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diff --git a/29730-8.txt b/29730-8.txt new file mode 100644 index 0000000..1f54794 --- /dev/null +++ b/29730-8.txt @@ -0,0 +1,13660 @@ +The Project Gutenberg EBook of Desserts and Salads, by Gesine Lemcke + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Desserts and Salads + +Author: Gesine Lemcke + +Release Date: August 19, 2009 [EBook #29730] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK DESSERTS AND SALADS *** + + + + +Produced by Louise Hope, Juliet Sutherland and the Online +Distributed Proofreading Team at http://www.pgdp.net + + + + + + + +[This text uses UTF-8 (Unicode) file encoding, including some less +common fractions: + + {~VULGAR FRACTION ONE THIRD~} {~VULGAR FRACTION TWO THIRDS~} {~VULGAR FRACTION ONE EIGHTH~} {~VULGAR FRACTION THREE EIGHTHS~} [thirds and eighths] + +There are also halves and quarters: + + ½ ¼ ¾ + +If any of these characters do not display properly, or if the +apostrophes and quotation marks in this paragraph appear as garbage, +make sure your text reader's "character set" or "file encoding" is set +to Unicode (UTF-8). You may also need to change the default font. As a +last resort, use the Latin-1 version of the file instead. + +Variant spellings are in the original. Most errors and inconsistencies +were left unchanged; details are given at the end of the e-text. + +Except for the title-page quotation, the word "art" ("Italian art", +"Vienna art") appears to be the German _Art_ (way, manner, style). +_Caution:_ Do not attempt to convert modern salted butter into +unsalted butter by washing it. It will not work. + +The Contents were printed at the end of the book. The Alphabetical Index +was added by the transcriber.] + + + + +[Illustration: GESINE LEMCKE.] + + + + + DESSERTS AND + SALADS + + + BY + + GESINE LEMCKE + + + AUTHOR OF + THE EUROPEAN AND AMERICAN CUISINE, AND CHAFING-DISH RECIPES + PRINCIPAL AND OWNER OF THE BROOKLYN AND NEW YORK COOKING COLLEGES + + + "Eating is a Necessity, + But Cooking is an Art." + + +NEW YORK AND LONDON + +D. APPLETON AND COMPANY + +1920 + + + + + Copyright, 1892, 1896, 1918 + By GESINE LEMCKE. + + + Printed in the United States of America + + + + +PREFACE. + + +I ask every one who may become possessed of this book to read the +recipes herein contained carefully and thoughtfully before attempting +the making of any of them, and also to observe the following +instructions: + +Weigh and measure all ingredients exactly, and have everything ready to +mix before you commence. + +If you measure your ingredients by means of a cup be sure you use one +which holds half a pint. + +Use neither more nor less of anything than the recipe instructs you, and +be sure to have your fire just right, as also instructed by the recipe. + +If at first success does not come to you do not despair, but persist in +following the advice of the old adage: "Try, try again." + +You should always bear in mind that honest work is never lost and that +reward must come in the end. + + + + +Desserts and Salads. + + +SAUCES. + +1. +Wine Chaudeau.+-- Into a lined saucepan put ½ bottle Rhine wine, +4 tablespoonfuls sugar, 1 teaspoonful cornstarch, the peel of ½ +lemon and the yolks of 6 eggs; place the saucepan over a medium hot +fire and beat the contents with an egg beater until just at boiling +point; then instantly remove from the fire, beat a minute longer, +pour into a sauce bowl and serve with boiled or baked pudding. + +2. +White Wine Sauce.+-- Over the fire place a saucepan containing 2 +cups white wine, 4 tablespoonfuls sugar, 3 whole eggs, the yolks of +4 eggs and the peel and juice of 1 lemon; beat the contents of +saucepan with an egg beater until nearly boiling; then instantly +remove and serve. + +3. +Wine Cream Sauce.+-- ½ bottle white wine, ½ teaspoonful +cornstarch, 3 eggs (yolks and whites beaten separately), 4 +tablespoonfuls sugar and the peel and juice of ½ lemon; put all the +ingredients except the whites of eggs in saucepan; beat with an egg +beater until just about to boil; then remove from fire; have the +whites beaten to a stiff froth; add them to the sauce, beat for a +minute longer and then serve. + +4. +Claret Sauce.+-- Over the fire place a lined saucepan containing +½ bottle claret, 3 or 4 tablespoonfuls sugar, 1 lemon cut into +slices and freed of the pits, a piece of cinnamon and 1 small +tablespoonful cornstarch mixed with water or wine; stir constantly +until it comes to a boil; then strain and serve. Or boil 1 +tablespoonful cornstarch in 1½ cups water, with piece of cinnamon +and a few slices of lemon, for a few minutes; then remove from the +fire; add ½ pint claret and sugar to taste. + +5. +Bishop Sauce.+-- Boil 2 ounces of sago in 2 cups water, with 1 +tablespoonful fine minced or ground bitter almonds, a piece of +cinnamon and the peel of 1 lemon; when sago is done strain it +through a sieve, add 1½ cups claret, ¼ pound sugar and 1 teaspoonful +of bishop essence. + +6. +Madeira Sauce, No. 1.+-- Set a small saucepan on the stove with +the yolks of 3 eggs, 1 cup Madeira and 2 tablespoonfuls sugar; stir +until it comes to a boil; then remove from fire and add by degrees 4 +tablespoonfuls sweet cream, stirring constantly, and serve. + +7. +Madeira Sauce, No. 2.+-- Mix 1 tablespoonful flour with 1½ +spoonfuls butter; add 1½ cups boiling water; boil 3 minutes, +stirring constantly; remove from the fire, add ½ cup Madeira and 3 +tablespoonfuls sugar. + +8. +Butter Sauce.+-- In a small saucepan mix 1 tablespoonful flour +with a little cold water; add by degrees 1 cup of boiling water, +stirring constantly; set the saucepan over the fire, add 1 heaping +tablespoonful butter in small pieces; continue stirring and boil for +a few minutes. + +9. +Sherry Wine Sauce, No. 1.+-- Add to the Butter Sauce ½ cup sugar +and ½ pint sherry wine. + +10. +Sherry Wine Sauce, No. 2.+-- 1 cup sherry wine, ½ cup water, +the yolks of 3 eggs, 2 tablespoonfuls sugar and the grated rind of ½ +lemon; put all the ingredients in a small saucepan over the fire and +keep stirring until the sauce begins to thicken; then take it off; +if allowed to boil it will be spoiled, as it will immediately +curdle; beat the whites to a stiff froth, stir them into the sauce +and serve. + +11. +Sherry Wine Sauce, No. 3.+-- Melt in a small saucepan 1 +tablespoonful butter; add 1 teaspoonful flour; when well mixed add 1 +cup sherry wine, 2 tablespoonfuls sugar and the yolks of 4 eggs; +stir briskly until the sauce is on the point of boiling; then +instantly remove and serve with plum or bread pudding. + +12. +Wine or Brandy Sauce.+-- Prepare 1 cup Butter Sauce, sweeten it +with sugar, add 1 glass brandy, port or sherry wine, a little lemon +juice and nutmeg. + +13. +Arrack Sauce (Allemande).+-- Mix 2 tablespoonfuls flour with +some white wine; add in small pieces 2 tablespoonfuls butter, peel +and juice of ½ lemon and 2 cups white wine; place a saucepan +containing the ingredients over the fire and stir until it comes to +a boil; remove from the fire, add 1 cup arrack and 1 cup sugar. + +14. +Arrack Sauce (English).+-- Put in a small saucepan 1 +tablespoonful flour mixed with a little cold water, the yolks of 3 +eggs, 1 tablespoonful butter, a piece of cinnamon, a little lemon +peel, 2 tablespoonfuls sugar and 1½ cups water; set saucepan over +the fire, stir constantly until it commences to boil; then instantly +remove from the stove, add a little lemon juice and ½ cup arrack. +This sauce can be made with any kind of wine or brandy. + +15. +Brandy Sauce (with Milk, "English Style").+-- Put in a small +saucepan 1 cup milk, the yolks of 2 eggs, 1 tablespoonful sugar and +a little grated lemon peel; stir over the fire till the sauce is at +boiling point; instantly remove and add 3 tablespoonfuls brandy; +serve with plum pudding. + +16. +Brandy Sauce (American), No. 1.+-- Stir 4 tablespoonfuls +powdered sugar with 1½ spoonfuls butter to a cream; add by degrees +the yolks of 2 eggs, ½ cup boiling water and ½ cup brandy; put all +the ingredients in a tin cup and set it in a saucepan of hot water; +stir until the sauce is boiling hot; flavor with nutmeg and vanilla. +This sauce may be made of wine in the same manner. + +17. +Brandy Sauce, No. 2.+-- Beat 1 tablespoonful butter with 6 +tablespoonfuls powdered sugar to a cream; add by degrees 1 +wine-glassful of brandy, 3 tablespoonfuls boiling water and a little +nutmeg; put the sauce into a tin cup, set in saucepan of boiling +water and stir until the sauce is hot; but do not allow it to boil. + +18. +Punch Sauce.+-- Place a small vessel on the stove with 1 cup of +rum, 2 tablespoonfuls powdered sugar, the grated rind of ½ an orange +and 1 teaspoonful vanilla essence; let it remain over the fire until +the liquor catches a light flame; put on the lid for 1 minute; then +remove it from the fire, add the juice of 1 orange and serve hot. +This sauce is usually poured over the pudding. + +19. +Rum Sauce.+-- Mix ½ tablespoonful flour with a piece of butter +the size of an egg; add 1 cup boiling water; when well mixed +together add ½ cup Rhine wine, the peel and juice of ½ lemon, 4 +tablespoonfuls sugar, a piece of cinnamon and the yolks of 3 eggs; +place in a saucepan over the fire and beat with an egg beater till +the sauce comes to a boil; instantly remove and add ½ cup rum. In +place of rum, brandy may be used. NOTE.--The eggs may be omitted and +1 tablespoonful flour used instead of ½. + +20. +Sauce à la Diaz.+-- Place a tin pan over the fire with 1 cup +rum, ½ cup Marella wine, 3 tablespoonfuls sugar, the grated rind of +1 orange and 1 teaspoonful vanilla; leave the pan on the stove until +the liquor takes fire; then cover quickly; boil 1 minute; draw it +from the fire to the side of the stove; let it stand a few minutes; +then strain into a bowl; cover tightly and when cold pour it over +the pudding. + +21. +Wine Chaudeau (with Rum).+-- Place a saucepan on the stove with +1 teaspoonful cornstarch mixed with a little cold water; add 2 whole +eggs, the yolks of 2 eggs, 4 tablespoonfuls sugar, a little lemon +juice, some grated orange peel, ½ bottle Rhine wine and 2 glasses of +rum; stir with an egg beater until just about to boil; then +instantly remove from the fire, stir for a few minutes longer and +serve. Any other kind of liquor may be used instead of rum. + +22. +Wine Sauce (with Almonds and Raisins).+-- Put a small vessel +over the fire with ½ bottle claret, 3 tablespoonfuls ground almonds, +3 tablespoonfuls raisins, a piece of cinnamon, 4 tablespoonfuls +sugar and the peel of 1 lemon; stir until it boils; then remove from +the fire, take out cinnamon and lemon peel and serve. + +23. +Hard Sauce.+-- Stir ¼ pound butter with 8 tablespoonfuls +powdered sugar to a cream until it looks white; add by degrees 1 +small glass of brandy (and, if liked, a little nutmeg); the yolks of +2 eggs may also be beaten through the sauce. + +24. +Hard Sauce (with Cherries).+-- Make a hard sauce with the yolks +of 2 eggs and put some nice, ripe cherries (without the pits) into +it; stir the whole well together and serve with suet pudding or +dumplings. Blackberries, peaches or plums may be used instead of +cherries. + +25. +Strawberry Sauce.+-- Boil in a saucepan 2 teaspoonfuls +cornstarch in 1½ cups water with the rind of 1 lemon; take it from +the fire, add 1 cup strawberry juice, a little Rhine wine or claret +and sweeten with sugar. + +26. +Sauce of Apricots.+-- Boil 3 tablespoonfuls apricot marmalade +with 1 tablespoonful butter and ½ cup water 5 minutes; add 2 +tablespoonfuls brandy and serve with boiled suet, batter pudding or +apple dumplings. + +27. +Sauce of Cherries, No. 1.+-- Place in a saucepan 1 cup sugar, +1 cup water and ½ cup claret; when this boils add 1 pint of ripe +cherries (without the pits); boil them 10 minutes; then take out the +cherries and mix 1 teaspoonful cornstarch with a little water; add +it to the sauce, boil a minute, strain and put cherries back into +the sauce; serve cold. + +28. +Sauce of Cherries, No. 2.+-- Remove the pits from ½ pound ripe +cherries; put the stones into a mortar and pound them fine; put +them, with the cherries, 1 pint water and a piece of cinnamon, in a +saucepan; add ¾ cup sugar and boil slowly ½ hour; strain and thicken +the sauce with 2 teaspoonfuls cornstarch; boil a minute, add ½ cup +claret and serve. + +29. +Strawberry Hard Sauce.+-- Stir 2 tablespoonfuls butter to a +cream with 1 cup powdered sugar; add the yolks of 2 eggs; beat until +very light and stir 1 cup nice, ripe strawberries through it; put +the sauce in a glass dish, cover with the beaten whites of 2 eggs +and put some nice strawberries on top of the sauce. Any other kind +of fruit may be used instead of strawberries. Or stir ½ cup butter +with 1 cup powdered sugar to a cream; add the beaten white of 1 egg +and 1 cup thoroughly mashed strawberries. + +30. +Raspberry Sauce, No. 1.+-- Put in a small saucepan the peel of 1 +lemon, a little piece of cinnamon, 1 cup water and 1 spoonful sugar; +boil 5 minutes; mix 2 teaspoonfuls cornstarch with some cold water; +add it to the contents of saucepan; boil a minute; add 1 cup +raspberry juice or syrup and serve either hot or cold. + +31. +Raspberry Sauce, No. 2.+-- Set a saucepan on the stove with 1½ +cups raspberry juice, ½ cup water, the juice and peel of 1 lemon, +sugar to taste, 1 teaspoonful cornstarch and the yolks of 3 eggs; +beat constantly with an egg beater until it comes to a boil; quickly +remove it from the fire; beat for a few minutes longer; beat the +whites of the 3 eggs to a stiff froth and stir them into the sauce. + +32. +Huckleberry Sauce.+-- Put the huckleberries with a little water +in a saucepan over the fire; boil slowly for ½ hour; then strain +through a sieve, sweeten with sugar and thicken with a little +cornstarch; add a few tablespoonfuls port wine or a little lemon +juice and claret; serve cold. + +33. +Sauce of Dried Cherries.+-- Wash 1 pound dried cherries; put +them into a mortar and pound fine; place them in a saucepan with 3 +or 4 cups water over the fire; add a few zwiebacks, a piece of +cinnamon and boil 1 hour; strain through a sieve, add a little +claret and lemon juice and sweeten with sugar. + +34. +Nut Sauce.+-- Stir 1 tablespoonful butter with 5 tablespoonfuls +powdered sugar to a cream; add the yolks of 2 eggs and a few +spoonfuls of water; put it in a tin pail; set in a vessel of hot +water; stir until hot; remove the sauce from the fire, add ½ cup +fine, minced almonds and flavor with vanilla. Fine, chopped, stoned +raisins may be used instead of almonds. + +35. +Hard Sauce (with Nuts).+-- Prepare a hard sauce of 1 +tablespoonful butter and 5 tablespoonfuls powdered sugar; beat this +until white; add by degrees the yolks of 2 eggs; beat the whites of +2 eggs to a stiff froth; add the sauce gradually to the whites; beat +constantly with an egg beater; and lastly add 1 cup pounded or +ground nuts, almonds, walnuts, hazel or hickory nuts. The nuts may +be finely chopped if more convenient. This sauce may be prepared in +the same manner with peaches, apricots (peeled and cut into pieces) +or preserved pineapple. + +36. +Strawberry Custard Sauce.+-- Place a small saucepan on the stove +with 1 pint milk, the yolks of 2 eggs and 2 tablespoonfuls sugar; +stir constantly until it comes to a boil; instantly remove from the +fire, flavor with vanilla and set it away to cool; then stir 1 cup +strawberries into it; beat the whites of the 2 eggs to a stiff froth +and put it on top of the sauce. This sauce is excellent with +strawberry shortcake. NOTE.--Any kind of fruit may be substituted +for strawberries. + +37. +Fruit Sauce (not boiled).+-- Stir 1 cup raspberry juice and 1 of +currants with 8 tablespoonfuls sugar for 20 minutes; serve with cold +puddings. Or boil 2 teaspoonfuls cornstarch in water for a few +minutes; sweeten with sugar; thin it with raspberry, currant or +cherry juice; add a little Rhine wine and serve with cold pudding. +This sauce is exceedingly nice when made of strawberries with the +addition of the juice of 1 orange and a little grated skin. + +38. +Peach Sauce, No. 1.+-- To be served cold. Pare and cut in halves +½ dozen peaches; stew them in sugar syrup; press them through a +sieve; thicken them with a little arrowroot or cornstarch; boil a +minute, add a little white wine and serve. Or boil the peaches +(after they are peeled and free from the stones) in sugar syrup +until tender; then take them out, put in a dish, cut each half into +4 pieces and pour the liquor over them; then serve with tapioca +pudding. + +39. +Peach Sauce, No. 2.+-- Beat 1 tablespoonful butter with 4 +tablespoonfuls powdered sugar to a cream; add the yolks of 2 eggs; +beat until very light and creamy; then beat the whites of the 2 eggs +to a stiff froth; add the sauce to them by degrees; keep on beating +with an egg beater until all is well mixed together and stir 1 cup +of fine, cut peaches through it; serve with boiled pudding. + +40. +Sauce of Currants and Raspberries.+-- Wash ½ pound red currants +and raspberries; sprinkle with sugar and let them stand ½ hour; +prepare a sauce the same as for Peach Sauce and stir the fruit +through it. + +41. +Cream Sauce (with Jelly), No. 1.+-- Stir 1 cup currant jelly +until smooth; add 1 cup rich, sweet cream and beat with an egg +beater to a froth; add a little arrack rum or Cognac and serve with +cold pudding. + +42. +Cream Sauce (with Jelly), No. 2.+-- Beat ½ cup fruit jelly and +the whites of 2 eggs to a stiff froth and serve with cold pudding. + +43. +Lemon Sauce, No. 1.+-- Stir 1 tablespoonful butter with 4 +tablespoonfuls powdered sugar to a cream; add by degrees 1 beaten +egg, the juice and grated rind of ½ lemon, a little nutmeg and 4 +tablespoonfuls boiling water; beat the sauce thoroughly for 5 +minutes; put in a tin pail and set in saucepan of hot water; stir +constantly until very hot, but do not allow it to boil. + +44. +Lemon Custard Sauce.+-- Place a saucepan with 1 pint milk, +3 whole eggs and 3 tablespoonfuls sugar over the fire and stir until +it just comes to the boiling point; quickly remove, pour sauce into +a dish, flavor with lemon essence and serve cold with cold pudding. + +45. +Lemon Sauce (with Liquor).+-- Melt in a saucepan 1 tablespoonful +butter; add ½ tablespoonful flour; when well mixed pour in 1 cup +boiling water; boil 2 minutes; remove from the fire, pour sauce into +a bowl; add the juice of ½ lemon, a little nutmeg and a glass of +brandy; sweeten with sugar and serve hot. Very nice with rolly-poly +pudding or apple dumplings. Sherry or Madeira wine may be used +instead of brandy. + +46. +Sauce à l'Orange.+-- Stir the yolks of 4 eggs with 2 +tablespoonfuls powdered sugar to a cream; add by degrees 1 cup sweet +cream and stir constantly; add the grated rind of 1 orange; put the +whole in a tin cup or pail, set in a vessel of hot water and stir +all the time until it is on the point of boiling; then instantly +remove from the fire, strain through a sieve over the pudding and +serve hot. + +47. +Sauce au Kirsch.+-- Boil 1 teaspoonful cornstarch in 1 cup +water; sweeten with 2 tablespoonfuls sugar; add 2 tablespoonfuls +kirsch and serve. + +48. +Lemon Sauce, No. 2.+-- Mix 2 teaspoonfuls flour with a little +cold water; put it in a saucepan; add 1 pint boiling water, 1 +tablespoonful butter and ½ cup sugar; stir until the sauce boils; +then remove from the fire, add the juice of 1 lemon and a little of +the grated rind and nutmeg. + +49. +Lemon Cream Sauce.+-- Put in a tin pail or cup 1½ cups milk, the +yolks of 2 eggs and 2 tablespoonfuls sugar; set in a vessel of hot +water; beat with an egg beater until the sauce comes to a boil; +remove from the fire; add ½ teaspoonful lemon essence; beat the +whites to a stiff froth and stir them into the sauce. + +50. +Almond Sauce.+-- Remove the brown skin of 2 ounces of almonds, +ground or chopped fine; put them in a saucepan with 2 cups milk, +2 tablespoonfuls sugar, the yolks of 3 eggs and 1 teaspoonful of +arrowroot; put the saucepan in a vessel of hot water; keep stirring +until the sauce comes to a boil. Instead of almonds almond essence +may be used; a little brandy may also be added if liked. + +51. +Chocolate Sauce.+-- Boil ¼ pound grated chocolate with 1 cup +water and 3 tablespoonfuls sugar for 5 minutes; beat up the yolks of +3 eggs with 1½ cups cold milk; add it to the chocolate; keep +stirring until the sauce comes to a boil; instantly take it from the +fire, beat for a few minutes longer and pour it into a sauce bowl; +serve cold with cold pudding. + +52. +Chocolate Cream Sauce.+-- Boil ¼ pound grated chocolate with 1 +cup water for 5 minutes; add sugar to taste; beat up the yolks of 3 +eggs with 1½ cups sweet cream; add it to the chocolate; keep +stirring until nearly boiling; remove from fire, add some vanilla +essence and the beaten whites of the 3 eggs. + +53. +Vanilla Cream Sauce.+-- Put in a saucepan 2 cups sweet cream, 2 +or 3 tablespoonfuls sugar, 2 whole eggs and the yolks of 2 eggs; set +the saucepan in a vessel of hot water; beat with an egg beater till +the sauce just comes to the boiling point; then instantly remove +from the fire; do not allow the sauce to boil; flavor with vanilla +extract and serve cold. + +54. +Vanilla Sauce.+-- Put in a tin cup or pail 2 cups milk and 1 +teaspoonful cornstarch; add the yolks of 3 eggs and 2 tablespoonfuls +sugar; place the cup in a vessel of hot water; beat with an egg +beater until it comes to a boil; instantly remove; pour the sauce +into a saucière; flavor with 1 teaspoonful vanilla and serve cold. +Do not allow the sauce to boil or it will curdle. + +55. +Sauce à la Cream (sweet).+-- Put in a tin pail 2 cups milk, the +yolks of 2 eggs, 2 tablespoonfuls sugar and 1 teaspoonful +cornstarch; set in a vessel of hot water; stir constantly until it +comes to a boil; instantly remove; flavor with vanilla; beat the +whites of the eggs to a stiff froth; pour the sauce into a glass +dish, spread the beaten whites over it and dust some powdered sugar +over all. + +56. +White Sauce.+-- Boil 2 teaspoonfuls arrowroot in 1 pint milk; +add 2 tablespoonfuls sugar and 1 teaspoonful lemon essence; beat the +white of 1 egg to a froth and stir it through the sauce when cold. + +57. +Cream Sauce (plain).+-- Stir ½ tablespoonful butter with 4 +tablespoonfuls powdered sugar to a cream; boil 1 tablespoonful flour +in 1 cup of water; pour it slowly into the creamed butter; keep on +beating until the whole is well mixed; flavor with 1 teaspoonful +lemon essence and serve hot. + +58. +Vanilla Sauce (plain).+-- Put in a saucepan 1 pint milk, 1½ +teaspoonfuls cornstarch, sugar to taste and stir over the fire until +it boils; flavor with 1 teaspoonful vanilla essence and serve when +cold. + +59. +Vanilla Sauce (with Cognac).+-- Stir 2 tablespoonfuls butter +with 6 tablespoonfuls powdered sugar to a cream; add by degrees 3 +tablespoonfuls Cognac, sherry or Madeira wine and ½ cup boiling +water; keep beating all the time; put this in a tin pail and set in +a vessel of hot water; keep stirring until hot, but do not allow it +to boil; remove from the fire and add 2 teaspoonfuls vanilla +essence. + +60. +Caramel Sauce.+-- Put 2 tablespoonfuls sugar in a saucepan over +the fire; let it get light brown; add a little water; boil for a +minute or two; then pour it into a small saucepan; add 1½ cups of +milk or cream and the yolks of 2 eggs; set the saucepan in a vessel +of hot water; stir until it comes to a boil; remove from the fire +and flavor with 1 teaspoonful vanilla. + +61. +Coffee Cream Sauce.+-- Pour 2 cups boiling hot cream over 2 +tablespoonfuls freshly ground coffee; cover tightly and let it stand +10 minutes; then strain the cream through a fine sieve; put the +cream in a small saucepan; add the yolks of 2 eggs, 1 teaspoonful +cornstarch and 2 tablespoonfuls sugar; put this over a moderate fire +and stir until it comes to a boil; remove from the stove, pour it +into a sauce bowl and stir the beaten whites of the eggs through it; +serve cold. + +62. +Nutmeg Sauce.+-- Mix 1 tablespoonful butter with 1 tablespoonful +flour; add 2 cups boiling water and boil 5 minutes; sweeten with +sugar and flavor with grated nutmeg. + +63. +Orange Cream Sauce.+-- Stir the yolks of 4 eggs with 1½ +tablespoonfuls sugar to a cream; add 1 teaspoonful butter, a little +grated orange peel and ½ pint sweet cream or milk; put the +ingredients in a small saucepan over the fire and stir till boiling +hot; when cold mix it with a few spoonfuls whipped cream. Lemon +Sauce is made in the same manner. This sauce may also be flavored +with vanilla or lemon extract. + +64. +Sabayon Sauce.+-- Put the yolks of 4 eggs and 1 whole egg in a +lined saucepan and beat them with an egg beater to a froth; add 4 +tablespoonfuls sugar, a small piece of lemon peel, the juice of 1 +lemon and ½ bottle of Rhine wine; 5 minutes before serving put the +saucepan over the fire and beat constantly till boiling hot; but do +not allow it to boil; serve at once. Sabayon of Madeira or Malaga +wine without lemon juice is made the same way. If rum is added in +place of wine it is then called Rum Sabayon Sauce. + +65. +Strawberry Chaudeau Sauce.+-- Put 1 cup strawberry juice or +syrup in a saucepan; sweeten to taste; add ½ cup white wine and the +yolks of 2 eggs; beat this over the fire with an egg beater till it +foams and rises up; remove from the fire and mix it with the beaten +whites of 2 eggs; serve with vanilla koch or souflée. + +66. +Pineapple Chaudeau Sauce.+-- Put 1 cup pineapple juice or syrup +in a saucepan; sweeten to taste; add ½ cup white wine and the yolks +of 2 eggs; beat this over the fire with an egg beater till it foams +and rises up; remove from the fire and mix it with the beaten whites +of 2 eggs; serve with vanilla koch or souflée. + +67. +Raspberry Chaudeau Sauce+ is made the same as Strawberry +Chaudeau Sauce. + +68. +Cocoanut Snow Sauce.+-- Beat the whites of 3 eggs to a stiff +froth and boil 1 cup sugar with ½ cup water till it forms a thread +between 2 fingers; then gradually pour it into the beaten whites, +stirring constantly; next add 1 cup freshly grated cocoanut. + +69. +Cocoanut Sauce (another way).+-- Stir 2 tablespoonfuls butter +with 1 cup powdered sugar to a cream; add by degrees the yolks of 2 +eggs; then beat the whites to a stiff froth; mix them with the +sauce; add ¾ cup freshly grated cocoanut and serve with boiled +pudding. + +70. +Snow Sauce (with orange flavor).+-- Beat the whites of 2 eggs to +a stiff froth; boil a small cup of sugar with ½ cup water till it +forms a thread between two fingers; remove it from the fire; add the +juice of 1 orange and gradually pour it while hot into the beaten +whites, stirring constantly; add last a little grated rind of orange +and serve. Snow Sauce with lemon flavor is made the same way. + +71. +Pistachio Sauce.+-- Stir the yolks of 4 eggs with 1 pint sweet +cream and 2 tablespoonfuls sugar over the fire till nearly boiling; +remove from fire; add 2 ounces finely pounded pistachio nuts; serve +when ice cold with frozen pudding. + +72. +Cold Pineapple Sauce.+-- Pare and grate a small, ripe pineapple; +press it through a sieve; add 1 cup sugar and a glass of Rhine wine; +let it stand on ice for 1 hour and serve with frozen pudding. + + +SYRUPS. + +73. +Plain or Sugar Syrup.+-- Dissolve 4 pounds white sugar, 1 quart +cold water and the beaten white of 1 egg; stir until sugar is +dissolved; simmer for 3 minutes; skim well, strain through a fine +flannel bag and bottle in well corked bottles. + +74. +Pineapple Syrup.+-- Pare and cut some large, ripe pineapples +into small pieces; put them in a stone jar or large bowl; sprinkle a +little sugar between and let the pineapples stand covered with a +cloth in cellar for 36 hours, or until they have bubbles on top; +then strain through a sieve or coarse bag, and if not clear enough +strain again through a flannel bag; add to each pint of juice 1 +pound of sugar; stir until the sugar is melted; then put it over the +fire and simmer 3 minutes; skim and put the syrup in bottles; cork +well and keep them in cool place. This syrup may be thinned with 2 +parts plain syrup. + +75. +Strawberry Syrup.+-- Choose none but fine, ripe berries if you +wish your syrup to be good; mash the strawberries in a stone jar or +bowl; cover with a thin white cloth and let them stand 24 hours at a +temperature of 70° to 80° F.; then inclose in a flannel bag and +press them; add to each pint of juice 1 pound sugar; stir until the +sugar is dissolved; then put it over the fire, let it boil up, skim +well, remove from fire and bottle while hot. + +75a. +Raspberry Syrup+ is made the same as strawberry. + +76. +Raspberry and Currant Syrup.+-- Take equal quantities of +raspberries and currants; free the latter from stems; put the fruit +together into a stone jar or bowl, mash it up, cover with a cloth +and let stand for 24 hours; then inclose the fruit in a coarse bag, +press out the juice and to each pint add 1 pound sugar; let it boil +up and bottle. + +77. +Raspberry Syrup (without fruit).+-- To make 8 gallons of syrup +prepare a plain syrup of 18 pounds sugar with 5 gallons of water and +put it in a clean mixing barrel; next dissolve 2 ounces tataric acid +in 1 pint cold water and add it to the syrup; then pour 1 quart +boiling water over 4 ounces powdered orrisroot; let it get cold; +then filter; add it also to the syrup and stir up well. Color it +with the following mixture: Take ½ pound mallow or malva flowers and +soak them in ½ gallon water for 6 hours; then mash in a mortar 2 +ounces cochineal and 2 ounces alum and pour over these 2 quarts +boiling water, and when cold filter; next mix both colors together, +add them to the syrup and stir for 15-20 minutes. This is an +excellent recipe for imitation of raspberry syrup. + +78. +Raspberry Syrup (without boiling).+-- Mash some ripe berries in +a stone jar or bowl and set the paste for 3 days (covered with a +linen cloth) in a cool cellar; then press out the juice through a +coarse bag; let it stand for 6 hours; drain off the clear juice and +leave the sediment; add to 1 pint juice 1 pound sugar, stir for 1 +hour and bottle; cork bottles loosely and set them for 4 days in the +sun; then filter through a fine flannel bag; re-bottle the syrup in +small bottles, cork well and cover corks with beeswax. Syrup made in +this way is excellent for sauces. Strawberry and Currant Syrup +without boiling is made in the same manner. + +79. +Blackberry Syrup.+-- Mash the blackberries in a stone jar, cover +and let them stand for 48 hours; then strain them through a bag; add +to each pint of juice 1 pound sugar; stir until dissolved; put it +over the fire to boil 3 minutes; skim well; add to each quart of +syrup ½ gill of French brandy and bottle. Or take nice, ripe +berries, mash and strain them; add to each pint of juice 1 pound +sugar, ½ teaspoonful ground cloves and the same of cinnamon and +mace; boil 5 minutes; add to 1 gallon of syrup ½ pint brandy and +bottle. + +80. +Peach Syrup.+-- Pare and cut the peaches into small pieces; put +them in a preserving kettle with a little water; crack some of the +peach stones, add them to the peaches and let boil slowly for 15 +minutes; then strain through a flannel bag; add to 1 pint juice 1 +pound sugar and boil a few minutes; skim well and bottle. + +81. +Apricot Syrup+ the same way. Or pare and cut the peaches into +pieces, crack a few of the stones, add them to the fruit and let it +stand 24 hours; then strain; allow for 1 pint juice 1 pound sugar; +let it come to a boil; skim well and bottle. + +82. +Cherry Syrup.+-- Pound a sufficient quantity of ripe cherries +(with the pits) in a porcelain or stone mortar; let it stand for 3 +days; inclose them in a bag, press out the juice, add to each pint 1 +pound sugar; let it boil up once, skim and put the syrup in bottles; +cork and set away for use. + +83. +Wild Cherry Syrup+ is made in the same manner as the above. + +84. +Wild Cherry Bark Syrup.+-- Pour 1 pint cold water over 4 ounces +well bruised wild cherry bark; let it stand for 36 hours; press out +and let the liquid stand till clear; add 1½ pounds white sugar; stir +until dissolved and strain through fine flannel bag; set away in +well corked bottles. + +85. +Vanilla Syrup.+-- Add ½ ounce fluid extract of vanilla to 1 +gallon plain syrup. Another recipe: Rub ½ ounce citric acid with a +little plain syrup; add 1 fluid ounce extract of vanilla and 1 +gallon plain syrup. + +86. +Vanilla Cream Syrup.+-- Add to 3 pints plain syrup 1 ounce +extract of vanilla, 1 quart rich, sweet cream or condensed milk. + +87. +Cream Syrup.+-- 1 cup sweet cream, 1 cup milk and 1 pound sugar +are well mixed together, and if it is to be kept for several days +add a little bicarbonate of sodium. + +88. +Lemon Syrup.+-- Grate the rind of 16 large, fresh lemons over 8 +pounds granulated sugar; add 2 quarts cold water and the juice of +the lemons; stir until the sugar is melted; then strain through a +fine flannel bag and put the syrup in well corked pint bottles. Be +careful to grate off only the yellow part of the rind of the lemons; +the white part will give the syrup a bitter taste. There is no +better lemon syrup made than this. 2 to 3 tablespoonfuls of this +syrup in a glass of cold water makes fine lemonade and is also +excellent for mineral waters and sauces. + +89. +Lemon Syrup (with Oil of Lemon).+-- Add to 1 gallon plain syrup +25 drops oil of lemon and 10 drams citric acid; mix the oil and acid +together gradually; then add the syrup slowly, and when well mixed +bottle syrup and keep in a cool place for use. + +90. +Another Recipe+:--Add to 1 gallon plain syrup 6 drams tartaric +acid dissolved in a little warm water, 1 ounce gumarabic dissolved +in 1 ounce warm water and ½ dram of the best lemon oil, or a +sufficient quantity of lemon extract to flavor the syrup. + +91. +Lemon Syrup (plain).+-- Make of 8 pounds sugar and 2 quarts +water a plain syrup; when nearly cold add 1 quart pure lemon juice; +filter through a Canton flannel filter and bottle. + +92. +Orange Syrup.+-- Grate the rind of 12 oranges over 7 pounds +granulated sugar; squeeze out the juice, strain and pour it over the +sugar; add ½ gallon cold water; stir until sugar is dissolved; then +strain through a fine flannel bag and bottle. Care should be taken +to grate only the yellow part of the rind of the oranges, as the +least particle of white will make the syrup bitter. + +93. +Orange Flower Syrup.+-- Add to 1 pint orange flower water 1¾ +pounds sugar; stir until the sugar is dissolved; then bottle. + + + + +EXTRACTS AND ESSENCES. + + +94. +Essence of Lemon.+-- Grate the rind of 12 lemons; put this in a +bottle with 1 pint alcohol and 1 teaspoonful lemon oil; cork bottle +tightly; set in a warm place; shake every day and after 2 weeks it +will be ready for use. + +95. +Essence of Vanilla.+-- Take 1 ounce vanilla beans; split each +bean in two (lengthwise); then cut into small pieces; put these into +a large bottle with 1 pint alcohol and 1 pint water; cork the +bottle, not too tightly; set in a warm place for 3 weeks and shake +it once every day; it will them be ready for use. + +96. +Bischof Essence.+-- Pare off the peel of 12 green oranges; put +them with 1 bottle of good rum in a glass jar that is used for +preserving fruit; let it stand 24 hours; then pour the essence +into small bottles and set in a cool place for further use; 2 +tablespoonfuls to 1 bottle of claret are sufficient. + +97. +Essence of Oranges.+-- Pare off the peel of 8 yellow and 4 green +oranges; put them in a large bottle or glass jar with 1 quart +arrack; set in a warm place for 2 weeks; then strain through +filtering paper, put into small bottles and set them in a cool place +for further use; 2 tablespoonfuls essence are sufficient for 1 +bottle wine. + +98. +Peach Essence.+-- Dissolve 1 fluid dram oil of bitter almonds in +7 pints rectified spirits of 90 per cent.; allow the solution to +stand for a few days and then filter it; put away in well corked +bottles. + +99. +Bitter Almond Essence.+-- Dissolve 1 fluid dram oil of bitter +almonds in 3 quarts rectified spirits of 90 per cent. and store the +fluid for some time before using it. + +100. +Coffee Essence.+-- Pour 3 pints rectified spirits of 90 per +cent. over 5¼ ounces finely roasted and ground coffee; let it stand +for several days, draw off the fluid and filter. + +101. +Cherry Essence.+-- Press out the flesh of ripe cherries; let +the mass stand quietly in a moderately warm room until the pure +juice has separated from the pulp; then place the mass in a bag, +press the juice out, let it stand for a few hours longer and add an +equal quantity of rectified spirits of 90 per cent. + +102. +Strawberry Essence.+-- Bruise 4½ pounds wild strawberries; pour +3 quarts spirits of 90 per cent, over the mass; let it stand for +some time and filter. The product will be about 1 gallon of +strawberry essence. + +103. +Raspberry Essence.+-- Crush 2 pounds ripe raspberries; press +them out and add 2 quarts rectified spirits of 90 per cent. + +104. +Rose Essence.+-- Dissolve 2 fluid drams rose oil in 1{~VULGAR FRACTION ONE THIRD~} quarts +rectified spirits of 90 per cent. and filter the solution. + +105. +Orange Blossom Extract.+-- Pour 1¼ pints boiling milk over 10½ +ounces fresh orange blossoms; place same over the fire and let it +boil up; then add 3 quarts rectified spirits of 90 per cent.; mix it +thoroughly, add 2½ pints champagne and filter. + +106. +Orange Peel Extract.+-- Crush in a stone mortar the rind of 12 +oranges with some sugar; place the mass into a glass jar; add {~VULGAR FRACTION ONE THIRD~} +gallon of rectified spirits of 90 per cent.; let it stand for 4 +days; then decant the clear liquid and filter it; put away in well +corked bottles. + +107. +Italian Meringue.+-- Whites of 5 eggs beaten to a stiff froth, +1 pound sugar, 1 teaspoonful vanilla extract, ¾ cup water; put sugar +and water over the fire in a saucepan (one of agateware is best); +stir until sugar is dissolved; next put saucepan over the fire and +boil till the sugar begins to foam; then take some of the boiling +sugar in a spoon and blow it; if it flows off the spoon in large +bubbles it is ready to use; wipe the rim of saucepan clean with a +damp cloth and remove the sugar from fire; let it cool for 2 +minutes; then pour it slowly into the beaten whites, stirring +constantly. + +108. +Meringue.+-- ½ pound powdered sugar and the whites of 5 eggs; +carefully separate the whites from the yolks; put the whites in a +deep kettle for 15 minutes on ice; then whip it with an egg beater +to a stiff froth; mix in slowly the sugar and use at once. This +meringue is used for ornamenting puddings and cakes. + +109. +Spinach Green (for coloring).+-- Wash a few handfuls spinach, +press it out and pound in a mortar to a pulp; then press out the +juice in a cloth; put the spinach liquid in a small saucepan; put it +for a few minutes over the fire; as soon as the liquid curdles pour +it on a fine sieve; let the water run off and the green which +remains press through a fine sieve and put it in a well covered +glass till wanted. Spinach green is used for coloring creams or +puddings. + +110. +Sugar Color.+-- Place a saucepan with 1 pound sugar and ½ pint +water over the fire and boil till the sugar is dark brown and nearly +black; then add 1 pint boiling water; stir until all the sugar is +well dissolved; boil it for a few minutes; then remove from fire and +put it into a well corked bottle. This color is used for coloring +soups, sauces and sometimes jellies. + +111. +Lemon Sugar.+-- Grate the rind of 12 lemons; mix the grated +lemon peel with 1 pound powdered sugar; put into well closed jars +and set in a cool place; is used for cake sauces and puddings +instead of freshly grated lemon peel. + +112. +Vanilla Sugar.+-- Split the vanilla bean, lengthwise, in two; +put some granulated sugar on a plate and scrape the seed out of the +vanilla bean; mix it with the sugar and put away in a well closed +jar. + +113. +Red Sugar.+-- Sift out all the fine part of ½ pound granulated +sugar; put the sugar on a piece of thick brown paper, drop a few +drops of cochineal over the sugar and rub it with the hands till the +sugar becomes a red color. + +114. +Green Sugar+ is prepared in the same manner as the foregoing, +but care must be taken to use only green vegetable coloring. + + + + +FRENCH CREAMS. + + +115. +Creme Française à la Vanille.+-- Put 1 quart sweet cream with +the yolks of 8 eggs into a saucepan; add ¾ cup sugar and stir the +whole over the fire with an egg beater till nearly boiling; remove +from fire, add 2 teaspoonfuls essence of vanilla and 1½ ounces +clarified gelatine (see Gelatine); continue stirring until the cream +has cooled off; then set a plain form with tube in center into +cracked ice, pour in the cream, cover and let it remain for 2 hours. +If the form is oiled with fine almond oil the cream will turn out +without dipping the form into hot water; the oiling is best done +with a fine brush; the form is then turned upside down, so that all +superfluous oil has a chance to run out. + +116. +Creme Française au Chocolat.+-- Melt ¼ pound grated chocolate +in the oven; then put it with 1 quart cream, ¾ cup sugar and the +yolks of 8 eggs over the fire; stir until nearly boiling; remove it +from fire, add 1 teaspoonful essence of vanilla and 1 ounce +clarified gelatine and finish same as in foregoing recipe. + +117. +Creme Française aux Amandes.+-- 1 quart cream, ¼ pound blanched +and finely pounded almonds, the yolks of 8 eggs, ½ cup sugar and ½ +vanilla bean; boil the cream and pour it over the pounded almonds; +cover and let it stand till cold; then strain the cream through a +sieve; place a saucepan with the cream, yolks, vanilla and sugar +over the fire; stir with an egg beater till nearly boiling; remove +it from the fire and finish the same as Crême Française à la +Vanille. + +118. +Creme Française au Café.+-- Pour 1 quart boiling cream over 4 +tablespoonfuls fresh, ground coffee; cover and let it stand for 5 +minutes; then strain through a fine sieve of cloth; place a saucepan +over the fire with the coffee cream, yolks of 8 eggs and 5 +tablespoonfuls sugar and stir till nearly boiling; finish the same +as Crême Française à la Vanille. + +119. +Creme Française au Thé.+-- Pour 1 quart boiling cream over 2 +tablespoonfuls of the best black tea; let it stand, well covered, +for 5 minutes; then strain; put the tea cream with the yolks of 8 +eggs and 5 tablespoonfuls sugar in saucepan over the fire and stir +till nearly boiling; finish the same as Crême Française à la +Vanille. + +120. +Creme Française au Marasquin.+-- Place a saucepan with 1 quart +cream, the yolks of 8 eggs, ½ cup sugar and 1 teaspoonful vanilla +over the fire and stir till nearly boiling; remove it from the fire +and add 16 sheets of gelatine which has been soaked in cold water +for 10 minutes and pressed out; add lastly ½ pint maraschino and +finish the same as Crême Française à la Vanille. + +121. +Creme Française au Rhum+ is made the same as the foregoing, +substituting rum for maraschino. + +122. +Petits Pots Creme à la Vanille.+-- Mix well together 1 quart +cream, yolks of 8 eggs, 4 whole eggs and 5 tablespoonfuls sugar; +fill the cream into buttered custard cups, set them in a pan of hot +water on top of the stove, cover with a pan or paper and boil till +contents are firm; remove from fire and set aside to cool; in +serving turn the cream onto a dish and send whipped cream to table +with it. + +123. +Creme au Bain-Marie au Caramel.+-- Boil ¾ cup sugar to a +caramel (see Boiling Sugar), add a little boiling water, remove from +fire and stir for a few minutes; then place a saucepan with 1 quart +cream or milk, 4 whole eggs and the yolks of 8 eggs over the fire; +add the caramel sugar and stir till nearly boiling; fill the cream +into a buttered form, cover it tightly and place the form into a +vessel of hot water; let it stand for 1½ hours on the hot stove; the +water should be boiling hot, but must not boil; when done take it +from the fire, set in cool place; when cold and ready to serve turn +the cream onto a round dish and send to table without sauce. + +124. +Creme au Bain-Marie au Chocolat.+-- Melt 4 tablespoonfuls +Baker's chocolate in the oven; mix it with 1 quart cream or milk, 5 +tablespoonfuls sugar and boil 5 minutes, stirring constantly; remove +it from the fire and when cold add 4 whole eggs, the yolks of 8 and +1 teaspoonful vanilla; beat these well together with an egg beater; +butter a form with a tube in the center and sprinkle with fine +zwieback crumbs; pour in the cream, cover the form and set in a +vessel of hot water; let it boil slowly for an hour; remove it from +the fire and set aside to cool; when ready to serve turn the cream +onto a dish, garnish with fancy cake and send whipped cream à la +vanilla to table with it. + +125. +Vienna Orange Cream.+-- Soak 1 ounce gelatine in ½ cup cold +water 15 minutes, add ½ cup boiling water and stir over the fire +till dissolved; stir the yolks of 12 eggs with 12 tablespoonfuls +sugar to a cream; add by degrees the juice of 8 oranges and 3 +lemons, and lastly the gelatine; continue stirring until it begins +to thicken; then add the whites, beaten to a stiff froth; rinse out +a mould with cold water and sprinkle with sugar, pour in the cream +and set it on ice for 2 hours. + +126. +Vienna Lemon Cream.+-- Stir the yolks of 10 eggs with 1 cup +sugar to a cream; add the juice of 4 lemons and the grated rind of ½ +a one; lay 12 sheets of gelatine in cold water for 10 minutes, press +out and dissolve it in ½ cup boiling water; add it by degrees to the +cream and continue stirring till it begins to thicken; then add the +whites, beaten to a stiff froth; rinse out a form with cold water +and sprinkle with sugar, turn in the cream and set on ice till firm. + +127. +Milk Cream.+-- Soak 1 ounce gelatine in 1 cup of milk; place a +saucepan with 3 cups milk, ¾ cup sugar, 1½ teaspoonfuls vanilla and +the yolks of 6 eggs in a vessel of boiling water and stir with an +egg beater till nearly boiling; remove from the fire, add the +gelatine and stir till it becomes cold and begins to thicken; then +add the whites, beaten to a stiff froth, turn the cream into a form +and set on ice till firm; serve with cold pineapple or strawberry +sauce; the form should be rinsed with cold water and sprinkled with +sugar before the cream is put in. + +128. +Russian Cream.+-- Stir the yolks of 9 eggs with 9 +tablespoonfuls sugar for ½ hour; add the juice and grated rind of 1 +lemon and ½ pint best rum; lay 5 sheets of gelatine for 5 minutes in +cold water, press out and put it in ½ cup boiling water; stir until +dissolved; then mix it by degrees, stirring constantly, with the +above mixture; when it begins to thicken add the whites, beaten to a +stiff froth, rinse out a mould with cold water, sprinkle with sugar, +fill in the cream and set in a cool place till firm. + +129. +Sabayon of Oranges.+-- Soak 12 sheets of gelatine in cold water +for 10 minutes; in the meantime put the juice of 4 oranges, the thin +peel of 1, ¾ cup sugar, ½ bottle wine (white is best), 2 whole eggs +and the yolks of 6 in a saucepan over the fire; beat this with an +egg beater till nearly boiling; remove it from the fire and take out +the peel, press out the gelatine, add it to the cream and continue +the beating till cold; fill it into a cream form and place for 2 +hours on ice. + +130. +Sabayon of Lemon.+-- Soak 12 sheets of gelatine in cold water; +put in a saucepan 2 whole eggs and the yolks of 10; add 1 cup sugar, +the juice of 3 lemons, the thin peel of 1 and ½ bottle Rhine wine; +beat this with an egg beater till nearly boiling; remove at once, +press out the gelatine, add it to the cream and continue beating +till cold and beginning to thicken; fill it into a cream form and +set on ice till wanted. + +131. +Whipped Cream.+-- Put 1 quart of rich, sweet cream into a deep +vessel or stone jar and let it stand on ice for an hour; then beat +it with an egg beater until stiff; then add sufficient powdered +sugar to sweeten and any kind of flavor that may be liked. + +132. +Whipped Cream (with Strawberries).+-- Put 1 quart ripe +strawberries in a colander and rinse with cold water; when well +drained put the berries into a glass dish, sprinkle over them 1 cup +powdered sugar and set for ½ hour on ice; whip 1 pint sweet cream to +a froth, sweeten with powdered sugar and set on ice until wanted; +when ready for use pour the cream over berries and serve at once, or +send each in a separate dish to the table. + +133. +Cream (with Pineapple).+-- Prepare the cream in the same manner +as the foregoing; pare a ripe sugar-loaf pineapple and break it from +the stalk into pieces with a silver fork; put the fruit into a glass +dish and sprinkle 1 cup sugar over it; set the dish on ice for 1 +hour; when ready to serve pour the cream over pineapple and send to +table at once. + +134. +Whipped Cream (with Chocolate).+-- Boil ¼ pound grated +chocolate in ½ cup water with ½ cup sugar and a little vanilla; when +cold mix it with 1 pint whipped cream and set on ice till wanted. + +135. +Whipped Cream (with Oranges).+-- Pare 6 large oranges, cut them +into pieces, remove the pits, put the fruit into a glass dish and +sprinkle over it ½ cup powdered sugar; have 1 pint cream, beaten to +a stiff froth, mixed with 3 or 4 tablespoonfuls powdered sugar and +set fruit and cream on ice till wanted; when ready to serve pour +cream over the oranges and send to table at once, or serve each in a +separate dish. + +136. +Creme Fouettée à la Cobby.+-- Mix with whipped cream some fruit +marmalade and put it in layers in a glass dish with some preserved +cherries and macaroons between each layer; arrange the cream high up +in the dish and garnish with lady fingers or fancy cake. + +137. +Whipped Cream (with Peaches).+-- Pare and cut 6 large, ripe +peaches into quarters; put the fruit into a glass dish, sprinkle +over it ½ cup powdered sugar and set the dish on ice for 1 hour; +also have 1 pint of whipped and sweetened cream standing on ice; in +serving cover the peaches with cream; break some lady fingers apart, +stand them around the dish and serve at once. Or serve cream and +fruit in separate dishes. Instead of fresh fruit preserved fruit may +be used. + +138. +Whipped Cream (with Cherries).+-- Remove the pits from 1 pound +of large cherries; put the fruit in a glass dish with ½ cup sugar; +set the dish for an hour or two on ice; also have 1 pint of whipped +cream on ice; when ready to serve spread the cream over the +cherries, or serve each in a separate dish, and send sponge or fancy +cake to the table with it. Canned cherries, apricots or peaches may +be substituted for fresh fruit. + + + + +BOILED CREAMS. + + +139. +Vanilla Cream.+-- Place a saucepan with 1 pint cream or milk +over the fire, add 2 tablespoonfuls flour, the yolks of 4 eggs, 1 +tablespoonful butter, 3 tablespoonfuls sugar, 1 teaspoonful vanilla +extract and a sprinkle of salt; stir this until it comes to a boil; +when cold mix cream with the yolk of 1 egg and a little sweet cream. + +140. +Chocolate Cream.+-- Mix 2 tablespoonfuls flour with 1 pint of +milk or cream; add ½ teaspoonful vanilla extract, ¼ pound grated +chocolate, 3 or 4 tablespoonfuls sugar, ½ tablespoonful butter, +a sprinkle of salt and the yolks of 4 eggs; place this in a saucepan +over the fire and stir till it boils; then remove and set aside to +cool. + +141. +Orange Cream.+-- Mix 2 tablespoonfuls flour with 1 pint milk or +cream, add ½ tablespoonful butter, 3½ tablespoonfuls sugar, the +yolks of 3 or 4 eggs and the grated rind of ½ an orange and stir the +cream over the fire till it boils; then set aside to cool. + +142. +Almond Cream.+-- Pound 6 ounces of blanched almonds with a +little cream to a paste; mix them with 1 pint of sweet cream or +milk, add 2 tablespoonfuls flour, 3½ tablespoonfuls sugar, the yolks +of 4 eggs, a little salt, ½ teaspoonful vanilla extract and ½ +tablespoonful butter; stir this over the fire till it boils; then +remove and set the cream aside to cool. + +143. +Coffee Cream.+-- Put 3 ounces fresh roasted Mocha coffee into 1 +pint boiling cream; let it stand 15 minutes; then strain, add to the +coffee cream 2 tablespoonfuls flour, ½ tablespoonful butter, 4 +tablespoonfuls sugar, a sprinkle of salt and the yolks of 6 eggs; +stir this over the fire till it boils; remove it and set the cream +aside to cool. + +144. +Creme Frangipane à la Vanille.+-- Mix ½ cup flour with 2 cups +cream, add 5 well beaten eggs, a sprinkle of salt, 4 tablespoonfuls +sugar, 1 tablespoonful butter and 1 teaspoonful vanilla; stir this +over the fire till it boils; remove it, add 8 well pounded macaroons +and set aside to cool. Instead of vanilla a little orange or lemon +peel may be substituted. Blanched almonds, raisins, currants, finely +cut citron or any kind of fruit such as pineapples, strawberries or +peaches may also be used. + + + + +JELLIES. + + +145. +Jellies+ should be as clear as crystal, not too sweet and just +firm enough to hold together. Jellies that have to stand any length +of time on the buffets must, of course, be firmer. A good plan is to +make a trial by putting a little in a tin cup and setting it on ice +before the jelly is put into a form. + +146. +To Clarify Gelatine.+-- Put 2 ounces gelatine in a saucepan, +add ½ pint cold water and let it stand 10 minutes; then add ½ pint +boiling water, set the saucepan in a vessel of boiling water and +stir until gelatine is dissolved; beat the whites of 2 eggs to a +froth, add the juice of 1 large lemon and a little cold water; stir +this into the gelatine, continue stirring until it boils, remove to +side of stove and let it stand 5 minutes without boiling; then +strain through a jelly bag and use as directed in following recipes. + +147. +To Clarify Sugar.+-- Put 1 pound sugar in 1 pint cold water +and stir till sugar is dissolved; then strain through a napkin. +A quicker way is to boil the sugar and water with the juice of 1 +lemon for a few minutes and strain the same way. + +148. +To Clarify Fruit Juice.+-- Lay a few sheets of filtering paper +in water and let them soak for 15 minutes, changing the water twice; +then press them out, pick into small pieces, wet a little again with +water and put the paper into a small sieve; pour the fruit juice +onto the paper and let it run through into a dish. If not clear the +first time pour back again and let it run through once more. + +149. +Jelly Bag.+-- Take ¾ yard of white flannel and make a bias bag; +this is done by taking the flannel on the bias, sewing the bottom +and side together to a point; cut it even on top and hem; then sew a +string on each end of hem. In using the bag lay a broom with one end +on the back of a chair and the other end on a table; tie the bag +onto the broom, in the center, so that it hangs between the table +and chair; set a bowl underneath the bag; then pour in the jelly; +pour that which runs through first back again into the bag; repeat +this once or twice more until the jelly runs through clear. When all +the jelly has run through fill it into a mould and set either on ice +or in a cool place. + +150. +Orange Jelly.+-- Clarify 2 ounces of gelatine as directed (see +Clarifying Gelatine), dissolve 1 pound sugar in 1 pint water, add +the thin peel of 2 oranges and let it stand 1 hour; then remove +orange peel and strain the sugar syrup through a napkin; remove the +peel from 4 oranges, divide them into small quarters and remove the +pits without breaking the fruit; next pour the juice of 8 oranges +and 2 lemons through filtering paper (see Clarifying Fruit Juice); +as soon as the gelatine, fruit juice and sugar are clarified mix the +three together, place a jelly form into cracked ice, pour in a few +spoonfuls jelly and when firm lay in one-third of the orange +quarters, which should be wiped dry with a napkin; add sufficient +jelly to cover the fruit and when hard lay over another third; cover +again with jelly and continue until all is used up; cover the form, +lay some ice on top and let it stand till firm; when ready to serve +dip the form into hot water, wipe it dry, remove cover, turn the +jelly into a dish and serve with vanilla sauce or sweet cream. +NOTE.--If the inside of jelly mould is brushed with pure almond oil +the form need not be dipped in hot water, as the jelly will slip out +without any trouble. Fine olive oil may also be used, but care +should be taken to use only the very best, as otherwise the flavor +of the jelly will be spoiled. + +151. +Plain Orange Jelly.+-- Dissolve and clarify 1 ounce gelatine in +½ pint water as directed, dissolve 1 cup sugar in ½ pint water, add +the thin peel of 1 orange and let it stand 1 hour; then strain +through a napkin; let the juice of 5 oranges and 1 lemon run through +filtering paper or a fine napkin; mix the gelatine, fruit juice and +sugar syrup together, pour it into a jelly mould and set in a cool +place to get firm; when ready to serve dip the form into hot water, +turn the jelly onto a dish and serve with the following sauce:--Beat +1 egg to a froth, add by degrees 1 cup milk, 2 tablespoonfuls sugar +and 1 teaspoonful vanilla extract. + +152. +Lemon Jelly.+-- Clarify 2 ounces gelatine as directed, dissolve +1¼ pounds sugar in 1 pint water, add the grated rind of 2 lemons and +let it stand ½ hour; then strain through a napkin; let 1 pint of +lemon juice run through filtering paper (see Clarifying Fruit +Juice); when the three ingredients have been clarified mix them +together, fill the jelly into a jelly mould, set it on ice or in a +cold place to get firm and serve same as Orange Jelly. + +153. +Strawberry Jelly.+-- Put 1 quart ripe strawberries in a +colander, rinse them off with cold water and when drained mash them +well in a bowl with a silver spoon; dissolve ¾ pound sugar in 1 pint +cold water, add the juice of 1 lemon and put it over the fire to +boil 5 minutes; strain through a napkin and when cold pour it over +the strawberries; let them stand 3 hours; then strain the berries, +first through a jelly bag and then through filtering paper; also let +the juice of 2 oranges run through filtering paper; clarify 2 ounces +gelatine as directed and when cold add it to the fruit juice; then +make a trial by filling a few spoonfuls in a tin cup and set it on +ice to form; if not firm enough add a little more dissolved +gelatine; fill the jelly alternately with large strawberries in a +jelly form and finish the same as Orange Jelly; serve with whipped +cream. + +154. +Pineapple Jelly.+-- Pare and cut a large, ripe pineapple into +quarters, remove the hard core from the center and cut the quarters +of pineapple into fine slices; dissolve 1 pound sugar in 1 pint cold +water and juice of 1 lemon, pour it over the pineapple pieces, cover +and let it stand for 2 hours; chop the eyes and hard core of +pineapple very fine, put them with 1 pint water in a saucepan over +the fire and boil slowly ½ hour; when cold strain them and add the +liquid to the pineapple; in the meantime clarify 2 ounces gelatine +as directed; then drain the pineapple in a sieve, wipe the slices +dry with a napkin and lay them on a plate; let the pineapple syrup +run through filtering paper or napkin and mix it with the clarified +gelatine; also let the juice of 2 oranges and 1 lemon run through +filtering paper and add it to the jelly; then make a trial to see if +firm enough; place jelly form in cracked ice, pour a few spoonfuls +of jelly into the form and when hard put in a layer of pineapple; +cover them with jelly and when firm put in another layer of +pineapple; continue until all is used up; then cover the form, put +some ice on top of form and let it remain till jelly is firm; serve +with or without cream or vanilla sauce. This jelly may also be made +of preserved pineapple. + +155. +Jelly of Peaches.+-- Pare 8 large, ripe peaches, cut them into +halves, remove the stones and cut each half into 3 or 4 pieces; put +the fruit into a bowl and pour over it 1 pint of sugar syrup; let +them stand well covered for 2 hours; scald the pits, remove the +brown skin and put them with the peaches; then let the syrup run +through filtering paper, mix it with 2 ounces clarified gelatine, +fill the jelly with the peaches and pits in alternate layers in a +form and finish the same as Orange Jelly. + +156. +Raspberry Jelly.+-- Press the juice from 1 quart ripe +raspberries, add the juice of 1 lemon and filter it through +filtering paper (see Clarifying Fruit Juice); dissolve ¾ pound sugar +in 1 pint water, strain through a napkin and add it to the raspberry +juice; add 2 ounces clarified gelatine; set a jelly form into +cracked ice and fill the jelly alternately with large, ripe +raspberries into the form and finish the same as Orange Jelly. + +157. +Wine Jelly.+-- Soak 2 ounces gelatine in ½ pint cold water for +10 minutes; then add ½ pint boiling water and stir the whole over +the fire till gelatine is dissolved; add the rind and juice of 1 +lemon, 2 whole cloves, a small piece of cinnamon and the well beaten +whites of 2 eggs; stir this with an egg beater till it boils; then +remove the saucepan with its contents to side of stove and let it +remain for 5 minutes without boiling; then strain it through a +flannel jelly bag; dissolve ¾ pound sugar in 1 pint cold water, +strain it through a napkin and add it with 1 pint Madeira to the +gelatine; rinse out a jelly mould with cold water, pour in the jelly +and set it on ice or in a cool place till firm. Instead of Madeira +wine any other kind may be used. + +158. +Rhine Wine Jelly.+-- Dissolve and clarify 2 ounces gelatine and +dissolve 1 pound sugar in 1 pint water; add the rind of 2 lemons and +the juice of 1; let it stand 1 hour; then strain through a napkin; +let the juice of 2 lemons run through filtering paper, add it with 1 +pint Rhine wine and the sugar syrup to the clarified gelatine, fill +the jelly in a form and set it on ice or in a cool place. + +159. +Champagne Jelly.+-- Dissolve and clarify 2 ounces gelatine (see +Gelatine), dissolve ¾ pound sugar in 1 pint cold water, strain it +through a napkin, add to the gelatine with ½ bottle champagne and +the filtered juice of 4 lemons, fill into a form and set it in a +cool place or on ice. + +160. +Apple Jelly.+-- Grate 1 quart tart apples, put them in a bag +and press out the juice, add the juice of 1 orange and let both run +through a filtering paper; clarify 2 ounces gelatine, dissolve ¾ +pound sugar in 1 pint cold water, strain through a napkin and add it +with the apple juice to the clarified gelatine; rinse a mould with +cold water, pour in the jelly and set it in a cool place or on ice +till firm. Another way is:--Pare, core and quarter some tart apples +and boil them in sugar syrup to which the juice of 1 lemon has been +added; when the apples are done remove carefully, so as not to break +them, lay on a sieve to drain and when cold lay into the mould +alternately with the jelly and finish like Orange Jelly. + +161. +Cider Jelly.+-- Soak 2 ounces gelatine in ½ pint cold water for +15 minutes; then add ½ pint boiling water, put it over the fire and +stir till gelatine is dissolved; add the juice of 1 lemon and the +beaten whites of 2 eggs; stir with an egg beater until it boils; +then draw to side of stove and let it stand 5 minutes; then strain +through a flannel jelly bag; dissolve ¾ pound sugar in 1 quart sweet +cider, strain through a jelly bag and add it to the gelatine; pour +it into a jelly mould and set in a cool place until firm. + +162. +Rose Jelly.+-- Put 1 quart of freshly gathered rose leaves in a +glass jar, squeeze the juice of 1 lemon over them, pour over the +whole 1 cup boiling water, close the jar tightly and set aside till +next day; then press out the juice (by putting the rose leaves in a +coarse bag), let the liquid run through filtering paper (see +Clarifying Fruit Juice), add 1 pint cold clarified sugar syrup, ½ +pint white wine and 2 ounces clarified gelatine; next pour the jelly +into a mould and set aside to cool. + +163. +Gelée Russe.+-- Clarify 1 ounce gelatine and dissolve ½ pound +sugar in ½ pint water; add the grated peel of 2 lemons; let it stand +15 minutes; then strain through a napkin; let ½ pint lemon juice run +through filtering paper; mix the clarified gelatine, sugar syrup and +lemon juice together; put it in a deep kettle, set into cracked ice +and whip the contents until it foams and begins to thicken; then +fill it into a form and cover and pack with cracked ice till firm, +which will take about 2 hours. Orange and Wine Jelly may be made in +the same manner. + +164. +Macédoine de Fruit à la Russe.+-- Prepare a Rhine Wine Jelly, +set a form into cracked ice, pour in a few spoonfuls jelly and let +it get hard; lay over it a layer of fruit, such as strawberries, +slices of pineapple or peaches, and pour over sufficient jelly to +cover the fruit; put the remaining jelly into a deep kettle, set +into cracked ice and beat with an egg beater till it foams and +begins to thicken; then mix with 3 or 4 different kinds of fruit, +either fresh or preserved, fill into the jelly form, cover closely +and let it stand 2 hours; when ready to serve dip the form in hot +water, wipe it dry, remove the cover, turn the jelly onto a dish and +garnish with sugared fruit. + +165. +Calvesfoot Jelly.+-- Choose 4 calves' feet with the skin on (if +without the skin 6 must be taken), crack and wash them well, put +over the fire, cover with cold water and boil till they fall apart; +strain the liquor through a fine sieve and let it stand in a cool +place; next day skim off every particle of fat and remove the +sediment; put the jelly over the fire and reduce it down to 2 quarts +by boiling; beat up the whites of 4 eggs, add a little cold water, +the juice of 2 lemons and the thin peel of one, 6 cloves and a piece +of cinnamon; add this to the contents of saucepan, stirring +constantly; boil for a few minutes; then move the saucepan to side +of stove and let it stand for 5 minutes without boiling; then strain +it through a double flannel bag; dissolve 2 cups sugar in 1 pint +sherry or Madeira wine, strain through a napkin and add it to the +strained jelly; rinse out the moulds with cold water, put in the +jelly and set in a cool place. This jelly may be put into tightly +corked bottles, and will keep for a long time. When wanted for use +set the bottle in hot water until the jelly melts; then pour it into +moulds and set in a cool place till firm. + +166. +Macédoine de Fruits au vin du Rhine.+-- Prepare a Rhine wine +jelly a little stiffer than the ordinary jellies; take large, ripe +raspberries, strawberries, currants, peaches (pared and cut into +eighths) and pineapples cut into small slices; put them in a dish +on ice; next set a form into cracked ice, pour in a few spoonfuls +jelly and when hard lay in some of the fruit, either each kind by +itself in small clusters or mixed one with the other; pour over this +sufficient jelly to cover the fruit; let it get hard and again lay +over some fruit; continue alternately with fruit and jelly till form +is full; cover and let it remain in ice till firm; in serving dip +the form into hot water, wipe it dry and turn the macédoine onto a +round dish. In winter preserved fruit and apples and pears may be +used. The apples and pears are to be cut into quarters and boiled +for a few minutes in sugar syrup. The latter should be colored with +a little cochineal. + +167. +Gelée à la Moscovite.+-- Any kind of fruit jelly may be used +for this, using only half the quantity of gelatine as for jelly; put +into a form, cover it, paste a strip of buttered paper around the +edge of cover and pack the form in ice and rock salt for 2 hours; +only freeze about an inch all around, leaving it soft in the center; +preserved fruit may be mixed with the jelly before it is put into +the form; serve the moscovite in a glass dish and garnish with fruit +or fancy cake. + +168. +Orange Baskets (with Jelly).+-- Choose 1 dozen large oranges +and cut them into the shape of small baskets with handles; this is +done by holding the orange in the left hand and cutting with a +penknife a small quarter from each side of the orange toward the +top, so as to leave the skin for the handle ½ inch wide; then cut +the skin evenly all around; next separate the inside from the +outside skin with the penknife and completely hollow the orange out, +so that only little more than half of the skin with the handle is +left; cut the edges into small scallops with a scizzors and lay the +baskets in cold water; press out the juice from the oranges and with +it make a jelly (see Orange Jelly); take the baskets from the water, +wipe dry and with a napkin under them set on a tray; have the jelly +on ice and when it begins to thicken fill up the baskets and place +them on ice; if there should be any small holes in the baskets paste +them up from the outside with butter, which must be removed before +serving; serve on a napkin and garnish with green leaves. These +baskets may also be filled with Gelée Russe. + +169. +Orange Quarters Used for Garnishing Jellies and Other +Dishes.+-- Take 6 large oranges, cut out a round piece on the side of +stem and hollow out so that nothing is left but the outside skin; +care must be taken to leave none of the white coating on the inside +of skin; after preparing this way put them in a saucepan over the +fire with boiling water and boil 5 minutes; rinse with cold water, +wipe them dry and fill each one either with clear jelly of different +colors or blanc-mange; set them on ice until hard; cut them into +quarters and use for garnishing different dishes. Small patty forms +filled with jelly are also used for the same purpose. + +170. +Almond Blanc-Mange.+-- Soak 1 ounce gelatine in 1 cup cold milk +for 15 minutes; then add 3 cups boiling milk, 6 tablespoonfuls +sugar, ¼ pound blanched almonds (among the latter there should be a +few bitter ones) and pound them in a mortar with a little water to a +paste; set the saucepan with its contents into a vessel of boiling +water and stir till it boils; remove from the fire and let it stand +for 5 minutes; then strain through a muslin bag, add 1 teaspoonful +extract of vanilla and set aside to cool; rinse out a quart mould +with cold water and sprinkle with sugar; pour in the cold +blanc-mange and set in a cool place till it becomes firm; when ready +to serve loosen the blanc-mange around the edge on top and turn it +over onto a dish; it may then be served either with or without fruit +or vanilla sauce. Instead of almonds any other kind of flavoring may +be used. + +171. +Chocolate Blanc-Mange.+-- Soak 1 ounce gelatine in 1 cup cold +milk for 15 minutes; then add 2½ cups boiling milk; mix ¼ pound +grated Baker's chocolate with ½ cup cold milk; add it to the +gelatine with 6 tablespoonfuls sugar; place this in a saucepan over +the fire and stir till it boils; remove from fire, add 1 teaspoonful +vanilla extract and when cold pour it into the moulds, which have +been rinsed out with cold water and sprinkled with sugar; set in a +cool place till firm; this may be served with or without vanilla +sauce. + +172. +Blanc-Mange Marbre au Chocolat.+-- Make half the quantity of +both the Almond and Chocolate Blanc-Mange; rinse out a mould with +cold water, sprinkle with sugar and place into cracked ice; pour in +a few spoonfuls almond blanc-mange and let it get firm; then put in +a few spoonfuls chocolate blanc-mange; when the latter is firm again +put in some of the almond blanc-mange; continue in this way until +all is used; let the form remain for 2 hours on ice and then serve +with vanilla sauce. + +173. +Cream Blanc-Mange.+-- Soak in a small tin ½ ounce gelatine in ½ +cup cold water for 15 minutes; set the tin in a saucepan of boiling +water and stir until gelatine is dissolved; beat 1 pint rich, sweet +cream to a stiff froth; add 4 tablespoonfuls powdered sugar and 1 +teaspoonful vanilla or lemon flavoring; when this is well mixed add +the gelatine by degrees, beating constantly; rinse out a mould with +cold water, sprinkle with sugar, fill in the blanc-mange and set on +ice an hour or two before serving. + +174. +Plain Blanc-Mange.+-- Boil 1 quart milk with 6 tablespoonfuls +sugar; add 1 ounce gelatine which has been soaked in a little cold +water for 15 minutes; stir this over the fire until gelatine is +dissolved; remove it from fire and when cold add 2 teaspoonfuls +vanilla; rinse out a form with cold water, sprinkle with sugar, pour +in the blanc-mange and set it on ice; serve with vanilla sauce. + +175. +Cocoanut Blanc-Mange.+-- Stir into the plain blanc-mange when +it begins to thicken 2 cups freshly grated cocoanut. + +176. +Neapolitan Blanc-Mange.+-- Prepare an almond blanc-mange, +strain and divide it into 4 equal parts; add to first part 1 +tablespoonful grated chocolate and let it boil for a few minutes; +mix second part with the yolks of 2 eggs and stir it over the fire +till just about to boil; add to third part a few drops of cochineal, +to color it pink; leave fourth part uncolored; rinse out a mould +with cold water, sprinkle with sugar and place it into cracked ice; +as soon as the blanc-mange becomes cold and begins to thicken put in +first the white; after 5 minutes put in the pink; again waiting 5 +minutes, put in the yellow and after a few minutes put in the +chocolate; let it remain on ice till firm; when ready to serve work +top free from the edge with a few light touches of your finger and +turn the blanc-mange onto a dish. + +177. +Nest with Eggs.+-- Prepare 1 quart almond blanc-mange; take +12 fresh eggs, make a small hole in one end of each and let the +contents flow out; rinse each shell well with cold water; then fill +them with blanc-mange and set in a pan of sugar or flour, the open +end up; place them in a cool place till hard; boil 1 pound sugar to +a crack and spin it into quite long threads (see Spinning Sugar); +with these threads form a nest a little smaller than the dish it is +to be served in; dip each egg into warm water, wipe dry, break +shells from about the blanc-mange and lay the artificial eggs in the +nest. Another way is to make 1½ quarts orange or wine jelly; cut the +rind of 3 oranges into long narrow strips and boil them for 20 +minutes in water, changing the water 3 times; drain them on a sieve; +put 1½ cups sugar with 1 pint water over the fire and when it boils +add the orange peel; boil 15 minutes; remove and drain them on a +sieve; put half of the jelly into a glass dish and when firm lay the +artificial eggs upon it; arrange them the same way that natural eggs +are generally found in a nest; lay orange peel, which represents the +straw, over and around the eggs; when the remaining jelly is cold +and thick pour it over the eggs and set in a cool place to form. + +178. +Fromage Bavarois à la Vanille.+-- Soak 1 ounce gelatine in 1 +cup cold water 20 minutes; place a saucepan with 1 pint cream, the +yolks of 6 eggs, ½ cup sugar and 1 teaspoonful vanilla over the fire +and stir till nearly boiling; remove it from the fire, add gelatine +and stir till dissolved; set saucepan with its contents in a vessel +of cold water and stir till it becomes cold and begins to thicken; +then mix it with 1 pint whipped cream; rinse a form with cold water, +sprinkle the inside with sugar, fill in the bavarois and set for 2 +hours on ice; serve on a round dish garnished with fancy cakes. + +179. +Fromage Bavarois à la Vanille, No. 2.+-- Boil 6 tablespoonfuls +sugar in 1 cup water 5 minutes and flavor with 1½ teaspoonfuls +vanilla; soak 1 ounce gelatine in 1 cup cold water 15 minutes, add +it to the boiling sugar syrup and stir till melted; then set aside; +when cold and beginning to thicken mix it with 1 pint whipped cream +and finish the same as in foregoing recipe. + +180. +Fromage Bavarois aux Pistache.+-- Chop or pound 6 ounces +pistachio nuts and ¼ pound almonds as finely as possible, mix with 1 +pint cold sugar syrup and let them stand 2 hours; then strain +through a fine sieve, add a little spinach green (see Color) and 1 +ounce dissolved gelatine; stir until it begins to thicken; then mix +with 1 pint whipped cream; put this into a form and place on ice for +2 hours. This cream should have a delicate green color; it is served +on a round dish. + +181. +Fromage Bavarois aux Amandes.+-- Scald ½ pound sweet and 10 +bitter almonds with boiling water, remove the brown skin and pound +or chop them fine; place a saucepan over the fire with 1 pint milk, +6 tablespoonfuls sugar, the yolks of 6 eggs, 1½ teaspoonfuls vanilla +and the pounded almonds; stir until nearly boiling; soak 1¼ ounces +gelatine in 1 cup cold milk, add it to the hot milk and stir till +dissolved; then strain through a sieve; when cold and beginning to +thicken stir in 1 pint whipped cream, turn into a form and set for 2 +hours in cracked ice. + +182. +Fromage Bavarois au Café.+-- Pour 1 pint boiling milk over 4 +tablespoonfuls freshly ground coffee, cover and let it stand 5 +minutes; strain through a fine cloth; soak 1 ounce gelatine in a +little cold water 15 minutes and add it to the coffee milk with 6 +tablespoonfuls sugar and the yolks of 6 eggs; stir this over the +fire till it nearly boils; remove from the fire and when cold and +beginning to thicken stir in 1 pint whipped cream, turn into a form +and pack in cracked ice 2 hours. + +183. +Fromage Bavarois au Thé.+-- Pour 1 pint boiling milk over 2 +tablespoonfuls of the best black or green tea, cover and let it +stand 5 minutes; then strain and finish the same as Fromage Bavarois +au Café. + +184. +Fromage Bavarois au Chocolat.+-- Boil 4 tablespoonfuls grated +chocolate in ½ pint water, add ½ cup sugar and 1 teaspoonful +vanilla; soak 1 ounce gelatine in 1 cup cold water 15 minutes, add +it to the chocolate and boil a few minutes; remove from the fire and +when cold mix it with 1 pint whipped cream, turn into a form and +pack in cracked ice for 2 hours; then serve on a round dish with +vanilla sauce. + +185. +Lemon Fromage.+-- Dissolve 1 cup sugar in ½ pint water, add the +thin peel of 1 lemon, the juice of 3 and boil 5 minutes; add 1 ounce +gelatine which has been soaked in ½ pint cold water and stir it +until dissolved; then strain and when cold and beginning to thicken +add 1 pint whipped cream; fill this into a form and place it on ice +for 2 hours. + +186. +Orange Fromage.+-- Soak 1 ounce gelatine in 1 cup cold water 15 +minutes; dissolve 1 cup sugar in 1 cup water, add the thin peel of 1 +orange and boil 5 minutes; add gelatine and stir till melted; mix it +with the juice of 6 oranges, strain and when cold and beginning to +thicken add 1 pint whipped cream; turn into a form and pack in ice +for 2 hours. + +187. +Pineapple Fromage.+-- Soak 1½ ounces gelatine in 1 cup cold +water 15 minutes and stir it over the fire till dissolved; take 1 +can preserved pineapple, drain off the liquor and add it to the +gelatine; when cold and beginning to thicken cut the pineapple into +small dice; stir the fruit with 1 pint whipped cream into the +gelatine, turn into a form and pack it in cracked ice for 2 hours. +Or peel a large, ripe pineapple, remove the eyes and hard core, cut +into small square pieces, put them in a dish, sprinkle over with 1 +cup sugar and let them stand for 2 hours; chop the eyes and core +fine and put them in a dish; boil ½ cup sugar with 1 cup water, pour +it boiling hot over the chopped pineapple and let it stand till +cold; soak 1½ ounces gelatine in ½ pint cold water, put it over the +fire and stir till dissolved; strain the chopped pineapple through a +fine sieve, drain off liquid from the pieces and add them together +to the gelatine; set in ice and stir till it begins to thicken; then +stir in the pineapple pieces and 1 pint whipped cream; fill it into +a plain form with tube in center and pack in cracked ice and a +little rock salt for 2 hours. + +188. +Peach Fromage.+-- Pare and cut into quarters 1½ dozen ripe +peaches, put with 1 cup powdered sugar into a dish and let them +stand 2 hours; also add the peach pits (after they have been scalded +and freed from their brown skin); soak 1½ ounces gelatine in ¾ cup +cold water for 15 minutes, add ¾ cup boiling water and stir over the +fire till melted; strain and set aside to cool; press the peaches +through a sieve, add gelatine and pits and stir till it begins to +thicken; then carefully stir in 1 pint whipped cream, turn into a +form and place for 2 hours on ice. + +189. +Strawberry Fromage.+-- Soak 1 ounce gelatine in ½ pint cold +water 15 minutes; then stir it over the fire till dissolved; wash +and press 1 quart fresh strawberries through a sieve, add 1 cup +powdered sugar, the gelatine and a few drops cochineal; stir until +it begins to thicken; then add 1 pint whipped cream, turn into a +form and pack for 2 hours in cracked ice and rock salt. + +190. +Rum Bavarois.+-- Soak 1¼ ounces gelatine in ¾ cup cold water 15 +minutes, add ¾ cup boiling water, stir over the fire till dissolved, +strain and set aside; place a saucepan with the yolks of 6 eggs, ¾ +cup sugar and 1 pint milk over the fire and stir till nearly +boiling; remove from the fire, add ½ pint rum and the gelatine and +continue stirring until it begins to thicken; then stir in carefully +1 pint whipped cream, turn into a form and pack in cracked ice for 2 +hours. + +191. +Fromage Bavarois Cardinal.+-- Soak ¾ ounce gelatine in ½ cup +water 15 minutes; boil ¼ pound unsweetened grated chocolate in 1 cup +water with 2 tablespoonfuls sugar; add the gelatine and stir till +dissolved; lay a plain form into cracked ice, pour the chocolate in +by degrees and keep turning so that chocolate may form a complete +lining inside of form; then set the form straight and pour in the +bottom the remaining chocolate; as soon as this is hard fill the +form with Bavarois of Vanilla, No. 2, and let it remain buried in +ice for 2 hours. + +192. +Bavarois+ may be made of different colors--such as pistachio +cream outside and bavarois of almonds inside; or strawberries +outside and vanilla bavarois inside. + +193. +Fromage Bavarois au Pain Noir.+-- Cut a small pumpernickel into +slices, lay on a tin in the oven to dry and roll them fine; take 1 +cup of these crumbs and stir them into a bavarois of almond or +vanilla; after the cream has been added turn into a form and pack in +ice for 2 hours. For all bavarois the forms may be lined first with +jelly and decorated with fruits, nuts, currants, etc. In order to do +this place a form into cracked ice and pour in a few spoonfuls fruit +jelly; when firm take whatever is going to be used onto a larding +needle, dip each piece into jelly and lay them into the form in +fancy patterns; pour in a little more jelly and when firm lay the +form over on its side; pour in a little jelly at a time; keep +turning form, so that the whole inside may be covered with jelly; +then decorate the same as bottom and fill with Fromage Bavarois à la +Vanille or any other kind. + +194. +Snow Pudding.+-- Soak 1 ounce gelatine in 1 pint cold water 20 +minutes, add 1 pint boiling water, 1 cup sugar, the juice of 2 +lemons and the thin peel of 1; set it over the fire, stir and boil a +few minutes, strain through a sieve and when it begins to thicken +add the beaten whites of 6 eggs; rinse out a form with cold water, +sprinkle with granulated sugar, fill in the mixture and set in a +cool place; when ready to serve turn the pudding onto a dish and +serve with vanilla sauce made of the yolks of 6 eggs (see Sauce). +Milk or cream may be substituted for water; then the lemon juice is +omitted and lemon extract used for flavoring. + +195. +Wine Pudding.+-- Soak 1 ounce gelatine for 10 minutes in 1 pint +cold water, add ¼ pound sugar, ½ pint red wine and ½ pint raspberry +juice; stir over the fire till boiling hot, strain through a jelly +bag and put in a form to cool; when firm turn out on a flat dish and +serve with vanilla sauce or whipped cream. + +196. +Apple Jelly Pudding.+-- Boil 1½ pounds peeled apples with 1 +quart water, stir through a sieve, add ½ pound sugar and the juice +of 2 lemons; soak 15 sheets of white and 3 of red gelatine for 5 +minutes in cold water, press out and mix with the apple sauce; stir +over the fire until the gelatine is all dissolved; then pour into a +form and set on ice to get firm; serve with vanilla sauce. + +197. +Maraschino Pudding.+-- Take 10 eggs, 10 tablespoonfuls sugar, +14 sheets gelatine (soaked in cold water), ¼ pint rum (or +maraschino) and the peel and juice of 1 lemon; stir the yolks and +sugar to a cream and add by degrees rum and lemon; press out the +gelatine and dissolve in 1 cup boiling water; add it, stirring +constantly, to the other mixture; add lastly the whites of the eggs, +which have been beaten to a stiff froth; next pour into a mould and +set aside to cool; the mould should be rinsed with cold water and +sprinkled with granulated sugar before pouring the pudding into it. + +198. +Manilla Pudding.+-- Place a saucepan over the fire with 1 pint +milk, the yolks of 5 eggs, 4 tablespoonfuls sugar and the peel of 1 +lemon; stir this over the fire until just about to boil; then +instantly remove; have 1 ounce gelatine soaked in 1 cup milk, which +stir into the hot mixture and set aside to cool; as soon as it +begins to thicken add the whites of the eggs, beaten to a stiff +froth, pour into a mould and set on ice to get firm; serve with +fruit or claret sauce; the mould should be rinsed with cold water +and sprinkled with coarse sugar previous to being used. + +199. +Rum Pudding.+-- Take 10 eggs (yolks and whites beaten +separately), 1 pint sweet cream, ½ pound sugar, ½ pint rum and 1½ +ounces gelatine; stir the yolks of the eggs and sugar to a cream, +add the cream and rum, put this in a tin pail and set in a vessel of +hot water; keep stirring with an egg beater until just about to +boil; then quickly remove from the fire; have gelatine soaked in a +little cold water, add it to the cream and mix well; when cold add +the beaten whites of the eggs, pour into a mould and set on ice; in +serving turn out and send fruit sauce to table with it. + +200. +Fine Chocolate Pudding.+-- ¼ pound Baker's grated chocolate, 3 +cups milk, 1 cup water, 1½ ounces gelatine, 5 tablespoonfuls sugar +and 6 eggs; boil chocolate with the water until well dissolved; soak +gelatine in a little cold water about 5 minutes; place a saucepan +with the milk, sugar, 6 yolks of the eggs and the boiled chocolate +over the fire; beat the whole with an egg beater until just about to +boil; add the gelatine, remove from fire, continue beating for a +little while longer and set aside to cool; when it begins to thicken +add whites of the eggs, previously beaten to a stiff froth, and pour +it into a jelly mould which has been well rinsed with cold water and +sprinkled with sugar; set either on ice or in cold water to get +firm. In serving turn pudding onto a glass dish and serve with the +following sauce:--Place a saucepan over the fire with 2 eggs, 1 pint +milk, 1 teaspoonful cornstarch and 2 tablespoonfuls sugar; stir with +an egg beater until nearly boiling; quickly remove from fire, flavor +with 1 teaspoonful vanilla extract and serve cold. This will make a +sufficient quantity for a family of 10 persons. + +201. +Fine Claret Pudding.+-- 1 pint claret, ½ pint water, ½ +tablespoonful cornstarch, the thin peel of ½ lemon, 4 tablespoonfuls +sugar, 4 eggs and 8 sheets of red gelatine; lay gelatine in cold +water and let it remain until the pudding is prepared; put the wine, +water, cornstarch, sugar, lemon peel and yolks of the 4 eggs in a +saucepan and beat it up well with an egg beater for 5 minutes; then +place saucepan with its contents over the fire and continue beating +till just before boiling; remove from the fire, squeeze the water +from gelatine, put it into the saucepan and mix with its contents; +then set aside to cool; as soon as it begins to thicken add the +whites of the 4 eggs, previously beaten to a very stiff froth; when +this is well blended together rinse a jelly mould with cold water, +sprinkle with sugar, pour in the mixture and set it either in cold +water or on ice to get firm; serve with vanilla or cream sauce or +turn the pudding onto a glass dish and lay a border of whipped cream +around it. This pudding if made according to above recipe is very +fine and sufficient for a family of 6 persons. + +202. +White Wine Pudding.+-- ½ bottle white wine, 2 of red and 6 +sheets of white gelatine, the grated rind and juice of 1 lemon, +a little vanilla, 5 eggs and 6 tablespoonfuls sugar; lay the gelatine +in cold water; place a saucepan with yolks of the 5 eggs, lemon, +sugar, vanilla and wine over the fire and stir constantly until just +about to boil; then remove from fire, press gelatine out, add to the +hot mixture and set aside to cool; as soon as it begins to set whip +whites of the 5 eggs to a stiff froth and stir them through it; fill +a jelly mould with the mixture and set it on ice to get firm; serve +with vanilla sauce. The mould should be rinsed with cold water and +dusted with coarse sugar previous to pouring the pudding into it. + +203. +Cold Apple Pudding.+-- Put 1½ pounds peeled and sliced apples +in a saucepan with 1½ quarts water; stew till tender, strain through +a colander, return it to saucepan and add 1 pound sugar; soak 2 +ounces gelatine in a little cold water, add to the apples, let the +whole boil for a few minutes and pour it into a form to cool; serve +with vanilla sauce. + + + + +FINE COLD PUDDINGS. + + +204. +Pudding à la Polonaise.+-- Beat the yolks of 10 eggs and 2 +whole eggs with an egg beater with 1½ pints Rhine wine (or white +wine), 1 cup sugar and the grated rind of 1 lemon and the juice of +4; strain this into a large kettle and beat over a slow fire till +nearly boiling; remove the kettle, place it into cracked ice or cold +water and continue beating till cold; in the meantime soak 1½ ounces +gelatine in ½ cup cold water for 15 minutes, add ½ cup boiling water +and stir over the fire till dissolved; then stir it slowly into the +cream, beating constantly; add lastly ½ cup rum; next place a cream +form into cracked ice, put in a few spoonfuls cream and put over +this a layer of vanilla wafers which have been soaked in sugar syrup +with a little rum; after 5 minutes add more cream and wafers; +continue until the cream is used up; leave on ice for 2 hours; when +ready to serve dip the form into hot water, turn the pudding onto a +round dish and serve; sufficient for 12 persons. If this pudding is +too large half the quantities may be used. + +205. +Peach Pudding (with Champagne).+-- Pare and cut into halves 1½ +dozen large, ripe peaches; put them into a dish with the blanched +pits, add 1 cup sugar, 1 teaspoonful vanilla, or put ½ stick vanilla +between the fruit; cover and let them stand about 2 hours; then +divide the peaches into 2 parts: press one part through a hair sieve +and add the peach juice and 1½ ounces gelatine previously soaked in +cold water and dissolved in boiling water; when this is well mixed +set it aside; cut some small sponge cakes into slices, put on a +plate and pour a little champagne over them; set a plain tin form +into cracked ice and pour in some champagne jelly (see Jelly); let +it get firm and lay in the center one of the peach pits; lay around +this some of the peach halves, pour a few spoonfuls more jelly over +them and then a thin layer of whipped champagne jelly which has been +colored with cochineal to a delicate pink; add to the peaches which +have been pressed through a sieve 1 pint whipped cream and ½ bottle +champagne; fill the cream in alternate layers with peaches and +sponge cake into the form; let the last layer be cream; let the form +remain 2 hours longer in the ice; in serving dip the form in hot +water, turn the pudding onto a handsome dish and garnish the edge +with small croutons of champagne jelly which has been colored to a +delicate pink with cochineal. White wine may be substituted for +champagne. + +206. +Pineapple Pudding à la Royale.+-- Pare and cut in half a nice, +ripe pineapple; remove the hard part from the center and cut the +pineapple into fine slices; put into a bowl and sprinkle 8 +tablespoonfuls sugar over them, cover and let stand 2 hours; in the +meantime prepare 1 pint white wine jelly; set a plain tin form into +cracked ice, pour some jelly into it and let stand till firm; then +put a wreath or a star of pineapple over the jelly, sprinkle a few +blanched almonds between them and pour some more jelly over it; when +this is firm turn form on its side, pour a little jelly in and keep +turning in the cracked ice till jelly is firm; lay slices of +pineapple on the sides, sprinkle blanched almonds cut into strips +between, pour over a little more jelly and turn the form till all is +firm; in the meantime boil 1 pound sugar with 1 cup water 10 minutes +and add 1 ounce gelatine which has been previously soaked in ½ cup +cold water and dissolved in ½ cup boiling water; remove the slices +of pineapple, add the juice from pineapple to the boiled syrup, set +this into cracked ice and stir till it begins to thicken; then add 1 +pint whipped cream and fill the cream into the form alternately with +layers of lady fingers and macaroons which have been previously +dipped into the syrup; cover the form and pack it in ice for 2 +hours; cut the remaining slices of pineapple into dice, mix with +some of the cold jelly, put in small tin forms and garnish the +pudding, when turned out, with them. + +207. +Orange Pudding à la Maltaise.+-- Boil 1½ cups sugar with 1 cup +water 5 minutes; add the juice of 6 oranges, the grated rind of 2 +and 1½ ounces gelatine which has been soaked for ½ hour in cold +water; stir until gelatine is melted, strain through a fine sieve, +place on ice and stir till it begins to thicken; then add 1 pint +whipped cream; mix the juice of 6 oranges and 1 lemon with 1 cup +sugar syrup and strain through a sieve; cut the crust off a sponge +cake which has been baked in a deep pan the day before, cut the cake +into slices about ½ inch in thickness and dip each slice in the +orange liquor; set a plain tin form into cracked ice and pour in ½ +pint plain orange jelly (see Jelly); let this get firm; decorate the +bottom with a wreath of green pistachio nuts or blanched almonds and +currants, or any kind of fruit, such as strawberries, cherries or +plums; pour over some jelly; as soon as firm add a few spoonfuls +jelly, then a layer of the orange cream and over this the sponge +cake; continue with layers of cream and sponge cake till all is +used; let the last layer be cream; let the form remain in ice for 2 +hours; in serving turn the pudding onto a handsome round dish and +garnish with orange quarters glazed with sugar. + +208. +Pudding de Savoie à l'Orange.+-- Remove the skin from 3 +oranges, divide them into quarters and remove pits without +disfiguring the fruit; boil 1½ cups sugar with 1 cup water 5 +minutes, remove it from the fire, add ½ pint Rhine wine, the juice +of 6 large oranges and the grated rind of one: when cold add 2 +ounces dissolved gelatine (see Gelatine), set on ice and stir till +it begins to thicken; then add the orange quarters; place a tin form +in cracked ice and cover the bottom with some clear orange or lemon +jelly to the depth of about ½ inch; as soon as jelly is firm +decorate the bottom with orange quarters and blanched nuts; add to +the juice of 6 oranges ½ bottle Rhine wine and sweeten with sugar; +cut a medium sized sponge cake into slices, dip in the orange juice +and put them in alternate layers with orange and jelly into the +form; let it remain on ice 2 hours; when ready to serve dip the form +into hot water, turn onto a round dish and decorate the edge with +orange quarters and finely chopped orange jelly. + +209. +Chestnut Pudding à la Dauphine.+-- Boil 1 pound chestnuts for a +few minutes, throw them into cold water and remove outside and +inside brown skin; then boil the chestnuts in milk till soft and +press them through a sieve; add to purée the yolks of 6 eggs, 1 pint +cream, 1 teaspoonful vanilla and 6 tablespoonfuls sugar; stir this +over the fire till nearly boiling, add 1½ ounces dissolved gelatine, +set the cream into cracked ice and stir till it begins to thicken; +cut some sponge cake into slices and pour a little rum over them; +then place a tin form in cracked ice (if a form is not handy use a +tin kettle), pour a few spoonfuls of the cream into it and let stand +till firm; lay over this some preserved apricots or pineapples with +¼ pound citron cut into dice and the sponge cake; continue this in +alternate layers till all is used; let the pudding remain for 2 +hours in ice; when ready to serve dip the form into hot water, turn +pudding onto a dish and pour ½ pint vanilla syrup over it. + +210. +Pudding à la Girot.+-- Place a saucepan on the stove with 1½ +pints sweet cream, the yolks of 6 eggs, 4 tablespoonfuls sugar and 1 +teaspoonful vanilla essence; stir this over the fire till nearly +boiling, remove the cream and set aside to cool; then add 1½ ounces +dissolved gelatine; soak ¼ pound lady fingers and ¼ pound macaroons +in cherry wine; then place a tin pudding form with tube in the +center into cracked ice, put in a few spoonfuls cream and let it get +firm; put over this some of the soaked lady fingers and macaroons +and over them some preserved pineapple or cherries; over this put +cream, fruit and cake; continue in this way until all is used; let +the last layer be cream; close the form and pack it in cracked ice, +where it should remain 2 hours; when ready to serve turn the pudding +onto a round dish, fill the opening in center with whipped cream +flavored with vanilla and garnish the edge of dish with preserved +fruit. + +211. +Chocolate Pudding à la Hollandaise.+-- Boil ¼ pound Baker's +grated chocolate in ½ pint water, add ½ pint sugar and 1 teaspoonful +extract of vanilla; when cold add 1½ ounces gelatine which has been +soaked in ½ pint cold water and dissolved in ½ pint hot water; set +the chocolate mixture into cracked ice and stir till it begins to +thicken; then add 1 pint whipped cream; if not sweet enough add a +little more sugar; set a tin pudding form with a tube in the center +into cracked ice, pour in some clear fruit or wine jelly (see Jelly) +and let it get firm; decorate the bottom with blanched almonds; take +pieces of almonds up with a larding needle, dip them into jelly and +lay in a pointed border close to the edge; pour over a little more +jelly; in the meantime soak 20 vanilla wafers and macaroons in sweet +cream; when the jelly in form is firm put in a layer of wafers and +macaroons; put over this a layer of the chocolate cream; as soon as +the cream is firm put in the remaining wafers and macaroons and +lastly the remaining cream; let the pudding remain on ice for about +3 hours; when ready to serve dip the form into hot water, turn the +pudding onto a round dish and lay a border of whipped cream flavored +with extract of vanilla around it; fill the opening in center with +whipped cream. + +212. +Pudding à la Reine.+-- Set a border form into cracked ice and +pour in to the depth of about ½ inch some white wine jelly; when the +jelly is firm put in some fruit, such as strawberries, cherries, +plums or peaches, and pour over a few spoonfuls jelly; after the +lapse of 5 minutes pour in more jelly; when firm put in another +layer of fruit and then fill the form with jelly; let it remain on +the ice till ready to serve; pare and cut into slices 12 large, ripe +peaches, sprinkle thickly with sugar and let them stand 1 hour; +press them with the juice through a sieve, add 1½ ounces gelatine +dissolved in water, set on ice and stir till it begins to thicken; +then add 1 pint whipped cream, 1 glass sherry wine and a few lady +fingers broken into pieces; fill the cream into a highly pointed +form and set it into cracked ice for 2 hours; when ready to serve +turn out the jelly from the border form onto a round dish; then turn +out the cream from the highly pointed form; place the latter in the +center of the jelly border and serve. + +213. +Pudding à l'Allemande.+-- Boil 1½ pints milk with 4 +tablespoonfuls sugar, ¼ teaspoonful salt and the thin peel of 1 +lemon; mix 1 cup flour with 1 cup milk to a smooth paste and add it +to the boiling milk, stirring constantly; boil a few minutes, remove +from the fire, add the beaten yolks of 6 eggs and stir until nearly +cold; then add the whites of the 6 eggs, beaten to a stiff froth; +rinse a jelly form with cold water, sprinkle with sugar, pour in the +mixture and place on ice for 3 or 4 hours; in serving turn the +pudding onto a dish, garnish with strawberries and serve with the +following sauce:--Boil 2 teaspoonfuls cornstarch in 1½ cups water, +sweeten with sugar, remove from the fire, add the juice of 1 lemon, +½ pint strawberry juice, 1 glass Rhine wine and serve when cold with +the pudding. + +214. +Strawberry Pudding.+-- Place a round tin form into cracked ice +and pour in some orange jelly; when firm lay the form over on its +side, pour in more jelly, turn the form around and pour in more +jelly; continue in this way until the whole inside of form is glazed +with the jelly; mix 1 pint bruised strawberries with 1 pint sugar +syrup flavored with vanilla and add 1½ ounces dissolved gelatine; +put this on ice and stir till it begins to thicken; pour some +Madeira wine over some lady fingers and let them soak about 10 +minutes; put a layer of the strawberry pureé in the form, over this +some lady fingers and continue with cream and cake in alternate +layers till all is used; let the form remain on ice for 2 hours; +then turn the pudding onto a dish, garnish with chopped orange jelly +and nice, large strawberries which have been dipped into the jelly +and serve with strawberry syrup. + +215. +Imperial Pudding.+-- Place a cream form into cracked ice and +pour in some white wine jelly colored to a delicate pink with +cochineal; when the jelly is firm decorate the bottom with preserved +pineapple cut into the shape of dice and blanched almonds cut into +strips; pour over a few spoonfuls jelly and let it remain till firm; +place a saucepan with 1 pint cream, the yolks of 6 eggs and 5 +tablespoonfuls sugar over the fire and stir until nearly boiling; +when cold add 1½ ounces dissolved gelatine and ½ pint best arrac; +soak 1 dozen vanilla wafers and the same quantity of macaroons in +sugar syrup mixed with champagne and arrac for 10 minutes; stir the +cream on ice until it begins to thicken; then add 1 pint whipped +cream and lastly ½ pint champagne; fill the cream in alternate +layers with wafers and macaroons in the form; let the pudding remain +for 2 hours on ice; pour into tartlet forms some orange jelly with +small dice of pineapple; in serving dip the form into hot water and +turn the pudding onto a round dish; also turn out the jelly from the +small moulds and lay them around the dish. + +216. +Suédoise of Apples.+-- Pare 1 dozen large apples, bore pegs +therefrom with an apple corer and lay them in water with lemon +juice; prepare 1 dozen large Bartlet pears the same way; boil the +apple pegs in sugar syrup with lemon juice, to keep them white, and +boil the pears in sugar syrup with cochineal; care must be taken not +to boil them too long, so that they will not fall apart; transfer +them to a dish and set aside to cool; wash the apple and pear peels, +also the cores; put them in a saucepan with sufficient water to +cover and boil till done; strain through a jelly bag; measure the +liquor and take for 1 quart 1½ ounces gelatine, the thin peel and +juice of 1 lemon, 1 cup sugar and the whites of 2 eggs; soak the +gelatine in a little cold water 15 minutes; put the liquor with +lemon, sugar and well beaten whites over the fire; when hot add the +gelatine, stir constantly and boil 5 minutes; remove to side of +stove, add ½ pint white wine and strain through a jelly bag; place a +plain form with tube in the center into cracked ice and pour a few +spoonfuls jelly in the bottom of it; when firm lay the form over on +its side, pour in more jelly, keep turning and add by degrees more +jelly; continue this process until the jelly has formed a complete +lining inside of form; lay the pegs of apples and pears in slanting +rows onto a napkin and cut them all the same length; then take each +one separately onto a larding or knitting needle and dip into cold +jelly; first lay a row of red on the side of form, then a row of +white in an opposite direction; continue until the form is covered, +pour over some thick jelly and when firm fill the inside with apple +bavarois made as follows:--Prepare 1 pint apple sauce, press it +through a sieve, add 1 teaspoonful vanilla and sweeten to taste; +soak 16 sheets gelatine in cold water for 10 minutes, press out, put +in a bowl and pour ½ cup boiling water over it; stir until +dissolved, add to the apples and stir until it begins to thicken; +then mix in 1 pint whipped cream or the beaten whites of 6 eggs; +fill this into the form, cover and let it remain on ice till firm; +in serving dip the form into hot water, dry it quickly, turn the +suédoise onto a round dish and garnish with fruit; the apple may be +bored out into rounds like marbles and boiled the same way--half red +and half white; they are then laid in rows on the side of form over +one another, alternately with white and red till the form is lined +with them; then place a small form inside, pour sufficient jelly +around to cover the fruit and fill up the space between the inside +form and fruit; let it remain on ice till firm; then pour in the +inside form some hot water, draw it out and fill the inside with any +kind of frozen cream; serve at once. + +217. +Suédoise of Pears.+-- Pare and quarter 12 large Bartlet or +duchess pears and cut each quarter lengthwise into 4 slices; boil +half the slices in sugar syrup with lemon juice and the other half +in sugar syrup with cochineal; lay them on a napkin to dry; pour a +little wine jelly into a plain form and lay on the bottom some of +the slices in the shape of a star; when firm turn the form over on +its side and lay in first a row of white slices, then a row of red; +dip each piece into cold wine jelly before laying it in the form; +continue in this way until the sides of form are covered; then pour +in a few spoonfuls jelly and keep turning the form, in order that +the jelly may be evenly distributed over the fruit; pare and cut +into small pieces ½ dozen large pears, put them over the fire with a +little water and boil till soft; press them through a sieve and set +aside to cool; boil 1 cup sugar in 1 cup water with the juice of ½ +lemon for a few minutes; soak 16 sheets gelatine in cold water 5 +minutes, press out, add it to the sugar and boil a little longer; +remove from fire, mix with the pear pureé and stir till it begins to +thicken; whip 1 pint sweet cream to a froth, add 2 tablespoonfuls +powdered sugar and 1 teaspoonful vanilla extract; add it to the +above pear mixture and fill into the form; place it on ice for 2 +hours; when ready to serve turn the suédoise onto a round dish and +garnish with croutons of wine jelly. + +218. +Timbale de Pêche à la Condé.+-- Line a deep round form with +rich pie crust, lay buttered paper over it, fill the form with dry +peas and put in oven to bake; when baked take it from the oven, +remove the peas, return form to oven and let the crust dry for a few +minutes; place 1 cup rice with cold water over the fire and boil a +few minutes; drain in colander, rinse with water and boil in milk +till soft and thick; add ½ cup sugar, ½ tablespoonful butter and set +it in a warm place; pare and cut into halves 1 dozen large, ripe +peaches and boil a few minutes in sugar syrup; draw them to side of +stove to keep warm; also have the form with crust (or timbale) +setting in a warm place; mix ½ cup whipped cream with the rice and +fill it alternately with the peaches in the form inside of timbale; +let the last layer be rice; put a round dish over the form and turn +the timbale onto it; cut a round hole in the center, put in a few +peaches and pour the peach syrup all over the timbale. Timbale of +cherries, apricots, pineapples, pears and apples are made in the +same manner. + +219. +Timbale de Riz à la Napolitaine.+-- Put ¾ pound parboiled rice +with 1 quart milk, ½ teaspoonful salt, 1½ tablespoonfuls butter and +a little vanilla over the fire and boil till rice is tender; when +done add some seedless raisins, currants and fine citron (1 cupful +in all) and set aside to cool; stir 4 tablespoonfuls sugar with 1 +whole egg and the yolks of 4 to a cream; add 2 tablespoonfuls +Madeira wine and mix it with the rice; line a deep round form with +thin neapolitan paste, fill it with the rice, put on a cover of the +same dough and bake 1 hour; when baked turn the timbale onto a dish, +pour over it a fruit sauce mixed with Madeira wine and send some in +a saucere to table with it. + +220. +Pear Timbale.+-- Pare, quarter and stew 1 dozen Bartlet pears +with 1 bottle claret, 1 cup sugar, a small piece of cinnamon and ½ +cup seedless raisins; when done pour them on a sieve to drain and +cool; line a buttered, deep round form or tin pan with about 1 inch +of biroche dough (see Biroche), fill with the pears, put on a cover +of the same dough and let it stand in a warm place for ½ hour; then +bake in a medium hot oven; when baked turn the timbale onto a round +dish, pour some of the pear syrup over and serve the rest in a +saucere with it. + +221. +Timbale à la Sicilienne.+-- Butter a deep round form, line it +with neapolitan paste, cover the latter with buttered paper, fill +the form with dry peas and bake in a hot oven; when done and cold +remove peas and paper, take the timbale from the form, brush over +the inside and outside with peach or apricot marmalade and decorate +it around and on top with blanched half almonds and currants; take a +form 1 inch wider than the one above, place it into cracked ice and +pour in, to the depth of about ¾ inch, some clear lemon jelly; as +soon as cold place timbale into the form and fill space between the +timbale and form with lukewarm lemon jelly; let it remain on ice +till needed; when ready to serve fill the timbale with peach, +pineapple or strawberry plombiere or any kind of frozen cream; dip +the form into warm water, dry quickly, turn it onto a round dish and +decorate with sugared orange quarters. + +222. +Timbale of Mixed Fruit.+-- Take some preserved peaches, +pineapples, cherries and pears and put them on a sieve to drain; +then put them in a dish with ½ cup currants or apple jelly and 1 +teaspoonful vanilla sugar; mix all together and fill it into a form +lined with biroche dough; cover with the same dough and finish same +as Pear Timbale. + +223. +Chocolate Plombiere.+-- Dissolve ½ pound grated chocolate in ½ +cup water, add the yolks of 8 eggs, 1 pint cream, 1 teaspoonful +vanilla extract, 6 tablespoonfuls sugar and stir this over the fire +till nearly boiling; strain through a hair sieve and when cold put +it in a freezer; finish the same as Orange Plombiere. + +224. +Orange Plombiere.+-- Strain the juice of 6 oranges and rub the +skin from 2 with loaf sugar; dissolve ¾ pound sugar in 1 cup cold +water and mix it with the orange juice and orange sugar; put into a +freezer and turn and work it till it thickens; then add 1 pint +whipped cream and work it for 10 minutes longer; then fill the +mixture into a form, cover tightly and paste a strip of buttered +paper around the edge of cover; then pack the form into cracked ice +and salt; lay plenty of ice on top and let it remain from 1 to 2 +hours. + +225. +Rum Plombiere.+-- Place a saucepan with 1 pint cream, the yolks +of 10 eggs and 1 cup sugar over the fire and stir till nearly +boiling; remove from the fire and set aside to cool; cut 6 ounces +candied orange peel into small dice and boil them for a few minutes +in a little water; drain on a sieve, add them to the cream and put +the mixture into a freezer; let it freeze till it begins to thicken; +then add ½ cup best rum and 1 pint whipped cream; fill the mixture +into a form, paste a strip of buttered paper around the edge of +cover and pack in ice and salt for 2 hours. + +226. +Plombiere of Maraschino Curaçoa+ is made the same way. + +227. +Pistache Plombiere.+-- Pound ¼ pound blanched almonds and ¼ +pound blanched pistachio nuts with a little cream to a paste; place +a saucepan with the paste, 1½ pints cream, 1 cup sugar, 1 +teaspoonful vanilla and the yolks of 8 eggs over the fire and stir +until nearly boiling; remove cream from fire, set it in cold water +and stir till cold; add a little spinach color and strain through a +hair sieve; then finish the same as Strawberry Plombiere. + +228. +Plombiere aux Café.+-- Pour 1½ pints boiling cream over 3 +tablespoonfuls freshly ground coffee and let it stand well covered +for 10 minutes; strain through a napkin; put the coffee cream in a +saucepan over the fire with 1 cup sugar and the yolks of 8 eggs and +stir till nearly boiling; remove the cream from fire, set saucepan +in cold water and stir till cold; then finish the same as Strawberry +Plombiere. + +229. +Tea Plombiere.+-- Pour 1½ pints boiling cream over 1 ounce tea +and let it stand 5 minutes; strain and finish the same as Coffee +Plombiere. + +230. +Peach Plombiere.+-- Pare, quarter and press through a sieve 15 +large, ripe peaches; dissolve ¾ pound sugar in 1 cup water and add +it to the peach pureé; put this mixture into the freezer and finish +the same as Strawberry Plombiere. + +231. +Vanilla Plombiere.+-- Place a saucepan with 3 cups milk over +the fire, add the yolks of 8 eggs, 1 cup sugar and 2 teaspoonfuls +vanilla extract and stir till nearly boiling; remove from the fire, +set the saucepan into cold water and stir till cool; then put into a +freezer and let it freeze till it begins to thicken; then add 1 pint +whipped cream and finish the same as Strawberry Plombiere. + +232. +Strawberry Plombiere.+-- Wash 1 quart strawberries and press +them through a sieve; dissolve ¾ pound sugar in ¾ cup water and add +this syrup to the strawberry pureé; 2 hours before serving pour it +into a freezer and turn it about 20 minutes, or till it begins to +thicken; then mix with 1 pint whipped cream and let it remain a +little while longer in the freezer; fill into a form, cover tightly, +paste a strip of buttered paper around the edge of cover and pack in +ice and salt for 2 hours; in serving dip form into hot water, +quickly wipe it dry, turn the plombiere onto a round dish and +garnish with fancy cake. + +233. +Pineapple Plombiere.+-- Pare and cut into small dice 1 ripe +pineapple, put them into a dish and pour 1 pint cold sugar syrup +over it; let it stand 4 hours; 2 hours before serving put the fruit +into a freezer and freeze till it begins to thicken; then add 1 pint +whipped cream and finish the same as in foregoing recipe. +NOTE.--This plombiere may also be served in a glass dish directly +from the freezer; it must then, of course, be worked until firm. If +preserved fruit is used less sugar must be taken, and color and +taste should be freshened up with lemon juice and a few drops of +cochineal. Plombiere of raspberries, currants or cherries is made in +a similar manner. + + + + +FROZEN PUDDINGS. + + +234. +Frozen Strawberry Pudding.+-- Whip 1 quart rich, sweet cream +until thick, add 2 cups powdered sugar and lastly stir 1 quart +mashed strawberries through the cream; fill this into a pudding form +with a tube in the center, cover tightly and put a strip of buttered +paper around the edge of cover, so that no water can enter; have +ready a large pail or a butter tub, put some cracked ice on the +bottom, sprinkle over some rock salt, set onto this the form, fill +up the sides with cracked ice and sprinkle salt between; cover the +top of form with ice, the whole with a piece of carpet or a cloth +and set in a cool place for 4 hours; when ready to serve lift from +the ice, remove the paper, wipe off the form, dip it in hot water, +turn the pudding onto a dish and serve at once. + +235. +Rich Ice Cream Pudding.+-- Beat the yolks of 9 eggs with ¾ +pound sugar to a cream and add 1 quart whipped cream; fill this into +a tin pudding form with a tube in the center, paste over the edge of +cover a strip of buttered paper and bury in cracked ice and rock +salt for 4 hours, the same as Strawberry Pudding. + +236. +Pudding à la Pückler Muskau.+-- Stir into 1 quart whipped cream +6 tablespoonfuls sugar and 6 ounces finely pounded macaroons; fill +the cream into a form and bury it in ice and rock salt for 4 hours, +the same as Strawberry Pudding. + +237. +Ice Pudding à la Prince Pückler.+-- Whip 1 quart cream till +stiff and divide it into 3 parts; boil 6 ounces grated chocolate in +½ pint water with ½ cup sugar smooth and thick; remove the chocolate +from the fire and when cold mix with it {~VULGAR FRACTION ONE THIRD~} of the whipped cream; mix +1 pint bruised raspberries with another {~VULGAR FRACTION ONE THIRD~} of the whipped cream and +add sufficient sugar to sweeten (or take raspberry jelly); add to +the last {~VULGAR FRACTION ONE THIRD~} of whipped cream 5 tablespoonfuls sugar and 1 teaspoonful +vanilla extract; place a form into cracked ice, fill in the cream in +finger thick layers alternately--first the chocolate, then the +raspberry, then the white; continue until all is used; cover the +form tightly, paste around the edge of cover a strip of buttered +paper and bury the whole form in rock salt and ice for 4 hours; if +the ice melts more must be put around the form and some of the water +drawn off; when ready to serve dip the form into hot water, turn the +pudding onto a dish and serve at once. + +238. +Frozen Chocolate Pudding.+-- Boil 6 ounces grated chocolate in +½ pint water with 4 tablespoonfuls sugar until thick and smooth; +when cold mix it with 1½ pints whipped cream; if not sweet enough +add more sugar; fill this into a tin pudding form, paste a strip of +buttered paper around the edge of cover and bury the form in cracked +ice and rock salt for 4 hours the same way as Strawberry Pudding. + +239. +Bombe à la Altenberg.+-- Boil 1½ cups sugar with 1 cup water 10 +minutes; remove and when cold add the yolks of 6 eggs: stir this +over the fire till nearly boiling; when cold mix it with 1 pint +whipped cream and 1 teaspoonful vanilla extract; fill this into a +form, cover tightly and place into cracked ice; boil 6 ounces +chocolate in 1 cup water with ½ cup sugar and 1 teaspoonful vanilla +until smooth; put this into another form, also standing in ice and +rock salt; when it begins to freeze spread the chocolate evenly +around the inside of form, so as to form a complete lining; then +cover the form and let it remain in ice until hard; next fill in the +above vanilla cream, cover tightly, paste a strip of buttered paper +around the edge of cover and bury the form in plenty of ice and rock +salt for 4 hours; in serving dip the form in hot water, quickly turn +the bombe out onto a round dish, decorate with kisses and serve at +once. + +240. +Bombe à la Parisienne.+-- Press 1 quart ripe strawberries +through a sieve, add 1 pound sugar dissolved in ½ pint cold water +and a little Rhine wine; pack a plain ice cream form into cracked +ice and salt, pour in the strawberries and let freeze till it begins +to thicken; then spread the half frozen strawberry ice onto the +sides and bottom of form so that it forms a complete lining inside; +cover the form and let it remain in ice till hard; in the meantime +have a pineapple cream prepared as follows:-- + +241. +Pineapple Cream for Bombe à la Parisienne.+-- Place a saucepan +with the yolks of 6 eggs and 1 pint pineapple syrup over the fire +and stir until nearly boiling; remove from the fire and when cold +add 1 pint whipped cream; fill this inside of the strawberry ice, +cover the form tightly, paste a strip of buttered paper around the +edge of cover and bury in ice and salt for 3 hours; when ready to +serve take out the form, rinse off with cold water, remove the +paper, dip the form quickly into hot water and turn the bombe onto a +handsome dish; garnish with fruit, French candies or fancy cakes and +serve at once. NOTE.--The strawberry ice may be first frozen in a +freezer and then put into the form. + +242. +Ice Pudding (with Pumpernickel).+-- Cut 6 ounces pumpernickel +into slices and dry them in the oven; roll them fine with a rolling +pin and sift the crumbs through a coarse sieve; mix them with 1 +quart whipped cream, add 1 teaspoonful extract of vanilla and 1 cup +sugar; fill the cream into a tin form with a tube in the center, +cover tightly, paste a strip of buttered paper around the edge of +cover and bury in cracked ice and rock salt for 4 hours; when ready +to serve dip the form into hot water, turn the pudding onto a round +dish and serve at once. + +243. +Ice Pudding (with Almonds).+-- Stir the yolks of 8 eggs with ¾ +pound sugar to a cream, add 1 quart whipped cream, ½ pound ground +almonds and finish the same as Strawberry Pudding. + +244. +Frozen Pudding à la Montmorency.+-- Mix 2 tablespoonfuls sugar +with 1 cup finely chopped sweet almonds and 10 bitter ones; put this +into a tin pan and roast in the oven to a light brown, stirring +often; place a saucepan with the yolks of 6 eggs, 1 cup sugar, 1 +pint cream or milk and the roasted almonds over the fire and stir +constantly until nearly boiling; then strain through a sieve; when +cold add 2 tablespoonfuls caramel (see Boiling Sugar) and orange +blossom water; put this into an ice cream freezer and work till it +begins to thicken; then add ¾ pint whipped cream, ½ cup finely +chopped pistachio nuts and 3 ounces finely powdered macaroons; +continue working the freezer till the cream is frozen hard; place a +cream form in ice and salt, pour some cherry syrup around the sides +and bottom, sprinkle with pistachio fillets and some preserved red +cherries; then fill in the cream with some of the cherries laid +between, put on the cover, paste a strip of buttered paper around +its edge and completely bury the form in ice and rock salt for 1 +hour; when ready to serve lift from the ice, rinse off with cold +water, remove the paper, wipe the form dry and quickly dip it into +hot water; have ready a handsome dish with a folded napkin; turn the +pudding onto the dish, garnish with small fancy cakes and serve with +whipped cream flavored with vanilla or maraschino. + +245. +Pudding Glacé à la Metternich.+-- Pound 3 ounces blanched +almonds and 3 ounces blanched pistachio nuts to a paste; stir over +the fire the yolks of 6 eggs, 6 tablespoonfuls sugar, 1 pint cream +and a little vanilla till nearly boiling; add the almonds and +pistachio paste and set aside to cool; then strain through a sieve; +soak 6 ounces seedless raisins, 3 ounces finely cut preserved orange +peel and a little finely cut preserved apricots in maraschino and +cut a small sponge cake into slices; 4 hours before serving place a +high form into cracked ice and salt, put in a layer of cream and +over this some fruit and cake; continue with cream, fruit and cake +alternately till all is used; cover the form, paste a piece of +buttered paper around the edge of cover and completely bury in +plenty of cracked ice and salt; when ready to serve rinse the form +off with cold water, remove the paper, quickly dip the form into hot +water, turn the pudding onto a dish and garnish with fruit and fancy +cake; serve with pistachio sauce made as follows:--Stir the yolks of +4 eggs with 1 pint sweet cream and 2 tablespoonfuls sugar over the +fire till nearly boiling; remove from the fire, add 2 ounces finely +powdered pistachio nuts and serve when cold with the pudding. + +246. +A la Duchesse de Berry.+-- Press 1 quart strawberries through a +sieve; dissolve ¾ pound sugar in 1 cup cold water and add it to the +strawberries; set a form into cracked ice and salt for 20 minutes, +put in the strawberries and freeze it until thick; then spread the +strawberry ice around the sides and bottom of a high ice form and +let it stand in ice till hard; in the meantime prepare a cream for +the inside; mix 1 pint cream with 6 tablespoonfuls sugar, the yolks +of 6 eggs and 1 cup preserved pineapple cut into small pieces; stir +this over the fire till nearly boiling; remove it and when cold put +into a freezer; freeze until it begins to thicken; then add 1 pint +whipped cream and freeze it for a few minutes longer; then fill it +into the strawberry form, cover tightly, paste a strip of buttered +paper around the edge of cover and bury in plenty of ice and rock +salt for 1 hour; in serving take out of ice, rinse off with cold +water, remove the paper, wipe the form dry, quickly dip it into hot +water, turn the pudding onto a handsome dish and serve at once. + +247. +Pudding Glacé à la Allemande.+-- Put 2 dozen lady fingers on a +long plate and pour over them some Madeira wine or maraschino; set a +plain form without a tube in ice and rock salt; stir 1 pint cream +with the yolks of 6 eggs, 6 tablespoonfuls sugar and 1 teaspoonful +vanilla extract over the fire till nearly boiling; when cold put in +a freezer and freeze till it begins to thicken; then add 1 pint +whipped cream and freeze for a few minutes longer; then put a layer +of this cream into the plain form, standing in ice, put over this a +layer of lady fingers and a few spoonfuls apricot marmalade or fruit +jelly, then a layer of cream again; continue this way until all is +used; let the last layer be cream; put on the cover, paste a piece +of buttered paper around the edge of it and bury the form completely +in ice and rock salt; let it remain 1 hour; then serve, garnished +with fancy cake. NOTE.--If a form is not handy a 3-quart tin kettle +will do. + +248. +Frozen Pudding à la Richelieu.+-- Boil ¼ pound rice in water +till done and pour it onto a sieve to drain; pound ¼ pound blanched +almonds or pistachio nuts with a little cream to a paste; remove the +shells and brown skin from ¼ pound large chestnuts and boil them in +milk till soft; then strain them through a sieve and mix rice and +nuts together; boil ½ cup sugar with ½ cup water for 10 minutes, add +1 teaspoonful vanilla extract, mix (hot) with the above mixture and +let it stand for an hour; put in a porcelain-lined saucepan 1 pint +cream, the yolks of 6 eggs, 6 tablespoonfuls sugar and 1 teaspoonful +vanilla extract; stir this over the fire till nearly boiling; remove +it and set aside to cool; spread 20 vanilla wafers on one side with +apricot marmalade and put 2 and 2 together; dip them into sherry +wine and set aside; also cut some stewed pineapple into dice; set a +form into cracked ice and salt and put in a few spoonfuls cream; lay +over the cream a layer of wafers, rice and pineapple; then cream +again; continue until all is used; put on the cover, paste a strip +of buttered paper around its edge and bury the form completely in +ice and rock salt from 3 to 4 hours; when ready to serve turn the +pudding onto a dish with a folded napkin underneath and send cold +pineapple or pistachio sauce to table with it. + +249. +Frozen Chestnut Pudding.+-- Place a saucepan with ½ pound large +chestnuts over the fire, cover with water and boil a few minutes; +drain the nuts in colander, remove the outside shell and the inside +skin and boil in milk till soft; press them through a sieve and add +the yolks of 6 eggs to the pureé and 1 pint sweet cream, ½ pound +sugar and 1 teaspoonful extract of vanilla; stir this over the fire +till nearly boiling; strain through a fine sieve; boil for 15 +minutes 2 ounces well washed currants, the same of seedless raisins +and finely cut citron and a little orange peel in water; drain on a +sieve and let them lay for 2 hours in Madeira wine; put a piece of +ice (large enough to cover the bottom) in a strong pail or butter +tub and sprinkle a handful of rock salt over it; put onto this an +ice cream freezer and fill up the sides with cracked ice and salt; +put in the chestnut cream and work till it begins to thicken; then +pour in not quite 1 pint whipped cream and work until it is frozen +quite hard; then add the fruit with the wine; let it freeze a little +longer; transfer the cream to a pudding form with a tube in the +center (or an ice form), put on the cover, paste a strip of buttered +paper around its edge and bury the form in ice and salt for 1 hour; +when ready to serve rinse off the form with cold water, remove the +paper and wipe dry; then dip it quickly into hot water and turn the +pudding onto a dish; garnish with fancy cake and serve with whipped +cream. + +250. +Frozen Apple Pudding.+-- Pare and core 8 nice greening apples, +cut them into quarters and stew with ½ cup water till tender; boil 1 +cup sugar with 1 cup water for 5 minutes and add it to the apples +with 1 teaspoonful vanilla extract and ½ cup apricot marmalade; +press the whole through a sieve; when cold put it into an ice cream +freezer and work till it begins to get thick; then add 1 pint +whipped cream, 3 ounces currants and the same of seedless raisins +and finely cut citron; the last 3 ingredients should be boiled for +20 minutes in a little water and laid for ½ hour in vanilla syrup; +let the whole freeze until hard; fill the cream into a form, put on +the cover, paste a strip of buttered paper around the edge of the +latter and bury in salt and ice for 1 hour; serve with whipped cream +and garnish with fancy cakes. + +251. +Mousse of Pineapple.+-- Line a plain form with white paper; see +that there are no creases in the paper; lay it in even and smooth; +set the form into cracked ice until following mixture is +prepared:--Pare and cut into slices 1 ripe pineapple; dissolve 1 +pound sugar in 1 pint water and put it over the fire to boil; add +the pineapple slices and boil 20 minutes; transfer them to a sieve +to drain; when cold cut some of the slices into halves and lay them +inside on the side of form; cut the remaining slices of pineapple +into dice and set them cold; place a saucepan with 1½ cups pineapple +syrup and the yolks of 9 eggs over the fire and stir till nearly +boiling; remove from fire, add 1 cup pineapple dice and stir till +cold; then mix it with 1 pint whipped cream; fill this into the +form, put on the cover and paste a strip of buttered paper around +its edge; then pack the form into cracked ice and salt so that it is +completely buried and let it remain 4 hours; when ready to serve dip +the form into hot water, dry quickly, turn the mousse onto a dish +and garnish with fancy cakes. + +252. +Mousse à la Vanille.+-- Dissolve 1 cup sugar in 1½ cups water, +add the yolks of 6 eggs and stir over the fire till nearly boiling; +remove quickly and stir till cold; then add 1 pint whipped cream, 2 +teaspoonfuls vanilla extract and finish the same as pineapple in +foregoing recipe. + +253. +Mousse à l'Orange.+-- Dissolve 1 cup sugar in 1 cup water and +boil a few minutes with the juice of 1 lemon; remove the syrup from +the fire, put in the thin peel of 2 oranges and let them lay for a +few minutes; then remove; rub off the skin from 6 oranges with loaf +sugar and add the orange sugar to the sugar syrup with the juice of +6 oranges and the yolks of 9 eggs; beat this with an egg beater till +nearly boiling; remove quickly, set it in cold water and continue +beating till cold; then add 1 pint whipped cream and finish the same +as Pineapple Mousse. + +254. +Mousse au Chocolat.+-- Dissolve 3 ounces grated chocolate in ½ +cup water and boil for a few minutes; strain through a sieve and set +aside; put in a saucepan the yolks of 6 eggs and 1 cup sugar syrup +and stir over the fire till it begins to thicken; remove it quickly, +set saucepan in cold water, add the chocolate and stir till cold; +then mix it with 1 pint whipped cream and finish the same as +Pineapple Mousse. + +255. +Mousse au Maraskino.+-- Stir the yolks of 6 eggs with ¾ cup +sugar and 1 cup water over the fire to a cream; remove it from the +fire and stir till cold; add ½ cup maraschino and 1 pint whipped +cream and finish the same as Pineapple Mousse. Rum may be +substituted for maraschino. + + + + +PAINS. + + +256. +Pain of Strawberries.+-- Put 1 quart ripe strawberries into a +colander, rinse off with cold water and press them through a sieve; +soak 2 ounces gelatine in ½ pint cold water for 15 minutes, add ½ +pint boiling water and stir over the fire till gelatine is +dissolved; set aside to cool; then dissolve ¾ pound sugar in 1 pint +cold water, put it over the fire with the juice of 1 lemon and boil +5 minutes; when cold add it with the gelatine to the strawberries; +also add ½ cup white wine and a little cochineal; put the pain on +ice till it begins to thicken; then fill it into a form with a tube +in the center, cover and place for 2 or 3 hours on ice. Pains of +raspberries or currants are made the same way, using no lemon. + +257. +Pain d'Ananas.+-- Take a jar of preserved pineapples, cut them +into small dice, add ½ pint white wine and a little more sugar if +necessary; add the juice of 1 lemon and 2 ounces gelatine dissolved +in 1 pint water; place this on ice and stir it now and then; as soon +as it begins to thicken put into a form, which set on ice for 2 or 3 +hours; then serve. + +258. +Pain d'Ananas à la Parisienne.+-- Chose a large, ripe pineapple +and pare and grate it; add 1½ cups sugar and stir until dissolved; +press the pineapple through a sieve and add the juice of 4 oranges +and 2 ounces gelatine dissolved in 1 pint water; place a plain form +into cracked ice and pour in a few spoonfuls orange jelly; when this +is hard lay the form over on its side, pour in more jelly and keep +turning slowly, so that the jelly may get all over the sides and +form a lining; next have some pistachio nuts or blanched almonds cut +into strips and sprinkle them over the sides and bottom of form; set +the pineapple mixture on ice and stir until it begins to thicken; +then fill into the form, cover and let it remain for 2 or 3 hours in +ice; it is then ready to serve; chop the trimmings of the pineapple +fine, pour over some cold sugar syrup and let it stand 2 hours; +strain, add a little dissolved gelatine and pour over the pain when +sent to table. + +259. +Pain de Peches.+-- Take 20 large, ripe peaches and pare and +quarter them; then press them through a sieve; add to this 1 pound +sugar dissolved in 1 pint cold water and 2 ounces dissolved +gelatine; crack the stones, remove the pits, scald in boiling water +and free them from their brown skin; cut the pits in half and boil +them in a little sugar syrup; add to the peach mixture ½ cup white +wine and fill it into a tin form with a tube in the center; place +the form on ice and let it remain till its contents begin to +thicken; then stir in the peach pits and let it remain on ice 2 +hours longer. Pains of apricots, cherries or plums are made the same +way. + +260. +Pain à la Victoria.+-- Press 1 pint ripe raspberries through a +sieve and mix it with 1 ounce gelatine dissolved in ½ pint water; +put ¾ cup sugar into ½ pint cold water and stir until dissolved; +then add it to the raspberries with a glass of white wine; place +this on ice till it begins to thicken; prepare 1 quart almond +blanc-mange (see Blanc-Mange); set a plain form into cracked ice and +put in a layer of raspberries about an inch in thickness; let this +get hard; then put in a layer of blanc-mange; after this is firm +again put in raspberries, then blanc-mange; continue till all is +used; let it remain on ice for 2 hours; when ready to serve turn the +pain onto a round dish and garnish with fruit. + +261. +Pain de Peches à la Richelieu.+-- Prepare a pain the same as +Pain de Peches and also 1 pint almond blanc-mange; set a plain form +with a tube in the center into cracked ice and put in by degrees the +blanc-mange; put it ½ inch in thickness all around on the sides and +bottom of form, so that it forms a complete lining inside; then fill +in the pain of peaches and let it remain on ice for 2 hours: in +serving dip the form into hot water, wipe dry and turn its contents +into a glass dish. + +262. +Pain de Peches à la Condé.+-- Pare and cut into halves 1½ dozen +large, ripe peaches and boil them with their blanched pits in sugar +syrup for about 10 minutes; transfer the peaches to a dish or long +tin pan, wipe dry and lay them with the hollow side up; put half a +pit in the center of each and pour a spoonful of jelly over each +piece (the jelly should be previously stirred on ice till it begins +to thicken); next set a plain form into cracked ice, pour in some +plain fruit or wine jelly and keep turning the form until the inside +is lined with the jelly; cover the bottom with peaches; lay them so +that the pits are to the outside; then lay the remaining peaches in +rows on the side of form, pour over some jelly and when firm fill up +the form with bavarois aux apricots, which is prepared as +follows:--Pare and cut into pieces 1½ dozen ripe apricots, lay in a +dish, sprinkle over 1 cup sugar and let them stand for 2 hours; then +press them through a sieve; mix the pureé with 1 teaspoonful extract +of vanilla and 1½ ounces dissolved gelatine; put this on ice and +stir till it begins to thicken; then carefully stir 1 pint whipped +cream through it; fill the bavarois into form at once and let it +remain on ice for 2 or 3 hours. + +263. +Pain de Pommes à la Condé.+-- Choose 15 large pippin or +greening apples and pare, quarter and stew them with a little water; +press them through a sieve, add 1 cup sugar and when cold mix it +with 2 ounces gelatine dissolved in 1 pint water and 1 pint almond +milk (prepared the same as for Blanc-Mange); place this on ice and +stir till it begins to thicken; fill it into a form which has +already been set into cracked ice and let it remain for 2 or 3 +hours; boil the cores and peels of apples till soft; strain through +a bag, return the liquor to saucepan and boil 10 minutes; then add +to ½ pint of juice 1 cup sugar and boil for a few minutes; pour the +syrup into a dish and set aside to cool; in serving dip the form +into hot water, wipe it dry and turn the pain onto a round dish, or +into a large glass dish, and pour the apple syrup over it. This pain +may be made of Bartlet pears in the same manner. + + + + +ICE CREAMS. + + +264. +Directions for Making Ice Cream.+-- The implements needed are a +freezer, rock salt and finely cracked ice. Ice cream freezers can be +bought at any hardware store. They consist of a large wooden pail +with a faucet on the side near the bottom and a freezer with a +paddle inside. The cracking of the ice is best accomplished by +putting it into a coarse sack and pounding it fine with a hammer or +mallet. Place the freezer into the pail, put in the paddle and cover +the freezer tightly. Fill the space between the pail and freezer +with fine cracked ice to {~VULGAR FRACTION ONE THIRD~} its height, sprinkle over 2 handfuls salt +and pack down the ice with a piece of wood, so that it may be firm +all around the freezer; continue with layers of ice, salt and the +packing down till the ice reaches to the edge of cover; next pour +into the freezer the mixture that is to be frozen; but care should +be taken not to put in too much, for the cream needs plenty of room +in order to become light and smooth; cover the freezer and let it +stand for 5 minutes; then commence to turn; after 10 minutes' +turning remove the cover from freezer and cut the frozen cream with +a long bladed knife from the sides of can; repeat this every 10 +minutes until the cream is frozen hard; then remove the paddle, even +off the cream in the freezer, cover and let it stand for 10 minutes; +do not draw off the water from pail until it stands above the ice +and the freezer has lost its firm hold; after drawing off the water +fill the space up again with cracked ice and salt; when the 10 +minutes have elapsed fill the frozen cream into an ice form, cover +tightly and paste a strip of buttered paper around the edge of +cover; then pack the form into cracked ice and salt for 1 or 2 +hours; when ready to serve take the form from the ice, rinse it off +with cold water, remove the paper and wipe the form dry; then dip it +quickly into hot water, take off the cover, turn the cream onto a +dish and serve at once. + +265. +Ice Cream (large quantity).+-- 14 quarts sweet cream, 6 quarts +milk, 7 pounds sugar, 30 eggs and ¼ pound gelatine; soak gelatine +for 10 minutes in a little of the milk; put the remaining milk over +the fire and boil; then add the soaked gelatine and stir and boil +till it is dissolved; set aside to cool a little; beat eggs and +sugar to a cream and add by degrees the milk, stirring constantly; +return to fire and let it get boiling hot; but do not allow it to +boil, otherwise it will curdle; remove from fire, pass it through a +sieve and set aside to cool, stirring it occasionally; beat the +cream until quite thick, gradually add the cold custard and continue +beating for a little while longer; then put it in a freezer and +freeze as directed. + +266. +Fine Vanilla Ice Cream.+-- Beat the yolks of 8 eggs to a cream +and add gradually 1 quart sweet cream which has previously been +boiled and cooled; add ¾ pound sugar, 2 teaspoonfuls vanilla extract +and stir the whole over the fire until nearly boiling; then remove +from fire and when cold strain it through a sieve and freeze as +directed. + +267. +Custard Ice Cream.+-- Put 5 eggs in a saucepan and beat them to +a froth; add 1 cup sugar, 1 quart milk and set the saucepan in a +vessel of boiling water over the fire; stir constantly until the +custard nearly boils; then remove it from the fire and set the +saucepan in cold water; when cold strain it through a sieve, add 2 +teaspoonfuls vanilla or lemon extract, put the custard in the +freezer and freeze as directed. + +268. +Plain Ice Cream.+-- Put 2 teaspoonfuls cornstarch, 6 eggs, 2 +cups sugar and 2 quarts milk in a saucepan over the fire and stir +till just about to boil; remove from the fire, flavor with lemon or +vanilla and finish as directed. + +269. +Plain Ice Cream (another way).+-- Put 1 quart milk and 1 quart +rich, sweet cream with the yolks of 8 eggs and 2 cups sugar over the +fire and stir till just about to boil; remove from fire, beat the +whites of the 8 eggs to a stiff froth and add them to the custard; +add 3 teaspoonfuls vanilla and finish as directed. + +270. +Pistachio Ice Cream.+-- ¼ pound blanched pistachio nuts, ¼ +pound blanched almonds, 1 quart rich, sweet cream, 1½ cups sugar, +the yolks of 8 eggs and 1 teaspoonful vanilla extract; pound the +nuts with a little water very fine; place a saucepan over the fire +with the cream, the yolks of the 8 eggs, sugar and vanilla and stir +until nearly boiling; remove from the fire, stir in the nuts and +when cold press the whole through a sieve; finish as directed. +Almond ice cream is made the same way. + +271. +Maraschino Ice Cream.+-- Place a saucepan with 1 quart cream, ¾ +pound sugar and the yolks of 6 eggs over the fire and stir till it +nearly boils; remove from fire, strain through a sieve and when cold +add 1½ gills maraschino; finish as directed. Rum ice cream is made +in the same manner. + +272. +Caramel Ice Cream.+-- 1½ cups sugar, the yolks of 7 eggs, 1 +quart sweet cream and 1 tablespoonful orange blossom water; boil ½ +cup sugar with ¼ cup water until it turns to a light brown color, +add ¼ cup boiling water and stir till the sugar is dissolved; put it +in a saucepan with the cream, 1 cup sugar, yolks and orange water +and stir the whole over the fire until nearly boiling; when cold +strain it through a sieve and finish as directed. + +273. +Tea Ice Cream.+-- 1 ounce of the very best tea, 1 quart cream, +the yolks of 6 eggs and ¾ pound sugar; boil the cream, put in the +tea, cover and let it stand 5 minutes; strain through a sieve and +when nearly cold mix the cream, yolks and sugar together and stir +over the fire until nearly boiling; remove from fire and when cold +finish as directed. + +274. +Coffee Ice Cream, No. 1.+-- 1 quart cream, 1 pint milk, 2 cups +sugar, the yolks of 6 eggs and 2 ounces freshly ground coffee; boil +the milk, put in the coffee, cover and set it aside to cool; next +put the cream, yolks and sugar in a saucepan and stir over the fire +till it nearly boils; remove from fire, add the coffee and when cold +strain through a fine sieve, finishing as directed. + +275. +Coffee Ice Cream, No. 2.+-- ¾ pound sugar, 1 quart sweet cream, +the yolks of 6-8 eggs and 5 ounces unroasted Mocha coffee; roast the +coffee in a pan over the fire and put it into half of the boiling +cream; cover and let it stand till cold; put the remaining cream, +yolks and sugar in a saucepan over the fire and stir till nearly +boiling; remove from the fire, add the coffee cream with the beans +and let it stand till cold; then strain through a sieve and freeze +as directed. 2 ounces freshly ground coffee may be used instead of +the beans. + +276. +Ice Cream (Simple).+-- 1 quart sweet cream, 1 cup sugar and 2 +teaspoonfuls vanilla or lemon extract; mix this well together, pour +into a freezer and finish as directed. Or take equal parts of cream +and milk; to 1 quart of this add 1½ cups sugar and any flavoring +that may be desired; pour into the freezer and finish as directed. + +277. +Plain Chocolate Ice Cream.+-- 2 pints cream, 1 pint milk, 2 +cups sugar, ¼ pound Baker's grated chocolate and 2 teaspoonfuls +vanilla extract; place a saucepan with the milk, chocolate and cream +over the fire, add the sugar, stir and boil for a few minutes; +remove from fire and when cold freeze as directed. + +278. +Nut Ice Cream.+-- ½ pound blanched walnuts, the yolks of 6 +eggs, 1½ cups sugar, 1 quart cream and 1 teaspoonful vanilla; pound +the walnuts fine; put the cream, yolks, sugar and vanilla in a +saucepan and stir over the fire till nearly boiling; remove from the +fire, add the nuts and when cold strain it through a sieve; freeze +as directed. + +279. +Fine Chocolate Ice Cream.+-- ½ pound grated chocolate, ½ pound +sugar, 1 quart sweet cream, the yolks of 8 eggs and 1 teaspoonful +vanilla extract; place a saucepan with ½ pint cream and the +chocolate over the fire and stir and boil till chocolate is +dissolved; stir the yolks, sugar, the remaining cream and vanilla +together, add it slowly to the chocolate and continue stirring until +nearly boiling; remove from fire and finish as directed. + +280. +Strawberry Ice Cream.+-- 1 pint ripe strawberries, 1 pint rich, +sweet cream, 1 pound sugar and 1 teaspoonful vanilla extract; wash +and drain the berries, mash them fine and mix with the sugar; cover +and let stand till sugar is melted; press them through a sieve, mix +the strawberry pulp with the cream and vanilla and put the whole +into a freezer and freeze as directed. Raspberry, peach and apricot +ice creams are made the same way. + +281. +How to Make Ice Cream Without a Freezer.+-- The process is so +easy of manipulation and the expense incident thereto so small that +most anybody can prepare it without any great trouble. All that is +necessary for its preparation is a butter tub or a large pail, some +ice, rock salt, a tin form with tube in the center and a cover that +fits it closely. The ice is best broken to pieces by putting it into +a coarse bag and pounding with a hatchet. By this process no ice is +wasted and there is no muss. + +282. +Vanilla Ice Cream, No. 1.+-- Set a plain tin form with tube in +the center into cracked ice and salt; place a saucepan with 1 quart +milk, the yolks of 6 eggs, 1 cup sugar and 1 tablespoonful +cornstarch over the fire and stir with an egg beater till nearly +boiling; remove from the fire, set saucepan in cold water and +continue stirring till cold; then add the whites of the 6 eggs, +beaten to a stiff froth, and 2 teaspoonfuls vanilla extract; pour +this into the form, put on the cover and paste a strip of buttered +paper around its edge, to prevent the salt water from entering; put +a thick layer of cracked ice in the bottom of a butter tub and +sprinkle over it a handful of rock salt; set the form onto the ice +and fill the space between it and tub with cracked ice and salt; lay +a thick layer of ice on top of form and sprinkle with salt; cover +the tub with a carpet or bag and let it stand in a cool place for 4 +hours; when ready to serve take the form out of the ice, remove the +paper, dip the form into hot water, quickly wipe dry, turn the cream +onto a dish and serve. + +283. +Vanilla Ice Cream. No. 2.+-- Place a deep kettle into cracked +ice and put into it 1 quart rich, sweet cream; beat this with an egg +beater until thick and add 1 cup powdered sugar and 2 teaspoonfuls +vanilla extract; put the cream into a tin form with a tube in the +center, cover tightly, paste a strip of buttered paper around the +edge of cover and finish the same as in foregoing recipe. NOTE.--For +chocolate cream dissolve ¼ pound grated chocolate in ½ cup water, +let it boil for a few minutes and when cold stir into the whipped +cream prepared as above. Preserved peaches cut into small pieces or +preserved pineapples cut into dice and mixed with the whipped cream +is very nice. 1 dozen macaroons pounded fine and mixed with the +whipped cream is also excellent. Pumpernickel cut in slices, dried +in an oven and rolled fine may also be used. Candied fruit cut into +pieces and fresh or preserved strawberries, as also cherries, +apricots and oranges, can be used in the same way. For a small +family 1 pint of cream will be sufficient. + +284. +Fruit Ice Cream.+-- Stir 1 quart cream with the yolks of 6 eggs +and 1½ cups sugar over the fire till it nearly boils; remove from +fire and when cold put the cream into the freezer and work till half +frozen; then add any kind of fruit--either fresh strawberries or +preserved pineapple cut into dice, ripe peaches cut into quarters, +preserved pitted cherries or apricots; then finish as directed. The +fruit may also be stirred into Custard Ice Cream in the same manner. + +285. +Fruit Ice.+-- The principal point in making fruit ice is to use +the exact quantity of sugar. If the mixture contains too much sugar +it will not freeze; if too little sugar the ice will be hard and +dry. The better way is to try a little of it before putting the +whole mixture into a freezer. If hard and dry add some thick sugar +syrup; if it does not freeze at all add some cold water or a very +thin syrup of sugar. + +286. +Cold Sugar Syrup for Fruit Ice.+-- Dissolve 1 pound sugar in 1 +pint cold water and use as directed in following recipe. This is the +ordinary syrup of 32 degrees used for fruit ice. If a thicker syrup +is wanted dissolve 1 pound sugar in ½ pint water. + +287. +Strawberry Ice.+-- Wash and drain 1 quart ripe strawberries and +press them through a sieve; mix the pulp with 1 pint sugar syrup, as +in No. 286, and the juice of 2 lemons; press it through a fine hair +sieve, put it into a freezer and freeze as directed. + +288. +Pineapple Ice.+-- Choose a large, ripe pineapple, pare and +grate it, or cut into pieces, and chop fine; put the pulp into a +porcelain dish and pour over it ½ pint sugar syrup; cover and let it +stand 1 hour; then add another ½ pint sugar syrup and the juice of 1 +lemon; press it through a sieve and put in a freezer to freeze. + +289. +Tutti Frutti Ice.+-- Pound ¾ pound blanched sweet almonds and +12 bitter ones with a little cold water very fine; pour over 1 pint +water and let them stand for ½ hour; then press them through a hair +sieve; mix this almond milk with 2 pints sugar syrup and 1 +teaspoonful vanilla; put this into a freezer and freeze; when frozen +take the paddle of the freezer out and put in different kinds of +fruit cut into small dice--either fresh or preserved peaches, +pineapples, plums, cherries or apricots. + +290. +Peach Ice.+-- Pare and cut 12 large, ripe peaches into pieces, +press them through a sieve, mix with a little over 1 pint sugar +syrup and freeze. Ices from egg plums and apricots are made in the +same way. + +291. +Melon Ice.+-- Choose a nice, ripe musk melon, cut it in half, +remove the seeds and green portion and press the soft part through a +sieve; mix it with an equal quantity of sugar syrup, a little +vanilla extract, the juice of 1 lemon, a little orange blossom water +and freeze as directed. + +292. +Orange Ice.+-- Mix 1 quart sugar syrup with the juice of 10 +oranges, put in the thin peel of 2 oranges and let it stand for 6 +minutes; remove the peel, pour the syrup through a sieve and freeze +as directed. + +293. +Lemon Ice.+-- Mix the juice of 5 lemons with 1 quart sugar +syrup and freeze. + +294. +Sorbet+ is served in Europe at balls and suppers. + +295. +Champagne Sorbet.+-- Dissolve 1 pound sugar in 1½ pints cold +water, add the juice of 2 lemons and 6 oranges and a little of the +peel of each and let it stand 10 minutes; remove the peel, add ½ +bottle champagne, put it into a freezer and work for ¼ hour; 10 +minutes before serving add ½ bottle champagne, work it for a few +minutes longer and then serve in glasses. Sorbet should not freeze +hard; it should be a creamy liquid and ice cold. + +296. +Pineapple Sorbet.+-- 1 quart pineapple syrup, the juice of 3 +oranges and 1 lemon; mix all together, strain and put into a +freezer, work it for ½ hour and add by degrees during the freezing +process ½ bottle champagne; finish the same as Champagne Sorbet. +Sorbets of oranges, strawberries, peaches, cherries and apricot +syrup are made in a similar manner. + +297. +Strawberry Sherbet.+-- Press 1 quart ripe strawberries through +a sieve, add ¾ pound sugar dissolved in 3 pints cold water, add the +juice of 1 lemon and 2 teaspoonfuls orange flower water, cover and +let stand for 2 hours; then strain through a fine sieve and set on +ice for 1 or 2 hours; serve ice cold in small glasses. + +298. +Orange Granite.+-- Mix 1 pint orange juice with 3 pints sugar +syrup, as in No. 286, the juice of 2 lemons and the peel of 1; let +it stand a few minutes then strain through a sieve; pour the mixture +into a freezer, cover and turn for 5 minutes; then take off the +cover, cut the frozen part loose from the sides of freezer, turn for +a few minutes longer and serve. Granite must not be frozen hard; it +should have little lumps all through it. Granites of strawberries, +pineapples, raspberries, currants, peaches, apricots or cherries are +made in a similar way. In granite of currants omit the lemon juice. + +299. +Spongada aux peches.+-- Pare and cut into pieces some ripe +peaches, press them through a sieve and take for 1 pint peach pulp 1 +pint sugar syrup, as in No. 286, 2 teaspoonfuls vanilla extract, 1½ +gills white of egg not beaten and 10 bitter almonds pounded to a +paste with a little water; mix all well together and strain twice +through a sieve; pour this into a freezer, cover and turn for 5 +minutes; take off the cover, cut the frozen part loose from the +sides of freezer, cover and turn again; repeat the operation of +cutting from the sides every 5 minutes; as soon as the mixture +begins to thicken remove the paddle of freezer, work the mixture up +and down with a large spoon and press it towards the sides and +bottom of freezer; as soon as the contents of freezer have increased +to double their size add 2 tablespoonfuls maraschino and serve in +glasses. + +300. +Spongada au chocolat.+-- 1 pint sweet cream, ½ pound finely +grated chocolate, ½ pound sugar, 2 teaspoonfuls vanilla extract, 1½ +gills white of egg and 1 large cup water; boil the chocolate in the +water for 5 minutes; when cold mix all the ingredients together and +finish the same as in preceding recipe. + +301. +Spongada au Café.+-- 1 pint cold sweet cream, ½ pint very +strong coffee, ½ pint whites of eggs (not whipped) and 1 pound +powdered sugar; mix all together and finish the same as Spongada aux +Pêches. + +302. +Spongada au marasquin.+-- 1½ gills white of eggs, 2 pints rich, +sweet cream, 1½ cups sugar, 2 teaspoonfuls vanilla extract and 1½ +gills maraschino; dissolve the sugar in the cream, add vanilla and +the white of egg without having been beaten and finish the same as +Spongada aux Pêches. The maraschino is to be added shortly before +serving. + +303. +Orgeat of Almond Milk.+-- 1 pound sweet and 12 bitter almonds +are scalded in boiling water, freed from their brown skins and laid +for 1 hour in cold water; drain the almonds on a sieve and pound +them fine with 1 pound sugar and a few spoonfuls water; put the +pounded nuts into a porcelain dish, pour over them 4 quarts cold +water, add 2 teaspoonfuls vanilla extract and strain through a +napkin. The napkin should be well washed in cold water and wrung out +previous to being used. Put this almond milk into glass bottles and +place them on ice before serving. + +304. +Thé Polonaise.+-- Place a porcelain-lined saucepan over the +fire with 1 bottle Rhine wine, 2 bottles weiss beer, the rind of 1 +lemon, a piece of stick cinnamon, 2 whole eggs, the yolks of 6 and +sugar to taste; beat the whole with an egg beater over the fire till +nearly boiling; instantly remove, continue beating for a few minutes +longer and serve hot in cups. This is served at the end of a ball or +party shortly before the guests go home. + +305. +Iced Tea.+-- Boil 1 quart milk with 4 tablespoonfuls sugar, add +1½ ounces tea, cover and set aside for 5 minutes; then strain and +when cold pour it into an ice form; finish with whipped cream the +same as Coffee Ice. + +306. +Iced Coffee.+-- Boil 1 quart milk with 4 tablespoonfuls sugar, +add 1 cup coarsely ground coffee, cover and let it stand for 15 +minutes; then strain and when cold put it into an ice form, cover +and set into cracked ice with a little rock salt sprinkled between; +let it stand for ½ hour; then thoroughly stir it with a long-handled +spoon and mix with 1 pint whipped cream; serve in small cups. + +307. +Bread Crumbs.+-- Take stale bread or pieces which are left from +the table, put them in a long, shallow tin pan and place in a medium +hot oven; leave the door of oven open a little, so that the bread +may dry slowly; when it is dry and has become a delicate brown color +put the bread on a pastry board and roll it fine with a rolling pin; +sift the crumbs through a sieve, return those which remain in it +back on the board and roll and sift again; continue in this way +until all the crumbs have been rolled fine and sifted; put them into +a jar or box until wanted. + +308. +How to Prepare a Pudding Form.+-- Rub the inside of a form well +with butter and thickly sprinkle it with fine bread crumbs; turn the +form upside down, in order that the loose crumbs may fall out; the +cover of the form must be treated the same way; fill form with the +pudding mixture, put on the cover and tie it firmly with a cord; set +the form in a vessel of boiling water so that {~VULGAR FRACTION ONE THIRD~} of it is immersed; +then cover the vessel and boil slowly till done; add more water +according as it diminishes through boiling. The form may be put in a +large saucepan of boiling water and the latter covered with a deep +dish or pan; but care must be taken not to have too much water in +the saucepan, otherwise it will get inside of the form. + + + + +BOILED AND BAKED PUDDINGS. + + +Half the quantity of any of the following recipes will be sufficient +for a small family, but care must be taken in measurement to use +only the _exact_ half. + +309. +Plum Pudding.+-- Take ¾ pound finely minced suet, ½ pound +stoned raisins, ½ pound well cleansed currants, ¼ pound finely cut +citron, 5 well beaten eggs, the grated rind of 1 lemon, 1 grated +nutmeg, 2 teaspoonfuls ground cinnamon, 1 teaspoonful cloves, 1 +teaspoonful salt, 2 cups bread crumbs, ½ cup sour cream or milk, 1 +cup syrup, 1 cup brown sugar, 1¼ pounds sifted flour, 1 teaspoonful +baking soda dissolved in a little boiling water, 2 teaspoonfuls +cream of tartar mixed with the flour and 1 glass brandy; mix all +well together; have ready a large pudding form, rub the inside well +with butter and sprinkle with bread crumbs; fill the mixture into +the form and boil 4 hours; when done turn the pudding out onto a +dish, pour brandy or rum over it, light and bring the pudding to +table while burning; serve with hard sauce made as follows:--Stir 2 +tablespoonfuls butter with 8 tablespoonfuls powdered sugar to a +cream, add the yolks of 2 eggs, 4 tablespoonfuls brandy, a little +nutmeg and the beaten whites of 2 eggs; sufficient for 20 persons. +If any of the pudding be left put in a stone jar and it will keep +for a long time. When wanted cut off a piece sufficient for dinner, +put it in a colander over a vessel of boiling water, cover with a +plate, steam for ½ hour and serve. The quantities cited in this +recipe will make 1 large pudding or 2 medium sized ones. + +310. +English Plum Pudding.+-- 1½ pounds Muscatel raisins, 1¾ +pounds currants, 1 pound Sultana raisins, 2 pounds sugar, 2 pounds +bread crumbs, 16 eggs, 2 pounds finely chopped suet, 6 ounces finely +cut citron, the grated rind of 2 lemons, 1 ounce ground nutmeg, +1 ounce cinnamon, ½ ounce ground bitter almonds and ¼ pint brandy; +stone and cut up the raisins, but do not chop them; wash and dry the +currants; mix all the dry ingredients together and moisten with the +eggs, which should be well beaten; stir in the brandy and when all +is well mixed butter and flour a strong pudding cloth; put in the +mixture, tie up cloth very tightly, put into a large vessel of +boiling water and boil from 6 to 8 hours; serve with brandy sauce. +This quantity may be divided and boiled in buttered moulds. For +small families this is the most desirable way, as the above +ingredients will be found sufficient to make a pudding for 25 +persons. This pudding is excellent, but any one troubled with +dyspepsia had better not eat it. + +311. +Biscuit Pudding.+-- 2 cups milk, 1 cup butter, 2 cups flour, 1 +cup sugar, 10 eggs, 1 teaspoonful vanilla extract and the grated +rind and juice of 1 lemon; put the milk with ½ of the butter over +the fire; as soon as it boils stir in the sifted flour and keep on +stirring until the contents of saucepan form into a smooth paste and +loosen from bottom of saucepan; then transfer it to a dish and set +aside to cool; stir the remaining butter to a cream and add +alternately the yolks of eggs, the sugar and the paste; thoroughly +stir this and add the lemon, vanilla and the 10 whites beaten to a +stiff froth; fill into a well buttered and floured form, boil 2 +hours and serve with wine cream sauce. NOTE.--This pudding should be +served as soon as taken from the form. The above ingredients will +make a pudding sufficient for 10 persons. + +312. +Cottage Pudding (baked).+-- Take 1½ cups milk, 3 cups prepared +flour, ½ cup sugar, ½ cup butter, 3 eggs and the grated rind of 1 +lemon; stir butter and sugar to a cream, add by degrees the eggs and +lemon and lastly, alternately, the flour and milk; butter a long tin +pan, sprinkle with bread crumbs, pour in the mixture and bake ½ +hour; serve with wine or nutmeg sauce; in serving cut the pudding +into squares; sufficient for 10 persons. + +313. +Cottage Pudding (boiled).+-- Prepare a batter the same as in +foregoing recipe, butter a pudding form, sprinkle with bread crumbs +and pour in the mixture; the form should be about ¾ full; boil 2 +hours and serve with following sauce:--Stir ½ cup butter with 1½ +cups powdered sugar to a cream, add the yolk of 1 egg, some pitted +or preserved cherries and 1 tablespoonful brandy; or add bruised +strawberries, blackberries or peaches cut into small pieces. + +314. +Cottage Apple Pudding.+-- Prepare a batter as for Cottage +Pudding (baked) and add 3 cups finely cut apples; in other respects +treat the same as foregoing recipe and serve with lemon sauce. + +315. +Batter Fruit Pudding.+-- ¼ pound butter, 4 tablespoonfuls +sugar, 4 eggs, 2 cups milk, 4 cups prepared flour, 1 cup seedless +raisins and currants, ½ cup finely cut citron, the grated rind of 1 +lemon and a little nutmeg; stir butter and sugar to a cream and add +the eggs by degrees; then add alternately the sifted flour and milk, +next the fruit, lemon and nutmeg; butter a pudding form, sprinkle +with bread crumbs, put in the mixture and boil 2 hours; serve with +hard, brandy or punch sauce. NOTE.--The fruit should be dusted with +flour before adding it to the batter; sufficient for 10 persons. + +316. +Prince Regent Pudding.+-- After removing the crust off a 5 cent +loaf of stale bread grate on a grater and pour 1 pint milk over it; +then stir 2 tablespoonfuls butter with 4 tablespoonfuls sugar to a +cream, add the yolks of 7 eggs, 4 tablespoonfuls finely cut citron, +¼ pound well cleansed seedless raisins, the bread and the beaten +whites of the eggs; fill this into a pudding form which has been +well buttered and sprinkled with bread crumbs, close tightly and +boil 2 hours: serve with sherry wine, cream or brandy sauce. + +317. +Layer Pudding (German style).+-- Cut a 5 cent Vienna loaf of +bread (after the crust has been removed) into thin slices; butter +these on both sides, dip each slice into milk, lay them on top of +one another and set aside; mix together ½ cup stoned raisins, 3 +tablespoonfuls well cleansed currants, 2 tablespoonfuls finely cut +citron and ½ teaspoonful cinnamon; beat 8 eggs to a froth and add, +stirring constantly, 1 pint milk; next butter a pudding form and +sprinkle thickly with bread crumbs; put in a layer of the slices of +bread, sprinkle over them some of the fruit mixture and 2 +tablespoonfuls sugar; then put in another layer of bread, fruit and +sugar; continue until all is used; then pour over it the milk and +eggs, cover the form closely and boil 1½ hours; serve with hard or +cherry sauce; sufficient for 12 persons. + +318. +Portugal Pudding.+-- Grate the crust from a small loaf of bread +and soak the latter in milk; when soft press it out and put in a +saucepan with 1 tablespoonful butter and 1 tablespoonful clarified +dripping; stir for 5 minutes over the fire, transfer it to a dish +and as soon as cold mix with the yolks of 6 eggs, 5 tablespoonfuls +sugar, ¼ pound stoned raisins, ¼ pound well washed currants, the +grated rind and juice of 1 lemon, 2 tablespoonfuls finely cut +citron, ½ cup Cognac or rum and lastly the beaten whites of the +eggs; butter a pudding form, sprinkle with fine bread crumbs, fill +in the mixture, close tightly and boil 2 hours; serve with hard or +wine sauce; sufficient for 10 persons. + +319. +Ipsilanti Pudding.+-- Mix 1 cup bread crumbs with 1 cup sweet +cream and let it stand ½ hour; stir ¼ pound butter with 6 +tablespoonfuls sugar to a cream and add by degrees the yolks of 8 +eggs; after this is well blended together add by degrees the bread, +the grated rind of 1 lemon, 6 ounces finely cut citron, 4 +tablespoonfuls bread crumbs fried in butter, 1 teaspoonful ground +cinnamon and if handy 2 tablespoonfuls finely cut preserved ginger; +beat the whites of the 8 eggs to a stiff froth, mix all well +together, fill the mixture into a pudding form which has been well +buttered and sprinkled with bread crumbs, boil 2 hours and serve +with wine or cherry sauce. + +320. +Fine Cherry Pudding (of fresh fruit, for a family of 6).+-- ¼ +pound finely chopped suet, ½ pound flour, 2 eggs, 2 tablespoonfuls +sugar, ½ pint milk or water, 1½ teaspoonfuls baking powder sifted +with the flour and a little salt; mix all the ingredients together; +add ½ pound cherries (minus the pits) to the batter and fill the +mixture into a pudding form which has been well buttered and +sprinkled with bread crumbs; boil the pudding 2 hours and serve with +the following sauce:--Stir 2 tablespoonfuls butter with 8 of +powdered sugar to a cream, add the yolks of 2 eggs, 2 tablespoonfuls +Cognac, rum or sherry wine and lastly the whites of the eggs beaten +to a stiff froth and ½ cup stoned cherries. 2 tablespoonfuls of +lard, butter or clarified drippings may be substituted for suet, and +instead of cherries any other kind of fruit may be used. + +321. +Cherry Pudding (of preserved Cherries).+-- ¼ pound finely +chopped suet, 2 cups flour, 1½ teaspoonfuls baking powder, 2 +tablespoonfuls sugar, ½ teaspoonful salt, 2 eggs and 1 cup milk or +water; sift flour, sugar, salt and powder into a bowl and mix them +with the finely chopped suet; make a hole in center, put in the +yolks of the 2 eggs, gradually add the milk and mix the whole into a +smooth batter; lastly add the whites of the eggs, beaten to a stiff +froth; put a can of preserved cherries in a colander or sieve, drain +off all the liquor and stir 1 cup of the cherries into the batter; +butter well with butter or lard a pudding form and dust it with +finely sifted bread crumbs; fill in the mixture, put on the cover +and tie it tightly with a string; place the form in a large saucepan +of boiling water (the form should not be immersed in the water more +than half its depth), cover the saucepan with a deep dish or pan, so +that no steam can escape, and boil 2 hours; according as the water +boils away add more boiling water; when done turn the pudding onto a +round plate and serve with the following sauce:--Put 1 tablespoonful +cornstarch in a saucepan and mix it with a little cold water; add 1 +cup boiling water, stirring constantly, and let it boil for 2 +minutes; then remove it from fire, add 1 cup cherry syrup, 1 +teaspoonful vanilla, a little more sugar, 1 glass sherry wine and +lastly 2 tablespoonfuls preserved cherries. 1 tablespoonful lard or +butter may be used instead of suet. This pudding can be made of all +kinds of preserved fruit; sufficient for a family of 6 persons. + +322. +Cherry Batter Pudding.+-- Stir ½ cup butter with 3 +tablespoonfuls sugar to a cream, add by degrees 4 eggs and +alternately 4 cups Hecker's prepared flour and 2 cups milk; then add +1 quart cherries; butter a pudding form, sprinkle with bread crumbs, +put in the mixture, cover the form, set in a kettle of boiling +water, so that the form is half immersed, and boil 2 hours; serve +with cherry, hard or wine sauce; or stir one cup pitted cherries +into the hard sauce. NOTE.--If fresh cherries are not available the +California canned cherries may be used, and will be found excellent. +If canned fruit is used drain off the juice and only put the +cherries into the batter, using the liquor either for the sauce or +to make a form of jelly (see Jelly). California preserved peaches +and apricots also make very fine puddings. The above recipe is +sufficient for 12 persons. + +323. +Plain Suet Pudding.+-- ½ pound finely chopped suet, 4 cups +sifted flour mixed with 3 teaspoonfuls baking powder, 1 teaspoonful +salt, ½ cup sugar, 4 eggs and 1 pint milk; beat up the eggs and add +the salt and milk; when this is well beaten together add the flour +with the powder and sugar, mix the suet with a little flour and stir +it into the batter; butter a pudding dish, sprinkle with bread +crumbs, pour in the mixture, put on the cover, set the form in a +kettle of boiling water, so that the water covers half of the form, +and boil 2 hours; serve with strawberry sauce made as follows:--Stir +2 tablespoonfuls butter with 1 cup powdered sugar to a cream; wash +and mash finely 1 cup strawberries and mix them with the sauce; stir +a handful of whole berries into it, put the sauce into a glass dish, +smooth it with a knife and set some whole strawberries all around +the top. Pitless cherries, cut up peaches, pitless plums or +blackberries may be substituted for strawberries. The above +quantities will make a pudding sufficient for 12 persons. + +324. +Suet Pudding (with Apples).+-- Dust 3 cups finely chopped +apples with flour and stir them into the plain suet pudding mixture; +otherwise treat the same as Plain Suet Pudding and serve with hard +or sherry wine sauce. + +325. +Blackberry Pudding+ is made in the same manner as Plain Suet +Pudding, except that 1 quart well washed and floured blackberries +are stirred into the batter; serve with hard sauce, into which 1 cup +bruised blackberries may be stirred. Huckleberry pudding is made the +same way. + +326. +Cherry Suet Pudding.+-- Add to the plain suet pudding mixture 1 +pound stoned cherries (which should be dusted with flour before +adding) and finish the same as Apple Suet Pudding; serve with +following sauce:--Take 1 pound cherries and pound half of them fine +in a mortar; place the whole cherries with the pounded ones in a +saucepan over the fire, add 1 cup water and boil till tender; then +strain them through a sieve, return the liquor to saucepan, sweeten +to taste, add 2 teaspoonfuls cornstarch dissolved in a little cold +water, a piece of cinnamon and boil a few minutes; then add ½ pint +claret and serve; or stir into the hard sauce 1 cup pitted cherries. +Both of these sauces are excellent with cherry pudding. + +327. +Suet Pudding (with Nuts).+-- Stir into the plain suet pudding +mixture 1 cup chopped almonds, walnuts or any kind of nuts; boil in +the form the same as Plain Suet Pudding and serve with nut sauce, +which is made as follows:--Stir ½ cup butter with 1½ cups powdered +sugar to a cream and add the yolks of 2 eggs and 1 cup chopped nuts. + +328. +Suet Pudding (with Raisins).+-- Stir into the plain suet +mixture 1½ cups stoned raisins broken into pieces, boil the same as +Plain Suet Pudding and serve with hard sauce flavored with rum and +mixed with ½ cup blanched almonds or walnuts broken into pieces. + +329. +Suet Fruit Pudding.+-- 1 cup finely chopped suet, 1 cup milk, 1 +cup molasses, 1 cup seedless raisins, 1 cup currants, 1 teaspoonful +cinnamon, ½ teaspoonful cloves, ½ nutmeg, ½ teaspoonful salt, 4 +eggs, 2 cups bread crumbs and 2 cups sifted prepared flour; mix all +the ingredients together, fill the mixture, into a well buttered +pudding form, boil 2½ hours and serve with the following +sauce:--Boil 1½ cups water, add 1 tablespoonful flour wet with ½ cup +cold water and boil for a few minutes; then add 1 tablespoonful +butter, a little nutmeg, the juice of 1 lemon and sweeten to taste. + +330. +Marrow Pudding.+-- ¼ pound finely chopped beef marrow, ¼ pound +finely chopped suet, 5 eggs, 2 cups bread crumbs, ½ cup milk, ½ +pound prepared flour, ½ cup rum, ½ cup sugar, ¼ pound raisins, the +same of well washed currants, 2 ounces finely cut citron, the grated +rind of 1 lemon, ½ grated nutmeg and 1 teaspoonful salt; mix all +together with the yolks of 5 eggs and add lastly the whites of the +eggs, beaten to a stiff froth; put the mixture in a well buttered +pudding form and boil 3 hours; serve with hard or brandy sauce. This +pudding may also be boiled in a cloth, but is much finer when done +in a form; sufficient for 10 persons. + +331. +Fig Pudding.+-- ½ pound finely chopped suet, 4 eggs, 1 pint +milk, ½ pound figs cut into pieces, 1 pound flour and 3 teaspoonfuls +baking powder; mix flour and baking powder together, add suet, eggs, +1 teaspoonful salt, the figs and mix it with the milk into a stiff +batter; add 2 tablespoonfuls sugar, fill the mixture into a well +buttered pudding form and boil 2 hours; serve with hard or wine +sauce. + +332. +Apple Pudding (baked).+-- Stir 2 tablespoonfuls butter to a +cream, add ¼ pound sugar, ½ cup chopped almonds, the yolks of 6 +eggs, 3 tablespoonfuls flour, the grated rind of 1 lemon and 1 quart +stewed apples; mix all together, add the beaten whites of the eggs, +fill the mixture into a buttered pudding dish and bake 1 hour; when +done sprinkle with powdered sugar and serve without sauce in the +same dish in which it was baked. + +333. +Pineapple Pudding (or Souflée).+-- Boil 1 pint milk with 1 +tablespoonful butter, while boiling sprinkle in 1 pint sifted flour +and stir constantly until it has formed into a smooth dough and +loosens itself from bottom of saucepan; transfer it to a dish to +cool; stir 1 tablespoonful butter to a cream, add alternately the +yolks of 4 eggs, 4 tablespoonfuls sugar, 1 cup milk, the grated rind +of 1 lemon and the paste (1 spoonful at a time); lastly add the +whites of the eggs, beaten to a stiff froth; butter a deep pudding +dish and sprinkle with bread crumbs; put in a layer of the mixture +and sprinkle over it a few bread crumbs; put over this a layer of +stewed or preserved pineapples (cut into small dice) and sprinkle +over a few bread crumbs; then a layer of the mixture and pineapples, +until all is used; let the last layer be the mixture; bake 1 hour +and serve with raspberry sauce; sufficient for a family of 8. +Preserved peaches, apricots or cherries may be used instead of +pineapples. + +334. +Almond Sponge Pudding.+-- Place a saucepan with 1 pint milk and +1 tablespoonful butter over the fire; as soon as it boils stir in ½ +pound sifted flour, keep stirring until it forms into a smooth dough +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 9 eggs, 9 tablespoonfuls sugar and +the dough; stir it with a potato masher until all the dough, the 9 +yolks and 9 tablespoonfuls sugar have been used; add 1 cup finely +chopped or grated almonds, the juice and rind of 1 lemon and lastly +the beaten whites of 9 eggs; fill this mixture into a pudding form +which has been well buttered and sprinkled with bread crumbs or +flour and boil 2 hours; serve with the following sauce:--Place a +saucepan over the fire with 1 pint white wine, 4 tablespoonfuls +sugar, a little lemon rind and 3 whole eggs; beat this until just +about to boil; instantly remove from the fire and serve in a +sauciere with the pudding. NOTE.--The pudding should be served +immediately after being turned out. + +335. +Nut Pudding.+-- Remove the shells from 1 pound walnuts, scald +the nuts in boiling water and remove the fine brown skin; pound them +in a mortar with white of egg and mix them with ¾ cup milk; boil ½ +pint milk with ½ tablespoonful butter and while boiling add slowly 1 +cup sifted flour; stir until it forms into a smooth paste and +loosens itself from bottom of saucepan; put the paste in a dish, mix +it with the pounded nuts and set aside to cool; stir 1½ +tablespoonfuls butter to a cream and add by degrees the yolks of 8 +eggs, 4 tablespoonfuls sugar and (by spoonfuls) the paste; when all +is well mixed add the whites of the eggs, beaten to a stiff froth; +butter a pudding dish, sprinkle with bread crumbs, fill in the +mixture, set the dish into a pan of hot water and bake 1 hour in a +medium hot oven; when done turn it onto a dish and serve with fruit +or nut sauce; care should be taken not to use too small a dish, as +the pudding raises very light; serve as soon as baked. + +336. +Uncle Tom's Pudding.+-- Mix 2 teaspoonfuls baking powder with 3 +cups sifted flour and a little salt, add 1 cup molasses, 1 cup +finely chopped suet, 2 tablespoonfuls sugar, 1 teaspoonful ground +ginger, 1 teaspoonful cinnamon, ½ teaspoonful cloves, ½ grated +nutmeg, 1 cup buttermilk and 3 eggs; butter a pudding form, sprinkle +with bread crumbs, fill in the mixture and boil 2 hours; serve with +lemon or hard sauce. + +337. +Plain German Flour Pudding.+-- Sift 4 cups flour, add ½ +teaspoonful salt, 4 tablespoonfuls sugar, the grated rind of 1 +lemon, 1 cup seedless raisins, 1 yeast cake dissolved in ½ cup warm +milk, 2 tablespoonfuls melted butter, 1½ cups warm milk and 2 eggs; +mix all together into a stiff batter; butter a pudding form, +sprinkle with bread crumbs, fill in the mixture and set in a warm +place till it rises to double its height; then cover the form and +boil 2 hours; serve with roast meat and stewed fruit or with sauce. + +338. +The Queen of Puddings (with Strawberries).+-- 1 cup sugar, 2 +cups fine bread crumbs, 6 eggs, 2 tablespoonfuls butter, the grated +rind of 1 lemon, 4 cups milk and 1 pint strawberries; soak the bread +crumbs in the milk for ½ hour; stir butter and sugar to a cream, add +by degrees the yolks of the eggs and next the bread crumbs (by +spoonfuls), stirring constantly; lastly add the whites of 3 eggs, +beaten to a stiff froth, and the lemon; fill this into a buttered +pudding dish, which should be a large one and but {~VULGAR FRACTION TWO THIRDS~} full; bake until +done; draw to the front of oven, put a layer of fresh strawberries +over it, sprinkle with sugar and cover with a meringue made of the 3 +remaining whites of eggs and 1 tablespoonful powdered sugar; put it +back in the oven and bake for a few minutes, until the meringue +begins to color; serve cold with cream or vanilla sauce. Any kind of +fruit may be used instead of strawberries, as may also jelly or +marmalade. + +339. +Indian Pudding (boiled).+-- Bring 1 pint milk to a boil, stir +into it 1 cup yellow Indian meal and boil 5 minutes, stirring +constantly; then take it from the fire and mix with 1 cup molasses, +1 tablespoonful ground ginger, 1 cup chopped suet, ½ teaspoonful +salt and 2 eggs; when this is well blended together fill it into a +buttered pudding form and boil 3 hours; serve with the following +sauce:--Mix 2 teaspoonfuls cornstarch with a little cold water, add +1½ cups boiling water and boil a few minutes; then add ¼ teaspoonful +salt, 1 tablespoonful butter, the juice of 1 lemon, 1 cup sugar, 1 +teaspoonful vanilla and some grated nutmeg. + +340. +Economical Boiled Pudding.+-- 1 cup milk, 1 cup stoned raisins, +1 cup fine chopped suet, ½ cup molasses, ½ cup brown sugar, 3 cups +flour, 1½ teaspoonfuls baking powder, 1 teaspoonful grated nutmeg, +the same of cinnamon, ½ teaspoonful cloves. Mix all together and +boil in a form 2 hours; serve with lemon or vanilla sauce. + +341. +Graham Flour Pudding (also called Imitation Plum Pudding).+-- +Two large slices of bread, ½ cup milk, ¼ pound butter, 1 cup stoned +raisins, 1 cup currants, ½ cup finely sliced citron, 1 cup molasses, +1 cup graham flour, 1 cup sugar, 1 glass brandy and 1 teaspoonful +baking soda dissolved in a little hot water; mixed with the +molasses, 3 eggs, 1 teaspoonful allspice, ½ grated nutmeg and ½ +teaspoonful salt; break the bread into small pieces and put it with +the milk into a bowl; stir butter and sugar to a cream; add the +eggs, one at a time, stirring a few minutes between each addition; +next add the spice; then, alternately, the bread, molasses and +flour; when this is well mixed dust the fruit with flour and stir it +into the mixture; butter a pudding form and dust with fine bread +crumbs; put in the mixture, close the form and set it in a kettle of +boiling water (only enough water to half cover the form should be +used); cover the kettle and boil 3 hours; serve with brandy or hard +sauce. Half of the above quantities will make a pudding sufficient +for a family of 6 persons. + +342. +Madeira Pudding.+-- Pare the crust off a 6 cent loaf of bread; +cut the bread into slices and dip each slice in Madeira wine; mix 5 +tablespoonfuls sugar with ¼ pound finely cut preserved orange peel, +a little nutmeg and cinnamon; have ready a well buttered pudding +form, which sprinkle with fine bread crumbs; first put in a layer of +bread and sprinkle over it some of the mixed sugar; then a layer of +currant jelly; continue in this fashion until all is used up; lay 1 +tablespoonful butter in small pieces on top; beat up 6 eggs with 1 +pint cream or milk and pour it into the form over the bread; close +the form and boil 1½ hours; serve with the following sauce:--Put 1 +pint Madeira wine in a saucepan with 3 or 4 eggs, the peel of 1 +lemon, a piece of cinnamon and ½ cup sugar; place over the fire and +stir with an egg beater until nearly boiling; instantly remove and +serve with the pudding. If the sauce is allowed to boil it will be +spoiled. + +343. +Almond Pudding.+-- Stir 2 tablespoonfuls butter to a cream, add +5 tablespoonfuls sugar, the yolks of 6 eggs, 1 cup chopped almonds, +the grated rind and juice of 1 lemon, 2 cups fine bread crumbs and +lastly the whites of the eggs, beaten to a stiff froth; butter a +pudding form, sprinkle with bread crumbs, cover tightly and boil 1½ +hours; serve with wine or cream sauce. + +344. +Boiled Bread Pudding.+-- Stir 1 tablespoonful butter to a cream +with 2 tablespoonfuls sugar and add by degrees the yolks of 4 eggs, +the grated rind of ½ lemon, 2 cups bread crumbs, ½ cup milk, 2 +ounces seedless raisins, the same quantity of well cleansed currants +and 2 tablespoonfuls finely chopped almonds; add lastly the beaten +whites of the eggs; butter a form, sprinkle with bread crumbs, fill +it with the mixture, put on the cover and boil 1½ hours; serve with +sherry wine or cream sauce. + +345. +Zwieback Pudding, No. 1.+-- Butter a form and sprinkle with +bread crumbs; take ½ pound round zwieback, ¼ pound seedless raisins, +the same quantity of well cleansed currants and chopped almonds; put +a layer of zwieback into the form and sprinkle some of the fruit +over it; continue in this way until all is used; then beat up 6 eggs +with 6 tablespoonfuls sugar and add 2½ cups milk; pour this over the +zwieback in the form, cover tightly and let it stand 1 hour; then +boil 2 hours; serve with fruit, wine or hard sauce; sufficient for +10 persons. + +346. +Cabinet Pudding.+-- Stir ½ cup butter with 4 tablespoonfuls +sugar to a cream and add by degrees the yolks of 8 eggs and the +grated rind and juice of 1 lemon; cut the crust off a 5 cent loaf of +bread, grate the white part and add it to the above mixture with 1½ +cups milk, ¾ cup finely cut citron and the whites of the eggs beaten +to a stiff froth; in the meantime pour over ¼ pound vanilla wafers +and ½ pound macaroons, some Madeira or sherry wine and sprinkle with +finely sifted bread crumbs; put a layer of the bread mixture, an +inch in thickness, into the form and cover it with a layer of +macaroons and wafers; then bread again; continue in this way until +all is used, the last layer being the bread mixture; close the form +tightly and boil 2 hours; serve with wine cream or hard sauce; +sufficient for 12 persons. + +347. +Lemon Pudding (baked).+-- Stir 1 cup butter to a cream and add +by degrees the yolks of 10 eggs, 2 whole eggs, the grated rind and +juice of 3 lemons, 1 cup finely chopped almonds, 1 cup sugar and +lastly the whites of the eggs, beaten to a stiff froth; line a +pudding dish with rich pie crust, put in the mixture and bake 1 +hour. Or take ¼ pound stale sponge cake, broken into small pieces, +the juice of 4 lemons and the grated rind of 2, 1½ cups sugar, 1 +pint cream, a little salt and nutmeg, the yolks of 6 eggs and the +beaten whites of 3; put this into a pudding dish lined with pie +crust and bake ½ hour. + +348. +Zwieback Pudding, No. 2.+-- Soak ½ pound zwieback in 1 pint +milk; stir ¼ pound butter with 3 tablespoonfuls sugar to a cream; +add by degrees the yolks of 6 eggs, ¼ teaspoonful cinnamon and 1 cup +finely chopped almonds; add lastly the zwieback and the whites of +the eggs beaten to a stiff froth; put the mixture into a well +buttered pudding form and boil 1 hour; serve with wine sauce. + +349. +Pumpernickel Pudding.+-- Cut some stale pumpernickel into +slices and dry them in the oven; then lay on a board, roll fine and +sift them; take 1 cup pumpernickel crumbs, 4 eggs, 2 tablespoonfuls +dripping or ½ cup finely chopped suet, 5 tablespoonfuls sugar, 1 +teaspoonful cloves, the same quantity of cinnamon and the grated +rind and juice of 1 lemon; stir the yolks of eggs and sugar to a +cream; add by degrees the dripping, bread crumbs and other +ingredients; add lastly the beaten whites of the eggs; fill this +into a well buttered form and boil 1½ hours; serve with lemon or +brandy sauce; sufficient for a family of 6 persons. This pudding is +the equal of a fine plum pudding. + +350. +Vienna Pudding.+-- Stir ¼ pound butter with 1 cup sugar to a +cream and add by degrees the yolks of 7 eggs, 2 whole eggs, the +grated rind of ½ lemon and the juice of 2; set this in a vessel of +boiling water and stir over the fire till it begins to thicken; then +remove it, stir until cold and add the whites of the eggs, beaten to +a stiff froth; butter a pudding form and sprinkle it with fine +zwieback crumbs; fill in the mixture, put on the cover, set the form +in a kettle of boiling water, cover closely and boil slowly for 1 +hour; in serving turn the pudding onto a warm dish and send wine +cream or fruit sauce to table with it. This pudding should be served +immediately upon being turned out of the form. + +351. +Chocolate Pudding.+-- Stir 2 ounces butter with 1 cup powdered +sugar to a cream, add by degrees the yolks of 9 eggs and stir for 20 +minutes; then add 2 ounces finely chopped almonds, the grated rind +and juice of 1 lemon, ¼ pound grated chocolate and 6 ounces rye +bread which has been dried in the oven and rolled fine with a +rolling pin; add lastly a glass of Madeira wine or rum and the +whites of the 9 eggs, beaten to a stiff froth; put the mixture into +a well buttered form, boil 2 hours and serve with wine or punch +sauce. + +352. +Apple Pudding (with Almonds).+-- Place a saucepan over the fire +with 1 tablespoonful butter; add 1 soup plate finely cut apples, 2 +tablespoonfuls well cleansed currants, the same quantity of seedless +raisins and finely cut citron, ¼ pound finely chopped almonds, the +grated rind of ½ lemon or orange and ¾ cup sugar; stir this over the +fire until the apples begin to get soft, add ½ cup raspberry or +currant jelly and set aside to cool; beat up the yolks of 7 eggs, +add by degrees ¼ pound finely rolled zwieback, the apples and lastly +the whites of the eggs, beaten to a stiff froth; fill this into a +well buttered pudding dish and bake ¾ hour in a medium hot oven; +when done turn the pudding onto a dish, dust with sugar and serve +without sauce; sufficient for 10 persons. It may also be served in +the dish in which it is baked. + +353. +Nudel Pudding.+-- Prepare the nudels from the yolks of 2 eggs +and sufficient flour to make a stiff dough; roll it out thin and cut +into long strips about 1½ inches wide; lay 4 strips on top of one +another and cut them as fine as possible; then drop them into +boiling milk and boil 10 minutes; drain on a sieve, return the +nudels to the fire, add ½ tablespoonful butter, 3 macaroons pounded +fine, 1 tablespoonful currant or apple jelly and a glass of sherry +wine; shake this several times over the fire, spread the mixture on +buttered tins ¾ inch in thickness and set in a cool place; put 1 +ounce finely chopped or pounded almonds in ½ pint milk, let it stand +½ hour, add 1 whole egg, the yolks of 6 and 3 tablespoonfuls sugar; +when well mixed strain through a sieve and cut the nudels with a +cake cutter into rounds; put them in rows over one another into a +form which has been well buttered and sprinkled with bread crumbs, +sprinkle some pounded macaroons between, pour the cream over it and +place the form in a vessel of hot water; set it on the stove to +simmer gently for 1 hour; when done carefully turn the pudding out +onto a dish and serve with almond, cream or fruit sauce. These +quantities are sufficient for a family of 8 persons. + +354. +Potato Pudding.+-- Boil 8 large potatoes with their skins in +water until done; take from the water and set them for a few minutes +in the oven to dry; then set them in a cool place; when cold remove +the skins and grate the potatoes on a grater; use only that portion +which falls behind the grater; this should make 1 quart of grated +potatoes; stir ¼ pound butter with 1 cup sugar to a cream and add by +degrees the yolks of 8 eggs, the grated rind of 1 lemon, ¼ pound +blanched almonds well pounded and 2 tablespoonfuls dry farina; when +this is well mixed add the potatoes and lastly the whites of the +eggs, beaten to a stiff froth; butter a pudding dish, sprinkle well +with bread crumbs, put in the mixture and cover tightly; set the +form into a vessel of boiling water (use only enough water to half +cover the form), cover the vessel closely and boil slowly for 2 +hours; when done take the form from the water and set it for a few +minutes in the oven; then carefully turn the pudding onto a round +plate and serve with the following sauce:--Stir 2 tablespoonfuls +butter with 1 cup powdered sugar to a cream and add the yolks of 2 +eggs and 1 cup fresh strawberries (either stir them into the sauce +whole or mash them). Fresh cherries freed of their pits or preserved +cherries may be used in place of strawberries. The pudding may also +be served with either wine, lemon or fruit sauce; it should be +served as soon as taken from the form. + + + + +BREAD AND APPLE PUDDINGS. + + +355. +Plain Bread Pudding, No. 1.+-- Lay 3 slices of a 5-cent loaf of +bread (minus the crust) in a pudding dish and pour over them 1 quart +cold milk; set the dish on the side of stove to heat gradually; when +hot stir 2 eggs with 2½ tablespoonfuls sugar to a cream and add a +little cold milk or water and 1 teaspoonful essence of lemon; stir +this into the bread and milk; put ½ tablespoonful butter in small +bits on top, grate over some nutmeg, bake in oven from 20 to 30 +minutes and serve hot or cold without sauce. + +356. +Plain Bread Pudding (baked), No. 2.+-- Put 3 slices of bread +(minus the crust) into a pudding dish and pour over them 1 quart +boiling milk; cover the dish and let it stand until cold; then beat +up the bread with a fork; stir 3 eggs with 3 or 4 tablespoonfuls +sugar to a cream and mix it with the bread; flavor with lemon; put a +few small pieces of butter with a little grated nutmeg on top and +bake in the oven till thick; serve with lemon or nutmeg sauce. ¼ +pound raisins or currants may be added if liked. + +357. +Bird's Nest Pudding.+-- Peel 6 good sized greening apples, +remove the cores with an apple corer without breaking the fruit, put +them in a long, shallow tin pan, pour over 2 cups boiling water, +cover with a pan of same size and let them boil on top of stove for +5 minutes; then drain off all the water and put 1 teaspoonful apple +or currant jelly into each apple. For batter take 1 cup flour, 1½ +teaspoonfuls baking powder, 1 cup milk, 2 eggs, ¼ teaspoonful salt, +1 tablespoonful lard, butter or clarified dripping and 2 +teaspoonfuls sugar; sift flour, powder, sugar and salt into a bowl; +put in the butter or lard and chop it fine in the flour; make a +hollow in center and put in the yolks of the 2 eggs; then add the +milk gradually and mix the whole into a smooth batter; add lastly +the whites of the eggs beaten to a stiff froth; pour the batter over +the apples and bake ½ hour in a medium hot oven; serve as soon as +done and send the following sauce to table with it:--Stir 1 +tablespoonful butter with 4 tablespoonfuls powdered sugar to a white +cream and add the yolk of 1 egg, 1 tablespoonful rum or brandy and a +little nutmeg; lastly stir in the white of the egg, beaten to a +stiff froth; in serving give to each individual an apple on a small +plate and a large spoonful of sauce on each apple; sufficient for a +family of 6. This pudding has the advantages of being healthy and +excellent, while not being expensive. + +358. +Bread Pudding (boiled).+-- Soak ¾ pound stale bread (minus the +crust) in water; when soft press it out either in a napkin or with +the hands; melt 2 tablespoonfuls butter or clarified dripping in a +saucepan, add the bread and stir over the fire till it has formed +into a compact mass and loosens itself from bottom of saucepan; +transfer the bread to a dish; stir the yolks of 6 eggs with 4 +tablespoonfuls sugar to a cream and add them by degrees to the +bread; add 2 cups well cleansed currants, ½ cup finely chopped +almonds, the grated rind and juice of ½ lemon, a little nutmeg and ½ +teaspoonful cinnamon; add lastly the whites of 6 eggs, beaten to a +stiff froth; butter a pudding form and sprinkle with bread crumbs; +fill in the mixture, put on the cover, place the form in a vessel of +boiling water, cover closely and boil 2 hours; serve with lemon, +fruit or hard sauce. + +359. +Bread Fruit Pudding.+-- Pare off the crust from a 5-cent loaf +of bread and cut the loaf into thin slices; spread the slices on +both sides with any kind of fruit marmalade; butter a pudding form, +sprinkle with bread crumbs and lay in the bread; stir 8 eggs with ½ +cup sugar and the grated rind of 1 lemon until they foam; add by +degrees 1 pint hot milk, stirring constantly; pour this over the +bread, cover the form tightly and boil 1½ hours; serve with wine +cream sauce. + +360. +Bread Sponge Pudding.+-- Boil 1 cup milk with 1 tablespoonful +butter; stir in while boiling 1 cup sifted flour and keep stirring +until it has formed into a smooth paste and loosens itself from +bottom of saucepan; transfer the paste to a dish; stir 1 +tablespoonful butter to a cream and add, alternately, the yolks of 5 +eggs, 4 tablespoonfuls sugar, the paste, ¼ pound well cleansed +currants, a little nutmeg and grated lemon peel; pour ½ cup rum over +1 cup fine bread crumbs and add them to the above mixture with the +beaten whites of the 5 eggs; butter a pudding form, sprinkle with +bread crumbs, fill in the mixture and boil in a tightly covered +vessel of water for 2 hours; serve with wine cream, fruit or hard +sauce; sufficient for 8 persons. + +361. +Hanoverian Pudding.+-- Pare and quarter 6 large pippin or +greening apples and cut them into fine slices; put them in a +saucepan with 1 tablespoonful butter, ½ cup sugar, 1 tablespoonful +well cleansed currants, 1 tablespoonful seedless raisins, 2 +tablespoonfuls finely cut citron and the grated rind and juice of ½ +lemon; stir this over the fire till the apples begin to get soft; +add ½ cup raspberry or currant jelly and set aside to cool; soak ¼ +pound bread (minus the crust) in water and press it out in a napkin; +then place it in a saucepan with 1 tablespoonful butter and stir +over the fire until the bread loosens itself from bottom of +saucepan; stir 1 tablespoonful butter to a cream and add, +alternately, the yolks of 5 eggs, 2 tablespoonfuls sugar and the +bread (by spoonfuls); add lastly the beaten whites of the eggs; next +butter a pudding dish and sprinkle with bread crumbs; put in a layer +of bread mixture and over it a layer of apples; continue in this way +until all is used; bake 40 minutes; serve with or without sauce. + +362. +Huckleberry Pudding (German style).+-- Soak a 5-cent loaf of +bread (minus the crust) in milk till soft; press it out, put in a +saucepan with 1 tablespoonful butter and stir over the fire to a +smooth paste; transfer it to a dish and set aside to cool; stir 1 +tablespoonful butter to a cream and add (alternately) the yolks of 8 +eggs, 5 tablespoonfuls sugar and the bread (by spoonfuls); when this +is well mixed add 1 pint huckleberries and lastly the whites of the +eggs, beaten to a stiff froth; fill this into a well buttered and +floured pudding form, cover closely and boil in a kettle of water 2 +hours; serve with hard or wine sauce. This pudding may be made of +peaches, apples, cherries or blackberries; sufficient for 12 +persons. For a small family ½ the above quantities will suffice. + +363. +Rye Bread Pudding.+-- Stir 1 tablespoonful butter to a cream +and add by degrees ½ cup sugar and the yolks of 6 eggs; stir this +for ½ hour; then add ¼ pound finely pounded almonds, ½ teaspoonful +cloves, 1 teaspoonful cinnamon, a little cardamon and nutmeg and ¼ +pound rye bread which has previously been cut into slices, dried in +the oven and rolled fine with a rolling pin; add lastly the grated +rind of 1 lemon, a small glass of Cognac or rum and the whites of +the 6 eggs, beaten to a stiff froth; butter a pudding form, sprinkle +with bread crumbs, fill in the mixture and cover and set the form in +a kettle of boiling water; the form should only be immersed in water +half way; boil 1½ hours, keeping the kettle closely covered; serve +with brandy, wine or hard sauce. + +364. +Apple Pudding (German art).+-- Pare, core and cut into quarters +6 good sized tart apples, put them in a stewpan with a little water +and boil till half done; then carefully remove the apples to a +pudding dish, pour 3 tablespoonfuls raspberry syrup or jelly over +them and set aside to cool; place a saucepan over the fire with 1 +pint milk and ½ tablespoonful butter; as soon as it boils put in 1 +cup sifted flour and stir until the mixture forms into a smooth +paste and loosens itself from the bottom of saucepan; transfer it to +a dish; stir 1 tablespoonful butter to a cream and add alternately +the yolks of 5 eggs, 5 tablespoonfuls sugar and the paste, +a spoonful at a time; when this is well blended together add the +grated rind of 1 lemon, ½ cup finely chopped almonds and lastly the +beaten whites of 5 eggs; pour this mixture over the apples and bake +in a medium hot oven for ¾ hour; it may be served with wine, fruit +or hard sauce or may be dusted with sugar and served without a +sauce. NOTE.--When peaches, cherries, plums or berries are used they +need not be cooked before baking. + +365. +English Apple Pudding.+-- Butter a deep pudding dish and +sprinkle with bread crumbs; line the sides of dish with a rich pie +crust and put a narrow strip around the bottom so as to leave the +center of bottom uncovered; next fill the dish with finely cut +apples with some sugar sprinkled between them; add a very little +nutmeg, a pinch of cinnamon and a little butter in small pieces; +cover with the same crust and bake 1 hour; when done turn the +pudding out onto a dish and serve with hard sauce. (See Sauce.) + +366. +Apple Pudding (boiled).+-- 1 cup finely chopped suet, 3 cups +flour, 1 cup milk, 3 eggs, ½ cup sugar, 3 cups finely cut apples, ½ +teaspoonful salt, a little grated lemon peel and 2 teaspoonfuls +baking powder; sift flour, salt and powder into a bowl and add +grated lemon peel and suet; next add the yolks of the eggs and mix +the whole with the milk to a stiff batter; then add the beaten +whites of the eggs; dust the apples with flour and stir them into +batter; butter a pudding form, sprinkle with bread crumbs, fill in +the mixture, cover tightly and boil 2 hours; serve with hard sauce. +NOTE.--The apples and dough may be put in layers in the form, +putting first a layer of dough, then a layer of apples, then dough, +and so on. This pudding may also be made of apricots, peaches, figs, +plums or currants, citron or raisins. + +367. +Apple Bread Pudding (German art).+-- Pare and cut into slices 8 +large tart apples; soak a 5 cent loaf of bread in cold water; when +soft press it out and put in a saucepan over the fire with 2 +tablespoonfuls butter; stir for 5 minutes and transfer it to a dish +to cool; stir 4 tablespoonfuls sugar with the yolks of 4 eggs to a +cream and add the bread, the sliced apples and lastly the whites of +the eggs beaten to a stiff froth; butter a pudding form, sprinkle +with bread crumbs, fill in the bread mixture, boil 2 hours and serve +with hard sauce. + +368. +Bread Pudding (with Apples).+-- Cut 3 slices of bread, ½ inch +in thickness, from a 9 cent loaf of bread and soak them in cold +water for 10 minutes; press out and put them over the fire in a +saucepan with 1 tablespoonful butter; stir for 5 minutes, or until +it has formed into a compact mass; transfer it to a dish; when cold +stir the yolks of 3 eggs with 2 tablespoonfuls sugar to a cream and +add the bread; then add 2 cups finely chopped apples, 2 +tablespoonfuls fine bread crumbs and lastly the beaten whites of the +eggs; butter a form, sprinkle with bread crumbs, fill in the bread +mixture, close tightly and boil for 2 hours; serve with hard, fruit +or wine sauce. + +369. +Apple Rice Pudding (German art).+-- Place a saucepan with ½ +pound rice covered with cold water over the fire and boil 5 minutes; +drain in colander, rinse off with cold water and return rice to +saucepan; add 1 quart milk, ½ teaspoonful salt and boil till tender; +pare and cut into slices 6 large tart apples and stew them in 2 +tablespoonfuls butter till nearly done; put them into a pudding +form; when rice is cold mix it with ¼ pound sugar, the yolks of 6 +eggs and lastly the beaten whites of the eggs; pour it over the +apples, bake in the oven and serve with the following sauce:--Put +the apple peels and cores in a saucepan, cover with water and boil +till tender; strain through a jelly bag, return the liquor to +saucepan, add the juice of 1 lemon and boil 5 minutes; add 1 cup +sugar and let it boil 5 minutes; serve with the pudding. + +370. +Apple Pudding à l'allemande.+-- Pare and core 6 medium sized +greening apples, put them in a long, shallow tin pan, add 2 cups +boiling water, cover with another pan of same size and boil 5 +minutes; drain off the water and put them into a pudding dish of a +size large enough to admit of the apples standing side by side. +Prepare the pudding batter as follows:--Put 1 cup milk in a saucepan +over the fire, add 1 tablespoonful butter and when it boils add 1 +cup sifted flour, stirring constantly; continue the stirring until +the mixture has formed into a smooth paste and loosens itself; then +take it off the fire and let cool; in the meantime stir 1 +tablespoonful butter to a cream and add 4 tablespoonfuls sugar and +the yolks of 4 eggs, adding 1 yolk and 1 spoonful sugar at a time, +stirring well; then add a little of the paste and continue in this +way until all the paste, yolks and sugar are well mixed; add lastly +the whites of the 4 eggs, beaten to a stiff froth; put 1 teaspoonful +currant jelly into each apple, pour the batter over the apples and +bake ¾ hour; serve with hard sauce. + +371. +Old-Fashioned Apple Pudding.+-- ½ pound finely chopped suet, 1 +pound flour, 1 teaspoonful salt and 1 cup cold water; sift flour and +salt into a bowl, add the suet and mix the whole with the water into +a stiff paste; roll it out on a floured board ¼ inch in thickness, +put in the center ½ dozen finely cut tart apples, sprinkle 1 +tablespoonful sugar and a little flour between them and add a pinch +of nutmeg and 1 teaspoonful butter in small pieces; dip a large +napkin in hot water, ring out and dust it with flour; cover the +apples with the paste, lay the pudding in center of cloth, fold the +cloth together and tie it tightly; have a large kettle of water with +½ tablespoonful salt over the fire; as soon as it boils put in the +pudding, cover the kettle and boil 2 hours; serve with hard, brandy +or cherry wine sauce and if liquor is objected to serve with nutmeg +sauce. The pudding should be served as soon as taken from the water. +For a small family half these quantities will be sufficient. + +372. +Roly-Poly.+-- 1 cup finely chopped suet, 2 cups prepared flour, +1 egg and ¾ cup water; mix this into a stiff dough, roll out {~VULGAR FRACTION ONE EIGHTH~} of an +inch in thickness, brush it over with beaten egg and sprinkle over 1 +tablespoonful bread crumbs; put on a layer of finely cut apples, +sprinkle over 1 spoonful sugar, roll the dough up like a music +sheet, brush the outside all over with beaten eggs and sprinkle with +fine bread crumbs; dip a napkin into hot water, wring out dry and +dust the inside with flour; put the pudding in center of cloth, fold +the napkin around it, lap the ends over and fasten with a pin; tie a +string around it, drop into slightly salted boiling water and boil +for 2 hours; serve with the following sauce:--Mix 1 tablespoonful +cornstarch with ½ cup cold water and add 1 cup boiling water and 2 +tablespoonfuls butter; boil 5 minutes, strain through a sieve, add 1 +cup sugar, a little lemon juice and 1 cup sherry wine; or serve with +hard sauce. + +373. +Roly-Poly Tutti Frutti.+-- Prepare a dough the same as in +foregoing recipe; roll out {~VULGAR FRACTION ONE EIGHTH~} of an inch thick, brush over with +beaten egg and sprinkle 1 tablespoonful bread or cracker crumbs over +it; pare, core and slice ½ dozen tart apples and put them with 1½ +tablespoonfuls butter and 3 tablespoonfuls sugar in a saucepan; add +½ cup currants, the same quantity seedless raisins and finely cut +citron; cover saucepan and stew over the fire till apples begin to +soften; pour them into a dish and when cold spread the apples over +the dough; lay 2 tablespoonfuls currant or apple jelly in small +pieces all over the apples; then finish the same as Roly-Poly; serve +with the following sauce:--Stir 2 tablespoonfuls butter with 1 cup +powdered sugar to a cream and add by degrees 2 whole eggs, a little +nutmeg and 4 tablespoonfuls Jamaica rum or brandy; or serve with +lemon or nutmeg sauce. + + + + +SOUFLÉS, PANCAKES, OMELETS AND FRITTERS. + + +374. +Plain Souflé.+-- Boil 1½ cups milk with ½ tablespoonful butter +and add, stirring constantly, 1½ cups sifted flour; stir till it has +formed into a smooth paste and loosens itself from bottom of +saucepan; transfer the paste to a dish and set aside to cool; stir 1 +tablespoonful butter to a cream and add alternately the yolks of 6 +eggs, 6 tablespoonfuls sugar, the grated rind of 1 lemon, the paste +and lastly the beaten whites of the eggs; butter a pudding dish, +sprinkle with bread crumbs and fill it ½ full of fruit--either +peaches, pears pared and cut into quarters, cherries without the +pits, currants, raspberries or finely cut apples; blackberries or +huckleberries may also be used; sprinkle some zwieback crumbs +between the fruit, add sufficient sugar to sweeten, pour over the +souflée mixture and bake 1 hour. All kinds of stewed or preserved +fruits may be used the same way; serve with claret or fruit sauce. + +375. +Almond Souflé.+-- Boil 1 cup milk with ½ tablespoonful butter; +mix 1 cup rice flour with 1 cup cold milk; stir it into the boiling +milk; continue boiling, stirring constantly, until it has formed +into a smooth paste and loosens itself from bottom of saucepan; +remove the paste from fire, mix it with the yolks of 2 eggs and set +aside to cool; stir ½ tablespoonful butter to a cream and add, +alternately, 6 tablespoonfuls sugar, the yolks of 6 eggs and the +paste; add first 1 spoonful sugar to the butter, then 1 yolk, then a +small spoonful paste; stir each part well before another is added; +the stirring is best done with a potato masher; when these +ingredients are well mixed add by degrees ½ cup finely chopped or +grated almonds; add lastly the beaten whites of 6 eggs and fill the +mixture into a white porcelain pudding dish which has been well +buttered and sprinkled with bread crumbs; bake in a medium hot oven +for 40 minutes; when done take the souflée from the oven, dust with +powdered sugar, set the dish either in an ornamented silver dish or +fold a napkin around it and serve at once with raspberry sauce. +NOTE.--Plain flour may be substituted for rice flour; this is +sufficient for 10 persons. + +376. +Lemon Souflé.+-- Boil 1 cup milk or cream with ½ tablespoonful +butter; mix 1 cup sifted flour with 1 cup cold milk and stir it into +the boiling milk; continue stirring until the contents have formed +into a smooth paste and loosens itself from bottom of saucepan; +transfer it to a dish and set aside; when cold stir ½ tablespoonful +butter to a cream and add, alternately, 6 tablespoonfuls sugar, the +yolks of 8 eggs and the paste (by spoonfuls); stir each part well +before another is added; then add the grated rind and juice of 1 +lemon and lastly the whites of 6 eggs, beaten to a stiff froth; fill +the mixture into a well buttered form and bake in a moderately hot +oven from 30 to 40 minutes, when done serve at once with wine cream +sauce and sprinkle the souflée with powdered sugar. + +377. +Vanilla Souflé+ is made the same as Almond or Lemon Souflée, +omitting the almonds or lemon and adding 2 tablespoonfuls vanilla +extract. Extract of lemon may be used the same way. + +378. +Orange Souflé+ is made the same as lemon, using in place of +lemon the juice of 2 oranges and the grated rind of 1. Soufflées may +be put into a well buttered form, set in a vessel of hot water and +either boiled or baked in the oven. + +379. +Chocolate Souflé.+-- Boil 4 tablespoonfuls grated chocolate in +1 cup milk; mix 3 tablespoonfuls cornstarch with 1 cup cold milk, +stir it into the boiling chocolate, add 1 teaspoonful butter and +continue stirring until the contents loosen themselves from bottom +of saucepan; transfer the paste to a dish and set aside; when nearly +cold stir ½ tablespoonful butter to a cream and add alternately 6 +tablespoonfuls sugar, the yolks of 8 eggs and the chocolate paste +(by spoonfuls); add lastly the beaten whites of 6 eggs and finish +the same as Lemon Souflée; serve with vanilla sauce. + +380. +Macaroon Souflé.+-- Put into a buttered pudding dish a layer of +macaroons and small sponge cakes; over this a layer of cherries from +which the pits have been removed; then again a layer of macaroons +and sponge cake; continue in this way until the form is filled; whip +the yolks of 6 eggs with 1 bottle Rhine wine and 4 tablespoonfuls +sugar over the fire to a cream, but do not allow it to come to a +boil; pour this over the cake and fruit, set the dish in a vessel of +hot water and bake ½ hour; when done draw the souflée to the front +of oven; beat the whites of the 6 eggs with 4 tablespoonfuls currant +juice or jelly to a stiff froth, spread it over the souflée, set it +back in the oven and bake a few minutes; serve without sauce. + +381. +Apple Souflé, No. 1.+-- Pare and core 6 greening or pippin +apples, set in a pan, add 1 quart hot water, cover with another pan +of same size and let them steam on top of stove for 5 minutes; +carefully remove the apples to a pudding dish and set aside to cool; +boil 1 cup milk with a little salt and 1 tablespoonful butter and +stir in gradually 1 cup sifted flour; continue stirring until the +contents have formed into a smooth paste; transfer the paste to a +dish and set aside to cool; stir the yolks of 4 eggs with 4 +tablespoonfuls sugar to a cream, add by degrees the paste and when +well mixed together add the whites of the eggs, beaten to a stiff +froth; put a little jelly or marmalade into each apple, pour the +mixture over them and bake 1 hour; serve with wine or hard sauce. + +382. +Apple Souflé; No. 2.+-- Pare 8 or 10 greening or pippin apples, +cut into fine slices and put them in a saucepan with 1 tablespoonful +butter, ½ cup sugar, 3 tablespoonfuls finely cut citron and the same +quantity of seedless raisins and currants; stew this over the fire +till apples are tender, but not broken; add 2 tablespoonfuls apple +or quince jelly and set aside to cool; if jelly is not handy any +kind of marmalade will do; boil 1½ cups milk with ½ tablespoonful +butter and stir in 1 cup sifted flour; stir over the fire to a +smooth paste; remove from fire and when cold stir 1½ tablespoonfuls +butter to a cream and add, alternately, the yolks of 6 eggs, 4 +tablespoonfuls sugar, the paste (by spoonfuls) and lastly the whites +of the eggs, beaten to a stiff froth; next butter a pudding dish and +put in a layer of bread crumbs {~VULGAR FRACTION ONE EIGHTH~} of an inch in thickness; then a +layer of apples and little bits of butter; again bread crumbs, again +a layer of apples; pour over the top the souflée mixture and bake 1 +hour; serve without sauce in the same dish in which the souflée is +baked. + +383. +Apple Souflé, No. 3.+-- Strain 1 quart apple sauce through a +sieve, sweeten to taste and add the juice and grated rind of 1 +lemon, the yolks of 5 eggs and lastly the whites of the eggs, beaten +to a stiff froth; put this into a buttered pudding dish and bake +till it cracks on top; sprinkle with sugar and serve without sauce. + +384. +Apple Souflé, No. 4.+-- Pare, core and quarter 6 apples, cut +each quarter into fine slices and put them into a saucepan with 1 +tablespoonful butter, ½ cup sugar, 2 tablespoonfuls seedless raisins +and the same quantity of currants and finely cut citron; cover and +stew till apples are tender, but not broken; add 2 tablespoonfuls +quince or apple jelly and set aside; when cold butter a pudding dish +and sprinkle with bread crumbs; have a souflée mixture prepared the +same as in foregoing recipe; put first a layer of the souflée +mixture in the dish and sprinkle over some zwieback crumbs; then a +layer of the apples; continue in this way with apples and souflée +mixture till dish is full; bake 1 hour; when done turn the souflée +onto a round dish and serve with fruit or wine sauce; or without +sauce and dust with sugar. + +385. +Pineapple Souflé.+-- Prepare a souflé mixture the same as for +Plain Souflée; butter a pudding dish and sprinkle with bread crumbs; +put in a layer of the souflée mixture and sprinkle over 1 spoonful +zwieback crumbs; put over this a layer of stewed or preserved +pineapples cut into small dice, sprinkle over a little zwieback +crumbs and cover with souflée mixture; put in another layer of +pineapple and a little zwieback crumbs; put the remaining souflée +mixture on top and bake 1 hour; when done turn the souflée onto a +dish and send raspberry or wine sauce to table with it. + +386. +Rhubarb Souflé.+-- Pare and cut the rhubarb finely and put it +in a saucepan over the fire to boil; add a little water and +sufficient sugar to sweeten; when done press it through a sieve; +take 1 quart of this stewed rhubarb and mix it with the yolks of 5 +eggs and lastly the whites of the eggs, beaten to a stiff froth; +bake in buttered dish till it cracks open on top, which will take +about ¾ hour; serve without sauce. + +387. +Cherry Souflé+ is made the same as Pineapple Souflé. Remove +the pits from 1 or 2 pounds cherries, sprinkle with sugar and let +them stand 1 hour; then put them in alternate layers with the +souflée mixture into a well buttered dish and finish the same as +Pineapple Souflée; serve with cherry sauce. Peach, apricot and +blackberry souflées are made the same way. + +388. +Gooseberry Souflé.+-- Stew the berries with a little white +wine, sweeten to taste and finish the same as Rhubarb Souflée. + +389. +Raspberry Souflé.+-- Press 1 quart raspberries with 1 handful +red currants through a sieve, sweeten to taste and mix with the +yolks of 6 eggs, 2 tablespoonfuls cream, 3 tablespoonfuls zwieback +crumbs and the beaten whites of the eggs; bake ½ hour. + +390. +Cherry Omelets.+-- Remove the pits from 1 pound cherries, put +them with ½ cup sugar and a little water over the fire and stew till +done; transfer them to a dish and set aside to cool; mix 2 +tablespoonfuls prepared flour with 1 cup milk, the yolks of 6 eggs +and lastly the 6 whites beaten to a stiff froth; pour half of this +into a hot pan with butter and fry a light brown on the underside; +then slip the omelet onto a plate and set it for a few minutes in +the hot oven; then take out, put 2 or 3 tablespoonfuls stewed +cherries over it, double up and return to the oven until the second +one is finished; sprinkle over some sugar and serve with stewed +cherries. + +391. +Fruit Pancakes.+-- Mix 1½ cups sifted flour with ½ teaspoonful +baking powder and add ½ teaspoonful salt, the yolks of 3 eggs and 1½ +cups milk or water; when this is well mixed stir in the whites of +the eggs, beaten to a stiff froth; bake from this mixture 4 large, +thin pancakes; wash some ripe strawberries, sweeten with sugar and +mash them all up with a silver spoon; put a layer of the mashed +fruit over each pancake, lay them on top of one another, dust with +powdered sugar and serve. + +392. +Huckleberry Pancakes.+-- Prepare a batter the same as for Apple +Pancakes; put a pan with 1 tablespoonful lard over the fire; when +hot pour in some of the batter, about ¼ inch in thickness, and let +it bake for a few minutes; then put on a thick layer of +huckleberries and sprinkle over 2 tablespoonfuls zwieback crumbs; +when done on the underside slip the cake onto a large plate; lay a +piece of butter and lard on top of the berries, put over the +fryingpan and turn the cake back onto the pan; cover and fry slowly +about 6 or 8 minutes; then upset the fryingpan upon a hot dish and +sprinkle with sugar; set a plate with the cake over a saucepan of +hot water until all are baked in the same manner; lay the cakes on +top of one another, dust the whole with sugar and serve. NOTE.--The +huckleberries may be stewed with a little lemon juice and sugar and +thickened either with zwieback crumbs or cornstarch; a glass of port +wine added to it will make a great improvement. They may then be +served either separately or put between the cakes. Pancakes with +stewed plums or cherries, or any kind of stewed fruit, are very +nice. + +393. +Strawberry Pancakes.+-- Wash 1 quart strawberries and drain +them in colander; then prepare 4 large pancakes the same as for +Cherry Pancakes; as soon as one is done lay the cake on a plate, +cover it with strawberries and sprinkle over some sugar; set the +plate over a saucepan of hot water and continue baking until they +are all done; lay them over one another with strawberries between +and dust the top with fine sugar. Blackberries are treated the same +way. Or cover the surface of each pancake with strawberries and +sugar, roll each one up separately like a music roll, dust them over +with sugar and serve hot. + +394. +Cherry Pancakes.+-- Remove the pits from 1 pound red cherries; +put 1 cup sugar with ½ cup water over the fire and boil a few +minutes; put in the cherries and boil 3 minutes; remove from fire +and set aside to cool; prepare 4 large pancakes as follows:--Take 2 +cups flour, 1 teaspoonful salt, 6 eggs and 1 pint milk; sift flour +and salt together, add the milk, the well beaten yolks of the eggs +and mix it into a thin batter; beat the batter for 5 minutes with a +wooden spoon or German quill; beat the whites of the eggs to a stiff +froth and stir them lightly through the mixture; bake 4 large +pancakes from this, lay them on one another, with a layer of the +stewed cherries between, dust the top with powdered sugar and serve +hot. Or spread over the surface of each pancake a layer of cherries, +roll each one up separately, arrange the rolls neatly on a long dish +and dust over with powdered sugar; serve while hot. This is a nice +dish for dessert. + +395. +Pancakes (with Currants and Raspberries).+-- Strip ½ pound +currants of their stems, pick over an equal portion of raspberries, +put them in a colander and rinse with cold water; put them in a dish +with 1½ cups sugar and let them stand for several hours; bake 3 or 4 +medium sized pancakes the same as Cherry Pancake, lay them over one +another, with a layer of the sugared fruit between, dust with sugar +and serve hot. + +396. +Plain German Pancakes.+-- 3 cups sifted flour, 2½ cups water, +3 eggs, yolks and whites beaten separately, and 1 teaspoonful salt; +put the sifted flour into a bowl, add the salt, make a hollow in the +center, add the yolks and mix it gradually with the water into a +smooth batter; beat it with a wooden spoon for 5 minutes; then add +the whites of the eggs, beaten to a stiff froth; put a large +fryingpan with ½ tablespoonful lard and butter over the fire; when +hot pour in some of the mixture, sufficient to cover the bottom of +pan, about {~VULGAR FRACTION ONE EIGHTH~} of an inch in thickness, shake the pan to and fro and +bake till light brown on the underside; slip the pancake onto a +large plate, put a little butter and lard in center, put over the +fryingpan, turn the pancake back into the pan and bake a light +brown; slip the cake onto a hot plate and serve either with syrup, +sugar or jelly; continue the baking until all the batter is used. + +397. +Lemon Pancakes.+-- Bake pancakes the same as in foregoing +recipe and when done squeeze over each one some lemon juice, dust +with sugar and lay them over one another; stir 1 tablespoonful +butter with 3 tablespoonfuls powdered sugar to a cream, set it in a +saucepan of hot water and stir till thin; cut the pancakes into +pieces, pour some of the sauce over each piece and serve hot. + +398. +Peach Pancakes.+-- Pare and cut some ripe peaches into fine +slices, sprinkle them with sugar and set in a cool place for 1 hour; +bake the pancakes the same as in foregoing recipe and lay the +peaches between. + +399. +Apple Pancakes.+-- Mix 2 cups sifted flour with 2 cups water, ½ +teaspoonful salt and the yolks of 3 eggs; when these are well mixed +together add the whites of the eggs, beaten to a stiff froth; place +a fryingpan with 1 tablespoonful lard over the fire; when hot pour +in some of the mixture, about ¼ inch in thickness, put over this a +thick layer of very finely cut apples, slip a knife underneath the +pancake to keep it from burning and shake the pan too and fro; when +the underside is a light brown slip the pancake onto a plate; put a +piece of butter and lard on top of the apples, lay the fryingpan +over it and turn the pancake over into the pan; cover the pan and +let it fry slowly until apples are soft; slip the pancake onto a hot +plate and set it over a saucepan of hot water until the remaining +mixture is baked the same way. These ingredients will make from 3 to +4 cakes, according to the size of pan. They can be served separately +or piled on top of one another. Sprinkle some sugar over each +pancake. + +400. +Apple Fritters.+-- 1 pint flour sifted with 1 teaspoonful +baking powder, 3 eggs, 3 tablespoonfuls sugar, ½ tablespoonful +butter, ½ cup milk and 2 cups finely chopped apples; stir butter and +sugar to a cream and add the yolks of 3 eggs; then flour and milk, +next the chopped apples and lastly the whites of the eggs, beaten to +a stiff froth; cut with a spoon a portion from this mixture the size +of a large walnut, drop into boiling fat and fry till done; serve +dusted with sugar and send wine or snow sauce to table with it. The +above recipe will make 20 fritters. If plain flour is used mix it +with 1½ teaspoonfuls baking powder and ½ teaspoonful salt. + +401. +Cherry Fritters.+-- Remove the pits from 1 pint nice, ripe +cherries, mix them with the same ingredients as Apple Fritters, fry +in boiling lard, dust with powdered sugar and serve with cherry or +wine sauce. + +402. +Orange Fritters.+-- Pare and quarter 6 oranges and remove the +white skin and pits; mix the orange pieces with the same ingredients +as Apple Fritters, drop the mixture, by spoonfuls, into boiling lard +and fry a light brown. See that each fritter has 3 pieces of orange +and serve with following sauce:--Stir 2 tablespoonfuls butter with 6 +tablespoonfuls powdered sugar to a cream and add the yolks of 2 eggs +and ½ cup finely cut orange pieces; set the sauce in a saucepan of +boiling water and stir till it is melted; then serve. Care should be +taken to choose oranges that are not bitter. + +403. +Rice Fritters.+-- Put 1 cup rice in a saucepan, add cold water +and boil 5 minutes; drain in colander and rinse with cold water; +return rice to saucepan and add 1 pint milk, ½ teaspoonful salt and +½ tablespoonful butter; boil until rice is thick and soft; transfer +it to a dish and when cold mix with 3 tablespoonfuls sugar, the +yolks of 4 eggs, 4 tablespoonfuls prepared flour and lastly the +whites of the eggs, beaten to a stiff froth; drop this with a +tablespoon like small dumplings into boiling lard and fry till done; +pile them on a dish, dust over with sugar and serve with snow sauce +flavored with wine and a little vanilla. + +404. +Cocoanut Fritters.+-- Make a batter the same as for Apple +Fritters, stir 1 large cup freshly grated cocoanut into it and +finish the same as Apple Fritters. Serve with the following +sauce:--Boil 1 cup sugar with ½ cup water till it forms a thread +between 2 fingers; remove from fire; beat the whites of 2 eggs to a +stiff froth; add the boiling hot sugar syrup slowly, beating +constantly with an egg beater; then stir in 3 or 4 tablespoonfuls +cocoanut. + +405. +Currant Fritters.+-- 2 cups flour sifted with 1 teaspoonful +baking powder, ½ tablespoonful dripping or butter, 2 tablespoonfuls +sugar, the grated rind of ½ lemon, ½ cup milk, 2 eggs and ½ cup +well washed and dried currants; stir dripping and sugar to a cream +and add the yolks of 2 eggs; then the sifted flour and milk; the +lemon and currants next; add lastly the whites of the eggs, beaten +to a stiff froth; cut with a spoon small portions, the size of a +walnut, from the mixture, drop them into boiling lard or dripping +and fry a light brown and well done; dust them with sugar and serve +with a syrup made as follows:--Boil 1 cup sugar with ½ cup water +till it begins to turn yellow; then remove from fire, add a little +boiling water, stir for a few minutes and serve. These quantities +make 20 fritters. + +406. +Walnut Fritters.+-- Break the nuts into small pieces and stir 2 +cupfuls into a batter made the same as for Apple Fritters. Or bake +the fritters plain, prepare a hard sauce, stir some nuts into it and +serve with the fritters. Walnut fritters may be served with wine, +hard or fruit sauce, or they may be served dusted with sugar without +a sauce. + +407. +Omelette Souflé à la vanille.+-- Stir the yolks of 9 eggs with +3 tablespoonfuls sugar to a cream; add a little salt, 1 teaspoonful +vanilla extract and 6 macaroons pounded fine; add lastly the whites +of the eggs, beaten to a stiff froth; place an omelet or large +fryingpan with butter over the fire; when hot put in {~VULGAR FRACTION ONE THIRD~} the egg +mixture, shake the pan a little to and fro and bake the omelet to a +delicate brown; have ready a buttered dish, turn the omelet into it, +with the brown side up, set in the oven and bake another omelet the +same way; lay the omelet on top of the one in dish, with brown side +up; then bake the third one; lay it on top of the two and bake the +whole 10 to 15 minutes; draw them to the front of oven, sprinkle +with sugar and hold a red hot shovel over, to brown the sugar; then +remove from oven and serve at once. Omelet souflées should be eaten +as soon as done. + +408. +Omelette Souflé Confitures.+-- Prepare 3 or 4 omelets the same +as in foregoing recipe, spread over each omelet some peach marmalade +or fruit jelly, pour over them when done some warm fruit jelly and +serve. + +409. +Omelette Souflé (with Chocolate).+-- Prepare the omelets the +same as in foregoing recipe and sprinkle over each one a +tablespoonful grated chocolate. + +410. +Omelette Souflé (with Cocoanut).+-- Prepare 3 or 4 omelets the +same as in foregoing recipe, lay them in a buttered dish on top of +one another with thick layers of cocoanut between and bake 10 +minutes; dust the souflée with sugar and serve at once. + +411. +Rum Or Maraschino Souflé.+-- Melt 2 ounces butter in a +saucepan, add 2 tablespoonfuls flour and stir for a few minutes; add +1 cup boiling milk and stir till it forms into a smooth paste; +remove it from the fire and set aside; when cold stir 2 +tablespoonfuls sugar with the yolks of 6 eggs to a cream and add by +degrees the paste and 4 tablespoonfuls rum or maraschino; add lastly +the beaten whites of the eggs and bake in a well buttered and +floured dish ½ hour; serve as soon as baked with lemon cream or wine +cream sauce. + +412. +Vienna Souflé.+-- Place a saucepan with ¾ cup milk, 1 +tablespoonful flour and 2 tablespoonfuls butter over the fire and +stir till thick; remove from fire and when cold add, alternately, +the yolks of 6 eggs, 3 tablespoonfuls sugar, 1 teaspoonful lemon +extract and lastly the whites of the 6 eggs, beaten to a stiff +froth; fill this into a well buttered and floured dish and bake ½ +hour in a medium hot oven; when baked take it from the oven, dust +with sugar and serve with raspberry sauce. + +413. +Peach Souflé.+-- Pare, quarter and stew 1 dozen large, ripe +peaches in ½ cup water and 1 cup sugar; when done press them through +a sieve and add a little more sugar if not sweet enough; mix with +the yolks of 6 eggs and lastly the beaten whites of the eggs; bake +in a well buttered dish 40 minutes. Another way is to omit the yolks +of the eggs and take only the beaten whites, cherries, huckleberries +and blackberries. Currants and raspberries can also be used the same +way. + +414. +Apricot Souflé.+-- Take a can of California apricots, press +them through a sieve, add the syrup and if necessary a little more +sugar; mix with 1 cup zwieback crumbs the yolks of 6 eggs and lastly +the beaten whites of the eggs; put this into a buttered dish and +bake 40 minutes. + +415. +Farina Souflé (Vienna art).+-- Put 1½ pints milk with 1 +tablespoonful butter over the fire; as soon as it boils stir in 6 +ounces farina; stir over the fire until it has formed into a smooth +paste and loosens itself from bottom of saucepan; transfer this +paste to a dish; when cold stir ¼ pound butter to a cream, add 4 +tablespoonfuls sugar, by degrees the yolks of 8 eggs and the farina +paste; add lastly the grated rind of 1 lemon and the whites of the +eggs, beaten to a stiff froth; fill the mixture into a buttered +pudding dish and bake ¾ hour; serve with fruit or wine sauce. + +416. +Farina Souflé (Italian art).+-- Prepare farina the same +as in preceding recipe; when cold stir ¼ pound butter with 5 +tablespoonfuls sugar to a cream; add by degrees the yolks of 9 eggs +and the boiled farina; flavor with the rind of 1 lemon; add lastly +the whites of the eggs, beaten to a stiff froth; fill a layer, 2 +inches thick, into a well buttered pudding dish, spread a thick +layer of fruit marmalade over it and continue with layers of farina +mixture and marmalade till all is used; let the last layer be +farina; bake ¾ hour and serve with wine cream sauce. + +417. +Farina Souflé.+-- Boil 1 cup milk with ½ tablespoonful butter; +add slowly 4 tablespoonfuls farina and stir till it has formed into +a smooth paste and loosens itself from bottom of saucepan; transfer +it to a dish and set aside; when nearly cold stir ½ tablespoonful +butter to a cream and add alternately 5 tablespoonfuls sugar, the +yolks of 5 eggs and the farina paste; stir each part well before +another is added; add lastly the whites of the eggs, beaten to a +stiff froth, 1 teaspoonful essence of lemon and finish the same as +Almond Souflée; serve either with wine cream or fruit sauce. + +418. +Strawberry Souflé.+-- Wash and press through a sieve 1 quart +fresh strawberries; mix them with 6 tablespoonfuls sugar and the +beaten whites of 6 eggs; fill this into a buttered dish, sprinkle +with sugar and bake slowly 40 minutes; souflées of any kind of fruit +jelly or marmalade are made the same way. + +419. +Chestnut Souflé.+-- Put 30 large chestnuts with cold water over +the fire and boil 5 minutes; take them from the fire and remove the +outside shells and the brown skins; boil the chestnuts in milk till +tender and press them through a sieve; melt ¾ tablespoonful butter, +add 1 tablespoonful flour and stir for a few minutes over the fire; +add ¾ cup boiling milk, stir and let it boil up, remove from fire +and set aside; when cooled off mix it with the chestnut purée and +add 4 tablespoonfuls sugar, 1 teaspoonful vanilla and the beaten +whites of 6 eggs. This souflée may be baked either in paper boxes or +in a dish; dust with sugar when ready to serve. + +420. +Beignet Souflé.+-- Boil ½ pint milk with ½ tablespoonful +butter, 1 tablespoonful sugar and add by degrees, while boiling, 1 +cup sifted flour; stir constantly till it has formed into a smooth +paste and loosens itself from bottom of saucepan; remove the paste +from fire and set aside to cool; then mix it with 2 whole eggs and +the yolks of 2; place a wide saucepan with lard over the fire, drop +with a teaspoon small dumplings into the boiling fat and fry them to +a delicate brown; drain them on blotting paper, lay them onto a warm +dish, dust with sugar and serve at once. + +421. +Potato Souflé.+-- Boil 6 large potatoes with the skins in water +until done; when cold remove the skins and grate the potatoes on a +grater; use only that portion which lies behind the grater and be +sure there is 3 cupfuls; then stir 1½ tablespoonfuls butter to a +cream and add alternately the yolks of 6 eggs, 6 tablespoonfuls +sugar and the grated rind of 1 lemon; add ½ cup ground or pounded +almonds and 3 tablespoonfuls dry farina; then add the grated +potatoes and lastly the whites of the eggs, beaten to a stiff froth; +put this mixture into a well buttered form and bake 1 hour; serve +with the following sauce:--Mix 1 tablespoonful butter with 1½ +teaspoonfuls cornstarch, add 1 cup boiling water and stir over the +fire to a thick, creamy sauce; then add 2 tablespoonfuls sugar, 1 +cup sherry wine, a little lemon juice and ½ teaspoonful vanilla; +strain through a sieve and serve. + +422. +Vanilla Koch.+-- Put 1½ cups milk in a saucepan and add 3 +tablespoonfuls sugar, the yolks of 6 eggs and 3 teaspoonfuls flour; +mix this well together, place the saucepan in a vessel of boiling +water and stir over the fire till nearly boiling and thick; remove +it from the fire and set saucepan in cold water; when cold mix it +with 1½ teaspoonfuls vanilla extract and the whites of the 6 eggs, +beaten to a stiff froth; fill this into a well buttered and floured +mould, set in a pan of hot water and bake in a medium hot oven ½ +hour, or till done; when ready to serve send to table either in the +same dish or turn onto another dish and send claret or strawberry +sauce to table with it. Koch of all kinds should be served +immediately upon being done. + +423. +Cream Koch (boiled).+-- Stir together the yolks of 6 eggs with +6 tablespoonfuls cream and 3 tablespoonfuls flour and lastly the +whites of the eggs, beaten to a stiff froth; butter a mould, dust +with flour, put in the mixture, cover tightly and place in a vessel +of boiling water; boil slowly 1 hour; or place the form in a pan of +hot water and bake in the oven; when baked turn the koch onto a dish +and serve with fruit or claret sauce. + +424. +Nudel Souflé.+-- Boil 1 quart milk with ¼ teaspoonful salt and +add 2 cups finely cut home-made nudels; continue the boiling for 15 +minutes; then pour the nudels into a dish and when cold stir 1 +tablespoonful butter to a cream, add alternately the yolks of 6 eggs +and 6 tablespoonfuls sugar; also add the grated rind of 1 lemon; +then add the nudels by degrees and lastly the whites beaten to a +stiff froth; pour this mixture into a buttered pudding dish, bake 1 +hour and serve in the same dish in which it was baked; either set in +a silver dish or fold a napkin around it. For sauce boil ½ cup +water, dissolve 1 teaspoonful cornstarch in a little cold water and +add it to the boiling water; boil a few minutes; then add 1 cup +apple or currant jelly; continue boiling, stirring constantly, till +jelly is dissolved; then strain through a sieve, add ½ cup white +wine and a little sugar if not sweet enough. + +425. +Macaroon Souflé.+-- ¼ pound macaroons pounded fine, ½ +tablespoonful butter, 3 cups boiling milk and 1 tablespoonful flour; +put the butter in a saucepan and when melted add the flour; stir for +a few minutes; then add the boiling milk and the macaroons; stir +this until it forms a smooth paste; transfer it to a dish and set +aside to cool; stir 1 tablespoonful butter to a cream and add +alternately the yolks of 8 eggs, the macaroon paste and 2 +tablespoonfuls sugar; add lastly the whites beaten to a stiff froth; +fill this mixture into a well buttered form and bake 1 hour; serve +with wine cream sauce or without sauce. + +426. +Zwieback Koch.+-- Boil 1 pint milk and add 3 ounces rolled +zwieback and ½ tablespoonful butter; continue boiling, stirring +constantly, until it has formed into a smooth paste; remove from +fire and when cold mix with the yolks of 4 eggs, ¼ pound grated +hazel nuts, ½ cup sugar and lastly the whites beaten to a stiff +froth; fill the mixture into a well buttered dish and bake ½ hour; +when done turn the koch out onto a round dish and pour raspberry +sauce over it. + +427. +Almond Koch (with Snow Sauce).+-- Melt 1½ tablespoonfuls butter +and add 4 tablespoonfuls sugar and the yolks of 6 eggs; stir this +over the fire till thick and smooth; remove from the fire and add ¼ +pound finely cut almonds, 1 teaspoonful vanilla extract and the +whites of 4 eggs beaten to a stiff froth; put the mixture into a +well buttered and floured form, cover, set in a vessel of boiling +water and boil 1 hour; when done turn the koch onto a warm dish and +pour a snow sauce over it, which is made as follows:--Boil ¾ cup +sugar with ½ cup water until it begins to turn yellow; then remove +from fire and stir it slowly into the beaten whites of 2 eggs while +stirring constantly with an egg beater; flavor with 1 teaspoonful +lemon extract; pour the sauce over the turned out koch, set it for a +few minutes in the oven and serve; or the sauce may be served +separate with the koch. + +428. +Plain Koch (with Strawberry Chaudeau).+-- Melt in a saucepan ¼ +pound butter and add ¼ pound sugar and the yolks of 8 eggs; stir +this over the fire till thick and smooth; remove and mix it with the +juice and grated rind of 1 lemon, 1 tablespoonful flour and the +whites of 4 eggs beaten to a stiff froth; fill this into a well +buttered and floured pudding dish, cover with a tin plate, set dish +in a pan of hot water and bake 1 hour; when done turn the koch onto +a dish and pour the following strawberry sauce over it:--Beat the +whites of 4 eggs to a froth; press the juice from 1 pint +strawberries and put it in a saucepan with ½ cup white wine or the +juice of 1 lemon, ½ cup sugar and the yolks of 4 eggs; beat this +with an egg beater over the fire till it begins to rise; remove +instantly, continue beating for a few minutes longer and add the +beaten whites; then pour it over the koch or serve it in a sauce +dish; or serve the koch with snow sauce. + +429. +Apple Koch; No. 1.+-- Wash and cut 5 medium sized apples into +pieces, put them in a saucepan with a little water and boil till +tender; press them through a sieve and mix with 4 tablespoonfuls +sugar, the yolks of 4 eggs, a little grated orange or lemon peel, ½ +cup fine bread crumbs and lastly the 4 whites beaten to a stiff +froth; bake in a buttered dish 1 hour; when done dust with sugar and +serve without sauce. + +430. +Apple Koch, No. 2.+-- Pare and cut fine ½ dozen greening or +pippin apples, put them in a saucepan with ½ cup white wine, 2 +tablespoonfuls sugar and a little lemon or orange peel and let them +stew till tender; press through a sieve and set aside to cool; stir +the yolks of 4 eggs with 2 tablespoonfuls sugar to a cream and add 2 +ounces finely cut citron, 2 ounces grated almonds and 3 +tablespoonfuls fine bread crumbs; add the apples and lastly the 4 +whites beaten to a stiff froth; fill the mixture into a well +buttered form, sprinkle with bread crumbs and bake ¾ hour. + +431. +Apple Koch (with Almonds and Raisins).+-- Mix the yolks of 4 +eggs with 3 tablespoonfuls sugar and add 4 tablespoonfuls bread +crumbs, 1 cup finely cut apples, 2 ounces finely cut almonds, ½ cup +seedless raisins, 2 tablespoonfuls cream and lastly the whites +beaten to a froth; bake in a buttered dish ¾ hour; when done turn +the koch onto a dish; put 1½ cups claret with 3 tablespoonfuls +sugar, a piece of cinnamon, a little lemon peel and a few cloves +over the fire; let it boil up, strain and pour over the koch. + +432. +Jelly Koch.+-- Stir 2 tablespoonfuls sugar with 1 tablespoonful +butter to a cream and add by degrees ½ cup raspberry, currant, apple +or quince jelly; continue stirring until well mixed; then add +gradually the yolks of 4 eggs and lastly the whites beaten to a +stiff froth; bake in a buttered form ¾ hour and serve turned onto a +dish dusted with sugar. If this koch is to be boiled take the yolks +of 5 eggs and the whites of 2; in serving pour a wine cream sauce +around it. + +433. +Cream Koch.+-- Put in a saucepan 1½ cups milk, the yolks of 6 +eggs, ½ cup sugar, 3 teaspoonfuls flour and stir over the fire till +nearly boiling; remove it, set saucepan in a pan of cold water and +stir till cold; then mix it with the whites beaten to a stiff froth; +fill into a well buttered pudding dish, sprinkle over some sugar and +finely chopped almonds and bake 20 minutes. + +434. +Cream Koch (with Sponge Cake).+-- Spread 8 small slices of +sponge cake with quince, apple or currant jelly, put 2 together, cut +them through the center and lay into a buttered dish; pour over a +little cherry, Madeira or fruit syrup; pour over it a cream koch the +same as in foregoing recipe, sprinkle with sugar and bake about 10 +minutes. Or dip the cake into the syrup of preserved fruit--either +peaches or cherries--and lay some fruit over it; then cover with +same cream and bake 15 minutes. + +435. +Almond Koch.+-- Stir 1½ tablespoonfuls butter with 4 +tablespoonfuls sugar to a cream and add the yolks of 6 eggs and 4 +ounces finely chopped blanched almonds; add lastly the beaten whites +of 4 eggs and ½ teaspoonful vanilla; butter a small form, sprinkle +with flour, put in the above mixture, cover and set the form in a +vessel of boiling water; boil gently 1 hour; when done turn the koch +onto a dish and serve with strawberry sauce. + +436. +Nudel Koch.+-- Prepare a nudel dough from the yolks of 2 eggs, +a pinch of salt and sufficient flour to form a stiff paste; roll +out, cut them fine and boil in cream or milk till tender and thick; +then set aside to cool; stir 4 tablespoonfuls sugar with 1 +tablespoonful butter to a cream and add by degrees the yolks of 5 +eggs and the grated rind and juice of 1 lemon; add gradually the +nudels and lastly the beaten whites of 3 eggs; put this into a well +buttered form and bake ¾ hour; serve with fruit or wine sauce or +snow sauce. + +437. +Nudel Koch (boiled).+-- Butter a pudding form, sprinkle with +bread crumbs and lay thin slices of citron all around the form; +prepare the nudels the same as in foregoing recipe, add some finely +cut citron and put them in the form; boil slowly 1 hour; when done +turn the koch onto a dish, sprinkle with sugar, hold a red hot +shovel over and pour over the juice of 1 orange; serve with wine +cream sauce. + +438. +Nut Koch, No. 1.+-- Melt 1 tablespoonful butter in a small +saucepan and add 3 tablespoonfuls sugar and the yolks of 6 eggs; +stir this constantly over a slow fire till thick; remove from fire +and when cold mix it with 3 tablespoonfuls almond paste and the +whites beaten to a stiff froth; butter a pudding form and dust with +flour; set the form in a deep pan of boiling water, cover and set in +a medium hot oven to bake 1 hour; serve with the following +sauce:--Place a saucepan with 1½ cups white wine, 4 tablespoonfuls +sugar and 3 eggs over the fire; beat constantly with an egg beater +until it begins to rise; remove instantly, set saucepan for a few +minutes in cold water and continue the beating; then pour the sauce +in a sauciere and serve. If almond paste is not handy a small cup of +almonds grated on a nutmeg grater may be used. + +439. +Nut Koch, No. 2.+-- Melt 1½ tablespoonfuls butter and add the +yolks of 8 eggs and 3 tablespoonfuls sugar; stir this over the fire +till thick; remove it from the fire and mix with ¼ pound finely cut +hazel or walnuts, 2½ tablespoonfuls fine bread crumbs which have +been wet with 3 tablespoonfuls cream or milk and lastly the 8 whites +beaten to a stiff froth and mixed with 2 tablespoonfuls powdered +sugar; butter a pudding form, sprinkle with bread crumbs, fill in +the mixture, cover and set in a vessel of boiling water (the water +should reach half way up the form) and boil 1 hour; serve with the +following sauce:--Beat the whites of 3 eggs to a froth; let ¾ cup +fruit syrup or jelly get boiling hot and add it slowly to the beaten +whites, beating constantly with an egg beater; when the pudding or +koch is turned out onto a dish pour the sauce around it and serve at +once. + +440. +Rice Koch.+-- Soak 3 tablespoonfuls rice for 2 hours in cold +water, drain and dry it on a sieve; then pound it fine and boil in 1 +pint cream or milk until thick; when cold stir 1 tablespoonful +butter to a cream with 2 tablespoonfuls sugar and add by degrees the +yolks of 4 eggs, the rice, 1 tablespoonful rum, the rind of 1 lemon, +2 tablespoonfuls finely cut citron and lastly the whites, which must +be beaten to a stiff froth; butter a pudding form, sprinkle with +fine bread crumbs, fill it with the rice mixture, close the form +tightly and boil 1½ hours; or set the form in a pan of hot water in +the oven and bake 1 hour; serve with fruit sauce. + +441. +Vanilla Almond Koch.+-- Stir 3 tablespoonfuls sugar with the +yolks of 5 eggs to a cream and add 2 tablespoonfuls fine bread +crumbs, 2 tablespoonfuls almond paste, 1 tablespoonful melted +butter, 1 teaspoonful vanilla and lastly the whites beaten to a +stiff froth; fill this into a well buttered and floured form, cover, +set in a pan of hot water and bake 1 hour; when done turn the koch +onto a warm dish, pour over some rum, light it and bring to table in +a blaze; send hard sauce to table with it. This koch may also be +boiled on top of stove. + +442. +Koch (with Orange Chaudeau).+-- Melt in a small saucepan 2 +ounces butter and add 3 tablespoonfuls sugar and the yolks of 5 +eggs; stir this over a slow fire till thick and smooth; remove and +mix it with ¼ pound finely grated or pounded nuts, 2 tablespoonfuls +finely cut citron, the grated rind of 1 lemon and ½ ounce finely cut +candied orange peel; add lastly the whites of 4 eggs beaten to a +stiff froth and finish the same as Nut Koch. + +443. +Orange Chaudeau.+-- Put the juice of 3 oranges and 1 lemon with +½ cup water in a saucepan and add 4 tablespoonfuls sugar and the +yolks of 4 eggs; beat this over the fire with an egg beater till +nearly boiling; remove, stir for a few minutes longer and serve +either in a sauciere or pour it over the turned out koch. If liked a +little rum may be added to the chaudeau. It is then called Punch +Chaudeau. + +444. +Koch (with Nut Cream).+-- Melt 2 ounces butter and add the +yolks of 5 eggs and 2 tablespoonfuls sugar; stir over the fire till +thick; remove and mix it with ¼ teaspoonful cinnamon, a pinch of +cloves, the grated rind of 1 lemon and 1½ tablespoonfuls bread +crumbs wet with 2 tablespoonfuls rum or Cognac; remove the shells +from ¼ pound hazel nuts or walnuts and grate the kernels on a nutmeg +grater; add them to the above mixture with the whites of 3 eggs +beaten to a stiff froth and finish the same as in foregoing recipe; +serve with the following cream:--Grate 2 ounces almond, hazel or +walnuts on a nutmeg grater, put them into 1 pint boiling cream or +milk, cover and let it stand till cold; then strain through a fine +sieve; put the milk in a saucepan with the yolks of 5 eggs and 2 +tablespoonfuls sugar; stir this with an egg beater over the fire +till nearly boiling; remove instantly, continue the stirring for a +few minutes longer and either pour it over the koch or serve in a +sauciere. + +445. +Koch (with Chocolate Beguss).+-- Melt 1 tablespoonful butter +and add 3 tablespoonfuls sugar and the yolks of 5 eggs; stir this +over the fire till thick and smooth; remove and set aside to cool; +soak 2 milk rolls without the crust in milk or cream; when soft put +them with the milk over the fire and boil and stir till it forms +into a smooth paste; remove from fire and when cold mix it with the +above egg mixture; add 1 cup grated nuts and lastly the whites +beaten to a stiff froth; put the mixture into a well buttered and +floured dish; cover and set the dish into a deep pan of hot water, +set in a hot oven and bake 1 hour; when done turn the koch onto a +round dish and pour the following sauce over it:--Boil ¼ pound +grated chocolate with 1½ cups water and ½ cup sugar for 10 minutes; +or boil ¾ cup sugar with ½ cup water until it begins to get light +brown; take from the fire, let it stand for a few minutes and then +pour it over the koch. + +446. +Beignets of Buns.+-- Take some long baker's buns (ones which +are a day or 2 old are the best), cut them into halves, dip each +half separately into cold milk and lay them on a dish; mix 1 cup +sifted flour with {~VULGAR FRACTION ONE EIGHTH~} teaspoonful salt, the yolks of 2 eggs and 1 cup +milk to a smooth, thin batter; add lastly the 2 whites beaten to a +stiff froth; put a large fryingpan with 1 tablespoonful lard and +butter over the fire; when hot dip each half of bun into the batter, +lay them in the pan and fry on both sides to a fine brown color; +serve on a long dish; dust with sugar and lay 1 spoonful stewed +fruit--such as plums, cherries, apples, huckleberries or stewed +gooseberries--or some fruit jelly over each one. + +447. +Beignets of Zwieback.+-- Lay 1 dozen round zwiebacks on a long +dish, pour over some cold milk and let them lay until they begin to +get soft; dip each one separately into a batter, the same as +Beignets of Buns; fry in ½ lard and ½ butter on both sides to a +light brown color, dust with sugar and serve with fruit or snow +sauce. + +448. +Poor Knights (Arme Ritter).+-- Cut a long loaf of bread (2 days +old) into slices ¼ inch thick, dip each slice into cold milk, lay +them on a dish on top of one another, pour a little milk over the +whole and let them lay for 10 minutes; beat up 3 eggs with 3 +tablespoonfuls milk, dip each slice into the beaten eggs and then +fry in ½ butter and ½ lard in a fryingpan to a light brown on both +sides; serve on a hot dish dusted with sugar. Stewed or preserved +huckleberries may be sent to table with it or poured over the bread. +Jellies of fruit or marmalade may also be served with it. + +449. +Apple Beignets.+-- Pare and core with an apple corer ½ dozen +large apples, cut them into slices ½ inch in thickness, put them in +a dish, sprinkle over some sugar, a little cinnamon and pour over 1 +glass rum; let them lay for 2 hours, tossing them up now and then; +shortly before serving wipe dry, dip them in a batter, the same as +Beignets of Buns, and fry in boiling lard to a light brown color; +serve them piled up on a dish, dusted with sugar, and serve with +wine or snow sauce; or send to table without sauce. + +450. +Poveison.+-- Cut a loaf of French bread which is 2 days old +(after the crust has been removed) into slices about ½ inch in +thickness; stew 1 pound dry prunes with a piece of cinnamon and a +little sugar and lemon peel; when done drain them on a sieve, remove +the pits and boil the liquor down to ½; chop the plums fine and mix +them with the liquor; add a little more sugar; spread this plum +marmalade a finger thick on one side of each slice of bread, dip +them separately into milk, lay onto a dish and let them lay ½ hour; +then dip them into beaten egg and fry in boiling lard; when they are +all fried dust them with powdered sugar and a little cinnamon; +arrange them on a dish with a napkin under and serve hot. The +poveison may also be dipped first in beaten eggs and then in bread +crumbs. In place of plums any kind of fruit or marmalade may be +taken, but it must be thick. + +451. +Poveison of Pineapple.+-- Prepare the bread the same as in +foregoing recipe, spread one side of the slices with a thick layer +of pineapple marmalade and finish the same as in preceding recipe. + +452. +Beignets à la Marie-Louise.+-- Prepare a biroche dough (as in +No. 773), roll it out 1 inch thick, cut into rounds and brush half +of them over with beaten eggs; put in the center 1 teaspoonful peach +or apricot marmalade, cover them with the remaining rounds and press +the edges together; cut them out again with a cutter a little +smaller than the first one, let them lay on a floured board with a +floured napkin under them and set in a warm place for about 1 hour +to rise; shortly before serving fry in boiling lard to a light brown +color, lay them on a soft cloth, to absorb the fat, and serve with +fruit sauce. + +453. +Beignets de creme à la française.+-- Beat up 3 whole eggs, the +yolks of 6 and add 2 tablespoonfuls sugar, ¾ cup cream or milk and a +little vanilla; put this into 6 buttered cups, set them in a pan of +water, cover and bake till firm; remove them from oven and when cold +turn them out and cut each one into 3 slices; lay them onto a tin +pan, cut a round piece out of the center and fill up the hole with +warm marmalade; when cold dip the beignets first into pounded +macaroons, then in beaten egg, then in fine bread crumbs and fry in +boiling lard to a light brown; serve on a napkin dusted with sugar +and send either a snow, vanilla or caramel sauce to table with them. + +454. +Peach Beignets.+-- Pare and cut into halves 1 dozen large +peaches, sprinkle over ½ cup sugar and pour a glass of Cognac or +white brandy over them; cover and let them stand about 2 hours; +shortly before serving lay them in rows upon a clean cloth and press +another cloth lightly upon them to absorb the moisture; have ready a +batter, dip each one separately into it and fry in boiling lard to a +light brown color; lay them onto blotting paper, to absorb the fat, +dust with powdered sugar and serve with the following sauce:--Heat +the peach syrup to boiling point; beat the whites of 3 eggs to a +stiff froth, add slowly the hot syrup, beating constantly, and +serve. + +455. +Batter for Beignets.+-- Mix 1 cup sifted flour with a little +salt, the yolks of 2 eggs and 1 cup milk to a smooth, thin batter; +beat the 2 whites to a stiff froth; then add the batter slowly to +the whites, beating constantly; it is then ready for use. + +456. +Pineapple Beignets.+-- Pare a small, ripe pineapple, cut into +very thin slices and remove the hard part in center with a cutter or +apple corer, so they have the shape of rings; dip the rings first +into sugar, then in batter and fry in boiling lard; lay them on +paper or soft cloth, to absorb the fat, dust with sugar and serve +with orange snow sauce made as follows:--Put the juice of 3 oranges +with ½ cup sugar over the fire to boil for 5 minutes and add a +little grated rind; have the whites of 3 eggs beaten to a stiff +froth, add the hot orange syrup slowly, beating constantly, and +serve; or the beignets may be served without sauce or brushed over +with orange glaze. Oranges may be used instead of pineapples. + +457. +Beignets of Nudels.+-- Prepare nudels from 2 eggs; cut fine and +boil them in 3 cups milk with ½ tablespoonful butter and 2 +tablespoonfuls sugar until thick; spread them ¼ inch in thickness +onto buttered tins and when cold cut them into rounds with a biscuit +cutter or small wineglass; spread 1 side with marmalade or jelly, +lay 2 and 2 together and dip them in beaten eggs and fine zwieback +or bread crumbs; fry in boiling lard and serve on a napkin dusted +with sugar. + +458. +Beignets à la polonaise.+-- Bake ½ dozen small, thin pancakes, +put them on paper and cover each cake with the following cream:--Put +in a saucepan 1 tablespoonful flour, 1 cup milk, the yolks of 3 +eggs, a pinch of salt, 1½ tablespoonfuls sugar, a teaspoonful butter +and a little vanilla; stir this over the fire till it begins to +boil; remove from the fire and when cold spread it over the +pancakes; roll them up, cut into 2 pieces, press the edges together, +dip each in egg and bread crumbs and bake in boiling lard; serve on +a napkin dusted with sugar and send fruit sauce to table with them. +They may also be dipped into batter and then fried. + +459. +Pannequets à la royale.+-- ½ pound sifted flour, 5 ounces +melted butter, 6 eggs, 1½ cups cream or milk, {~VULGAR FRACTION ONE EIGHTH~} teaspoonful salt and +2½ tablespoonfuls sugar; stir the 6 yolks, sugar and salt together +and add slowly the melted butter, flour and the lukewarm cream; add +lastly the 6 whites beaten to a stiff froth; bake this mixture into +small pancakes the size of a saucer, spread them with fruit +marmalade or jelly, roll them up, lay them together in squares, +sprinkle with sugar and hold a red hot shovel over to glaze; arrange +them on a dish in two rows over each other and serve with sabayon of +oranges or wine chaudeau. These pancakes may be served with any kind +of sweet sauce. Stewed fruit may also be laid in center of dish and +the pancakes laid around it. + +460. +Pannequets à la vanille.+-- Prepare some pancakes the same as +in Pannequets Meringués, spread over boiled cream, roll each one up +separately, cut them into two pieces, arrange them onto a round dish +in a circle, sprinkle over some sugar and pounded macaroons and let +them heat through slowly in the oven; serve with vanilla sauce. + +461. +Pannequets Meringués.+-- Mix ½ cup sifted flour with ½ cup +cream and add a pinch of salt, 2 whole eggs, the yolks of 6, 1½ +tablespoonfuls sugar, 2 ounces finely pounded macaroons and 1 pint +rich, sweet cream; mix all the ingredients well together and bake ½ +hour before serving thin pancakes from this in an omelet pan; lay +the pancakes on a round dish and spread over each a layer of cream +the same as Beignets à la polonaise; put the cakes on top of one +another; beat the 6 whites to a stiff froth, mix with ½ cup powdered +sugar and spread this meringue all over the cakes; set dish in oven +for a few minutes; put little bits of bright jelly on top and serve +without sauce. + +462. +Plain Omelet.+-- 3 eggs, 3 spoonfuls, ¼ teaspoonful salt and a +pinch of white pepper; stir yolks, pepper, salt and milk together; +beat the whites to a stiff froth and add the above mixture slowly to +them, beating constantly; put a large frying or omelet pan over the +fire with ½ tablespoonful butter; when hot pour in the omelet +mixture; do not stir, but as the eggs set slip a broad-bladed knife +under the omelet to keep it from burning on the bottom; when done +slip the knife under one side of the omelet and double it over; slip +it onto a warm plate and set for 2 minutes in a hot oven; serve at +once. + +463. +Rum Omelet.+-- Prepare an omelet the same as in foregoing +recipe; when it comes from the oven dust thickly with granulated +sugar; pour 4 tablespoonfuls best rum into a cup, light it with a +match and pour while burning over the omelet; serve at once; as a +dessert sufficient for 3 persons. + +464. +Strawberry Omelet.+-- Wash and drain in a colander 1 pint +strawberries, put them in a dish with ½ cup sugar and set aside +until omelet is made. Ingredients for the omelet:--6 eggs, 1 +tablespoonful cornstarch mixed with ¼ teaspoonful baking powder, ½ +teaspoonful salt, ½ tablespoonful melted butter and 1 cup milk; stir +the yolks, salt, flour, powder and milk together; beat the whites to +a stiff froth and add the above mixture slowly to them, stirring +constantly; put a large frying or omelet pan with ½ tablespoonful +butter over the fire; when hot pour in ½ the omelet mixture; do not +stir, but as the eggs set slip a broad-bladed knife under the +omelet, to prevent burning on the bottom, and shake the pan to and +fro; when the underside is a light brown set pan with omelet for a +few minutes in oven; then scatter ½ the strawberries over the +surface; slip the broad-bladed knife under one side of omelet and +double in two, inclosing the fruit; dust over the top with powdered +sugar and let it remain in oven till the next one is baked the same +way; then serve at once; sufficient for a family of 6 persons. + +465. +Huckleberry Omelet+ is made the same way as Strawberry Omelet. +Omelets of blackberries, peaches, stewed or preserved fruit, such as +cherries, plums, etc., are also made the same way. + +466. +Orange Omelet.+-- Prepare an omelet the same as for Strawberry +Omelet; pare and cut fine 4 oranges, remove pits and white skin, mix +the pulp of oranges with sugar and finish the same as Strawberry +Omelet. + +467. +Jelly Omelet+ is made the same way as Strawberry Omelet, using +jelly instead of strawberries. + +468. +Omelette à la française.+-- Break 6 eggs into a kettle, beat +them with an egg beater until they foam and add 1 teaspoonful salt +and a little pepper; place a large frying or omelet pan with 1 +heaping tablespoonful butter over slow fire; as soon as butter is +hot pour in the eggs and draw them with a spoon slowly from the side +of pan to the center; when nearly thick let it stand for a few +minutes without stirring and let it get on the underside a light +brown; fold it over from both sides and turn onto a dish with the +folded side underneath. Some finely minced chives or parsley may be +mixed into the eggs before baking. + + + + +CHARLOTTES. + + +469. +Charlotte of Apples, No. 1.+-- Pare and quarter 10 good sized +apples (greening or pippin) and cut each quarter into slices; put +them in a saucepan with 2 tablespoonfuls butter, 6 tablespoonfuls +sugar and the grated rind of ½ orange or 1 lemon; cover and let them +stew till apples are soft, but not broken; then add ½ cup currant or +apple jelly, ½ cup seedless raisins, the same quantity of currants, +2 tablespoonfuls finely cut citron and a little finely cut candied +orange peel; cut a large, stale loaf of bread into thin slices about +{~VULGAR FRACTION ONE EIGHTH~} inch thick; cut each slice into rounds with a cake cutter or with +the cover of a baking powder box, dip each round piece with one side +into melted butter and fit them neatly in the bottom and sides of a +2-quart pudding dish with the buttered side towards the dish; lay +the rounds so that they lap over one another; then fill the dish +with the apples; cover them with a layer of the round pieces of +bread with the buttered sides towards the apples; bake in a medium +hot oven 40 minutes; when done turn the charlotte onto a dish, dust +with powdered sugar and serve. + +470. +Charlotte of Apples, No. 2.+-- Cut ½ pound rye bread or +pumpernickel into thin slices and dry them in the oven; then roll +them fine on a pastry board with a rolling pin and mix with ½ cup +melted butter, ½ cup sugar and ½ teaspoonful cinnamon; press this +into the bottom and on the sides of a pudding dish in such a way +that the inside has a complete lining of bread; fill it with apples +prepared the same as in foregoing recipe; cover with a thin layer of +bread crumbs and bake 40 minutes; when done turn the charlotte onto +a dish, dust with sugar and serve with fruit sauce. Some of the +sauce may be poured over the charlotte before sending to table. + +471. +Charlotte of Peaches.+-- Line a form with bread the same as +Charlotte of Apples, No. 1; pare and cut into halves 15 ripe +peaches; dissolve 1 pound sugar in 1 cup cold water, place it over +the fire and boil 5 minutes; add the peaches and boil about 6 +minutes; take them out and set aside to cool; add to the syrup ½ cup +apple jelly and boil 10 minutes longer; when cold put the peaches +into the form, pour over ½ the syrup, cover neatly with bread and +bake 40 minutes; when done turn the charlotte onto a dish, pour the +remaining syrup over it and serve at once. Charlottes may be made of +all kinds of preserved fruits, such as peaches, cherries, apricots, +pears or plums. + +472. +Charlotte of Cherries.+-- Remove the pits from 2 pounds +cherries; dissolve 1 pound sugar in 1 cup cold water and boil 5 +minutes; put in the cherries and boil 3 minutes; remove the fruit +with a skimmer, boil the syrup a little longer and then set aside; +line a form with bread the same as Charlotte of Apples, put in the +cherries, pour over a little of the syrup, cover with bread and bake +40 minutes; when done turn onto a dish; add to the remaining syrup 1 +glass brandy and pour it over the charlotte. + +473. +Charlotte of Currants.+-- Remove 1 pound currants from their +stems and add 1 pound raspberries; wash and put them with 1½ cups +sugar into a dish and let them stand for 1 hour; line a form with +bread the same as Charlotte of Apples, put in the fruit, cover with +bread and bake 40 minutes; when done turn the charlotte onto a dish, +dust with powdered sugar and serve. + +474. +Charlotte of Pineapple.+-- Line a form with bread the same as +Charlotte of Apples, No. 1; pare and cut into fine pieces 1 large +pineapple; boil 1 pound sugar with 1 cup water, add the pineapple +and boil 20 minutes; remove the fruit with a skimmer, boil the syrup +a little longer and then set aside to cool; put the pineapple in the +form with 2 tablespoonfuls crab apple jelly laid in small pieces +between, pour over a little of the syrup, cover with bread and bake +40 minutes; when done turn the charlotte onto a dish and pour the +remaining syrup over it. + +475. +Charlotte à la polonaise.+-- Cut a large stale sponge cake into +slices ½ inch in thickness and pour over each slice a little +maraschino or Madeira wine; spread the bottom slice thickly with +cream frangipane (see Cream), lay over this another slice, spread +again with cream and continue until the cake has its original form +again; set the cake onto a dish; beat the whites of 6 eggs to a +stiff froth, spread it on thickly over the cake, dust with powdered +sugar and set for a few minutes in a cool oven; serve with sabayon +sauce made as follows:--Place a saucepan over the fire with ½ cup +sugar, ½ bottle Rhine wine, the peel and juice of 1 lemon, ½ +teaspoonful cornstarch, 1 whole egg and the yolks of 3; beat this +with an egg beater over the fire till nearly boiling; remove +instantly, continue the beating for a few minutes longer, pour the +sauce into a sauciere and serve with the charlotte. + +476. +Charlotte Russe, No. 1.+-- Cover the bottom of a round form +with white paper; split and trim 1 pound lady fingers and fit them +neatly in the bottom and sides of form; whip 1 quart cream to a +stiff froth and add 5 tablespoonfuls powdered sugar and 1½ +teaspoonfuls vanilla extract; fill cream into the form, cover with +the cakes laid close together and set on ice till wanted; when ready +to serve turn the charlotte russe onto a glass dish, remove the +paper and serve. + +477. +Charlotte Russe, No. 2.+-- Boil 3 cups milk with a pinch of +salt, ½ tablespoonful butter and ½ cup sugar; mix 4 tablespoonfuls +cornstarch with 1 cup cold milk; stir this into the boiling milk and +continue boiling for a few minutes; remove from the fire; beat up +the yolks of 4 eggs and mix them with the cornstarch; when nearly +cold beat the whites to a stiff froth, stir them lightly through the +custard and flavor with 1½ teaspoonfuls vanilla; put a round piece +of paper in the bottom of a mould; then line the bottom and sides +with lady fingers, fill in the cold custard, lay the cakes closely +together on top and set on ice till wanted; when ready to serve turn +the charlotte russe onto a glass dish and serve with vanilla sauce. + +478. +Charlotte à la russe.+-- Cover the bottom of a round form with +white paper and line the inside of it with sponge cake; cut the cake +for the bottom into 3-cornered pieces, lay them with the points +towards the center and let them lap over on one another; cut the +pieces for the sides as long as the height of form and about 1½ +inches wide; cut them a little slanting on one side towards the top, +fit them in firmly close to one another and fill the form with the +following cream:--Soak 1 ounce gelatine in a little cold water; +place a saucepan with 1 pint milk, the yolks of 6 eggs, 1 small cup +sugar and 2 teaspoonfuls vanilla over the fire and stir till nearly +boiling; remove from the fire, add the gelatine and stir till cold; +when it begins to thicken add 1 pint whipped cream and finish the +same as in foregoing recipe. If cream is not handy beat the 6 whites +to a stiff froth and add them instead of it. + +479. +Charlotte à la russe (with preserved or stewed Pears).+-- +Prepare the milk with gelatine and cream the same as in foregoing +recipe; cover the bottom of a round deep dish with preserved or +stewed pears, also lay some pears on the side of form, pour in the +milk mixture and set on ice till cold; when ready to serve beat the +whites to a stiff froth and add 2 tablespoonfuls sugar and ½ +teaspoonful vanilla; turn the charlotte onto a dish and spread the +beaten whites over it; serve with cold strawberry sauce. This may +be made of preserved peaches, apricots or any other kind of fruit in +the same manner. + +480. +Snow Eggs.+-- Beat the whites of 6 eggs to a stiff froth and +add 3 tablespoonfuls powdered sugar; put a wide saucepan with milk +and 1 tablespoonful sugar over the fire; as soon as the milk boils +set with a tablespoon large oval-shaped dumplings from the mixture +into the milk, draw saucepan to side of stove, cover and let it +stand for a few minutes; then turn them over, let the milk come to a +boil again, draw it to the side and cover; after a few minutes +transfer the dumplings with a skimmer to a sieve and set aside to +cool; prepare a crême française au chocolat or vanille (see Cream) +in a plain form; when cold turn the cream onto a dish, lay the snow +eggs in a circle around it and serve with vanilla sauce. + + + + +RICE PUDDINGS AND DISHES MADE OF RICE FOR DESSERT. + + +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 ½ 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, ½ tablespoonful butter and ½ +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 ¼ 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 ½ pound rice the +same as in foregoing recipe without the butter and add while hot ¼ +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, ½ teaspoonful salt, 1 +tablespoonful sugar and boil 20 minutes; then add ¼ 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 ¾ 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 ½ butter and ½ 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 à la Creole.+-- Parboil ½ pound rice in water and drain +and rinse with cold water; boil it in 1½ 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 ½ cup rice over the fire, +boil 5 minutes and drain and rinse with cold water; return the rice +to saucepan, add 1 pint milk, ½ 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 ½ inch in length and as fine as +possible, put them into a saucepan, cover with water and boil ½ +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 ½ 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 à la française.+-- Put ½ 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, ½ +teaspoonful salt, ½ tablespoonful butter and boil till nearly done; +then add 8 finely pounded bitter macaroons, 2 tablespoonfuls finely +cut candied orange peel, ½ 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, ½ 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 ½ 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, ½ 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 3½ 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, ½ +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; ½ cup seedless raisins may be added to the +pudding if liked; serve without sauce. + +493. +Rice Pudding (Minutatim).+-- Place a saucepan with ¼ 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, ½ teaspoonful salt, ½ tablespoonful +butter and boil slowly till tender; transfer the rice to a dish and +when cold mix it with 2 tablespoonfuls sugar, ½ 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, ½ 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 1½ pints milk come to a boil, +add 4 tablespoonfuls rice flour, mix with ½ 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 Souflée.+-- Place a saucepan with 1 cup milk and ½ +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 souflée or pudding +dish and bake ½ hour in a moderate oven; all souflées 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 souflée 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 ¼ +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, ½ currant and ½ raspberry; when it +boils mix 4 tablespoonfuls rice flour with 1 cup claret, add it with +1½ 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 ½ 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, ½ +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 ½ 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 ½ +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 ½ 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 ½ 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 ¼ pound rice which has been +boiled in 2 waters till tender; place the kalte Shale on ice till +wanted. + +502. +Rice Radetzky.+-- Put ½ 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 ½ teaspoonful +salt and boil till done and thick; in the meantime melt ½ +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 ½ 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 ½ pound rice in water, drain in +a colander and rinse with cold water; then place it over the fire +with 1 quart milk, add ½ 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 ½ pound rice the same as in +foregoing recipe and press it through a sieve; when cold stir ¼ +pound butter with ½ 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 ¾ 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 ½ 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 ½ 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 ½ pint white +wine with ½ pound sugar, the grated rind and juice of 1 lemon and ½ +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 ½ teaspoonful cornstarch, ½ pint white +wine, 3 eggs, 4 tablespoonfuls sugar, the juice of 1 lemon and ½ +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 ½ 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, ½ 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 ½ butter and ½ lard to a fine golden color; serve on +a hot dish dusted with sugar. + +509. +Rice Pudding (baked).+-- Soak ½ 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, ¾ +teaspoonful salt and boil till tender; add 3 ounces butter, ¼ pound +sugar and the grated rind of 1 lemon; when cold mix it with the +yolks of 6 eggs, ½ 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 ½ 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 ¼ 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 ½ teaspoonful salt; put the +milk with ½ 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 ½ hour; serve with wine +cream sauce. + +513. +Rice Pudding (baked).+-- Place a saucepan with ½ 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, ½ 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 ½ 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 ½ 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, ¼ pint +maraschino and 1¼ 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 à la Palerino.+-- Put ½ 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 ¼ pound sugar and boil slowly till +tender; add 1½ 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 ½ pint preserved cherries +on a sieve to drain; thin ¼ 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 à 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 1½ pints white wine in saucepan, add ½ +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 ½ cup sugar and ½ 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 à la Wellington.+-- Boil ½ pound rice for 15 +minutes in water, drain it in a sieve and rinse with cold water; +return rice to saucepan, add ½ 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 plombière 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 1½ 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 {~VULGAR FRACTION ONE THIRD~} its height into 12 pieces; boil ¾ +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 ½ 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, ½ +tablespoonful butter, ½ 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 ½ the rice mixture, lay over this +the apples and over them the remaining ½ 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 ½ 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, +½ teaspoonful salt and boil slowly till tender (the kernels must +remain whole); transfer it to a dish and when cold stir ¼ 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 ¼ pound butter to a cream, add ¼ +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 ½ cup rice come to a boil, drain in +a colander and rinse with cold water; return the rice to saucepan, +add 1 cup milk, ¼ 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 ¾ hour; +serve with wine sauce. + +523. +Rice Scallop.+-- Place a saucepan with ½ pound rice and cold +water over the fire, boil 5 minutes and drain in a colander; return +rice to saucepan, add 1 quart milk, ½ 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, ½ cup well +cleansed currants, ½ cup sugar and stew slowly until apples are +soft; add ½ 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 ¾ 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 ¼ 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, ½ +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 ¼ pound rice flour with 1 quart milk and add +¼ pound sugar, ½ 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 ½ 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 ½ 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 ½ 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, ¼ 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, ¼ 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 ½ 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 ½ +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, ½ tablespoonful butter, ½ 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 ½ +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 +¼ 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 {~VULGAR FRACTION ONE EIGHTH~} 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, ½ 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 ¼ 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 ½ +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 ½ hour; then bake in a medium hot +oven about ½ 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 ½, add the prunes and mix all together; grate the +crust from 3 or 4 milk rolls, cut them into slices about {~VULGAR FRACTION ONE EIGHTH~} 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 ½ 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 ½ 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, ¾ cup sugar, 10 large +greening or pippin apples and ¾ cup butter; pare, quarter and cut +the apples into fine slices; put ¼ 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 ¾ 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, ½ 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 1½ 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 ½ cup sugar, cover and stew gently till +they begin to soften; remove them from fire, add ½ 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 ¾ 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 ½ 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 à 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 ½ 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, ½ cup +sugar, the yolks of 6 eggs and 1½ 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 ½ 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 +¼ 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 ¼ 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 ¼ pound best sago, ½ 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 ¼ 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 ½ 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 1½ hours; add 1 bottle +claret, the juice of 2 lemons and the rind of 1; add sufficient +sugar to sweeten and boil ½ 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 Grütze.+-- Stew ½ pound currants and ½ pound raspberries +with ½ 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 ½ 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 ½ 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 ½ 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 +½ 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 ¾ 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 ¼ 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 ¾ 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 ½ 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, ½ +tablespoonful cornstarch, ½ 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 ½ 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 ½ cup sugar and while +boiling stir in 2½ 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 ¾ 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, ½ 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 ½ 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 ½ 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, +½ 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 ½ 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 ½ 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 ½ pound sugar and stir until cold; then add 1 +quart sweet cream beaten to a froth and ½ 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 ½ 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 ½ 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 ½ 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 ½ +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, ½ 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 ½ cup tapioca in cold +water for 2 hours; then mix it with ½ 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 ½ teaspoonful salt; when cold mix it with 4 well +beaten eggs, ½ cup sugar and 1½ 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 ¾ 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 ¾ 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 ½ 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 ¾ 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 Souflée (with Almonds and Raisins).+-- Boil ¼ pound +farina in 2½ cups milk and 1½ 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 ½ 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 ½ 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 ½ tablespoonful butter until it becomes +thick and loosens itself from bottom of saucepan; when cold stir ¼ +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 Souflée.+-- 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 ¾ hour; dust the souflée 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 ½ 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 ½ teaspoonful +salt, ½ 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 ½ lemon, +a little Rhine wine and ½ 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 ¼ +pound melted butter, ¼ 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 à la Condé.+-- 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 1½ pints sweet cream and boil until tender and +thick; then add 1½ 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 1½ 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 à 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 ½ 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 ¼ 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 Croûtes. Peach +Croûtes and Apricot Croûtes are also made the same as Pineapple +Croûtes. + +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 ½ 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 ½ 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 ½ 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 ½ +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 ½ +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 à la Neige.+-- Pare, core and cut into quarters 6 large +tart apples; put them in saucepan with the peel of ½ lemon, ½ 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 ½ +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 +½ 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 ½ 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 ½ 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 ½ pound evaporated apples in +several waters, put them in a saucepan, cover with cold water and +boil till tender; add ½ 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 ½ 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 ½ 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 ½ 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 ½ +cup sugar and ½ 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 ½ 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 ½ 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. ½ +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 ½ cup water and boil till soft; add 1½ 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 ¼ pound water to a syrup +and add ¾ 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 1½ 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 1¼ cups sugar with ¾ 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 1½ 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 1½ +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 ½ pint water, ½ 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, ½ 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 ½ pound sugar +with ½ 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 ½ 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 ½ 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. + +652. +Compote of Apricots+ is made the same as Compote of Peaches. + +653. +Compote of Pears.+-- Pare and cut 2 dozen medium sized ripe +pears into halves, remove the cores and put the pears in cold water +with the juice of 1 lemon or 2 tablespoonfuls white vinegar; place a +kettle over the fire with 1 pint water, 10 tablespoonfuls sugar, the +juice of 1 lemon, half the rind and boil 3 minutes; remove the scum, +put in the pears and boil till a straw will pierce through them +easily; then pour them in a deep stone bowl, cover with paper and +set aside; when cold drain off the liquor and boil it down to +one-half; then set aside to cool; shortly before serving pile the +pears up high in a glass dish and pour the syrup over them cold. If +large pears are taken use a smaller quantity; if small pears are +chosen use a larger quantity, leave them whole, cut the stems off +half way and pare them. + +654. +Compote de Melons.+-- Select 1 large muskmelon (not too ripe), +cut it in half, remove the seeds with a tablespoon, cut the melon +into large pieces, pare off the skin and cut each long piece in two; +put the melon pieces in a saucepan, cover with boiling water and +boil 5 minutes; take them out with a skimmer and lay the melon +pieces on a dish to cool; put a kettle over the fire with 1 pound +sugar and 1 pint water and boil a few minutes; put in the melon and +boil 20 minutes; pour it into a dish, cover with paper and set in a +cool place; when cold drain off the syrup, return it to kettle and +boil slowly 10 minutes; then set aside to cool; pile the melon up +high in a glass dish and pour the cold syrup over it. A piece of +green ginger root or the juice of 1 lemon may be boiled with the +melon. + +655. +Compote of Watermelon.+-- Select a nice, ripe watermelon, cut +it in half, then into slices, remove the black pits and cut the red +part into small pieces; take for 1 quart of such pieces 2 cups +sugar, 1 pint water, a piece of green ginger and the juice of 1 +lemon; put sugar, ginger and lemon juice over the fire and boil 5 +minutes; put in the melon pieces and boil slowly about 20 minutes; +pour into a dish and cover with paper; when cold drain off the +syrup, return it to kettle and boil 10 to 15 minutes; arrange the +melon nicely in a glass dish and pour the cold syrup over it; remove +the ginger before sending to table. The white part of the melon may +be used for preserving. If the melon is a large one part of it may +be used for compote and the other part cut up into slices and +served. A third part may be used as a fruit salad. (See Fruit +Salad.) + +656. +Compote of Apples.+-- Choose medium sized tart apples, pare and +cut them into halves, take out the cores, round the edges and lay +them in cold water with lemon juice; boil 1 pound sugar with 1 pint +water and the rind and juice of 1 lemon in a wide, low saucepan; put +in the apples and let them boil 3 minutes; then turn the apples +around, cover the pan and set it on side of stove, where they will +stop boiling; let them stand 10 minutes; then thrust a straw through +them; if it goes through easily they are done; if not, boil them for +a minute longer; remove them from fire and set aside; when cold take +the apples out of the syrup and lay them on a sieve; boil the syrup +down until it thickens; pile the apples up in a glass dish and pour +the syrup over when cold. + +657. +Compote de Strélity.+-- Pare, core, cut into quarters and then +into fine slices 12 large pippin apples; boil 1 cup sugar with 1 cup +Rhine wine, 1 cup water, the juice of 1 lemon and 3 ounces finely +sliced citron; put in the apples and boil them for a few minutes; +then set aside to cool; soak 1 ounce gelatine in 1 cup water 20 +minutes; add 1 cup boiling water and stir until dissolved; add it to +the apples and boil for 1 minute; then remove from fire; when cold +and beginning to thicken rinse out some small cups or forms with +cold water, sprinkle each one with granulated sugar, fill them ¾ +full of apples and set on ice; boil ¾ cup sugar with ½ cup Rhine +wine and a little lemon juice to a syrup and set it in a cool place +until wanted; in serving turn the apples out of the cups, put them +on a round or oval-shaped dish and pour the syrup over them; or +serve the apples with whipped cream. + + + + +PIES. + + +658. +Directions for Making Pies.+-- To succeed in making good pastry +the following rules should be observed:--Flour should be of the best +quality, dry and sifted before using. Butter, unless fresh, should +be washed several times in cold water and dried in a napkin. Lard +should be sweet, and is best when tried out from leaf lard. If suet +is used it should be fresh, chopped fine and freed from all skin. +During the process of chopping it should be dredged with flour. Beef +dripping should be clarified, and if the dripping has any odor or +by-taste a very disagreeable flavor will be imparted to the paste. +Strict cleanliness must be observed. All utensils used for pastry +making should be clean and kept exclusively for that purpose. +Prepare the crust as quickly as possible and do not touch it with +your hands any more than necessary. When the crust is ready take a +pie plate (agate pie plates are the best) and dust it with flour; do +not grease it with butter or lard. Cut off a portion of the crust, +roll it out thin, lay it over the plate, press it down lightly with +the hand, set the plate in front of you, press with the palms of +both hands against the edge of plate and cut the paste which hangs +over the edge off with your fingers. The plate is then ready to +receive the ingredients of which the pie is to be made. If pumpkin, +cocoanut or custard pie is to be made, brush the surface of crust +over with beaten egg and sprinkle over 2 tablespoonfuls finely +sifted bread or cracker crumbs; then fill in the mixture. This keeps +the crust dry and prevents it from being heavy. Pies that are made +of stewed or preserved fruit should also be treated the same way. +For fine meringue pies the crust should be baked before the mixture +is put in. This is done in the following manner:--Line the pie plate +with crust and brush the edge over with beaten egg; then roll some +pie crust very thin, cut it into strips 1 inch wide and cut one side +of the strips into scallops with a knife; wet the edge of crust on +the pie plate with beaten egg or water; then lay the strip around +the edge of plate so the scallops stand a little above the edge; +next lay some thin, buttered brown paper into the plate all over the +crust, fill the plate with dry peas and bake it in a medium hot oven +till crust is done; then take it from the oven, remove paper and +peas, fill in the mixture and bake again till pie is done; draw the +pie to front of oven, spread over the meringue and let it remain in +oven for a few minutes; then transfer it to a cool place and serve +cold. 1 or 2 quarts of dry peas should be kept for this purpose +only. They may be put away in a box or glass jar and can then be +used several times. If the peas should at any time become rancid +from the butter or lard of which the pie crust is made, pour boiling +water over them and drain and rub thoroughly with a dry towel; then +spread them apart on shallow tins and when dry put away until wanted +again. Instead of peas the pie plate may be filled with pieces of +stale bread, which can then be used for bread crumbs; but peas are +best for this purpose. + +659. +Pie Crust (quick and good).+-- 2 cups flour, ½ teaspoonful +salt, ½ cup ice water and 1 cup lard; sift flour and salt in a bowl, +add the lard and chop it fine with a knife in the flour; add the +water and mix it with the same knife into a stiff paste; put the +paste on a floured board and work it for a few minutes with the +knife; take a portion from it and roll it out thin; line a pie plate +with it and fill the plate with the ingredients the pie is to be +made of; roll out another portion of paste and spread over the top ½ +tablespoonful lard; lay this over the pie with the lard side up, +press the paste off which hangs over the edge of plate with your +hands and place the pie in oven to bake. This crust is excellent, +inexpensive and quickly made; sufficient for 2 large pies. + +660. +Rich Pie Crust.+-- ½ pound flour, ½ teaspoonful salt, ½ pound +lard and ½ cup ice water; sift flour and salt into a bowl, add the +water and mix it into a paste; put the paste on a floured board and +work it thoroughly for 5 minutes, or until it does not stick to the +hands; then roll it out into a square about an inch in thickness; +also shape the lard into a square, but 1 inch smaller than the +paste; lay it in center of paste, fold the paste over and place it +for ½ hour on ice; then put it on the board again, dust it under and +over with flour, roll it out 3 times as long as wide with a rolling +pin, fold over one-third to the center, roll over it once, fold the +other end over that, so the paste is three double, roll over it once +with the rolling pin, turn the paste around, roll it out again 3 +times as long as wide, fold it up the same way as before and set the +paste again for ½ hour on ice; repeat the folding and rolling twice +more and let it rest each time for ½ hour; when ready to make the +pie roll a portion of the paste out very thin, line pie plate as +directed with it and fill the plate with the ingredients the pie is +to be made of; roll out another portion of the paste, spread the top +thickly with lard, lay the paste over the pie with the lard side up +and remove the paste which hangs over the edge of plate by pressing +against the edge with the palm of your hand; sufficient for 2 large +pies. + +661. +Fine Pie Crust.+-- 1 pound flour, 1 teaspoonful salt, ½ pint +ice water, ½ pound lard, 6 ounces butter and the yolk of 1 egg; sift +flour and salt in a bowl, add ½ the lard and chop it fine in the +flour with a knife; put the yolk in the ice water and beat it with +an egg beater till it foams; then add it to the flour and mix it +with the same knife into a stiff paste; turn the paste onto a +floured board and roll it into a square piece about an inch in +thickness; form the remaining lard and the butter also into a square +piece, but 1½ inches smaller on all sides; lay it in center of +paste, fold it over the lard and butter together, first from right +and left, then from and towards you; lay the paste onto a plate and +let it rest for ½ hour on ice; then put it on a board, dust under +and over with flour and roll it out 3 times as long as wide, rolling +always from you; fold over one-third to the center, roll over it +once with the rolling pin, fold the other end over that, so the +paste is 3 double, roll over it once with a rolling pin, turn the +paste around, roll it out again 3 times as long as wide, fold it up +the same as above and set the paste again for ½ hour on ice or in a +cool place; repeat the rolling out and folding up twice more and let +it rest each time ½ hour; after the last rolling let it rest 10 +minutes and then use as directed; sufficient for 4 large pies. + +662. +Family Pie Crust.+-- ½ pound butter, 6 ounces lard, 1 pound +flour, 1 cup ice water and ½ teaspoonful salt; sift flour and salt +into a bowl, add the lard and chop it up with a broad-bladed knife +into the flour until it is very fine; next pour in the ice water and +mix it with the same knife into a smooth paste; turn it onto a +floured board, dust under and over with flour and roll it out 1 inch +in thickness; divide the butter into 3 parts; put 1 part in small +bits in regular rows all over the paste; then fold it up, first the +right side towards the left, then the left side towards the right, +so the paste has 3 thicknesses; turn it around, roll it out again +the same way, put over the second part of butter, fold it up and +roll out again the same way; put over the third part of butter, fold +it up and roll it out twice more; let it rest for 1 hour on ice or +in a cool place; then use; while the rolling and folding is going on +flour must be sprinkled under and over the paste; the rolling pin +must be kept floured, to keep the paste from sticking to it. This +paste may be made the day before it is to be used, and if it stands +for 2 or 3 days it will not hurt it as long as the paste is kept in +a cool place; sufficient for 4 large pies. + +663. +Fine Paste for Meat Pies, Patties and Baked Apple +Dumplings.+-- Put 1 pound sifted flour on a paste board, make a +hollow in center and put in the yolks of 3 eggs and ½ pound butter; +work this quickly with your hands into a stiff paste, adding by +degrees a little ice water; then roll it out 1 inch in thickness and +fold the right and left side to the center, so they meet together; +then fold the other two sides over to the center the same way and +set it for 1 hour on ice or in a cool place; when that time has +expired lay the paste onto a floured board, roll it out 3 times as +long as wide, fold one-third over to the center, roll over it once +with the rolling pin, fold the other third over that, so the paste +has 3 layers, roll out again 3 times as long as wide, fold it up the +same way, let it rest for ½ hour and roll and fold it up once more; +then use. This paste is excellent for chicken, oyster, pigeon or +beefsteak pie; also for baked apple dumplings and fine patties; +sufficient for 1 large pie or for 9 apple dumplings. + +664. +Puff Paste.+-- 1 pound flour, a pinch of salt, 1 cup ice water +and 1 pound butter; sift flour in a bowl, add salt and ice water and +mix it into a smooth paste; work it thoroughly on the board with +your hands for 5 minutes, cover and set it for 20 minutes on ice; +knead the butter well in ice water, to remove the salt, and dry it +in a napkin; put the paste onto a floured board and roll it out into +a square about 1½ inches in thickness; press the butter flat, also +into a square, but smaller than the paste; lay the butter in center +of paste and fold the paste first from the right and left side; then +from you and towards you over the butter together; turn the paste +over with the folded side towards the board; dust under and over a +little flour and roll the paste out 3 times as long as wide; fold +the lower third over the center and roll over it once with the +rolling pin; then fold over that the upper third, so the paste is +three double; roll over it once with the rolling pin; turn the paste +around, roll it out again 3 times as long as wide, fold it again 3 +double, lay it on a plate and set the paste for 1 hour on ice; then +roll it out again and fold the same way twice; let it rest for ½ +hour on ice; roll and fold it twice more, so the paste has been +rolled out and folded up 6 times; after the last rolling let it rest +for 20 minutes and then use. The rolling out and folding together +must be done with the greatest care, so the layers fit exactly over +one another, as the whole success depends upon this. The paste has +attained its greatest lightness when rolled and folded together 6 +times; if it is rolled out oftener it will loose in lightness; and +if it is to be used where lightness is not wanted it must be rolled +and folded together from 8 to 10 times. Puff paste is best made in a +cool place, and if handy on a marble slab. + +665. +Short Paste (Mürber Teig--German art).+-- ½ pound sifted flour, +6 ounces butter, the yolks of 4 eggs, a pinch of salt, 1 +tablespoonful sugar and the grated rind of ½ lemon; knead the butter +in ice water, to remove the salt, and dry it in a napkin; put the +flour on a board, make a hollow in center, put in the yolks, lemon, +sugar, salt and butter and work it quickly into a smooth dough with +your hands; set it on ice for 1 hour before using. Another way:--½ +cup butter, the yolks of 3 eggs, 4 tablespoonfuls cream, ½ +tablespoonful sugar, a pinch of salt and ½ pound flour; mix these +ingredients together the same as above. Short paste (or Mürber Teig) +is used a great deal in Germany the same as pie crust in America, +and is excellent when made right. A very nice pie is made as +follows:--Roll the paste out very thin, cover a pie plate with it +(one which is not very deep), cut off what hangs over the edge of +plate, spread a thick layer of any kind of fruit marmalade over it, +cover with a thin layer of the paste and bake in a quick oven; or +bake thin layers of the paste the same as Jelly Cake, and when done +lay 2 together with jelly, fruit marmalade or whipped cream between +them. Another way to use it is:--Roll the paste out {~VULGAR FRACTION ONE EIGHTH~} of an inch in +thickness, cut it into rounds with a cake cutter, brush them over +with beaten egg and sprinkle chopped nuts and sugar over them; bake +in a medium hot oven and serve with wine. + +666. +Neapolitan Paste.+-- Scald 5 ounces almonds in boiling water +and let them lay for a few minutes; then remove the brown skins and +pound the almonds fine in a wedgewood mortar with the yolks of 4 +eggs and 1 tablespoonful powdered sugar; sift 1 pound flour on a +pastry board, make a hollow in center, put in ¾ pound butter, ½ +pound powdered sugar, the almonds, 1 whole egg and 1 yolk and the +finely chopped peel of 1 lemon; work this into a stiff paste and set +it for 1 hour on ice before using. + +667. +Florentinian Paste.+-- Sift 1 pound flour on a pastry board, +make a hollow in center, put in 1 cup butter, 1 cup sugar, 5 ounces +grated chocolate, 2 whole eggs and the yolks of 5 hard boiled eggs +rubbed through a sieve; add a little cinnamon and vanilla; knead +this into a smooth paste and let it stand for 1 hour in a cool place +before using. + +668. +Almond Paste.+-- Pour boiling water over ½ pound almonds, +remove the brown skins, let the almonds lay in cold water for 24 +hours and change the water 2 or 3 times; then pound the almonds in a +wedgewood mortar with 2 tablespoonfuls water and the juice of ½ +lemon; press them through a sieve and mix with ½ pound powdered +sugar into a stiff paste; put the paste into a porcelain-lined +saucepan and stir over the fire until it loosens itself from bottom +of saucepan; remove the paste from the fire and when cold put some +powdered sugar on a pastry board, lay the paste on the sugar and +work it into a round ball; then set it in a cool place 1 hour before +using. + +669. +Boiled Paste (Paté à choux).+-- Place a saucepan with 1 pint +water or milk over the fire and add 1 cup butter, 1½ tablespoonfuls +sugar, ¼ teaspoonful salt and the peel of 1 lemon; as soon as it +boils sprinkle in slowly, stirring constantly, 1 pint sifted flour; +continue stirring until it has formed into a smooth paste and +loosens itself from bottom of saucepan; transfer the paste to a dish +and let it cool; then mix it by degrees with 8 whole eggs and use +for cream cakes, chocolate eclairs and other small cakes. + +670. +Nudels.+-- Sift 1 cup flour in a bowl and add a pinch of salt, +a piece of butter the size of a hazel nut, 1 egg and 1 tablespoonful +water; mix this into a stiff paste and work it well on a board so it +does not stick to the hands; then divide it into 4 equal parts; roll +each part out as thin as paper and let them lay on a board to dry +for 10 minutes; then cut them into strips 1 inch wide; lay 4 strips +over one another and cut them as fine as possible, like fine straws; +when all are cut scatter the nudels all over the board and let them +lay till dry; then use or put them away in a box; they will keep for +some time. The yolks of 2 eggs may be used instead of 1 whole egg. +Nudels are used for puddings or souflées and serve as a dessert; +they are also largely used in soup. They should always be put into +boiling water, soup or milk and boiled 10 minutes when wanted for +use. + +671. +Mince Pie.+-- 1 pound finely chopped boiled beef, ½ pound +finely chopped suet, 1 pound well washed and dried currants, 1 pound +stoned raisins, 1 pound finely cut citron, 1 pound sugar, ½ +teaspoonful salt, the juice and a little grated rind of 2 oranges, +the juice and grated rind of 1 lemon, 1 pint cider, ½ pint brandy, ½ +pint sherry wine, 1 teaspoonful ground cloves, 1 teaspoonful +cinnamon, 1 teaspoonful mace, 1 grated nutmeg and 3 pounds finely +chopped apples; mix all the ingredients well together and use; +sufficient for 6 good sized pies. If this mince meat, is to be kept +for any length of time omit the apples and fill the mince meat into +glass jars; close tightly and keep them in a cool place. It will +then keep all winter. When wanted to make pies of take 1 jar at a +time and mix the mince meat with an equal portion of chopped apples; +line 2 pie plates with rich pie crust, fill them with the mince +meat, cover with same crust as directed (see Directions for Pies), +cut a small opening in center and one on each side of upper crust +and place the pie in a medium hot oven to bake; when done remove it +from oven and pour a little good brandy in center, sides and +openings and serve warm. Mince pies will keep in a cool place for +two weeks, but they should always be put for 10 or 15 minutes in the +oven to heat through before serving. For a large quantity of mince +meat put 8 pounds beef off the round in a kettle of boiling water, +add 1 tablespoonful salt and boil till tender; when done remove the +kettle from the fire and set aside to cool; then take out the meat, +remove all skin, fat and hard part and chop the meat as fine as +possible; then weigh the chopped meat and take for each pound the +same ingredients as in above recipe; put it away in well closed jars +without the apples. + +672. +Mock Mince Pie.+-- 3 finely rolled soda crackers, 1 cup well +washed currants, ½ cup stoned raisins, ½ cup finely cut citron, ½ +teaspoonful ground cloves, 1 teaspoonful cinnamon, ½ grated nutmeg, +½ teaspoonful salt, 1 tablespoonful butter, ½ cup sugar, ½ cup +molasses, ½ cup brandy or wine, the juice of 1 orange and a little +grated rind, the juice and grated rind of ½ lemon and ¼ pound dried +apples; wash and stew the dried apples till tender; add the ½ cup +sugar and sufficient boiling water to make 3 cupfuls stewed apples; +set aside to cool; then mix them first with the rolled soda +crackers, by degrees with all the other ingredients and use as +directed for pies; sufficient for 3 medium sized pies or 2 large +ones. A good plan is to leave a small opening in center of upper +crust and when the pies are done pour a little brandy into it. + +673. +Apple Pie, No. 1.+-- Line a pie plate with crust as directed +(see Directions for Pies); pare, quarter and cut greening or pippin +apples into fine slices; fill the plate with apples, sprinkle over +some sugar (about 2 tablespoonfuls for a medium sized pie), cover +with crust and bake till apples are done and the crust has attained +a delicate light brown color. If the flavor is liked a pinch of +cinnamon and nutmeg may be added. In the spring of the year the +juice of ½ lemon squeezed over the apples of each pie is a great +improvement, as the apples have lost a great part of their flavor. +Apple pies are best when eaten the same day they are baked. If they +stand over till next day they should be put in the oven for about 10 +minutes 1 hour before serving. They will then be as good as fresh +pies; otherwise the crust is apt to be tough. + +674. +Apple Pie, No. 2.+-- Make an apple pie the same as in foregoing +recipe; put ½ tablespoonful butter in small bits over the apples, +grate over a very little nutmeg and a pinch of cinnamon, add no +sugar, leave a small opening in center of upper crust and bake until +done; in the meantime boil 1 cup sugar with ½ cup water 5 minutes; +when the pie is done put a small funnel in the opening in center of +upper crust and pour the syrup carefully through it into the pie; +set the pie aside and serve when cold. The pie plate should be deep +and large for this pie. + +675. +Apple Pie, No. 3.+-- Line a large, deep pie plate with fine pie +crust, fill the plate with finely cut tart apples, sprinkle over ½ +cup sugar, dust over a little flour and cover with crust; leave a +small opening in center of upper crust and bake till done; 10 +minutes before the pie is taken from the oven put a small funnel in +the opening in the center of upper crust and pour carefully ½ cup +sweet hot cider through the funnel into the pie; when done remove +the pie from oven and serve when cold. Another way is:--Stew the +apple peels and cores in water till tender; then strain them through +a coarse bag, return the liquid to saucepan and boil 10 minutes; +then add for 1 cup liquid 1 cup sugar, boil 10 minutes longer and +pour the hot syrup into the pie in place of cider. + +676. +Apple-Citron Pie.+-- Line a deep pie plate with rich pie crust, +fill it with finely cut tart apples, lay small pieces of butter +between the apples, sprinkle over each pie ½ cup sugar and ½ cup +finely cut citron, add 2 tablespoonfuls currant or apple jelly, +cover with crust and bake till done. + +677. +Apple Meringue Pie.+-- Press 1 pint stewed apples through a +sieve, sweeten to taste and add the juice of ½ lemon, a little +grated nutmeg and the yolks of 4 eggs; line a pie plate with crust, +cover with buttered paper, fill the plate with dried peas and bake +till crust is a light brown; remove paper and peas, fill in the +mixture, return pie to oven and bake till done; in the meantime beat +the 4 whites to a stiff froth and add 1 tablespoonful powdered sugar +and a little essence of lemon; when pie is done draw it to front of +oven, spread over the meringue and let it remain for a few minutes +longer in oven; then take it out and serve when cold. + +678. +Dried Apple Pie.+-- Wash ½ pound dried apples, put them in a +saucepan with plenty of cold water, cover and place saucepan over +the fire and stew till done; then add 1 cup sugar; pour the apples +into a dish and set aside; when cold line 2 pie plates with fine pie +crust, brush the surface of crust over with beaten egg and sprinkle +over some bread or zwieback crumbs; fill in the stewed apples, cover +with crust and bake till done. Dried peaches or apricots can be used +the same way. + +679. +Tutti Frutti Pie.+-- Pare and cut fine 10 large tart apples, +put them with 2 tablespoonfuls butter in a saucepan over the fire +and add 6 tablespoonfuls sugar, 2 tablespoonfuls finely cut citron, +½ cup seedless raisins, the same quantity of well washed currants +and the grated rind of ½ orange or lemon; stir this over the fire +till apples are soft and add ½ cup currant or apple jelly; line a +pie plate with fine pie crust, fill the plate full with the apples, +cover with crust, in which a small opening should be cut in center, +and bake till done; boil the peels and cores of apples with a little +water till tender; strain them through a jelly bag, return the +liquid to saucepan and boil 10 minutes; add to 1 cup liquid 1 cup +sugar and boil 5 minutes longer; when pie is done take it from the +oven, put a small funnel into the opening in center, pour carefully +some of the apple syrup through the funnel into the pie and serve +when cold. + +680. +Cherry Pie.+-- Line a pie plate with crust and remove the pits +from 1 quart nice, ripe cherries; fill the fruit into the plate, +sprinkle over some sugar and dust over a little flour; cover with +top crust, with a small opening in center, and bake in a medium hot +oven; in the meantime stew 1 cup cherries in a little water till +tender; strain them, return the liquid to saucepan and boil 5 +minutes; add to 1 cup liquid 1 cup sugar and continue the boiling +for 5 minutes; remove from fire, add a little brandy or wine and +pour this syrup, when pie is done, through a funnel into the pie. +Another way is:--Do not stone the cherries; after the plate is lined +with crust fill it full with cherries, dust over some flour, +sprinkle them with sugar and add 3 tablespoonfuls water to each pie; +cover with crust and bake till done. Another way is:--Boil ½ cup +currant juice with ½ cup sugar for 5 minutes and when the pie (made +like the first one) is done pour the currant syrup through a small +funnel into the pie. This is an excellent way to give cherries which +have not much flavor a nice taste. + +681. +Banana Pie.+-- 4 large bananas, 1 cup milk, 4 eggs, ½ cup +sugar, ½ tablespoonful melted butter and 1 teaspoonful essence of +vanilla; remove the skins and press the bananas through a sieve; mix +them with the 4 yolks, sugar, milk, melted butter and vanilla; line +a deep pie plate with crust, ornament the edge, lay in a piece of +buttered brown paper, fill the plate with dry peas or with pieces of +stale bread and bake till done; remove it from oven, free the plate +from paper and peas, return the plate for a few minutes to oven +again, fill in the banana mixture and bake till done; in the +meantime beat the whites to a stiff froth and add 1 tablespoonful +powdered sugar; draw the pie to front of oven, spread over the +meringue, let it remain for a few minutes longer in oven, take it +out, set it in a cool place and serve ice cold. + +682. +Pineapple Pie.+-- Pare 1 ripe pineapple, remove the eyes and +hard core in center and chop it fine; line a deep pie plate with +fine pie crust, fill it with the finely chopped pineapple, sprinkle +over 1 small cup sugar and dust a little flour over; cover the pie +with crust and bake a light brown and well done; put the eyes and +cores of the pineapple with 6 greening apples cut into pieces in a +saucepan, nearly cover them with water and boil till tender; then +strain through a bag, return the liquid to saucepan and boil 20 +minutes; then add for 1 cup liquid 1 cup sugar, boil 5 minutes and +fill the jelly into tumblers. This makes an excellent pineapple +jelly. + +683. +Pineapple Pie (with Meringue).+-- 1 large, ripe pineapple, ½ +cup milk, 1 cup sugar, the yolks of 4 eggs, 1 whole egg and ½ +tablespoonful butter; pare and grate the pineapple; then mix it with +the sugar and other ingredients; melt the butter before adding it; +line a deep pie plate with fine pie crust, cover with buttered +paper, fill it with dry peas and bake till done; take it from the +oven, remove the paper and peas, fill in the pineapple mixture and +bake till done; in the meantime make the meringue, as follows:-- + +Beat the 4 whites to a stiff froth and mix it with 1 tablespoonful +powdered sugar; when pie is done draw it to front of oven, spread +over the meringue and return the pie for a few minutes to oven again +till the meringue is a light brown; serve ice cold. This will make 1 +large pie, sufficient for a family of 8 persons. + +684. +Prune Pie.+-- Wash and soak 1 pound prunes for 4 hours in cold +water, drain them in a colander, remove the stones, put the prunes +in a dish, pour over 1 cup cold water and let them stand over night; +next morning line 2 pie plates with crust, put in the prunes with +the liquor, sprinkle over some sugar and a little flour, cover with +top crust and bake till light brown and well done. Another way +is:--Stew the prunes in a little water, remove the stones, sweeten +the prunes with sugar, add the juice of ½ lemon and finish as above. + +685. +Peach Pie.+-- Pare and slice some large, ripe peaches; line a +pie plate with crust, fill it with the peaches, sprinkle over some +sugar and bake with an upper crust. + +686. +Peach Meringue Pie.+-- Line a large, deep pie plate with a rich +pie crust, brush the surface of crust over with the beaten white of +egg and sprinkle over 2 tablespoonfuls finely sifted bread or +cracker crumbs; take 1 can preserved peaches, drain off the liquor, +put them in the pie plate (with the hollow side up), sprinkle over a +little flour, a few spoonfuls sugar, pour over some of the liquor +and bake in a medium hot oven till done; in the meantime make the +meringue, as follows:--Beat the whites of 5 eggs to a froth, mix +them with 2 tablespoonfuls powdered sugar and flavor with a little +essence of vanilla; when pie is done draw it to front of oven, +spread over the meringue and bake for a few minutes longer; remove +it from the oven and set the pie in a cool place; serve cold; +sufficient for 10 persons. + +687. +Peach Mountain Pie.+-- Pare 1 dozen medium sized peaches; line +a large deep pie plate with pie crust, fill the plate with the whole +peaches, sprinkle over ¾ cup sugar, cover with a thin crust and bake +in a medium hot oven. + +688. +Plum Pie.+-- Remove the pits from some ripe plums, sprinkle the +fruit thickly with sugar and let them stand for ½ hour; line a pie +plate with crust, put in the plums, cover with crust and bake till +done. + +689. +Cranberry Pie.+-- Wash and stew 1 quart cranberries with 1 cup +water; when done press them through a colander or coarse sieve, +return the cranberries to saucepan, add 2 cups sugar and boil and +stir for 5 minutes; then set aside to cool; line a pie plate with +fine crust, brush the surface of crust over with the beaten white of +egg and sprinkle over 2 tablespoonfuls finely sifted bread crumbs; +put in some of the cranberries, about ½ inch thick, and cover with +crossbars of crust (lattice-like); bake a light brown and well done; +serve cold. + +690. +Gooseberry Pie.+-- Top, tail and wash the berries, put them +into a pie plate lined with crust, sprinkle plenty of sugar among +them, cover with crust and bake till done. + +691. +Blackberry Pie.+-- Line a deep pie plate with crust; have some +ripe blackberries washed and drained; fill the plate with the +berries, sprinkle over some sugar, pour into each pie 1 +tablespoonful vinegar, dust over a little flour, cover with crust +and bake a light brown and well done. + +692. +Huckleberry Pie.+-- Wash and drain some ripe huckleberries; +line a pie plate with crust and cover the bottom of crust with 2 +tablespoonfuls finely rolled zwieback; next fill the plate with the +berries, sprinkle sugar between and over the fruit, add a little +more zwieback, cover with crust and bake in a medium hot oven to a +light brown and well done; serve cold dusted with sugar. + +693. +Currant Pie.+-- Wash and strip some ripe currants and mix them +with the same quantity of sugar; line a pie plate with fine pie +crust, fill it with the fruit, dust over some flour, cover with top +crust, press the edges firmly together and bake till done and to a +light brown. Raspberries and currants may be used together for this +pie. + +694. +Rhubarb Custard Pie.+-- Stew 2 cups finely cut rhubarb with 2 +cups sugar and ½ cup water; when done strain the rhubarb through a +sieve and mix it with 2 well beaten eggs; have a deep pie plate +lined with rich pie crust, fill in the mixture, lay fine strips of +pie crust across the pie (lattice-like), place the pie in a hot oven +and bake till the custard is firm and the crust a light brown. + +695. +Rhubarb Pie.+-- Line a pie plate with some rich pie crust; +remove the skin from some fresh rhubarb and cut it into fine pieces; +take for every cup rhubarb 1 cup sugar, fill it into the plate and +dust over a little flour; cover with crust and bake till done, which +requires about ½ hour; serve cold dusted with powdered sugar. + +696. +Rhubarb Meringue Pie.+-- Place a saucepan with 2 cups finely +cut rhubarb, 2 cups sugar and ½ cup water over the fire and stew 20 +minutes; when done press the rhubarb through a sieve, add the beaten +yolks of 4 eggs and set aside; line a deep pie plate with crust, +ornament the edge, cover with buttered paper, fill the plate with +dry peas and bake till crust is a light brown; then remove paper and +peas, fill the plate with the rhubarb mixture and bake about 15 +minutes; beat the 4 whites to a stiff froth and mix them with 1 +tablespoonful powdered sugar; draw the pie to front of oven, spread +over the meringue, bake for a few minutes longer and serve when +cold. + +697. +Sweet Potato Pie.+-- 3 medium sized sweet potatoes, 3 eggs, 1 +pint milk, ½ cup sugar, 1 tablespoonful butter, 1 teaspoonful +ginger, ½ teaspoonful cinnamon, ½ grated nutmeg and ¼ teaspoonful +salt; boil the potatoes until done; scrape off the skin and press +the potatoes through a sieve or colander; mix them first with the +eggs and salt, then add the melted butter, sugar and spice and +lastly the milk; line a large, deep pie plate with rich pie crust, +fill in the mixture and bake till done; serve when cold. + +698. +Pumpkin Pie.+-- Pare and cut a medium sized pumpkin into +pieces, remove the pits, put the pumpkin in a kettle, cover with +boiling water, add ½ tablespoonful salt and boil till tender; when +done put the pumpkin into a colander and drain off all the water; +then press it through the colander; measure the strained pumpkin and +take for every quart of it 1 pint milk, ½ tablespoonful melted +butter, 1½ cups sugar, 3 eggs, 2 teaspoonfuls cornstarch mixed with +the milk and 1 teaspoonful ground ginger; mix all the ingredients +together; dust some deep pie plates with flour, line them with pie +crust and brush the surface of crust all over with beaten egg; roll +out some pie crust and cut it into strips 1 inch wide; cut one side +of the strips into scallops and lay it around the edge of plate so +the scallops stand a little above the edge of plate; brush the strip +over with beaten egg and sprinkle 2 tablespoonfuls fine bread or +cracker crumbs over the crust (this keeps the pumpkin from sogging +into the crust); fill the plate with the pumpkin mixture, grate over +the top some nutmeg and bake till done; when the pumpkin is firm to +the touch of your finger and a little brown on top the pie is done; +remove it from oven, set in a cool place and serve when cold. +A medium sized pumpkin will make 4 medium sized pies. A good plan if +the family is small is to fill some of the boiled pumpkin as soon as +done, boiling hot, into glass jars. Close the jars at once and set +them in a cool place. When wanted for use open the jar, turn the +pumpkin into a colander, drain off all the water, press the pumpkin +through a colander and finish the same as above. + +699. +Custard Pie.+-- Stir 5 eggs with 5 tablespoonfuls sugar to a +cream and add 2 tablespoonfuls essence of vanilla or lemon and 1 +quart milk; line a large, deep pie plate with crust, brush the +surface of crust all over with the beaten white of egg and sprinkle +over 2 tablespoonfuls finely sifted bread or cracker crumbs; pour in +the custard, grate over the top some nutmeg and bake in a hot oven +till custard is firm. Care must be taken to remove the pie as soon +as done, otherwise it will curdle. To ascertain when pie is done +stick the handle of a teaspoon into center of custard. If no milk is +to be seen and the custard is thick the pie is baked. Remove at once +and serve ice cold. + +700. +Cocoanut Pie.+-- To make 2 large pies take 3 pints milk, 6 +eggs, 3 cups freshly grated cocoanut, a pinch of salt, 1½ cups sugar +and 1½ teaspoonfuls essence of vanilla; stir sugar and eggs to a +cream and add the milk, salt and flavoring; take a large cocoanut, +remove the shell without breaking the cocoanut, pare off the brown +skin and grate the cocoanut; add 3 cups of the grated cocoanut to +the other ingredients; line 2 large, deep pie plates with crust, +brush the surface of crust over with the beaten white of egg and +sprinkle over 2 tablespoonfuls fine bread or cracker crumbs; fill +the plates with the cocoanut mixture and bake in a hot oven till +firm and a light brown on top; when done remove it from oven and +serve cold. + +701. +Lemon Cocoanut Pie.+-- 1 pint milk, 4 large eggs, 1½ cups +sugar, the grated rind and juice of 1 large lemon, 2 cups freshly +grated cocoanut and ½ tablespoonful butter; put milk and butter in a +saucepan to boil; stir the 4 yolks and sugar to a cream and add the +grated rind and juice of lemon; when this is well mixed add +gradually, stirring constantly, the boiling milk; when cold add the +grated cocoanut; in the meantime line a large, deep pie plate with +pie crust, ornament the edge with a strip of crust cut into +scallops, brush the surface of crust all over with beaten egg and +sprinkle over 2 tablespoonfuls fine bread or cracker crumbs; pour in +the cocoanut mixture and bake in a hot oven. While the pie is baking +prepare the following meringue:--Beat the 4 whites to a stiff froth +and add 1 tablespoonful powdered sugar and a little essence of +lemon; as soon as the pie is done take it from the oven, spread over +the meringue, make it smooth with a broad-bladed knife dipped in +water and return the pie to the oven for 2 minutes; then set it in a +cool place and serve very cold. + +702. +Chocolate Cream Pie.+-- Place a saucepan with 2 tablespoonfuls +grated chocolate, 1 pint milk and ½ cup sugar over the fire; add 2 +tablespoonfuls cornstarch and stir and boil for a few minutes; +remove from the fire and add 1 teaspoonful essence of vanilla, when +cold mix it with the yolks of 4 eggs and finish the same as Vanilla +Cream Pie. + +703. +Vanilla Cream Pie.+-- Line a large, deep pie plate with crust, +lay over it a piece of buttered paper, fill the plate with dry peas +or pieces of stale bread and bake till crust is a light brown; in +the meantime boil 1 cup milk with 1 tablespoonful butter and a pinch +of salt; mix 2 tablespoonfuls sifted flour with 1 cup cold milk to a +smooth batter and stir it into the boiling milk; continue stirring +and boiling for a few minutes; remove it from fire and let it cool a +little; stir the yolks of 4 eggs to a cream with 3½ tablespoonfuls +sugar; stir this into the above mixture and flavor with 1½ +teaspoonfuls essence of vanilla; when the crust is done remove paper +and peas, fill in the mixture and bake 10 minutes; in the meantime +beat the 4 whites to a stiff froth and mix it with 1 tablespoonful +powdered sugar; draw the pie to front of oven and spread over the +meringue; set the pie for a few minutes in the oven and serve when +cold. + +704. +Orange Cream Pie.+-- 1½ cups milk, ¾ cup sugar, 1½ +tablespoonfuls cornstarch, ½ tablespoonful butter, 4 eggs, the juice +of 3 oranges, the grated rind of 1 and a pinch of salt; put +cornstarch, butter, milk and salt in a small saucepan, set it in a +vessel of boiling water and stir over the fire till the contents of +saucepan thicken; then remove it from fire and set aside; stir the +yolks of 4 eggs with the ¾ cup sugar to a cream, add it to the +boiled cornstarch and lastly stir in gradually the juice and grated +rind of oranges; line a deep pie plate with fine pie crust, lay over +it a piece of buttered brown paper, fill the plate with dry peas or +pieces of stale bread and bake till crust is a light brown; remove +the paper and peas, fill in the cream and bake till' done; in the +meantime beat the 4 whites to a stiff froth and add 1 tablespoonful +powdered sugar and a little essence of vanilla; when pie is done +draw it to front of oven and spread over the meringue; return it for +a few minutes to oven; then set the pie in a cool place and serve +ice cold. + +705. +Lemon Cream Pie.+-- Boil 1 cup milk with ½ tablespoonful butter +and a pinch of salt; mix 1½ tablespoonfuls cornstarch with ½ cup +cold milk and stir it into the boiling milk; continue stirring and +boil for a few minutes; remove it from fire and set aside to cool; +stir the yolks of 4 eggs with 1 cup sugar to a cream and add the +grated rind of 1 lemon and the juice of 2; stir this into the cold +cream; line a deep pie plate with fine pie crust, ornament the edge +with a border, cover it with buttered brown paper, fill the plate +with dry peas or pieces of stale bread and bake till crust is a +light brown; remove the paper and peas, put in the cream mixture and +bake about 10 minutes; in the meantime beat the 4 whites to a stiff +froth and add 1 tablespoonful powdered sugar and a little essence of +lemon; when the pie is done draw it to front of oven and spread over +the meringue; return the pie for a few minutes to oven; then set it +in a cool place and serve cold. + +706. +Fine Lemon Pie (with an Upper Crust).+-- The yolks of 3 eggs, 1 +whole egg, 1 cup sugar, the juice and grated rind of 1 large lemon +and ½ tablespoonful butter; stir the 3 yolks to a cream and add the +grated peel and juice of lemon; put the butter in a small saucepan +over the fire; as soon as melted add the yolks and stir the whole +over the fire to a creamy thickness; then remove from fire; when +cold mix it with the sugar and the whole egg; line a pie plate (one +which is not very deep) with fine pie crust, brush the surface of +crust over with the beaten white of egg, sprinkle over 2 +tablespoonfuls fine bread crumbs and put in the lemon mixture; cover +with a thin crust and bake in a medium hot oven to a light brown; +serve when cold. + +707. +Lemon Pie (plain).+-- Mix 1 tablespoonful cornstarch with ½ cup +cold water, add ½ cup boiling water, ¾ cup sugar and boil for a few +minutes; remove from fire, add the juice of 1 lemon, ½ the grated +rind, 1 egg and set aside to cool; line a pie plate with crust, put +in the mixture, cover with a thin, rich crust and bake a light +brown; serve cold dusted with sugar. + +708. +Lemon Meringue Pie.+-- 5 large eggs, ½ tablespoonful butter, 1 +cup sugar and the juice and grated rind of 1 large lemon; beat 4 +yolks to a cream and add the grated rind and juice of lemon; put the +butter in a small saucepan over the fire; as soon as melted add the +beaten yolks and stir over the fire to a creamy thickness; remove it +from fire and when cold mix with 1 cup sugar and 1 whole egg; next +line a large (not too deep) pie plate with fine pie crust, ornament +the edge either with the pastry wheel or lay strips of paste around +the edge cut on one side into scallops, brush the surface of crust +all over with beaten egg and sprinkle over a little finely sifted +bread or cracker crumbs; put in the lemon mixture, put the pie into +a medium hot oven and bake till done; in the meantime beat the 4 +remaining whites to a stiff froth and add 2 tablespoonfuls sifted +powdered sugar and a little grated lemon peel; when the pie is done +take it from the oven just long enough to spread over the meringue; +return it again to oven for a few minutes and serve when cold. + +709. +D'Artois (or Pie of Marmalade).+-- Divide ½ pound puff paste +into 2 parts; roll one part out into a thin square piece and spread +over it, ½ inch thick, apple marmalade ½ inch from the edge; roll +out the remaining half into a piece of same size, hold it on the +rolling pin and lay over the marmalade; wet the edge of first paste +and press the 2 edges together; cut the top paste with a sharp knife +into strips, first lengthwise, then crosswise, like lattice work; +put in a tin pan and bake in a medium hot oven to a delicate brown; +when done dust powdered sugar over and let it remain for a few +minutes in the oven to glaze; then remove and serve when cold. Any +kind of marmalade or cream may be used. + +710. +Allnumettes.+-- Roll out 1 pound puff paste 16 inches long and +5 inches wide and spread over a clear icing made as follows:--Beat +the white of 1 egg to a froth, add 4 tablespoonfuls powdered sugar, +2 drops lemon juice and beat it for 5 minutes; spread this over the +rolled out paste, let it lay for a few minutes, cut it into 8 pieces +and bake in a quick oven from 45 to 50 minutes. + +711. +Jelly Tarts.+-- Roll the puff paste 1 inch in thickness and cut +it into rounds with a biscuit cutter; brush a long tin pan over with +water, so as just to dampen the pan, and then lay the rounds in the +pan with the side which was rolled towards the pan and not too close +together; brush the top over with beaten egg, being careful not to +let any of the egg run down the sides: then dip a smaller cake +cutter into hot water, press it on each round {~VULGAR FRACTION ONE EIGHTH~} of an inch deep to +form the cover; the cake cutter must be dipped in the hot water each +time for each round; then bake them in a hot oven to a golden color; +when the tarts are done take them out, cut the cover loose with a +pointed knife and lift it off; hollow the tarts out a little with +your finger; when ready to serve fill them with jelly. These tarts +may be filled with stewed oysters or clams. They are then called +Oyster or Clam Patties. + +712. +Tarts.+-- Line some small patty pans with rich pie crust or +puff paste and fill them with either fruit marmalade of peaches, +apricots, cherries or any kind of preserved or stewed fruit; roll +the paste which is left out thin and cut it into strips ¼ inch in +width; lay them over the tarts like lattice work, brush over with +beaten egg and bake in a hot oven. + +713. +Peach Tarts.+-- Pare and cut some nice, ripe peaches into +halves and boil them for 5 minutes in sugar syrup; take them out and +set aside to cool; boil the syrup 5 minutes longer; line some patty +pans with rich puff paste or pie crust, put into each a piece of +buttered paper, fill them with dry peas and bake in a hot oven till +nearly done; remove the paper and peas and fill each one with the +peaches and a little syrup; return them to the oven again and bake +till done; serve when cold. + +714. +Apple Tarts.+-- Pare and cut into fine slices ½ dozen large +tart apples and put them in a small saucepan with 1 tablespoonful +butter, 3 tablespoonfuls sugar, ½ cup seedless raisins, currants and +finely cut citron; mix, cover and let it simmer over the fire till +apples are soft, but not broken; remove them from fire; add 2 +tablespoonfuls currant or apple jelly, mix it with the apples and +finish the same as Cranberry Tarts. + +715. +Rice Tarts.+-- Line 12 small forms with rich pie crust or puff +paste; put ½ pound rice with cold water over the fire and boil a few +minutes; drain the rice in a colander and rinse with cold water; +return the rice to saucepan; cover with sweet cream or milk, add 1 +tablespoonful butter and boil till tender; remove it from the fire +and mix the rice with the yolks of 4 eggs, 3 tablespoonfuls sugar, 1 +teaspoonful vanilla extract and lastly the 4 whites beaten to a +stiff froth; fill the rice into the small forms and bake in a medium +hot oven 20 minutes; when done take them out of the forms, arrange +on a long dish with a napkin, dust over with powdered sugar and +serve either hot or cold. + +716. +Tartelettes of Cherries.+-- Roll out 1 pound short paste ¼ inch +in thickness and cut out with a tumbler or round cake cutter 20 +rounds about 2 inches in diameter; roll out the remaining paste and +cut it into long strips ½ inch wide and {~VULGAR FRACTION ONE EIGHTH~} inch thick; lay these +strips around the top edge of each round and ornament them with the +pastry wheel by pressing small dents in it with the wheel; lay +around each a strip of white paper, fasten the two ends with the +white of egg (to keep it in its place) and set them in shallow tins; +remove the pits from 2 pounds cherries, mix the fruit with sugar and +fill them into the tartelettes; then bake in a hot oven; in the +meantime crack the pits of cherries, put them over the fire with a +little water and boil 5 minutes; then strain; mix in a bowl 1 cup +sour cream with 2 rolled zwiebacks, the yolks of 2 eggs, 2 +tablespoonfuls sugar and 2 tablespoonfuls of the strained water from +the pits; when the tartelettes are nearly done fill 1 spoonful of +the above mixture into each one and return them to oven again until +the cream is firm; take them from oven, remove the paper and serve +when cold dusted with sugar. + +717. +Tartelettes+ of peaches, plums or apricots are made the same +as cherries, but without the cream. + +718. +Tartelettes d'apricots.+-- Line ½ dozen small patty pans with +puff paste or fine pie crust and fill them half full with apricot +marmalade; cut 9 apricots in halves, peel them and remove the pits; +boil the apricots for 2 minutes in sugar syrup, lay a half apricot +into each tartelette and bake in hot oven; in the meantime boil the +syrup until thick; crack the pits, take out the kernels, scald them +in boiling water, remove the brown skins and divide them into +halves; when the tartelettes are done take them out of the form, lay +onto each one 2 halves of the kernels and pour a little of the cold +syrup into each one; serve when cold. + +719. +Tartelettes+ of peaches, plums, apples, cherries, currants, +raspberries or gooseberries are made the same way as apricots. + +720. +Tartelettes of Strawberries.+-- Roll out ½ pound puff paste +about {~VULGAR FRACTION ONE EIGHTH~} inch in thickness and cut out with a round cake cutter 10 +rounds; lay them into 10 small buttered patty pans and press the +paste in evenly; let the paste stand a little higher than the pan; +mix flour and water to a stiff dough, divide it into 10 equal parts +the size of a walnut, roll it out into balls and put into each form +a ball; press them in firmly and bake in a hot oven; when done draw +them to front of oven, dust over with sugar and return them to oven +again so they obtain a glaze; then remove the inside water dough and +set the tarts aside to cool; roll out thin the remaining puff paste +and cut out small rings; lay them on shallow buttered tins, dust +them with sugar and bake in a slow oven; press ½ pint strawberries +through a sieve and mix them with 3 tablespoonfuls powdered sugar; +wash and drain ½ quart strawberries, put them in a dish, pour the +mashed strawberries over the whole fruit and fill them into the +tartelettes; lay onto each one 2 rings and serve them on a napkin. +Raspberries and currants stewed together may be used instead of +strawberries. Stewed cherries, peaches, apricots, plums or any kind +of preserved fruit may also be used. + +721. +Fleurons of Puff Paste.+-- Roll the puff paste out {~VULGAR FRACTION ONE EIGHTH~} inch in +thickness, cut it with a cake cutter into shapes of half moons, lay +them on tins, brush over with beaten egg and bake in a quick oven. +Fleurons are used for garnishing dishes. + +722. +Fanchonnettes de creme.+-- Line 12 small patty forms with short +paste (Mürber Teig) and put into each one a thin layer of fruit +marmalade; put 4 whole eggs into a saucepan and beat them to a +froth; add 1 pint sweet cream or milk, 3 tablespoonfuls sifted +flour, a pinch of salt, 1 heaping tablespoonful butter and 4 +tablespoonfuls sugar; stir this over the fire till it boils; then +add 10 macaroons rolled fine; fill the patty forms ½ full with the +boiled cream when cold and bake in a medium hot oven; when done take +them out of the form and fill them full with the remaining cream; +when cold spread over some marmalade, squirt over the top a little +meringue and serve on a napkin. + +723. +D'Artois Meringues.+-- Prepare ½ pound puff paste, roll out and +fold over 10 times; line a large pie plate with it, spread over a +thick layer of pineapple marmalade and bake in a medium hot oven; +when done draw it to front of oven and spread over a thick meringue; +cut the pie into pieces, move them a little apart, lay on each one a +few strips of blanched almonds, dust over some sugar and set for 15 +minutes into a cool oven to dry. + +724. +Condés.+-- Chop fine 6 ounces blanched almonds and mix them +with 3 tablespoonfuls powdered sugar and the beaten whites of 1 or 2 +eggs; roll out some rich puff paste very thin, spread over the +almond mixture and dust over some powdered sugar; cut them into +finger lengths 2 inches wide and bake in a slow oven. + +725. +Small Royal Cakes.+-- Prepare a puff paste and roll it out thin +about ¼ of an inch in thickness; mix 6 ounces powdered sugar with +the beaten whites of 2 eggs; spread this over the rolled out paste, +cut it into strips of 1½ inches wide and 3½ inches long, lay them +in shallow tin pans and bake in a slow oven to a delicate brown. + +726. +Paté à choux.+-- Place a saucepan over the fire with 1 pint +water or milk, ½ pound butter, 1½ tablespoonfuls sugar, the grated +rind of 1 lemon and a pinch of salt; as soon as it boils add slowly +½ pound sifted flour, stirring constantly; stir until it forms into +a smooth paste and loosens itself from bottom of saucepan; transfer +the paste to a dish and when cooled off a little mix it by degrees +with 6 or 8 eggs. This paste should be soft, but must not run apart +when dropped on a tin. + +727. +Chocolate Eclairs.+-- Prepare a pâté à choux, put it into a +pastry bag or paper funnel and squirt it upon buttered tins in long +narrow cakes 4 inches long and 1 inch wide; brush over with beaten +egg and bake in a medium hot oven; when done brush them over with +boiled chocolate glaze and set for a few minutes in oven again; then +set them aside in a cool place; shortly before serving cut each one +open on the side and fill with vanilla cream. For cream cakes drop +this mixture (by tablespoonfuls) onto buttered tins, not too close +together and in the form of round cake; when cold slit them open on +one side and fill with vanilla cream. + +728. +Canapes.+-- Prepare a puff paste and roll it out ½ inch in +thickness; cut it out into square pieces of 2 inches wide, cut these +again into strips of ½ inch wide, lay them with the cut side in a +shallow tin pan, not too close together, and bake in a hot oven; +when done draw them to front of oven, dust with sugar and let them +remain in oven a few minutes longer to glaze; put two and two +together with jelly between; or they may be served single. + +729. +Cannelous.+-- Prepare 1 pound puff paste and roll it out 8 +times, instead of 6; then take about 18 connelonghölzer (they +consist of round pieces of wood about 5 inches long and a finger +thick, and can be bought at wholesale confectioneries) and rub each +piece of wood over with butter; roll the paste out very thin and cut +it into strips of about 1 inch wide and 9 inches long; wind a strip +of the paste around each piece of wood, snake-like, brush them over +with beaten egg, lay them in shallow tins and bake in a quick oven; +when done remove the pieces of wood and when cold fill the cannelous +with whipped cream flavored with vanilla and sweetened with sugar. + +730. +Vole-au-vent.+-- Carefully prepare 1 pound puff paste and roll +and fold it 6 times; great care must be taken in doing this, as the +whole result depends upon it; after the last rolling let it lay in +summer ½ hour on ice, in winter in a cold place; when ready to use +roll the paste out 1 inch in thickness, place the dish on which the +vol-au-veut is to be served upside down onto the paste and cut off +the paste from the dish; turn the paste around and lay it on a tin +which has been dampened with water; make with the back of a knife a +few dents in it around the edge, brush the top over with beaten egg +and make with the point of a knife a slight incision in the paste +all round the top about 1½ inches from the edge; this forms the +cover; bake in a very hot oven; do not open the oven for 10 minutes; +then open and if the vol-au-veut is a light brown cover with paper +and bake from ¾ to 1 hour; when done remove the cover, put the +vol-au-veut onto the dish it was made to fit and set it for a few +minutes in the oven to dry; then fill with either ragouts or +fricasseed chickens, birds, rabbits or pigeons, put on the cover and +serve; or fill it with fresh or preserved fruit and serve as a +dessert. + +731. +Vole-au-vent (with Strawberries and Whipped Cream).+-- Roll out +some carefully made puff paste ¾ inch in thickness and cut it out +with a fluted cutter the desired shape, either round or oval; make a +slight incision in the paste 1 inch from the edge and bake in a very +hot oven; when nearly done brush it over with white of egg, dust +with sugar and put it back in the oven to glaze; when done remove +the interior, or soft crumbs, and fill the vol-au-veut shortly +before serving with fresh strawberries sweetened with sugar and +cover them with whipped cream. + +732. +Vole-au-vent (with Currants and Raspberries.)+--Prepare a +vol-au-veut the same as in foregoing recipe; strip some large, ripe, +cherry currants from their stems, put them in a colander with the +same quantity of raspberries, let cold water run over and drain them +well; put the fruit into a dish with plenty of sugar, mix them up +with 2 silver forks and let it stand in a cool place for several +hours; shortly before serving put the fruit into the vol-au-veut, +put over the cover, again dust with sugar and serve. + +733. +Vole-au-vent (with Peaches and Cream)+ is made the same as +strawberries. Preserved pineapples, apricots, cherries or plums may +be used in the same manner; also oranges peeled and cut into slices, +freed from their pits and well sugared. Put into the vol-au-veut and +serve either covered with its own cover or whipped cream. Makes an +excellent dish for dessert. + +734. +Neapolitan Breads.+-- Mix a finely chopped orange peel (only +the yellow part) with ½ pound neapolitan paste; divide it into small +pieces the size of a walnut, roll these lengthwise about ½ finger +thick, bread 3 together, brush them over with beaten egg and bake in +a medium hot oven; or the paste may be rolled into long, thin rolls, +breaded together and then cut into lengths 2½ inches long. + +735. +Viennoises.+-- Stir ½ cup butter with ½ cup powdered sugar to a +cream and add the yolks of 5 eggs, 1 teaspoonful vanilla extract, 1½ +cups sifted flour, ¼ cup cornstarch and lastly the beaten whites of +2 eggs; spread this over a sheet of buttered paper ½ inch in +thickness, lay the paper in a shallow tin and bake in a slow oven; +when done cut the cake into 2 pieces; cover one piece with pineapple +or peach marmalade and lay the other piece over it; also cover the +top with marmalade and glaze the whole with wine glaze; then cut the +cake at once into small, long pieces and set them in the oven again +for a few minutes. + +736. +Almond Tartelettes.+-- Pound ¼ pound blanched almonds with ¼ +cup water in a mortar to a paste and press it through a sieve; mix +it with ¼ pound powdered sugar; next add the beaten whites of 4 eggs +and the juice of ¼ orange; have ½ pound puff paste prepared, rolled +out and folded 10 times; line 8 or 10 small tin patty forms with the +paste, fill them ¾ full with the above almond mixture and bake in a +medium hot oven; when nearly done draw them to front of oven, dust +over some fine sugar and bake till done. + +737. +Puites d'amour.+-- Prepare 10 ounces puff paste and roll it out +½ inch in thickness; cut out into 20 rounds, about 2 inches in +diameter, with a scalloped tin cake cutter; cut a round piece out of +the center of each one, so that only a ring remains; roll out the +remaining paste the same way, cut out 20 rounds, lay them in a tin +pan and brush over with the white of egg; put on the rings, brush +the top over with beaten egg and bake in a hot oven; when done dust +them over with sugar and let them remain for a few minutes longer in +oven to glaze; remove and shortly before serving fill them either +with whipped cream sweetened and flavored with vanilla or some +preserved fruit. NOTE.--Care must be taken not to get any egg on the +outside of tart, as this will prevent the rising. + +738. +Neapolitans.+-- Take neapolitan paste, roll it out thin, brush +over with egg and bake in buttered tins to a light brown color; when +done cut the cake into two pieces; spread one piece with fruit +marmalade or jelly and lay the other over it; cut the whole into +small pieces, pour over a wine or maraschino glaze and set them for +a few minutes in the oven. + +739. +D'Artois Grilles.+-- Prepare ½ pound puff paste, roll it out +and fold over 10 times; roll out one-half into a thin, square piece; +put this into a square, shallow tin pan, wet the edge with beaten +white of egg, spread over a thick layer of apricot or peach +marmalade and over this a thick layer of apple marmalade 1 inch from +edge; roll out the remaining paste, cut into strips, lay it over the +marmalade like lattice work, brush over with beaten egg and bake; +when done dust over some sugar, let it remain for a few minutes +longer in the oven and cut into pieces when cold. Another way is to +line a pie plate with puff paste, spread over a layer of apple +marmalade flavored with vanilla and bake; when done spread over a +thin layer of apricot marmalade and pour over this a sugar glaze; +make it smooth with a knife and cut into pieces before the glaze +becomes hard. + +740. +Cream Tarts.+-- Line small patty forms with short paste (Mürber +Teig), fill them with vanilla cream (see Cream) and bake in a hot +oven; when done spread a thin layer of peach marmalade over the +cream, pour over the marmalade a little lemon glaze and let them dry +for a few minutes in front of oven; mix the beaten white of 1 egg +with ¾ cup sugar and 3 drops lemon juice; put this into a paper +funnel, squirt a wreath over the glaze and put ½ teaspoonful apple +jelly in the center. + +741. +Fine Pineapple Tarts.+-- Line some small patty forms with +neapolitan paste and bake in a quick oven to a delicate brown; when +done squirt round the edge a rim of meringue, sprinkle finely +chopped almonds or pistachio nuts over and let them dry for a few +minutes in oven; shortly before serving fill the tarts with finely +cut preserved pineapple and pour a little pineapple syrup over them. + +742. +Gooseberry Tarts.+-- Remove the tops and ends of 1 quart +gooseberries, put them in a saucepan, cover with boiling water and +let them boil 3 minutes; pour them into a colander, drain off the +water and put them into a dish; sprinkle over 1 cup sugar, add a +little white wine and let them stand till cold; then finish the same +as Cranberry Tarts. + +743. +Grape Tarts+ are made the same as Cranberry Tarts. + +744. +Cranberry Tarts.+-- Boil 1 quart cranberries with 1 cup water +till they are soft; then press them through a coarse sieve, put the +pulp into a saucepan and boil 5 minutes, stirring constantly; then +add 1 pound brown sugar and stir until it is dissolved; line 1½ +dozen patty pans with puff paste, put into each one a small piece of +buttered paper, fill them with dry peas and bake in a hot oven till +nearly done; then take them from the oven, remove paper and peas, +fill each tart with the stewed cranberries, return them to the oven +again and bake till done; serve cold. + +745. +Fanchonnettes de pommes.+-- Line 12 patty forms with short +paste (Mürber Teig), fill them half full with apricot marmalade +mixed with apple marmalade and bake in a medium hot oven till done; +when done take them out of the form, fill evenly with marmalade and +put over the top a meringue; set them in a long, shallow pan and +return for a few minutes longer to oven; arrange them on a long dish +with napkin and just before serving put a little currant jelly on +top of each; serve cold. + +746. +Darioles à la vanille.+-- Line 10 small patty forms with puff +paste which has been rolled out 10 times; mix 1 tablespoonful flour +and 1 tablespoonful cornstarch with 1½ cups milk or cream and add 1 +whole egg, the yolks of 3, 2 tablespoonfuls sugar and 1 teaspoonful +vanilla extract; when this is well mixed press it through a sieve +and add 6 macaroons broken into small pieces; 20 minutes before +serving fill the forms ¾ full with this cream and bake in a hot +oven; as soon as the cream is firm draw them to front of oven and +dust with sugar; let them remain a minute longer in oven; then +remove, take them out of the form and serve at once on a napkin. +Grated orange peel may be substituted for vanilla, lemon or almond +flavor. + +747. +Flan de fruits printaniers.+-- Roll out ½ pound short paste +(Mürber Teig) {~VULGAR FRACTION ONE EIGHTH~} of an inch thick and lay over it a large pie plate +or round tin cover 12 inches in diameter; cut the paste off close to +the edge of plate, lift off the plate and put the round piece of +paste onto a large buttered tin or thick brown paper; next prepare a +warm paste (pâté à choux), put it into a paper funnel and squirt a +border 1 inch high on the surface on top of the round close to the +edge; then squirt small rills towards the center of round, so that +the flau can be cut by these rills and each piece has a border of +the paste; then squirt into each compartment 2 rills, so that each +piece has 2 compartments; brush the whole over with beaten egg and +bake a light brown; take an equal quantity of currants, raspberries +and strawberries, sprinkle them thickly with sugar and set in a cool +place; then cut some preserved peaches into pieces and add finely +cut preserved pineapple and preserved pitted cherries; reduce the +liquor of the 3 preserves by boiling it down; then set it aside to +cool; when the flau is done remove it from oven and set aside to +cool; shortly before serving cut the flau into pieces, lay them on a +large, round plate on a napkin (or take a round teatray) and arrange +the pieces so that the flau has its original form again; next put +into each compartment the fruit; arrange it tastily, pour a little +syrup over each one, brush the border over with syrup and serve. + +748. +Flan de Cerises à la creme.+-- Line a deep jelly cake tin or +pie plate with short paste and fill it with pitted red cherries; +sprinkle over some sugar and set the flau in a medium hot oven to +bake; in the meantime mix together the yolks of 3 eggs, ½ cup sour +cream, 6 finely chopped almonds and 2 tablespoonfuls finely rolled +zwieback; when the flau is nearly done pour the mixture over and let +it bake till done; serve cold dusted with fine sugar. + +749. +Flan de frangipane.+-- Line a large, deep pie plate with fine +pie crust or short paste, fill it half full of cream frangipane +flavored with a little grated rind and juice of orange and bake in a +medium hot oven; when done slip the flau onto a large plate; remove +the brown crust on top of cream and spread over a layer of marmalade +or jelly; fill up the plate with cream, spread over this a thin +layer of marmalade and pour over the top a maraschino or wine jelly +glaze. + +750. +Flan de pommes à l'anglaise.+-- Line a deep pie plate with +short paste (Mürber Teig), spread over a thick layer of apricot +marmalade, fill up the plate with finely cut tart apples, sprinkle +over some sugar and bake in a medium hot oven; when done remove from +oven, spread over the top another layer of apricot marmalade and +serve cold. + +751. +Flan de pommes.+-- Line a deep pie plate or jelly cake tin with +short paste (Mürber Teig) and ornament the edge with a pastry wheel; +the paste should be about ¼ inch in thickness; pound 6 ounces +blanched almonds with the yolks of 3 eggs, put the almonds in a dish +and add 4 more yolks, 4 tablespoonfuls sugar, ¼ pound finely rolled +macaroons, 1½ tablespoonfuls melted butter and ¼ pound finely cut +citron and orange peel mixed; stir this to a cream and add the +beaten whites of 6 eggs; fill this mixture into the lined plate and +bake 30 minutes in a medium hot oven; as soon as it begins to brown +a little on top cover with buttered paper; in the meantime pare, +core and cut into quarters 1 dozen pippin or greening apples; place +a kettle with ¼ pound sugar, ½ bottle Malaga wine and 1½ cups +cherry syrup over the fire; as soon as it boils put in the apples and +continue the boiling until they are soft, but not broken; take out +the apples carefully and boil the syrup a little longer; when the +flau is done take from the oven and when cold lay the apples over +it; arrange them nicely, pour the syrup, half warm, over the apples +and serve. Flau of Bartlett pears or quinces are made the same way. + +752. +Flan d'apricots à la creme meringue.+-- Line a large, deep +jelly cake tin with short paste (Mürber Teig), ornament the edge +with a pastry wheel, fill it half full of cream frangipane flavored +with vanilla and bake in a medium hot oven; when done carefully take +it out of the pan, lay it on a flat tin and put a layer of preserved +apricots over; cover them with cream frangipane, so the flau is +evenly full, spread over a thin layer of apricot marmalade and over +this a thin meringue; take some meringue in a paper funnel and +squirt rills in small squares over the top like lattice work; dust +over some fine sugar and place in a slow oven to bake till a light +brown; when cold put a little currant jelly into each small square +and serve on a napkin. + +753. +Flan de peches.+-- Line a large, deep jelly cake tin with short +paste (Mürber Teig); roll some paste out and cut it into strips of +about 1 inch wide and ¼ inch thick; set this around the inside +against the rim of tin and ornament it with a pastry wheel; or cut +and scallop the strips before putting into the tin so the points of +scallops stand a little over the tin. + +754. +Flan de peches.+-- Roll out ½ pound short paste {~VULGAR FRACTION ONE EIGHTH~} of an inch in +thickness, lay a deep jelly cake tin upside down onto the crust and +cut the paste off close to the tin with a knife; remove the tin and +lay the round piece of paste into the bottom of tin; roll out the +remaining paste and cut it into strips a little wider than the rim +of the jelly tins, ornament them with a pastry wheel or scallop one +side of the strips; fit the strips in neatly inside the rim so the +points of scallops stand a little above the edge of tin; fill the +tin half full of apricot marmalade mixed with apple marmalade and +also spread some of the marmalade on the sides; put the flau in a +hot oven and bake till done; in the meantime pare and cut into +halves 12 large, ripe peaches and boil them 5 minutes in sugar +syrup; remove the peaches and boil the syrup till it begins to +thicken; lay the peaches into the syrup again, add 1 teaspoonful +vanilla extract and boil them for a few minutes; when the flau is +done take it from the oven; remove the brown crust of marmalade and +spread over a little fresh marmalade; take the flau out of the jelly +tin, slip it onto a large plate and put in the peaches; have the +peach kernels blanched and freed from the brown skins, divide in +halves and lay them over the peaches; put little bits of currant +jelly over the peaches; boil the peach syrup down a little more and +pour when cold, just before serving, over the peaches. This may be +made of apples, cherries, apricots, plums, pears or any kind of +preserved fruit. + + + + +STRUDEL, STRAWBERRY SHORT CAKES, BABA, SOLEIL, ETC. + + +754a. +Strudel Paste.+-- Put ½ teaspoonful butter with ½ cup warm +milk, a little salt and the yolk of 1 egg into a bowl and mix it +with sufficient sifted flour to make a soft dough; put the dough on +to a floured board and work it with the hands for 10 minutes; it +should be soft, but not stick to the hands; brush the paste over +with a little warm water; rinse out a bowl with boiling water and +put it over the paste; let it lay ½ hour; after that time has +elapsed cover a kitchen table with a white cloth, dust with flour, +put the dough in center of table and pull it out as thin as +possible, like paper; when one side is pulled out lay a rolling pin +on it while you pull out the other side; then pull out the edges all +around, brush it over with melted butter and spread over a filling +of stewed preserved or fresh fruit or fruit marmalade; rice, farina, +chocolate or creams may also be used; after the filling is put on +lift the cloth up at one end and roll the strudel up like a music +roll; butter a large, round pan (not too deep) thickly with butter, +put one end of the strudel in the center of pan and turn the other +end around it so as to give it the shape of a snake curled up; brush +the strudel over with melted butter and bake till a light brown and +well done in a medium hot oven; when ready slip the strudel into a +dish, sprinkle thickly with sugar and serve. It may be eaten hot or +cold, with or without sauce. If 2 small strudels are to be made of +this quantity the paste should be divided into 2 parts before +pulling it apart. It may also be baked in the pan straight. + +755. +Rice Strudel.+-- Put ½ cup rice with cold water over the fire, +boil 5 minutes, drain in a colander and rinse with cold water; +return rice to saucepan again with a little salt and 1 cup milk and +boil till soft; when done mix it with 1 ounce butter, the yolks of 2 +eggs, 2 tablespoonfuls sugar, ¼ teaspoonful cinnamon and 3 ounces +seedless raisins; have the strudel paste pulled out on table as +directed, brush over with melted butter, spread over the rice, roll +it up and finish as directed in foregoing recipe. Serve with the +following sauce:--Boil ½ cup sugar with a little water until it +begins to turn yellow; remove from the fire and mix it slowly with +the whites of 2 eggs, previously beaten to a stiff froth, and add 1 +tablespoonful wine and a little vanilla. + +756. +Small Rice Strudels.+-- Prepare a dough from 1 tablespoonful +butter, 3 eggs, a little salt and sufficient flour to make a stiff +dough; roll it out very thin and cut into rounds the size of a tea +plate; parboil ½ cup rice in water, drain in a colander and rinse +with cold water; return the rice to saucepan again, add 1 pint cream +or milk, a little salt, sugar to taste and boil till tender; stir 1 +tablespoonful butter to a cream and add the yolks of 3 eggs, the +grated rind of 1 lemon, the cooled off rice and lastly the whites +beaten to a stiff froth; spread a layer of rice over each of the +rounds of dough, roll them up like omelets, lay them into a buttered +pan or dish, pour 1 cup of boiling cream or milk over and bake the +strudels in a medium hot oven to a light brown; serve them sprinkled +with sugar as a dessert. + +757. +Rice Strudel (with Jelly).+-- Put little pieces of apple or +currant jelly over the rice before rolling it up, otherwise the same +as in foregoing recipe. + +758. +Farina Strudel.+-- Boil 1 pint milk with a little salt, +sprinkle in slowly ½ cup farina and continue boiling for 10 minutes; +when nearly cold stir 1 tablespoonful butter to a cream, add 2 +tablespoonfuls sugar, the yolks of 4 eggs, the farina and lastly the +whites beaten to a stiff froth; finish the same as Rice Strudel; +serve with snow sauce. These quantities will make 2 medium sized +strudels, sufficient for 12 persons; serve as dessert. + +759. +Farina Strudel (with Cocoanut).+-- Prepare the farina the same +as in foregoing recipe; spread the farina over the prepared strudel +paste and sprinkle over some grated cocoanut; roll up as directed +and bake in a buttered pan; serve with cocoanut snow sauce made as +follows:--Boil 1 cup sugar with 1 cup water until it begins to turn +yellow; remove from fire, add a little boiling water and mix it +slowly with the whites of 4 eggs previously beaten to a stiff froth; +add 1 teaspoonful vanilla, ½ cup white wine and 1 cup grated +cocoanut. + +760. +Citron Strudel.+-- Stir the yolks of 6 eggs with 4 +tablespoonfuls sugar to a cream and add the beaten whites of 3 eggs; +have the prepared strudel paste pulled out on a table, brush over +first with butter and then spread over the mixture of eggs and +sugar; over this spread the remaining 3 whites beaten to a stiff +froth; next sprinkle over ¼ pound well washed and dried currants, ¼ +pound finely cut citron and roll the strudel up; have ready a +buttered pan, put one end of strudel in center of pan and turn the +other end around it as directed; brush over with beaten white of +egg, sprinkle with sugar and bake till done; serve either with or +without wine cream sauce. + +761. +Lemon Strudel.+-- Mix 6 ounces finely cut citron with ½ pound +finely chopped almonds and add 1 cup of sugar, the juice of 3 lemons +and the grated rind of 1; let this stand for 1 hour; prepare a +strudel paste as directed, pull it out on a table over floured board +or tablecloth, brush over with butter, put on the lemon mixture and +roll it up; lay the strudel in a buttered pan, twist it around, +brush over with water and sprinkle as much sugar over till it lays +dry on top; then bake. This strudel is eaten cold and will keep for +weeks. + +762. +Almond Strudel.+-- Stir 2 eggs with ½ cup sugar and the grated +rind of ½ lemon to a cream; pull out the strudel paste over a +tablecloth, brush over with melted butter, spread over the egg +mixture and sprinkle over this ¼ pound grated almonds and ½ cup +currants and seedless raisins; roll it up, put into a buttered pan, +brush over with melted butter, sprinkle with sugar, pour ½ cup milk +or cream into the pan and bake a light brown; serve with wine cream +sauce. + +763. +Chocolate Almond Strudel.+-- Prepare a strudel paste as +directed; stir the yolks of 3 eggs with 2 tablespoonfuls sugar to a +cream and add the whites beaten to a stiff froth; brush the pulled +out strudel paste over with melted butter and then spread over the +egg mixture; next sprinkle over 3 ounces finely grated chocolate and +2 ounces finely cut almonds; roll it up and lay into a buttered pan, +brush over with beaten egg and bake in a medium hot oven to a light +brown; when done sprinkle over some grated chocolate and sugar; +serve cold with cream sweetened with sugar. + +764. +Chocolate Cream Strudel.+-- Boil 2 tablespoonfuls sugar in ½ +cup water and add 2 tablespoonfuls grated chocolate which has been +melted in oven; stir this over the fire until chocolate is well +dissolved and add ½ pint cream and the yolks of 4 eggs; beat this +with an egg beater until nearly boiling; remove and set aside to +cool; then mix it with the beaten whites; pull out a strudel paste, +brush over with melted butter, spread over the chocolate cream and +sprinkle over ½ cup finely cut almonds and 2 tablespoonfuls sugar; +roll it up, brush over with melted butter and sprinkle with sugar; +then bake in a buttered pan. This strudel is best eaten cold. 1 +tablespoonful cocoa may be used instead of chocolate. + +765. +Apple Strudel.+-- Pare, quarter and cut into fine slices ½ +dozen greenings, put them in a saucepan with 1 tablespoonful butter, +3 tablespoonfuls sugar and cover and let them stew for a few minutes +till apples begin to get soft; then add 2 tablespoonfuls currants, +the same quantity of seedless raisins and finely cut citron, +a little grated orange peel and 1 tablespoonful apple or any other +kind of fruit jelly; mix all together and set aside; when cold have +the strudel paste pulled out over a tablecloth, brush over with +melted butter, spread the apples all over it, roll up and finish as +directed. + +766. +Cherry Strudel.+-- Remove the pits from 1 pound ripe cherries, +put them over the prepared strudel paste, sprinkle over some sugar, +a little finely rolled zwieback and finish the same as directed; +serve dusted with sugar. + +767. +Plum Strudel.+-- Remove the pits from 1 pound ripe plums, cut +them fine, put them over the strudel paste, sprinkle thickly with +sugar, dust over a little flour and finish as directed; serve +without sauce and dusted thickly with sugar. Peach strudel is made +the same way. + +768. +Plain Strawberry Shortcake.+-- 1 quart flour, ½ teaspoonful +salt, ½ cup butter, 2 cups milk and 2 teaspoonfuls baking powder; +sift flour, powder and salt into a bowl, add the butter and chop it +very fine with a chopper in the flour; then mix it with the milk +into a soft dough; divide it into two equal parts and roll them out +to the size of a jelly plate; butter a deep jelly tin, put in 1 +layer and brush it over with melted butter, put on the other layer +and bake in a quick oven; when done remove it from oven, separate +the 2 layers with a broad-bladed knife and spread them with butter; +mash some fresh strawberries with a silver spoon, cover the bottom +layer with the mashed strawberries and sprinkle thickly with +powdered sugar; lay on the other layer with the crust side downward, +cover with a thick layer of strawberries, sprinkle with sugar and +serve with vanilla sauce, sweet cream or the following sauce:--Beat +2 eggs until they foam, add 2 small cups milk, stirring constantly, +sweeten to taste and flavor with vanilla extract. + +769. +Strawberry Shortcake, No. 1.+-- ½ cup butter, 1 cup sugar, 2 +eggs, ¾ cup milk and 2 cups prepared flour; stir butter and sugar to +a cream and add the eggs 1 at a time; next add the sifted flour and +milk alternately; bake in two well buttered jelly tins in a medium +hot oven; when done remove and lay them on a napkin which has been +dusted with sugar; when cold put a layer onto a plate and cover the +cake with fresh strawberries; sprinkle over some sugar, lay over the +other layer, cover the top with strawberries, dust with sugar and +serve with cold cream or vanilla sauce. + +770. +Strawberry Shortcake, No. 2.+-- 1 cup powdered sugar, 3 eggs +and 1 cup sifted flour mixed with 1 teaspoonful baking powder and 2 +tablespoonfuls water; stir the yolks and sugar to a cream, add water +and flour and lastly the beaten whites; bake in 3 layers; when done +lay them over one another with strawberries between, sprinkle top +well with sugar and serve with cream or vanilla sauce. + +771. +Peach Shortcake+ is made the same as Strawberry Shortcake. In +place of berries take peaches pared and cut into slices. Or this +cake may be made of all kinds of preserved fruit and served either +with sweet cream or vanilla sauce. + +772. +Vienna Bröselcake.+-- 4 eggs, 5 tablespoonfuls sugar, 3 cups +flour, 1 cup warm milk, ½ cup butter, the grated rind of ½ lemon, 1 +yeast cake, ¼ teaspoonful salt and a little vanilla; dissolve the +yeast in 1 cup milk, add 1 cup sifted flour and mix it into a +batter; set it in a warm place to rise; as soon as the sponge is +very light stir butter and sugar to a cream and add by degrees the +eggs, 1 at a time, stirring a few minutes between each addition; +next add salt, lemon or vanilla and lastly the remaining 2 cups +sifted flour and the sponge alternately; beat the whole thoroughly +with a wooden spoon and set it aside to rise; when light beat it +again with a spoon and fill it into a cake mould with tube in +center, which should be well buttered and dusted with fine bread, +cracker or zwieback crumbs; let it rise again to double its height; +in the meantime cut 1 handful almonds into small pieces without +removing the brown skin and mix them with 1 handful sugar, a little +cinnamon, a little grated lemon peel and some melted butter; work +this with a fork briskly into the dough; when the cake is ready to +bake press little dents in it with the handle of a silver spoon, +brush over with beaten egg, spread the almond mixture over the top +and bake in a medium hot oven 1 hour. + +773. +Brioche Cake.+-- ¾ pound sifted flour, ½ pound butter, 4 eggs, +2 tablespoonfuls sugar, 1 yeast cake dissolved in ½ cup warm milk +and ½ teaspoonful salt; mix ½ cup flour with the salt, yeast and +milk into a batter and set it in a warm place to rise until very +light; then stir the butter to a cream and add the sugar, the eggs, +1 at a time, stirring a few minutes between each addition; as soon +as the batter is light add it gradually to the butter and egg +mixture, add the flour and work it with your hands on a floured +board into a soft dough; cover and let it rise to double its height; +work it thoroughly and let it rise again; when the dough has +attained double its size butter a deep, round cake mould and cover +the bottom with a round piece of buttered paper; take one-sixth of +the dough off and lay it aside; shape the remaining dough into a +round loaf and put it into the buttered pan; make a hollow in +center; form the small piece of dough into the shape of a pear and +put the pointed end into the center of cake; set it to rise to +double its size; brush over with the yolk of 1 egg mixed with 1 +tablespoonful water and bake in a medium hot oven. + +774. +Small Brioche.+-- Take the same dough as in foregoing recipe +and roll it into small round balls the size of an egg; make a small +opening in center of each with a wet finger; put a small ball of +dough the size of a hazel nut into each one and set the brioche into +a buttered pan; let them rise to double their size; brush over with +the yolk of egg diluted with a little cold water and bake in a hot +oven; when done brush them over with melted butter. + +775. +Baba.+-- ¾ pound flour, ½ pound butter, 5 eggs, 2 ounces sugar, +the finely chopped peel of ½ lemon, ¼ teaspoonful salt, 1 yeast cake +dissolved in ¼ cup warm milk, 2 ounces well washed and dried +currants, 1½ ounces seedless raisins, 1½ ounces finely cut citron +and a little finely cut candied orange peel; mix yeast, milk and ½ +cup flour together and set it in a warm place to rise; stir the +butter to a cream, add the sugar and next the eggs, 1 at a time, +stirring a few minutes between each addition; next add the yeast +which was set in a warm place to rise, then the flour and fruit; +beat the whole thoroughly with the right hand for 15 minutes; cover +with a clean cloth and let it rise to double its size; press it down +and let it rise again; then put it into a well buttered form with a +tube in center, which should be ¾ full; let it rise till form is +full; paste with the white of egg a strip of buttered paper around +the top edge of form and bake the cake about 1 hour; when done turn +the cake out of form and set it for a few minutes in the oven to +dry; in the meantime put ½ cup sugar with ¾ cup Madeira wine over +the fire; let it get hot and pour all over the baba; serve either +hot or cold on a napkin. Small babas are made of the same dough and +baked in small deep forms, otherwise treated the same as above. +Instead of Madeira any other kind of wine may be used; also vanilla +or pineapple syrup. + +776. +Savarin Cake.+-- 1 cup lukewarm cream or milk, 2 yeast cake, 3 +ounces butter, 4 eggs, ¼ teaspoonful salt, ½ gill Cognac, 2 +tablespoonfuls powdered sugar and 10 ounces sifted flour; dissolve +the yeast in half the milk and mix it with half the sifted flour +into a smooth batter; cover and set it in a warm place to rise, +which will take about ½ hour; in the meantime stir butter and sugar +to a cream and add the eggs, 1 at a time, stirring a few minutes +between each addition; next add alternately the remaining milk, +brandy, flour and lastly the batter which has been set in a warm +place to rise; beat the whole with the right hand for 15 minutes; +then cover with a napkin and let it rise in a warm place; butter a +round mould which holds about 1½ to 2 quarts and dust with flour; +turn the mould upside down, so the loose flour may fall out; when +the dough is very light mix it with 2 ounces finely cut almonds and +carefully fill it into the mould; set again in a warm place to rise +to double its size; bake in a medium hot oven for ½ hour; to +ascertain whether the cake is done or not thrust one end of a +knitting needle into center of cake; if the needle comes out clean +it is done; if any dough adheres to it the cake must be baked a few +minutes longer; as soon as the cake is done turn it onto a round +wire grate or sieve and prepare the following glaze:--Place a +saucepan with 1 cup sugar and ½ pint cold water over the fire and +boil 5 minutes; add 1 glass Jamaica rum, Cognac, sherry wine, kirsch +or any other kind of liquor; set the cake with the grate or sieve +onto a dish and pour the syrup evenly all over it; pour the syrup +which drops from the cake onto the dish back to saucepan again, boil +it up and pour over the cake; lift the grate on one side and slide +the cake onto a dessert dish; the top may be decorated with +preserved cherries or other fruit. The savarin is served as dessert, +either hot or cold. Small savarins are baked in small, deep forms +and dipped in hot syrup when done. + +777. +Soleil.+-- 1 pound sifted flour, 10 ounces butter, 2 ounces +sugar, the grated rind of 1 lemon, ¼ pound sweet almonds, 2 yeast +cake, 8 eggs, a pinch of salt and ½ cup cream; dissolve the yeast in +a little warm milk; take 1 cup sifted flour and mix it with the +yeast into a soft dough; lay this in a bowl with a little warm cream +and set it in a warm place to rise to double its size; sift the +remaining flour, sugar and salt into a mixing bowl and make a hollow +in center; put in by degrees the well beaten eggs and butter and mix +and beat the whole with the hands for 15 minutes; pound the almonds +with 2 eggs and press them through a sieve; add them with the yeast +dough to the above mixture and mix the whole thoroughly together; +dust over some flour and set in a warm place to rise to double its +size; then fill it into a paper-lined form, which should be ½ +filled, and set it to rise till form is nearly full; take a large +tin plate and cover the bottom with salt; onto this set the pan with +cake and bake in a medium hot oven about 40 minutes; try the cake +with a larding or knitting needle; when done remove it from the +oven, turn onto a sieve and pour hot vanilla syrup all over it; when +cold boil 1 cup sugar with ½ cup water till it forms a thread +between 2 fingers; remove from the fire, add 1 tablespoonful +raspberry syrup and stir till nearly cold; pour it over the cake and +set in oven for 2 minutes; remove instantly and lay a slice of +pineapple in center of cake; cut the pineapple into 4 parts without +altering its form and lay long strips of citron around it to imitate +the sun. + +778. +Compiegne.+-- 1 pound sifted flour, 10 ounces butter, 4 whole +eggs, the yolks of 4, 2 tablespoonfuls sugar, ½ cup cream, ¼ +teaspoonful salt and 2 yeast cake; dissolve the yeast in ½ cup warm +milk, add a few spoonfuls of the flour and mix it into a batter; set +this in a warm place to rise; in the meantime stir the butter to a +cream and add the sugar, salt and eggs by degrees; next the yeast +and sifted flour; beat the whole with your hand for 15 minutes; then +add the cream, which should be whipped to a stiff froth; butter a +large, deep tin form and cover the bottom with a round piece of +buttered paper; fill in the cake mixture, which should fill the form +¾ full, paste a piece of paper around top edge of form and let it +rise till form is nearly full; bake in a moderate oven; serve either +hot or cold. Small compiegnes are baked in small forms and dipped in +sugar syrup mixed with wine or liquor. + +779. +Damp Nudels.+-- 3 cups sifted flour, 1 tablespoonful sugar, ¼ +teaspoonful salt, ½ tablespoonful butter, the yolks of 2 eggs, 2 +yeast cake and 1 cup warm milk; put flour into a bowl and make a +hollow in the center; mix the yeast with ½ cup warm milk, put it +into the hollow of flour and mix with a little of the flour to a +thick batter; sprinkle a little of the flour over and cover and set +in a warm place to rise, which will take about ¾ hour; then add +salt, sugar, the yolks and butter, which has been melted in the +remaining ½ cup milk; mix the whole into a soft dough and set it in +a warm place; when it has risen to double its height cut pieces off +with a tablespoon and form them with your hands into round balls; +set these onto a floured board covered with a napkin and let them +rise to double their size; then brush them over with melted butter; +put 1 cup milk, ½ tablespoonful butter and 1 tablespoonful sugar in +a pan which is large enough to hold the nudels without touching each +other and can be covered tightly; put the pan on top of stove and as +soon as the milk boils put in the nudels, cover tightly and let them +boil slowly; when the milk has boiled away and the nudels begin to +fry in the butter (which can be heard and smelt) draw them to side +of stove and let them remain for a few minutes; transfer them to a +deep dish and serve with vanilla or snow sauce; the above will make +20 nudels and will take about ½ hour to cook. NOTE.--If the nudels +are not all wanted for dessert the remaining ones can be baked in +the oven and served for tea as a substitute for biscuits. + + + + +FRUIT DUMPLINGS. + +(TO BE SERVED AS DESSERT.) + + +780. +Baked Apple Dumplings, No. 1.+-- 1 cup butter, 4 cups sifted +flour, ½ teaspoonful salt, the yolks of 3 eggs and ½ cup cold water; +put the flour and salt onto a paste board, make a hollow in center +and put in the yolks and butter; work this into a stiff paste, +adding the water by degrees; roll it out ½ inch in thickness and +then fold it up so that 3 layers lay on top of one another; lay the +paste onto a plate and let it stand in a cool place or on ice for 1 +hour; pare 9 greening or pippin apples and remove the cores without +breaking the fruit; next roll out the paste very thin and cut it in +9 squares; put an apple in center of each square and put into each +apple 1 teaspoonful apple jelly; bring the corners of the square +together, brush the tips with a little white of egg and press them +lightly together; set the dumplings into a long tin pan and bake +until apples are done; if the oven is too hot cover them with paper; +in serving put 1 dumpling for each person onto a tea plate, pour a +few spoonfuls cherry wine or lemon sauce around it and put 1 +spoonful hard sauce on top of each apple; or they may be served +without sauce and dusted with sugar. Baked apple dumplings may be +made of pie crust the same way. + +781. +Baked Apple Dumplings, No. 2.+-- 2 cups sifted flour, ¼ pound +lard, 3 ounces butter, ½ teaspoonful salt, the yolk of 1 egg and ½ +cup ice water; put the flour and ½ the lard and salt into a bowl and +chop the lard fine with a knife; beat the yolk and ice water till it +foams, add to the flour and mix it with the knife into a smooth, +stiff paste; roll it out on a board into a square, put the remaining +lard and butter in the center, inclose it with the paste and set for +½ hour on ice or in a cool place; then roll it out 3 times as long +as wide, fold together so that 3 layers lay over one another and let +it rest for 15 minutes; roll and fold it twice more; then roll it +out to {~VULGAR FRACTION ONE EIGHTH~} of an inch in thickness, cut into square pieces and set in +the center of each square a peeled and cored tart apple; bring the 4 +corners of square together on top, brush the dumplings over with +beaten eggs and bake till a light brown and done; serve with hard +and wine or lemon sauce. These quantities will make 5 dumplings. + +782. +Baked Apple Dumplings, No. 3.+-- 1 pint flour, ½ teaspoonful +salt, ½ cup cold water and ¾ cup lard; mix flour, salt and water to +a paste and work it for a little while on a board; roll it out into +a square piece 1 inch in thickness; also shape the lard into a +square piece, but smaller than the paste; fold the paste over the +lard and set it for a little while in a cool place; then roll it out +½ inch in thickness and fold together so that it is 3 double; roll +and fold it twice more; then roll it out {~VULGAR FRACTION ONE EIGHTH~} of an inch in thickness, +cut into squares and finish the same as in foregoing recipe. + +783. +Baked Apple Dumplings+ (with Baking Powder).--2 cups flour, 1 +teaspoonful baking powder, ½ cup water or milk, ½ cup butter or lard +and ¼ teaspoonful salt; sift flour, salt and baking powder into a +bowl, put in the butter and chop it fine; then mix the whole into a +soft dough; roll it out {~VULGAR FRACTION ONE EIGHTH~} of an inch in thickness and cut it into +squares; put a tart apple, pared and cored, onto each square and put +into each apple a small piece of butter and a little sugar; bring +the 4 corners of paste together on top of the apple, fasten them +with a little white of egg, put in a long, shallow pan and set in a +medium hot oven to bake till done; serve with hard or wine sauce; if +the oven is too hot cover them with paper. To ascertain when +dumplings are done thrust a knitting needle into them. If it +penetrates through the apples easily they are done; if not, the +baking must be continued until they are done. + +784. +Apple Dumplings (bain-Marie).+-- 1 pound flour, 1 teaspoonful +baking powder, ½ teaspoonful salt, 1 cup cream or milk and ¾ cup +butter; sift flour, salt and powder into a bowl, add the milk and +mix it into a paste; roll it out on a floured board into a square +piece about 1½ inches in thickness; form the butter into a square +piece and lay it in the center of paste; fold the paste over it, +first from the right and left side, then from you and towards you; +put it on a tin plate and set in a cool place for ½ hour; next roll +it out 3 times as long as wide, fold it together and lay one end +over the middle; then the other end over that, so the paste is 3 +double; roll and fold it twice more the same way; then roll it out +thin, butter and dust 8 cups with flour and line them with the +crust; fill them with finely sliced tart apples and sugar, cover +them with the same paste and set the cups in a pan of hot water; put +them in the oven to bake; when done turn them onto a dish, dust with +sugar and serve with 2 sauces--a wine or nutmeg sauce and a hard +sauce. These dumplings can be made with any kind of fruit. + +785. +Steamed Apple Dumplings.+-- Prepare a fine puff paste, cut it +into squares and inclose in each square a nice peeled and cored, +juicy apple; lay the dumplings into a steamer, cover tightly, set +the steamer over boiling water and let them steam till done, which +will take from 1 to 1½ hours; serve with brandy, hard or sherry wine +sauce. Instead of puff paste a fine pie crust may be used. + +786. +Boiled Apple Dumplings, No. 1.+-- 1 cup finely chopped suet, 2 +cups prepared flour, 1 egg and ¾ cup water; mix this into a stiff +dough, roll it out {~VULGAR FRACTION ONE EIGHTH~} of an inch in thickness and cut into squares; +brush each square over with beaten egg and sprinkle over some finely +sifted bread crumbs; put in the center of each a nice pared and +cored juicy, tart apple; bring the 4 corners of the paste together +on top of apple and press them together; brush the dumplings over +with beaten egg and dust over them some fine bread crumbs; wring out +some small, square pieces of muslin in hot water and dust them with +flour; inclose each dumpling in a cloth, pin the 4 corners together, +drop them into slightly salted boiling water and boil ¾ hour; serve +with cherry wine or nutmeg sauce, or hard or brandy sauce. Dumplings +boiled in this way are dry and light. ½ cup of lard may be +substituted for the suet. + +787. +Boiled Apple Dumplings, No. 2.+-- ½ pound lard, 1 pound sifted +flour, 1 teaspoonful salt and ½ cup cold water; put flour, lard and +salt in a bowl and chop the lard fine with a knife in the flour; add +the water and mix it with the knife into a stiff paste; put the +paste on a floured board and roll it out about ½ inch in thickness; +fold it up and roll it out again about {~VULGAR FRACTION ONE EIGHTH~} of an inch thick; cut into +squares and lay in the center of each a pared and cored juicy, tart +apple; bring the corners of the squares neatly together and press +them lightly; inclose each dumpling in a small square cloth, bring +the 4 corners together and fasten with a pin; each cloth should be +previously dipped in hot water, wrung out and dusted with flour on +the inside before the dumpling is put into it; drop them into +boiling water which is slightly salted, boil ½ hour and serve with +cherry wine sauce. NOTE.--A good pie crust can also be used for this +purpose. Peach, plum and cherry dumplings are made the same way. The +above ingredients will make about 8 dumplings. ½ pound finely +chopped suet may be used instead of lard. + +788. +Lemon Dumplings.+-- Mix 2 cups prepared flour with 2 eggs, 1 +tablespoonful butter or ½ cup finely chopped suet, 1½ tablespoonfuls +sugar, the juice and half the grated rind of 1 lemon and finish the +same as Orange Dumplings; serve with cherry wine sauce or prepare a +sauce the same as for Orange Dumplings and flavor with lemon instead +of oranges. + +789. +Orange Dumplings.+-- 2 cups prepared flour, 2 eggs, 2 +teaspoonfuls butter, 1 tablespoonful sugar and 1 cup water; mix this +into a thick batter; pare 3 nice oranges, cut them into small pieces +and remove the pits and all the skin, so that there is nothing left +but the meat of the oranges; stir this into the batter; have a +kettle of boiling water on the stove with a little salt; next drop +the mixture with a tablespoon into the boiling water, taking care +not to put too much in at once; cover the kettle and boil the +dumplings just 10 minutes; remove them with a skimmer to a warm dish +and serve at once with the following sauce:--Stir 2 tablespoonfuls +butter with 1 cup powdered sugar to a cream and add by degrees 1 +egg, 2 tablespoonfuls brandy or wine, the juice of 1 orange and a +little grated rind. These dumplings should be removed from the water +as soon as done, otherwise they will become heavy. + +790. +Fruit Dumplings.+-- Stir 1 ounce butter to a cream and add by +degrees 3 eggs, 2 tablespoonfuls sugar, 2 tablespoonfuls finely +chopped almonds, a little grated lemon peel, 4 large apples peeled +and cut into small slices and ¼ pound bread that has been previously +soaked in water and pressed out in a napkin; add cup of bread +crumbs, mix all together, drop with a spoon dumplings from this +mixture into slightly salted boiling water, boil until done and +serve with wine sauce. Cherries, peaches, pears, plums, blackberries +or huckleberries may be used instead of apples. + +791. +Strawberry Dumplings.+-- 1 cup beef suet freed from strings and +chopped fine, 3 cups sifted prepared flour, 1 tablespoonful sugar +and 2 eggs; mix with ¾ cup cold water to a soft dough; shape into +large balls with floured hands, put into a dumpling cloth that is +buttered and floured on the inside and fasten the 4 corners of the +cloth together with a pin; drop into slightly salted boiling water +and boil till done, which will take about ½ hour. The best way to +ascertain if dumplings are done is to thrust a knitting needle into +them. If no dough clings to it and the needle comes out clean they +are done and must be instantly removed from fire, taken from the +cloth, laid on a warm dish and served at once; serve with the same +sauce as the following recipe. + +792. +Strawberry Dumplings (another way).+-- 2 cups prepared flour, 2 +eggs, 1 tablespoonful butter, 1 tablespoonful sugar and 1 cup milk +or water; mix this into a stiff batter and stir in lastly 1 cup well +washed and drained berries and finish the same as Orange Dumplings; +serve with the following sauce:--Stir 2 tablespoonfuls butter with 1 +cup powdered sugar to a cream and add the yolks of 2 eggs and 3 +tablespoonfuls white wine; when this is well mixed stir 1 cup nice, +ripe strawberries into it; put sauce into a glass dish; have the +whites beaten to a stiff froth, spread it over the top of sauce and +set nice, large strawberries around the edge of dish. These +dumplings may be made of all kinds of fruit--peaches, cherries, +plums, pears or apricots. + +793. +Fine Fruit Dumplings.+-- Pare and quarter some peaches, apples +or pears and boil them in sugar syrup until done, but in such a way +that the pieces stay whole; then take them out with a skimmer and +lay on a long dish; in the meantime prepare some dumplings as +follows:--Place 1 cup milk with 1 tablespoonful butter over the +fire; as soon as it boils stir in 1 cup sifted flour and stir +constantly until it has formed into a smooth dough and loosens +itself from the bottom of saucepan; after the dough has cooled stir +1 tablespoonful butter to a cream and add by degrees the yolks of 3 +eggs, the dough, 1 tablespoonful dry farina and lastly the whites +beaten to a stiff froth; form the mixture with a tablespoon into +dumplings and drop them into the boiling syrup in which the fruit +was boiled; when done take them out with a skimmer and lay in a +circle around the fruit; pour the syrup over them and serve. These +dumplings may also be made with dried fruit. + +794. +Plain Suet Dumplings.+-- 1 pint bread crumbs soaked in 1 cup +milk, ½ pound suet freed from strings and chopped fine, 4 eggs +(whites and yolks beaten separately), 1 tablespoonful sugar, 1 +teaspoonful salt and 1 cup prepared flour or flour with ½ +teaspoonful Royal baking powder; work into a smooth dough and shape +with floured hands into dumplings; boil them inclosed in little, +square pieces of muslin or dumpling cloths that have been previously +dipped in hot water, wrung out and floured on the inside; boil 40 +minutes and serve with strawberry, cherry or wine sauce; or stir any +kind of fresh fruit into ½ pint hard sauce and serve it with the +dumplings. + +795. +Plain Dumplings (with stewed Apples).+-- Pare, core and cut +into quarters 6 tart apples; boil 1 cup sugar with 2 cups water to a +syrup, put in the apples and boil till tender, but do not allow them +to break; when done take the apples out with a skimmer and lay them +on a dish; mix 1 cup prepared flour with 1 egg, 1 teaspoonful butter +and a little water into a thick batter, drop a small portion of the +mixture with a teaspoon into the boiling apple syrup and boil 5 +minutes; remove them, lay in a circle around the apples and pour the +syrup over them. A few slices of lemon may be boiled with the syrup. +This dish can also be made of pears, dried apples or apricots. + +796. +Apple Dumplings (with Rice).+-- Place ½ pound rice in a +saucepan over the fire with cold water, boil 3 minutes and drain in +a colander, rinsing with cold water; then put it back on the fire in +the same saucepan with 1 pint milk, ½ teaspoonful salt, ½ +teaspoonful sugar and a little piece of butter; boil until thick; +remove from the fire and mix it with 2 well beaten eggs; dip the +dumpling cloths in hot water, wring them out and flour well inside; +put 2 spoonfuls of the boiled rice upon each cloth, spread it out +smooth and lay in the center of each a peeled and cored apple; fill +the opening left by the removal of the core with currant jelly or +sugar; draw the 4 corners of the cloth together, bring them to the +top of the apple and fasten with pins; drop them into boiling water +and boil ½ hour; serve with sweet cream or vanilla, fruit or claret +sauces. + + + + +CAKES. + + +797. +Plain Cake.+-- 1 cup butter, 1 cup milk, 2 cups sugar, 3 cups +prepared flour, 4 eggs and the grated rind of 1 lemon; stir butter +and sugar to a light white cream with your right hand; then stir +with a silver spoon, add the eggs, 1 at a time, stirring a few +minutes between each addition; next add the sifted flour and milk +alternately; butter a large, round cake pan and line it with +buttered paper; pour in the cake mixture and bake in a medium hot +oven for 1 hour; to ascertain if cake is done thrust a knitting +needle into center of cake; if it comes out clean the cake is done; +if not, the baking must be continued; when done remove the cake from +oven and let it stand 10 minutes; then turn it out of pan, remove +the paper and set the cake in a cool place or put it when cold in a +tin cake box. If plain flour is used take 1½ teaspoonfuls baking +powder and sift it with the flour. Measure with a cup which holds +half a pint. + +798. +Marble Cake.+-- Take the same mixture as for Plain Cake and +divide it into 3 equal parts; add to one part some red sugar or a +little prepared cochineal, to give it a fine pink tint; stir into +another part 3 tablespoonfuls grated chocolate and leave the third +part plain; butter a large cake pan and line it with buttered paper; +fill the pan about ½ inch deep with the plain batter and drop upon +this in 3 or 4 places 1 spoonful of the dark and pink batters; pour +in more plain batter; then drop in the pink and brown the same way; +continue until all is used; the pink may be omitted if the coloring +is not handy; bake the same as Plain Cake; when done ice the cake +with boiled chocolate glaze. + +799. +Nut Cake.+-- Prepare a cake batter the same as for Plain Cake, +stir in 1 pint shelled walnuts broken into pieces and finish the +same as Plain Cake; or stir 3 cups freshly grated cocoanut into the +plain cake batter; or stir 1 pint shelled hickory nuts into the +plain cake batter; or almonds cut into strips; Brazil nuts may also +be used. + +800. +Citron Cake.+-- Cut ½ pound citron into fine slices and prepare +a cake batter the same as for Plain Cake; butter a large, round pan +and line it with buttered paper; pour in a layer of cake batter; +then a layer of sliced citron; then batter and citron again; +continue until all is used; bake in a medium hot oven till done, +which will take about 1¼ hours; if the oven should be too hot cover +the cake with buttered paper. + +801. +Lady Cake.+-- 1 cup butter, 2 cups sugar, 1 cup milk, 3 cups +prepared flour, the whites of 8 eggs and the grated rind and juice +of 1 lemon; stir butter and sugar with your hand to a light white +cream and beat the whites to a stiff froth; take a silver spoon and +stir the whites, the lemon, sifted flour and milk alternately into +the creamed butter and sugar; butter a large mould and line it with +buttered paper; pour in the mixture and bake 1 hour. NOTE.--½ pound +blanched almonds cut into strips may be stirred into the cake +mixture and flavored with vanilla; or 1 pint shelled walnuts broken +into pieces or ½ pound finely cut citron can be stirred into the +batter and flavored with essence of almonds; ice with clear icing. + +802. +Dutchess Cake.+-- 1 cup butter, 1 cup milk, 2 cups sugar, 3 +cups prepared flour, the yolks of 8 eggs and 2 teaspoonfuls peach +extract; stir butter and sugar with the right hand to a light white +cream; then stir with a spoon and add the yolks, 2 at a time, +stirring a few minutes between each addition; next add the +flavoring, the sifted flour and milk alternately; butter a large, +round cake pan and line it with buttered paper; pour in the cake +mixture and bake in a medium hot oven 1 hour. NOTE.--1 pint shelled +walnuts broken into pieces may be stirred into this cake mixture or +Brazil nuts may be used; also peanuts broken into pieces. + +803. +Fruit Cake.+-- Prepare a cake batter the same as for Plain +Cake; remove the stones from ½ pound raisins; cut ¼ pound citron +into fine slices and mix the raisins and citron with ½ pound well +washed and dried currants; dust the fruit with flour, stir it into +the cake mixture and finish the same as Plain Cake. + +804. +Rich Fruit Cake.+-- 2 pounds stoned raisins, 2 pounds seedless +raisins, 2 pounds well washed and dried currants, 1 pound finely +sliced citron, 1 pound butter, ½ pint good brandy, 1 pint molasses, +1 pound brown sugar, 2 teaspoonfuls grated nutmeg, 2 teaspoonfuls +ground cinnamon, cloves and mace, 12 eggs and 1 pound flour sifted +with 2 teaspoonfuls baking powder; dredge the fruit with flour; stir +butter and sugar with the hand to a light white cream; then stir +with a wooden spoon and add the eggs, 1 at a time, stirring a few +minutes between each addition; next add the molasses, brandy, spice +and sifted flour and lastly stir in the fruit; butter 2 large, round +cake pans and line them with brown paper; fill in the mixture and +bake in a medium hot oven from 3 to 4 hours. Great care must be +taken that the oven is just right, as the cake burns very easily. + +805. +Orange Layer Cake.+-- ½ cup butter, 1 cup sugar, ½ cup milk, +the whites of 3 eggs, 1½ cups prepared flour and the grated rind of +½ orange; stir butter and sugar with your right hand to a light +white cream and add the grated orange rind; beat the whites to a +stiff froth; then add them alternately with the sifted flour and +milk to the above mixture; butter 2 large jelly cake tins and line +them with buttered tissue paper; put an equal portion of the cake +batter into each pan; spread it evenly with a broad-bladed knife +dipped in water and bake the cakes in a medium hot oven till a light +brown and done, which will take from 15 to 20 minutes; to ascertain +when cakes are done thrust a knitting needle into the center of +them; if it comes out clean the cakes are done; if any dough adheres +to it the baking must be continued; as soon as the cakes are done +remove them from the oven; lay a clean cloth or paper on the kitchen +table and dust over it some powdered sugar; turn the cakes out of +pans upside down onto the cloth and let them lay till cold; in the +meantime prepare the filling, as follows: Put in a small saucepan +the juice of 1 orange, 1 teaspoonful lemon juice, a little grated +orange peel, 1 teaspoonful butter and the yolks of 3 eggs; set the +saucepan in a vessel of boiling water and stir the contents till +they thicken; remove from the fire and when cold add ½ cup sugar; +lay one layer of cake, bottom side up, on a jelly cake dish and +spread over it the orange mixture; lay over the remaining layer, +right side up, and dust with powdered sugar; or ice the cake with +clear icing; or cover the top of cake with an orange glaze. + +806. +Lemon Layer Cake.+-- 1 cup butter, 1 cup milk, 2 cups sugar, 3 +cups prepared flour and the whites of 6 eggs; stir butter and sugar +with the right hand to a light white cream, then stir it with a +spoon; beat the whites to a stiff froth; add by degrees the sifted +flour, the beaten whites and milk alternately to the above mixture; +butter 4 good sized jelly tins and line them with buttered paper; +then fill in a thin layer of the cake mixture, spread it smooth with +a knife and bake in a medium hot oven to a light brown and well +done; in the meantime prepare a filling as follows:--Put in a small +saucepan the grated rind and juice of 1 lemon, the yolks of 6 eggs, +1 tablespoonful butter and 2 tablespoonfuls water; set the saucepan +in a vessel of boiling water and stir till contents thicken; remove +from fire when cold, add 1 cup sugar; when cake is done remove it +from oven, lay a clean cloth on a table, dust over some powdered +sugar and turn the cake out of pan onto the cloth; when cold put 1 +layer on a jelly cake dish, bottom side up, and spread over {~VULGAR FRACTION ONE THIRD~} of the +lemon mixture; put on another layer, upside down, and spread it with +the mixture; then treat the third layer the same way; then put on +the last layer, right side up, and cover the top with a lemon glaze +or dust it with powdered sugar. NOTE.--If this cake is not wanted so +large it may be divided into 2 cakes, taking 2 layers for each cake; +or use half the quantities. Cream or jelly may be used instead of +lemon filling. + +807. +Chocolate Layer Cake.+-- 4 eggs, 1 cup butter, 2 cups sugar, 1 +cup milk, 3 cups prepared flour and 1 teaspoonful vanilla; stir +butter and sugar to a light white cream and add the eggs, 1 at a +time, stirring a few minutes between each addition; next add +vanilla, the sifted flour and milk alternately; bake in paper lined +jelly tins in a quick oven; make 4 layers; in the meantime prepare +the following filling:--Beat the whites of 3 eggs to a stiff froth +and add 1½ cups powdered sugar, 4 tablespoonfuls Baker's grated +chocolate and 1 teaspoonful vanilla; mix all well together and put +it between the layers and on top; or put boiled chocolate glaze +between the layers and over the top (see Boiled Chocolate Glaze). +The top of cake may be ornamented with blanched almonds laid in a +circle around the top and some in the center. + +808. +Chocolate Cream Cake.+-- 1 cup sugar, ½ cup milk, 1½ cups +prepared flour, 1 tablespoonful butter, 2 eggs and mix the same as +in foregoing recipe; bake in 2 layers in jelly tins; for the +cream:--Boil ¾ cup milk and add ½ tablespoonful butter, 2 +tablespoonfuls grated chocolate, ½ cup sugar and 1 tablespoonful +cornstarch wet with a little cold water; stir and boil for a few +minutes; remove from fire and mix with 1 beaten egg and ½ +teaspoonful vanilla extract; when cold lay one of the cake layers on +a flat dish and spread half the chocolate mixture over it; put on +the other layer, spread over the top the remaining chocolate cream +and decorate the top with shelled walnuts. + +809. +Cocoanut Layer Cake.+-- ¾ cup sugar, ½ cup butter, 1½ cups +prepared flour, the grated rind and juice of ½ lemon, the whites of +3 eggs and ½ cup milk; stir butter and sugar to a light white cream; +beat the whites to a stiff froth and add them by degrees alternately +with the sifted flour and milk to the creamed butter and sugar; +butter 2 good sized jelly cake tins and line them with buttered +paper; put an equal portion in each tin, spread it evenly with a +broad-bladed knife dipped in water and bake them in a medium hot +oven to a delicate brown color; when done remove them from oven and +let them stand for a few minutes; then turn the cakes onto buttered +paper to cool; in the meantime grate 1 cocoanut and beat the white +of 1 egg to a stiff froth; add ¾ cup powdered sugar and the juice of +½ lemon; lay one cake layer, bottom side up, on a jelly cake dish, +spread over half the white icing and sprinkle over a thick layer of +the freshly grated cocoanut; put on the remaining layer, right side +up, spread over the rest of icing, cover with a thick layer of the +cocoanut and sift over some powdered sugar. This cake may be served +as a dessert with vanilla sauce. + +810. +Lemon Cream Cake.+-- ½ cup butter, 1 cup sugar, the whites of 3 +eggs, ½ cup milk, 1½ cups prepared flour and the grated rind and +juice of ½ lemon; stir butter and sugar to a cream; beat the whites +to a stiff froth and add them alternately with the sifted flour and +milk to the creamed butter and sugar; add lastly the lemon; butter 2 +jelly tins and dust them with cracker dust; put in the mixture, +spread it evenly with a knife and bake a light brown; when done put +a napkin or clean cloth on the kitchen table and dust with powdered +sugar; turn the cakes upside down onto the napkin and let them lay +till cold; cream for filling:--Boil ¾ cup milk with 2 tablespoonfuls +sugar; dissolve 1 tablespoonful cornstarch in ¼ cup cold milk, stir +it into the boiling milk and boil a few minutes; add 1 teaspoonful +butter, a pinch of salt and remove it from fire; beat up the yolks +of 3 eggs with 1 tablespoonful cold milk, stir them into the +cornstarch and add 1 teaspoonful essence of lemon; when cold put 1 +layer of cake, upside down, onto a plate and spread over the cream; +put the other layer over it, right side up, and dust the top with +powdered sugar. + +811. +Vanilla Cream Cake+ is made the same as Lemon Cream Cake, +using vanilla flavoring instead of lemon. + +812. +Jelly Cake, No. 1.+-- 3 eggs, 1 cup powdered sugar, +1 cup sifted flour mixed with 1 teaspoonful baking powder, 2 +tablespoonfuls water and the grated rind of ½ lemon; stir sugar +and eggs to a cream and add alternately the sifted flour, water and +lemon; butter 3 medium sized jelly tins and dust them with finely +sifted bread crumbs; put an equal portion of the cake mixture into +each tin, spread it evenly and bake in a medium hot oven to a +delicate brown; when done remove the cakes from oven. + +813. +Jelly Cake, No. 2.+-- ¾ cup butter, 2 cups sugar, 1 cup milk, 3 +cups flour, 1½ teaspoonfuls baking powder, 4 eggs and 1 teaspoonful +essence of lemon; stir butter and sugar with the right hand to a +light white cream; then stir with a spoon and add the eggs, 1 at a +time, stirring a few minutes between each addition; next add the +lemon and then alternately the milk and flour; bake in 3 jelly cake +tins in a medium hot oven to a delicate brown color; the tins should +be lined with buttered paper; when cold lay the layers over one +another with jelly between and dust the top with powdered sugar or +ice it with fruit icing. + +814. +Jelly Cake, No. 3.+-- Stir ¼ pound butter with ½ pound powdered +sugar to a light cream and add alternately 1½ cups prepared flour +(sifted), the whites of 4 eggs beaten to a stiff froth and 10 drops +extract of bitter almonds; butter 2 good sized jelly cake tins and +line them with buttered paper; put an equal portion of the cake +mixture into each one, spread it evenly with a knife dipped in water +and bake to a delicate brown color; when cold arrange in layers with +jelly between and sift fine sugar over the top. + +815. +Wine Glazed Cake.+-- 4 eggs, 1 cup flour, ½ cup sugar, 1 +teaspoonful baking powder and the grated rind and juice of ½ lemon; +stir eggs and sugar to a cream; sift the flour and baking powder +together and add them with the lemon to the above mixture; butter a +round cake pan and dust it with fine bread crumbs; pour in the +mixture and bake about ½ hour in a moderate oven; for glazing +dissolve ½ cup sugar in ½ cup cold water and put it over the fire to +boil until the sugar forms a thread between 2 fingers; then add 1 +tablespoonful sherry wine, remove it from the fire and stir until a +skin forms on top; then slowly pour it over the cake. + +816. +Wine Glazed Cream Cake.+-- Stir 4 eggs with ½ cup granulated +sugar to a cream and add ¾ cup sifted flour in which 1 teaspoonful +baking powder has been mixed; bake in a round pan; when done pour +over a wine glaze the same as in foregoing recipe and decorate the +top with blanched almonds, hazel or walnuts; when cold cut the cake +in half with a sharp knife; spread the under half thickly with +whipped cream, put the other layer over it and cover the top with +whipped cream. NOTE.--This mixture may be baked in a long, shallow +pan and before putting it into the oven sprinkle 2 tablespoonfuls +granulated sugar over the top. When done cut into squares; or omit +the sugar and when done glaze with boiled sugar glaze and cut into +squares. + +817. +Pineapple Cake.+-- ½ pound butter, 1 pound powdered sugar, ¾ +pound flour, 1 heaping teaspoonful baking powder, ½ pint pineapple +syrup, 2 whole eggs, the yolks of 4 and 1 teaspoonful essence of +vanilla; wash the butter several times in cold water and dry it in a +napkin; put butter and sugar in a mixing bowl and stir with the +right hand to a light white cream; then stir with a spoon and add +the 2 whole eggs, 1 at a time, stirring a few minutes between each +addition; next add the yolks, 1 at a time; sift flour and baking +powder together; add the flour and pineapple syrup alternately to +the above mixture; butter 3 large, deep jelly cake tins and dust +them with flour; put an equal portion of the cake batter into each +pan, spread it evenly with a broad-bladed knife dipped in water and +bake the cakes in a medium hot oven to a delicate brown; when done +remove the cakes from the oven; lay a napkin on a pastry board and +dust over some powdered sugar; turn the cake out, upside down, onto +the napkin; when cold put one cake, bottom side up, on a cake dish +and spread over a layer of pineapple marmalade; put on the last +layer, right side up, and cover the top with pineapple glaze made as +follows:--Stir ½ pound powdered sugar with 3 or 4 tablespoonfuls +pineapple syrup and a few drops of prepared saffron to a stiff +sauce; set it for a few minutes over the fire, stirring constantly +until lukewarm; then pour it by spoonfuls over the cake and lay some +preserved pineapple slices in a circle around the cake; or use +candied pineapple. + +818. +Wild Rose Cake.+-- 1 pound powdered sugar, ¾ pound flour, ½ +pound butter, 1 teaspoonful baking powder, the whites of 8 eggs and +1 cup white brandy; sift flour and baking powder together; wash the +butter in cold water, to remove the salt, and dry it in a napkin; +put butter and sugar in a mixing bowl and stir it with the right +hand to a light white cream; beat the whites to a stiff froth and +stir them with a spoon in small portions alternately with the flour +and brandy into the creamed butter; divide the mixture into 4 equal +parts; add to one part a little prepared cochineal, to color it a +delicate pink, and flavor with 2 teaspoonfuls rose water; stir into +the second part 2 tablespoonfuls cocoa and 1 teaspoonful vanilla +sugar; add to the third part the yolks of 2 eggs and ½ teaspoonful +essence of bitter almonds; leave the fourth part white and flavor it +with 1 teaspoonful essence of lemon; take some large, deep jelly +cake tins, rub them well inside with butter and dust with flour; put +each part of cake mixture into a separate pan and spread the batter +smooth with a broad-bladed knife; then bake in a medium hot oven to +a delicate brown and well done; lay some clean brown paper or a +napkin on a table and dust over some powdered sugar; as soon as one +cake is done remove from the oven and let it stand 3 minutes; then +turn the pan upside down onto the paper; treat the remaining cakes +the same way; as soon as the cakes are cooled off prepare a meringue +as follows:--Beat the whites of 5 eggs to a stiff froth and mix them +with ½ pound powdered sugar; have ready ½ pound blanched almonds, ½ +pound blanched walnuts and ½ pound blanched Brazil nuts; chop the +nuts fine; when all is prepared put the cakes together and put the +white layer upside down on a jelly dish; spread over the layer {~VULGAR FRACTION ONE THIRD~} the +meringue and sprinkle over {~VULGAR FRACTION ONE THIRD~} the chopped nuts; then put on the dark +layer; spread again with meringue and sprinkle with nuts; next put +on the yellow layer; spread over the remaining meringue and sprinkle +over the nuts; lay the pink layer on top, with the right side up, +and cover with the following glaze:--Mix ½ pound powdered sugar with +a few spoonfuls red fruit juice or fruit syrup, such as red cherry, +raspberry or strawberry syrup; stir the sugar to a thick sauce, set +it over the fire and stir constantly until the sugar is lukewarm; +then pour it by spoonfuls over the cake; lay blanched almonds and +blanched walnuts in a circle around the edge of cake and a few in +the center. + +819. +Biscuit au beurre.+-- ½ pound powdered sugar, ¼ pound sifted +flour, ¼ pound cornstarch, ½ pound melted butter, 7 eggs and the +grated rind of 1 lemon; beat the 7 whites to a stiff froth and add +by degrees the yolks and sugar; set this on a hot stove and beat +till it is warm; then remove it and continue the beating until +nearly cold; strain the melted butter into a cup and continue the +beating with the right hand; hold the cup with the melted butter in +the left hand; pour butter into the mixture gradually; next stir in +the sifted flour and cornstarch; butter a round cake pan and line it +with buttered tissue or waxed paper; pour in the mixture; cover the +bottom of a pie plate with salt, set the pan with cake onto this and +bake ¾ hour in an oven not too hot; if it browns too much put paper +over it. + +820. +Fine Sponge Cake.+-- 1 pound powdered sugar, 12 eggs and not +quite 1 pound (about 2 tablespoonfuls less) of flour; then add the +grated rind and juice of 1 lemon; put the flour into a tin pan and +set it in front of oven to get warm; put the eggs, sugar and lemon +into a deep stone mixing bowl; set the bowl into a large dishpan of +hot water in such a way that the bowl is half covered with water; +beat the contents of bowl with an egg beater for ¾ hour; then slowly +add the flour, continue the beating for a few minutes longer and +pour the mixture into a large round pan or 2 medium sized ones; the +pan should be previously well buttered and lined with fine brown +buttered or waxed paper; bake 1 hour in a slow oven. Sponge cake +made according to this recipe is elegant, but care must be taken to +follow the instructions exactly. Half these quantities will make a +good sized cake. If the oven should be rather hot at the bottom put +in a large pie plate with salt, set the pan with cake onto it and +bake. + +821. +Delicate Sponge Cake.+-- 9 eggs, 1½ small cups granulated +sugar, 1½ small cups flour (sifted 3 times) and the grated rind and +juice of 1 lemon; put the 9 yolks in a bowl and the whites into a +deep dish; add to the yolks ½ the sugar and stir them to a cream; +beat the whites to a stiff froth and add the remaining sugar, +beating constantly; then add slowly, in small portions, the creamed +yolks; next the lemon; continue the beating with an egg beater until +all is well mixed; then stir in lightly the sifted flour; butter a +long, shallow pan and line it with buttered paper; pour in the +mixture and bake in a slow oven ¾ hour to a delicate brown; when +done carefully remove the cake from oven and let it stand for a few +minutes before taking out of the pan. This cake may be iced either +with clear icing or wine or fruit glaze. + +822. +Marguerites.+-- ¼ pound flour, ¼ teaspoonful salt, ¼ pound +sugar, 1 whole egg, the yolk of 1 egg, 1 heaping teaspoonful anise +seed, the grated rind of ½ lemon, ½ cup lukewarm water and 2 +tablespoonfuls melted butter; measure after the butter is melted; +sift the flour in a bowl, add salt, sugar, grated lemon peel, the +eggs and mix the whole with the water into a batter; lastly add the +butter and anise seed; put a wafer iron over the fire; when hot +brush it over with melted lard; put 1 teaspoonful of the batter in +the center of wafer iron, close it and bake the cake a light brown +on both sides; as soon as one is done take it from the iron and roll +up like a tube; continue to bake the remaining batter the same way; +these quantities will make 50 cakes. 2 teaspoonfuls of vanilla sugar +may be used instead of anise seed. These cakes may be served either +with ice cream, wine or coffee. + +823. +Macaroons.+-- Scald ½ pound sweet almonds with a few bitter +ones, remove the brown skins and spread the nuts out on paper to +dry; then pound them in a wedgewood mortar to a paste with the +whites of 2 eggs and add 2 teaspoonfuls vanilla sugar or the grated +rind of 1 lemon; mix it with ½ pound powdered sugar and 2 +tablespoonfuls clear icing made as follows:--Take ½ the white of 1 +egg, mix it with 2 tablespoonfuls sifted powdered sugar and stir for +a few minutes; then add it to the almonds; mix the whole into a firm +paste and form with the hands into small round balls the size of a +hickory nut; line some shallow tin pans with brown paper (such as is +used for wrapping paper), but do not butter it; set the balls in +even rows, one inch apart, on the paper, flatten each one a little +with a wet finger and bake them in a medium hot oven to a golden +color; when done wet a pastry board with cold water and lay the +macaroons on the wet board with the paper side towards the board; +after 5 minutes the macaroons may be lifted from the paper, as the +dampness loosens them; the above quantities will make 50 macaroons. +Great care should be taken to use the exact amount of ingredients +here stated. + +824. +Cookies.+-- 1 cup butter, 2 cups sugar, 2 eggs, the grated rind +of 1 lemon and 1 teaspoonful baking powder; stir the butter and +sugar to a light white cream and add the eggs 1 at a time; sift the +powder with 2 cups flour, add it to the mixture and work the whole +with sufficient flour into a stiff dough; roll it out {~VULGAR FRACTION ONE EIGHTH~} inch in +thickness, cut with a cake cutter into rounds and bake them a light +brown in well buttered shallow tin pans. + +825. +Butter Cakes.+-- 1 yeast cake 1 quart sifted flour, 1½ pints +warm milk or water and 1 teaspoonful salt; dissolve the yeast in a +little warm water; sift the flour and salt into a mixing bowl, make +a hollow in center, pour in the yeast and water, mix into a batter +and let it stand over night (this is called setting a sponge); next +morning stir 1 cup sugar with ½ cup lard and ½ cup butter to a cream +and add 2 eggs, 1 at a time, stirring a few minutes between each +addition; then add the grated rind of 1 lemon and a very little +powdered cardamon; mix this thoroughly with the sponge, add +sufficient sifted flour to make a soft dough, cover it with a clean +cloth and set in a warm place to rise to double its height; then +butter 4 long, shallow tin pans (12 inches long, 8 inches wide and 1 +inch deep) and dust each one with flour; when the dough has attained +the desired lightness divide it into 4 equal parts; roll each part +out on the pastry board, put it into the pan, press evenly all over +and again set it to rise to top of pan; when ready to bake brush +each cake over with melted butter, sprinkle over 2 tablespoonfuls +granulated sugar mixed with a little cinnamon and bake in a quick +oven to a light brown; as soon as done remove the cakes from the +pans and lay them on a long platter, one over the other, with the +sugared sides together; when cold serve with coffee. + +826. +Butter Cakes (with Baking Powder).+-- 2 cups sifted flour, 2 +eggs, 1½ teaspoonfuls baking powder, 1 tablespoonful melted butter, +1 cup milk, ½ teaspoonful salt, the grated rind of 1 lemon and ½ cup +well washed currants; sift flour, salt and baking powder into a +mixing bowl, make a hollow in center, put in the 2 whites and 1 yolk +of eggs well beaten, add the lemon, the melted butter and mix it +with the milk into a thick batter; lastly stir in the currants; +spread the mixture into 2 well greased, shallow tin pans; first +brush them over with the remaining yolk, then with 2 tablespoonfuls +melted butter; mix 3 tablespoonfuls granulated sugar, 2 +tablespoonfuls finely cut citron, ½ cup finely chopped almonds +together, sprinkle this over the 2 cakes and bake immediately in a +quick oven till done and a light brown. Prepared flour may be +substituted for baking powder. + +827. +Apple Cake.+-- Prepare a dough the same as for Butter Cakes and +divide it into 6 parts, as the dough for Apple Cake has to be +thinner than for Butter Cakes; line 6 shallow tin pans with the +dough and set it to rise to double its height; in the meantime pare, +core and cut into eighths some large, tart apples and lay them +together closely in long rows over the cake; drop 1 tablespoonful +melted butter over each cake, sprinkle over some granulated sugar +and bake in a hot oven; when done dust with powdered sugar. + +828. +Cheese Cake.+-- Dissolve ½ yeast cake in ½ pint warm milk and +add 1 pound sifted flour, 2 eggs, ½ teaspoonful salt, 2 +tablespoonfuls butter and ½ tablespoonful sugar; work this into a +soft dough and set it in a warm place to rise to double its height; +then roll it out {~VULGAR FRACTION ONE EIGHTH~} of an inch in thickness; butter 2 large cheese or +pie plates, cover them with the dough, ornament the edge and let it +rise again until light; mix 1 pound fresh pot cheese with 1½ cups +thick sweet or sour cream, ¾ cup sugar (or sweeten to taste), 3 eggs +and ½ cup currants; when this is well mixed together brush the dough +over with melted butter and fill the plate with the cheese mixture; +bake in a medium hot oven. + +829. +Chrysanthemum Cake.+-- ½ pint butter, 1 pint sugar, 1½ pints +flour sifted with 1½ teaspoonfuls baking powder, the grated rind of +1 orange, ½ pint milk and the whites of 8 eggs; stir butter and +sugar with your right hand to a light white cream; beat the whites +to a stiff froth, add them to the creamed butter and mix well +together with a spoon; add alternately the flour and milk; then add +the grated orange peel and a few drops of cochineal, to color the +mixture a delicate pink; butter 3 large jelly tins, dust them with +fine bread crumbs, fill in the mixture in equal parts and bake in a +medium hot oven; when done remove the cakes from the pans and lay +them aside to cool; mix ½ cup powdered sugar with the beaten whites +of 2 eggs; spread this icing over the layers and sprinkle them +thickly with freshly grated cocoanut; lay the layers over one +another, cover the top with pink icing and sprinkle over some +cocoanut. + +830. +Snowflake Cake.+-- 2 cups sugar, 1 cup butter, 1 cup milk, 3 +cups prepared flour, the grated rind of 1 lemon and the whites of 6 +eggs; stir the butter and sugar to a light white cream; beat the +whites to a stiff froth, add them to the creamed butter and add the +lemon; then add alternately the milk and sifted flour; bake in 3 +layers in large jelly tins; when done remove the cakes from the tins +and set aside to cool; beat the whites of 2 eggs to a froth and add +½ cup powdered sugar; spread this over each layer and sprinkle them +thickly with freshly grated cocoanut; lay the layers over one +another, spread the top layer with the icing, cover it thickly with +cocoanut and dust over some powdered sugar. + + + + +ROLLS AND BREAD. + + +831. +Parkerhouse Rolls.+-- 2 cups warm milk, 1 yeast cake, 2 cups +sifted flour, 1 teaspoonful salt, 2 teaspoonfuls sugar, 2 +tablespoonfuls melted butter and 1 egg; dissolve the yeast in a +little warm milk; sift the flour into a bowl, add sugar and salt, +make a hollow in center and put in the yeast and some of the milk; +commence mixing it with the right hand; next add the egg, butter and +the remaining milk; set it in a warm place till very light; then +work with sufficient sifted flour into a soft dough and let it rise +again till very light; then roll it out 1 inch in thickness and cut +into rounds with a cake cutter; brush the rounds with melted butter, +double them over and set in buttered pans 1 inch apart; let them +rise to double their size and bake to a fine golden color; while hot +brush them over with melted butter. + +832. +Bread.+-- 2 quarts flour, 1 teaspoonful salt, 2 teaspoonfuls +sugar, small tablespoonful lard or butter, 1½ pints lukewarm water, +1 of Fleischmann's yeast cakes. Break the yeast cake into a cup, add +1 teaspoonful sugar and sufficient lukewarm water to fill the cup, +set it in a warm place till the yeast rises to the surface. Sift +flour, sugar and salt into a bowl, add the lard or butter and rub it +fine in the flour; then make a hollow in centre of flour, pour in +the yeast and the remaining water, stir it with a spoon into a stiff +dough, turn it on to a floured board and work it with the hands and +some flour until it does not stick to the hands; return the dough to +the bowl, cover and let it stand in a warm place to rise. When the +dough has risen to double its size, butter 2 brick-shaped pans or +use the crusty bread pans, dust them with flour, divide the dough +into 2 equal parts, mould them into loaves on the board, put them +into the buttered pans, cover and let stand till the dough is to top +of pan, place it in medium hot oven and bake 1 hour. If the bread is +to be mixed at night take only ½ yeast cake, otherwise proceed the +same as above. + + + + +COFFEE. + + +833. +How to Make Coffee.+-- Coffee should always be bought in the +bean and ground when wanted. It should never be allowed to boil, as +all the fine aroma is thereby lost. The finest, quickest and most +economical way to make coffee is by making it in a bag made as +follows:--Take a piece of coarse unbleached muslin, about {~VULGAR FRACTION THREE EIGHTHS~} yard +long and {~VULGAR FRACTION THREE EIGHTHS~} yard wide, costing about 5 cents per yard; fold on the +bias to a point, sew it together in such a way that the bag has the +shape of a funnel and hem it on the top; then place the bag in the +coffee pot; let the point hang so that it does not quite reach the +bottom; let the top of bag lay over the outside of the coffee pot; +then put in 1 cup freshly ground coffee, pour over ½ pint boiling +water and let it stand 1 minute; then add 1 quart boiling water and +let it stand about 3 minutes on side of stove; have ready the urn in +which the coffee is to be served, which should be well rinsed with +boiling water, pour in the coffee and serve at once; pour more +boiling water over the coffee grounds and let it stand on side of +stove for a short while; then serve the same way; the second coffee +will be found nearly as good as the first. If the coffee is too +strong add more water; if not strong enough add less water, as some +like it strong and others do not. Another way is to take 3 heaping +tablespoonfuls freshly ground coffee and 6 cups boiling water; grind +the coffee as fine as possible; rinse out the coffee pot with +boiling water, put in the coffee and pour on enough boiling water to +cover it well; let it stand in a warm place for 5 minutes, but do +not allow it to boil; then add the remaining boiling water, let it +stand for a few minutes and either serve in the same coffee pot in +which it was made or strain through a fine sieve into a hot silver +or china coffee urn and serve at once. This is also an easy and +economical way of making good coffee, but the first-named method is +the best. + + + + +FRUIT SALADS. + + +834. +Watermelon Salad.+-- Cut a watermelon in two, remove the seeds +and break the red part into pieces with a silver fork; put it in +layers in a glass dish, sprinkle each layer with sugar and place the +dish on ice for 2 hours; when ready to serve pour over ½ pint +claret. If objected to the wine may be omitted. + +835. +How to Serve Watermelon.+-- Cut a watermelon in half +lengthwise; then cut each half first in two and then into long +pieces about 2 inches in thickness; arrange the pieces nicely on an +oblong plate and serve. The melon should lay for several hours on +ice before being cut, as it is not nice unless cold. + +836. +Plum and Peach Salad.+-- Choose 1 dozen large egg plums, cut +them in two and remove the pits; pare and quarter ½ dozen large, +ripe peaches and put them in layers alternately with the plums in a +glass dish with 1 cup sugar sprinkled between; place the dish on ice +for ½ hour before serving. + +837. +Orange and Cocoanut Salad.+-- Pare and cut some nice oranges +into pieces and remove the seeds; put a layer of the oranges +sprinkled with sugar into a glass dish, then a layer of freshly +grated cocoanut and next a layer of apple or currant jelly; then +oranges again; continue in this way until the dish is filled; place +the dish on ice for 1 or 2 hours and serve. If not handy the jelly +may be omitted. + +838. +Peach and Pear Salad.+-- Pare and cut into fine slices 4 large, +ripe Bartlett pears; pare and cut into quarters ½ dozen large, ripe +peaches; put them with the pears into a glass dish with a layer of +whipped cream and sugar between and serve at once. + +839. +Peach Salad.+-- Pare and cut 1 dozen peaches into quarters, put +them into a glass dish, sprinkle sugar between and over them and +place the dish on ice for ½ hour before serving. + +840. +Banana Salad.+-- Cut the fruit into slices, put it into a glass +dish with sugar sprinkled between, squeeze over some lemon juice and +pour over 1 glass claret; place the dish on ice for 1 or 2 hours +before serving. + +841. +Raspberry and Currant Salad.+-- Remove the stems from 1 pound +currants and wash and drain them; also wash and drain 1 quart +raspberries and put them into a glass dish with 1½ cups sugar; cover +and let them stand for 3 or 4 hours before serving. + +842. +How to Serve Blackberries.+-- Put blackberries into a colander, +let cold water run over them and set colander for a few minutes into +a dishpan to drain; put the berries into a glass dish with powdered +sugar. Huckleberries are prepared the same way. + +843. +Banana and Orange Salad.+-- Remove the skins from 4 bananas and +cut the fruit into slices; pare and cut ½ dozen oranges into small +pieces and remove the seeds; put oranges and bananas alternately +into a glass dish with sugar sprinkled between, set them on ice for +1 hour and then serve. + +844. +Pineapple Salad.+-- Pare and quarter 1 ripe pineapple, remove +the hard part in center and cut each quarter into fine slices or +dice; pare and cut ½ dozen oranges into small slices and remove the +pits; put oranges into a glass dish in alternate layers with +pineapple with plenty of sugar sprinkled between and place them on +ice for 1 or 2 hours before serving. Strawberries with pineapple are +prepared the same way. + +845. +Cherry Salad.+-- Remove the pits from 1 pound cherries, +sprinkle with sugar and let them stand for 1 hour; then put them +with 1 pint ripe strawberries and a little more sugar into a glass +dish, set them on ice for 10 minutes and serve. + + + + +SALADS. + + +846. +Fine Mayonaise, No. 1.+-- The yolks of 4 eggs, 8 tablespoonfuls +salad oil, 4 tablespoonfuls white vinegar, 1 teaspoonful salt, 2 +teaspoonfuls sugar, from 1 to 2 tablespoonfuls French mustard and ½ +pint whipped cream or 3 tablespoonfuls condensed milk which is not +sweet; put the yolks in a small saucepan and stir them to a cream; +then slowly add, stirring constantly, 4 tablespoonfuls oil; when +this is well mixed add the 4 spoonfuls vinegar, set the saucepan in +a vessel of boiling water and stir over the fire till contents of +saucepan begin to thicken; then instantly remove and continue the +stirring until cold; then slowly add the remaining 4 spoonfuls oil, +stirring constantly; next add the salt and sugar; then the mustard +and lastly the cream or condensed milk. This mayonaise is excellent +if made exactly according to recipe. These quantities will make a +mayonaise sufficient for 10 persons. If the mayonaise is not all +wanted at one time fill it into jelly glasses without the cream. It +will then keep for some time. The cream can be added when wanted for +use. + +847. +Mayonaise, No. 2.+-- 2 eggs, 4 tablespoonfuls oil, 2 +tablespoonfuls vinegar, 1 teaspoonful sugar, ½ teaspoonful salt, 2 +tablespoonfuls French mustard and 4 tablespoonfuls whipped cream or +1 tablespoonful condensed milk which is not sweet; put the yolks +into a small vessel and stir them to a cream; add by degrees the +oil, stirring constantly; then slowly add the vinegar, set the +vessel in a saucepan of boiling water and stir and boil till the +contents of saucepan begin to thicken; then remove from fire and +stir until cold; add the salt, mustard, sugar and vinegar; beat the +whites to a stiff froth and slowly add them to the above mixture; +stir in the cream or condensed milk just before the salad is to be +dressed. These quantities will make a salad sufficient for 8 +persons. If it is not to be all used at one time put it into a small +glass or stone jar (without the cream or milk) and cover tightly to +exclude the air. If kept in a cool place it will keep for some time. +When wanted for use add the cream. This mayonaise is both cheap and +excellent. + +848. +Plain Mayonaise.+-- Put some cracked ice into a dishpan and +place a bowl in the center of the ice; put the yolks of 4 eggs into +a bowl and stir them well with a wooden spoon for 5 minutes; then +slowly add ½ bottle best olive oil; add only a few drops at a time +and stir constantly; if too much oil is added at one time it will +not mix together; if the sauce gets too thick add a little vinegar +and lastly a few tablespoonfuls whipped cream, salt and vinegar to +taste. Another way is to rub the yolks of 2 hard boiled eggs fine +and mix them with 2 raw yolks; otherwise finish the same as +foregoing recipe. + +849. +Sauce Tartare.+-- Mix 1 pint mayonaise made as in preceding +recipe with 1 tablespoonful French mustard and 1 teaspoonful English +mustard mixed, 3 anchovies freed from skins and bones and pressed +through a sieve, some finely chopped parsley, small, chopped onion, +4 tablespoonfuls chopped capers, some vinegar and pepper; this sauce +is mostly served with cold meat. + +850. +Mayonaise without Eggs (economical).+-- 1 teaspoonful +cornstarch, ½ cup boiling water, 6 tablespoonfuls oil, 3 +tablespoonfuls French mustard, 1 teaspoonful salt, 2 teaspoonfuls +sugar, 4 tablespoonfuls vinegar and 1 tablespoonful condensed milk +which is not sweet; mix the cornstarch with a little cold water, add +the ½ cup boiling water and stir and boil for a few minutes; then +set aside to cool; put the mustard into a bowl and gradually add the +oil, stirring constantly; next add the sugar, salt and vinegar; then +the cornstarch and lastly the milk. + +851. +Salad Dressing without Oil, No. 1.+-- 2 ounces butter, 2 eggs, +2 tablespoonfuls vinegar, 1 teaspoonful sugar, ½ teaspoonful salt +and 2 tablespoonfuls French mustard; melt the butter in a cup by +setting it into hot water for a few minutes and then set it aside to +cool; stir the yolks in a small vessel with salt and sugar to a +cream and add the melted butter, a little at a time, stirring +constantly; next slowly add the vinegar, set the vessel in a +saucepan of hot water and stir until the contents begin to thicken; +then remove, stir until cold and slowly add the other ingredients; +beat the whites to a stiff froth and mix them with the sauce; if +handy add a few tablespoonfuls cream; if English mustard is used +take 1 teaspoonful mixed with cold water. + +852. +Salad Dressing without Oil, No. 2.+-- 1 teaspoonful flour, ½ +cup boiling water, 1 tablespoonful butter, 2 tablespoonfuls vinegar, +1 teaspoonful sugar, ½ teaspoonful salt and 2 tablespoonfuls French +mustard; mix the flour with a little cold water, add the boiling +water, boil 2 minutes and add the butter in small pieces; remove +from fire and mix by degrees with the vinegar, then the mustard and +the other ingredients; to this sauce the yolks of 2 eggs may be +added and also the 2 whites beaten to a stiff froth; or the yolks of +2 hard boiled eggs rubbed through a sieve and the whites chopped +fine and sprinkled over the salad. + +853. +How to Prepare Lettuce for Salad and for Garnishing.+-- Cut off +the stalks from 3 or 4 heads of lettuce, pick off all the decayed +and withered leaves, break the tender green leaves apart one by one +and remove the thick veins; put the lettuce into cold water, rinse +well and let it lay in ice water for ½ hour or longer; shortly +before serving drain the lettuce in a colander; then put it in a +napkin, shake out well and use as directed. + +854. +Lettuce Salad (plain).+-- Prepare the lettuce as in foregoing +recipe, lay it into a salad dish and pour over 2 or 3 tablespoonfuls +salad oil and a little pepper and salt; add to ½ cup white vinegar 4 +tablespoonfuls water and pour it over the salad; mix it up well with +2 salad forks, sprinkle over a little cracked ice and serve at once. +If ice is not handy the salad will have to be prepared without it, +but it adds greatly to the crispness of the lettuce. If you rub a +piece of garlic over the salad dish just before putting in the +lettuce it will give the salad a fine flavor without really tasting +of garlic. A small spoonful of sugar may be sprinkled over the +lettuce if liked. Finely shaved onions may also be added. + +855. +Lettuce Salad with Mayonaise.+-- Prepare the salad as directed, +put it into a salad dish and pour over a mayonaise dressing. Finely +shaved onions may be added if liked. + +856. +Lettuce Salad with Sweet Egg Sauce.+-- Cut 2 ounces fat pork +into very small dice and fry them a light brown; beat 2 or 3 eggs +until very light and slowly add the pork, 3 or 4 tablespoonfuls +vinegar and 2 tablespoonfuls sugar; mix this well together and pour +it over the salad. This recipe will make a sufficient quantity to +dress 3 heads of lettuce. More vinegar diluted with a little water +may be added; also more or less sugar. + +857. +Lettuce Salad with Syrup Sauce (North German art).+-- Mix 1 +tablespoonful flour in a small saucepan with a little cold water +until all lumps are dissolved, add 1 cup boiling water and stir and +boil for a few minutes; add 1 tablespoonful butter and continue +boiling for a few minutes longer; then transfer it to a bowl and set +aside; when nearly cold add ½ cup syrup, a pinch of salt, 2 +tablespoonfuls vinegar and 1 tablespoonful sugar; set this sauce on +ice or in a cool place for 5 minutes before serving; put the +prepared lettuce in a dish and pour the sauce over it; sufficient +for 4 large heads of lettuce. Salad prepared in this way is served +in North Germany with German pancakes instead of butter. Fat pork +cut fine and fried to a crisp may be used. + +858. +Lettuce Salad with Cream Sauce (North German art).+-- Prepare +the lettuce as directed for 3 or 4 large heads of salad; take 1 pint +thick, sour cream and add 3 or 4 tablespoonfuls sugar, a pinch of +salt and 1 or 2 tablespoonfuls vinegar; mix this together and pour +over the salad; then serve at once. + +859. +Lettuce Salad with Cream.+-- Put the prepared lettuce in a dish +and pour over some sweet cream to which a little sugar has been +added. Some people add a little vinegar and a pinch of salt. Salad +prepared with this sauce is often served with large German pancakes. + +860. +Beet Salad.+-- Wash and put ½ dozen beets in a saucepan with +boiling water and cover and boil them till tender; when done put the +beets into cold water, remove the skins and cut them while still +warm into thin slices; also cut 1 medium sized onion into thin +slices; put the beets and onion in alternate layers into a dish and +sprinkle between 1 teaspoonful salt, ¼ teaspoonful pepper and 2 +teaspoonfuls sugar; pour over an equal quantity of vinegar and water +(enough to nearly cover the beets) and let them stand 1 hour before +serving. Omit the onion if its flavor is not liked. + +861. +Salad Macédoine.+-- Take equal quantities of boiled white +beans, boiled potatoes, celery roots, beets and string beans (the +last 4 boiled in salt water) and cut into fine slices; put into a +bowl 2 or 3 tablespoonfuls oil, vinegar and salt, pepper and some +sugar; put in all the ingredients, add some finely chopped parsley +and chervil and mix the whole together thoroughly; put the salad +into a dish and garnish with lettuce leaves. If the vinegar is too +sharp dilute it with water. + +862. +Salad à la russe.+-- Boil 6 medium sized potatoes with the +skins on, 2 beets and 3 celery roots; when cold remove the skins and +cut them into small dice; also cut into dice 2 pickles and 1 dozen +anchovies or 3 herrings previously soaked in water, freed from skins +and bones and cut fine; add to this 2 tablespoonfuls capers, ½ cup +grated horseradish and mix the whole with a fine mayonaise; put the +salad on ice for 1 hour before serving; when ready to serve put the +salad onto a round dish, pile up high in center and garnish with +hard boiled eggs; chop fine the yolks and whites separate; also chop +beets and green pickles fine, lay them in small clusters all over +the salad and garnish the edge with green lettuce leaves or shaved +pink and white horseradish. Pink horseradish is made by pouring a +little cochineal over it and mixing well. + +863. +Cucumber Salad.+-- Select 3 medium sized cucumbers with small +seeds, pare and cut a small piece from each end and lay the +cucumbers in strongly salted ice water for 1 hour or longer; 10 +minutes before serving take them out of water, wipe dry and cut on a +board with a sharp knife into fine slices; put them into a salad +dish, sprinkle over a little salt and pepper, pour over 2 +tablespoonfuls salad oil and mix it with the cucumbers; then pour +over ½ cup white vinegar to which a little water and a pinch of +sugar has been added; if onions are liked cut a medium sized one +into thin slices and put them between the cucumbers; some finely +chopped parsley may also be added if the flavor is liked. + +864. +Salad de laitue romaine.+-- Take several heads of young, green +lettuce; do not wash them; put them into a dish, add some coarsely +cut chervil, tarragon and pimpernel and dress it either with salt, +pepper, oil and vinegar or with mayonaise. + +865. +Salad of Oyster Plant.+-- Scrape and wash 2 bunches oyster +plant and drop as you clean it into cold water to which 1 cup +vinegar and 1 tablespoonful flour have been added; put a saucepan +over the fire with boiling water, add ½ cup vinegar, ½ tablespoonful +flour wet with a little cold water, put in the oyster plant and boil +till tender; when done drain in a colander and when cold cut it into +lengths 2 inches long; arrange it nicely in a dish and pour a +mayonaise over; or dress the oyster plant with oil, vinegar, pepper +and salt. + +866. +Asparagus Salad.+-- Pare and cut into 2 inch lengths 1 bunch +asparagus and boil it in salt water till tender; when done drain in +a colander and when cold put the asparagus into a salad bowl; dress +it either with mayonaise or pepper, salt, oil and vinegar. + +867. +Carrot Salad.+-- Scrape and wash ½ dozen medium sized carrots, +put them in a saucepan over the fire with boiling water, add 1 +tablespoonful sugar and boil till tender; when done take them out of +water and set aside to cool; shortly before serving cut the carrots +into fine slices, put them into a salad dish and pour over a +mayonaise dressing; or dress the carrots with pepper, salt, oil and +vinegar. If very large carrots are used first cut them in quarters +and then into slices or dice. + +868. +Carrot Salad with Asparagus.+-- Prepare ½ dozen medium sized +carrots the same as for Carrot Salad; when cold cut them into dice; +boil the heads of 1 bunch asparagus in salt water till done, but not +too soft; drain it in a colander and set with the carrots in the ice +box for 1 hour; shortly before serving put the carrots and asparagus +heads, in alternate layers, into a salad dish, pour over a mayonaise +and garnish the dish with hard boiled eggs cut into slices and young +lettuce leaves; sprinkle a few capers over the top. + +869. +Carrot Salad with Onions.+-- Prepare the carrots the same way +as in foregoing recipe; cut 3 or 4 medium sized onions on a board +with a sharp knife into slices as thin as wafers, put them in +alternate layers with the carrots into a dish and pour over a +mayonaise dressing; or dress with oil, vinegar, pepper and salt; add +to vinegar a little water and sugar. + +870. +Carrot Salad with Peas.+-- Boil the carrots the same as for +Carrot Salad and cut them into small dice; put 1 pint fresh green +peas in a saucepan, cover with boiling water and add 2 teaspoonfuls +sugar. + +871. +Celery Root Salad.+-- Boil ½ dozen celery roots; when done take +them out of water and when cold pare and cut into quarters; cut each +quarter into thin slices, put them into a salad dish and season with +salt and pepper; add 2 or 3 tablespoonfuls salad oil and ½ cup +vinegar; mix this well together and pour over ½ cup boiling water; +or dress the salad with mayonaise and garnish with green lettuce. + +872. +White Celery Salad.+-- Take the white part of 1 or 2 bunches of +celery and lay it for 1 hour in ice water; shortly before serving +cut the celery into small pieces ½ inch in length, put it in a salad +dish and pour over a mayonaise dressing; let it stand on ice for 15 +minutes before serving. Some people use all of the celery except the +leaves, but the salad is finer when made of the white part only. + +873. +Cabbage Salad.+-- Remove the outer leaves from a firm head of +cabbage, shave it as fine as possible and put in ice water for 1 +hour; before serving drain the cabbage in a colander, put it in a +salad dish and mix with mayonaise; set it on ice until wanted; or +dress the cabbage with oil, pepper, salt and vinegar; add to the +latter before pouring it over the cabbage 1 spoonful sugar. + +874. +Salad of Red Cabbage.+-- Cut the cabbage as fine as possible, +put it in a saucepan, pour over boiling water, cover and boil 3 +minutes; drain in a colander and when cold dress it with oil, +pepper, salt, a small spoonful sugar and some vinegar; the latter +should be diluted with water. + +875. +Hot Slaw.+-- Cut a small, firm head of cabbage as fine as +possible and put it in a large bowl; place a saucepan with 1 cup +vinegar, 1 tablespoonful butter and 1 teaspoonful sugar over the +fire and let it come to a boil; then pour it over the cabbage and +season with pepper and salt; at the same time put 1 egg with 1 cup +milk into another saucepan; beat these 2 ingredients together +thoroughly and stir them over the fire till just about to boil; pour +it over the cabbage and serve at once. Sweet cream may be used +instead of milk. + +876. +Radish Salad.+-- Select 3 or 4 bunches nice, sound radishes, +trim them neatly and lay for 1 hour in ice water; 10 minutes before +serving wipe the radishes dry and cut them into fine slices; also +cut 2 medium sized onions into fine slices like wafers; put a layer +of radishes into a salad dish, sprinkle over a little salt and white +pepper and put over a layer of onions with very little salt and +white pepper; continue in this way in alternate layers until all is +used; then pour over the whole a mayonaise dressing and garnish with +green parsley leaves. The onions may be omitted if their flavor is +not liked, but the salad is much finer with them. Instead of +mayonaise the salad may be dressed with oil, pepper, salt and +vinegar; the latter should be diluted with {~VULGAR FRACTION ONE THIRD~} water and a small +spoonful sugar added to it before pouring over the salad. + +877. +White Bean Salad.+-- Wash and pick over 1 pint dry beans, put +them over the fire in a saucepan, cover with cold water, add ½ +teaspoonful carbonate of soda and boil 10 minutes; pour the beans +into a colander and rinse with cold water; return them to saucepan +again, cover with cold water, put a small piece of salt pork into +the beans and slowly boil till the beans are tender; remove them +from the fire and drain in a colander; when cold put them in a dish +and season with pepper and a little salt; add 2 tablespoonfuls oil +and 1 cup vinegar mixed with ½ cup water and a small spoonful sugar; +shake all well together; add 2 tablespoonfuls finely chopped parsley +and, if liked, a finely sliced onion; or dress the beans with +mayonaise. + +878. +String Bean Salad.+-- Choose 1 quart young string beans, string +and cut them into halves and boil in salted water until tender; when +done drain them in a colander and when cold mix them with pepper, 2 +or 3 tablespoonfuls oil, 1 cup vinegar mixed with a little sugar and +½ water and 1 finely cut onion; set the salad on ice 1 hour before +serving. Butter bean salad is made the same as String Bean Salad, or +dress with mayonaise. + +879. +Crab Salad.+-- Take 1 pint crab meat, sprinkle the juice of 1 +lemon and 2 tablespoonfuls oil over it, mix well and set aside; +shortly before serving put the crab meat on a salad dish with hard +boiled eggs cut into small pieces; have some lettuce laying in ice +water, drain it in a colander, shake dry in a napkin, cut through +with a knife once or twice, mix some with the crab meat and use some +for garnishing the dish; pour over the whole a mayonaise dressing +the same as for Lobster Salad and serve. + +880. +Pike Salad.+-- Take a large sized fish, clean, wash, dry and +cut it into 4 pieces; put it in salted boiling water and vinegar and +add some onions and 1 bouquet; bring it to a boil quickly; then set +the kettle aside and let it simmer till the fish is done; as soon as +the fish is tender take it out and when cold remove skin and bones; +cut each piece into 9 small pieces, lay them in a dish and pour over +some sweet salad oil, tarragon, vinegar and sprinkle over a little +salt and pepper; after the fish has laid 2 hours pour into a salad +dish some mayonaise, lay in some fish pieces and pour over +mayonaise; lay in the rest of fish and pour over the remaining +mayonaise; garnish the dish with aspic or green lettuce and hard +boiled eggs. + +881. +Tomato and Potato Salad.+-- Boil 6 large potatoes with the +skins on; when cold pare off the skins and cut the potatoes into +quarters; then cut each quarter into fine slices; lay 4 large, ripe +tomatoes for ½ hour on ice; then cut them into small slices; cut 2 +onions into fine slices, put them in alternate layers with the +potatoes and tomatoes into a salad dish and sprinkle over each layer +some pepper, salt and ½ tablespoonful oil; mix ¾ cup vinegar with 1 +tablespoonful sugar and ¾ cup cold water, pour it over the salad and +let it stand 15 minutes; then serve. The onions may be omitted and +green peppers used instead of them. + +882. +Tomato Salad with Lettuce.+-- Lay 4 medium sized sound tomatoes +for ½ hour on ice or in ice water; also the leaves of 2 large heads +of lettuce; 10 minutes before serving wipe the tomatoes dry and cut +them on a board with a very sharp knife into thin slices; shake the +salad in a napkin; put into a salad dish first a layer of lettuce +leaves and then a layer of tomatoes; continue in this way in +alternate layers until all is used; pour over a mayonaise dressing +and serve. 2 hard boiled eggs chopped fine may be sprinkled over the +top. + +883. +Tomato Salad.+-- Lay ½ dozen sound, ripe tomatoes for 1½ hours +on ice or in ice water; shortly before serving wipe the tomatoes dry +and cut them on a board with a sharp knife into thin slices; also +cut 2 medium sized onions into fine slices; put them in alternate +layers with the tomatoes into a salad dish and sprinkle over each +layer ¼ teaspoonful salt, ¼ teaspoonful sugar and half that quantity +of white pepper; mix ¾ cup vinegar with ¾ cup water, pour it over +the whole and serve at once. 2 tablespoonfuls oil may be added to +the salad if liked, but many people object to it on tomato salad. + +884. +Tomato Salad with Mayonaise.+-- Lay 8 or 10 sound, ripe +tomatoes for 1½ hours on top of ice; shortly before serving wipe the +tomatoes dry and cut them on a board with a sharp knife into fine +slices; put them into a salad dish, pour over a mayonaise dressing +and sprinkle over the top 2 tablespoonfuls capers; serve as soon as +made. + +885. +Tomato and Cucumber Salad.+-- Prepare the cucumbers the same as +for Cucumber Salad, put them in alternate layers with the sliced +tomatoes into a salad dish and dress with mayonaise. + +886. +Tomato Pepper Salad.+-- Lay 6 sound, ripe tomatoes for 1 hour +on ice or in ice water; remove the seeds from 2 green peppers and +throw the seeds away; lay the peppers for 1 hour in ice water; 15 +minutes before serving wipe the tomatoes and peppers dry, cut the +tomatoes into fine slices and cut the peppers into small pieces; put +a layer of tomatoes in a salad dish and sprinkle over some of the +finely cut peppers; then tomatoes again; continue in this way until +all is used; pour over a fine mayonaise and serve at once. + +887. +Tomato Farce (à la Mayonaise).+-- Prepare 2 heads of lettuce as +directed and lay them in ice water; select 6 medium sized ripe +tomatoes and lay them for 1 hour on ice; shortly before serving cut +a thin slice off the blossom side of the tomatoes, scoop out the +insides, chop fine with some white celery and the whites of 2 hard +boiled eggs and mix with a few spoonfuls mayonaise; fill each tomato +with this mixture; take 6 small dessert plates and put 1 tomato on +each with 3 or 4 lettuce leaves around it; pour 1 tablespoonful +mayonaise over each one and serve 1 to each person. + +888. +Potato Salad.+-- Wash and boil 12 medium sized potatoes with +the skins on; when done drain off the water and pare off the skins; +put into a deep bowl 2 finely cut onions, ½ cup white vinegar, 3 or +4 tablespoonfuls salad oil, 1 teaspoonful salt and ½ teaspoonful +pepper; cut the potatoes while hot into fine slices and put them +into the dish with the vinegar, oil and onions; pour over ½ cup +boiling water; shake up the salad well in the bowl (do not stir it) +and pour it into a salad dish; cover and let it stand for 1 hour; +when ready to serve garnish the dish with finely cut beets and +lettuce leaves. 2 tablespoonfuls finely chopped parsley may be mixed +with the salad. Potato salad dressed with mayonaise is very nice. + +889. +Potato Salad (another way).+-- Wash and pare 12 medium sized +potatoes and boil them in salted water till done; drain off the +water and turn the potatoes into a dish; when cold cut them into +slices; cut 2 good sized onions into fine slices as thin as a wafer; +mix ¾ cup vinegar with ½ cup water and 1 teaspoonful sugar; put a +layer of potatoes into a dish, then a layer of onions; sprinkle over +some pepper and pour over 1 tablespoonful oil; put in another layer +of potatoes and onions; continue in this way in alternate layers +until all is used; pour the vinegar over the whole and cover and set +in a cool place for 2 hours before serving. + +890. +Potato Salad without Oil.+-- Wash and boil the potatoes; when +done drain off the water, pare off the skins and cut potatoes into +slices; take for a soupplateful of sliced potatoes 2 finely cut +onions and ¼ pound fat salt pork cut into small dice and fried a +light brown; put potatoes, onions and pork into a deep bowl and +season with pepper and salt; mix ½ cup vinegar with ½ cup boiling +water and pour it over the potatoes; shake this well together and +pour it into a salad dish; let it stand 1 hour or more before +serving. + +891. +Potato Salad without Onions.+-- Wash the potatoes in several +cold waters and boil them with the skins on; when done remove the +skins and cut potatoes into slices; season them with salt and +pepper, pour over an equal quantity of boiling water and vinegar and +let them stand till cold; then add some sweet oil; mix it well and +serve. + +892. +Fine Potato Salad.+-- Boil 10 medium sized potatoes with their +skins on; when done remove the skins and set the potatoes aside to +cool; stir the yolks of 2 eggs to a cream and slowly add ½ cup salad +oil, 1 teaspoonful salt, ½ teaspoonful pepper, ½ cup white vinegar +and 2 white onions chopped very fine; cut the potatoes into fine +slices; put a layer of potatoes into a salad dish and pour over some +of the sauce; then put in another layer of potatoes and sauce; +continue in this way until all is used; then pour over ½ cup boiling +water, cover and let it stand for 2 hours and then serve. The dish +may be garnished with cresses or young lettuce leaves; or lettuce +leaves and boiled beets cut into fancy shapes. + +893. +Salad Endive.+-- Take only young and fresh endive; remove the +outer leaves, cut the endive into 1 inch pieces and wash and drain +it; then dress it with oil, vinegar, pepper and salt, or with +mayonaise. + +894. +Beet and Cabbage Salad.+-- Cut the white leaves of a savoy +cabbage into shreds; remove the skins from 4 boiled beets and cut +them into fine slices; chop a medium sized onion very fine; put the +cabbage and beets in alternate layers into a salad dish, sprinkle +between the onions, some pepper and salt, pour over ½ pint vinegar, +cover and let it stand 1 hour; then drain off the vinegar and add 4 +tablespoonfuls sweet oil; mix it well with 2 salad forks, put in a +salad dish and serve. + +895. +Vegetable Salad.+-- Cut with a tin tube some carrots and white +turnips into small pieces and boil them separately in salted water; +when done drain them in a colander; also boil small roses of +cauliflower, green peas, beets and potatoes cut into small dice and +some boiled string beans cut into small pieces; mix all the +ingredients together and add 1 onion chopped very fine, some chopped +parsley and chervil; add pepper, salt, oil and vinegar; put the +salad into a salad dish and set it on ice for 1 hour. + +896. +Beet and Potato Salad.+-- Prepare a potato salad and mix it +with half the same quantity of boiled beets cut into fine slices. + +897. +Green Pepper Salad.+-- Scoop out the insides of 2 green peppers +and lay them for 1 hour in cold water; in the meantime prepare a +mayonaise as follows:--Stir the yolks of 3 eggs to a cream and add +by degrees 3 tablespoonfuls oil, stirring constantly; when this is +well mixed add 3 tablespoonfuls vinegar; set this in a saucepan of +hot water and stir and boil till the contents begin to thicken; then +remove and stir until cold; slowly add 3 tablespoonfuls more oil, ¾ +teaspoonful salt, 1½ teaspoonfuls sugar and 1 tablespoonful English +mustard; shortly before serving add 1 tablespoonful condensed milk +which is not sweet; chop fine 1 pound roast veal, lamb or boiled +tongue, or 2 kinds of meat, 3 hard boiled eggs and 1 large onion; +also chop the peppers very fine; mix all together, pour over the +mayonaise, mix it well and set the salad on ice for 1 hour; in +serving arrange it neatly on a salad dish, sprinkle over 1 +tablespoonful capers and garnish with green lettuce leaves. + +898. +Tripe Salad.+-- Boil 2 pounds honeycomb tripe in salt water +till tender; when done drain off the water, cut the tripe into 1 +inch square pieces and mix it with mayonaise; put the salad into a +dish and let it stand in a cool place for 1 hour before serving. +A few hard boiled eggs cut into slices may be added to this salad; +also finely cut celery and lettuce leaves. + +899. +Herring Salad.+-- Lay 6 herrings for 24 hours in cold water, +take them out, remove skins and bones, wipe dry with a towel and cut +them into small square pieces; cut in the same manner 3 boiled +beets, 2 white onions, 1 pound roasted veal, 3 sour apples and 5 +small pickles; mix these ingredients together and prepare the +following sauce:--Stir the herring milk to a cream and slowly add 1 +cup salad oil, 2 teaspoonfuls sugar, the yolks of 4 eggs, ½ cup +vinegar, 2 tablespoonfuls stewed cranberries, a pinch of cayenne +pepper and 4 tablespoonfuls French mustard; when all are well +blended together mix the sauce with the herring and other +ingredients and let it be ready 2 hours before serving; shortly +before serving put the salad into a dish and garnish with small +girkins, beets cut into fancy shapes, salted olives, hard boiled +eggs and capers or mixed pickles. + +900. +Salad à L'italienne.+-- Soak 6 Dutch herrings for 12 hours in +cold water; then take them out, remove the skins and bones and cut +the meat into small long strips a little wider than a straw and ¾ +inch in length; also cut 1 pound cold boiled beef tonge, 1 pound +cold roasted veal, 3 greening apples and 6 small pickles; after the +ingredients are all cut the same way mix them well together and mix +them with a fine mayonaise; set the salad on ice for several hours; +when ready to serve put the salad into a dish and garnish with +finely chopped hard boiled eggs and salted olives; sprinkle over a +few capers and serve. + +901. +Chicken Salad.+-- Select a plump 1-year old chicken for this; +singe and draw it, wash in cold water and put the chicken in a +kettle; cover with boiling water, add ½ tablespoonful salt and 2 +onions; cover and boil slowly till tender; when done remove the +kettle from the fire and let the chicken remain in the broth till +cold; then take it out, remove the skin and bones and cut the meat +into small pieces; take the white part of 1 nice bunch celery and +cut it very fine; add it to the finely cut chicken, pour over +Mayonaise No. 1 and set it on ice for 2 hours before serving; when +ready to serve put the salad into a salad dish and garnish with the +small celery tops, which should lay for 1 hour in ice water; stick +them all around in the salad and sprinkle ½ cup capers all over the +salad. Some freshly grated cocoanut sprinkled over this salad is a +great improvement; or garnish to taste. + +902. +How to Boil Lobster.+-- Select a good sized lobster, put it +into a kettle of boiling water, head first, add a small handful salt +and boil till the lobster has attained a bright red color, which +will take from 20 to 30 minutes; when done take the lobster out and +plunge it into cold water; let it lay in the cold water for 5 +minutes; then take it out and when cold put the lobster away in a +cool place till wanted. + +903. +Lobster Salad.+-- Split open the body and tail of a boiled +lobster and crack the claws; pick out all the meat and cut it into +pieces about ¾ inch in size; put the meat into a salad dish and pour +over Mayonaise No. 1; let it stand in a cool place or on ice for ½ +hour; then garnish the dish; lay a border of young lettuce leaves +around the dish; lay over them some hard boiled eggs cut into +quarters and sprinkle over the salad 1 spoonful capers. Canned +lobster may be used for this salad. Another way is to cut white +celery into small pieces, put it into a salad dish and mix well with +a fine mayonaise; then add the lobster meat cut into small pieces +and let the salad stand on ice or in a cool place for 1 hour before +it is served; chop coarsely a few hard boiled eggs and sprinkle them +over the salad. + +904. +Salmon Salad.+-- Select a nice piece of salmon weighing about 2 +pounds; place a saucepan with boiling water over the fire and add a +bunch of parsley with 2 bay leaves, 2 blades mace and a sprig of +thyme; add 1 onion with 4 cloves stuck in it, 1 tablespoonful salt +and ½ cup vinegar; when this boils put in the salmon and let it boil +3 minutes; then draw the kettle to side of stove and let it simmer +until tender; as soon as done remove the fish and set it in a cool +place; when cold remove the bones and break the meat into pieces; +put it into a salad dish, pile up high in the center, pour over a +fine Mayonaise No. 1 and garnish the dish with young lettuce leaves +or cresses; chop some hard boiled eggs and sprinkle them with a few +capers over the salad. It is best to let the salad stand on ice for +1 hour before it is garnished and served. Canned salmon can be used +instead of fresh salmon. + +905. +Shrimp Salad.+-- Extract the meat from some freshly boiled +shrimp, put it into a dish, squeeze over some lemon juice, pour over +a few spoonfuls fine oil and let it stand in a cool place for 1 +hour; 1 hour before serving put the shrimp into a salad bowl, pour +over a fine mayonaise (see Mayonaise) and garnish with cresses or +lettuce leaves and hard boiled eggs cut into quarters. + +906. +How to Boil Shrimp.+-- Put the shrimp alive into the salted +boiling water, allowing ¼ pound salt to 1 gallon water; boil them +from 5 to 8 minutes; when they change color they are done; serve +them with vinegar and oil. + +907. +Halibut Salad.+-- Put a piece of halibut into salted boiling +water with ½ pint vinegar and add 1 or 2 onions, a bunch of parsley, +a sprig of thyme, 1 bay leaf, 6 cloves and 2 blades mace tied +together; bring it to a boil quickly; draw the kettle to side of +stove and let the fish simmer until tender; when done take the fish +out of the water and when cold cut it into 1 inch pieces; put the +pieces into a dish high up in center and pour over it a mayonaise; +garnish with green lettuce and hard boiled eggs. + +908. +Oyster Salad.+-- To make a salad for 6 persons take 2 dozen +large oysters, put them with their liquor over the fire and let them +boil 1 minute, but no longer; take them out with a skimmer and lay +in a dish; when cold squeeze over the juice of 2 lemons and place +the dish on ice for 1 hour; shortly before serving put the oysters +into a salad dish, lay some young lettuce leaves between them and +pour over Mayonaise No. 1; lay young lettuce leaves in a circle +around the dish, put some hard boiled eggs cut into slices between +the lettuce and serve at once. Another way is to mix the oysters +with finely cut white celery, dress them with the same mayonaise and +ornament the salad with the tops of young celery; hard boiled +chopped eggs may also be sprinkled over with 1 spoonful capers. + +909. +Oyster and Chicken Salad.+-- Remove the skin and bones from 1 +cold, roasted chicken and cut the meat into pieces 1 inch in size; +put it into a dish, sprinkle over a little salt, the juice of 2 +lemons and pour over a few spoonfuls fine salad oil; then place the +dish on ice; in the meantime scald 1½ dozen large oysters in their +own liquor, take them out and put the oysters in a dish with some +cracked ice; have prepared 2 quarts sour jelly (aspic) and pour a +few spoonfuls of it onto a large, shallow tin pan; when firm trim +the oysters so that there is nothing left but the eye; lay them over +the jelly (not too close together), pour over a little more cold +jelly and when firm pour over sufficient cold jelly to entirely +cover the oysters; let it stand in a cool place till firm; 10 +minutes before serving wipe the chicken meat dry with a napkin; pour +some fine mayonaise into a salad dish, lay over a layer of the +chicken meat and cover with mayonaise; continue in this way till all +is used; cover the whole with mayonaise in such a way that none of +the chicken is seen; then lay a border of cresses around it; cut the +oysters into rounds with a fluted cutter a little larger than the +oysters, lay them on the cresses and serve. Lettuce may be used +instead of cresses. + +910. +Tomato Jelly.+-- Stew for ½ hour 1 can tomatoes with 1 +teaspoonful salt, 1 teaspoonful sugar, as much cayenne pepper as you +can hold on the point of a knife and 2 tablespoonfuls vinegar; then +press them through a sieve; in the meantime soak 1 ounce gelatine in +½ cup cold water for 15 minutes, add it to the tomatoes, put over +the fire and stir till the gelatine is dissolved; then strain +through a flannel jelly bag; fill the jelly into small patty forms +and set them in a cool place till firm. + +911. +Tomato Jelly Salad.+-- Prepare a tomato jelly the same as in +foregoing recipe; turn it out of the small forms, lay into a salad +dish, stick small pieces of white celery into each one, put a border +of young lettuce leaves around it, pour over a mayonaise and serve +at once. Tomato jelly may be made in one large form and when hard +chopped coarsely and used for garnishing dishes of cold meats or +salads. + +912. +Egg Salad.+-- Put ½ dozen eggs in a saucepan, cover with cold +water and boil them 10 minutes; transfer the eggs to cold water and +let them lay till cooled off; when cold remove the shells and cut +the eggs into quarters; put them into a salad dish with young +lettuce leaves, pour over a mayonaise dressing and garnish with +lettuce leaves. + +913. +Eggs with Mayonaise.+-- Boil ½ dozen eggs 10 minutes; then +transfer them to a pan of cold water and when cold remove the +shells; take 6 small plates, put 2 lettuce leaves on each plate and +put an egg in the center of the 2 leaves in such a way that the +leaves stand round the egg like a tulip; pour over each egg 1 +tablespoonful mayonaise and sprinkle over a few capers; serve a +plate to each person. + +914. +Onion Salad.+-- Take 2 large Bermuda or California onions, peel +and cut them with a sharp knife into fine slices, put a layer of the +slices into a salad dish and pour over some fine mayonaise; then put +over some cresses and pour over more mayonaise; continue in this way +until all is used; cover with mayonaise, lay some cresses in a +circle round the dish and let it stand on ice for 10 minutes; then +serve. + +915. +Alligator Pear Salad.+-- Take 2 alligator pears, cut them into +slices and put them into a salad dish; remove the shells from 4 hard +boiled eggs, break the yolks into small pieces and sprinkle them +over the sliced pears; cut the whites into fine strips, lay them in +a circle round the dish close to the pears, pour over a fine +mayonaise and lay a border of tender lettuce leaves round the edge +of dish. + +916. +Jerusalem Artichoke Salad.+-- Scrape the artichokes carefully +and drop them into vinegar and water; mix ½ tablespoonful flour with +a little cold water, stir it into a quart of boiling water and add 1 +cup vinegar; as soon as this boils put in the artichokes and boil +them till done, but not too tender; when done remove them from the +water and set in a cool place; when cold cut the artichokes into +pieces, put them into a salad dish, pour over a mayonaise, set some +shrimp around the salad and set the dish on ice for 1 hour; when +ready to serve lay a border of lettuce leaves round the edge of +dish. + +917. +Sour Jelly (Aspic).+-- Soak 2 ounces gelatine in ½ pint cold +water 15 minutes; then put it over the fire with 1 quart good meat +stock and sufficient vinegar to give it a nice sour taste; add a few +cloves, 2 blades mace and 1 bay leaf; stir this over the fire till +the gelatine is dissolved; beat the whites of 2 eggs till light and +add the juice of 1 lemon and a little cold water; stir it with an +egg beater into the jelly and stir and boil for a few minutes; then +draw the saucepan to side of stove and let it stand 5 minutes; then +strain through a jelly bag; or turn a chair upside down on a kitchen +table; then take a square piece of unbleached muslin and tie a +corner over each of the upturned legs of the chair; set a bowl +underneath and pour the jelly onto the cloth a little at a time and +keep the saucepan on the side of stove, to keep the jelly warm. If +meat stock is not handy dissolve 2 teaspoonfuls Liebig's beef +extract in 1 quart boiling water and use it instead of meat stock. +Another way is to boil 4 calves' feet till they fall apart; then +strain off the liquor, set it aside and when cold remove all the +fat; boil the liquor down to 2 quarts; then beat the whites of 4 +eggs to a froth and add the juice of 1 lemon and a little water; add +to the broth sufficient white vinegar to give it a nice sour taste; +also add a little salt, some whole pepper corns, a few blades mace, +4 cloves and 1 bay leaf; stir in the beaten whites, continue +stirring, let the contents boil for a few minutes and let it stand 5 +minutes; then draw to side of stove, let it stand 5 minutes and +strain through a flannel jelly bag. Pigs' feet or the skin of fresh +pork may be used instead of calves' feet. Sour jelly is used for +garnishing dishes of meat and salads. It is either chopped with a +knife or put into small fancy forms and when firm turned out and +laid around the dishes with cresses, lettuce or celery between. If +the jelly is not dark enough add a little sugar color (see Sugar +Color). If the jelly is white it may be colored green with green +spinach color or pink with cochineal. + +918. +Garnishing.+-- The articles which are mostly used in garnishing +are:--Lettuce, cresses and hard boiled eggs (either cut into slices +or quarters or chopped fine, the yolks and whites separately, and +laid alternately in small clusters all over the salad); or cut green +pickles in slices and lay them in a circle around the salad with +small clusters of finely chopped beets and chopped eggs; small +girkins, capers, olives and very small, white pickled onions are +also used for garnishing. Another way is to cut boiled carrots, +white turnips and beets into fancy shapes, such as half moons, +stars, leaves and roses, with a vegetable cutter; anchovies are also +largely used in garnishing. They are freed from skins and bones and +then rolled up and laid in a circle around the dish with small white +onions, pink horseradish and olives or girkins. + +919. +Horseradish for Garnishing.+-- Remove the outside black skin +from a large root of horseradish and wash it clean; then shave it +off with a knife in long narrow strips so they curl up; color ½ the +shavings with prepared cochineal and leave the other ½ white; then +use for decorating dishes of meats or salads by laying it in small +clusters around the dish. + +920. +Cocoanut for Garnishing Salads.+-- Grate cocoanut and sprinkle +it over the top of salad. Especially nice over chicken, shrimp and +fish salads; also on potato, tomato and egg salads. Grated cocoanut +lends a handsome appearance to any salad. + + + + +ICES AND GLAZES. + + +921. +How to Use Icing.+-- Over large cakes pour the icing by +spoonfuls near center on top of cake and spread it with a +broad-bladed knife dipped in cold water all over the cake as +smoothly as possible; set it in a cool oven for a few minutes, then +in a dry, airy place, free from dust, to dry. Some icing does not +need to be put in the oven, as it dries immediately, as will be seen +from the directions given in following recipes. Small cakes are +dipped into the icing or into glaze and then laid on paper or tins +to dry. If the cake is to be ornamented make a paper funnel as +follows:--Take a piece of brown paper, not too thick, or white tea +paper 12 inches square and cut it through on the bias in two pieces +from one corner to the other; take one piece in your right hand, the +bias side from you, roll with the left hand, the bias side towards +you, and form the paper into a funnel; bend the end where it closes +near the top over to the inside, clip a small piece from the end of +funnel with a scissors and slip a small tube inside it to the end +opening; then put in the icing and bend the top of funnel in all +around the same way as ¼ pound tea is put up in those small +funnel-shaped bags; next press the icing down towards the end and +commence to squirt it onto the cake. The cake may be ornamented with +a border and a harp in the center, or an anchor or any kind of a +pattern that may be desired. Flowers and leaves may be bought at any +confectionery and pasted on with a little icing. + +922. +White Icing.+-- Sift ½ pound powdered sugar into a bowl, add +the whites of 2 eggs and stir 20 minutes; add a few drops lemon +juice while the stirring is going on; drop a little icing onto +paper; if the icing stands without running it is stiff enough; if it +shows the least tendency to run more sugar must be added. This icing +is used for ornamenting cake and serves as a kind of paste to stick +flowers and leaves onto top of cake. + +923. +Clear Icing.+-- Sift ½ pound powdered sugar into a bowl, add +the whites of 2 eggs and stir for 5 minutes; add a few drops lemon +juice and stir 5 minutes longer; then spread it over the cake; set +the cake for 2 or 3 minutes in a cool oven, take out and let it dry +for a few hours in a dry place which is free from dust. + +924. +White Icing with Wine or Liquor.+-- Mix ½ pound sifted powdered +sugar with the white of 1 egg and add 3 tablespoonfuls maraschino, +Madeira or sherry wine, kirsch, rum or brandy; before this icing is +put on cover the cake with a layer of jelly; then put the icing over +it and set the cake for 1 minute in the oven; then set it in a dry +place which is free from dust to dry. To make pink icing add a few +drops prepared cochineal or strawberry syrup. Yellow icing is made +by adding prepared saffron. Essence of lemon or the grated rind of 1 +orange may be used instead of vanilla flavoring. + +925. +Almond Icing.+-- Pound 3 ounces blanched almonds with the white +of 1 egg in a wedgewood mortar to a paste, mix them with ¼ pound +powdered sugar, the white of ½ egg and ½ teaspoonful vanilla extract +and stir for 5 minutes; dip small pieces of cake into the icing; +pour and spread it over whole cakes with a broad-bladed knife. Hazel +nuts and walnuts may be used the same way as almonds, as can also +pistachio nuts. To the latter add a few drops spinach green. + +926. +Fruit Icing.+-- Mix ½ pound sifted powdered sugar with the +white of 1 egg and add 3 tablespoonfuls fruit juice--either +raspberry, strawberry, currant, pineapple or peach; if lemon or +orange juice is used add a little grated rind; spread the icing over +the cake and set it for a few minutes in a cool oven; then set it in +a dry place which is free from dust to dry. + +927. +Sugar Glaze.+-- Mix 1 cup powdered sugar with 2 tablespoonfuls +water and put it over the fire to get lukewarm; pour over the cake +and let it dry, which will take but a few minutes; dip small pieces +of cake into it. Glazes of raspberries, strawberries, pineapples, +peaches, wine, maraschino or rum are made the same way. Omit the +water and use 2 tablespoonfuls fruit juice or wine, whichever kind +is wanted. + +928. +Maraschino Glaze.+-- Mix 1 cup sifted powdered sugar with 1 +tablespoonful water and 1 tablespoonful maraschino, let it get warm +on the fire and pour while warm over the cake. It will get hard in a +few minutes. Rum glaze is made the same as Maraschino Glaze. + +929. +Orange Glaze.+-- Mix 2 tablespoonfuls orange juice with 1 cup +powdered sugar, add a little grated rind, set over a slow fire to +get lukewarm and use it at once. + +930. +Lemon Glaze.+-- Stir 1 cup sifted powdered sugar with 1 +tablespoonful lemon juice, 1 tablespoonful water and a little grated +rind; let it get lukewarm; then spread it over the cake and set in a +dry place which is free from dust to dry. + +931. +Coffee Glaze.+-- Mix 1 cup powdered sugar with 2 tablespoonfuls +strong coffee, let it get lukewarm and use at once. + +932. +Wine Glaze.+-- Boil 1 cup sugar with ½ cup water until it +forms a thread between 2 fingers; remove it from fire, add 2 +tablespoonfuls sherry or Madeira wine and stir for 1 or 2 minutes; +then quickly pour it over the cake and let it stand in a dry place +which is free from dust to harden. + +933. +Boiled Cinnamon Glaze.+-- Boil 1 cup sugar with ½ cup water and +1 teaspoonful powdered cinnamon until it forms a thread between 2 +fingers; remove it from fire, stir for a few minutes and use at +once. + +934. +Chocolate Glaze.+-- Melt 2 tablespoonfuls grated chocolate in +the oven and mix it with 2 tablespoonfuls sugar syrup; mix 1 cup +sugar with 1 tablespoonful water, add the chocolate, set it over a +slow fire to get lukewarm and use at once. + +935. +Cinnamon Glaze.+-- Mix 1 cup sifted powdered sugar with 1 +teaspoonful cinnamon, add 2 tablespoonfuls water, set it over a slow +fire, stir until lukewarm and use at once. + +936. +Cold Sugar Glaze.+-- Mix 1 cup sifted powdered sugar with 2 +tablespoonfuls cold water and add 1 teaspoonful lemon or vanilla +extract; spread glaze over the cake and set it for 1 or 2 minutes in +a cool oven to obtain a glaze; then remove and set in a dry place +which is free from dust to dry. NOTE.--Instead of water any kind of +fruit juice syrup, wine, rum or Cognac may be used. If lemon juice +is used take ½ water, ½ juice and a little grated rind. For orange +use a little rum and 2 tablespoonfuls orange juice. For coffee use +instead of water 2 spoonfuls strong coffee. For chocolate stir in 2 +tablespoonfuls grated chocolate or cocoa the same way, or melt the +chocolate in the oven and then add it to the sugar. + +937. +Boiled Chocolate Glaze.+-- Place a small saucepan with ½ pound +sugar, ½ pound grated chocolate and ½ pint water over the fire and +stir and boil till it forms a thread between 2 fingers; remove from +fire and stir until a thin skin forms on top of glaze; then use it +at once; spread it evenly all over the cake and set for a few +minutes in a cool oven. If the glaze should become too cold before +it is all used return it to the fire and repeat again. The glaze +when done should shine like a mirror. + +938. +Transparent Glaze.+-- Boil 1 cup sugar with ¾ cup water until +it forms a thread between 2 fingers; remove it from fire, stir for a +few minutes and then quickly use; dip small pieces of cake into the +glaze, pour over large pieces and spread it apart; let it dry in an +airy room which is free from dust. + +939. +Rose Glaze.+-- Boil 1 cup sugar with ½ cup water till it forms +a thread between 2 fingers; remove at once and add 2 tablespoonfuls +rose water and a little prepared cochineal, to color it to a +delicate pink; stir for a minute and then pour it over the cake. +Small cakes may be dipped into the glaze and set in a dry place +which is free from dust to dry. + +940. +Spinning Sugar.+-- Put ¾ pound loaf sugar in a small copper +kettle, add sufficient cold water to half cover the sugar and stir +until it is melted; then place the kettle over a strong fire and +boil the sugar to a crack (the 6th grade); add a few drops vinegar, +remove the kettle, dip it for a few minutes into cold water and let +it cool off a little; if the sugar is spun when too hot the threads +will be too thin and lumps will form; then place the kettle in a pan +of hot water, or on the side of stove, to keep the sugar warm; take +a large knife in the left hand and hold it out straight before you; +take a silver spoon in the right hand, dip it into the sugar without +touching the bottom of kettle and let some of the sugar run off from +the spoon; then spin long threads back and forth over the knife from +right to left; after a considerable amount of sugar is spun in this +way take it from the knife, lay on clean paper and spin the rest in +like manner; when all is spun form the sugar into pompoms, garlands, +bouquets, etc. Half the sugar may be colored with cochineal to a +delicate pink. The sugar should be spun in a place free from +draughts and in clear and dry weather. This sugar is used for +decorating and trimming dishes. + +941. +Boiling Sugar.+-- Put 1 pound sugar into a kettle with ½ pint +water and let it stand for a few minutes; then put it over the fire +to boil; while the boiling is going on dip a small brush into cold +water and wipe off the sides and edge of kettle; the different +grades the sugar goes through in boiling are as follows:--1st grade, +broad run; 2d grade, small pearl; 3d grade, large pearl; 4th grade, +the small blubber; 5th grade, the large blubber; 6th grade, to a +crack; 7th grade, caramel; boil the sugar for a few minutes and dip +the point of a spoon into it; if the sugar falls in large drops from +the spoon it has reached the 1st grade; continue the boiling for a +few minutes longer; dip your first finger into it and press the +finger against the thumb; then open the fingers and if the sugar +forms a thread between the 2 fingers it has reached the 2d grade; +after boiling a little longer dip in a spoon and if a pearl hangs +onto a long thread of the spoon the sugar has reached the 3d grade; +after a few minutes longer boiling take a little in a spoon, blow it +and if the sugar falls from the spoon in blubbers it has reached the +4th grade; after a few minutes longer take a little of the sugar +between your fingers and quickly dip into cold water; if the sugar +can be formed into a ball it has reached the 5th grade; after a few +minutes longer dip the finger into the sugar and then quickly into +cold water; if the sugar can be broken it has reached the 6th grade; +then set the saucepan in cold water; if it boils a few minutes +longer it will have reached the 7th grade, or caramel. The principal +care in boiling sugar is to use the exact amount of water. With too +little water the sugar will curdle before it has boiled enough. If +too much water is used the sugar will have to boil too long and will +turn yellow. It should boil quickly and only for a short time. It +will then stay white. + +[Decoration] + + + + +APPENDIX. + +CAKES. + + ++Cheese Torte.+-- One pound fresh pot cheese, ½ pint sour cream, 1½ +ounce sweet almonds, 1½ ounce bitter almonds, 1 cup seedless +raisins, 2 tablespoonfuls flour, 1 cup sugar, 1 tablespoonful +butter, 6 eggs, ¼ teaspoonful salt. Blanche and grind the almonds +fine or grate them on a nutmeg grater; stir sugar, butter, and yolks +to a cream, add all the ingredients, and last the beaten whites; mix +well and set aside till following paste is made: Sift 1 pint of +flour with 1 teaspoonful baking powder into a bowl, add 2 +tablespoonfuls sugar, ½ teaspoonful salt, and 1 tablespoonful +butter. Rub the butter fine in the flour, add 1 cup of milk and 1 +egg, mix together into a firm dough, work it lightly on a board till +it does not stick to the hands, then roll it out thin. Butter a +large cheesecake pan, dust it with flour, and line the pan with the +dough; pour in the cheese preparation, and bake in medium-hot oven +till nearly done. In the meantime stir the yolks of 2 eggs with 3 +tablespoonfuls granulated sugar to a cream, add 1 teaspoonful lemon +juice and little grated rind, add the 2 beaten whites, and stir the +whole 10 minutes; add last 3 level tablespoonfuls flour. When the +cake is firm to the touch remove it from the oven, pour over this +last mixture, and bake till done. Serve cold, dusted with sugar. The +bitter almonds may be omitted if objected to, and the cake pan may +be lined with puff paste or fine pie crust. + ++Pistachio Torte.+-- Four ounces almond paste, 4 ounces ground +pistachio nuts or almonds, the yolks of 16 eggs, the whites of 8 +eggs, 3 ounces flour, ½ pound sugar, ½ teaspoonful extract of +pistachio; rub the almond paste with the white of 1 egg fine; add +the 16 yolks and sugar; stir 15 minutes, then add the ground +pistachio nuts or almonds; continue the stirring 10 minutes; add the +extract; beat the whites to a stiff froth; add the yolk mixture to +the whites while beating constantly; beat the whole together 5 +minutes; add the sifted flour; stir the flour in lightly; butter 2 +large deep jelly-cake tins and dust them with the flour; fill in the +mixture and bake in a slow oven. FILLING: Boil ½ cup of sugar, with +½ cup water to a caramel, then add it slowly to the beaten whites of +2 eggs; beat until cold; add ½ teaspoonful vanilla sugar, ½ cupful +fine-cut candied pineapples, ½ cupful fine-chopped pistachio nuts or +almonds; spread this filling over one layer, put on the remaining +layer. Ice the cake with pistachio icing made as follows: Mix 1½ cup +sifted powdered sugar with 3 tablespoonfuls boiling water and a +little green coloring and pistachio flavoring; pour over the cake +and let stand till firm. + ++Kugelhupf+, also called +Bunt Kuchen.+-- One pound flour, 10 ounces +butter, 2 yeast cakes, 6 whole eggs and 6 yolks, ¾ cup of sugar, ½ +teaspoonful salt, 1 cupful seeded raisins; break the yeast into a +small bowl, add ½ cupful lukewarm milk and 1 teaspoonful sugar; let +it stand till the yeast rises to the surface, then add ½ cupful of +flour, mix to a stiff batter; cover and let stand till it is a light +sponge. In the meantime stir butter and sugar to a cream; add the +yolks one at a time, then alternately a little flour and 1 whole +egg, till all are used; beat this with the right hand 10 minutes; +add the raisins, and last the sponge; continue to beat 5 minutes; +butter a large ribbed form with tube in the center; dust with +powdered sugar, pour in the cake mixture; set the form in a warm +place till the contents has risen to double its size; then place the +form on a tin with salt and bake in a medium-hot oven about 45 +minutes. When done, take it out of the oven, let it stand a few +minutes, then turn the cake out of the form, dust it with sugar, and +serve when cold. + ++Jelly Roll.+-- One half pound sugar, 9 ounces flour, 1 teaspoonful +baking powder, 1 gill of milk (½ cupful), 3 eggs, ½ teaspoonful +lemon extract; sift flour, sugar, and powder into a bowl and make a +hollow in the center; put in milk, eggs, and lemon extract, mix all +together; butter a large shallow tin pan, cover with paper, spread +on the mixture thin and evenly, bake in slow oven. When done, remove +the pan, let it stand a few minutes to cool off a little, then turn +it upside down on a clean piece of paper, remove the paper carefully +from the cake which has laid in the pan, spread some currant jelly +over the surface, roll the cake up like a music roll, let it lie +rolled in the paper till cold. This preparation is also nice for +lady fingers. + ++Election Cake.+-- One and a half pint lukewarm milk, 1 pound sugar, +½ pound lard, ½ pound butter, 2 pounds flour, the whites of 4 eggs, +1 pound citron, 1 pound seeded raisins, 1 teaspoonful mace, ½ cupful +rum, 3 yeast cakes. Break the yeast into a cup of lukewarm milk, add +1 teaspoonful sugar, set the cup in a warm place till the yeast +rises to the surface, put 1 cupful flour into a bowl, add the yeast, +mix into a stiff batter, cover, and set in a warm place to rise till +the sponge is very light. In the meantime stir butter, lard, and +sugar to a cream, add the mace, then alternately milk and flour, +then the fruit and rum, and last the 4 whites beaten to a stiff +froth; beat the whole with the hand 10 minutes, then add the sponge; +continue to beat a few minutes longer, cover, and set it in a warm +place to rise till double its size; butter and dust with flour a +large round cake pan, pour in the cake mixture, and bake in a +medium-hot oven till done. When cold, ice the cake with rum icing. + ++Small Sponge Cake.+-- Three eggs, ½ cup granulated sugar, ½ cup +flour, the grated rind of ½ lemon, and a little lemon juice. Stir +the 3 yolks with the sugar 15 minutes, then add the lemon; beat the +whites to a stiff froth, add them to the yolks, and beat till the +sugar is all dissolved, which will take about 10 minutes, then sift +in the flour, stir the flour in lightly; butter and dust with flour +a small round pan, pour in the mixture, and bake in a slow oven. + ++Apple Ringlets.+-- Peel, core, and cut into thick slices 4 large +tart apples, mix ½ cup of flour with ½ teaspoonful baking powder, ½ +teaspoonful butter, and ½ teaspoonful salt. Break 1 egg into ½ cup +of cold water, beat until it foams, add the water and egg to the +flour, and mix into a batter. Melt 1 tablespoonful lard and butter +in a frying pan, dip the apple slices into the batter, put them into +the frying pan, not too many at once, and fry light brown on both +sides, keeping the pan covered while the frying is going on. Serve +dusted with sugar. + ++Baking-Powder Rolls.+-- One pint flour, 1 heaping teaspoonful baking +powder, ½ tablespoonful butter, ½ teaspoonful salt, ½ pint milk, 1 +egg, 1 teaspoonful sugar. Sift flour, salt, sugar, and powder into a +bowl, add the butter and rub it fine with the flour, mix the egg and +milk together, pour a little of the egg milk into a cup, add the +remaining to the flour, mix all together with a knife into a firm +dough, turn it on to a floured board, and work it together to smooth +the dough, roll it out ¼ inch in thickness, then cut it into rounds, +brush them over with a little melted butter, fold them over and set +them on a buttered tin, brush the rolls over with the egg milk which +was set aside, and bake in a quick oven. A good plan is to keep the +rolls covered with buttered paper the first 10 minutes while baking. + ++Waffles.+-- Four ounces butter, 6 eggs, 4 ounces flour, 1 +tablespoonful sugar, a pinch of mace, and a little grated lemon +rind, ½ pint whipped cream. Stir the butter to a cream, add +alternately 1 yolk, then a little flour until both are used, add the +sugar, the mace, and lemon, then the whipped cream, and last 5 +whites whipped to a stiff froth; rub a waffle iron with fork, pour 1 +tablespoonful batter into each compartment, and bake the waffles +light brown on both sides. Serve dusted with sugar. + ++Gateau à la Weckesser.+-- Half pound of granulated sugar, 13 yolks, +9 whites, ½ pound flour, and the rind and juice of 1 lemon. Stir +sugar and yolks for 25 minutes by the clock, then beat the whites to +a stiff froth; add the yolks and sugar slowly to the white while +beating constantly, add the lemon, continue the beating 5 minutes, +then add the sifted flour, stir in lightly; butter a large round pan +and dust it with flour, pour in the batter, place the cake on a pan +of salt, and bake in a slow oven. When done, turn it on to a board, +which should be dusted with powdered sugar; let it lie till cold, +then spread a layer of pineapple marmalade over the cake, ice it +with white sugar glaze, and decorate the cake with candied fruit, of +plums, apricots, and cherries. The fruit must be cut into small +slices and the cherries in small dice. + ++Lady Cake.+-- Six ounces butter, ½ pound sugar, 1 pound flour, 10 +whites of eggs, ½ pint whipped cream, 1 teaspoonful baking powder, 1 +teaspoonful vanilla sugar. Stir butter and sugar to a cream until +white and frothy, add the vanilla sugar, sift flour and baking +powder together, beat ½ pint cream until stiff; beat also the 10 +whites to a stiff froth, then add alternately the three ingredients +to the creamed butter and sugar; butter and dust with flour a large +round pan, pour in the mixture, and bake in a medium-hot oven. When +done and cold, ice it with clear icing. + ++Denmark Cake.+-- Two pounds flour, 2 teaspoonfuls baking powder, 1¾ +pound sugar, 1 pound butter, 2 pounds raisins, 8 eggs, 1 pint sweet +milk, ½ pint wine, 3 tablespoonfuls allspice, 3 tablespoonfuls +cinnamon, 4 nutmegs. Sift flour and baking powder together, stir +butter and sugar to a cream, add gradually the yolks and spice, then +alternately milk, flour, and wine, last the fruit. Bake in a large +well-buttered pan in medium-hot oven. + ++Stullen with Baking Powder.+-- One pound flour sifted with ½ +teaspoonful salt, 2 teaspoonfuls baking powder, ½ cup of butter, ½ +cup of sugar, and 2 eggs, the fine-chopped peel of ½ lemon, 1 cupful +seeded raisins, ½ cupful fine-cut citron, ¾ cup of milk. Rub flour +and butter together, add sugar, salt, milk, and eggs, mix all +together; add last the fruit, turn the dough on to a floured board +and work it a little to smooth the dough, then roll it out 1 inch in +thickness, fold it over and lay the cake in a buttered pan, giving +it the shape of a half moon; brush over with beaten egg and bake in +medium-hot oven. + ++Wine Baba.+-- One pound flour, 2 teaspoonfuls baking powder, 1 +teaspoonful salt, 4 ounces butter, 3 tablespoonfuls sugar, the +fine-chopped peel of 1 lemon, 4 eggs, ½ pint milk, ½ cup currants, +½ cup seeded raisins, ½ cup fine-cut citron. Sift flour and baking +powder together, stir butter and sugar to a cream, add by degrees +the yolks and lemon, then alternately flour and milk, next add the +fruit, and last the beaten whites. Fill the mixture into a buttered +form with a tube in the center, place it in a medium-hot oven, and +bake about 40 minutes or till done. In the meantime boil 1 cup sugar +with ½ cup water 5 minutes, remove from fire, add 1 gill sherry wine +and a few tablespoonfuls of raspberry syrup. When the cake is done +turn it on to a sieve, place the sieve on a large plate, and pour +the syrup by spoonfuls over the cake; pour that which runs below in +the plate over the cake again. + ++Bunt Kuchen with Baking Powder.+-- One pint flour, 1 heaping +teaspoonful baking powder, ½ teaspoonful salt, 3 tablespoonfuls +sugar, 2 ounces butter, 2 eggs, ½ pint milk, ½ cup currants, ½ cup +stoned raisins, the grated rind of ½ lemon. Sift flour and baking +powder together, add the sugar, salt, and butter, rub the butter +fine in the flour, mix the yolks with the milk and add them to the +flour, mix all into a dough, add the fruit, and last the beaten +whites. Fill the mixture into a round buttered form with a tube in +center and bake about 35 minutes; cover the first 20 minutes with +buttered paper. + ++Emelines.+-- _First Part_: The whites of 6 eggs, 1 cup powdered +sugar, 1 cup flour sifted with 1 teaspoonful baking powder, ½ +teaspoonful lemon extract, 1 tablespoonful melted butter, measured +after it is melted, 2 tablespoonfuls milk. Beat the whites till +stiff, then add gradually the sugar, butter, lemon extract, and +milk, and last the flour. Butter a long shallow tin pan (13 inches +long, 9 inches wide, and 1 inch deep), dust it with flour, pour in +the mixture, smooth it even with a knife, and bake in a medium-hot +oven. + +_Second Part_: The yolks of 6 eggs, 1 cup powdered sugar, 1 cup +flour sifted with 1 teaspoonful baking powder, 2 tablespoonfuls +milk, 1 tablespoonful butter, ½ teaspoonful lemon extract. Stir +butter, sugar, and yolks to a cream, add lemon extract, flour, and +milk; bake the same as the first part. When the cakes are nearly +cold lay them over one another with a layer of jelly between, then +cut it into fancy shapes like half moons, small rounds, and squares; +glaze them with sugar glaze No. 927. In place of jelly, cream or any +other filling may be taken. The two cakes may be spread separately +with jelly, then rolled up like jelly rolls. + ++Sand Wafers.+-- Stir 4 ounces butter with 6 tablespoonfuls sugar +till light and creamy, add gradually 3 eggs, the grated rind of ½ +lemon, stir 15 minutes, add last 7 ounces sifted flour. Fill the +preparation in a pastry bag, butter and dust with flour some large +shallow tin pans, press small cakes from the bag on to the pans the +size of a 50-cent piece, and bake in medium-hot oven. When done and +cold, glaze them with fruit glaze or leave them plain. + ++Cream S.+-- Stir ½ pound butter with 6 ounces sugar to a cream, add +1 teaspoonful vanilla sugar and 4 eggs, stir 10 minutes; add last ½ +pound of sifted flour. Put the preparation into a kiss syringe and +press small cakes in the shape of an S into buttered and floured +pans, bake in medium-hot oven, and when cold glaze them with vanilla +glaze. + ++Aniseed Wafers.+-- Rub some shallow tin pans with wax, place ½ pound +sugar and 4 whole eggs in a bowl, set the bowl into a pan of hot +water, beat the contents of bowl with an egg beater 15 minutes, then +remove and beat till cold; add 1 teaspoonful well-cleaned aniseed +and ½ pound sifted flour, fill the mixture into a pastry bag and +press small cakes on to the waxed tins, cover and let them stand +till next day, when the little cakes have obtained a crust, then +bake them in slow oven. + ++Cinnamon Sticks.+-- Four ounces of almond paste, the white of 1 egg, +4 ounces powdered sugar, 1 teaspoonful cinnamon. Mix all together, +put on to a floured board; roll it out {~VULGAR FRACTION ONE EIGHTH~} inch thick, cut the paste +into 3 long strips 3 fingers wide, spread over an icing made as +follows: Mix the whites of 2 eggs with ½ pound powdered sugar, add ½ +teaspoonful cinnamon and a few drops of lemon juice, stir 5 minutes, +then cut the strips into small sticks a finger wide, lay them on to +buttered tins, and bake in a slow oven. + ++Meringue Shells.+-- Beat the whites of 4 eggs to a stiff froth, add +½ pound granulated sugar and a little vanilla sugar, stir the sugar +in lightly; fill this into a pastry bag or a paper funnel; press +small portions on to a double-folded paper, dust thickly with sugar, +lay the paper in a pan, and bake in a slow oven. When done and cold, +remove them from the paper, press the soft bottoms into shape to +form a shell, and serve filled with whipped sweetened cream or ice +cream. + ++Kisses.+-- Five ounces whites of egg, 1 pound granulated sugar, 1 +cup water, 4 ounces powdered sugar. Put the granulated sugar and +water in a saucepan, stir until the sugar is dissolved, then place +the saucepan over the fire, and boil to a crack; have the whites +beaten to a stiff froth, and add slowly the hot sugar while beating +constantly with an egg beater, then beat until cold. This may then +be used as it is, and if wanted very stiff, add the 4 ounces +powdered sugar; stir it through the mixture lightly, then put the +meringue in a kiss syringe, dust some paper with powdered sugar, +press the mixture on to the paper in any shape desired. For shells +it may be put on with a spoon, dust them with sugar, and bake in a +slow oven. The oven may be left open part of the time. In place of +paper, rub some tin pans with butter, then rub off all the butter +with paper, and dust them with powdered sugar, then put the kisses +on them. + ++Banana Cake.+-- Three bananas, 1 cup of currant jelly, ½ pint of +whipped cream, 3 ounces butter, ¾ cup sugar, 1½ cups of flour, 1 +teaspoonful baking powder, the whites of 3 eggs beaten to a stiff +froth, ½ cup milk, the juice and grated rind of ½ lemon. Sift flour +and baking powder together, stir butter and sugar to a cream, add +the lemon, then alternately flour, milk, and the white of egg; +butter 2 jelly tins of medium size, dust them with flour, divide the +cake mixture evenly in the tins, and bake in a medium-hot oven. When +done and cold, spread half of the jelly over one layer, cover with +banana slices, lay over the second layer, put on the remaining jelly +and bananas; mix the whipped cream with 1 tablespoonful fine sugar +and a little vanilla, cover the whole cake with cream, or take 1 +pint of whipped cream and put half of the cream between the layers +and the remaining over the top, and serve. + ++Neapolitan Cake.+-- Roll out some puff paste to {~VULGAR FRACTION ONE EIGHTH~} inch in thickness, +cut it into 3 strips 5 inches wide and about 10 inches long; moisten +a large shallow tin pan with cold water, put in the strips, dust +them with powdered sugar, and bake in a medium-hot oven. When done +and cold, cover 1 strip with boiled vanilla cream (see recipe No. +139), put over this the second strip, and spread over some currant +jelly; lay on the third strip. Mix ½ cup powdered sugar with 1 +tablespoonful boiling water and a few drops of lemon juice, pour it +over the cake, and set aside till firm. + ++One-Egg Cake.+-- One cup sugar, 1 egg, a piece of butter the size of +a walnut, 2 scant cups of flour sifted with 1 heaping teaspoonful +baking powder, ½ teaspoonful extract of lemon or vanilla, 1 cup of +milk; rub butter and flour together, add the sugar, milk, and egg; +mix into a batter, butter a square pan, dust with flour, put in the +mixture, and bake in a medium-hot oven till done. This mixture may +be baked in 3 small jelly tins, and when done lay them over one +another with jelly marmalade or cream between them; or bake it in a +pan 12 inches long and 8 inches wide and 1½ inch deep. When done, +cut the cake in half, lay them over one another with jelly or cream +between, then mix 1 cup sifted powdered sugar with 1 teaspoonful +lemon juice and 2 tablespoonfuls boiling water, stir until smooth, +pour the icing over the cake, and let stand till firm. + +For a chocolate cake, bake the cake the same way, then mix 1 cup of +powdered sugar with the white of 1 egg; melt 4 ounces Baker's +chocolate, add it to the sugar, mix all together, put half of it +between the cake, and spread the remaining over the top of the cake. + +For a strawberry shortcake, bake the mixture in 2 small well +buttered and floured jelly tins, wash and mash 1 quart of +strawberries, mix with ½ cup sugar, put half of them between the 2 +layers, and the remainder on top; serve with cream or vanilla sauce, +or put some whipped cream over the strawberries. + ++Spice Cake.+-- Three fourths cup butter, 1 cup molasses, 1 cup +sugar, 3 eggs, 3 cups flour sifted with 1½ teaspoonful baking +powder, 1½ teaspoonful cinnamon, 1 teaspoonful cloves, ½ grated +nutmeg, 1 cup sour milk or cold coffee. Stir butter and sugar to a +cream, add the eggs one at a time, stir a few minutes between each +addition, add molasses and spice, then alternately flour and milk. +Butter a square cake pan, dust with flour, pour in the cake mixture, +and bake in medium-hot oven; or bake small cakes in gem pans and +when cold ice them with sugar glaze. + ++Molasses Cake.+-- One cup molasses, ½ cup butter, 2 eggs, ½ cup +milk, ½ tablespoonful ginger, 2 cups flour sifted with 1 teaspoonful +baking powder. Mix and bake the same as above. + ++Gingerbread.+-- One cup brown sugar, 1 cup molasses, ½ cup butter or +lard, 2 eggs, 1 tablespoonful ginger, ½ teaspoonful ground mace, ½ +cup cold coffee, ½ teaspoonful salt, 1 heaping teaspoonful baking +powder sifted with 3 cups of flour. Stir butter or lard with the +sugar to a cream, add the eggs one at a time, stirring a few minutes +between each addition; then add the spice and syrup, last the flour +and coffee alternately; pour the mixture into a square or long pan +previously well buttered and dusted with flour; bake in a medium-hot +oven. + ++Ginger Snaps.+-- Half pound brown sugar, ½ pound butter, 1 pint +molasses, 1 tablespoonful ginger, 1 teaspoonful cloves, 2 +teaspoonfuls cinnamon, 1 teaspoonful baking powder sifted with 2 +cups flour. Stir butter and sugar to a cream, add the molasses and +spice; when well mixed add flour and work it into a soft dough; if +necessary, add more flour, roll out very thin, cut into rounds, and +bake on buttered tins. + ++Corn Bread.+-- One pint of corn meal, ½ cup of flour, 1 teaspoonful +baking powder, 1 egg, ½ teaspoonful salt, 1½ tablespoonful sugar, 1 +cup milk. Mix all together and bake in a well-buttered square tin +pan. This bread should be about 1½ inch thick when done. + + + + +FROZEN DESSERTS. + + ++Mignon Cream.+-- One pint milk, the yolks of 4 eggs, ½ cupful cream, +1 cupful sugar, 1 teaspoonful vanilla sugar. Place a small pan with +3 tablespoonfuls of the sugar over the fire, stir until it melts and +turns light brown, then add ¼ cup hot water, let it boil to a thin +syrup and add it to the milk; add the yolks, sugar, and vanilla, mix +well and freeze. + ++Malborn Cream.+-- Cut ½ pound candied fruit into small pieces, place +it in a bowl with ½ gill of sherry wine, then place a double boiler +with ½ pint of milk, the yolks of 2 eggs, and ¾ cup of sugar over +the fire, stir until just about to boil, remove instantly, and when +cold add ½ pint of cream, 1½ tablespoonful best rum, put the cream +in a freezer, and freeze till nearly stiff, then add the candied +fruit; continue the freezing till firm. + ++Banana Ice Cream.+-- Remove the peel from 6 ripe bananas and mash +them fine, mix 1 pint of cream with ½ pint milk, 1 cup of sugar, and +2 teaspoonfuls vanilla; put the cream into the freezer, and freeze +till it begins to thicken, then add the bananas, and freeze till +firm. + ++Frozen Caramel Cream.+-- Put in a double boiler 1 cup milk, 1 cup +cream, ¾ cup sugar, and the yolks of 3 eggs; beat well, then place +over the fire, and stir till nearly boiling; when cold, add this +slowly to the 3 beaten whites while stirring constantly; put 3 +tablespoonfuls sugar over the fire, stir till it turns yellow, add a +little water, boil to a syrup. When cold, add it to the cream, and +freeze. In place of caramel, 1 teaspoonful vanilla extract may be +added. + ++Ice Cream without Milk or Cream.+-- One pint water, 1 ounce butter, +the yolks of 3 eggs, 1 cup of sugar, the peel of ½ lemon, and ½ +tablespoonful lemon juice; beat 3 whites to a stiff froth; wash the +butter several times, stir sugar and yolks to a cream, add the water +and butter, place it in a double boiler, stir till nearly boiling; +remove, and when cold add the whites, then freeze. + ++Lemon Sherbet.+-- The juice of 4 lemons and 1 orange, 2½ cups sugar, +1 quart water; boil sugar and water to a syrup; when cold add the +lemon and orange juice and freeze; add last 1 or 2 beaten white of +eggs, mix, and serve. + ++Strawberry Sherbet.+-- Put the juice of 1 lemon over 1 quart of +mashed strawberries; boil 1 quart water with 2 cups sugar, pour it +over the strawberries, and when cold rub them through a sieve, then +freeze; add last the white of 1 beaten egg, mix, and serve. + ++Coffee Frappe.+-- Boil 1 quart water with ½ cup sugar, add 4 ounces +fine-ground coffee, cover and set on side of the stove 10 minutes; +then strain, and when cold add the white of 1 egg; then freeze, and +serve in glasses with whipped cream on top. + ++Coffee Sorbet.+-- Pour 3 pints of boiling water over 1 cup of +fine-ground coffee, cover, and let it stand 15 minutes, then strain +through a napkin; add 1 cup sugar, stir till dissolved, and when +cold freeze it till nearly stiff; add 1 gill of the best brandy, +continue the freezing for a few minutes, and serve. + + + + +CUSTARD. + + ++Caramel Custard.+-- Boil 1 cup sugar with ½ cup water till the sugar +begins to turn light brown, then pour it into a pudding-dish. Mix at +the same time 1 quart of milk with 6 eggs, 4 tablespoonfuls sugar, 1 +teaspoonful vanilla extract; pour this into the dish, set the dish +in a pan of water, and bake till the custard has set. Remove and +place it for several hours on ice. In serving, turn the custard out +on to a dish, and serve. This custard may be put into small molds or +cups and baked the same way. + ++Cocoanut Caramel.+-- Mix the whites of 8 eggs with 1½ pint of milk, +½ cup sugar, 1 teaspoonful vanilla extract, and 1½ cup fresh +cocoanut; let it stand 1 hour. Place 1 cup of sugar with ½ cup water +over the fire, boil until it begins to turn yellow, then pour it +into 6 small bowls; spread the caramel even with a spoon so that the +bowls are completely lined inside, then pour in the custard, set the +bowl in a pan of water so that the water reaches halfway up the +bowls, and bake till the custard is firm to the touch. When done, +remove the bowls and set them in a cool place. In serving, turn the +custard on to small plates, and serve. + ++Caramel Charlotte.+-- Put ½ ounce gelatin in a small bowl with ½ +gill of cold water; at the same time place a small saucepan with 3 +tablespoonfuls sugar over the fire, stir until the sugar is melted +and has assumed a rich brown color, then add ½ pint milk; cook and +stir till the sugar is dissolved, mix the yolks of 5 eggs with 3 +tablespoonfuls sugar, 1 teaspoonful vanilla, and 2 tablespoonfuls +cold milk; add a little of the hot caramel milk to the yolks, then +add the yolks to the caramel milk, stir over the fire till nearly +boiling; instantly remove, add the gelatin, stir until dissolved, +then strain into a bowl, and set aside to cool. Beat 1 pint of cream +till stiff, when the caramel mixture begins to thicken add it slowly +to the cream while beating constantly; in the meantime fit a piece +of white paper in the bottom of a charlotte mold, line the sides and +bottom with thin slices of sponge cake, pour in the cream, cover the +top with sponge cake the same way. Place the charlotte on ice for +several hours. When ready to serve turn the charlotte on to a dish +and garnish with a wreath of spun sugar or serve plain. + ++Strawberry Charlotte.+-- Prepare a strawberry fromage, No. 189, line +a mold with sponge cake or lady fingers the same as in the foregoing +recipe, pour in the strawberry fromage, cover with the same cake or +fingers, and set on ice. When ready to serve, turn the charlotte on +to a dish, remove the paper, and serve with cream, which should be +sweetened with sugar and flavored with vanilla, or serve plain +without the cream. In place of strawberry fromage any other kind of +fromage may be used. + + + + +SAUCES. + + ++Bismarck Sauce.+-- Stir the yolk of 2 eggs with 1 cup of powdered +sugar to a cream, add slowly ½ cup of Rhine wine, beat the white to +a stiff froth, add the sauce slowly to the white while beating +constantly, add last ½ cupful whipped cream. In place of Rhine wine +sherry wine may be taken. + ++Transparent Sauce.+-- Mix 1 heaping teaspoonful cornstarch in a +small saucepan with ¼ cup cold water, add 1 cupful boiling water and +the thin peel of ½ lemon; set the saucepan over the fire, stir and +boil a few minutes, then remove, add 2 tablespoonfuls lemon juice +and 3 or 4 tablespoonfuls sugar, or sweeten to taste. To this sauce +a few spoonfuls of strawberry or raspberry syrup or juice may be +added. + ++Orange Sauce.+-- Stir the yolks of 3 eggs with 1 cupful powdered +sugar to a cream, add slowly 1 cupful orange juice and 3 +tablespoonfuls lemon juice; beat the whites to a stiff froth, add +slowly while beating constantly the orange mixture to the whites; +serve either with hot or cold puddings. + ++Cream Sauce.+-- Stir the yolks of 2 eggs with ½ cupful powdered +sugar to a cream, add ½ cupful orange juice and 1 tablespoonful +lemon juice; beat the whites to a stiff froth, add the orange +mixture slowly to the whites while beating constantly; add last 1 +cupful whipped cream. In place of orange juice any kind of fruit +juice may be taken, or jelly may be dissolved in hot water and used +the same way. + ++Fruit Sauce.+-- Mix 1 teaspoonful cornstarch in a small saucepan +with ½ gill of cold water, add while stirring constantly 1 cupful +boiling water, the thin peel of ½ lemon; place the saucepan over the +fire and boil a few minutes; remove from fire, add ¾ cupful fruit +syrup, either of raspberry, strawberry, apricot, or cherries, and 1 +tablespoonful lemon juice; if handy, add 2 or 3 tablespoonfuls white +wine, and serve with soufflé and light delicate puddings. It may +also be served cold with puddings. In place of fruit syrup, +strawberry or cherry marmalade may be taken, or apple or currant +jelly. + ++Raspberry Sauce.+-- Mix 1 heaping teaspoonful cornstarch in a small +saucepan with a little cold water; add slowly while stirring +constantly 1 cupful boiling water, a small piece of cinnamon, and +the thin peel of ½ lemon; place the saucepan over the fire, cook a +few minutes, then remove, add 1 cupful fresh raspberry juice, ½ +cupful sugar, and 1 tablespoonful lemon juice; if liked and handy, +a little Rhine wine or white wine may be added; serve either hot or +cold. If raspberry syrup is used, omit the sugar. + ++Cream Cakes Glassé.+-- Boil ½ pint milk with 2 ounces butter, add 4 +ounces flour, stir until it forms into a smooth paste and loosens +itself from the bottom and sides of the saucepan, transfer the paste +to a dish, and when nearly cold add the yolks of 4 eggs, and last +the beaten whites; drop this mixture (by tablespoonfuls) on to +buttered tins, not too close together, brush them over with the +beaten egg, and bake to a fine golden color and well done. When done +and cold, cut the cakes open on the side and fill them with vanilla +cream, No. 129; half the quantity of cream will be sufficient. Place +the cakes on a sieve, boil 1 cup of sugar with ½ cup water till the +sugar begins to turn light brown (caramel), instantly remove, and +pour it over the cakes. + + + + +WAR RECIPES + + ++Economical Jelly Roll.+-- Separate three eggs; to the yolks add half +a pound of powdered sugar; beat fifteen minutes; then add grated +lemon rind; half a pound of sifted flour with a quarter teaspoonful +of baking powder; add it to the mixture with the whites beaten stiff +and half a cup of milk. + +Spread, dust with sugar, and bake till done. + ++Millionaire Cake.+-- Cream the yolks of three eggs with one-half cup +powdered sugar for ten minutes, add one-half teaspoonful vanilla and +three quarters of a cup of flour sifted with one-fourth of a +teaspoonful of baking powder and the beaten whites of the three +eggs, butter six small layer cake tins and put in the mixture. Bake +in a quick oven ten minutes. + ++Filling.+-- Put two tablespoonfuls of chocolate and three +tablespoonfuls sugar with one-half cup strong coffee and boil for +ten minutes, when almost cold add one-half cup well-washed butter, +teaspoon vanilla in small portions; when thick and creamy spread +between layers and on top and decorate with candied cherries. + ++Probasco Cream.+-- Mix 4 ounces flour with 2 ounces butter, 2 ounces +ground almonds, 1 yolk and a little water, 1 tablespoonful sugar to +a firm paste; let rest 1 hour, roll out ¼ inch thick, lay a small +jelly tin over, cut around it, lay the round piece of paste on a +buttered tin, brush over with egg and bake a fine golden color. Add +to ½ pint whipped cream, 1 teaspoonful granulated gelatine dissolved +in 2 tablespoonfuls milk, flavor with ½ teaspoonful vanilla and +sweeten with 2 tablespoonfuls sugar, fill into a round form and set +on ice. + +Boil 1 pound of chestnuts 20 minutes, remove the outside shells and +the brown skin, place the nuts in a saucepan, cover with boiling +water, cook till very tender, drain and press through a sieve, add 2 +tablespoonfuls cream, 2 tablespoonfuls sugar, a pinch of salt, and ½ +tablespoonful melted butter. Set on ice. Shortly before serving turn +the cream on the almond cake, put the chestnut puree in a pastry bag +with a small tube in the end, press the puree in the form of +spaghetti around the cream and cover the cream with a thick layer of +pulverized macaroons with sponge sugar, sprinkle over 1 +tablespoonful satin sugar, ornament with whipped cream and sprinkle +with fine pistachio nuts. + ++Prune Soufflé.+-- Wash and soak 1 cup of prunes over night, next day +drain, remove pits, and add them to 3 whites of eggs beaten stiff; +add 1 teaspoonful vanilla, put in buttered and sugared soufflé dish, +set in shallow pan with a little water, set in a medium oven to +poach till done, which will take about 40 minutes. + ++Apricot Whip.+-- Rub half a cup of apricots after they have been +cooked through a sieve, add half a bottle of cream beaten stiff to +it and two tablespoons powdered sugar and half a teaspoon vanilla, +put in six sherbet glasses and decorate with lady fingers around the +edge. + ++Coffee Parfait.+-- Put ¼ cup granulated sugar with one tablespoon +cornstarch and one pint of milk over the fire and boil five minutes, +then add two tablespoons coffee extract and ½ teaspoon vanilla; when +cool freeze, put into four parfait glasses and decorate with whipped +cream. + ++Dorothy Royal.+-- Bake a cup cake mixture in a sheet pan, when done +and cool, cut into square pieces and pour over a sauce made as +follows: put one cup of sugar with half a cup of milk, a tablespoon +of butter and one square of chocolate over the fire and cook until +thick and creamy, about ten minutes; pour hot over the cake, add a +spoonful of whipped cream on every piece and sprinkle chopped +walnuts over all. + ++Peach à la Melba.+-- Put one tablespoon of vanilla ice cream on a +round of sunshine cake, on it lay half a preserved peach and pour +over two tablespoons melba syrup made as follows: melt ½ cup +raspberry syrup to which has been added one tablespoon fine cut +candied cherries and decorate with whipped cream. + ++Praline Cream.+-- Put ¼ cup granulated sugar with one tablespoon +cornstarch and one pint milk over the fire and boil five minutes, +stirring all the time, then add the yolks of two eggs and one +teaspoon vanilla and set aside to cool, in another saucepan put ½ +cup granulated sugar with ¼ cup water over the fire and boil until +it turns a golden brown; pour on a buttered marble and when cold +roll with a rolling pin until fine, sprinkle into the cooked +mixture, add ½ pint cream and freeze in a well-packed freezer. + ++Prune Whip.+-- Rub ½ cup prunes after they have been cooked through +a sieve; add ½ bottle whipped cream to it and two tablespoonfuls +powdered sugar, ½ teaspoon vanilla, serve in six sherbet glasses +with lady fingers around the edge. + ++War Bread.+-- Two cups of rye flour, one cup bran, one cup Indian +meal, one teaspoonful salt, one yeast cake and 2 cups of luke warm +water, two tablespoonfuls molasses, one teaspoonful fat; put flour, +bran and meal into a bowl, add the salt and rub the fat through the +flour, then add the yeast and crumble it fine, then add the warm +water and mix well about 15 minutes, cover and let raise to double +its height, then add some wheat flour slowly while kneading the +dough to a soft firm dough; shape it into loaves, put into buttered +pan, let rise again till double its size, and bake in a medium hot +oven till done about ¾ of an hour. + ++Bran Muffins.+-- Put one cup of bran and one cup of whole wheat in a +bowl, add one teaspoon salt and one teaspoon fat and rub it through +until fine and then add one egg, two tablespoons molasses and one +cup milk and a heaping teaspoon baking powder, mix well and put in +buttered and floured muffin tins and bake about fifteen minutes. + ++Oatmeal Cookies.+-- Cream two tablespoons butter with ½ cup sugar +until white and creamy, add one egg and stir again a few minutes, +then add ½ cup oatmeal and ½ cup flour, two tablespoons raisins, one +tablespoon molasses and ¼ cup milk; drop by teaspoons on +well-buttered tins and bake in a hot oven about ten minutes. + ++Vienna Pancakes.+-- Put two ounces flour with three eggs in a bowl, +add ½ teaspoon salt, one cup milk, one teaspoon sugar and beat +fifteen minutes, heat a large well-cleaned frying pan, melt ½ +tablespoon fat or butter, pour in the mixture, turn the pan from +side to side, let the batter run up the sides of the pan, continue +until the batter has formed a coating on bottom and sides of the +pan, then set in a hot oven and bake until light brown on top; serve +dusted with powdered sugar and the juice of ½ lemon. + ++Checkerboard Sandwiches.+-- Take an 8-cent white loaf of bread, and +an 8-cent loaf of brown bread, cut off crusts on all sides of both +loaves; now cut into lengths of 2 inches thick, butter thickly on +all sides, lay a white strip next a brown strip of bread alternately +to form checkers; then roll in a wet napkin and set aside to chill; +when required cut in slices and serve. When finished they should +look like checkerboards. + ++Domino Sandwiches.+-- Stir one cream cheese with ½ cup cream and two +dashes of paprika until smooth; spread on brown bread and cover with +brown bread; cut the sandwiches 1½ inches by three inches and +decorate top with the cheese mixture put through a pastry bag to +represent dominoes. + ++Minced Ham Sandwiches.+-- Put cooked ham through meat machine and to +one cup of ham add ¼ cup mayonnaise spread between thin pieces of +wheat bread cut in diagonal shapes and put a little of the mixture +in the center of each sandwich. + ++Fruit Sandwich.+-- Cook ½ cup dates and ½ cup figs in water five +minutes; drain, chop fine, mix with ½ cup apple or currant jelly and +½ cup of chopped walnuts or pecans. Cut graham bread into round and +heart shapes and put mixture between and decorate top with a little +of the mixture. + ++Toasted Cheese Roll.+-- Sprinkle grated cheese on thin slices of +wheat bread that has been buttered, sprinkle a little paprika over +it and toast until cheese is melted, holding cheese side to the +flame. Then roll quickly, hold together with a toothpick and toast +the outside. + ++Cheese Balls.+-- Grate one-third of a cup of American cheese, add +the beaten whites of one egg to it and a little paprika, drop by +teaspoonfuls into bread crumbs and then fry in hot fat a minute till +brown; nice served with fish or salad. + ++Horn of Plenty Salad.+-- Cut pineapple from top lengthwise cutting +across the bottom, remove the fruit of pineapple, cutting it in +small pieces, careful not to break the skin; add one pint of fine +cut peeled apples, one pint of fine cut celery, ½ cup of walnut +meats broken, mix with 1 cup of fine mayonnaise, arrange the +pineapple on a platter the green top up and fix it to look like a +horn of plenty; fill in the salad, pour over one cup of fine +mayonnaise, spread it smooth with a knife, decorate with celery +tops, candied cherries and chopped pistachio nuts. + ++Grape Fruit Salad.+-- Cut three grape fruit and three oranges in +half and take out the pieces, add one pint fine cut celery, four +tablespoons fine mayonnaise and put back in the grape fruit shells +that have been cleaned out and scalloped. Mask with mayonnaise and +garnish with pieces of grape fruit and orange and celery leaves, +sprinkle finely chopped pistachio nuts over all. + ++Waldorf Salad.+-- Peel, core and cut fine, four apples, add one pint +finely cut celery to it and mix two tablespoonfuls broken English +walnuts previously boiled in salted water, add four tablespoonfuls +fine mayonnaise and mix well, pile on a platter and mask with +mayonnaise, garnish with pieces of red apple, celery leaves and +walnuts. + ++Pear farcis fromage à la Rocquefort.+-- Peel a nice mellow ripe +pear, remove core after cutting it carefully in half, cream, put +Rocquefort cheese through a potato ricer, add little cream and a few +dashes of paprika, mix few minutes, fill in center of pears, lay the +pear on a crisp lettuce leaf, decorate with chopped pistachio nuts, +and a candied cherry at top, pour over a nice Russian dressing, and +serve. + ++Russian Dressing.+-- Put 2 yolks of eggs in a bowl, set the bowl in +cracked ice or cold water, add to the yolks ¼ teaspoonful dry +mustard, add ¼ cup of salad oil, in small portions till absorbed by +the yolks, add 1 teaspoonful lemon juice or vinegar, 1 even +teaspoonful salt, dash of paprika, 1 tablespoonful Chili sauce, and +1 tablespoonful whipped cream. + ++Green Pepper farcis fromage à la Cream.+-- Have a washed green +pepper scooped out so the seeds are all removed. Mix a fresh cream +cheese with fine chopped walnuts and pieces of pimento cut into +small squares, fill into the pepper, so it is well packed, set on +ice till chilled an hour or so. + +When ready to serve, cut into slices with a sharp knife, arrange +onto fresh lettuce leaves, pour over French dressing and serve. + + + + +CONTENTS. + +[Recipe numbers were added by the transcriber, as were any items in +[brackets]. All headers were printed as shown; they do not always +correspond to headers in the body text.] + + +SAUCES. + + PAGE + + 1. Wine Chaudeau 5 + 2. White Wine Sauce 5 + 3. Wine Cream Sauce 5 + 4. Claret Sauce 5 + 5. Bishop Sauce 6 + 6. Madeira Sauce, No. 1 6 + 7. Madeira Sauce, No. 2 6 + 8. Butter Sauce 6 + 9. Sherry Wine Sauce, No. 1 6 + 10. Sherry Wine Sauce, No. 2 6 + 11. Sherry Wine Sauce, No. 3 6 + 12. Wine or Brandy Sauce 7 + 13. Arrack Sauce (Allemande) 7 + 14. Arrack Sauce (English) 7 + 15. Brandy Sauce with Milk ("English Style") 7 + 16. Brandy Sauce (American), No. 1 7 + 17. Brandy Sauce, No. 2 7 + 18. Punch Sauce 7 + 19. Rum Sauce 8 + 20. Sauce à la Diaz 8 + 21. Wine Chaudeau with Rum 8 + 22. Wine Sauce with Almonds and Raisins 8 + 23. Hard Sauce 8 + 24. Hard Sauce with Cherries 9 + 25. Strawberry Sauce 9 + 26. Sauce of Apricots 9 + 27. Sauce of Cherries, No. 1 9 + 28. Sauce of Cherries, No. 2 9 + 29. Strawberry Hard Sauce 9 + 30. Raspberry Sauce, No. 1 10 + 31. Raspberry Sauce, No. 2 10 + 32. Huckleberry Sauce 10 + 33. Sauce of Dried Cherries 10 + 34. Nut Sauce 10 + 35. Hard Sauce with Nuts 10 + 36. Strawberry Custard Sauce 11 + 37. Fruit Sauce (not boiled) 11 + 38. Peach Sauce, No. 1 11 + 39. Peach Sauce, No. 2 11 + 40. Sauce of Currants and Raspberries 12 + 41. Cream Sauce with Jelly, No. 1 12 + 42. Cream Sauce with Jelly, No. 2 12 + 43. Lemon Sauce, No. 1 12 + 44. Lemon Custard Sauce 12 + 45. Lemon Sauce with Liquor 12 + 46. Sauce à l'Orange 12 + 47. Sauce au Kirsch 13 + 48. Lemon Sauce, No. 2 13 + 49. Lemon Cream Sauce 13 + 50. Almond Sauce 13 + 51. Chocolate Sauce 13 + 52. Chocolate Cream Sauce 13 + 53. Vanilla Cream Sauce 14 + 54. Vanilla Sauce 14 + 55. Sauce à la Cream (sweet) 14 + 56. White Sauce 14 + 57. Cream Sauce (plain) 14 + 58. Vanilla Sauce (plain) 14 + 59. Vanilla Sauce with Cognac 14 + 60. Caramel Sauce 15 + 61. Coffee Cream Sauce 15 + 62. Nutmeg Sauce 15 + 63. Orange Cream Sauce 15 + 64. Sabayon Sauce 15 + 65. Strawberry Chaudeau Sauce 16 + 66. Pineapple Chaudeau Sauce 16 + 67. Raspberry Chaudeau Sauce 16 + 68. Cocoanut Snow Sauce 16 + 69. Cocoanut Sauce (another way) 16 + 70. Snow Sauce with Orange Flavor 16 + 71. Pistachio Sauce 17 + 72. Cold Pineapple Sauce 17 + + +FRUIT AND SUGAR SYRUPS. + + 73. Plain or Sugar Syrup 17 + 74. Pineapple Syrup 17 + 75. Strawberry Syrup 17 + 75a. Raspberry Syrup 18 + 76. Raspberry and Currant Syrup 18 + 77. Raspberry Syrup without Fruit 18 + 78. Raspberry Syrup without Boiling 18 + 79. Blackberry Syrup 18 + 80. Peach Syrup 19 + 81. Apricot Syrup 19 + 82. Cherry Syrup 19 + 83. Wild Cherry Syrup 19 + 84. Wild Cherry Bark Syrup 19 + 85. Vanilla Syrup 19 + 86. Vanilla Cream Syrup 19 + 87. Cream Syrup 20 + 88. Lemon Syrup 20 + 89. Lemon Syrup with Oil of Lemon 20 + 90. Lemon Syrup (another way) 20 + 91. Lemon Syrup (plain) 20 + 92. Orange Syrup 20 + 93. Orange Flower Syrup 20 + + +ESSENCES AND EXTRACTS. + + 94. Essence of Lemon 21 + 95. Essence of Vanilla 21 + 96. Bishop Essence 21 + 97. Essence of Oranges 21 + 98. Peach Essence 21 + 99. Bitter Almond Essence 21 + 100. Coffee Essence 21 + 101. Celery Essence 21 + 102. Strawberry Essence 22 + 103. Raspberry Essence 22 + 104. Rose Essence 22 + 105. Orange Blossom Extract 22 + 106. Orange Peel Extract 22 + + +MERINGUES. + + 107. Italian Meringue 22 + 108. Plain Meringue 22 + 109. Spinach Green for Coloring 23 + 110. Sugar Color 23 + + +COLORED AND FLAVORED SUGARS. + + 111. Lemon Sugar 23 + 112. Vanilla Sugar 23 + 113. Red Sugar 23 + 114. Green Sugar 23 + + +FRENCH CREAMS. + + 115. Crême française à la vanille 23 + 116. Crême française au chocolat 24 + 117. Crême française aux amandes 24 + 118. Crême française au Café 24 + 119. Crême française au Thé 24 + 120. Crême française au Marasquin 25 + 121. Crême française au rhum 25 + 122. Petits pots crême à la vanille 25 + 123. Crême au bain-Marie au caramel 25 + 124. Crême au bain-Marie au chocolat 25 + 125. Vienna Orange Cream 26 + 126. Vienna Lemon Cream 26 + 127. Milk Cream 26 + 128. Russian Cream 28 + 129. Sabayon of Oranges 27 + 130. Sabayon of Lemon 27 + 131. Whipped Cream 27 + 132. Whipped Cream with Strawberries 27 + 133. Cream with Pineapple 27 + 134. Whipped Cream with Chocolate 28 + 135. Whipped Cream with Oranges 28 + 136. Crême fouettée à la Cobby 28 + 137. Whipped Cream with Peaches 28 + 138. Whipped Cream with Cherries 28 + + +BOILED CREAMS. + + 139. Vanilla Cream 29 + 140. Chocolate Cream 29 + 141. Orange Cream 29 + 142. Almond Cream 29 + 143. Coffee Cream 29 + 144. Crême Frangipane à la vanille 29 + + +JELLIES. + + [145. Jellies 30] + 146. To Clarify Gelatine 30 + 147. To Clarify Sugar 30 + 148. To Clarify Fruit Juice 30 + 149. Jelly Bag 31 + 150. Orange Jelly 31 + 151. Plain Orange Jelly 31 + 152. Lemon Jelly 32 + 153. Strawberry Jelly 32 + 154. Pineapple Jelly 32 + 155. Jelly of Peaches 33 + 156. Raspberry Jelly 33 + 157. Wine Jelly 33 + 158. Rhine Wine Jelly 34 + 159. Champagne Jelly 34 + 160. Apple Jelly 34 + 161. Cider Jelly 34 + 162. Rose Jelly 35 + 163. Gelée russe 35 + 164. Macédoine de fruit à la russe 35 + 165. Calvesfoot Jelly 35 + 166. Macédoine de fruits au vin du Rhine 36 + 167. Gelée à la moscovite 36 + 168. Orange Baskets with Jelly 37 + 169. Orange Quarters Used for Garnishing Jellies + and Other Dishes 37 + 170. Almond Blanc-Mange 37 + 171. Chocolate Blanc-Mange 38 + 172. Blanc-mange marbre au chocolat 38 + 173. Cream Blanc-Mange 38 + 174. Plain Blanc-Mange 39 + 175. Cocoanut Blanc-Mange 39 + 176. Neapolitan Blanc-Mange 39 + 177. Nest with Eggs 39 + 178. Fromage bavarois à la vanille, No. 1 40 + 179. Fromage bavarois à la vanille, No. 2 40 + 180. Fromage bavarois aux pistache 40 + 181. Fromage bavarois aux amandes 40 + 182. Fromage bavarois au Café 41 + 183. Fromage bavarois au Thé 41 + 184. Fromage bavarois au chocolat 41 + 185. Lemon Fromage 41 + 186. Orange Fromage 41 + 187. Pineapple Fromage 42 + 188. Peach Fromage 42 + 189. Strawberry Fromage 42 + 190. Rum Bavarois 43 + 191. Fromage Bavarois Cardinal 43 + [192. Bavarois 43] + 193. Fromage bavarois au pain noir 43 + 194. Snow Pudding 44 + 195. Wine Pudding 44 + 196. Apple Jelly Pudding 44 + 197. Maraschino Pudding 44 + 198. Manilla Pudding 45 + 199. Rum Pudding 45 + 200. Fine Chocolate Pudding 45 + 201. Fine Claret Pudding 46 + 202. White Wine Pudding 46 + 203. Cold Apple Pudding 46 + + +FINE COLD PUDDINGS. + + 204. Pudding à la polonaise 47 + 205. Peach Pudding with Champagne 47 + 206. Pineapple Pudding à la royale 48 + 207. Orange Pudding à la maltaise 48 + 208. Pudding de Savoie à L'orange 49 + 209. Chestnut Pudding à la dauphine 49 + 210. Pudding à la Girot 50 + 211. Chocolate Pudding à la Hollandaise 50 + 212. Pudding à la reine 51 + 213. Pudding à L'allemande 51 + 214. Strawberry Pudding 52 + 215. Imperial Pudding 52 + 216. Suédoise of Apples 53 + 217. Suédoise of Pears 54 + 218. Timbale de pêche à la condé 54 + 219. Timbale de riz à la napolitaine 55 + 220. Pear Timbale 55 + 221. Timbale à la sicilienne 55 + 222. Timbale of Mixed Fruit 56 + 223. Chocolate Plombière 56 + 224. Orange Plombière 56 + 225. Rum Plombière 56 + 226. Plombière of Maraschino Curaçoa 57 + 227. Pistache Plombière 57 + 228. Plombière aux Café 57 + 229. Tea Plombière 57 + 230. Peach Plombière 57 + 231. Vanilla Plombière 57 + 232. Strawberry Plombière 58 + 233. Pineapple Plombière 58 + + +FROZEN PUDDINGS. + + 234. Frozen Strawberry Pudding 58 + 235. Rich Ice Cream Pudding 59 + 236. Pudding à la Pückler-Muskau 59 + 237. Ice Pudding à la Prince Pückler 59 + 238. Chocolate Ice Cream Pudding 59 + 239. Bombe à la Altenberg 60 + 240. Bombe à la parisienne 60 + 241. Pineapple Cream for Bombe à la parisienne 60 + 242. Ice Pudding with Pumpernickel 61 + 243. Ice Pudding with Almonds 61 + 244. Frozen Puddings à la Montmorency 61 + 245. Pudding Glacé à la Metternich 62 + 246. Pudding à la Duchesse de Berry 62 + 247. Pudding Glacé à la allemande 63 + 248. Frozen Pudding à la Richelieu 63 + 249. Frozen Chestnut Pudding 64 + 250. Frozen Apple Pudding 64 + 251. Mousse à L'ananas 65 + 252. Mousse à la vanille 65 + 253. Mousse à L'orange 65 + 254. Mousse au chocolat 65 + 255. Mousse au maraskino 66 + + +PAINS DE FRUITS. + + 256. Pain of Strawberries 66 + 257. Pain d'ananas 66 + 258. Pain d'ananas à la parisienne 66 + 259. Pain de pêches 67 + 260. Pain à la Victoria 67 + 261. Pain de pêches à la Richelieu 67 + 262. Pain de pêches à la condé 68 + 263. Pain de pommes à la condé 68 + + +ICE CREAMS. + + 264. Directions for Making Ice Cream 69 + 265. Ice Cream (large quantity) 70 + 266. Fine Vanilla Ice Cream 70 + 267. Custard Ice Cream 70 + 268. Plain Ice Cream 70 + 269. Plain Ice Cream (another way) 70 + 270. Pistachio Ice Cream 71 + 271. Maraschino Ice Cream 71 + 272. Caramel Ice Cream 71 + 273. Tea Ice Cream 71 + 274. Coffee Ice Cream, No. 1 71 + 275. Coffee Ice Cream, No. 2 72 + 276. Ice Cream, Simple 72 + 277. Plain Chocolate Ice Cream 72 + 278. Nut Ice Cream 72 + 279. Fine Chocolate Ice Cream 72 + 280. Strawberry Ice Cream 73 + 281. How to Make Ice Cream without a Freezer 73 + 282. Vanilla Ice Cream, No. 1 73 + 283. Vanilla Ice Cream, No. 2 73 + 284. Fruit Ice Cream 74 + 285. Fruit Ice 74 + 286. Cold Sugar Syrup for Fruit Ice 74 + 287. Strawberry Ice 74 + 288. Pineapple Ice 75 + 289. Tutti Frutti Ice 75 + 290. Peach Ice 75 + 291. Melon Ice 75 + 292. Orange Ice 75 + 293. Lemon Ice 75 + + +SORBETS. + + [294. Sorbet 75] + 295. Champagne Sorbet 75 + 296. Pineapple Sorbet 76 + 297. Strawberry Sherbet 76 + 298. Orange Granite 76 + 299. Spongada aux pêches 76 + 300. Spongada au chocolat 77 + 301. Spongada au Café 77 + 302. Spongada au marasquin 77 + 303. Orgeat of Almond Milk 77 + 304. Thé polonaise 77 + 305. Iced Tea 78 + 306. Iced Coffee 78 + 307. Bread Crumbs 78 + 308. How to Prepare a Pudding Form 78 + + +BOILED AND BAKED PUDDINGS. + + 309. Plum Pudding 79 + 310. English Plum Pudding 79 + 311. Biscuit Pudding 80 + 312. Cottage Pudding (baked) 80 + 313. Cottage Pudding (boiled) 80 + 314. Cottage Apple Pudding 81 + 315. Batter Fruit Pudding 81 + 316. Prince Regent Pudding 81 + 317. Layer Pudding (German style) 81 + 318. Portugal Pudding 82 + 319. Ipsilanti Pudding 82 + 320. Fine Cherry Pudding 82 + 321. Cherry Pudding of Preserved Cherries 83 + 322. Cherry Batter Pudding 83 + 323. Plain Suet Pudding 84 + 324. Suet Pudding with Apples 84 + 325. Blackberry Pudding 84 + 326. Cherry Suet Pudding 85 + 327. Suet Pudding with Nuts 85 + 328. Suet Pudding with Raisins 85 + 329. Suet Fruit Pudding 85 + 330. Marrow Pudding 85 + 331. Fig Pudding 86 + 332. Apple Pudding (baked) 86 + 333. Pineapple Pudding or Souflée 86 + 334. Almond Sponge Pudding 87 + 335. Nut Pudding 87 + 336. Uncle Tom's Pudding 88 + 337. Plain German Flour Pudding 88 + 338. The Queen of Puddings with Strawberries 88 + 339. Indian Pudding (boiled) 88 + 340. Indian Pudding (baked) 89 + 341. Graham Flour Pudding 89 + 342. Madeira Pudding 89 + 343. Almond Pudding 90 + 344. Boiled Bread Pudding 90 + 345. Zwieback Pudding, No. 1 90 + 346. Cabinet Pudding 91 + 347. Lemon Pudding (baked) 91 + 348. Zwieback Pudding, No. 2 91 + 349. Pumpernickel Pudding 91 + 350. Vienna Pudding 92 + 351. Chocolate Pudding 92 + 352. Apple Pudding with Almonds 92 + 353. Nudel Pudding 93 + 354. Potato Pudding 93 + + +BREAD AND APPLE PUDDINGS. + + 355. Plain Bread Pudding, No. 1 94 + 356. Plain Bread Pudding (baked), No. 2 94 + 357. Bird's Nest Pudding 94 + 358. Bread Pudding (boiled) 95 + 359. Bread Fruit Pudding 96 + 360. Bread Sponge Pudding 96 + 361. Hanoverian Pudding 96 + 362. Huckleberry Pudding (German style) 97 + 363. Rye Bread Pudding 97 + 364. Apple Pudding (German art) 97 + 365. English Apple Pudding 98 + 366. Apple Pudding (boiled) 98 + 367. Apple Bread Pudding (German art) 98 + 368. Bread Pudding with Apples 99 + 369. Apple Rice Pudding (German art) 99 + 370. Apple Pudding à l'allemande 99 + 371. Old-Fashioned Apple Pudding 100 + 372. Roly-Poly 100 + 373. Roly-Poly Tutti Frutti 101 + + +SOUFLEES, PANCAKES, OMELETS AND FRITTERS. + + 374. Plain Souflée 101 + 375. Almond Souflée 102 + 376. Lemon Souflée 102 + 377. Vanilla Souflée 103 + 378. Orange Souflée 103 + 379. Chocolate Souflée 103 + 380. Macaroon Souflée 103 + 381. Apple Souflée, No. 1 103 + 382. Apple Souflée, No. 2 104 + 383. Apple Souflée, No. 3 104 + 384. Apple Souflée, No. 4 104 + 385. Pineapple Souflée 105 + 386. Rhubarb Souflée 105 + 387. Cherry Souflée 105 + 388. Gooseberry Souflée 106 + 389. Raspberry Souflée 106 + 390. Cherry Omelets 106 + 391. Fruit Pancakes 106 + 392. Huckleberry Pancakes 106 + 393. Strawberry Pancakes 107 + 394. Cherry Pancakes 107 + 395. Pancakes with Currants and Raspberries 108 + 396. Plain German Pancakes 108 + 397. Lemon Pancakes 108 + 398. Peach Pancakes 108 + 399. Apple Pancakes 108 + 400. Apple Fritters 109 + 401. Cherry Fritters 109 + 402. Orange Fritters 109 + 403. Rice Fritters 110 + 404. Cocoanut Fritters 110 + 405. Currant Fritters 110 + 406. Walnut Fritters 110 + 407. Omelette Souflée à la vanille 111 + 408. Omelette Souflée Confitures 111 + 409. Omelette Souflée with Chocolate 111 + 410. Omelette Souflée with Cocoanut 111 + 411. Rum or Maraschino Souflée 111 + 412. Vienna Souflée 112 + 413. Peach Souflée 112 + 414. Apricot Souflée 112 + 415. Farina Souflée (Vienna art) 112 + 416. Farina Souflée (Italian art) 113 + 417. Farina Souflée 113 + 418. Strawberry Souflée 113 + 419. Chestnut Souflée 113 + 420. Beignet Souflée 114 + 421. Potato Souflée 114 + 422. Vanilla Koch 114 + 423. Cream Koch (boiled) 115 + 424. Nudel Souflée 115 + 425. Macaroon Souflée 115 + 426. Zwieback Koch 115 + 427. Almond Koch with Snow Sauce 116 + 428. Plain Koch with Strawberry Chaudeau 116 + 429. Apple Koch, No. 1 117 + 430. Apple Koch, No. 2 117 + 431. Apple Koch with Almonds and Raisins 117 + 432. Jelly Koch 117 + 433. Cream Koch 118 + 434. Cream Koch with Sponge Cake 118 + 435. Almond Koch 118 + 436. Nudel Koch 118 + 437. Nudel Koch (boiled) 118 + 438. Nut Koch, No. 1 119 + 439. Nut Koch, No. 2 119 + 440. Rice Koch 119 + 441. Vanilla Almond Koch 120 + 442. Koch with Orange Chaudeau 120 + 443. Orange Chaudeau 120 + 444. Koch with Nut Cream 120 + 445. Koch with Chocolate Beguss 121 + 446. Beignets with Fruit 121 + 447. Beignets with Zwieback 122 + 448. Poor Knight (Arme Ritter) 122 + 449. Apple Beignets 122 + 450. Poveison 122 + 451. Poveison of Pineapple 123 + 452. Beignets à la Marie-Louise 123 + 453. Beignets de crême à la française 123 + 454. Peach Beignets 123 + 455. Batter for Beignets 124 + 456. Pineapple Beignets 124 + 457. Beignets of Nudels 124 + 458. Beignets à la polonaise 124 + 459. Pannequets à la royale 125 + 460. Pannequets à la vanille 125 + 461. Pannequets meringués 125 + 462. Plain Omelet 126 + 463. Rum Omelet 126 + 464. Strawberry Omelet 126 + 465. Huckleberry Omelet 127 + 466. Orange Omelet 127 + 467. Jelly Omelet 127 + 468. Omelette à la française 127 + + +CHARLOTTES. + + 469. Charlotte of Apples, No. 1 127 + 470. Charlotte of Apples, No. 2 128 + 471. Charlotte of Peaches 128 + 472. Charlotte of Cherries 128 + 473. Charlotte of Currants 129 + 474. Charlotte of Pineapple 129 + 475. Charlotte à la polonaise 129 + 476. Charlotte Russe, No. 1 130 + 477. Charlotte Russe, No. 2 130 + 478. Charlotte à la russe 130 + 479. Charlotte à la russe with Preserved or Stewed Pears 131 + 480. Snow Eggs 131 + + +RICE PUDDINGS AND DISHES MADE OF RICE FOR DESSERT. + + 481. To Prepare Rice Flour 131 + 482. Rice Beignets 132 + 483. Rice Pears 132 + 484. Rice Beignets with Chocolate 132 + 485. Rice Boiled with Raisins 132 + 486. Rice Coteletten 133 + 487. Rice à la Creole 133 + 488. Lemon Rice 133 + 489. Rice à la française 134 + 490. Rice Cherry 134 + 491. Poor Man's Rice Pudding 134 + 492. Rice Custard Pudding 134 + 493. Rice Pudding (minutatim) 135 + 494. Rice Snowballs 135 + 495. Cold Rice Flour Pudding 135 + 496. Rice Souflée 136 + 497. Rice Flour Pudding (colored) 136 + 498. Rose Rice Pudding 137 + 499. Cold Rice Pudding with Almonds 137 + 500. Rice Snowballs with Apples 137 + 501. Rice Kalte Schale with Wine 138 + 502. Rice Radetzky 138 + 503. Rice with Strawberries 138 + 504. Rice with Apples 138 + 505. Rice with Marmalade 139 + 506. Rice Dressed with Sugar and Cinnamon 139 + 507. Fine Rice Pudding with Oranges 139 + 508. Fried Rice 140 + 509. Rice Pudding (baked) 140 + 510. Boiled Rice Pudding 140 + 511. Rice Flour Pudding 141 + 512. Rice Flour Pudding (baked) 141 + 513. Rice Pudding (baked) 142 + 514. Rice Pudding with Peaches 142 + 515. Rice Pudding à la Palerino 142 + 516. Rice à la Malte 143 + 517. Rice Pudding à la Wellington 143 + 518. Rice Pudding with Pineapple 144 + 519. Rice Pudding with Apples 144 + 520. Rice Pudding with Cherries 145 + 521. Rice Pudding with Almonds 145 + 522. Lemon Rice Pudding 145 + 523. Rice Scallop 146 + 524. Cream of Rice Flour 146 + 525. Rice Kalte Schale with Cream 146 + 526. Rice Jelly 146 + 527. Apples with Rice Border 147 + 528. Rice Cream 147 + 529. Rice Cream with Chocolate 147 + 530. Rice Cream with Fruit 148 + 531. Rice Croquettes 148 + 532. Brioche Dough 148 + 533. Rice Brioche 149 + 534. Poveison with Prunes 149 + 535. Croquettes of Nudels 150 + 536. Apple Croquettes 150 + 537. Nudels with Jelly 150 + 538. Apple Scallop 150 + 539. Nudel Scallop 151 + + +COLD PUDDINGS MADE WITH MILK. + + 540. Cocoanut Custard Pudding, No. 1 151 + 541. Cocoanut Custard Pudding, No. 2 152 + 542. Pudding à la Princess 152 + 543. Cold Sponge Pudding 152 + 544. Chocolate Pudding 153 + 545. Sago Pudding 153 + 546. Sago Pudding with Almonds 153 + 547. Sago Pudding (Allemande) 153 + 548. Sago Meringue with Apples 154 + 549. Sago Cream 154 + 550. Rothe Grütze 154 + 551. Milk Pudding 155 + 552. Fruit Custard Pudding 155 + 553. Macaroon Meringue 155 + 554. Lemon Custard Pudding 155 + 555. Cornstarch Pudding 156 + 556. Cornstarch Meringue 156 + 557. Armor Pudding 156 + 558. Red Cream Pudding 157 + 559. Floating Island 157 + 560. Banana Float 157 + 561. Peach Float 157 + 562. Lemon Custard 157 + 563. Lemon Cream Pudding 158 + 564. Custard Bread Pudding 158 + 565. Custard 158 + 566. Apple Custard 159 + 567. Pineapple Custard 159 + 568. Strawberry Custard 159 + 569. Peach Custard 159 + 570. Chocolate Fruit Custard 159 + 571. Fruit Custard with Cake 160 + 572. Tutti Frutti Custard 160 + 573. Apple Custard Pudding 160 + 574. Peach Meringue 160 + 575. Tipsy Parson 161 + 576. Russian Cream Pudding 161 + 577. Tapioca Pudding 161 + 578. Tapioca Meringue 161 + 579. Tapioca Pudding (economical) 162 + 580. Tapioca Pudding with Lemon Sauce 163 + 581. Tapioca Pudding with Apples 162 + 582. Apple Tapioca Pudding 163 + 583. Farina Custard Pudding 163 + 584. Rose Pudding 163 + 585. Sultana Pudding 163 + 586. Farina Melusine with Apples 164 + 587. Farina Beignets 164 + 588. Farina Pudding without Eggs 164 + 589. Farina Koch with Chocolate 165 + 590. Farina Souflée with Almonds and Raisins 165 + 591. Farina Pudding with Almonds 165 + 592. Fine Farina Pudding (boiled) 165 + 593. Farina Souflée 166 + 594. Farina Mush 166 + 595. Farina Pudding (cold) 166 + 596. Fine Farina Pudding with Vanilla Sauce 167 + 597. Figaro Pudding 167 + + +[APPLES AND STEWED FRUITS.] + + 598. Apples au beurre 167 + 599. Apple Meringue 168 + 600. Apples with Whipped Cream 168 + 601. Pêches à la condé 168 + 602. Apricots à la parisienne 169 + 603. Pineapple Croûtes 169 + 604. Cherry Croûtes 170 + 605. Apples in Jelly, No. 1 170 + 606. Apples in Jelly, No. 2 170 + 607. Apples with Custard 170 + 608. Apples with Currant Jelly 171 + 609. Steamed Apples 171 + 610. Baked Apples, No. 1 172 + 611. Baked Apples, No. 2 172 + 612. Baked Apples and Cocoanut 172 + 613. Pound Sweets (baked) 173 + 614. Pound Sweets in Syrup 173 + 615. Apples Baked with Jelly 173 + 616. Apple à la Neige 173 + 617. Apple Sauce 174 + 618. Apple Sauce (economical) 174 + 619. Apples Stewed with Lemons 174 + 620. Apples Stewed Whole with Currants 174 + 621. Stewed Dried Apples 175 + 622. Stewed Evaporated Apples 175 + 623. Peaches Stewed Whole 175 + 624. Stewed Dried Peaches 175 + 625. Stewed Cherries 175 + 626. Stewed Quinces 175 + 627. Stewed Dried Apricots 176 + 628. Baked Pears 176 + 629. Stewed Pears 176 + 630. Stewed Dried Pears 176 + 631. Stewed Dried Prunes 176 + 632. Prunelles 177 + 633. Stewed Cranberries 177 + 634. Stewed Huckleberries 177 + 635. Stewed Rhubarb 177 + 636. Stewed Rhubarb with Eggs 178 + 637. Compote of Gooseberries 178 + 638. Compote of Strawberries 178 + 639. Compote of Cherries 178 + 640. Compote of Raspberries 178 + 641. Compote of Greengages (or large Egg Plums) 179 + 642. Compote of Plums 179 + 643. Compote of Oranges 179 + 644. Compote of Prunes 179 + 645. Compote of Raisins 179 + 646. Compote of Dates 180 + 647. Compote de Marrons 180 + 648. Compote Chaude de Marrons 180 + 649. Compote of Pineapple 180 + 650. Compote of Quinces 180 + 651. Compote of Peaches 181 + 652. Compote of Apricots 181 + 653. Compote of Pears 181 + 654. Compote de Melons 181 + 655. Compote of Watermelon 182 + 656. Compote of Apples 182 + 657. Compote de Strélity 182 + + +PIES. + + 658. Directions for Making Pies 183 + 659. Pie Crust, Quick and Good 184 + 660. Rich Pie Crust 185 + 661. Fine Pie Crust 185 + 662. Family Pie Crust 186 + 663. Fine Paste for Meat Pies, Patties and Baked Apple Dumplings 186 + 664. Puff Paste 187 + 665. Short Paste (Mürber Teig), German art 188 + 666. Neapolitan Paste 188 + 667. Florentinian Paste 189 + 668. Almond Paste 189 + 669. Boiled Paste (Pâté a choux) 189 + 670. Nudels 189 + 671. Mince Pie 190 + 672. Mock Mince Pie 191 + 673. Apple Pie, No. 1 191 + 674. Apple Pie, No. 2 191 + 675. Apple Pie, No. 3 192 + 676. Apple Citron Pie 192 + 677. Apple Meringue Pie 192 + 678. Dried Apple Pie 192 + 679. Tutti Frutti Pie 193 + 680. Cherry Pie 193 + 681. Banana Pie 194 + 682. Pineapple Pie 194 + 683. Pineapple Pie with Meringue 194 + 684. Prune Pie 195 + 685. Peach Pie 195 + 686. Peach Meringue Pie 195 + 687. Peach Mountain Pie 195 + 688. Plum Pie 196 + 689. Cranberry Pie 196 + 690. Gooseberry Pie 196 + 691. Blackberry Pie 196 + 692. Huckleberry Pie 196 + 693. Currant Pie 196 + 694. Rhubarb Custard Pie 197 + 695. Rhubarb Pie 197 + 696. Rhubarb Meringue Pie 197 + 697. Sweet Potato Pie 197 + 698. Pumpkin Pie 197 + 699. Custard Pie 198 + 700. Cocoanut Pie 198 + 701. Lemon Cocoanut Pie 199 + 702. Chocolate Cream Pie 199 + 703. Vanilla Cream Pie 199 + 704. Orange Cream Pie 200 + 705. Lemon Cream Pie 200 + 706. Fine Lemon Pie with an Upper Crust 201 + 707. Lemon Pie (plain) 201 + 708. Lemon Meringue Pie 201 + 709. D'Artois (or Pie of Marmalade) 202 + 710. Allnumettes 202 + 711. Jelly Tarts 202 + 712. Tarts 203 + 713. Peach Tarts 203 + 714. Apple Tarts 203 + 715. Rice Tarts 203 + 716. Tartelettes of Cherries 204 + 717. Tartelettes of Peaches, etc 204 + 718. Tartelettes d'apricots 204 + 719. Tartelettes of Peaches, etc 205 + 720. Tartelettes of Strawberries 205 + 721. Fleurons of Puff Paste 205 + 722. Fanchonnettes de crême 205 + 723. D'Artois Meringués 206 + 724. Condés 206 + 725. Small Royal Cakes 206 + 726. Pâté à choux 206 + 727. Chocolate Eclairs 207 + 728. Canapes 207 + 729. Cannelous 207 + 730. Vol-au-veut (an entrée) 207 + 731. Vol-au-veut with Strawberries and Whipped Cream 208 + 732. Vol-au-veut with Currants and Raspberries 208 + 733. Vol-au-veut with Peaches and Cream 208 + 734. Neapolitan Breads 209 + 735. Viennoises 209 + 736. Almond Tartelettes 209 + 737. Puites d'amour 209 + 738. Neapolitans 210 + 739. D'Artois Grilles 210 + 740. Cream Tarts 210 + 741. Fine Pineapple Tarts 211 + 742. Gooseberry Tarts 211 + 743. Grape Tarts 211 + 744. Cranberry Tarts 211 + 745. Fanchonnettes de pommes 211 + 746. Darioles à la vanille 212 + 747. Flau de fruits printaniers 212 + 748. Flau de Cerises à la crême 213 + 749. Flau de frangipane 213 + 750. Flau de pommes à l'anglaise 213 + 751. Flau de pommes 213 + 752. Flau d'apricots à la crême meringue 214 + 753. Flau de pêches, No. 1 214 + 754. Flau de pêches, No. 2 214 + + +STRUDEL, STRAWBERRY SHORTCAKES, BABA, SOLEIL, BRIOCHE, +SAVARIN AND DAMPFNUDELN. + + [754a. Strudel Paste 215] + 755. Rice Strudel 216 + 756. Small Rice Strudels 216 + 757. Rice Strudel with Jelly 216 + 758. Farina Strudel 217 + 759. Farina Strudel with Cocoanut 217 + 760. Citron Strudel 217 + 761. Lemon Strudel 217 + 762. Almond Strudel 218 + 763. Chocolate Almond Strudel 218 + 764. Chocolate Cream Strudel 218 + 765. Apple Strudel 218 + 766. Cherry Strudel 219 + 767. Plum Strudel 219 + 768. Plain Strawberry Shortcake 219 + 769. Strawberry Shortcake, No. 1 220 + 770. Strawberry Shortcake, No. 2 220 + 771. Peach Shortcake 220 + 772. Vienna Bröselcake 220 + 773. Brioche Cake 221 + 774. Small Brioche 221 + 775. Baba 221 + 776. Savarin Cake 222 + 777. Soleil 223 + 778. Compiègne 224 + 779. Damp Nudels 224 + + +FRUIT DUMPLINGS. + + 780. Baked Apple Dumplings, No. 1 225 + 781. Baked Apple Dumplings, No. 2 225 + 782. Baked Apple Dumplings, No. 3 226 + 783. Baked Apple Dumplings with Baking Powder 226 + 784. Apple Dumplings (bain-Marie) 227 + 785. Steamed Apple Dumplings 227 + 786. Boiled Apple Dumplings, No. 1 227 + 787. Boiled Apple Dumplings, No. 2 228 + 788. Lemon Dumplings 228 + 789. Orange Dumplings 228 + 790. Fruit Dumplings 229 + 791. Strawberry Dumplings 229 + 792. Strawberry Dumplings (another way) 230 + 793. Fine Fruit Dumplings 230 + 794. Plain Suet Dumplings 230 + 795. Plain Dumplings with Stewed Apples 231 + 796. Apple Dumplings with Rice 231 + + +CAKES. + + 797. Plain Cake 231 + 798. Marble Cake 232 + 799. Nut Cake 232 + 800. Citron Cake 232 + 801. Lady Cake 233 + 802. Dutchess Cake 233 + 803. Fruit Cake 233 + 804. Rich Fruit Cake 233 + 805. Orange Layer Cake 234 + 806. Lemon Layer Cake 235 + 807. Chocolate Layer Cake 235 + 808. Chocolate Cream Cake 236 + 809. Cocoanut Layer Cake 236 + 810. Lemon Cream Cake 236 + 811. Vanilla Cream Cake 237 + 812. Jelly Cake, No. 1 237 + 813. Jelly Cake, No. 2 237 + 814. Jelly Cake, No. 3 238 + 815. Wine Glazed Cake 238 + 816. Wine Glazed Cream Cake 238 + 817. Pineapple Cake 239 + 818. Wild Rose Cake 239 + 819. Biscuit au beurre 240 + 820. Fine Sponge Cake 241 + 821. Delicate Sponge Cake 241 + 822. Marguerites 242 + 823. Macaroons 242 + 824. Cookies 242 + 825. Butter Cakes 243 + 826. Butter Cakes with Baking Powder 243 + 827. Apple Cake 244 + 828. Cheese Cake 244 + 829. Chrysanthemum Cake 244 + 830. Snowflake Cake 245 + + +ROLLS AND BREAD. + + 831. Parkerhouse Rolls 245 + 832. How to Make Bread 246 + + +COFFEE. + + 833. How to Make Coffee 246 + + +FRUIT SALADS. + + 834. Watermelon Salad 247 + 835. How to Serve Watermelon 248 + 836. Plum and Peach Salad 248 + 837. Orange and Cocoanut Salad 248 + 838. Peach and Pear Salad 248 + 839. Peach Salad 248 + 840. Banana Salad 248 + 841. Raspberry and Currant Salad 248 + 842. How to Serve Blackberries 249 + 843. Banana and Orange Salad 249 + 844. Pineapple Salad 249 + 845. Cherry Salad 249 + + +SALADS. + + 846. Fine Mayonaise, No. 1 249 + 847. Mayonaise, No. 2 250 + 848. Plain Mayonaise 250 + 849. Sauce Tartare 251 + 850. Mayonaise without Eggs (economical) 251 + 851. Salad Dressing without Oil, No. 1 251 + 852. Salad Dressing without Oil, No. 2 251 + 853. How to Prepare Lettuce for Salad and for Garnishing 252 + 854. Lettuce Salad (plain) 252 + 855. Lettuce Salad with Mayonaise 252 + 856. Lettuce Salad with Sweet Egg Sauce 252 + 857. Lettuce Salad with Syrup Sauce (North German art) 252 + 858. Lettuce Salad with Cream Sauce (North German art) 253 + 859. Lettuce Salad with Cream 253 + 860. Beet Salad 253 + 861. Salad Macédoine 253 + 862. Salad à la russe 254 + 863. Cucumber Salad 254 + 864. Salad de laitue romaine 254 + 865. Salad of Oyster Plant 254 + 866. Asparagus Salad 255 + 867. Carrot Salad 255 + 868. Carrot Salad with Asparagus 255 + 869. Carrot Salad with Onions 255 + 870. Carrot Salad with Peas 256 + 871. Celery Root Salad 256 + 872. White Celery Salad 256 + 873. Cabbage Salad 256 + 874. Salad of Red Cabbage 256 + 875. Hot Slaw 256 + 876. Radish Salad 257 + 877. White Bean Salad 257 + 878. String Bean Salad 257 + 879. Crab Salad 258 + 880. Pike Salad 258 + 881. Tomato and Potato Salad 258 + 882. Tomato Salad with Lettuce 258 + 883. Tomato Salad 259 + 884. Tomato Salad with Mayonaise 259 + 885. Tomato and Cucumber Salad 259 + 886. Tomato Pepper Salad 259 + 887. Tomato Farce (à la Mayonaise) 260 + 888. Potato Salad 260 + 889. Potato Salad (another way) 260 + 890. Potato Salad without Oil 261 + 891. Potato Salad without Onions 261 + 892. Fine Potato Salad 261 + 893. Salad Endive 261 + 894. Beet and Cabbage Salad 261 + 895. Vegetable Salad 262 + 896. Beet and Potato Salad 262 + 897. Green Pepper Salad 262 + 898. Tripe Salad 262 + 899. Herring Salad 263 + 900. Salad à L'italienne 263 + 901. Chicken Salad 263 + 902. How to Boil Lobster 264 + 903. Lobster Salad 264 + 904. Salmon Salad 264 + 905. Shrimp Salad 265 + 906. How to Boil Shrimp 265 + 907. Halibut Salad 265 + 908. Oyster Salad 265 + 909. Oyster and Chicken Salad 266 + 910. Tomato Jelly 266 + 911. Tomato Jelly Salad 266 + 912. Egg Salad 267 + 913. Eggs with Mayonaise 267 + 914. Onion Salad 267 + 915. Alligator Pear Salad 267 + 916. Jerusalem Artichoke Salad 267 + 917. Sour Jelly (Aspic) 268 + 918. Garnishing 269 + 919. Horseradish for Garnishing 269 + 920. Cocoanut for Garnishing Salads 269 + + +ICES AND GLAZES. + + 921. How to Use Icing 269 + 922. White Icing 270 + 923. Clear Icing 270 + 924. White Icing with Wine or Liquor 270 + 925. Almond Icing 271 + 926. Fruit Icing 271 + 927. Sugar Glaze 271 + 928. Maraschino Glaze 271 + 929. Orange Glaze 272 + 930. Lemon Glaze 272 + 931. Coffee Glaze 272 + 932. Wine Glaze 272 + 933. Boiled Cinnamon Glaze 272 + 934. Chocolate Glaze 272 + 935. Cinnamon Glaze 272 + 936. Cold Sugar Glaze 272 + 937. Boiled Chocolate Glaze 272 + 938. Transparent Glaze 273 + 939. Rose Glaze 273 + 940. Spinning Sugar 273 + 941. Boiling Sugar 274 + + +APPENDIX. + +CAKES. + + Cheese Torte 277 + Pistachio Torte 277 + Kugelhupf or Bunt Kuchen 278 + Jelly Roll 278 + Election Cake 279 + Sponge Cake 279 + Apple Ringlets 279 + Baking-Powder Rolls 280 + Waffles 280 + Gateau à la Weckesser 280 + Lady Cake 281 + Denmark Cake 281 + Stullen with Baking Powder 281 + Wine Baba 281 + Bunt Kuchen with Baking Powder 282 + Emelines 282 + Sand Wafers 282 + Cream S. 283 + Aniseed Wafers 283 + Cinnamon Sticks 283 + Meringue Shells 283 + Kisses 283 + Banana Cake 284 + Neapolitan Cake 284 + One-Egg Cake 285 + Spice Cake 285 + Molasses Cake 285 + Gingerbread 286 + Ginger Snaps 286 + Corn Bread 286 + + +FROZEN DESSERTS. + + Mignon Cream 286 + Malborn Cream 286 + Banana Ice Cream 287 + Frozen Caramel Cream 287 + Ice Cream without Milk or Cream 287 + Lemon Sherbet 287 + Strawberry Sherbet 287 + Coffee Frappe 287 + Coffee Sorbet 287 + + +CUSTARD. + + Caramel Custard 288 + Cocoanut Caramel 288 + Caramel Charlotte 288 + Strawberry Charlotte 289 + + +SAUCES. + + Bismarck Sauce 289 + Transparent Sauce 289 + Orange Sauce 289 + Cream Sauce 289 + Fruit Sauce 290 + Raspberry Sauce 290 + Cream Cakes Glassé 290 + + +WAR RECIPES + + Apricot Whip 292 + Bran Muffins 293 + Checkerboard Sandwiches 294 + Cheese Balls 294 + Coffee Parfait 292 + Domino Sandwiches 294 + Dorothy Royal 292 + Economical Jelly Roll 291 + Filling 291 + Fruit Sandwich 294 + Grape Fruit Salad 295 + Green Pepper farcis fromage a la Cream 295 + Horn of Plenty Salad 294 + Millionaire Cake 291 + Minced Ham Sandwiches 294 + Oatmeal Cookies 293 + Peach a la Melba 292 + Pear farcis fromage a la Rocquefort 295 + Praline Cream 292 + Probasco Cream 291 + Prune Soufflé 292 + Prune Whip 293 + Russian Dressing 295 + Toasted Cheese Roll 294 + Vienna Pancakes 293 + Waldorf Salad 295 + War Bread 293 + + + + +ALPHABETICAL INDEX (added by transcriber) + +Numbers are recipe numbers. Recipes in the Appendix are unnumbered. + + + Alligator Pear Salad 915 + Allnumettes 710 + Almond Blanc-Mange 170 + Almond Cream 142 + Almond Icing 925 + Almond Koch 435 + Almond Koch with Snow Sauce 427 + Almond Paste 668 + Almond Pudding 343 + Almond Sauce 50 + Almond Souflée 375 + Almond Sponge Pudding 334 + Almond Strudel 762 + Almond Tartelettes 736 + Aniseed Wafers _App._ + Apple à la Neige 616 + Apple Beignets 449 + Apple Bread Pudding (German art) 367 + Apple Cake 827 + Apple Citron Pie 676 + Apple Croquettes 536 + Apple Custard 566 + Apple Custard Pudding 573 + Apple Dumplings (bain-Marie) 784 + Apple Dumplings with Rice 796 + Apple Fritters 400 + Apple Jelly 160 + Apple Jelly Pudding 196 + Apple Koch with Almonds and Raisins 431 + Apple Koch, No. 1 429 + Apple Koch, No. 2 430 + Apple Meringue 599 + Apple Meringue Pie 677 + Apple Pancakes 399 + Apple Pie, No. 1 673 + Apple Pie, No. 2 674 + Apple Pie, No. 3 675 + Apple Pudding (German art) 364 + Apple Pudding (baked) 332 + Apple Pudding (boiled) 366 + Apple Pudding à l'allemande 370 + Apple Pudding with Almonds 352 + Apple Rice Pudding (German art) 369 + Apple Ringlets _App._ + Apple Sauce 617 + Apple Sauce (economical) 618 + Apple Scallop 538 + Apple Souflée, No. 1 381 + Apple Souflée, No. 2 382 + Apple Souflée, No. 3 383 + Apple Souflée, No. 4 384 + Apple Strudel 765 + Apple Tapioca Pudding 582 + Apple Tarts 714 + Apples Baked with Jelly 615 + Apples Stewed Whole with Currants 620 + Apples Stewed with Lemons 619 + Apples au beurre 598 + Apples in Jelly, No. 1 605 + Apples in Jelly, No. 2 606 + Apples with Currant Jelly 608 + Apples with Custard 607 + Apples with Rice Border 527 + Apples with Whipped Cream 600 + Apricot Souflée 414 + Apricot Syrup 81 + Apricot Whip _App._ + Apricots à la parisienne 602 + Armor Pudding 557 + Arrack Sauce (Allemande) 13 + Arrack Sauce (English) 14 + Asparagus Salad 866 + Baba 775 + Baked Apple Dumplings with Baking Powder 783 + Baked Apple Dumplings, No. 1 780 + Baked Apple Dumplings, No. 2 781 + Baked Apple Dumplings, No. 3 782 + Baked Apples and Cocoanut 612 + Baked Apples, No. 1 610 + Baked Apples, No. 2 611 + Baked Pears 628 + Baking-Powder Rolls _App._ + Banana Cake _App._ + Banana Float 560 + Banana Ice Cream _App._ + Banana Pie 681 + Banana Salad 840 + Banana and Orange Salad 843 + Batter Fruit Pudding 315 + Batter for Beignets 455 + Bavarois 192 + Beet Salad 860 + Beet and Cabbage Salad 894 + Beet and Potato Salad 896 + Beignet Souflée 420 + Beignets de crême à la française 453 + Beignets of Nudels 457 + Beignets with Fruit 446 + Beignets with Zwieback 447 + Beignets à la Marie-Louise 452 + Beignets à la polonaise 458 + Bird's Nest Pudding 357 + Biscuit Pudding 311 + Biscuit au beurre 819 + Bishop Essence 96 + Bishop Sauce 5 + Bismarck Sauce _App._ + Bitter Almond Essence 99 + Blackberries, How to Serve 842 + Blackberry Pie 691 + Blackberry Pudding 325 + Blackberry Syrup 79 + Blanc-mange marbre au chocolat 172 + Boiled Apple Dumplings, No. 1 786 + Boiled Apple Dumplings, No. 2 787 + Boiled Bread Pudding 344 + Boiled Chocolate Glaze 937 + Boiled Cinnamon Glaze 933 + Boiled Paste (Pâté a choux) 669 + Boiled Rice Pudding 510 + Boiling Sugar 941 + Bombe à la Altenberg 239 + Bombe à la parisienne 240 + Bran Muffins _App._ + Brandy Sauce (American), No. 1 16 + Brandy Sauce with Milk ("English Style") 15 + Brandy Sauce, No. 2 17 + Bread Crumbs 307 + Bread Fruit Pudding 359 + Bread Pudding (boiled) 358 + Bread Pudding with Apples 368 + Bread Sponge Pudding 360 + Bread, How to Make 832 + Brioche Cake 773 + Brioche Dough 532 + Bunt Kuchen with Baking Powder _App._ + Butter Cakes 825 + Butter Cakes with Baking Powder 826 + Butter Sauce 8 + Cabbage Salad 873 + Cabinet Pudding 346 + Calvesfoot Jelly 165 + Canapes 728 + Cannelous 729 + Caramel Charlotte _App._ + Caramel Custard _App._ + Caramel Ice Cream 272 + Caramel Sauce 60 + Carrot Salad 867 + Carrot Salad with Asparagus 868 + Carrot Salad with Onions 869 + Carrot Salad with Peas 870 + Celery Essence 101 + Celery Root Salad 871 + Champagne Jelly 159 + Champagne Sorbet 295 + Charlotte Russe, No. 1 476 + Charlotte Russe, No. 2 477 + Charlotte of Apples, No. 1 469 + Charlotte of Apples, No. 2 470 + Charlotte of Cherries 472 + Charlotte of Currants 473 + Charlotte of Peaches 471 + Charlotte of Pineapple 474 + Charlotte à la polonaise 475 + Charlotte à la russe 478 + Charlotte à la russe with Preserved or Stewed Pears 479 + Checkerboard Sandwiches _App._ + Cheese Balls _App._ + Cheese Cake 828 + Cheese Torte _App._ + Cherry Batter Pudding 322 + Cherry Croûtes 604 + Cherry Fritters 401 + Cherry Omelets 390 + Cherry Pancakes 394 + Cherry Pie 680 + Cherry Pudding of Preserved Cherries 321 + Cherry Salad 845 + Cherry Souflée 387 + Cherry Strudel 766 + Cherry Suet Pudding 326 + Cherry Syrup 82 + Chestnut Pudding à la dauphine 209 + Chestnut Souflée 419 + Chicken Salad 901 + Chocolate Almond Strudel 763 + Chocolate Blanc-Mange 171 + Chocolate Cream 140 + Chocolate Cream Cake 808 + Chocolate Cream Pie 702 + Chocolate Cream Sauce 52 + Chocolate Cream Strudel 764 + Chocolate Eclairs 727 + Chocolate Fruit Custard 570 + Chocolate Glaze 934 + Chocolate Ice Cream Pudding 238 + Chocolate Layer Cake 807 + Chocolate Plombière 223 + Chocolate Pudding 351 + Chocolate Pudding 544 + Chocolate Pudding à la Hollandaise 211 + Chocolate Sauce 51 + Chocolate Souflée 379 + Chrysanthemum Cake 829 + Cider Jelly 161 + Cinnamon Glaze 935 + Cinnamon Sticks _App._ + Citron Cake 800 + Citron Strudel 760 + Claret Sauce 4 + Clear Icing 923 + Cocoanut Blanc-Mange 175 + Cocoanut Caramel _App._ + Cocoanut Custard Pudding, No. 1 540 + Cocoanut Custard Pudding, No. 2 541 + Cocoanut Fritters 404 + Cocoanut Layer Cake 809 + Cocoanut Pie 700 + Cocoanut Sauce (another way) 69 + Cocoanut Snow Sauce 68 + Cocoanut for Garnishing Salads 920 + Coffee Cream 143 + Coffee Cream Sauce 61 + Coffee Essence 100 + Coffee Frappe _App._ + Coffee Glaze 931 + Coffee Ice Cream, No. 1 274 + Coffee Ice Cream, No. 2 275 + Coffee Parfait _App._ + Coffee Sorbet _App._ + Coffee, How to Make 833 + Cold Apple Pudding 203 + Cold Pineapple Sauce 72 + Cold Rice Flour Pudding 495 + Cold Rice Pudding with Almonds 499 + Cold Sponge Pudding 543 + Cold Sugar Glaze 936 + Cold Sugar Syrup for Fruit Ice 286 + Compiègne 778 + Compote Chaude de Marrons 648 + Compote de Marrons 647 + Compote de Melons 654 + Compote de Strélity 657 + Compote of Apples 656 + Compote of Apricots 652 + Compote of Cherries 639 + Compote of Dates 646 + Compote of Gooseberries 637 + Compote of Greengages (or large Egg Plums) 641 + Compote of Oranges 643 + Compote of Peaches 651 + Compote of Pears 653 + Compote of Pineapple 649 + Compote of Plums 642 + Compote of Prunes 644 + Compote of Quinces 650 + Compote of Raisins 645 + Compote of Raspberries 640 + Compote of Strawberries 638 + Compote of Watermelon 655 + Condés 724 + Cookies 824 + Corn Bread _App._ + Cornstarch Meringue 556 + Cornstarch Pudding 555 + Cottage Apple Pudding 314 + Cottage Pudding (baked) 312 + Cottage Pudding (boiled) 313 + Crab Salad 879 + Cranberry Pie 689 + Cranberry Tarts 744 + Cream Blanc-Mange 173 + Cream Cakes Glassé _App._ + Cream Koch 433 + Cream Koch (boiled) 423 + Cream Koch with Sponge Cake 434 + Cream S. _App._ + Cream Sauce _App._ + Cream Sauce (plain) 57 + Cream Sauce with Jelly, No. 1 41 + Cream Sauce with Jelly, No. 2 42 + Cream Syrup 87 + Cream Tarts 740 + Cream of Rice Flour 524 + Cream with Pineapple 133 + Crême au bain-Marie au caramel 123 + Crême au bain-Marie au chocolat 124 + Crême fouettée à la Cobby 136 + Crême française au Café 118 + Crême française au Marasquin 120 + Crême française au Thé 119 + Crême française au chocolat 116 + Crême française au rhum 121 + Crême française aux amandes 117 + Crême française à la vanille 115 + Crême Frangipane à la vanille 144 + Croquettes of Nudels 535 + Cucumber Salad 863 + Currant Fritters 405 + Currant Pie 693 + Custard 565 + Custard Bread Pudding 564 + Custard Ice Cream 267 + Custard Pie 699 + Damp Nudels 779 + Darioles à la vanille 746 + Delicate Sponge Cake 821 + Denmark Cake _App._ + Domino Sandwiches _App._ + Dorothy Royal _App._ + Dried Apple Pie 678 + Dutchess Cake 802 + D'Artois (or Pie of Marmalade) 709 + D'Artois Grilles 739 + D'Artois Meringués 723 + Economical Jelly Roll _App._ + Egg Salad 912 + Eggs with Mayonaise 913 + Election Cake _App._ + Emelines _App._ + English Apple Pudding 365 + English Plum Pudding 310 + Essence of Lemon 94 + Essence of Oranges 97 + Essence of Vanilla 95 + Family Pie Crust 662 + Fanchonnettes de crême 722 + Fanchonnettes de pommes 745 + Farina Beignets 587 + Farina Custard Pudding 583 + Farina Koch with Chocolate 589 + Farina Melusine with Apples 586 + Farina Mush 594 + Farina Pudding (cold) 595 + Farina Pudding with Almonds 591 + Farina Pudding without Eggs 588 + Farina Souflée 417 + Farina Souflée 593 + Farina Souflée (Italian art) 416 + Farina Souflée (Vienna art) 415 + Farina Souflée with Almonds and Raisins 590 + Farina Strudel 758 + Farina Strudel with Cocoanut 759 + Fig Pudding 331 + Figaro Pudding 597 + Filling _App._ + Fine Cherry Pudding 320 + Fine Chocolate Ice Cream 279 + Fine Chocolate Pudding 200 + Fine Claret Pudding 201 + Fine Farina Pudding (boiled) 592 + Fine Farina Pudding with Vanilla Sauce 596 + Fine Fruit Dumplings 793 + Fine Lemon Pie with an Upper Crust 706 + Fine Mayonaise, No. 1 846 + Fine Paste for Meat Pies, Patties and Baked Apple Dumplings 663 + Fine Pie Crust 661 + Fine Pineapple Tarts 741 + Fine Potato Salad 892 + Fine Rice Pudding with Oranges 507 + Fine Sponge Cake 820 + Fine Vanilla Ice Cream 266 + Flau de Cerises à la crême 748 + Flau de frangipane 749 + Flau de fruits printaniers 747 + Flau de pommes 751 + Flau de pommes à l'anglaise 750 + Flau de pêches, No. 1 753 + Flau de pêches, No. 2 754 + Flau d'apricots à la crême meringue 752 + Fleurons of Puff Paste 721 + Floating Island 559 + Florentinian Paste 667 + Fried Rice 508 + Fromage Bavarois Cardinal 191 + Fromage bavarois au Café 182 + Fromage bavarois au Thé 183 + Fromage bavarois au chocolat 184 + Fromage bavarois au pain noir 193 + Fromage bavarois aux amandes 181 + Fromage bavarois aux pistache 180 + Fromage bavarois à la vanille, No. 1 178 + Fromage bavarois à la vanille, No. 2 179 + Frozen Apple Pudding 250 + Frozen Caramel Cream _App._ + Frozen Chestnut Pudding 249 + Frozen Pudding à la Richelieu 248 + Frozen Puddings à la Montmorency 244 + Frozen Strawberry Pudding 234 + Fruit Cake 803 + Fruit Custard Pudding 552 + Fruit Custard with Cake 571 + Fruit Dumplings 790 + Fruit Ice 285 + Fruit Ice Cream 284 + Fruit Icing 926 + Fruit Juice, To Clarify 148 + Fruit Pancakes 391 + Fruit Sandwich _App._ + Fruit Sauce _App._ + Fruit Sauce (not boiled) 37 + Garnishing 918 + Gateau à la Weckesser _App._ + Gelatine, To Clarify 146 + Gelée russe 163 + Gelée à la moscovite 167 + Ginger Snaps _App._ + Gingerbread _App._ + Gooseberry Pie 690 + Gooseberry Souflée 388 + Gooseberry Tarts 742 + Graham Flour Pudding 341 + Grape Fruit Salad _App._ + Grape Tarts 743 + Green Pepper Salad 897 + Green Pepper farcis fromage a la Cream _App._ + Green Sugar 114 + Halibut Salad 907 + Hanoverian Pudding 361 + Hard Sauce 23 + Hard Sauce with Cherries 24 + Hard Sauce with Nuts 35 + Herring Salad 899 + Horn of Plenty Salad _App._ + Horseradish for Garnishing 919 + Hot Slaw 875 + Huckleberry Omelet 465 + Huckleberry Pancakes 392 + Huckleberry Pie 692 + Huckleberry Pudding (German style) 362 + Huckleberry Sauce 32 + Ice Cream, Directions for Making 264 + Ice Cream (large quantity) 265 + Ice Cream without Milk or Cream _App._ + Ice Cream without a Freezer, How to Make 281 + Ice Cream, Simple 276 + Ice Pudding with Almonds 243 + Ice Pudding with Pumpernickel 242 + Ice Pudding à la Prince Pückler 237 + Iced Coffee 306 + Iced Tea 305 + Icing, How to Use 921 + Imperial Pudding 215 + Indian Pudding (baked) 340 + Indian Pudding (boiled) 339 + Ipsilanti Pudding 319 + Italian Meringue 107 + Jellies 145 + Jelly Bag 149 + Jelly Cake, No. 1 812 + Jelly Cake, No. 2 813 + Jelly Cake, No. 3 814 + Jelly Koch 432 + Jelly Omelet 467 + Jelly Roll _App._ + Jelly Tarts 711 + Jelly of Peaches 155 + Jerusalem Artichoke Salad 916 + Kisses _App._ + Koch with Chocolate Beguss 445 + Koch with Nut Cream 444 + Koch with Orange Chaudeau 442 + Kugelhupf or Bunt Kuchen _App._ + Lady Cake 801 + Lady Cake _App._ + Layer Pudding (German style) 317 + Lemon Cocoanut Pie 701 + Lemon Cream Cake 810 + Lemon Cream Pie 705 + Lemon Cream Pudding 563 + Lemon Cream Sauce 49 + Lemon Custard 562 + Lemon Custard Pudding 554 + Lemon Custard Sauce 44 + Lemon Dumplings 788 + Lemon Fromage 185 + Lemon Glaze 930 + Lemon Ice 293 + Lemon Jelly 152 + Lemon Layer Cake 806 + Lemon Meringue Pie 708 + Lemon Pancakes 397 + Lemon Pie (plain) 707 + Lemon Pudding (baked) 347 + Lemon Rice 488 + Lemon Rice Pudding 522 + Lemon Sauce with Liquor 45 + Lemon Sauce, No. 1 43 + Lemon Sauce, No. 2 48 + Lemon Sherbet _App._ + Lemon Souflée 376 + Lemon Strudel 761 + Lemon Sugar 111 + Lemon Syrup 88 + Lemon Syrup (another way) 90 + Lemon Syrup (plain) 91 + Lemon Syrup with Oil of Lemon 89 + Lettuce Salad (plain) 854 + Lettuce Salad with Cream 859 + Lettuce Salad with Cream Sauce (North German art) 858 + Lettuce Salad with Mayonaise 855 + Lettuce Salad with Sweet Egg Sauce 856 + Lettuce Salad with Syrup Sauce (North German art) 857 + Lettuce for Salad and for Garnishing, How to Prepare 853 + Lobster Salad 903 + Lobster, How to Boil 902 + Macaroon Meringue 553 + Macaroon Souflée 380 + Macaroon Souflée 425 + Macaroons 823 + Macédoine de fruit à la russe 164 + Macédoine de fruits au vin du Rhine 166 + Madeira Pudding 342 + Madeira Sauce, No. 1 6 + Madeira Sauce, No. 2 7 + Malborn Cream _App._ + Manilla Pudding 198 + Maraschino Glaze 928 + Maraschino Ice Cream 271 + Maraschino Pudding 197 + Marble Cake 798 + Marguerites 822 + Marrow Pudding 330 + Mayonaise without Eggs (economical) 850 + Mayonaise, No. 2 847 + Melon Ice 291 + Meringue Shells _App._ + Mignon Cream _App._ + Milk Cream 127 + Milk Pudding 551 + Millionaire Cake _App._ + Mince Pie 671 + Minced Ham Sandwiches _App._ + Mock Mince Pie 672 + Molasses Cake _App._ + Mousse à L'ananas 251 + Mousse à L'orange 253 + Mousse à la vanille 252 + Mousse au chocolat 254 + Mousse au maraskino 255 + Neapolitan Blanc-Mange 176 + Neapolitan Breads 734 + Neapolitan Cake _App._ + Neapolitan Paste 666 + Neapolitans 738 + Nest with Eggs 177 + Nudel Koch 436 + Nudel Koch (boiled) 437 + Nudel Pudding 353 + Nudel Scallop 539 + Nudel Souflée 424 + Nudels 670 + Nudels with Jelly 537 + Nut Cake 799 + Nut Ice Cream 278 + Nut Koch, No. 1 438 + Nut Koch, No. 2 439 + Nut Pudding 335 + Nut Sauce 34 + Nutmeg Sauce 62 + Oatmeal Cookies _App._ + Old-Fashioned Apple Pudding 371 + Omelette Souflée Confitures 408 + Omelette Souflée with Chocolate 409 + Omelette Souflée with Cocoanut 410 + Omelette Souflée à la vanille 407 + Omelette à la française 468 + One-Egg Cake _App._ + Onion Salad 914 + Orange Baskets with Jelly 168 + Orange Blossom Extract 105 + Orange Chaudeau 443 + Orange Cream 141 + Orange Cream Pie 704 + Orange Cream Sauce 63 + Orange Dumplings 789 + Orange Flower Syrup 93 + Orange Fritters 402 + Orange Fromage 186 + Orange Glaze 929 + Orange Granite 298 + Orange Ice 292 + Orange Jelly 150 + Orange Layer Cake 805 + Orange Omelet 466 + Orange Peel Extract 106 + Orange Plombière 224 + Orange Pudding à la maltaise 207 + Orange Quarters Used for Garnishing Jellies and Other Dishes 169 + Orange Sauce _App._ + Orange Souflée 378 + Orange Syrup 92 + Orange and Cocoanut Salad 837 + Orgeat of Almond Milk 303 + Oyster Salad 908 + Oyster and Chicken Salad 909 + Pain à la Victoria 260 + Pain de pommes à la condé 263 + Pain de pêches 259 + Pain de pêches à la Richelieu 261 + Pain de pêches à la condé 262 + Pain d'ananas 257 + Pain d'ananas à la parisienne 258 + Pain of Strawberries 256 + Pancakes with Currants and Raspberries 395 + Pannequets meringués 461 + Pannequets à la royale 459 + Pannequets à la vanille 460 + Parkerhouse Rolls 831 + Pâté à choux 726 + Peach Beignets 454 + Peach Custard 569 + Peach Essence 98 + Peach Float 561 + Peach Fromage 188 + Peach Ice 290 + Peach Meringue 574 + Peach Meringue Pie 686 + Peach Mountain Pie 687 + Peach Pancakes 398 + Peach Pie 685 + Peach Plombière 230 + Peach Pudding with Champagne 205 + Peach Salad 839 + Peach Sauce, No. 1 38 + Peach Sauce, No. 2 39 + Peach Shortcake 771 + Peach Souflée 413 + Peach Syrup 80 + Peach Tarts 713 + Peach a la Melba _App._ + Peach and Pear Salad 838 + Peaches Stewed Whole 623 + Pear Timbale 220 + Pear farcis fromage a la Rocquefort _App._ + Pêches à la condé 601 + Petits pots crême à la vanille 122 + Pies, Directions for Making 658 + Pie Crust, Quick and Good 659 + Pike Salad 880 + Pineapple Beignets 456 + Pineapple Cake 817 + Pineapple Chaudeau Sauce 66 + Pineapple Cream for Bombe à la parisienne 241 + Pineapple Croûtes 603 + Pineapple Custard 567 + Pineapple Fromage 187 + Pineapple Ice 288 + Pineapple Jelly 154 + Pineapple Pie 682 + Pineapple Pie with Meringue 683 + Pineapple Plombière 233 + Pineapple Pudding or Souflée 333 + Pineapple Pudding à la royale 206 + Pineapple Salad 844 + Pineapple Sorbet 296 + Pineapple Souflée 385 + Pineapple Syrup 74 + Pistache Plombière 227 + Pistachio Ice Cream 270 + Pistachio Sauce 71 + Pistachio Torte _App._ + Plain Blanc-Mange 174 + Plain Bread Pudding (baked), No. 2 356 + Plain Bread Pudding, No. 1 355 + Plain Cake 797 + Plain Chocolate Ice Cream 277 + Plain Dumplings with Stewed Apples 795 + Plain German Flour Pudding 337 + Plain German Pancakes 396 + Plain Ice Cream 268 + Plain Ice Cream (another way) 269 + Plain Koch with Strawberry Chaudeau 428 + Plain Mayonaise 848 + Plain Meringue 108 + Plain Omelet 462 + Plain Orange Jelly 151 + Plain Souflée 374 + Plain Strawberry Shortcake 768 + Plain Suet Dumplings 794 + Plain Suet Pudding 323 + Plain or Sugar Syrup 73 + Plombière aux Café 228 + Plombière of Maraschino Curaçoa 226 + Plum Pie 688 + Plum Pudding 309 + Plum Strudel 767 + Plum and Peach Salad 836 + Poor Knight (Arme Ritter) 448 + Poor Man's Rice Pudding 491 + Portugal Pudding 318 + Potato Pudding 354 + Potato Salad 888 + Potato Salad (another way) 889 + Potato Salad without Oil 890 + Potato Salad without Onions 891 + Potato Souflée 421 + Pound Sweets (baked) 613 + Pound Sweets in Syrup 614 + Poveison 450 + Poveison of Pineapple 451 + Poveison with Prunes 534 + Praline Cream _App._ + Prince Regent Pudding 316 + Probasco Cream _App._ + Prune Pie 684 + Prune Soufflé _App._ + Prune Whip _App._ + Prunelles 632 + Pudding à L'allemande 213 + Pudding à la Duchesse de Berry 246 + Pudding à la Girot 210 + Pudding à la Princess 542 + Pudding à la polonaise 204 + Pudding à la Pückler-Muskau 236 + Pudding à la reine 212 + Pudding Form, How to Prepare a 308 + Pudding Glacé à la Metternich 245 + Pudding Glacé à la allemande 247 + Pudding de Savoie à L'orange 208 + Puff Paste 664 + Puites d'amour 737 + Pumpernickel Pudding 349 + Pumpkin Pie 698 + Punch Sauce 18 + Queen of Puddings with Strawberries, The 338 + Radish Salad 876 + Raspberry Chaudeau Sauce 67 + Raspberry Essence 103 + Raspberry Jelly 156 + Raspberry Sauce _App._ + Raspberry Sauce, No. 1 30 + Raspberry Sauce, No. 2 31 + Raspberry Souflée 389 + Raspberry Syrup 75a + Raspberry Syrup without Boiling 78 + Raspberry Syrup without Fruit 77 + Raspberry and Currant Salad 841 + Raspberry and Currant Syrup 76 + Red Cream Pudding 558 + Red Sugar 113 + Rhine Wine Jelly 158 + Rhubarb Custard Pie 694 + Rhubarb Meringue Pie 696 + Rhubarb Pie 695 + Rhubarb Souflée 386 + Rice à la Creole 487 + Rice à la française 489 + Rice à la Malte 516 + Rice Beignets 482 + Rice Beignets with Chocolate 484 + Rice Boiled with Raisins 485 + Rice Brioche 533 + Rice Cherry 490 + Rice Coteletten 486 + Rice Cream 528 + Rice Cream with Chocolate 529 + Rice Cream with Fruit 530 + Rice Croquettes 531 + Rice Custard Pudding 492 + Rice Dressed with Sugar and Cinnamon 506 + Rice Flour, To Prepare 481 + Rice Flour Pudding 511 + Rice Flour Pudding (baked) 512 + Rice Flour Pudding (colored) 497 + Rice Fritters 403 + Rice Jelly 526 + Rice Kalte Schale with Cream 525 + Rice Kalte Schale with Wine 501 + Rice Koch 440 + Rice Pears 483 + Rice Pudding (baked) 509 + Rice Pudding (baked) 513 + Rice Pudding (minutatim) 493 + Rice Pudding with Almonds 521 + Rice Pudding with Apples 519 + Rice Pudding with Cherries 520 + Rice Pudding with Peaches 514 + Rice Pudding with Pineapple 518 + Rice Pudding à la Palerino 515 + Rice Pudding à la Wellington 517 + Rice Radetzky 502 + Rice Scallop 523 + Rice Snowballs 494 + Rice Snowballs with Apples 500 + Rice Souflée 496 + Rice Strudel 755 + Rice Strudel with Jelly 757 + Rice Tarts 715 + Rice with Apples 504 + Rice with Marmalade 505 + Rice with Strawberries 503 + Rich Fruit Cake 804 + Rich Ice Cream Pudding 235 + Rich Pie Crust 660 + Roly-Poly 372 + Roly-Poly Tutti Frutti 373 + Rose Essence 104 + Rose Glaze 939 + Rose Jelly 162 + Rose Pudding 584 + Rose Rice Pudding 498 + Rothe Grütze 550 + Rum Bavarois 190 + Rum Omelet 463 + Rum Plombière 225 + Rum Pudding 199 + Rum Sauce 19 + Rum or Maraschino Souflée 411 + Russian Cream 128 + Russian Cream Pudding 576 + Russian Dressing _App._ + Rye Bread Pudding 363 + Sabayon Sauce 64 + Sabayon of Lemon 130 + Sabayon of Oranges 129 + Sago Cream 549 + Sago Meringue with Apples 548 + Sago Pudding 545 + Sago Pudding (Allemande) 547 + Sago Pudding with Almonds 546 + Salad à L'italienne 900 + Salad à la russe 862 + Salad Dressing without Oil, No. 1 851 + Salad Dressing without Oil, No. 2 852 + Salad Endive 893 + Salad Macédoine 861 + Salad de laitue romaine 864 + Salad of Oyster Plant 865 + Salad of Red Cabbage 874 + Salmon Salad 904 + Sand Wafers _App._ + Sauce à la Cream (sweet) 55 + Sauce à la Diaz 20 + Sauce à l'Orange 46 + Sauce au Kirsch 47 + Sauce of Apricots 26 + Sauce of Cherries, No. 1 27 + Sauce of Cherries, No. 2 28 + Sauce of Currants and Raspberries 40 + Sauce of Dried Cherries 33 + Sauce Tartare 849 + Savarin Cake 776 + Sherry Wine Sauce, No. 1 9 + Sherry Wine Sauce, No. 2 10 + Sherry Wine Sauce, No. 3 11 + Short Paste (Mürber Teig), German art 665 + Shrimp Salad 905 + Shrimp, How to Boil 906 + Small Brioche 774 + Small Rice Strudels 756 + Small Royal Cakes 725 + Snow Eggs 480 + Snow Pudding 194 + Snow Sauce with Orange Flavor 70 + Snowflake Cake 830 + Soleil 777 + Sorbet 294 + Sour Jelly (Aspic) 917 + Spice Cake _App._ + Spinach Green for Coloring 109 + Spinning Sugar 940 + Spongada au Café 301 + Spongada au chocolat 300 + Spongada au marasquin 302 + Spongada aux pêches 299 + Sponge Cake _App._ + Steamed Apple Dumplings 785 + Steamed Apples 609 + Stewed Cherries 625 + Stewed Cranberries 633 + Stewed Dried Apples 621 + Stewed Dried Apricots 627 + Stewed Dried Peaches 624 + Stewed Dried Pears 630 + Stewed Dried Prunes 631 + Stewed Evaporated Apples 622 + Stewed Huckleberries 634 + Stewed Pears 629 + Stewed Quinces 626 + Stewed Rhubarb 635 + Stewed Rhubarb with Eggs 636 + Strawberry Charlotte _App._ + Strawberry Chaudeau Sauce 65 + Strawberry Custard 568 + Strawberry Custard Sauce 36 + Strawberry Dumplings 791 + Strawberry Dumplings (another way) 792 + Strawberry Essence 102 + Strawberry Fromage 189 + Strawberry Hard Sauce 29 + Strawberry Ice 287 + Strawberry Ice Cream 280 + Strawberry Jelly 153 + Strawberry Omelet 464 + Strawberry Pancakes 393 + Strawberry Plombière 232 + Strawberry Pudding 214 + Strawberry Sauce 25 + Strawberry Sherbet 297 + Strawberry Sherbet _App._ + Strawberry Shortcake, No. 1 769 + Strawberry Shortcake, No. 2 770 + Strawberry Souflée 418 + Strawberry Syrup 75 + String Bean Salad 878 + Strudel Paste 754a + Stullen with Baking Powder _App._ + Suédoise of Apples 216 + Suédoise of Pears 217 + Suet Fruit Pudding 329 + Suet Pudding with Apples 324 + Suet Pudding with Nuts 327 + Suet Pudding with Raisins 328 + Sugar, To Clarify 147 + Sugar Color 110 + Sugar Glaze 927 + Sultana Pudding 585 + Sweet Potato Pie 697 + Tapioca Meringue 578 + Tapioca Pudding 577 + Tapioca Pudding (economical) 579 + Tapioca Pudding with Apples 581 + Tapioca Pudding with Lemon Sauce 580 + Tartelettes d'apricots 718 + Tartelettes of Cherries 716 + Tartelettes of Peaches, etc 717 + Tartelettes of Peaches, etc 719 + Tartelettes of Strawberries 720 + Tarts 712 + Tea Ice Cream 273 + Tea Plombière 229 + Thé polonaise 304 + Timbale à la sicilienne 221 + Timbale de pêche à la condé 218 + Timbale de riz à la napolitaine 219 + Timbale of Mixed Fruit 222 + Tipsy Parson 575 + Toasted Cheese Roll _App._ + Tomato Farce (à la Mayonaise) 887 + Tomato Jelly 910 + Tomato Jelly Salad 911 + Tomato Pepper Salad 886 + Tomato Salad 883 + Tomato Salad with Lettuce 882 + Tomato Salad with Mayonaise 884 + Tomato and Cucumber Salad 885 + Tomato and Potato Salad 881 + Transparent Glaze 938 + Transparent Sauce _App._ + Tripe Salad 898 + Tutti Frutti Custard 572 + Tutti Frutti Ice 289 + Tutti Frutti Pie 679 + Uncle Tom's Pudding 336 + Vanilla Almond Koch 441 + Vanilla Cream 139 + Vanilla Cream Cake 811 + Vanilla Cream Pie 703 + Vanilla Cream Sauce 53 + Vanilla Cream Syrup 86 + Vanilla Ice Cream, No. 1 282 + Vanilla Ice Cream, No. 2 283 + Vanilla Koch 422 + Vanilla Plombière 231 + Vanilla Sauce 54 + Vanilla Sauce (plain) 58 + Vanilla Sauce with Cognac 59 + Vanilla Souflée 377 + Vanilla Sugar 112 + Vanilla Syrup 85 + Vegetable Salad 895 + Vienna Bröselcake 772 + Vienna Lemon Cream 126 + Vienna Orange Cream 125 + Vienna Pancakes _App._ + Vienna Pudding 350 + Vienna Souflée 412 + Viennoises 735 + Vol-au-veut (an entrée) 730 + Vol-au-veut with Currants and Raspberries 732 + Vol-au-veut with Peaches and Cream 733 + Vol-au-veut with Strawberries and Whipped Cream 731 + Waffles _App._ + Waldorf Salad _App._ + Walnut Fritters 406 + War Bread _App._ + Watermelon Salad 834 + Watermelon, How to Serve 835 + Whipped Cream 131 + Whipped Cream with Cherries 138 + Whipped Cream with Chocolate 134 + Whipped Cream with Oranges 135 + Whipped Cream with Peaches 137 + Whipped Cream with Strawberries 132 + White Bean Salad 877 + White Celery Salad 872 + White Icing 922 + White Icing with Wine or Liquor 924 + White Sauce 56 + White Wine Pudding 202 + White Wine Sauce 2 + Wild Cherry Bark Syrup 84 + Wild Cherry Syrup 83 + Wild Rose Cake 818 + Wine Baba _App._ + Wine Chaudeau 1 + Wine Chaudeau with Rum 21 + Wine Cream Sauce 3 + Wine Glaze 932 + Wine Glazed Cake 815 + Wine Glazed Cream Cake 816 + Wine Jelly 157 + Wine Pudding 195 + Wine Sauce with Almonds and Raisins 22 + Wine or Brandy Sauce 12 + Zwieback Koch 426 + Zwieback Pudding, No. 1 345 + Zwieback Pudding, No. 2 348 + + + * * * * * + * * * * + + +Errors and Inconsistencies + +Capitalization in headers is unchanged. French accents were corrected +when wrong, but missing accents were not supplied, except as noted. +Errors in recipe headers were generally corrected only if the Index +had the correct spelling. + +The following spellings are used consistently: + + blanc-mange (with hyphen) + Bunt (_for_ Bundt) + cocoanut + compote (without circumflex accent) + Curaçoa + gateau (without circumflex accent) + girkin + nudel, _plural_ nudels + omelet _except in French recipe names_ + +These variable spellings were unchanged: + + arrac, arrack + Bartlet, Bartlett + fryingpan, frying pan (generally unspaced) + mayonaise, mayonnaise (almost always with one "n") + puree, purée, pureé + (all three occur, but "pureé" with incorrect accent on the + final "e" is the most common) + saucière, sauciere, saucere (also see Errata for recipe 494) + souflé, souflée, soufflé (rarely with two f's) + +These words vary by typographic location: recipe header, body text or +index. Although some are obviously wrong (flau, veut, biroche) they +were left unchanged. + + plombiere (no accent: header and text), plombière (grave: index) + peche (no accent: header and text), pêche (circumflex: index) + flau (text and index), flan (header) + vol-au-veut (text and index), vole-au-vent (header) + crême (circumflex: text and index), creme (no accent: header) + croûte (circumflex: text and index), croute (no accent: header) + brioche (header and index), biroche (most text) + + +Numbered Recipes (original reading in brackets): + + 16. hot water; stir [_semicolon invisible at line-end_] + 18. This sauce is usually [usally] + 26. Boil 3 tablespoonfuls apricot marmalade [marmelade] + 45. Very nice with rolly-poly pudding [_text unchanged_] + 54. pour the sauce into a saucière + [sauciére _with acute for grave accent_] + 77. dissolve 2 ounces tataric acid [_text unchanged_] + 81. pare and cut the peaches into pieces + [_text unchanged: error for "apricots"?_] + 90. 1 ounce gumarabic [_one word, as shown_] + 95. cork the bottle, not too tightly [to] + 96. Bischof Essence. [_text unchanged: Index has "Bishop"_] + 166. pour in a few spoonfuls jelly [spoonfools] + 168. a small quarter from each side of the orange [form] + 180. Fromage Bavarois aux Pistache [_text unchanged_] + 198. sprinkled with coarse sugar [suagar] + 213. Boil 2 teaspoonfuls cornstarch [teasponfuls] + 218. Timbale de Pêche à la Condé + [Péche _with acute for circumflex accent_] + 228. Plombiere aux Café [_text unchanged_] + 324. Suet Pudding (with Apples) [324.--Suet] + 345. pour this over the zwieback in the form [swieback] + 351. add by degrees [degress] + 421. 3 tablespoonfuls dry farina [farino] + 452. cover them with the remaining rounds [coven] + 494. The custard may be served separate in a saucer + [_text unchanged: error for saucière?_] + 525. Rice kalte Schale [Shale] + 536. then into fine zwieback crumbs [zwiebach] + 550. Rothe Grütze [Grutze _without umlaut_] + 556. 4 tablespoonfuls cornstarch [table spoonfuls] + 591. spread it over the pudding; serve with [pudding;serve] + 607. folded around the dish. [_final . missing_] + 612. freshly grated cocoanut [cacoanut] + 616. set lady fingers divided in two [_"i" in "in" invisible_] + 657. boil them for a few minutes; [mintues] + 674. the same as in foregoing recipe [receipe] + 728. bake in a hot oven; [_; invisible_] + 729. Cannelous [_recipe header_ Canelous] + 747. arrange the pieces [arange] + 778. Small compiegnes are baked [compienes] + 822. add salt, sugar, grated lemon peel [suger] + 890. for a soupplateful of sliced potatoes [_one word, as shown_] + 900. 1 pound cold boiled beef tonge [_text unchanged_] + +Appendix: Sauces + + Cream Cakes Glassé [Glasse _without acute accent_] + +War Recipes + + "à la" (with grave accent) printed as plain "a la": + Peach à la Melba + Pear farcis fromage à la Rocquefort + Green Pepper farcis fromage à la Cream [_"Cream" unchanged_] + +Index + + 96. Bishop Essence [_main text has "Bischof"_] + 172. Blanc-mange marbre au chocolat [marbe] + 209. Chestnut Pudding à la dauphine [douphine] + 227. Pistache Plombière ... 57 + [_item printed twice, with second line spelled "Pistasche"_] + SOUFLEES, PANCAKES, OMELETS AND FRITTERS. [_no accent on "SOUFLEES"_] + 601. Pêches à la condé + [_"Pèches" (with grave for circumflex) or damaged printing_] + 778. Compiègne [Compiégne _with acute for grave_] + Cream Cakes Glassé ... 290 + [_printed after Corn Bread 286; in main text is last item on page_] + + +Damaged Text + + 221. decorate it around and on top + [_damaged or garbled text reads "decorate / rait ound ..." at line + break. Reading "decorate it around" uses all letters and takes the + correct amount of spaces; "decorate all round" would also fit the + space_] + + + * * * * * + * * * * + * * * * * + + + + + + +End of the Project Gutenberg EBook of Desserts and Salads, by Gesine Lemcke + +*** END OF THIS PROJECT GUTENBERG EBOOK DESSERTS AND SALADS *** + +***** This file should be named 29730-8.txt or 29730-8.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/2/9/7/3/29730/ + +Produced by Louise Hope, Juliet Sutherland and the Online +Distributed Proofreading Team at http://www.pgdp.net + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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