cupfuls of milk, two well beaten eggs, one tablespoonful of vanilla and
one half cupful of seeded raisins; bake in moderate oven about three
quarters of an hour.
SNOW BALLS.
Cook one cupful of rice until tender. Wring small pudding cloths (one
third yard square) out of hot water and lay over a small bowl. Spread
rice one third of an inch thick over cloth. Put an apricot in the
center, filling in each half of apricot with rice. Tie tightly and
steam ten minutes. Remove the cloth carefully and turn the balls out on
a platter, and serve with apricot sauce. Canned apricots may be used.
If fresh fruit is preferred steam the apricots tender before removing
stones.
CREAM PUDDING.
Stir together one pint of cream, three ounces of sugar, the well beaten
yolks of three eggs, with scant teaspoonful of vanilla flavoring. Whip
the whites of the eggs very light and add last, stirring lightly. Pour
into baking dish that has been well buttered and upon which has been
sprinkled bread crumbs to the thickness of ordinary pie crust. Sprinkle
bread crumbs over the top of pudding, set dish in shallow pan half
filled with water, and bake the same as any custard.
FRENCH BREAD PUDDING.
Butter small thin squares of bread and spread with jam, or tart
jelly; place them in a buttered pudding dish; have the dish about
one half full; pour over a boiled custard (using the yolks only for
the custard); beat the whites of two eggs, adding gradually two
tablespoonfuls of powdered sugar; beat one large tablespoonful of the
jam or jelly used; heap on top of the custard and brown slightly in the
oven.
SAUCES FOR PUDDINGS.
APRICOT SAUCE.
Take one cupful of apricot juice, thicken with one teaspoonful of corn
starch and sweeten with one half cupful of sugar; let boil until clear.
HARD SAUCE.
Beat together one half cupful of butter and one cupful of sugar until
it is creamy and white; flavor with one teaspoonful of vanilla extract.
CREAMY SAUCE.
Cream one half cupful of butter, then stir in one cupful of powdered
sugar, a little at a time, and beat until very light. Then add one
fourth cupful of cream or milk and one scant teaspoonful of vanilla
flavoring. Just before serving set the bowl in a pan of hot water, and
as soon as the sauce is smooth and creamy remove from fire. It should
not be heated enough to melt the sugar.
GINGER SAUCE.
Chop finely one fourth cupful of preserved ginger; add one cupful of
water and a quarter cupful of sugar, and boil for five minutes. Pour
it over the well beaten whites of two eggs, add two tablespoonfuls of
lemon juice, and chill.
CURRANT JELLY SAUCE.
Put four tablespoonfuls currant jelly in a saucepan with one
teaspoonful of butter; let it heat and melt slowly; pour over one half
cupful of boiling water, moisten one teaspoonful of cornstarch with a
little cold water; add to the other ingredients and cook five minutes;
add the juice of one orange, grated peel of one half orange and one and
one half tablespoonfuls blanched almonds finely chopped.
EGG SAUCE.
One cupful of sugar, a tablespoonful of butter, two eggs, a little
salt, and a teaspoonful of vanilla, or any flavoring preferred. Mix the
butter and sugar to a cream, add the yolks of the eggs, and beat until
very light. Beat the whites to a stiff froth and stir in, add flavoring
and beat well together. This is especially good for apple or berry
dumplings. Lemon is nice to flavor it when used for apple puddings, but
should not be used for other fruits. When a plainer sauce is desired,
leave out the butter.
APPLE DESSERTS.
STEAMED APPLES.
Wash, pare, and remove cores of six tart apples; place in earthen dish
and put in steamer, over boiling water. Steam until soft. Serve with
steamed oatmeal or boiled rice, and cream and sugar.
BAKED APPLES.
Wash, and core sour apples. Place them in earthen or granite dish and
fill the center of each apple with sugar. Measure one tablespoonful
of water for each apple and pour around the apples (not over, as you
should not disturb the sugar in apple centers). Bake until tender,
remove apples to the dish in which they will be served at table. Strain
the juice, add one third cupful of sugar. Cook five minutes, and pour
it over the apples, let cool, and serve with cream.
APPLE FRITTERS.
Core, pare, and cut apple into slices one fourth inch thick, sprinkle
with sugar and cinnamon or nutmeg, and set them aside while making
batter.
Beat the yolks of two eggs, add one tablespoonful sugar, one half
cupful of sweet milk, and enough flour to make it almost a drop batter.
Melt one tablespoonful of butter and add to mixture. Beat in the well
whipped whites of two eggs. Dip each slice of apple into the batter,
see that it is well covered and quickly drop into a kettle in which is
sufficient hot cocoa butter or vegetable oil to float it; fry until
the apple is soft, and the fritter a light brown on both sides. Drain,
trim, and sprinkle with pulverized sugar. Serve hot.
APPLE DUMPLINGS BAKED.
Select moderate sized, tart apples; pare, core, and steam until tender,
not soft; have ready a plain pie crust rolled thin in pieces size of
small pie plate. Place one apple on each piece of crust, fill the core
with sugar, spice to taste and add teaspoonful of hot water to sugar.
Wrap crust about the apple pinching it together, place in hot oven and
bake until crust is well cooked; serve hot with hard sauce.
APPLE SLUMP.
Cut apples as for pies and fill a rich undercrust of a good thickness;
cover with a thick topcrust and bake in a slow oven for about an hour;
when baked remove the top crust, add sugar and spice, and butter half
the size of an egg, mix with the apple; then remove part of the apple.
Place the top crust in an inverted way upon what remains, and the apple
that has been taken out on top of that. Should be eaten hot.
APPLE RICE.
Fill a pudding dish half full with tart apples, pared, quartered, and
sprinkled thickly with sugar, and a grating of nutmeg. Wash thoroughly
half a cupful of rice and sprinkle over apples in pudding dish. Steam
until rice is tender. Serve with cream and sugar.
APPLE CREAM.
Place in an enamelled pan with a wineglassful of water, one pound and
a half of minced apple, half a pound of pulverized sugar, the finely
minced rind of half a lemon, and a quarter of an ounce of ginger
powder; simmer gently till soft enough to pass through a sieve. When
cold, beat in thoroughly one pint of cold fresh cream, or new milk
which has previously been brought to a boil, and sweetened.
APPLE FLUMMERY.
To two pounds of peeled and cored apples add one pound of sugar, and
the minced rind of a fresh lemon; place in an enamelled pan, cover
with water and steam till quite soft, strain and beat the fruit to a
pulp. Boil in the strained liquor one ounce of Irish moss for fifteen
minutes, strain the liquor again, and add the crushed fruit, simmer for
three minutes, turn into a chilled and wet mould. Let stand until solid
and well chilled. Serve with cream.
SHORT CAKES.
Take one quart of flour, one teaspoonful of salt, one pint of rich
sour cream; dissolve one teaspoonful of soda in a little boiling water
and stir into the cream; dissolve one tablespoonful of butter and add
to cream; then stir in flour, roll out as you would for biscuit; bake
in round pan in two layers, spreading butter between the layers; when
baked, take apart and spread with any prepared fruits.
If preferred, sweet milk and baking powder may be used in place of the
sour cream and soda. And the following is an excellent receipt:
RACHEL’S SHORT-CAKE.
Two cupfuls of flour, one third cupful of butter, two well rounded
teaspoonfuls of baking powder, one cupful of milk, one half teaspoonful
of salt. Roll in two layers one half inch thick, butter well between
layers and on the top and bake.
STRAWBERRY FILLING.
Mash one quart of strawberries in an earthen dish, add sufficient sugar
to make a rich sweetness, set the dish in the oven until the dish is
heated through, butter each half of the short-cake, covering with the
crushed fruit, and putting a liberal supply on top, sprinkle with
pulverized sugar, and serve with cream.
ORANGE FILLING.
Get small, tart, juicy oranges, pare half dozen or more, carefully
remove all the white, and slice; take out all the seeds and tough
fibre; then crush with enough sugar to make very sweet.
Place in agate saucepan and set on back of range to get thoroughly hot;
butter the short cake liberally and apply filling between layers and on
top; serve with whipped cream.
CRANBERRY FILLING.
Wash the berries and pick them over carefully; cook in agate saucepan
with water enough to float over a moderate fire; mash through a
colander; then add sufficient sugar to make very rich and sweet; set
back on range until sugar is thoroughly dissolved; butter short-cake
liberally and apply filling between layers and on top.
PINEAPPLE FILLING.
Get a ripe pineapple; pare and slice; then shred with a silver fork;
cover thickly with sugar, and set away for three or four hours; then
set on range in an agate kettle to heat thoroughly; butter short-cake
liberally, and apply filling between layers and on top; serve with
whipped cream. Canned pineapple may be used, though the fresh fruit is
best.
BANANA FILLING.
Slice three bananas and one orange, grate the outside rind of the
orange and mix with one cupful of sugar, and juice of orange; pour on
the sliced bananas. Butter the short-cake and fill with the fruit thus
prepared. Serve plain, or with whipped cream.
ICES.
WATER ICES.
The simplest way of making fruit ices is much the best. Take one pint
of water to one quart of fruit juice, sweetened to taste; and it should
be remembered the sugar is less apparent in the frozen mixture than
in the liquid. This proportion holds for all fruit ices; except the
lemon. The lemon prepare as you would a rich lemonade, adding the well
beaten whites of two eggs to each quart of the mixture. Be careful to
freeze smoothly and the ices will be delicious. I especially recommend
strawberry, pineapple, apricot, orange and lemon.
UNCOOKED CREAM.
To one quart of cream, add one teaspoonful of vanilla flavoring, and
one cupful of sugar. If you have a freezer that stirs with the triple
movement in freezing, it is unnecessary to whip the cream. Otherwise it
should be partially whipped before being placed in freezer.
FRENCH CREAM.
Scald one pint of milk in double boiler; beat two eggs with one cupful
of sugar until light; then whip in two tablespoonfuls of flour; turn
into hot milk and stir until it thickens, cook fifteen minutes and set
away to cool. When cold add one quart of whipped cream, and one cupful
more of sugar with one tablespoonful of vanilla flavoring; freeze.
CHOCOLATE CREAM.
To make chocolate cream add to the above, when the custard is being
prepared, one ounce of dissolved sweet chocolate that has been
cooked to a gloss with one tablespoonful of boiling water and two
tablespoonfuls of sugar. Omit the second cupful of sugar usually added
with cream.
WACHTMEISTER PUDDING.
Fill a mould with alternate layers of sponge cake and jam,--strawberry
or apricot, are preferable,--then saturate with rich cream flavored
with vanilla and sweetened. Freeze in moulds. Custard may be used in
place of cream.
FROZEN FRUITS.
To one pound of mashed fruit, add whites of three eggs, and one pint
each of sugar and water. Make a syrup of the sugar and water; when
cool, add the fruit and freeze.
With sweet fruits like oranges or raspberries, add juice of one lemon
and one half cupful more of sugar. The fruit is very nice, without the
addition of the eggs.
PINEAPPLE SHERBET.
To one quart of grated pineapple pulp, add juice of two lemons;
dissolve one and one half pounds of sugar in one pint of water, and
bring to a boil, skim and cool; when cold, add the fruit pulp, and the
well whipped whites of two eggs; freeze soft.
STRAWBERRY SHERBET.
Crush a pound of picked strawberries in a basin and add a quart of
water with a sliced lemon, let stand for three hours; put one and one
quarter pounds of sugar into another basin, cover the basin with a
cheese cloth and pour the berry juice through it. When the sugar is
fully dissolved strain again. Freeze soft.
CONFECTIONS.
CANDY DOUGH.
To the white of one egg placed in a glass add equal quantity of cold
water, or better yet, rich, sweet cream, and one teaspoonful of vanilla
extract. Beat thoroughly; then stir in gradually enough confectioner’s
XXXX sugar to make stiff. Cover with damp napkin and use as needed for
the following varieties:
CHOCOLATE CREAMS.
Mould small pieces of candy dough into the shape of thimbles, put them
on a buttered pan or paraffine paper in a cool place to harden. Melt
two squares of sweet chocolate in a saucer over a tea kettle. When the
cream balls are sufficiently hard, dip them in the melted chocolate.
Use two forks. Let the candies drain on the forks, then put them on the
tins again to dry.
CREAM WALNUTS.
Break pieces of candy dough to the size of a nutmeg, roll them in the
palm of the hand until smooth and round. Press halved walnut meats on
each side, letting cream show between.
CREAM ALMONDS.
Mould almond nut into center of a small ball of candy dough. Roll in
granulated sugar and set away to dry.
CREAM NUT CAKE.
May be made by stirring chopped nuts into candy dough, then rolling
into sheets about three fourths of an inch thick and cutting into
squares.
CREAM DATES.
Wash and dry dates, remove the stones, and fill with candy dough, then
roll in confectioner’s sugar.
ORANGE CREAMS.
Take the white of one egg and an equal quantity of orange juice, and
grated yellow rind of one orange, mix with confectioner’s sugar until a
stiff dough. Mould in shapely lumps and roll in granulated sugar. This
also serves for orange flavored filling for chocolate drops. Any fruit
juice can be used in this same way. Any flavor desired that cannot be
obtained readily from fresh fruit can be had by using extract with
white of egg and cream base.
CHOCOLATE ANNAS.
To three cupfuls of white sugar, add one cupful of milk and one fourth
teaspoonful of cream of tartar, boil about nine minutes, or until
it will form a soft ball when dropped into cold water; then add two
squares of melted chocolate and one tablespoonful of butter. Cook one
minute longer. Remove from fire, add one teaspoonful vanilla extract,
beat vigorously for one minute, then pour into buttered pans. When
cool mark in squares.
MOLASSES CANDY.
Two cupfuls of molasses, one cupful of sugar, one teaspoonful of
vinegar, one tablespoonful of butter. Boil until it is brittle when
tried in cold water. Pour in a buttered tin; when cool pull until white.
BROWN BETTIES.
Two cupfuls of brown sugar, half a cupful of milk, boil about four
minutes, stirring constantly; when almost done stir in three quarters
of a cupful of chopped walnuts or chopped blanched almonds; remove from
the fire and stir till it grains, and looks sugary, then pour into a
well oiled tin to the depth of half an inch; when it cools mark off in
squares with a knife.
LEMON MINTS.
Sift a quantity of confectioner’s sugar into a bowl and work into it
lemon juice until all sugar is absorbed, then add water, a very little
at a time, until a smooth, stiff paste is formed. A bit of the lemon
peel may be grated into it. Roll into balls and flatten, placing them
in the oven a moment to harden.
SOFT CARAMELS.
One quart of brown sugar, half a pint of milk, one third cupful of
butter, and half a cake of chocolate. Boil about nine minutes, but not
so long that you cannot pour them into the pan. Mark into squares.
BUTTER SCOTCH.
Two cupfuls of light brown sugar, one cupful of butter, one
tablespoonful of lemon juice and one of water. Mix all together and
boil twenty minutes, add one fourth teaspoonful of baking soda, drop
a little in water and if it is crisp it is ready to take off. If not,
cook longer; when done, pour into a flat buttered tin.
MARSHMALLOWS.
Three ounces of gum-arabic, half a pint of hot water, half a pint
of powdered sugar, the white of one egg, flavoring. Dissolve the
gum-arabic in the water, strain, and add the sugar. Boil ten minutes or
until the syrup has the consistency of honey, stirring all the time.
Add the egg, beaten stiff, and as soon as thoroughly mixed remove from
the fire; add flavoring to taste, orange flower or rose is generally
used. Pour the paste into a pan dusted with corn starch. The paste
should be spread one inch thick. Cut into squares when cold, and roll
in powdered sugar.
CHOC-O-POP.
Have ready a mixture made of one cupful of sugar, one half cupful of
molasses and one cake of chocolate, cooked until it nearly crisps in
cold water, keep warm. Pop corn enough to fill a three quart bowl, turn
into a big pan and mix with the candy.
CRACKER-JACK.
Is made in the same way, only use one third sugar to two thirds
molasses and omit the chocolate.
FROSTED FRUITS.
Carefully pick over and wash the fruit, such as cherries, plums or
strawberries. Whip the whites of two or three eggs, according to
quantity of fruit; dip the fruit in beaten egg, drain (keep the eggs
well beaten) then dip fruit into powdered sugar. Cover a pan with a
sheet of white paper, place the fruit on glass dish; dry, chill, and
serve.
STUFFED DATES.
Wash and carefully dry the dates by placing them in a colander and
letting stand in warm place; remove the stones and insert half a pecan,
or one fourth of an English walnut; roll in confectioner’s sugar.
SALTED ALMONDS.
Blanch half a pound of almonds by pouring over them one pint boiling
water; let stand three minutes. Drain and cover with cold water. Remove
the skins and dry the almonds on a towel. Fry in hot butter. Drain on
brown paper, and sprinkle with salt.
BUTTER SCOTCH.
One cupful of sugar, one cupful of molasses, half a cupful of butter,
nearly one tablespoonful of vinegar, a pinch of soda; boil until done;
when cold, cut into squares and wrap in paraffine paper.
CARAMELS.
One cupful of molasses, one half cupful of milk, one cupful of sugar,
one teaspoonful of flour, one tablespoonful of butter, one fourth pound
of chocolate; boil until it will harden when dropped in cold water,
then add a few drops of glycerine and one teaspoonful of vanilla; turn
into a buttered pan, when partly cool, mark in squares.
COFFEE CREAM CARAMELS.
Melt two pounds of sugar with as little water as possible; when the
sugar begins to bubble, pour in slowly one teacupful of rich cream and
stir carefully; add two ounces of fresh butter and the extract from two
ounces of coffee, stirring gently and continuously while adding. As
soon as cooked sufficiently to be brittle when dropped in cold water,
pour into buttered tin dish, and when nearly cooled, mark off with a
buttered knife into squares.
CHOCOLATE CARAMELS.
Cream together one teacupful of sugar with half the quantity of butter;
add one fourth of a pound of grated chocolate and one teacupful each of
molasses and milk. Beat well together and boil until a portion of it
dropped in ice-water sets and cracks. Pour into well buttered tin pans
to the thickness of half an inch. When nearly cold mark into squares
with a buttered knife.
LEMON CANDY.
Put one pound of sugar into a pan or kettle with half a pint of water
and a third of a teaspoonful of cream of tartar; let it boil, and when
a little of it dropped in cold water becomes brittle it is done; pour
into a shallow buttered dish. When cooled sufficiently to be handled
add one third of a teaspoonful of tartaric acid with the same quantity
of extract of lemon, and work thoroughly into the candy until the acid
has been evenly distributed. If worked too much the transparency of the
candy may be destroyed.
COCOANUT DROPS.
Grate one cocoanut and add to it one half its weight in sugar and the
white of an egg whipped to a stiff froth. Mix all together thoroughly
and drop on buttered white paper in a pan. Bake for fifteen minutes.
KISSES.
Beat the whites of four eggs to a stiff froth and stir in half a pound
of confectioner’s sugar, flavor with one half teaspoonful of vanilla.
Whip thoroughly and then drop in quantities about half the size of an
egg on buttered paper, well separated; lay the paper on a half inch
board and place in moderate oven. Watch carefully and when they begin
to color take them out, remove from paper and join them in pairs by
their flat surfaces.
BEVERAGES.
TEA.
Tea should be made with the little filagree silver balls that come
especially for that purpose. Fill ball with best quality Oolong, or
English Breakfast, tea that you can obtain (cheap teas are injurious
and tasteless). Have a pot of boiling water, fill your cup and then
immerse the tea ball in cup until the strength desired is obtained.
Serve with sugar and sliced lemon, after the Russian fashion; it is
more wholesome than with cream.
COCOA.
Allow one teaspoonful of cocoa and sugar to one cupful of milk and
water, in equal proportions. Heat the milk in double boiler. Put the
water in the cocoa pot, when it boils stir in the dry cocoa, mix well.
After boiling three minutes, add the hot milk. Serve when it begins to
rise in the pot.
FRENCH COFFEE.
Three pints of water to one cupful of ground coffee. Put coffee in
bowl; pour over it about half pint cold water and let stand for fifteen
minutes; bring remaining water to a boil. Take coffee in bowl, strain
through fine sieve, then take French coffee pot, put coffee grounds in
strainer at top of French pot, leaving water in bowl. Then take boiling
water and pour over coffee very slowly. Then set coffee-pot on stove
for five minutes; do not let boil. Take off and pour in cold water from
bowl that coffee was first soaked in, to settle. Serve in another pot.
The French, who have the reputation of making the best coffee, use
three parts Java to one part of Mocha.
AMERICAN COFFEE.
Allow one tablespoonful of ground coffee to each cupful of water used;
mix coffee with half the white of one egg; add one cupful of cold water
and shake well, then add as many more cupfuls of cold water as you have
allowed for. Place on back of range and steep ten minutes, then bring
forward. Let come to a boil. Settle with one half cupful of cold water.
CARAMEL COFFEE.
To prepare, take three and one half quarts of bran, add one and one
half quarts of corn meal, one pint of molasses, one half pint of
boiling water, mix well, and bake, stirring often. Make the same as
“American Coffee,” only let boil a little longer.
CHOCOLATE.
Melt dry, over steam, one half cake of sweet chocolate; bring to a
scald one quart of rich milk, add one cupful of sugar, turn into a
heated bowl, then add the melted chocolate and whip with egg beater
until chocolate is thoroughly dissolved in the milk. The longer it is
whipped the better it will be. Serve with whipped cream.
APRICOT WATER.
Skin twelve apricots, take out the stones, pour on one quart of boiling
water; allow them to stew for one hour, then strain off the clear
liquid and sweeten with three ounces of sugar.
GINGERADE.
Gingerade is made of any fruit, stewed with pulverized ginger, flavored
with lemon juice, and carefully strained.
GRAPE JUICE.
Wash and remove from stems ten pounds of grapes, put over to boil with
two quarts of water. Let boil until seeds and pulp separate. Strain
through cheese cloth bag, let it drain slowly, do not squeeze. Put
juice back in kettle, let come to a boil, and add one and one fourth
pounds of sugar; boil two or three minutes. Seal boiling hot. The
secret of success in bottling grape juice is to have everything boiling
hot, jars, juice, rubbers, and tops. The best way is to have jars in
kettle of boiling water right on the stove and tops in boiling water,
likewise, and fill right from kettle of boiling juice on the stove.
Then if your cans are air-tight the juice will surely keep.
FRUIT JUICES.
The following rules hold good for any kind of fruit: Crush the small
fruits raw, strain, add one half pound of sugar to each quart of
juice, let boil one minute, and bottle, using same precautions as those
specified in receipt for grape juice.
PINEAPPLE FRAPPÉ.
Boil one quart of water, one pint of sugar, and one pint of chopped
pineapple for twenty minutes; add one cupful of orange juice and one
half cupful of lemon juice. Freeze soft.
ORANGE FRAPPÉ.