fat, and broil slowly 6 min; serve on hot platter with maitre d’hotel
sauce.
BAKED STUFFED SMELTS
Clean and wipe as dry as possible 12 smelts; stuff, sprinkle with salt
and pepper; brush over with lemon juice; place in buttered shallow
plate; cover with buttered paper; bake 5 min in hot oven; remove from
oven, sprinkle with buttered crumbs, and bake until crumbs are brown;
serve with Sauce Bearnaise.
=Stuffing=: Cook 1 tbp finely chopped onion with 1 tbp butter 3 min;
add ¼ c finely chopped mushrooms, ¼ c soft part of oysters (parboil,
drained and chopped), ½ tsp chopped parsley, 2 tbp white sauce, and ½ c
fish force meat. Any other desired stuffing can be used.
FRIED SMELTS
Clean smelts; removing entrails through gills; leaving on heads and
tails; wipe dry; sprinkle with salt and pepper; dip in flour, egg and
crumbs and fry 4 min in deep fat; arrange on hot platter and garnish
with parsley and lemon. Smelts may be baked in oven or pan broiled.
SHAD ROE, TOMATO SAUCE
Cook shad roe 15 min in boiling salted water to cover, with ½ tbp
vinegar; drain; cover with cold water, and let stand 5 min; remove from
cold water; place on buttered pan with ¾ c tomato sauce; bake 20 min in
hot oven; basting every 5 min; remove to platter, and pour around ¾ c
tomato sauce.
FILLET OF COD OR HADDOCK
Dress and clean fish; remove skin and backbone; cut flesh in square
pieces; season with salt and pepper and roll in fine white cornmeal;
try out several slices of salt pork; lay fish in hot fat, cook brown on
each side; drain on soft paper and serve hot with butter, and garnish
with slices of lemon. Any fish having firm white flesh can be prepared
in this manner.
HALIBUT MAITRE D’HOTEL
Cut 3 lb halibut steak into 3″ squares; wipe with wet cloth and dry
thoroughly; dip in flour, egg and sifted bread crumbs; fry in deep fat
until a rich brown; drain on soft paper and serve with maitre d’hotel
butter.
PLANKED SHAD
Shad are in season from January to June. Jack shad are usually cheaper
than roe shad; clean and split a 3 lb shad; place skin side down on
heated oak plank 1″ thick; sprinkle with salt and pepper and brush
over with butter; bake 30 min in hot oven or in a gas stove under the
broiling flame; garnish with parsley and lemon.
BAKED MACKEREL
Split fish, clean and remove head and tail; place in buttered dripping
pan; sprinkle with salt and pepper, and dot over with fat; pour over ⅔ c
milk; bake 25 min in hot oven.
STUFFED BAKED CARP
Prepare carp by skinning and removing entrails; stuff carp with
dressing made as follows:
2 c soaked stale bread, 4 tbp beef drippings, 1 tsp ground mace,
½ tsp pepper, 1 tsp salt.
Sew up opening or tie securely; place fish in dripping pan the bottom
of which has been covered with a thin layer of fat and slices of
onions; bake until fish is a golden brown; serve with parsley and
slices of lemon.
CODFISH BALLS
1 lb salt codfish, 2 c potatoes, in 1″ pieces, 1 egg, ½ tbp
butter.
Boil and mash potatoes; while they are cooking, cover codfish with
boiling water, and when cool enough to allow your hands in it, pick
fish into shreds; drain off water; mix fish, potatoes, butter and egg
together, and beat mixture well; fry it by heaping tbp in deep fat,
or shape it into balls, and fry in deep fat. Shredded codfish may be
prepared according to instructions on boxes.
KIPPERED HERRINGS
Remove fish from can; arrange on platter that may be put in oven;
sprinkle with pepper; brush over with lemon juice and melted butter,
and pour over liquor left in can; heat thoroughly, and garnish with
parsley and slices of lemon.
BAKED COD WITH STUFFING
Clean a 4-lb cod; sprinkle with salt and pepper; brush over with lemon
juice; stuff and sew; gash, skewer and bake as Stuffed Baked Fish, but
use Oyster Stuffing; serve with oyster sauce.
SCALLOPED SALMON
1 c thick white sauce, 1½ c cold flaked salmon, 1 tbp chopped
green pepper, ¼ tsp paprika, 1 c soft bread crumbs.
To hot white sauce add salmon, green pepper and paprika; mix well; put
in greased ramekins or large baking dish; sprinkle with fine bread
crumbs; bake in hot oven.
SPANISH FISH
2½ c cold flaked fish (cod, haddock, halibut), 1½ c milk, 1 slice
onion, blade of mace, sprig of parsley, ¼ c butter, ¼ c flour, ½
tsp salt, ⅛ tsp pepper, lemon juice, yolks 2 eggs, ⅔ c buttered
cracker crumbs.
Scald milk with onion, mace and parsley; remove seasonings; melt
butter; add flour, salt, pepper and pour on gradually while stirring
constantly the milk; bring to boiling point and add eggs, slightly
beaten; put a layer of fish on buttered dish; sprinkle with salt
and pepper, and add a few drops of lemon juice; cover with sauce;
continuing until fish and sauce are used; cover with crumbs; bake in
hot oven until crumbs are brown.
STUFFED HADDOCK
1 haddock (about 4 lb), 2 tbp fat, 1½ c bread crumbs, 2 tbp
chopped sour pickle, 1 tsp chopped capers, 1 tsp chopped onion, 1
tsp chopped parsley, ½ tsp salt, ⅛ tsp pepper, ⅛ tsp paprika.
Wipe fish with damp cloth and remove head and tail; split down middle;
clean; remove backbone and as many other bones as possible; season
with salt and pepper; melt fat and add bread crumbs, pickle, capers,
onion, parsley, salt, pepper and paprika; mix well; put this stuffing
between 2 halves of fish, sandwich style; put in baking pan with ½ c
water; brush top with melted fat; sprinkle with salt and pepper; bake
in moderate oven 55 min; baste occasionally while baking with melted
fat.
FISH CROQUETTES
To 1½ c cold flaked halibut or salmon add 1 c white sauce; season with
salt and pepper; spread on a plate to cool; shape; roll in crumbs,
egg and crumbs, and fry in deep fat; drain; arrange on hot dish for
serving; garnish with parsley. If salmon is used, add lemon juice and
finely chopped parsley.
FISH AND EGG CROQUETTES
Follow directions for Fish Croquettes; using 1 c fish and 3 hard-boiled
eggs finely chopped.
MOLDED SALMON
Line a bread pan, slightly buttered, with warm steamed rice; fill
center with cold boiled salmon, flaked and seasoned with salt, pepper
and a slight grating of nutmeg; cover with rice and steam 1 hr; turn
on a hot platter for serving, and pour around egg sauce. This is very
pretty.
CREAMED CODFISH
¾ c salt codfish, 1 c medium white sauce, 1 egg.
Soak codfish over night to remove salt, and boil 30 min; shred and
drain; add to the white sauce; heat well, and add beaten egg just
before serving.
BOILED HADDOCK
Clean and steam fish 30 min; place on hot platter; garnish with slices
of hard-boiled eggs and parsley, and serve with egg sauce. A thick
piece of fish may be steamed and served in same way.
SALMON LOAF
Drain a 1-lb can salmon and save liquor; chop fish fine and pick out
bones; add 1 tbp fat, 2 well-beaten eggs, ½ tsp salt, ½ c fine bread
crumbs, ⅛ tsp pepper; stir all well together and put in buttered mould;
steam ¾ hr.
Make a sauce as follows: Melt 2 tbp butter; add 1 tbp flour, a few
grains of pepper, 1 c hot milk and salmon liquor. When it has cooked
smooth stir in beaten egg. Unmould loaf and serve with sauce; garnish
with parsley. This makes a handsome luncheon dish.
FRIED HADDOCK
Cut fish in squares; wash and wipe dry; take ½ c of flour, ½ c of
Indian meal and 1 tbp salt; mix well; dip fish into mixture; have ready
a frying pan with ¼ lb of pork and ¼ lb lard; drop in boiling mixture
and fry a golden brown.
BAKED SMELTS
Cut off heads; wash and clean; dry thoroughly, and arrange nicely in
flat greased baking dish; grease fish all over with butter; season with
salt and pepper and roll in cornmeal; place a piece of butter on each;
bake 20 min in hot oven; garnish with cut lemon.
BROILED HALIBUT
Wipe with cloth wrung out of cold water; season slices with salt and
pepper; roll in flour or cornmeal and broil 25 min; serve with maitre
d’hotel butter.
BROILED SCROD
Scrod is a young cod, weighing from 2½ to 5 lb.; clean and wipe as
usual; cut down the belly; remove backbone; place on hot greased
broiler; sprinkle with salt and pepper and cook 25 min; remove to hot
platter and spread with butter.
SCALLOPED CODFISH
Line a buttered baking dish with cold flaked codfish; sprinkle with
salt and pepper; cover with layer of oysters (first dipped in melted
butter, seasoned with onion juice, lemon juice and a few grains of
cayenne, and then in cracker crumbs); add 3 tbp oyster liquor; repeat,
and cover with buttered cracker crumbs; bake 20 min in hot oven; serve
with egg sauce.
FISH TIMBALES (1)
1 pt cooked fish freed from bone and skin, ½ c bread crumbs, 1
tbp melted butter, 2 eggs, ½ tsp dry mustard, dash of cayenne
pepper, 1 tsp lemon juice.
Mix well together; put into buttered timbale moulds; bake 1 hr in
moderate oven; serve with Hollandaise sauce; cream ½ c butter; add
yolks 2 eggs, speck of cayenne, 1 tbp lemon juice, little salt; add
from ⅓ to ½ c boiling water; cook until it thickens.
SALMON TURPOT
Put 1 tbp butter in db; when melted, mix in smoothly 1 tbp flour and
add 1 pt milk; cook until quite thick; then take 1 can salmon and put
in layer of salmon in baking dish, then one of thickened milk with 2
hard-boiled eggs chopped into it; salmon again; then milk and so until
all is used; sprinkle bread or rolled cracker crumbs on top and bake
until brown in hot oven.
PLANKED WHITEFISH
Select a 1 to 2 lb fish; clean and remove backbone and as many smaller
bones as possible; soak plank well to prevent burning and lay fish on
it skin side down; place in oven or in broiler until fish is tender
and slightly browned; serve with melted butter or maitre d’hotel butter.
SALMON LOAF
1 can salmon, 1 tbp lemon juice, 1 tbp butter, 1 c bread crumbs,
2 eggs, ½ c evaporated milk diluted with ½ c boiling water, ½ tsp
salt, ⅛ tsp pepper.
Remove skin and bone from salmon and flake with fork; add lemon juice;
melt butter in hot diluted milk and add bread crumbs and seasonings;
combine with fish; add well beaten eggs; shape and put into buttered
baking dish; bake 1 hr in moderate oven; serve with tomato sauce.
FISH TIMBALES (2)
1 c raw fish, ¼ c almonds, 1 tsp salt, few drops onion juice,
few grains cayenne, 1 c whipped cream, 4 egg whites, 1 tbp lemon
juice.
Chop fish and press through sieve; add onion juice, lemon juice, salt
and pepper; when well mixed add whipped cream, almonds finely chopped,
and egg whites beaten to stiff froth; fill greased timbale molds with
mixture; set in pan of hot water; bake 15 min; serve hot with tomato
sauce, or cold, with mayonnaise dressing.
FISH TIMBALES (3)
1 c cooked fish, 2 tbp butter, 2 tbp flour, ¾ c milk, 3 egg
yolks, 1 tsp salt, few grains cayenne, 1 tbp lemon juice, 1 tsp
parsley, 3 egg whites.
Melt butter; add flour, milk, seasonings and parsley; cook 5 min; add
fish; boil 2 min; add egg yolks; then cool; fold in stiffly beaten
whites; fill greased molds with mixture; set in pan of hot water and
bake 20 min.
BAKED HALIBUT
2 lb halibut, 2 c tomatoes, 1 c water, 1 slice onion, 3 cloves, ½
tbp sugar, 3 tbp fat, 3 tbp flour, ¾ tsp salt, ⅛ tsp pepper.
Cook tomatoes, water, onion, cloves and sugar 20 min; melt fat; add
flour, and stir into hot mixture; add salt and pepper; cook 10 min and
strain; clean fish; place in baking pan; pour around half the sauce
and bake 35 min; basting often; remove to hot platter; pour around
remaining sauce, and garnish with parsley.
BAKED SWORDFISH
1 lb swordfish, washed and wiped dry; put in baking pan with few drops
water; dot the fish with pieces of butter, salt and pepper; bake 30
min; then pour over it some thin cream and let brown; when ready to
serve place sprays of parsley over it.
NEW ENGLAND FISH DINNER
Soak a small box of boned salt codfish in cold water 2 hr; drain, cover
with boiling water and cook gently 20 min; do not allow fish to cook
until it falls to pieces; cut ¼ lb fat salt pork into tiny cubes; put
into hot iron frying pan, and cook until cubes are crisp; take 4 tbp
fat that is tried out from pork cubes; put into sauce pan with 4 tbp
flour; stir until well blended; then pour on gradually, while stirring
constantly, 2 c scalded milk; bring to boiling point; cook 3 min, and
pour on a hot platter. In the center of platter place codfish drained
from water and cover with pork cubes; at each end of platter arrange
hot boiled onions; on each side hot boiled potatoes, and between onions
and potatoes hot boiled beets. This makes an attractive dish.
SMALL FRIED FISH
Dress; clean; wipe dry and rub with salt and pepper; lay in a baking
dish with chopped onion, mushrooms and parsley; dot the fish with
butter and pour in enough thin broth to cover the bottom of dish; add
the juice of ½ onion and bake till the flesh parts easily from the
bone.
WHITE FISH
Dress and clean the fish; split and lay open with the meat side up;
season with salt and pepper and place in a baking pan on a bed of pork
chips; bake from 25 to 30 min; brushing it over once or twice with
beaten egg while cooking.
DARNE OF SALMON
1 onion, 2 carrots, minced, 2 tbp minced parsley, 1 tbp
peppercorns, ½ tsp salt, 3 tbp butter, 1 pt claret, 1 pt thin
broth.
Darne of salmon is the middle cut; there are but 2 and sometimes 3 from
a large fish; lay in a stew pan on a bed of vegetables; dredge with
the salt and pour over this the claret and broth; dot with the butter
and cover with buttered paper; bring quickly to a boil and simmer very
gently for 1 hr; place on a hot platter; remove the skin and serve with
a Hollandaise sauce.
FRIED EELS
Clean eels; cut in 2″ pieces, and parboil 8 min; sprinkle with salt and
pepper; dip in cornmeal; saute in hot fat.
FRIED STUFFED SMELTS
Follow directions for Baked Stuffed Smelts; dip in crumbs, egg and
crumbs, and fry in deep hot fat; serve with tartare sauce.
BOILED SALMON
1 tbp fat, 1 onion, 1 stalk celery, 1 sprig parsley, 1 carrot, 2
qt water, ½ bay leaf, 1 tsp salt, ⅛ tsp pepper, 1 tbp vinegar, 2½
lb salmon.
Melt fat; add onion, celery, parsley and carrot chopped fine; cook
2 min, stirring frequently; add water, bay leaf, salt, pepper and
vinegar; bring to boiling point; wrap salmon in cheesecloth and drop
into boiling water; reduce heat and simmer 30 min; remove cheesecloth
and serve fish on hot platter; garnish with lemon, cut in fancy shapes,
and parsley; serve with parsley sauce.
FISH STUFFING (1)
2 c bread crumbs, ¼ c fat, 1 minced onion, ½ tsp sage, ⅕ c chopped
celery, 1 tbp chopped parsley; heat fat and add bread crumbs; mix well,
then add onion, sage, celery and parsley.
FISH STUFFING (2)
1 c bread crumbs, 1 tbp minced onion, 2 tbp butter, 1 tsp chopped
parsley, ¼ tsp salt, ⅛ tsp pepper, 1 egg.
Soak bread in cold water; when soft press out all water; fry onion in
butter; add bread, parsley and seasoning; add beaten egg last.
FISH STUFFING (3)
½ c lean veal, ⅛ lb fat bacon, ¼ c bread crumbs, ¼ tsp salt, ⅛
tsp pepper, 1 tsp onion, 1 tsp parsley.
Chop meat very fine; add bread crumbs soaked and pressed and seasonings.
MUSHROOM STUFFING
Mix ½ c bread crumbs with 3 tbp melted fat and ⅓ c mushroom caps, cut
in pieces; then add ½ tsp salt and few grains pepper.
OYSTER STUFFING
1 c cracker crumbs, ¼ c melted fat, ½ tsp salt, ⅛ tsp pepper, 1½
tsp lemon juice, ½ tbp finely chopped parsley, 1 c oysters.
Add seasonings and fat to cracker crumbs; clean oysters and remove
tough muscles; add soft parts to mixture, with 2 tbp oyster liquor to
moisten.
CHILLED DESSERTS
=Sorbet=: A name frequently given to water ice wherein a number of
kinds of fruit are used.
=Mousse=: Heavy cream beaten until stiff; flavored and allowed to stand
3 hr in a mold packed in ice and salt.
=Frappe=: Water ice frozen to the consistency of mush.
=Sherbert=: Water ice to which a small amount of gelatine or beaten
whites of eggs are added.
=Water Ice=: Sweetened fruit juice diluted with water frozen.
Every cook should have a good freezer to make attractive and nourishing
desserts with very little work. There are many good freezers on the
market. A heavy canvas bag to crack ice in and a heavy wooden mallet
are essential. The can, dasher and cover of a crank freezer should be
thoroughly cleaned and scalded; then cooled well before using.
Place the can in the freezer, then put in dasher and pour in mixture.
The can should be only ¾ full so as to allow for expansion of the
mixture. Adjust the cover and top in place. Then pack with alternate
layers of ice and salt. When a vacuum freezer is used, the ice should
be chopped real fine. Always remove the drainage plug when using a
freezer. Do not put salt near the top of the freezer. Turn the crank
very slowly when starting. When mixture is frozen, open can, remove
dasher and pack the frozen mixture down with a wooden spoon. Cover
again; repack with more ice and salt; cover with newspapers, canvas or
piece of carpet and let stand until needed. It takes about 15 min to
freeze a mixture with a crank freezer and about 1 hr with a vacuum
freezer.
If cold water is let run on the can the frozen mixture can be easily
removed. Pretty moulds are now on the market in which cream can be
packed and then placed in ice. They are very pretty to serve at parties.
ICE CREAM CONES
¼ c butter, ½ c powdered sugar, ¼ c milk, ⅝ c flour, ½ tsp
vanilla.
Cream butter and sugar; add milk very slowly; flour and flavoring;
spread very thin with a broad bladed knife on the bottom of a greased
oblong tin; bake until light brown; cut quickly in large squares and
roll up, beginning at one corner. If squares become too brittle to roll
up, place in oven again to soften; pinch the lower edge together.
MACAROON BISQUE
1 c heavy cream, 6 macaroons, 1 tbp powdered sugar, 1 tsp vanilla.
Whip cream until stiff with powdered sugar; flavor with vanilla; then
add macaroons broken into small pieces; serve in sherbert glasses;
garnish with whole macaroons around edge of glass and marachino
cherries or glacied fruit on top.
CHOCOLATE CHARLOTTE
1¼ tbp gelatine, ¼ c cold water, ¾ c scalded evaporated milk, 1½
sq chocolate, ¾ c sugar, ¼ c boiling water, 1 c heavy cream, 1
tsp vanilla.
Soak gelatin in cold water; add scalded evaporated milk to it while
hot; stir until gelatine is dissolved; melt chocolate over hot water;
add sugar slowly and then boiling water a little at a time; add slowly
to gelatine mixture while both are hot; cool; add cream and vanilla;
pour into fancy molds lined with ladyfingers; chill.
PHILADELPHIA ICE CREAM
1 qt thin cream, 1 c sugar, flavoring.
Scald cream, but do not boil; add sugar; add flavoring; when mixture is
cold, freeze; do not turn dasher too fast but steadily; when frozen,
remove dasher; pack cream down in freezer and set aside for 1 hr.
SIMPLE ICE CREAMS
A good ice cream may be made as follows: Allow 2 tbp sugar to each
cupful of thin cream (half milk and half cream); flavor and freeze.
FROZEN CUSTARD
Scald 1 qt milk; moisten 2 tbp cornstarch with a little cold milk; add
it to hot milk; stir until it begins to thicken; beat 4 eggs with 1 c
sugar; add to them the hot milk; cook 1 min; take from fire; add 1 tbp
vanilla; cool and then freeze.
GRAPE SHERBET
1 pt grape juice, 1 c sugar, 1 qt milk.
Warm grape juice, and in it dissolve sugar; mix thoroughly with ice
cold milk; freeze at once. This makes a lilac colored sherbet.
LEMON SHERBET
Juice of 3 lemons, 1½ c sugar, 1 qt milk.
Mix juice and sugar, stirring constantly, while slowly adding very cold
milk; if added too rapidly, mixture will curdle; however, this does not
affect quality; freeze and serve.
LIME SHERBET
2 c evaporated milk, 1 c water, 1 c coffee cream, 1½ c sugar, few
grains salt, juice 1 lemon, juice 4 limes.
Add sugar and salt to combined milk, water and cream, stirring
occasionally; add lime and lemon juice slowly, stirring constantly;
freeze.
CHERRY ICE CREAM
1 qt cherries, stoned and run through fc, 1 to 2 c sugar,
depending on sourness of cherries, 2 tbp lemon juice, few grains
salt, 1 c evaporated milk, 1 c cream.
Combine evaporated milk and cream; chill; add sugar, lemon juice and
salt to chopped cherries; let stand until sugar dissolves; rub through
a sieve; partly freeze milk and cream mixture, then add cherry pulp and
syrup and finish freezing.
PEACH ICE CREAM
8 large ripe peaches, 1½ c lemon juice, 2¼ c sugar, 2 c
evaporated milk, 2 c cream, ⅛ tsp salt.
Pare peaches; mash and rub through a sieve; add ingredients in order
given and stir until all are well blended; let stand for 20 min so that
all the sugar may dissolve; freeze.
PINEAPPLE SHERBET
4 c water, 1½ c sugar, 2 c shredded pineapple, juice 1 lemon, 1
egg white.
Boil water and sugar together 10 min; drain pineapple and add with
lemon juice; cool; freeze; when partly frozen fold in stiffly beaten
egg whites; turn freezer constantly until mixture stiffens; remove
dasher and repack. If canned pineapple is used, only half the amount of
sugar will be needed.
PINEAPPLE WHIP
¼ box of gelatine, 1 can grated pineapple, ½ c sugar, 1 pt cream.
Soak gelatine in as little cold water as possible; mix pineapple and
sugar together and bring to a boil; add gelatine and let stand about 3
hr until it begins to get stiff; then beat in the whipped cream; serve
very cold in tall glasses with a marachino cherry on top of each; will
serve 6 persons.
MAPLE WALNUT PUDDING
1½ c brown sugar, 2 c water, ⅓ c cornstarch, moisten in part of
water, a little salt.
Boil together 20 min; beat whites of 3 eggs stiff and stir into
mixture, which will be thick and clear; add 1 c walnut meats broken
up and 1 tsp vanilla; turn into mould; use yolks of eggs for boiled
custard to be served around pudding.
BISCUIT TARTONI
1 c milk, 1½ tsp gelatine dissolved in ¼ c cold water, 1 egg, ½ c
sugar, pinch of salt, ½ pt cream, 1 tsp vanilla.
Heat in db but don’t boil it; add the gelatine (after putting milk in
dish that is to be used for the dessert) and beaten egg, to which sugar
has been gradually added; stir this all well and put aside to cool;
when cold, add the cream (well whipped) and the vanilla and salt; then
set aside until firm; serve in sherbet glasses and garnish with chopped
macaroons and cherries. This amount serves 4 people and it can be
doubled.
MOCK MAPLE TAPIOCA
Cook ½ c instant tapioca, 1 c of dark brown sugar, a pinch of salt and
3 c water in the upper part of db for 15 min; when clear, remove from
fire; flavor to taste with vanilla extract and pour into a ring mould
that has been rinsed with very cold water; set in a cold place to chill
and harden and serve unmolded; fill the center with sweetened whipped
cream that has been blended with half c of powdered macaroon crumbs.
VANILLA BLANC MANGE
½ c sugar, 3 tbp cornstarch, 3 tbp flour, ¼ tsp salt, 3 c scalded
milk, 2 egg yolks, 1 tsp vanilla, 2 egg whites.
Mix sugar, cornstarch, flour and salt together; add milk and mix well;
cook over boiling water until thick, stirring constantly; cover and
cook 15 min longer; remove from fire, pour on the beaten egg yolks
and cook 2 min longer over boiling water, stirring constantly; add
vanilla and fold in stiffly beaten egg whites; pour into a large mold
or individual molds which have been dipped in cold water; chill; serve
with fresh fruit or chocolate sauce.
MAPLE WALNUT TAPIOCA
1 pt milk, ⅓ c minute tapioca, 1 c maple syrup, ½ tsp salt, 1
egg, ⅔ c walnut meats, chopped fine.
Scald milk in db; add minute tapioca, maple syrup and salt and cook
15 min, stirring frequently; pour small amount of mixture slowly over
slightly beaten egg yolk, stirring vigorously; return to db and cook
until mixture begins to thicken like custard; cool; add walnut meats,
and fold in the stiffly beaten egg white; serve in sherbet glasses;
garnish with nut halves and whipped cream, or with top milk.
CARAMEL MOUSSE
This variety of mousse is excellent, and, if the weather is
sufficiently cold, below freezing, it may be frozen without the
assistance of either ice or rock salt; melt 1 small c of brown sugar
in a saucepan; stir until dark brown; add ½ c of boiling water and
continue to simmer for 5 min; then remove from the fire and dissolve in
it 1 level tbp granulated gelatine that has been soaked until soft in
cold water to cover; allow the mixture to cool and fold into it 1 pt of
chilled double cream that has been whipped solid, flavored with ½ tsp
vanilla and drained; pour into a fancy mold; cover tightly, and set out
in freezing temperature for 3 hr.
RASPBERRY PYRAMID
Cook 1 c rice till thoroughly done; while hot put thin layer on plate;
cover with ripe raspberries (canned ones can be used); then another
layer of rice, and so on until rice is used; making each layer smaller
than the preceding one; making pyramid; let stand till cold; cut in
slices; serve with cream or soft custard.
ITALIAN CREAM