481. +To Prepare Rice Flour.+-- Pick out all the yellow kernels of a
quantity of rice and wash it several times in warm water, rubbing it
well between the fingers; drain the water off and pour boiling water
over it; let it stand until nearly cold; then pour it into a
colander and pour cold water over it; when well drained rub the rice
between a towel, spread out on shallow tin pans or on thick brown
paper and let it dry in a lukewarm oven; when completely dry pound
it to a powder in a wedged wooden mortar; it may then be put away in
jars for use; or pound the rice while wet, then dry and rub it
through a sieve. Another way is to grind the rice in a coffee mill.
482. +Rice Beignets.+-- Wash 1/2 pound rice, put it with cold water
over the fire and boil for a few minutes; drain in a colander and
rinse with cold water; return the rice to saucepan and add 5 cups
milk, 4 tablespoonfuls sugar, 1/2 tablespoonful butter and 1/2
teaspoonful salt; boil until tender; then mix it with 3 well beaten
eggs; spread it evenly a finger thick onto buttered tin pans and set
aside; when cold cut the rice into rounds or square pieces, dip them
in beaten egg and bread crumbs and fry in boiling lard; serve with
wine or fruit sauce. Some finely chopped almonds may be boiled in
the rice.
483. +Rice Pears.+-- Parboil 1/4 pound rice in water, drain in a
colander and rinse with cold water; return it to the saucepan, add 1
pint milk, a little salt, 2 tablespoonfuls sugar, 1 tablespoonful
butter, a little grated lemon peel and boil slowly till done; remove
the rice from the fire; when cooled off add the yolks of 3 eggs and
1 tablespoonful finely chopped almonds; spread this rice onto a long
dish and when cold divide it into equal parts with a spoon the size
of an egg; form them into the shape of a pear and press a preserved
cherry or a little marmalade in the center of each; roll them first
into fine bread crumbs, then into the beaten white of egg; then roll
again in the bread crumbs and fry them a light brown in boiling
lard; put a small piece of cinnamon in the end of each piece, to
form the stern, and serve hot with wine sauce.
484. +Rice Beignets (with Chocolate).+-- Prepare 1/2 pound rice the
same as in foregoing recipe without the butter and add while hot 1/4
pound grated chocolate; spread the mixture evenly a finger thick
onto buttered tins and when cold cut it into small rounds with a
wineglass; dip them into beaten egg and bread crumbs and fry in
boiling lard; dust them with sugar and serve without sauce.
485. +Rice Boiled with Raisins.+-- Place a saucepan with 1 cup rice
over the fire, cover with cold water and boil for a few minutes;
drain in a colander and rinse with cold water; return the rice to
saucepan again, add 1 quart milk, 1/2 teaspoonful salt, 1
tablespoonful sugar and boil 20 minutes; then add 1/4 pound well
cleansed seedless raisins and boil till done; serve dusted with
sugar; or boil the rice in water instead of milk, add very little
sugar, the raisins and a little salt and serve with meat.
486. +Rice Coteletten.+-- Boil 3/4 pound rice in water 5 minutes, drain
in a colander and rinse with cold water; return it to the fire and
boil in milk with a little salt till tender and thick; when cold mix
it with 2 eggs and 2 ounces melted butter; form the rice into
cotelettens, brush over with egg, sprinkle with fine bread crumbs
and fry in 1/2 butter and 1/2 lard a light brown; dust them with sugar
and serve with stewed fruit. If the cotelettes are to be sweet add
some sugar, finely chopped almonds, the grated rind of 1 lemon,
a little rum or rose water and fry the same way as above recipe;
served with wine, lemon, cream, chocolate or fruit sauce.
487. +Rice a la Creole.+-- Parboil 1/2 pound rice in water and drain
and rinse with cold water; boil it in 1-1/2 quarts sweet cream or milk
and a little salt; when done sweeten with 2 tablespoonfuls sugar and
flavor with 1 teaspoonful vanilla extract; in the meantime put 2
tablespoonfuls sugar in a pan and let it roast to a caramel,
stirring constantly; dissolve it with a little water; add this to
the rice, put on a round flat dish, sprinkle with sugar and hold a
red hot shovel over for a few minutes to glaze it.
488. +Lemon Rice.+-- Place a saucepan with 1/2 cup rice over the fire,
boil 5 minutes and drain and rinse with cold water; return the rice
to saucepan, add 1 pint milk, 1/2 teaspoonful salt and boil until
tender; when done add 2 tablespoonfuls sugar; put it into a
blanc-mange mould and let it stand till cold; peel a lemon very
thin, cut the peel into shreds about 1/2 inch in length and as fine as
possible, put them into a saucepan, cover with water and boil 1/2
hour, changing the water 3 times; lest they should be bitter pour
about 1 teacupful fresh water upon them; squeeze and strain the
juice of the lemon, add it with 1 cup sugar to the water and shreds
and let it stew gently for 1/2 hour; then set aside to cool; having
turned out the jellied rice into a glass dish, pour the syrup
gradually over it, taking care that the little shreds of the peel
are equally distributed over the whole.
489. +Rice a la francaise.+-- Put 1/2 pound well washed rice over the
fire with cold water, boil 3 minutes, drain in a colander and rinse
with cold water; return the rice to saucepan, add 5 cups milk, 1/2
teaspoonful salt, 1/2 tablespoonful butter and boil till nearly done;
then add 8 finely pounded bitter macaroons, 2 tablespoonfuls finely
cut candied orange peel, 1/2 cup preserved cherries freed from the
pits and cut fine and a little orange water; put the rice when done
on a round flat dish, sprinkle with sugar, hold a red hot shovel
over to glaze and serve with wine sauce.
490. +Rice Cherry.+-- Prepare 1 quart cherry sauce as follows:--Boil
1 pound sour cherries in 1 quart water, crack some of the stones so
as to obtain the flavor from the pits and add a piece of cinnamon,
the peel of 1 lemon, 1/2 pint wine and a few pounded bitter almonds;
sugar to taste; when done stir it through a fine sieve, return the
sauce to saucepan and add 1/2 pound rice which has been previously
well washed and boiled in water with a little salt for 5 minutes;
then drain and rinse with cold water; boil the rice in the cherry
sauce till tender; remove from the fire, mix it with the yolks of 6
eggs and when cold add the whites beaten to a stiff froth; rinse out
a mould with cold water, sprinkle the inside with granulated sugar,
fill in the rice and set it on ice for 2 hours; then serve with or
without sweet cream or vanilla sauce.
491. +Poor Man's Rice Pudding.+-- Place a saucepan with 3
tablespoonfuls rice and cold water over the fire, boil 5 minutes,
drain the rice in a sieve and rinse with cold water; put the rice in
a pudding dish with 1 quart milk, 1/2 teaspoonful salt, 3
tablespoonfuls sugar and 1 teaspoonful essence of lemon; bake in a
slow oven till the rice is real soft and serve when cold.
492. +Rice Custard Pudding.+-- Place in a saucepan 3-1/2 tablespoonfuls
rice, cover with cold water, boil 5 minutes, drain in a colander and
rinse with cold water; return it to saucepan, add 1 pint milk, 1/2
teaspoonful salt and boil till tender; when cold mix it with 3 well
beaten eggs, 3 tablespoonfuls sugar, 1 pint milk and a teaspoonful
of lemon essence; put this into a pudding dish, lay 1 tablespoonful
butter in small bits on top of it, grate nutmeg over and bake till
the custard is set; 1/2 cup seedless raisins may be added to the
pudding if liked; serve without sauce.
493. +Rice Pudding (Minutatim).+-- Place a saucepan with 1/4 pound rice
covered with cold water over the fire, let it boil a few minutes,
pour into a colander and rinse with cold water; return rice to
saucepan, add 1 pint milk, 1/2 teaspoonful salt, 1/2 tablespoonful
butter and boil slowly till tender; transfer the rice to a dish and
when cold mix it with 2 tablespoonfuls sugar, 1/2 cup milk, the finely
chopped peel of 1 lemon, the yolks of 3 eggs and lastly the whites
beaten to a stiff froth; butter some small cups or moulds, line them
with a few pieces of citron cut into small, thin slices, fill the
cups 3 parts full with the rice mixture and bake in the oven; when
done turn them onto a long dish, with a little jelly onto each one,
and serve with lemon or fruit sauce.
494. +Rice Snowballs.+-- Put 1 cup rice covered with cold water over
the fire, boil 5 minutes, drain in a colander and rinse with cold
water; return rice to saucepan, add 1 quart milk, a little butter, 2
tablespoonfuls sugar, 1/2 teaspoonful salt and boil slowly till
tender; add a flavoring of essence of almonds; when the rice is done
put into teacups and let it remain till cold; then turn the rice out
in a glass dish, pour over a cold custard and on the top of each
ball place a small piece of bright colored preserves or jelly.
NOTE.--The custard may be served separate in a saucer with the
balls, but the flavoring of it should correspond with the rice.
Vanilla or lemon essence may be used instead of almond.
495. +Cold Rice Flour Pudding.+-- Let 1-1/2 pints milk come to a boil,
add 4 tablespoonfuls rice flour, mix with 1/2 pint cold milk and stir
for 10 minutes over the fire; beat up the yolks of 5 eggs and add
them with 2 tablespoonfuls orange water to the rice mixture; add
lastly the whites beaten to a stiff froth; rinse out a mould with
water; sprinkle with coarse sugar, pour in the pudding and put the
form either on ice or in cold water; when cold turn it onto a dish
and serve with fruit sauce.
496. +Rice Souflee.+-- Place a saucepan with 1 cup milk and 1/2
tablespoonful butter over the fire; when it boils mix 1 cup rice
flour with milk, add it to the boiling milk and stir constantly;
continue stirring until it forms into a smooth paste and loosens
itself from the bottom of saucepan; transfer the rice mixture to a
dish to cool; stir 1 tablespoonful butter to a cream and add
alternately the yolks of 5 eggs, 5 tablespoonfuls sugar and the rice
paste; add lastly the grated rind of 1 lemon and the 5 whites beaten
to a stiff froth; pour the whole into a buttered souflee or pudding
dish and bake 1/2 hour in a moderate oven; all souflees should be
served immediately on being taken out of the oven, or they will sink
and be nothing more than an ordinary pudding; when done take it out,
sprinkle powdered sugar over and send the souflee to table in the
dish in which it was baked, either with a napkin pinned around or
inclosed in a more ornamental dish; serve with wine, cream,
raspberry or cherry sauce.
497. +Rice Flour Pudding (colored).+-- Place a saucepan with 2 cups
milk, 4 tablespoonfuls sugar, the grated rind of 1 lemon and 1/4
teaspoonful salt over the fire; as soon as it boils mix 4
tablespoonfuls rice flour with 1 cup milk, stir into the boiling
milk and stir constantly about 10 minutes; set the saucepan into a
vessel of hot water, to keep warm; place another saucepan over the
fire with 3 cups fruit juice, 1/2 currant and 1/2 raspberry; when it
boils mix 4 tablespoonfuls rice flour with 1 cup claret, add it with
1-1/2 cups sugar to the boiling juice and boil, stirring constantly,
till contents form a smooth paste; then take a handsome form, brush
the inside with almonds or fine olive oil, sprinkle with coarse
sugar and fill the rice mixture in alternate layers with a wet spoon
into the form--first the white, then the red, and so on until form
is filled; smooth each layer evenly with the wet spoon; in serving
turn it out carefully and lay a border of whipped cream around it.
This makes a very handsome dish. Half the above quantities will be
sufficient for a family of 8 persons.
498. +Rose Rice Pudding.+-- Place a saucepan with 1 cup water and 2
cups currant or raspberry juice over the fire, add a piece of
cinnamon and when it boils mix 4 tablespoonfuls rice flour with 1
cup water; add it to the boiling water, stirring constantly, and
boil about 10 minutes; remove the cinnamon and sweeten with sugar to
taste; rinse out a form with water, sprinkle with sugar, pour in the
contents and place the form on ice; when cold turn it out on a dish
and lay whipped cream flavored with vanilla around it; or serve with
vanilla sauce.
499. +Cold Rice Pudding (with Almonds).+-- Put 1/2 pound rice covered
with cold water over the fire, boil a few minutes and drain in a
colander; return the rice to saucepan, add 1 quart milk, 1/2
teaspoonful salt and boil till nearly tender; then add 1 cup finely
chopped almonds, 2 tablespoonfuls sugar and boil till done; rinse
out a melon-shaped form, sprinkle with coarse sugar, pour in the
rice when nearly cold and set it aside to cool; in serving turn it
out on a glass dish and serve with cold cream or fruit sauce.
500. +Rice Snowballs (with Apples).+-- Place a saucepan with 1/2 pound
rice covered with cold water over the fire, boil 5 minutes, drain in
a colander and rinse with cold water; return rice to saucepan, add 1/2
teaspoonful salt, 1 quart milk and boil till nearly done; then set
aside to cool; pare and core 6 large apples (greenings or pippins
are the best) and put into each apple a little butter, sugar and
finely chopped lemon peel; take 6 small, square pieces of white
muslin, such as is used for apple dumplings, dip into hot water and
dust them with flour; spread over each cloth a layer of boiled rice
about 1/2 inch thick, put an apple in the center of each one, fold the
cloth with the rice around it so that the apple is covered with the
rice, drop them into boiling water and boil 1/2 hour; serve with wine
or lemon sauce.
501. +Rice kalte Shale (with Wine).+-- Boil 1 cup sugar with 3 cups
water and the peel of 1 lemon for 10 minutes, when cold add 1 bottle
white wine, the juice of 2 lemons and 1/4 pound rice which has been
boiled in 2 waters till tender; place the kalte Shale on ice till
wanted.
502. +Rice Radetzky.+-- Put 1/2 pound rice covered with cold water over
the fire, boil 5 minutes, drain in a colander and rinse with cold
water; return rice to saucepan, cover with water, add 1/2 teaspoonful
salt and boil till done and thick; in the meantime melt 1/2
tablespoonful butter and add 4 tablespoonfuls sugar; stir this over
the fire till light brown; then add 3 tablespoonfuls boiling water
and the juice of 1 orange and 1 lemon; let it boil up, add the rice
and let it remain a little longer over the fire; remove from the
fire, mix it with 3 tablespoonfuls rum and put it on a glass dish in
layers with fruit marmalade between it; let the last layer be rice;
cover with the whites of 3 eggs beaten to a froth, sweeten with
sugar and flavor with vanilla; sprinkle over some finely chopped
almonds, set it for a few minutes in oven, to take color, and serve
when cold.
503. +Rice (with Strawberries).+-- Parboil 1/2 pound rice, drain in a
colander and rinse with cold water; return the rice to saucepan,
cover it with water, add the juice of 2 lemons, the peel of 1 and
boil till done, but in such a manner that the kernels remain whole;
let it drain on a sieve; then put it in a dish and pour over 1 pint
boiling sugar syrup; when cold arrange the rice on a glass dish in
the form of a pyramid with layers of sugared strawberries between
and decorate the whole with large strawberries.
504. +Rice (with Apples).+-- Parboil 1/2 pound rice in water, drain in
a colander and rinse with cold water; then place it over the fire
with 1 quart milk, add 1/2 teaspoonful salt, a piece of cinnamon and
boil till tender; transfer the rice to a dish and set it aside to
cool; in the meantime pare and cut fine 6 large apples (either
greenings, pippins or Baldwin's); put them on a soup plate, sprinkle
with sugar, a little cinnamon, the grated rind of 1 lemon and a
pinch of cloves; cover them with another plate and let them stand
until the rice is cold; next butter a deep pudding dish and put the
apples in the bottom of it; then stir 2 tablespoonfuls butter with 2
tablespoonfuls sugar to a cream and add alternately the rice (by
spoonfuls) and the yolks of 5 eggs, a little cinnamon and the finely
chopped peel of 1 lemon; add lastly the whites beaten to a stiff
froth; spread the rice evenly over the apples, put small pieces of
butter over and then sprinkle over some sugar and finely chopped
almonds; bake 1 hour in a medium hot oven; serve with or without
wine sauce.
505. +Rice (with Marmalade).+-- Boil 1/2 pound rice the same as in
foregoing recipe and press it through a sieve; when cold stir 1/4
pound butter with 1/2 cup sugar to a cream and add by degrees the
yolks of 6 eggs, the rice and lastly the whites beaten to a stiff
froth; fill this mixture into a well buttered pudding dish with
layers of fruit marmalade between the rice (let the last layer be
rice) and bake in a medium hot oven 3/4 hour; send to table sprinkled
with sugar and serve with or without sauce.
506. +Rice (dressed with Sugar and Cinnamon).+-- Place a saucepan
with 1 cup rice covered with cold water over the fire and boil 5
minutes; pour the rice into a sieve to drain and rinse with fresh
water; return it to saucepan, add 1/2 teaspoonful salt, 1 quart milk
and boil slowly till done; if the rice should be too thick add more
milk; when done fill the rice into a deep dish, lay small pieces of
butter all over the top and sprinkle thickly with sugar into which a
little cinnamon has been mixed; serve as a dessert.
507. +Fine Rice Pudding (with Oranges).+-- Wash 1/2 pound rice in
several waters, put in a saucepan covered with water and boil 10
minutes; drain in a colander and rinse with water; boil 1/2 pint white
wine with 1/2 pound sugar, the grated rind and juice of 1 lemon and 1/2
pint water for 5 minutes, add the rice and boil till tender; when
done transfer the rice to a dish to cool; place a saucepan in a
vessel of hot water with 1/2 teaspoonful cornstarch, 1/2 pint white
wine, 3 eggs, 4 tablespoonfuls sugar, the juice of 1 lemon and 1/2
ounce gelatine soaked in cold water; stir this over the fire with an
egg beater until just about to boil; remove instantly from the fire
and stir for a few minutes longer; then set it aside to cool; rinse
a nicely shaped mould with cold water, sprinkle with coarse sugar
and set it into cracked ice; put in first a layer of rice, then a
layer of oranges which have been peeled, cut into slices and freed
of their pits, sprinkle with sugar, pour some of the wine sauce over
it and continue alternately with the layers until the form is
filled; let it stand in ice over night; in serving turn the rice
onto a dish and garnish with sugared oranges.
508. +Fried Rice.+-- Place 1/2 pound washed rice in a saucepan with
cold water over the fire and boil 5 minutes; drain in a colander,
return rice to saucepan, add 1 quart milk, 1/2 teaspoonful salt and
boil slowly till tender; when done remove from the fire, mix with
the yolks of 2 eggs and spread it on a flat dish; when cold cut it
into strips 1 inch wide and 2 inches long, brush them over with the
beaten whites of eggs, sprinkle with fine bread crumbs or cracker
dust and fry in 1/2 butter and 1/2 lard to a fine golden color; serve on
a hot dish dusted with sugar.
509. +Rice Pudding (baked).+-- Soak 1/2 pound rice for 1 hour in water,
drain and boil it in water 15 minutes; pour the rice onto a sieve
and after draining it well return to saucepan; add 1 quart milk, 3/4
teaspoonful salt and boil till tender; add 3 ounces butter, 1/4 pound
sugar and the grated rind of 1 lemon; when cold mix it with the
yolks of 6 eggs, 1/2 cup finely chopped almonds and 3 tablespoonfuls
finely cut citron; add lastly the whites beaten to a stiff froth;
fill the whole into a well buttered pudding dish and bake 1 hour in
a medium hot oven; serve with fruit sauce.
510. +Boiled Rice Pudding.+-- Place a saucepan with 1/2 pound rice
covered with cold water over the fire and let it boil 5 minutes;
then pour it into a colander and rinse with cold water; return the
rice to saucepan, add 1 quart milk, a piece of cinnamon, the peel of
1 lemon, 1 teaspoonful salt and boil slowly till tender (but the
kernels must be whole); when cold stir 1/4 pound butter with 1 cup
sugar to a cream and add 1 cup finely chopped almonds, 1 cup
stoneless raisins, 1 tablespoonful finely cut preserved orange peel
and the yolks of 8 eggs; add the rice and lastly the 8 whites beaten
to a stiff froth; fill the mixture into a well buttered pudding form
and boil 2 hours; serve with wine cream sauce made as follows:--
Place a saucepan over the fire with 1 pint white wine, the yolks
of 3 eggs, 1 teaspoonful cornstarch, the peel of 1 lemon and 4
tablespoonfuls sugar; stir this with an egg beater until just about
to boil; then remove it instantly from the fire, beat the whites to
a stiff froth and mix it with the sauce; or send cherry sauce to
table with it (see Sauce). This pudding is sufficient for 12
persons. If a smaller one is desired use half the quantities.
511. +Rice Flour Pudding.+-- Take 1 pint milk, 2 small cups rice
flour, 3 tablespoonfuls butter, the grated rind of 1 lemon, 8 eggs,
whites and yolks beaten separately, 4 tablespoonfuls sugar, 2
tablespoonfuls finely cut citron and 1/2 teaspoonful salt; put the
milk with 1/2 of the butter over the fire; mix the rice flour with a
little cold water or milk, add the salt and when the milk boils stir
the flour into it; stir until the contents have formed into a smooth
paste and loosens itself from the bottom of saucepan; remove it from
the fire and set aside to cool; stir the remaining butter to a cream
and add alternately the sugar, the yolks and the rice dough (by a
spoonful at a time); add the lemon, the citron and lastly the whites
of eggs beaten to a stiff froth; blend all well together; have ready
a pudding form well buttered and sprinkled with bread crumbs, fill
it with the mixture and boil 2 hours; serve with wine or cream sauce
the same as in foregoing recipe; sufficient for a family of 10
persons.
512. +Rice Flour Pudding (baked).+-- Place a saucepan with 1 pint
milk and 1 tablespoonful butter over the fire and when it boils stir
into the boiling milk sufficient rice flour to make a smooth dough
that loosens itself from the bottom of saucepan; then remove it from
the fire and set aside to cool; stir 1 tablespoonful butter to a
cream and add by degrees the yolks of 5 eggs, 5 tablespoonfuls
sugar, the grated rind of 1 lemon, the dough of rice flour and
lastly the stiff froth of the 5 eggs; bake 1/2 hour; serve with wine
cream sauce.
513. +Rice Pudding (baked).+-- Place a saucepan with 1/2 pound rice
covered with cold water over the fire, let it boil a few minutes,
pour the rice into a colander and rinse with cold water; return it
to saucepan, add 1 quart milk, 1/2 teaspoonful salt, 1 tablespoonful
butter, a piece of cinnamon, the peel of 1 lemon and boil slowly
till tender; when done remove the rice from fire and let it cool a
little; stir the yolks of 4 eggs with 3 tablespoonfuls sugar to a
cream; mix it with the rice, remove the lemon and cinnamon and add
lastly the whites beaten to a stiff froth; fill the mixture into a
form which has been well buttered and sprinkled with bread crumbs
and bake 1 hour in a medium hot oven; when done turn the pudding
onto a round plate and serve with fruit sauce.
514. +Rice Pudding (with Peaches).+-- Cut 12 large peaches in halves
and peel and boil them in 1/2 pound sugar syrup; crack the stones,
take out the pits, remove the brown skins and boil the pits with the
peaches; when done transfer the fruit to a dish and set aside to
cool; put 1/2 pound rice with cold water over the fire and let it boil
up; drain in a sieve and rinse with cold water; return rice to
saucepan with 1 pint sweet cream and boil till tender, but in such a
way as to leave the kernels remain whole; when cold mix the rice
with 5 tablespoonfuls sugar, 1 teaspoonful vanilla extract, 1/4 pint
maraschino and 1-1/4 ounces gelatine; put the dish in cracked ice and
stir 1 pint whipped cream through it; fill into a form, cover
tightly, pack it in cracked ice with rock salt sprinkled between it
so that the whole form is completely covered with ice; let it remain
thus for 2 hours; in serving dip the form in hot water, turn the
pudding onto a round dish, lay the peaches all over it and the pits
on top of peaches; pour the syrup around it and serve. Rice with
apples, pears, apricots or any kind of fruit may be made in the same
manner.
515. +Rice Pudding a la Palerino.+-- Put 1/2 pound rice with cold water
over the fire, boil 3 minutes, pour it into a sieve and rinse with
cold water; return the rice to saucepan, add 1 bottle white wine,
the juice of 4 oranges and 1/4 pound sugar and boil slowly till
tender; add 1-1/2 ounces gelatine which has been soaked in cold water
and stir both till it begins to thicken; in the meantime cut some
preserved pineapples into small dice; boil 6 ounces seedless raisins
in sugar syrup till tender; put them with 1/2 pint preserved cherries
on a sieve to drain; thin 1/4 pound apricot marmalade with a little
water, add it with the pineapples, raisins and cherries to the rice
and lastly stir 1 quart whipped cream through it; fill the mixture
into a pudding form, pack it in ice and rock salt and let freeze for
4 hours; in serving dip the form in hot water, turn its contents
onto a round dish, lay preserved apricots around it and put on top
some whipped cream, so as to make this fine dish as tempting as
possible.
516. +Rice a la Malte.+-- Boil 1 pound rice 5 minutes, drain in a
sieve and rinse with cold water; return rice to saucepan, cover with
water and boil till tender, but in such a way that the kernels
remain whole; pour the rice in a sieve and let the water drain off;
rub off the skin of 6 oranges with loaf sugar and pound the sugar
fine; then peel the oranges, divide them into quarters, remove the
pits and lay the fruit on a dish; sprinkle 6 tablespoonfuls sugar
over and set them aside in a cool place; press the juice from 6
oranges; put the rice with 1-1/2 pints white wine in saucepan, add 1/2
pound sugar and boil till thick; add the orange juice and the juice
of 1 lemon, let it boil a few minutes longer, remove from the fire
and stir the orange sugar into it; rinse out a form with white wine,
pour in the rice mixture and when cold put it on ice for 3 hours; in
serving turn it out on a round dish and garnish with the orange
quarters; boil the juice of 3 oranges with 1/2 cup sugar and 1/2 cup
water to a syrup; when cold pour some over the rice and serve the
rest in a sauciere with the pudding.
517. +Rice Pudding a la Wellington.+-- Boil 1/2 pound rice for 15
minutes in water, drain it in a sieve and rinse with cold water;
return rice to saucepan, add 1/2 bottle Rhine wine, the peel of 1
lemon, the juice of 3 lemons and sweeten with sugar; when done pour
it into a border form and set it in a cool place; in serving turn it
onto a round dish, decorate with preserved or stewed cherries and
pour a little white syrup over the rice; have ready a plombiere of
frozen raspberry ice in a high pointed form and put it in the center
of the rice.
518. +Rice Pudding (with Pineapple).+-- Take a sponge cake (one that
was baked in a round form), hollow it out about 1-1/2 inches, pour some
Madeira wine over and sprinkle with finely chopped almonds; set it
in a cool oven to dry a little; then place it on a round dish with a
fine napkin and cut it down to 1/3 its height into 12 pieces; boil 3/4
pound rice 5 minutes in water, drain and rinse with cold water;
return rice to saucepan and boil it in water till nearly done; pour
it onto a sieve and drain off the water; then return it again to
saucepan with some pineapple syrup and boil till done; mix a few
tablespoonfuls finely cut pineapple with it, fill the rice (half
warm) into the sponge cake and decorate with slices of pineapple and
preserved red cherries; serve with apricot sauce. Preserved
pineapple may be used for this.
519. +Rice Pudding (with Apples).+-- Put 1/2 pound rice in a saucepan
with cold water, let it boil 5 minutes, drain in a colander and
rinse with cold water; return rice to saucepan, add 1 pint milk, 1/2
tablespoonful butter, 1/2 teaspoonful salt and boil till tender; pour
into a dish to cool; stir 2 tablespoonfuls butter to a cream with 4
tablespoonfuls sugar and add by degrees the yolks of 6 eggs and the
rice; add 2 tablespoonfuls rum and a finely minced lemon peel; beat
the whites to a stiff froth and add them to the mixture; pare and
cut into quarters 8 large tart apples; put peels and cores in a
saucepan, cover with water, place over the fire and boil till
tender; strain through a jelly bag; put the liquor in a saucepan and
boil 5 minutes; add 1 cup sugar, the rind and juice of 1 lemon and
when it boils put in the apples; boil nearly done; remove them with
a skimmer and put into a dish to cool; butter a pudding dish and
sprinkle with bread crumbs; put in 1/2 the rice mixture, lay over this
the apples and over them the remaining 1/2 of rice; lay a few pieces
of butter on top, sprinkle with a little sugar and cinnamon and bake
1 hour in a medium hot oven; serve with the syrup. Half the above
quantities will be sufficient for a family of 6.
520. +Rice Pudding (with Cherries).+-- Put 1/2 pound rice in a
saucepan, cover with cold water, boil 3 minutes, drain in a colander
and rinse with cold water; return rice to saucepan, add 5 cups milk,
1/2 teaspoonful salt and boil slowly till tender (the kernels must
remain whole); transfer it to a dish and when cold stir 1/4 pound
butter to a cream, add alternately 4 tablespoonfuls sugar, the yolks
of 6 eggs, the rice and lastly the whites beaten to a stiff froth;
butter a deep pudding dish and sprinkle with bread crumbs; put in a
layer of rice mixture, then a layer of cherries which have been
previously freed from the pits, stewed with sugar and drained on a
sieve; or take preserved cherries, drain off the liquor and put them
between the layers of rice till the dish is filled; let the last
layer be rice; bake 1 hour in a medium hot oven; when done decorate
the top with preserved or stewed cherries and send a cherry sauce to
table with it. Rice pudding with apricots or peaches may be made the
same way.
521. +Rice Pudding (with Almonds).+-- Prepare the rice the same as in
foregoing recipe; when cold stir 1/4 pound butter to a cream, add 1/4
pound sugar, the grated rind of 1 lemon, 1 cup finely chopped or
ground almonds, the yolks of 6 eggs, the rice and lastly the whites
beaten to a stiff froth; fill the mixture into a well buttered form
and bake 1 hour; when done dust it with powdered sugar and serve
with fruit or wine sauce.
522. +Lemon Rice Pudding.+-- Let 1/2 cup rice come to a boil, drain in
a colander and rinse with cold water; return the rice to saucepan,
add 1 cup milk, 1/4 teaspoonful salt and boil till tender; when done
pour it into a dish and set aside to cool; stir 1 tablespoonful
butter to a cream, add the yolks of 4 eggs, 2 tablespoonfuls sugar,
then the rice and the grated rind of 1 lemon; whip the juice of 1
lemon with the whites of 4 eggs to a froth, stir into the rice
mixture, put it in a well buttered pudding dish and bake 3/4 hour;
serve with wine sauce.
523. +Rice Scallop.+-- Place a saucepan with 1/2 pound rice and cold
water over the fire, boil 5 minutes and drain in a colander; return
rice to saucepan, add 1 quart milk, 1/2 teaspoonful salt, a small
piece of butter and boil till rice is soft and thick; pare, core and
slice fine 10 large apples, put them in a saucepan with 1
tablespoonful butter, 2 tablespoonfuls finely cut citron, 1/2 cup well
cleansed currants, 1/2 cup sugar and stew slowly until apples are
soft; add 1/2 cup currant jelly or fruit marmalade and set aside to
cool; butter a pudding dish, put in a layer of rice and over it a
layer of apples; continue in this way alternately with rice and
apples till all are used; let the last layer be rice; put little
pieces of butter all over the top of rice and bake 3/4 hour; serve
either hot or cold.
524. +Cream of Rice Flour.+-- Mix in a saucepan 4 tablespoonfuls rice
flour with 1 quart milk and add 4 tablespoonfuls sugar, 1 ounce
finely cut orange peel, the yolks of 6 eggs and the grated rind of 1
lemon; stir this over the fire until it begins to boil; remove it
from the fire, add the whites beaten to a stiff froth and serve it
when cold in a glass dish; sprinkle it with sugar, hold a red hot
shovel over to brown the sugar and serve without sauce.
525. +Rice kalte Schale (with Cream).+-- Put 1/4 pound rice with cold
water over the fire, boil 5 minutes, drain in a colander and rinse
with cold water; return rice to saucepan and add 1 quart milk, 1/2
teaspoonful salt, a piece of cinnamon and a little vanilla and lemon
peel; when done remove peel and cinnamon and add the yolks of 4 eggs
and 1 quart boiling hot cream; sweeten to taste and serve when cold.
NOTE.--Milk may be substituted for cream.
526. +Rice Jelly.+-- Mix 1/4 pound rice flour with 1 quart milk and add
1/4 pound sugar, 1/2 ounce gelatine which has been soaked for a few
minutes in cold water, 6 pounded bitter almonds and a little lemon
peel; stir this over the fire constantly and boil 15 minutes; remove
lemon peel, fill the mixture into a form which has been well rinsed
out with cold water and sprinkled with sugar and set the form on ice
to cool; in serving turn the jelly out onto a dish and send fruit
syrup to table with it.
527. +Apples with Rice Border.+-- Place a saucepan with 1/2 pound rice
covered with cold water over the fire, boil a few minutes, drain the
rice in a colander and rinse with cold water; then return it to
saucepan, cover with 1 pint milk and boil till tender and thick;
then stir through it carefully 1 tablespoonful butter, 3
tablespoonfuls sugar, the grated rind of 1/2 lemon and the yolks of 2
eggs; next butter a mould (special moulds are made for rice border),
fill it with rice and set in a warm place for 10 minutes; pare 12
small tart apples, remove the cores without breaking the fruit and
boil them in sugar syrup with 1 tablespoonful apricot marmalade or
fruit jelly; turn the rice border onto a dish and lay little pieces
of currant jelly on top of it; pile the apples high up in the
center; reduce the syrup by boiling a little longer and pour it over
the apples. Pears, peaches, apricots and cherries the same way.
Preserved fruit may also be used.
528. +Rice Cream.+-- Boil 6 ounces parboiled rice in 3 cups sweet
cream and a little salt till tender; when done mix it with 1/2 ounce
gelatine which has been soaked in cold water; when this is well
mixed with the rice remove it from the fire, add the well beaten
yolks of 6 eggs, 3 or 4 tablespoonfuls sugar and when cold add 1
glass maraschino and the 6 whites beaten to a stiff froth; fill this
into a form and place it on ice to get firm; in serving turn the
cream onto a glass dish and garnish with macaroons.
529. +Rice Cream (with Chocolate).+-- Place 6 ounces well washed rice
with cold water over the fire, boil for a few minutes, drain in a
colander and rinse with cold water; return rice to saucepan, add 3
cups sweet cream, 1/4 teaspoonful salt and boil till tender; then mix
with 1 ounce gelatine which has been soaked for 5 minutes in cold
water; also add 6 tablespoonfuls sugar, 1 teaspoonful vanilla
extract, 1/4 pound finely grated chocolate and when cold add 1 pint
whipped cream; fill the mixture into a form, bury the form in finely
cracked ice with a little rock salt sprinkled between and let it
remain 4 hours; in serving dip the form into hot water and turn the
cream onto a glass dish. NOTE.--The chocolate may be left out of the
cream and a chocolate sauce served with it.
530. +Rice Cream (with Fruit).+-- Put 6 ounces well washed rice with
cold water over the fire, let it boil a few minutes and drain and
rinse it with cold water; return the rice to saucepan, add 3 cups
sweet cream, a little salt and boil till done; when cold mix it with
3 tablespoonfuls sugar, the grated rind of 1 lemon and 1/2 ounce
gelatine soaked in cold water; when nearly cold add 1 pint whipped
cream and put the mixture into a form with layers of preserved
fruit, such as cherries, peaches, plums, etc., between it; set the
form into a pail with layers of cracked ice and rock salt sprinkled
between; the form should be entirely covered with ice; set in a cold
place for 4 hours; in serving turn the cream out of the form onto a
glass dish and garnish with fruit jelly.
531. +Rice Croquettes (served with Sauce as Dessert).+-- Parboil 1/2
pound rice for a few minutes in water and drain in a colander;
return the rice to saucepan with 1 pint milk, 3 tablespoonfuls
sugar, 1/2 tablespoonful butter, 1/2 teaspoonful salt and boil till
tender; when done remove it from the fire and mix with the yolks of
3 or 4 eggs, the grated rind of 1 lemon and set it aside to cool;
form the mixture into balls the size of a walnut, dip them into
beaten white of eggs, roll them in zwieback crumbs and fry in
boiling lard; serve with wine sauce.
532. +Brioche Dough.+-- Put 1 pound flour into a dish, add 1/2
teaspoonful salt, make a hollow in the center, pour 1 cup warm milk
in which 1 yeast cake has been dissolved into the center, mix it
with some of the flour and set in a warm place for 1 hour; then stir
1/4 pound butter to a cream and add by degrees 2 eggs; mix this with
the flour and yeast to a soft dough, cover and let it rise to double
its height in a warm place; then work it through once more, roll it
out with a rolling pin about 1/8 of an inch in thickness, cut it into
rounds with a tumbler and put in the center either force meat, fruit
jelly or rice; bend them over so that the edges meet; wet them with
beaten egg and press the edges firmly together; set in a warm place
to rise; then brush over with beaten egg, dust with bread crumbs and
fry in hot lard.
533. +Rice Brioche.+-- Prepare a brioche dough the same as in
foregoing recipe with the addition of 2 tablespoonfuls sugar and the
grated rind of 1 lemon; while this is rising put 1 cup rice in a
saucepan with cold water over the fire, let it come to a boil, drain
in a sieve and rinse with cold water; return the rice to saucepan,
add 1 pint milk, 1/2 teaspoonful salt and boil till tender; remove it
from the fire and when cold mix the rice with the beaten whites of 3
eggs, 3 tablespoonfuls sugar, 4 tablespoonfuls finely chopped
almonds, 2 tablespoonfuls finely cut citron and 1/4 teaspoonful
cinnamon; when the dough has risen to double its height divide it
into 2 equal parts and roll each part out on a floured board to 1/2
inch in thickness; spread over each part an equal portion of the
rice, fold together, press the edges firmly, so that the rice cannot
fall out, shape it in the form of a long square and lay in buttered
tin pans; brush over with the yolks of the 3 eggs, sprinkle thickly
with finely chopped almonds and dust with powdered sugar; set in a
warm place and let it rise for 1/2 hour; then bake in a medium hot
oven about 1/2 hour; if the oven should be too hot cover with paper;
serve with the following sauce:--Stir 2 tablespoonfuls butter with 8
tablespoonfuls powdered sugar to a cream and add 2 eggs, a little
nutmeg and 4 tablespoonfuls rum with 1 teaspoonful vanilla; stir
until white; put the bowl which holds the mixture into a vessel of
boiling water, stir over the fire, add gradually 1 cup boiling
water, stir to a creamy sauce and serve. NOTE.--Half these
quantities will be sufficient for a family of 6 persons.
534. +Poveison (with Prunes).+-- Stew some dried prunes with a stick
of cinnamon and lemon peel; sweeten with sugar and set aside to
cool; remove the pits and chop the prunes fine; reduce the liquor by
boiling it down to 1/2, add the prunes and mix all together; grate the
crust from 3 or 4 milk rolls, cut them into slices about 1/8 of an
inch in thickness, spread each slice with the prunes and lay 2
pieces together with the prunes between them; after all the slices
have been prepared in this way lay them on a long plate, pour some
cold milk over and let them stand for 1/2 hour; then dip them first in
beaten egg and then in fine bread crumbs and fry in boiling lard;
serve them dusted with sugar.
535. +Croquettes of Nudels.+-- Prepare some finely cut nudels with 1
egg and the necessary flour and boil them in milk with a piece of
butter, 2 tablespoonfuls sugar and a pinch of salt; when done
transfer them to a dish and mix with the yolks of 3 eggs, the grated
rind of 1/2 lemon and 3 bitter macaroons broken into small pieces; set
this mixture on ice and when cold form it into round balls the size
of an egg; dip them in the white of egg, then in boiling lard and
fry in boiling lard to a fine brown; serve with wine or fruit sauce.
536. +Apple Croquettes.+-- Prepare a fine apple sauce, press it
through a sieve and add some finely chopped almonds and a little
vanilla; bake some thin pancakes of eggs, milk and flour, spread
some of the apple sauce over each one, roll them up, turn the ends
over and fasten them with egg; dip them first into beaten egg, then
into fine zwieback crumbs and fry in boiling lard to a nice golden
color; dust them with powdered sugar and serve with a sauce made of
apple jelly thinned with vanilla liquor or maraschino.
537. +Nudels (with Jelly).+-- Boil 2 cups home-made nudels in salt
water 15 minutes; then drain in a colander, put the nudels in a
saucepan with 1 tablespoonful butter and toss them over the fire
till they are well mixed with the butter; then put them in a glass
dish alternately with currant or apple jelly in layers between,
cover the top with jelly and serve. A cupful of freshly grated
cocoanut laid over the top of this dish and dotted with small bits
of jelly is a decided improvement.
538. +Apple Scallop.+-- 1 pound bread crumbs, 3/4 cup sugar, 10 large
greening or pippin apples and 3/4 cup butter; pare, quarter and cut
the apples into fine slices; put 1/4 of the butter into a pudding dish
and let it melt; then put in a layer of bread crumbs and over them a
thick layer of apples; sprinkle over some sugar and lay little bits
of butter over; continue this way alternately with bread crumbs,
butter, apples and sugar till all is used; let the last layer be
bread with bits of butter on top; cover the dish and bake 3/4 hour;
shortly before the scallop is done uncover the dish and let it brown
a little; serve either hot or cold without sauce.
539. +Nudel Scallop.+-- Prepare a nudel dough of 1 egg, 1/2 teaspoonful
butter, 1 tablespoonful water, a pinch of salt and sufficient flour
to make a stiff dough; divide the dough into 4 parts, roll each part
out on a paste board as thinly as possible and let them lay for 15
minutes; then cut each part into long strips 1-1/2 inches in width; lay
4 strips on top of one another and cut them fine, about as thick as
a straw; shake the nudels apart and spread them on a board to dry
for 1 hour; then put them into boiling salted water, boil 10 minutes
and drain in a colander; pare, core and cut into fine slices 10
large greening apples; put the apples in a saucepan with 1
tablespoonful butter and 1/2 cup sugar, cover and stew gently till
they begin to soften; remove them from fire, add 1/2 cup apple or
currant jelly and set aside to cool; butter a pudding dish and put
in a layer of nudels; lay little bits of butter over and put over
the nudels a layer of apples; then nudels again; continue in this
way till all is used; let the last layer be nudels; mix 3 eggs with
1 cup milk, a little sugar and 1 teaspoonful vanilla; pour it over
the nudels and bake 3/4 hour; serve either hot or cold. NOTE.--Stewed
prunes, peaches or cherries may be used instead of apples. This may
be served without sauce.
+COLD PUDDINGS MADE WITH MILK.+
540. +Cocoanut Custard Pudding, No. 1.+-- 2 cups grated cocoanut, 1
cup sugar, 5 eggs and 1 quart milk; beat up the eggs to a froth, add
the sugar, stir until melted, then add milk and cocoanut; butter a
pudding dish, pour in the mixture and bake till the custard
thickens; the best way to ascertain when pudding is done is to place
the handle of a teaspoon into the center of the pudding; if it is
thick remove instantly and set aside in a cool place; serve when
cold in the same dish in which it was baked, with a napkin folded
around, or place it in an ornamental dish.
541. +Cocoanut Custard Pudding, No. 2.+-- Boil 3 cups milk with 1 cup
sugar; dissolve 2 tablespoonfuls cornstarch in 1 cup cold milk and
add it to the milk; continue the boiling for a few minutes and
remove from fire; beat up the yolks of 4 eggs and after the custard
has cooled a little add them to it; when cold beat the whites to a
stiff froth and stir them into the custard; butter a pudding dish
and put in 1/2 the custard and a layer of macaroons; then a thick
layer of cocoanut on top into which 2 tablespoonfuls sugar have been
mixed; bake in the oven to a delicate brown color; serve cold
without sauce.
542. +Pudding a la Princess.+-- Take 1 pound any kind of cake
(sponge, pound, cup or raisin cake), which is several days old, cut
it into slices and lay them in a glass dish; put on to each slice 1
teaspoonful currant or apple jelly and pour 1/2 cup sherry wine and
the juice of 1 lemon over; soak 1 ounce gelatine in 1 cup milk 15
minutes; place a saucepan over the fire with 3 cups milk, 1/2 cup
sugar, the yolks of 6 eggs and 1-1/2 teaspoonfuls vanilla extract; stir
this over the fire till nearly boiling; then add the gelatine by
degrees, stirring constantly, but do not allow it to boil; as soon
as gelatine is melted remove it from the fire, set the saucepan in
cold water and stir its contents till cold; pour the custard over
the cake; beat the 6 whites to a stiff froth and beat into it
gradually 1/2 cup currant, cranberry or apple jelly; spread this
meringue over the custard and dot it with little bits of jelly laid
on in a pattern. Half the above quantities will be sufficient for a
small family.
543. +Cold Sponge Pudding.+-- Soak 1 ounce gelatine in 1 cup milk for
15 minutes; place a saucepan over the fire with the yolks of 6 eggs,
3 cups milk, 6 tablespoonfuls sugar, 2 teaspoonfuls vanilla extract
and stir with an egg beater till nearly boiling; add by degrees the
gelatine, beating constantly; remove from the fire and set aside to
cool, stirring it now and then; when cold and beginning to thicken
have the whites beaten to a stiff froth and stir them lightly
through the cream; rinse out a mould with cold water, sprinkle the
inside with sugar, pour in the mixture and set in a cool place to
form; in serving loosen the edge on top with your finger and turn
the pudding onto a dish; serve with cold fruit or claret wine sauce.
544. +Chocolate Pudding.+-- Soak 1 ounce gelatine in 1 cup milk; boil
1/4 pound grated chocolate in 1 cup water and add 1 pint milk, the
yolks of 3 eggs, 5 tablespoonfuls sugar and the gelatine; beat this
with an egg beater over the fire till nearly boiling; remove from
the fire and set aside to cool, stirring it now and then; when cold
and beginning to thicken add the beaten whites of 6 eggs; rinse a
form with cold water, sprinkle with sugar, pour in the mixture and
set aside to form; serve with vanilla sauce made of the 3 remaining
yolks.
545. +Sago Pudding.+-- Boil 1 quart milk with a little salt and while
boiling sprinkle in slowly 1/4 pound sago; continue the boiling until
the sago looks clear and is thick; when done remove the saucepan to
side of stove add 4 tablespoonfuls sugar; beat up the yolks of 4 or
5 eggs with a little cold milk, add them to the sago and while hot
add the whites beaten to a stiff froth; turn it into a jelly mould
which has previously been rinsed with cold water and sprinkled with
sugar and place it on ice or in cold water till firm; serve with
fruit or vanilla sauce.
546. +Sago Pudding with Almonds+ is prepared the same as in
preceding recipe. While the sago is boiling add 1 cup finely chopped
almonds. Walnuts or hazel nuts may be used the same way.
547. +Sago Pudding (Allemande).+-- Boil 1 quart milk with a little
salt and while boiling add slowly 1/4 pound best sago, 1/2 cup finely
chopped almonds and 4 tablespoonfuls sugar; continue the boiling for
20 minutes longer, then remove the saucepan to side of stove, add
the beaten whites of 4 eggs and 1 teaspoonful lemon extract; pour
the sago into a well rinsed and sugared jelly mould and set aside to
cool; put the 5 yolks with 3 cups milk, 1 teaspoonful cornstarch and
3 tablespoonfuls sugar over the fire and stir until it begins to
boil; remove instantly, flavor with vanilla or lemon essence and
serve cold with the pudding.
548. +Sago Meringue (with Apples).+-- Boil 1/4 pound sago in 1 quart
milk with a little salt and a little butter; in the meantime pare
and core 6 large apples, put them into a long tin pan with 1 quart
boiling water, cover them with another pan and boil 5 minutes;
transfer the apples to a long-shaped pudding dish and put 1
teaspoonful jelly into each apple; when the boiled sago is cold mix
it with the yolks of 4 eggs and 4 tablespoonfuls sugar; pour this
over the apples and bake in the oven; when done draw the pudding to
the front of oven; have the 4 whites beaten to a stiff froth and add
2 tablespoonfuls powdered sugar and a little essence of lemon;
spread this over the pudding, close the oven and let the pudding
bake for a few minutes longer; eat without sauce, either hot or
cold.
549. +Sago Cream.+-- Put 1/2 pound sago with boiling water over the
fire, let it boil 5 minutes and drain on a sieve; return the sago to
saucepan, add 3 pints water and boil slowly 1-1/2 hours; add 1 bottle
claret, the juice of 2 lemons and the rind of 1; add sufficient
sugar to sweeten and boil 1/2 hour more; rinse out a jelly mould or
small cups with cold water, sprinkle them with sugar, fill them with
the sago cream and set in a cool place to get firm; serve cold with
whipped cream or vanilla sauce; or take currant juice instead of
wine and otherwise prepare the same as above; when cold turn the
cream onto a glass dish, lay a border of whipped cream sweetened
with sugar and flavored with vanilla around it and serve without
sauce.
550. +Rothe Gruetze.+-- Stew 1/2 pound currants and 1/2 pound raspberries
with 1/2 pint water about 20 minutes; strain them through a jelly bag;
put the juice in a saucepan with the same quantity of water and add
sufficient sugar to sweeten; as soon as it begins to boil sprinkle
in slowly some of the best sago, allowing 4 tablespoonfuls sago to 1
quart liquid; add a piece of cinnamon and boil slowly till sago is
clear, which will take about 1/2 hour; stir it constantly; turn it
into cups or jelly moulds; eat when cold with milk or cream.
551. +Milk Pudding.+-- Boil 1 quart milk with 6 tablespoonfuls sugar,
the peel of 1 lemon and add 16 sheets red gelatine which has been
soaked for 5 minutes in cold water; stir until the gelatine is
dissolved; remove it from fire and add 1 pint Rhine wine; pour it
into a jelly mould which has been rinsed with cold water and
sprinkled with sugar, set it on ice to get firm and serve with
vanilla or lemon custard sauce.
552. +Fruit Custard Pudding.+-- Dip 6 small sponge cakes into the
juice of 1 can peaches and lay the cake in a glass dish; lay 1/2 the
peaches over the cake and pour some cold custard over it which is
made as follows:--Place a saucepan with 1 quart milk, 4
tablespoonfuls sugar, the yolks of 4 eggs and a pinch of salt over
the fire and add 2 tablespoonfuls cornstarch; stir constantly till
just about to boil; then remove from the fire and when cold pour it
over the cake and peaches; beat the whites to a stiff froth, mix
with 2 tablespoonfuls powdered sugar, spread it over the top and
serve.
553. +Macaroon Meringue.+-- Place a saucepan with 1 quart milk, the
yolks of 4 eggs, 4 tablespoonfuls sugar and 1 tablespoonful
cornstarch over the fire and stir constantly till just about to
boil; remove instantly and when cold stir 1 cup finely chopped
almonds through it; put a layer of macaroons in a glass dish, pour
over 1/2 the custard, put another layer of macaroons and then custard
again; beat the whites to a stiff froth, add 1 tablespoonful
powdered sugar and spread it over the top.
554. +Lemon Custard Pudding.+-- 1 quart milk, 2 tablespoonfuls
cornstarch, 3 eggs, the juice of 2 lemons, the grated rind of 1 and
1/2 tablespoonful butter; mix the cornstarch with a little cold milk;
put the remaining milk over the fire, add the butter and as soon as
it begins to boil stir in the cornstarch; boil a few minutes,
stirring constantly; remove from fire and when cold mix the eggs
with 3/4 cup sugar, add the lemon juice and rind, stir this to a cream
and add gradually to the cornstarch; when well mixed fill it into a
buttered pudding dish and bake till the custard is set; serve cold.
555. +Cornstarch Pudding.+-- 1 quart milk, 4 tablespoonfuls
cornstarch, 5 eggs, 4 tablespoonfuls sugar and 1/4 teaspoonful salt;
mix the cornstarch with a little milk; put the remaining milk with
sugar and salt in a saucepan over the fire; as soon as it boils add
the cornstarch and let it boil for a few minutes, stirring
constantly; when done remove it to side of stove, add the well
beaten yolks of the 5 eggs; when well mixed together keeping it hot,
and beat the whites to a stiff froth and stir them into the mixture;
rinse out a mould with cold water, sprinkle with sugar, pour in the
mixture and set either in a cool place or on ice; serve with fruit
sauce.
556. +Cornstarch Meringue.+-- 1 quart milk, 4 tablespoonfuls
cornstarch, 4 tablespoonfuls sugar, 4 eggs and 4 tablespoonfuls
fruit jelly; bring the milk to a boil and stir in the cornstarch,
which should be previously dissolved in a little cold milk; boil a
few minutes, stirring constantly; remove it from the fire and while
yet hot stir in the yolks beaten up with the sugar and flavor with 1
teaspoonful vanilla; fill it into a glass dish; beat the whites with
4 tablespoonfuls currant or apple jelly to a froth, spread it over
the pudding and serve when cold.
557. +Armor Pudding.+-- Boil 1 quart milk with the rind of 1 lemon;
dissolve 1 cup cornstarch in 1 cup cold milk and add it slowly to
the milk, stirring constantly; add 3/4 cup sugar and a little salt and
continue the boiling for a few minutes; when done remove the
saucepan to side of stove, keeping it hot; beat the whites of 6 eggs
to a stiff froth and mix them with the cornstarch; turn it into a
jelly mould and serve cold with strawberry or vanilla sauce. The
mould should be previously rinsed with cold water and sprinkled with
granulated sugar.
558. +Red Cream Pudding.+-- Boil 1 pint fruit juice and 1 pint water;
add 4 tablespoonfuls cornstarch dissolved in cold water, sweeten to
taste and continue the boiling for 5 minutes; remove it to side of
stove, and while yet hot mix it with the whites of 6 eggs beaten to
a stiff froth; turn it into a jelly mould which has been rinsed with
water and sprinkled with sugar and serve cold with vanilla sauce.
559. +Floating Island.+-- Mix 1 quart milk with the yolks of 4 eggs,
4 tablespoonfuls sugar and 1/2 tablespoonful cornstarch; stir this
over the fire until just about to boil; remove instantly and add 1
teaspoonful vanilla essence; set a glass dish on a wet cloth and
pour in the hot custard; beat the whites to a stiff froth, spread it
over the custard, sprinkle a little sugar over and cover it up for
20 minutes; then set it on ice or in a cool place; serve cold; or
beat the whites with 4 tablespoonfuls fruit jelly to a stiff froth,
heap this meringue upon the custard when cold and dot it with bits
of jelly laid all over it.
560. +Banana Float.+-- Put in a saucepan 1 quart milk, 1/2
tablespoonful cornstarch, 1/2 cup sugar and the yolks of 4 eggs; set
the saucepan in a vessel of boiling water and stir over the fire
till nearly boiling; remove instantly, pour the custard into a dish
and add 1 teaspoonful lemon extract; when cold have 1/2 dozen bananas
cut into slices and stir them into the custard; beat the whites to a
stiff froth, mix with a little powdered sugar, cover the custard
with the meringue, set lady fingers around the edge of dish and
serve.
561. +Peach Float.+-- Blanch 1 cup almonds, chop them very fine and
stir into a custard made the same as in foregoing recipe; pare and
cut some ripe peaches into eighths and stir them into the custard;
put into a glass dish with meringue on top and garnish with kisses
or lady fingers, Orange float is made the same as Banana Float.
562. +Lemon Custard.+-- Boil 1 quart milk with 1/2 cup sugar and while
boiling stir in 2-1/2 tablespoonfuls cornstarch previously wet with a
little cold milk; stir constantly and boil a few minutes; then
remove it from the fire and add 2 teaspoonfuls lemon essence and the
well beaten yolks of 4 eggs; turn the custard into a glass dish,
beat the whites to a stiff froth, spread it over the top, sprinkle a
little sugar over and serve when cold.
563. +Lemon Cream Pudding.+-- Place a saucepan over the fire with the
rind of 1 lemon and the juice of 3; add 1 cup sugar, 1 cup white
wine and the yolks of 4 eggs; stir this until nearly boiling; remove
it from the fire and add 3/4 ounce gelatine which has been soaked for
10 minutes in cold water; when nearly cold add 1 pint sweet cream
beaten to a stiff froth, turn into a jelly mould and set on ice to
get firm; serve without sauce. Or put in a saucepan the yolks of 6
eggs, 1/2 pint white wine, 6 tablespoonfuls sugar, the juice of 3
lemons and the peel of 1; stir this over the fire until it begins to
boil; remove it and add 1 ounce gelatine which has been previously
soaked in cold water; stir until the gelatine is dissolved; when
nearly cold add the whites beaten to a stiff froth; turn into a
jelly mould and set on ice to get firm; serve without sauce.
564. +Custard Bread Pudding.+-- Mix the yolks of 4 eggs with 1 quart
milk, 4 tablespoonfuls sugar and 1 teaspoonful vanilla; pour this
into a pudding dish and lay 2 slices of buttered bread on top of the
custard; bake until nearly done; beat the whites to a froth, mix
with 1 tablespoonful sugar, spread it over the pudding and bake to a
light brown color; serve cold.
565. +Custard.+-- Beat 5 eggs with 1/2 cup sugar to a cream and add 1
quart milk and 1 teaspoonful vanilla or lemon essence; pour this
into a pudding dish and bake in a medium hot oven till done; to
ascertain when the custard is done put the handle of a teaspoon into
the center of dish; if the custard is thick and jelly-like, and no
milk is to be seen, remove instantly from the oven and serve when
cold, or pour the custard into small cups, set them in a long pan of
hot water and bake in a medium hot oven till the custard is thick.
566. +Apple Custard.+-- Pare and core 6 medium sized apples, put them
in a pan half filled with boiling water, cover with another pan of
same size and let them boil till soft all through, but not broken;
transfer them carefully to a glass dish, sprinkle over some sugar
and when cold put 1 teaspoonful apple, currant or quince jelly in
center of each apple; pour over a cold soft custard. For custard mix
1 pint milk with 3 well beaten eggs and add 2 tablespoonfuls sugar
and 1 teaspoonful cornstarch; stir over the fire till nearly
boiling, flavor with essence of lemon and set aside to cool.
567. +Pineapple Custard.+-- Pare and cut a ripe pineapple into small
pieces, taking care not to lose any of the juice; put the fruit with
sugar into a glass dish and set on ice; boil 1 pint milk; mix 2
tablespoonfuls cornstarch with 1 cup cold milk, add it with a little
salt to the boiling milk and stir and boil for a few minutes; remove
from fire and add 2 tablespoonfuls sugar, the yolks of 3 eggs and 1
teaspoonful vanilla extract; mix this well together and set aside;
when cold pour the custard over the pineapple; have the whites
beaten to a stiff froth, mix a little powdered sugar through it and
put on top of custard like a pyramid; place the dish for 1/2 hour on
ice before serving.
568. +Strawberry Custard.+-- Wash 1 quart strawberries, drain and put
them besprinkled with sugar in a glass dish; pour over a cold
custard and finish the same as Pineapple Custard.
569. +Peach Custard.+-- Pare and cut into slices some ripe peaches,
sprinkle over some sugar and finish the same as Pineapple Custard.
Apricot custard is made the same way.
570. +Chocolate Fruit Custard.+-- Dissolve 3 tablespoonfuls grated
sweet chocolate in a little milk and mix it with a custard made the
same as Pineapple Custard; when cold pour it over strawberries,
pineapples, oranges or any kind of preserved fruit and cover with
the whites of 3 or 4 eggs beaten to a stiff froth. If preserved
fruit is used the syrup may be used for jelly.
571. +Fruit Custard (with Cake).+-- Cut some sponge cakes several
days old into square pieces; drain off the liquor from a can of
peaches; dip each piece of cake into the liquor and lay them in a
glass dish; lay the peaches between and pour a cold custard over;
spread over the top the whites of 3 or 4 eggs beaten to a stiff
froth, sprinkle over a little sugar and serve. Any kind of stale
cake may be used up in this way.
572. +Tutti Frutti Custard.+-- Cut any kind of stale cake into small
pieces; put a layer of cornstarch custard into a buttered pudding
dish, then a layer of cake; sprinkle over the cake some finely cut
citron, raisins and currants; continue in this way until 2 layers of
cake and 2 of custard are in the dish; cover the top with a meringue
made of the whites of 3 eggs beaten to a stiff froth, add a little
powdered sugar and bake in the oven for a few minutes, till meringue
is a light brown, and serve. The raisins, currants and citron should
be boiled for 15 minutes in a little water before adding them.
573. +Apple Custard Pudding.+-- Pare and core 6 large pippin or
greening apples, place them in a long pan with 1 quart boiling
water, cover with another pan of same size and stew from 5 to 8
minutes, or until a straw will penetrate through them easily; do not
allow them to break; then remove the apples carefully to a pudding
dish and put 1 teaspoonful currant jelly into each apple; stir 5
eggs with 4 tablespoonfuls sugar to a cream and add 1 teaspoonful
lemon extract and 1 quart milk; pour this over the apples and bake
till custard is firm; serve cold in the same dish in which it has
been baked.
574. +Peach Meringue.+-- Boil 3 cups milk with a pinch of salt,
1/2 tablespoonful butter and 4 tablespoonfuls sugar; mix 2
tablespoonfuls cornstarch with 1 cup milk, stir it into the boiling
milk and continue boiling for a few minutes; then remove from fire
and set aside; when cold mix it with the yolks of 4 eggs and 1
teaspoonful lemon extract; pare and cut into halves 8 or 10 large,
ripe peaches, lay them in a well buttered pudding dish and sprinkle
3 tablespoonfuls sugar over; pour over the cornstarch and bake 20
minutes; draw the dish to front of oven; have the whites beaten to a
stiff froth, spread them over the top, sprinkle a little sugar over
and bake for 5 minutes longer; serve when warm with fruit sauce and
when cold with cream or vanilla sauce. Cherries and pineapples may
be used the same way.
575. +Tipsy Parson.+-- Take a sponge cake several days old, crumble
it up fine, put a layer of it in a glass dish and pour over 1 glass
wine; then add 1/2 cup finely chopped almonds, then a layer of whipped
cream; then begin over again, by laying another layer of cake
crumbs, almonds and cream; continue in this way till all is used;
let the last layer be cream. All kinds of cake crumbs can be used,
but sponge cake is the best.
576. +Russian Cream Pudding.+-- Rub the skin of 2 lemons and 1 orange
on 1/2 pound loaf sugar; pound the sugar fine, pour the juice of the
lemons and orange over it, add 1 ounce gelatine (which should be
soaked in a little cold water), 1 pint white wine, 4 whole eggs and
the yolks of 8 eggs; put this into a tin pail and set it in a vessel
of hot water; stir with an egg beater until just about to boil;
remove instantly, add 1/2 pound sugar and stir until cold; then add 1
quart sweet cream beaten to a froth and 1/2 pint Madeira wine or rum;
fill the cream into a form and set it on ice; in serving turn the
cream out and garnish with lady fingers and macaroons.
577. +Tapioca Pudding.+-- Wash 3 tablespoonfuls tapioca, put it into
a pudding dish with 1 quart milk and let it stand for 1 hour; then
set the dish on the side of stove to heat gradually; when the
tapioca is soft beat up 3 eggs with 3 tablespoonfuls sugar, stir
them into the tapioca and flavor with 1 teaspoonful lemon extract;
put small pieces of butter over the top and bake in the oven; serve
with or without sauce. Preserved peaches may be sent to table with
it.
578. +Tapioca Meringue.+-- Soak 1/2 cup tapioca in 1 quart milk for 2
hours; set the dish on the side of stove and let it heat slowly;
stir the yolks of 4 eggs with 1/2 cup sugar to a cream, add them to
the pudding and flavor with 1 teaspoonful vanilla; put 1
tablespoonful butter in small pieces over the top and bake till it
begins to thicken; beat the whites to a stiff froth and add 1
tablespoonful powdered sugar and a little lemon extract; draw the
pudding to the front of oven, spread the meringue over, set it for a
few minutes back in the oven and serve.
579. +Tapioca Pudding (economical).+-- Soak 1 cup tapioca in 3 cups
water for 3 hours; then put the tapioca into a saucepan, set this
into a vessel of hot water, add 1 cup boiling water and boil till
tapioca is done (or clear); add 1/2 teaspoonful salt, the juice of 1
lemon and a little grated rind; sweeten with 5 tablespoonfuls sugar,
turn into a jelly mould and serve when cold with the following sauce
made of 1 egg, 2 teaspoonfuls cornstarch and 2 cups water; sweeten
to taste; add a little butter; stir this over the fire till just
about to boil; add a little nutmeg, the juice of 1 lemon and serve
when cold with the pudding; or serve with custard sauce.
580. +Tapioca Pudding (with Lemon Sauce).+-- Soak 1 cup tapioca in 1
quart milk for 2 or 3 hours; put this in a saucepan and add 1/2
teaspoonful salt and 2 tablespoonfuls butter; set the saucepan in a
vessel of boiling water and boil till tapioca is soft; turn into a
jelly mould and set aside to cool; for the sauce pare 1 lemon as
thinly as possible and boil the skin for 20 minutes, changing the
water 3 times; cut the peel in small strips like straws; place a
saucepan with 1 cup sugar, 1/2 cup water and the lemon peel over the
fire and boil for 10 minutes; in serving turn the pudding onto a
dish and pour the cold sauce over it. This pudding may be served
with vanilla or lemon custard sauce. Tapioca prepared this way may
also be put into cups.
581. +Tapioca Pudding (with Apples).+-- Soak 1/2 cup tapioca in cold
water for 2 hours; then mix it with 1/2 cup sugar, 1 quart milk, 4
eggs and 1 teaspoonful vanilla extract; pare and core 6 pippin or
greening apples, put them in a pan with water, cover them with
another tin pan and let them boil 5 minutes; remove the apples
carefully, put them into a pudding dish, pour the tapioca mixture
over them and bake in the oven; serve with hard sauce or send it to
table without sauce sprinkled with powdered sugar.
582. +Apple Tapioca Pudding.+-- Soak 1 cup tapioca over night in 4
cups water; next morning add about 6 large tart apples, chopped very
fine (or more, according to size), and add 1 cup sugar; bake slowly
until done; to be eaten either warm or cold with cream. A delicate
dish for invalids.
583. +Farina Custard Pudding.+-- Boil 3 tablespoonfuls farina in 1
quart milk with 1/2 teaspoonful salt; when cold mix it with 4 well
beaten eggs, 1/2 cup sugar and 1-1/2 teaspoonfuls essence of lemon; put
into a pudding dish and bake till custard is set; eat hot or cold
without sauce. This pudding may also be made with a meringue the
same as Cornstarch Meringue.
584. +Rose Pudding.+-- Soak 1 ounce gelatine in 1 cup cold water 15
minutes; then add 1 cup boiling water, the yolks of 6 eggs, 6
tablespoonfuls sugar, the peel of 1 lemon and 1 pint white wine;
stir this with an egg beater till it nearly boils; then remove
instantly, add a little cochineal to color it to a beautiful pink
and set aside to cool; when cold and beginning to thicken stir in
the whites beaten to a stiff froth; turn into a mould previously
rinsed with cold water and sprinkled with sugar and set the form on
ice for 2 hours; when ready to serve turn the pudding onto a dish
and send vanilla sauce to table with it.
585. +Figaro Pudding.+-- Soak 1 ounce gelatine in a little water for
15 minutes; place a saucepan with 1 pint sweet cream, the yolks of 4
eggs and 6 tablespoonfuls sugar over the fire and stir until nearly
boiling; add the gelatine and stir till it is dissolved; remove it
from the fire and set aside to cool, stirring it now and then; when
quite cold and beginning to thicken stir in lightly 1 pint whipped
cream and flavor with vanilla; rinse out a mould with cold water,
sprinkle with sugar, fill in the cream and set in a cool place to
form; serve with cold strawberry sauce.
586. +Farina Melusine (with Apples).+-- Bring 1 quart milk to a boil,
add, stirring constantly, 1 cup farina and stir until it forms into
a stiff paste and loosens itself from bottom of saucepan; transfer
it to a dish; when cold stir 2 tablespoonfuls butter to a cream and
add alternately the yolks of 6 eggs, the farina, 4 tablespoonfuls
sugar, the rind of 1 lemon and lastly the beaten whites; pare and
core 8 large tart apples, put them in a long pan over the fire, add
1 quart boiling water, cover with another pan of same size and steam
them 5 minutes (no longer); then remove carefully, lay them into a
long shaped pudding dish, put a teaspoonful jelly into each apple
and pour the farina mixture over so the apples are entirely covered;
bake in a medium hot oven about 3/4 hour and serve with the following
sauce:--Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a
cream, add the yolks of 2 eggs, 2 tablespoonfuls rum or Cognac,
a little nutmeg and lastly the whites beaten to a stiff froth;
sufficient for a family of 8 persons.
587. +Farina Beignets.+-- Bring 1 pint milk with 1 tablespoonful
butter to a boil and add, stirring constantly, 1 cup farina;
continue stirring until it loosens itself from the bottom of
saucepan; transfer the farina to a dish and when cold mix it by
degrees with the yolks of 3 eggs, the grated rind of 1 lemon and 1
tablespoonful sugar; divide this into equal parts the size of an
egg, roll them into oblong shapes, dip them into the beaten whites,
roll in fine bread crumbs and fry in boiling lard; serve them dusted
with sugar or send fruit sauce to table with them.
588. +Farina Pudding (without Eggs).+-- Boil 3 pints milk with a
little salt and while boiling sprinkle in slowly 5 tablespoonfuls
farina; set the saucepan with the farina in a vessel of hot water
and continue the boiling for 3/4 hour; pour it into a jelly mould
which has been rinsed with cold water and sprinkled with sugar and
serve cold with either wine fruit or vanilla sauce; or sprinkle with
sugar. This pudding may also be eaten with cream or milk, and is
also nice cut into slices and fried; or dip the slices into beaten
egg, roll in fine bread crumbs, fry and serve for breakfast with
meat.
589. +Farina Koch (with Chocolate).+-- Boil 3 cups milk, add 5
tablespoonfuls farina and stir constantly until thick; transfer to a
dish and when cold stir 2 tablespoonfuls butter to a cream, add by
degrees the yolks of 5 eggs, 3 tablespoonfuls sugar and add the
farina by a spoonful at a time; add lastly the whites beaten to a
stiff froth; divide the mixture into 2 halves; mix 1/2 with 2 ounces
grated vanilla chocolate; put first a layer of the white farina
mixture, then a layer of the chocolate mixture into a well buttered
pudding dish; repeat this operation, lay on top some almonds cut
into strips, sprinkle over some sugar and bake 3/4 hour in a medium
hot oven; it may be served with or without sauce; send to table in
the same dish in which it was baked; either set in a silver dish or
pin a napkin around it.
590. +Farina Souflee (with Almonds and Raisins).+-- Boil 1/4 pound
farina in 2-1/2 cups milk and 1-1/2 tablespoonfuls butter until thick;
when cold mix it with the yolks of 6 eggs, 3 tablespoonfuls sugar,
a little salt, 2 ounces finely chopped almonds, 10 bitter almonds,
2 ounces seedless raisins and the 6 whites beaten to a stiff froth;
bake in a buttered form and serve as soon as done with raspberry or
wine sauce.
591. +Farina Pudding (with Almonds).+-- Boil 1 quart milk and while
boiling sprinkle in slowly 4 tablespoonfuls farina; add 4
tablespoonfuls finely chopped almonds and continue boiling for 20
minutes; sweeten with 4 tablespoonfuls sugar; when done remove from
fire and add the yolks of 4 eggs; pour it into a glass dish, beat
the whites with 4 tablespoonfuls currant, apple or cranberry jelly
to a stiff froth and spread it over the pudding; serve with claret
sauce made as follows:--Put 1/2 pint water with 3 slices of lemon,
a piece of cinnamon and 2 cloves over the fire and boil 5 minutes;
then add 1 teaspoonful Bermuda arrowroot and boil 2 minutes; take it
from the fire, add 1/2 pint claret, sweeten with sugar, strain and
serve with the pudding when cold. If arrowroot is not handy use
cornstarch.
592. +Fine Farina Pudding (boiled).+-- Boil 1 cup farina in 1 pint
milk with a little salt and 1/2 tablespoonful butter until it becomes
thick and loosens itself from bottom of saucepan; when cold stir 1/4
pound butter to a cream and add alternately 5 tablespoonfuls sugar,
the yolks of 8 eggs and the boiled farina by a spoonful at a time;
add lastly the beaten whites and grated rind and juice of 1 lemon;
butter a pudding form, sprinkle with fine bread crumbs, fill in the
mixture, close tightly and boil 2 hours; serve with wine cream sauce
(see Sauce). NOTE.--This pudding should be served as soon as taken
out of the form.
593. +Farina Souflee.+-- Bring 1 pint milk with 1 tablespoonful
butter to a boil and add by degrees, stirring constantly, 1 cup
farina; continue stirring until it has formed into a stiff paste and
loosens itself from bottom of saucepan; then transfer it to a dish
and set aside to cool; stir 1 tablespoonful butter to a cream and
add alternately the yolks of 5 eggs, 4 tablespoonfuls sugar, the
grated rind of 1 lemon and the farina paste by a spoonful at a time;
stir with a potato masher until all is well mixed; add lastly the
whites beaten to a stiff froth; fill the mixture into a well
buttered pudding form and bake 3/4 hour; dust the souflee with sugar
and serve as soon as done; send raspberry or any kind of fruit sauce
to table with it.
594. +Farina Mush.+-- Put 1 quart milk in a saucepan over the fire
and when it boils add gradually, stirring constantly, 1 cup farina;
add 1/2 teaspoonful salt, a small piece of butter and continue
stirring and boiling for 10 minutes; then add by degrees 1 pint milk
and boil a few minutes longer; serve on a dish dusted with sugar and
if the flavor is liked sprinkle a little cinnamon over; some finely
chopped almonds may be added if liked; or put the farina into a
dish, sprinkle thickly with sugar and hold a red hot poker over it
to brown the sugar.
595. +Farina Pudding (cold).+-- Boil 1 quart milk with 1/2 teaspoonful
salt, 1/2 tablespoonful butter and while stirring constantly sprinkle
in slowly 5 tablespoonfuls farina; continue the boiling for 20
minutes; when done remove it to side of stove, add 4 tablespoonfuls
sugar, the yolks of 4 eggs, and while hot add the whites beaten to a
stiff froth; fill this into a form, set it in a cool place and serve
with strawberry sauce made as follows:--Place a saucepan over the
fire with 1 cup water; dissolve 1 heaping teaspoonful cornstarch in
a little cold water, add it to the contents of saucepan, boil for a
few minutes, transfer to a dish and mix with the juice of 1/2 lemon,
a little Rhine wine and 1/2 pint fresh strawberry juice.
596. +Fine Farina Pudding (with Vanilla Sauce).+-- Boil 5
tablespoonfuls farina in 1 quart milk with a little salt the same
way as in preceding recipe; as soon as done add 4 tablespoonfuls
sugar, and while hot mix it with the whites of 6 eggs beaten to a
stiff froth; fill the mixture into a jelly mould which has been
rinsed with cold water and sprinkled with granulated sugar and set
on ice to cool; put the 6 yolks with 1 quart milk and 4
tablespoonfuls sugar over the fire and stir until just about to
boil; remove instantly from the fire and flavor with essence of
vanilla.
597. +Figaro Pudding.+-- Boil 1 pint milk with a little salt and 1
tablespoonful butter and while boiling sprinkle in slowly 8
tablespoonfuls farina; stir and boil till the farina is thick and
loosens itself from bottom of saucepan; remove it to a dish to cool;
stir 1 tablespoonful butter to a cream and add alternately the yolks
of 8 eggs, 6 tablespoonfuls sugar, the grated rind of 1 lemon and
the boiled farina by a spoonful at a time; add lastly the whites
beaten to a stiff froth; now divide this mixture into 3 parts; color
first part by stirring a few spoonfuls cocoa into it; add to second
part a little cochineal for the red; the third part leave white; put
this into a well buttered form in 3 layers and boil 2 hours; serve
with wine cream sauce.
598. +Apples au beurre.+-- Pare, cut and quarter 12 large tart
apples, remove the cores and put the apples in a wide kettle with 1/4
pound melted butter, 1/4 pound sugar and 1 teaspoonful vanilla
extract; cover and let them simmer over a slow fire for 10 minutes;
then turn each piece over, add 2 tablespoonfuls water and let them
stew till tender, but not broken; transfer the apples to a dish;
pile them up high in center; add 4 tablespoonfuls apple jelly to the
syrup, let it boil up and if too thick add a little more water; pour
it over the apples and lay around the edge fleurons of puff paste.
599. +Apple Meringue.+-- Pare, core and cut into quarters 12 large
tart apples and stew them the same as in foregoing recipe; put the
cores and peels covered with water over the fire and boil to a pulp;
strain through a jelly bag; measure the liquor; allow for 1 pint
liquor 1 pound sugar; boil the liquor 10 minutes; then add the
sugar; stir until melted; then remove from fire; pile the apples up
high in a dish, pour over the jelly and when cold cover with a thick
layer of meringue; set it for a few minutes in a cool oven and serve
when cold. Apple marmalade may be used instead of apple jelly and
put into the dish in alternate layers with the apples.
600. +Apples (with Whipped Cream).+-- Pare, core and cut into
quarters 1 dozen large tart apples; boil them in rich sugar syrup
till tender, but not broken; remove the apples carefully to a glass
dish; boil the syrup a little longer and pour it over the apples;
when cold put over a thin layer of currant jelly and over this a
thick layer of whipped cream sweetened with sugar and flavored with
vanilla.
601. +Peches a la Conde.+-- Boil 10 ounces rice for 5 minutes in cold
water, drain in a colander and rinse with cold water; return the
rice to saucepan with 1-1/2 pints sweet cream and boil until tender and
thick; then add 1-1/2 tablespoonfuls butter, 4 tablespoonfuls sugar,
a pinch of salt, 2 teaspoonfuls vanilla extract and the yolks of 4
eggs; butter a plain border mould, dust well with flour, put in the
rice and bake 15 minutes; then set it in a warm place; pare and cut
into halves 1-1/2 dozen peaches and boil them in sugar syrup till a
straw will pierce through them easily; take the fruit out carefully
and lay it on a sieve to drain; crack the pits, take out the
kernels, scald them in boiling water, remove the brown skins and cut
the kernels into strips; put them into the peach syrup and boil
slowly till syrup begins to thicken; put the peaches back into the
syrup and set them in a warm place; shortly before serving turn the
rice border onto a round dish, put the peaches in center, pile them
up, pour the syrup over the fruit and a little over the border and
serve at once. Apricots, apples or pears the same way.
602. +Apricots a la parisienne.+-- Pare 12 or 15 ripe apricots, cut
them in halves and boil in sugar syrup; take them out and set aside
to cool; boil 3 cups milk with 1/2 tablespoonful butter, 4
tablespoonfuls sugar and a pinch of salt; mix 4 tablespoonfuls
cornstarch with 1 cup cold milk, stir it into the boiling milk and
continue stirring and boiling for a few minutes; remove to side of
stove, add the yolks of 4 eggs and 2 teaspoonfuls vanilla extract;
and while hot stir in the 4 whites beaten to a stiff froth; rinse
out a border mould with cold water, sprinkle thickly with granulated
sugar, put in the cornstarch mixture and set on ice to cool; shortly
before serving turn the border onto a round dish and pile the
apricots high up in the center; reduce the syrup by boiling it a
little longer and pour over the fruit and border when cold. Made of
apples, peaches, pears, cherries, pineapples, currants or
raspberries the same way. NOTE.--Stewed cherries or finely cut
pineapples may be stirred into the cornstarch before putting it into
the form and the border. When turned on the dish it may be decorated
with fresh strawberries, cherries or raspberries. The cornstarch may
be put into a round form. When turned out onto a dish lay the fruit
all over it, cover the whole with a meringue and serve the syrup the
fruit was boiled in as a sauce with it; or serve vanilla sauce with
it.
603. +Pineapple Croutes.+-- Pare and cut a small pineapple into small
pieces and boil them in sugar syrup till tender; take the pineapple
out and reduce the syrup by boiling it down; cut a loaf of stale
bread into slices 1/4 inch in thickness, cut the slices into rounds
with a cake cutter and toast them to a handsome brown color; lay
them in a pan and dust with sugar; set them for a few minutes in a
hot oven to glaze; spread a thick layer of apple marmalade over the
bottom of a round dish; also spread each piece of toast with the
marmalade; set them around the edge of dish, pour over some of the
syrup and put the pineapple in the center. Brioche when a few days
old may be used instead of bread.
604. +Cherry Croutes+ are made the same as Pineapple Croutes. Peach
Croutes and Apricot Croutes are also made the same as Pineapple
Croutes.
605. +Apples in Jelly, No. 1.+-- Pare 1 dozen Spitzenberg apples and
remove the cores with an apple corer without breaking the fruit; put
a wide kettle or saucepan over the fire with sufficient water to
cover the apples, let it come to a boil, put in the apples and boil
till a straw will easily pierce through them; then transfer them
carefully to a long glass dish; boil the liquor down to 1 quart and
add 1 cup sugar and 1 ounce gelatine soaked for 15 minutes in a
little cold water; stir it into the apple syrup, boil for a few
minutes and then set aside; when nearly cold pour the syrup over the
apples and set on ice to get firm; serve with whipped cream or
vanilla sauce. Peaches, pears or quinces are made the same way.
Finely chopped nuts sprinkled over before the jelly has hardened or
freshly grated cocoanut sprinkled over is a great improvement. Half
these quantities will be sufficient for a family of 6.
606. +Apples in Jelly, No. 2.+-- Pare 1 dozen pippin or greening
apples, remove the cores without breaking the fruit and lay the
apples into water with the juice of 1 lemon (this will keep them
from turning); put the peels and cores of apples into a kettle,
cover with water and boil until soft; strain first through
cheesecloth and then through a flannel bag till the liquor is clear;
return the liquor to kettle and when it boils put in the apples;
boil until a straw will easily pierce through them; then remove the
apples carefully to a glass dish; measure the apple water and allow
1 pound sugar for 1 pint water; boil the liquid 20 minutes; then add
the sugar, boil 3 minutes and let it cool off a little; then pour it
over the apples and serve when cold without sauce.
607. +Apples (with Custard).+-- Pare, core and cut into quarters 6
large pippin or greening apples; put 1/2 cup sugar with 1 cup water in
a wide, low pan over the fire and boil 2 minutes; put in as many
apple quarters as will lay in without crowding one another; boil
until a straw will pierce through them easily; then take the apples
out with a skimmer, lay them in a pudding dish and boil the
remaining apples the same way; when the apples are all done and laid
in the dish make a custard in the following way:--Beat 5 eggs until
very light and add 4 tablespoonfuls sugar, 1 teaspoonful vanilla and
1 quart cold milk; pour this over the apples and bake till the
custard is firm; when done remove the dish from oven and serve when
cold with a napkin folded around the dish.
608. +Apples (with Currant Jelly).+-- Take 6 large greening apples, 1
cup currant jelly and 1 cup sugar; pare, core and cut the apples
into quarters and lay them in cold water; put the cores and peels in
a saucepan, cover with water and boil till tender; strain them
through a jelly bag and return liquid to saucepan; as soon as it
boils put in some of the apples (not too many at once, so they do
not crowd one another) and boil until a straw will easily pierce
through them; then take them out carefully, lay on a dish to cool
and boil the remaining apples the same way; when all are boiled
again strain the liquid and boil it 20 minutes; then measure it; add
to 1 pint liquid 1 pound sugar and stir until sugar is dissolved;
then add the currant jelly and stir and boil 2 minutes; then remove
from fire; rinse out a mould with cold water, sprinkle with sugar,
lay in the apple quarters and pour the liquid when nearly cold over
them; set on ice to get firm; in serving turn them onto a dish and
lay a circle of whipped cream around the dish or the whites of 3
eggs beaten to a stiff froth and mixed with 1 tablespoonful powdered
sugar; put the yolks of the 3 eggs with 2 tablespoonfuls sugar and 1
pint milk in saucepan and stir over the fire till just about to
boil; add 1 teaspoonful vanilla and when cold serve with the apples.
This makes a pretty dish for supper or dessert.
609. +Steamed Apples.+-- Pare and core 1/2 dozen large tart apples and
stick 6 cloves all around into each apple; put them in a pan, put a
little sugar into each apple and pour some boiling water in the pan;
cover and steam them on top of the stove until a straw will
penetrate through them easily; transfer the apples to a dish and set
aside to cool; boil the peels and cores in water till soft; then
strain through a jelly bag, add the water the apples were boiled in
and boil the two together 20 minutes; then add for 1 pint liquid 1
pound sugar and boil 10 minutes more; put 1 teaspoonful currant
jelly into each apple and set aside to cool; arrange the apples
neatly in a long dish, pour the apple jelly over them and set in a
cool place till wanted.
610. +Baked Apples, No. 1.+-- Pare some large greening or pippin
apples and remove the cores without breaking the fruit; set the
apples in a shallow tin pan, fill them with sugar and pour a little
water in bottom of pan; set them in a hot oven to bake till done;
care should be taken not to have them broken; when done remove them
from oven, pile up high in a glass dish and dust with fine sugar.
611. +Baked Apples, No. 2.+-- Wash and dry some large tart apples and
remove the cores without breaking the fruit; set them in a long pan,
add a little water and bake in a hot oven; when done transfer them
to a dish, sprinkle over some sugar and serve hot.
612. +Baked Apples and Cocoanut.+-- Pare and core 6 large greening
apples without breaking them, set in a pan and fill each apple with
sugar; boil the peels and cores in water till soft and strain them
through a bag; pour the liquor over the apples, cover with another
pan and boil on top of stove till they are half done; transfer the
apples to another pan, sprinkle them thickly with freshly grated
cocoanut mixed with sugar and set in oven to bake till done and to a
light brown; in the meantime strain the liquor the apples were
boiled in into a saucepan and measure it; allow for 1 pint liquid 1
pound sugar and boil 5 minutes; when the apples are done remove them
to a glass dish, pour over the apple syrup and sprinkle a thick
layer of fresh cocoanut and sugar over; serve when cold.
613. +Pound Sweets (baked).+-- Remove the cores from 1/2 dozen pound
sweet apples without breaking them; put them in a long, shallow tin
pan, add a little water and bake till tender; remove them to a glass
dish, put into each apple 1 teaspoonful apple or currant jelly and
dust them over with sugar; serve with or without sweet cream.
614. +Pound Sweets (in Syrup).+-- Pare, core and cut into halves 1/2
dozen large sweet apples and lay them in cold water with a little
lemon juice or a little vinegar; put the cores and peels over the
fire, cover with water and boil till soft; strain through a coarse
bag, return the liquor to saucepan and add the juice of 1 lemon,
a little of the rind and 1 cup sugar; as soon as it boils put in the
apples; let them boil until a straw will pierce through them easily;
remove the apples to a dish and strain the liquor over them; serve
when cold. A few whole cloves and a piece of cinnamon may be added
if the flavor is liked.
615. +Apples Baked with Jelly.+-- Pare and core 6 good sized greening
or pippin apples and stick cloves all around the top near the
opening into each one; put them in a tin pan in a hot oven, add 1/2
cup water and bake till done; put the peels and cores in a saucepan,
cover with water and boil till tender; strain through a jelly bag,
return the juice to saucepan and boil 20 minutes; then add for 1
pint juice 1 pound sugar and boil 10 minutes; remove the apples to a
glass dish, pour the apple jelly over them and serve cold.
616. +Apple a la Neige.+-- Pare, core and cut into quarters 6 large
tart apples; put them in saucepan with the peel of 1/2 lemon, 1/2 cup
water and cover and stew till the apples fall apart; then press them
through a coarse sieve or colander (the former is the best), add 1/2
cup sugar and set aside; when cold beat the whites of 6 eggs to a
stiff froth, slowly add the apple sauce and continue the beating for
1/2 hour; heap it on a glass dish, set lady fingers divided in two all
around the dish with bits of currant jelly between and serve with
the following sauce:--Stir the yolks with 4 tablespoonfuls sugar and
1 teaspoonful vanilla extract to a cream; add slowly 1 pint cold
milk and serve with the above dish. This is a pretty supper dish and
a nice dessert. This dish may be made of peaches or cranberries the
same way.
617. +Apple Sauce.+-- Pare, core and cut into small pieces 12 good
sized tart apples, put them into a saucepan with 1/2 pint water and
cover and stew till tender; add 1 cup sugar, press it through a
sieve or colander, pour into a glass dish and serve either warm or
cold.
618. +Apple Sauce (economical).+-- Wash 1 dozen tart apples and cut
them into pieces; put them over the fire in a porcelain-lined or
agate saucepan, add 1 cup water, cover tightly and stew till tender;
when done press them through a sieve or colander (the former is
best), sweeten with sugar and serve. Apple sauce made in this way
needs only half the apples, and is equally as nice when made right
as if the apples were peeled. Apples should never be stewed in rusty
tins or iron pots, as they will spoil the appearance of the sauce.
Take either a porcelain-lined saucepan, an agate kettle, a new tin
kettle or pan or a stone saucepan. Either of these are good for
stewing fruit in.
619. +Apples Stewed with Lemons.+-- Pare, core and quarter 12 good
sized tart apples; put a kettle over the fire with 1 quart water, 1
cup sugar, 1 large lemon cut into thin slices and freed from the
pits and boil for a few minutes; then put in the apples and boil
until a straw will pierce through them easily; then remove from
fire, put the apples into a dish and pour the strained syrup over
them; serve either warm or cold.
620. +Apples Stewed Whole with Currants.+-- Pare and core 1 dozen
medium sized tart apples without breaking them; boil 1 cup sugar
with 1 pint water to a syrup, put in the apples and boil till a
straw will pierce through them easily; then take out the apples
carefully; put 1/2 cup well washed and dried currants into the syrup
and boil 5 minutes; pour it over the apples and serve when cold.
Finely cut citron or seedless raisins may be used instead of
currants, or use all three together.
621. +Stewed Dried Apples.+-- Wash and soak the apples for 1 hour,
put them in a saucepan, cover with cold water (or put them on with
the water they were soaked in), cover, boil slowly till tender and
sweeten them with sugar; serve either hot or cold.
622. +Stewed Evaporated Apples.+-- Wash 1/2 pound evaporated apples in
several waters, put them in a saucepan, cover with cold water and
boil till tender; add 1/2 cup sugar and boil for a few minutes;
transfer them to a dish and serve either hot or cold; or press the
apples when done through a sieve and serve in a glass dish.
623. +Peaches Stewed Whole.+-- Pare 1 quart small peaches; boil 1 cup
sugar with 1 cup water for a few minutes, put in the peaches and
boil till the fruit shows signs of baking; then remove and when
nearly cold pour them into a glass dish and serve cold. Apricots are
stewed the same way.
624. +Stewed Dried Peaches.+-- Wash and soak 1/2 pound dried peaches
for several hours in cold water, put them with the water they were
soaked in over the fire and boil slowly till tender; add sufficient
sugar to sweeten and let them boil for 2 minutes longer; transfer
the fruit to a dish and serve cold.
625. +Stewed Cherries.+-- Remove the pits from 2 pounds cherries;
boil 1 cup sugar with 1 pint water to a syrup, put in the cherries
and boil 3 minutes; pour them into a dish and serve when cold. If
the cherries are tasteless add the juice of 1 lemon or use 1 cup
water, 1 cup red wine and a stick of cinnamon. If the cherries are
small stew them with the pits.
626. +Stewed Quinces.+-- Pare and cut the quinces into quarters and
lay them in cold water; put the peels and cores over the fire, cover
with water and boil till tender; strain them through a coarse bag
made of double cheesecloth; put the liquor over the fire and when it
boils add the quinces and boil till they are soft; then add
sufficient sugar to sweeten, boil for a few minutes, pour them into
a dish and set aside to cool till wanted.
627. +Stewed Dried Apricots.+-- Wash and soak 1/2 pound dried apricots
for 2 hours in cold water, put them with the water they were soaked
in over the fire and boil till done; if the water boils away add
more; add lastly sufficient sugar to sweeten and serve when cold.
Dried cherries are stewed the same way.
628. +Baked Pears.+-- Remove the eyes from 1 dozen nice, ripe pears,
put them in a pan with 1 cup water, sprinkle over a little sugar and
bake till done; remove them to a glass dish, pour over the syrup
from pan, sprinkle with sugar and serve cold.
629. +Stewed Pears.+-- Pare 2 dozen stewing pears (if they are large
cut them in halves or quarters, if small leave them whole); put a
kettle with 1 cup sugar and 2 cups water over the fire and boil a
few minutes; put in the pears and stew till done; pour them into a
dish and serve cold. If the syrup should be too thin a teaspoonful
cornstarch wet with cold water may be added and boiled with them for
a few minutes. A little claret, cinnamon, lemon juice and rind may
also be added if liked.
630. +Stewed Dried Pears.+-- Wash and soak 1 pound dried pears for 2
hours; put them over the fire, covered with cold water, add a small
stick of cinnamon, a little lemon juice and peel and boil until
nearly done; then add 5 tablespoonfuls sugar and boil till done.
631. +Stewed Dried Prunes.+-- Wash 1 pound dried prunes in several
waters, put them in a saucepan, cover with cold water, add the juice
and rind of 1 lemon and stew till tender; if the water boils away
add more; when done add 4 tablespoonfuls sugar, pour them into a
glass dish and serve cold. If the liquor of the prunes should be too
much or too thin dissolve a little cornstarch in cold water, add it
to the prunes and let them boil for a minute; but care must be taken
not to get them too thick.
632. +Prunelles.+-- Wash 1/2 pound prunelles in several waters and soak
them for 2 hours in cold water; then put them over the fire with the
same water they were soaked in to boil slowly till tender; when
nearly done add 1 cup sugar and boil till done; pour them into a
dish and serve when cold. If not sweet enough add more sugar.
633. +Stewed Cranberries.+-- 1 quart cranberries, 2 cups sugar and 1
cup water; wash and pick over the cranberries carefully, put them in
a saucepan with 1 cup water, cover and stew till tender; then strain
them through a sieve; return the pulp to saucepan and boil for a few
minutes; add the sugar and stir and boil just long enough to melt
the sugar; rinse out a mould with cold water and sprinkle with
granulated sugar; pour the cranberries when nearly cold into the
mould and set it in a cool place to get firm.
634. +Stewed Huckleberries.+-- Pick over 1 quart huckleberries, put
them in a colander and rinse with cold water; put a saucepan with 1/2
cup sugar and 1/2 cup water over the fire and add the juice of 1
lemon; when it boils add the huckleberries, cover and stew slowly 10
minutes; add 1 teaspoonful cornstarch wet with cold water and boil
for 1 minute; remove the berries from the fire, add 1/2 cup port wine,
pour them into a dish and serve when cold. They are excellent when
eaten with German pancake, fried bread or French toast. Or put the
huckleberries with 1/2 cup water, a little lemon juice (or 1
tablespoonful vinegar) and a small stick of cinnamon in a saucepan
over the fire, boil 8 or 10 minutes and sweeten them to taste; break
2 or 3 zwiebacks into small pieces, put them in a dish and pour the
huckleberries over them; remove the cinnamon and serve when cold. 1/2
cup claret added to the huckleberries adds greatly to the flavor.
635. +Stewed Rhubarb.+-- Pare and cut 2 bunches rhubarb into small
pieces and put over the fire in a porcelain-lined or agate saucepan;
add 1/2 cup water and boil till soft; add 1-1/2 cups sugar or sweeten to
taste; boil until the sugar is dissolved, pour into a dish and serve
cold.
636. +Stewed Rhubarb (with Eggs).+-- Stew the rhubarb the same as in
foregoing recipe and take it from the fire; beat 3 eggs to a froth
and add 2 tablespoonfuls cold water; then stir in the rhubarb a
little at a time; mix well together and serve cold. If stewed
rhubarb is too thin add 1 teaspoonful cornstarch wet with cold water
and let it boil 1 or 2 minutes.
637. +Compote of Gooseberries.+-- Select 1 quart large gooseberries,
remove heads and stems and wash and drain them; put them in a
kettle, cover with boiling water and boil 5 minutes; pour in a
colander to drain; boil 1 cup sugar with 1/4 pound water to a syrup
and add 3/4 cup white wine; put the gooseberries in a porcelain or
glass dish and pour the syrup over them; serve when cold.
638. +Compote of Strawberries.+-- Press out the juice from 1 pint
large, ripe strawberries and mix it with 6 tablespoonfuls sugar;
shortly before serving wash and drain 1-1/2 quarts large, ripe
strawberries, put them into a glass dish, sprinkle over 3
tablespoonfuls sugar, pour in half of the cold syrup, shake them up,
pour over the other half and serve at once.
639. +Compote of Cherries.+-- Remove the pits from 2 pounds large
cherries; boil 1-1/4 cups sugar with 3/4 cup water to a syrup, put in the
cherries and boil 2 minutes; pour them into a dish, cover with paper
and set in a cool place; when cool drain off the syrup and reduce it
to one-half by boiling it down; then set aside to cool; in serving
put the cherries into a glass or fine porcelain dish and pour the
cold syrup over them.
640. +Compote of Raspberries.+-- Pick over carefully 1-1/2 quarts
raspberries, put them in a glass dish and set on ice; shortly before
serving sprinkle over 2 tablespoonfuls sugar; press out the juice of
1 pint raspberries, put the liquid with the same quantity of sugar
over the fire and boil 10 minutes; let it get cold and pour the
syrup just before serving over the raspberries. Currant juice may be
used instead of raspberry juice. A compote may also be prepared with
half currants and half raspberries.
641. +Compote of Greengages (or large Egg Plums).+-- Select 3 dozen
ripe plums, either greengages or the large egg plums, prick them
with a needle all around the stem, put them in a kettle with boiling
water and let them boil 30 minutes; drain them on a sieve; boil 1-1/2
cups sugar with 1 cup water to a syrup; put the plums in a dish,
pour the boiling syrup over, cover with paper and set them in a cool
place for 2 hours; then drain off the syrup and reduce to one-half
by boiling it down; arrange the plums nicely in a dish and pour the
cold syrup over them.
642. +Compote of Plums.+-- Choose 3 dozen large blue plums, cut them
open on side, remove the pits and pare off the skins; boil 1 cup
sugar with 1 cup water, put in the plums and boil a few minutes;
pour them into a dish, cover with paper and let them cool; when cold
pour the plums onto a sieve and drain off all the liquid; put the
syrup over the fire and boil 10 minutes; when cold put the plums
into a glass dish and pour the cold syrup over them.
643. +Compote of Oranges.+-- Pare and cut 10 large oranges into
slices, remove the pits and sprinkle 6 tablespoonfuls sugar over
them; let them stand 1 hour; drain off the syrup, put it over the
fire, add the juice of 1 lemon and boil slowly 8 minutes; then set
aside to cool; just before serving pour the syrup over the oranges
and send to table in a glass dish.
644. +Compote of Prunes.+-- Wash 1 pound French prunes in several
waters, put them in a saucepan, add sufficient red wine to cover,
add a small piece of whole cinnamon and the peel of 1 lemon and boil
slowly for 2 hours, or until they are soft; when done add 4
tablespoonfuls sugar and as soon as melted remove them from the
fire; serve when cold in a glass dish.
645. +Compote of Raisins.+-- Remove the pits from 1 pound large
raisins, put them in a saucepan with 1/2 pint water, 1/2 pint Madeira
wine and 1 cup sugar and boil them slowly for 1 hour; serve in a
glass dish when cold.
646. +Compote of Dates.+-- Cut 1 pound dates open at the side and
remove the pits; put the dates with a little Malaga wine, 1/2 cup
water and 4 tablespoonfuls sugar over the fire and boil slowly
nearly 1 hour; then serve when cold.
647. +Compote de Marrons.+-- Remove the shell from 2 dozen large
Italian chestnuts and boil the nuts for a few minutes in water; take
them out one at a time and remove the brown skin; boil 1/2 pound sugar
with 1/2 cup water, put in the chestnuts, pour them together with the
syrup into a stone dish, cover and set them in a cool place; next
day pour off the syrup, boil it up, add 1 teaspoonful vanilla
extract and pour it over the nuts; repeat this once more and serve
when cold.
648. +Compote Chaude de Marrons.+-- Shortly before serving roast 2 or
3 dozen large Italian chestnuts in the oven, remove the shells and
lay the nuts into a hot dish; put 1 gill rum in a small saucepan
with 2 tablespoonfuls sugar; let it get hot, pour over the
chestnuts, light the rum and bring it burning to table.
649. +Compote of Pineapple.+-- Cut a large, ripe pineapple into thin
slices, pare them carefully and remove the core in center; boil 1
cup sugar with 1/2 cup water; lay the pineapple slices into a dish and
pour the syrup over them boiling hot; cover and let them stand 2
hours; shortly before serving lay the slices in a glass dish and
pour the syrup through a fine sieve over them.
650. +Compote of Quinces.+-- Chose 1/2 dozen large apple quinces, pare
and cut them into quarters, remove the cores and lay the quinces in
cold water; put the peels and cores in a kettle, cover with water
and boil till soft; strain them first through a coarse bag, then
through a flannel bag; return the liquor to kettle, add 1 cup sugar,
boil for a few minutes, put in the quinces and boil till tender; put
them into a dish and strain the syrup over them.
651. +Compote of Peaches.+-- Cut into halves 20 large, sound peaches,
pare them carefully and remove the pits; crack the pits open, take
out the kernels, scald them in boiling water and remove the brown
skins; place a porcelain-lined or agate kettle with 1 cup sugar and
1 cup water over the fire and boil a few minutes; put in the peaches
and kernels and boil from 6-8 minutes; pour them into a deep
porcelain dish, cover with paper and set aside; when cold put them
in a sieve or colander over the kettle the peaches were boiled in;
drain off all the liquid and boil it down to one-half; shortly
before serving pile the peaches up high in a glass dish and pour the
syrup over them cold.