dish. Pour the cold milk over
the top and bake for one hour in a moderate oven.
~LEMON MERINGUE PUDDING~--Soak one cup of fine breadcrumbs in two cups
of milk until soft. Beat one-quarter cup of butter and one-half of sugar
together until greasy, stir all into the milk and crumbs. Grate a little
yellow lemon peel over the top and pour into a buttered baking dish. Set
in a moderate oven until firm and slightly browned. Make a meringue of
the stiffly beaten whites of two eggs and four level tablespoons of
powdered sugar. Spread over the pudding, return to the oven and color a
little.
~LEMON PUDDING~--Three eggs, one scant cup sugar, one lemon juice and
rind, two cups of milk, two liberal tablespoons cornstarch, one heaping
teaspoon butter. Scald the milk and stir in the cornstarch, stirring all
the time until it thickens well, add the butter and set aside to cool.
When cool beat the eggs, light; add sugar, the lemon juice and grated
rind, and whip in a great spoonful at a time, the stiffened cornstarch
and milk. Bake in a buttered dish and eat cold.
~LITTLE STEAMED PUDDING~--Cream one-quarter cup butter with one-half cup
of sugar, add one-quarter cup milk, then one cup of flour sifted with
two teaspoons of baking powder and a pinch of salt, and last fold in the
stiffly beaten whites of three eggs. Have some small molds or cups
buttered, fill half full with the batter, cover with buttered paper, and
steam three-quarters of an hour. Serve hot with a sauce.
~NEW HAMPSHIRE INDIAN MEAL PUDDING~--Bring a quart of milk to a boil,
then sprinkle in slowly about a cup and a quarter of yellow meal,
stirring constantly. (An exact rule for the meal cannot be given, as
some swells more than others.) As soon as the milk is thickened take
from the fire and cool slightly before adding three-quarters of a cup of
molasses, half a teaspoonful salt and a tablespoonful ginger. Beat the
mixture until smooth, and lastly turn in a quart of cold milk, stirring
very little. Pour into a well greased pudding-dish and set in a very
slow oven. This pudding needs about five hours of very slow baking to
insure its becoming creamy, instead of hard and lumpy. The batter, after
the cold milk is added should be about the consistency of pancake
batter. Serve with cream or maple syrup.
~ORANGE PUDDING~--Take one cup of fine stale breadcrumbs, not dried, and
moisten them with as much milk as they will absorb and become thoroughly
softened. Beat the yolks of four eggs with the whites of two, add four
tablespoons of sugar and the grated peel of one orange, using of course
only the outer cells. Stir this into the softened crumbs, then beat the
other two whites until stiff and fold them into the mixture. Turn it
into a well buttered mold and steam it two hours. Turn out into a hot
dish and serve with orange sauce.