2 oz. Sugar,
2 oz. Grape Juice,
Protoid nuts and Raisins,
Dessertspoonful Liquid Rennet.
Add grape juice, rennet and sugar to the milk, lukewarm. Put nuts and
raisins in custard cups. Pour the milk and combination over it. Allow
to cool. Serve with whipped cream.
APPLE FROST.
1 Cup of Cream,
1 Lemon,
5 Eggs,
4 Apples (grated),
Jelly Powder.
Beat cream stiff, sweeten to taste. The whites of eggs beaten lightly,
to which add the juice of lemon, whip slowly into this the cream. Have
prepared three tablespoonfuls of jelly powder and when nearly cooled
mix all together, beating thoroughly.
APPLE SNOW.
Peel and grate six nice apples, not too tart, and add the well-whipped
whites of three eggs; sweeten to taste. Beat well until it is
thoroughly mixed. Flavor with vanilla and serve with sweet cream.
Tahlman sweet apples preferred.
APPLES WITH OLIVE OIL.
Peel a ripe apple, cut in eighths or sixteenths, place in a sauce dish
and pour over it a few spoonfuls of olive oil. This, eaten with nuts,
makes a delicious breakfast.
APPLES.
The acid of apples is among the most healthful of substances taken
into the human stomach. It rouses the action of the liver when torpid,
and thus enables it to eliminate and throw off the germs of bilious
disorders and those of other diseases arising from slow blood poison.
They must also be classed as among the most important and valuable of
the vegetable growths, especially for that class who work with the
brain.
ORANGES ICED.
These make a very ornamental dish, and can be used for decorations.
About eight fine sweet oranges should be peeled and quartered, and
a soft icing made of two pounds of powdered sugar and the white of
ten eggs. Each section should be thoroughly dipped until covered
with icing, and then strung on a thread and suspended in the oven or
sunshine to dry. Care should be taken not to have enough heat to brown
them, and if not thoroughly covered they should be redipped. This is a
very delicious and novel dish.
RASPBERRIES ICED.
Beat the white of one egg and stir in with it two tablespoonfuls of
cold water. Immerse in this the raspberries one by one; drain and roll
them in finely powdered and sifted sugar. Lay them on paper to dry, and
arrange them with other fruits in a dessert dish. Time to dry, six or
eight hours.
CURRANTS (No. 1.)
Mash a large cupful of ripe currants, squeeze through a cloth strainer,
sweeten the expressed juice, and pour over a dish of whole currants.
Serve very cold.
CURRANTS (No. 2.)
Select large bunches of ripe currants, dip in frothed white of egg,
roll in powdered sugar and serve on the stem. This makes a beautiful
table decoration.
PINEAPPLE.
(To Cut for Serving.)
Pare a pineapple so that the fruit shall be wasted as little as
possible, and in order to do this notch it, in and out, and carefully
remove all the specks and eyes. Pick the fruit from the core with a
silver fork in pieces as large as a bean or shred it on a slaw cutter.
Place in a dish and set on ice until wanted.
PINEAPPLE.
(Served Whole.)
Where the pineapple is very fine and ripe it may be brought to the
table whole. It is a pretty dish, and can be served by digging out the
eyes with a cheese scoop or pointed spoon. The sections will be found
to run clear to the center and will split as easily as those of an
orange. Pineapple thus served should be eaten by holding it in the hand.
ORANGE BASKETS.
Cut as many oranges as will be required, leaving the peel whole for the
baskets, and a strip half an inch wide for the handles. Remove the pulp
and juice and use the juice in making orange jelly. When ready to serve
put a spoonful of whipped cream over the jelly in each basket. Serve in
a box lined with orange or laurel leaves.
GRAPE FRUIT.
This fruit possesses great medicinal property, and is gaining in
popularity every year.
To prepare for the table, they should be cut in half, removing the hard
pith and the seeds in the center. Fill the cavity and sprinkle the
surface with powdered sugar, pouring over each half a tablespoonful of
grape juice. This should be allowed to stand an hour before using.
The abundant acid and slightly bitter flavor of this fruit serves to
quench thirst, and it is regarded by many as a sovereign remedy for
biliousness. It is undoubtedly one of the best liver tonics in the
fruit kingdom; better results will be obtained by not diluting it with
sugar.
THE GUAVA.
This tropical or semi-tropical shrub yields an important dessert fruit.
It is, however, known to the inhabitants of the cooler zones only
through guava jelly--a rich, conserve imported from the West Indies.
The guava is cultivated in Florida, but the manufacture of guava is
chiefly confined to the West Indies.
TO KEEP LEMONS.
Lemons may be kept for a time by running a string through the nibs and
hanging in a dry place.
MELONS.
Of all the fruits that grow in the balmy clime of the South there
is none so much appreciated as the watermelon. While the watermelon
contains over 90 per cent. water, it also contains 10 per cent. of
carbohydrates, and other valuable food properties.
We have given no recipes for the preparation of this, for the very
obvious reason that it needs none.
Those who have consumed the watermelon only in diningrooms and
fashionable cafés know but little about the enjoyment there is in
disposing of this article in the good old Southern way. They should
see two Southern cornfield “niggers” on a hot summer’s day, making for
the shade of a mulberry tree, laden with two large “millions” each,
and watch them go after the luscious contents of this fruit without
knife, fork, or spoon. This scene might whet up the imagination of the
æsthetic cityite until he perhaps could gain some information as to
how to eat and form some vague estimate of the pleasure of consuming a
melon as the Asiatics did a thousand or two years ago.
The watermelon, cantaloupe and muskmelon compose a triad of the best
fruits known.
Their virtue consists largely in the fact that they contain large
quantities of pure non-acid distilled water and much fruit sugar, which
stimulates the activity of all the digestive organs.
EVAPORATED FRUITS.
The process of evaporation is merely the taking from fruits enough
water to keep them from decay. Therefore, in preparing them for the
table, all that is necessary is to restore to them the water. This can
be done by soaking them in pure spring water, preferably water that has
been distilled. This will give the nearest approach to ripe fresh fruit
that can be secured out of season. Cooking totally destroys and takes
from fruit its life and freshness.
PRUNES.
Take a quantity sufficient for two or three days, wash thoroughly,
put in a deep vessel or pitcher, adding just enough lukewarm water
to cover. Let them stand over night. They will be found thoroughly
softened. The peeling can be easily removed. Then serve with thick
cream. This will be found to be a delicious and healthful breakfast
dish. The juice or syrup should not be poured off; the unused portion
can be left in the vessel from 48 to 60 hours without injuring, if
kept in a cool place. The large fancy variety, running from twenty to
thirty per pound, are much better for preparing in this manner.
PEACHES AND APRICOTS.
Take quantity desired. Place in deep vessel. Lay upon them a light
weight, and add a small quantity of water, not quite enough to cover.
Let stand six or eight hours. Then remove fruit to another vessel. Take
a few pieces of same, remove the peeling and reduce to a pulp. Add this
to water in which fruit was soaked. Pour this over the soaked fruit and
serve.
Recipe No. 2.--Prepare same as recipe No. 1, only mix a few seeded
raisins with the fruit. This will furnish a delicious sweetening
without the use of cane sugar, which is not recommended to use with
acid fruits.
The method employed in the foregoing recipes can be applied to all
evaporated fruits.
EVAPORATED APPLES WITH RAISINS.
Take the quantity of dried or evaporated apples desired, and about half
as many seeded raisins as apples. Wash apples thoroughly, mix raisins
with apples in a deep vessel, and hardly cover with warm water. Let
stand over night, when they will be ready to serve.
NUT-FIG MARMALADE.
Cover a small platter with ground figs, one-quarter inch thick. Cover
this with a layer of blanched, sliced Brazil nuts, about one-eighth
inch thick, then a layer of seeded dates. Over this place a layer of
pecan meats, then another layer of ground figs, and cover this with
sliced Brazil nuts. Press firmly together and slice with sharp knife.
This is very delicious served plain with whipped cream.
STUFFED PRUNES.
Soak prunes until soft. Remove pits and stuff with nut-meats.
STUFFED DATES.
Select whole, firm dates, wash and remove stone and fill cavities with
any kind of nuts desired or with cream cheese. Pack firmly and allow to
dry before using.
PRUNE DESSERT.
Soak the prunes seven to eight hours, remove pits and chop fine; cover
bottom of pudding dish with prunes, over this a layer of ground nuts,
alternate layers until dish is nearly filled. Cover with the beaten
whites of the eggs, a little lemon juice and powdered sugar beaten very
stiff; dot with pecan nuts and serve.
CHEESE AND JUNKET.
JUNKET.
Into a quart of milk stir two tablespoonfuls of powdered sugar, a
teaspoonful of liquid rennet. In a warm room the milk will soon become
“set” like a custard, when it must be put on the ice until needed.
Serve with sugar and cream from the same bowl in which it was formed.
Any kind of fresh fruit may be added to the junket before it has
entirely congealed and a portion of fruit given with each service.
CLABBER.
Is nothing more than milk which has soured and turned or thickened
until it is of the consistency of baked custard. It should then be set
on ice, or in a cool place and not sent to the table until ready to
use. Some individuals prefer this as a relish just as it is, but most
people use sugar, cream and grated nutmeg. The milk may be put in a
glass bowl before it turns. As a diet, however, better results will be
obtained by using it without sweetening or flavoring.
CREAM CHEESE.
Take thick cream and tie it in a wet cloth. Stir a teaspoonful of salt
into every pint of cream. Hang it in a cool airy place for three or
four days to drain. Then turn it into a clean cloth, which must be put
into a mold and under a weight for about twenty-four hours longer, when
it will be fit for use.
CREAM CHEESE AND NUTS.
Cover a layer of cream cheese with dates sliced thin, and on that, a
layer of pecan nuts or sliced Brazil nuts, taking care that the nuts
form the top layer. Serve very cold.
CAKE, PUDDINGS AND PIES.
FIG AND NUT CAKE.
Figs,
Nuts,
Dates,
Cocoanut.
Make a layer each of ground figs, grated protoid nuts, dates cut in
halves with stones removed, and grated cocoanut. Continue building
these layers until the cake is of the thickness desired, finishing with
the cocoanut; decorate with crystallized cherries and nut meats.
SWEET POTATO PUDDING.
Sweet Potatoes,
Eggs,
Cream,
Nutmeg,
Sugar,
Gelatine,
Milk.
Grate potatoes on a large grater and then drain on a sieve. To six
heaping teaspoonfuls of potato add two of cream, two of sugar, yolk and
beaten white of one egg, nutmeg or vanilla extract. Prepare heaping
teaspoonful of jelly powder. Add to mixture and set in cold place. Turn
out of mold and serve with cream.
CHERRY PIE.
Flaked Wheat,
Cherries,
Milk,
Whipped Cream.
Take enough flaked wheat to make the crust. Add a little salt. Put in
just enough milk to moisten thoroughly. Let stand two or three hours.
Butter the tin to prevent sticking, spread the wheat over the pan, the
same as pie dough. Then set in a warm place--probably on the shelf
over the stove--until thoroughly dry. Take out cherry pits, add sugar,
spread the cherries over the crust, then (for meringue) a layer of
whipped cream. If made properly it makes a delicious pie. In the winter
evaporated cherries may be used if they are soaked over night in just
enough water to cover.
PEACH PIE.
Flaked Wheat,
Eggs,
Peaches,
Whipped Cream.
Make crust same as cherry pie. Either fresh or evaporated peaches can
be used. Put the fruit through a colander, add sugar to taste, mix
well, spread on crust, then spread a meringue made of the whites of two
eggs and a little sugar beaten very stiff. Pies made of sweet fruit
should have meringue made of whipped cream.
PRUNE PIE.
Flaked Wheat,
Sugar,
Prunes,
2 Eggs.
Make crust same as cherry pie. Soak prunes until very soft. Drain off
all water. Take out pits, mash through a colander, add a little sugar.
Spread on the shell, cover with meringue, made of the whites of two
eggs and a little sugar beaten quite stiff or with whipped cream.
JELLIES.
Owing to the fact that there are so many gelatine and jelly
preparations on the market that are inferior, adulterated and harmful
as food, it becomes necessary, for the guidance of our readers, to
indicate some particular kind that investigation has proven to be pure
and wholesome. We therefore, on account of its purity and simplicity in
preparation, recommend and refer in the following recipes to a jelly
powder known as “Bro-man-gel-on.” In the recipes it will be known as
jelly powder.
STRAWBERRY SPONGE.
Bro-man-gel-on,
Eggs,
Berries.
Dissolve one box Bro-man-gel-on Jelly Powder (lemon flavor) in one pint
of hot water. Set aside to cool. When it begins to harden, whip the
whites of three eggs stiff, and beat into jelly, a little at a time,
until you have a smooth sponge. Then stir in half a pint of fresh, firm
berries; turn all into a mold and set on the ice for a couple of hours.
Serve with thick cream.
STRAWBERRIES IN JELLY.
Jelly Powder (1 box),
Berries (¹⁄₂ pint),
Whipped Cream.
Dissolve one package of jelly powder (lemon flavor) in one pint of hot
water. Set aside to cool. When it begins to form, arrange the berries
in regular order in the bottom of a mold. Wet with water. Pour the
jelly in upon them and set all on ice until jelly is cold and hard.
Turn out on platter and decorate with whipped cream.
STRAWBERRY JELLY.
Berries,
Sugar,
Jelly Powder,
Whipped Cream.
Wash and cap one pint of ripe, sweet berries, add one-half cup sugar,
and let stand an hour. Dissolve one package of jelly powder in one
pint of hot water, and when it begins to thicken add the sweetened
strawberries. Pour this in cake pan with tube and set on ice until
firm. Then turn out on platter and serve with whipped cream. It makes a
pretty dish to fill the cavity with cream.
STRAWBERRY ICE CREAM.
Jelly Powder,
Berries,
Sugar,
Cream.
Prepare one package of strawberry jelly powder. Add to this one-half
cup of sugar. When it begins to thicken, place in a freezer, and when
partly frozen add one pint of thick cream and freeze like any other ice
cream. The individual dishes may be decorated with fresh ripe berries,
or slices of very ripe bananas.
STRAWBERRY FOAM.
Berries,
Jelly Powder,
Sugar,
Lemon,
Whipped Cream.
Sprinkle one-third pint of capped strawberries with sugar and set them
aside in this for an hour, when the juice will be found to run freely.
Press the berries through a sieve and extract all the juice. Have ready
one box of jelly powder dissolved in hot water, and when cool, stir
in the strawberry juice and the juice of one lemon; when it begins to
thicken beat into a half pint of whipped cream. Set on the ice until
thoroughly chilled.
PEACH JELLY.
Peaches,
Jelly Powder,
Cream.
Place in glass dish halves of very ripe peaches. Dissolve one package
of Bro-man-gel-on in hot water; set aside, and when it begins to
thicken pour over the peaches. Put in a cool place. Serve with plain or
whipped cream.
ORANGE CUPS.
Oranges,
Bro-man-gel-on,
Nuts,
Whipped Cream.
Dissolve one package of jelly powder in one-half pint hot water. When
thoroughly dissolved add one-half pint of orange juice, and when
beginning to thicken add one-half pint of English walnuts or pecans.
Pour in small after-dinner coffee cups and set away to harden. Have
ready cups made of oranges by quartering the peel and scooping out the
centre. When ready to serve, take jelly from molds, turn into orange
cups, and serve with whipped cream.
APPLE SNOW.
Jelly Powder,
Eggs,
Apples,
Sugar.
One grated sweet apple, white of one egg beaten stiff, and sugar to
taste. Beat all until quite firm and fill glasses.
JELLY FOR SNOW.
Dissolve one package of jelly powder. When cool pour in wine glasses
filling them three-quarters full. When hard, fill glasses with snow.
GRAPE JELLY.
Bro-man-gel-on,
Grapes,
Whipped Cream.
Dissolve one package of jelly powder. When cool add one-half pint
of sweetened whipped cream and one-quarter pound of Malaga grapes
(seeded). Beat slowly until this begins to stiffen. Place in a mold
until hard. Serve with thick cream.
ICE CREAM WITH JELLY.
Ice Cream,
Fruit,
Jelly Powder,
Ice and Salt.
Take one quart of plain ice cream. Then fill a round vessel or mold,
holding about one quart, with cream, leaving a hole in the centre.
Have prepared one package of jelly powder, flavor with any fruit
desired, and fill the centre of ice cream. Place cover on mold, pack in
ice and salt. When ready to serve dip the mold in warm water, when the
contents can be easily removed.
DATE JELLY.
Jelly Powder,
Stuffed Dates,
Whipped Cream.
Prepare one package of raspberry and one package of orange jelly powder
in separate vessels. Pour half the raspberry into mold. When this
hardens cover top with stuffed dates. Pour over this half of the orange
mixture. After it has begun to harden cover the top with stuffed dates.
Alternate the layers until all the jelly has been used. Place on ice
and serve with whipped cream.
RUSSIAN JELLIES.
Jelly Powder,
Fruits,
Cream.
These are made of two varieties of jellies by using a double mold. The
outside jelly is usually transparent. Make the outside jelly shell by
placing the smaller mold in the large one, and filling up the space
with a clear jelly. Then take out the small mold and fill the centre
space with a colored jelly or a mixture of fruits and cream. There are
so many ways of molding and coloring these jellies that they can be
made a beautiful decoration.
FRUIT JELLY.
Jelly Powder,
Bananas,
Thick Cream.
Dissolve one package of jelly powder in hot water. When thoroughly
dissolved, add a few bananas or any kind of sweet fruits. Set on ice to
mold. Then serve with thick cream.
ORANGE AND BANANA JELLY.
Jelly Powder,
Bananas,
Oranges,
Sugar,
Cream.
Slice three bananas lengthwise. Slice three oranges. Dissolve one
package of jelly powder in hot water, then add the juice of one lemon
and sweeten to taste. Place a layer of bananas, then a layer of
oranges, a little sugar, until the dish is filled. When the gelatine
has slightly cooled, pour it over the fruit. Set on ice until firm, and
serve with cream.
BANANA CREAM.
Jelly Powder,
Cream,
Bananas,
Sugar,
Nuts.
Peel four very ripe bananas, rub through a colander. Add to this one
cup sweet cream beaten to a stiff froth and four teaspoonfuls of sugar.
Have ready one package of jelly powder dissolved, and when a little
cool, add it to fruit, cream and sugar. Pour in mold to harden and
serve with whipped cream. A few nut meats placed on the top will very
much beautify this dish.
PRUNE JELLY.
Prunes,
Almonds,
Bro-man-gel-on,
Whipped Cream.
Soak eight large prunes over night in warm water. Remove stones and
place a salted almond in each prune. Cover the bottom of the mold with
the prunes, and pour over that the prepared jelly powder. Instead of
using one pint of _hot water_ to dissolve the powder, warm one pint
of the water the prunes were soaked in for that purpose. Serve with
whipped cream.
GRAPE JELLY.
Jelly Powder,
Lemon,
Grape Juice,
Sugar,
Whipped Cream.
Dissolve one package of lemon jelly powder in one cup of warm water.
When cool add one cup of grape juice and the juice of one lemon,
sweeten to taste. Pour in mold and set on ice. When firm, serve with
whipped cream. Any fruit juice desired can be used.
WATERMELON JELLY.
Melon,
Raisins,
Jelly Powder,
Almonds.
Take a cold melon from the ice. Scoop out the centre. Make enough lemon
jelly to fill the cavity. Seeded raisins can be placed in jelly for
seeds. Another pretty way is to remove part of the centre after the
lemon jelly has hardened and have enough strawberry jelly to fill in
the centre, making it look like the red meat of the melon, and place
salted almonds or pignolias for the seeds, serving in the melon rind.
SNOW JELLY.
Bro-man-gel-on,
Cocoanut,
Sugar,
Cream.
Dissolve one package of strawberry jelly powder in a pint of hot water.
Fill molds and allow to cool. When hard turn on platter, cover with
grated cocoanut, sifting powdered sugar over the top. Serve with thick
cream.
GRAPE FRAPPE.
Jelly Powder,
Three Eggs,
Grape Juice,
Whipped Cream.
Dissolve one package of lemon jelly powder in one-half pint hot water,
and when dissolved add one-half pint of grape juice, and mix well.
Allow to cool. Beat the whites of three eggs to a stiff froth, and
when the jelly begins to thicken, add gradually to the beaten whites,
beating continually. When it is hard enough to keep its shape put in a
mold and set on ice again. Serve with whipped cream.
MOUSSÉS, SAUCES AND WHIPS.
GOOSEBERRY SAUCE.
Select large, ripe gooseberries, cut off blooms and stems, sprinkle
with sugar and serve with cream.
DATE SAUCE.
Apples,
Dates,
Whipped Cream.
Grate four firm tart apples. Take an equal quantity of dates, remove
the stones and mash thoroughly. Then add grated apples with a silver
fork, mix thoroughly, and serve with whipped cream.
BLACKBERRY SAUCE.
Select nice, ripe berries; wash thoroughly, mash with a potato masher,
sweeten to taste, and serve with a spoonful of whipped cream.
HUCKLEBERRY SAUCE.
Select and wash nice, ripe huckleberries and serve with cream.
STRAWBERRY SAUCE (No. 1.)
Butter,
Sugar,
Strawberries.
Beat two ounces of butter to a cream, adding gradually four ounces or a
half cup of powdered sugar. Then add twelve strawberries one at a time,
mashing and beating until the whole is perfectly light. If it has a
separated and curdled appearance add a little more sugar and let stand
in a cold place until wanted.
STRAWBERRY SAUCE (No. 2.)
To one pint of sweet berries mashed up to a pulp, take the stiffly
beaten whites of two eggs, mix thoroughly, sweeten to taste, and serve.
CRANBERRY SAUCE.
Clean well and grind very ripe cranberries, adding sugar to taste.
AS DESSERT.
Add to the above sauce, the well-beaten whites of eggs. Mix a part in,
and the remainder over the top and serve.
FRUIT WHIP.
Whites of Eggs,
Cream.
Mash and sweeten to taste, either strawberries, raspberries, nectarines
or peaches. Wash the fruit, and to every quart add the whites of four
eggs well beaten. Set on ice and serve with or without cream.
PRUNE WHIP.
Prunes,
Eggs,
Cream.
Soak one pound of prunes until very soft, take out of water, remove
pits, mash through colander, then beat the white of one egg very stiff
and whip into the prune pulp. Serve with thick cream or whipped cream.
This is enough for six or eight dishes.
ORANGE WHIP.
Eggs,
Jelly Powder,
Oranges.
Beat the whites of two or three eggs to a froth. Dissolve one-half box
of gelatine or jelly powder, one-half pound of sugar, and the juice of
six or eight oranges together and allow the mixture to jelly slightly.
Then add the eggs, which should be stiff enough to stand alone. Mix all
thoroughly together, put into molds, and set on ice.
STRAWBERRY MOUSSÉ.
Strawberries,
Whipped Cream,
Jelly Powder,
Sugar.
Mash together one quart of nice ripe berries and one pint of granulated
sugar. Let this stand two hours. Meanwhile soak half package of jelly
powder in one-and-a-half cupfuls of hot water. Rub the crushed berries
through a coarse sieve. Add to this the jelly when partly cool. Stand
the basin containing this mixture in a pan of ice water and stir until
the contents begin to thicken. Then add three quarts of whipped cream.
Stir all until well blended. Pour this mixture into the freezer, put
on a cover, using plenty of ice and salt around the freezer. It will
require four hours to harden.
RASPBERRY MOUSSÉ.
Cream,
Raspberry Juice,
Sugar.
One quart of rich cream, one gill of raspberry juice, one-half cup of
powdered sugar. Sweeten the cream, mix the juice with it, and whip all
until very light and frothy. Freeze as you would ordinary ice cream.
MAPLE MOUSSÉ.